hmmm... maybe its a regional thing..? Baked ziti when I grew up in the Dorchester are of Boston MA - was kinda made like lasagna - with layers of meat spaghetti sauce, rigotta cheese, and ziti, topped with mozzerella... I think because it took less time on prep work than real lasagna. :-D
the macaroni must not contain eggs - or the recipe must not (oh and the thought of putting eggs in mac & cheese sounds simply aweful!)
and we're SO on the same page with the baked ziti - it does not have cheese sause - but should have rigotta, red sauce, and mozzerela. (and I know red meat sauce is called gravy [went to school in Eastie, & dated guys from the North End! LOL] but I figured that I'd avoid any confusion and assumptions that I meant brown gravy [eeew imagine that on baked ziti!])
It all depends on if you come up with a fancy schmancy and/or kid-friendly name for it instead. Calling it all the familiar "Mac and cheese" gets many a toddler through a variety of pasta dishes.
LOL - oh yeah! and there's a lot of things that were called 'chicken' ;-)
I remember making zuchini once - I sliced it length-wise in 2/3" slices, battered & breaded it, and pan fried it in vegetable oil... and my daughter devoured it - and then asked if she could "have more of the fish" because it was "really good cooked that way" :-D
the weird thing was that I hadn't hid that I was making zuchini! (she had watched me slice it up) We had the custommary 3pt meal of veggie, starch, & meat (I think we had pork chops & potatoes au gratin with the zuchini)... the two of us were totally baffled at first when she asked if she cound have more of the fish - she had to point to some on Scott's plate and say more of that fish - and I laughed and told her it was zuchini there was this look of 'ugh' on her face for a second - and then she shrugged and pronounced defiantly "Well it tastes like fish."
he he he and the funniest part about it was this was years after we had stopped the everything is chicken!!
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Baked ziti when I grew up in the Dorchester are of Boston MA - was kinda made like lasagna - with layers of meat spaghetti sauce, rigotta cheese, and ziti, topped with mozzerella... I think because it took less time on prep work than real lasagna.
:-D
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the macaroni must not contain eggs - or the recipe must not (oh and the thought of putting eggs in mac & cheese sounds simply aweful!)
and we're SO on the same page with the baked ziti - it does not have cheese sause - but should have rigotta, red sauce, and mozzerela.
(and I know red meat sauce is called gravy [went to school in Eastie, & dated guys from the North End! LOL] but I figured that I'd avoid any confusion and assumptions that I meant brown gravy [eeew imagine that on baked ziti!])
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and there's a lot of things that were called 'chicken' ;-)
I remember making zuchini once - I sliced it length-wise in 2/3" slices, battered & breaded it, and pan fried it in vegetable oil...
and my daughter devoured it - and then asked if she could "have more of the fish" because it was "really good cooked that way" :-D
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(The comment has been removed)
(she had watched me slice it up)
We had the custommary 3pt meal of veggie, starch, & meat (I think we had pork chops & potatoes au gratin with the zuchini)... the two of us were totally baffled at first when she asked if she cound have more of the fish - she had to point to some on Scott's plate and say more of that fish - and I laughed and told her it was zuchini
there was this look of 'ugh' on her face for a second - and then she shrugged and pronounced defiantly "Well it tastes like fish."
he he he
and the funniest part about it was this was years after we had stopped the everything is chicken!!
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wth?
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