MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Sausages, Peppers & Onions
Categories: Pork, Vegetables, Herbs
Yield: 6 servings

3 Bell peppers, any color(s);
- sliced 1/4"
1 lg Yellow onion; halved, sliced
- 1/4" thick
1 ts Garlic powder
1 ts Dried oregano
1/2 ts Crushed red pepper (opt)
1 Parmesan rind (opt)
Salt & black pepper
1 tb Extra-virgin olive oil
2 lb Sweet or hot Italian
- sausage
14 oz Can crushed tomatoes
Torn basil leaves; to serve
- (opt)

In a 5 to 8 quart slow cooker, add the peppers, onion,
garlic powder, oregano and red pepper and Parmesan rind
(if using). Season with salt and pepper and toss to
combine. Set aside.

Heat the oil in a large skillet over medium. Add the
sausage and cook, turning occasionally, until browned
all over, 8 to 10 minutes. Transfer to the slow cooker.

With the heat off under the skillet, pour in the crushed
tomatoes and scrape up any browned bits from the
skillet. Scrape the tomatoes into the slow cooker. Toss
gently to combine. Cover and cook on low until the
vegetables are tender and the sausage is cooked through,
4 to 6 hours. Season to taste with salt and pepper. Top
with the basil, if desired.

By: Ali Slagle

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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... Here's the thing about kale: it is NOT good.
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Re: Back 2 Skool Dinners - 10
By: Dave Drum to All on Tue Sep 10 2024 08:01 pm


I like this one!

xxcarol
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Carol Shenkenberger wrote to Dave Drum <=-

Re: Back 2 Skool Dinners - 10
By: Dave Drum to All on Tue Sep 10 2024 08:01 pm

I like this one!

Was that the Sesame-Salmon Bowl? I don't always keep with the numbering
that the people who made up the collection used. But, that's #10 on their
hit list. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ginger/Sesame/Garlic Shrimp
Categories: Seafood, Herbs, Vegetables, Marinades
Yield: 2 Servings

MMMMM--------------------------MARINADE-------------------------------
1/4 c Soy sauce
2 tb Seasoned rice vinegar
2 ts Brown sugar
2 tb Olive oil
1 ts Dark sesame oil
3 cl Garlic; minced
1 tb Grated ginger

MMMMM---------------------------SHRIMP--------------------------------
1 lb U-20 shrimp; peeled/deveined
1 tb Canola, rice bran, or peanut
- oil, or some other high
- smoke point cooking oil
3 Green onions; w/ the onion
- greens, sliced diagonally
1 tb Sesame seeds; toasted

In a medium bowl whisk together the soy sauce, seasoned
rice vinegar, and brown sugar until the sugar has
dissolved. Then whisk in the olive oil, sesame oil, minced
garlic, and grated ginger. Place the shrimp in the bowl
with the marinade. Toss to coat with the marinade and
chill until ready to cook.

If you haven't already done so, toast the sesame seeds in
a small sauté pan on medium high heat until lightly
browned.

Heat cooking oil in a large stick-free sauté pan or wok
(can use seasoned cast iron) on high heat. When the oil is
shimmering hot, almost smoking, use a slotted spoon to
move the shrimp from the marinade into the hot pan. (Watch
out, it will splatter.) Stir-fry for a minute. Add half of
the sliced green onions. Continue to stir fry, turning the
individual shrimp over if necessary, until the shrimp are
pink and just cooked through. No more than 2 minutes max
total cooking time, a minute on each side.

Remove shrimp from pan and transfer to a serving bowl.
Place the remaining marinade in the hot sauté pan and
simmer it until it has reduced to a syrup. Pour over the
shrimp. Toss to coat. sprinkle the shrimp with toasted
sesame seeds and remaining green onions.

Serve immediately with rice, soba noodles, rice noodles,
bok choy, spinach, broccoli, or asparagus.

Yield: Serves 2 to 3

Recipe from: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM


... "Ouit worrying about your health. It'll go away." -- Robert Orben
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