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  • 10/25 World Pasta Day - 2

    From Dave Drum@1:3634/12 to All on Sun Oct 23 15:19:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: St. Louis Toasted Ravioli
    Categories: Pasta, Cheese, Sauces
    Yield: 12 Servings

    1/4 c Whole milk
    2 lg Eggs
    1 1/2 c Italian seasons bread crumbs
    1 ts Salt (opt)
    25 oz Pkg frozen ravioli; thawed.
    - any stuffing
    3 c Oil for frying
    2 tb Grated Parmesan cheese
    32 oz Jar spaghetti sauce

    Combine milk and egg in a small bowl. Place breadcrumbs
    and if desired, salt in a shallow bowl. Dip ravioli in
    milk mixture, and coat with breadcrumbs.

    In a large saucepan, heat marinara sauce over medium heat
    until bubbling. Reduce the heat to simmer.

    In a large heavy pan, pour oil to depth of 2 inches. Heat
    oil over medium heat until a small amount of breading
    sizzles and turns brown. Fry ravioli, a few at a time, 1
    minute on each side or until golden. Drain on paper
    towels. Sprinkle with Parmesan cheese.

    Serve immediately with hot marinara sauce.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I have never had a drinking problem except when I run out.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:2320/105 to All on Tue Oct 24 18:18:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mario Batali's Basic Pasta Dough
    Categories: Five, Pasta
    Yield: 1 1/4 pounds

    3 1/4 c A-P flour; + extra for
    - kneading
    5 lg Eggs

    Mound the flour in the center of a large wooden board. Make
    a well in the center of the flour and add the eggs. Using a
    fork, beat the eggs together and then 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 if it looks messy). When half of
    the flour is incorporated, the dough will begin to come
    together. Start kneading the dough, using primarily the
    palms of your hands. Once the dough is a cohesive mass, set
    the dough aside and scrape up and discard any dried bits of
    dough.

    Lightly flour the board and continue kneading for 10
    minutes, dusting the board with additional flour as
    necessary. The dough should be elastic and a little sticky.

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

    Makes about 1 1/4 lbs.

    Copyright Television Food Network, G.P., All Rights Reserved

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Your best teacher is your last mistake!
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:2320/105 to All on Thu Oct 24 14:01:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Death By Garlic
    Categories: Pasta, Cheese, Chilies
    Yield: 4 Servings

    1/2 c Olive oil
    10 cl Minced garlic
    1/2 ts Salt
    1/2 ts Crushed red pepper flakes
    3 tb Chopped fresh parsley
    1 lb Penne pasta
    1/3 c Grated Romano cheese

    * The title is facetious. A mere 10 cloves of garlic is
    not enough to "do in" any but the very feeblest of the
    vampire group. UDD

    I added one can of Italian tomatoes and chicken sausage
    that had basil in it.

    Cook pasta according to directions. In a pan slowly brown
    garlic in oil (do not let burn!). Add salt, pepper and
    parsley. Remove from heat. Toss Penne with garlic mixture
    and romano cheese. Serve hot.

    Serves 4 generously.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I try to take one day at a time, but often several days attack at once
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)