TheFultonGirls RATTLESNAKE PASTA
Rattlesnake Pasta is a popular dish that combines pasta with a spicy, creamy sauce featuring flavors reminiscent of Southwestern or Tex-Mex cuisine. While there are many variations, the dish typically includes the following ingredients: Pasta: Fettuccine or penne pasta is commonly used, but any pasta shape can work depending on personal preference.
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For the Chicken. Using a medium bowl, add cubed chicken and Cajun seasoning; toss until well coated. Using a large, deep skillet (or Dutch oven), add 2 Tbsp of butter; place over medium-high heat. Once butter has melted, add cubed chicken. Cook for 7-8 minutes, stirring occasionally, or until chicken is fully cooked.
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Preparation. We start our Rattlesnake Pasta by cooking our noodles to have them ready to go. We then season up and send our fresh chicken through our wood-fired ovens and thinly slice them up once cooked to perfection. We chop up our nutritious veggies to mix in. Assemble the creamy sauce over the stove and combine all the ingredients.
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Drain and return to pot with lid to keep warm. While pasta is cooking, heat olive oil in a large skillet. Coat shrimp with Cajun seasoning and add to skillet, cooking approximately 1 minute per side. Add tomatoes, garlic, jalapeno, rosemary and crushed red pepper. Cook for 4-5 minutes, crushing tomatoes slightly to release juices.
Rattlesnake Pasta Rattlesnake pasta, Pasta recipes, Pasta
Instructions. Add oil to a pot over medium heat-high heat. Add the chicken, and once it starts to brown, add salt and pepper to taste. Remove from the pot once fully cooked and set aside. Reduce your heat to medium, add your onions, and cook until they are slightly opaque, then add the garlic and cook until aromatic.
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Pour in the cream and the cooked fettucine and simmer for 4 minutes. Mix in the jalapeno, garlic, mustard, and Cajun seasoning and cook for 1 minute. Stir in the Parmesan cheese and the tomatoes. Reduce the heat to low. Preheat 3 tablespoons of oil in a large skillet over high heat. Dredge the rattlesnake meat (or chicken) in flour and pan fry.
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Step 4: Fry the Peppers, Garlic, and Onions. Add two tablespoons of olive oil and two cubes of butter to the pan or wok, and add the peppers, onions, garlic, and Cajun seasoning (for the sauce). Do this in the same pan as the chicken so that all of the flavors melt together. Fry them off for up to five minutes, or until you notice the onion.
Anktangle Foodie Friday Rattlesnake Pasta
2 cups heavy cream, 1 cup whole milk. Once the milk and cream are fully incorporated, reduce the heat to low and stir in the shredded asiago cheese and cayenne pepper. Stir until melted, about 1 minute. ¼ teaspoon cayenne pepper. Add the pasta to the cheese sauce and toss to coat. Turn off the heat and cover.
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Roll into small balls and place on a small baking sheet. Flash freeze for 30-45 minutes. In a large frying pan or skillet, heat oil over medium-high heat. Roll each ball into flour, then egg mixture, and finally in breadcrumb mixture. Place about 6-8 bites at a time into the hot oil. Cook until golden on all sides.
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1/4 pound grilled chicken breast, sliced into 1/4-inch strips. 6 1/4-inch slivers red pepper. 6 1/4-inch slivers green pepper. 6 1/4-inch slivers yellow pepper. 2 tablespoons diced red onion. 1.
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Start by boiling a large pot of salted water. Add the spaghetti and cook it according to the package instructions. Drain and set aside. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute, until fragrant. Add the rattlesnake meat to the skillet and cook for 5-7 minutes, until browned.
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In a separate bowl, whisk together the milk and eggs. Dip the snake pieces in the milk mixtures to coat well then dredge through the flour mixtures to generously coat. Repeat to double coat. Heat about 2-inches deep of fry oil in a Dutch oven or deep fryer to 350 degrees Fry a few pieces of the snake at a time until golden brown.
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Place the balls on a cookie sheet and freeze for about 60 minutes minimum but 2 hours is preferred. Preheat the deep fryer to 350 degrees F. Place the flour in a bowl. Mix the egg and milk together in a second bowl. Mix the bread crumbs, paprika, garlic powder, and cayenne pepper in a third bowl.
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Add the cajun seasoning and chili pepper flakes if using, then stir to combine. 6. Add the bell peppers and jalapeños and bring to a simmer. Simmer 5 minutes until thickened, stirring often enough to keep the sauce from scorching to the bottom. Stir in the parmesan cheese until melted, then the chicken and pasta.
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Rattlesnake meat is rich in vitamins and minerals, including iron, zinc, and vitamin B12. Alergens. This recipe contains gluten from the flour and may contain allergens from the egg and milk used in the coating. Summary. Deep-fried rattlesnake is a high-protein dish that is relatively low in carbohydrates and calories.
Castellon's Kitchen Rattlesnake Rolls
directions. Skin rattlesnake. Clean and wash meat. Cut in 4 inch lengths. Beat egg and milk. Mix salt, pepper, garlic salt, Accent and flour. Preheat deep fat fryer with cooking oil. Dip snake into egg mixture and then in flour mixture and place it in hot oil. Cook until golden brown.