One lovely autumn day long, long ago, my Grandma, the dearest stubbornest little old Chinese lady that ever was, decided ...
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Who's hungry?
J-E-L-L-NOPE!
Fuck Yeah ORRRRBIIITTZZZZ!!!
Papergreat, established in 2010, is a daily blog about ephemera, books, history, postcards, all things paper, vintage advertising, and folklore.
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J-E-L-L-NOPE!
Who's hungry?
"Oh, bring us a figgy pudding"... with Jell-O, tuna, and mayo.
1966
More images and items from my collection at my blogspot page: www.ajaxallpurpose.blogspot.com/ www.facebook.com/christian.montone/
Though it's only the front panel, I'm quite happy to have another representation from the Swanson International line - a nifty Fish 'n' Chips box.
This retro recipe for a tomato aspic ring is meant to be filled with potato salad
Non très honnêtement, si tu sais pas cuisinier et encore moins présenter correctement tes plats abstiens-toi de préparer à manger !!!
How do you now if your eggs have gone bad? You don’t have to cook them, crack them, smell them, or shake them to find out if they’re still fresh. Nope, the answer is much, much simpler than that.
I was browsing all my recipe photos tonight. This is a recipe I had intended on posting about long ago, but for some reason never did, so here it is. This is a great way to serve spinach. It reminded me of the creamed spinach I had at Applebee's one time. Unfortunately theirs was not low carb, and probably not gluten free either. But this one is! Enjoy! * Exported from MasterCook * CREAMY CHEESY SPINACH 1 pound frozen spinach 8 ounces cream cheese 1/3 cup almond milk, unsweetened 1 large egg 1/3 cup parmesan cheese 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon dry mustard 1/4 teaspoon salt -- (or to taste) In medium frying pan, sprayed with non-stick spray, or buttered, place frozen spinach and cook, stirring until thawed. Add cream cheese and cook and stir until cream cheese is melted. In measuring cup, mix almond milk and egg together and pour into spinach mixture. Add Parmesan cheese, onion powder, garlic powder, dry mustard, and salt. Cook and stir until thickened, hot, and bubbly. - - - - - - - - - - - - - - - - - - - Entire recipe: 1118 Calories; 94g Fat (73.6% calories from fat); 48g Protein; 28g Carbohydrate; 14g Dietary Fiber
You'll understand why the Belgians call it their white gold.
For various reasons — namely lack of space, followed by procrastination — I didn’t come to own a food processor until about six months ago. Now that I have one and use it weekly in my cooking, I’m still not quite sure how I went so long without it.
Ever since our first trip to the Cheesecake Factory a very long time ago, the apple Martini has been one of our favorite drinks. You can find a million different ways to make them on the web but un...
My son-in-law remembered his grandmothers peanut butter cake from long ago. One of her daughters shared this very special recipe with me.
Yoda, a canine senior citizen with the physique of a greyhound and the face of a basenji, started behaving oddly a couple of years ago.
I'm going to change your life today. (Well, your stove top at least.) This post contains affiliate links. Don't you judge me! I cook. A lot. T ...
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Always loved Mac ‘n Cheese… always have… always will. I’m really happy with how this Three-Cheese Mac ‘n Cheese with Shrimp turned out!!! It’s super creamy, and …
