Slipperynog Recipes

LICORICE BALL SHOT

Steps:

• Gather the ingredients.
• Serve and enjoy.

SLIPPERY FISH

Steps:

• Place the rum, orange, and lime juices, and plenty of cracked ice in a shaker, and shake vigorously to combine. Strain into a tumbler filled with ice, and top with the ginger beer. Serve with the orange wedge as garnish.

WET AND SLIPPERY

Steps:

• Pour the rum over the crushed ice. Top with birch, root, or ginger beer. Garnish with a lime wedge.

SLIPPERY NOODLES, PENNSYLVANIA DUTCH IN ORIGIN

Steps:

• Whisk dry ingredients together in a bowl.
• Cut in Crisco as for pastry until it resembles crumbs.
• Stir in enough hot water to make a dough almost the consistency of pie crust.
• Turn onto floured surface, knead briefly and then roll to desired thickness.
• Cut into squares.
• Slip into hot simmering broth one at a time.
• Simmer, uncovered, until tender about 15 minutes.

CHICKEN WITH SLIPPERY DUMPLINGS

Steps:

• Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 qts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon. , For dumplings, combine flour, salt if desired and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10-15 minutes. , Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into simmering broth. Cover and cook for 5-7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired.

SLIPPERY NIPPLES

Steps:

• Pour half a shot of butterscotch schnapps, then fill the other half with Irish cream.

SLIPPERY SHRIMP

Steps:

• Heat peanut oil in a wok to 375 degrees F (190 degrees C).
• Toss the shrimp with 1/4 cup of cornstarch to coat, then drop into the hot oil, and quickly fry until golden brown, about 45 seconds. When done, drain shrimp, and set aside.
• Pour all but 1 tablespoon of oil from the wok, then stir in the garlic, ginger, and cayenne pepper. Cook and stir until the garlic is fragrant and beginning to brown, about 30 seconds. Pour in the wine, vinegar, ketchup, sugar, salt, and 1/4 cup of water, and bring to a boil over high heat. Dissolve the cornstarch in 2 teaspoons of water, stir into the boiling sauce, and boil until thickened, about 1 minute. Stir the shrimp and green onions into the sauce until coated.

SLIPPERY SHRIMP

Steps:

• Mix shrimp and 6 tablespoons cornstarch in a large bowl to coat.
• Mix remaining 4 teaspoons cornstarch and 4 teaspoons water in a small bowl to blend.
• Heat oil in heavy large skillet or wok over high heat.
• Working in batches, fry shrimp until cooked through and golden on both sides, about 3 minutes.
• Using slotted spoon, transfer cooked shrimp to plate.
• Drain all but 1 tablespoon oil from wok and heat over medium-high heat.
• Add garlic, sugar,cayenne and salt; stir constantly until garlic begins to brown, about 15 seconds.
• Add tomato sauce,vinegar,and sherry;stir water/cornstarch mixture if separated and add to sauce.
• Cook until sauce boils and thickens, stirring constantly, about 1 minute.
• Add reserved shrimp to sauce and stir to coat.
• Remove from heat and add 1 cup green onions to sauce and toss.
• Transfer to plate and sprinkle with remaining green onions and serve.

SLIPPERY WHEN WET

Steps:

• Combine strawberries, lemon juice, and honey in a cocktail shaker and muddle until well broken up. Add gin and Greek yogurt and fill shaker with ice. Shake until well chilled, about 15 seconds. Fill a rocks glass with crushed ice, then double-strain cocktail into it. Grind black pepper on top and garnish with the strawberry slice.