• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.

[Canton Mike]

mjp28, I didn't change my email. I'll message it to you.

Mike

[mjp28]

@canton-mike said:

mjp28, I didn't change my email. I'll message it to you.

Mike

I think it went through today, I think we're ok on everything.  Michael

[mjp28]

@mjp28 said:

Oh Canton Mike on my last recipe hot dog email to my friends I got a not delivered on your imirish email address, it might have been a one time event or did you change email address ?   We're ok there.

Oh and everyone else here I send our special email recipes to about 20 friends many that I don't post here. -BUT- I recently changed a bit with this CORNAVIRUS stuff and will go back when it's over with the sports blackout.  If you would like to get on the list just send me an email to my email address [email protected] or pm here.  I've been doing it for years and have had a recent opening.  And of course like everything else around here it's totally FREE.   

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Well our 4th of July hotdogs with delicious homemade chili sauce and baked beans were great comfort food just like our next recipe......  The ULTIMATE GRILLED CHEESE SANDWICH ...... now how good does that sound ?   ~AND~ like I did on two other boards I was on before this one I asked the viewers what is your favorite way to do and enjoy a grilled cheese sandwich ?  The responses were quite varied !

The Ultimate Grilled Cheese Sandwich.... in 15 minutes....another Mr Food ohh it's so good comfort food special.

SERVES     5     COOK TIME     15 Min

There is no denying it, this is truly the Ultimate Grilled Cheese Sandwich. No matter how you choose to serve this melty and delicious sandwich, you can't miss. It makes a fantastic lunch for you and the kids, or a comfort filled way to compliment a bowl of soup! Either way this ooey-gooey meal is grilled cheese perfection.

What You'll Need......see recipe on previous page.

I still would like to hear your recipe and the way you enjoy your favorite GRILLED CHEESE SANDWICH !   

[mjp28]

@mjp28 said:

I still would like to hear your recipe and the way you enjoy your favorite GRILLED CHEESE SANDWICH !   

My wife makes a great plain old grilled cheese sandwich, buttered on all four sides, a good quality white bread like Schwebel's Italanio bread and the most important part cooked exactly golden brown with American or other favorite cheese of your choice.....oh yeah !  Mr Food has a good recipe for a good GC sandwich, try it !

Now I will occasionally take my done grilled cheese sandwich and open it up and put a good cold slice of a red ripe garden fresh tomato on it, salted to taste.

Or open it up and put a nice big Hungarian pepper inside or other pepper like jarred hot peppers or something similar.

No wrong way to enjoy a GRILLED CHEESE SANDWICH especially with a cold crunchy dill pickle on the side...... ummmmm.   

.........I'm really hungry for one now !

[Canton Mike]

@mjp28 said:

My wife makes a great plain old grilled cheese sandwich, buttered on all four sides, a good quality white bread like Swebel's Italanio bread and the most important part cooked exactly golden brown with American or other favorite cheese of your choice.....oh yeah !  Mr Food has a good recipe for a good GC sandwich, try it !

Now I will occasionally take my done grilled cheese sandwich and open it up and put a good cold slice of a red ripe garden fresh tomato on it, salted to taste.

Or open it up and put a nice big Hungarian pepper inside or other pepper like jarred hot peppers or something similar.

No wrong way to enjoy a GRILLED CHEESE SANDWICH especially with a cold crunchy dill pickle on the side...... ummmmm.   

.........I'm really hungry for one now !

Make mine a (couple) grilled swiss on rye (Jewish Rye preferred) with two Nathan's dill pickle sandwich slices grilled on it. Just had a couple last Saturday. Add some Lay's chips/Lawson's dip or Snyder's of Berlin BBQ chips & I'm good to go.

Mike

[Icecube]

@canton-mike said:

Make mine a (couple) grilled swiss on rye (Jewish Rye preferred) with two Nathan's dill pickle sandwich slices grilled on it. Just had a couple last Saturday. Add some Lay's chips/Lawson's dip or Snyder's of Berlin BBQ chips & I'm good to go.

Mike

Not a rye guy, but including pickles is good, I usually go Clauson - either halves, slices but not so much their spears. And what's better than grilled cheese with tomato soup? 

[Canton Mike]

@icecube said:

Not a rye guy, but including pickles is good, I usually go Clauson - either halves, slices but not so much their spears. And what's better than grilled cheese with tomato soup? 

The Claussen dills were what I used for years, but when Marc's was out one day, I decided to try Nathan's & haven't looked back. BTW, grilled cheese & tomato soup is definitely an American classic.

Mike

[mjp28]

@canton-mike said:

The Claussen dills were what I used for years, but when Marc's was out one day, I decided to try Nathan's & haven't looked back. BTW, grilled cheese & tomato soup is definitely an American classic.

Mike

We're going to have my wife's "to-cheese" sandwiches with American or maybe other cheese and slices of chilled ? red ripe tomatoes on Schwebel's Italiano white bread and Vlassic dill pickles on the side.

Vlassic are good but not my absolute favorite pickles I like the Heinz dills in the big jar of you can find them.  Haven't had Nathan's or Claussen dills in awhile either.....I love cold dill pickles with a sandwich.  Can't wait !

[mjp28]

@canton-mike said:

The Claussen dills were what I used for years, but when Marc's was out one day, I decided to try Nathan's & haven't looked back. BTW, grilled cheese & tomato soup is definitely an American classic.

Mike

The wife is going to Marc's or Aldi's today I told her to check out the dill pickles for some Nathan's the Vlassic's were ok but not top of the line now for us.

Our lunch was great she did the sandwiches and I did the appetizers and sides.  We had black olives, stuffed green Manzanilla olives, dill pickles, Bread & butter pickles, chips and sliced red tomatoes for the sandwiches and eating.

For the toasted cheese sandwiches we had a choice of Swiss, mozzarella, cojack or deluxe American cheese on Schwebel's Italiano white bread.

My wife had Swiss and deluxe American and I had three slices of deluxe American.  When done we put the salted chilled red tomatoes in the hot cheese.....oh yeah !!!

A simple but great lunch.  

We're having ribs on the grill today with barbeque sauce.  

Bon appetit !     interjection French.  (I wish you) a hearty appetite.

[mjp28]

GRILLED STUFFED TOMATOES...... great when the tomatoes start rolling in.  An easy hot weather snack or side dish from the Wisconsin cheese recipe files.   https://www.wisconsincheese.com/recipes/3799/grilled-stuffed-tomatoes

Ingredients

• 8 medium tomatoes
• 1 container (8 ounces) Crave Brothers Farmstead Classics Mascarpone cheese
• 1 cup panko bread crumbs, divided
• 1/2 cup chopped fresh basil
• 2 garlic cloves, minced
• 2 teaspoons fresh lemon zest
• Salt and pepper to taste
• 6 ounces Crave Brothers Farmstead Classics Fresh Mozzarella cheese – Ball, torn
• 2 tablespoons butter, melted

CHEESE

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Fresh Mozzarella or Mascarpone can be used in this recipe

.Instructions

1. Grease grill grate. Heat grill to medium.
2. Cut a thin slice off the top of each tomato. Scoop out and discard pulp, leaving a 1/2-inch shell. Invert tomatoes on paper towels to drain.
3. Combine the mascarpone, 1/2 cup bread crumbs, basil, garlic and lemon zest in a large bowl. Season with salt and pepper to taste. Gently fold in mozzarella.
4. Season tomatoes with salt and pepper to taste. Spoon mascarpone mixture into tomatoes. Combine butter and remaining bread crumbs in a small bowl; sprinkle over tops. Transfer tomatoes to a lightly greased grill grid.
5. Place on grill grate. Grill tomatoes, covered, over medium heat for 14-16 minutes or until heated through. Cool slightly before serving.

Cheesemonger Tip

Fresh, milky mozzarella cheese is available in a variety of sizes, including perline (pearl size), ciliegine (cherry size), bocconcini (ball size) and ovoline (egg size). You can also find it in logs, balls and sliced.

[mjp28]

Want to try something different how about LOUISIANA SHRIMP BAKE from Mr Food.....only 8 minutes cook time !

 

SERVES    4    COOK TIME    8 Min

Ready for a new kind of shrimp recipe that will break you out of that dinnertime rut? Say good-bye to steamed shrimp cocktail, because our jazzy Louisiana Shrimp Bake is to-die-for! Baking the shrimp gives them that plump, pop that we all love. Your taste buds will be tinglin' when you pop these sensationally seasoned shrimp in your mouth.

What You'll Need

• 1 1/2 pounds large fresh shrimp, peeled and deveined
• 1 stick butter, melted
• 2 tablespoons Worcestershire sauce
• 2 teaspoons minced garlic
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

What to Do

1. Preheat oven to 400 degrees F.
2. Coat a 9- x 13-inch baking dish with cooking spray. Place shrimp in a single layer in baking dish.
3. In a small bowl, combine remaining ingredients; mix well. Remember, the cayenne pepper is optional. Pour butter mixture over shrimp and stir until evenly coated.
4. Bake, uncovered, 8 to 10 minutes or until shrimp turn pink.

Before You Start Cooking!

• We think this dish would taste amazing served over some hot cooked rice. This way you won't miss out on any of that buttery rich sauce!
   
• If you love shrimp, be sure to check out our collection of Easy Shrimp Recipes for Every Occasion. You'll find a shrimp recipe to please friends and family on the fly. 
   
• Seafood recipes are insanely popular this time of year. Everyone on Mr. Food is talking about this collection of our Best Crab Meat Recipes! Just one bite of our Cheesy Crab Poppers and you'll know why. 
   
• If you're throwing a party anytime soon, we've got the perfect collection for you and the sea-foodies in your life. Take a peek at our Easy Seafood Appetizer Recipes and you're get together is sure to be a nautical hit!

Fun Fact:
Did you know that over 1.2 million people attened Mardi Gras in New Orleans, Louisiana last year? It's a huge party that brings in roughly $56 million dollars over 12 days. Sounds like a bit of a crazy time, but boy would we like to get our hands on that Mardi Gras menu. 

[calfoxwc]

well, it's getting to be berry season. blueberries are ripe... we have a lot more blackberries around our farm, other farms where I have permission to pick. Made 12 jelly jars of dandelion jelly, 24 jars of wild blackberry jam, we bought a couple boxes of S. Carolina peaches and I made 28 jelly jars of excellent peach jam and canned 8 pints of peaches to try canning them.

   Wild blackberry jam with baked chicken breasts...or with a pot roast...or ham and eggs, etc for breakfast..

   rocks. We share a jar here and there with friends - haven't run out yet, but the blackberries are just now turning from green to red...they'll turn black when ripe, obviously... it will take a few weeks yet, I think.

  I made vidalia onion relish - canned about 10 pints of it. It's awesome on hot dogs, hamburgers, sandwiches.

  Last year, I picked a some wild grapes, and made grape juice. it was excellent. I want to make grape jelly this fall - the grapes are still very green. There is a Lebanese recipe, basically, instead of stuffed peppers, the stuffing gets wrapped up in grape leaves. Really good. I have had them some years ago, never made them, want to try it this fall. A LOT of grapes now.

   BTW, you have to be careful about the wild grapes. There is a look-a-like vine with berries.. that is very poisonous. The leaves are different, and the poison berries have only one seed in them.

   Edible grapes have multiple small seeds. You have to research and know what you're doing, you know.

The trick to processing is to have a nice de-seeder. I bought one from a garage sale years ago - it rocks. No seeds in your jam. Takes skins off too, pretty well.

   Which reminds me, I want to go out and get some chicory roots and make coffee with them.

Browns game with great food plus wild blackberry jam... Browns going to the PLAYOFFS ! (if we have a season)

[mjp28]

Want something quick and easy ?

Delicious ZUCCHINI PIZZA BITES, oh yeah !   Quick and easy nice when the zucchini start coming in by the boatload.

 

Topped with sauce, mozz, and mini pepperonis, zucchini makes a surprisingly adorable base for pizza.   If you don't have mini pepperonis a good sharp knife should do the trick.  Good for those GAMEDAY  treats when they come back or just an anyday treat.

YIELDS:  4.     PREP TIME:  0 HOURS 10 MINS.     TOTAL TIME:  0 HOURS 20 MINS

 

INGREDIENTS

 

3 large zucchini, sliced into 1/4" rounds

Extra-virgin olive oil, for brushing

1/4 c. marinara or pizza sauce

1/3 c. shredded mozzarella

1/3 c. mini pepperoni

Dried oregano, for sprinkling

 

DIRECTIONS

1. Preheat oven to 400°. Place zucchini on a baking sheet and brush with olive oil. Bake until slightly tender, 5 minutes.
2. Spoon a thin layer of sauce over each slice, then top with mozzarella and mini pepperoni. Sprinkle with dried oregano and bake until zucchini is tender and cheese is melted, 10 minutes.

[Canton Mike]

@mjp28 said:

Want something quick and easy ?

Delicious ZUCCHINI PIZZA BITES, oh yeah !   Quick and easy nice when the zucchini start coming in by the boatload.

 

Topped with sauce, mozz, and mini pepperonis, zucchini makes a surprisingly adorable base for pizza.   If you don't have mini pepperonis a good sharp knife should do the trick.  Good for those GAMEDAY  treats when they come back or just an anyday treat.

YIELDS:  4.     PREP TIME:  0 HOURS 10 MINS.     TOTAL TIME:  0 HOURS 20 MINS

 

INGREDIENTS

 

3 large zucchini, sliced into 1/4" rounds

Extra-virgin olive oil, for brushing

1/4 c. marinara or pizza sauce

1/3 c. shredded mozzarella

1/3 c. mini pepperoni

Dried oregano, for sprinkling

 

DIRECTIONS

1. Preheat oven to 400°. Place zucchini on a baking sheet and brush with olive oil. Bake until slightly tender, 5 minutes.
2. Spoon a thin layer of sauce over each slice, then top with mozzarella and mini pepperoni. Sprinkle with dried oregano and bake until zucchini is tender and cheese is melted, 10 minutes.

I will definitely be trying these. Anymore, I prefer Miceli's Italian Blend cheese to mozzarella & I always like to sprinkle some parmesan on all things Italian. Thanks for another great recipe & it's simple!

Mike

[mjp28]

@canton-mike said:

I will definitely be trying these. Anymore, I prefer Miceli's Italian Blend cheese to mozzarella & I always like to sprinkle some parmesan on all things Italian. Thanks for another great recipe & it's simple!

Mike

My wife really likes Miceli's stuff when you can find it especially the bag of Italian Cheese Blend it would go great on this zucchini pizza.

Mozzarella is the traditional pizza cheese but this is not a traditional pizza......and lower in carbs -but- I love raw or baked zucchini anyhow.

There's more than one way to skin a cat......or make a pizza !   Bon appetit !  interjection French.  (I wish you) a hearty appetite.

[gumby73]

Road Trip!     So when traveling the highways of hell of Virginia..Philly..New Jersey or Florida?

Keep your eyes open for the best Highway grub station for miles with Gas Pumps ... When ya get to the corner of Sheetz/Seven11 or Shell? Try This! ? WaWa

WaWa's...Clean! Great Staff!  Great Food with Good Prices!  Can't go wrong with any of the Hoagies on the Menu! Beep! Beep! On the Road again! ?  Who's your food while you pump town battles?          

[DieHardBrownsFan]

We have Sheetz near us, never heard of Wawa.

[mjp28]

A Tuesday night special   Mexican Street Corn (Elote) 

 

Elote (aka Mexican Street Corn) is a common street food in Mexico, hence the nickname. It's often served on a stick, though you could skip the skewer and make it right on the grill, like you would traditional corn on the cob. If you're having trouble finding cotija cheese, you could always try feta (which has a similar texture and saltiness, though it tends to have a sharper, tangier taste), or grated parmesan.

 

This side dish is fast enough to throw together for an easy weeknight dinner—try it with barbecue chicken or grilled steak—or, at a party, you could set up all of the toppings (adding a few wildcards, like shredded cheddar, crumbled bacon and sriracha) and create a Build Your Own Corn on the Cob Bar. That could be a thing, right?

In love with this recipe? Us too! 

YIELDS:   4    PREP TIME:    0 HOURS 5 MINS    TOTAL TIME:    0 HOURS 25 MINS

 

INGREDIENTS

 

6 ears corn, shucked and cleaned

1/2 c. mayonnaise

Chili powder

1/3 c. Grated cotija cheese. (or substitutes)

Freshly chopped cilantro

Lime wedges, for serving

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

 

DIRECTIONS

1. Preheat grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes. 
2. Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. Serve warm with lime wedges.

[Browns149]

I had some of that corn a couple weeks ago. And it was Great. 

[mjp28]

@browns149 said:

I had some of that corn a couple weeks ago. And it was Great. 

My wife has had a recipe similar to this one there are some slight variations on Mexican Street Corn......I definitely want to try it !