|The Culinary Raccoons Children's Cookbook|
|by Cosimo Marcozzi|
I garnished a tremendous wealth of culinary knowledge through my travels throughout the United States and Europe, but my love for food began at ho...
1 - 10 of 27 for raccoon
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Soak raccoon in salt water ... cook 2-3 hours or until potatoes are done. This will serve 6-8 with enough usually left for raccoon sandwiches the next day.
Clean raccoon, quarter, and ... hours. Remove grease and discard before thickening remaining liquid for gravy. Meat will brown and be tender and delicious.
Cut prepared raccoon in serving pieces. ... extra shortening in dough. Cut vent in dough. Bake at 450 degrees until brown, about 12-15 minutes. Serves 8.
Clean raccoon and remove all ... and roll in flour. Cook in hot fat until brown, add the broth, cover and simmer for 2 hours or until tender. 8 servings.
Put raccoon in deep pan, ... pan. Stir flour well into sour cream; add to simmering stock, add meat; heat through but do not boil. Serve sauce over meat.
Clean raccoon and remove fat. ... Put into a meat loaf pan, set in a pan of hot water and bake in a moderate oven, 350 degrees for 1 3/4 hours. 8 servings.
Prepare raccoon and cut in ... leaves and sprinkle dry soup over meat. Add 1 cup water - more may be added during baking. Bake at 325 degrees until tender.
Soak raccoon in milk to ... pan, drain off most of the fat, stir in flour, brown. Add cold milk, cooking and stirring until heated and thickened. Serves 6.
Skin and clean the raccoon. Wash well ... stock. Cook for 1 hour, basting as often as possible. Transfer to a heated platter surrounded by the whole onions.
Cut prepared raccoon in serving pieces. ... Serve pieces over dressing. Pass gravy. Serves 24. Bake in a large shallow pan at 350 degrees for 30 minutes.
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