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This is a discussion on Manly Recipes within the Food, Wine, & Drink Forum forums, part of the Non Cigar Related Specialty Forums category; What's you favorite Manly recipe? Football food? Tailgating? grilling out? Share away. The following dish has made me famous at ...
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#1 |
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Go Nismo's RamRods
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Manly Recipes
What's you favorite Manly recipe? Football food? Tailgating? grilling out? Share away.
The following dish has made me famous at work and family functions. I did by no means created it as there are so many variations of it, but it's too good so here it is. Great thing about this is that you can tweak it how ever you like. Enjoy. Buffalo Chicken Dip 1 package Cream Cheese 1/4-3/4 cup Wings Sauce *I use Franks Original spiked with some Tabasco. [How much you use is up to your taste] 1-1.5lbs of Cooked Chicken Diced 1 package shredded Sharp Cheddar (Monte.Jack is good as well) 1/2-3/4 cup of Ranch or Blue Cheese dressing 1 bundle of Celery. Spread the cream cheese over the bottom of you casserole dish. In a bowl mix chicken with the hot sauce. Spread the chicken mix over the Cream Cheese. Drizzle on dressing. Cover with cheese. Bake in a 350 degree oven for 25 minutes then stick it under the broiler for about 1-2 minutes to brown the cheese. Serve with your favorite chips or crackers and sliced celery. Pair with a light beer and you are good to go.
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"An intelligent man is sometimes forced to get drunk in order to spend time with his friends" ~Hemingway |
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#2 |
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Contributor
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Re: Manly Recipes
That sounds good!
One of my classics is this one: Ingredients: Meat (any kind) Seasoning (to taste) Take meat, apply seasoning and fire to taste. ![]() Seriously though, how about some brisket, "Vaterland style." Tastes like pot roast. Take a brisket, season, tie up and brown the outside in a dutch oven by simmering in bacon fat. Once it is browned/seared, take it out and let it rest while you use the same fat to sautee 2 large sliced onions. Once they are clearish (not fully carmelized), add 1/2 cup or so of beef broth, a slice of rye bread, and then throw in the brisket and cover. Simmer it for 3-4 hours, it's done when you can pierce it easily with a fork/skewer (like a potato). DeEEEElish.
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