User Panel
User Panel
User Panel
|
Posted: 8/22/2005 8:16:41 AM EDT
[#1]
I prefer the full sized meat ravioli
 the mini is nasty 
|
|
|
|
Posted: 8/22/2005 8:17:51 AM EDT
[#2]
Crappy pasta, some tomatoey sauce, and the sweepings from a slaughterhouse floor. Yum! Add Kool-Aid, and you have a great menu for your favorite cult sleepover.
|
|
|
|
Posted: 8/22/2005 8:18:58 AM EDT
[#3]
ACK 
|
|
|
|
|
Posted: 8/22/2005 8:19:21 AM EDT
[#4]
buzz kill |
|
|
|
|
Posted: 8/22/2005 8:19:36 AM EDT
[#5]
A food from my childhood I occasionally get a craving for. One can every six months is plenty though. Homemade pasta dishes are so much better and better for you.
|
|
|
|
Posted: 8/22/2005 8:32:04 AM EDT
[#6]
You would be better off if ya' just ate the can.
|
|
|
|
Posted: 8/22/2005 8:32:19 AM EDT
[#7]
Barfaroni 
|
|
|
|
|
Posted: 8/22/2005 8:32:41 AM EDT
[#8]
Ya,gotta agree,the beefaroni is my favorite.I only eat it a few times a year though.
|
|
|
|
Posted: 8/22/2005 8:33:36 AM EDT
[#9]
As a woman of Italian heritage whose RARE cooking mistakes taste a kabillion times better than that crap in a can I say.....
|
|
|
|
Posted: 8/22/2005 8:34:18 AM EDT
[#10]
Yuck.
|
|
|
|
Posted: 8/22/2005 8:35:30 AM EDT
[#11]
That describes my relationship with Spaghetti-Os. |
|
|
|
|
Posted: 8/22/2005 8:43:01 AM EDT
[#12]
No more Franco American.....
|
|
|
|
Posted: 8/22/2005 8:48:11 AM EDT
[#13]
Spaghettios are nothing but round noodles in watery ketchup. So why the hell are they so addicting?
|
|
|
|
Posted: 8/22/2005 8:48:16 AM EDT
[#14]
no, no, no, no, no!
|
|
|
|
Posted: 8/22/2005 8:49:43 AM EDT
[#15]
add a little Texas Pete and MMMMMMMM good
|
|
|
|
Posted: 8/22/2005 8:50:22 AM EDT
[#16]
too expensive. i'll stick with the cheap hill country fair stuff.
|
|
|
|
Posted: 8/22/2005 9:09:19 AM EDT
[#17]
You tell me. Don't forget the cheese. |
|
|
|
|
Posted: 8/22/2005 9:11:59 AM EDT
[#18]
Yuk
|
|
|
|
Posted: 8/22/2005 9:26:38 AM EDT
[#19]
nothing better than the natural glowing orange sauce that can permanently stain your stain free tupperware
|
|
|
|
Posted: 8/22/2005 9:30:26 AM EDT
[#20]
<shivers>
|
|
|
|
Posted: 8/22/2005 9:33:05 AM EDT
[#21]
guess i ws spoiled growin up around dagos....
|
|
|
|
Posted: 8/22/2005 9:56:20 AM EDT
[#22]
|
|
|
|
Posted: 8/22/2005 12:18:22 PM EDT
[#23]
I know it's not good for me, I know it is cheap ass food and nothing special too it, but damn it if I don't get a craving for it every now and then. I tried to feed it to the ex's cats before but they wouldn't eat it. Beef jerkey on the other hand, they loved.
|
|
|
|
Posted: 8/22/2005 1:56:06 PM EDT
[#24]
haven't had any in a long time, but I might buy some next time I'm at the store
but the frozen ravoli and tortelini the grocery store makes that you just have to boil and add sauce to is much better |
|
|
|
Posted: 8/22/2005 2:05:38 PM EDT
[#25]
It'll clean your colen out faster and cheaper than what's his nut's expensive stuff will....
|
|
|
|
Posted: 8/22/2005 2:09:17 PM EDT
[#26]
My friend makes Redneck Lasagne. He takes a pan and layers the ravioli and mozzerella cheese. Sometime she throws in a few layers of the Beefaroni, and then he bakes the whole mess.
I don't eat that kind of stuff, but he is addicted to it. |
|
|
|
Posted: 8/22/2005 2:09:40 PM EDT
[#27]
Pretty much how I see it. |
|
|
|
|
Posted: 8/22/2005 2:16:58 PM EDT
[#28]
|
|
|
|
Posted: 8/22/2005 2:24:55 PM EDT
[#29]
LOL.
I always have a can of the stuff when I'm dirt-biking. Everyone generally laughs and/or gags. It's sort of a sick little tradition. 
|
|
|
|
Posted: 8/22/2005 2:26:58 PM EDT
[#30]
The secret ingredient is MSG.
Now you know. |
|
|
|
Posted: 8/22/2005 2:31:19 PM EDT
[#31]
Chef Boyardee is much like Taco Bell. I eat it twice a year...
and I'm suddenly reminded why it's been six months since I last ate it. |
|
|
|
Posted: 8/22/2005 2:34:29 PM EDT
[#32]
When I feel particularly lazy I use frozen Silver Star cheese Ravioli followed by Prego sauce and mozzerella. bake at 350 for 1 hour and yummy 
|
|
|
|
|
Posted: 8/22/2005 2:42:27 PM EDT
[#33]
My cat loves the sauce. Can't get enough of it.
|
|
|
|
Posted: 8/22/2005 2:48:36 PM EDT
[#34]
I liike the ravioli or spagetios with cut hotdogs in them
|
|
|
|
Posted: 8/22/2005 2:56:20 PM EDT
[#35]
Chef Boyardee rocks.
But Spaghetti-Os with meatballs is the best
|
|
|
|
Posted: 8/22/2005 3:01:42 PM EDT
[#36]
Reminds me of C-Rats.
good about 2-3 times a year to remind me of the taste of Cs. |
|
|
|
Posted: 8/22/2005 3:02:54 PM EDT
[#37]
You are what you eat.
 CWO |
|
|
|
Posted: 8/22/2005 7:47:08 PM EDT
[#38]
Ain't that the truth. Why do the tiny ones taste crappy anyways? |
|
|
|
|
Posted: 8/22/2005 8:20:58 PM EDT
[#39]
sprinkled generously with
 only does the chefs pasta obtain perfection. 
|
|
|
|
Posted: 8/22/2005 8:26:20 PM EDT
[#40]
Man you gotta try the pizza kits. I once bought one and wound up chugging the can of pizza sauce inside-it's full o'crack!
|
|
|
|
Posted: 8/22/2005 8:44:06 PM EDT
[#41]
Remember chef boyardee "Roller Coasters" those were the shit circa 1988.
|
|
|
|
Posted: 8/22/2005 8:52:47 PM EDT
[#42]
dammit whyd i click this thread now i have a craving for chefboyardee raviolli havent had it in 20 years damn what abuse a young kid can take the stuff is prolly about as good for you as depleted uranium
|
|
|
|
Posted: 8/23/2005 3:25:46 AM EDT
[#43]
 it's people |
|
|
|
Posted: 8/23/2005 3:36:48 AM EDT
[#44]
The Chef Boyardee brand with its red-and-white label may have been an American icon since the 1930s, but what self-respecting chef would lend his name and image to a line of cheap, gooey, tomato sauce-drenched pastas (including something called "Beefaroni") sold in cans and eaten mostly by children? If this guy was a real person, you'd think his kitchen skills must have ranked just below those of the Muppets' Swedish Chef.
But Chef Boyardee was not, as commonly believed, a fictional creation whose name was formed from the given names (Boyd, Art, and Dennis) of the men who created him. He was indeed a real person, born Hector Boiardi in northern Italy in 1898. Young Hector was a culinary savant who reportedly worked in restaurant kitchens at the tender age of eleven before immigrating to America and joining his brother in New York at age seventeen. His brother's employment as a waiter at the prestigious Plaza Hotel helped gain young Hector entrée to the Plaza's kitchen, and over the next several years Boiardi whipped up his creations for renowned hotel kitchens New York, West Virginia, and finally Cleveland, where he opened his own restaurant, Il Giardino d’Italia. Boiardi's spaghetti sauce soon became famous throughout Cleveland, and his restaurant patrons began asking him for extra portions of sauce to take home with them, which he doled out in milk bottles. Demand for his spaghetti sauce grew so large that he started producing it in an adjacent loft and selling it with dry pasta and packets of his special cheese. Hector Boiardi later plunged into full-time pasta making, adopted the (for Americans) easier-to-spell "Boyardee" version of his name, and moved his operations to Pennsylvania before eventually merging with American Home Foods (now International Home Foods), with whom he worked until his death in 1985. The Chef Boyardee brand may not be synonymous with haute cuisine, but the real Hector Boiardi could outcook Betty Crocker, Aunt Jemima, and Mrs. Butterworth combined. I don't even heat it up, 'take it straight from the can cold...MMMMMMM.... |
|
|
|
Posted: 8/23/2005 4:02:19 AM EDT
[#45]
Chef Boyardee =
|
|
|
|
Posted: 8/23/2005 4:14:51 AM EDT
[#46]
Well that struck a cord..... 
|
|
|
|
|
Posted: 8/23/2005 7:59:56 AM EDT
[#47]
Chef Boyardee sure can fuck up a pizza.
|
|
|
|
|
Posted: 8/23/2005 8:55:11 AM EDT
[#48]
|
|
|
|
Posted: 8/23/2005 9:02:17 AM EDT
[#49]
Well, just to add a fork in the thread -
I'm partial to potted meat sandwiches. Include mayonaisse (prefereable the yellow sort with relish added). Also a mess of Spam fried with taters, and fresh scratch made biscuits is the most excellent dinner. |
|
|
|
Posted: 8/23/2005 9:17:55 AM EDT
[#50]
the spaghetti with meatballs is pretty good. I usually end up making spaghetti sammiches with it.
|
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
