Text 26406, 102 rader
Skriven 2012-06-23 18:08:00 av JIM WELLER (1:123/140)
Ärende: squid 5
===============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deep-Fried Squid
 Categories: Appetizers, Squid, Eggs, Dairy
      Yield: 6 servings
 
      2 lb Squid
      2 tb Lemon juice
      1 ts Salt
    1/8 ts White pepper
      2 tb Milk
      1    Egg; beaten
      1 c  Flour
           Oil for deep frying
           Lemon wedges
 
  Have squid cleaned, skinned and ink sacs removed. Cut into
  1/2-inch rings. Sprinkle lemon juice, salt and white pepper on
  squid. Combine milk and egg. Dip squid into milk mixture and roll
  in flour. Place squid in single layer in hot oil heated to 350F
  and cook 3 to 5 minutes until squid is lightly browned. Drain on
  paper towels. Serve with lemon wedges.
  
  The Los Angeles Times
  
  From: Nancy Berry
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emo's Pasta
 Categories: Pasta, Italian, Shellfish, Squid, Eggs
      Yield: 4 servings
 
           EGG PASTA:
      1 lb Semolina
      4    Whole eggs
      1    Egg yolk
      1 tb Water; if needed
           SPINACH PASTA:
      1 lb Semolina
      2    Whole eggs
      1    Egg yolk
      4 oz Raw spinach puree
      1 tb Water; if needed
           Tomato pasta
      1 lb Semolina
      3    Egg yolk
      6 tb Tomato paste
      1 tb Water; if needed
           SAFFRON PASTA:
      1 lb Semolina
      3    Whole eggs
      1    Egg yolk
      2 oz Saffron essence; - made with
      1 tb Saffron and
      1 c  Water reduced down to
      2 oz In volume and chilled
           BLACK PASTA:
      1 lb Semolina
      3    Whole eggs
      1    Egg yolk
      2 oz Squid ink
      1 tb Water; if needed
 
  Place all ingredients in a food  processor and run until semolina
  is mealy; it should hold together when squeezed in the palm of the
  hand and not crumble when broken in two pieces; squeeze semolina
  into tennis ball size portions and wrap in plastic wrap;  let rest
  15 minutes; flatten each ball as it is worked and run through the
  largest opening of the pasta machine; fold in thirds and run
  through pasta machine again, turning 90 degrees; continue this
  kneading process until dough is smooth and is slightly lighter
  than the ball when started;  reduce the machine rollers one
  setting and run pasta through one time; reduce another setting
  and repeat till pasta is desired thickness, keeping pasta dusted
  as needed so it doesn't stick to the rollers; cut into 15 to 18
  inch pieces and cut into strands; cover if using soon or put in
  freezer on shallow pans sprinkled with corn meal; when frozen,
  transfer to ziplock bags.
  
  Note: DO NOT ADD SEMOLINA DURING KNEADING PROCESS UNLESS PASTA IS
  TOO WET!!
  
  Recipe by: CHUCK OZBURN

  Formatted by Elaine Radis
 
MMMMM

Cheers

YK Jim


... I'm don't advocate for my drug (the blessed booze).
... And I'm don't demonize anone else's blessed drug.

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