November 29th, 2013, 04:19 AM | #81 |
ninjette.org foodie
Name: Josh
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Oh what the hell...
Josh's Bad Ass Buffalo Burgers Now, this recipe was originally designed for ground Buffalo burger, but it's just as good with just plain ol' beef too! 1 pound of your chosen ground meat (you can use more or less depending on amount desired) 1/2 cup ranch dressing (my homemade recipe kills here) 1/4 cup Frank's Red Hot wing sauce (my personal preference, but any wing sauce'll do) 1 small block Gouda cheese,sliced thin (for Buffalo, otherwise for beef a Feta block works nicely) In a large bowl, mix the burger by hand with the ranch and the wing sauce until evenly blended together. Form into your preferred patty size and cook using your preferred method. Top with a slice of cheese while hot, so it melts a bit. I usually serve these on plain burger buns, but its your preference. Here's a re-post of my ranch recipe if anyone would like to use it: Homemade Ranch Dressing 2 cups mayonnaise 1 cup sour cream 1 teaspoon dried chives 1 teaspoon dried parsley 1 teaspoon dried dill weed 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon pepper Mix all ingredients until thoroughly blended. Store in a sealed container and keep refrigerated. Stays good for several months
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Unfortunately, by the time you come to the realization that this does not, in fact, actually say anything remotely useful, you've wasted 3 seconds of your life you'll never get back... Last futzed with by jokesonyou24; December 31st, 2013 at 02:12 AM. Reason: Had to make a correction to a measurement...and stuff |
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November 29th, 2013, 09:27 PM | #82 |
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Easy Mac recipe
Add water to line Microwave Stir Throw away, drink beer, become a vegan
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November 30th, 2013, 02:25 AM | #83 |
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Or...never make that crap in the first place
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November 30th, 2013, 11:52 AM | #84 |
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I don't, but my niece almost burnt the house down with easy Mac... Now maybe she can search the recipe
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December 4th, 2013, 01:39 AM | #85 |
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This is another Seattle favorite, invented in a collaborative effort between Safeco Stadium and Ivars, a local (and really good) seafood restaurant, for people who don't like hotdogs but don't wanna choke down a veggie dog either.
The Ivar "Dog" 1 package hot dog buns Approx. 14-16 small Cod filets, beer battered and fried 1 large batch of coleslaw (or some store-bought) 1 bottle Tartar sauce In the bun, layer a generous portion of coleslaw, then place 2 filets on top. Spread Tartar sauce on top of the filets. These are awesome, go good with beer, and are a great way to get kids to eat coleslaw and fish in a fun way. For those visiting the area the best place to get these is obviously either Safeco Stadium, or Ivars themselves, down at Pier 54
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December 4th, 2013, 01:59 AM | #86 | |
Your face
Name: Wes
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Quote:
Turns out, if you forget to add the water, bad things can happen. Luckily my roommates and I heard the smoke alarm before any serious damage was caused . It wasn't my fault, I blame the beer.....and pot.....and other stuff
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December 4th, 2013, 05:57 AM | #87 | ||
ninjette.org foodie
Name: Josh
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Quote:
Quote:
Although, I'm biased against ALL mac and cheese, because about 6 months after I moved out on my own I lost my job and had to live off of kraft mac and cheese (the boxed one, not easy mac) for 3 weeks straight with no milk...So yeah, to this day I won't eat mac and cheese in any form no matter who makes it or how, and I WILL NOT MAKE IT FOR ANYONE. But hey, thats me
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December 4th, 2013, 10:01 AM | #88 |
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I assume that includes homestyle mac n cheese with bacon bits. You're crazy
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December 4th, 2013, 12:54 PM | #89 |
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Name: Josh
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You have no idea...look at a few of my recipes for proof
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December 4th, 2013, 06:28 PM | #90 |
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When I can get the time off work and out of the woods I'm gonna throw down on some of your recipes
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December 4th, 2013, 08:10 PM | #91 | |
ninjette.org foodie
Name: Josh
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Quote:
By the way, I posted my Rotel recipe a few days back, didn't know if you saw that...
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December 4th, 2013, 08:14 PM | #92 |
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Haha I don't feel to bad, just hungry an sleepy
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December 9th, 2013, 01:01 AM | #93 |
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For when you're in the mood for a fancy sandwich...
Josh's Bagel "sammiches" 2 cups mayonnaise 1 tablespoon garlic powder 1 Roma Tomato, sliced thin 1 package romaine lettuce 1 package thin sliced black forest ham 1 package thin sliced smoked turkey 1 small block colby jack cheese, sliced thin 1 small block swiss cheese, sliced thin 1 package onion bagels Combine the mayo and garlic powder, stirring well until thoroughly blended. Spread the garlic mayo on both halves of the bagel, then place one slice of each cheese on both halves(your preference). Next fold and layer 3 to 4 slices of the turkey, then the ham, followed by the lettuce and then tomato. Top with top half of the bagel and cheese. Every so often, I get in the mood for a semi fancy sandwich, so I thought I would post this...Enjoy
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December 9th, 2013, 07:26 PM | #94 |
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Wish I could make a good pretzel bun
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December 9th, 2013, 08:34 PM | #95 |
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Who's got granny's yeast roll recipe?
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December 10th, 2013, 08:06 PM | #96 |
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Try this one, I found this on a website...
Pretzel bread Ingredients Original recipe makes 2 (7-inch) loaves Dough: 1 cup milk 2 tablespoons butter or margarine 2 tablespoons brown sugar 1 envelope Fleischmann's® RapidRise Yeast 2 teaspoons salt 3 cups all-purpose flour, or more as needed Boiling Solution: 3 quarts water 3/4 cup baking soda Egg Wash: 1 egg 1 teaspoon water Directions Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size. Preheat oven to 400 degrees F. Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet. Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack. Rolls: Divide dough into 8 pieces and roll each into a ball. Use same procedure as listed above. Boil, egg wash, score top and bake for the same amount of time.
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December 10th, 2013, 08:08 PM | #97 |
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Granny never made yeast rolls
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December 10th, 2013, 08:11 PM | #98 |
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December 10th, 2013, 08:13 PM | #99 |
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It ain't granny's, but try this one, I found this on a website
Ingredients 1/2 c milk 1/2 c sugar 1 1/2 tsp salt (can use less) 1/4 c butter, melted 1/2 c warm water (105-115 degrees) 2 pkg fleischmann's active dry yeast 2 large eggs, beaten 4 1/2 c all purpose flour, may need a bit more or less, see directions additional butter for coating bowls used and brushing on tops of baked rolls Directions 1 Scald milk (bring just to a boil and remove from heat immediately. Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm. In a large bowl mix warm water and yeast. Stir until dissolved. Stir in lukewarm milk mixture, beaten eggs, and half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors. Your dough should be elastic and slightly stiff but not dry. 2 Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes. Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter. Cover bowl and place in a warm place so it can rise. It will take about 1 hour to double in bulk. At that time punch dough down and turn out onto a lightly floured board to shape. 3 At this point you can shape and fill as desired. TO MAKE DINNER ROLLS: Pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls. Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour. Rolls should now touch each other. (A little more rising will occur during baking.) 4 Preheat oven to 375 degrees when rolls are about 10 minutes from being ready for baking. When ready to bake place rolls in oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty! Brush tops of rolls with melted butter immediately when removed from oven. Allow rolls to set for at least 10-15 minutes before eating.
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December 10th, 2013, 08:16 PM | #100 |
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I love hot fresh yeast rolls, with a bit of slightly doughy center.... Mmmmm smack ya whole fam damily
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December 10th, 2013, 11:55 PM | #101 |
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Hot damn, how did I not get to this thread until now.
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December 11th, 2013, 08:52 AM | #102 |
ninjette.org foodie
Name: Josh
Location: Kent, WA
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Well you're here now, lol...make sure you check out the first couple pages...everyone's posted a lot of good stuff
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December 11th, 2013, 09:01 AM | #103 |
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Name: Josh
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Especially with fresh honey....smack your whole damn neighborhood
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December 11th, 2013, 09:36 AM | #104 |
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Haha shame shame tardy to the party
Some honey cinnamon butter... child hush
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December 11th, 2013, 09:37 AM | #105 |
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Haha chone, we even went over college food... The whole easy Mac section
Your a real cook if you do ramen like in Japan!!! Mmmmmmmmmm
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December 11th, 2013, 01:48 PM | #106 |
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Name: Josh
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cream cheese mixed with a good canned jam or preserve...strawberry or choke cherry, hell friggin' yeah!
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December 14th, 2013, 05:33 PM | #107 |
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I see five squirell... What to do, young decent 8 point tooo
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December 15th, 2013, 05:26 AM | #108 |
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I'd take the 8 point first, the squirrels will show back up about 2 minutes after the gunshot (unless you're using a bow, then don't worry about it )
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December 15th, 2013, 12:17 PM | #109 |
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Brought the lil buggers home, couldn't get a shot on the deer
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December 15th, 2013, 10:35 PM | #110 |
ninjette.org foodie
Name: Josh
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Next time, next time
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December 16th, 2013, 06:33 AM | #111 |
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Yup... It's a shame I don't get out to the woods more often
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December 18th, 2013, 01:32 AM | #112 | |
ninjette.org foodie
Name: Josh
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Quote:
Josh's Tuna Ramen 1 or 2 package(s) Ramen Noodles (any flavor) 1 can tuna fish, drained well 1/2 tablespoon black pepper Discard the flavor packet from the ramen and cook the noodles according to the directions. Drain most of the water (you don't want to drown the fish , but you don't want the noodles dry or sticky either) and add the tuna and the pepper and mix until evenly coated. I originally made this because the ingredients were all I had at the time, but I enjoyed it, and I still make it every so often...
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December 18th, 2013, 05:48 AM | #113 |
The Corner Whisperer
Name: Chris (aka Reactor)
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^^^ lol
I think I have seen that recipe before. hmmm..... lemme think where. Ahhhhhh now I remember.
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December 18th, 2013, 06:01 AM | #114 |
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December 18th, 2013, 08:24 AM | #115 |
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I know right? Not quite, but it sure felt like it at the time...
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December 18th, 2013, 09:02 AM | #116 |
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Now I haven't actually tried this one, but a friend came up with it and he says his kids love it...
I'm not sure what he calls it, but it's a modified spaghetti and meatballs recipe 1 pound ground beef 1 package onion soup mix 1/2 tablespoon parsley 1 or 2 eggs Approx. 1/4 to 1/2 cup breadcrumbs or crushed crackers, depending on preference 2 to 3 cans tomato soup (yes you read that right) 1 pound spaghetti noodles parmesan cheese, if desired Mix the eggs, breadcrumbs, parsley, and onion soup mix into the burger, like you would for a meatloaf. Form the burger into 1 to 1/2 inch balls, and fry them in a skillet. As they are done, add the tomato soup and simmer for approx. 10 to 12 minutes on medium heat. Serve with noodles, and top with parmesan, if desired. I really gotta try this one of these days...
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December 18th, 2013, 03:20 PM | #117 |
ninjette.org member
Name: Heather
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I don't cook well…I bake!
so, here is my most favored recipe. 1 box of any lemon cake mix. (i make from scratch.) 2 boxes lime jello. (most people use one but I like a lot of lime and most people who have it do to). 1 box lemon pudding 1 packet of dream whip 2 cups cold milk 1. bake lemon cake. let it cool. 2. take a fork and poke holes into lemon cake. I poke a lot! makes it more moist. 3. combine jello with 1 1/2 cup boiling water (half if you only use one box). mix until crystals are dissolved. 4. take a spoon and pour jello mix into holes of cake. I will fill er up! 5. put cake into fridge (preferably over night but a few hours will do). 6. when cake is chilled then take packet of dream whip, lemon pudding and milk. Mix for about 2 mins or so until it is peaking and getting thick. Don't want it runny. 7. put onto of cake and smooth out! and there is my lemon lime cake its a great summer cake because its served chilled. Enjoy!
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December 18th, 2013, 03:48 PM | #118 |
The Corner Whisperer
Name: Chris (aka Reactor)
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I wondered if anyone else used Dream Whip!
Lemon Lime cake is a good one, was on my list to find a good recipe thanks.
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December 18th, 2013, 04:02 PM | #119 |
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I don't like frosting, its too sweet. I always use this recipe with any flavor pudding and dream whip for a not so sweet frosting!
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December 18th, 2013, 09:28 PM | #120 |
Certifiable nontundrum
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Mmmmm lemon lime cake. What the heck is dream whip?
On a side note... What the world are those meatballs that have the Salisbury steak sauce on them?
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