Text 6434, 95 rader
Skriven 2011-01-30 06:27:02 av Dave Drum (1:18/200.0)
   Kommentar till text 6357 av Janis Kracht (1:261/38)
Ärende: Garlick
===============
Janis Kracht Said to DAVE DRUM about Garlick

JK> > Actually, according to nearly everything I have read the Froggish
JK> > Folk consume more garlic than either the Italians or the
JK> > Spaniards. Me, I'm a

JK> Didn't know that one :)

According to Jim Weller the Koreans are the all-time champions. I know a 
lot of garlic is used in Oriental cuisine.

JK> > mutt - Scotch, English, German, Native American, travelling
JK> > salesman Bv)=, and who knows? But, I likes me garlic.

JK> Heh.. close to Ron.. he's Dutch, English, Native American 
JK> and some relatives say there is some Irish in there as well 
JK> -  and yep, he loves garlic as much as I do.

Lots of Irish travelling salesmen.  Bv)=

JK> > As I once told a friend after tasting a dish for 'too much garlic'
JK> > - "There is no such thing as TOO MUCH GARLIC. But, this has
JK> > plenty."

JK> Sounds like a good dish :)  This is one of our favorites.

JK> ===Roast Beef Stuffed with Garlic, Cheese and Parsley===
JK> My dad's Mom and I used to spend a lot of time in the 
JK> kitchen, talking about recipes and techniques.  My Dad's 
JK> mom, Mary Capolorello suggested I try stuffing my next 
JK> roast beef with flavorings like garlic, cheese and parsley. 
JK> My recipe won 1st place in a contest at a county cooking 
JK> contest, thanks to Grandma Mary's encouragement.

Is this yours - or is the preramble from someone else? Just curious.

JK> Preheat oven to 500F

JK> 3-4 pound round tip, or round, or eye round roast beef 4 

We've discussed using eye of round here and I'm pretty much put off of 
it. Tip, bottom or even rump would work well, though. Especially rump.

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

      Title: Moose Rump Roast
 Categories: Game, Sauces, Wine
      Yield: 10 servings

  6 1/2 lb Moose rump roast
      4 tb Worcestershire sauce
           Oil
           Salt & pepper
      1 lg Onion; sliced
      1 ts Garlic powder
    1/2 c  Red wine
      1 c  Water
 
  Trim off all excess fat and rub roast all over with
  vegetable oil. Sprinkle on salt, pepper and garlic powder.

  Slice onion and lay in bottom of roasting pan. Pour two
  tablespoons of Worcestershire over onions. Place roast on
  onion slices. Pour rest of Worcestershire sauce over roast.
  Add wine and water. 

  Seal roasting pan with aluminum foil and bake at 325oF/163oC
  for 3 1/2 to 4 hours, adding water as necessary to keep
  moist. When roast is done, remove from pan. 

  To make gravy, add 2 cups water to contents of roasting pan.
  Bring to boil and scrape bottom of pan. Mix 3 tsps corn
  starch with 1/2 cup water and pour into pan, stirring
  constantly, until gravy is bubbling.

  Salt and pepper to taste.
   
  Posted By Susantd@aol.com On rec.food.recipes

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

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