Ben Collver wrote to Dave Drum <=-
That's a good point about guesstimated servings and specious numbers.
Chef beware. :-)
A friend asked me how to tell whether a recipe is good ahead of time.
My approach has been to find a handful of recipes on recipesource.com
and compare them to each other. The recipe that seems the easiest,
most complete, or most well thought-out is the one i would try,
sometimes incorporating ideas from the others. Or if doing a web
search, i'd search for recipes with many positive reviews or a phrase
like "best ever" in the title.
How do you tell ahead of time whether you think a recipe will be good?
I parse the ingredients list to see if I have what I'll need at hand,
read the directions then make the recipe in my head. If I come across
a dead clam in that process I move on to the next recipe. Bv)=
I've collected many more recipes than I'll ever make. But, they are all,
for the most par, something I'd eat - at least once. And in looking on
the web for recipes related to something Im posting if I find one that
sounds especially good that I haven't made or don 't have in my database
I put it on my "Round Tuit" list.
This recipe started out that way.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Uncle Dirty Dave's Red Pork Chilli
Categories: Pork, Chilies, Stews
Yield: 5 Servings
3 lb Fresh picnic shoulder; cubed
- in 1/2" cubes
14 oz Can Red Gold diced tomatoes
- w/Chilies (or Ro-Tel)
8 oz Can El Pato tomato sauce *
1/2 c Water
1/4 ts Ground coriander **
1/2 ts Garlic Granules (not powder)
4 oz Can chopped green chilies
Salt & Pepper
2 md Bell peppers; in strips or
- diced coarse
1 lg Onion; chopped
2 ts Chilli spice mix **
1/2 ts Cumin **
* Or other spicy Mexican-style tomato sauce. El Pato is
the bee's knees, however.
** If the spices are old or stale heat them in the
skillet until they become aromatic. There will be a
noticable difference in thr flavour of the finished
product.
In a 10" or 12", well seasoned cast iron skillet heat
the salt, pepper and garlic. Add the meat and stir
around until all sides of the cubes are gray. Add 1/2
cup of water and continue to stir until all water is
absorbed or cooked away. Let the meat fry in its own
fat until it starts to brown.
Add chopped onion and cook a few minutes longer. Add
tomato sauce, chilies, pepper, coriander, cumin, chilli
spice and more salt if needed. Reduce heat to simmer
and cook covered thirty minutes or until meat is tender,
stirring occasionally.
Serve with Spanish rice or Cajun rice.
Serves 4 to 6
Developed from a Kroger recipe card, tested and
enthusiastically approved @ Uncle Dirty Dave's Kitchen.
MM Format by Dave Drum; 06 June 1997
MMMMM
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