Recipes TO FEED ME

[Lemur]

Here you go, I finally found a SFTS-worthy recipe: The Widowmaker.



1.5 lbs of ground beef, 1 package of bacon, 1 package of italian sausage, 1 box of hot pockets, 1/2 package of fried onion strips between 2 Tombstone Pepperoni Pizzas topped with Velveta Cheese and Marinara Sauce.

[Hosakawa Tito]

Here you go, I finally found a SFTS-worthy recipe: The Widowmaker.



1.5 lbs of ground beef, 1 package of bacon, 1 package of italian sausage, 1 box of hot pockets, 1/2 package of fried onion strips between 2 Tombstone Pepperoni Pizzas topped with Velveta Cheese and Marinara Sauce.

Hehehe, That's probably just a snack for Slim.

Here's one of my favorite chili recipes:

Spoiler Alert, click show to read: 

1.5 pounds ground chuck
2 medium onions, chopped
1 medium green bell pepper, seeded and chopped
2 clove garlic, chopped
1 can Chopped jalapenos (4 ounces)
2 (14-ounce) cans Mexican-style stewed tomatoes, I use a qt. of my canned tomatoes
juice & all
2 (15-ounce) can kidney beans including the juice
3 tablespoons chili powder
1 teaspoon salt
Freshly ground black pepper

1. Brown the ground chuck over medium heat in a Dutch oven or big sauce pan. Drain off the fat.
2. Add the onions and green pepper and continue to cook until the meat is completely browned and the onions and peppers are tender.
3. Add garlic and jalapenos and cook until fragrant. Drain off any remaining fat and discard.
4. Stir in the tomatoes, beans, chili powder and salt. Bring the mixture to a boil, cover, and reduce the heat to low.
5. Simmer for 1.5 to 2 hours. Season with ground black pepper, salt, tabasco sauce to taste.

[InsaneApache]

Time for a curry.

[Strike For The South]

mmmmmm. I need to find time to try all of these! Thanks Im saving these!

[a completely inoffensive name]

Pop Tarts.

[Ice]

Here you go, I finally found a SFTS-worthy recipe: The Widowmaker.



1.5 lbs of ground beef, 1 package of bacon, 1 package of italian sausage, 1 box of hot pockets, 1/2 package of fried onion strips between 2 Tombstone Pepperoni Pizzas topped with Velveta Cheese and Marinara Sauce.

That's disgusting.

[Hosakawa Tito]

Here's my biscuit recipe to go with that chili:

Spoiler Alert, click show to read: 

CLOUD-NINE BISCUITS

2 cups White Lily all-purpose flour (using dip-and-sweep method of measuring)
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup lard, chilled
1-1/2 to 1-3/4 cups buttermilk, chilled or regular milk if you prefer
2 cups White Lily all-purpose flour, for shaping
1 tablespoon unsalted butter, softened

Position oven-rack at center of oven. Preheat oven to 475 degrees. Lightly butter 8” x 1-1/2” round cake pan or a cookie sheet. Whisk dry ingredients together in mixing bowl. Cut lard into flour mixture,*use a fork to chop it in*, until bits are no larger than pea-size. Pour buttermilk into flour mixture and gently fold in, to combine. Dough should be very wet and resemble cottage cheese; adjust amount of buttermilk as needed. Let stand for two or three minutes.

Pour two cups of flour into separate bowl for use in shaping biscuits. Flour hands well. Spoon biscuit-size amount of dough into flour and sprinkle flour over top to cover. Pick up in hands and shape into tall round while shaking off excess flour. Place round of dough in a well buttered pan. Repeat until all dough is used and pan is filled. Bake for 20 minutes, or until tops are golden-brown. Remove from oven. Brush pat of softened butter over top. Return to oven for two minutes to crisp tops of biscuits. Turn out onto plate. Serve hot. Makes about nine biscuits.

Make sure your baking powder is fresh. Use White Lily or Gold Medal brand flour, they are lower in protein and make lighter/fluffier biscuits. Don't over-mix when folding in the buttermilk & flour mixture or the biscuits will be tougher/denser and won't rise as much.

[Fragony]

That's disgusting.

yes, and I want it right here right now

[Lemur]

Found another one for ya, Strikre: The Donutburger.



Consisting of a bacon cheeseburger with a buttered, grilled and glazed doughnut standing in for a bun, the Craz-E Burger puts such fatty delights as the deep-fried Mars bar in the shade.

Its 1,500 calories of sugar and saturated fat did not stop it from becoming a huge hit at a major fair in Massachusetts. [...]

The fair's website described it as "classic fair food" but noted: "No single ingredient dominates the burger. They all complement each other with artistry expected from a celebrity chef."

It added: "The glaze smooths over the burger and oozes into a foreign but delicious combination with the crisp of the bacon."

The burger was believed to have been created by a bar owner in Decatur, Georgia, who substituted a doughnuts when he ran out of buns.

The restaurant also serves a hamdog, a hotdog wrapped in a beef patty and deep-fried.

[Fragony]

I can see that working, bacon and sweet is a great combination