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I'll say that most mac 'n' cheese I despite. But baked, southern mac 'n' cheese I can't get enough of
I will admit that I do love Kraft Mac & Cheese. It was a staple in college and I will always have a fondness for it. I haven't had it in years because 1) I'm avoiding processed carbs 2) my husband has never been a big fan of it, he prefers Velveeta shells which I make for him from time to time.
I also make a really delicious, much requested homemade mac & cheese that I serve strictly on the holidays.
I will admit that I do love Kraft Mac & Cheese. It was a staple in college and I will always have a fondness for it. I haven't had it in years because 1) I'm avoiding processed carbs 2) my husband has never been a big fan of it, he prefers Velveeta shells which I make for him from time to time.
I also make a really delicious, much requested homemade mac & cheese that I serve strictly on the holidays.
I am not sure I ever actually HAD dumplings, but I get the impression they are the same as matzoh balls. Just blobs of dough cooked in broth, right? Not appealing. A mouthful of mush.
My grandmother's chicken and dumplings was much loved in the family. She did a lot with chicken, they raised chickens for a while. I remember her plucking a chicken, dipping it into a pot of boiling water to loosen the feathers and using tweezers to pull the pin feathers out. Then she cooked it and we ate it!
Guess I was too young to be grossed out.
Her dumplings were made with biscuit dough dropped in the stew for ten minutes. No lifting the lid! They were light and fluffy inside.
It was served in a wide dinner bowl, chicken stew with a dumpling on top, split open with a pat of butter, yum.
Good eatin'.
I will admit that I do love Kraft Mac & Cheese. It was a staple in college and I will always have a fondness for it. I haven't had it in years because 1) I'm avoiding processed carbs 2) my husband has never been a big fan of it, he prefers Velveeta shells which I make for him from time to time.
I also make a really delicious, much requested homemade mac & cheese that I serve strictly on the holidays.
I love mac n cheese, but of course rarely ate it.
I've settled on a cheese sauce made from blended cottage cheese, cheddar powder, and fresh cheese, over garbanzo bean pasta.
Now I have it once a month.
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What is the penchant for “roasting” everything vegetable!? You can shoot me if you like, or take me out back and whip me, but sometimes I like my vegetables steamed, or even, (gasp!) boiled! Now, I’m not talking about boiled to death, like canned peas, but jeepers.
Just because you can put it in a sheet pan and stick it in the oven doesn’t mean you HAVE to.
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Steak. I would rather have a god burger any day. In fact, last weekend I grilled a steak for my wife, and hot links for myself. I think it cokes from my childhood, when we had "steak" every weekend. My father had a T-bone, but the rest of us (9 kids) had to eat chuck roast that he had the butcher department split into two big steaks. There is a reason it's called a chuck roast and meant to be cooked long and slow.
What is the penchant for “roasting” everything vegetable!? You can shoot me if you like, or take me out back and whip me, but sometimes I like my vegetables steamed, or even, (gasp!) boiled! Now, I’m not talking about boiled to death, like canned peas, but jeepers.
Just because you can put it in a sheet pan and stick it in the oven doesn’t mean you HAVE to.
First of all, nobody is talking about canned vegetables. The only canned vegetable that is passable is corn, and corn is a starch like potatoes, so doesn’t even count as a vegetable.
I roast some vegetable almost every day, because they are better that way. Many vegetables are not as good that way. You do you.
We have roasted potato wedges a couple of times a week. Root vegetables are great, like carrots, beets, Brussels sprouts, etc. Sometimes asparagus, but I really prefer to stir fry it.
Vegetables I wouldn’t roast are peas, or broccoli.
First of all, nobody is talking about canned vegetables. The only canned vegetable that is passable is corn, and corn is a starch like potatoes, so doesn’t even count as a vegetable.
I roast some vegetable almost every day, because they are better that way. Many vegetables are not as good that way. You do you.
We have roasted potato wedges a couple of times a week. Root vegetables are great, like carrots, beets, Brussels sprouts, etc. Sometimes asparagus, but I really prefer to stir fry it.
Vegetables I wouldn’t roast are peas, or broccoli.
Oh, I hear you. I was using the canned peas as a description of some boiled vegetables. (Such as how my mother cooked broccoli and any other veg.)
Not trying to convince anyone to NOT roast vegetables, I’m just stating my preferences, as is everyone else here.
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