Holy cow! I tazed a whole page into oblivion??
I need more beer!
*dumps Hawaiian Punch keg*
Save the Whales! Hawaiian Punch pollutes the oceans!
Hawaiian Punch is the only mixer for EverClear. :)
*tazes the hippie*
"STOP SPILLIN' THE BOOZE YA DUMB BROAD!!"
*tazes the hippie*
"STOP SPILLIN' THE BOOZE YA DUMB BROAD!!"
That reminds me.
*calls up the Acme Depot and orders a gross of tazers*
You can never have enuf tazers on hand.
We should invite the Dumb Hippie to the untitled thread, they should treat him right over there...
We should invite the Dumb Hippie to the untitled thread, they should treat him right over there...
That's a her. I think........ It's hard to tell with them long hairs.
We should invite the Dumb Hippie to the untitled thread, they should treat him right over there...That's a her. I think........ It's hard to tell with them long hairs.
a her? o my...
*washes eyes with paint thinner*
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Losers.
You look hungry. How's about a nice meal....?
Beef Stew with Herbed Potato Dumplings
Ingredients:
STEW
• 7 tablespoons Pillsbury BEST® All Purpose Flour, divided
• 1 teaspoon seasoned salt
• 1 1/2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons Crisco® Pure Vegetable Oil
• 2 (14 oz.) cans beef broth, divided
• 1 teaspoon minced garlic
• 1 bay leaf
• 1 (16 oz.) package frozen vegetables for stew
DUMPLINGS
• 2 large eggs
• 1/2 cup water
• 1 cup Hungry Jack® Instant Mashed Potato Flakes
• 1/2 cup Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 1 tablespoon minced green onion
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon garlic salt
Preparation Directions:
1. COMBINE 3 tablespoons flour and seasoned salt in large resealable plastic bag. Add beef cubes. Seal and toss to coat.
2. HEAT oil in 6-quart Dutch oven on medium-high heat. Add beef cubes and cook until well browned on all sides. Add 2 1/2 cups beef broth, garlic and bay leaf. Bring to a boil over high heat. Cover; reduce heat to low and simmer 1 hour.
3. STIR in frozen vegetables. Bring to a boil over high heat. Cover; reduce heat and simmer 20 minutes. Remove bay leaf. Whisk together remaining beef broth and remaining flour in small bowl. Add to stew, stirring until gravy thickens.
4. To prepare dumpling batter: WHISK eggs and water in medium bowl. Stir in potato flakes until moistened. Add pancake mix, green onion, parsley and garlic salt; mix well.
5. DROP batter by tablespoonfuls onto simmering stew. Cover and simmer over low heat 13 to 16 minutes or until dumplings are cooked through.
Yield: 6 servings
Prep Time: 30 min
Cook Time: 2 hrs
Losers.You look hungry. How's about a nice meal....?
Beef Stew with Herbed Potato Dumplings
Ingredients:
STEW
• 7 tablespoons Pillsbury BEST® All Purpose Flour, divided
• 1 teaspoon seasoned salt
• 1 1/2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons Crisco® Pure Vegetable Oil
• 2 (14 oz.) cans beef broth, divided
• 1 teaspoon minced garlic
• 1 bay leaf
• 1 (16 oz.) package frozen vegetables for stewDUMPLINGS
• 2 large eggs
• 1/2 cup water
• 1 cup Hungry Jack® Instant Mashed Potato Flakes
• 1/2 cup Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 1 tablespoon minced green onion
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon garlic saltPreparation Directions:
1. COMBINE 3 tablespoons flour and seasoned salt in large resealable plastic bag. Add beef cubes. Seal and toss to coat.
2. HEAT oil in 6-quart Dutch oven on medium-high heat. Add beef cubes and cook until well browned on all sides. Add 2 1/2 cups beef broth, garlic and bay leaf. Bring to a boil over high heat. Cover; reduce heat to low and simmer 1 hour.
3. STIR in frozen vegetables. Bring to a boil over high heat. Cover; reduce heat and simmer 20 minutes. Remove bay leaf. Whisk together remaining beef broth and remaining flour in small bowl. Add to stew, stirring until gravy thickens.
4. To prepare dumpling batter: WHISK eggs and water in medium bowl. Stir in potato flakes until moistened. Add pancake mix, green onion, parsley and garlic salt; mix well.
5. DROP batter by tablespoonfuls onto simmering stew. Cover and simmer over low heat 13 to 16 minutes or until dumplings are cooked through.Yield: 6 servings
Prep Time: 30 min
Cook Time: 2 hrs
Why do you have to eat beef? Cows have feelings too, y'know.
Can't you make it with tofu?
Why do you have to eat beef? Cows have feelings too, y'know.
Can't you make it with tofu?
Tofu is poison to a Jack's system.
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More beefy goodness, this time with bacon!
Bacon Cheeseburger Bake
Ingredients:
• 1 (4.9 oz.) package Hungry Jack® Cheddar & Bacon Potatoes
• 2 tablespoons butter
• 2 cups boiling water
• 2/3 cup milk
• 1 pound lean ground beef
• 1/2 cup chopped onion
• 3 tablespoons Dickinson's® Tomato Ketchup
• 1/8 teaspoon pepper
• 1 medium tomato, sliced
• 3/4 cup shredded Cheddar cheese
Preparation Directions:
1. HEAT oven to 400°F. In ungreased 8x8-inch glass baking dish, combine potato slices, cheese sauce packet, butter and boiling water. Mix well. Stir in milk. Bake 20 minutes.
2. COOK ground beef and onion in large skillet over medium-high heat, stirring frequently, until beef is browned and onion is tender. Drain. Stir in ketchup and pepper.
3. REMOVE baking dish from oven. Stir potatoes gently. Spoon meat mixture over potatoes. Top with tomato slices. Sprinkle with cheese.
4. BAKE an additional 15 minutes or until potatoes are tender and cheese is melted. Let stand 5 minutes before serving to thicken sauce.
Yield: 6 servings
Prep Time: 15 min
Cook Time: 40 min
*throws bacon and beef out in the trash*
Animals have feelings too!
Ask taig, would you cook and eat him?
Eat more plants and vegetables like Mairkurion!
*throws bacon and beef out in the trash*
Animals have feelings too!
Ask taig, would you cook and eat him?
Eat more plants and vegetables like Mairkurion!
You know guys, I think we have a volunteer for the Jack-a-pult.
You know guys, I think we have a volunteer for the Jack-a-pult.*throws bacon and beef out in the trash*
Animals have feelings too!
Ask taig, would you cook and eat him?
Eat more plants and vegetables like Mairkurion!
I concur. and yes, we would eat badger. With some soy sauce and peppercorn.
Ya don't mess with a Jack's beef, or his BACON!
*grabs beef and bacon out of the trash*
Still smells OK, but maybe we should have a barbeque to be sure.
Hey. Jackapult or slow raosting for that Dump Hippie? Or, slow roasting then the jackapult. That's it! We'll lauch a flaming Dumb Hippie! Should be enuf body oil on that critter to make a good fireball.
Jackapults were once happy trees, now you've killed them!
*dismantles jackapult*
There! Now they will return to the earth and be at peace.
Jackapults were once happy trees, now you've killed them!
*dismantles jackapult*
There! Now they will return to the earth and be at peace.
*sets Dump Hippie on fire at it tries to dismantle the jackapult*
*sits down next to the roaring flames of the hippie, pops open a PBR, and sings Kumbaya (offkey and with the wrong words)*
Are we having Hippie BBQ again?
I'll go get the Tabasco to diminish the flowery taste...
Are we having Hippie BBQ again?
I'll go get the Tabasco to diminish the flowery taste...
And the habeneros! For that extra 'kick'!
*kicks Hippie, to tenderize it some more*
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Mexican Chicken and Potato Burrito
Ingredients:
• 2 cups water
• 3 tablespoons butter plus 2 tsps., divided
• 1/4 cup milk
• 2 cups Hungry Jack® Mashed Potatoes, flakes
• 1/2 cup chopped onion
• 2 cups cubed cooked chicken, turkey or beef
• 1 (1.25 oz.) package taco seasoning mix
• 1/2 cup chunky style salsa
• 1/2 cup (2 oz.) shredded Cheddar cheese
• 8 (8-inch) flour tortillas, heated
• Shredded lettuce (optional)
• Additional chunky style salsa (optional)
Preparation Directions:
1. BRING water and 3 tablespoons butter to a rolling boil in medium saucepan. Remove from heat. Stir in milk and potato flakes with fork until well blended. Set aside.
2. MELT 2 teaspoons butter in medium skillet over medium heat. Add onion. Cook and stir until tender. Stir in chicken, taco seasoning mix and 1/2 cup salsa. Bring to a boil. Cook 2 minutes, stirring occasionally. Stir in cheese and prepared potatoes.
3. SPOON about 1/2 cup potato mixture down center of each warm tortilla. Roll up. Top with lettuce and additional salsa, if desired.
Yield: 8 burritos
Prep Time: 15 min
Cook Time: 16 min
Does Cosmo have any money?Yeah, but then I get to sue for battery. :)Breaks out of the bindings and duct tape That wasn't nice. I'm going to Cosmo's school.Does that mean you have to lose an eye?
No he spends it all on b rated movies and mustache wax.
and monocles
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Blueberry Peach Crisp
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (21 oz.) can peach pie filling
• 1/2 cup butter, melted
• 1 cup Hungry Jack® Blueberry Wheat Complete Pancake Mix
• 1 cup quick rolled oats
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup chopped pecans
• Whipped cream (optional)
Preparation Directions:
1. HEAT oven to 350°F. Coat 9x9-inch baking pan lightly with no-stick cooking spray. Spread peach pie filling in prepared pan.
2. STIR together melted butter and pancake mix in medium bowl until blended. Stir in oats, brown sugar and cinnamon until evenly moistened and crumbs form. Layer over peach filling. Sprinkle pecans on top.
3. BAKE 30 to 35 minutes or until top is golden brown. Cool at least 10 minutes before serving. Serve with whipped cream, if desired.
Yield: 9 Servings
Prep Time: 20 min
Cook Time: 35 min
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Hungry Jack® has been feeding families like yours for nearly 70 years. From the launch of Hungry Jack Mashed Potatoes in 1967 to the innovation of the reheatable microwavable Hungry Jack Syrup bottle in 1994, Hungry Jack has been gathering families around the table for good times, great food and that delicious Hungry Jack taste. That's why everybody’s happy when it's Hungry Jack™!
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French Onion Potatoes Au Gratin
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 3/4 cup water
• 1/2 cup French onion sour cream dip
• 1 cup Hungry Jack® Mashed Potatoes
• 1 tablespoon chopped canned green chiles
• 1 to 2 tablespoons butter, melted
• 1/4 cup (1 oz.) shredded Cheddar cheese, plus additional for garnish, if desired
• 1/4 cup French fried onions (optional)
Preparation Directions:
1. SPRAY an 8-inch cast iron skillet or 9-inch pie pan with no-stick cooking spray. Bring water to a boil in medium saucepan. Stir in dip; mix well. Remove from heat. Add potato flakes and green chiles; mix well.
2. SPOON potato mixture evenly into prepared skillet. Top with melted butter and 1/4 cup cheese.
3. BROIL 4 to 6 inches from heat for 3 to 4 minutes or until cheese is bubbly and golden brown. Sprinkle with additional cheese and onions if desired. To serve, cut into wedges.
Yield: 4 servings
Prep Time: 5 min
Cook Time: 15 min
What a wicked idea and I approve of it. Vdara Deathrays anyone?
[Shadow Jumps in, looks down at all the beer cans]
'Sup folks. You didn't break the Jackapult while I was gone, did ya?
:)
[Shadow Jumps in, looks down at all the beer cans]
'Sup folks. You didn't break the Jackapult while I was gone, did ya?
:)
I didn't touch it honest.
:::Sweeps away several empty bottles of vodka and Sunny D. with his left leg:::
[Shadow Jumps in, looks down at all the beer cans]
'Sup folks. You didn't break the Jackapult while I was gone, did ya?
:)
No, but I used it as a scratching post. Mmmmeeeooowwww!
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Chicken Wings with Sweet Chili Glaze
Ingredients:
• Crisco® Butter Flavor No-Stick Cooking Spray
• 16 fresh or frozen chicken wing segments, thawed, (about 1 1/4 pounds)
• 1/2 teaspoon seasoned salt
• 1/4 cup Hungry Jack® Original Syrup
• 2 tablespoons Smucker's® Sweet Orange Marmalade
• 1 tablespoon Asian-style red curry paste
• 1 large clove garlic, minced
• Diagonally sliced green onions and chopped peanuts (optional)
Preparation Directions:
1. HEAT oven to 400ºF. Coat a 9-inch square baking dish with no-stick cooking spray.
2. RINSE chicken and pat dry with paper towels. Arrange in a single layer in prepared baking dish. Bake 15 minutes.
3. STIR together syrup, marmalade, red curry paste and garlic in medium bowl. Remove wings from oven. Add wings to sauce mixture and stir to coat. Return wings and sauce to baking dish. Bake an additional 20 to 25 minutes, turning occasionally, or until chicken is done and sauce thickened. Remove from oven and let stand 5 minutes. Garnish with green onion and peanuts, if desired.
Yield: 4 servings
Prep Time: 20 min
Cook Time: 35 min
[Shadow Jumps in, looks down at all the beer cans]
'Sup folks. You didn't break the Jackapult while I was gone, did ya?
:)
I didn't touch it honest.
:::Sweeps away several empty bottles of vodka and Sunny D. with his left leg:::
No, but I used it as a scratching post. Mmmmeeeooowwww!
Nice. Guess it adds some character to the wood...
[Sniff Sniff]
No way....it can't be back. Gotta go guys - I need to see if one of my old stomping grounds is back.
[Shadow Jumps]
;)
[Shadow Jumps in, looks down at all the beer cans][Shadow Jumps]
That guy looked oddly familiar...
;)
[Shadow Jumps in, looks down at all the beer cans][Shadow Jumps]That guy looked oddly familiar...
;)
"Who was that cowled Dalesman...?"
;D
[Shadow Jumps in, looks down at all the beer cans][Shadow Jumps]That guy looked oddly familiar...
;)
"Who was that cowled Dalesman...?"
;D
Was it a bird? A plane? No, it was Cookie Man!