BUNNY CUP RECIPES
BUNNY TAILS RECIPE: HOW TO MAKE IT - TASTE OF HOME
My granddaughters and I came up with this clever and easy idea for Easter. —Kelly Ciepluch, Kenosha, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield about 4 dozen.
Number Of Ingredients 2
Steps:
- Drop melted chocolate by teaspoonfuls onto waxed paper or parchment. Sprinkle each generously with sweetened flaked coconut, and let stand until dry.
Nutrition Facts : Calories 29 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 8mg sodium, CarbohydrateContent 3g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
RABBIT STEW RECIPE | ROBERT IRVINE | FOOD NETWORK
Provided by Robert Irvine : Food Network
Categories main-dish
Total Time 2 hours 40 minutes
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.
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