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MISSIONARY STEW
From the Kitchens Of Idi Amin and Patrice Lamumba

85 Gallons of Water
2Baskets of Wild Carrots
1Baskets of Wild Parsnips
1Sheaf of Elephant Grass
1Bushel of Maize
200Rhinoceros Beetle Larve (Grubs)
2Warrior Shields of Tremites (Rounded)
4Helmets of Red Ants (Optional)
16Scorpions (To Taste)
2Handfuls of Trade Salt
24Crocodile Eggs (Beaten)
12Rhesus Monkey Tails
36Baboon Jowls
1Medium to Large Missionary (140-200 Lbs), Depending on Availability
(Half Portions of Ingredients for Smaller Entree (Below 140 Lbs.)

Place All Ingredients in Large Communal Cooking Pot and Bring to Boil Over Dried Gnu Dung Fire.

After Screaming Stops and Entree Sinks Below the Surface of The Water, Remove Half of The Gnu Dung And Continue Cooking (Stirring Slowing) Until Entree Again Surfaces.

Serves Village of 200
Best When Served Hot

2006-07-01 16:37:49 · answer #1 · answered by Woody 3 · 1 0

FROG LEGS BRAZORIA

12 good sized frog legs (skinned and cleaned)
1/2 lb. unsalted butter
2 tbsp. milk olive oil
1/2 c. milk
salt and pepper
1/2 c. flour
juice of 1 lemon
1 tbsp. minced parsley
1 tsp. minced chives
cayenne pepper
2 cloves garlic (pressed)

After you have skinned and cleaned the frog legs, you may wish to cut the tendon that leads to the toes so that the legs won't jump around in the skillet. You may also leave it and ignore the wiggling toes. Heat 2 tablespoons of the butter and the olive oil in a 10 inch skillet. Season the milk with salt and pepper, then dip the frog legs in the milk and then in the flour. Shake off excess flour. Cook over medium heat, turning once, until browned on all sides, 10 to 15 minutes. Now add lemon juice, parsley, chives, and a dash of cayenne. Put a lid on the skillet, turn heat down as low as possible, and prepare sauce.

Place remaining butter in a smaller skillet, squeeze in the garlic and the brown butter, stirring until it begins to smell like caramel. You will have to watch that it doesn't burn. It's one of those things that you have to hold back on until the last instant. Cook the butter until you think any moment it might burn, then whisk it away from the fire and place the pan on a cold trivet to cool it quickly. Place the cooked frog legs on a hot serving platter. Pour the browned butter over and garnish with lemon slices. Serve it with a rice ring and a simple green salad.

If you love frog legs, this recipe is superb and divine for the ones who love the legs.

2006-07-05 21:16:19 · answer #2 · answered by flymetothemoon279 5 · 0 0

A sand Witch!

2006-07-01 12:14:45 · answer #3 · answered by bigandneedy 2 · 0 0

Vegetarian

2006-07-01 07:21:58 · answer #4 · answered by brogdenuk 7 · 0 0

Eye of Newt Soup

2006-07-01 07:19:37 · answer #5 · answered by ASTORROSE 5 · 0 0

Stool-gruel

2006-07-01 07:19:34 · answer #6 · answered by Mr. BIG 5 · 0 0

Probably something yummy and vegetarian, I might ask what they would want. Perhaps a cauldron filled with my signature virgin stew - that's always a fresh change on a cold night, or perhaps one of my famous tic-tac pies.

2006-07-01 07:20:52 · answer #7 · answered by Robsthings 5 · 0 0

tea served in shrunken heads with freshly sacrifised chicken sandwiches and for dessert the soft brains of a zombie

2006-07-06 06:06:37 · answer #8 · answered by Anonymous · 0 0

Mixed soup of frog and newt topped with bat wings served hot on a human skull........

2006-07-01 07:22:00 · answer #9 · answered by Anonymous · 0 0

witch doctor stew

2006-07-01 07:19:18 · answer #10 · answered by Awesome Bill 7 · 0 0

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