spicing up prepared foods

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Right now I got a Digiorno spinach, mushroom, and garlic pizza in the oven. I sprinkle feta cheese (which also has some spices and tomatoes in it) for extra flavor.
Also, 5 Bros. tomato sauces serve as my starting point, to which I add more garlic, cilantro, oregano, and olive oil.
What prepared foods do you improve by adding a few ingredients?
(goddam I am so fucking hungry I could eat this keyboafak js;dlfka

― buttch (Oops), Thursday, 24 April 2003 23:00 (twenty-two years ago)

I try to put Melinda's habenero pepper sauce on just about anything it will take to.

― Mr. Diamond (diamond), Thursday, 24 April 2003 23:03 (twenty-two years ago)

Most of 'em, I regard ready-prepped food (which is only there to be eaten when drunk anyway) as a raw material with which to work.

― Matt (Matt), Thursday, 24 April 2003 23:04 (twenty-two years ago)

Velveeta Shells-n-Cheese -- I almost always add tabasco sauce (or some other hot sauce) or prepared horseradish.

― Tep (ktepi), Thursday, 24 April 2003 23:07 (twenty-two years ago)

Jesus Tep! you eat that? You know they sell the same thing with fancier names, right?

― Spencer Chow (spencermfi), Thursday, 24 April 2003 23:15 (twenty-two years ago)

It's the only prepared food I eat, except for the Hot Pockets I occasionally keep in the freezer for when I'm in a rush -- I can make macaroni and cheese from scratch, but I can't make Velveeta Shells-n-Cheese, you know?

― Tep (ktepi), Thursday, 24 April 2003 23:18 (twenty-two years ago)

Yeah, mac and cheese is a great raw material. I'll typically steam some vegetables (carrots, peas, broccoli), then add it to the prepared mac and cheese, then usually shred some fresh cheddar and sprinkle some parmesan. MMMMMMMMMMmmmmm.....

― Mr. Diamond (diamond), Thursday, 24 April 2003 23:20 (twenty-two years ago)

In college, I used to do the ol' slice up hotdogs into mac n cheese.

― buttch (Oops), Thursday, 24 April 2003 23:22 (twenty-two years ago)

I know it's not "prepared" but I find that leftover fish can always be helped along with some cooked apples and curry powder. DINGGGG!! yum

― Tracer Hand (tracerhand), Thursday, 24 April 2003 23:54 (twenty-two years ago)

Sesame oil with chili peppers does wonders for lackluster take out food of all varities. I try not to do a lot of the packaged side dish things, going for good old-fashioned sourdough or rice instead.

― Matt Maxwell (Matt M.), Friday, 25 April 2003 01:07 (twenty-two years ago)

Oh, also -- when I was, well, out of the house less, and didn't have time to cook all the time or the interest in doing the things to have homemade food easily reheatable (big tubs of gumbo, etc.) -- in addition to hot sauce, my favorite addition was ginger juice, from ... The Ginger People, I think they're called, or possibly The Ginger Company. Williams-Sonoma carries it. It tastes a lot like fresh ginger -- more than anything else besides the fresh stuff itself -- and since it's juice, it combines easily. Great to mix with takeout Chinese, Ramen, fried rice that's lacking in a little something, etc.

― Tep (ktepi), Friday, 25 April 2003 01:33 (twenty-two years ago)

Out of the house more. It's not like I cook dinner on the bus on the way home or anything. But that would be awesome if I did.

― Tep (ktepi), Friday, 25 April 2003 01:33 (twenty-two years ago)

I havn't actually done this, but I want to start poaching eggs in the water I boil for my Ramen noodles right before I put the noodles in. I think it would come out really good.

― A Nairn (moretap), Friday, 25 April 2003 03:04 (twenty-two years ago)

I like to add kimchee to instant pastas.

― phil-two (phil-two), Friday, 25 April 2003 04:16 (twenty-two years ago)

Sweet chilli sauce is what I like to add to anything that's too bland and roughly Asian. Any form of chilli is good, though, especially the delicious tang of jalapenos.

(as I type this, my lip is tingly and hot from touching it after sprinkling a pizza with peperoni)

― Mark C (Mark C), Friday, 25 April 2003 11:45 (twenty-two years ago)

I put some not-quite-bad basil leaves and a knob of butter in my baked beans the other day and then grated parmesan all ove, heavenly.

― chris (chris), Friday, 25 April 2003 11:57 (twenty-two years ago)

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