Text 10277, 111 rader
Skriven 2014-02-25 23:07:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 10275 av Dave Drum (73823.cooking)
Ärende: soups
=============
 -=> On 02-25-14  08:13,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: Pizza <=-

 DD> Too bad Papa Murphy's nearest locations are 35 miles (give or take a 
 DD> mile) from you (Frederick, MD/Herndon, VA) - else I could recommend
 DD> you  give them a try. I've had most excellent pizzas from them.

Never heard of them before, maybe we'll cross paths and give it a try
based on your recommendation.

 DD> I grabbed the recipe you added - looks good. I can already see some
 DD> ways  that I will "individualise" it.  Bv)=

That lentil soup is one of our favorites.  If your Italian sausage is
not spicy enough, add some crushed red peppers or other heat of your
choice.

You may have noticed that I've changed my theme for recipes -- got tired
of chocolate :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Souvlaki Gyros
 Categories: Greek, Meat
      Yield: 4 Servings
 
      2 lb Lean boneless lamb, cut into
  1 1/2    -in
           -cubes (preferably from the
           -leg)
           -Red Pepper Mayonnaise OR
           -Tzatziki
      1 md Onion, thinly sliced
      1 tb Red wine vinegar
      8    8-in Homemade Pita Breads
      2 c  Romaine lettuce, shredded
      2 md Tomatoes, halved and thinly
           -sliced
           -Tabasco OR other hot sauce
           -(optional)

MMMMM--------------------------MARINADE-------------------------------
    2/3 c  Onions, chopped
    2/3 c  Fresh onions, chopped
    2/3 c  Olive oil
    1/3 c  Fresh lemon juice
      2 tb Garlic, minced
      2 tb Dried oregano leaves
      1 tb Black pepper, freshly
           -ground
      1 ts Salt
 
  TO MARINATE THE LAMB:  In a large nonreactive mixing bowl, place
  the lamb cubes.
  
  In the bowl of a food processor fitted with the metal blade,
  combine all of the marinade ingredients and process them into a
  puree.  Pour the marinade over the lamb.  Using your hands, toss
  the meat to coat well.  Cover the bowl and allow the meat to
  marinate for at least 4 hours at room temperature, or refrigerate
  overnight.
  
  Prepare the Red Pepper Mayonnaise and/or Tzatziki.  Cover and
  refrigerate.
  
  In a bowl, toss the onion with vinegar.  Cover and refrigerate.
  
  Prepare the Homemade Pita Breads.  Wrap in foil and keep warm
  in a preheated 250 degree F. oven while you cook the lamb.
  
  Bring the lamb back to room temperature if it has been
  refrigerated.  Thread the cubes unto 8 metal or presoaked 10-inch
  long bamboo skewers.
  
  TO COOK THE LAMB:  In a grill, prepare a medium hot fire.  Place
  the lamb brochettes on the grill and cook for turning them
  frequently, until the lamb is medium rare, about 7 minutes.
  To a warm platter, transfer the brochettes and remove the lambs
  from the skewers.
  
  If you do not have a grill, the brochettes can be broiled in the
  oven.
  
  TO SERVE:  Set out the pita breads, lamb cubes, mayonnaise and/or
  tzatziki, onions, lettuce, and tomatoes at the table for guest to
  help themselves.
  
  To eat, spread some of the mayonnaise and/or tzatziki over a
  pita.  Distribute a few of the lamb cubes on the bread and top with
  onions, lettuce, and tomatoes.  Sprinkle on a few drops of the hot
  sauce, if desired.  Roll up the pita and eat out of hand.
  
  Makes 8 servings.
  
  Recipe:  "Cooking Under Wraps - The Art of Wrapping Hors
  D'Oeurves, Main Courses, and Desserts" by Nicole
  Routhier.  Published by William Morrow and Company,
  1993
  
  From: David Pileggi                   Date: 05-17-99
  Fido-National Cooking Echo
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:13:17, 25 Feb 2013
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