ough in thirds. A separate recipe for each type of Danish
dge to make the ''claws''. Place the bear claws at least two inches
ilk and drizzle over the bear claws.
Can be served warm
aking sheets and shape into bear claws by separating the four cut
Arrange on tray.
Separate \"claws\" slightly.
Brush tops with
oregano, salt and pepper. Place bear meat in the bowl a
Serves any number of teddy bear lovers!
Rinse the crab claws with cold water and pat
s 180\u00b0F Lift chicken claws to a platter with spatula
Cut bear steak into thin strips about finger width.
In a cast iron skillet brown bear meat in oil, using high heat.
Add onions.
Saute until tender.
Blend soup, sherry, liquid from mushrooms, and minced garlic.
Pour over steak meat.
Add mushrooms.
Reduce heat; cover and simmer approx 1 hour or until steak is tender.
Serve over a nice plate of hot rice with a few splashes of soy sauce.
Whip together all ingredients except crab claws and refrigerate for one hour. Serve with the stone crab claws, cooked, chilled and precracked.
In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.
Place crab claws in 2-quart casserole dish. In another bowl, combine remaining ingredients, except ice, and stir well. Pour mixture over crab claws. Pour ice cubes over top; cover and refrigerate. Best if refrigerated overnight.
Put butter, minced garlic, dill weed and Cajun seasoning in pot. Cook for 5 to 10 minutes. Add melted butter. Pour over cooked crab claws and steam in pot for 15 to 20 minutes.
Whisk together all ingredients in a small bowl except for crab.
Arrange claws on a broiling pan and brush both sides of each claw with butter mixture.
Broil 5 to 6 inches from heat for 3 to 4 minutes, or just until crab is hot.
Remove from oven and brush lightly with remaining butter mix.
Mix all ingredients.
Pour over crab claws in bowl with airtight lid.
Refrigerate 24 hours without disturbing.
Serve as appetizer or pig out!
Mix all ingredients and pour over crab claws.
Marinate for 8 to 24 hours.
May want to drain before serving.
Combine the vinegar, peppercorns, bay leaves, cinnamon, onions,
thyme,
basil,
rosemary and celery and pour over the bear meat in a bowl.
Marinate in refrigerator for 24 hours.
Cut bear meat into bite size pieces.
Brown in oil.
Add 2 cups of water and other ingredients except flour and beans. Bring to boil and simmer slowly 2 1/2 hours.
Stir in flour and beans.
Simmer 20 minutes longer.
Trim all fat off bear meat.
Be sure to clean out kernel (musk gland) to avoid gamy taste.
Cut meat into 3-inch cubes. Season flour with Parmesan and black pepper.
Mix well.
Roll meat cubes into seasoned flour.
Cover well.