Snakes Eyes Soup Recipes
SNAKE MERINGUES
I found this recipe in the New Idea and thought I would post it here for later. These look so good and would be great for a kids party! Snakes can be made one week ahead and stored in an airtight container.
Provided by Tisme
Categories Low Cholesterol
Time 1h
Yield 14 serving(s)
Number Of Ingredients 6
Steps:
- Beat whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, 1 tblsp at a time, beating until dissolved between additions. This process will take about 10 minutes. Beat in cornflour and tint mixture with food colouring.
- Spoon the mixture into a piping bag fitted with a 1cm-fluted nozzle. Pipe 16cm-long snake shapes, 4cm-apart, on oven trays lined with baking paper.
- To decorate snakes, cut forked tongues from licorice using a small sharp knife and lightly press into front of meringue heads. Lightly press M&M's on top of heads for eyes.
- Cook in a very slow oven (120C) for about 40 minutes, swapping trays halfway through cooking, or until firm to touch.
- Cool trays in oven with door slightly ajar.
Nutrition Facts : Calories 62.1, Sodium 15.8, Carbohydrate 14.8, Sugar 14.3, Protein 1.1
SPOOKY CALZONE SNAKE
I came up with this idea for Halloween. I baked it in an S shape after combining an egg yolk with food coloring (I made several colors with several yolks) and painted to make a colorful striped snake. I used various food items to make a tongue, nostrils, and eyes (olives, peppercorns, fruit roll-up, etc). It was a hit with the kids! Serve with spaghetti sauce for dipping.
Provided by prttimecook
Categories Meat and Poultry Recipes Pork Sausage
Time 2h5m
Yield 14
Number Of Ingredients 17
Steps:
- Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
- Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.
- Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 22.1 g, Cholesterol 33.3 mg, Fat 9.7 g, Fiber 1.1 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 512 mg, Sugar 0.7 g
"SNAKE'S EYES" SOUP
An Elizabeth Andoh recipe from At Home with Japanese Cooking, which is no longer in print. She is an American who married intoto a Japanese farming family, graduated from a Japanese culinary school, and writes cookbooks which make Japanese home-style cooking accessible for American cooks. The soup's name comes from the curled-up shrimp resting at the bottom of each bowl.
Provided by zeldaz51
Categories Clear Soup
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Shell and devein shrimp and sprinkle the sake over them. Blanch the shrimp in rapidly boiling water for 1 minute and drain them. Place two curled shrimp in the bottom of each small soup bowl.
- Plunge the trefoil or cilantro into fresh boiling water until it barely wilts. Remove the greens immediately to a bowl of cold water. Knot together 2 or 3 stalks to make a single bunch and lift it out of the water. Repeat with remaining stalks. Pat the tied bunches of greens dry and lay one over the shrimp in each bowl.
- Carefully remove as much pith from the underside of the fruit peel as you can. With scissors, cut out 4 small flower shapes, rinse them under cold water, then pat them dry. Place a lemon flower in each bowl.
- In a saucepan, heat the basic soup stock and season it with the soy sauce and salt. Bring the broth to a boil, then carefully ladle it over the arrangements of food in the individual bowls. Serve immediately.
Nutrition Facts : Calories 40.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 70.6, Sodium 504.4, Carbohydrate 0.6, Protein 7.7
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