Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Pus coated Gorilla Tonsils

Submitted by: Mary on 10/13/2003
3324 views
2.54 avg rating
208 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

2 Dozen Brussels sprouts
1/4 t Salt
4 ozs American cheese, shredded

2 T Heavy cream
10 to 12 Iceberg lettuce leaves
1/4 t Paprika

Directions

Wash the brussels sprouts and remove any discolored leaves.



Trim off the stem ends and cut an X into the bottom of each sprout to make sure your tonsils cook nice and tender.



Place the sprouts in a pot containing about 2 inches of water, sprinkle with salt.



Cover the pot and cook over medium heat until boiling. After 8 to 10 minutes, carefully stab a few sprouts with a fork to see if they are tender. When you can easily pierce through to the center remove the pot from the heat and drain the sprouts in a colander.



Place the grated cheese in a samll saucepan and add cream. Simmer over low heat, stirring constantly until the cheese melts. Remove saucepan from heat as soon as the cheese melts.



Arrange leaves on a platter.



Place the "gorilla tonsils" (sprouts) in pairs on the lettuce leaves.



Drizzel melted cheese (pus) over the tonsils.



Sprinkle with paprika (blood specks) and serve.

Servings

12

Calories

2

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

 
 
Search