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bearkat419
Baiting Guru
Joined: 25 Jun 2007
Posts: 4445
Location: Houston, TX
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Posted:
Mon May 01, 2017 2:40 am |
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How to feed 12 with $3
2 boxes macaroni and cheese
1 pkg hotdogs, chopped
2 cans sweet peas, drained
Prepare macaroni according to box. Add peas and hot dogs.
Ps. Optional - add 1/2 cup ketchup for a change in flavor.
Garnish with cheese crackers or corn chips.
Lmao |
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Tururut
Elite Baiter
Joined: 13 Jun 2011
Posts: 1597
Location: Lost in translation
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Posted:
Fri May 05, 2017 3:24 pm |
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Didn't take pics, but here it goes, for cinco de mayo.
Quick pozole rojo (red hominy soup).
Ingredients.
A can of cooked hominy (yes, you can go the long way, soaking it and boiling it but unless you've got hours to spare, a bit pointless. Canned tastes OK to me).
Whichever stock you have in hand (mine was chicken and beef).
Whichever meat you may have lying around. I had none so I went meat-less. Pork shoulder would be nice, I guess, or chicken leg, or what have you not.
For the sauce.
Dry chiles of your choice. Mine were two guajillos. Had I had time I'd used a mix of different peppers to make it more complex (I guess choricero or ancho and guajillo or chipotle would've worked nicely).
Some fresh or canned tomato (or tomato puree if that's what you've got).
Spices to your liking: used cumin for the smokiness, cinnamon to add some sweetness and black pepper just because.
Toppings: sliced radishes, pickled chili, avocado, lime wedges, cilantro... whatever you like.
Instructions.
Rehydrate your chiles in hot water for about 10-15 minutes. By the meanwhile, if you're using meat sear it in a Dutch oven and braise it in the stock you're using. If not, simply warm it up.
While your meat is cooking, you can prep your toppings: slice radishes and chiles, cube avocados and so on.
Puree the chiles with some water, the tomato and the spices into a salsa.
Once your meat is almost cooked or your stock is boiling pour in the hominy and the salsa.
Let everything come together for a few minutes.
Serve in bowls, put the toppings in small plates so eaters can choose them themselves.
Enjoy. Pair with a beer or two. |
_________________ x28
Parti Boi. x2 x3 Xmas Parti 2012 Lagos-Natitingou, Lagos-Parakou-Kandi, Benin City- S4fari Hotel Kano A 419 picked me up, took my bag and ran away - have did a lot for Gomer but nothing good come out, every time different trip and they always mess up at last, why? Benin Republic mess up, Kano state in Nigeria mess up, Safari Camp also mess up - am really ashamed of my self in street
My wife divorce our marraige because I failed to provide proper maintenance of the family. |
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bearkat419
Baiting Guru
Joined: 25 Jun 2007
Posts: 4445
Location: Houston, TX
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Posted:
Wed May 10, 2017 4:18 pm |
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Stovetop Shepherd's Pie
Brown 1lb ground beef
Add 1 lb season vegetable blend (chopped bell pepper, onion, and celery)
AND 1 LB peas and carrots.
Stir in 1 can spaghetti sauce and 1 cup bbq sauce.
Simmer until veggies are tender.
Mix 1 box instant potato flakes with 1 pkg sour cream 1 pkg shredded cheese and 1 bunch chopped green onions. Add water according to directions and stir thoroughly. May need a bit extra water.
Serve meat mixture in bowl topped with potato mixture.
<Images removed to prevent blowout - bw> |
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Tururut
Elite Baiter
Joined: 13 Jun 2011
Posts: 1597
Location: Lost in translation
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Posted:
Sun Jul 30, 2017 3:59 pm |
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Just found a way (via seriouseats) to make it even better. Cook it in the oven at about 150C for a long time. Took me three hours, the first two and a half covered and then uncovered until it looks ready. If you choose to add meat, brown it first: if you have a pot that can go in the oven, all the better because you won't loose the brown crunchy bits (just deglaze briefly before hitting the oven). |
_________________ x28
Parti Boi. x2 x3 Xmas Parti 2012 Lagos-Natitingou, Lagos-Parakou-Kandi, Benin City- S4fari Hotel Kano A 419 picked me up, took my bag and ran away - have did a lot for Gomer but nothing good come out, every time different trip and they always mess up at last, why? Benin Republic mess up, Kano state in Nigeria mess up, Safari Camp also mess up - am really ashamed of my self in street
My wife divorce our marraige because I failed to provide proper maintenance of the family. |
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pittsburry
**Spammer**
Joined: 13 Nov 2017
Posts: 3
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Posted:
Mon Nov 13, 2017 7:01 am |
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Morgain Le Fay wrote: |
GUINNESS (STOUT) CHOCOLATE CAKE
1 Cup Guinness Stout
10 teaspoons unsalted butter (softened)
6 teaspoons unsweetened cocoa
2 Cups granulated sugar
2 large eggs
6 tablespoons sour cream
1 teaspoons vanilla extract
2 Cups all purpose flour
2-1/2 teaspoon baking soda
Preheat oven to 350 deg F.
Butter a 9 inch springform pan and line with parchment paper
Heat Guinness and butter in a large saucepan over medium-low heat until butter melts. Remove from heat; whisk in cocoa and sugar
Combine sour cream, eggs and vanilla, whisk into cocoa mixture. Whisk in flour and baking soda.
Pour batter into pan.
Bake 40 – 45 mins or until cake is firm. Remove to wire rack. Cool completely.
Remove from pan and spread frosting on top.
FROSTING
Beat 8 oz softened cream cheese until smooth.
Gradually add 1-1/4 cups powdered sugar, beating at low speed just until blended.
Gradually add ½ cup cream. Beat until blended.
Guinness Stout becomes food! |
Sounds appetizing. I wanted to try this one. Can you share the actual photo? |
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Corona
Baiting Guru
Joined: 21 Sep 2006
Posts: 8809
Location: On ya left!
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Posted:
Fri Nov 24, 2017 2:03 am |
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Sausage Balls
1lb. favorite ground sausage
2 cups biscuit mix
2 cups cheddar cheese
Mix all together, easier if sausage is room temperature
Also help if you add a little biscuit mix at a time
Mix like you would a meatloaf and roll into 1 1/2 inch balls, not easy, I tell ya!
Put on a foiled cookie sheet, with cooking spray
Bake 350 for 25 to 25 mins., or 400 for 15 to 20 mins.
I have two recipies, I cooked two batches today along with my forty-eleven other dishes, Tried both ways and I think I like the second one.
You want them to be golden brown
Yummy! |
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Free Pastor Frank
An Eater's Sweetheart Safari |
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jose_cuervo
Baiting Guru
Joined: 01 Mar 2006
Posts: 8175
Location: Packing Vaseline in my frilly boots, I can’t help if it gets in other places.
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Posted:
Sun Feb 04, 2018 2:53 am |
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Mezcal Nightcap
2 oz Los Cuerudos Mezcal Reposado.
1 Tumbler
Ice (as needed).
Repeat as necessary.
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_________________ ~
“I guess a man is the only kind of varmint sets his own trap, baits it, and then steps in it.” ~ John Steinbeck |
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Pastor Frank
Baiting Guru
Joined: 31 Jan 2007
Posts: 12237
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Posted:
Thu Mar 15, 2018 8:42 am |
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I need a solid Crockpot corned beef & cabbage recipe. (Something different than we have been doing for 1000 years) I offer a hardy handshake to anyone that can help.
I'm 0% Irish. |
_________________ "Father Juan are sure that you are man of God,because your behaviors showed you as unbeliever" -Mary R |
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bware419ers
419Eater Admin
Joined: 25 Jun 2012
Posts: 21302
Location: Searching for the Platinum Piggie
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Posted:
Thu Mar 15, 2018 12:30 pm |
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4 carrots, peeled and sliced into 1/8 inch circles.
1 yellow onion, peeled and diced
8-12 baby red skin potatoes cut into quarters
4 cups water
3-4 pound corned beef brisket with spice packet
1/2 a pilsner-style beer...you know...the cheap shit (Put the other half to the side to enjoy while you put this together)
1/2 head of cabbage, coarsely chopped (don't use the grater...keep your knuckles).
In the bottom of your Crock Pot, combine the carrots, onions, potatoes, and water. Put the brisket on top of this, then pour the beer over the top. If you aren't thirsty, put the whole damn beer in there. Take the spice packet that came with the brisket and sprinkle it over the top of your meat (the 4 lb. one perv...nobody's tasting the other)
Cover, and set the cooker on High. Cook the brisket for 6-8 hours. My Crock Pot tends to cook exceptionally fast, so it's done in 6 hours, but my mother's requires 8. Just saying. An hour before you're ready to serve, stir in the cabbage and cook for the last hour.
1/4 Irish. Good thing you asked days early. |
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Pastor Frank
Baiting Guru
Joined: 31 Jan 2007
Posts: 12237
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Posted:
Thu Mar 15, 2018 11:41 pm |
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bware419ers wrote: |
Good thing you asked days early. |
Thanks. Anything Crockpot related in the winter gets made the day before and then gets the "overnight in the cold garage" treatment, to be reheated the next day. It always tastes better the second day so we factored it into cold weather recipes. |
_________________ "Father Juan are sure that you are man of God,because your behaviors showed you as unbeliever" -Mary R |
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bware419ers
419Eater Admin
Joined: 25 Jun 2012
Posts: 21302
Location: Searching for the Platinum Piggie
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Posted:
Fri Mar 16, 2018 12:53 am |
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ShakyGrapefruit
Hello I'm New here!
Joined: 16 Jun 2018
Posts: 3
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Posted:
Sat Jun 16, 2018 7:52 am |
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1 large box of lemon jello
Boil 2 cups of flat grapefruit soda (la Croix is best)
Add jello packet to boiling soda and stir until dissolved
Add 2 cups of grapefruit vodka and stir well. (Deep Eddy grapefruit is best) (or 1 cup everclear and 1 cup vodka)
Portion shooters into dixie cups or portion cups and chill overnight
Serve with a sugared grapefruit slice |
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Corona
Baiting Guru
Joined: 21 Sep 2006
Posts: 8809
Location: On ya left!
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Posted:
Thu Jun 28, 2018 1:54 am |
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Pastor Frank
Baiting Guru
Joined: 31 Jan 2007
Posts: 12237
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Posted:
Thu Jun 28, 2018 3:03 am |
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ShakyGrapefruit wrote: |
Boil 2 cups of flat grapefruit soda (la Croix is best) |
I love the dedication and commitment it took to come to this conclusion. |
_________________ "Father Juan are sure that you are man of God,because your behaviors showed you as unbeliever" -Mary R |
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Bill Ding
Wannabe Baiter
Joined: 02 Nov 2008
Posts: 89
Location: Great White North
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Posted:
Thu Jun 28, 2018 4:07 pm |
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Chicken Alfredo Pasta
INGREDIENTS
1 tablespoon olive oil
2 chicken breasts, cubed
½ teaspoon pepper
3 cloves garlic, minced
2 tablespoons flour
1 cup chicken broth
1 cup milk of choice - or 1/2 cup milk, 1/2 cup cream
¼ teaspoon pepper
2 cups whole grain penne pasta, cooked
¼ cup Parmesan
parsley
* bacon bits or cubed ham
* broccoli florets, peas
PREPARATION
1. Heat the olive oil over a skillet and add chicken. Season with pepper, and cook 5-8 minutes, or until no longer pink.
2. Remove the chicken from the pan and set aside.
3. In the same pan, add the garlic and sauté for one minute over medium heat.
4. Sprinkle the flour over the garlic and slowly add in the chicken stock.
5. Quickly stir to avoid lumps.
6. Add in the milk, stir, and allow to reach a boil to thicken sauce. Season with pepper.
7. Remove from heat and add in the cooked penne, chicken, and Parmesan. Stir to coat.
8. Top with fresh Parmesan and enjoy![/img] |
_________________ "My only concern is for you to keep the secret so that other people will not know what we are doing and may later implicate us out of enemity. This is a begging opportunity which I do not want to miss."
"...the beneficiary can be anybody,it is not mandatory for the beneficiary to be related to the deceased, it does not even matter if you are from different countries, religious or non religious..."
"Due to his wickedness and greediness he plan with high killers and killed my father and pretend that my father was killed by armed Rubber but he don't know that i know his secret."
"I have already made myself clear, and I am completely transparent to you." |
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LittleRedRidingBear
Not quite a Newb
Joined: 22 Jun 2018
Posts: 38
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Posted:
Tue Jul 03, 2018 7:59 pm |
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Hi Everyone...
My recipe for a bolognese ragù from Italy (I suggest using a crock pot or being very patient):
Beef minced meat - 500g
Pork minced meat - 500g
Mortadella - 1 thick slice - around 5 mm thick
Tomato sauce - 1 bottle
A bottle of a robust red wine (I would normally use Sangiovese or Nebbiolo)
One large onion
One carrot
One stalk of celery
One or 2 cloves
A sprig of rosemary
Half a teaspoon of sugar
Oil
A spoon of butter
1 - Mince and mix the carrot, the onion and the celery. Dice the mortadella.
2 - Put the oil and the butter in a pot (preferably ceramic... remember the little metal net underneath it or it will break) and add the minced vegetables, put the pot on very low heat (as low as you can) until the onion will be translucent and slightly browned).
3 - Add the mortadella and both the minced meats. Turn the heat to high. keep stirring to brown the meat (at least some of it... it shouldn't get crispy))
4 - Add the tomato sauce, the diced mortabella, the rosemary, the sugar and half of the bottle of wine. Drink the rest while you wait or, if you are a nice person, serve it together with pasta when you are using this sauce (or buy 2 bottles, finish the first one and serve together with the second... way to get wasted).
5 - If you have a crock pot and you didn't forget to preheat it, pour everything in (on low)... 8 to 12 hours... I tried even 16, but the difference is minimal
6 - If you don't have a crock pot find the lowest heat you can on your stove and let it simmer with a lid on for as long as you can (they say it should never be cooked for less than 4 hours)... If you have stuff to do (like going to work, picking up children, run naked for a couple miles) you can turn off the heat and continue later. Remember when you are passing by that you should stir it so that it cooks evenly.
7 - For those with the crock pot... Transfer back to the pot... it needs to dry a bit... you can keep a higher heat now.
8 - For those who don't have the crock pot, if the heat was low enough, the humidity should be around perfect... turn up the heat a bit if you need it to be a bit drier... in the end it should look like this:
https://www.donnamoderna.com/wp-content/uploads/2012/03/ragu-tradizionale-alla-bolognese-725x545.jpg
9 - Check if it needs some salt and in case it did add it.
Now... cook some pasta (in salted water, keep it al dente, blah blah blah, no, really, I am not a purist... cook it as you like... if you have egg pasta use it! Really! USE IT NOW!), mix some of the ragù with it (don't be shy... just don't drown it in), serve along with some grated Parmesan... bonus if you keep the pasta al dente and finish cooking it in a pan with the sauce.
Things you should know:
1 - Time Consuming... make a larger batch (like the quantities I gave) and freeze it in individual doses... you can microwave heat it or just let it defrost and then do the bonus pan trick.
2 - The sugar is needed because if the tomato sauce was a bit sour this would mend it... you can do the same in tomato sauce.
3 - If you want to make bolognese Lasagne you will need the whole pot. If you like this I will write down that recipe too.
4 - This happens to be better on the next day... so, if you can, let it cool down and move it to the fridge until tomorrow... you will need more bottles of wine as you wait.
I hope it was comprehensible... I do it by heart and I hope I didn't forget anything... in case somebody notices something wierd or if anybody has question feel free to ask for clarification so that they can have a 100% risk free Ragù. |
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bware419ers
419Eater Admin
Joined: 25 Jun 2012
Posts: 21302
Location: Searching for the Platinum Piggie
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Posted:
Fri Sep 28, 2018 2:44 pm |
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A quick and easy grilled meat accompaniment
Ingredients:
1 sweet yellow onion (I prefer Vadalias when I can get them)
1 beef bullion cube
1 tbsp butter
Worcestershire sauce
Directions
Wash the onion.
Using a knife, cut horizontally across the top and bottom, slicing these sections away.
Peel off the remainder of the skin.
Using a paring knife, remove part of the core of the onion, being careful not to cut through to the bottom.
Place the partially hollowed onion on a piece of aluminum foil.
Inside this hole, place the beef bullion and butter, then fill the remainder with Worcestershire sauce.
Wrap the aluminum foil tightly around the onion, sealing at the top.
Place on a hot grill for 10-20 minutes.
Carefully unwrap, slice, and serve with grilled meat. |
_________________ | SCAMWARNERS | PREMIUM | REQUIRED READING | REPORT BANK ACCOUNTS | FOLLOW 419EATER ON TWITTER
X 7035
X 17
"FFS." - Capone
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- Irishemigrant
"I started to read it but got bored after the first couple of sentences." - SOOI
"Remind me not to get on your bad side." - jose_cuervo |
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Corona
Baiting Guru
Joined: 21 Sep 2006
Posts: 8809
Location: On ya left!
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Posted:
Sat Oct 13, 2018 2:23 am |
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Dharma
Baiting Guru
Joined: 11 Jun 2008
Posts: 2254
Location: The Empty Quarter
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Posted:
Wed Nov 14, 2018 4:48 pm |
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De Arbol Chillies go very nicely with a Roast Pork Joint! |
_________________
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Agi Hammerthief
Master of Master Baiters
Joined: 12 Mar 2006
Posts: 671
Location: .de
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Posted:
Mon Apr 29, 2019 6:08 pm |
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Chicke Diabolo
1 Roast Chicken (about 600g meat)
strip the meat and distribute in pie tray (or baking tray? mine is 16cm*18cm 5cm deep)
roast about 1200g bananas and layer on top of the chicken
whip 500ml of cream and mix with 250ml chilly sauce
layer chilly cream on top of the bananas
bake in oven at 180°C for 30-40 minutes
serve with white rice
Edit:
the cream dampens a lot of the spicyness, so feel free to add extra chilly powder. |
_________________ in gods we trust - all others pay cash
hug the trolls - maybe it will help them to stop being a worthless piece of trash
x3 |
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Jnr Baiter
Hello I'm New here!
Joined: 03 Mar 2020
Posts: 13
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Posted:
Tue Mar 03, 2020 6:50 am |
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I can possibly add at least a squillion recipes.. I run a competition BBQ team and have been on Masterchef...
I'll have a nosey through and then see what I can add.
Easy stuff or poncey stuff? |
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