does anyone have the recipe for Whale Blubber Pilaf with stuffed Lankey Tow Mushrooms?

Answer 1

WHAT IN THE WORLD ARE YOU TALKING ABOUT????????

THIS MAY BE OF SOME USE TO YOU IN THE FUTURE.

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Answer 2

its really a good recipe and very easy.
First you make the Pilaf..1 cup pilaf and 2 cups hot water with 2 tbsp's butter.
Take the whale blubber and pound it with a meat millet..pound it until it is flat..then fry in VVOO..until crisp.
in another pan add melted butter and fry the Tow schooms for 10 mins on high heat..add all together..smoke a joint..pour a glass of wine and enjoy..yummmmmmmm

Answer 3

Shabbat Cholent

2 cups dried beans, preferably black
4 onions, diced
2-3 tablespoons schmaltz or oil
1 kilo meat, cut in 2 cm. cubes
4 potatoes, peeled and quartered
1 sweet potato, peeled and quartered
Fresh coriander
1-1/2 cups barley
6 eggs, uncooked
Coarsely ground black pepper
Flour
Salt

Soak beans overnight in a large amount of water.

About 3 hours before Shabbat starts, fry onions in hot oil, stirring frequently, until brown. Add meat and brown well on all sides. Add potatoes, stir, and brown slightly. Rinse the presoaked beans in fresh water and add. Add barley, eggs, pepper, and coriander. Add boiling water to cover. Sprinkle about a tablespoon of flour on the surface. Cover pot, bring almost to a boil, then reduce heat to a simmer, and cook for 2-3 hours. Add salt, and if necessary add more water until the ingredients are barely covered with liquid. (The eggs shouldn’t be immersed.)

Transfer to a hot plate or very slow oven until lunchtime the following day.

Serves 4-5 as a main course, 6-8 as a side dish.
Printable recipe

Posted in Jerusalem Post articles | 3 Comments »

Foolproof Rice Pilaf
January 7th, 2005
A mainstay of many cuisines, rice is inexpensive, nutritious, tasty, and versatile. But for years, no matter what recipe I tried, my personalized versions had 3 unwritten steps at the end:

Let pan soak with boiling water and baking soda to try to dissolve the burnt rice.
Scrub, scrub, scrub.
Toss pan, and buy a new one.
This was getting ridiculous. And expensive.

You see, I tend to “multi-task” in the kitchen. Which means that while I’m preparing a meal I’m also fielding phone calls, putting in loads of laundry, helping my son with his homework, and lunging after the cat as she prepares to pounce on the countertop. Any recipe that requires a vigilant eye on the clock is doomed to failure. Rice became a rare treat, to be prepared only when I could really concentrate on the task at hand.

Then I discovered Barbara Kafka’s book: “Microwave Gourmet”. Turns out that a microwave oven does a lot more than nuke leftovers and Tivol schnitzel. I now use it to prepare a variety of dishes that once used to go on the stovetop or in the oven. Although I do think the book goes a bit overboard in touting the microwave’s advantages. Kafka explains how it can be used to deep-fry food, but careful reading of the instructions convinced me to attempt this only if I’m eager to test-drive my fire extinguisher.

Yet a microwave oven is the ideal solution for cooking perfect rice. Since it turns itself off after the allotted time, it’s impossible to overcook the rice. It effortlessly produces pilafs, where each grain is separate and fluffy. And Kafka’s book also served as my introduction to Italian risotto, a dense creamy rice dish. The traditional method of preparing risotto is so labor intensive and time consuming — involving the gradual incorporation of liquid accompanied by lots of stirring — that I’d resisted even trying it. But the microwave makes the process so quick and easy that I now prepare it routinely.

The following pilaf recipe evolved over a period time, as I experimented with Kafka’s recipes and gently weaned my finicky eaters from white rice.

Tips:

White rice can be used, but then reduce the cooking time.
Both wild rice (which is actually not rice at all, but a North American grain) and dried cranberries can now be found in local “natural-food” shops.
Purists may want to cook the brown rice and the wild rice separately and then combine before serving.
This dish can be prepared ahead and then, with the addition of a few tablespoons of water, be re-warmed in the microwave.



36 crimini mushrooms, stems removed
1/2 cup olive oil
2 1/2 cups chopped yellow onion
1/3 cup minced shallot
6 cloves garlic, minced
3 tablespoons chopped Italian flat leaf parsley
3/4 cup chopped fresh chives
3 fluid ounces lemon juice
2 cups fresh bread crumbs
5 ounces shredded Gruyere cheese
DIRECTIONS
Bring a large pot of water to a boil. Add mushrooms, and cook for about 3 minutes. Drain, and set aside to cool.
Heat olive oil in a large skillet over medium heat. Add the onion, shallot, garlic, parsley, and chives. Cover, and let the vegetables sweat for a few minutes to release the aromas. Remove from heat, and stir in the breadcrumbs and lemon juice.
Preheat the oven's broiler. Scoop out the mushroom caps, and fill with the bread crumb mixture. Place on a baking sheet. Top with shredded cheese.
Broil for 3 to 5 minutes, until cheese is melted. Serve hot.


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NUTRITION INFORMATION
Servings Per Recipe: 12

Amount Per Serving

Calories: 187

Total Fat: 13.2g
Cholesterol: 13mg
Sodium: 103mg
Total Carbs: 10.5g
Dietary Fiber: 2.2g
Protein: 7.3g
VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

Answer 4

aww sorry, i used to have these tasteful recipes, but i burned my copybook by accident.
i only have this recipe of shells stuffed with pickled chicken feathers, want it?

Answer 5

Isn't that an Eskimo dish? If so amazon.com has a eskimo cookbook, it just may be there.

Answer 6

I don't believe such a recipe exists.

Answer 7

look it up on google

Answer 8

r u serious?