• One Pot Meals - 20

    From Dave Drum@1:18/200 to All on Sat Apr 23 11:06:47 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chinese Cabbage 'n' Chicken Salad
    Categories: Poultry, Vegetables, Sauces
    Yield: 6 servings

    4 tb Sesame oil, divided
    1 1/2 lb Boned, skinned chicken; in
    - 1" chunks
    1/3 c Sesame seeds
    4 cl Garlic; minced
    1/4 c Soy sauce
    1/4 c White vinegar
    1/2 c Sugar
    1/2 c Vegetable oil
    1 md Head Napa cabbage; shredded
    1/2 lb Snow peas; trimmed
    1 Carrot; peeled, shredded

    In a large skillet over medium heat, heat 2 tablespoons
    sesame oil; saute chicken 5 to 7 minutes, or until no
    longer pink in center. Remove chicken to a plate.

    Heat remaining sesame oil, and saute sesame seeds and
    garlic 3 to 5 minutes, or until seeds are golden brown.
    Add soy sauce, vinegar, sugar, and vegetable oil; cook 1
    minute. Stir in chicken and heat 3 minutes.

    In a large bowl, combine cabbage, snow peas, and carrot.
    Add dressing with chicken and toss until cabbage is
    evenly coated. Serve immediately.

    RECIPE FROM: https://www.mrfood.com

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  • From Dave Drum@1:3634/12 to All on Mon May 23 17:05:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Skillet Chili Mac
    Categories: Pork, Chilies, Pasta, Cheese, Salsa
    Yield: 4 servings

    1 lb Sweet Italian sausage
    1 tb Oil
    1 1/2 ts Chilli spice mix
    2 c Chicken broth
    1/4 c Tomato paste
    12 oz Package macaroni shells &
    - cheese
    1 3/4 c Salsa

    Heat oil in a large skillet over medium-high heat; add
    sausage, stirring until sausage crumbles and is no
    longer pink. Drain well, and return to skillet. Add
    chili powder, stirring to coat sausage. Add chicken
    broth and tomato paste, stirring to loosen particles
    from bottom of skillet.

    Stir in shell macaroni; bring to a boil. Reduce heat to
    medium-low; cover and simmer 8 minutes or until shells
    are tender, stirring occasionally.

    Stir in cheese sauce from packet and the salsa; simmer,
    uncovered, 5 minutes or until thoroughly heated. Serve
    immediately with desired toppings.

    RECIPE FROM: https://www.mrfood.com

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  • From Dave Drum@1:3634/12 to All on Tue Dec 13 13:44:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Boeuf Bourguignon (Burgundy-Style Beef Stew)
    Categories: Beef, Vegetables, Wine, Herbs, Pork
    Yield: 6 servings

    5 Whole black peppercorns
    1 Bay leaf
    1 Sprig parsley
    1 Sprig thyme
    Cheesecloth; for tying
    - herbs
    4 lb Beef chuck; into 2" pieces
    750 ml Bottle burgundy
    6 oz Slab bacon; in 1/4" thick
    - batons
    5 tb Olive oil
    Salt & fresh ground pepper
    4 cl Cloves; rough chopped
    2 md Carrots; in 1" coins
    1/3 c Flour
    2 c Beef stock
    3 tb Unsalted butter
    12 Pearl onions; peeled
    1 lb White button mushrooms;
    - quartered
    2 tb Rough chopped parsley;
    - garnish
    Country bread, to serve

    Place peppercorns, bay leaf, parsley, and thyme on a
    piece of cheesecloth; tie into a tight package and
    transfer to a large bowl. Add beef and burgundy; cover
    with plastic wrap and chill overnight.

    Next day, remove beef from marinade; pat completely dry
    using paper towels and set aside. Reserve marinade and
    the herb package.

    Heat bacon and half the oil in an 8-qt. Dutch oven over
    medium-high heat; cook, stirring occasionally, until
    slightly crisp, 8 minutes. Using a slotted spoon,
    transfer bacon to a bowl; set aside. Season beef with
    salt and pepper and working in batches, cook, turning as
    needed, until browned, 6 - 8 minutes. Using a slotted
    spoon, transfer beef to bowl with bacon; set aside. Add
    garlic and carrots; cook until garlic is soft, 2
    minutes. Stir in flour; cook for 3 minutes. Add reserved
    marinade, beef, bacon, herb package, and the stock;
    bring to a boil. Reduce heat to medium-low; cook,
    covered, until meat is very tender, about 2 hours.

    Heat remaining oil and the butter in a 12" skillet over
    medium heat. Add onions; cook until golden and tender, 4
    minutes. Add mushrooms and cook until golden, 7 minutes
    more. Stir onions and mushrooms into beef stew. Ladle
    into shallow bowls and garnish with parsley; serve bread
    on the side.

    RECIPE FROM: https://www.saveur.com

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