Text 908, 48 rader
Skriven 2013-06-16 03:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Thawing 712
===================
 ML> of extreme haste, and I have been known to defrost things
 ML> at full power, with the food turning white around the edges
 ML> before the inside is cooked - a terrible admission to make,
 ML> I know.
 DS> And now you know how to avoid that -- use the power setting and wait
 DS> just a little longer:-}}

I already knew that, but sometimes impatience takes over.

 DS> 1/2 c  Eggplant - diced in 1/4"
 DS> -chunks
 ML> That doesn't seem to go, but I'd probably like the addition.
 DS> Believe it or not -- that was not a factor in selecting the recipe,
 DS> but I did notice that it was there.  Sounds strange to me.

Still might taste good. Maybe I'll make my favorite eggplant
thing at the picnic: 1/2" diced eggplant sweated in salt,
rinsed, squeezed, then stewed in ample butter with just a
tad of garlic. Really simple, really concentrated flavors.
I can eat only a couple tablespoons of it straight, but I
think it goes great as a pasta sauce.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Halibut Orange
 Categories: Fish, Main dish, Microwave
      Yield: 2 servings

      2 lb Halibut, fresh or frozen            4 tb Butter
      1 ea Rind of orange                      1 ea Juice of orange
      1 ts Lemon juice                         1 ea Salt and pepper to taste
    1/8 ts Nutmeg                            1/4 c  Minced parsley

  If halibut is frozen, thaw it.  Wrap fish thawed or fresh in a paper towel
  for a few minutes to remove excess moisture.  Place fish in a single layer
  in large, thickly buttered, microwave safe baking dish.  Combine the
  remaining ingredients, except the parsley, and pour over the fish.  Bake at
  high for 10 to 12 minutes, or until fish flakes easily. Let stand 5
  minutes, then remove to a hot serving dish.  Pour any sauce remaining in
  the dish over the fish.  Sprinkle with minced parsley and serve.

  Source unknown. Would be better with a splash of wine.

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