• 1/4 Nat Spaghetti Day - 5

    From Dave Drum@1:18/200 to All on Fri Jan 3 16:29:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Spaghetti
    Categories: Pasta, Pork, Mushrooms, Vegetables, Cheese
    Yield: 9 Servings

    3/4 lb Vermicelli or thin spaghetti
    1 lb Italian sausage
    1/4 lb Shiitake or cremini
    - mushrooms; rough chopped
    1 md Onion; chopped
    2 cl Garlic; minced
    1/4 ts Red pepper flakes
    3 c Marinara or meatless tomato
    - sauce *
    1 1/2 c Water
    1 tb Italian seasoning
    1/4 c Chopped fresh parsley
    1 tb Olive oil + more to grease
    - the casserole
    1 c Grated Parmesan cheese
    2 lg Eggs; beaten
    1 c Ricotta cheese
    2 c (to 3 c) shredded mozzarella
    - cheese

    * You can make your own or use a good quality jarred
    sauce. (Like Rao's or Onofrio's - UDD)

    Put a large pot of water on the stove on high heat. Add
    salt to the water, about 2 Tbsp for 6 quarts of water.
    While the pasta water is heating, continue with the next
    steps.

    Break up the sausage into clumps into a large sauté pan.
    Turn the heat on, to medium. Slowly cook the sausage,
    breaking it up into smaller pieces with the a wooden
    spoon. The slow cooking will help the fat render out. Cook
    until the sausage is cooked through, no longer pink
    anywhere, and lightly browned. Remove the sausage from the
    pan with a slotted spoon and set aside. Drain the fat from
    the pan (not into your sink or you may clog it!)

    Add the chopped onions and mushrooms to the pan. Increase
    the heat to medium high. Cook, stirring frequently, until
    the onions become translucent and the mushrooms have given
    up some of their liquid. Add the minced garlic and red
    chile pepper flakes, and cook a minute more.

    Add the marinara sauce and the 1 1/2 cups of water to the
    pan with the onions and mushrooms. Add the sausage back to
    the pan. Add the Italian seasoning and chopped parsley.
    Bring to a simmer and reduce the heat to a very low simmer
    on the lowest simmer setting on your stovetop. Cook for 10
    to 15 minutes or so while you make the pasta.

    By this time your pasta water in step one should be
    boiling. Add the pasta to the boiling water and cook,
    uncovered, at a rolling boil, for 5 to 6 minutes, al
    dente. Note that the pasta will continue to cook and
    absorb some of the sauce when it is in the casserole dish
    in the oven, so the pasta should be al dente. When ready,
    drain the pasta and rinse in cold water.

    Place the cooled pasta in a large bowl. Toss with olive
    oil, then the Parmesan, then 2 beaten eggs. It's easiest
    to do this with your (clean) hands.

    Set your oven @ 350ºF/175ºC.

    Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
    works great) with olive oil. Spread 1 cup of the sauce
    over the bottom of the casserole dish.

    Place half of the pasta in an even layer in the casserole
    dish.

    Cover with half of the sauce. Then dot the sauce with all
    of the ricotta cheese. Sprinkle half of the Mozzarella
    over the ricotta layer. Layer again with the remaining
    pasta, the remaining sauce, and the remaining Mozzarella.

    Cover with foil and bake for 40 min at 350ºF/175ºC.

    Remove the foil and bake an additional 20 minutes
    uncovered. Remove from oven and let rest for at least 10
    minutes before cutting into squares and serving.

    Yield: Serves 8 to 10

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

    Uncle Dirty Dave's Kitchen

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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Ben Collver@1:124/5016 to All on Sun Jul 20 12:18:10 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Piccata Style Cauliflower Steaks
    Categories: Vegetarian
    Yield: 4 Servings

    1 Cauliflower; cored
    Olive oil; for cooking
    Salt
    Black pepper; freshly ground
    2 Shallots; finely minced
    1 c Mushrooms; sliced
    - (optional)
    1/3 c Dry white wine
    3 tb Fresh lemon juice
    1 tb Capers; up to 2, drained
    4 sl Lemon; very thin
    1/4 c Fresh parsley; minced
    2 ts Vegan butter; chilled
    - (optional)

    Preheat the oven to 425^0F. Lightly oil two baking sheets. Place the
    cauliflower on a cutting board, cored side down, and cut it into
    1/2"-thick slices, as if you were cutting a loaf of bread.

    Arrange the cauliflower slices in a single layer on the prepared
    baking sheets and season to taste with salt and pepper. Drizzle with
    a little olive oil and roast until tender and nicely browned, about
    30 minutes, turning once with a large metal spatula about halfway
    through. While the cauliflower is roasting, make the sauce.

    Heat 2 ts oil in a skillet over medium heat. Add the shallots and
    saut'e for 3 minutes, then stir in the mushrooms, if using, and cook
    2 minutes longer. Add the wine, lemon juice, and capers, and cook,
    stirring, until the liquid reduces slightly. Just before serving, add
    the lemon slices and parsley, then the vegan butter (if using),
    stirring to melt it into the sauce.

    To serve, arrange the cauliflower on plates and spoon the hot sauce
    on top. Serve hot.

    Recipe by Vegan Planet by Robin Robertson

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