I have no pride. I make a tater tot casserole with some veggies thrown in..usually frozen..but the thing that puts it over the top is..i get potato rounds..basically tots shaped like coins and overlap them in rows..toast the bejeebers out of it in the oven. That way you gett a solid layer of crispy potato on top with a layer of soft potato underneath. No one in my foodie family wants to admit it but the stuff is to die for.

Lol! Y'all are evil. : o) this is going on my Halloween table.

you need to do an article on six ways to increase meat in 2018.

The only thing extravagant about this menu is the verbiage. In a regular school, the same menus would read:

Lamb stew
Turkey pot pie
Grilled cheese sandwich
Steamed fish with egg
Baked fish and lentil
Fish and salsa

Avocado toast
Vegetable bake
Vegetable curry
Pasta and grains

Custard pie and fruit
Coconut cake with sauce
Smoothie

Knock the restaurant vernacular out of it and you get pretty much..just a school lunch.

Are they going to be marked in supermarkets? How do you avoid buying these things?

I'm no expert on this, but I think to get an idea of the ratios without buying textbooks, maybe look for a pumpkin donut that's similar to the one that you wanted to change. Then just go by the ratios they use. Either that, or just trade out the recipe.

I got a bunch of Ghirardelli squares on sale last week for a campout. They had a choice between dark chocolate, salted caramel, caramel, and mint for s'mores. The Salted Caramel won hands down. I used to love Hershey's chocolate but I think they changed the recipe.

you're overthinking this. Use a paper sack and baggies.

Honestly? She's only 12. Tell her she can make a decision like that when she's an adult, but..especially since anemia runs in your family? Good sense dictates that you put the kabosh on her "choice".

We used to get a version of that in grade school; minced fresh celery in lime jello..I loved the stuff!

Hi.. I have no idea what King Taco anything tastes like but..it occurred to me..when you said it gets its richness AND COLOR from tomato sauce-you might want to try caramelizing some tomato paste first. I have sauces and soup bases that start with a tablespoon or two of tomato paste mixed with onion; garlic, and spices--then cooked over medium until the spices are toasted and the paste turns just a shade darker. Its especially effective in giving sauces and soup bases a deeper red color.

yum yum yum! :o)

Or sugar coma. :o) Sounds wonderful though.

I've made sun tea for years. Everybody is still alive and healthy. As a westerner whose family goes back to the Oregon Trail..I seriously didn't know anyone drank iced tea without lemon and sugar into my adult years. The concept of heavily sweetened tea completely eluded me--until I had Luzianne. Lights went on. I get it! Still not the favorite but--I get it!

Even water will kill you eventually if thats all you ever have. Many of the recipes here have ended up in my recipe box (and I thank you all profusely) but moderation is a part of it. Everybody has at least one old favorite that wouldn't make it in haute cuisine. Its still good though. I treasure my trash roots.

I think you're missing the point. I seriously doubt any of us here care much about what you eat..or don't eat. Mouthy statements like "get over it" and obnoxious assumptions like..this is "normal"..when it isn't..is just plain bad manners. You're just not that--important. Eat what you like..keep it to yourself.

Studies have shown conclusively that a gluten free diet causes an exaggerated sense of self importance and stringy hair.

cold coffee mixed with powdered sugar, some butter and a little salt on graham crackers..with a cold glass of milk.

I haven't even thought of smelt in years. My dad used to dip them in flour; pan fry--same thing..bones and all. I loved those things! I saw some on a menu at a place in Berkeley sometime ago, but..they were disappointing. Very tiny..more the size of a french fry. I was beginning to think no one knew about them anymore. Thank you for the memories. :o)

For anyone interested, there's a board on Facebook called Nell's Old Fashioned Recipes. She worked in a Rest Home for a number of years and collected all these very old..tried and true recipes from the residents--some giving her their entire collections. I've gotten some really nice things from there..that you really don't see much anywhere else. Its worth a look!

!! Of course. I'll ask at the deli! :o) Does throwback pepsi have HFCS in it?

I do something similar. My father taught me a method that he got from his family. I don't do panfried eggs any other way. Heat a nonstick pan to warm; spritz with cooking spray, or lightly oil evenly. Gently crack in an egg, to minimize spreading. Wait for the white to set; add 1 tsp. water; cover with a glass lid (so you can watch). Steam until it completely sets. How long is preference. Use fresh eggs; they come out perfect every time.

:o) Yeah.

I wish others had as well. This young man is obviously very bright. Food and circus I guess. It makes me sad.

That has got to be the most small minded article I have ever read. Astronomical issues are at risk here and you're critiquing dumplings. No wonder we're in so much trouble.

Where's the "I don't care" button.