Quoting Dave Drum to Jim Weller <=-

Nice recipes, if seasonal.

You can grow a batch of sprouts in a glass jar, in less than a week,
indoors, all year long.

Title: Vietnamese Banh Pho
Yield: 4 Servings *

* This quantity of servings looks suspiciously small
given the quantity of ingredients - UDD

5 lb Beef bones with marrow
5 lb Oxtails
1 lb Flank steak

This makes for a very rich stock when it gets reduced.

6 quarts water
Add 3 more quarts water
simmer for 1 hour
continue simmering broth, uncovered pot, for 4-5 hours.

The 9 quarts will reduce down to about 12 cups which makes for 4
large bowls of soup (3 cups each, with 8 oz of meat and 4 oz of
noodles in them).



Cheers

Jim


... With merely mediocre stock, a satisfactory soup is hopeless.

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JIM WELLER wrote to DAVE DRUM <=-

Nice recipes, if seasonal.

You can grow a batch of sprouts in a glass jar, in less than a week, indoors, all year long.

As I said - unless you do hydroponics.

Title: Vietnamese Banh Pho
Yield: 4 Servings *

* This quantity of servings looks suspiciously small
given the quantity of ingredients - UDD

5 lb Beef bones with marrow
5 lb Oxtails
1 lb Flank steak

This makes for a very rich stock when it gets reduced.

6 quarts water
Add 3 more quarts water
simmer for 1 hour
continue simmering broth, uncovered pot, for 4-5 hours.

The 9 quarts will reduce down to about 12 cups which makes for 4
large bowls of soup (3 cups each, with 8 oz of meat and 4 oz of
noodles in them).

And it's a lot of hoo-hah to do myself when I can go down the Mekong
Cafe or Little Saigon and buy some of theirs. Bv)=

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

Title: Crispy Fried Elephant Fish w/Ginger Fish Sauce
Categories: Oriental, Seafood, Citrus, Chilies
Yield: 3 Servings

600 g (to 700 g) whole elephant
- fish; unscaled
1 l Oil
3 Sprigs coriander
3 tb Fish sauce
3 tb White vinegar
3 tb Sugar
125 ml Water
1 tb Lime juice
1 tb Diced garlic
1 tb Diced chilies
4 tb Pounded ginger

In a small saucepan, combine fish sauce, sugar, vinegar,
water and bring to the boil. Take off heat, transfer to a
bowl and allow to cool. Once cooled add garlic, chile,
pounded ginger and lime juice. Set aside.

In a large wok, add oil and bring to 180+|C/355+|F. Slide
the whole fish in carefully and cook on high for 5 mins.

Remove the fish to a platter, dress with 4 tablespoons
of ginger fish sauce and garnish with coriander.

Serve with jasmine rice.

Notes: You can use whole snapper as a substitute;
however the snapper will have to be scaled.

From: Luke Nguyens Vietnam - S01:E03

Uncle Dirty Dave's Archives

MMMMM

... I used to enjoy pornography but then my pornograph broke.
___ MultiMail/Win v0.52

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Quoting Dave Drum to Jim Weller <=-

You can grow a batch of sprouts in a glass jar, in less than a week, indoors, all year long.

As I said - unless you do hydroponics.

Hydroponics implies adding nutrients to the water and fully grown
plants. Sprouting at home is low tech and involves merely keeping
seeds wet in a jar for 5-7 days.

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

Title: Campbell's Quick Cassoulet
Categories: Casseroles, Beans, Sausage, Potatoes
Yield: 5 Servings

1 cn CAMPELL'S condensed creamy
Onion soup
1 cn CAMPBELL's condensed tomato
Soup
1 c Water
1 cn Small white beans, rinsed
And drained (16 oz)
3/4 lb Kielbasa cut into 1/2" slice
4 sm Potatoes, peel and quartered
3 md Carrots, cut into 1/2" slice
1/2 ts Dried thyme leaves, crushed
1/8 ts Pepper
1 Bay leaf
Fresh thyme or parsley
For garnish

In 4 quart saucepan, combine soups and water. Add beans, kielbasa,
potatoes, carrots, thyme, pepper and bay leaf. Over medium heat,
heat to boiling, stirring occasionally. Reduce heat to low. Cover;
cook 25 minutes or until vegetables are tender, stirring
occasionally. Discard bay leaf. Garnish with thyme, if desired.

Source Campbell's Quick and Easy Recipes" ;1993

Carrots do not belong in cassoulet! JW

MMMMM


Cheers

Jim


... The purpose of life is to hydrogenate carbon dioxide.

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JIM WELLER wrote to DAVE DRUM <=-

You can grow a batch of sprouts in a glass jar, in less than a week, indoors, all year long.

As I said - unless you do hydroponics.

Hydroponics implies adding nutrients to the water and fully grown
plants. Sprouting at home is low tech and involves merely keeping
seeds wet in a jar for 5-7 days.

Your definition is more pedantic than mine.

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

Title: Air Fryer Parmesan Crusted Chicken
Categories: Five, Poultry, Sauces, Cheese, Breads
Yield: 2 servings

2 Boned, skinned chicken
- breast halves
1 tb Garlic powder
1/2 c Mayonnaise
1/2 c Panko bread crumbs
1/2 c Parmesan; grated or shredded

Pound each breast with a meat hammer so they are even.

Sprinkle with salt.

Spread Mayo on both sides of each piece of chicken.

Mix panko, Parmesan, and garlic powder

Coat each piece of chicken in the panko/Parmesan mix.

Set the air fryer @ 390ºF/199ºC.

In a single layer, place in the air fryer.

Cook for 15 minutes, turning once after 10 minutes.

By Julian Barnes: Pedant In The Kitchen

RECIPE FROM: https://www.adventuresofanurse.com

Uncle Dirty Dave's Archives

MMMMM

... "All recipes are adaptable." -- Dave Drum
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On 09-02-22 17:29, Jim Weller <=-
spoke to Dave Drum about sprouts <=-

You can grow a batch of sprouts in a glass jar, in less than a week, indoors, all year long.

As I said - unless you do hydroponics.

Hydroponics implies adding nutrients to the water and fully grown
plants. Sprouting at home is low tech and involves merely keeping
seeds wet in a jar for 5-7 days.

We once tried to do that, closely following things from the internet
(and of course if it's on the internet, it must be correct). We used
various things to sprout. The best we ever got was thin strings of
sprouts that were nothing like the bean sprouts in the markets. We gave
up and figured that the price of them in the store was well worth the
time we did not have to spend trying to grow them at home.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Southern Praline Bars
Categories: Xmas, Easy, Tested
Yield: 50 Singles

18 ea Whole graham crackers
(almost two sleeves)
1 1/2 c Dark brown sugar, packed
1 1/2 c Butter (3 sticks)
1 ts Vanilla extract
2 c ROUGHLY CHOPPED PECANS

Preheat oven to 350 degrees

Line large rimmed sheet pan (13 x 18) witk foil. Overhang foil by a
few inches on long side of pan.

Place graham crackers in single layer on prepared pan. Cover the
entire pan. You may have to break a few crackers to fill pan.
MIXTURE WILL SPREAD WHILE COOKING and will cover entire pan.

Melt butter in 3 quart saucepan over med heat. Add brown sugar and
wisk mixture together over med heat. Stir continuosuly until sugar is
fully incorporated. At first the butter and sugar will not seem to
incorporate. It will.

Bring mixture to a rolling boil. Add pecans, stir to mix well.
Continue cooking for 2 min. Remove from heat and set aside.
Carefully add vanilla.

Woking quickly pour mixture over graham crackers and spread with knife
until crackers are covered. Mixture will spread in oven.

Bake for 12 minutes. Entire surface should be bubbling. If not, bake
a few more minutes. Remove from oven and let cool for 15 minutes

Using foil remove from pan and place on large cutting board. Cut into
smaller sections using orginal breaking lines in crackers. Let cool
fully. (we placed board in cold garage for half hour).

Place in freezer container. Bring to room temp befoe putting in
cookie tin.

Signature recipe cafesucrefarine.com

Tested Nice pecan pie flavor

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:20:53, 04 Sep 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller <=-

Sprouting at home is low tech and involves merely keeping
seeds wet in a jar for 5-7 days.

We once tried to do that ... We used various things to sprout.
The best we ever got was thin strings of sprouts that were nothing
like the bean sprouts in the markets. We gave up and figured that
the price of them in the store was well worth the time we did
not have to spend trying to grow them at home.

What kind of seeds did you sprout? The large thick ones you see in
the Chinese restaurant dishes and supermarkets are mung bean
sprouts. Alfalfa, clover, mustard and radish sprouts are thin and
threadlike. I have no use for the first two as they have no taste to
speak of but the latter two are flavourful with a bit of spicy bite
to them.

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

Title: Quick and Easy Beef Stew
Categories: Beef, Stews, Steak, Chilies, Easy
Yield: 8 Servings

2 tb Cornstarch
2 tb Water
1 tb Vegetable oil
1 lb Boneless beef sirloin steak
-Cut into 1" cubes
1 tb Chili powder
3/4 c Pace Picante Sauce
15 oz Can Black beans
15 oz Can Pinto beans
14 oz Can Stewed Tomatoes

In a small bowl, mix cornstarch and water until smooth. Set aside.
Heat oil in Dutch oven over medium-high heat. Cook beef and chili
powder until beef is browned, stirring often. Add picante sauce,
black beans, pinto beans and tomatoes. Heat to a boil. Cover and
cook over low heat 5 minutes or until beef is done. Add cornstarch
mixture and stir. Cook until mixture boils and thickens, stirring
constantly.

Recipe by: The Convenience Foods Cookbook-Nancy Cooper
From: Rose

MMMMM


Cheers

Jim


... "I'm not a stewing wabbit- I'm a Fricasseeing Wabbit!" - Bugs

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On 09-04-22 22:40, Jim Weller <=-
spoke to Dale Shipp about sprouts <=-

Quoting Dale Shipp to Jim Weller <=-

Sprouting at home is low tech and involves merely keeping
seeds wet in a jar for 5-7 days.

We once tried to do that ... We used various things to sprout.
The best we ever got was thin strings of sprouts that were nothing
like the bean sprouts in the markets. We gave up and figured that
the price of them in the store was well worth the time we did
not have to spend trying to grow them at home.

What kind of seeds did you sprout? The large thick ones you see in
the Chinese restaurant dishes and supermarkets are mung bean
sprouts. Alfalfa, clover, mustard and radish sprouts are thin and threadlike. I have no use for the first two as they have no taste to
speak of but the latter two are flavourful with a bit of spicy bite
to them.

Michael suggested that we use mung beans. I don't recall for sure if we
ever did try them before we tossed in the towel. I'm also not sure what
we did use but none of the four that you list above. We might have
tried one of the lentils we had on hand. It was a fun experiment, but
not one that we ever decided to make it a permanent thing.

BTW -- I think that once in California, I had some sandwich covered with alfalfa sprouts and got almost as sick as for food poisoning. Don't
know if there was something wrong with the sprouts or if I am allergic
to alfalfa.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Lentil Patties
Categories: Vegetarian, Lentils, Burger, Boat, D/g
Yield: 5 patties

2/3 c Lentils, dried
1/3 c Carrot, shredded
1 3/4 c Water
1/2 c Celery; finely chopped
1 md Onion; finely chopped
1 ts Garlic; finely chopped
1/3 c Bulgur, uncooked
1/2 ts Salt
1/2 ts Chili powder
1/8 ts Pepper
1 ts Soy sauce
1/2 c Bread crumbs

In 2 quart saucepan combine lentils, carrot, water, celery, onion and
garlic. Cook over high heat until mixture comes to a full boil (4-5
min) Reduce heat to medium. Cover, continue cooking 10 minutes.
Stir in bulgur. Cover, continue cooking, stirring occasionally until
lentils and bulgur are tender and liquid is absorbed (10 - 15 min)
Stir in salt, chili powder, ground pepper and soy sauce; mix well,
mashing lentils *slightly*. Place in medium bowl; stir in bread
crumbs. Let stand 20 minutes until it cools down, stir again.

Form mixture into 5 or 6 1/2 inch thick patties.

Spray skillet with non stick cooking spray (do not use oil or butter)
heat over medium high heat until hot. Reduce heat to medium, add 3
patties. Cook turning once until golden brown and heated through (4-6
minutes) Repeat with remaining patties. As Patties are browned,
remove and place on rack while cooking others.

NOTE: Patties appear fragile at first, but they do "stiffen" if they
stand for a few minutes. Freeze well, defrost before warming again.

MMMMM



... Shipwrecked in Silver Spring, Maryland. 00:30:21, 06 Sep 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Jim Weller <=-

BTW -- I think that once in California, I had some sandwich covered
with alfalfa sprouts and got almost as sick as for food poisoning.
Don't know if there was something wrong with the sprouts or if I am allergic to alfalfa.

Something wrong with the sprouts. Very easy to get food poison from
them. I stopped eating them becasue of that, basically unless I pick
them and wash them myself I won't eat them.

Shawn

... TV Truth: All problems can be solved in 30-60 minutes.

--- Talisman v0.43-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Michael suggested that we use mung beans.

They're the best.

tried one of the lentils we had on hand.

I've never sprouted lentils but I just started a small batch

Any of the edible pulses should work.

alfalfa sprouts and got almost as sick as for food poisoning.

It may well have been food poisoning. The soaking water leaches out
soluble sugars from the seeds and becomes a growth medium for germs.
That's why sprouting recipes call for the seeds and sprouts to be
drained, rinsed and then given fresh water daily.

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

Title: Marrow Balls
Categories: Beef, Offal, Dumplings, Eggs
Yield: 4 Servings

2 tb Marrow
4 tb Cracker crumbs
1 Egg
1 ts Parsley, chopped fine
3/4 ts Salt
1/8 ts Pepper
1/8 ts Nutmeg

Work marrow until creamy. Add other ingredients. Let stand
several hours if possible. Shape, and cook as Quenelles.

The Quenelles Recipe says: Shape any forcemeat mixture in small
balls or between two teaspoons onto a sheet of buttered paper.
Shake from paper into boiling salted water or stock. Cook ten
minutes. Serve as garnish to soup and other dishes, or drain and
serve as an entree with a sauce.

Fanny Farmer's The Boston Cooking-School Cook Book, 1946.

I have had these in Germany in soups, especially in Bavaria, and
they are quite good although they are not seen as often on menus
these days.

From: Langel

MMMMM


Cheers

Jim


... Things you won't hear from rednecks: Does the salad bar have sprouts?

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On 09-06-22 09:17, Shawn Highfield <=-
spoke to Dale Shipp about sprouts <=-

BTW -- I think that once in California, I had some sandwich covered
with alfalfa sprouts and got almost as sick as for food poisoning.
Don't know if there was something wrong with the sprouts or if I am allergic to alfalfa.

Something wrong with the sprouts. Very easy to get food poison from
them. I stopped eating them becasue of that, basically unless I pick
them and wash them myself I won't eat them.

In either case, I have not and will not consume them again!


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baked Caramel Apple Dessert
Categories: Ww, Tested, Easy
Yield: 2 Servings

1 lg Baking apple
1 ts Cinn/Sugar mixture
1/2 tb Brown Sugar
1 tb Raisins (optional)
2 ea Caramels, cut
2 tb Caramel syrup

Preheat Oven to 325.

Peel apple, core, and cut into two pieces. Cut each section into 1/2
inch cubes.

Place each half of diced apple into a custard cup, arrange in a nice
pattern. Sprinkle with cinn/spice mixture, brown sugar. Place cut
pieces of caramel (or bite size Milky Way) on top of apples. If
using raisins, sprinkle raisins on top of the apple.

Microwave for 2 minutes on high.

Transfer to preheated oven (I used toaster oven) Place the two custard
cups on a baking tray and bake for 30 minutes. When apples are
tender, remove from oven and drizzle caramel syrup over top.

Let cool, enjoy

Tested several times. Nice sweet tooth solution.

Weight Watchers Variation.

Smart points

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:48:19, 09 Sep 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)