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02-17-2012, 09:08 PM
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#31
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Chef Extraordinaire
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,133
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ended up with half of a roast beef sandwich, tasted to much frosting. had to make sure it was right.
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"life isn't about how to survive the storm but how to dance in the rain" 
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02-17-2012, 09:25 PM
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#32
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Executive Chef
Join Date: Mar 2010
Location: south central coast/California
Posts: 2,944
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Quote:
Originally Posted by lisaluvstocook
Kayelle, I think it might have been you that originally suggested it, and I have been obsessed with it ever since. And I totally have a can of Rotel in the pantry, I was planning on adding a bit of salsa but the Rotel would be AWESOME, can't wait to experiment. I know Sandy Lee often gets knocked for her semi-homemade approach, but I am all about taking pantry items and making them into something extraordinary with the help of my overflowing spice cabinet. Scratch cooking reigns, but semi-homemade cooking has it's place....at least in my busy world!
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You bet Lisa, and well said. Anything made in your own kitchen has to be better than fast food, and more economical to boot. I prefer and enjoy cooking from scratch as much as possible, but I have time on my side. Still, there are times I make no excuses for putting a delicious meal on the table with big time shortcuts! 
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Life  is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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02-17-2012, 09:44 PM
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#33
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Senior Cook
Join Date: Dec 2011
Location: WV
Posts: 401
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Quote:
Originally Posted by lisaluvstocook
Not sure which one of you mad scientists brought up the idea of taco meat mixed with blue-box mac and cheese, but I have been fascinated with it in my head ever since. I love all things blue box and spray cheese, so sue me. Taco salad last night, so I get to test it out today with the leftover meat. Strangely, I am rather excited!
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That blue box mac and cheese is probably my favorite food ever 
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"Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute."
Jeff Smith, The Frugal Gourmet
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02-18-2012, 05:11 AM
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#34
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Master Chef
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,423
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Quote:
Originally Posted by Andy M.
dessert!!!!
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hmm... that's not really important to me - can live without it.. we better went out to meet friends, that's better than dessert ;o)
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LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
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02-18-2012, 06:02 AM
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#35
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 3,073
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One 360 mm pizza made from 450 grams of dough and 340 grams of cheese, 750 ml red wine.
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