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  • al_the_scam_buster_01 al_the_scam_buster_01 Oct 9, 2009 6:02 AM Flag

    More dining suggestions for vcsy.ob longs

     

    Summer Crow Kabobs

    Ingredients
    16 pieces of crow breast meat (no bones) (8 crows)
    16 pieces of green pepper
    16 cherry tomatoes
    8 button mushrooms
    8 ears of sweet corn
    1 1/2 cups of Teriyaki sauce
    1/2 cup melted butter
    8 kabob skewers
    Preparation
    Cut each piece of crow in half and place in a covered bowl with the Teriyaki sauce over night. Clean and cut each ear of corn into 3 pieces. Cook in boiling salt water for 10 minutes. Alternately put corn (3 pieces), green peppers (3 pieces) and cherry tomatoes (3) along with 4 pieces of crow meat on each skewer. Use 1 mushroom to top each skewer. Brush with melted butter and place on preheated grill for about 4 minutes. Flip, butter again and place back on grill for another 4 minutes. Repeat one last time for a total of 12 minutes or until they appear done. Serves four poopbagholding 'tards.

    Pan Fried Crow

    Ingredients
    2 eggs
    seasoned bread crumbs or flour
    oil or bacon grease
    Preparation
    Remove breast meat from as many crows as desired. Beat with meat mallet (for tenderizing). Dip pieces in beaten egg and then in bread crumbs or flour. Fry in oil in hot skillet. Bacon grease can be substituted by can smoke. Leave inside a tad pink.

    Crow In A Blanket

    Ingredients
    4 pieces of crow breast meat (no bones) per person
    wild rice
    bacon strips
    butter
    salt and black pepper
    Preparation
    Rub each crow breast piece with salt and pepper. Wrap each piece with a strip of bacon and place 2 wrapped pieces in aluminum foil. Cook at 300 degrees for 2 hours. Serve hot with steamed wild rice, generously buttered.

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