Archive for Food

Hot Manwich Buns!

Ok, that probably didn’t sound too good.  But they turned out pretty yummy.  Basically, you need a can of the large biscuits (like Pillsbury Grands), a can of Manwich, and 1 pound of ground beef.

Just make the Manwich according to the directions, and set aside.

Next, take the biscuits out of their can, lay out a sheet of wax paper, and roll out each biscuit to, say, around 8-10 inches around.

Place one or two spoonfuls of Manwich onto the rolled-out biscuit, and tuck it into a shape of your choosing.  I like to pinch them up in one spot at the top, making a round bun, or fold over into a meat pie shape.

Bake at 350 degrees for about 12-15 minutes on a greased cookie sheet.  Viola!  Pretty yummy, and makes a great snack later!

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Great Tasting, Quick Chicken and Dumplings Recipe

Mom’s Chicken and Dumplings, from Cooks.com

This is the recipe my wife uses to make chicken and dumplings.  The whole family loves it, and it’s quick and easy.  Basically, you just need a rotisserie chicken, some biscuits, cream of chicken soup, broth, milk, and water.  It turns out great every time, and only takes about 30 minutes to make.  The recipe makes enough for one meal for our family of five, and if we double the recipe, that gives us some leftovers…which are just as good the next day.  Seriously, you should check it out and try it.

 

 

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Macaroni & Cheese

The Blue Box of HappinessGrowing up, one of the staples around our house was Mac&Cheese. Not just any M&C, but the blue box kind. You know what I’m talking about. The kind that starts with “K”, and ends with “T”. Ok, ok, I’ll say it…Kraft. There, now they’ll probably sue me. But anyway, I ate so much of this beautiful blue box of goodness, my grandpa would say, “Boy, you’re going to turn into a big noodle one day.” And oddly enough, that didn’t bother me.

So I went off to college, and low-and-behold, I realized that the blue box would save my life! Cheap food = good. Between M&C and ramen, I made it through college not too undernourished. In fact, I still eat it quite often, and seem to have passed the blue box syndrome on to at least one of my boys.

As good as it is, though, it could be better. So, today, I’m going to share my “recipe” to make the blue box even better. It adds no more than a few cents to the price, too. I put that in because I’ve seen how some people leave the cheese powder out, and put Velveeta, or even stinky-foot-cheese (no accounting for taste in some people) in their M&C. To me, that’s going a little overboard. If you’re going to do something that fancy, just make the stuff from scratch. My way, though, is quick and easy.

First, you put some water onto boil as you normally would. I like to add a little Kosher or table salt to the water (about 1 TBL or so), but it’s not strictly necessary. When the water’s boiling good, open your box, and pour in the macaroni. I know it sounds stupid, but remember to pull the cheese pouch out first. You don’t know how many times in college I heard someone scream from another room because they dumped their cheese pouch into the pot of boiling water, and reached in to grab it. Of course, we’re talking about college guys, here, not the top of the brain game. Watch the macaroni to prevent boil-over and remember to stir it occasionally.

Anyway, while the macaroni is boiling get out a medium sized bowl and into it put 2 TBL butter or margarine, and one slice of American cheese. That’s right, a slice of cheese. I definitely prefer American, but you can substitute any favorite cheese, as long as it melts easy, and creamy. Sharp cheddar doesn’t work well for this. Too many lumps. Cut up the butter and cheese into pieces. This makes it warm up faster and melt easier. As an alternative, you can leave them out for about 20-30 minutes before you start cooking to get them up to room temperature, but I’m too impatient for that crap.

Once the macaroni is done (you’ll know by fishing a noodle out of the water and eating it), take the pot off the burner, put the pot’s lid on, and drain the macaroni as much as possible. DON’T BURN YOURSELF !!! If you do, don’t bother suing me, since we don’t have anything but Mac&Cheese. Once the water has dripped to nothing, pour the macaroni into the bowl over the butter and cheese.

Now, stir the macaroni, butter, and cheese until the butter and cheese are completely melted, and blended well.

Next, pour in about half a can of Carnation Evaporated Milk. I love this stuff for cooking. Since it’s in a can, it keeps forever. I don’t have to worry about it spoiling, spontaneously gaining sentience, and bolting away when I try to cook it. Umm, not that it’s ever happened before, of course. So anyway, use the small 5 oz. cans. Any evaporated milk will do, I just like Carnation. Since it’s basically concentrated milk, it makes the M&C richer and creamier.

Once you’ve poured about half the can in there, open up that wonderful cheesy happy powder pouch, and pour it into the bowl. Stir it in slowly, making sure to get the cheese distributed evenly. Depending on how much water you left in the macaroni, you may need to add a little more evaporated milk to get it just right. What’s ‘just right’, you say? Well, how should I know? What do you like? If you like lots of cheese sauce going all over the place, put the whole can in. I usually end up using about 3/4 of the can. You can refrigerate the rest, throw it out, drink it, throw it at neighborhood kids, or whatever.

Now for the best part. If you did it right, there should be a little bit of gooey cheese powder on the spoon. Lick it off. Oh my. Good, isn’t it?

There! A big, steaming bowl of cheesy goodness guaranteed to lighten your day. Eat it all. Don’t save any for anyone else. You made it, you eat it!

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Bacon Salt!

OK, I was listening to the Otaku Generation podcast this morning, and the first 15 minutes or so was devoted to Bacon Salt.  Now, I’ve heard these guys talk about Bacon Salt before, but this was the be-all-end-all Bacon Salt discussion.  They went on and on about the stuff. 

In short, Bacon Salt is bacon-flavored salt.  That’s right, you can make anything taste like bacon.  Actually, they made me quite hungry just talking about it.  The possibilities are nearly endless.  And after all, bacon DOES make anything taste better. Heh.  Imagine, bacon-flavored bacon.  It’s enough to make your blood pressure skyrocket just thinking about it.  It seems that the guys that make the stuff heard that the OG crew had talked about them in the show, and sent them a sampler pack.   They went crazy, apparently.  Still, it’s an interesting concept.  I might just order some, if wifey will let me.  :)

 Don’t know why I had to post this, but dang-it, I was calling out “Bacon Salt!” all day.  It actually made my day a happier one.  Go figure.

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