chef boyardee chicken alfredo

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Badfellow
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Re: chef boyardee chicken alfredo

Post by Badfellow »

scream ale wrote:
Wed Apr 07, 2021 5:49 pm
Cocktail weenies my ass those are Vienna sausages...

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.
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Re: chef boyardee chicken alfredo

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^^^ Nazi schmazi. I know my small weenies.
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Re: chef boyardee chicken alfredo

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scream ale wrote:
Sun Apr 18, 2021 3:16 pm
^^^ Nazi schmazi. I know my small weenies.
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Okole maluna!

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Re: chef boyardee chicken alfredo

Post by Artful Drunktective »

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.

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Okole maluna!

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Re: chef boyardee chicken alfredo

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Yum vomitloaf. So much better than the traditional meatloaf. Not really.
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Re: chef boyardee chicken alfredo

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What the FUCK is that?
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Re: chef boyardee chicken alfredo

Post by scream ale »

Badfellow wrote:
Wed Apr 21, 2021 1:40 pm
What the FUCK is that?
They made meatloaf with cat food, covered it with toothpaste and topped it off with a slice of lemon. Can't you tell?
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Re: chef boyardee chicken alfredo

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Don’t say cat food. You’ll make Oettinger drool.
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Re: chef boyardee chicken alfredo

Post by oettinger »

I like how those three forks are layed out, like "Ready? Go!"
Shut up Oettingerr
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Re: chef boyardee chicken alfredo

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Okole maluna!

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Re: chef boyardee chicken alfredo

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I'll take the bowl of mixed nuts, you can have the cake.
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Re: chef boyardee chicken alfredo

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Celery filling my ass.

That`s hot garbage
Shut up Oettingerr
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Re: chef boyardee chicken alfredo

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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.
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Re: chef boyardee chicken alfredo

Post by Merchant Seaman »

Badfellow wrote:
Mon May 10, 2021 10:09 am
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.
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 meal

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Re: chef boyardee chicken alfredo

Post by scream ale »

Headcheese.

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Dig in!
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