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Topic: Recipe Thread (Read 39990 times)
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exelr8
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Re: Recipe Thread
«
Reply #75 on:
August 20, 2012, 09:07:58 AM »
That chicken dip sounds awesome! A guy I know in Illinois makes an awesome chicken dip. And I almost applied for a job in NH the other day
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"Big Country" "Lonesome postwhor3 #1" "Car Whore Squad Member #2"
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Nit3h4wk C0uP3
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Re: Re: Recipe Thread
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Reply #76 on:
August 20, 2012, 09:24:58 AM »
Do it! Lots to do out here! And i need more accord buddies here!
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gargantula99
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Re: Recipe Thread
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Reply #77 on:
August 20, 2012, 09:34:21 AM »
Still waiting on that chicken dip recipe. Football season is starting.
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Nit3h4wk C0uP3
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Re: Re: Recipe Thread
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Reply #78 on:
August 20, 2012, 10:10:34 AM »
Ingredients
2 (10 ounce) cans chunk chicken, drained, like Tyson Precooked strips
2 (8 ounce) packages cream cheese, softened
3/4 Frank's Red Hot®
1 1/2 cups shredded Cheddar cheese
1 Jar of Marie’s Super Blue Cheese Dressing (in produce aisle)
Cut up chicken strips into small pieces, put into sauce pan, place on low heat like 3 or 4.
Put in frank’s red hot buffalo sauce, stir until blended.
Put in both containers of cream cheese, stirring each one until all blended.
Put in Marie’s super blue cheese dressing, stir until blended.
Put half the bag of shredded cheese in the mix, stir until all melted and blended. Preheat oven to 325.
In a shallow pan, like a wide meatloaf pan, put all the mix from the pan. Sprinkle remaining shredded cheese in a thin layer over the top of the dip. Cook for 20 min.
I use fritos scoops, but you can use any chip/cracker that has some girth because the dip is pretty heavy,
Enjoy!
(This stuff is awesome and corrosive! I left it in a pan for the better part of a week in the fridge and it ate pin holes in the metal! Lol)
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gargantula99
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Re: Recipe Thread
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Reply #79 on:
August 20, 2012, 10:25:57 AM »
Is it edible if it's corrosive? I'm scared for my insides.
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Re: Re: Recipe Thread
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Reply #80 on:
August 20, 2012, 10:31:00 AM »
Lol...yeah it's safe...i don't think it's in your system long enough...if you know what i mean lol i eat it anyway
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Nit3h4wk C0uP3
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Re: Recipe Thread
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Reply #81 on:
September 04, 2012, 06:25:16 PM »
http://www.chow.com/recipes/29029-thanksgiving-turkey-cake
Recipe above, there was way too much to copy and paste..
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CrackerTeg
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Re: Recipe Thread
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Reply #82 on:
September 04, 2012, 07:44:57 PM »
That just doesn't seem right.
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"If one day the speed kills me, do not cry because I was smiling." - Paul Walker
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Re: Recipe Thread
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Reply #83 on:
September 05, 2012, 11:53:19 AM »
Stole this from Reese's... looks delicious!
INGREDIENTS:
PEANUT BUTTER CRUMB CRUST(recipe follows)
1-1/3 cups (8-oz. pkg.) REESE'S Minis Peanut Butter Cups, divided
1/2 cup REESE'S Creamy Peanut Butter
1 package (3 oz.) cream cheese, softened
1/2 teaspoon vanilla extract
1 cup powdered sugar
1/2 cup milk
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
Additional whipped topping or sweetened whipped cream
DIRECTIONS
1 Prepare PEANUT BUTTER CRUMB CRUST. Set aside 1/3 cup mini peanut butter cups for garnish. Coarsely chop remaining peanut butter cups; set aside.
2 Combine peanut butter, cream cheese and vanilla in large bowl; beat until smooth. Gradually add powdered sugar and milk, blending until smooth. Fold in whipped topping. Stir in chopped peanut butter cups. Pour into crust.
3 Cover; freeze several hours or until firm. Soften slightly before serving. Garnish each slice with whipped topping and 1 to 2 mini peanut butter cups. Cover; freeze leftover pie. 8 to 10 servings. PEANUT BUTTER CRUMB CRUST: Heat oven to 350° F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed) and 1/2 cup powdered sugar. Place 1/4 cup REESE'S Creamy Peanut Butter and 3 tablespoons butter or margaine in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and up sides of 9-inch pie plate. Bake 5 minutes. Cool completely. NOTE: 1 extra serving-size packaged crumb crust (9 oz.) may be used instead of PEANUT BUTTER CRUMB CRUST.
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timot_one
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Re: Recipe Thread
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Reply #84 on:
September 05, 2012, 09:05:17 PM »
I wanna eat the fuck out of that Thanksgiving turkey cake.
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Quote from: Andrew Ilnyckyj
Eating gold is like the equivalent of wiping your butt with dollar bills. At some point, it's going to come in contact with my ass...just doing it in a more elegant way.
Nit3h4wk C0uP3
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Re: Re: Recipe Thread
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Reply #85 on:
October 06, 2012, 05:04:41 PM »
http://crockpot365.blogspot.com/2008/10/crockpot-cream-cheese-sausage-and-rotel.html?m=1
Making this right now....oh my god it's so good!
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HEcreated487
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Re: Recipe Thread
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Reply #86 on:
October 09, 2012, 12:03:56 PM »
LOL'd when I read this:
Quote
Dude. This is good. I can not believe how good it is.
The ingredients are still weird. I totally agree.
I bet it does taste good though.
«
Last Edit: October 09, 2012, 12:09:29 PM by HEcreated487
»
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Re: Re: Recipe Thread
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Reply #87 on:
October 09, 2012, 12:27:55 PM »
Yeah that cracked me up too! Lol! This dip is deadly...I had 3 people ask me for the recipe at the party...it's so easy!
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exelr8
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Re: Recipe Thread
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Reply #88 on:
October 30, 2012, 11:51:49 AM »
I really want to try the Texas Brown rice.
http://www.bodybuilding.com/fun/never-be-bored-again-5-creative-ways-to-prepare-brown-rice.html
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Re: Re: Recipe Thread
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Reply #89 on:
December 22, 2012, 10:24:22 PM »
This r3cipe is so simple, and I have no idea why my grandmother protected it like it was a life altering secret.. lol My family calls them "Cheese Things" (creative I know lol)
I package (brick) of velveeta cheese,
Half an onion
I pound of bacon
-cook the bacon.
- cut onion into quaters
-cut velveeta into 1 inch squares,
Using manual grinder (the kind that clamp onto the side of a counter and operate with a crank) put all the ingredients in, making a spread.
Broil in the oven on english muffins or melba thin bread. Pull out of the oven when brown.
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