ELEPHANT EARS
Crispy cinnamon-sugar fried bread confections!
Provided by LEEMA
Categories Desserts
Time 1h
Yield 15
Number Of Ingredients 9
Steps:
- In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy.
- Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes.
- In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C).
- Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels.
- Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 35 g, Cholesterol 2 mg, Fat 11.9 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 166.6 mg, Sugar 7.9 g
ELEPHANT SOUP
This adaptation of the famous African Elephant Soup is wonderfully delicious, aromatic and satisfying.
Provided by Laka
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cut the meat into bite-sized pieces and sauté, divided into 2 batches, in peanut oil until golden brown.
- Meanwhile, make a mirepoix (soffritto or Holy trinity) from onion, carrot, celery and parsley root: cut the onion and root vegetables into smaller chunks and coarsely chop in a blender.
- Add mirepoix to the meat, cook for 1 - 2 minutes.
- Add beef broth and simmer for 45 minutes.
- Add the onions, peanuts, lentils, mushrooms, and leek. Stir and cook until the lentils are completely disintegrated.
- Adjust the seasoning and add the butter and cream.
ELEPHANT GARLIC AND YUKON GOLD POTATO SOUP
Make and share this Elephant Garlic and Yukon Gold Potato Soup recipe from Food.com.
Provided by Dancer
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium soup pot over medium heat, saute the garlic with the potatoes and olive oil for approximately 5 minutes or until the garlic is slightly golden.
- Add the chicken stock and salt and pepper to taste.
- Turn the heat to high and bring to a boil and reduce to a simmer for approximately 20 minutes or until the potatoes are very soft.
- Remove the soup and puree in a food processor or blender until smooth.
- Transfer back into the sauce pot and stir in the scallions and serve.
Nutrition Facts : Calories 228.2, Fat 6.4, SaturatedFat 1.3, Cholesterol 7.2, Sodium 350.1, Carbohydrate 34.3, Fiber 2.4, Sugar 5, Protein 8.8
ELEPHANT STEW
The kids should like reading this one...it's an adaptation of a recipe from a July 1968 cookbook that was published by the local newspaper. I bought it at a garage sale and was entertained for hours by the great sounding recipes and the sponsor's ads. A new gas range, $118; a new full size refrigerator with automatic defrosting! $168... Mary Ferris had submitted a version of this recipe.
Provided by cheryl
Categories Meat
Time P2m6D
Yield 3500 serving(s)
Number Of Ingredients 4
Steps:
- Cut elephant into bite-size pieces.
- This takes about 2 months.
- Using large kettles, simmer equal parts elephant and vegetables with enough broth to cover.
- Cook for a couple days.
- If more are expected add the rabbits, but do this only if necessary.
- Most people don't like to find hare in their stew.
ELEPHANT DELI TOMATO-ORANGE SOUP, VERY QUICK
Got this recipe from our local paper, many years ago. It is quick and good, another family favorite. Can be made with bottled pre-squeezed orange juice, but fresh orange juice is better.
Provided by Grannydragon
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onions in butter, in soup pot until transparent.
- Add canned tomatoes with their juice, salt, pepper, baking soda and dried thyme.
- Bring to boil, then reduce heat and simmer uncovered for 15 minutes.
- Add orange juice and cream, heat through and serve, hot.
BLUE ELEPHANT TOM YAM SOUR AND SPICY SOUP
A friend gave me some sample curry pastes from the company Blue Elephant:Royal Thai Cuisine, and oh joy, they have recipes on the back! This one uses the Tom Yam Chili Paste(Hot), the description reads "Combined with lemongrass and galanga, this aromatic paste will give you a hot and sour "Tom Yam" soup..". Kaffir lime leaves are available in most Asian supermarkets. Storing it here, when I've made it, I'll update.
Provided by Karen Elizabeth
Categories Curries
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring 500 ml water to the boil, add chicken stock cube.
- Add sliced galangal, lemongrass, kaffir lime leaves, crushed chillies and quartered mushrooms.
- Bring back to the boil.
- Add prawns, fish sauce and chilli paste.
- Simmer until cooked through.
- Remove from heat, add lime juice.
- Garnish with fresh coriander.
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