What are you having for tonight's meal? A dish that has been cooking
all day or something quick and easy or take out/delivery?
Here, it will be unbreaded but seasoned flounder in the air fryer, maybe
some hush puppies, still undecided, along with steamed frozen broccoli
and finished off with melted Velveeta (let the screaming begin).
What are you having for tonight's meal? A dish that has been cooking
all day or something quick and easy or take out/delivery?
Here, it will be unbreaded but seasoned flounder in the air fryer, maybe
some hush puppies, still undecided, along with steamed frozen broccoli
and finished off with melted Velveeta (let the screaming begin).
What are you having for tonight's meal? A dish that has been cooking
all day or something quick and easy or take out/delivery?
Here, it will be unbreaded but seasoned flounder in the air fryer, maybe
some hush puppies, still undecided, along with steamed frozen broccoli
and finished off with melted Velveeta (let the screaming begin).
On 2024-01-11, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net> wrote:
What are you having for tonight's meal? A dish that has been cooking
all day or something quick and easy or take out/delivery?
Salad with ham and pepperoni. Red wine vinegar dressing.
Here, it will be unbreaded but seasoned flounder in the air fryer, maybe
some hush puppies, still undecided, along with steamed frozen broccoli
and finished off with melted Velveeta (let the screaming begin).
No screaming. I'm not so fond of cheese as to put it on perfectly
innocent vegetables. I'd have buttered that broccoli.
That said, even my husband has lost his taste for Velveeta. We've
got about half of an 8-ounce block left from making breakfast casserole
for Christmas. I'm reluctant to mess with that part of the recipe
(since it relies on Velveeta's meltability), and the Velveeta is pretty indistinguishable once I've added Emmenthaler. I use extra Emmenthaler
to sharpen up the taste a bit.
On 1/12/2024 4:57 AM, Cindy Hamilton wrote:
The only thing I use Velveeta for is mac & cheese (for the meltabilitysome hush puppies, still undecided, along with steamed frozen broccoli
and finished off with melted Velveeta (let the screaming begin).
No screaming. I'm not so fond of cheese as to put it on perfectly
innocent vegetables. I'd have buttered that broccoli.
That said, even my husband has lost his taste for Velveeta. We've
got about half of an 8-ounce block left from making breakfast casserole
for Christmas. I'm reluctant to mess with that part of the recipe
(since it relies on Velveeta's meltability), and the Velveeta is pretty
indistinguishable once I've added Emmenthaler. I use extra Emmenthaler
to sharpen up the taste a bit.
in the white sauce).
On 2024-01-12 11:07 a.m., jmcquown wrote:
On 1/12/2024 4:57 AM, Cindy Hamilton wrote:
The only thing I use Velveeta for is mac & cheese (for the meltabilitysome hush puppies, still undecided, along with steamed frozen broccoli >>>> and finished off with melted Velveeta (let the screaming begin).
No screaming. I'm not so fond of cheese as to put it on perfectly
innocent vegetables. I'd have buttered that broccoli.
That said, even my husband has lost his taste for Velveeta. We've
got about half of an 8-ounce block left from making breakfast casserole
for Christmas. I'm reluctant to mess with that part of the recipe
(since it relies on Velveeta's meltability), and the Velveeta is pretty
indistinguishable once I've added Emmenthaler. I use extra Emmenthaler >>> to sharpen up the taste a bit.
in the white sauce).
I remember my mother once buying Velveeta. It did not go over well. I
am not a big fan of cheese on vegetables, though it can help overcooked cauliflower or broccoli. On the rate occasion that I make macaroni and
cheese I chop up cheddar and usually add a little something extra. It
melts well enough and the good cheese has a much better flavour.
On 1/12/2024 11:52 AM, Dave Smith wrote:make a white sauce, give it some salt and pepper, a bit of dry mustard
On 2024-01-12 11:07 a.m., jmcquown wrote:I don't make macaroni & cheese very often but this version is what I
On 1/12/2024 4:57 AM, Cindy Hamilton wrote:
The only thing I use Velveeta for is mac & cheese (for thesome hush puppies, still undecided, along with steamed frozen broccoli >>>>> and finished off with melted Velveeta (let the screaming begin).
No screaming. I'm not so fond of cheese as to put it on perfectly
innocent vegetables. I'd have buttered that broccoli.
That said, even my husband has lost his taste for Velveeta. We've
got about half of an 8-ounce block left from making breakfast casserole >>>> for Christmas. I'm reluctant to mess with that part of the recipe
(since it relies on Velveeta's meltability), and the Velveeta is pretty >>>> indistinguishable once I've added Emmenthaler. I use extra Emmenthaler >>>> to sharpen up the taste a bit.
meltability in the white sauce).
I remember my mother once buying Velveeta. It did not go over well. I
am not a big fan of cheese on vegetables, though it can help
overcooked cauliflower or broccoli. On the rate occasion that I make
macaroni and cheese I chop up cheddar and usually add a little
something extra. It melts well enough and the good cheese has a much
better flavour.
grew up with. I've tried making it with chopped or grated cheddar but
it is more oily and tends to separate. I'll give Velveeta its' due for making a very smooth cheese sauce for mac & cheese. It beats the hell
out of the powdered cheese that comes in the "blue box". Thankfully my mother didn't serve us that stuff.
Oily and separated? Are you dumping it directly into the hot pasta? I
Melting Velveeta over Doritos and putting them
next to a bowl of chili is good, too.
Especially, with a side dish of diced onions
and tomatoes and shredded lettuce.
On Friday, January 12, 2024 at 3:57:20 AM UTC-6, Cindy Hamilton wrote:
My sister-in-law serves broccoli with butter, sorry, it's awfully bland and salt
On 2024-01-11, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
No screaming. I'm not so fond of cheese as to put it on perfectly
Here, it will be unbreaded but seasoned flounder in the air fryer, maybe >> > some hush puppies, still undecided, along with steamed frozen broccoli
and finished off with melted Velveeta (let the screaming begin).
innocent vegetables. I'd have buttered that broccoli.
does not improve its' taste.
On Friday, January 12, 2024 at 4:58:10 PM UTC-6, Cindy Hamilton wrote:
They all rave about how good it is, but I'm not a fan.
On 2024-01-12, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
Then she's not using enough butter. ;-)
On Friday, January 12, 2024 at 3:57:20 AM UTC-6, Cindy Hamilton wrote: >> >>
No screaming. I'm not so fond of cheese as to put it on perfectlyMy sister-in-law serves broccoli with butter, sorry, it's awfully bland and salt
innocent vegetables. I'd have buttered that broccoli.
does not improve its' taste.
On 2024-01-12 12:52 p.m., jmcquown wrote:
On 1/12/2024 11:52 AM, Dave Smith wrote:make a white sauce, give it some salt and pepper, a bit of dry mustard
On 2024-01-12 11:07 a.m., jmcquown wrote:I don't make macaroni & cheese very often but this version is what I
On 1/12/2024 4:57 AM, Cindy Hamilton wrote:
The only thing I use Velveeta for is mac & cheese (for thesome hush puppies, still undecided, along with steamed frozen
broccoli
and finished off with melted Velveeta (let the screaming begin).
No screaming. I'm not so fond of cheese as to put it on perfectly
innocent vegetables. I'd have buttered that broccoli.
That said, even my husband has lost his taste for Velveeta. We've
got about half of an 8-ounce block left from making breakfast
casserole
for Christmas. I'm reluctant to mess with that part of the recipe
(since it relies on Velveeta's meltability), and the Velveeta is
pretty
indistinguishable once I've added Emmenthaler. I use extra
Emmenthaler
to sharpen up the taste a bit.
meltability in the white sauce).
I remember my mother once buying Velveeta. It did not go over well.
I am not a big fan of cheese on vegetables, though it can help
overcooked cauliflower or broccoli. On the rate occasion that I make
macaroni and cheese I chop up cheddar and usually add a little
something extra. It melts well enough and the good cheese has a much
better flavour.
grew up with. I've tried making it with chopped or grated cheddar but
it is more oily and tends to separate. I'll give Velveeta its' due
for making a very smooth cheese sauce for mac & cheese. It beats the
hell out of the powdered cheese that comes in the "blue box".
Thankfully my mother didn't serve us that stuff.
Oily and separated? Are you dumping it directly into the hot pasta? I
powder and melt the grated/chopped cheese into the sauce, then pour the
pasta into the sauce... or sauce into the pasta.
On 2024-01-12, bruce bowser wrote:
Melting Velveeta over Doritos and putting them
next to a bowl of chili is good, too.
Especially, with a side dish of diced onions
and tomatoes and shredded lettuce.
What about some salt?
That said, even my husband has lost his taste for Velveeta. We've
got about half of an 8-ounce block left from making breakfast casserole
for Christmas. I'm reluctant to mess with that part of the recipe
(since it relies on Velveeta's meltability), and the Velveeta is pretty indistinguishable once I've added Emmenthaler. I use extra Emmenthaler
to sharpen up the taste a bit.
On 2024-01-12, Cindy Hamilton <hamilton@invalid.com> wrote:
That said, even my husband has lost his taste for Velveeta. We've
got about half of an 8-ounce block left from making breakfast casserole
for Christmas. I'm reluctant to mess with that part of the recipe
(since it relies on Velveeta's meltability), and the Velveeta is pretty
indistinguishable once I've added Emmenthaler. I use extra Emmenthaler
to sharpen up the taste a bit.
I like little 3/8" chunks of Velveeta in macaroni salad. I had it in a restaurant once and was sold on the idea.
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