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blue_dolphin

Lunch! What'd ya have? (2017)

561 posts in this topic

Posted (edited)

On 2/11/2017 at 5:46 PM, kayb said:

Y'all go ahead and shoot me, but I raised my kids on tuna noodle casserole. Cook egg noodles; can of drained tuna, can of cream of mushroom soup, handful of grated cheese out of the bag, 12-oz bag of frozen green peas. Stir it all up together, stick it in a casserole dish, bake until bubbly. It was far from wonderful, but it was certainly edible, and the kids loved it. And it was quick, which was a requirement when I was shuttling between band practice, softball practice and a volleyball game. 

 

I'd eat it today. If I were hungry, and it was all that was handy.

 

My recipe is quite similar to yours except I add minced onion, celery, cream of celery soup (instead of mushroom),

then a mix of milk, mayo and grated cheese into a sauce.  I also use high quality tuna like Italian packed in oil or Tuna Guys brand.

DH who'd always hated his mother's tuna casserole loved mine.  Me too.  I still make it regularly.

In fact, now that you've mentioned it, I may have to mix some up for dinner it sounds so good!

 

 


Edited by lindag (log)

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Georgian eggplant paste - Eggplant slices baked until browned and blended with toasted walnuts, toasted coriander seeds, chili, parsley, cilantro, carob molasses, sumac. Served with toasted pita.

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~ Shai N.

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Tuna poke with wasabi, garlic, soy sause, chili oil.

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Posted (edited)

Wedge salad.  Feta cheese in the dressing.  Bacon, of course.  Tomatoes cause I had them.

IMG_20170716_121210_hdr_kindlephoto-47454421.thumb.jpg.7c8ca366a04424cde37e928be9b99dc8.jpg


Edited by chefmd (log)
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Sunday Lunch at Tookie's Hamburgers & More in Seabrook with my husband.

 

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We shared an order of Mama Ethel's Onion Rings

 

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I had the Chicken Strips, Country Style with Gravy

 

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and my husband had the Squealer - an 8 oz. Beef Patty blended with Bacon.

 

IMG_0587.thumb.JPG.1ab5578d2262a5bc3e71b16389dd5b0f.JPG

 

 

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Those onion rings! I LOVE a good onion ring, and those look like prime quality.

 

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Ham & cheese, lettuce, tomato and cucumber sandwich on homemade bread.

HC

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leftover baked ziti pizza from DH's boys night out last night. Carbo-licious.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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@HungryChris  

 

Nice !

 

very nice !

 

gobbled up all those Zuuuke's at Breakfast ?

 

makes for a nice day !!

 

le(e) Langue  das le(s) Joue !

 

suprise.gif.cfe339d24cad029fe74e54a45595ab5c.gif

 

consider

 

w your next Sandwich 

 

perhaps Mortadella

 

or anything nice enough to be tasty

 

w  cheese :

 

suprise.gif.cfe339d24cad029fe74e54a45595ab5c.gif

 

melt the cheese just before your sandwich is ready 

 

in the MicroWave

 

then place it on your now finished sandwich 

 

Nice Id say

 

I do this all the time

 

more or less when i can remember !

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37 minutes ago, rotuts said:

@HungryChris  

 

gobbled up all those Zuuuke's at Breakfast ?

 

No, skipped them today. @robirdstxconvinced me a few posts up that we're going to have burgers and onion rings tonight

HC

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do not forget to Melt the Cheese 

 

some time

 

soon maybe ?

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11 hours ago, HungryChris said:

No, skipped them today. @robirdstxconvinced me a few posts up that we're going to have burgers and onion rings tonight

HC

 

Yes! after perusing the Tookie's website and Yelp, nothing would do a couple days ago except a cheeseburger. Thanks @robirdstx! And the rest of y'all, when you eat out, please say the name of the restaurant and at least the town or city so I can go look at some delicious food porn. xD Even those hole in the walls without websites usually have a presence on Yelp. Even before the internet and Yelp, one of my greatest pleasures in life was reading a good menu. Boy, do I dislike pushy, impatient waitstaff when it's my virgin voyage at a restaurant. Now, I always can get familiar with the offerings and even advise anyone with me when I go to a new restaurant.


> ^ . . ^ <

 

 

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"Business lunch" in Xinjiang province, China. The (very friendly) secretary assumes that every lunch has to have a western element, at least when I come around. That is why - next to the excellent Kabaozi (or Samsa), e.g. Lamb-meat filled and baked dough pockets - I was offered the ever so popular Pizza Hut "Spicy Mayo Crayfish" pizza. Took one slice and ate four Kabaozi. And made sure she saw my preference :P

 

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Pretty boring lunch.  A little leftover canned tuna and mayo with a few pita chips befor rushing back to the office 


Edited by scubadoo97 (log)
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Last night, I boned a couple of duck legs to make dinner. I made a stock with the bones, as you do.

 

I also, had half an uncooked duck breast in the freezer, as you do. So lunch today was duck, asparagus, wild rice stems, garlic, ginger, chilli, white pepper soup with 'knife cut noodles*.

 

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Here is my second helping before I added soup to the bowl. You can see the noodles more clearly.

 

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* I'd love to say I made the noodles myself, but...

 

Although, I have made them in the past, today I bought them dried. Making a batch for one or two bowls of soup isn't sensible. The dried ones aren't as good as the fresh ones, of course. But acceptable.

 

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Takeaway.

Grapevine leaves and cabbages are filled with rice, with different flavorings each.

Green stuff is wild chicory with onion.

+ Labneh and zaatar.

 

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Edited by shain (log)
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~ Shai N.

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Just headed out to give a friend a hand ....  grabbed a pb & j sandwich on the last of Johnnybird's gluten free honey wheat bread and gobbling it down.  About to grab some water and then off.......

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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The last slice of the Taleggio & spinach roulade from Ottolenghi's Plenty More with the grated carrot salad from David Lebovitz's My Paris Kitchen

IMG_5730.thumb.jpg.22cb693aeadb9dbf02079980f6b0769a.jpg

The roulade was cut into serving-size slices and frozen, reheated in the CSO and sliced on the diagonal.

Grated carrot salad was made, as specified in the cookbook, with an authentic French Mouli-juilenne:

IMG_5740.thumb.jpg.064df80fb230559876a85063f2d60c65.jpg


Edited by blue_dolphin (log)
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@blue_dolphin  

 

does that bring back memories

 

I had that exact same

 

Mouli-juilenne

 

some time ago

 

i don't think mine was orange

 

and i remember that you had to time your ' crank '  so it didn't tip over !

 

and in-deed

 

when one cooks French  

 

French Stuff helps out a lot for the Authentic

 

savoir faire

 

these days ,   I I just Pull a Cork

 

on a bottle from FR

 

no oak , thank you very much !

 

 

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That Mouli was my pre-Food Processor food processor.

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My MIL still also uses one of those Mouli-Julienne gizmos!

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MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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