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Can Anybody Share a Bizarre Recipe?
Can Anybody Share a Bizarre Recipe?
Replies to This Discussion
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Permalink Reply by Nikko Myers on -
What is your definition of bizarre?
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Permalink Reply by CookingPal on
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My definition of bizarre is using alternative proteins. No recipes using beef, pork, chicken. Even lamb and goat is to common. Examples: grubs, insects, birds nest, iguana ect.
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Permalink Reply by Campusfork on
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No specific recipe.
things I have eaten growing up in a crazy Asian family
-earth worms with steamed eggs
-Turtle soup
-snails
my dad has eaten bear paw and dog blood
I am very kosher.
I still with a good deli sandwich
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Permalink Reply by jeremy on -
This isn't too bizarre but it's definately weird: Holly's Follproof Caviar Pie
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Permalink Reply by SHARON on -
Mock Apple Pie
Pastry for two-crust 9 inch pie
36 Ritz Crackers
2 tsp. cream of tartar
2 tbs. lemon juice
Grated rind of one lemon
2 cups water
2 tbs. margarine
2 cups sugar
1/2 tsp. ground cinnamon
**NO apples needed
Roll out half the pastry and line a 9 inch pie plate.
In saucepan, over high heat, heat water, sugar, and cream of tartar to a boil and simmer for 15 minutes. Add lemon juice and rind; add ritz crackers put this in the pie crust then Dot with margarine; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.
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Permalink Reply by miniapplecocoacook on -
Sharon, that is a great reply. Likewise, my mother and sister make a potato salad(no potatoes) with saltine crackers that makes me want to rech. Just make the salad any way you normally would but substitute 2-4 rows of saltines instead of potatoes. See if your family can tell the diff. I know I can: )
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Permalink Reply by NeuroticallyUrs on -
Funny to see this here. My mom made this last yr and was so impressed with her mock apple pie. I certainly could tell the difference but she was pleased as punch. It was so cute.. lol
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Permalink Reply by Elaina Love on -
Raw Lemon Chiffon Wedding Cake with Raspberry Filling
Lemon Cake:
1 oz. or ¼ cup packed Irish moss blended with 1 ½ cups water until smooth
1/2 cup honey
2 Tbs. coconut oil (soften or melt before using)
5 Tbs. lemon juice (use the tangy Meyer lemons, and wash and zest them first)
1 Tbs. lemon zest
5 drops young living lemon essential oil (www.youngliving.com) or 1/2 extra Tbs. zest
3 medium yellow zucchini or peeled green zucchini
3 fluffy cups almond pulp (leftover from making almond milk)
4 cups dried shredded coconut made into powder in a blender
1 tsp. vanilla extract
1/2 tsp. Celtic sea salt
1/16 tsp. cayenne
1/2 tsp. turmeric (for color only if using peeled green zucchini)
1 Tbs. psyllium husk powder (blend husks in a coffee grinder if you can’t find powder)
1. Soak the Irish Moss for at least 3 hours in room temp. water. Rinse well, then measure out ¼ cup packed. Blend it with the 1 ½ cups water until smooth.
2. Blend the zucchini with the lemon juice, moss, honey and melted coconut oil until smooth.
3. Mix everything together in a large bowl with your hands.
4. Divide the batter in half and press each half into a round 10 1/4 inch spring form pan.If you only have one pan, press the first half in, then place cheesecloth on top and press in the second half.
5. Place the cake in the refrigerator or freezer for a quick set up.
Raspberry Filling:
10 ounces of frozen or fresh raspberries, thawed
4 Tbs. date paste (made by blending dates with water)
2 Tbs. psyllium husk powder
1. Mash the raspberries with a fork, then stir in date paste. Add psyllium and mix well.
Tangy Lemon Frosting:
1 cup pine nuts
4 Tbs. lemon juice
1/4 cup lemon zest (this uses a lot of lemons)
1/2 cup honey
2 Tbs. coconut oil
Blend well until creamy. Refrigerate until firm.
Cake assembly:
Remove the cake from the spring form pan. Separate the top and bottom half of the cake.
Flip the cake over, and use the bottom for the top so it is perfectly flat on top.
Using a pastry bag or a zip lock bag with a hole cut in one corner after filling, squirt a ring of frosting around the top of the outside of the bottom half of the cake (making a border to put the filling in.)
Fill the ring with the raspberry filling. Reserve a little filling for decoration if desired.
Place the top of the cake on the filling coated bottom.
Frost the cake.
You can use some of the frosting to make decorations on the cake.
Use a little of the raspberry filling to make a dollop in the middle of the cake and in places around the outside. Put a fresh raspberry on each dollop.
Place a mint leaf in the middle of the cake with the raspberry for a finishing touch.
Serve the cake at room temperature for best texture.
Variety is the spice of life:
1. Use poppy seeds in the cake and make a poppy seed filling.
2. Use chocolate or carob powder in place of lemon flavorings.
3. Make a vanilla cake by omitting the lemon and turmeric and using 2 Tbs. vanilla extract. Do the same with the frosting.
4. Make a spice cake by using 1-2 tsp. cinnamon and 1/2 tsp. cloves in place of the lemon. Make a vanilla frosting.
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Permalink Reply by Roma gourmet on -
a different way to taste oysters:
Oysters with celery jelly candied apples and Gorgonzola cheese
DIRECTIONS AND INGREDIENTS >>
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