Text 27513, 93 rader
Skriven 2009-08-15 23:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Diet restrictions
=========================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Veggies can be good food despite Michael's opinion to the contrary.
 JW> [g] The secret is cool mixtures, lot's of seasonings and in some
 JW> cases just a little added meat and fat for flavour.

 DD> I sometimes (almost said often - but, that would be a canard) get a
 DD> head of cauliflower or a couple bunches of broccoli, put it in the
 DD> steamer, season it (at table) with Morton's Lite Salt and fresh ground
 DD> pepper ... sometimes some grated Parmesan - and that's dinner. 

I have been known to make a meal of fresh corn on the cob at the
beginning of the season but generally most of my meals will have at
least one protein, veg and starch sharing the plate.

 JW> And lemon juice help jazz up salt free veggies.

 DD> Lemon juice jazzes up damned near anything.

Struth! 

Tonight we had meatloaf; I won't bore you with the construction
details. The side dishes were: roasted potato wedges, boiled
carrots, steamed peas, and a Cos salad. Every single one of the sides
got a shot of lemon juice and all of them were the better for it.

 DD> Title: Jambonnette et les Aiguillettes de Canard aux Myrtilles

Pretty fancy. And fiddley. Saved for a day when I have nothing else
to do but play with a duck.
 
Lemon is practically mandatory with buttery seafood:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Bobby's Baked Shrimp Recipe
Categories: Shrimp
  Servings: 4

  1 1/2 lb large shrimp (peeled and
           deveined with tail on)
      2 TB butter (melted)
      1 TB Worcestershire sauce
      1 TB lemon juice
      2    garlic cloves (minced)
    3/4 ts old bay seasoning
    3/4 ts Cajun seasoning
    3/4 ts hot pepper sauce
    1/4 ts ground black pepper

If you are a big fan of seafood you will love this recipe for baked
shrimp. One of the best parts about shrimp is it doesn't take very
long to cook. The cook time for this recipe is only 15 minutes. Even
better you can be eating this dish within a half hour. I would
recommend using larger shrimp for this recipe but medium will work
as well. The cooking process is very simple, the shrimp are first
placed in a baking dish and then topped with a sauce and baked. The
shrimp gets its flavor from garlic and lemon juice; and what would a
shrimp dish be without a little heat? Hot pepper sauce and Cajun
seasonings are added for just the right amount of kick. If you want
a little sauce, you could double the sauce mixture; maybe serve the
shrimp with pasta? It's totally up to you. Enjoy.
                  
Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Grease a 13×9" baking
dish. Rinse shrimp and pat dry with paper towels. Place the shrimp
into a baking dish and set aside.

Step 2: In a small bowl combine melted butter, Worcestershire sauce,
lemon juice, garlic, old bay seasoning, Cajun seasoning, hot pepper
sauce and black pepper. Mix well and pour the mixture over the
shrimp. Toss and coat the shrimp and arrange shrimp in a single
layer on the baking sheet.

Step 3: Place into the oven uncovered and bake for 15 minutes at 350
degrees.

From: Bobby In Michigan Http://Blogchef.net
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Lemon and cinnamon make it Greek.

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