Store-bought food... Jazzed up.

I put Tabasco on just about everything but I'm not sure if that counts.

I buy the spicy hummus from Trader Joe's -- it's the only one I like and one of the few packaged foods I buy. I'm thinking I need to try Osso's recipe though...

it counts...

the original idea behind the thread:

add ingredients to something store bought that changes and improves the flavor, not just enhances it.

but there is a fine line between the two...

I always catch flak over the plebian stuff I eat. Since it no longer bothers me, here's my contribution; Heat a 20 oz can of Dinty Moores Beef Stew. No add one of the little cans of sliced carrots. It dilutes the fat content, tastes at least as good, and stretches the stuff into three meals.

sorry that the spellcheck that got away from me started a whole new subject line.

I used to take a frozen breakfast burrito and fry up a fresh egg and put it, sunnyside up, on toppa the burrito. (Instant TEx-Mex).
When I was doing work at Sandia, some of my neighbors out there used to cook dishes with a fried egg on top. It was usually quite nifty stuff.
Around here (Pennsylvania) whenever we have to make a Sauerkraut( We sometimes make it for specific friends and relatives), we always serve the sauerkraut separate from the meat entree and serve a big bowl of cooked spiced apples to mix into the sauerkraut. It does wonders to turn otherwise vile tasting crap into something that is actually good.

First, select your finest can of condensed chicken and corn soup then ring the hotline to establish the use by date.

Brown diced chicken breast , bacon and leek in batches.

Pour the unctuous delight into a covered casserole dish and bake for 30 minutes at 250F.

Serve with packet rice cooked according to instructions.

Garnish with coriander leaves or if unavailable cilantro.

Enjoy.

A real 'pro tip'. Can I check pasta the same way?

Only when you run outa rice.

My rice is all stuck to the ceiling.

Back to you.

Saved it..

I make my own salmon cakes, a mainstay, not that the recipe is ever exactly the same.
Just call me Chicklet.*



I remember little kids in Mexico trying to sell Chicklets to swarming american tourists, circa 1967.

I remember when the subway station poles had the vending container for Chiclets chewing gum. For a penny you'd get a little box with 2 pieces inside. As long as Mother wasn't around my fafher'd buy a box or 2 for us kids. They no longer have those vending things on our subway platforms.

at some point i replaced soy sauce with worcestershire sauce in the hummus... it has noticeably less sodium (doc's orders).

the next batch will include a 4th ingredient -- red horse radish...

Have you tried Palomino or Pinto or Clydesdale horse radish? #neigh?

#Nay

i always go for the Gold's...



added bonus --
they recently re-designed the jar so a table-spoon can fit...