Tiger Milk Recipes

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TIGER MILK



Tiger Milk image

MEOW...Orphans!! Here is a recipe my veterinary gave me for baby kittens. And it works wonders, our four little fur balls are growing well! Fido you best watch out for your nose with these four little fur balls around! I wonder if this recipe was originally for tiger cubs at a zoo since it is called Tiger Milk.

Provided by Charlotte J

Categories     < 15 Mins

Time 5m

Yield 42 ounces of kitten milk

Number Of Ingredients 6

13 ounces unflavored pedialyte
12 ounces evaporated milk
8 ounces plain yogurt (1% milkfat NOT light)
2 1/2 ounces gerber lamb baby food
2 egg yolks
2 tablespoons karo white corn syrup

Steps:

  • Put all ingredients into a blender and mix well.
  • Put milk into Nurse-Maid pet nursing bottle (found at Wal-Mart) and heat to lukewarm.
  • Test on the inside of your wrist.
  • Be sure to stir the milk in the container each time before you refill the bottle.
  • Put remaining milk into 8 ounce containers and freeze until needed.
  • Two-week-old kitten will drink about 1/2 ounce every 4 hours.
  • Four-week-old kitten will drink about 1 to 1 1/2 ounces every five hours.
  • You can find a less expensive brand of Pedialyte at Wal-Mart.

Nutrition Facts : Calories 21.5, Fat 1.1, SaturatedFat 0.6, Cholesterol 12.7, Sodium 13.3, Carbohydrate 1.9, Sugar 0.6, Protein 1.1

WHITE TIGER'S MILK



White Tiger's Milk image

A wonderful tradional English beverage, perfect for a dinner party. Note: This is aclhoholic so not reccomended for children. Posted for Zaar World Tour 05

Provided by Amis227

Categories     Beverages

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

6 ounces Applejack
6 ounces peach brandy
1 egg white, beaten stiff
1 quart fresh milk

Steps:

  • Pour all of the liqueurs into the milk.
  • Fold in the egg and sweeten to taste,.
  • Serve cold with nutmeg sprinkled on top.
  • Note: The original version also call's for a 1/2 teaspoons aromatic tincture. This recipe was given to my grandmother as a young woman. She had no idea what it was and no one else seemed to either. So, she never used it in the recipe, but did keep the recipe in tact hoping someone could tell her what it was. Another version I have seen also calls for 1/2 tsp Angostura Bitters and.
  • 2 oz Simple Syrup.

Nutrition Facts : Calories 160.4, Fat 8.9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 133.2, Carbohydrate 11.4, Sugar 0.1, Protein 8.9

SCALLOP CEVICHE WITH "TIGER'S MILK"



Scallop Ceviche with

In a country known for its fascinating, wide-ranging cuisine, ceviche just may be Peru's national dish. Combinations of sparklingly fresh raw fish marinated in a piquant dressing (often made with _ají amarillo_ and lime juice) are served everywhere, from the lowliest fish shacks to the finest restaurants. For food-safety reasons, we choose to gently poach the scallops, but otherwise, this version, accented by tender sweet-potato cubes, chewy kernels of _choclo_ (a type of Andean corn), and red bell pepper, is entirely classic. Don't forget to drink up the delicious liquid that remains after the ceviche has been eaten—Peruvians prize this leche de tigre as a hangover cure.

Provided by Lillian Chou

Time 35m

Yield Makes 8 (hors d'oeuvres or first course) servings

Number Of Ingredients 10

1 cup diced (1/3-inch) peeled sweet potato
1 cup frozen choclo kernels (optional)
1 pound sea scallops, tough ligament removed from side and scallops halved horizontally
1 small red onion
1/2 cup fresh lime juice (preferably Key lime)
2 tablespoons pisco (preferably Peruvian)
2 tablespoons bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
3 tablespoons finely chopped red bell pepper
3 tablespoons chopped cilantro
Equipment: an adjustable-blade slicer

Steps:

  • Steam sweet potato in a steamer rack, covered, over simmering water until just tender, 7 to 10 minutes. Cool to room temperature.
  • Meanwhile, cook choclo (if using) in a medium pot of well-salted boiling water, stirring occasionally, until heated through, about 3 minutes. Transfer with a slotted spoon to a bowl, reserving liquid in pot, and cool to room temperature.
  • Return choclo-cooking water to a boil (or use 4 cups fresh water if not using choclo). Add scallops and poach at a bare simmer, stirring occasionally, until barely cooked through, about 1 minute. Drain well and cool to room temperature.
  • Halve onion lengthwise, then very thinly slice using slicer. Soak in a bowl of cold water 5 minutes, then drain well and pat dry.
  • Stir together lime juice, pisco, chile paste, and 1/4 teaspoon salt in a large bowl, then gently stir in sweet potato, choclo, scallops, onion, bell pepper, cilantro, and salt to taste.
  • Serve ceviche on small plates, drizzled with any remaining lime juice mixture from bowl.
  • Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

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