• One Pot Meals - 11

    From Dave Drum@1:3634/12 to All on Fri Apr 22 09:57:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: 30-Minute Beef Stroganoff
    Categories: Beef, Pasta, Dairy, Vegetables, Mushrooms
    Yield: 4 servings

    2 tb Butter
    1 1/2 lb Boneless top sirloin; thin
    - sliced across the grain
    1 sm Onion; chopped
    1/2 ts (ea) salt & black pepper
    1/2 lb Fresh mushrooms; in 1/2"
    - slices
    22 oz (2 jars) beef gravy
    1/2 c Sour cream
    1 lb Wide egg noodles; cooked

    In a large skillet, melt butter over medium-high heat.
    Add steak, onion, salt, and pepper, and cook 5 to 7
    minutes or until steak is browned, stirring
    occasionally.

    Add mushrooms and cook 4 to 5 minutes or until tender.

    Reduce heat to low, stir in gravy, and simmer 10 minutes
    or until heated through. Stir in sour cream, and cook 1
    to 2 minutes. Serve over warm noodles.

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

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  • From Dave Drum@1:18/200 to All on Sun May 22 12:19:07 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: One Pot Couscous
    Categories: Lamb/mutton, Pasta, Vegetables, Herbs
    Yield: 4 servings

    2 1/2 lb Boned lamb; in 1" chunks
    1 lg Onion; coarse chopped
    3 cl Garlic; minced
    28 oz Can crushed tomatoes
    1 3/4 c Beef broth
    16 oz Bag frozen mixed vegetables
    1 ts (ea) ground cinnamon & salt
    1/2 ts Black pepper
    10 oz Pkg couscous

    Coat a soup pot with cooking spray. Over medium-high
    heat, brown the lamb, onion, and garlic 8 to 10 minutes,
    or until no pink remains in the lamb.

    Add crushed tomatoes, broth, mixed vegetables, cinnamon,
    salt, and pepper; bring to a boil. Reduce heat to low,
    cover, and simmer 55 to 60 minutes, or until lamb is
    fork-tender.

    Stir in couscous and simmer 4 to 5 minutes, or until
    couscous is tender.

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

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  • From Dave Drum@1:3634/12 to All on Mon Dec 12 15:48:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Leftover Pasta Frittata w/Chicken, Broccoli & Fontina
    Categories: Pasta, Poultry, Vegetables, Herbs, Cheese
    Yield: 4 servings

    5 lg Eggs
    3 tb Half & half
    8 oz Spaghetti; cooked until soft
    - cooled slightly
    2 1/2 oz Fontina or provolone, diced
    1 1/2 c Cubed cooked chicken
    1 1/2 c Cooked broccoli florets;
    - coarse chopped
    1/2 c Fine grated Parmigiano
    - Reggiano cheese
    3 tb Coarse chopped parsley
    - leaves
    1 1/2 ts Kosher salt
    Fresh ground black pepper
    1 tb Olive oil
    1 tb Unsalted butter
    2 cl Garlic; fine chopped
    1/2 ts Crushed red chile flakes
    1/2 ts Dried oregano

    If you’ve ever cooked the tomato sauce that broke the
    internet (tomato, onion, butter - finito), you’ve
    experienced the genius of the late Marcella Hazan. Her
    culinary bible, Essentials of Italian Cooking, released
    in its 30th edition last month, got me thinking about my
    other favorite Marcella recipes: marinated carrot sticks
    with garlic and oregano, chicken alla cacciatora,
    and - the one I make most often - pasta frittata.

    I turn to pasta frittata whenever I have leftover
    spaghetti. It comes together in under 30 minutes: I
    crack a few eggs into a bowl, stir in a handful of parm
    and whatever veg and protein I have lying around, then
    fold in the cooked pasta. The dish starts on the stove
    and finishes under the broiler, where it puffs and
    hisses and browns.

    By: Benjamin Kemper

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

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