I volunteer as tribute: Making/reviewing questionable foods

[Anonymous]

Oh man, ham rolls filled with cream cheese and pickles belong here. And they are amazing.

[Anonymous]

Anonymous wrote:Here is my questionable recipe for potlucks - bag of frozen meatballs, jar of grape jelly, jar of Heinz chili sauce, slowcooker.

It should not work, but it does.
It should not taste good, but it does.

My friend from the Midwest made this but I think it also maybe had 7-up on it. My Sicilian self smiled politely and was ready to silently judge the hell put of it, but it was actually really tasty.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:please make that sour cream, canned mandarin orange slices, flaked coconut, and bag o' mini marshmellow salad someone mentioned years ago on DCUM as a classic Easter side dish.

Oh you mean the famous Ambrosia of the 80's? My mom will make it!

I love that stuff. I really shouldn't, but I do. When I'm in a hurry I just fold together one cup each of canned mandarin orange slices, canned pineapple tidbits, mini marshmallows, sweetened flaked coconut, and sour cream.

When I want to make it a little fancier, I use this recipe:

One 15-ounce can mandarin oranges, drained
1½ cups diced fresh pineapple
1 cup seedless red grapes, halved
One 15.25-ounce can apricots, drained and diced
2 cups miniature marshmallows
1 cup sweetened flaked coconut
¾ cup sour cream, kept very cold
½ teaspoon coconut extract
2 tablespoons sugar

1. Combine the oranges, pineapple, grapes, apricots, marshmallows and coconut in a large bowl.

2. Using a very cold whisk and a very cold, large bowl, whip the sour cream, coconut extract and sugar until fluffy.

3. Fold the fruit mixture into the sour cream mixture. Chill for at least 2 hours in the fridge and serve cold.

There's an actual recipe? We just opened cans and jars and mixed everything together.

Interesting... I never had it with apricots.

[Anonymous]

Come on OP, we need tribute!

I made one last night. Leftover chicken from chicken soup…so I cut it into small pieces, added a can of cream of potato soup and a can of cream of chicken. Can of milk, two small cans of mushrooms (drained) and a handful of shredded cheddar. Stirred it all up, then covered with a roll of puff pastry (to make it fancy!). Everyone snarfed it down and wanted seconds.

Take that, DCUM food snobs!

[Anonymous]

Anonymous wrote:

Anonymous wrote:This is great (especially when I get tomatoes and feta from the farmers market) and apparently it started out as a Finnish TikTok recipe.

https://feelgoodfoodie.net/recipe/baked-feta-pasta/

I make a version of this and add shrimp at the end, serve it over orzo or rice. More tomatoes, less feta and a combo of fresh herbs (basil, mint). It's yummy.

i think when you make 5 changes to a 4-ingredient recipe, it is not the same thing; it is a new recipe.

[Anonymous]

Cuppa Cuppa Can

1 Cup of Real Hellman's Mayo
1 cup of finely grated Kraft parmesan cheese
1 cup of finely chopped canned artichoke hearts

Mix together in shallow baking dish, bake at 350 for 20 minutes. Serve with french bread.

[Anonymous]

Anonymous wrote:Cuppa Cuppa Can

1 Cup of Real Hellman's Mayo
1 cup of finely grated Kraft parmesan cheese
1 can of finely chopped canned artichoke hearts

Mix together in shallow baking dish, bake at 350 for 20 minutes. Serve with french bread.

Oops, ^^fixing^^ obvious from the title: the third ingredient is a can not a cup

[Anonymous]

Anonymous wrote:

Anonymous wrote:Cuppa Cuppa Can

1 Cup of Real Hellman's Mayo
1 cup of finely grated Kraft parmesan cheese
1 can of finely chopped canned artichoke hearts

Mix together in shallow baking dish, bake at 350 for 20 minutes. Serve with french bread.

Oops, ^^fixing^^ obvious from the title: the third ingredient is a can not a cup

I want to hate this, but it actually sounds good.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cuppa Cuppa Can

1 Cup of Real Hellman's Mayo
1 cup of finely grated Kraft parmesan cheese
1 can of finely chopped canned artichoke hearts

Mix together in shallow baking dish, bake at 350 for 20 minutes. Serve with french bread.

Oops, ^^fixing^^ obvious from the title: the third ingredient is a can not a cup

I want to hate this, but it actually sounds good.

Why would you hate this? It’s a super basic recipe for artichoke dip.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cuppa Cuppa Can

1 Cup of Real Hellman's Mayo
1 cup of finely grated Kraft parmesan cheese
1 can of finely chopped canned artichoke hearts

Mix together in shallow baking dish, bake at 350 for 20 minutes. Serve with french bread.

Oops, ^^fixing^^ obvious from the title: the third ingredient is a can not a cup

I want to hate this, but it actually sounds good.

Why would you hate this? It’s a super basic recipe for artichoke dip.

Yeah - I dice tomatoes and red peppers and sprinkle on top before serving - not nearly as gross as ambrosia!! And I remember the bisquick quiche fondly from childhood

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cuppa Cuppa Can

1 Cup of Real Hellman's Mayo
1 cup of finely grated Kraft parmesan cheese
1 can of finely chopped canned artichoke hearts

Mix together in shallow baking dish, bake at 350 for 20 minutes. Serve with french bread.

Oops, ^^fixing^^ obvious from the title: the third ingredient is a can not a cup

I want to hate this, but it actually sounds good.

Why would you hate this? It’s a super basic recipe for artichoke dip.

Anything that starts with a cup of mayo is going to make me hesitate.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cuppa Cuppa Can

1 Cup of Real Hellman's Mayo
1 cup of finely grated Kraft parmesan cheese
1 can of finely chopped canned artichoke hearts

Mix together in shallow baking dish, bake at 350 for 20 minutes. Serve with french bread.

Oops, ^^fixing^^ obvious from the title: the third ingredient is a can not a cup

I want to hate this, but it actually sounds good.

Why would you hate this? It’s a super basic recipe for artichoke dip.

Anything that starts with a cup of mayo is going to make me hesitate.

My mother makes it for every holiday, but only uses enough mayo to bind the artichokes and cheese. It's certainly not healthy, but it's not creamy and takes primarily like artichokes and parm.

[Anonymous]

Anonymous wrote:Cuppa Cuppa Can

1 Cup of Real Hellman's Mayo
1 cup of finely grated Kraft parmesan cheese
1 cup of finely chopped canned artichoke hearts

Mix together in shallow baking dish, bake at 350 for 20 minutes. Serve with french bread.

This is so good. I take it to get togethers and people snarf it up my

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cuppa Cuppa Can

1 Cup of Real Hellman's Mayo
1 cup of finely grated Kraft parmesan cheese
1 can of finely chopped canned artichoke hearts

Mix together in shallow baking dish, bake at 350 for 20 minutes. Serve with french bread.

Oops, ^^fixing^^ obvious from the title: the third ingredient is a can not a cup

I want to hate this, but it actually sounds good.

Why would you hate this? It’s a super basic recipe for artichoke dip.

Anything that starts with a cup of mayo is going to make me hesitate.

He who hesitates is lost.

[Anonymous]

OP back at it again with Southern Living sausage balls:
https://www.southernliving.com/recipes/sausage-ball-recipe

I followed some notes from reviewers and cut the Bisquick to 2 cups, so my overall “recipe” was:
1 pound pork sausage
10 oz shredded sharp cheddar (I shredded one 8-oz block of cheese and added some more mixed shredded cheese from a bag I had around)
2 cups Bisquick

These were good! We had them for breakfast for dinner, then stored in the fridge to reheat.

I froze about half the dough instead of freezing as balls as the recipe recommends; we’ll see how that turns out. (I thought it made sense to freeze the “dough” and essentially treat it like frozen cookie dough so it wouldn’t take as much space in the freezer.)