Text 22226, 78 rader
Skriven 2007-11-03 20:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: oddities 378
====================
 ML> Okay, very simple. it's a recipe made with Baker's German's
 ML> Chocolate, a very sweet baking chocolate formulated by a guy
 ML> named German.
 CS> ARGH!  You are serious?  Over the brand of chocolate used?

100%. Cross my heart, that's the literal truth.

 CS> Title: PUMPKIN CASSEROLE
 CS> 1 1/2 lb Fresh pumpkin meat
 CS> 3/4 c  Milk
 CS> 3/4 c  Farmers cheese
 CS> Pumpkin dishes don't have to be sweet.

ARGH! You are serious? The first thing that came to mind
when I read your recipe was "pumpkin dishes don't have to
be eaten, either."

=

 ML> Nantucket Bay scallop chowder
 CS> Take out the tomato puree and add a pinch of curry and tumeric <g>. 

The tomato added just a touch of acid, which I think was
helpful. I've never added turmeric to a dish that wasn't
a curry. Curry, overwhelm the scallops.

 CS> Differnt dish then but more to my cookery style.  Omit thyme probably?

I've never omitted thyme in a chowder, probably never will.

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

      Title: Afghan Pumpkins Kadu Bouranee (Sweet Pumpkin)
 Categories: Afghan, Vegetables, Squash
      Yield: 1 Servings

      2 lb Fresh pumpkin or squash
    1/4 c  Corn oil

MMMMM---------------------SWEET TOMATO SAUCE--------------------------
      1 ts Crushed garlic
      1 c  Water
    1/2 ts Salt
    1/2 c  Sugar
      4 oz Tomato sauce
    1/2 ts Ginger root; chopped fine
      1 ts Fresh ground coriander seeds
    1/4 ts Black pepper

MMMMM------------------------YOGURT SAUCE-----------------------------
    1/4 ts Crushed garlic
    1/4 ts Salt
    3/4 c  Plain yogurt

MMMMM--------------------------GARNISH-------------------------------
           Dry mint leaves; crushed

  Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a
  large frying pan that has a lid.  Fry the pumpkins on both sides for
  a couple of minutes until lightly browned. Mix together ingredients
  for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry
  pan. Cover and cook 20-25 minutes over low heat until the pumpkin is
  cooked and most of the liquid has evaporated.  (I don't know how it's
  going to evaporate if the pan is covered....-B.) Mix together the
  ingredients for the yogurt sauce. To serve: Spread half the yogurt
  sauce on a plate and lay the pumpkin on top.  Top with remaining
  yogurt and any cooking juices left over. Sprinkle with dry mint.  May
  be served with chalow (basmati rice) and naan or pita bread.

  From Afghani Cooking, the cookbook from Da Afghan Restaurant,
  Bloomington/Minneapolis, MN.

  Uncle Dirty Dave's Archives

MMMMM
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