Quoting Denis Mosko to All <=-

How about recipies of "Pastry into microwave oven"?

I'm afraid that's not a good idea. Pastries need to be baked in an
oven.

Cheers

Jim

... Chicken pot pie - my three favorite things

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//Hello JIM, //

Quotition from Weller's Dictionary <=-

How about recipies of "Pastry into microwave oven"?

I'm afraid that's not a good idea. Pastries need to be baked in an oven.

.... but I have not.

Cheers to Jim :-)


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Denis Mosko wrote to JIM WELLER <=-

Quotition from Weller's Dictionary <=-

How about recipies of "Pastry into microwave oven"?

I'm afraid that's not a good idea. Pastries need to be baked in an oven.

.... but I have not.

Don't listen to him on this subject. It doesn't fit his pre-conceived
notions or experiences. I, on the other paw, have experience with pastry
in the nuker as I pointed out to him.

It's not the exact same thing as baking in an oven but it can work VERY
WELL. Especially if you don't have a regular oven. Bv)=

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

Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks, Chocolate, Chilies
Yield: 1 Serving

4 tb (45 g) self raising flour
4 tb (55 g) caster sugar
2 tb (17 g) cocoa powder
1 lg Egg
3 tb (43 ml) milk
3 tb (25 ml) sunflower oil
3 tb Chocolate chips
sm Dash of vanilla extract
lg Pinch of dried chile *

* You could use ground chile powder or replace the choc
chips with chile chocolate. You could also use more or
less chile depending on your tastebuds.

Add dry ingredients (including chile) to a large coffee
mug, and mix well. Add the egg and mix thoroughly Add
the milk and oil - mix well (don't forget the corners /
edges of the mug). Add the chocolate chips (if using)
and vanilla extract, and mix again Put your mug in the
microwave and cook for 3 minutes (in an 800 watt
microwave).

The cake will rise above the top of the mug, but don't
worry it's supposed to! Allow to cool a little, tip out
onto a plate.

EAT and enjoy - this can serve two - it's a huge portion
for one!

From: http://blog.chilliupnorth.co.uk

Uncle Dirty Dave's Kitchen

MMMMM

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JIM WELLER wrote to DENIS MOSKO <=-

How about recipies of "Pastry into microwave oven"?

I'm afraid that's not a good idea. Pastries need to be baked in an
oven.

Once again you are wildly off base with that statement. Pastry cooks
very nicely in modern microwaves. Mine even browns it.

... Chicken pot pie - my three favorite things

And Banquet (or Marie Callender's) frozen pot pies (w/raw dough) cook
up just fine in my nuker at 4 minutes on full (1,000 watts) power for
a 7 oz. (198 g) Chicken w/Broccoli Pot Pie. Makes a nice, quick supper.

This recipe uses a traditiional oven ....

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

Title: Mushroom Pot Pie
Categories: Pastry, Mushrooms, Vegetables, Herbs
Yield: 7 servings

MMMMM-----------------------MUSHROOM GRAVY----------------------------
2 tb Olive oil
4 tb Unsalted butter; divided
1 md Onion; chopped
1 tb Tomato paste
1/2 lb Cremini or button mushrooms;
- rough chopped
2 Sprigs of thyme
4 c Vegetable stock *
3 tb All-purpose flour
Salt & pepper

MMMMM----------------------MUSHROOM FILLING---------------------------
2 tb Butter
1 md Onion; chopped
1 md Carrot; diced
1 md Fennel bulb; diced
1 lb Assorted mushrooms; sliced

MMMMM--------------------------ASSEMBLY-------------------------------
Chilled pie dough for a
- double-crust 9" pie;
- homemade or store-bought
1 lg Egg; beaten

* Since I am not a vegetarian I used beef stock - UDD

Set the oven @ 375ºF/190ºC.

FOR THE MUSHROOM GRAVY: Heat 2 tablespoons each of olive
oil and butter in a saucepan over medium heat. Cook the
onion until soft, 10-15 minutes.

Add the tomato paste and cook, stirring continuously for
1 minute.

Add the cremini or button mushrooms and cook until
softened and the liquid has evaporated.

Add vegetable stock and thyme sprigs and simmer until
reduced by half, about 30 minutes.

Strain through a fine-mesh sieve into a bowl and discard
the solids.

Make a roux. Heat the remaining 2 tablespoons of butter
in a large saucepan over medium heat. Add the flour and
cook, whisking continuously, until the flour begins to
smell nutty, thickens and lightly browns.

Whisk in the reserved broth, increase the heat to
medium-high, whisking continuously. Bring to a simmer
and then remove from the heat. Season with salt and
pepper to taste.

FOR THE FILLING: Heat 2 tablespoons of butter in a large
skillet on medium heat and sauté the onions, carrots,
and fennel until soft. Add the mushrooms and cook until
browned. Season with salt and pepper.

TO ASSEMBLE: On a floured surface, roll out the pie
pastry into a circle big enough to fit into a nine-inch
pie pan with a couple of inches of overhang. Gently fit
it into the pie pan without stretching the dough. Place
the pastry-lined pan in the refrigerator while rolling
out the top crust.

Roll the remaining half of the pastry into a circle
large enough to completely cover the pie pan with a
couple of inches of overhang.

Remove the pastry-lined pie pan from the refrigerator.
Fill with the sauteed mushroom mixture. Top the mushroom
filling with the mushroom gravy.

Gently cover the pie with the top crust. Bring the
bottom overhang over the top overhang and trim off any
excess. Pinch the edges with your fingers or a fork to
seal, then make a few cuts on the top to allow the
filling to vent. Brush the top of the pie with the
egg wash.

Place the pie on a rimmed baking sheet and bake in the
oven for about 45 minutes, until the crust is nicely
browned.

Makes 1 nine-inch pie

Serves 6 - 8

By Peter Glatz

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

Uncle Dirty Dave's Kitchen

MMMMM

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//Hello Dave, //

*18.11.21* *5:46:00* in area *COOKING*
*Denis Mosko* Theme *"Pastry into microwave"*.
Thanks

Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks,
Chocolate, Chilies
Yield: 1 Serving
4 tb (45 g) self raising
flour
4 tb (55 g) caster sugar
2 tb (17 g) cocoa powder
1 lg Egg
3 tb (43 ml) milk
3 tb (25 ml) sunflower oil
3 tb Chocolate chips sm Dash of vanilla extract lg Pinch of
dried chile

What^^^^^^^^^^^^ is this?




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Denis Mosko wrote to Dave Drum <=-

*18.11.21* *5:46:00* in area *COOKING*
*Denis Mosko* Theme *"Pastry into microwave"*.
Thanks

Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks,
Chocolate, Chilies
Yield: 1 Serving
4 tb (45 g) self raising
flour
4 tb (55 g) caster sugar
2 tb (17 g) cocoa powder
1 lg Egg
3 tb (43 ml) milk
3 tb (25 ml) sunflower oil
3 tb Chocolate chips
sm Dash of vanilla extract
lg Pinch of dried chile

What^^^^^^^^^^^^ is this?

Hopefully you know what a chile is. If not:

"The chile pepper (also chile, chile pepper, chilli pepper, or chilli),
from Nahuatl chīlli, is the berry-fruit of plants from the genus
Capsicum which are members of the nightshade family, Solanaceae. Chile
peppers are widely used in many cuisines as a spice to add pungent
'heat' to dishes." https://en.wikipedia.org/wiki/Chili_pepper

Accepted usage for the fruit is "chile" or as a plural "chilies".

Chilli spice is a mixture of ground chilies, herbs and spices used for flavouring the wonderful stew known as chilli to all of the world except
some parts of USA and Canada where it's spelled "chili".

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

Title: Alabama Picnic Chilli
Categories: Chilli, Vegetables, Herbs, Chilies, Stews
Yield: 12 Servings

5 lb Coarse-ground beef
1 lg Onion; diced fairly fine
1/2 c Green bell pepper; diced
2 tb GFS or Minor's beef base
1 ts Cocoa (Nestle or Hershey) *
5 ts Powdered garlic granules
1 tb Ground cumin
48 oz Can tomato juice
5 tb + (3 ts) chilli spice
1/2 ts Fresh black pepper

* NOT the hot chocolate drink mix with sugar and other
nasties that don't go well in my chilli.

Here is one of mine that is a good starting point for
experimenting. I use my own chilli mix... but Gebhardt's,
Mexene or Chilli Man will work pretty well. Ray's Chilli
owner says he is bringing out a line of chilli mix as soon
as he finds a spice company to mix and package to his
recipe. Apparently it has different requirements from using
spices to can chilli.

Combine the beef base, tomato juice, chopped veggies, cocoa
and 4 teaspoons of powdered garlic in a dutch oven over a low
(simmer) flame.

Divide the hamburger into three more-or-less equal batches
and brown it in a separate skillet. Add 1 teaspoon of chilli
spice per batch. When browned and crumbled drain excess fat
and add to dutch oven. Repeat until all ground beef is in
the chilli pot. Add the black pepper to the chilli pot.

Stir in 1 tablespoon per pound of meat of the chilli powder
(5 Tb for this batch). Cover pot and let simmer, stirring
once in a while. When the onions and peppers are cooked
(about 1 1/2 hr) taste the pot.

You will probably find that you'll need to add the remaining
tablespoon of garlic granules and the tablespoon of ground
cumin. You may also want to add an additional tablespoon of
chilli spice at this time. Trust me on the garlic and
cumin. It adds the final kick.

For those desiring a hotter product add cayenne until your
lips turn numb and your sinuses drain if you like. I made
this batch extra-mild in deference to picnic attendees who
don't handle heat real well. Sadly, Maya Houston thought it
was still too hot after she tasted a spoonful.

As noted - this recipe starts extra mild as a base line in
deference to the non chile heads for whom I made it. Add
heat or chipotles to suit yourself. Black or pinto beans
will work - add them AFTER the chilli is cooked.

From: Uncle Dirty Dave's Kitchen
Posted By: Dave Drum, xrated@cityscape.net
Post Date: Sun, 19 Sep 1999

From: http://www.pepperfool.com

MMMMM

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//Hello Dave, //

*19.11.21* *4:58:00* in area *COOKING*
*Denis Mosko* Theme *"Pastry into microwave"*.
Thanks. I and You means red fruit with *hot* taste.

Accepted usage for the fruit is "chile" or as a plural "chilies".

Such as State of Chile? :)




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Quoting Dave Drum to Jim Weller <=-

Pastries need to be baked in an oven.

Once again you are wildly off base with that statement. Pastry cooks
very nicely in modern microwaves. Mine even browns it.

And Banquet (or Marie Callender's) frozen pot pies (w/raw dough) cook
up just fine in my nuker at 4 minutes on full (1,000 watts) power

Pie crust is just one type of pastry. It's a broad category. T
here's also puff pastry, strudel, filo, croissants, Danish pastry,
eclairs and Napoleons etc, none of which can be made well in a
microwave if at all.

And for that matter the bottom crust of a microwaved pot pie is always
gummy and inferior to a baked pie. It is merely better than nothing
at all if you don't have an oven; I've done it at work a few times
but the result is merely mediocre.

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

Title: Norfolk County Asparagus Tartlets
Categories: British, Appetizers, Pies, Eggs
Yield: 4 Servings

4 oz Plain flour
3 oz Butter
8 oz Thin, fresh asparagus
Spears
8 Eggs
4 tb Milk
Salt and freshly ground
Pepper

Preheat the oven to 200 C (400 F/gas mark 6). Sift the flour and a
pinch of salt into a mixing bowl. Rub in 50g of the butter until
the mixture resembles breadcrumbs.

Stir in enough cold water to make a soft dough. Knead lightly, then
roll out thinly on a floured surface. Use to line 6 10cm wide, 2.5cm
deep flat tins. Prick the bases; chill for 10 minutes.

Line with greaseproof paper and beans and bake blind for 10 minutes.
Remove paper and beans and bake for a further 5 to 10 minutes until
crisp.

Cook the asparagus in boiling, salted water until just tender.
Drain. Cut off and reserve the tips, Finely chop up the rest of the
asparagus.

Beat together eggs, milk and seasoning. Heat 25g butter in a
small pan, add egg mixture and cook over a low heat until just
setting. Stir in the chopped asparagus and spoon into the hot pastry
cases. Top with the reserve tips and serve at once.

From: The Great British Kitchen Cookbook of the British Food Trust

MMMMM



Cheers

Jim


... Egg rolls are basically deep fried cole slaw.

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JIM WELLER wrote to DAVE DRUM <=-

Pastries need to be baked in an oven.

Once again you are wildly off base with that statement. Pastry cooks
very nicely in modern microwaves. Mine even browns it.

And Banquet (or Marie Callender's) frozen pot pies (w/raw dough) cook
up just fine in my nuker at 4 minutes on full (1,000 watts) power

Pie crust is just one type of pastry. It's a broad category. T
here's also puff pastry, strudel, filo, croissants, Danish pastry,
eclairs and Napoleons etc, none of which can be made well in a
microwave if at all.

And for that matter the bottom crust of a microwaved pot pie is always gummy and inferior to a baked pie. It is merely better than nothing
at all if you don't have an oven; I've done it at work a few times
but the result is merely mediocre.

Frozen pot pies (store bought) are much the same done in a standard oven.

Despite the title this is a "hybrid" recipe. But it fits as a "Burton"

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

Title: Choux Pastries in the Microwave
Categories: Five, Pastry, Snacks
Yield: 12 servings

50 g Cake flour
2 LG Eggs
40 g Butter
100 ml Water
1 Batch Custard cream

Sift the cake flour, and beat the eggs.

Add the butter, water, and 1 teaspoon of the sifted cake
flour in a microwave-safe bowl, and give it a quick
stir. Microwave uncovered for 3 minutes and 20 seconds
at 500 W.

While the mixture is still bubbly and hot, add the
remaining cake flour in the bowl and stir quickly. Be
sure to add it in while the mixture is still piping
hot.

Microwave the mixture from Step 3 for 20 seconds @ 500W
stir, and microwave for another 20 seconds (repeat this
process 3 times, and be sure to mix well after each
microwaving time).

Gradually add the beaten eggs in the mixture while
stirring well, making sure not to make any lumps.
Combine everything together until the dough slowly drops
out of the spoon when you scoop it up.

Scoop the dough onto the baking tray lined with
parchment paper, leaving spaces in between each pastry.
Give each choux pastry some height so that they will
look nice when baked.

Dip a finger into water, adjust the shape of each
pastry, and bake them for about 30 minutes in an oven
@ 375ºF/190ºC.

Once baked, cool them on a cooling rack, and either
squeeze in your desired cream, or slice the choux pastry
in half to fill them with cream.

RECIPE FROM: https://cookpad.com

Uncle Dirty Dave's Archives

MMMMM

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//Hello Dave, //

*22.11.21* *5:26:00* in area *COOKING*
*JIM WELLER* Theme *"Pastry into microwave"*.

Dip a finger into water, adjust the shape of each pastry, and bake them for about 30 minutes in an oven @ 375-#F/190-#C.

Does I must use oven (not microwave oven), Dave?


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Denis Mosko wrote to Dave Drum <=-

*JIM WELLER* Theme *"Pastry into microwave"*.

Dip a finger into water, adjust the shape of each pastry, and bake them for about 30 minutes in an oven @ 375-#F/190-#C.

Does I must use oven (not microwave oven), Dave?

As I told Jim, it's a "hybrid" recipe - part done in the microwave and
finished in a regular oven. If you had something like this:

https://www.amazon.com/Toshiba-EC042A5C-BS-Microwave-Convection-Stainless/dp/B071ZSCY1P

It features convection function with 4 auto bake menus & 4 Auto roast
menus, sensor function with 13 auto menus, one touch popcorn button,
easy defrosting by weight/time, microwave cooking with 10 power levels,
warm hold function, express cook buttons.

Hmmmmmmmmmmm, I may look into and over-the-stove vesion for my house.

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

Title: Microwave Pineapple Pastry
Categories: Pastry, Cheese, Fruits, Dairy
Yield: 4 servings

2 tb Butter
2 tb Cream Cheese
1/2 c Sugar
3/4 c Milk
1 c Maida * or cake flour
1/2 ts Baking powder
1/4 ts Baking Soda
1/2 ts Vanilla Essence
12 oz Tub of Cool Whip
Tinned pineapple pieces

* Maida is a white flour from the Indian subcontinent,
made from wheat. Finely milled without any bran,
refined, and bleached, it closely resembles cake flour.
Maida is used extensively for making fast foods, baked
goods such as pastries, bread, several varieties of
sweets, and traditional flatbreads.

Take butter and cream cheese in the mixing bowl.

To that add sugar and whisk well until it turns out
creamy.

Slowly add warm milk and make that into a thin paste.

Now add vanilla essence and mix well.

Sieve maida into a wet mixture along with the baking
powder and baking soda.

Mix very well.

Pour the mixture into a greased 8" X 8" microwave-safe
baking tray.

Microwave over high power for 4 minutes.

After the cake is done allow it to cool down for 10
minutes.

Then transfer that on to the cooling rack.

After the cake cools down divide that into two equal-
size sponge sheets.

CAKE PREPARATION: Take one of the sponge sheets.

Apply pineapple juice over that.

Apply a layer of cool whip over it.

Place a few chunks of pineapple over the cream layer.

Now put another sponge sheet on the top of the first
sponge sheet.

Cover the whole cake with cool whip.

Put some pineapple pieces on the top of the cake and
top that up with some maraschino cherries.

Slice it into small pastry cakes!

NOTES: Make sure to use butter and cream cheese at room
temperature.

Be sure to use warm milk.

The power setting for each microwave varies, so be sure
to adjust cooking time as per your own judgment.

Serves: 4 People

RECIPE FROM: https://madhurasrecipe.com

Uncle Dirty Dave's Archives

MMMMM

... 90% of tech support is because the user is too lazy to use a search engine. --- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

//Hello Dave, //

*23.11.21* *10:54:52* in area *COOKING*
*Denis Mosko* Theme *"Pastry into microwave"*.

Denis Mosko wrote to Dave Drum <=-

*JIM WELLER* Theme *"Pastry into microwave"*.

Dip a finger into water, adjust the shape of each pastry, and bake
them for about 30 minutes in an oven @ 375-#F/190-#C.

Does I must use oven (not microwave oven), Dave?

As I told Jim, it's a "hybrid" recipe - part done in the microwave and finished in a regular oven. If you had something like this:

https://www.amazon.com/Toshiba-EC042A5C-BS-Microwave-Convection-Stainless /dp/B071ZSCY1P

It features convection function with 4 auto bake menus & 4 Auto roast menus, sensor function with 13 auto menus, one touch popcorn button,
easy defrosting by weight/time, microwave cooking with 10 power levels, warm hold function, express cook buttons. Hmmmmmmmmmmm, I may look into and over-the-stove vesion for my house.

But I have not :(

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

Title: Microwave Pineapple Pastry Categories: Pastry, Cheese, Fruits, Dairy Yield: 4 servings

2 tb Butter 2 tb Cream Cheese 1/2 c Sugar 3/4 c
Milk 1 c Maida * or cake flour 1/2 ts Baking powder 1/4 ts Baking Soda 1/2 ts Vanilla Essence 12 oz Tub of Cool Whip
Tinned pineapple pieces

* Maida is a white flour from the Indian subcontinent, made from wheat. Finely milled without any bran, refined, and bleached, it
closely resembles cake flour. Maida is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of
sweets, and traditional flatbreads.

Take butter and cream cheese in the mixing bowl.

To that add sugar and whisk well until it turns out creamy.

Slowly add warm milk and make that into a thin paste.

Now add vanilla essence and mix well.

Sieve maida into a wet mixture along with the baking powder and
baking soda.

Mix very well.

Pour the mixture into a greased 8" X 8" microwave-safe baking tray.

Microwave over high power for 4 minutes.

After the cake is done allow it to cool down for 10 minutes.

Then transfer that on to the cooling rack.

After the cake cools down divide that into two equal- size sponge sheets.

CAKE PREPARATION: Take one of the sponge sheets. Apply pineapple juice over that. Apply a layer of cool whip over it. Place a
few chunks of pineapple over the cream layer.

Now put another sponge sheet on the top of the first sponge sheet.

Cover the whole cake with cool whip.

Put some pineapple pieces on the top of the cake and top that up with some maraschino cherries. Slice it into small pastry cakes!

NOTES: Make sure to use butter and cream cheese at room temperature.

Be sure to use warm milk.

The power setting for each microwave varies, so be sure to adjust cooking time as per your own judgment.

Serves: 4 People

Russian, american: german, italian & russian :)


--- WinPoint Beta 5 (359.1)
* Origin: 1000s of lemmings can't mistake ;) (1:153/757.1315)

Denis Mosko wrote to Dave Drum <=-

*JIM WELLER* Theme *"Pastry into microwave"*.

Dip a finger into water, adjust the shape of each pastry, and bake
them for about 30 minutes in an oven @ 375-#F/190-#C.

Does I must use oven (not microwave oven), Dave?

As I told Jim, it's a "hybrid" recipe - part done in the microwave and finished in a regular oven. If you had something like this:

https://www.amazon.com/Toshiba-EC042A5C-BS-Microwave-Convection-Stainless /dp/B071ZSCY1P

It features convection function with 4 auto bake menus & 4 Auto roast menus, sensor function with 13 auto menus, one touch popcorn button,
easy defrosting by weight/time, microwave cooking with 10 power levels, warm hold function, express cook buttons. Hmmmmmmmmmmm, I may look into and over-the-stove vesion for my house.

But I have not :(

Nor do I but I may get one .... it looks to be a handy tool for the
kitchen.

Title: Microwave Pineapple Pastry Categories: Pastry, Cheese, Fruits, Dairy Yield: 4 servings

8<----- CUT ----->B

The power setting for each microwave varies, so be sure to adjust cooking time as per your own judgment.

Serves: 4 People

Russian, american: german, italian & russian :)

Errrrrrmmmmm, that's five, Denis. Two Russians, an American, A German
and an Italian. Someone is going to go hungry. Bv)=

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

Title: Italian Meatballs
Categories: Pork, Beef, Cheese, Dairy, Sauces
Yield: 8 Servings

1 lb Ground beef; at least 16%
- fat
1 lb Ground pork
2/3 c Milk
3 sl White bread; crusts off
1/4 c Ricotta cheese
1/4 c Grated Parmesan or Romano
2 lg Eggs
1 tb Salt
1 tb Chopped fresh parsley
2 ts Black pepper
1 ts Dried oregano or marjoram
3 cl Garlic; minced
1 c Flour; (approc) for dusting
1/3 c Olive oil
2 1/2 c (24 oz) tomato sauce

MMMMM------------------------TOMATO SAUCE-----------------------------
2 tb Olive oil
3/4 c Fine chopped onions
3/4 c Fine chopped carrots
3/4 c Fine chopped celery
2 tb Chopped fresh parsley
1 cl Garlic; minced
28 oz Can crushed tomatoes w/juice
+=OR=+
1 3/4 lb Fresh tomatoes; peeled,
- seeded, chopped
1/2 ts Dried basil
+=OR=+
2 tb Chopped fresh basil
1 ts Tomato paste
Salt & fresh black pepper

Start with the tomato sauce, which will simmer while you
prepare the meatballs. Heat olive oil in a large skillet
on medium heat. Add the onions, carrots, celery, and
parsley. Stir to coat with the oil, reduce the heat to low
and cover the pan. Cook for 15 to 20 minutes until the
vegetables are soft and cooked through. Remove the cover,
add the garlic, and increase the heat to medium high. Cook
the garlic for half a minute, then add the tomatoes (if
using whole canned, break up with your fingers as you add
them to the pan.) Add the tomato paste and basil. Season
with salt and pepper. Bring to a low simmer, reduce the
heat to low and let cook uncovered until thickened while
you prepare the meatballs, 15 to 30 minutes. Purée in a
blender, or push through a food mill for a smooth
consistency. Adjust seasonings.

Heat the milk in a small pot until steamy. Turn off the
heat, tear the bread into little pieces and soak it in the
milk until it partially dissolves. Mash it until you get
something that resembles a paste. Turn it out onto a plate
to let it cool.

In a large bowl, combine the beef, pork, ricotta cheese,
grated parmesan, eggs, salt, parsley, oregano, black
pepper, garlic cloves and the bread-milk mixture. Mix it
well with your hands until it barely combines. Don't
overwork the mixture or it will become tough. It is OK to
have some discernable bits of bread or meat in the mix;
better that than overworked meatballs.

Wet your hands and form the meatballs. A traditional size
for this sort of meatball is 2-3 inches across, but you
can make them any size you want. Once you roll the
meatball in your hands, roll it in the flour to give it a
good coating. Set each one on a baking sheet as you work.
You might need to rinse your hands a few times as you make
the meatballs.

When all the meatballs are formed, heat olive oil in a
large skillet over medium-high heat. Brown the meatballs
on at least two sides. Don't worry about the center
getting cooked through, as you will finish these in the
sauce.

Once all the meatballs are browned, arrange them in the
sauce, turning each one over in the sauce to coat. Cover
the pot and simmer gently for 15-20 minutes. Serve with
the sauce and pasta or crusty bread. Sprinkle with a
little chopped parsley for garnish if you want.

Yield: Makes about 16 meatballs. Serves 8.

From: http://simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... It doesn't seem that anything made there could be delicious.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Denis Mosko wrote to Dave Drum <=-

*JIM WELLER* Theme *"Pastry into microwave"*.

Dip a finger into water, adjust the shape of each pastry, and bake them for about 30 minutes in an oven @ 375-#F/190-#C.

Does I must use oven (not microwave oven), Dave?

As I told Jim, it's a "hybrid" recipe - part done in the microwave and finished in a regular oven. If you had something like this:

https://www.amazon.com/Toshiba-EC042A5C-BS-Microwave-Convection-Stainl ss/dp/B07 ZSCY1P

It features convection function with 4 auto bake menus & 4 Auto roast
menus, sensor function with 13 auto menus, one touch popcorn button,
easy defrosting by weight/time, microwave cooking with 10 power
levels, warm hold function, express cook buttons.

Hmmmmmmmmmmm, I may look into and over-the-stove vesion for my house.

We bought an over the stove microwave when we first moved into this
house 7 years ago. At first, Stephen mounted it a bit too high for me to comfortably reach. He adjusted the height, now I can easily see what's
inside it, reach into even the very back without standing on my tip
toes, etc. Overall, it has worked very well for us but for one feature.
We've had to replace the moisture sensor twice. (It's usually used in a
sensor cook mode.) Part of it, we think, is due to the placment of the microwave. When we have an uncovered pot (even covered, but not to the
same degree) boiling on the stove, a lot of steam goes up into the
microwave, even with the stove vent running. We think, over time, it
does something to the moisture sensor for the microwave so that it
doesn't work. It's a fairly easy repair for Stephen, parts are available
on line, but it is a bit awkward as the microwave has to be pulled out
of its mounting and the back opened up while balancing it.

All of the above is something you might want to consider as you're
looking into over the stove microwaves. There aren't that many out on
the market; when we bought ours, none had an inversion cooking mode. I
don't know if any newer ones do or not. We got a Samsung one. Hopefully
this will help you decide if you want to go with one or not.

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


... If you think you are confused now, wait until I explain it!

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

//Hello Ruth, //

*24.11.2021* *10:21:38* in area *COOKING*
*Dave Drum* Theme *"Pastry into microwave"*.
Skip.

There aren't that many out on the market; when we bought ours, none had
an inversion cooking mode. I don't know if any newer ones do or not. We
got a Samsung one.

Which model of ^^^^^^^?

Hopefully this will help you decide if you want to go
with one or not.

Is this non stove-on-cook version of microwave oven?











--- WinPoint Beta 5 (359.1)
* Origin: 21-st century (1:153/757.1315)

Ruth Haffly wrote to Dave Drum <=-

Hmmmmmmmmmmm, I may look into and over-the-stove vesion for my
house.

We bought an over the stove microwave when we first moved into this
house 7 years ago. At first, Stephen mounted it a bit too high for me
to comfortably reach. He adjusted the height, now I can easily see
what's inside it, reach into even the very back without standing on my
tip toes, etc. Overall, it has worked very well for us but for one feature. We've had to replace the moisture sensor twice. (It's usually used in a sensor cook mode.) Part of it, we think, is due to the
placment of the microwave. When we have an uncovered pot (even covered, but not to the same degree) boiling on the stove, a lot of steam goes
up into the microwave, even with the stove vent running. We think, over time, it does something to the moisture sensor for the microwave so
that it doesn't work. It's a fairly easy repair for Stephen, parts are available on line, but it is a bit awkward as the microwave has to be pulled out of its mounting and the back opened up while balancing it.

All of the above is something you might want to consider as you're
looking into over the stove microwaves. There aren't that many out on
the market; when we bought ours, none had an inversion cooking mode. I don't know if any newer ones do or not. We got a Samsung one. Hopefully this will help you decide if you want to go with one or not.

I already have an "over the stove" microwave of the Criterion brand. It
doesn't have a humidstat sensor but works fine as a microwave. It's one
of Menard's "house" brands and has served me adequately. It came with
the house.

What is the "inversion cooking mode"? I noted that a couple of the Top
10 (rated) nukers offered that - and only one offered "convection". I'm
pretty sure convection cooking in a microwave is something fairly recent
and that it will become the next "hot button" item. Bv)=

This is on my "round tuit" list ....

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

Title: Microwave Stuffed Mushrooms
Categories: Mushrooms, Vegetables, Breads, Cheese, Greens
Yield: 6 servings

12 lg White button mushrooms
1 Rib celery; diced small
Stems from mushrooms; fine
- chopped
1/2 (6 oz. pkg) frozen spinach
- souffle
1/4 ts (ea) onion powder, garlic
- powder, salt & pepper
1 tb Butter
1/4 c Seasoned bread crumbs
1/4 c Shredded cheddar cheese

Combine the souffle with celery, mushroom stems and
spices. Microwave on high for two minutes. Stuff
mushrooms with the mixture.

Combine cheese and bread crumbs and sprinkle over
mushrooms. Microwave on high for one to two minutes
until cheese is bubbly.

* Note: Cook the mushrooms on a colorful towel or paper
towel to absorb the moisture. Then you can serve them
directly from the oven.

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

Uncle Dirty Dave's Archives

MMMMM

... "Literally" First, it meant factual, and now it means fictional.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Denis,

//Hello Ruth, //

*24.11.2021* *10:21:38* in area *COOKING*
*Dave Drum* Theme *"Pastry into microwave"*.
Skip.

There aren't that many out on the market; when we bought ours, none had
an inversion cooking mode. I don't know if any newer ones do or not. We
got a Samsung one.

Which model of ^^^^^^^?

It's the ME18H704SFS model, but probably not available any more. Ours
was built in October, 2014 and is American voltage.

Hopefully this will help you decide if you want to go
with one or not.

Is this non stove-on-cook version of microwave oven?

It's an over the stove model so I can monitor something cooking in it
while standing at the stove, maybe doing something like stirring a pot
of home made turkey soup. That will be on the menu shortly in a lot of
American households as we celebrated the Thanksgiving holiday yesterday.
We (Stephen and I) got together with some friends and neighbors for a
combined (all contributed) dinner and visiting afterwards. Stephen
smoked a turkey; we cut it up and made soup stock from the carcasse on Wednesday. I also made a simmple cranberry sauce on Wednesday. Yesterday
I made green beans with onion and bacon & baked butternut squash and
apples. Nobody went home hungry.

Basic Cranberry Sauce

1 bag of cranberries--we've bought both 16 oz and 12 oz (about 450gm and
400 gm), depending on what the store had
1 cup sugar--we use raw sugar
1 cup water

In a 2 quart pot bring cranberries, sugar and water to a boil. When
cranberries start to pop, reduce heat and boil for 8-10 minutes. Pour
into a bowl and chill until ready to serve.


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


... It works! Now, if only I could remember what I did.

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

Hi Dave,

Hmmmmmmmmmmm, I may look into and over-the-stove vesion for my
house.

We bought an over the stove microwave when we first moved into this
house 7 years ago. At first, Stephen mounted it a bit too high for me

All of the above is something you might want to consider as you're
looking into over the stove microwaves. There aren't that many out on
the market; when we bought ours, none had an inversion cooking mode. I don't know if any newer ones do or not. We got a Samsung one. Hopefully this will help you decide if you want to go with one or not.

I already have an "over the stove" microwave of the Criterion brand.
It doesn't have a humidstat sensor but works fine as a microwave. It's
one of Menard's "house" brands and has served me adequately. It came
with the house.

OK, I thought you didn't have one and were looking to get one.

What is the "inversion cooking mode"? I noted that a couple of the Top
10 (rated) nukers offered that - and only one offered "convection".

A "regular" microwave, when you cook at less than 100% power, will cycle
on and off. An invesion one, when you cook at less than 100% power, will actually drop back to that power level. We had one before we bought this
house but gave it away as it wasn't suitable to mount above the stove.

I'm pretty sure convection cooking in a microwave is something fairly recent and that it will become the next "hot button" item. Bv)=

The microwave in our camper is also a convection oven. We've baked in
it, most often, cinnamon rolls. (That seems to be something that those
with RVs try--Steve read about it on the R-Pod forum.) The oven is small
so we can't do anything too big but it does give us a working oven. It
will be interesting to see if one does come out for household use.

This is on my "round tuit" list ....

Title: Microwave Stuffed Mushrooms
Categories: Mushrooms, Vegetables, Breads, Cheese, Greens
Yield: 6 servings

Looks yummy--if you cook it, I'll eat it. (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)

//Hello Ruth, //

*26.11.21* *16:18:30* in area *COOKING*
*Denis Mosko* Theme *"Pastry into microwave"*.
skip

It's an over the stove model so I can monitor something cooking in it while standing at the stove, maybe doing something like stirring a pot of home made turkey soup.

Amazon:
The Samsung ME18H704SFS 1.8 Cu. Ft. Over-the-Range Microwave, in stainless steel, combines 1000W of cooking power, a powerful 400 CFM ventilation system,
What is CFM?

and two-stage programmable cooking. The Sensor Cook features does the thinking for you, ensuring soup, leftover pasta, or frozen dinners end up cooked perfectly every time, while options like auto defrost and sensor reheat are great for creating meals from scratch. The filter's convenient, easy-to-access location makes it simple to eject with a single touch and helps you remember to clean the filter.
Which filter does use ME18... ?

Plus, this microwave is scratch-resistant and easy-to-clean; the durable ceramic interior provides a polished surface to wipe down and the exterior's coating protects against scratches from everyday use. Additional helpful features include the clock with Daylight Savings adjustment, kitchen timer, child lock, and halogen cooktop lighting.
What is daylight savings and how child lock does constructed?

We got together with some friends and neighbors for a
combined (all contributed) dinner and visiting afterwards. Stephen smoked a turkey; we cut it up and made soup stock from the carcasse on
Wednesday.

Happy Thanksgiving. Ruth!

I also made a simmple cranberry sauce on Wednesday. Yesterday
I made green beans with onion and bacon & baked butternut squash and apples. Nobody went home hungry.

;)

--- WinPoint Beta 5 (359.1)
* Origin: "Nevskaja kosmetika" for You (1:153/757.1315)

Ruth Haffly wrote to Dave Drum <=-

I already have an "over the stove" microwave of the Criterion brand.
It doesn't have a humidstat sensor but works fine as a microwave. It's
one of Menard's "house" brands and has served me adequately. It came
with the house.

OK, I thought you didn't have one and were looking to get one.

If I had the counter space I'd prefer a counter-top model. But with my
cramped kitchen I must use every nook and cranny.

What is the "inversion cooking mode"? I noted that a couple of the Top
10 (rated) nukers offered that - and only one offered "convection".

A "regular" microwave, when you cook at less than 100% power, will
cycle on and off. An invesion one, when you cook at less than 100%
power, will actually drop back to that power level. We had one before
we bought this house but gave it away as it wasn't suitable to mount
above the stove.

OK. Now I (sort of) understand. I don't think I've ever used any of my microwaves at less than full-goose-bozo power.

I'm pretty sure convection cooking in a microwave is something fairly recent and that it will become the next "hot button" item. Bv)=

The microwave in our camper is also a convection oven. We've baked in
it, most often, cinnamon rolls. (That seems to be something that those with RVs try--Steve read about it on the R-Pod forum.) The oven is
small so we can't do anything too big but it does give us a working
oven. It will be interesting to see if one does come out for household use.

There are some - but none I've seen for mounting under the cabinets/over
the stove. (interlude) I stand/sit corrected. A quick trip to the BING
search engine gives me a range of product .....

https://tinyurl.com/MICR0VECTION

and this gives me reviews/comparos

https://bestreviews.com/kitchen/microwaves/best-convection-microwaves

This is on my "round tuit" list ....

Title: Microwave Stuffed Mushrooms
Categories: Mushrooms, Vegetables, Breads, Cheese, Greens
Yield: 6 servings

Looks yummy--if you cook it, I'll eat it. (G)

Me too. Also ....

I was going to make this one to take with to Thanksgiving dinner at my
friend Les' home. Then I remember his new wife keeps Kosher - so I did
a cranberry-walnut relish instead.

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

Title: Nonna Gina's Stuffed Mushrooms
Categories: Pork, Mushrooms, Breads, Vegetables, Herbs
Yield: 10 servings

3 1/2 lb Large cremini or button
- mushrooms; stems reserved
- and diced small
2 lb Italian pork sausage; spicy
- or mild
2 c Ritz crackers
2 Celery ribs; chopped fine
2 sm Yellow onions; chopped fine
1/4 c Italian parsley, chopped
- fine
1/2 c Unsalted butter
1/2 c Extra virgin olive oil
1 ts Kosher salt
1 ts Ground black pepper

Set the oven @ 325°F/165°C.

In a large saucepan, add 3 cups of cold water. Bring
water to a boil and add sausage links and parboil them
for 5 minutes. Drain and grind sausage in a food
processor for a few minutes, just until sausage is
crumbled. Empty into a large bowl.

In a large sauté pan, melt butter and olive oil over
medium heat. Add celery, onion, parsley, salt, pepper
and reserved mushroom stems. Saute until vegetables have
softened and onions are translucent, about 5 to 7
minutes.

While vegetables are cooking, empty two sleeves of Ritz
crackers (approx 2 cups) into the food processor and
grind to fine crumbs. Add cooked vegetables to the
processor and pulse into a chunky paste.

Add cracker/veg mixture to bowl with sausage and mix
until fully incorporated. Set aside and prepare mushroom
tops.

Place mushroom tops upside down on a baking sheet lined
with parchment paper and drizzled with olive oil.
Sprinkle the tops with kosher salt.

Add a tablespoon of stuffing to each mushroom. Drizzle
the filled mushroom with extra virgin olive oil.

Bake for 30 to 35 minutes until filing is golden brown
and mushroom is soft to the touch.

RECIPE FROM: https://food52.com

Uncle Dirty Dave's Kitchen

MMMMM

... Pizza summarized: tomato sauce + cheese + just about anything.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Denis Mosko wrote to Ruth Haffly <=-

The Samsung ME18H704SFS 1.8 Cu. Ft. Over-the-Range Microwave, in
stainless steel, combines 1000W of cooking power, a powerful 400 CFM ventilation system,

What is CFM?

Cubic feet-per-minute. A measure of air flow.

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

Title: Air Fryer Pork Chops
Categories: Five, Pork, Herbs
Yield: 3 servings

3 (6 oz/170 g) pork chops;
- rinsed, patted dry
2 ts (10 ml) olive oil
Salt & black pepper
Garlic powder
Smoked paprika

EQUIPMENT: Air Fryer

Lightly coat the pork chops with olive oil. Season with
salt, pepper, garlic powder, and smoked paprika.

Place in the Air Fryer and cook at 380ºF/194ºC for 10-14
minutes flipping the pork chops at the halfway cooking
point.

Test for desired doneness, and cook a little more if
desired. Serve warm.

Recipe was cooked in 3-4 qt air fryers. If using a
larger air fryer, the recipe might cook quicker so
adjust cooking time.

If cooking in multiple batches, the first batch will
take longer to cook if Air Fryer is not already
pre-heated.

Remember to set a timer to shake/flip/toss the food as
directed in recipe.

RECIPE FROM: https://bestrecipebox.com

Uncle Dirty Dave's Archives

MMMMM

... The appeal of pizza crosses all ethnic, racial, and class lines.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Denis,

*26.11.21* *16:18:30* in area *COOKING*
*Denis Mosko* Theme *"Pastry into microwave"*.
The Samsung ME18H704SFS 1.8 Cu. Ft. Over-the-Range Microwave, in
stainless steel, combines 1000W of cooking power, a powerful 400 CFM ventilation system, What is CFM?

single touch and helps you remember to clean the filter.
Which filter does use ME18... ?

I don't know; my husband takes care of it.

Additional helpful features include the clock with Daylight Savings adjustment, kitchen timer, child lock, and halogen cooktop lighting.
What is daylight savings and how child lock does constructed?

Daylight savings time is when we change the clocks, moving them ahead
one hour in the spring, back one hour in the fall. It's an artifical
construct, giving an extra hour of daylight in the evening during the
summer, originally supposed to give farmers an extra hour of working
light. Here in the USA, only Arizona and Hawaii do not follow the rest
of the country in observing it--we lived in both of those states and appreciated not having the semi-annual artificial change in time.

I do not know how the child lock is constructed and I have no plans to
tear this microwave apart to find out. It is supposed to make the
microwave inoperable by a young child but since we have no young
children, we've never used that feature.

We got together with some friends and neighbors for a
combined (all contributed) dinner and visiting afterwards. Stephen smoked a turkey; we cut it up and made soup stock from the carcasse on
Wednesday.

Happy Thanksgiving. Ruth!

It was; since we didn't have family nearby, we made our own family.

I also made a simmple cranberry sauce on Wednesday. Yesterday
I made green beans with onion and bacon & baked butternut squash and apples. Nobody went home hungry.

;)

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


... A mind stretched by new ideas can never go back to its original size.

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

Hi Denis,

I already have an "over the stove" microwave of the Criterion brand.
It doesn't have a humidstat sensor but works fine as a microwave. It's
one of Menard's "house" brands and has served me adequately. It came
with the house.

OK, I thought you didn't have one and were looking to get one.

If I had the counter space I'd prefer a counter-top model. But with my cramped kitchen I must use every nook and cranny.

I understand. When we bought our first microwave back in 1984, we bought
a stand for it. It was a nice two piece unit with closed storage on the
bottom (microwave sat on that) and shelving above, including a stemware
rack. But, over the years and moves, it gradually fell apart until it
was no longer useable. I don't have a lot of counter space here so
having the microwave mounted above the stove is a help.

What is the "inversion cooking mode"? I noted that a couple of the Top
10 (rated) nukers offered that - and only one offered "convection".

A "regular" microwave, when you cook at less than 100% power, will
cycle on and off. An invesion one, when you cook at less than 100%
power, will actually drop back to that power level. We had one before
we bought this house but gave it away as it wasn't suitable to mount
above the stove.

OK. Now I (sort of) understand. I don't think I've ever used any of my microwaves at less than full-goose-bozo power.

That was our M.O. for a number of years until we discovered that some
things do better at a lower power, maybe a bit longer, time.

I'm pretty sure convection cooking in a microwave is something fairly recent and that it will become the next "hot button" item. Bv)=

The microwave in our camper is also a convection oven. We've baked in
it, most often, cinnamon rolls. (That seems to be something that those with RVs try--Steve read about it on the R-Pod forum.) The oven is
small so we can't do anything too big but it does give us a working
oven. It will be interesting to see if one does come out for household use.

There are some - but none I've seen for mounting under the
cabinets/over the stove. (interlude) I stand/sit corrected. A quick
trip to the BING search engine gives me a range of product .....

https://tinyurl.com/MICR0VECTION

and this gives me reviews/comparos

https://bestreviews.com/kitchen/microwaves/best-convection-microwaves

That might be something to consider next time we need to get a
microwave.

This is on my "round tuit" list ....

Title: Microwave Stuffed Mushrooms
Categories: Mushrooms, Vegetables, Breads, Cheese, Greens
Yield: 6 servings

Looks yummy--if you cook it, I'll eat it. (G)

Me too. Also ....

I was going to make this one to take with to Thanksgiving dinner at my friend Les' home. Then I remember his new wife keeps Kosher - so I did
a cranberry-walnut relish instead.

Title: Nonna Gina's Stuffed Mushrooms
Categories: Pork, Mushrooms, Breads, Vegetables, Herbs
Yield: 10 servings

Good thing you remembered, before you made it. I couldn't have brought
my green bean dish either; it has bacon in it. I made it with fresh
green beans this time but I think I'll go back to the frozen, french cut
beans. There was a bit more wasteage with the fresh than I wanted--but I
had enough to do the dish. It's basically green beans, bacon (cut up,
cooked) and onion sauteed in the bacon grease. Combine, add cider
vinegar to taste and enjoy. My grandmother used to make it; I got the
recipe from an aunt some years ago and have made it many times,
especially in lieu of the "traditional" green bean casserole.

---
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)

//Hello Dale, //

*01.12.21* *0:56:00* in area *COOKING*
*Ruth Haffly* Theme *"Re: Pastry into microwav"*.

That is quite different from the traditional version. OTOH, the traditional version with cheese soup and FF Onions is one of

What is "FF"?

Gail's favorite dishes. The restaurant here recently served a "green bean casserole" that turned out to be nothing like either yours or hers. And it was not very good either.

Is it hot such as hot dog, Dale? :-)


--- WinPoint Beta 5 (359.1)
* Origin: "Nevskaja kosmetika" for You (1:153/757.1315)

Denis Mosko wrote to Dale Shipp <=-

//Hello Dale, //

That is quite different from the traditional version. OTOH, the traditional version with cheese soup and FF Onions is one of

What is "FF"?

"French's Fried" - here's a link to French's Original Crispy Fried Onions

https://www.mccormick.com/frenchs/products/crispy-fried-veggies/original-crispy-fried-onions

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

Title: French Fried Onions
Categories: Vegetables, Dairy, Snacks
Yield: 40 servings

3 lg Onions; sliced in thin rings
2 c Milk
2 c A-P flour
pn Garlic powder; to taste
pn Onion powder; to taste
pn Ground white pepper; to taste
Salt
Oil for frying

Soak onions in milk for 5 minutes.

Combine flour, garlic powder, onion powder, white
pepper, and salt. Add a handful of onions and toss to
coat. Remove and repeat with remaining onions, one
handful at a time.

Heat oil in a large skillet or deep fryer. Fry onion in
batches, stirring as needed, until evenly browned, 2 to
3 minutes each. Drain on paper towels and season with
more salt. Store in an airtight container.

COOK'S NOTE: Use any seasonings you prefer.

Recipe by: Nancy Polk

Servings: 40

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

Uncle Dirty Dave's Archives

MMMMM

... It's called cauliflower; it's NOT ghost broccoli.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Ruth Haffly wrote to Dave Drum <=-

A "regular" microwave, when you cook at less than 100% power, will
cycle on and off. An invesion one, when you cook at less than 100%
power, will actually drop back to that power level. We had one before
we bought this house but gave it away as it wasn't suitable to mount
above the stove.

OK. Now I (sort of) understand. I don't think I've ever used any
of my microwaves at less than full-goose-bozo power.

That was our M.O. for a number of years until we discovered that
some things do better at a lower power, maybe a bit longer, time.

I just last evening, as an experiment tried 50% power to heat a cuppa.
Used a full 90 seconds instead of the 45 secons at full power. I did
not detect a change in pitch from the microwave due to magnetron doing
any cycling - so I may have an "inversion" unit.

I'm pretty sure convection cooking in a microwave is something fairly recent and that it will become the next "hot button" item. Bv)=

8<----- SNIP ----->B

I was going to make this one to take with to Thanksgiving dinner at my friend Les' home. Then I remember his new wife keeps Kosher - so I did
a cranberry-walnut relish instead.

Title: Nonna Gina's Stuffed Mushrooms
Categories: Pork, Mushrooms, Breads, Vegetables, Herbs
Yield: 10 servings

Good thing you remembered, before you made it. I couldn't have brought
my green bean dish either; it has bacon in it. I made it with fresh
green beans this time but I think I'll go back to the frozen, french
cut beans. There was a bit more wasteage with the fresh than I
wanted--but I had enough to do the dish. It's basically green beans,
bacon (cut up, cooked) and onion sauteed in the bacon grease. Combine,
add cider vinegar to taste and enjoy. My grandmother used to make it; I got the recipe from an aunt some years ago and have made it many times, especially in lieu of the "traditional" green bean casserole.

This is a more usual version around these parts. I've made it a couple
of times for large gatherings. There were no leftovers either time.

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

Title: Classic Green Bean Casserole w/Bacon & Cheese
Categories: Pork, Cheese, Vegetables, Soups, Dairy
Yield: 12 Servings

21 1/2 oz (2 cans) Cream of Mushroom
- Soup
1 c Milk
2 ts Soy sauce
1/4 ts Black pepper; to taste
58 oz (4 cans) any style Green
- Beans; drained
2 2/3 c French's Crispy Fried Onions
- divided
6 sl Thick-cut bacon; sliced
- across in 1/4" strips
1 c Cheddar; white or yellow *
Almonds; slice or slivered;
- optional

* Sharp cheddar melts into a rich & creamy sauce. White
cheddar will not lend an orange tint to the sauce.

Fry the bacon until crispy-crunchy. Drain and set aside.

Stir soup, milk, soy sauce, black pepper, beans and
1-1/3 cups onions and half of the bacon in a 3 qt.
casserole. Add in and melt cheese to create a rich &
creamy sauce.

Bake at 350ºF/175ºC, uncovered, 25 minutes or until bean
mixture is hot and bubbling. Stir bean mixture. Sprinkle
with remaining onions and bacon.

Sliced or slivered almonds are delicious sprinkled on
with the French fried onions and give the casserole
extra crunch. Sprinkle cheese on top as desired.

Bake 5 minutes longer or until onions are golden brown.

YIELD: 12 servings

RECIPE FROM: http://www.meijer.com

Uncle Dirty Dave's Kitchen

MMMMM

... Cream of Mushroom soup is mandatory in American Midwest casseroles.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

//Hello Dave, //

*01.12.21* *11:00:32* in area *COOKING*
*Denis Mosko* Theme *"Pastry into microwave"*.

https://www.mccormick.com/frenchs/products/crispy-fried-veggies/original- crispy-fried-onions

French?s Original Crispy Fried Onions are made with real onions for incredible taste and that classic crunch - with no GMOs

Is this Genno-Modificirovannye Organizmy?

or artificial flavor. There are so many crispy fried onion recipes you can make with this topping. Toss em' onto casseroles, mashed potatoes, burgers, salads, soups, stews, chili, and more for an exciting pop of crunch and onion flavoring the whole family will love. Think about crunchy onions sprinkled on top of soup or used as a salad topping, or even as breading for crispy, oven-baked chicken. The possibilities are endless! Feel good about sharing this crunchy onion topping with everyone.

Thank You, Dave.

--- WinPoint Beta 5 (359.1)
* Origin: Original WinPoint Origin! (1:153/757.1315)

Hi Dave,

Ruth Haffly wrote to Dave Drum <=-

A "regular" microwave, when you cook at less than 100% power, will
cycle on and off. An invesion one, when you cook at less than 100%
power, will actually drop back to that power level. We had one before
we bought this house but gave it away as it wasn't suitable to mount
above the stove.

OK. Now I (sort of) understand. I don't think I've ever used any
of my microwaves at less than full-goose-bozo power.

That was our M.O. for a number of years until we discovered that
some things do better at a lower power, maybe a bit longer, time.

I just last evening, as an experiment tried 50% power to heat a cuppa. Used a full 90 seconds instead of the 45 secons at full power. I did
not detect a change in pitch from the microwave due to magnetron doing
any cycling - so I may have an "inversion" unit.

It's possibe you have an inversion unit. Does it have any labels or
paperwork with it that would give you a clue? As far as reheating
coffee, I'd use the full power. The lower powers are if you want a
gentler cooking/reheating. Meat is one thing that benefits from cooking
on a lower power, unless you're doing something like browning ground
beef.

I'm pretty sure convection cooking in a microwave is something fairly recent and that it will become the next "hot button" item. Bv)=

8<----- SNIP ----->B

I was going to make this one to take with to Thanksgiving dinner at my friend Les' home. Then I remember his new wife keeps Kosher - so I did
a cranberry-walnut relish instead.

Title: Nonna Gina's Stuffed Mushrooms
Categories: Pork, Mushrooms, Breads, Vegetables, Herbs
Yield: 10 servings

Good thing you remembered, before you made it. I couldn't have brought
my green bean dish either; it has bacon in it. I made it with fresh
green beans this time but I think I'll go back to the frozen, french
cut beans. There was a bit more wasteage with the fresh than I
wanted--but I had enough to do the dish. It's basically green beans,
bacon (cut up, cooked) and onion sauteed in the bacon grease. Combine,
add cider vinegar to taste and enjoy. My grandmother used to make it; I got the recipe from an aunt some years ago and have made it many times, especially in lieu of the "traditional" green bean casserole.

This is a more usual version around these parts. I've made it a couple
of times for large gatherings. There were no leftovers either time.

I've seen the classic version quite often but I don't think I've ever
made it. My mom never made it either; the beans we grew/canned/froze
were the yellow wax beans.

Title: Classic Green Bean Casserole w/Bacon & Cheese
Categories: Pork, Cheese, Vegetables, Soups, Dairy
Yield: 12 Servings

The bacon and cheese do add to the flavor, might make it worth trying.
(G)

... Cream of Mushroom soup is mandatory in American Midwest
casseroles. --- EzyBlueWave V3.00 01FB001F

Or, cream of celery, cream of chicken...............

---
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)

//Hello Dale, //

Green bean casseroles are meant to be served as a hot side dish. I don't understand your reference to hot dog.

I mean that wheat's constraction:

_-=========-_
sousage
-_=========_-

Are meant which constaction of Green Bean Casserole?



--- WinPoint Beta 5 (359.1)
* Origin: 1000s of lemmings can't mistake ;) (1:153/757.1315)

Ruth Haffly wrote to Dave Drum <=-

I, just last evening, as an experiment tried 50% power to heat a cuppa. Used a full 90 seconds instead of the 45 secons at full power. I did
not detect a change in pitch from the microwave due to magnetron doing
any cycling - so I may have an "inversion" unit.

It's possibe you have an inversion unit. Does it have any labels or paperwork with it that would give you a clue? As far as reheating
coffee, I'd use the full power. The lower powers are if you want a
gentler cooking/reheating. Meat is one thing that benefits from cooking
on a lower power, unless you're doing something like browning ground
beef.

Normally I do full power when heating water or coffee - or, really, any
other stuff. This was just an "experiment." No label saying "inversion"
and any paperwork/manual is long gone. Although, I suppose, I could go
to http://kitchen.manualsonline.com/manuals/ and get one. They've saved
mu bacon more than once.

8<----- SNIP ----->B

This is a more usual version around these parts. I've made it a couple
of times for large gatherings. There were no leftovers either time.

I've seen the classic version quite often but I don't think I've ever
made it. My mom never made it either; the beans we grew/canned/froze
were the yellow wax beans.

When I was a youngster we grew green beans & wax beans in both "pole"
beans and "bush" beans.

Beans come in one of two types: bush beans and pole beans. Bush beans
differ from pole beans in the fact that bush beans don’t need any kind
of support to stay upright. Pole beans, on the other hand, need a pole
or some other support to stay upright. Bush beans can be further broken
down into three types: snap beans (where the pods are eaten), green
shelling beans (where the beans are eaten green) and dry beans, (where
the beans are dried and then rehydrated before eating. In general, bush
beans take less time than pole beans to produce beans. Bush beans also
will take up less room in a garden.

Read more athttps://www.gardeningknowhow.com/edible/vegetables/beans/growing-bush-beans.htm

Title: Classic Green Bean Casserole w/Bacon & Cheese
Categories: Pork, Cheese, Vegetables, Soups, Dairy
Yield: 12 Servings

The bacon and cheese do add to the flavor, might make it worth trying.
(G)

Oh, it is.

... Cream of Mushroom soup is mandatory in American Midwest
casseroles. --- EzyBlueWave V3.00 01FB001F

Or, cream of celery, cream of chicken...............

I'm *much* more likely to grab C.O.M. Although I recently picked up a
new(ish) Campbell's Cream of Mushroom and Chicken. I have yet to tey it however.

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

Title: Garlic Bush Beans
Categories: Five, Beans, Vegetables, Herbs
Yield: 6 servings

1 lb Green or wax string beans
1 c Water

MMMMM--------------------------PASTE---------------------------------
6 cl Garlic
1 ts Coriander seed
1/2 ts Kosher salt; more as needed
2 tb Olive oil

Grind the garlic, coriander seed and salt in a small
food processor into a coarse paste.

Fry this paste in the olive oil for about 1 minute,
being careful not to burn the garlic

Add the beans and water and cook down until dry.

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

Uncle Dirty Dave's Archives

MMMMM

... "If voting changed anything they'd make it illegal." -- Emma Goldman
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

//Hello Dave, //

*03.12.21* *12:17:04* in area *COOKING*
*Dale Shipp* Theme *"Pastry into microwav"*.

In this recipe "french green beans" are something different. They are
green beans which have been french cut, i.e. on a bias into longer
pieces.

French-cut is just a fancy term for julienne or thinly sliced. Because of their slender shape, they cook faster than whole beans and offer a unique visual presentation. And they're a real beeeyatch to do by hand in my kitchen so I buy Del Monte or Libby to save my sanity (or what bits I still have).

I buy at Semeynyi magnet or Dixy to save my sanity too, Dale and Drum :0)

--- WinPoint Beta 5 (359.1)
* Origin: Out of sight, out of heart (1:153/757.1315)

//Hello Dale, //

*04.12.21* *1:04:00* in area *COOKING*
*Denis Mosko* Theme *"Re: Pastry into microwav"*.

Was the end result the same as heating for 45 on full power? Since I
add cold milk to previously perked coffee, my standard heating time is
88 seconds.

...at middle power of mechanical Microwave?

For heating coffee I use full power. I use 88 seconds because hiting the 8 button twice is easier than hitting 9 button, then 0 button.

:)

How many of power and minutes I must set for heatung cofferd into Mechanical microwave?



--- WinPoint Beta 5 (359.1)
* Origin: 1000s of lemmings can't mistake ;) (1:153/757.1315)

Denis Mosko wrote to Dale Shipp <=-

Was the end result the same as heating for 45 on full power? Since I
add cold milk to previously perked coffee, my standard heating time is
88 seconds.

...at middle power of mechanical Microwave?

More likely the default (full) power setting.

For heating coffee I use full power. I use 88 seconds because hiting the 8 button twice is easier than hitting 9 button, then 0 button.

:)

How many of power and minutes I must set for heatung cofferd into Mechanical microwave?

Full power - and you'll need to experiment to get your cold coffee to
the temperature you prefer. My over-the-stove microwave heats room
temperature coffee to my desired drinking temperature in 45 seconds.

My house-mate heats his for a full minute because he is going to add
milk and sugar before drinking - which will moderate the temperature.

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

Title: Cold-Brewed Coffee
Categories: Five, Beverages
Yield: 6 Servings

1/2 lb Coarse ground coffee beans
4 1/2 c Cold water
Cheesecloth
Coffee filters

Put coffee grounds in a large container. Slowly pour
water over the grounds.

Cover bowl with plastic wrap and steep at room temp
for 18 to 24 hours.

Line a strainer with several layers of cheesecloth
and place atop a pitcher; strain coffee through the
cheesecloth into the pitcher. Discard the grounds.
To get a clearer brew, strain coffee again through
coffee filters. Store in refrigerator.

Recipe by: Cazuela Valenciana

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Andouillette: from the dark side of sausage making.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

any cycling - so I may have an "inversion" unit.

It's possibe you have an inversion unit. Does it have any labels or paperwork with it that would give you a clue? As far as reheating
coffee, I'd use the full power. The lower powers are if you want a
gentler cooking/reheating. Meat is one thing that benefits from cooking
on a lower power, unless you're doing something like browning ground
beef.

Normally I do full power when heating water or coffee - or, really,
any other stuff. This was just an "experiment." No label saying "inversion" and any paperwork/manual is long gone. Although, I
suppose, I could go
to http://kitchen.manualsonline.com/manuals/ and get one. They've
saved mu bacon more than once.

I think Steve has gotten manuals from either there, or some other
source, from time to time. We usually save them but if we've bought
something second hand, it may not have a manual with it.

8<----- SNIP ----->B

I've seen the classic version quite often but I don't think I've ever
made it. My mom never made it either; the beans we grew/canned/froze
were the yellow wax beans.

When I was a youngster we grew green beans & wax beans in both "pole" beans and "bush" beans.

These were bush beans; I've done the "stoop to pick" many times.

bush beans take less time than pole beans to produce beans. Bush beans also
will take up less room in a garden.

That's probably why Dad grew them--fit as much as he could into a small
space.

Title: Classic Green Bean Casserole w/Bacon & Cheese
Categories: Pork, Cheese, Vegetables, Soups, Dairy
Yield: 12 Servings

The bacon and cheese do add to the flavor, might make it worth trying.
(G)

Oh, it is.

... Cream of Mushroom soup is mandatory in American Midwest
casseroles. --- EzyBlueWave V3.00 01FB001F

Or, cream of celery, cream of chicken...............

I'm *much* more likely to grab C.O.M. Although I recently picked up a new(ish) Campbell's Cream of Mushroom and Chicken. I have yet to tey
it however.

I still tend to make my own COM--white sauce with mushrooms, altho last
month when Steve made chicken casserole for the VFW meeting, I boought
the canned soup. Made in the quantity he did, it was more efficient time
wise to use the soup. I'll be doing some later today for a left over
turkey casserole.

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


... Computers run on smoke. They stop when it leaks out.

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