Prestige Slinger Casserole Recipes

PRESTIGE SLINGER CASSEROLE

Steps:

• Pour yourself a heavy vodka drink. I like to mix mine with those single serving Crystal Light packages. Drink heavily. Preheat oven to 350 degrees Celsius. Or Fahrenheit. The choice is yours Get yo self a casserole that looks about the size as the one in the pictures. Its probably at least 4 inches high and maybe 10 inches long or something. This is actually a tin that is used for baking bread, brah. If you don't have one, go to your mom's house and get one, she probably has one you can borrow. Dice up raw onion. Drink more of your vodka drink until buzzed. Cook bacon, make it crispy ideally. Put eggs in a bowls and add enough pepper so that once the eggs are beaten it looks like a really dark urine. Also add salt to taste. Cook them eggs up scramby style brah. Make sure you cook them in the bacon grease in order to achieve true majesty. -Spread one can of chile along the base of the casserole/bread tin thing. -layer hash browns on top of chili. -layer half of your prepped diced onions and japs to taste. I went with 8 japs here. -layer scramby eggs. -layer chicken and burger patties in whatever position you desire. -layer another can of chili -Have you finished your first drink? If not drink up you idiot stick. -layer remaining onion and add japs to taste and what not. -layer cheese. -layer bacon on top. -cover in foil. -drink more vodka -Place casserole looking thing in oven and cook for 1 hourish. BAM. You got yo self a Prestige Slinger Casserole son. Traditionally slingers are served with buttered toast, so I advise that but it's not technically required. Also it's commonplace to add ketchup and mustard once it's on your plate and I strongly recommend that. Another pro move we made, which is not tradition (but will be hereafter) is to add Fritos to your slinger for a satisfying, delectable crunch.

ST. LOUIS SLINGER

Steps:

• To prepare chili: Heat oil in a large pot over medium-high heat. Add turkey and cook, stirring often and breaking up with a spoon, until no longer pink, about 5 minutes. Stir in onion and cook, stirring often, for 3 minutes. Add garlic and continue cooking, stirring often, until the onion is tender, about 2 minutes more. Add tomatoes and their juice, water, chili powder, cocoa, cumin, 3/4 teaspoon salt, pepper and crushed red pepper. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Keep warm over low heat while assembling the slingers. (Makes about 6 cups of chili; refrigerate leftovers for up to 5 days or freeze for up to 6 months.)
• To prepare Slingers: Meanwhile, preheat oven to 400 degrees F.
• Rinse potatoes in cold water and thoroughly pat dry with a clean towel. Toss on a large baking sheet with oil, salt and pepper, then spread into a single layer. Roast until well-browned on the bottom, about 20 minutes. Stir and turn the potatoes; roast until brown and crispy, 10 to 15 minutes more.
• Meanwhile, cook bacon in a large nonstick skillet over medium heat until crispy; drain on a paper towel-lined plate. Wipe out the pan.
• When the potatoes are done, coat the skillet with cooking spray and place over medium heat. Crack eggs into the skillet. Reduce heat to medium-low and cook 5 to 7 minutes for a soft-set yolk. Divide the potatoes among 4 plates; top each portion with bacon, a fried egg and 1/2 cup of the chili.

SLINGER

Steps:

• 1. This dish is done in steps and layered.
• 2. Fry sausage patties till done. Using the renderings fry 2 eggs sunny side up. Remove from pan and set aside
• 3. Brown hash browns in frying pan or griddle. Remove and set aside. Warm chili on stove top or microwave. Get ready to assemble.
• 4. 1st layer- 3 sausage patties 2nd layer- hash browns 3rd layer- 2 eggs 4th layer- generous ladle of chili 5th layer- shredded cheddar cheese