Best Nuns Revenge Recipes

Pete De Soeur (Nuns Farts) image

Provided by natshaveyourcake

Categories Dessert

Time 32m

Yield 3 dozen, 12 serving(s)

Number Of Ingredients 4

Steps:

-Pre-heat oven to 375.
-Roll your room temperature dough to less then 1/2 inch thickness into a rectangular shape.
-With a spoon, spread 2 tbsp of butter evenly over dough.
-Evenly cover the butter with brown sugar leaving a little room around the edges of the dough.
-Sprinkle cinnamon over brown sugar.
-Tightly roll up the dough and seal the seam with your left over butter.
-Trim ends off and cut rolled dough about 1/2 in thick and lay flat on sprayed cookie sheet.
-Bake for about 12 min or until brown sugar is caramelized.
-Lay waxed paper on your work surface.
-Once out of the oven, wait about 5 min then gently remove from pan and place them onto the waxed paper.
-Let cool completely - about 10 minute.
-These can be frozen for future use for up to a month.

Provided by Fred Thompson

Yield Serves 2 in cappuccino cups or 4 in espresso cups

Number Of Ingredients 5

1/2 cup plus 2 tablespoons half-and-half
1 teaspoon arrowroot
1 tablespoon sugar
2 ounces bittersweet chocolate (at least 70 percent cacao), chopped
2 to 4 strips orange zest for garnish

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.

Montezuma's Revenge image

Provided by Lennie

Categories Pork

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 23

1 tablespoon white sugar
8 ounces beef consomme
2 teaspoons oregano
2 tablespoons paprika
2 tablespoons cumin
1 tablespoon celery salt
7 tablespoons Gebhardt® Chili powder
2 tablespoons msg
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 tablespoon mole
2 cups water
oil (to coat frying pan)
2 lbs beef chuck, cut by hand into 3/8-inch cubes
2 lbs top round beef, coarsely ground
2 lbs pork butt, medium ground
oil (to coat frying pan, again)
3 cups finely minced onions
2 tablespoons finely minced fresh garlic
1 cup green chili, chopped
1 (20 ounce) can Hunts tomato sauce
1 can Old Milwaukee beer
masa harina, as needed

Steps:

Combine first 11 ingredients (sugar to mole) with the 2 cups of water (you may need to do this on the stove); when all is dissolved, add to a large, heavy cooking pot and keep at a light boil.
In a skillet, saute the meat in a little oil; when all is browned, add to the large pot.
Add a little more oil to the skillet, then saute the onion and garlic.
Add to the large pot, along with the green chiles and the tomato sauce.
Bring mixture to a boil, then add the beer.
Simmer, uncovered, for 1-1/2 to 2 hours, stirring occasionally.
Let stand for 30 minutes and skim off excess grease.
Correct seasonings to taste.
Thicken with Masa Harina in warm water to suitable consistency.
Cover and let stand one hour before serving.