• One Pot Meals - 06

    From Dave Drum@1:3634/12 to All on Sun May 22 04:58:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lamb Curry
    Categories: Lamb/mutton, Vegetables, Curry, Chilies
    Yield: 4 servings

    1 tb Butter
    2 md Onions; chopped
    3 cl Garlic; minced
    2 tb A-P flour
    2 tb Curry powder
    1/4 ts Ground ginger
    1/4 ts Ground red pepper
    1 ts Salt
    2 lb Boneless lamb; in 1" chunks
    15 oz Can coconut milk
    9 oz Pkg cut gren beans; thawed

    In a soup pot, melt the butter over medium heat. Add the
    onions and garlic and saute for 3 to 4 minutes, or until
    tender, stirring occasionally.

    Meanwhile, in a large bowl, combine the flour, curry
    powder, ginger, ground red pepper, and salt; mix well.
    Add the lamb chunks and toss until well coated.

    Add the lamb to the pot and cook for 6 to 8 minutes, or
    until browned, stirring occasionally.

    Reduce the heat to medium-low; add the coconut milk and
    green beans and simmer for 10 to 15 minutes, or until
    the lamb is fork-tender. Serve immediately.

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

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  • From Dave Drum@1:3634/12 to All on Mon Dec 12 04:56:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: 30-Minute Pumpkin Sage Pasta
    Categories: Squash, Herbs, Pasta, Cheese
    Yield: 4 servings

    3 tb Unsalted butter
    16 Fresh sage leaves
    1 tb Fine chopped sage leaves
    1/2 c Fine chopped shallots
    1 c Canned pumpkin purée
    3 tb Shiro (white) miso
    1 tb Fine chopped fresh sage
    - leaves
    1 lb Dry rigatoni pasta
    2 ts Dark brown sugar
    pn Ground cinnamon
    4 oz Fine grated Parmigiano
    - Reggiano; more for garnish
    2 ts Cider vinegar
    Salt & fresh grated nutmeg
    Toasted salted pumpkin
    - seeds; garnish

    In a large pot set over medium heat, melt the butter.
    When the foam subsides, add the sage leaves and fry
    until crisp and just beginning to brown, 1 - 2 minutes.
    Using a fork, transfer to a small bowl. Add the shallots
    to the butter and cook, stirring frequently, until soft
    and translucent, about 7 minutes. Stir in the pumpkin,
    miso, and chopped sage and cook until hot and beginning
    to sizzle, about 3 minutes more. Stir in 4 1/4 cups cups
    of water, then add the rigatoni, brown sugar, and
    cinnamon and turn the heat to high. When the liquid
    boils, turn the heat to medium and cover. Cook, stirring
    and scraping the bottom of the pot every 2 minutes to
    prevent sticking, until the pasta is nearly al dente,
    about 11 minutes.

    Turn the heat to high and boil, stirring continuously,
    until the sauce has reduced slightly, about 2 minutes
    more. Remove from the heat. Stir in the Parmigiano,
    vinegar, and salt and nutmeg to taste and serve
    immediately, sprinkled with the pumpkin seeds, fried
    sage leaves, and more Parmigiano.

    By: Benjamin Kemper

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

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