Cooking in skirts for fun....

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Cooking in skirts for fun....

Postby Fred in Skirts » Fri Feb 01, 2019 7:14 pm

Here are two recipes for you to try while skirted....

Louisiana Sweet Fish Pie

2 frozen pie crusts
12 ounces whitefish filets
1 small bag potato chips
1/2 cup orange blossom honey
1 pkg. instant key lime pie filling

Prepare pie filling and set aside. In standard size pie pan, place one of the thawed frozen crusts. Crumble the potato chips into coarse crumbs and cover the bottom of the crust. Cover with one half of the honey, then pour in the pie filling.

Cut the fish filets into strips, about 2 inches across and 5-6 inches long. Arrange the fish strips on top of the pie filling, covering the surface by placing them side by side and working in a circular fashion. Drizzle the remaining honey over the fish and place the other crust on top, crimping the edges together. Using a sharp knife, cut 3 or 4 slits in the top crust to allow steam to escape. Bake in 350 degree F oven for 40 minutes, or until the crust is a deep golden brown. Serve hot with lime sherbet on the side.

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Tuna Twinkie Soufflé
1 Tbl rendered chicken fat, divided
12 Hostess Twinkies
Salt
White Pepper
1/2 tsp dry mustard
4 eggs, separated
2 cans tuna in oil, drained, reserve oil.

Preheat oven to 350 F.
Grease a 7-inch soufflé dish with 1 tsp of chicken fat and 1 tsp tuna oil.

Slice Twinkies in half lengthwise. Remove and reserve cream filling.

In a large food processor, combine Twinkie cakes, half of the Twinkie filling, and the remaining chicken fat and tuna oil.

Blend until the mixture has reached the consistency of a thin batter.

Transfer ingredients to a medium saucepan and cook over low heat. Stir in salt, white pepper, and mustard. Remove from heat.

Beat in egg yolks, one at a time, beating thoroughly after each addition. Fold in tuna. In a medium bowl, beat egg whites until stiff but not dry. Fold beaten egg whites into tuna mixture. Pour into greased soufflé dish.

Bake in 350 oven 40 to 45 minutes, or until puffed and golden brown. Top with remaining Twinkie cream.

Serve with a tossed salad.

Happy Cooking!
Fred :kiltdance:

:whistle: Hi I am Fred and I wear skirts and dresses all of the time. :hooray:
"It is better to be hated for what you are than be loved for what you are not"
Andre Gide: 1869 - 1951
User avatar
Fred in Skirts
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Posts: 2295
Joined: Mon Mar 14, 2016 6:48 pm
Location: Southeast Corner of Aiken County, SC USA

Re: Cooking in skirts for fun....

Postby Fred in Skirts » Fri Feb 01, 2019 7:18 pm

Some more fun recipes to make while skirted...

Granny's Hog Jowls and Collard Greens in Sauce Blanc avec Truffles et Buerre
Bone Jour! It is moi, the Frenching Chef with une recipe du jour >(that's recipe of the day fer you English speakin' folks!)
Today's recipe comes to me by way of my dear departed Granny Higgenbottom who studied for many years at the Cordon Bleu cooking academy in Gay Paree after leavin' her home in West Virginny.

GRANNY'S HOG JOWLS AND COLLARD GREENS IN SAUCE BLANC AVEC TRUFFLES ET BUERRE

1 lbs. hog jowls 2 cups collard greens 1 cup cream 1/2 cup chardonnay 1/4 cup flour 1/4 cup truffles, finely chopped 1/2 cup butter 1/4 cup chopped parsley 1/4 cup chopped taragon 1 tsp. salt

Chop up hog jowls and and collard greens and boil 'em until tender. In a separate pan you should have lightly browned the truffles. Mix them with the cream, flour, wine, parsley, taragon, salt, and heat until simmering. Pour over howl jowls and collard greens and serve with freshly squeezed lemon juice and a Chardonnay. Serves 4.

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Snouts & Beans
2 cn (16oz) plain baked beans
1 ts Worcestershire sauce
1/4 c Brown sugar
2 tb Bbq sauce
1 tb Teriyaki sauce
8 Beef knockwursts

--TOOLS--
2 sm Saucepans
lg Spoon
Cutting board
Knife
Carrot peeler
Tongs or slotted spoon
Paper towels
Shallow serving dish

With an adult's help, empty the cans of beans into a saucepan and add worcestershire, brown sugar, bbq sauce and teriyaki sauce to the beans. Stir and set aside.

With an adult's help, slice off the ends of the knockwurst. You do not need the ends for this recipe. Then slice the knockwurst into equal segments about 1" long, making each cut at the same slight angle.

Place the snouts in a saucepan and cover them with water. With an adult's help, cook the snouts for about 5-10 minutes. Cook the beans on low heat, stirring often, until the sauce bubbles and thickens slightly.

Carefully remove the snouts and place on paper towels to drain. Pour the beans into a serving dish and arrange snouts, nostril sides up, on top. Serves 4-6 little porkers.

Sicko serving suggestion: Dab pickle relish pig boogers in your knockwurst nostrils.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0


Happy Cooking
Fred :kiltdance:

:whistle: Hi I am Fred and I wear skirts and dresses all of the time. :hooray:
"It is better to be hated for what you are than be loved for what you are not"
Andre Gide: 1869 - 1951
User avatar
Fred in Skirts
Member Extraordinaire
 
Posts: 2295
Joined: Mon Mar 14, 2016 6:48 pm
Location: Southeast Corner of Aiken County, SC USA


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