Ingredients
lemon juice
orange juice
1 tsp. peppercorns
nutmeg
salt
beaten eggs
bread crumbs
butter
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Vented containers keep produce fresh longer — lettuce, berries, herbs
Vietnamese home cooking — pho, banh mi, fresh rolls, sauces
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Vented containers keep produce fresh longer — lettuce, berries, herbs
Vietnamese home cooking — pho, banh mi, fresh rolls, sauces
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Skin the snake. Fillet like a fish, slicing strips from the ribs. Cut meat into 2-inch pieces and marinate for 3 hours in juice of oranges. Add some lemon juice, peppercorns and dash of nutmeg. Drain and wipe meat dry. Sprinkle with salt. Dip in beaten eggs and roll in fine bread crumbs. Saute meat in hot butter until golden brown.