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Isn't he the high pitched Canadian guy.
yup, love that guyIsn't he the high pitched Canadian guy.
yup, love that guy
@truthbedamned you should have your wife make this recipe for you.
Actually sounds pretty good. But to late for this year. Doing an 18 pound turkey because all the small ones were already gone. Exact opposite of other Thanksgivings.
@truthbedamned you should have your wife make this recipe for you.
I have this crush on Kamala, I like how she expresses herself, just so sexy. Even her shadow is making little LOU twitch .
Kamala is a dry briner. Pence's ***** ass probably eats dry ass spiral sliced ham for Turkey day.
damn socialistI have this crush on Kamala, I like how she expresses herself, just so sexy. Even her shadow is making little LOU twitch .
I have this crush on Kamala, I like how she expresses herself, just so sexy. Even her shadow is making little LOU twitch .
What were you drinking?Forgot about deviled eggs so decided to try and make some last night while inebriated. They are a little sloppy, still taste good!
Local IPA's and StoutsWhat were you drinking?
I remember one time in my early 20s, I was at a Christmas party and I drank like a 12 pack of Heineken and ate as many deviled eggs, and nothing else in my stomach. The next morning they probably should have called in a hazmat team. Was not pleasant.Local IPA's and Stouts
Forgot about deviled eggs so decided to try and make some last night while inebriated. They are a little sloppy, still taste good!
AMISH MUSTARD EGGS Boil and Peel 12 eggs and put into a heat proof container. 4 Tablespoons yellow mustard 2/3 cup of sugar 1/2 teaspoon salt 3/4 cup white vinegar 3/4 cup water 2 drops of yellow food coloring Mix all ingrediants in saucepan and bring to a boil, stirring almost constantly. Pour sauce over eggs. Let cool. Put container in Fridge for 72 hours to let eggs absorb the sauce. You have to try these if you never had them, guaranteed you'll like em | |
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Thanks LOU but you're about 10 hours to late buddy.
AMISH MUSTARD EGGS
Boil and Peel 12 eggs and put into a heat proof container.
4 Tablespoons yellow mustard
2/3 cup of sugar
1/2 teaspoon salt
3/4 cup white vinegar
3/4 cup water
2 drops of yellow food coloring
Mix all ingrediants in saucepan and bring to a boil, stirring almost constantly.
Pour sauce over eggs.
Let cool.
Put container in Fridge for 72 hours to let eggs absorb the sauce.
You have to try these if you never had them, guaranteed you'll like emBack to top