Post: #15

Bacon bits are great in soup. fact.

Post: #16

I had an episode of total food envy today. I will never make this, but it looked so effen good.

A lady at work had "Easy Shepherd's Pie" today for lunch. Even though it was a mess dumped in a container, I so wanted some.

Dump one and a half cans of Sirloin Burger soup into a deep dish pie shell. Mix in a little cornstarch to thicken. Top with leftover mashed potatoes and sprinkle with cheese. Bake for about 30 mins over a cookie sheet so it doesn't get all over the damn oven.

I swear it smelled heavenly. I had a bacon and cheese sandwich for dinner. Not the same.

Here is a similar recipe, but she didn't have top crust, just the potatoes: http://dirrrtyicecream.wordpress.com/tag...loin-soup/

Post: #17

steak....salt pepper....3 min each side.......oops...........give to the dog

Post: #18

Chicken Alfredo from CostCo.'s deli section, garlic bread and salad.

Post: #19

(01-19-2012 07:30 PM)Cracker Wrote:  I had an episode of total food envy today. I will never make this, but it looked so effen good.

A lady at work had "Easy Shepherd's Pie" today for lunch. Even though it was a mess dumped in a container, I so wanted some.

Dump one and a half cans of Sirloin Burger soup into a deep dish pie shell. Mix in a little cornstarch to thicken. Top with leftover mashed potatoes and sprinkle with cheese. Bake for about 30 mins over a cookie sheet so it doesn't get all over the damn oven.

I swear it smelled heavenly. I had a bacon and cheese sandwich for dinner. Not the same.

Here is a similar recipe, but she didn't have top crust, just the potatoes: http://dirrrtyicecream.wordpress.com/tag...loin-soup/

I am conflicted. I'm equal parts repelled and salivating for this.

What kills me (excuse the pun) is the damn sodium content in prepared soups. Stroke in a can.

Post: #20

(01-19-2012 08:27 PM)username Wrote:  I am conflicted. I'm equal parts repelled and salivating for this.

What kills me (excuse the pun) is the damn sodium content in prepared soups. Stroke in a can.

Yeah. I usually don't eat canned soup besides clam chowder. But you should have smelled it, user. It looked like hell, but oh, the smell of it!

Post: #21

This will help: Sodium content egg mcmuffin = 820 mg. Sirloin Burger w/vegetables soup: 800 mg.

Post: #22

You fucked up with clam chowder from a can......... Oh wait, this is the cannot cook for the life of me thread............carry on.

Post: #23

I don't live on the coast. Any seafood I buy isn't fresh seafood, even if I buy it at the counter. There is a fresh fish market, but it is over in black/mexican/asia land and I don't go over there too often.

I can't dig my own clams. And the only kind of fresh crabs around here are the kind Dick has...they just float on the bisque.

Post: #24

I just need to know how often you cook thread? Wondering if it is so often you actually do not feel like cooking it. Just how do you prepare a good thread anyway? Any particular brand or color??

Post: #25

(01-19-2012 09:28 PM)Cracker Wrote:  This will help: Sodium content egg mcmuffin = 820 mg. Sirloin Burger w/vegetables soup: 800 mg.

Blah blah I didn't hear that!

Post: #26

(01-19-2012 10:40 PM)Cracker Wrote:  I don't live on the coast. Any seafood I buy isn't fresh seafood, even if I buy it at the counter. There is a fresh fish market, but it is over in black/mexican/asia land and I don't go over there too often.

I can't dig my own clams. And the only kind of fresh crabs around here are the kind Dick has...they just float on the bisque.

Buy quality frozen.

Post: #27

(01-20-2012 10:39 AM)Middle Finger Wrote:  Buy quality frozen.

I can't seem to make frozen shrimp work for me. If the meat counter is closed when I shop, no shrimps. My friend said to buy the already cooked frozen ones because the fresh frozen turn to rubber. Do you agree, MF?


Another lazy recipe for shepherd's pie from a skinny lady at work. Fucking bitch eats candy all day and is as thin as a stick:

Bob Evans brand mashed potatoes (already made kind, pretty sure) mixed with a few tablespoons of softened cream cheese to make them taste real
1 lb ground beef browned and drained
1 package Steam Fresh veggies (frozen still, peas and carrots I would guess)
1 jar brown gravy au jus (not sure what brand, that's all she said)
¹⁄₃ bag grated cheddar cheese (or whatever you have)

Mix the beef, gravy, veggies in a casserole dish, top with the mashed potato/cream cheese mixture, bake at 350 until bubbly (top with cheese 10 minutes before you pull it out).

Post: #28

And another for Brunswick Stew for lazy fucks (the real stuff takes all day to cook):

1 15 oz can of petite diced tomatoes
1 15 oz can of cream corn
1 15 oz can of whole corn
1 15 oz can of tomato sauce
1 can of Castleberry BBQ Beef
1 can of Castleberry BBQ Pork
1 can of diced chicken (looks like the big can of tuna)
dump everything in a pot and heat- don't drain anything