• 6/4 Nat'l Cheese Day - 5

    From Dave Drum@1:18/200 to All on Thu Jun 2 15:18:01 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cheese Tortellini
    Categories: Pasta, Cheese, Vegetables, Herbs
    Yield: 5 Servings

    MMMMM--------------------FOR 1 POUND OF PASTA-------------------------
    4 c Unbleached all-purpose flour
    - divided use
    4 Extra-large eggs
    1/2 ts Olive oil
    Herbs, seasonings or
    - flavoring (as desired)

    MMMMM--------------------------FILLING-------------------------------
    1 Egg yolk
    2 tb Butter
    1 lb Ricotta cheese
    1/3 c Chopped flat-leaf parsley
    1 cl Minced garlic
    1/2 c Fresh grated Parmesan cheese
    1/2 ts Fresh grated nutmeg
    Salt

    Beat egg yolk in a large bowl. Add remaining ingredient
    except salt. Mix to blend. Season with salt. Set aside.

    MAKE THE PASTA: Make a mound of the flour in the center of
    a large wooden cutting board. Make a well in the middle of
    the flour and add the eggs, oil and any other flavoring
    you may choose.

    Using a fork, beat together the eggs, oil and flavorings
    and 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 that this
    initial phase looks messy. The dough will come together
    when 1/2 of the flour is incorporated.

    Start kneading the dough with both hands, using the palms
    of your hands primarily. Once you have a cohesive mass,
    remove the dough from the board and scrape up any left
    over crusty bits.

    Lightly flour the board and continue kneading for 3 more
    minutes. The dough should be elastic and a little sticky.
    Continue to knead for another 3 minutes, remembering to
    dust your board when necessary.

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

    Roll and cut or shape as desired. Cook in boiling salted
    water.

    "Do not skip the kneading or resting portion of this
    recipe, they are essential for a light pasta."

    MAKE THE TORTELLINI: Run dough through pasta machine until
    you have thin sheets. An alternative is to use a rolling
    pin. Cut 2" circles of dough using a small glass or cookie
    cutter. Put 1/2 tsp filling in the center of the circles.
    Fold the circles in half and press gently to seal edges
    (make sure you get all the air out). Bend the tortellini
    around your finger, pressing one pointed end over the
    other. Dust 2 to 3 large plates or tray with flour. Place
    tortellini on plates or trays.

    Filling recipe courtesy: Biba Gaggiano

    Pasta recipe courtesy Mario Batali; TVFN's Motlo Mario

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Bagel bakers settle. Kneadless strike ends!
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:2320/105 to All on Sat Jun 3 18:53:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bacon Double Cheeseburger
    Categories: Beef, Pork, Cheese
    Yield: 1 servings

    3 sl Bacon ends or thick-cut
    - bacon
    2 sl Pepper-Jack cheese
    1/4 lb Ground chuck patty
    Salt & pepper
    1 Hamburger bun; lightly
    - toasted
    2 sl Dill pickle
    2 sl Tomato
    1 Handful shredded lettuce
    2 sl White onion
    Mustard, ketchup, mayo

    Place the bacon in a saucepan with enough water to cover
    it. Bring to a boil and then reduce to a slow simmer for
    about 45 minutes, or until the bacon shreds easily.

    Meanwhile, form the ground beef chuck into a patty and
    season with salt and pepper. Reserve.

    Remove the bacon from the water and place a small pile
    on one side of a large frying pan. Use a flat metal
    spatula to press down on the bacon as it cooks, forming
    into a thin, flat, patty.

    Place the beef patty on the other side of the frying pan
    and score with the edge of the spatula.

    Flip both the beef and bacon patty over, cooking on both
    sides. Continue to press the bacon patty with the
    spatula to flatten it. Cook bacon until it is crisp on
    both sides and resembles a hashbrown. Cook the burger
    patty to desired doneness.

    Begin assembling the burger. Slather mustard and mayo on
    the bottom half of the bun. Stack onion rings on top of
    each other and drizzle with ketchup. Stack tomato slices
    and pickles on top of onions. Top with lettuce.

    Place a slice of cheese on the bacon patty and the
    hamburger patty. Place the top bun on the bacon and
    transfer the bacon patty on top of the beef patty. Lift
    the whole contraption off the grill and place on top of
    the bottom half of the burger.

    Wrap up the burger in some waxed or parchment paper and
    dig in!

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Vegans won't eat things that poop.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:18/200 to All on Mon Jun 3 19:48:22 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dave's Cheese Sauce
    Categories: Cheese, Dairy, Sauces, Crockpot
    Yield: 2 Servings

    2 c Whole milk
    2 tb Cornflour
    1 c Grated cheese; yellow or
    - white
    1 tb (heaped) wholegrain seeded
    - mustard
    2 ts Colman's mustard powder
    1/2 ts Salt

    Whisk milk and cornflour together and add to small
    (1 1/2 - 2 qt) slow cooker

    Stir through cheese and mustards and salt

    Cook on HIGH for 90 minutes

    Whisk occasionally during cooking time to prevent
    lumps or sticking.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "Shrimp and green peppers are shriveling in my refrigerator." Megan Boyle --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)