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#286676 - 11/10/07 01:35 PM
Thanksgiving Dinner
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Porn Fucking Master
Registered: 05/18/06
Posts: 3555
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i'm hosting thanksgiving at my house, and i'm hoping to expand my repetoire and make some new, interesting food. has anyone's whore made anything particularly delish lately? i've bought two new cookbooks but lately spend all my free time watching goofy shows on the discovery channel, so i'm reaching out to your perverts for help. thank you in advance. 
EDIT:
omg, i misspelled "repertoire"... 
Edited by Gigi (11/10/07 02:09 PM)
_________________________
"I'm going to spend the rest of the weekend deep frying the fuck out of anything that gets in my way."
--Handful
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#286677 - 11/10/07 01:45 PM
Re: Thanksgiving Dinner
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Porn Fucking Master
Registered: 05/18/06
Posts: 3555
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oh, and it has to be food that fat ukrainian people in ohio will eat. and thank you again.
_________________________
"I'm going to spend the rest of the weekend deep frying the fuck out of anything that gets in my way."
--Handful
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#286678 - 11/10/07 01:52 PM
Re: Thanksgiving Dinner
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Anonymous
Unregistered
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Quote:
oh, and it has to be food that fat ukrainian people in ohio will eat. and thank you again.
I think Gunker's your man for that. I seem to recall him coming up with some Eastern European delights a while back.
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#286679 - 11/10/07 01:53 PM
Re: Thanksgiving Dinner
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Human Garbage
Registered: 05/08/07
Posts: 1681
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Mine is a great cook but her country doesn't celebrate thanksgiving. I took care of the duties last month (our thanksgiving is in October because our turkeys fly south for the winter) and I whipped up an appetizer an ex girlfriend used to make that kicks ass.
Do a batch of stuffing and form into meatball size. Wrap them in a strip of bacon, secure with a toothpick and bake it on a sheet until the bacon's cooked.
I also like to do a big batch of chicken wings and swedish meatballs at thanksgiving and Christmas dinners just to hold everyone over throughout the day until dinner is ready. Next month I'm doing beer can chicken using a turkey and a monster can of Foster's Lager for Christmas.
Hope any of this helps, Gigi. Happy thanksgiving to you, yours, and the rest of you raincoaters out there.
_________________________
There's not a woman alive who has not wanted to be treated like a whore. It's in their genes.
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#286683 - 11/10/07 03:52 PM
Re: Thanksgiving Dinner
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Anonymous
Unregistered
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I'm guessing the standard 350, but YMMV.
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#286684 - 11/10/07 04:17 PM
Re: Thanksgiving Dinner
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Porn Jesus
Registered: 09/07/05
Posts: 14160
Loc: NYC
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I lovvvvve Thanksgiving.
True story. Worst Thanksgiving ever.
I had just moved from Seattle to Las Vegas and was relieved when a boy I had just started dating asked me to Thanksgiving dinner with his family. I was homesick for the traditional turkey dripping with warm gravy...the works! We spend three hours driving and he stops at a Boston Market. I was confused as to why he was bringing plastic bags filled with plastic-tasting food back to the car, but whatevs. We finally arrive at his parents' house and talk for a bit in front of the fireplace. After showing me the golf course view and baby pictures of my date, his mother leaps into the kitchen, puts on an apron and starts dumping the Boston Market food onto paper plates. I'm speechless. I mean, the bitch had even put on apron. My date looks at me and says, "What? This is how we do it in my family. We're really casual."
_________________________
"What I do know is that if Karen Carpenter and Mama Cass Elliot had shared that sandwich they'd both be alive today." -Michael K
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#286685 - 11/10/07 04:28 PM
Re: Thanksgiving Dinner
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Porn Jesus
Registered: 09/07/05
Posts: 14160
Loc: NYC
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@elaborator, Craberries from the can- how white trash! At least mash them up so you don't see the can rings. Good lord! 
_________________________
"What I do know is that if Karen Carpenter and Mama Cass Elliot had shared that sandwich they'd both be alive today." -Michael K
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#286687 - 11/10/07 04:39 PM
Re: Thanksgiving Dinner
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Porn Fucking Master
Registered: 05/18/06
Posts: 3555
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Quote:
Quote:
Do a batch of stuffing and form into meatball size. Wrap them in a strip of bacon, secure with a toothpick and bake it on a sheet until the bacon's cooked.
that sounds good. can I get an oven temp. up in this muthafukka so I don't burn my bacon? and do you cook the stuffing first? I'm assuming no.
that sounds REALLY good. and what king said on the temp and precooking of the stuffing...
_________________________
"I'm going to spend the rest of the weekend deep frying the fuck out of anything that gets in my way."
--Handful
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#286689 - 11/10/07 05:38 PM
Re: Thanksgiving Dinner
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Porn Jesus
Registered: 01/02/05
Posts: 5750
Loc: ATLANTIC CITY
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(1) I was forced to learn Eastern European/Russian Cooking when My brother married a chick from Pskov 10 years ago, and brought 30-40 family members/gold digging semi-hot female friends with her. Borscht (or as the russians call it Borshch) is actually a healthy, tasty staple, but I, chef Da Burg have expanded it and perfected it. Instead of just plopping Sour cream in it and eating, I have added things like mushrooms and zucchinni to mine, along with chunks of broiled chicken or lean sirloin. They cant get enough of the way I make it, my sister-in-law raves about it when she goes home to visit and once called me at 2 fuckin' :30 in the AM (it was like tomorrow afternoon already where she was) one time for info cuz' she wanted to make it for her folks. I have a standing invite from the good people of PSkov, if only they didnt have snow half the fuckin' year and had things like ramps and handic(r)ap parking...all cripples not wounded in Afghanistan get sent to Siberia. (2) The thing that is the key to (un)-boring a typical boring Turkey is of course the stuffing...and as always, I have a super secret stuffing ....um, secret. Chopped LAMB (not lamb chops) mixed in the stuffing, where the lamb is sauteeed prior to (creampie-ing) the turkey with the stuffing. God I am so fucking good..... 
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Are you gonna eat that?
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#286693 - 11/10/07 07:55 PM
Re: Thanksgiving Dinner
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Porn Jesus
Registered: 01/07/06
Posts: 4268
Loc: Portland
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Quote:
Quote:
Quote:
oh, and it has to be food that fat
ukrainian people in ohio will eat. and thank you again.
I think Gunker's your man for that. I seem to recall him coming up with some Eastern European delights a while back.
i was already planning to P.M. him 
Speaking as a half-Ukrainian/quarter-German cook of some skill (proven by my chef's knife-callous), here's a bunch of recipes that I've cooked, have found pleasing, and seem Thanksgivingny (also, I would suggest a Sauerbrauten recipe which I don't have quick access to at the moment) (recipe ratings are Very Good<Excellent<Outstanding):
Braised Beef in Cream
Excellent "Farm Journal's Country Cookbook" edited by Nell B. Nichols
BEEF TRI-TIP ROAST 4 lb boneless (OR BEEF ROUND, RUMP OR CHUCK)
BEEF ROUND 4 lb boneless bottom roast (OR BEEF TRI-TIP, RUMP OR CHUCK)
BEEF RUMP 4 lb boneless roast (OR BEEF TRI-TIP, ROUND OR CHUCK)
BEEF CHUCK 4 lb boneless roast (OR BEEF TRI-TIP, ROUND OR RUMP)
VEGETABLE SHORTENING 2 T
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
BUTTER 0.5 C
CREAM 2 C
GARLIC 2 cloves
LEMON JUICE 0.25 C
WATERCRESS finely chopped, and sprigs for garnish (OR PARSLEY)
PARSLEY finely chopped, and sprigs for garnish (OR WATERCRESS)
SALT 1.5 t
BLACK PEPPER 0.75 t
In a Dutch oven or heavy casserole with a cover, slowly brown meat on all sides in hot shortening. Season generously with salt and
pepper. Add 0.5 C water; cover and simmer 2.5-3 hours or until meat is tender. Remove from kettle; allow to stand 20 minutes,
then slice thinly. Preheat oven to 350 degrees. Pour off pan juices and save for another use. Heat butter in kettle until it bubbles
and browns. Add cream, garlic, lemon juice, 1.5 t salt and 0.75 t pepper. Cook over medium heat, stirring, about 3 minutes, or until
sauce reduces slightly. Spoon half the sauce over bottom of a shallow heat-proof serving platter. Arrange meat slices, slightly
overlapping, in sauce. Pour remaining sauce over top. Near serving time, bake for 10 minutes, or until heated through. Spoon
sauce over meat; sprinkle generously with watercress or parsley and garnish with sprigs.
Golubtsi (Cabbage-Wrapped Meat with Vegetables)
Very Good
RICE, LONG-GRAIN WHITE 0.5 C uncooked
BEEF, GROUND 2 lbs (or other ground meat)
ONION (YELLOW) 1 large, chopped
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
CABBAGE (GREEN) 2 medium/large heads
CARROT 6 large
TOMATO PASTE 3 T
SUGAR 1 T
SALT 0.75 t
BUTTER 0.25 C
SOUR CREAM
Boil the rice in water to cover for 10 minutes, drain (rice will not be completely cooked). Then mix with ground beef and onion. Salt
and pepper generously. Remove stalk and heart from cabbage and carefully separate leaves. Boil whole cabbage leaves for 5 minutes
in salted water to soften. Drain and cool. Slice the carrots thinly and spread them on the bottom of a large baking pan. Preheat oven
to 375 degrees. Working on a flat surface, place a 2" ball of meat mixture in the center of one leaf. Roll up bottom, then sides, then
top of cabbage leaf to make a small package. Turn it so it's resting on the seam. Set aside. Repeat with remaining cabbage and meat.
Place cabbage-wrapped meat on top of carrots, seam sides down. Mix 0.5 C water, tomato paste, sugar, and salt. Apply to the tops
of the cabbage-wrapped meat. Cut butter into pats and arrange them evenly on top of the carrots. Cover the dish with foil. Bake at
375 degrees for 1 hour. Lower heat to 325 degrees and bake 1 hour more. Serve with sour cream. [7% ground beef too lean; 20%
too greasy; "meatloaf mix" of 1/3 pork and 2/3 beef just right].
Hungarian Chile-Braised Cabbage
Very Good
ONION (YELLOW) 1 large, peeled and sliced
HOT GREEN CHILE 1 fresh, seeded and chopped
OLIVE OIL 2 T
CABBAGE (GREEN) 0.5 head white, shredded
TOMATO 4 large, peeled and chopped
PAPRIKA 2 t
LIME JUICE 1 t
VEGETABLE BROTH/STOCK 0.33 C
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
Sauté onion and chile pepper in oil 4-5 minutes over medium-high heat, until lightly browned. Add cabbage, tomatoes, paprika, lime
juice, stock and salt and pepper to taste, and bring to a boil. Cover and cook over medium heat 8 minutes, turning vegetables
occasionally, until tender.
Hungarian Mushroom Soup
Outstanding Three Lions Bakery Café (Portland, OR) [adaption of "The New Moosewood
Cookbook"?]
BUTTER 6 T
ONION (YELLOW) 1.5 C diced
PAPRIKA 4 t Hungarian
DILL WEED 4 t dried
SALT 2 t
BLACK PEPPER 1 t
ALL-PURPOSE FLOUR 0.67 C
MILK 1.67 C
MUSHROOM (WHITE BUTTON/CREMINI) 0.75 lb sliced (4 C)
SOY SAUCE 2 T
LEMON JUICE 2 T
SOUR CREAM 0.5 C
PARSLEY 3 T minced fresh
In a large saucepan, melt butter and sauté the onion along with paprika, dill weed, salt and pepper until the onion is tender. Whisk in
the flour and then the milk and 3.33 C of water. Continue whisking to break up any flour clumps. Add the mushrooms and bring
almost to a boil. Reduce heat and simmer about 30 minutes, stirring occasionally. Remove from heat and stir in soy sauce, lemon
juice, sour cream and parsley. Serve immediately.
Mashed Sweet Potatoes with Pepper and Thyme
Very Good "One Potato Two Potato" by Roy Finamore and Molly Stevens
SWEET POTATO 2.5 lbs
BUTTER 4 T, cut into chunks and softened
MILK 0.25 C (OR CREAM OR HALF-AND-HALF)
CREAM 0.25 C (OR MILK OR HALF-AND-HALF)
HALF-AND-HALF 0.25 C (OR MILK OR CREAM)
THYME 1 t chopped fresh leaves
BLACK PEPPER 0.5 t coasely ground
ALLSPICE 0.125 t ground
KOSHER (COARSE) SALT 0.5 t
Peel sweet potatoes and cut into 1.5" chunks. Place in a steamer basket set over boiling water, cover and steam 15-20 minutes, or
until tender [will probably need more than 20 minutes]. Drain well and place in a large bowl. Mash coarsely. Add butter, milk, thyme,
pepper, allspice and salt. Mash until smooth and serve warm. Note: The potatoes can be mashed several hours in advance. Transfer
to a lightly buttered casserole dish and refrigerate. Reheat in a 300-degree oven about 30 minutes, or until hot in the center.
Pork and Sauerkraut Goulash
Excellent Adapted from "The Hot and Spicy Cookbook" by Moira Hodgson
BACON DRIPPINGS 2 T
ONION (YELLOW) 2 medium, finely chopped
GARLIC 1 clove, chopped
PAPRIKA 1.5 T Hungarian, mix of sweet/hot to taste
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
CHICKEN BROTH/STOCK 2 C, divided (OR BEEF BROTH)
BEEF BROTH/STOCK 2 C, divided (OR CHICKEN BROTH)
PORK 2 lbs boneless, cut in 1" cubes
SAUERKRAUT 16 oz, rinsed and drained
CARAWAY SEED 1 T
TOMATO PURÉE 2 T
APPLE CIDER 1 C hard dry
SOUR CREAM 0.5 C
CREAM 0.5 C
ALL-PURPOSE FLOUR 1 T
In a flame-proof casserole, heat the fat and sauté the onions with the garlic until golden. Remove from heat and stir in the paprika.
Season with salt and pepper. Add 0.5 C broth, stir, then add the pork. Arrange the sauerkraut in a layer over the pork and sprinkle
with caraway seeds. Mix the tomato purée with the cider and remaining 1.5 C broth. Pour over the casserole, bring to boil, reduce
heat to very low, cover and simmer 45 minutes. Remove lid, turn heat up to medium, and cook for 15 minutes. Mix the sour cream,
whipping cream and flour until smooth. Stir into the casserole, bring to a boil, and cook for a few minutes until sauce thickens.
Serve with rice, noodles or dumplings. [Used 1 t hot, 3.5 t mild paprika; wasn't spicy; used 1 T hot, 1.5 t mild; pretty spicy.]
Potato Gratin with Balsamic Onions
Very Good Bruce Carey of Bluehour (Portland, OR)
BUTTER 4 T unsalted
ONION (YELLOW) 1 large, or 2 medium, sliced
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE divided
BALSAMIC VINEGAR 3 T aged (the quality makes a big difference with this recipe; don't
skimp)
YELLOW FINN POTATO 6 large, peeled and thinly sliced (2.5 lbs)
CREAM 1 C heavy, warm, divided
PARMESAN CHEESE 0.25 C grated, divided
Preheat the oven to 350 degrees. Lightly coat a shallow, oval gratin dish or an 8-cup (2 quart) pyrex baking dish with butter. In a
skillet, melt the remaining butter and add the sliced onions. Over medium heat, cook the onions until soft. Season with salt and
pepper. Add the vinegar to the onions and simmer for 2 to 3 minutes. Remove the pan from the heat and set aside. Place the sliced
potatoes in a large bowl in the sink and soak in running water for several minutes. (This removes any excess starch.) To assemble
the gratin, arrange a layer of slightly overlapping potato slices in the prepared dish. Cover with one half of the onion mixture. Ladle
the warm cream over the onions and sprinkle with 1 tablespoon of the grated cheese and salt and pepper. Repeat, using the same
ingredients and ending with a third potato layer. Sprinkle the remaining 2 tablespoon cheese over the top. Bake for 40 to 45 minutes,
or until the potatoes are tender and the top is well-browned. Remove from the oven and let the dish rest for 10 minutes before
Shredded Brussels Sprouts and Scallions
Very Good "Gourmet" (3/96)
BRUSSELS SPROUTS 1.25 lb, trimmed
BUTTER 4 T unsalted
GREEN ONION (SCALLION) 6 sliced thin diagonally
LIME JUICE 2 t fresh, or to taste
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
Cut sprouts in half and slice thin lengthwise. In a heavy skillet melt butter over moderately high heat until foam subsides and sauté
sprouts and scallions, stirring, until tender and lightly browned, about 8 minutes. In a bowl toss vegetables with lime juice and salt
and pepper to taste.
Spaetzle I (Hungarian Dumpliings)
Very Good Jeff Smith's "The Frugal Gourmet: On Our Immigrant Ancestors"
EGG 2
LARD 2 T (OR OIL)
OIL 2 T (OR LARD)
MILK 0.5 C
ALL-PURPOSE FLOUR 2.5 C
SALT 2.5 t
BAKING POWDER 0.25 t
Using an electric mixer, blend the eggs, lard or oil, 0.5 C water and milk. Stir the flour together with 0.5 t of the salt and the baking
powder in a dry bowl. Blend this mixture into the liquid. Mix well and set aside for a moment. Bring 4 Q of water to a boil and add 2
t of salt. Using a spaetzle maker or spaetzle press squeeze the dough into the boiling water. Use about 1/3 of the dough for each
batch. When the dumplings float to the surface, they are done. Remove them with a slotted spoon and place in a colander. They can
be served this way with paprika gravy or pan fried with a little butter, just until they are a bit golden, and topped with parsley. Note:
These dumplings can also be made by using piping bag or dropping very small amounts from a spoon. The latter takes much longer.
Spicy Hungarian Sauerkraut Soup
Excellent "Cooking Under Cover" by Linda and Fred Griffith
VEGETABLE OIL 1 T
SAUSAGE 1 lb smoked, cut into 0.5" slices
ONION (YELLOW) 1.5 C finely chopped
PAPRIKA 1 T hot Hungarian
CARAWAY SEED 1 t
WHITE WINE 0.25 C dry
SAUERKRAUT 2.5 C, rinsed (24 oz jar)
RUSSET (BAKING) POTATO 1 large, cut into 0.5" cubes
TOMATO PASTE 2 T
BEEF BROTH/STOCK 7 C (if using homemade [weaker], use at least 1 can)
KOSHER (COARSE) SALT to taste
BLACK PEPPER freshly ground, to taste
Heat oil in a large, heavy-bottomed, nonaluminum pot over medium heat. Add sausage and onion and cook, stirring often, until onion
begins to soften, about 5 minutes. Add paprika, caraway seeds and wine and cook, stirring constantly, for 2 minutes so flavors are
released. Stir in sauerkraut, potato and tomato paste. Add broth, stirring to blend. Turn heat to high and cover pot and cook until
liquid begins to bubble, about 5 minutes. Reduce heat and simmer, stirring from time to time, for 1 hour. Season with salt and
pepper, cover and simmer another 30 minutes. Serve in heated soup plates.
Vareniki
Excellent
ALL-PURPOSE FLOUR 4 C unbleached
SALT
EGG YOLK 4 large
VEGETABLE OIL 2 T
BUTTER 17 T unsalted, divided
ONION (YELLOW) 1.5 medium, finely chopped
RUSSET (BAKING) POTATO 4.5 large, peeled, boiled, and mashed
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
CHEDDAR CHEESE 6 oz medium, grated
SOUR CREAM (OPTIONAL GARNISH)
FOR DOUGH: process flour, 1 t salt, egg yolks, and oil. Add 1 C water in a slow, steady stream until dough forms a ball around the
blade. Transfer to a floured surface and knead until smooth. Cover with a linen or cotton cloth and let stand for 30 minutes. Divide
in half and shape into two balls. Keep one ball covered with the towel. Roll the other ball of dough to a very thin sheet (or use Atlas
pasta maker with thickness of 4 [on a 1-9 scale]). Cut 3" circles. FOR FILLING: mix 9 T unsalted butter, chopped onion, mashed
potatoes, cheeses, lots of salt & pepper to taste. PREPARATION: place a heaping t of filling in the middle of each circle. Fold the
dough over the filling to form a semi-circle and press edges together firmly. Place the vareniki as they are made upon towels. Keep
covered with a damp cloth. Bring at least 6 Q of salted water to a boil. Reduce heat to a simmer and carefully lower half the vareniki
into the water. Boil, stirring occasionally with a wooden spoon, until they rise to the surface and are cooked through (6 to 7
minutes). Remove the vareniki to a colander and drain thoroughly. Repeat process. Place vareniki in a deep bowl and serve with
melted butter with sour cream on the side, if desired. Leftovers are great fried to a light brown on each side.
_________________________
"My people (the real Americans- descended from the original Angle-Saxon pioneers)"-Coke S.
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#286696 - 11/11/07 11:55 AM
Re: Thanksgiving Dinner
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Porn Fucking Master
Registered: 05/18/06
Posts: 3555
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thank you so much to everyone for their ideas... keep em coming. i'm planning to make a shitton of food. oh, and boston market has like the best macaroni and cheese ever.
_________________________
"I'm going to spend the rest of the weekend deep frying the fuck out of anything that gets in my way."
--Handful
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#286697 - 11/11/07 10:19 PM
Re: Thanksgiving Dinner
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Bukkake Boy
Registered: 04/02/07
Posts: 705
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only thing more pathetic then rolling out the boston market for thanksgiving, is posting your embarassing family recipes on xxxptalk, gunker you should be fucking ashamed of yourself.
thanksgiving really is one of the greatest times of the year
my 9,348 cents.
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#286699 - 11/15/07 12:12 PM
Re: Thanksgiving Dinner
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Porn Fucking Master
Registered: 05/18/06
Posts: 3555
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my fatass mother-in-law stole thanksgiving from me! i'm so pissed. 
_________________________
"I'm going to spend the rest of the weekend deep frying the fuck out of anything that gets in my way."
--Handful
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#286700 - 11/15/07 12:23 PM
Re: Thanksgiving Dinner
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Anonymous
Unregistered
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What do you mean "stole?" You mean decided to take a shitload of cooking for ungrateful in-laws while dealing with screaming children hitting each other with GI-Joes while your half-a-fag husband pretends to be interested in the Cowboys game while secretly he's checking out the dudes' asses off of your hands? Is that what you mean? 
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#286704 - 11/18/07 07:46 PM
Re: Thanksgiving Dinner
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Porn Jesus
Registered: 04/19/04
Posts: 7888
Loc: Carpathian Mountains
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I have a good cranberry recipe- Take one bag of cranberries, 1 orange and put them into a food processor. When minced up real well put in a bowl with one cup of sugar.Mix well. Store in fridge for a day. Cranberry orange relish 
_________________________
"Some say I'm lazy and others say that is just me.
Some say I'm crazy, I guess I'll always be"
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#286705 - 11/19/07 03:51 AM
Re: Thanksgiving Dinner
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Human Garbage
Registered: 05/08/07
Posts: 1681
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Didn't find out til late Sunday night but I scored Monday off work so we're going to celebrate American Thanksgiving today. As soon as the sun comes up I'm off to the market. Think I'll try Cleetus' cranberry relish thing for a change.
_________________________
There's not a woman alive who has not wanted to be treated like a whore. It's in their genes.
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#286707 - 11/19/07 07:47 AM
Re: Thanksgiving Dinner
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Porn Jesus
Registered: 04/19/04
Posts: 7888
Loc: Carpathian Mountains
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Handful and anyone else trying my recipe- you use the whole orange cut into sections( everything but the pits/seeds), the skin is what makes it so good. Also use a small/medium orange for the recipe. This relish is great i can't eat thanksgiving dinner anymore without it. I usually have enough to eat with all the leftovers too. enjoy.
_________________________
"Some say I'm lazy and others say that is just me.
Some say I'm crazy, I guess I'll always be"
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#286708 - 11/19/07 01:39 PM
Re: Thanksgiving Dinner
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Porn Fucking Master
Registered: 05/18/06
Posts: 3555
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i decided not to let my mother-in-law have all the fun, so i spent the morning fistdiscliplining a turkey with stuffing. i even made sweet potato casserole with marshmallows even though i'm the only one who will eat it.
_________________________
"I'm going to spend the rest of the weekend deep frying the fuck out of anything that gets in my way."
--Handful
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#286709 - 11/19/07 01:47 PM
Re: Thanksgiving Dinner
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Anonymous
Unregistered
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Quote:
i spent the morning fistdiscliplining a turkey
Gigi = Warped_Seed??? 
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#286710 - 11/19/07 01:48 PM
Re: Thanksgiving Dinner
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Porn Fucking Master
Registered: 05/18/06
Posts: 3555
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oh, and i just made a light sabre out of a popsicle stick, blue pipe cleaner and duct tape for the luke skywalker puppet my son had to make for a book report. today i feel like martha stewart, if martha stewart walked around her house with a buttplug.
_________________________
"I'm going to spend the rest of the weekend deep frying the fuck out of anything that gets in my way."
--Handful
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#286712 - 12/10/07 11:03 AM
Re: Thanksgiving Dinner
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Porn Fucking Master
Registered: 05/18/06
Posts: 3555
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this is delish, make it now.
Reuben Spread
1 16 oz. can sauerkraut, drained
1 8 oz. package cream cheese, cubed
2 c. shredded swiss cheese
1/2 lb. deli corned beef, chopped
3 tbsp. prepared thousand island salad dressing
combine all ingredients in a medium saucepan, heat on low, stirring frequently, til cheeses are melted. or make in a crock pot. serve on crackers or those little snack rye breads.
_________________________
"I'm going to spend the rest of the weekend deep frying the fuck out of anything that gets in my way."
--Handful
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#286713 - 12/10/07 11:26 AM
Re: Thanksgiving Dinner
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Rob Black's Crack Pipe
Registered: 10/01/07
Posts: 135
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frozen pizza. lots of it. put in micro owen. heat. eat. drink beer. fart. go to sleep.
it's great.
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#286715 - 12/10/07 05:28 PM
Re: Thanksgiving Dinner
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Porn Fucking Master
Registered: 05/18/06
Posts: 3555
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eat whatever you want between thanksgiving and new years, calories do not exist during the month of december. 
_________________________
"I'm going to spend the rest of the weekend deep frying the fuck out of anything that gets in my way."
--Handful
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#286716 - 12/26/07 02:26 PM
Re: Thanksgiving Dinner
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Porn Fucking Master
Registered: 05/18/06
Posts: 3555
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yummy 
Oreo Fudge Ice Cream Cake
INGREDIENTS:
1/2 cup hot fudge ice cream
topping, warmed
1 (8 ounce) tub COOL WHIP
Whipped Topping, thawed,
divided
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant
Pudding & Pie Filling
8 OREO Chocolate Sandwich
Cookies, chopped
12 vanilla ice cream
sandwiches, unwrapped
DIRECTIONS:
1. Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
2. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
3. Freeze at least 4 hours before serving. Store leftover dessert in freezer.
i used neapolitan ice cream bars when i made it...
_________________________
"I'm going to spend the rest of the weekend deep frying the fuck out of anything that gets in my way."
--Handful
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#286718 - 12/29/07 08:37 AM
Re: Thanksgiving Dinner
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Porn Fucking Master
Registered: 05/18/06
Posts: 3555
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#286719 - 12/29/07 05:58 PM
Re: Thanksgiving Dinner
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Porn Jesus
Registered: 09/23/04
Posts: 10321
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Quote:
... which are all reader-submitted recipes, so you could be right on the money with that crowley guy. i'm going to look him up, although i strongly suspect that he died before age fifty from coronary artery disease...
Funniest inadvertent funny in a while. I love blondes.
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#286723 - 12/31/07 02:17 PM
Re: Thanksgiving Dinner
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Porn Fucking Master
Registered: 05/18/06
Posts: 3555
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