• T.O.H. Daily Recipe - 671

    From Dave Drum@1:3634/12 to All on Tue Dec 31 14:29:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Christmas Breakfast Casserole
    Categories: Breads, Dairy, Pork, Cheese
    Yield: 8 servings

    7 sl White bread; crusts off,
    - diced
    2 c Shredded Cheddar cheese
    6 lg Eggs; lightly beaten
    3 c Milk
    1 ts Ground mustard
    1/2 ts Salt
    1/4 ts Pepper
    6 sl Bacon; cooked, crumbled

    In a greased 11" X 7" baking dish, combine the bread and
    cheese. In a large bowl, whisk the eggs, milk, mustard,
    salt and pepper; pour over bread and cheese. Sprinkle
    with bacon. Cover and refrigerate overnight.

    Remove from the refrigerator 30 minutes before baking.
    Bake, uncovered, @ 350ºF/175ºC until a knife inserted in
    the center comes out clean, 50-55 minutes. Let stand 10
    minutes before serving.

    Maryellen Hays, Wolcottville, Indiana

    Makes: 8 servings

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

    Uncle Dirty Dave's Archives

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  • From Ben Collver@1:124/5016 to All on Thu Jul 17 08:55:29 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mahogany Eggplant
    Categories: Vegetables
    Yield: 4 Servings

    2 tb Neutra vegetable oil
    3 Japanese eggplants; cut into
    - 1/4"-thick diagonal slices
    3 Scallions; chopped
    2 cl Garlic; minced
    2 ts Fresh ginger; grated
    1/4 c Water
    2 tb Low-sodium tamari
    2 tb Sake or dry white wine
    1 ts Asian chili paste
    1/2 ts Natural sugar

    Heat 1 tb oil in a large skillet over medium-high heat. Add the
    eggplant in batches and cook until browned on both sides, about 10
    minutes total. Transfer to a plate and set aside.

    Heat the remaining 1 tb oil in the same skillet over medium heat. Add
    the scallions, garlic, and ginger and cook, stiring, until fragrant,
    about 30 seconds. Stir in the water, tamari, sake, chili paste, and
    sugar, and simmer for 2 to 3 minutes, stirring to blend. Return the
    eggplant to the pan, tossing to coat it with the sauce. Cover and
    simmer until tender, about 10 minutes. Serve hot.

    Recipe by Vegan Planet by Robin Robertson

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  • From Dave Drum@1:124/5016 to All on Sun Jul 20 05:17:02 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Spaghetti All'assassina
    Categories: Pasta, Vegetables, Chilies, Cheese
    Yield: 6 servings

    3 c Hot water
    3 c Passata tomato sauce;
    - divided
    2 tb Tomato paste
    1/4 c Extra virgin olive oil; more
    - for drizzling
    3 cl Garlic; minced
    2 ts Crushed red pepper flakes
    1 ts Salt
    1/2 ts Pepper
    12 oz Uncooked spaghetti
    Grated Pecorino Romano or
    - Parmesan cheese; opt

    In a large heatproof container, stir together hot water,
    1 cup passata sauce and tomato paste; set aside.

    Heat 1/4 cup olive oil in a large nonstick skillet over
    medium-high heat. Add garlic, crushed red pepper flakes,
    salt and pepper; cook 30-45 seconds or until garlic
    begins to brown. Add remaining 2 cups passata sauce.
    Simmer 2-3 minutes or until sauce has slightly
    thickened, stirring occasionally.

    Add spaghetti, pushing it down into the tomato sauce;
    spoon sauce over the top. Add in a splash of tomato
    broth to just cover the top of the pasta. Bring to a
    simmer; reduce heat to medium.

    Simmer, without stirring, until the sauce begins to look
    slightly dry. Ladle in additional tomato broth, just
    enough to barely cover the top of the spaghetti. Repeat
    the process of simmering the spaghetti and ladling in
    more tomato broth. As it simmers, use tongs to
    occasionally push the spaghetti strands apart so they
    don’t clump; keep in a layer at the bottom of the
    skillet, allowing spaghetti to slightly scorch. After
    about 15 minutes, use tongs or a spatula to flip the
    spaghetti over, half at a time, allowing the other side
    to blacken. Continue simmering; add additional broth
    until spaghetti is al dente, about 25-30 minutes total
    (if you run out of tomato broth, use a splash of water).
    Increase heat to medium-high; cook another 3-4 minutes
    or until the bottom is slightly scorched. Remove from
    the heat.

    Use tongs to twist up portions of the spaghetti;
    transfer to serving plates. Add a drizzle of olive oil
    to each portion. Sprinkle with grated Pecorino Romano or
    Parmesan cheese, if desired. Serve hot.

    Nancy Mock, Southbridge, Massachusetts

    Makes: 6 servings

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

    Uncle Dirty Dave's Archives

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