SQUIRREL COOKIES RECIPES
PRESSURE COOKER SQUIRREL - PRACTICAL SELF RELIANCE
A pressure cooker is a perfect tool for cooking flavorful squirrel meat.
Provided by Ashley Adamant
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 1
Number Of Ingredients 3
Steps:
- Clean and gut the squirrel.
- Place the squirrel into the pressure cooker whole, or cut into manageable pieces.
- Add one cup of stock and seal the pressure cooker according to the manufacturer's instructions.
- Allow the pressure cooker to come up to 10 pounds pressure (high pressure in an instant pot) and cook for 10 minutes.
- Once the cooking time has elapsed, allow the pressure cooker to depressurize naturally.
- When the pot is completely depressurized, release the vent and open the pressure cooker.
- Remove the meat from the bones and use the pressure cooked squirrel meat as you would any braised squirrel meat, adding it to soups, stews or pot pie.
Nutrition Facts : ServingSize 1 Servings
PINK SQUIRREL COCKTAIL RECIPE - TABLESPOON.COM
We love ice cream. And we love alcohol. This pretty-in-pink cocktail is a combination of both, making it the most perfect drink ever mixed. With almond liqueur and cold vanilla ice cream, this 1950s milkshake-style beverage is an absolute treat.
Provided by Cheeky Kitchen
Total Time 5 minutes
Prep Time 5 minutes
Yield 2
Number Of Ingredients 5
Steps:
- If rimming glasses, moisten edges of rims with liquor or simple syrup, then dip into the sugar or sprinkles. Set glasses aside.
- Add both liqueurs and the ice cream to a blender and process until smooth.
- Pour into two large martini glasses and serve immediately.
Nutrition Facts : Calories 653.7 , CarbohydrateContent 133.6 g, CholesterolContent 19.4 mg, FiberContent 5.6 g, ProteinContent 4.4 g, SaturatedFatContent 4.2 g, ServingSize 1 Serving, SodiumContent 42.9 mg, SugarContent 124.3 g
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PINK SQUIRREL COCKTAIL RECIPE - TABLESPOON.COM
We love ice cream. And we love alcohol. This pretty-in-pink cocktail is a combination of both, making it the most perfect drink ever mixed. With almond liqueur and cold vanilla ice cream, this 1950s milkshake-style beverage is an absolute treat.
From tablespoon.com
Total Time 5 minutes
Calories 653.7 per serving
From tablespoon.com
Total Time 5 minutes
Calories 653.7 per serving
- Pour into two large martini glasses and serve immediately.
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CREOLE JAMBALAYA RECIPE | JAMIE OLIVER RECIPES
I've stayed true to the Creole classic with a melting pot of flavours, influences and ingredients
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 711 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 711 calories per serving
- Jambalaya is a French word that means ‘jumbled’ or ‘mixed up’, and I have no doubt that the philosophy and heart of this recipe come from a similar place to paella, kedgeree and risotto.
- Originally, any Louisiana ‘critter’ unlucky enough to get caught would have gone into this: rabbit, duck, squirrel, frog, alligator. . . you name it! And similarly, you can adapt it to whatever your local butcher or fishmonger happens to have. Go cheaper by using things like frozen prawns and chicken livers, or more expensive by including lobster or crab. I used an incredible local smoked sausage called andouille, but fresh chorizo or any other smoked sausage would work just as well.
- This dish makes me happy every time I eat it. And if more people than expected turn up for dinner just add a bit of extra rice.
- Season the chicken with sea salt, black pepper and a pinch of cayenne. Pour a couple of lugs of oil into a large casserole type pan and brown the chicken pieces and sliced sausage over a medium heat. After 5 minutes, once nicely browned on all sides, add your onion, peppers and celery as well as your bay, thyme and a pinch of salt and pepper. Stir, then fry on a medium heat for 10 to 12 minutes stirring every now and again. It’s important to control the heat of the pan: you don’t want it to be so slow nothing’s happening, or so fast that things are catching and burning. You want a steady, solid heat.
- Once the veg have softened, add your garlic and chillies, stir around for a minute, then stir in the tinned tomatoes and chicken stock.
- Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 to 30 minutes. When you can pull the meat off the bone and shred it easily the chicken’s ready. Feel free to remove the chicken bones at this point if you like, then add your rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes, scraping the goodness off the bottom of the pan as you go. Let it cook for about 15 to 20 minutes until the rice is perfectly cooked. Stir in the prawns and if it needs it, add enough water to make it a kind of porridgey consistency (look at the picture). Pop the lid back on and cook for another 3 to 4 minutes while you chop your parsley. Stir the parsley through and serve on a lovely big platter. I absolutely love this with a lemony green salad.
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From jennycookies.com
Category Dessert
Cuisine American
From jennycookies.com
Category Dessert
Cuisine American
- Repeat with the gathered scraps and remaining disk until all the dough has been used.
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