Nuns Revenge Recipes

"NUN'S REVENGE" FABULOUS ITALIAN HOT CHOCOLATE

Steps:

• 1. In a small bowl, combine 2 tablespoons of the half-and-half with the arrowroot, whisking until smooth.
• 2. Place the remaining 1/2 cup of half-and-half in a small saucepan over medium heat. Bring to a simmer. When the half-and-half begins to bubble around the edges, whisk in the sugar. Whisk in the arrowroot mixture until the half-and-half thickens slightly, usually less than a minute.
• 3. Remove from the heat and quickly whisk in the chocolate until smooth.
• 4. Pour into cups, top each with a piece of orange zest, and serve immediately.

NUN'S REVENGE

Steps:

• In a small bowl, combine 2 tablespoons of the half-and-half with the arrowroot, whisking until smooth.
• Place the remaining 1/2 cup of half-and-half in a small saucepan over medium heat.
• Bring to a simmer and when the half-and-half begins to bubble around the edges, whisk in the sugar.
• Whisk in the arrowroot mixture until the half-and-half thickens slightly, usually less than a minute.
• Remove from the heat and quickly whisk in the chocolate until smooth.
• Pour into cups, top each with a piece of orange zest, and serve immediately.

RYAN'S REVENGE

Steps:

• 1. Combine the beer, chili powder, cumin, paprika, bouillon granules, and oregano in a large, heavy pot. Add 1 1/4 cups of water. Bring the mixture to a boil, then remove from the heat.
• 2. Place 2 tablespoons of oil in a non-stick skillet over medium heat. Brown the meat in small batches, seasoning with salt and pepper. Transfer the meat to the pot with a slotted spoon. Sauté the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot.
• 3. Stir in tomato sauce, coriander, chili sauce, mole poblano, and sugar. Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours.
• 4. Just before serving, stir in lime juice. Serve with grated cheese, if desired.

PêTES DE SOEUR - NUN'S FARTS - A QUéBEC THING RECIPE - (4.6/5)

Steps:

• If you made your pie crust, roll out thin. When I made mind I found them to be a little thick. So I will say about ¼" thick. Cut all ends straight so you have a large rectangle. Spread on butter and add a generous helping of cinnamon sugar. Roll tightly and make sure the seam is closed. Cut the roll into ½" cookies. If the dough is too soft refrigerate for 30 minutes or so. Place on a cookie sheet and bake at 400° until lightly golden brown. About 20 minutes or so. Let sit for a few minutes and then transfer to a wire rack for cooling. Store in an airtight container.