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Butchered Snake Bits with Barbecue Sauce

 

19

Yield

1

batch

Prep

15

min

Cook

10

min

Ready

25

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

1 package pasta, rigatoni
*
2 cans sharp cheddar cheese spread
squirtable
*
1 jar barbecue sauce
*
16-20 whole black peppercorns
*
1 each carrots

Directions

Cook pasta according to package directions, rinse and drain.

To make snakes: Covering one end of the rigatoni with your finger (to prevent leakage), carefully fill each piece of pasta with cheese spread. Place six to eight cheese-filled rigatonis end to end on a serving platter, in a realistically curvy snake shape Using a toothpick, spread lines of barbecue sauce along the top of each snake for markings. To form heads, use barbecue sauce to glue two black peppercorn eyes onto the end opposite the tail of each snake.

Wash, dry and carefully peel skin off carrot. When completely clean of skin, make one more peeling for each snake you have formed. At the narrow end of each peel, carefully cut out a long, thin triangle. These are your snakes forked tongues. Position tong Sicko serving suggestion: Assemble two or three snakes lying on their backs, as if they died in agony! Belly up snakes have no markings drawn on them, as snake bellies are generally a solid color. Allow one or two sidewinders to wriggle over the edge.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 15g (0.5 oz)
Amount per Serving
Calories 60% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 2%
Sugars g
Protein 0g
Vitamin A 51% Vitamin C 2%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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