I regularly bake sweet potatoes then add plain yogurt, salted peanuts, feta, nutritional yeast, and drown it in hot sauce. The dish has no name nor should it ever see the light of day. What goblin mode meals do you guys eat?
Scoop of peanut butter
idk how weird this is in terms of everything else in this thread, but peanut butter and pickles on toast is great
Marmite on toast with an obscene amount of ketchup.
I just searched up Marmite and it looks like a rip-off of Vegemite
Raw jello powder, add a dribble of water to make part of it a super thick paste.
Blue cheese, and sweet condensed milk dip with tortilla chips.
Note: I might have more, but just woke up from a nightmare and its 2:30am. Will try to come back later.
I ate frozen fish sticks when I was a kid. Just took em out of the freezer and gnawed on them.
I ate dry ramen blocks as a teenager.
I knew so many kids that did this that I thought it must be really good or something. It was not.
It’s common practice in Korea. They sell ramyeon (Korean ramen) as snack food in bags like you’d get a bag of chips in NA.
Kimchi and blue cheese quesadilla.
Kimchi and cream cheese on crackers is good, too.
Spaghetti Amoré (~$15 Serves 4-6)
- 16oz Box of Spaghetti
- 1lb Ground Turkey
- 1 Can Cream Of Cheddar
- 1 Can Cream of Mushroom
- 1 Can Tomato Soup
- 8oz of Shredded Mozzarella
- Spices: salt, black pepper, poultry seasoning, onion powder, garlic powder, oregano
Start boiling your pasta water, salt the water. Meanwhile, in a skillet start cooking the ground turkey till pink is gone. Once cooked, start seasoning with above spices to taste until satisfied, then move skillet to back burner on lowest setting to keep warm.
Preheat oven to 375. Once pasta water is boiling, add spaghetti and cook per instruction until al dente. Drain pasta in a colander, then return to pot.
While pot and spaghetti are still hot, add ground turkey and 3 soup cans to the pot and stir spaghetti until soups are evenly incorporated.
Dump contents of pot into a 9x13" casserole dish, spread contents evenly in the dish, then top with mozzarella cheese.
Bake in the oven till cheese has melted (about 5-10 minutes)
Remove from oven and let cool on stove for 5 minutes. Use a spatula to cut a square and serve warm.
So like a turkey ziti? This sounds pretty good.
Snack pasta (farfalle are the best). No cooking, just open the package and munch the raw pasta. I like how crispy it is.
I didn’t know anyone else did this. I was just snacking on some bucatini. I recommend it! Long thin tubes of pasta that break up easily and have no risk of sharp bits.
I think it is a result of growing up in an “ingredient household”. We did not stock snacks, and I was always too lazy to make a meal.
My biggest snack when I was a kid (and I sometimes still do this at 28) was dry ramen packets. I love crunching the noodles and the texture they have. And I keep the flavor powder for the next time I actually cool them, for extra flavor.
An entire loaf of French bread from the super market and a sobe (at least back when sobe existed)
What’s sobe?
Spicy lettuce hotdogs! Cook them meat sticks up however you want, wrap in lettuce, place in bun. Top with ketchup and habanero Tabasco.
I’ve never even thought to put lettuce in a hot dog…
If someone made like a “cheeseburger” hot dog with lettuce, tomato, pickle, maybe even onion, with ketchup and possibly some mayo? I’d throw down. ETA: can’t believe I forgot cheese
Mud
Cocoa powder, sugar, bit of cream. Mix until it’s gritty from sugar, it shouldn’t be too smooth. Extra delicious if some isn’t fully mixed and there are cocoa powder chunks. It could be a topping, or an ingredient in something delicious, but no - eat the whole bowl of sweet gritty chocolatey goodness straight up.
I don’t do it often, but pasta with a cream of mushroom or clam chowder soup.
Maybe not too weird, but that’s probably as weird as it gets.
that’s basically just a casserole without some extra ingredients. sounds great to me
Sounds kinda nice, honestly.
It tastes good, but i feel pretty guilty doing it
…so i grew up with what we called five-way in northern kentucky, and no, it’s not cincinnati chili…
- spaghetti
- browned ground beef (or in my case since 1989, vegetarian substitute)
- diced onions (fresh / cold)
- dark red kidney beans (simmered / hot)
- grated cheddar cheese (annatto-colored)
- ketchup
…it’s all layered up on a large plate in that order, bottom-to-top so the cheese melts nicely, cut into a grid pattern with a fork and knife, and then mixed together: i don’t cook it often since moving out on my own thirty-five years ago but it so hits the spot when i do…
So poor mans bolognese. I remember reading when you heat up ketchup it denatures (probably not the right word but opposite of caramelize) and loses its sweetness and becomes pasta sauce.
…it definitely changes when used to top meatloaf…
That sounds pretty good
Not super common but commen enough and just for a snack, but I like using tortillas if there’s no bread in my apartment. I use them for things like peanut butter and mayonnaise wraps and peanut butter and butter wraps.
I also sometimes use tortillas for leftovers in general, depending on the leftovers from the night before. Last time there was leftover homemade mac and cheese and catfish, I heated them and had that wrapped in a plain tortilla with nothing else for breakfast.
On the area of Mexico that I grew up in, every morning (or every other morning) you would buy fresh corn tortillas for the family. We’d make a taco out of anything.
There is a macaroni salad (with lettuce, peas, carrots, etc.) served at weddings and special events people sometimes pair it with mole sauce and add it to a taco (tortilla) - the main dish is mole with chicken and rice and beans, but people in my region would not think of a Mac and cheese taco as too strange.
My mom also used to make a canned tuna mix (mayo, tomato, onion, lime, salt and pepper) that we would pair with a tortilla and it slaps. I’ve feed this to people from the US and they came back for a second and third taco.
We also would pair a rolled up tortilla with soups (chicken, beef, fish) and used it to push the veggies and meat into a spoon while taking a bite of the part that got souped up.
Corn goes surprisingly well with both sweet/savory (mole) and salty (meats, etc). I’ve never thought of pairing it with PB, but I can see how it might work. If you were referring to flour tortillas, those tend to have a slightly sweet profile, so it seems it could work.
Uuyyyyy me acordé de los taquitos de manteca con sal el fila de las tortillas. Que delicia!
Same here, a few more tips for tortillas.
Stack two tortillas and use for pizza crust.
Brown, brown beef, chopped up small and put in freezer. To use as a topping for burritos.
Layer the tortilla with refied beans. Add the frozen ground beef and cheese. Throw in a toaster oven for about five minutes and Add sauce. For a perfect burrito Or pizza.
Super easy and quick meal or snack.
Peanut butter and butter? PB and mayonnaise?!?
Gross
Try PB&B on warm toast.
Definitely not an every day treat.
I used to pre-mix peanut butter and a sick of butter in my kitchen aid and leave it in the fridge for this exact reason.
Sometimes I’d also add Sriracha
Step 1: butter the toast or English muffin Step 2: apply peanut butter Step 3: bliss. Stop yourself from eating the whole loaf
…you’re a bad person and you should feel bad, but i used to like tuna casserole when i was growing up which i think is like blue-box macaroni and cheese, canned tuna, cream of mushroom soup, frozen peas, and crushed ruffles baked together…
…maybe?..i don’t think i’ve eaten it since the seventies since my stepfather hated it, so i might not quite be remembering it correctly…
I make a meaty spaghetti sauce with various spices, but I cook the ground beef in the pan at a low simmer for about 2hrs before I even add the tomato sauce, in order for those spices to penetrate the meat.
I call it a nuclear time bomb because it tastes totally normal - very delicious, even - but about 10-15 minutes in, you are reaching for a hand towel to wipe away the sweat which is quite literally dripping off of you. And you have felt NONE of the hot spices on your tongue.
A much quicker dish involves Cæsar dressing, which I add copious amounts of garlic powder to (4-5 tablespoons), then prevent the dressing from solidifying by adding lemon juice, then wrapping up with freshly ground garlic. As in, a paste, *not chopped or minced._ For a salad using a single head of Romaine, the paste alone uses 15-30 garlic cloves depending on size. And this is on top of the garlic powder. Tastes amazing, but it can get garlicky enough to be barely edible. Think the same kind of burn when chewing down on a fresh raw clove. I sometimes get an “addictive overwhelming thirst” for this garlicky dish that has me gorging on it almost exclusively for an entire week.
I am in awe of your tastebuds.