Dude, don’t be one of those Vienna sausage nazis. Watch out, someone might try to slip in some of those Lil’ Smokies from Hillshire Farms.
chef boyardee chicken alfredo
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- Badfellow
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Re: chef boyardee chicken alfredo
Dude, don’t be one of those Vienna sausage nazis. Watch out, someone might try to slip in some of those Lil’ Smokies from Hillshire Farms.
ພາສາລາວNONE GENUINE WITHOUT MY SIGNATUREພາສາລາວ
- scream ale
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Re: chef boyardee chicken alfredo
^^^ Nazi schmazi. I know my small weenies.
- Artful Drunktective
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- Artful Drunktective
- Chugging Like Churchill
- Posts: 5360
- Joined: Mon Mar 16, 2015 1:00 pm
- Location: Yautja Prime
Re: chef boyardee chicken alfredo
Behold another vintage delicacy! The salmon avocado mold straight from the 70's! Someone should break one of these out at a drunken gathering today and see what happens. Would someone actually eat it? Wouldn't be me no matter how drunk. It looks like hurl-fest written all over it.
https://www.pinterest.de/pin/35536284545222506/
https://www.pinterest.de/pin/35536284545222506/
Okole maluna!
- scream ale
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Re: chef boyardee chicken alfredo
Yum vomitloaf. So much better than the traditional meatloaf. Not really.
- Badfellow
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Re: chef boyardee chicken alfredo
What the FUCK is that?
ພາສາລາວNONE GENUINE WITHOUT MY SIGNATUREພາສາລາວ
- scream ale
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- Badfellow
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Re: chef boyardee chicken alfredo
Don’t say cat food. You’ll make Oettinger drool.
ພາສາລາວNONE GENUINE WITHOUT MY SIGNATUREພາສາລາວ
Re: chef boyardee chicken alfredo
I like how those three forks are layed out, like "Ready? Go!"
Drink!
- Artful Drunktective
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Re: chef boyardee chicken alfredo
Okole maluna!
- scream ale
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Re: chef boyardee chicken alfredo
I'll take the bowl of mixed nuts, you can have the cake.
- Badfellow
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Re: chef boyardee chicken alfredo
Okay, here’s a few tips for making the perfect pasta salad from the July 1994 issue of Dumpster Chef Magazine:
When cooking the fusilli, be sure to use well seasoned bong water for added flavor, but make sure the pasta is done al dente with a bit of resin left behind for texture. Next comes the dressing. You will have want to made sure you aged the mayonnaise in direct sunlight for at least 16 hours, taking care that it doesn’t dry out by keeping it hydrated with raw turkey giblet gravy. If you like sauerkraut, now is the time to add it, or you can substitute with boiled lettuce. Stir in the dressing with a bag of Skittles and 4 cups of fish sauce along with a pint of Southern Comfort. Set into Jello and allow to chill overnight.
ພາສາລາວNONE GENUINE WITHOUT MY SIGNATUREພາສາລາວ
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- Inebriate Savant
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Re: chef boyardee chicken alfredo
Don't know about any of that, I'm not the chef you are, but a can of Stag chili, so chedder, chopped onions, and peppers rolled up in a tortilla make a pretty good mealBadfellow wrote: ↑Mon May 10, 2021 10:09 amOkay, here’s a few tips for making the perfect pasta salad from the July 1994 issue of Dumpster Chef Magazine:
When cooking the fusilli, be sure to use well seasoned bong water for added flavor, but make sure the pasta is done al dente with a bit of resin left behind for texture. Next comes the dressing. You will have want to made sure you aged the mayonnaise in direct sunlight for at least 16 hours, taking care that it doesn’t dry out by keeping it hydrated with raw turkey giblet gravy. If you like sauerkraut, now is the time to add it, or you can substitute with boiled lettuce. Stir in the dressing with a bag of Skittles and 4 cups of fish sauce along with a pint of Southern Comfort. Set into Jello and allow to chill overnight.
- scream ale
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Re: chef boyardee chicken alfredo
Headcheese.
Dig in!
Dig in!