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For the Food Snob Brian
Oh....My.....God......
From Allrecipes.com Leftover Meatloaf Tator Tot Casserole Ingredients: 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 8 ounces sour cream 1 teaspoon seasoned salt 1/2 teaspoon black pepper 8 ounces frozen mixed vegetables 1/2 cup chopped onion 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater TotsŪ) 1 1/2 pounds leftover meatloaf, sliced 1 1/2 cups shredded sharp Cheddar cheese (optional) Directions: Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the cream of mushroom soup, cream of chicken soup, sour cream, seasoned salt, and pepper. Stir in the mixed vegetables and onion. Add the tater tots and stir until they are coated with the mixture. Pour into the prepared baking dish. Press the meatloaf slices into the top of the tater tot mixture. Bake in preheated oven 15 minutes; sprinkle the Cheddar cheese over the top, and bake 35 minutes until the cheese browns. Remove from the oven and let stand 10 minutes before serving. Nutritional Information: Amount Per Serving Calories: 607 | Total Fat: 38.9g | Cholesterol: 120mg |
For the Food Snob Brian
On Dec 30, 10:16*pm, projectile vomit chick
> wrote: > Oh....My.....God...... > > From Allrecipes.com > > Leftover Meatloaf Tator Tot Casserole > > Ingredients: > > 1 (10.75 ounce) can condensed cream of mushroom soup > 1 (10.75 ounce) can condensed cream of chicken soup > 8 ounces sour cream > 1 teaspoon seasoned salt > 1/2 teaspoon black pepper > 8 ounces frozen mixed vegetables > 1/2 cup chopped onion > 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater > TotsŪ) > 1 1/2 pounds leftover meatloaf, sliced > 1 1/2 cups shredded sharp Cheddar cheese (optional) There are a lot of folks who consider that to be decent cooking. --Bryan |
For the Food Snob Brian
On Dec 30, 10:19*pm, Bryan > wrote:
> On Dec 30, 10:16*pm, projectile vomit chick > > > > > > > wrote: > > Oh....My.....God...... > > > From Allrecipes.com > > > Leftover Meatloaf Tator Tot Casserole > > > Ingredients: > > > 1 (10.75 ounce) can condensed cream of mushroom soup > > 1 (10.75 ounce) can condensed cream of chicken soup > > 8 ounces sour cream > > 1 teaspoon seasoned salt > > 1/2 teaspoon black pepper > > 8 ounces frozen mixed vegetables > > 1/2 cup chopped onion > > 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater > > TotsŪ) > > 1 1/2 pounds leftover meatloaf, sliced > > 1 1/2 cups shredded sharp Cheddar cheese (optional) > > There are a lot of folks who consider that to be decent cooking. Apparently. There were glowing reviews for this recipe, along with the comment that this is a "heavy" meal, so serve a salad along with it LOL |
For the Food Snob Brian
On 12/30/2010 11:29 PM, Stu wrote:
> On Thu, 30 Dec 2010 20:16:54 -0800 (PST), projectile vomit chick > > wrote: > >> Oh....My.....God...... >> >> From Allrecipes.com >> >> Leftover Meatloaf Tator Tot Casserole >> >> Ingredients: >> >> 1 (10.75 ounce) can condensed cream of mushroom soup >> 1 (10.75 ounce) can condensed cream of chicken soup >> 8 ounces sour cream >> 1 teaspoon seasoned salt >> 1/2 teaspoon black pepper >> 8 ounces frozen mixed vegetables >> 1/2 cup chopped onion >> 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater >> TotsŪ) >> 1 1/2 pounds leftover meatloaf, sliced >> 1 1/2 cups shredded sharp Cheddar cheese (optional) >> >> Directions: >> >> Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch >> baking dish. >> Combine the cream of mushroom soup, cream of chicken soup, sour cream, >> seasoned salt, and pepper. Stir in the mixed vegetables and onion. Add >> the tater tots and stir until they are coated with the mixture. Pour >> into the prepared baking dish. Press the meatloaf slices into the top >> of the tater tot mixture. >> Bake in preheated oven 15 minutes; sprinkle the Cheddar cheese over >> the top, and bake 35 minutes until the cheese browns. Remove from the >> oven and let stand 10 minutes before serving. >> >> Nutritional Information: >> >> Amount Per Serving Calories: 607 | Total Fat: 38.9g | Cholesterol: >> 120mg > > > I felt my arteries hardening just looking at the recipe Hear that? That's the sound of many r.f.c. posters' heads exploding. -- Currently Reading: Falling Free by Lois McMaster Bujold |
For the Food Snob Brian
On Dec 31, 8:17*am, ravenlynne > wrote:
> On 12/30/2010 11:29 PM, Stu wrote: > > > > > > > > > > > On Thu, 30 Dec 2010 20:16:54 -0800 (PST), projectile vomit chick > > > *wrote: > > >> Oh....My.....God...... > > >> From Allrecipes.com > > >> Leftover Meatloaf Tator Tot Casserole > > >> Ingredients: > > >> 1 (10.75 ounce) can condensed cream of mushroom soup > >> 1 (10.75 ounce) can condensed cream of chicken soup > >> 8 ounces sour cream > >> 1 teaspoon seasoned salt > >> 1/2 teaspoon black pepper > >> 8 ounces frozen mixed vegetables > >> 1/2 cup chopped onion > >> 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater > >> TotsŪ) > >> 1 1/2 pounds leftover meatloaf, sliced > >> 1 1/2 cups shredded sharp Cheddar cheese (optional) > > >> Directions: > > >> Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch > >> baking dish. > >> Combine the cream of mushroom soup, cream of chicken soup, sour cream, > >> seasoned salt, and pepper. Stir in the mixed vegetables and onion. Add > >> the tater tots and stir until they are coated with the mixture. Pour > >> into the prepared baking dish. Press the meatloaf slices into the top > >> of the tater tot mixture. > >> Bake in preheated oven 15 minutes; sprinkle the Cheddar cheese over > >> the top, and bake 35 minutes until the cheese browns. Remove from the > >> oven and let stand 10 minutes before serving. > > >> Nutritional Information: > > >> Amount Per Serving *Calories: 607 | Total Fat: 38.9g | Cholesterol: > >> 120mg > > > I felt my arteries hardening just looking at the recipe > > Hear that? *That's the sound of many r.f.c. posters' heads exploding. > Many r.f.c posters defend the use of canned condensed soups in "recipes." --Bryan |
For the Food Snob Brian
On 12/31/2010 10:36 AM, Bryan wrote:
> On Dec 31, 8:17 am, > wrote: >> On 12/30/2010 11:29 PM, Stu wrote: >> >> >> >> >> >> >> >> >> >>> On Thu, 30 Dec 2010 20:16:54 -0800 (PST), projectile vomit chick >>> > wrote: >> >>>> Oh....My.....God...... >> >>>> From Allrecipes.com >> >>>> Leftover Meatloaf Tator Tot Casserole >> >>>> Ingredients: >> >>>> 1 (10.75 ounce) can condensed cream of mushroom soup >>>> 1 (10.75 ounce) can condensed cream of chicken soup >>>> 8 ounces sour cream >>>> 1 teaspoon seasoned salt >>>> 1/2 teaspoon black pepper >>>> 8 ounces frozen mixed vegetables >>>> 1/2 cup chopped onion >>>> 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater >>>> TotsŪ) >>>> 1 1/2 pounds leftover meatloaf, sliced >>>> 1 1/2 cups shredded sharp Cheddar cheese (optional) >> >>>> Directions: >> >>>> Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch >>>> baking dish. >>>> Combine the cream of mushroom soup, cream of chicken soup, sour cream, >>>> seasoned salt, and pepper. Stir in the mixed vegetables and onion. Add >>>> the tater tots and stir until they are coated with the mixture. Pour >>>> into the prepared baking dish. Press the meatloaf slices into the top >>>> of the tater tot mixture. >>>> Bake in preheated oven 15 minutes; sprinkle the Cheddar cheese over >>>> the top, and bake 35 minutes until the cheese browns. Remove from the >>>> oven and let stand 10 minutes before serving. >> >>>> Nutritional Information: >> >>>> Amount Per Serving Calories: 607 | Total Fat: 38.9g | Cholesterol: >>>> 120mg >> >>> I felt my arteries hardening just looking at the recipe >> >> Hear that? That's the sound of many r.f.c. posters' heads exploding. >> > Many r.f.c posters defend the use of canned condensed soups in > "recipes." > > --Bryan I'm not against it. The entire combination of ingredients just seemed gross to me. -- Currently Reading: Falling Free by Lois McMaster Bujold |
For the Food Snob Brian
On Dec 31, 9:36*am, Bryan > wrote:
> On Dec 31, 8:17*am, ravenlynne > wrote: > > > On 12/30/2010 11:29 PM, Stu wrote: > > > > On Thu, 30 Dec 2010 20:16:54 -0800 (PST), projectile vomit chick > > > > *wrote: > > > >> Oh....My.....God...... > > > >> From Allrecipes.com > > > >> Leftover Meatloaf Tator Tot Casserole > > > >> Ingredients: > > > >> 1 (10.75 ounce) can condensed cream of mushroom soup > > >> 1 (10.75 ounce) can condensed cream of chicken soup > > >> 8 ounces sour cream > > >> 1 teaspoon seasoned salt > > >> 1/2 teaspoon black pepper > > >> 8 ounces frozen mixed vegetables > > >> 1/2 cup chopped onion > > >> 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater > > >> TotsŪ) > > >> 1 1/2 pounds leftover meatloaf, sliced > > >> 1 1/2 cups shredded sharp Cheddar cheese (optional) > > > >> Directions: > > > >> Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch > > >> baking dish. > > >> Combine the cream of mushroom soup, cream of chicken soup, sour cream, > > >> seasoned salt, and pepper. Stir in the mixed vegetables and onion. Add > > >> the tater tots and stir until they are coated with the mixture. Pour > > >> into the prepared baking dish. Press the meatloaf slices into the top > > >> of the tater tot mixture. > > >> Bake in preheated oven 15 minutes; sprinkle the Cheddar cheese over > > >> the top, and bake 35 minutes until the cheese browns. Remove from the > > >> oven and let stand 10 minutes before serving. > > > >> Nutritional Information: > > > >> Amount Per Serving *Calories: 607 | Total Fat: 38.9g | Cholesterol: > > >> 120mg > > > > I felt my arteries hardening just looking at the recipe > > > Hear that? *That's the sound of many r.f.c. posters' heads exploding. > > Many r.f.c posters defend the use of canned condensed soups in > "recipes." > > --Bryan Canned Pig Slop!! John Kuthe... |
For the Food Snob Brian
On Fri, 31 Dec 2010 00:16:59 -0600, Sqwertz >
wrote: >On Thu, 30 Dec 2010 20:19:43 -0800 (PST), Bryan wrote: > >> On Dec 30, 10:16*pm, projectile vomit chick >> > wrote: >>> Oh....My.....God...... >>> >>> From Allrecipes.com >>> >>> Leftover Meatloaf Tator Tot Casserole >>> >>> Ingredients: >>> >>> 1 (10.75 ounce) can condensed cream of mushroom soup >>> 1 (10.75 ounce) can condensed cream of chicken soup >>> 8 ounces sour cream >>> 1 teaspoon seasoned salt >>> 1/2 teaspoon black pepper >>> 8 ounces frozen mixed vegetables >>> 1/2 cup chopped onion >>> 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater >>> TotsŪ) >>> 1 1/2 pounds leftover meatloaf, sliced >>> 1 1/2 cups shredded sharp Cheddar cheese (optional) >> >> There are a lot of folks who consider that to be decent cooking. > >It took you less than 3 minutes to smell it and respond to it. Be very ascared of that left over [sic] meatloaf. |
For the Food Snob Brian
On Dec 30, 8:16*pm, projectile vomit chick
> wrote: > Oh....My.....God...... > > From Allrecipes.com > > Leftover Meatloaf Tator Tot Casserole > > Ingredients: > > 1 (10.75 ounce) can condensed cream of mushroom soup > 1 (10.75 ounce) can condensed cream of chicken soup > 8 ounces sour cream > 1 teaspoon seasoned salt > 1/2 teaspoon black pepper > 8 ounces frozen mixed vegetables > 1/2 cup chopped onion > 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater > TotsŪ) > 1 1/2 pounds leftover meatloaf, sliced > 1 1/2 cups shredded sharp Cheddar cheese (optional) > > Directions: > > Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch > baking dish. > Combine the cream of mushroom soup, cream of chicken soup, sour cream, > seasoned salt, and pepper. Stir in the mixed vegetables and onion. Add > the tater tots and stir until they are coated with the mixture. Pour > into the prepared baking dish. Press the meatloaf slices into the top > of the tater tot mixture. > Bake in preheated oven 15 minutes; sprinkle the Cheddar cheese over > the top, and bake 35 minutes until the cheese browns. Remove from the > oven and let stand 10 minutes before serving. > > Nutritional Information: > > Amount Per Serving *Calories: 607 | Total Fat: 38.9g | Cholesterol: > 120mg Thanks PVC !!! I'm adding this recipe to a little bunch of hot dish recipes I'm compiling for my friend. |
For the Food Snob Brian
"Omelet" wrote
Come chat! ;-() |
For the Food Snob Brian
On Dec 31, 9:22*pm, Omelet > wrote:
> In article > >, > *projectile vomit chick > wrote: > > > Oh....My.....God...... > > > From Allrecipes.com > > > Leftover Meatloaf Tator Tot Casserole > > > Ingredients: > > <snipped> *LOL!!! > > Just goes to show that with cheese and canned soups, ANY leftovers can > be turned into a casserole! ;-D Hog slop. > > Honestly, one of the tastiest casseroles I ever made (and the family > practically wanted to lick the baking dish) was leftover Meatloaf > casserole made similarly. Not enough meat left over to make a meal by > itself... > > So, I boiled some twisty tri-colored egg noodles, broke up the meatloaf > and mixed it with the noodles, added 1 can of cream of celery soup, > topped the whole thing with shredded cheddar/jack cheese and baked it in > the oven at 325 until the top was bubbly and starting to brown. > > Hey, it works. <g> Mediocrity rules. > > And to make it more acceptable, one could always make their own home > made cream soup! Exactly what we need, food that's "acceptable." > -- > Peace! Om --Bryan |
For the Food Snob Brian
On Dec 30 2010, 11:16*pm, projectile vomit chick
> wrote: > Oh....My.....God...... > > From Allrecipes.com > > Leftover Meatloaf Tator Tot Casserole > > Ingredients: > > 1 (10.75 ounce) can condensed cream of mushroom soup > 1 (10.75 ounce) can condensed cream of chicken soup > 8 ounces sour cream > 1 teaspoon seasoned salt > 1/2 teaspoon black pepper > 8 ounces frozen mixed vegetables > 1/2 cup chopped onion > 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater > TotsŪ) > 1 1/2 pounds leftover meatloaf, sliced > 1 1/2 cups shredded sharp Cheddar cheese (optional) > > Directions: > > Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch > baking dish. > Combine the cream of mushroom soup, cream of chicken soup, sour cream, > seasoned salt, and pepper. Stir in the mixed vegetables and onion. Add > the tater tots and stir until they are coated with the mixture. Pour > into the prepared baking dish. Press the meatloaf slices into the top > of the tater tot mixture. > Bake in preheated oven 15 minutes; sprinkle the Cheddar cheese over > the top, and bake 35 minutes until the cheese browns. Remove from the > oven and let stand 10 minutes before serving. > > Nutritional Information: > > Amount Per Serving *Calories: 607 | Total Fat: 38.9g | Cholesterol: > 120mg So how much meatloaf does one have to make in order to have 1 1/2 pounds leftover? My meatloafs usually start out at 1 1/2 to 2 pounds. Forget that the recipe has canned soup in it. I use canned soups in some recipes. The recipe simply has no rhyme or reason to it. It's as if somebody just rummaged through their refrigerator and pantry and just threw stuff together. |
For the Food Snob Brian
On Dec 31 2010, 4:28*pm, ImStillMags > wrote:
> On Dec 30, 8:16*pm, projectile vomit chick > > > > > > > > > > > wrote: > > Oh....My.....God...... > > > From Allrecipes.com > > > Leftover Meatloaf Tator Tot Casserole > > > Ingredients: > > > 1 (10.75 ounce) can condensed cream of mushroom soup > > 1 (10.75 ounce) can condensed cream of chicken soup > > 8 ounces sour cream > > 1 teaspoon seasoned salt > > 1/2 teaspoon black pepper > > 8 ounces frozen mixed vegetables > > 1/2 cup chopped onion > > 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater > > TotsŪ) > > 1 1/2 pounds leftover meatloaf, sliced > > 1 1/2 cups shredded sharp Cheddar cheese (optional) > > > Directions: > > > Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch > > baking dish. > > Combine the cream of mushroom soup, cream of chicken soup, sour cream, > > seasoned salt, and pepper. Stir in the mixed vegetables and onion. Add > > the tater tots and stir until they are coated with the mixture. Pour > > into the prepared baking dish. Press the meatloaf slices into the top > > of the tater tot mixture. > > Bake in preheated oven 15 minutes; sprinkle the Cheddar cheese over > > the top, and bake 35 minutes until the cheese browns. Remove from the > > oven and let stand 10 minutes before serving. > > > Nutritional Information: > > > Amount Per Serving *Calories: 607 | Total Fat: 38.9g | Cholesterol: > > 120mg > > Thanks PVC !!! * I'm adding this recipe to a little bunch of hot dish > recipes I'm compiling for my friend. As a joke? --Bryan |
For the Food Snob Brian
On Dec 31 2010, 11:12*pm, Bryan > wrote:
> On Dec 31, 9:22*pm, Omelet > wrote: > > > > > In article > > >, > > *projectile vomit chick > wrote: > > > > Oh....My.....God...... > > > > From Allrecipes.com > > > > Leftover Meatloaf Tator Tot Casserole > > > > Ingredients: > > > <snipped> *LOL!!! > > > Just goes to show that with cheese and canned soups, ANY leftovers can > > be turned into a casserole! ;-D > > Hog slop. > > > > > Honestly, one of the tastiest casseroles I ever made (and the family > > practically wanted to lick the baking dish) was leftover Meatloaf > > casserole made similarly. Not enough meat left over to make a meal by > > itself... > > > So, I boiled some twisty tri-colored egg noodles, broke up the meatloaf > > and mixed it with the noodles, added 1 can of cream of celery soup, > > topped the whole thing with shredded cheddar/jack cheese and baked it in > > the oven at 325 until the top was bubbly and starting to brown. > > > Hey, it works. <g> > > Mediocrity rules. > > > > > And to make it more acceptable, one could always make their own home > > made cream soup! > > Exactly what we need, food that's "acceptable." > > > -- > > Peace! Om > > --Bryan That's all the FastFood crap is that you tout as being "so good" that you love so much. It's not good, merely acceptable. Pig Slop of an acceptable variety. And CHEAP! And high fat, high salt and low fiber. John Kuthe... |
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