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

Title: Hot & Sour Soup
Categories: Chinese, Soups
Yield: 6 Servings

2 oz Soft tofu; (60 g); thinly
-sliced
1/2 oz Coagulated chicken blood;
-(15 g); thinly sliced
1/2 Os Lean pork; (15 g);
-shredded
1 oz Dried beche-de-mer; (sea
-cucumber) (30 g); soaked,
-cleaned and shredded
3/16 oz Canned bamboo shoots; (5 g);
-sliced
1 1/2 oz Cloud ear fungus; (45 g);
-soaked
1 Fresh shrimp; peeled
1 Scallion; minced
1 Egg; beaten

MMMMM---------------------------STOCK--------------------------------
1/2 ts Salt
1/2 ts MSG
1/2 ts Dark soy sauce
1 tb Light soy sauce
1/2 ts Shaoxing wine
20 fl Chicken stock; (625 ml)

MMMMM-------------------------SEASONING------------------------------
1 1/2 tb Black vinegar
1 ts Chili oil
1/4 ts Sesame oil

MMMMM-------------------------THICKENING------------------------------
1 tb Corn starch
2 tb Water

Place drained beche-de-mer in cold water to cover, bring slowly to
the boil and boil for 5 minutes. Remove from heat and cool for 20
minutes. Drain, cover with more cold water and bring to the boil
again. Remove from the heat, drain and cover with cold water and
leave for some hours (or overnight). Drain, slit in halves and scrub
clean. Bring to a boil again, cook over moderate heat until softened,
then drain and rinse in cold water. The beche-de-mer should be soft
and with a gelatinous texture when ready.

Blanch tofu in hot water for a few seconds and drain well. Blanch
chicken blood, pork, beche-de-mer, bamboo shoot and cloud ear fungus
in boiling water for 1 minute. Drain.

Mix stock ingredients in a large saucepan and add the blanched
ingredients. Bring to the boil, then add thickening, seasoning
ingredients and tofu.

Bring back to a boil, stirring, then add shrimp and minced scallion
and cook 3 minutes.

Remove from the heat and pour in beaten egg, stirring gently. Leave
to set in threads in the soup, then reheat briefly and serve.

Recipe by HK & China Gas Chinese Cookbook

MMMMM
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Ben Collver wrote to All <=-

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

Title: Hot & Sour Soup
Categories: Chinese, Soups
Yield: 6 Servings

H & S is my personal way to rate Chinese restaurants. If they get the
soup right chances are the rest of the menu will be up to snuff. If the
soup is bland and insipid so will be the rest of the food.

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

Title: Suan La Tang (Hot & Sour Soup)
Categories: Pork, Poultry, Vegetables, Mushrooms, Herbs
Yield: 5 servings

MMMMM----------------------------PORK---------------------------------
1 tb Soy sauce
1 tb Brandy
1 ts Cornstarch
4 oz Pork tenderloin; in 1/4"
- cubes

MMMMM----------------------------SOUP---------------------------------
8 c Chicken stock
3 tb Soy sauce
3 tb White wine vinegar
3 tb Cornstarch
1 ts Ground white pepper
1 ts Kosher salt
1/2 ts Cayenne
12 oz Firm tofu; drained, in 1/4"
- cubes
1/4 c Diced potato
6 Shiitake or wood ear
- mushrooms; in 1/4" pieces
1 lg Egg; lightly beaten
1 ts Toasted sesame oil
2 tb Fine chopped cilantro;
- garnish

FOR THE PORK: Combine the soy sauce, brandy, and
cornstarch in a medium bowl; add pork, and toss until
combined. Let sit at room temperature for 15 minutes.

FOR THE SOUP: Whisk together stock, soy sauce, vinegar,
cornstarch, pepper, salt, cayenne, and 1/4 cup water in
a 4-qt. saucepan, and bring to a boil over medium-high
heat. Add pork, reduce heat to medium-low, and cook,
stirring occasionally, until soup thickens, about 30
minutes. Add tofu, potatoes, and mushrooms, and cook
until potatoes are tender, about 15 minutes.

Without stirring, slowly drizzle egg into simmering soup
in a thin, steady stream. When egg strands float to
surface, stir in oil. Ladle soup into serving bowls and
garnish with cila

Yield: serves 4-6

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

Uncle Dirty Dave's Archives

MMMMM

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Dave Drum wrote to Ben Collver <=-

H & S is my personal way to rate Chinese restaurants. If they get the
soup right chances are the rest of the menu will be up to snuff. If the soup is bland and insipid so will be the rest of the food.

I do the same. When I was single I once went into a new Chinese place and
sat down, I ordered the H&S but nothing else. Waitress looked at me funny brought my soup I tried it paid and left. I don't know what it was but I assume it was cornstarch and water for a broth.

Shawn

... Crisis management works beautifully until an actual crisis occurs.
--- MultiMail/Win v0.52
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Re: Chinese Hot & Sour Soup
By: Dave Drum to Ben Collver on Sun Jan 28 2024 03:27 pm

H & S is my personal way to rate Chinese restaurants.

Nice tip!

I know a teenager who does the same thing with Mac & Cheese.
They don't trust a restaurant that butchers something so
basic as Mac & Cheese.
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Shawn Highfield wrote to Dave Drum <=-

H & S is my personal way to rate Chinese restaurants. If they get the
soup right chances are the rest of the menu will be up to snuff. If the soup is bland and insipid so will be the rest of the food.

I do the same. When I was single I once went into a new Chinese place
and sat down, I ordered the H&S but nothing else. Waitress looked at
me funny brought my soup I tried it paid and left. I don't know what
it was but I assume it was cornstarch and water for a broth.

I learned that at the place I first met real Chinese food. The House of
Yee in Inglewood, California. Up until that point my experience with
"Chinese" food had been CHun King in a can or Wollworth's lunch counter
chop suey.

House of Yee was Cantonese and I started at the top of the entree list
and worked my way down. The waitress is the one who put me on to the
Hot & Sour soup as a yardstick. Of course theirs was outstanding. Bv)=

This was probably my favourite of all the dishes I tried there.

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

Title: Lobster Cantonese
Categories: Oriental, Seafood, Shellfish, Rice
Yield: 4 Servings

2 lb Lobster tails
1 cl Garlic; minced
1 ts Fermented black beans;
- rinsed, drained
2 tb Oil
1/4 lb Ground pork
1 1/2 c Hot water
1 1/2 tb Soy sauce
1 ts MSG (highly optional)
2 tb Cornstarch
3 tb Dry sherry
1 Egg
3 tb Water
Cilantro sprigs
Green onion curls
Hot cooked rice

For the best results in preparing this attractive
Chinese dish cook the lobster pieces as quickly as
possible. The beaten egg added to the sauce makes it
richer and creamier.

With sharp knife, pry lobster meat from shell and
slice into medallions. Mince garlic and black beans
together. Heat oil in wok or skillet and add garlic
mixture. Cook and stir a few seconds. Add pork and
cook about 10 minutes, stirring to break up meat.
Add hot water, soy sauce and MSG.

Add lobster medallions and cook 2 minutes. Mix corn
starch and sherry and stir into sauce. Beat egg with
3 tablespoons water and blend into sauce. Cook over
low heat 30 seconds, stirring constantly.

Sauce should be creamy but not heavy.

Spoon sauce into center of platter.

Arrange medallions in sauce in decorative pattern.
Garnish with cilantro and green onion curls.

For each serving, place a few lobster medallions
over rice in bowl. Spoon sauce over lobster.

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

Uncle Dirty Dave's Kitchen

MMMMM

... The slowest checker is always at the quick check-out lane.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ben Collver wrote to Dave Drum <=-

H & S is my personal way to rate Chinese restaurants.

Nice tip!

I know a teenager who does the same thing with Mac & Cheese.
They don't trust a restaurant that butchers something so
basic as Mac & Cheese.

I'm not much of a fan of mac 'n cheeze. If I wind up with boxed mac 'n
yellow powder I'm more like to use the macaroni for something like chilli
mac and the yellow cheezoid podwer to enhance au gratin potatoes or the
like. Or to make my Rustic Italian Cheese Bread.

If doing tarted up pasta I really like this one:

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

Title: Fusilli w/Pistachio Pesto
Categories: Pasta, Nuts, Sauces, Vegetables, Herbs
Yield: 5 Servings

MMMMM---------------------------PESTO--------------------------------
1/2 c Shelled, peeled, unsalted
- pistachios; + a handful,
- rough chopped, reserved
- for scattering over each
- portion *
3 tb Lightly toasted, blanched
- almonds
1 c (packed) fresh basil leaves
1/2 c (packed) fresh flat-leaf
- parsley leaves
1/2 c Good quality extra-virgin
- olive oil
1/2 ts Sea salt
Fresh ground pepper; white
- or black

MMMMM---------------------------PASTA--------------------------------
1 lb Fusilli, penne or gemelli
2 tb Salt
3 tb Fresh grated Parmigiano
- Reggiano or grana padano;
- plus additional for table

In a food processor, combine the pistachios, almonds,
basil, parsley, olive oil, salt and pepper. Process,
pulsing every few seconds until the mixture is blended
but still has a slightly grainy consistency. Take care
not to over-grind to avoid a paste-like result. Use a
rubber spatula to transfer the pesto to a small mixing
bowl. Press plastic wrap directly on the surface of the
pesto and chill until you are ready to use it. For best
results, use it within several hours of preparing.

If you need to make it far in advance, proceed as above,
transfer the pesto to a freezer container and cover with
a thin film of olive oil; press plastic wrap directly on
the surface and seal the container. When ready to use,
thaw and continue with the recipe as below.

Bring 5 quarts water to a rolling boil. Add the salt and
the pasta at the same time. Cook precisely as indicated
on the package directions. Just before draining, set
aside 1/2 cup of the pasta cooking water. Drain the
pasta; while it is still dripping wet, return it to the
pan. Add the\ pesto and the 3 tablespoons grated cheese,
blending well with a wooden spoon and working in a few
tablespoons of the reserved cooking water or more, if
needed, to loosen up the sauce and coat the pasta evenly.
Transfer to individual plates and scatter the chopped
pistachios over each.

Pass additional grated cheese at the table.

* If the membrane of the pistachios doesn't peel off
easily after rubbing them with your fingers, blanch
them in boiling water for about 1 minute. Drain, shock
in cold water, and dry the nuts in a paper towel. Toast
them lightly, and when they cool, peel off any skins that
haven't come off.

Recipe by: Julia della Croce

Serves 4 to 6

From: http://www.npr.org

Uncle Dirty Dave's Kitchen

MMMMM

... You never really learn to swear until you learn to drive.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

On (31 Jan 24) Dave Drum wrote to Ben Collver...

I know a teenager who does the same thing with Mac & Cheese.
They don't trust a restaurant that butchers something so
basic as Mac & Cheese.

I'm not much of a fan of mac 'n cheeze. If I wind up with boxed mac 'n yellow powder I'm more like to use the macaroni for something like
chilli mac and the yellow cheezoid podwer to enhance au gratin
potatoes or the like. Or to make my Rustic Italian Cheese Bread.

I do my mac & cheese using whole wheat pasta, whole wheat pastry flour
in my cheese sauce and as sharp a cheddar as I can get. I also put a
good squirt of spicy brown mustard in the cheese sauce, not your
ordinary maac & cheese but one that disappears fast. Also, when making
it for family consumption, I'll cook the elbows (sometimes other pasta),
drain and put them in a microwave safe bowl & cover it. Then I'll do the
cheese sauce in the same pot, add it to the pasta, stir to combine and
put it in the microwave for a couple of minutes to equalise the
temperatures. It doesn't take but a couple of minutes longer to do than
the boxed stuff but the taste is far superior.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I know a teenager who does the same thing with Mac & Cheese.
They don't trust a restaurant that butchers something so
basic as Mac & Cheese.

I'm not much of a fan of mac 'n cheeze. If I wind up with boxed mac 'n yellow powder I'm more like to use the macaroni for something like
chilli mac and the yellow cheezoid podwer to enhance au gratin
potatoes or the like. Or to make my Rustic Italian Cheese Bread.

I do my mac & cheese using whole wheat pasta, whole wheat pastry flour
in my cheese sauce and as sharp a cheddar as I can get. I also put a
good squirt of spicy brown mustard in the cheese sauce, not your
ordinary maac & cheese but one that disappears fast. Also, when making
it for family consumption, I'll cook the elbows (sometimes other
pasta), drain and put them in a microwave safe bowl & cover it. Then
I'll do the cheese sauce in the same pot, add it to the pasta, stir to combine and put it in the microwave for a couple of minutes to equalise the temperatures. It doesn't take but a couple of minutes longer to do than the boxed stuff but the taste is far superior.

That does sound/look good. If I'm not having meat with my meal I tend
to go for a big salad w/slice or diced tomato, sunflower seeds and a
nice sprinkle of shredded cheese, usually Cheddar but sometimes a nice
Asiago, Muenster, or Havarti.

Here's a good use for Muenster. Since I don't stock beer of any sort I
sub beef stock or broth for the dark beer. If I'm not up for breaded
patties I use my George and put the cheese on as soon as I put the patty
onto the bottom of the bun. I may or may not nuke the result for 20 to
30 seconds to get the cheese more "melty".

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

Title: Bratwurst Burgers w/Braised Onions
Categories: Beef, Vegetables, Breads, Cheese, Beer
Yield: 4 Servings

1 tb Oil
1 lg Onion; sliced
1 md Red bell pepper; sliced
1 md Yellow bell pepper; sliced
1 c Dark beer

MMMMM--------------------------BURGERS-------------------------------
1 lb Bratwurst patties
1 lg Egg; lightly beaten
1 tb Milk
3/4 c Seasoned bread crumbs
4 sl Muenster cheese
4 Hamburger buns; split,
- toasted
8 ts Spicy brown mustard

In a large skillet, heat oil over medium heat. Add onion
and peppers; cook and stir 5 minutes. Stir in beer.
Bring to a boil. Reduce heat; simmer, uncovered, until
vegetables are tender and liquid is almost evaporated,
15-20 minutes. Remove and keep warm.

In a shallow bowl, mix egg and milk. Place bread crumbs
in a separate shallow bowl. Dip patties in egg mixture,
then roll in crumb mixture to coat.

In the same skillet over medium heat, cook burgers until
juices run clear, 3-4 minutes on each side; top with
cheese during the last 1-2 minutes of cooking. Serve
burgers on buns with mustard and onion mixture.

Priscilla Yee, Concord, California

Makes: 4 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... AHA!!! I've finally got this ficts, fics, fixd...sigh.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I'm not much of a fan of mac 'n cheeze. If I wind up with boxed mac 'n yellow powder I'm more like to use the macaroni for something like
chilli mac and the yellow cheezoid podwer to enhance au gratin
potatoes or the like. Or to make my Rustic Italian Cheese Bread.

I do my mac & cheese using whole wheat pasta, whole wheat pastry flour
in my cheese sauce and as sharp a cheddar as I can get. I also put a
good squirt of spicy brown mustard in the cheese sauce, not your
ordinary maac & cheese but one that disappears fast. Also, when making
it for family consumption, I'll cook the elbows (sometimes other
pasta), drain and put them in a microwave safe bowl & cover it. Then
I'll do the cheese sauce in the same pot, add it to the pasta, stir to combine and put it in the microwave for a couple of minutes to equalise the temperatures. It doesn't take but a couple of minutes longer to do than the boxed stuff but the taste is far superior.

That does sound/look good. If I'm not having meat with my meal I tend
to go for a big salad w/slice or diced tomato, sunflower seeds and a
nice sprinkle of shredded cheese, usually Cheddar but sometimes a nice Asiago, Muenster, or Havarti.

Cheese with whole grains gives you a complimentary protein so the meat
isn't vital. That, and other complimentary protein combos let me cook
meatless for a week or so at a time with no loss from not having meat.
Did that a lot when we were younger and pinching pennies, not as much
now but still don't rely on meat for all of our protein.

Here's a good use for Muenster. Since I don't stock beer of any

sort I DD> sub beef stock or broth for the dark beer. If I'm not up for
breaded DD> patties I use my George and put the cheese on as soon as I
put the DD> patty onto the bottom of the bun. I may or may not nuke the
result for DD> 20 to DD> 30 seconds to get the cheese more "melty".

Title: Bratwurst Burgers w/Braised Onions
Categories: Beef, Vegetables, Breads, Cheese, Beer
Yield: 4 Servings

I've never seen bratwurst burgers; can you slip the casings off the
sausage and make it into a patty?


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Mac & Cheeze was:Chinese
By: Ruth Haffly to Dave Drum on Fri Feb 02 2024 01:53 pm

Hi Dave,

I'm not much of a fan of mac 'n cheeze. If I wind up with boxed mac 'n yellow powder I'm more like to use the macaroni for something like chilli mac and the yellow cheezoid podwer to enhance au gratin
potatoes or the like. Or to make my Rustic Italian Cheese Bread.

I do my mac & cheese using whole wheat pasta, whole wheat pastry flour in my cheese sauce and as sharp a cheddar as I can get. I also put a good squirt of spicy brown mustard in the cheese sauce, not your ordinary maac & cheese but one that disappears fast. Also, when making it for family consumption, I'll cook the elbows (sometimes other pasta), drain and put them in a microwave safe bowl & cover it. Then I'll do the cheese sauce in the same pot, add it to the pasta, stir to combine and put it in the microwave for a couple of minutes to equalise the temperatures. It doesn't take but a couple of minutes longer to do than the boxed stuff but the taste is far superior.

That does sound/look good. If I'm not having meat with my meal I tend to go for a big salad w/slice or diced tomato, sunflower seeds and a nice sprinkle of shredded cheese, usually Cheddar but sometimes a nice Asiago, Muenster, or Havarti.

Cheese with whole grains gives you a complimentary protein so the meat
isn't vital. That, and other complimentary protein combos let me cook meatless for a week or so at a time with no loss from not having meat.
Did that a lot when we were younger and pinching pennies, not as much
now but still don't rely on meat for all of our protein.

Here's a good use for Muenster. Since I don't stock beer of any

sort I DD> sub beef stock or broth for the dark beer. If I'm not up for
breaded DD> patties I use my George and put the cheese on as soon as I
put the DD> patty onto the bottom of the bun. I may or may not nuke the
result for DD> 20 to DD> 30 seconds to get the cheese more "melty".

Title: Bratwurst Burgers w/Braised Onions
Categories: Beef, Vegetables, Breads, Cheese, Beer
Yield: 4 Servings

I've never seen bratwurst burgers; can you slip the casings off the
sausage and make it into a patty?

Don and I go meatless all the time. Not for any specific reason, we just have lots of good veggie recipes.

The Local Asian American is still going strong. Ruth I think you and hubby went there during the picnic here?

Still my 'go-to' place for fresh veggies and mushrooms.

I'm always picking up something new there to try out.

xxcarol


--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Ruth Haffly wrote to Dave Drum <=-

Cheese with whole grains gives you a complimentary protein so the meat isn't vital. That, and other complimentary protein combos let me cook meatless for a week or so at a time with no loss from not having meat.
Did that a lot when we were younger and pinching pennies, not as much
now but still don't rely on meat for all of our protein.

I always eat a balanced diet - 3 pounds in the left hand and three pounds
in the right. Bv)=

Here's a good use for Muenster. Since I don't stock beer of any sort
I sub beef stock or broth for the dark beer. If I'm not up for
breaded patties I use my George and put the cheese on as soon as I
put the patty onto the bottom of the bun. I may or may not nuke
the result for DD> 20 to DD> 30 seconds to get the cheese more
"melty".

Title: Bratwurst Burgers w/Braised Onions
Categories: Beef, Vegetables, Breads, Cheese, Beer
Yield: 4 Servings

I've never seen bratwurst burgers; can you slip the casings off the sausage and make it into a patty?

I suppose you could - same as dealing with ground beef. But the store
bought patties have some sort of binder to hold them together. I buy
mine at either Humphrey's or Hy-Vee. The Humphrey's are "plain" but
the ones from Hy-Vee come as bacon-Cheddar, beer brats, fresh Pineapple, jalapeno-Cheddar, or made of all pork (as opposed to regular mixed meat
brats).

They are a welcome change from beef burgars. And they also go well as
a breakfast meat with eggs and potatoes. Bv)=

I'm cooking my way through a surplus of shrimp right now.

This one was just taken off the "round tuit" list and promoted from
"Archives" to "Kitchen" status in my MM database. And put on "repeat".

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

Title: Shrimp Pasta
Categories: Seafood, Vegetqables, Pasta, Herbs
Yield: 5 Servings

Salt
1 lb Long pasta
1 lb Large (U20) peeled, deveined
- shrimp; tails optional
4 tb Unsalted butter
3 tb Extra-virgin olive oil
1/4 c Thin sliced garlic (7 or so
- cloves)
2 pt Cherry or grape tomatoes
1/4 ts Crushed red pepper; more to
- taste
1/2 c Dry white wine
1/3 c Chopped fresh parsley; more
- to serve
Lemon zest; to serve

Bring a large pot of salted water to a boil. Add the
pasta and cook according to the package instructions
until al dente. Scoop out 1/2 cup of the cooking water,
then drain the pasta in a colander and return it to the
pot.

Meanwhile, pat the shrimp dry with a paper towel and
season with 1/2 teaspoon salt. In a large (12-inch)
skillet, heat the butter and olive oil over medium heat.
Add the garlic and cook until lightly golden, 1 to 2
minutes. Add the tomatoes, crushed red pepper and 1
teaspoon salt; cook, stirring occasionally, until most
of the tomatoes have burst, 6 to 8 minutes.

Add the wine and reserved pasta water, bring to a simmer
and cook for 2 minutes, until slightly reduced. Stir in
the shrimp and cook until they are just starting to turn
opaque, about 3 minutes. Pour the sauce and the shrimp
over the pasta and toss well. Add the parsley and toss
again.

Transfer the pasta to bowls. Top with the lemon zest and
more parsley. Sprinkle on more crushed red pepper, if
desired. Serve immediately.

By: Lidey Heuck

Yield: 4 to 6 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... "Better a cruel truth than a comfortable delusion." -- Edward Abbey
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Did that a lot when we were younger and pinching pennies, not as much
now but still don't rely on meat for all of our protein.

I always eat a balanced diet - 3 pounds in the left hand and three
pounds in the right. Bv)=

Other definition is a candy bar of your choice in one hand, diet drink
of choice in the other. (G)

Title: Bratwurst Burgers w/Braised Onions
Categories: Beef, Vegetables, Breads, Cheese, Beer
Yield: 4 Servings

I've never seen bratwurst burgers; can you slip the casings off the sausage and make it into a patty?

I suppose you could - same as dealing with ground beef. But the store bought patties have some sort of binder to hold them together. I buy
mine at either Humphrey's or Hy-Vee. The Humphrey's are "plain" but
the ones from Hy-Vee come as bacon-Cheddar, beer brats, fresh
Pineapple, jalapeno-Cheddar, or made of all pork (as opposed to
regular mixed meat brats).

I'll have to look and see if they're available around here. The
bacon-cheddar combo sounds yummy.

They are a welcome change from beef burgars. And they also go well as
a breakfast meat with eggs and potatoes. Bv)=

I'm cooking my way through a surplus of shrimp right now.

We've got a few shrimp left from a stock up a while ago, suppose I ought
to do a scampi (our favorite way to fix it) some time in the not too
distant future.

This one was just taken off the "round tuit" list and promoted from "Archives" to "Kitchen" status in my MM database. And put on "repeat".

Title: Shrimp Pasta
Categories: Seafood, Vegetqables, Pasta, Herbs
Yield: 5 Servings

Looks like a version of scampi to me, tho I usually don't put tomatoes
in mine.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... History repeats itself because nobody listens ...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Title: Bratwurst Burgers w/Braised Onions
Categories: Beef, Vegetables, Breads, Cheese, Beer
Yield: 4 Servings

I've never seen bratwurst burgers; can you slip the casings off the sausage and make it into a patty?

I suppose you could - same as dealing with ground beef. But the store bought patties have some sort of binder to hold them together. I buy
mine at either Humphrey's or Hy-Vee. The Humphrey's are "plain" but
the ones from Hy-Vee come as bacon-Cheddar, beer brats, fresh
Pineapple, jalapeno-Cheddar, or made of all pork (as opposed to
regular mixed meat brats).

I'll have to look and see if they're available around here. The bacon-cheddar combo sounds yummy.

It saves frying bacon to make up a bacon-brat cheeseburger. Bv)=

They are a welcome change from beef burgars. And they also go well
as a breakfast meat with eggs and potatoes. Bv)=

I'm cooking my way through a surplus of shrimp right now.

We've got a few shrimp left from a stock up a while ago, suppose I
ought to do a scampi (our favorite way to fix it) some time in the not
too distant future.

This one was just taken off the "round tuit" list and promoted from "Archives" to "Kitchen" status in my MM database. And put on "repeat".

Title: Shrimp Pasta
Categories: Seafood, Vegetqables, Pasta, Herbs
Yield: 5 Servings

Looks like a version of scampi to me, tho I usually don't put
tomatoes in mine.

The spicing is similar but the 'maters remove if from scampi range.

This one will be made in the near future - note that it hasn't got any tomatoes. But I'm waiting until the asparagus pokes its heads up with
the warmer weather.

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

Title: Pesto Shrimp Pasta
Categories: Pasta, Herbs, Citrus, Seafood, Vegetables
Yield: 4 servings

8 oz Uncooked spaghetti
3 tb Olive oil; divided
1 c (loose pack) fresh basil
- leaves
1/4 c Lemon juice
2 cl Garlic; peeled
1/2 ts Salt
1 lb Fresh asparagus; trimmed, in
- 2" pieces
3/4 lb Uncooked (U-40) shrimp;
- peeled, deveined
1/8 ts Crushed red pepper flakes

Cook spaghetti according to package directions.
Meanwhile, in a blender, combine 1 tablespoon oil,
basil, lemon juice, garlic and salt; cover and process
until smooth.

In a large skillet, saute asparagus in remaining oil
until crisp-tender. Add shrimp and pepper flakes. Cook
and stir until shrimp turn pink.

Drain spaghetti; place in a large bowl. Add basil
mixture; toss to coat. Add shrimp mixture and mix well.

Gloria Jones Grenga of Newnan, Georgia

Makes: 4 servings

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

Uncle Dirty Dave's Archives

MMMMM

... A waffle is like a pancake with a syrup trap.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I suppose you could - same as dealing with ground beef. But the store bought patties have some sort of binder to hold them together. I buy
mine at either Humphrey's or Hy-Vee. The Humphrey's are "plain" but
the ones from Hy-Vee come as bacon-Cheddar, beer brats, fresh
Pineapple, jalapeno-Cheddar, or made of all pork (as opposed to
regular mixed meat brats).

I'll have to look and see if they're available around here. The bacon-cheddar combo sounds yummy.

It saves frying bacon to make up a bacon-brat cheeseburger. Bv)=

Depending on what I'm using the bacon for, I'll cook it either in the
microwave or frying pan or bake it in the oven. The latter is good for
large quantities, the first for spatter free cooking as the bacon gets
layered between paper towels.

They are a welcome change from beef burgars. And they also go well
as a breakfast meat with eggs and potatoes. Bv)=

I would think so. (G)

This one was just taken off the "round tuit" list and promoted from "Archives" to "Kitchen" status in my MM database. And put on "repeat".

Title: Shrimp Pasta
Categories: Seafood, Vegetqables, Pasta, Herbs
Yield: 5 Servings

Looks like a version of scampi to me, tho I usually don't put
tomatoes in mine.

The spicing is similar but the 'maters remove if from scampi range.

Just a slight twist, might find them in some scampi style recipies.

This one will be made in the near future - note that it hasn't got
any tomatoes. But I'm waiting until the asparagus pokes its heads up
with
the warmer weather.

Title: Pesto Shrimp Pasta
Categories: Pasta, Herbs, Citrus, Seafood, Vegetables
Yield: 4 servings

8 oz Uncooked spaghetti
3 tb Olive oil; divided
1 c (loose pack) fresh basil
- leaves
1/4 c Lemon juice
2 cl Garlic; peeled
1/2 ts Salt
1 lb Fresh asparagus; trimmed, in
- 2" pieces
3/4 lb Uncooked (U-40) shrimp;
- peeled, deveined
1/8 ts Crushed red pepper flakes

Looks interesting. I'd probably do a half recipe for just Steve and me.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I'll have to look and see if they're available around here. The bacon-cheddar combo sounds yummy.

It saves frying bacon to make up a bacon-brat cheeseburger. Bv)=

Depending on what I'm using the bacon for, I'll cook it either in the microwave or frying pan or bake it in the oven. The latter is good for large quantities, the first for spatter free cooking as the bacon gets layered between paper towels.

I have a round, ridged tray from Nordic Ware for use in the nuker. It is
ridged on one side w/a pouring lip to help get rid of the bacon grease.
and the reverse side is smooth and can be used for cooking or warming
pizza in the microwave.

I find that 5 minutes @ full power gives me crispy thick sliced bacon.
Four minutes for regular (20 slices/pound). I drape old newsprint over
the tray to save more than a cursorly clean-up. I'll spend an hour or
so nuking bacon and putting the semi-finished or fully finished excess
slices into a Tupperware lidded container that looks to have been
designed for just that purpose.

I have several sheet pans which I used to use for bulk bacon prep. Using
wire racks to hold the slices up above the dripping prevents spatter. But
it takes longer and my housemate usually has enough cast iron cookware
for a family of eight stashed in the cavern below the cooktop. Bv)=

Either way it's nice to be able to go to the ice box to get pre-cooked
bacon for addition to sandwiches or salads, etc.

This one was just taken off the "round tuit" list and promoted from "Archives" to "Kitchen" status in my MM database. And put on "repeat".

Title: Shrimp Pasta
Categories: Seafood, Vegetqables, Pasta, Herbs
Yield: 5 Servings

Looks like a version of scampi to me, tho I usually don't put
tomatoes in mine.

The spicing is similar but the 'maters remove if from scampi range.

Just a slight twist, might find them in some scampi style recipies.

This one will be made in the near future - note that it hasn't got
any tomatoes. But I'm waiting until the asparagus pokes its heads up
with the warmer weather.

Title: Pesto Shrimp Pasta
Categories: Pasta, Herbs, Citrus, Seafood, Vegetables
Yield: 4 servings

8 oz Uncooked spaghetti
3 tb Olive oil; divided
1 c (loose pack) fresh basil
- leaves
1/4 c Lemon juice
2 cl Garlic; peeled
1/2 ts Salt
1 lb Fresh asparagus; trimmed, in
- 2" pieces
3/4 lb Uncooked (U-40) shrimp;
- peeled, deveined
1/8 ts Crushed red pepper flakes

Looks interesting. I'd probably do a half recipe for just Steve and me.

It should save well for leftovers. Although I might, if doing "plan
overs" cut back on the pasta and do fresh when I haul the sauce out
of the fridge. Bv)=

Sometimes a simple pasta w/pesto is great for a light supper.

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

Title: Easy Pesto
Categories: Sauces, Herbs, Cheese, Nuts
Yield: 1 batch

2 c Fresh basil *
2 cl Garlic
2 oz Grated/shredded Prana Padano
- or Parmesan
1/2 c Chopped walnuts or pignoli
1/2 c Olive oil
Generous pinch salt to taste

* Can substitute collard greens, kale, dandelion or
chard for the basil.

Combine all ingredients in a food processor and pulse
until fine. Or chop greens, garlic and nuts by hand,
then combine and stir with rest of ingredients in a
bowl for a "rustic" texture,

Serve over pasta or anywhere esle your heart desires.

Uncle Dirty Dave's Kitchen

MMMMM

... Chuck E. Cheese: Eat rat pizza at a child casino.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Depending on what I'm using the bacon for, I'll cook it either in the microwave or frying pan or bake it in the oven. The latter is good for large quantities, the first for spatter free cooking as the bacon gets layered between paper towels.

I have a round, ridged tray from Nordic Ware for use in the nuker. It
is ridged on one side w/a pouring lip to help get rid of the bacon

I bought a rectangular, ridged on one side and sloped into a well thing
for doing bacon with my first microwave. Passed it on eventually for
various reasons.

grease. and the reverse side is smooth and can be used for cooking or warming
pizza in the microwave.

Most of our pizza is done in the regular oven. Reheating is done in the toaster/convection oven, as is pizza bread (toast bread, add sauce,
toppings, bake for a few minutes in oven).

I find that 5 minutes @ full power gives me crispy thick sliced
bacon. Four minutes for regular (20 slices/pound). I drape old
newsprint over
the tray to save more than a cursorly clean-up. I'll spend an hour or
so nuking bacon and putting the semi-finished or fully finished excess slices into a Tupperware lidded container that looks to have been designed for just that purpose.

I have several sheet pans which I used to use for bulk bacon prep.
Using wire racks to hold the slices up above the dripping prevents spatter. But it takes longer and my housemate usually has enough cast
iron cookware
for a family of eight stashed in the cavern below the cooktop. Bv)=

We do keep bacon bits on hand but cook up sliced as needed.

This one will be made in the near future - note that it hasn't got
any tomatoes. But I'm waiting until the asparagus pokes its heads up
with the warmer weather.

Title: Pesto Shrimp Pasta
Categories: Pasta, Herbs, Citrus, Seafood, Vegetables
Yield: 4 servings

Looks interesting. I'd probably do a half recipe for just Steve and me.

It should save well for leftovers. Although I might, if doing "plan
overs" cut back on the pasta and do fresh when I haul the sauce out
of the fridge. Bv)=

Depends, I might do planned overs but usually cook up pasta fresh and
just reheat the sauce.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Junk: stuff we throw away. Stuff: junk we keep.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)