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O/T-Reciepe for sons homework

#1

bettylollypop

soon to be skinny minnie
#2
how about bolognaise from italy, not too hard and easy enough to take in a container and heat up if need be. Or a curry from india. Hope this helps x
 
#6
Frogs' legs, from France!


Crispy Fried Frog Legs

  • 2 to 2 1/2 pounds small frog legs
  • 1/3 cup lemon juice​
  • crushed ice​
  • 1/3 cup milk​
  • 2 eggs -- separated​
  • 2 teaspoons vegetable oil​
  • salt and pepper​
  • 2 cups all-purpose flour​
  • vegetable oil for deep frying​
Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a small bowl, whisk together milk, egg yolks, and 2 teaspoons oil. Beat egg whites until stiff; fold into milk and egg yolk mixture. Sprinkle frog legs with salt and pepper; dip each in milk-egg mixture, then dredge in flour. Heat vegetable oil in a deep-fryer or skillet to 375°. Fry frog legs until golden brown. When you remove the frog legs transfer to paper towels to drain.


Serves 4 to 6.​
 
#10
A simple one I found, from Asia:

SNAKE EATERS STEW
Gather and dice (cut up) vegetables of taste or those locally available.
Capture one boa (or snake of choice). Remove head, skin and organs. Dice meat. Size of it determines number you will need as well as number of guests and size of pot, drum (i.e. cooking container).
Amount of vegetables should equal amount of meat. Add water enough to just cover ingredients. Season to taste with local seasonings (i.e. salt, pepper, peppers, roots...). Bring to boil, allow to simmer off of flame for 5 to 10 minutes. Serve.
 
#15
Thanks for all the suggestions,i will show them to him and see what he fancies doing
 

Vixxster

Nojo on the YoYo
#16
A simple one I found, from Asia:

SNAKE EATERS STEW
Gather and dice (cut up) vegetables of taste or those locally available.
Capture one boa (or snake of choice). Remove head, skin and organs. Dice meat. Size of it determines number you will need as well as number of guests and size of pot, drum (i.e. cooking container).
Amount of vegetables should equal amount of meat. Add water enough to just cover ingredients. Season to taste with local seasonings (i.e. salt, pepper, peppers, roots...). Bring to boil, allow to simmer off of flame for 5 to 10 minutes. Serve.
SEEEMPLES??? Heh.

Welsh rarebit. It's just cheese on toast with onions and eggs. Beat the eggs, mix with cheese and bits of onion, I like red.

Blob on toast, bake in oven til browned.

Nimpsy pimpsy poo. And no gutting snakes required!
 


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