• One Pot Meals - 18

    From Dave Drum@1:18/200 to All on Sat Apr 23 11:14:28 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Skillet Chili Mac
    Categories: Pork, Chilies, Pasta, Vegetables, Salsa
    Yield: 4 servings

    1 lb Italian sausage
    1 tb Oil
    1 1/2 ts Chilli spice mix
    2 c Chicken broth
    1/4 c Tomato paste
    12 oz Package macaroni shells and
    - cheese
    1 3/4 c Salsa

    Heat oil in a large skillet over medium-high heat; add
    sausage, stirring until sausage crumbles and is no
    longer pink. Drain well, and return to skillet. Add
    chili powder, stirring to coat sausage. Add chicken
    broth and tomato paste, stirring to loosen particles
    from bottom of skillet.

    Stir in shell macaroni; bring to a boil. Reduce heat to
    medium-low; cover and simmer 8 minutes or until shells
    are tender, stirring occasionally.

    Stir in cheese sauce from packet and the salsa; simmer,
    uncovered, 5 minutes or until thoroughly heated. Serve
    immediately with desired toppings.

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

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  • From Dave Drum@1:3634/12 to All on Mon May 23 17:05:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hearty Italian One Pot
    Categories: Poultry, Beans, Vegetables, Greens
    Yield: 6 servings

    1 tb Olive oil
    1 lb Turkey sausage, casing
    - removed
    1 c Chopped onion
    6 c Chicken broth
    3 (15-ounce) cans Great
    - Northern beans, drained
    2 Carrots, peeled, in 1/2"
    - chunks
    2 Potatoes, peeled in 1/2"
    - chunks
    3 cl Garlic; minced
    1/2 ts Salt
    1/2 ts Black pepper
    3 c Chopped kale

    In a soup pot over medium-high heat, heat oil; cook
    sausage and onions 8 to 10 minutes, or until sausage is
    browned.

    Add remaining ingredients except the kale, and bring to
    a boil. Reduce heat to low and simmer 25 minutes, or
    until carrots and potatoes are tender. Stir in greens
    and cook 15 minutes, or until greens are wilted.

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

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  • From Dave Drum@1:3634/12 to All on Tue Dec 13 13:45:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Supions A La Provencale (Warm Squid Salad w/Bibb Lettuce
    Categories: Seafood, Greens, Vegetables, Breads, Citrus
    Yield: 4 servings

    3 cl Garlic; fine chopped,
    - divided
    1/4 c + 2 tb EVOO; divided, more
    - as needed
    2 tb White wine vinegar
    1 ts Mayonnaise
    3/4 ts Dijon mustard
    1 1/2 ts Kosher salt; divided
    Fresh ground black pepper
    1 lb Cleaned squid; bodies in 1"
    - squares, tentacles halved
    - lengthwise
    1 Head Bibb lettuce; in bite
    - size pieces
    1/2 sm Head radicchio; in bite-size
    - pieces
    4 sl Thick country bread; lightly
    - toasted, crusts off, in
    - 1/2" cubes
    3 tb A-P flour
    1/4 c Oil; divided, more as
    - needed
    1/4 c Fine chopped parsley leaves
    1 Lemon; quartered, garnish

    In a small bowl, combine one garlic clove and 2
    tablespoons of the olive oil and set aside to infuse for
    20 minutes; set aside.

    In a jar, shake together the vinegar, mayonnaise, and
    mustard. Add the remaining olive oil, 1/2 teaspoon of
    the salt, and black pepper to taste and shake until
    thickened slightly; set aside.

    To a large resealable bag, add the flour and remaining
    salt and shake to combine. Add the squid, rub the
    mixture around until the pieces are evenly coated, and
    set aside.

    In a large, shallow serving bowl, mound the lettuce and
    radicchio and set aside.

    Strain the garlic oil into a large skillet (discarding
    the garlic) and turn the heat to medium. Add the bread
    and fry, stirring occasionally and adding more oil if
    the pan looks dry, until toasted and golden, about 8
    minutes. Scatter over the salad.

    To the empty skillet, add half of the vegetable oil and
    turn the heat to high. When it begins to smoke, add half
    of the squid. Stir to break up any large pieces, then
    cook, undisturbed, until deep golden on one side, about
    4 minutes. Scrape the cooked squid onto a plate, then
    repeat with the remaining vegetable oil and squid,
    leaving the second batch in the pan.

    Add back the reserved squid and a tablespoon of
    vegetable oil if the pan looks dry. Add the parsley and
    remaining garlic and cook, stirring continuously, until
    fragrant (do not burn), 30 - 60 seconds. Remove from the
    heat.

    Working quickly, shake the vinaigrette to recombine and
    pour it over the lettuce mixture. Using your hands or
    tongs, toss to coat. Scatter the squid atop the lettuce,
    garnish with lemon wedges, and serve immediately.

    By: Benjamin Kemper

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

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