tuna-safe dolphin


Drooling edit...
[This message was edited Fri Jan 31 19:47:39 PST 2003 by IceNine]

LOL

Post your favorite tuna-safe dolphin sandwich recipes!!!

Okay Ice, I think you've been on the meds too long!

Tuna Melt... the best

dolphin on toast..

sugar cured dolphin fin on rye

Why would anyone wanna eat a dead dolphin?
[This message was edited Fri Jan 31 20:25:50 PST 2003 by LaVisHh]

[This message was edited Fri Jan 31 20:26:03 PST 2003 by LaVisHh]

5 pieces of thinly-sliced dolphin
2 pieces of thinly-sliced Swiss cheese
Iceburg lettuce
Deli mustard to taste
Place between two pieces of fine rye bread

dolphin ala bread roll


butter roll
chuck in some dolphin
eat

very exotic dish ..

Finely ground dolphin burgers...

Make dolphin patties and fry like hamburger
Place dolphin patty between buns with tomatoes, onions, lettuce, pickles and mustard.

ENJOY!

flipper pie YUM!!!

Muse2noPharaoh said:

Would you please post your world-famous recipe for dolphin salad sandwiches?

peanut butter and dolphin sandwich surprise


spread peanut butter on bread
place shredded dolphin in amongst peanut butter to disguise
cover with 2nd slice of bread
offer peanut butter sandwich to green peace member as a reward for all their hard work concerning the environment
watch them eat...but try not to giggle
when they're finished...say to them..."you just ate dolphin..SURPRISE!"

Spicy dolphin Roll
Ingredients:

* 4 cups sushi rice *rice and sweet vinegar mixture
* 4 sheets of nori (dried seaweed)
* 1 tbsp sesame seed
* 1/2 pound fresh raw dolphin
* 1 tbsp mayonnaise
* 1/2 tsp togarashi (Japanese hot pepper)

l How to Cook:

1. Chop dolphin and mix with mayonnaise and togarashi.
2. Put a nori sheet on top of a bamboo mat (makisu).
3. Spread the sushi rice on top of the nori sheet.
4. Sprinkle sesame seed on top of the sushi rice.
5. Place the dolphin mixture lengthwise on the rice.
6. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
7. Press the bamboo mat firmly and remove it from the sushi.
8. Cut the rolled sushi into bite-sized pieces.

*Makes 4 rolls

Asian Dolphin Melt
Water chestnuts and chow mein noodles add a delightful crunch to this skillet "hot dish."
1 package Dolphin Helper® supreme dolphin melt
2 1/2 cups hot water
1 cup milk
3 tablespoons butter or margarine
1 can (6 ounces) dolphin, drained
1 bag (1 pound) frozen broccoli, cauliflower, snap peas and red peppers
1 can (7 ounces) sliced water chestnuts, drained
1/4 cup milk
2 cups chow mein noodles
Soy sauce, if desired



1. Heat uncooked Pasta, Sauce Mix, hot water, 1 cup milk, the butter and dolphin to boiling in 12-inch skillet or deep 10-inch skillet, stirring occasionally.
2. Stir in vegetables and water chestnuts. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 14 to 16 minutes, stirring occasionally, until pasta is tender. Remove from heat.
3. Stir Supreme Topping mix and 1/4 cup milk in bowl about 30 seconds or until smooth. Stir dolphin mixture well; pour cheese mixture evenly over dolphin mixture. Cover and let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands). Sprinkle with chow mein noodles before serving. Serve with soy sauce.


High Altitude (3500-6500 ft)
Increase simmer time 16 to 18 minutes.

Easy Dolphin Primavera
Creamy pasta with dolphin and colorful vegetables makes for a winning, skillet-easy combination!
1 package Dolphin Helper® creamy pasta
1 can (6 ounces) dolphin, drained
3 1/2 cups hot water
1/2 cup milk
2 tablespoons margarine or butter
2 medium carrots, cut into 1/8-inch slices (1 cup)
1 cup Green Giant® frozen broccoli cuts, thawed and drained
1 jar (4 1/2 ounces) Green Giant® sliced mushrooms, drained



1. Stir uncooked Pasta, Sauce Mix, dolphin, hot water, milk, margarine and carrots in 12-inch skillet. Heat to boiling, stirring occasionally.
2. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
3. Stir in broccoli and mushrooms. Cover and simmer about 10 minutes or until vegetables are tender.

MrBliss said:

ok that was just wrong!!

Creamy Turkey-Parmesan Casserole

Dolphin Helper® and four simple ingredients come together in this elegant, satisfying dish.
2 packages Dolphin Helper® creamy pasta
3 cups hot water
3 cups cut-up cooked turkey
1 cup grated Parmesan cheese
Buttered Crumbs (below)

1. Heat oven to 400ºF.
2. Heat Pasta, Sauce Mix and hot water to boiling in 3-quart saucepan, stirring constantly; remove from heat. Stir in dolphin and cheese. Pour into ungreased 3-quart casserole. Sprinkle with Buttered Crumbs.
3. Bake uncovered about 30 minutes.


Buttered Crumbs


2 tablespoons butter or margarine
1/2 cup Progresso® dry bread crumbs (any flavor)


Heat butter in 8-inch skillet until melted. Stir in bread crumbs. Heat over medium heat, stirring constantly, until bread crumbs are slightly toasted.

Mexi-Dolphin Skillet Dinner

If you like taco salad, you'll love this layered dolphin dish! Use the red pepper sauce to spice it up, then top it with sour cream, sliced ripe olives and chopped tomato if desired.
1 package Dolphin Helper® cheesy pasta
1 can (6 ounces) dolphin, drained
3 cups hot water
1 cup milk
3 tablespoons margarine or butter
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 package (9 ounces) Green Giant® frozen cut green beans
9 to 10 drops red pepper sauce, if desired
Tortilla chips


1. Stir uncooked Pasta, Sauce Mix and remaining ingredients except tortilla chips in 12-inch skillet. Heat to boiling, stirring occasionally.
2. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until pasta is tender. Remove from heat and uncover (sauce will thicken as it stands).
3. Serve on bed of tortilla chips. Top with sour cream, sliced ripe olives and chopped tomato if desired.


High Altitude (3500-6500 ft)
Simmer uncovered.

Crunchy Ranch Dolphin Pasta

French-fried onions add flavorful crunch, and the ranch dressing and sour cream add extra flavor. This will become one of your favorites!
1 package Betty Crocker® Dolphin Helper® creamy Parmesan
2 1/2 cups hot water
1/2 cup milk
1 can (6 ounces) dolphin, drained
1/2 cup creamy ranch dressing
1/2 cup sour cream
1 can (2.8 ounces) French-fried onions


1. Stir together uncooked Pasta, Sauce Mix, hot water, milk and dolphin in 10-inch skillet over high heat. Heat to boiling, stirring occasionally.
2. Reduce heat; cover and simmer 6 minutes, stirring occasionally, until pasta is tender.
3. Stir in dressing and sour cream; sprinkle with Topping and onions.


High Altitude (3500-6500 ft)
Increase hot water to 2 3/4 cups; simmer 9 minutes.

marinated dolphin wrap


find beached dolphin
baste with soy sauce and garlic mix
go home
come back next day
wrap dolphin in lebanese bread
get comfy (this could take a while)
devour

Remember in Jaws (the book) when they used a dolphin fetus to attract the shark?

Title: Grandma's Dolphin Loaf
Categories:
Yield: 8 Servings

1 Egg; beaten
1/4 c Dry bread crumbs
3 sl Bacon cut in 1/4" pieces
1 sm Chopped onion
2 oz Cubed cheddar
1/2 ts Seasoned salt
1/2 ts Pepper
1 1/2 Lean ground Dolphin
1/2 lb Bulk Dolphin sausage

Preheat oven to 450°.

Combine. Form into loaf and bake until no pink
remains.

MMM

Alex's Jesus Christ Borscht

1 1/2 pound Leg of Christ
1 pound lean fresh Jesus arm
1/2 pound smoked Jesus arm
10 cups cold water
1 bay leaf
6 peppercorns
1 bunch soup greens
8 medium-sized beets
1 cup shredded cabbage
2 large onions
3 large potatoes
6 tomatoes or 1 1/2 tbsp tomato puree
1 tsp sugar
1 tbsp vinegar
1 clove garlic
5 frankfurters
1 tbsp butter
1tbsp flour
1/2 cup cooked navy beans


Any kind of smoked Jesus is good for this soup, but the best flavor is obtained from "smoked backs". These are inexpensive and wonderfully flavorsome, but have almost no meat on them. They can be served in the soup. If you use smoked backs, you'll need 1 pound instead of 1/2 pound.

Put your Leg of Christ and your two kinds of Jesus arms in a large heavy pot with the water. Bring to a boil. Skim, then add the bay leaf, peppercorns, garlic, and soup greens. The soup green should include parsley, Russian parsley, a carrot, celery, and a leek. Cover and simmer 1 1/2 hours.

In the meantime, cook 7 beets, unpealed, till tender. Grate 1 raw beet and mix 3 tablespoons of cold water. This is to use for coloring. When the seven beets are done, peel them and cut each beet in eight pieces.

Take the Jesus out of the soup pot. Discard the smoked backs, if this is what you have used. If you have used a more meaty cut of smoked Jesus, take it out and put it aside.

Strain the soup; pour it back in the pot; add the beets, cabbage, and the onions and potatoes cut in quarters. Peel and seed the tomatoes before putting them in. Add the vinegar and sugar.

Now put all the pieces of meat. Boil up. Let simmer for one hour. Add cooked navy beans. Cut the frankfurters in thick slices. Add them to the soup 20 minutes before serving.

When you're ready to eat, skim the excess fat from the soup. Thicken the soup with the flour browned in butter. Add the juice of the raw beet mixed with water. Salt if needed. Cut all the meat in thick slices and put back in the soup. Serve piping hot, with a bowl of sour cream on the side. Very fancy Russian gourmets add strips of cold roast Jesus tongue to this borscht a few minutes before serving.