159 zealand koura snake Recipes

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

frozen raspberries, thawed, cranberry juice, unflavored gelatin, ginger ale, sparkling apple cider (non-alcoholic), gummi snakes candy

oil, garlic, finely chopped (increase to suit tastes), fresh red chilies or 1 -3 small green chili, finely chopped, fresh mushrooms, halved, onion, chopped, cold cooked rice, green bell pepper, diced, beans or 1 bunch snake or 1 bunch green or 1 bunch french haricots vert, cut into short lengths, soy sauce, leaves basil (or as much as you want)

all-purpose flour, sugar, baking powder, salt, margarine (1 stick), milk, strawberry, sugar, whipping cream, sugar, strawberries, green fruit leather, chocolate chips or m&m

steak , cut into strips, carrots, peeled and sliced, stalks celery , sliced on diagonal, onion, sliced in rings, water chestnuts, sliced, beef bouillon cube, mushrooms , with juice, soya sauce, cornstarch, water

bundt cake (any flavor you like ), semi-sweet chocolate chips, red fruit roll-ups or 1 fruit leather, assorted decorative candies

almonds, chopped, granulated sugar, butter, melted, ground cinnamon, phyllo pastry, butter (for frying ), ground cinnamon, icing sugar

white sugar, warm water (110a f/45a cup), active dry yeast, olive oil, kosher salt, all-purpose flour, divided, ricotta cheese, shredded mozzarella cheese, grated parmesan cheese (to taste), sliced pepperoni, chopped fresh parsley, sliced black olives (optional), green bell pepper , cut into strips (optional), sliced fresh mushrooms (optional), egg, water

seedless tamarind pulp (from 16-oz block; there may be some seeds), cut into pieces, more) hot water, fresh galangal or peeled fresh ginger, thinly sliced, vegetable oil, sliced red onions, garlic cloves (about 3/4 cup), chopped, dried red chiles (such as chiles de arbol), soaked in water 30 minutes, drained, dried shrimp (about 2 oz), soaked in water 30 minutes, drained, palm sugar, fish sauce (such as nam pla or nuoc nam), vegetable oil, garlic cloves, minced, slender asparagus spears, trimmed, cut into 2-inch lengths, snake beans (chinese long beans) or green beans, trimmed, cut into 2-inch lengths, kaffir lime leaves, low-salt chicken broth, sugar

red-hot candies (blood drops ), chocolate chips (snake eyes), m & s plain chocolate candy (owl eyes), candy corn (chicken toenails), raisins (ants), pretzels (earthworms), chex cereal (cobwebs)

crescent rolls (8 count ), flour , for dusting, spicy mustard, salami, bologna, monterey jack cheese, grated, egg yolks, divided, toothpick, pimento stuffed olives, red pepper (fresh or jarred )

rigatoni pasta, squirtable cheese spread, barbecue sauce, whole black peppercorns , 16 to 20, carrot

jelly sponge rolls, see note (250g packets sponge jelly rollettes ), yellow smarties candies, green smarties candies (for eyes and scales), licorice (for eyes and nostrils, small piece liquorice), gummy worms (for tongue, allan s red jelly snake), icing (see recipe for the no-bake snake cake for for the no-bake snake cake)

betty crocker potato buds (dry ), water, skim milk, butter or 1 tbsp margarine, salt, pimento stuffed olives , each cut into 4 slices, pimiento (from 4 -stuffed olives)

butter or 200 g margarine, at room temperature, icing sugar , sifted, vanilla essence

russet potatoes, onion, bacon, butter or 1/4 cup margarine, salt and pepper