Ruth Haffly wrote to Dave Drum <=-

This was my first ever round tuit recipe (and what it became):

Title: Baked Fish Parmigiana
Categories: Five, Seafood, Cheese, Sauces
Yield: 4 Servings

Title: Dave's Fish Parmesan
Categories: Seafood, Cheese, Sauces, Mushrooms
Yield: 8 Servings

2 lb Fish filets or steaks
26 oz Jar Onofrio's Basilico sauce
- or Marinara sauce *
Salt & fresh black pepper
1 lb Mozzarella or Provolone;
- sliced or shredded
1 lb Crimini/Swiss Brown button
- mushrooms, cleaned, sliced
- reserving 8 buttons
Fresh grated or shaved
- Parmesan cheese
8 tb Butter; melted

Adapted from a NYT Cookbook recipe and served many times
from Dirty Dave's Kitchen.

Interesting twists on it. I'd probably use home made marinara, just because that's what I usually have on hand or can easily make.

Onofrio's is made by a guy I know who runs a local bar & grill/public
house called "The Track Shack" located (oddly enough) next to the C&A/ GM&O/ICG/Union Pacific/Amtrack railroad tracks that bisect my city.

Onofrio was his uncle - and it's Onofrio's recipe(s) in the jar(s). And
it's better than I can do on my own. Not to mention a LOT less trouble.

Oddly, whenever I mention this dish I get "Eeeewwwww. Fish with tomato?
No thank you very much". Not least from our late moderator. But, y'know, whenever I make it there are *never* any leftovers. Wgich is good since
I don't think it would re-heat well.

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

Title: "Onofrio's" Simple Seafood Marinara
Categories: Seafood, Pasta, Cheese
Yield: 5 Servings

26 oz Jar Onofrio's Classic
- Marinara
4 oz White wine
6 oz Salad shrimp
6 oz Imitation Krab or real crab;
- picked over *
1 Lemon; sliced thin; garnish
Chopped parsley; garnish
1 lb Linguini or pasta of choice;
- cooked & reserved

In 4 quart sauce pan, add wine simmer until reduced by
two-thirds. Add shrimp, Krab and Onofrio's Classic
Marinara.

Bring to light boil. Simmer till lightly thickened. Serve
over reserved pasta. Garnish with chopped parsley, sliced
lemons, and Parmesan cheese.

* I've had this, both at the Track Shack and at home. I
got all nose-in-the-air and used *real* crab meat
instead of the Krab. Surprise, the Krab works just as
well here. - UDD

Serves 4-6.

From: http://www.onofrios.com

Uncle Dirty Dave's Kitchen

MMMMM

... Housing prices are higher than Wille Nelson.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dave,

This was my first ever round tuit recipe (and what it became):

Title: Baked Fish Parmigiana
Categories: Five, Seafood, Cheese, Sauces
Yield: 4 Servings

Title: Dave's Fish Parmesan
Categories: Seafood, Cheese, Sauces, Mushrooms
Yield: 8 Servings

Interesting twists on it. I'd probably use home made marinara, just because that's what I usually have on hand or can easily make.

Onofrio's is made by a guy I know who runs a local bar & grill/public house called "The Track Shack" located (oddly enough) next to the C&A/ GM&O/ICG/Union Pacific/Amtrack railroad tracks that bisect my city.

Onofrio was his uncle - and it's Onofrio's recipe(s) in the jar(s).
And it's better than I can do on my own. Not to mention a LOT less trouble.

Steve's mom gave me a simple marinara recipe when we first got married.
I can make it up in quantity and freeze or can it to have it available
fast, but it makes up so easy that I usually do it from scratch. Extra
stores well in the fridge--reheat to a boil & turn down to low for a bit
when you want to use it again.

Oddly, whenever I mention this dish I get "Eeeewwwww. Fish with
tomato? No thank you very much". Not least from our late moderator.
But, y'know, whenever I make it there are *never* any leftovers. Wgich
is good since I don't think it would re-heat well.

I know, sometimes the concept sounds bad but the real product is so much better.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A truly wise person knows that he knows not.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Interesting twists on it. I'd probably use home made marinara, just because that's what I usually have on hand or can easily make.

Onofrio's is made by a guy I know who runs a local bar & grill/public house called "The Track Shack" located (oddly enough) next to the C&A/ GM&O/ICG/Union Pacific/Amtrack railroad tracks that bisect my city.

Onofrio was his uncle - and it's Onofrio's recipe(s) in the jar(s).
And it's better than I can do on my own. Not to mention a LOT less trouble.

Steve's mom gave me a simple marinara recipe when we first got married.
I can make it up in quantity and freeze or can it to have it available fast, but it makes up so easy that I usually do it from scratch. Extra stores well in the fridge--reheat to a boil & turn down to low for a
bit when you want to use it again.

If my kitchen was better laid out/more roomy I'd probably do stuff like
that. For now, it's much more convenient to pop a top.

Oddly, whenever I mention this dish I get "Eeeewwwww. Fish with
tomato? No thank you very much". Not least from our late moderator.
But, y'know, whenever I make it there are *never* any leftovers. Wgich
is good since I don't think it would re-heat well.

I know, sometimes the concept sounds bad but the real product is so
much better.

That works the other way, too. The idea sounds like dyn-o-mite. But the actuality is a candidate for scraping straight into the bin.

No reflection in the accompanying recipe. Bv)=

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

Title: Anthony's Chicken
Categories: Pasta, Poultry, Dairy, Pork, Cheese
Yield: 6 Servings

1 lb Dry penne pasta
2 lg Eggs
1/2 c Milk
Salt & pepper
6 (4 oz ea) skinned, boned
- chicken breast halves or
- thighs
1 c Bread crumbs
1/2 c Olive oil for frying
2 tb Butter
1 lb Sliced bacon
2 lg Tomatoes; diced
1 lg Brown onion; diced
18 oz Bottle honey mustard bbq
- sauce
3 tb Spicy brown mustard
8 oz Shredded Monterey Jack
- cheese

Preheat the oven to 350+|F/175+|C.

Bring a large pot of lightly salted water to a boil. Add
pasta and cook for 8 to 10 minutes or until al dente;
drain. Transfer to a deep 9" x 13" inch baking dish.

In a medium bowl, whisk together the eggs and milk. Season
with salt and pepper. Dip the chicken pieces in the egg
mixture, then roll in bread crumbs to coat. Heat the olive
oil and butter in a large skillet over medium-high heat.
Fry chicken until the juices run clear, and they are well
browned on both sides. Remove to paper towels to drain.
Drain excess oil from the chicken pan, leaving it coated.

While the chicken is cooking, place bacon in a large, deep
skillet. Cook over medium-high heat until crisp. Remove
bacon from pan, crumble and set aside.

Place the skillet that used to have chicken in it over
medium heat. Add tomato, onion and bacon, and cook for
about 5 minutes, or until onion is soft. Pour in the
barbeque sauce and spicy mustard. Simmer for 5 minutes.
Pour the sauce over the pasta in the dish, then place the
chicken on the top, and cover with shredded Monterey Jack
cheese.

Bake for 15 to 20 minutes in the preheated oven, until
cheese is melted and dish is heated through.

Makes 6 servings

RECIPE BY: Anthony D'Onofrio

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Murphy's First Law: nothing is as easy as it looks.
___ MultiMail/Win32 v0.49
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

Hi Dave,

Onofrio was his uncle - and it's Onofrio's recipe(s) in the jar(s).
And it's better than I can do on my own. Not to mention a LOT less trouble.

Steve's mom gave me a simple marinara recipe when we first got married.
I can make it up in quantity and freeze or can it to have it available fast, but it makes up so easy that I usually do it from scratch. Extra stores well in the fridge--reheat to a boil & turn down to low for a
bit when you want to use it again.

If my kitchen was better laid out/more roomy I'd probably do stuff
like that. For now, it's much more convenient to pop a top.

I understand but I've also yet to find a jarred sauce that we like.

Oddly, whenever I mention this dish I get "Eeeewwwww. Fish with
tomato? No thank you very much". Not least from our late moderator.
But, y'know, whenever I make it there are *never* any leftovers. Wgich
is good since I don't think it would re-heat well.

I know, sometimes the concept sounds bad but the real product is so
much better.

That works the other way, too. The idea sounds like dyn-o-mite. But
the actuality is a candidate for scraping straight into the bin.

I've come across a few of those in my lifetime. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Onofrio was his uncle - and it's Onofrio's recipe(s) in the jar(s).
And it's better than I can do on my own. Not to mention a LOT less trouble.

Steve's mom gave me a simple marinara recipe when we first got married.
I can make it up in quantity and freeze or can it to have it available fast, but it makes up so easy that I usually do it from scratch. Extra stores well in the fridge--reheat to a boil & turn down to low for a
bit when you want to use it again.

If my kitchen was better laid out/more roomy I'd probably do stuff
like that. For now, it's much more convenient to pop a top.

I understand but I've also yet to find a jarred sauce that we like.

I know the words to that song. Even RAO'S (which is the second-best) a
sauce much more widely available than Onofrio's needs a bit of "tarting
up" for me. But, I've a well-stocked spice rack and the jar-fillers have
done all the drudgery work for me. Bv)=

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

Title: Restaurant Quality Baked Ziti *
Categories: Pastam Greens, Sauces Cheese
Yield: 5 servings

1 lb Ziti pasta; cooked
1 c Frozen spinach
24 oz Jar Rao's marinara sauce
1 ts Nutmeg
2 c Mozarella cheese
1 c Grated Romano cheese
15 oz Ricotta cheese
1 Egg white

Cook ziti. Drain & add to 9" x 13" pan. In a separate
bowl combine all ingredients except RAO sauce and
mozarella. Add to ziti.

Pour sauce over ziti and cheese mixture. Top with
mozarella and cover with foil.

Bake @ 350ºF/175ºC for about 25-30 min. until bubbly.
note: RAO is a brand of sauce sold in nicer super
markets. It is expensive but so worth it.

Serves: 4-6

By Kristin Moore

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

Uncle Dirty Dave's Archives

MMMMM

... Yogurt shaped into ice cream bars is not ice cream.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

If my kitchen was better laid out/more roomy I'd probably do stuff
like that. For now, it's much more convenient to pop a top.

I understand but I've also yet to find a jarred sauce that we like.

I know the words to that song. Even RAO'S (which is the second-best) a sauce much more widely available than Onofrio's needs a bit of
"tarting up" for me. But, I've a well-stocked spice rack and the jar-fillers have done all the drudgery work for me. Bv)=

We will buy jarred sauce sometimes while on the road with the camper,
and yes, I carry the spices for doctoring it up. Steve also bought them
when he was TDY or in Korea but also added extra spicing to them. Other
than that, they're scarce as hen's teeth in our pantry.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I know the words to that song. Even RAO'S (which is the second-best) a sauce much more widely available than Onofrio's needs a bit of
"tarting up" for me. But, I've a well-stocked spice rack and the jar-fillers have done all the drudgery work for me. Bv)=

We will buy jarred sauce sometimes while on the road with the camper,
and yes, I carry the spices for doctoring it up. Steve also bought them when he was TDY or in Korea but also added extra spicing to them. Other than that, they're scarce as hen's teeth in our pantry.

They're scare in my pantry, too. I pick up a jug or two of what's "on sale" down the store when I need/want/desire to use some. They're just short cuts, after all.

This is very close to what I do:

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

Title: Shortcut Bolognese Sauce
Categories: Vegetable, Beef, Herbs, Chilies, Pork
Yield: 8 servings

1 md Yellow onion; diced
4 cl Garlic; minced
1 lb Italian sausage
1 lb Ground chuck
1 ts Dried basil
2 ts Dried oregano
2 Bay leaves
1/2 ts Red pepper flakes; or more
48 oz (2 jars) of your favourite
- spaghetti/marinara sauce
2 tb Fresh flat-leaf parsley;
- minced

Heat a large, 4-5 quart pot over medium-high heat. Add
sausage, ground beef, onion and garlic. Cook, stirring
often, until meat is no longer pink. Drain any excess
grease from the pan.

Add basil, oregano, bay leaves and crushed red pepper
flakes. Stir and cook for about 1 minute.

Add pasta sauce to the pot and stir to combine. Bring to
a boil, then cover and turn the heat down to low. Simmer
for 20-30 minutes. You can simmer for longer if you
like.

Stir in a couple tablespoons of freshly minced parsley.

Serve immediately over pasta with fresh grated Parmesan
cheese.

NOTES: If you prefer not to use jarred sauce, replace
the pasta sauce with two 20 oz cans of crushed tomatoes,
a 15 oz can of tomato sauce and a tablespoon of tomato
paste. Double the seasonings and add a pinch or two of
sugar to balance the acidity of the tomatoes.

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

Uncle Dirty Dave's Archives

MMMMM

... I don't have any solution, but I certainly admire the problem.

--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)

Hi Dave,

I know the words to that song. Even RAO'S (which is the second-best) a

Saw some in Costco today, left it there. (G)

We will buy jarred sauce sometimes while on the road with the camper,
and yes, I carry the spices for doctoring it up. Steve also bought them when he was TDY or in Korea but also added extra spicing to them. Other than that, they're scarce as hen's teeth in our pantry.

They're scare in my pantry, too. I pick up a jug or two of what's "on sale" down the store when I need/want/desire to use some. They're just short cuts, after all.

This is very close to what I do:

Title: Shortcut Bolognese Sauce
Categories: Vegetable, Beef, Herbs, Chilies, Pork
Yield: 8 servings

I usually do a basic marinara--one can paste (6 or 12 oz), 3 cans water,
one can tomato sauce (8 or 16 oz), one can water, about 1/2 tablespoon
each of dried oregano, basil, parsley and garlic (or triple in fresh
herbs), 1 teaspoon black pepper, 1/2 teaspoon salt. Mix well, bring to
boil, turn to simmer and cook for about 3 hours, stirring occaisionally.
Meat balls are usually made to go with it.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

They're scare in my pantry, too. I pick up a jug or two of what's "on sale" down the store when I need/want/desire to use some. They're just short cuts, after all.

This is very close to what I do:

Title: Shortcut Bolognese Sauce
Categories: Vegetable, Beef, Herbs, Chilies, Pork
Yield: 8 servings

I usually do a basic marinara--one can paste (6 or 12 oz), 3 cans
water, one can tomato sauce (8 or 16 oz), one can water, about 1/2 tablespoon each of dried oregano, basil, parsley and garlic (or triple
in fresh herbs), 1 teaspoon black pepper, 1/2 teaspoon salt. Mix well, bring to boil, turn to simmer and cook for about 3 hours, stirring occaisionally. Meat balls are usually made to go with it.

So yours is a "semi-cheater" sauce. If doing scratch sauce one must start
with tomatoes off the vine and proceed from there. My mother used to do
that and it took all day - sometimes half the night.

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

Title: Bolognese Sauce From Scratch
Categories: Vegetables, Herbs, Beef
Yield: 4 Servings

1 md Brown onion
5 cl Garlic
4 Rib celery
2 md Carrots
700 g (1 1/2 lb) 73% lean minced
- beef
800 g Fresh ripe tomatoes
Thyme
Bay leaves
Oregano
Salt & pepper
2 c Water
Olive oil

Finely chop onion, garlic, celery and carrots for
sofrito.

Coarsely cut the tomatoes.

Heat olive oil in a pot (Dutch oven) place the sofrito
in then stir well till the aroma comes out & the colour
becomes translucent. Put in the minced beef (use 73%
beef because fat is needed for a great taste) keep
stirring using wooden spoon till the mince turns to
brown. Then put tomatoes in and salt Then add water in.

Stir gently then add bay leaves, oregano and thyme.
Bring down the heat into very low. Cover the pot leave
it simmer for 2 hrs.

Check once a while and stir gently.

Sauce ready to serve

By: Mira Istiqomah

RECIPE FROM: https://cookpad.com

Uncle Dirty Dave's Archives

MMMMM

... "Create a life you love inside and out." -- Melissa Johnson
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I usually do a basic marinara--one can paste (6 or 12 oz), 3 cans
water, one can tomato sauce (8 or 16 oz), one can water, about 1/2 tablespoon each of dried oregano, basil, parsley and garlic (or triple
in fresh herbs), 1 teaspoon black pepper, 1/2 teaspoon salt. Mix well, bring to boil, turn to simmer and cook for about 3 hours, stirring occaisionally. Meat balls are usually made to go with it.

So yours is a "semi-cheater" sauce. If doing scratch sauce one must
start with tomatoes off the vine and proceed from there. My mother
used to do that and it took all day - sometimes half the night.

I've done that too, with fresh tomatoes, (some) spices and bell
peppers. I've usually had to buy the onions and mushrooms tho; it's a
chunky fresh veggie sauce instead of the smoother marinara one.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I usually do a basic marinara--one can paste (6 or 12 oz), 3 cans
water, one can tomato sauce (8 or 16 oz), one can water, about 1/2 tablespoon each of dried oregano, basil, parsley and garlic (or triple
in fresh herbs), 1 teaspoon black pepper, 1/2 teaspoon salt. Mix well, bring to boil, turn to simmer and cook for about 3 hours, stirring occaisionally. Meat balls are usually made to go with it.

So yours is a "semi-cheater" sauce. If doing scratch sauce one must
start with tomatoes off the vine and proceed from there. My mother
used to do that and it took all day - sometimes half the night.

I've done that too, with fresh tomatoes, (some) spices and bell
peppers. I've usually had to buy the onions and mushrooms tho; it's a chunky fresh veggie sauce instead of the smoother marinara one.

If you simmer it long enough it loses the "chunkiness". At least my
Mom's did. Me, I cheat and use a Cajun Boat Motor.

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

Title: Fire Roasted Tomato Bisque
Categories: Soups, Poultry, Vegetables, Chilies
Yield: 7 Servings

2 tb Oil
1 c Onion; diced
1 cl Garlic; minced
1/2 c Carrots; thin sliced
1/2 c Celery; thin sliced
28 oz Can fire-roasted tomatoes
1 Chipotle; fine minced
+=IN=+
1 tb Adobo sauce
4 c Chicken stock
2 tb Tomato paste
1 c Greek yogurt

When the wind chill is five below, any recipe with the word
"fire" in it sounds like a plan. This spicy, smoky soup
lives up to its name by warming you up (plus, it'll clear
your sinuses right out).

Heat oil over medium heat in a medium-size stockpot. Add
onion and a pinch of kosher salt. Stir until onions are
translucent (about 5 minutes).

Add the garlic, carrots, and celery, and cook an additional
three to five minutes.

Add the tomatoes and bring to a boil.

Add the chipotle pepper in adobo sauce, chicken stock, and
tomato paste, and bring back to a boil.

Cover partially, reduce heat to medium-low, and simmer,
stirring occasionally, until the vegetables are tender
(about 20 minutes).

Remove from heat and cool 5 minutes.

Use an immersion blender to puree until smooth.

Whisk in the Greek yogurt until fully incorporated, and warm
until the soup is heated thoroughly but not simmering.

Salt & pepper to taste.

Recipe from Chef Sarah Simmons

From: http://www.dailycandy.com

Uncle Dirty Dave's Archives

MMMMM

... The desire to take medicine distinguishes man from animals.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I usually do a basic marinara--one can paste (6 or 12 oz), 3 cans
water, one can tomato sauce (8 or 16 oz), one can water, about 1/2 tablespoon each of dried oregano, basil, parsley and garlic (or triple
in fresh herbs), 1 teaspoon black pepper, 1/2 teaspoon salt. Mix well, bring to boil, turn to simmer and cook for about 3 hours, stirring occaisionally. Meat balls are usually made to go with it.

So yours is a "semi-cheater" sauce. If doing scratch sauce one must
start with tomatoes off the vine and proceed from there. My mother
used to do that and it took all day - sometimes half the night.

I've done that too, with fresh tomatoes, (some) spices and bell
peppers. I've usually had to buy the onions and mushrooms tho; it's a chunky fresh veggie sauce instead of the smoother marinara one.

If you simmer it long enough it loses the "chunkiness". At least my
Mom's did. Me, I cheat and use a Cajun Boat Motor.

I'll leave the latter one semi chunky, usually cooking it for several
hours to cook off excess water. Sometimes I'll stir in some tomato paste
to thicken it up a bit, other times just serve it as is.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I am positive that a definite maybe is probably in order.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)