You know… I don’t like crunchy pre-made taco shells. But that actually sounds good right now. (I’ve just had a bologna sandwich with tortilla chips in it.)
If I’m having hot dogs at home, I prefer to roll it up in a slice of soft white bread to a “proper” hot dog bun.
I know that the way I eat sushi is not the correct way (I eat the ginger with the fish), but I don’t care.
The different posts about altering recipes makes me remember the time about a year ago when my mom said she had made minestrone soup. However, she was on Atkins at the time. So, I did discern that she could not have the pasta in it. Nor could she have the beans. I think there was one other ingredient she was not allowed.
I never did find out what the fuck she put in the soup. 
I think Bobby Flay has made something very much like this, stacked and everything.
As for stroganoff, I just follow the recipe on the back of the Hamburger Helper box.
Hot dogs: I put ketchup, American cheese, mustard, dill relish, and sometimes mayonnaise.
My husband is British, and apparently it’s quite common to have curry over chips. (what we Yanks know as fries.) So we were on a cruise & one afternoon they offered an “English Pub Lunch.” Sounds good!
The options were 1.) chicken curry over rice; 2.) fish & chips; or 3.) a ploughman’s lunch with a scotch egg.
Hubby decided to make the English Pub Lunch even more “authentic” by asking for the curry over chips, obviously an easy substitution based on the readily available meals.
He got a plate of (not bad) chicken curry with a side of potato chips. Where’d THEY come from?!?
Such is the risk of attempting to communicate in English with non-native speakers.
I dunk the rice part of nigiri sushi in the Soy, which is improper or whatever, but I don’t care.
I used to freak everyone out by dipping pretzels in mustard. Now I see everyone doing it, especially with those big soft ones you get at sporting events.
I roll a little bit of cookie dough into my crossaints before I bake them.
I use A-1 or salsa or lemon pepper liberally as toppings on just about anything.
I usually put fritos or potato chips in my sandwiches.
Lunch meat and cheese. Just plain lunch meat and cheese. Why ruin perfectly good meat and cheese with tasteless bread?
(The exception I make is with GOOD bread, made in an actual bakery or by my own hand. But if the only option I have is pre-sliced Wonderbread, I’d sooner skip it and just eat the innards.)
My mother has a tuna casserole recipe that’s completely trashy, with crushed potato chips, canned tuna, canned peas, and canned cream of mushroom soup. But it can’t be made for realsies, with fresh, high-quality ingredients. Everything has to be canned and mushy, else it just isn’t good. There’s a time for quality, award-winning cooking, and a time for lowbrow, canned crap.
Tip: Try eating your onion rings with yellow mustard. 
Hmm, my family’s “Mommy’s Surprise” sounds similar to these, except (I think) without any spaghetti sauce: there was definitely ground beef and cheese, and it was in a yummy Bisquick shell. I would love to have that again someday!
Amen! And when I have a craving for beef stroganoff, it’s that. 
When I was in high school my mom taught me how to make a non-casserole type of tuna casserole that we just call “Tuna and Rice”: canned tuna, Campbell’s cream of mushroom soup, Minute rice, and maybe some grated parmesan cheese to taste. I don’t make it very often anymore, but it’s still on my rotation – though these days I tend to use 98% fat-free soup, 1% milk, and light tuna (I tried using brown rice the other week, but somehow that is what made it finally stop tasting like the comfort food I wanted).
This sparked a memory. Another Bake Off recipe my Mother used to make sometimes involving ground beef, Bisquick, condensed soup, and instant gravy. No cheese though. I think I still have that recipe somewhere and I seem to be getting all nostalgic…
My taco salads; iceberg, tomato, onion, a brick of shredded cheddar cheese, and a package of taco shells smashed up into bits. Toss with a jar of medium salsa. Plate and then spread a layer of refried beans over the salad and a layer of taco beef over that.
A few peculiarities of my own;
I stir yellow mustard into my baked beans. I got this habit from my father, and i’ve never heard of anyone else who does it.
Carne asada - most people make tacos with it, or roll it in a burrito. I eat it on top of french fries with guacamole and cheese. In San Diego they call it “carne asada fries”. Everywhere else they call it “weird”.
I do this one. I can even not top the potato at all (though I’ll usually at least need salt). I will also eat the skin, even other peoples. I do the same with sweet potatoes.
I used to prefer my bacon microwaved, but now I learned that it’s possible to cook them on the stove and keep them still chewy while also being crispy. But it’s hard to get right, so I’ll more often still cook it in the microwave unless someone else is cooking.
The only other thing I can think of is that I prefer my taco meat to be rather lightly seasoned and baked with cheese into a taco shell until the taco is slightly moist, but still holds its shape.
Since yesterday I’ve been thinking that I need to email my mom and see if she still remembers how to make “Mommy’s Surprise.”
My dad makes the best soft-boiled eggs in the world–super runny, with gobs of butter and salt and pepper.
In Japan, scrambled eggs are deliberately served runny. Grosses some people out, but I think they taste fabulous.
Baked beans taste better with brown sugar and ketchup added.
On an ANA flight once, they served tasty bread and butter AND salt and pepper. Now I have to butter, salt AND pepper my bread.
Cream of Wheat with brown sugar and butter.
Canned spinach doused in vinegar (a New England favorite?)
French fries doused in vinegar–oops, that one’s not wrong, is it? 
I’m a huge fan of those 2 nasty Thanksgiving standbys: sweet potatoes baked with brown sugar and marshmallow globs, and canned fried onion-cream of mushroom soup-canned green bean casserole.
:eek:
That is wrong!!
I don’t like ketchup so I like mustard (or BBQ sauce) for my french fries. A lot of people think that’s wrong - especially the mustard part.
My uncle taught me a ‘poor man’s’ pasta fagioli, which I still love to make:
A small tin of tomato sauce, a can of Cannellini beans, and some salad macaroni.
Dump the sauce and the beans (with liquid) in pan and heat on low heat. Season with garlic powder, onion powder, and oregano (or italian seasoning if you have it) and stir occasionally. While that’s heating, cook the pasta with ‘extra’ water. When the pasta is done drain out only some of the water (or use less water and drain none). Toss in the sauce & beans mixture, stir together, ladle out and enjoy with a sprinkling of cayenne pepper on top.
Fast, easy, cheap, and really good comfort food.
Yes, I prefer my celery cooked, and often makes things like celery chowder, celery lasagna and celery parmagan. Sue me.
My father’s mother used to serve (store bought Italian) bread, which she had spread with olive oil, salt, and pepper, and reheated in the oven. She might have put some red wine vinegar on it, as well, I’m not sure.
How ELSE are you supposed to eat it? Though I put cinnamon on it, too.
I make hamburger stroganoff with Campbell’s cream of mushroom soup, too. I’ve tried making it the authentic way, but the bastardized version is what we like at our house. Now, sometimes I use leftover rare or medium rare steak as the meat, and we like that too, but the hamburger/mushroom soup version is our comfort food. I will sometimes serve it over rice or mashed potatoes instead of noodles. And if we don’t have sour cream in the house, we have hamburger romanoff.
I prefer my oatmeal to be cooked to the consistency of cement. I like it solid, dense, and overly sweet. One cup water, one cup brown sugar, and slightly less than 2 cups oatmeal. 
My guilty pleasure - hot dogs - slice two in half lengthwise, put on one slice of toast, slice of american cheese, mustard, raw onions, relish, lots of black pepper, topped with another slice of toast. Kind of like a patty melt with hot dogs.
I’ve got to make lunch now …