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

Title: Cheese Tortellini
Categories: Pasta, Cheese, Vegetables, Herbs
Yield: 5 Servings

MMMMM--------------------FOR 1 POUND OF PASTA-------------------------
4 c Unbleached all-purpose flour
- divided use
4 Extra-large eggs
1/2 ts Olive oil
Herbs, seasonings or
- flavoring (as desired)

MMMMM--------------------------FILLING-------------------------------
1 Egg yolk
2 tb Butter
1 lb Ricotta cheese
1/3 c Chopped flat-leaf parsley
1 cl Minced garlic
1/2 c Fresh grated Parmesan cheese
1/2 ts Fresh grated nutmeg
Salt

Beat egg yolk in a large bowl. Add remaining ingredient
except salt. Mix to blend. Season with salt. Set aside.

MAKE THE PASTA: Make a mound of the flour in the center of
a large wooden cutting board. Make a well in the middle of
the flour and add the eggs, oil and any other flavoring
you may choose.

Using a fork, beat together the eggs, oil and flavorings
and begin to incorporate the flour starting with the inner
rim of the well. As you expand the well, keep pushing the
flour up to retain the well shape. Do not worry that this
initial phase looks messy. The dough will come together
when 1/2 of the flour is incorporated.

Start kneading the dough with both hands, using the palms
of your hands primarily. Once you have a cohesive mass,
remove the dough from the board and scrape up any left
over crusty bits.

Lightly flour the board and continue kneading for 3 more
minutes. The dough should be elastic and a little sticky.
Continue to knead for another 3 minutes, remembering to
dust your board when necessary.

Wrap the dough in plastic and allow to rest for 30 minutes
at room temperature.

Roll and cut or shape as desired. Cook in boiling salted
water.

"Do not skip the kneading or resting portion of this
recipe, they are essential for a light pasta."

MAKE THE TORTELLINI: Run dough through pasta machine until
you have thin sheets. An alternative is to use a rolling
pin. Cut 2" circles of dough using a small glass or cookie
cutter. Put 1/2 tsp filling in the center of the circles.
Fold the circles in half and press gently to seal edges
(make sure you get all the air out). Bend the tortellini
around your finger, pressing one pointed end over the
other. Dust 2 to 3 large plates or tray with flour. Place
tortellini on plates or trays.

Filling recipe courtesy: Biba Gaggiano

Pasta recipe courtesy Mario Batali; TVFN's Motlo Mario

Uncle Dirty Dave's Kitchen

MMMMM

... Bagel bakers settle. Kneadless strike ends!
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

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

Title: Bacon Double Cheeseburger
Categories: Beef, Pork, Cheese
Yield: 1 servings

3 sl Bacon ends or thick-cut
- bacon
2 sl Pepper-Jack cheese
1/4 lb Ground chuck patty
Salt & pepper
1 Hamburger bun; lightly
- toasted
2 sl Dill pickle
2 sl Tomato
1 Handful shredded lettuce
2 sl White onion
Mustard, ketchup, mayo

Place the bacon in a saucepan with enough water to cover
it. Bring to a boil and then reduce to a slow simmer for
about 45 minutes, or until the bacon shreds easily.

Meanwhile, form the ground beef chuck into a patty and
season with salt and pepper. Reserve.

Remove the bacon from the water and place a small pile
on one side of a large frying pan. Use a flat metal
spatula to press down on the bacon as it cooks, forming
into a thin, flat, patty.

Place the beef patty on the other side of the frying pan
and score with the edge of the spatula.

Flip both the beef and bacon patty over, cooking on both
sides. Continue to press the bacon patty with the
spatula to flatten it. Cook bacon until it is crisp on
both sides and resembles a hashbrown. Cook the burger
patty to desired doneness.

Begin assembling the burger. Slather mustard and mayo on
the bottom half of the bun. Stack onion rings on top of
each other and drizzle with ketchup. Stack tomato slices
and pickles on top of onions. Top with lettuce.

Place a slice of cheese on the bacon patty and the
hamburger patty. Place the top bun on the bacon and
transfer the bacon patty on top of the beef patty. Lift
the whole contraption off the grill and place on top of
the bottom half of the burger.

Wrap up the burger in some waxed or parchment paper and
dig in!

Uncle Dirty Dave's Kitchen

MMMMM

... Vegans won't eat things that poop.
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