Recent reviews by Kevin

its aight

Uh, pew pew, zombies, pew pew, bikes, pew pew, story very good, pew pew, you find your wife faster, and somehow slower than you thought. Pew Pew, also game goes on for quite a long time, no clue how far along I am but definitely past the half way point. Still going at 32 hours. Also here's a great bean dip recipe.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 24 servings
Calories: 95kcal
INGREDIENTS

1 (8-ounce) package cream cheese, at room temperature
2 (16-ounce) cans refried beans
3/4 cup salsa, mild, medium, or hot, depending on your preference
1 tablespoon Homemade Taco Seasoning, plus more to taste if desired
8 ounces (2 cups) grated pepper jack cheese, OR Monterrey Jack or sharp cheddar, for a milder dip
1/4 cup chopped fresh cilantro leaves, plus additional for garnish

INSTRUCTIONS
In a medium pot set over medium heat, break up the cream cheese into chunks. Add the refried beans, salsa, and taco seasoning and mix together until well incorporated. Stir occasionally until smooth and heated through, adjusting the heat as necessary to prevent the bottom from burning. Stir in the grated cheese until melted, and then add the cilantro. Garnish with additional cilantro, if desired, and serve warm with tortilla chips.
To keep warm while serving, you may transfer the dip to a small slow cooker set to WARM, stirring occasionally to prevent the bottom from burning and the surface of the dip from drying out.
Notes
I made this dip with medium salsa and pepper jack cheese and it was moderately spicy, but not so hot that my kids couldn't eat it. If you prefer a milder dip, you may use mild salsa and/or substitute your favorite non-spicy grated cheese.

I didn't want my dip to have an overt taste of tacos, but I wanted it to be adequately seasoned. I recommend starting with 1 tablespoon of taco seasoning, and if you think more is needed, add an additional teaspoon at a time. I ended up using a total 1 1/2 tablespoons taco seasoning in my dip. You can also supplement the taco seasoning with some plain salt and pepper, if you wish.
You may add more salsa for a thinner dip, but keep in mind that adding a lot more will change the flavor.

Calories: 95kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 364mg | Potassium: 44mg | Fiber: 2g | Sugar: 2g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg

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I played this like once like a year ago maybe idk. Either way heres a good recipe for a good Venison Stew.

2 tablespoons canola oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
3 cups water
7 potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Bottled browning sauce, optional


1. Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 1-1/2 to 2 hours or until meat is tender.

2. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.

3. Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf. Yield: 8-10 servings

Havent played it for a while, just a few hours.
its pretty cool