masonchumpia
peanut butter enthusiast
god this blows
Posts: 53
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Post by masonchumpia on Mar 11, 2005 17:59:19 GMT -5
What the hell is Joe eating  For that matter, what is Kyle eating? A plate of ketchup/catsup? |
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Post by bruised pain on Mar 12, 2005 12:08:27 GMT -5
two thumbs down. maybe I just don't understand it |
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Post by deaf on Mar 16, 2005 12:52:19 GMT -5
is there supposed to be sound?
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Post by captain cat on Mar 18, 2005 2:00:51 GMT -5
naw, there ain't nern sound.
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Post by captain cat on Mar 18, 2005 2:07:31 GMT -5
actually we were eating a whole bunch of mexican stuff that chris whipped up. but i could definitely see the ketchup comment. unfortunately i'm not hardcore enough to take down a plate of condiment.
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Post by uhtehe on Mar 18, 2005 15:40:22 GMT -5
but you're hot enough.  |
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Post by captain cat on Mar 19, 2005 4:08:17 GMT -5
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Post by bruce bruise on Mar 22, 2005 22:28:21 GMT -5
kyle walker is my only favorite emoticon user.
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bgk chris!
peanut butter enthusiast
the foot
Posts: 71
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Post by bgk chris! on Mar 23, 2005 3:34:53 GMT -5
Half an Enchiladas:
1 bag crumbly fake beef
1 small white onion
1 large can enchilada sauce
sharp cheddar cheese
Corn shells
Dice the onion finely and saute until tender and golden brown. Throw in the fake meat and cook until tender. Season to taste with salt and pepper. Cover the bottom of an oven-safe 13x9 pan with enchilada sauce. Warm up the corn shells until they are pliable, fill with the meat and onion mixture, roll up and place in a the pan until it's full, and cover these with the remaining enchilada sauce. Grate or sprinkle cheese over the top. Cover with aluminum foil and bake at 350 for about 25-30 minutes, or until the cheese is melted to your liking. Serve with a can of refried beans and some cheap spanish rice. Enjoy with your two favorite bandmates and a large bottle of Newcastle Brown.
Alternate recipe:
1 box frozen fish sticks
1 jar mayonnaise
1 bottle catsup
Prepare fish sticks as directed. Mix mayo and catsup together and use as a dip. A delicious and hearty meal.
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