Ruth Haffly wrote to Dave Drum <=-
Title: Bratwurst Burgers w/Braised Onions
Categories: Beef, Vegetables, Breads, Cheese, Beer
Yield: 4 Servings
I've never seen bratwurst burgers; can you slip the casings off the sausage and make it into a patty?
I suppose you could - same as dealing with ground beef. But the store bought patties have some sort of binder to hold them together. I buy
mine at either Humphrey's or Hy-Vee. The Humphrey's are "plain" but
the ones from Hy-Vee come as bacon-Cheddar, beer brats, fresh
Pineapple, jalapeno-Cheddar, or made of all pork (as opposed to
regular mixed meat brats).
I'll have to look and see if they're available around here. The bacon-cheddar combo sounds yummy.
They are a welcome change from beef burgars. And they also go well
as a breakfast meat with eggs and potatoes. Bv)=
I'm cooking my way through a surplus of shrimp right now.
We've got a few shrimp left from a stock up a while ago, suppose I
ought to do a scampi (our favorite way to fix it) some time in the not
too distant future.
This one was just taken off the "round tuit" list and promoted from "Archives" to "Kitchen" status in my MM database. And put on "repeat".
Title: Shrimp Pasta
Categories: Seafood, Vegetqables, Pasta, Herbs
Yield: 5 Servings
Looks like a version of scampi to me, tho I usually don't put
tomatoes in mine.
I suppose you could - same as dealing with ground beef. But the store bought patties have some sort of binder to hold them together. I buy
mine at either Humphrey's or Hy-Vee. The Humphrey's are "plain" but
the ones from Hy-Vee come as bacon-Cheddar, beer brats, fresh
Pineapple, jalapeno-Cheddar, or made of all pork (as opposed to
regular mixed meat brats).
I'll have to look and see if they're available around here. The bacon-cheddar combo sounds yummy.
It saves frying bacon to make up a bacon-brat cheeseburger. Bv)=
They are a welcome change from beef burgars. And they also go well
as a breakfast meat with eggs and potatoes. Bv)=
This one was just taken off the "round tuit" list and promoted from "Archives" to "Kitchen" status in my MM database. And put on "repeat".
Title: Shrimp Pasta
Categories: Seafood, Vegetqables, Pasta, Herbs
Yield: 5 Servings
Looks like a version of scampi to me, tho I usually don't put
tomatoes in mine.
The spicing is similar but the 'maters remove if from scampi range.
This one will be made in the near future - note that it hasn't got
any tomatoes. But I'm waiting until the asparagus pokes its heads up
with
the warmer weather.
Title: Pesto Shrimp Pasta
Categories: Pasta, Herbs, Citrus, Seafood, Vegetables
Yield: 4 servings
8 oz Uncooked spaghetti
3 tb Olive oil; divided
1 c (loose pack) fresh basil
- leaves
1/4 c Lemon juice
2 cl Garlic; peeled
1/2 ts Salt
1 lb Fresh asparagus; trimmed, in
- 2" pieces
3/4 lb Uncooked (U-40) shrimp;
- peeled, deveined
1/8 ts Crushed red pepper flakes
Ruth Haffly wrote to Dave Drum <=-
I'll have to look and see if they're available around here. The bacon-cheddar combo sounds yummy.
It saves frying bacon to make up a bacon-brat cheeseburger. Bv)=
Depending on what I'm using the bacon for, I'll cook it either in the microwave or frying pan or bake it in the oven. The latter is good for large quantities, the first for spatter free cooking as the bacon gets layered between paper towels.
This one was just taken off the "round tuit" list and promoted from "Archives" to "Kitchen" status in my MM database. And put on "repeat".
Title: Shrimp Pasta
Categories: Seafood, Vegetqables, Pasta, Herbs
Yield: 5 Servings
Looks like a version of scampi to me, tho I usually don't put
tomatoes in mine.
The spicing is similar but the 'maters remove if from scampi range.
Just a slight twist, might find them in some scampi style recipies.
This one will be made in the near future - note that it hasn't got
any tomatoes. But I'm waiting until the asparagus pokes its heads up
with the warmer weather.
Title: Pesto Shrimp Pasta
Categories: Pasta, Herbs, Citrus, Seafood, Vegetables
Yield: 4 servings
8 oz Uncooked spaghetti
3 tb Olive oil; divided
1 c (loose pack) fresh basil
- leaves
1/4 c Lemon juice
2 cl Garlic; peeled
1/2 ts Salt
1 lb Fresh asparagus; trimmed, in
- 2" pieces
3/4 lb Uncooked (U-40) shrimp;
- peeled, deveined
1/8 ts Crushed red pepper flakes
Looks interesting. I'd probably do a half recipe for just Steve and me.
Depending on what I'm using the bacon for, I'll cook it either in the microwave or frying pan or bake it in the oven. The latter is good for large quantities, the first for spatter free cooking as the bacon gets layered between paper towels.
I have a round, ridged tray from Nordic Ware for use in the nuker. It
is ridged on one side w/a pouring lip to help get rid of the bacon
grease. and the reverse side is smooth and can be used for cooking or warming
pizza in the microwave.
I find that 5 minutes @ full power gives me crispy thick sliced
bacon. Four minutes for regular (20 slices/pound). I drape old
newsprint over
the tray to save more than a cursorly clean-up. I'll spend an hour or
so nuking bacon and putting the semi-finished or fully finished excess slices into a Tupperware lidded container that looks to have been designed for just that purpose.
I have several sheet pans which I used to use for bulk bacon prep.
Using wire racks to hold the slices up above the dripping prevents spatter. But it takes longer and my housemate usually has enough cast
iron cookware
for a family of eight stashed in the cavern below the cooktop. Bv)=
This one will be made in the near future - note that it hasn't got
any tomatoes. But I'm waiting until the asparagus pokes its heads up
with the warmer weather.
Title: Pesto Shrimp Pasta
Categories: Pasta, Herbs, Citrus, Seafood, Vegetables
Yield: 4 servings
Looks interesting. I'd probably do a half recipe for just Steve and me.
It should save well for leftovers. Although I might, if doing "plan
overs" cut back on the pasta and do fresh when I haul the sauce out
of the fridge. Bv)=
Ruth Haffly wrote to Dave Drum <=-
Depending on what I'm using the bacon for, I'll cook it either in the microwave or frying pan or bake it in the oven. The latter is good for large quantities, the first for spatter free cooking as the bacon gets layered between paper towels.
I have a round, ridged tray from Nordic Ware for use in the nuker. It
is ridged on one side w/a pouring lip to help get rid of the bacon
I bought a rectangular, ridged on one side and sloped into a well thing for doing bacon with my first microwave. Passed it on eventually for various reasons.
grease. and the reverse side is smooth and can be used for cooking or warming pizza in the microwave.
Most of our pizza is done in the regular oven. Reheating is done in the toaster/convection oven, as is pizza bread (toast bread, add sauce, toppings, bake for a few minutes in oven).
This one will be made in the near future - note that it hasn't got
any tomatoes. But I'm waiting until the asparagus pokes its heads up
with the warmer weather.
Title: Pesto Shrimp Pasta
Categories: Pasta, Herbs, Citrus, Seafood, Vegetables
Yield: 4 servings
Looks interesting. I'd probably do a half recipe for just Steve and me.
It should save well for leftovers. Although I might, if doing "plan
overs" cut back on the pasta and do fresh when I haul the sauce out
of the fridge. Bv)=
Depends, I might do planned overs but usually cook up pasta fresh and
just reheat the sauce.
I bought a rectangular, ridged on one side and sloped into a well thing for doing bacon with my first microwave. Passed it on eventually for various reasons.
I had ne of those several houses (and microwaves) ago. It went, pretty quickly, to the Goodwill donations box.
grease. and the reverse side is smooth and can be used for cooking or warming pizza in the microwave.
Most of our pizza is done in the regular oven. Reheating is done in the toaster/convection oven, as is pizza bread (toast bread, add sauce, toppings, bake for a few minutes in oven).
I only use this for warming pizza. Baking is done on a pizza stone in
the oven. Just bought a new 16" square pizza stone w/paddle (peel) for less than U$10. Heck, the peel is worth that.
8----- OUT ----->8
Depends, I might do planned overs but usually cook up pasta fresh and
just reheat the sauce.
That's the way I do it and that's what I said above. I've not figured
out a way the save cooked bare pasta successfully.
Made this yesterday for my brother's Stupid bowl party. He supplied
the dippers. I dropped it off and came back home to finish a book I
was near the end of. Watching steroid giants crash into each other is
not my idae of time well spent.
Title: Cannoli Dip
Categories: Cheese, Chocolate, Nuts, Citrus
Yield: 3 servings
Ruth Haffly wrote to Dave Drum <=-
grease. and the reverse side is smooth and can be used for cooking or warming pizza in the microwave.
Most of our pizza is done in the regular oven. Reheating is done in the toaster/convection oven, as is pizza bread (toast bread, add sauce, toppings, bake for a few minutes in oven).
I only use this for warming pizza. Baking is done on a pizza stone in
the oven. Just bought a new 16" square pizza stone w/paddle (peel) for less than U$10. Heck, the peel is worth that.
We have a 16x20 stone and a peel that's about 15" side to side; took a
bit of a learning curve to master getting the pizza off the peel but
Steve can do it quite well now (most of the time).
8----- OUT ----->8
Depends, I might do planned overs but usually cook up pasta fresh and
just reheat the sauce.
That's the way I do it and that's what I said above. I've not figured
out a way the save cooked bare pasta successfully.
Mix a bit of oil (olive or canola) or butter in with it, store it
tightly covered. Works well for us.
Made this yesterday for my brother's Stupid bowl party. He supplied
the dippers. I dropped it off and came back home to finish a book I
was near the end of. Watching steroid giants crash into each other is
not my idae of time well spent.
I watched maybe two minutes of the game, spent more time visiting with friends. Our church had its annual game watch/chili cook off with
results of the latter announced at half time. Out of about 9 chilis,
ours placed third. First was a real mouth scorcher, with extra peppers
on the side. Ours had a nice blend of about 8 peppers (fresh, dried and powdered) that gave a nice heat, but not too hot, from the lips to the throat. Trouble is, this group does not know/appreciate real chili, despite our years of trying to educate them.
Title: Cannoli Dip
Categories: Cheese, Chocolate, Nuts, Citrus
Yield: 3 servings
Looks good,we've enjoyed cannolis at various Italian restaurants.
Wegmans sells both the filled ones, plus packages of shells, shell
pieces and the filling--nice treat.
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