Text 39959, 80 rader
Skriven 2010-07-12 07:51:00 av Dave Drum (42767.cooking)
  Kommentar till text 39943 av RUTH HANSCHKA (1:123/140)
Ärende: Nekkid Wimmen
=====================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> I dunno, in hindsight, if I'd get any tattoos given a do-over.

 RH> They get blurred and ugly eventually, if nothing else.

As do the bodies to which they are attached.    Bv)=

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

      Title: Spicy Stuffed Squid Bodies
 Categories: Seafood, Rice, Fruits, Nuts, Chilies
      Yield: 3 servings

      3    Squid

MMMMM-------------------------STUFFING-----------------------------
      1 c  Water
    1/2 c  Uncooked white rice
    1/4 c  Raisins
    1/4 c  Pine nuts
      2 tb Olive oil
      1 lg Onion; chopped
      3 cl Crushed garlic
           Salt & pepper

MMMMM---------------------------SAUCE------------------------------
      2 tb Olive oil
     29 oz Canned, stewed tomatoes
      1 md Onion; chopped
      4 cl Crushed garlic
      2 ts Crushed red pepper flakes
      2 ts Dried oregano
      3 ts Anchovy paste
    1/2 c  White wine
           Salt & pepper

  Preheat oven to 350øF/175øC. Lightly grease one 7" x 11"
  baking dish. In a saucepan bring 1 cup water to a boil. Add
  rice and stir. Reduce heat, cover and simmer for 20 minutes.

  Cut the head and tentacles from the body of the squid.
  Reserve and chop the tentacles. Remove the quill and peel
  the colored skin from the body. Rinse under cold water and
  set aside.

  In small bowl combine the rice, raisins and pine nuts.

  Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons
  olive oil in a medium skillet. Cook until soft. Add the
  chopped squid tentacles, and the rice mixture. Stir well and
  remove from the heat. Season to taste with salt and pepper.

  In a large skillet saute the onion and 4 cloves garlic until
  soft. Stir in the red pepper flakes and oregano. Add the
  tomatoes with juice, anchovy paste and wine. Stir and cook
  over medium heat until slightly thickened. Season to taste
  with salt and pepper.

  Stuff the squid with the rice mixture and seal ends with
  wooden picks. Place squid in the prepared baking dish. Pour
  tomato sauce over all and bake at 350øF/175øC for 1 hour.
 
  From: http://allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

... An alcoholic is someone you don't like who drinks as much as you do.
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