• St. Anthony 08

    From Dave Drum@1:18/200 to All on Sat Jun 12 14:19:45 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chef Anthony's Iowa Burger
    Categories: Beef, Breads, Cheese, Vegetables, Chilies
    Yield: 4 Servings

    2 lb 85%-lean ground beef
    2 Green onions; fine chopped
    1 tb Worcestershire sauce
    1 tb Garlic paste
    Salt & black pepper
    4 Hamburger buns; split

    MMMMM--------------------------GARNISH-------------------------------
    Lettuce
    Tomato slices
    Sliced red onion

    MMMMM---------------------CORN CHEESE SAUCE--------------------------
    1 tb Unsalted butter
    1 Shallot; fine chopped
    2/3 c Heavy whipping cream
    4 oz Plain cream cheese; in
    - chunks
    3 c Shredded sharp Cheddar
    - cheese
    3 c Sweet corn niblets; thawed
    1/2 c Bacon; crisp-cooked,
    - chopped
    1 Jalapeno; seeded, fine
    - chopped
    Salt & ground black pepper

    MAKE CORN CHEESE SAUCE: In a saucepan, melt butter over
    medium heat. Add shallot and cook for 2 minutes,
    stirring occasionally. Add whipping cream and cream
    cheese. Stir until cream cheese is melted. Gradually add
    cheddar cheese, stirring until melted. Add sweet corn,
    bacon, and jalapeno pepper. Cook over medium-low heat
    for 10 minutes, stirring occasionally. Season to taste
    with Hy-Vee salt and Hy-Vee black pepper. Cover and keep
    warm until ready to serve.

    Prepare a charcoal or gas grill with a lightly greased
    grill rack for direct cooking over medium heat.

    In a large bowl, combine beef, green onions,
    Worcestershire sauce and garlic paste. Season to taste
    with salt and pepper. Shape into four 3/4-inch-thick
    patties, 8 ounces each.

    Grill for 12 to 14 minutes or until internal temperature
    of patties reaches 160 degrees, turning once halfway
    through. During the last 2 minutes of grilling, place
    buns, cut sides down, directly over heat to toast.
    Remove from grill; let patties rest 5 minutes.

    To serve, place patties on bun bottoms; top with Corn
    Cheese Sauce. If desired, add lettuce, tomato, and/or
    red onion. Add bun tops.

    RECIPE FROM: https://www.hy-vee.com

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    ... "Remove failure as an option." -- Joan Lunden
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:229/452 to All on Sun Jul 4 17:53:26 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Patrick Anthony's Meatballs
    Categories: Beef, Breads, Cheese, Pasta, Herbs
    Yield: 2 Servings

    1 sl White bread; crusts removed,
    - torn
    +=SOAKED IN=+
    1 tb Cold water
    225 g Minced beef
    1 md Egg; lightly beaten
    1 tb Chopped fresh parsley
    25 g Freshly grated Parmesan
    - cheese; more to serve
    1 cl Garlic; crushed
    2 ts Chopped fresh oregano
    - leaves
    +=OR=+
    1 ts Freeze-dried oregano
    Italian pesto
    2 tb Olive oil
    320 g Jar pasta sauce; any tomato
    - flavour
    200 g Dried penne

    Squeeze the soaked bread dry in your hand, then combine
    in a bowl with the minced beef, egg, parsley, Parmesan,
    garlic, oregano and seasoning. Mix well, then form the
    mixture into eight meatballs and flatten slightly. Heat
    a large pan of salted water for the pasta.

    Heat the oil in a frying pan, and brown the meatballs on
    all sides - this will take about 5 minutes. Meanwhile,
    heat the pasta sauce in a pan. Spoon off any excess oil
    from the meatballs, add the meatballs to the tomato
    sauce and simmer gently for 10 minutes, until they are
    cooked through and there is no pink meat.

    Cook the pasta, according to the directions on the
    packet, while the meatballs are simmering. Drain, then
    stir the pesto into the pasta.

    Place the meatballs on a bed of pasta, garnished with
    dressed. Top with freshly grated Parmesan cheese, and
    serve with Italian-style bread.

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

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    ... Neon coloured, artificially flavoured, cavity-inducing sweet buns.
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)