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 Chef Boyardee

Change Page: < 12 | Showing page 2 of 2, messages 31 to 39 of 39
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  • Total Posts: 6223
  • Joined: 3/22/2003
  • Location: Gahanna, OH
Re:Chef Boyardee Mon, 02/11/13 7:43 PM (permalink)
I was delerious.

    • Total Posts: 1790
    • Joined: 6/4/2006
    • Location: Park Ridge, NJ
    Re:Chef Boyardee Mon, 02/11/13 7:54 PM (permalink)
    Michael Hoffman


    Michael Hoffman

    I just happen to have kippered snacks and sardines handy, as well as Armour Vienna sausage and Underwood deviled ham. After all, a guy's gotta eat.

    I always have a can of Underwood deviled ham! A memory from childhood! Can't sell my kids on the stuff!

    Mix two cans of Underwood deviled ham with a little mayonnaise, Dijon mustard and pickle relish, then chill in the refrigerator for three or four hours to firm it a little. Spread some cream cheese on a slice of bread, then a layer of the deviled ham spread, a little black pepper and top with a second slice of bread. Nice sandwich. If lettuce is your thing, add a leaf.

    This is gourmet pantry food.

    Michael, I have tweaked it before but that sounds so good!!
      Michael Hoffman

      • Total Posts: 17816
      • Joined: 7/1/2000
      • Location: Gahanna, OH
      Re:Chef Boyardee Mon, 02/11/13 7:59 PM (permalink)
      I like it. I've been making that since I was about 9. It was just another weapon in the fight against both hunger and my mother's cooking.

        • Total Posts: 3705
        • Joined: 6/24/2007
        • Location: McKinney, TX
        Re:Chef Boyardee Mon, 02/11/13 8:09 PM (permalink)
        Someone should send this thread to the Food Network as a treatment for their first sit-com:  "I Love Lucy" meets "The Odd Couple" with food intrigue involved.
          Michael Hoffman

          • Total Posts: 17816
          • Joined: 7/1/2000
          • Location: Gahanna, OH
          Re:Chef Boyardee Mon, 02/11/13 8:14 PM (permalink)
          You should see her trying to box up chocolates on the conveyer belt.

            • Total Posts: 1496
            • Joined: 7/14/2008
            • Location: west chester, PA
            Re:Chef Boyardee Mon, 02/11/13 8:57 PM (permalink)

            Yes, it is very nice!!  His section of the kitchen consists of those two cans of ravioli plus one can of Campbell's spaghetti. 
            But the rest is MINE!!

            LOL.we had friends........he was British, she American.  They actually had their kitchen outfitted with two stoves/single ovens on the end of an 8 foot+ island.  They would "combo-cook" a meal...but each doing their thing to their individual part

              • Total Posts: 1457
              • Joined: 8/28/2005
              • Location: Surprise, AZ
              Re:Chef Boyardee Tue, 02/12/13 10:59 AM (permalink)
              I never liked canned spaghetti of any variety. The sauce was always too sweet. My kids however are another story.  
              p.s. the kitchen in my house is my domain!!
              David O.

                • Total Posts: 6093
                • Joined: 11/22/2007
                • Location: Emmitsburg, Md.
                Re:Chef Boyardee Tue, 02/12/13 11:55 AM (permalink)

                The last time Chef Boyardee was in my pantry was during my marriage to Mrs. Metro, III.  She used to buy his ravoili in Costco quantities; when she was depressed she'd open a few cans, grab a fork, go to bed, and eat it out of the can while watching Jean Claude von Damme videos. 

                Even though her pulchritude was such that I gladly would have gotten up at 3 AM to go get cheese for her crackers-in-bed, strangely, that marriage did not last.

                Nothing worse than Chef Boyardee breath!


                  • Total Posts: 4716
                  • Joined: 11/5/2004
                  • Location: Stoughton, WI
                  Re:Chef Boyardee Wed, 02/20/13 1:25 PM (permalink)

                  I loved Chef Boyardee as a kid, and still keep a few cans in the house for a quick meal.
                  Like everything else from Back Then, it was better.
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