Burn! Burn!
We should get the Jackapult and go rampage through some of the 5e threads. They are getting way to stuffy.
Sounds like fun.
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Grilled Salmon with Maple-Dill Glaze
Ingredients:
MAPLE-DILL GLAZE
• 1 1/2 teaspoons Dijon mustard
• 2 tablespoons balsamic vinegar
• 1/4 cup Hungry Jack® Microwave Ready Lite Syrup
OR Hungry Jack® Microwave Ready Regular Syrup
• 1/2 teaspoon finely minced garlic
• 1 teaspoon dill weed
• 1/2 teaspoon salt
• 2 tablespoons Crisco® Puritan Canola Oil with Omega-3 DHA
•
•
• 4 (4 oz.) salmon fillets, rinsed and patted dry
• 1 (16 oz.) bag frozen vegetable blend like Baby Corn Blend*
Preparation Directions:
1. WHISK together mustard, vinegar, syrup, garlic, dill weed and salt in small bowl. Gradually whisk in oil. Place 3 tablespoons glaze in a resealable food storage bag with salmon. Marinate 1 hour in refrigerator.
2. BRUSH grill pan with oil and heat over medium-high heat. Once grill is hot, place fillets, skin side up, in pan. Cook 10 to 12 minutes, turning once or until fish is opaque throughout. Place 3 tablespoons glaze in a small bowl. Brush the fillets with glaze during the last few minutes of cooking.
3. COOK vegetable blend according to package directions. Drain if necessary. Divide vegetables evenly onto 4 dinner plates. Center fillets over vegetables. Serve drizzled with remaining warmed glaze.
TIP * Baby Corn Blend is a mixture of white corn, broccoli florets, baby whole cob corn and Parisienne carrots, and can be found in your grocer's freezer.
Yield: 4 Servings
Prep Time: 15 min
Cook Time: 15 min
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Baked Pony Chops with Yams and Apples
Ingredients:
• 1/2 cup Hungry Jack® Microwave Ready Regular Syrup
• 1 teaspoon minced garlic
OR or 1 small garlic clove, peeled and minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 tablespoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 1 cup chicken stock or broth
• 2 tablespoons Crisco® Pure Vegetable Oil
• 4 boneless loin pony chops , 1 1/2 inches thick
• 3 medium yams or sweet potatoes, peeled and cut into 1-inch cubes
• 2 Granny Smith apples, cored, quartered and cut into 1-inch slices
• Parsley for garnish (optional)
Preparation Directions:
1. HEAT oven to 375°F. Combine maple syrup, garlic, ginger, salt, pepper, cinnamon and chicken stock; mix well. Line a roasting pan with aluminum foil.
2. HEAT oil in large skillet over medium-high heat. Brown pony chops on both sides. Remove from pan. Place chops in roasting pan.
3. ADD yams and apples. Pour maple syrup mixture over ingredients in pan.
4. BAKE, uncovered, 25 minutes. Remove pan from oven. Turn chops, yams and apples gently with spatula. Return to oven.
5. BAKE an additional 10 minutes or until apples and potatoes are soft and pony is no longer pink in center. Spoon apples and sweet potatoes onto serving platter and cover loosely. Pour remaining sauce into medium saucepan and simmer to reduce for 5 minutes. Pour over pony chops, sweet potatoes and apples. Serve.
Yield: 4 servings
Prep Time: 25 min
Cook Time: 35 min
*Feeds the pony*
*feeds on the pony*
hey jack, jack and jack! oh, hi jack, didn't see you over there.
listen, i've found a worthy cause for your jack-like wisdom: BEER!
Loser[s].
Resistance is Futile, you will be syndicated.
Pokes his head out of his bunker Is it safe to come out? Are all ze poodles gone?
nope
Ahhhhhhh!!! runs for the hills
In my country ve call the crepes
Was I the only Jack to spam the pony? I hope not.
Now, where's that beer I was promised?
Spam? I read that as "stab."
Can someone help me clean up this mess?
Spam? I read that as "stab."
Can someone help me clean up this mess?
I'm on it! *brings out the Acme Pony Blood Remover*
The aftermath of pony spam Hitler, on Pony Spam
Some text profanity, but what do ya expect?
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The aftermath of pony spam Hitler, on Pony Spam
Some text profanity, but what do ya expect?
Did you just Godwin us?
Did you just Godwin us?The aftermath of pony spam Hitler, on Pony Spam
Some text profanity, but what do ya expect?
It was better than this one Renard
I need a beer, or twelve, after that one.
Testing testing uno dos tres.....
BUUUUUUUUUUUUUUUUUUUUUUUURP!
Hah, still got it.
*finishes filling in the hole he dug in the yard*
Oh. I didn't see you standing there.
Did you just Godwin us?The aftermath of pony spam Hitler, on Pony Spam
Some text profanity, but what do ya expect?
It was better than this one Renard
I need a beer, or twelve, after that one.
Crap. My ears hurt. What was that!
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Praline Ice Cream Crepes
Ingredients:
CREPES
• 1 cup Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 2 tablespoons sugar
• 1 cup water
• 2 large eggs
• Crisco® Original No-Stick Cooking Spray
•
SAUCE
• 1 cup firmly packed brown sugar
• 1/4 cup butter
• 1/4 cup heavy cream
• 1/8 teaspoon vanilla extract
• 1/4 cup chopped pecans
•
FILLING
• 1 pint vanilla ice cream (2 cups)
Preparation Directions:
1. COMBINE crepe ingredients in small bowl. Beat until batter is smooth.
2. SPRAY an 8-inch skillet with no-stick cooking spray. Heat over medium-high heat. Pour 2 tablespoons batter into hot skillet, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn to brown other side. Transfer to plate.
3. COMBINE brown sugar, butter and cream in small saucepan. Blend well. Bring to a boil. Reduce heat to low. Simmer 2 minutes, stirring occasionally. Remove from heat. Stir in vanilla and pecans.
4. SPOON 1/4 cup ice cream onto center of each crepe. Fold edges of each crepe over. Place seam side down on dessert plate. Spoon about 2 tablespoons sauce over each filled crepe.
Yield: 8 servings
Prep Time: 10 min
Cook Time: 20 min
I felt a great disturbance in the Farce, as if delusional monsters suddenly cried out in terror and were suddenly silenced. I fear something terrible has happened; somewhere, poodles aren't being punted. {slumps facedown into puddle of beer, snores}
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Spinach Salad with Warm Maple Dijon Vinaigrette
Ingredients:
• 1/4 cup Hungry Jack® Original Syrup
• 3 tablespoons cider vinegar
• 4 teaspoons Dijon mustard
• 1 teaspoon fresh thyme leaves, minced, or 1/2 tsp. dried thyme leaves
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup Crisco® 100% Extra Virgin Olive Oil
• 1 (6 oz.) bag fresh baby spinach leaves
• 1 small unpeeled red apple, cored and thinly sliced
• 1/2 cup crumbled blue cheese
• 2 tablespoons crumbled cooked bacon or real bacon bits
Preparation Directions:
1. WHISK together syrup, vinegar, mustard, thyme, garlic, salt and pepper in a medium microwave-safe bowl until well blended. Gradually whisk in oil, stirring until thickened.
2. COMBINE spinach, apple, cheese and bacon in a large bowl. Just before serving, microwave vinaigrette on HIGH for 30 to 45 seconds or until warm. Drizzle salad with desired amount of vinaigrette; toss salad and serve immediately.
Yield: 4 servings
Prep Time: 15 min
Cook Time: 1 min
*wakes up*
Hey! Who froze me in carbonite again?!
*notices a case of beer is also in the process of thawing out*
Hmm, I better drink this before it gets to room temperature.
HEY!!! WE'RE BACK!
I thought this place had burned down while I was out or somethin'!
HEY!!! WE'RE BACK!
I thought this place had burned down while I was out or somethin'!
Almost! Frat was lighting his own farts again.
Guess it's time to start makin' the rounds then.
*grabs tazer and whistles* SPIIIIIIKE! Time ta start wakin' the crew before the beer gets warm!
Did someone say 'nachos'? Yep, I just did.
Nachos and beer. Life is good.
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Chicken Sausage and Chorizo Cajun Bake
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 pound chicken sausage, crumbled
OR 1 poundground chicken
• 1/2 pound pork chorizo, chopped or crumbled
• 1/4 cup sweet onion, chopped
• 1 small red bell pepper, chopped
• 1 small green bell pepper, chopped
• 1/4 cup ketchup
• 1 large tomato, diced
• 1 clove garlic, minced
• 1/2 tablespoon Cajun seasoning
• 1 1/2 cups Hungry Jack® Complete Wheat Blends Pancake Mix
• 3/4 cup milk
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup shredded cheddar cheese
Preparation Directions:
1. HEAT oven to 400°F. Coat 8-inch square baking dish with no-stick cooking spray.
2. COOK chicken sausage, chorizo, onion, red and green pepper in skillet over medium heat, stirring occasionally, 6 to 8 minutes or until meat is thoroughly cooked and vegetables are tender. Stir in ketchup, tomatoes, garlic and seasoning. Cook for 6 minutes over medium-high heat. Spread evenly in prepared dish.
3. WHISK pancake mix and milk in large bowl until blended. Spread over meat mixture. Sprinkle with Monterey Jack and cheddar cheese.
4. BAKE 15 to 20 minutes or until golden brown and cheese is melted.
Yield: 6 servings
Prep Time: 15 min
Cook Time: 30 min
SOLD!
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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™!
Mmmm, nacho pancakes. I mean those are NOT YO pancakes. They're mine!
With Beer Syrup, of course.
*waves tazer*
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Mmmm, nacho pancakes. I mean those are NOT YO pancakes. They're mine!
With Beer Syrup, of course.
Wow, what will they think of next.
*waves tazer*
Watch were you point that thing!
*waves tazer*Watch were you point that thing!
And the tazer too!
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Start Your Family's Day With Hungry Jack®!
Hungry Jack® has everything you need to make breakfast the best part of your family's morning. Here you'll find great pancake, waffle and specialty breakfast recipes. Make breakfast time family time – with Hungry Jack®!
Whether you like the convenience of our "Just Add Water" products or prefer to add in your own milk, oil, and eggs. There's a Hungry Jack® mix for you.