Text 32448, 98 rader
Skriven 2009-12-21 21:09:00 av Dave Drum (1:124/311)
     Kommentar till en text av Jim Weller
Ärende: Re: Dump & Stir
=======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Ms. Lee and her cooking.
 DD> Title: Chicken Scaloppine w/Spring Vegetables

 DD> 2 1/2 c  Seasoned diced potatoes
 DD> 2 c  Frozen sliced carrots

 JW> I can't imagine paying a premium for pre-seasoned, pre-diced
 JW> potatoes or pre-sliced carrots.

I dunno about the spuds ... but the carrots, now ... I don't go through that
many carrots at a time. So, frozen makes more sense for me - to cut down on the
spoilage. Furry carrots tend to give an "off" taste to many recipes. 
 
 DD> 2 c  Frozen early harvest peas
 DD> 2 c  Frozen haricots verts

 JW> But there is nothing wrong with frozen peas and beans; they are
 JW> often superior to "fresh", especially this time of year.

 DD> 2 1/4 lb Thin-sliced chicken breast
 DD> - filets, rinse, pat dry

 JW> Is there even such a thing as pre-sliced chicken? Or is she slicing
 JW> up her own? I have seen packets of sliced "stir fry" beef for the
 JW> lazy cook!

Sure there are ... somewhere. I just freeze white meat breasts until they are
half-stiff and they are very easy to slice. I do the same when cutting beef or
pork into cubes and I want them to be close to uniform in size.

 DD> 8/10 oz Pkt leek soup mix; divided
 DD> 10 3/4 oz Can condensed cream of
 DD> - asparagus soup

 JW> And both of those are fine shortcuts.

 JW> I guess if her style is semi-homemade, then mine must be three
 JW> quarters cause I use some of that stuff, some of the time.

 JW> I was going to send you another Sandra Lee recipe but all of mine
 JW> came from you in the first place!

Imagine that. I do shortcut cookery sometimes. But, I scratch cook often enough
to remind myself that I still can.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: White Meat Ravioli
 Categories: Pasta, Poultry, Vegetables, Booze
      Yield: 4 servings
 
    3/4 lb Chicken breast OR veal OR  
           Canned tuna; chopped       
      2 tb Shallots; finely chopped
    1/2 c  Parsley; chopped
    1/2 ts Black pepper; coarse ground
      2    Plum tomatoes; chopped
      1 ts Dried leaf sage; crumbled
      1 tb Brandy or dry sherry
    1/4 ts Mace
    1/4 c  Parmesan or Romano cheese;
           - grated   
           Pasta sheets

MMMMM---------------------------SAUCE-------------------------------
      2 tb Olive oil
      1 c  Tomatoes; crushed
      1 c  Tomato sauce
      4    Scallions; thin sliced
      2 cl Garlic; minced
      1 tb Basil
 
  Place all ingredients, except pasta, in a large mixing
  bowl and combine thoroughly. Make and fill ravioli with
  mixture.
  
  Heat oil over medium heat. Stir-fry scallions and garlic
  for about 30 seconds. Add tomatoes, tomato sauce & basil.
  Stir. Add ravioli. Simmer for 10-15 minutes.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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