The Angry Jack Cult


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{a large bundle of food wrapped in foil arrives via trebuchet, knocking over a small mountain of empty beer kegs}

"Dear Jacks,

Please enjoy this traditional roast poodboojupine dinner (turducken is too Awful Lawful), and have a Happy Slaadmas!

Insincerely,
Anonymous"


I'm not nearly drunk enough to eat that.


{peeks in through window} Jack, are you and Larry up to shenanigans at the Regal Beagle again? Where are Janet and Chrissy?

Scarab Sages

Candied Bacon Pancakes with Cinnamon Brown Sugar Syrup

Ingredients:

• Crisco® Original No-Stick Cooking Spray
• 3 tablespoons Hungry Jack® Cinnamon & Brown Sugar Flavored Syrup, plus more for serving
• 1/3 cup firmly packed brown sugar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/16 teaspoons cayenne pepper
• 1 pound thick cut bacon
• 3 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 2 cups water

Preparation Directions:

1. HEAT oven to 375°F. Cover 15 x 10 x 1-inch baking pan with foil. Top with wire rack. Coat rack with no-stick cooking spray.
2. COMBINE syrup, brown sugar, mustard, salt and cayenne pepper in medium mixing bowl. Add bacon to bowl coating all sides evenly. Place in single layer on rack. Bake 35 to 40 minutes or until beginning to brown and crisp. Remove from oven. Cool 2 minutes on rack. Remove to waxed or parchment paper. Reserve 6 strips of bacon. Crumble or chop remaining bacon.
3. COMBINE pancake mix and water in medium bowl until smooth. Stir in crumbled bacon. Let mixture stand 3 minutes. Coat griddle or large skillet with no-stick cooking spray. Heat over medium-high heat (375°F). Make 18 (4-inch) pancakes, in batches, by pouring 1/4 cup batter for each pancake onto hot griddle. Cook until bubbles appear and edges are dry, about 1 to 1 1/2 minutes. Turn and cook an additional 1 minute or until golden brown. Layer 3 pancakes on each plate. Cut reserved strips of bacon in half. Top each pancake stack with 2 pieces of bacon. Serve with additional syrup.

Yield: 6 servings

Prep Time: 32 min

Cook Time: 8 min


{paws feebly at window} That sounds good. I'm so hungry...

Scarab Sages

Hungry Jack®....YUM!


BURP!!!

Scarab Sages

Double Cheese Spinach Potato Pie

Ingredients:
1 carton (4.2 oz.) Hungry Jack® Cheesy Hashbrown Potatoes
16 ounces frozen chopped spinach, thawed and squeezed dry*
3/4 cup Hungry Jack® Mashed Potato Flakes
3/4 cup milk
2 eggs
1/2 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons vegetable or olive oil

*To thaw spinach: Microwave in a large bowl on HIGH for 4-5 minutes. Place in a colander and press firmly with a spoon or spatula to drain liquid.

Preparation Directions:
1.Refresh hashbrown potatoes according to package directions. After 12 minutes, drain and squeeze out any excess liquid from carton.
2.Heat oven to 425°F. Coat a 9-inch pie dish with cooking spray.
3.While hashbrowns are standing, combine potato flakes, milk, eggs, Parmesan, pepper and salt in a large bowl. Mix in spinach.
4.Add oil to refreshed hashbrowns in carton and mix well.
5.Spread 3/4 of the hashbrowns firmly onto bottom and sides of prepared pie dish. Spoon spinach mixture lightly into dish. Top evenly with remaining hashbrowns, fluffing the hashbrowns with a fork.
6. Bake until hashbrowns are well-browned and center is set, 30-35 minutes. Let pie stand 10 minutes before slicing into wedges.

Yields: 6 servings | Prep time: 15 min. | Bake time: 30 min.

Scarab Sages

Curry Pork and Vegetable Stew

Ingredients:

• 2 tablespoons Crisco® Pure Canola Oil
OR Crisco® Original No-Stick Cooking Spray, for slow cooker
• 2 pounds pork shoulder, trimmed and cut into 1-inch cubes
• 1 (14.5 oz.) can chicken broth
• 1 cup water
• 1 pound frozen white pearl onions
OR 3 cupscoarsely chopped onions
• 1/3 cup Pillsbury BEST™ All Purpose Flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon curry powder
• 2/3 cup Hungry Jack® Butter Flavored Syrup
• 1 (20 oz.) can pineapple tidbits, drained
• 1 (1 lb.) package frozen crinkle cut carrots
• Long grain and wild rice, prepared according to package directions (optional)

Preparation Directions:

STOVETOP METHOD
1. HEAT oil in Dutch oven over medium high heat. Season meat with salt and pepper. Brown meat in two batches, stirring to brown on all sides. Return all meat to Dutch oven.
2. ADD chicken broth, water, onions, flour, cinnamon, curry and syrup to meat. Stir to combine. Bring to a boil, then reduce heat.
3. COVER tightly and simmer 1 hour, stirring occasionally. Stir in pineapple tidbits and carrots. Bring to a boil. Reduce heat to simmer, cooking until meat and vegetables are fork-tender. Stir before serving. Serve over long grain and wild rice, if desired.
SLOW COOKER METHOD
1. COAT slow cooker with no-stick cooking spray.
2. SEASON meat with salt and pepper. Place meat, broth, water, onions, flour, cinnamon, curry, syrup, pineapple and carrots in slow cooker. Stir to combine.
3. COVER and cook on LOW 6 to 8 hours or until meat is fork-tender. Stir before serving. Serve over long grain and wild rice, if desired.

Prep Time: 10 min

Cook Time: 1 hrs 45 min

Scarab Sages

Hungry Jack® - YUM!

Dark Archive

Now about those cowboys


{rides through on Segway}

Scarab Sages

It's not a donut, officer, but....

Cinnamon Streusel Coffee Loaf

Ingredients:

• Crisco® Original No-Stick Cooking Spray
• 1 (7 oz.) package Hungry Jack® Easy Pack™ Buttermilk Pancake Mix , divided
• 1/4 cup firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup sour cream
• 2 tablespoons Crisco® Pure Canola Oil
• 1 large egg
• 1/4 cup toffee baking bits
TOPPING
• 1/4 cup reserved pancake mix
• 2 tablespoons firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter, melted


• 1 tablespoon toffee baking bits
• 1/4 cup Pillsbury™ Creamy Supreme® Vanilla Flavored Frosting

Preparation Directions:

1. HEAT oven to 375°F. Line 9 x 5-inch loaf pan with foil. Coat with no-stick cooking spray. Reserve 1/4 cup pancake mix for topping.
2. COMBINE remaining pancake mix, brown sugar and cinnamon in large bowl. Beat sour cream, oil and egg with a fork. Stir into dry mixture until evenly moistened. Stir in toffee bits. Spread half the batter in bottom of prepared pan.
3. For Topping: STIR reserved 1/4 cup pancake mix, brown sugar, cinnamon and melted butter in small bowl with a fork until crumbs form. Sprinkle batter with 3 tablespoons topping. Spread remaining half of batter on top. Sprinkle with remaining topping and toffee bits.
4. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Lift loaf with edges of foil to remove from pan. Place frosting into corner of resealable plastic bag. Microwave on HIGH 5 seconds or just until slightly warm. Cut small corner off bag. Drizzle over top of loaf.

Yield: 8 to 10 servings

Prep Time: 15 min

Cook Time: 35 min

Scarab Sages

Beef Stew with Herbed Potato Dumplings

Ingredients:

STEW
• 7 tablespoons Pillsbury BEST™ All Purpose Flour, divided
• 1/2 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 reduced sodium 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® Complete Buttermilk 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: 8 servings

Prep Time: 30 min

Cook Time: 2 hrs

Scarab Sages

Strawberry Shortcakes
Ingredients:

• 5 cups sliced fresh strawberries
• 2/3 cup sugar, divided
• Crisco® Original No-Stick Cooking Spray
• 2 1/4 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 2 tablespoons cold butter, cut up
• 2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
• 1/2 cup half-and-half cream or milk
• 1 teaspoon vanilla extract
• Whipped cream

Preparation Directions:

1. COMBINE strawberries and 1/3 cup sugar in medium bowl. Allow to stand so that juice develops.
2. HEAT oven to 400°F. Coat 8-inch round baking pan with no-stick cooking spray.
3. COMBINE pancake mix and remaining 1/3 cup sugar. Cut in butter and shortening until thoroughly blended. Stir in cream and vanilla just until blended. Batter will be very stiff. Spread in prepared pan.
4. BAKE 22 to 25 minutes or until golden brown. Cool 15 minutes. Cut into 6 wedges. Split in half horizontally. Fill with strawberries and desired amount of whipped cream. Garnish with additional whipped cream.

Yield: 6 servings

Prep Time: 15 min

Cook Time: 25 min


2 people marked this as a favorite.

Got a bit dusty in here, huh?


Are we open? Anyone seen the Boss? Why is the rum gone?


1 person marked this as a favorite.

I remember when our thread was the big cheese around here. *sniff* *starts singing "Memories"*


hey, at least the house still open and booze never gets old (most of the time...)

Scarab Sages

Cheesecake Dessert Roll-Ups

Ingredients

CREPES
• 2 large eggs
• 2 tablespoons Crisco® Pure Vegetable Oil
• 1 cup water
• 1 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• Crisco® Original No-Stick Cooking Spray

FILLING
• 8 ounces cream cheese, softened
• 1/2 cup heavy cream
• 1/2 cup powdered sugar
• 2 cups sliced strawberries
• 2/3 cup Smucker's® Strawberry Flavored Topping, divided

Preparation Instructions
1.PLACE eggs, oil and water into blender container. Cover and process by pulsing several times. Add pancake mix. Process until smooth.
2.COAT 10-inch nonstick skillet with no-stick cooking spray. Heat pan over medium-low heat. Remove pan fron heat and pour 3 to 4 tablespoons batter into center of pan. Quickly rotate pan, tilting to coat surface. Cook until center and edges appear dry and lightly browned. Turn to cook second side. Turn crepe out onto a plate. Repeat with remaining batter to make 8 (8-inch) crepes.
3.BEAT cream cheese in large bowl with electric mixer on medium speed until smooth. Add cream and powdered sugar. Beat on high speed until stiff. Stir strawberries with 3 tablespoons topping in medium bowl until berries are coated.
4.PLACE a crepe on a serving plate. Spread with about 1/4 cup cream mixture down center of crepe. Top with 1/4 cup strawberry mixture. Fold up edges of crepe. Spoon 1 tablespoon topping over top. Sprinkle with cinnamon-sugar mixture. Repeat with remaining crepes.

Scarab Sages

All hail the griddlemaster. Hungry Jack® mixes and syrups are redefining the rules of breakfast. This is Saturday morning the way you want it—with a hearty meal that satisfies, topped with the only syrup in a microwaveable bottle* with an easy-pour cap that lets the sweetness flow.


Aberzombie wrote:
All hail the griddlemaster. Hungry Jack® mixes and syrups are redefining the rules of breakfast. This is Saturday morning the way you want it—with a hearty meal that satisfies, topped with the only syrup in a microwaveable bottle* with an easy-pour cap that lets the sweetness flow.

{side-eyes any food a zombie is peddling suspiciously}

Scarab Sages

1 person marked this as a favorite.

Apologies. Hungry Jack® was delayed in getting here and contracted delivery of the advertisement to the walking corpse. He smells, but he's reliable.

Scarab Sages

Cheesecake Dessert Roll-Ups

Ingredients

CREPES
2 large eggs
2 tablespoons Crisco® Pure Vegetable Oil
1 cup water
1 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
Crisco® Original No-Stick Cooking Spray

FILLING
8 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup powdered sugar
2 cups sliced strawberries
2/3 cup Smucker's® Strawberry Flavored Topping, divided

Preparation Instructions

PLACE eggs, oil and water into blender container. Cover and process by pulsing several times. Add pancake mix. Process until smooth.
COAT 10-inch nonstick skillet with no-stick cooking spray. Heat pan over medium-low heat. Remove pan fron heat and pour 3 to 4 tablespoons batter into center of pan. Quickly rotate pan, tilting to coat surface. Cook until center and edges appear dry and lightly browned. Turn to cook second side. Turn crepe out onto a plate. Repeat with remaining batter to make 8 (8-inch) crepes.

BEAT cream cheese in large bowl with electric mixer on medium speed until smooth. Add cream and powdered sugar. Beat on high speed until stiff. Stir strawberries with 3 tablespoons topping in medium bowl until berries are coated.

PLACE a crepe on a serving plate. Spread with about 1/4 cup cream mixture down center of crepe. Top with 1/4 cup strawberry mixture. Fold up edges of crepe. Spoon 1 tablespoon topping over top. Sprinkle with cinnamon-sugar mixture. Repeat with remaining crepes.

Scarab Sages

Apple Cheddar Sausage Wafflewiches

Ingredients
Crisco® Original No-Stick Cooking Spray
2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
1 1/2 cups water
1 tablespoon snipped fresh chives or freeze-dried chives
6 (3 1/2-inch ) sausage sandwich patties
1 cup Smucker's® Spiced Apple Butter
6 slices deli-style cheddar cheese
1 Red Delicious apple, cored and very thinly sliced
Powdered sugar
Hungry Jack® Original Syrup, warmed

Preparation Instructions
COAT waffle iron with no-stick cooking spray. Heat according to manufacturer's instructions. Combine pancake mix, water and chives in large bowl. Stir until large lumps disappear.

BAKE in waffle iron according to manufacturer's instructions or until steaming stops and waffle is golden brown. Repeat to bake a total of 12 (4-inch) square waffles.

COOK sausage patties until browned and no longer pink in center. Spread apple butter generously on one side of all 12 waffles. Place cheese on top of apple butter on 6 waffles. Top with sausage patties. Arrange apple slices on top of sausage. Top with remaining waffles, apple butter side down, to form sandwiches. Sprinkle with powdered sugar. if desired. Serve with syrup.

Scarab Sages

Pancakes, waffles, muffins, cobblers, cakes—our Hungry Jack® mixes are what breakfast time and more are made of. Hope you came hungry, because we’ve got a recipe idea for every time of day.

Scarab Sages

In the highly unlikely event of leftover pancake batter, cook it up and freeze the pancakes in a sealed container for up to one week.


There is a depressing lack of Jills in this thread. :(

Scarab Sages

Garlic Cheddar Drop Biscuits

Ingredients
4 tablespoons butter, melted, divided
1 teaspoon garlic powder, divided
1/8 teaspoon salt
Crisco® Original No-Stick Cooking Spray
2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
1 teaspoon parsley flakes
1/4 teaspoon onion powder
3/4 cup shredded sharp cheddar cheese, chopped
1/3 cup water
1 large egg

Preparation Instructions
STIR 2 tablespoon melted butter, 1/2 teaspoon garlic powder and salt in small bowl.
HEAT oven to 400°F. Coat baking sheet with no-stick cooking spray.
STIR pancake mix, parsley flakes, onion powder and remaining 1/2 teaspoon garlic powder in medium bowl. Add cheese, water, egg and remaining 2 tablespoons melted butter; stir just until moistened. Drop by heaping tablespoonfuls onto prepared baking sheet making 12 biscuits. Brush with garlic butter.
BAKE 11 to 13 minutes or until golden brown. Serve warm.

Scarab Sages

Chocolate Chip Funnel Cakes with Strawberry Dipping Sauce

Ingredients
3 1/2 to 4 cups Crisco® Pure Vegetable Oil
1 (7 oz.) package Hungry Jack® Easy Pack™ Chocolate Chip Pancake Mix
1 1/2 cups Hungry Jack® Complete Chocolate Chip Pancake & Waffle Mix
1 large egg
1/2 cup milk
1/2 cup Smucker's® Strawberry Flavored Topping
1/2 cup Smucker's® Strawberry Syrup
Powdered sugar

Preparation Instructions
HEAT 1-inch of oil in large skillet with straight sides over medium-high heat to 330°F. Reduce heat to maintain oil temperature between 330-340°F.

COMBINE pancake mix, egg and milk in small bowl until blended. Place batter in 1-quart resealable plastic freezer bag. Cut about 3/8-inch corner off of bag. Squeeze batter in a spiral pattern, in oil, about 5 inches in diameter for each funnel cake.

COOK 30 seconds per side or until golden brown. Remove with slotted spoon. Drain on paper towels. Repeat with remaining batter to make 5 more funnel cakes. Place on serving plate. Drizzle with topping and sprinkle with powdered sugar.


{wakes from sleep mode} WHAT YEAR IS IT?!


It's alive! It's alive!!


2 people marked this as a favorite.

*puts on house music*


2 people marked this as a favorite.

{nosily peeks in through window} Ooo0, he better not have Janet and Chrissy in there!

Scarab Sages

1 person marked this as a favorite.

Great for your Fourth of July Celebrations!!!

Old Fashioned Baked Beans

Ingredients
3 tablespoons Crisco® Pure Vegetable Oil
1/2 cup chopped onion
2 cans (15.75 oz.) pork and beans, drained
1/2 cup Hungry Jack® Original Syrup
1/4 cup ketchup
2 teaspoons prepared mustard

Preparation Instructions
1. HEAT oil in medium saucepan. Add onion. Cook and stir 3 to 4 minutes or until tender.

2. STIR in beans, syrup, ketchup and mustard. Bring to boiling. Simmer for 10 minutes or until heated through, stirring occasionally.


Yum!

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