r/unimeals

Eva Marie Saint's Pizza Hamburgers - They're sort of a sloppy joe and pizza mash-up and so delicious! Using the English muffins as buns is brilliant, and they hold up nicely with the saucy filling. They also add a really good crunchy texture to this dish.

As you can see from the recipe, it's very easy to make. Fresh basil from my garden also made it quite good. Family approved and dinner plates were cleared quickly! Every last bite eaten! The mozzarella and oregano really brought out the pizza flavor.

We had this with potato chips and George Brent's Western Salad which I'll share more about later today.

Eva Marie Saint is a legendary American actress of the Golden Age of Hollywood, best known for her Academy Award-winning film debut in On the Waterfront and her role as the sophisticated Eve Kendall in Alfred Hitchcock's North by Northwest.

She will celebrate her 102nd birthday on July 4, 2026.

Humphrey Bogart's SPAGHETTI LOAF - This recipe intrigued me for a while, and I finally decided to make it. I was imagining this to be a baked mac and cheese made with long spaghetti instead of elbow macaroni, but it was very different...

There's no roux for this. No butter. No breadcrumb crusts. No cheddar.

This is a straight-up American Cheese situation. Without the roux or sauce made with butter and flour and milk, you don't get that creamy consistency that we're used to.

So here's how it went down...

Preheat oven to 350 degrees and butter a loaf pan on all sides.

I cooked 2 cups of broken spaghetti. It came out to about 2/3's or 3/4's of a 1 lb box of spaghetti. I only cut the long spaghetti into thirds. I didn't want short pieces, because I thought it would be more fun to have a long noodle-y look to this dish.

Spaghetti was cooked al dente, because it was going in the oven to cook some more.

While the pasta was cooking, I started on the sauce in another pot. Milk was added and the the chopped up American cheese. I cut it in small cubes, but next time I will shred it, as it took longer to melt in cubes. I also cracked 2 eggs in a measuring cup and whisked them.

Once the cheese was fully melted over medium high heat, I slowly ladled a bit of the hot milk/cheese mixture into the eggs one small ladle at a time, while whisking. I added 2-3 small ladles into the eggs to temper them (so you don't get scrambled eggs).

Then I slowly poured the egg/cheese/milk mixture (from the measuring cup) back into the pan with the remaining milk and cheese mixture all while whisking rapidly.

Salt, grated onion and parsley were added and then the cooked spaghetti. (If the drained spaghetti has to sit in the pot while you're finishing the sauce, add a little bit of butter or olive oil to coat noodles to prevent sticking).

Mix the whole thing together to make sure spaghetti is evenly covered with the sauce and then put into the buttered loaf pan.

I baked this for about 45 minutes at 350 degrees.

Now for the taste...

It was good and it's weird to say but I got a homey and old-fashioned vibe from it. It not like the average mac and cheese. It's dryer, almost like a cross between mac and cheese, cornbread, and a grilled cheese sandwich (with American Cheese).

It's good picnic food or bbq food for sure! My family liked it, except my one son who doesn't like American Cheese at all. It went exceptionally well with Cary Grant's Barbecued Chicken that I also made last night and Joan Crawford's Slaw from the other day. It was a great trio of flavors!

This is very easy to make. I actually quartered the recipe today because I really wanted to have some on hand, but my family is not big on this type of thing. I might change the way they feel. We'll see!

I love it and it tastes just as I expected it to. Cheesy, creamy and with a little flavor hit of pimiento, both sweet and savory. 2 kinds of onion gives it a good flavor too.

Pimiento cheese is incredibly versatile and shines in classic cold sandwiches, melty grilled cheeses, breakfast sandwiches, and savory meat pairings.

It's very popular in the south. I live in California, and it's more about guacamole and hummus around here, so I couldn't resist making this today for a change of pace. And btw, Joan would love it, as there's mayo in it!

This recipe calls for grated onions too!

UPDATE: Only one jar of Pimientos is needed. This has a typo!

Harold Lloyd's Eggs Dolores - A simple enough recipe, and after all the beef in recipes over the last week, I'm now going to make more egg, chicken and salad dishes this week. My tummy is begging me!

Here's how it went down:

• By one can tomatoes, I'm sure he means diced or whole tomatoes not sauce. I chose to use salsa instead of opening up a large can of tomatoes. 4 heaping tablespoons of medium chunky salsa, drained.
• Buttered 4 slices of thin sourdough bread and put them in toaster oven to get crisp.
• Put salsa (tomatoes) in double boiler with water already boiling in the underneath pan with the top pan nice and hot. Added cheese, stirring until cheese melts.
• Beat eggs in separate bowl with Worcestershire and a small pinch of cayenne.
• Added egg mixture to cheese/tomato mixture in double boiler. Mix until eggs look cooked. Salt not needed because of the cheese.
• Serve over toast.

This could additionally be put under the broiler to create more of a toasty look, but Harold doesn't mention that.

It turned out better than the weird pinkish versions of this dish on the internet.

So these Eggs Dolores are meant to be eaten right away on crispy toast and while it's nice and hot! This is my first experience (but not my last) with any kind of Welsh Rarebit. I've been waiting years to try something like this and it was delicious! (We need to find out who Dolores is... Dolores Costello / Dolores del Río?)

Next time I think I'd use cheddar/pepper jack combo instead of American.

Great comfort food for the morning and great with a cup of coffee. And like Harold says, "it's a good recipe for unexpected company!"

For this little serving of Joan Crawford's Hot Peanut Butter and Bacon Canapés, I used 3 very thin slices of sourdough bread. I cut 4 circles from each slice of bread and buttered them. I toasted them, but you must keep a close eye on them as they can burn quickly.

Add peanut butter and it's off to the broiler... for a quick minute and then hot out of the oven sprinkle with finely chopped bacon!

These are very yummy and so crispy! I can see why they'd be a favorite cocktail party treat.

Our family has been enjoying peanut butter and bacon sandwiches for years, but not so much lately, as we've cut down a lot on eating bacon. It's always a treat, and this is the best way I've ever had this savory and salty combination.