-
1
In a large bowl, thoroughly combine the beaten egg whites, garlic, lemon juice, and red chili powder.
-
2
Using a meat tenderizer, pound all of the alligator fillets until they are tender.
-
3
Marinate the alligator in the egg white mixture for about 20 minutes.
-
4
In a large skillet, heat the olive oil over medium-high heat.
-
5
Remove the alligator fillets from the marinade and sprinkle them with salt.
-
6
Carefully place the alligator fillets in the pan, and saute them until browned.
-
7
Work in batches as necessary.
-
8
Flip the fillets with tongs or with a spatula, and cook until browned on the other side, and the meat is cooked through.
-
9
A viewer, who may not be a professional cook, provided this recipe.
-
10
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
-
11
1/3 cup bulgur wheat
-
12
2 lemons, juiced
-
13
Salt and pepper
-
14
6 to 8 large bunches parsley
-
15
2 to 3 tomatoes, finely diced
-
16
4 whole scallions, white and green parts thinly sliced
-
17
3 tablespoons olive oil
-
18
In a medium bowl, cover the bulgur wheat with warm water and allow it to soak for approximately 20 minutes.
-
19
Pour the bulgur wheat into a strainer, and then squeeze out all of the excess water.
-
20
Mix the lemon juice, salt, and pepper with the bulgur wheat and set aside.
-
21
Wash the parsley, and dry it thoroughly.
-
22
Chop the parsley very finely and combine it, along with the tomatoes and scallions, with the bulgur wheat mixture.
-
23
Stir the olive oil into the salad until it is thoroughly covered.
-
24
Add more lemon juice, salt, or pepper as desired, to adjust the taste.
-
25
4 tablespoons butter
-
26
1 cup uncooked white rice
-
27
1 cup egg noodles
-
28
Salt
-
29
In a large saucepan, melt the butter over high heat.
-
30
Add the rice and noodles to the pan, and fry them in the butter.
-
31
Add approximately 1 1/2 cups of water to the pan and lower the heat to medium-low.
-
32
Cover the pan with a tightly-fitting lid, and allow the rice mixture to steam until all the water is absorbed.
-
33
Season with salt, to taste.
