Text 18658, 91 rader
Skriven 2007-08-07 23:47:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Sean Dennis
Ärende: Re: Busy
================
 -=> On 08-06-07  22:06,  Sean Dennis <=-
 -=> spoke to All about Busy <=-

 SD> On a food note: we went into Texas Roadhouse on Sunday and made the
 SD> financial  mistake of ordering two 12 oz. "Dallas fillets".  They were 
 SD> absolutely superb (mine was medium well, Maura's was medium 
 SD> rare but she said it was just a little too rare).  Couple 

   Texas Roadhouse is one of a few places that actually cook the meat
   the way that you order it instead of over cooking it.   Rare to them
   means still cool inside, and medium rare should be red and barely
   warm inside.   I don't want to know what medium well might be:-}}

 SD> that with two sodas and we ran up a $72 bill in a hurry.

   OUCH!   I don't think Gail and I have spent more than $50 for two at
   Texas Roadhouse, including tax and tip.

 SD> <G>  It was worth it, though, as the steaks were wonderful.

   That I certainly agree with.   We usually get the Sirloin, but might
   be tempted by the filet next time.

   They seem to be one of only a few chain restaurants that have
   acceptance by most of the group here in the Cooking echo.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Natchitoches Meat Pies
 Categories: Main dish, Appetizer
      Yield: 2 dozen
 
MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Ground beef
  1 1/2 lb Ground pork
      1 c  Chopped green onions (tops
           -and bottoms)
      1 tb Salt
      1 ts Coarsely ground pepper
      1 ts Coarsely ground red pepper
    1/2 ts Cayenne pepper
    1/3 c  All-purpose flour

MMMMM---------------------------PASTRY--------------------------------
      2 c  Self-rising flour; sifted
    1/3 c  Shortening
    3/4 c  Milk
      1    Egg; beaten
 
  Combine first seven ingredients in a large Dutch oven; cook over
  medium heat until meat is browned.  Sift 1/3 cup flour into Dutch
  oven and stir well to combine with meat mixture.  Remove from heat;
  let cool slightly. Drain meat mixture in colander; set aside.
  
  Sift flour into a medium bowl; cut in shortening until mixture
  resembles coarse crumbs.  Add milk and egg; stir with a fork until
  ingredients are moistened.  Shape dough into a ball; divide into 3
  parts.
  
  Roll 1/3 of dough out on a lightly floured surface to 1/8-inch
  thickness; cut dough into 5 1/2-inch circles, using a saucer as a
  cutting guide. Place dough circles on a lightly greased baking sheet.
  Repeat rolling and cutting procedure with remaining dough.
  
  Place a heaping tablespoon of meat filling on one side of each pastry
  round.  Moisten edges of rounds with a small amount of water.  Fold
  pastry over to cover filling; seal edges using a fork dipped in
  water.  Prick pastry gently with a fork.  Deep fry in hot oil (350F)
  until golden brown. Drain on absorbent paper; serve warm.  Yield:  26
  to 28 pies.
  
  NOTE:  Freeze uncooked pies in plastic freezer bags; no need to thaw
  before frying.  Also, dough may be cut with a biscuit cutter and
  filled with 1 teaspoon filling to make cocktail meat pies.
  
  ~Mrs. Charles E. Cloutier, Natchitoches Parish (Natchitoches)
  
  from Foods a la Louisiane
  by Louisiana Farm Bureau Women
  typed by Tiffany Hall-Graham
  From: Tiffany Hall-Graham             Date: 03-15  Cooking
 
MMMMM


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