|Art of South Indian Cooking|
|by Patricia Marquardt|
While most Indian cookbooks feature the cuisine of Northern India, here is an introduction to the flavourful, and predominantly vegetarian, dishes...
Results 1 - 10 of 14 for rattlesnake
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Skin rattlesnake. Clean and ... mixture and then in flour mixture and place it in hot oil. Cook until golden brown. Don't knock it until you've tried it.
Skin the snake; dress and wash in cold water. Cut into 3-inch sections and place in a large baking dish. Cover with cream sauce and add the ...
Cut head off about 4 inches behind head. Hang by tail just below rattles so that snake may bleed well. Using a sharp knife, on belly side and ...
Take dead rattlesnake, place on ... organs. Cut into chunks and refrigerate until ready to use (can be frozen). Use as directed in your favorite recipes.
Catch and skin rattlesnake and cut into ... roll the cooked meat in a flour tortilla with refried beans and eat it like a sandwich. Watch out for the bones.
Preheat oven to 350 degrees. Beat all ingredients together for 4 minutes or until smooth. Pour batter into greased bundt pan. Then bake for 45 to 50 ...
In times long ... the cowboy trail, rattlesnake was used frequently ... remaining flour mixture. Stir to blend. Simmer 2 to 3 hours. Stir often. Serves 6 to 8.
Braize rattlesnake and ground squirrel ... twig. Add parsley if you're concerned about it being healthy enough and the beans are there for intestinal gas.
Gut the rattlesnake and peel the ... to bind, salt and pepper and a bit of green onion. Saute in oil until brown on both sides. Serve with tartar sauce.
Salt and pepper rattlesnake to taste and ... entrails. Skin and chop with sharp knife. Wash. In some areas of the country, annual rattlesnake hunts are held.
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