Rat On A Stick Recipes

SALAD ON A STICK

Salad on a Stick image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Bamboo skewers
1 green or red bell pepper, seeded and cut into 1-inch dice
1/3 seedless cucumber, diced
1/2 pint grape tomatoes
2 (1-inch-thick) pieces Genoa salami from the deli, cubed
4 ribs celery, cut into 1-inch pieces
1/2 cup heavy cream or whole milk
1 (5.4-ounce) container garlic and herb flavored soft cheese (recommended: Boursin)
Salt and pepper

Steps:

Combine the veggies and salami on a platter and serve with 1 bamboo skewer per person.
Blend together the cream or milk and cheese. Pour into a dipping dish and season with salt and pepper to taste.
Place the dip on the platter. Use your skewers to pierce salami and veggies, stacking up a mouthful at a time. Dip each bite in dressing as you eat, but don't double dip, please! Yum-o! Salad on a stick!

RAT ON A STICK

RAT ON A STICK image

Categories Sandwich Beef Quick & Easy Tailgating Healthy

Yield 24 people

Number Of Ingredients 7

Ingredients

flank steak (two lbs @ least)
mojo sauce
hot peppers
lemons
garlic powder
salt and pepper
cuban bread

Steps:

Place the thin strips of meat on pre-soaked wooden skewers and marinate overnight in the described ingredients. Flash cook on grill rare or medieum rare. Do not over cook for this will make the meat tough and chewy.

CHICKEN ON A STICK

Chicken on a Stick image

"Chicken is my family's favorite meat, whether it's roasted, barbecued or whatever," says Susan Post from Baltimore, Ontario. "I make these skewered chicken strips often, especially during the summer months. They're popular at our annual family picnic, too."

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 skewers.

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
2 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
4 garlic cloves, minced
2 teaspoons honey
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
3/4 pound skinless chicken breasts, cut into thin strips

Steps:

In a large bowl, combine the oil, lemon juice, soy sauce, garlic, honey and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 3-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On metal or soaked wooden skewers, thread chicken. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side or until chicken is no longer pink, basting frequently with reserved marinade.

Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 70mg sodium, Carbohydrate 2g carbohydrate, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

TOFFEE RAT ONNA STICK - FROM NANNY OGG'S COOKBOOK

Toffee Rat Onna Stick - from Nanny Ogg's Cookbook image

This is a great recipe from my favorite author Terry Pratchett. Apparently it's a darwf specialty - thankfully this contains the squeak but not the meat if you know what I mean...

Provided by Desree42

Categories Candy

Time 45m

Yield 4 rats

Number Of Ingredients 7

Ingredients

500 g white marzipan
1 strawberry licorice bootlace (twizzler)
6 ounces toffee icing
16 ounces chocolate sprinkles
1/4 cup black icing
6 tablespoons white sugar
4 tablespoons water

Steps:

You will also need: brown thread (for non-edible whiskers- optional) and 4 toffee apple sticks.
Break the Marzipan into 4 equal pieces and shape into rats.
Trim the bootlace to size and insert appropriately for tails.
Coat the bodies with a thin layer of toffee spread and roll them in the chocolate sprinkles to give the effect of fur.
Use a small blob of icing for the eyes.
If doing whiskers cut a few 5 cm lengths of thread and 'sew' them through the nose.
Gently push a stick up each-- er, rat, making sure it is secure.
It's all a bit dreadful, isn't it?.
Bust still much better than using a real rat.
In a heavy bottoms pan dissolve the sugar in the water and cook over a medium heat until it's golden brown (warning this gets very hot so be careful!).
When it's ready turn off the heat and quickly coat each rat in it- do NOT use a pastry brush as it will melt!
Place the rats in a cool dry place to set.

Nutrition Facts : Calories 73.1, Sodium 0.3, Carbohydrate 18.9, Sugar 18.9

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