BR>
Posted on 10/17/2006 12:01:21 AM PDT by carlo3b
The DU trolls have all left, they have to get up for school in the morning!!!
This election will be about turn out, and IMO it's a good thing some pubbies are scared...get them to turn out.
BTW are you getting the annual Chef Carlo FReeper Holiday Cookning thread lined up? It's something I - and lots of other FReepers - look forward to. Really has helped with the holiday meal planning.
FWIW the past year I have really cut down on heavy meat dishes. Not that I don't like them but I find as I get older - heck I'm only late 50's - they don't sit as well as they used to 30 year ago, LOL. For me now it's smaller portions, more veggies and less meat. Weight is under control at around 180, and I'm feeling pretty good actually.
Of course I still LOVE Memphis Women and Fried Chicken. And then there's that "coffee all night, beer all day" diet I have to shake...sigh.
Always enjoyable when I come across one of your posts!
Take care, Chef Carlo!
prisoner6
...Well, what this teasin stuff.. Put up or get Egg Foo Yung'd
If I'm going through all that trouble , I sure as Hell ain't lettin' them have any of it!
Let 'em eat stale leftover Twinkies!
As if fresh or stale makes a difference with twinkies....
Thank you my dear FRiend.. Without FR, who would know just how pissed off I am.. and where to get a great plate of pasta.. LOL
SPECIAL EGG FOO YUNG
Yield: 1 servings
4 lg Eggs
1 cup Bean Sprouts
2 Tbsp Pork, BBQ's, optionl
1 cup Ham, cooked, chopped
1 cup Shrimp, shelled
2 Green onion stalks, sliced
2 Tbsp Peas and carrots
1/2 tsp Sugar
dash of White pepper
1 Tbsp Flour
Salt, to taste
Combine omelet ingredients in a large bowl. Mix well.
Heat 7 inch skillet with 2 ts. oil at medium to high heat. Pour 1/2 of mixture in pan, spreading to even thickness. Cook for 1 1/2 minutes, until lightly browned. Turn and cook for another 1 1/2 minutes.
Remove, and cook the second half of the mixture.
The meat/vegetables can vary, though the bean sprouts are a "must".
Do not expect the mixture to wait long. It will turn watery, and should be used as soon as possible.
Serve with Foo Yung sauce and rice, but each is optional.
ummmm ... why is this listed as "news"???????????????????????
Have to wait until I get off work. About seven more hours.
But I swear after the ratz are beaten into the ground...maybe after 2008...I'm gonna vote on a STRICT conservative agenda!
prisoner6
Rope-the-Dopes (clueless libs) by punching them at the ballot box(ing) match on November 7th.
Slap Apple Peach Turnovers ***PASTRY******FILLING***
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup shortening
- 6 tablespoons cold water
***TOPPING***
- 1 jar (23 oz.) chunky apple sauce
- 1 cup sliced fresh or frozen peaches
- 1/4 cup sugar
- 1/2 cup chopped walnuts
- 1 teaspoon cinnamon
Directions:
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
Heat oven to 375 F. In medium bowl, combine flour and salt. Using pastry blender or 2 knives, cut shortening into flour mixture until particles are size of small peas. Gradually add water, tossing with fork until mixture is moistened. Gather pastry into ball. Divide pastry into 12 pieces.
On lightly floured surface, roll each piece into 5-inch circle. In large bowl, combine apple sauce, peaches, sugar, walnuts and 1 teaspoon cinnamon; mix well. Place about 1/4 cup of fruit mixture on half of each pastry circle; brush edges with water. Fold over; seal edges with fork. Place on ungreased cookie sheet. In small bowl, combine topping ingredients. Sprinkle over pastries. Bake at 375 F for 30 to 35 minutes or until golden brown. Cool on wire rack.
This recipe for Apple Peach Turnovers serves/makes 1 dozen
AMEN!!!!!!
PARMIGIANA DI MELANZANE
Eggplant ParmigianaPre preparation of the eggplant:
- 1/4 cup vegetable oil
- 1/4 cup finely chopped yellow onion
- 2 small cloves garlic, mashed
- 1 tablespoon fresh Italian flat parsley, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (14 ounces each) tomato sauce
- 1 medium, large (firm) eggplant
- 1 lg. lemon
- 1 egg
- 1 tablespoon vegetable oil
- 1/4 cup whole milk
- all purpose flour
- vegetable oil for frying
- 8 ounces sliced mozzarella cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
Season peel eggplant and slice 1/4 inch thick slices; brush each slice with lemon juice to prevent discoloration. slices with salt on both sides. Then stack eggplant slices in a colander in the sink, place a small plate over them (I put a 1 lb. bag of beans on plate), and place weight over them.
Let stand for about 1/2 hour.1) In a large skillet heat 1/4 cup vegetable oil; add onions and garlic and sauté over low heat, stirring occasionally, until onions are tender and yellow. Stir in parsley, salt, pepper, and tomato sauce; simmer for about 30 minutes.
2) Beat egg slightly; beat in milk and 1 tablespoon oil.
3) Dust each slice of eggplant with flour, patting well to remove excess flour. Dip into the egg and milk mixture; drain.
4) In a large skillet over medium heat, heat 2 tablespoons oil. Fry eggplant on both sides, adding more oil as needed, until golden brown.
5) In a 2 quart baking dish, layer sauce, eggplant, and mozzarella, topping layers off with Parmigiano-Reggiano cheese.
Bake at 350° for 30 minutes.MARINARA SAUCE
(Meatless Italian)1) Cook onion and garlic in oil.
- 2 tbsp. pure olive oil
- 1 sm. yellow onion, chopped
- 3 small garlic cloves, minced
- 1 tbsp. sugar
- 3 tsp. fresh basil, or 2 dry
- 1 1/2 tsp. salt
- 1 (14 oz.) tomato sauce, or 1 lb fresh roma tomatoes, blanched and peeled
- 1 (6 oz.) tomato paste
2) Stir in rest of ingredients.
3) Cook covered for 20 minutes, until thickened, stirring occasionally.
Makes 3 cups,
BR>
· 3ea 2-3 lb crows, wings tips and feathers removed
· 1 lemon -- halved
· 4 whole garlic cloves
· 4 tablespoons unsalted butter
· salt to taste
· Freshly ground black pepper to taste
· 1 cup homemade or canned crow broth or water
· wine, for deglazing
Place oven rack on second level from bottom. Heat oven to 500 degrees. Remove the fat from the tail and crop end of the crow. Discard the neck and giblets or freeze for making crow stock later. Reserve livers for another use. Stuff the cavity of the crow with the lemon, garlic and butter. Season the cavity and skin with salt and pepper.
Place the crows in a 12-by-8-by-1 1/2-inch roasting pan, breast-side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. After the first 10 minutes, move the crows with a wooden spatula to keep them from sticking. Remove the crows to a platter by placing a large wooden spoon into the tail end and balancing the crow with a kitchen spoon pressed against the crop end. As you lift the crow, tilt it over the roasting pan so that all the juices run out of the cavity and into the pan.
Pour off excess fat from the pan and put the pan on top of the stove. Add the stock or other liquid and bring to a boil, scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the crow or, for crisp skin, in a sauce boat.
Works good for chicken too!
Ditto!!
AND..... I love your style.
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