The Lilek Penguin Recipes

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PERKY OLIVE PENGUINS



Perky Olive Penguins image

These tuxedo-clad tidbits are actually ripe olives stuffed with a subtly seasoned cream cheese filling. The adorable appetizers are dressed for success with pimiento and carrot accessories. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1 can (5-3/4 ounces) jumbo pitted ripe olives, drained
3 ounces cream cheese, softened
1/2 teaspoon dried minced onion
1/4 teaspoon prepared horseradish
1/8 teaspoon salt
Dash pepper
Dash garlic powder
1 medium carrot, cut into 1/4-inch slices
12 small pitted ripe olives
12 toothpicks with cellophane frilled tops
1 jar (2 ounces) sliced pimientos

Steps:

  • Cut a slit from the top to bottom of 12 jumbo olives; set aside. In a bowl, combine the next six ingredients; mix well. Fill a small heavy-duty plastic bag with cream cheese mixture. Cut a small hole in the corner of the bag; carefully pipe mixture into jumbo olives. Set aside. Cut a small triangle out of each carrot slice; press triangles into small olives for a beak. On a each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch. Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned. Carefully insert a toothpick through the top of head into body and carrot base. Wrap a pimiento around neck for a scarf.

Nutrition Facts : Calories 147 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 616mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

THE LILEK PENGUIN



The Lilek Penguin image

On the endangered species' list sadly.... Inspired by pictures of penguins as seen in The Gallery of Regrettable Food. What a fine piece of literature! Museum quality photography, too!

Provided by COOKGIRl

Categories     Very Low Carbs

Time 32m

Yield 6 Lilek penguins

Number Of Ingredients 4

6 hard-boiled eggs
12 -16 whole black olives, approximately
1 carrots or 1 orange bell pepper
6 toothpicks

Steps:

  • Hard boil the eggs. Drain, set aside to cool then peel.
  • BODY: Cut a small slice off the wide end of each egg. (Cut the slice so that the penguin can stand up on its own.).
  • FLIPPERS: Slice three olives in quarters lengthwise. Cut a small slit down each side of the "body" of an egg and insert one olive piece on each side.
  • CHEST: Cut approximately 1/2" sliver of black olive lengthwise. Make a tiny slit down the middle of the hard boiled egg and carefully insert the olive sliver.
  • HEAD: Place one toothpick down the center of the top (narrow end) of each hard boiled egg. Attach the whole olive with the hole in the center of the penguin's face.
  • NOSE: cut six small triangular pieces of carrot or bell pepper-large enough so that it will fit snugly in the olive hole and not fall out. Place the carrot or bell pepper piece in the olive hole.
  • To serve, arrange the endangered penguins on an irregularly shaped piece of styrofoam.

Nutrition Facts : Calories 91.8, Fat 6.3, SaturatedFat 1.8, Cholesterol 212, Sodium 145.8, Carbohydrate 2.1, Fiber 0.6, Sugar 1, Protein 6.5

PERKY PENGUINS



Perky Penguins image

My children and I needed something to perk up our spirits during the cold month of January, so we decided to celebrate Penguin Awareness Month with these cute critters.-Julie Lavender, Silverdale, Washington

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 penguins.

Number Of Ingredients 7

1/2 cup milk chocolate chips
1-1/2 teaspoons shortening
12 large marshmallows
2 packages (2-1/4 ounces each) Tootsie Rolls
12 miniature chocolate chips
18 pieces candy corn
6 Oreo cookies

Steps:

  • In a microwave, melt milk chocolate chips and shortening; stir until smooth. Cool slightly. Place a small amount of chocolate mixture on top of six marshmallows. Let stand for 1 hour or until set., Warm chocolate mixture. For the penguin bodies, carefully dip sides of the marshmallows in chocolate mixture so three-fourths of the marshmallows are covered, leaving about 3/4-in. vertical strip of white. Let stand on waxed paper until set, about 1 hour., For penguin heads, cut Tootsie Rolls into two-piece sections. Place on a microwave-safe plate; microwave at 10% power for 10-15 seconds or until slightly warmed. Carefully roll each into a ball., With a toothpick, position chocolate chips for eyes. For beaks, cut off yellow end of six candy corn pieces; flatten remaining candy slightly. Press gently into chocolate balls. Reheat chocolate mixture. Dab a small amount onto bottom of each ball; position on penguin bodies. Let stand until set, about 45 minutes., Separate cream-filled cookies; remove and discard cream filling. For wings, cut six cookies in half. Rewarm the chocolate mixture. Spread a small amount on each cookie half; attach to penguins with cut edge facing forward., For bases, attach penguins to remaining cookies using melted chocolate. For feet, remove white ends of remaining candy corn pieces and discard; flatten candy. Attach two candies to each cookie base. Let stand for 45 minutes or until set.

Nutrition Facts :

RICE PENGUINS



Rice Penguins image

Make and share this Rice Penguins recipe from Food.com.

Provided by Food.com

Categories     Lunch/Snacks

Time 30m

Yield 5 Penguins

Number Of Ingredients 3

1 cup cooked rice
5 sheets nori (dried seaweed)
1 medium sized carrot

Steps:

  • Use a large spoon or medium sized ice cream scoop to make the warm rice balls. Place the spoonful of rice on a sheet of plastic wrap. Wrap the rice with the plastic wrap and roll with your hand to create a rice ball.
  • Take a sheet of nori (dried seaweed) and fold in half. Cut a heart shape along the fold. Unfold and wrap around rice. Use plastic to set the nori around the warm rice.
  • Use the remain nori sheet and with a nori punch press to get different shapes you can use for the eyes.
  • Use the round cutters to press into slices of carrot to create the feet and beak.
  • Enjoy!

Nutrition Facts : Calories 53.4, Fat 0.1, Sodium 8.4, Carbohydrate 11.8, Fiber 0.5, Sugar 0.6, Protein 1

ABALONE ALMONDINE



Abalone Almondine image

I remember many years ago enjoying fresh abalone steaks in Southern California along the coastline. The abalone is now on the endangered species list and consequently can't be legally harvested from the ocean. There are a few seafood farms, however, which still sell abalone steaks on line. They're outrageously expensive, but I recently purchased a few and prepared them this way. They were wonderful and brought back lots of happy memories. I think my recipe is the first on Zaar for fresh abalone. This recipe truly makes a fine gourmet main dish. Serve with buttered angel hair pasta and fresh vegetables. Break out your very best bottle of white wine and enjoy.

Provided by GREG IN SAN DIEGO

Categories     < 30 Mins

Time 16m

Yield 4 serving(s)

Number Of Ingredients 9

4 abalone steaks
1 cup milk
1/2 cup flour
salt and pepper
1/2 cup cornmeal
3/4 cup butter
1 lemon, juice of
1/4 cup finely chopped fresh parsley
1/2 cup slivered almonds

Steps:

  • Pour milk into a large shallow bowl.
  • In another shallow bowl, combine flour seasoned with salt and freshly ground black pepper and corn meal.
  • Melt 1/2 cup butter over moderate heat in a heavy 12 to 14 inch skillet.
  • While the butter is melting, dip each abalone steak first into the milk, then the flour mixture, so that each piece is well coated.
  • When the butter in the skillet has stopped foaming, quickly saute each steak on each side no more than 15 to 20 seconds per side.
  • IMPORTANT: Overcooking will cause the abalone to be tough and you will have wasted lots of money!
  • As each steak is sauteed, remove from the skillet and place on a warm platte.
  • When all the steaks are sauteed, sprinkle with lemon juice and parsley.
  • Place platter in a warm oven.
  • In a heavy skillet, melt 1/4 cup butter and saute the almonds over moderate heat for 4 to 6 minutes or until they are golden brown, stirring constantly.
  • Remove the platter from the oven, pour the almonds and butter over the abalone steaks and serve at once.

Nutrition Facts :

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