Delectable Scorpion Recipes

Do you have a love of food? Perfect.

Come in and share, recipes which you like, secret recipes, adventurous recipes, family recipes, anything you wish and enjoy.

As long as you do not and will not break the code by sharing recipes, which allows others, to have our kind, served, skewered, on the dinner table 😉

i love scorps...and i love to cook...and i love to cook for scorps! can i play along?

My Scorpio supervisor makes a Better Than Sex cake that I just love.

She gave me a recipe but I don't have it on me now.

Here is the closest I could find from online:

Original recipe makes 1 - 9x13 inch cake Change Servings

1 (18.25 ounce) package German chocolate cake mix

1 (14 ounce) can sweetened condensed milk

2 cups hot fudge topping

1 (12 ounce) container frozen whipped topping, thawed

4 (1.4 ounce) bars chocolate covered English toffee

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Directions

Bake German chocolate cake mix according to package directions.
While cake is still very warm poke holes in top of cake with the end of a wooden spoon, poor sweetened condensed milk over top. Let cake cool. Pour hot fudge topping over top of cake and let set. Spread on whipped topping and garnish with crushed Heath — Bars (toffee crumbles).

Well this is an ODD thread coming from you and your kind...
Nonetheless, I shall obliged.

Scorpion Scaloppine

Ingredients
8 frozen desert hairy scorpions ((Hadrurus arizonensis) or similar species, thawed
1 pint low-fat milk
1 cup white cornmeal
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped

Using a sharp knife, remove and discard stingers and venom glands from the tips of the scorpions?? tails.

Pour milk into a medium-sized bowl; add scorpions and set aside while preparing the rest of the ingredients.

In a 12" skillet, melt the butter. Remove scorpions from the milk mixture, allowing excess to drain off. Dredge the scorpions through the cornmeal, one at a time. Shake off excess flour.

Place the scorpions in the hot butter, and cook until golden brown (about 2 minutes), then turn scorpions over and cook until done (about 1 minute).

Drain on paper toweling, sprinkle with lemon juice and chopped parsley.

Voila!

This is an amazing biscuit recipe, like a brand we call cookie time here in NZ- they're big and crispy on the outside but soft and fluffy inside- mmm!
225g butter
3/4cup white sugar
3/4cup brown sugar
1tsp vanilla essence
2 eggs
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 cup choc chips

Cream butter and sugar till light and fluffy
Add vanilla, eggs(1@a time)
Mix together
Add dry ingredients
Mix well
Spoon onto tray leaving plenty of space as they spread out

Bake at 180 for 15 mins.

Eat.
🙂

I'm Italian...there's a family tradition:

WE DO NOT GIVE OUR SECRET RECIPES TO ANYONE! We keep our recipes within the family.
(no lie...when I make a dish..my back is to anyone in the kitchen!) It's fun when people try to guess as they are savoring the food though! 😄

Posted by VirgoHero
Well this is an ODD thread coming from you and your kind...
Nonetheless, I shall obliged.

Scorpion Scaloppine

Ingredients
8 frozen desert hairy scorpions ((Hadrurus arizonensis) or similar species, thawed
1 pint low-fat milk
1 cup white cornmeal
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped

Using a sharp knife, remove and discard stingers and venom glands from the tips of the scorpions?? tails.

Pour milk into a medium-sized bowl; add scorpions and set aside while preparing the rest of the ingredients.

In a 12" skillet, melt the butter. Remove scorpions from the milk mixture, allowing excess to drain off. Dredge the scorpions through the cornmeal, one at a time. Shake off excess flour.

Place the scorpions in the hot butter, and cook until golden brown (about 2 minutes), then turn scorpions over and cook until done (about 1 minute).

Drain on paper toweling, sprinkle with lemon juice and chopped parsley.

Voila!

+1 Hahaha 😄

Keep them coming 🙂

I love cooking, however I make my own recipes cuz I can't follow one to save the leathery hide on my ass. I'm actually cooking right now. I'm making cubed potatoes with slices of green pepper, sliced onions, and fish fillet. I splash the potatoes/pepper/onions, with olive oil and pepper,and some rosemary . The I season the fish fillet with paprika,lemon,garlic,lime,rosemary(from my backyard), and some complete seasoning. Then I shove it in the oven for idk 40 min? It's not finished yet lol, hope it comes out good.

Posted by AureliusCloric
I love cooking, however I make my own recipes cuz I can't follow one to save the leathery hide on my ass. I'm actually cooking right now. I'm making cubed potatoes with slices of green pepper, sliced onions, and fish fillet. I splash the potatoes/pepper/onions, with olive oil and pepper,and some rosemary . The I season the fish fillet with paprika,lemon,garlic,lime,rosemary(from my backyard), and some complete seasoning. Then I shove it in the oven for idk 40 min? It's not finished yet lol, hope it comes out good.

Oh and jalape?o flakes on the fish

I love cooking is that a scorp thing— today i made a strawberry and mascarpone roulade.

Posted by LunarMaiden
My Scorpio supervisor makes a Better Than Sex cake that I just love.

Mmm...delectable

Chilled Avocado and Cucumber Soup, freshly accompanied by Shrimps

Ingredients :

3 cup chicken stock or broth
2 scallions, chopped
3 very ripe avocados, peeled, pitted and mashed with a fork
1 cucumber, peeled, seeded, and chopped
1 cup diced cooked shrimp
4 small cooked shrimp, shelled
3 cup half and half
1 cup sour cream
2 tbl fresh lemon juice to taste
(white pepper to taste)
(snipped fresh dill to garnish)

Method :

Heat stock with scallions until hot.
Remove pan from heat and stir in the avocado and cucumber.
In blender, puree mixture in batches and transfer to large bowl.
Stir in the half and half, sour cream, lemon juice, white pepper, and salt to taste.
Chill, covered for at least 1 hour.
To serve, stir in the diced shrimp into the soup.
Float a single shrimp on top of each serving.
Garnish with a sprig of fresh dill.

Chilled Asparagus Soup, laced with Goat Cheese Crumble

Yield: 6 servings

Ingredients:

Extra-virgin olive oil
1 shallot, diced
2 ribs celery, diced
3 cloves garlic, smashed and finely chopped
Kosher salt
2 bunches asparagus, stems trimmed (fresh if you can)
2 Idaho potatoes, peeled and diced
1 quart chicken stock
1 quart vegetable stock
1 (4-ounce) log goat cheese, crumbled

Method:

Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat.
Season with a pinch of salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.
Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot.
Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt to taste, if needed.
Bring to a boil, then reduce heat and simmer for 20 minutes.

On a separate burner, bring a small pot of salted water to a boil over high heat. Have a small bowl of salted ice water on standby.
Cook the asparagus tips in the boiling water for 2 to 3 minutes.
Remove them from the boiling water and plunge them immediately into the ice water.
When the tips are cool, remove them from the water, pat dry and reserve.

In a blender or with an immersion blender, puree the asparagus stock mixture.
Strain through a mesh strainer, if desired.
Taste and adjust the seasonings, if needed. Chill for at least 1 hour.
Garnish with the reserved asparagus tips and crumbled goat cheese.

Chilled Tomato Consomm?

Yield: 4 servings

Ingredients:

4 1/2 lbs tomatoes (Cherry, grape, beefsteak, red, roma, yellow, black heirloom. All seven types if you can, make sure to have all stems off.)
1/2 cup vodka
2 tablespoons grated horseradish
1 tablespoon vinegar
1/2 cup fresh basil
2 garlic cloves, peeled
1 slice beetroot, thick slice (Optional, though preferred)
- salt, black better as seasoning

Method:

Put everything except the beetroot into a food processor and run until it reaches pulp-like consistency (you may want to split the tomatoes into several batches to avoid spillage).

Place four layers of clean muslin cheesecloth in a deep bowl. Pour the tomato mixture into the cloth.
Tie up the corners of the fabric. Add the slice of beetroot to the bowl to color the liquid.
Hang the bag from a shelf in the refrigerator with the bowl underneath for 6-8 hours (or longer).
Discard the beetroot.

Serve in a clear bowl with ice cubes to keep it very cold (should you wish, not necessary),
Garnish with a simple basil leaf and a few drops of very good extra-virgin olive oil.

Posted by MellyMel909
OMG LadyS, those sound delicious!!!!

NOMNOMNOMNOMNOM!!!!

Perfect for the summer heat, if one is not down under, not really what you were looking for though but one had wanted to share some chilled soup recipes, if it fits and taste delicious for your planned date, let us know!

Posted by Neurotoxin
To add a tropical flair, you can add some finely diced mango as a garnish to the avocado soup

Hmm, that does sound delectable, fits right in with the shrimp and adds colour. Thanks Rabbit, will do so the next time one makes it.

***Chilled Tomato Consomm? Edit: Salt and Black Pepper to taste

Lemon Meringue Pie Buttermilk Waffles

Ingredients

Buttermilk Waffles:
1 2/3 cup all-purpose flour
1/3 cup cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, whites and yolks divided
1 pinch cream of tartar
3 Tbsp granulated/ caster sugar
2 cups buttermilk
3 Tbsp vegetable oil
3 Tbsp melted butter
1 tsp vanilla extract

Directions
Preheat oven to 200 degrees and preheat an electric waffle iron. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside.
In a separate mixing bowl, using an electric hand mixer set on moderately high speed, whip together 2 egg whites (make sure they don't have even a drop of yolks in them) along with cream of tartar until soft peaks form, then add in sugar and whip until firm and glossy peaks form, set aside.
In another large mixing bowl, whisk together buttermilk, vegetable oil, melted butter, vanilla extract and 2 egg yolks until well combined. Add in dry ingredients and whisk just until combined (batter should still be quite lumpy) then using a rubber or silicone spatula, add half of egg white mixture to waffle batter and fold. Then add remaining egg white mixture and fold just until combined. Cook according to waffle iron manufacturer??s directions. Once each waffle has been cooked, immediately transfer to a wire cooling rack and transfer cooling rack to preheated oven to rest while remaining waffles are being prepared. Serve immediately with maple syrup or other topping of choice.

Lemon Cream:
1 cup milk (preferably 2% or whole)
1/3 cup heavy cream
1 1/2 Tbsp lemon zest (zest of about 2 large lemons)
5 large egg yolks
2/3 cup granulated sugar
2 Tbsp cornstarch
1 1/2 Tbsp all-purpose flour
1 pinch salt
1/4 cup fresh lemon juice
1 tsp lemon extract

Marshmallow Fluff:
4 large egg whites
1 cup granulated/ caster sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

Directions
1. Lemon cream (2 hours before, or overnight):
In a medium saucepan, bring milk, cream and lemon zest just to a boil over medium heat, then remove from heat to cool slightly, about 4 - 5 minutes. Meanwhile, in a mixing bowl, using an electric hand mixer set on medium speed, whip together egg yolks and sugar, until pale and fluffy, about 1 minute. Add cornstarch, flour and salt to egg yolk mixture and blend on medium speed 1 minute longer. While whisking, add 1/2 cup warm milk mixture to egg yolk mixture. Pour milk mixture into egg yolk mixtur

Pour milk mixture into egg yolk mixture in pan while whisking mixture in pan. Stir in lemon juice and return to medium-low heat and cook, stirring constantly until mixture has thickened and coats the back of a wooden spoon, about 6 - 8 minutes (switch to whisk for stirring as needed, if mixture appears to curdle slightly. I used a whisk to stir during the last few minutes of cooking). Remove from heat, stir in lemon extract then force mixture through a fine mesh strainer into a bowl. Cover bowl with plastic wrap, pressing plastic directly against surface of lemon cream to prevent a skin from forming. Chill mixture 2 hours.

2. For the marshmallow fluff (10 Minutes before):
Add egg whites, granulated sugar and cream of tarter to a heat proof bowl of an electric mixer. Set bowl over a saucepan filled with a few inches of simmering water. Heat mixture, whisking constantly until egg whites are very warm to the touch, about 4 minutes (mixture so register 160 degrees on a candy thermometer). Remove from heat and transfer bowl to electric stand mixer fit with a whisk attachment. Beat mixture beginning on low speed and gradually increasing to high speed, until stiff glossy peaks form, about 6 - 8 minutes. Add vanilla during the last 10 seconds of mixing. For best results serve immediately.

3. Assemble:
Prepare lemon cream according to directions listed, once lemon cream has chilled for allotted time prepare marshmallow fluff and waffles according to directions listed. Take two prepared, warm waffles and spread marshmallow fluff along one side of one waffle, carefully toast marshmallow fluff with a kitchen torch if desired . Spread opposite waffle with about 3 Tbsp lemon cream then sprinkle with crushed graham cracker if desired and sandwich the two waffles together. Repeat with remaining waffles. Serve immediately.