Post up Recipes
- Thread starter Lamberto Quintero
- Start date
stole from gas
This will be enough for lunch, dinner, and next day leftovers if you eatin by yourself. otherwise itll feed 4. you need a cooking tray thats deep enough to hold the contents. you know, like some shit that would hold a casserole.
"The body of christ"
1) pound and a half of ground beef (get the beef on sale!) - 2.30
2) can of enchilada sauce (get the big ghetto can) - 2.00
3) cheese (as long as its chedder..get the cheapest) -2.00
3) SMALL tortillas (not the large, floppy flour ones)-2.00
4) can of cream of mushroom soup. .99
thatll max you out at about 8-9 bones if you do it right
Recipe:
Grate some cheese. if you bought grated cheese, your ahead of the game.
1)get a skillet, dump your ground beef in there, no need for oil...and brown the meat. take a spatula and break up all the meat to fine pieces. when its crumbly and dark brown but NOT crispy, its done. id suggest a bit of seasoning salt, regular salt and pepper.
2) pour the enchilada sauce in a cup and open the cream of mushroom soup. prolly halfway mark on the cup with the enchilada sauce. take some of the mushroom soup out and put it into the enchilada sauce, and mix it until the color of the sauce is creamy looking.
(note: dont use all of the enchilada sauce, youll need it later too)
3)dump the sauce mix in the skillet, it should be enough to cover the bottom of the skillet and a little more. from then you put the flame higher on the oven, and basically cook the meat in the sauce. the sauce will thicken and itll become less. when its scoopable without dripping everywhere, youre cool.
4) take the meat, put it down the middle of the tortilla like youre rolling a blunt. not too much, not too little. fold the two sides across eachother to make it roll and put it down on your pan. repeat process until your cooking tray is filled up.
5) take the remaining enchilada sauce and pour it over them. then take cheese and sprinkle it on top.
6) throw that ho in the oven.
when the top of is drying and not wet and the cheese is melted, youre good to go. that should take 10-14 minutes on 350.
ive had mutha fuckas pay me to make this, so trust me its worth me typing it out. and if you wanna make it again, chances are youll still have cheese and tortillas and enchilada sauce left over, just go get the other two ingredients and itll be like, 4-5 bucks next time around.
trust me when i say it slaps
4 6x9s soundin like 18s
4 15s wit the zapco
This will be enough for lunch, dinner, and next day leftovers if you eatin by yourself. otherwise itll feed 4. you need a cooking tray thats deep enough to hold the contents. you know, like some shit that would hold a casserole.
"The body of christ"
1) pound and a half of ground beef (get the beef on sale!) - 2.30
2) can of enchilada sauce (get the big ghetto can) - 2.00
3) cheese (as long as its chedder..get the cheapest) -2.00
3) SMALL tortillas (not the large, floppy flour ones)-2.00
4) can of cream of mushroom soup. .99
thatll max you out at about 8-9 bones if you do it right
Recipe:
Grate some cheese. if you bought grated cheese, your ahead of the game.
1)get a skillet, dump your ground beef in there, no need for oil...and brown the meat. take a spatula and break up all the meat to fine pieces. when its crumbly and dark brown but NOT crispy, its done. id suggest a bit of seasoning salt, regular salt and pepper.
2) pour the enchilada sauce in a cup and open the cream of mushroom soup. prolly halfway mark on the cup with the enchilada sauce. take some of the mushroom soup out and put it into the enchilada sauce, and mix it until the color of the sauce is creamy looking.
(note: dont use all of the enchilada sauce, youll need it later too)
3)dump the sauce mix in the skillet, it should be enough to cover the bottom of the skillet and a little more. from then you put the flame higher on the oven, and basically cook the meat in the sauce. the sauce will thicken and itll become less. when its scoopable without dripping everywhere, youre cool.
4) take the meat, put it down the middle of the tortilla like youre rolling a blunt. not too much, not too little. fold the two sides across eachother to make it roll and put it down on your pan. repeat process until your cooking tray is filled up.
5) take the remaining enchilada sauce and pour it over them. then take cheese and sprinkle it on top.
6) throw that ho in the oven.
when the top of is drying and not wet and the cheese is melted, youre good to go. that should take 10-14 minutes on 350.
ive had mutha fuckas pay me to make this, so trust me its worth me typing it out. and if you wanna make it again, chances are youll still have cheese and tortillas and enchilada sauce left over, just go get the other two ingredients and itll be like, 4-5 bucks next time around.
trust me when i say it slaps
4 6x9s soundin like 18s
4 15s wit the zapco
Schnitzel:
Use cheap pork meat. Hammer the shit outta them till they are very thin.
Put salt, pepper, and paprika powder on each side. Dip each pc first in flour, then in eggs, then in breadcrumps and put into a pan with oil (never put it in when the oil is not hot yet) (peanut oil preferred) and fry them from each side till they get golden. Pour lemon juice over them before eating.
Use cheap pork meat. Hammer the shit outta them till they are very thin.
Put salt, pepper, and paprika powder on each side. Dip each pc first in flour, then in eggs, then in breadcrumps and put into a pan with oil (never put it in when the oil is not hot yet) (peanut oil preferred) and fry them from each side till they get golden. Pour lemon juice over them before eating.