What is the strangest recipe in the world?!
What is the strangest recipe in the world?
Just curious to know what the strangest recipe is in the world. Thankyou.
Answers:
If you don't think this is gross I don't know what is!!!!!!!!!!!!!!
This clever Halloween cake recipe, that frightfully resembles a well used kitty litter box, was given to us by Kellie Head, the fabulous editor of ParentingHumor.com, a must visit site for all parents.
Despite the cake's appearance, it's really delicious. For the proper presentation, use a brand new (and definitely unused) plastic cat litter box and spoon it onto plates with a new (NEVER used) pooper scooper.
1 spice or German chocolate cake mix
1 white cake mix
2 large pkg vanilla instant pudding mix, prepared (I like Bird's? dessert mix)
1 large pkg vanilla sandwich cookies
green food coloring
12 small Tootsie Rolls?
1 new kitty litter pan
1 new plastic kitty litter pan liner
1 new pooper scooper
Prepare cake mixes and bake according to directions (any size pans).
Prepare pudding mix and chill until ready to assemble.
Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix until completely colored.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. Important: mix in just enough of the pudding to moisten it. You don't want it too soggy. Combine gently.
Line a new, clean kitty litter box. Put the cake/pudding/cookie mixture into the litter box.
Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly on top of everything -- this is supposed to look like the chlorophyll in kitty litter.
Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around for a truly disgusting effect!
Further notes: I had a reader write in saying this recipe only needed half the amount of pudding. I personally liked the cake with the amount given in this recipe. But feel free to use this as a loose guideline, use more or less as you see the need. Also, since the layer of cookies (with the chloropyll green specks, covers the top, you could really use any flavor or flavors or cakes underneath. Last but not least, you can also opt not to crumble the cakes, but rather layer them in the pan with the layers of pudding in between (much like you would layer a trifle into a trifle dish), sprinkle the top layer of pudding with a heavy layer of crumbled cookies. Same effect, different texture entirely to the dessert.
beetle in coconut extract....eeewwwwww
Rocky Mountain Oysters
corn brad with mayo.
Fried grasshoppers, with tribal beer in Yunnan, China.
(If you invite friends over and serve these recipes, make sure you have other friends!)
OPOSSUM AND SWEET POTATOES
Hey, Jimmy Carter ate opossum when he was little, and he became President and won the Nobel Peace Prize! This and the next recipe are from "American Food" by Evan Jones.
1 opossum, about 2 1/2 lb., skinned and cleaned
Salt
Freshly ground pepper
Flour
1/2 C water
4 medium-sized sweet potatoes
2 T. sugar
Preheat oven to 350 F. Wipe opossum with a damp cloth and trim and discard excess fat. Mix salt with pepper and rub thoroughly into opossum, inside and out. Sprinkle inside and out with flour. Put opossum on its back in a roasting pan with a tight-fitting lid. Pour in water, cover, and roast in oven for about 50 minutes. Cut sweet potatoes in half lengthwise and surround opossum [note: I am laughing hysterically as I type this] with them. If water has evaporated, add enough to cover bottom of pan. Cover and return to oven for about 25 minutes more. Remove cover and sprinkle sweet potatoes with about 1/4 teaspoon salt and the sugar. Continue roasting until meat and potatoes become crisp on the surface. Makes 3 to 4 servings.
SQUIRRELS IN A CLAY POT
If your local A&P has run out of squirrel this week, just come to my porch and bring your shotgun. There is enough for all!
1 t. ground savory
1 t. dried marjoram
1 t. dried thyme
1 T. coarse salt
Freshly ground pepper
2 squirrels (about 1 lb. each), cut into 8 to 10 pieces each
2 large onions, chopped
3 oz. country ham with some fat, cut into strips
1 T. sweet butter
1/3 C. red wine
Preheat oven to 450 F. Crush herbs together along with coarse salt and add about 8 turns of pepper grinder, then rub pieces of squirrel thoroughly with mixture. [Ewww!] Place onion in the bottom of a pre-soaked 4-quart clay pot, put squirrel pieces on top, and then strew ham strips over. Dot with butter and cover with the clay top. Bake for 1 hour and 40 minutes. Remove and add wine, then bake, covered, for a final 20 minutes. Makes 3 to 4 servings.
SQUIRREL SUPREME
My squirrel is empty without you, babe...
2 small Squirrels
Seasoned salt
2 sl Salt pork, rendered
1 lg Can Pineapple chunks
1 Lemon (use juice only)
1/2 t Nutmeg
Juice from Pineapple
2 c Chicken stock
1 md Onion
Dredge the cut up squirrels with the seasoned flour. Brown meat well in pork renderings. Set aside, saute onion and nutmeg in pan juices. Add stock and fruit juices and bring to boil. Put meat back in pan and simmer covered for two hours. Add Pineapple chuncks to pan, cover again and cook another 1/2 hour. Serve in a covered casserole with juices poured over.
MOOSE RUMP ROAST
This is starting to get ridiculous. I wonder how large a moose rump really is?
6 lb Moose rump roast
4 T Worcestershire sauce
Vegetable oil
Salt and pepper
1 lg Onion, sliced
1 t.Garlic powder
1/2 c Red wine
1 c Water
Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle on salt, pepper and garlic powder. Slice onion and lay in bottom of roasting pan. Pour two tablespoons of worcestershire over onions. Place roast on onion slices. Pour rest of worcestershire sauce over roast. Add wine and water. Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist. When roast is done, remove from pan. To make gravy, add 2 cups water to contents of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling. Salt and pepper to taste.
BANANA WORM BREAD
From the Entomology Department at Iowa State University. Someone's tax dollars went toward the creation of this recipe.
1/2 C shortening
3/4 C sugar
2 bananas, mashed
2 C flour
1 t soda
1 t salt
1/2 cup chopped nuts
2 eggs
1/4 cup dry-roasted army worms
Mix together all ingredients. Bake in greased loaf pan at 350 degrees for about 1 hour.
IGUANA STEW
"I wish I was in, Tijuana, eating barbecued iguana"
1 Iguana
1 lg Onion
2 Cloves Garlic
3 Tomatoes
2 Green Peppers
4 t Achiote Oil
1 pn Pepper
Salt -- To Taste
Make the achiote oil by frying the achiote slowly until the oil is red. Kill the iguana by cutting off its head. Open the belly lengthwise and remove all the entrails. [I didn't write this, folks.] Cook in salted water until the meat is tender (take care not to let it get too soft). Peel and cut in portions. Season with all the above ingredients and cook with about 1 cup water, until almost dry.
FRENCH FRIED SKUNK
I really, really, really hope this is a joke. It is, isn't it?
2 Skunks, skinned and cleaned
1 T Salt
Water to cover
2 c Bear fat or lard
2 Egg yolks, beaten
3 c Milk or cream
1 1/2 c Flour
1/2 ts Salt
2 tb Baking powder
Clean and wash the skunks, making sure that the scent glands are removed. Cut up into small serving pieces. Put a soup kettle on the stove and add the meat. Cover with cold water and bring to a boil over high heat. Lower the heat and boil until the meat is tender, about 40 minues. Remove all the scum that rises to the surface. Make a batter by mixing together the egg yolks, milk, flour, salt and baking ppowder. Mix real good [I didn't write this, folks] until the batter is about like cake batter. Heat the bear fat or lard in a deep fryer to about 360 degrees. Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown. Drain well and serve.
INDIAN [sic] BAKED RACCOON
These next two recipes were found on the First Nations Recipe Index, where you can find many yummy recipes from the Native American traditions. I don't think this is one of them.
Remove skin and inner parts of raccoon, singe over fire and wash. Then parboil for 1 hour. Place in roaster in about 3" of hot water. Add 1 carrot, apple, and onion. Bake until tender.
CATTAILS ON THE COB
Owners of Manx cats are exempt from making this recipe!
Young cattail spikes
Water
Butter
This is simple.Gather green cattail spikes of early spring. Clean off in cold water. Place in a pot and cover with water, boil for 10 to 15 minutes. When done, drain and serve with butter. Eat like corn on the cob.
There are all kind of strange foods and recipeis in this world some like
Half Hatched Duck Eggs (Its a delicacy in some eastern countries)
Roasted Tarantula
Spider Salad
Banana & Worm Bream
Fried Testicles of Bulls
Fried worms (Any type slik worms, earthworms etc.)
Ox Tongue /Ox Penis/Ox blood Soup
Aligator Sauce
Stir Fried Lamb Eyeballs
But rather than strange these are wierd recipes'
If you want more u can check out this website,
http://bertc.com/recipes.htm
But moreover I had read about a recipe from early 1800 century B.C, which I though was the strangest. In this a Quails meat is put in the stomach of a whole Chicken. The Chicken is then put in stomach of a lamb then the lamb in the stomach of whole deer, then the deer in a Calf and finally the calf in a camel. Then this camel is put in a huge & deep clay oven, covered and then roasted. All the animals are properly spiced and sometimes there are more animals and birds involved. After they are cooked, the quail and the chicken are served to the king & the queen and the rest to the high authorities in the kingdom. Apart from the cooking method, its said that the cooking time was from 2-3 days as 1-2 days were for the marination and mise - en - place, and the rest for cooking.
Haggis sounds pretty bizzare to me! See for yourself.
Haggis
Serves 4-6
Preparation time overnight
Cooking time over 2 hours
This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results.
Ingredients
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings
Method
1. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
2. When cooked, strain off the stock and set the stock aside.
3. Mince the lungs, heart and trimmings.
4. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
5. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
6. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
7. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).
Here's a recipe for Dishwasher Fish.
Season your fish to taste. Wrap thoroughly in tin foil so it's water tight (at least two layers). Place on top rack of dishwasher. Run through complete cycle. Fish should be ready to eat. And you'll even have clean dishes to eat with!
Traditional Haggis
1 sheep's pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb's liver
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt
Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.
Bull testicles - don't know the name of thefood!! Yuk!!
Cockeyed Cake
time to make 40 min 10 min prep
Change to: cake US Metric
1 1/2 cups sifted flour
3 tablespoons cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
5 tablespoons cooking oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup cold water
When you combine different ingredients you can end having a strange recipe, but how can you discover new sensations and new flavors if you don′t adventure??