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

Title: Garlic Salmon Linguine
Categories: Seafood, Pasta, Herbs, Chilies
Yield: 6 servings

16 oz Linguine
1/3 c Olive oil
3 cl Garlic; minced
14 3/4 oz Can salmon; drained, boned,
- skinned
3/4 c Chicken broth
1/4 c Minced fresh parsley
1/2 ts Salt
1/8 ts Cayenne pepper

Cook linguine according to package directions; drain.

Meanwhile, in a large skillet, heat oil over medium
heat. Add garlic; cook and stir 1 minute. Stir in
remaining ingredients; heat through. Add linguine; toss
gently to combine.

Theresa Hagan, Glendale, Arizona

Makes: 6 servings

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

Uncle Dirty Dave's Archives

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Re: Top 10 Garlic Recipes 05
By: Dave Drum to All on Thu Feb 29 2024 12:04 pm

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

Title: Garlic Salmon Linguine
Categories: Seafood, Pasta, Herbs, Chilies
Yield: 6 servings

16 oz Linguine
1/3 c Olive oil
3 cl Garlic; minced
14 3/4 oz Can salmon; drained, boned,
- skinned
3/4 c Chicken broth
1/4 c Minced fresh parsley
1/2 ts Salt
1/8 ts Cayenne pepper

Cook linguine according to package directions; drain.

Meanwhile, in a large skillet, heat oil over medium
heat. Add garlic; cook and stir 1 minute. Stir in
remaining ingredients; heat through. Add linguine; toss
gently to combine.

Theresa Hagan, Glendale, Arizona

Makes: 6 servings

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

Uncle Dirty Dave's Archives

MMMMM

... "Can you say as-sim-i-late? I can..." -- Mr Rogers of Borg

I have a lovely one I need to MM but for now...

Don decided he won't eat salmon. (sad smile). I swapped up totally and this recipe only resembles yours in that it used to use canned or fresh salmon.

1 can, minced clams with juice
1 TB flour
1 TB butter
1 c half-n-half
1 ts garlic powder
1 c cooked linguini
1 ts olive oil for pasta

Prepare pasta, draining and tossing with 1 ts olive oil. Open can of clams but do not drain. Add garlic powder to flour then softened butter and mix to a smooth paste. Add 1 TB half-n-half (or 1/2 c each milk and heavy cream) to flour paste and whisk to incorporate to a smooth paste then add 2 TB half-n-half and whisk. Continue slowly adding the half-n-half and whisking then add clams and turn on heat to a medium level. Whisk until it thickens. then serve hot over linguini.

This makes 1 main or 2 sides. Serve with a black pepper grinder and seasalt grinder. This recipe as is makes a nice antipasto for four or can be doubled easily for 2 mains.

xxcarol's Garlicy Clam Linguini in cream sauce






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Carol Shenkenberger wrote to Dave Drum <=-

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

Title: Garlic Salmon Linguine
Categories: Seafood, Pasta, Herbs, Chilies
Yield: 6 servings

16 oz Linguine
1/3 c Olive oil
3 cl Garlic; minced
14 3/4 oz Can salmon; drained, boned,
- skinned

I have a lovely one I need to MM but for now...

Don decided he won't eat salmon. (sad smile). I swapped up totally
and this recipe only resembles yours in that it used to use canned or fresh salmon.

You could sub nearly any oily fish for the salmon - tuna, mackeral, ot
even bluefish. Trout, too.

What is it that puts him off the salmon? Too healthy?

1 can, minced clams with juice
1 TB flour
1 TB butter
1 c half-n-half
1 ts garlic powder
1 c cooked linguini
1 ts olive oil for pasta

Sort of an Alfredo sauce, innit?

This is my version of an Alfredo - works with most meats/pastas. And
it's almost as quick as opening a jar. But more tasty.

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

Title: 'Fredo Sauce
Categories: Five, Dairy, Cheese
Yield: 1 pint

1/4 lb Butter
1 c Heavy (whipping) cream
Salt & fresh ground pepper
2 c Fresh grated/shredded
- Parmesan cheese
Pasta cooking water; if
- needed

In a saucepan or skillet, warm the butter and cream.
Season with salt and pepper. Add the Parmesan and stir
until melted.

Toss to combine> If it's to thick for your intended use
thin with a little pasta water pasta water.

Uncle Dirty Dave's Kitchen

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Re: Top 10 Garlic Recipes 05
By: Dave Drum to Carol Shenkenberger on Sat Mar 02 2024 05:16 am

Carol Shenkenberger wrote to Dave Drum <=-

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

Title: Garlic Salmon Linguine
Categories: Seafood, Pasta, Herbs, Chilies
Yield: 6 servings

16 oz Linguine
1/3 c Olive oil
3 cl Garlic; minced
14 3/4 oz Can salmon; drained, boned,
- skinned

I have a lovely one I need to MM but for now...

Don decided he won't eat salmon. (sad smile). I swapped up totally and this recipe only resembles yours in that it used to use canned or fresh salmon.

You could sub nearly any oily fish for the salmon - tuna, mackeral, ot
even bluefish. Trout, too.

What is it that puts him off the salmon? Too healthy?

1 can, minced clams with juice
1 TB flour
1 TB butter
1 c half-n-half
1 ts garlic powder
1 c cooked linguini
1 ts olive oil for pasta

Sort of an Alfredo sauce, innit?

This is my version of an Alfredo - works with most meats/pastas. And
it's almost as quick as opening a jar. But more tasty.

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

Title: 'Fredo Sauce
Categories: Five, Dairy, Cheese
Yield: 1 pint

1/4 lb Butter
1 c Heavy (whipping) cream
Salt & fresh ground pepper
2 c Fresh grated/shredded
- Parmesan cheese
Pasta cooking water; if
- needed

In a saucepan or skillet, warm the butter and cream.
Season with salt and pepper. Add the Parmesan and stir
until melted.

Toss to combine> If it's to thick for your intended use
thin with a little pasta water pasta water.

Uncle Dirty Dave's Kitchen

MMMMM

... Organised crime in USA taskes in over $40 billion and spends $0 on overh

Dunno on Don and Salmon. The flavor just dosen't appeal. He did struggle with some of the boosters affecting his sense of taste so that may be it. He won't eat steelhead trout either as the tastes are very close.

On the shift, mine there is actually a bisque base but the two have a lot of similarity! Both are also close cousins as far as process and materials used, to white gravy that you might add sausage or black pepper to. It's just variations of amounts (and some white gravies are just milk and no heavy cream).

This 'family of milk/cream based bisques to simple milk gravies with minor adjustments to the roux' is one of the earlier things I taught Charlotte. Kid ace'd every priactical in CS A school, missed something like 4 weitten questions and came out 2nd in class.

xxcarol
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* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Dave Drum <=-

Dunno on Don and Salmon. The flavor just dosen't appeal. He did
struggle with some of the boosters affecting his sense of taste so that may be it. He won't eat steelhead trout either as the tastes are very close.

I find that the oily fish need to be either very fresh or prepared so
as to mask the oils - which go rancid easily. Same with shark and the
urine effect.

On the shift, mine there is actually a bisque base but the two have a
lot of similarity! Both are also close cousins as far as process and materials used, to white gravy that you might add sausage or black
pepper to. It's just variations of amounts (and some white gravies are just milk and no heavy cream).

This 'family of milk/cream based bisques to simple milk gravies with
minor adjustments to the roux' is one of the earlier things I taught Charlotte. Kid ace'd every priactical in CS A school, missed something like 4 weitten questions and came out 2nd in class.

Too bad mess cooking is such a slow rate. When I was in Unc's Yacht Club
in the early 60s I was sent to be a "cook's helper" whilst waiting for
my "A" school yo start. I saw a lot of really good cooks with a sleeve
full of "hash marks" who hadn't made Chief yet. I, otoh, was in a fast
rate and was discharged as a "slick-arm" Second (E5) after sustaining a
full court press of recruiters wanting me to "extend".

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

Title: Florida Style Leopard Shark
Categories: Seafood, Citrus, Chilies
Yield: 2 Servings

2 Leopard Shark filets or
- steaks
1/4 c Butter
2 cl Garlic; pressed or minced
Juice from 1/2 lime
1/4 ts Cayenne
1/4 ts Cumin powder

Melt butter in a small saucepan and add ingredients. Strain
through a fine strainer to remove garlic pieces (they burn
under the broiler). Brush on shark filets or steaks and
broil one side. Turn the fish over, brush with more mixture
and broil the other side.

Serve with something that has avocados in it and you'll
think you died and went to heaven.

Serves 2.

From: http://www.fishsniffer.com

Uncle Dirty Dave's Archives

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... If tomato is a fruit then is ketchup a jam?
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Dunno on Don and Salmon. The flavor just dosen't appeal. He did

Salmon has never been one of my favorite fish either. I eat it because
Andrea likes it, but I'd never cook or eat it if I was left to my own
devices.

I like every other fish.

Shawn

... Construct a system that even a fool can use and only a fool will want
--- Blue Wave/386 v2.30
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Top 10 Garlic Recipes 05
By: Dave Drum to Carol Shenkenberger on Sun Mar 03 2024 05:58 am

Carol Shenkenberger wrote to Dave Drum <=-

Dunno on Don and Salmon. The flavor just dosen't appeal. He did struggle with some of the boosters affecting his sense of taste so that may be it. He won't eat steelhead trout either as the tastes are very close.

I find that the oily fish need to be either very fresh or prepared so
as to mask the oils - which go rancid easily. Same with shark and the
urine effect.

On the shift, mine there is actually a bisque base but the two have a lot of similarity! Both are also close cousins as far as process and materials used, to white gravy that you might add sausage or black pepper to. It's just variations of amounts (and some white gravies are just milk and no heavy cream).

This 'family of milk/cream based bisques to simple milk gravies with minor adjustments to the roux' is one of the earlier things I taught Charlotte. Kid ace'd every priactical in CS A school, missed something like 4 weitten questions and came out 2nd in class.

Too bad mess cooking is such a slow rate. When I was in Unc's Yacht Club
in the early 60s I was sent to be a "cook's helper" whilst waiting for
my "A" school yo start. I saw a lot of really good cooks with a sleeve
full of "hash marks" who hadn't made Chief yet. I, otoh, was in a fast
rate and was discharged as a "slick-arm" Second (E5) after sustaining a
full court press of recruiters wanting me to "extend".

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

Title: Florida Style Leopard Shark
Categories: Seafood, Citrus, Chilies
Yield: 2 Servings

2 Leopard Shark filets or
- steaks
1/4 c Butter
2 cl Garlic; pressed or minced
Juice from 1/2 lime
1/4 ts Cayenne
1/4 ts Cumin powder

Melt butter in a small saucepan and add ingredients. Strain
through a fine strainer to remove garlic pieces (they burn
under the broiler). Brush on shark filets or steaks and
broil one side. Turn the fish over, brush with more mixture
and broil the other side.

Serve with something that has avocados in it and you'll
think you died and went to heaven.

Serves 2.

From: http://www.fishsniffer.com

Uncle Dirty Dave's Archives

MMMMM

... If tomato is a fruit then is ketchup a jam?

Trust me. Long term fish eater, that 'no longer fresh' isn't part of it with Don.

Rates have always varied in the Navy. CS is actually pretty fast right now.

xxcarol
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Re: Top 10 Garlic Recipes 05
By: Shawn Highfield to Carol Shenkenberger on Sun Mar 03 2024 07:36 am

Dunno on Don and Salmon. The flavor just dosen't appeal. He did

Salmon has never been one of my favorite fish either. I eat it because Andrea likes it, but I'd never cook or eat it if I was left to my own devices.

I like every other fish.

Shawn

... Construct a system that even a fool can use and only a fool will want

Iv'd alwayls liked it but don't make it often since I like all types of fish but mackeral. Even still flopping, it doesn't suit me. I'm not a big fan of mahi mahi or halibut either.

Maentime made a winner dinner.

.88 of a lb catfish was a bit much but not enough to turn to 4 sevings.

1/3 stick butter cut to pats and pressed into fish in a glass pan. Preheat oven to 400f. Sprinkle with black garlic sea salt. Fix one can french cut green beans and one of corn. Bake fish at 400F for 10 minutes.

Serve.

Not haute cuisine but my spine wasn't real happy with the weather so this worked.

xxcarol
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Carol Shenkenberger wrote to Dave Drum <=-

... If tomato is a fruit then is ketchup a jam?

Trust me. Long term fish eater, that 'no longer fresh' isn't part of
it with Don.

Our palates change over time. We get "burned out" on foods we used to
really like. I'm still not burned out on chocolate or bacon, though.

Rates have always varied in the Navy. CS is actually pretty fast right now.

I'll bet bo'sun is still pretty slow.

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

Title: Chocolate Covered Bacon Strips
Categories: Five, Appetisers, Pork, Chocolate
Yield: 12 Servings

12 sl Thick-cut bacon
12 Bamboo/wooden skewers
1 c Semi-sweet chocolate chips
1 tb Shortening or lard

Set oven @ 400oF/205oC.

Place a baking rack on top of a large baking sheet.

Thread each slice of bacon onto a skewer; place skewered
bacon on the baking rack.

Bake bacon until crisp; 20 to 25 minutes. Remove from
oven and cool completely.

Combine chocolate chips and shortening in a microwave-
safe bowl. Heat in the microwave in 30 second intervals
until chocolate is melted and smooth, stirring after
each interval.

Coat each side of the skewered bacon with the chocolate
mixture using a pastry brush. Place coated bacon on a
sheet of waxed paper. Refrigerate until firm, at least
30 minutes. Store in refrigerator until ready to serve.

Recipe by: Denise Bertagnolli

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

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Our palates change over time. We get "burned out" on foods we used to
really like. I'm still not burned out on chocolate or bacon, though.

Any burnout I experience on either of those is very temporary, as it "I
just had some of that (or ate too much of it) so I don't want it right now"
but that soon passes. ;) It is difficult to stay mad at those two!

Mike


* SLMR 2.1a * I drank a beer once but I didn't swallow any of it.
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Re: Re: Top 10 Garlic Recipes
By: Dave Drum to Carol Shenkenberger on Mon Mar 04 2024 04:51 am

Carol Shenkenberger wrote to Dave Drum <=-

... If tomato is a fruit then is ketchup a jam?

Trust me. Long term fish eater, that 'no longer fresh' isn't part of it with Don.

Our palates change over time. We get "burned out" on foods we used to
really like. I'm still not burned out on chocolate or bacon, though.

Rates have always varied in the Navy. CS is actually pretty fast right now.

I'll bet bo'sun is still pretty slow.

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

Title: Chocolate Covered Bacon Strips
Categories: Five, Appetisers, Pork, Chocolate
Yield: 12 Servings

12 sl Thick-cut bacon
12 Bamboo/wooden skewers
1 c Semi-sweet chocolate chips
1 tb Shortening or lard

Set oven @ 400oF/205oC.

Place a baking rack on top of a large baking sheet.

Thread each slice of bacon onto a skewer; place skewered
bacon on the baking rack.

Bake bacon until crisp; 20 to 25 minutes. Remove from
oven and cool completely.

Combine chocolate chips and shortening in a microwave-
safe bowl. Heat in the microwave in 30 second intervals
until chocolate is melted and smooth, stirring after
each interval.

Coat each side of the skewered bacon with the chocolate
mixture using a pastry brush. Place coated bacon on a
sheet of waxed paper. Refrigerate until firm, at least
30 minutes. Store in refrigerator until ready to serve.

Recipe by: Denise Bertagnolli

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Lego store re-opens after lockdown. People lined up for blocks.

Not sure on B'sun. All are slow above E6 though. E6 can be pretty wicked in some rates but I think they eased up a bit on E5 HYT. I'm retired so don't have access to that info anymore.

xxcarol
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Mike Powell wrote to DAVE DRUM <=-

Our palates change over time. We get "burned out" on foods we used to
really like. I'm still not burned out on chocolate or bacon, though.

Any burnout I experience on either of those is very temporary, as it "I just had some of that (or ate too much of it) so I don't want it right now" but that soon passes. ;) It is difficult to stay mad at those
two!

I know. Bacon is probably my favourite vegetable. Bv)=

Heck, it can make even liver & onions taste good.

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

Title: Liver, Bacon & Onions
Categories: Beef, Pork, Offal, Dairy
Yield: 4 Servings

2 lb Liver (beef)
2 c Flour
Salt
1 ts Pepper
2 c Milk *
1/2 lb Bacon
2 lg Onions
2 tb Oil
2 tb Corn flour
pn Basil
pn Thyme

Cut liver into desired thinness. Soak liver in milk
for a day in the refrigerator. *

Fry bacon and onions in the oil and set aside. Dredge
liver through the flour, salt and pepper mix. Fry liver
in a heavy skillet until slightly pink in the middle
(medium). Remove liver and set aside.

Mix cornflour and cold water and pour into skillet
while off the heat and make gravy in the normal manner,
adding basil plus thyme. Add liver, bacon and onions
to the gravy and simmer for 15 minutes.

Serve.

* I often omit this step - especially if using calve's
or yearling's liver.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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Carol Shenkenberger wrote to Dave Drum <=-

Not sure on B'sun. All are slow above E6 though. E6 can be pretty
wicked in some rates but I think they eased up a bit on E5 HYT. I'm retired so don't have access to that info anymore.

I sometmes think I should have stayed for 30 and then got a real job.
But at the tie I was "in love" and had I re-upped I'd have been posted
to either N.A.S. Rota Spain or Pyreese Greece. So I stayed home - but
the "love of my life" didn't. But, it was too late and I'd already gone
down a different path.

This was a weekly deal at the N.A.S. Memphis mess hall. Done on an
industriasl scale in huge ovens.

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

Title: Baked Chicken Maryland
Categories: Poultry, Breads, Sauces, Chilies
Yield: 4 Servings

4 Chicken leg quarters
1 c Flour
1/2 ts Salt
1/2 ts Black pepper
1/2 ts Cayenne pepper powder
2 lg Eggs, beaten
2 c Breadcrumbs; seasoned
1 c Cornflakes; crushed
2 tb Oil

MMMMM---------------------------GRAVY--------------------------------
Chicken giblets (from two
- chickens
1 cl Garlic; minced
1 md Onion; minced
1/2 c Chicken stock
1/2 c Milk

SIDES: Corn on the cob, mashed potatoes

Set your oven to 425ºF (220ºC)

Mix flour, salt, pepper, and cayenne pepper in a bowl
(bowl A).

Crack the eggs into another bowl and beat them (bowl B).

Mix cornflakes, breadcrumbs and oil an another bowl (bowl
C).

Dip each chicken piece into bowl A, then bowl B, then bowl
C. Ensure each piece is thoroughly covered in the mix.

Bake in a tray until golden brown. Depending on the size
of the chicken pieces, this usually takes about 25 to 35
minutes.

MAKING THE GRAVY: Heat a pan to medium heat, adding in
butter.

Add in chicken giblets, garlic, onion.

Fry for 30 seconds or so to develop the flavor of the
onion and get the juices out of the giblets.

Add milk and chicken stock, and bring to boil.

Then simmer for a few minutes.

Strain, and pour over the chicken when ready to serve.

Serves 4

FROM: http://www.chickenmaryland.com

Uncle Dirty Dave's Archives

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Carol Shenkenberger wrote to Shawn Highfield <=-

Iv'd alwayls liked it but don't make it often since I like all types of fish but mackeral. Even still flopping, it doesn't suit me. I'm not a big fan of mahi mahi or halibut either.

I like Mackeral and halibut! ;)

Not haute cuisine but my spine wasn't real happy with the weather so
this worked.

Sounds good to me!

Shawn

... To think too long about doing a thing often becomes its undoing.
--- MultiMail/Win v0.52
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Re: Careers was: Top 10 Garli
By: Dave Drum to Carol Shenkenberger on Tue Mar 05 2024 04:48 am


Yes, most regret not finishing out once retired. It's a heck of a difference in medical and income. Me, pending social security (holding out 1 more year and will pull it the month before I hit 65), 1 retirement income (Nay), 1 Government civilian (small, was only one for 5 years), and Don's retirement and social security. 350k TSPs, IRAs and 401k. 112k CDs, all but 4.8k of house paid off (worth 278k). 10 years ago I started banking 25% of the Navy pension.
A lot of that in CDs that were allowed to grow from the interest and roll over.

Most without those pensions need a LOT more to retire. We are fine with it. 7k a month is pretty easy to live on (smile).

ccarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Dave Drum <=-

Yes, most regret not finishing out once retired. It's a heck of a difference in medical and income. Me, pending social security (holding out 1 more year and will pull it the month before I hit 65), 1
retirement income (Nay), 1 Government civilian (small, was only one for
5 years), and Don's retirement and social security. 350k TSPs, IRAs
and 401k. 112k CDs, all but 4.8k of house paid off (worth 278k). 10 years ago I started banking 25% of the Navy pension.
A lot of that in CDs that were allowed to grow from the interest and
roll over.

Sounds like my brother. He's drawing a union pension, a school board
pension and SSI. His wife is drawing a school board pension and SSI - so
they live comfortably.

Me, I started drawing SSI @ 62 (had no idea of my life expectancy as
both parwntal units checked out in their mid-50s). So I work a part-time
gig at AutoZone which fleshes out the gummint cheques. And gives me
something to be besides vegging oout banging on this confuser.

Most without those pensions need a LOT more to retire. We are fine
with it. 7k a month is pretty easy to live on (smile).

I'm nowhere near that but I'm fairly comfortable, And I can usually
indulge my whims. Bv)=

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

Title: Pension Saver's Chocolate Syrup
Categories: Five, Condiments, Chocolate
Yield: 32 Servings

1 c Cocoa powder
1 1/2 c Sugar
1 ds Salt
1 1/2 c Water
1 ts Vanilla extract

Stir together.

Boil 2-5 minutes, stirring rapidly, until sauce
begins to thicken.

This must be stored in the fridge.

This homemade chocolate syrup is just as good as
you-know-who's, and a LOT cheaper. Serving size
is 1 Tablespoon

Serves 32; 2 cups

From: http://savvysaver.blogspot.com

Uncle Dirty Dave's Archives

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... I've been on the Internet since it was CB radio.
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//Hello Dave,//

on *06.03.24* at *6:02:06* You wrote in area *COOKING*
to *Carol Shenkenberger* about *"Re: Careers was: Top 10 Garli"*.

So I work a part-time
gig at AutoZone which fleshes out the gummint cheques.

Dave,waht's ^^^^^^^^?

Regards,
Denis Mosko
--- WinPoint 411.0
* Origin: Another Random *WinPoint* Origin! (1:153/757.1315)

Denis Mosko wrote to Dave Drum <=-

//Hello Dave,//

on *06.03.24* at *6:02:06* You wrote in area *COOKING*
to *Carol Shenkenberger* about *"Re: Careers was: Top 10 Garli"*.

So I work a part-time
gig at AutoZone which fleshes out the gummint cheques.

Dave,waht's ^^^^^^^^?

https://en.wikipedia.org/wiki/AutoZone

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

Title: Shrimp Bruschetta Pasta
Categories: Pasta, Vegetables, Seafood, Cheese, Herbs
Yield: 3 servings

MMMMM-------------------GARLIC BUTTER SHRIMP-------------------------
1 lb Fettuccini
4 tb Butter
8 cl Garlic; minced
1 1/2 lb Raw (U-40) shrimp; peeled
- and deveined

MMMMM------------------------BRUSCHETTA------------------------------
6 Roma tomatoes; chopped
4 tb Olive oil
4 cl Garlic; minced
2 tb Balsamic vinegar
1 ts Salt
1/4 c Fresh basil; sliced into
- ribbons
Fresh ground black pepper
Grated Parmesan cheese; for
- topping

Bring a large pot of salted water to a boil. Cook pasta
according to package directions, then drain and set
aside.

In a large skillet, melt butter. Add garlic and cook for
a minute or two until fragrant, then add the shrimp,
using tongs to flip until pale pink and opaque to
indicate they are fully cooked.

Make the bruschetta. In a small bowl, mix together
tomatoes, olive oil, garlic, balsamic vinegar, salt, and
basil. Add pepper to taste.

Serve pasta topped with garlic butter shrimp and
bruschetta. Add more freshly ground black pepper and
Parmesan cheese.

Enjoy!

Claire Dieterich; For the Love of Gourmet

RECIPE FROM: https://fortheloveofgourmet.com

Uncle Dirty Dave's Archives

MMMMM

... Some days you're the dog -- some days you're the hydrant.
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Re: Careers was: Top 10 Garli
By: Dave Drum to Carol Shenkenberger on Wed Mar 06 2024 06:02 am

Carol Shenkenberger wrote to Dave Drum <=-

Yes, most regret not finishing out once retired. It's a heck of a difference in medical and income. Me, pending social security (holding out 1 more year and will pull it the month before I hit 65), 1 retirement income (Nay), 1 Government civilian (small, was only one for 5 years), and Don's retirement and social security. 350k TSPs, IRAs and 401k. 112k CDs, all but 4.8k of house paid off (worth 278k). 10 years ago I started banking 25% of the Navy pension.
A lot of that in CDs that were allowed to grow from the interest and roll over.

Sounds like my brother. He's drawing a union pension, a school board
pension and SSI. His wife is drawing a school board pension and SSI - so they live comfortably.

Me, I started drawing SSI @ 62 (had no idea of my life expectancy as
both parwntal units checked out in their mid-50s). So I work a part-time
gig at AutoZone which fleshes out the gummint cheques. And gives me something to be besides vegging oout banging on this confuser.

Most without those pensions need a LOT more to retire. We are fine with it. 7k a month is pretty easy to live on (smile).

I'm nowhere near that but I'm fairly comfortable, And I can usually
indulge my whims. Bv)=

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

Title: Pension Saver's Chocolate Syrup
Categories: Five, Condiments, Chocolate
Yield: 32 Servings

1 c Cocoa powder
1 1/2 c Sugar
1 ds Salt
1 1/2 c Water
1 ts Vanilla extract

Stir together.

Boil 2-5 minutes, stirring rapidly, until sauce
begins to thicken.

This must be stored in the fridge.

This homemade chocolate syrup is just as good as
you-know-who's, and a LOT cheaper. Serving size
is 1 Tablespoon

Serves 32; 2 cups

From: http://savvysaver.blogspot.com

Uncle Dirty Dave's Archives

MMMMM

... I've been on the Internet since it was CB radio.

Yes and they probably do something that at first sounds strange but is actually wise. They give the govt and state a 'free loan' by putting extra monthly on state and federal accounts, so they get a good return.

There IS a solid reason for it. No matter what you do, the tax systems never add up multiple strams of taxable income and adjust for being in a higher tax bracket. I'm not sure if SSI is taxable but if it isn't they might be ok with the 2 pensions but minute it shifts to Social secrity they will find out the hard way. Don and I have 4 now, about to hit 5 then 7 as we start low level disbursements from IRA and TSP or 401k. Might just go 100$ a month for all 3.

Works for us. Put it all in CDs where I only pay taxes on the interest. Those will be the last touched.

Meantime, still posting Frugal but healthy cooking. in NextDoor.

Here's a simple one that I don't think I've posted here. It's for the hurried weeknight cooking so uses a jar of sauce.

Quick Garlic Alfredo with sausage links.

cook choice of pasta aiming for 1/2 cup finished per person. Save any excess for other uses like a pasta salad side. This will also save time for later in the week. Drain and add back to empty pot.

Get Garlic Afrado sauce at the store. It goes on frequent sales of 2 for 3$ locally.

Add 1/2 of jar to the sauce. Turn on low.

Now use a frying pan and add either breakfast links cut to 3rds or 3.5 ounces per person of sliced kielbasa, andouile, or beef sausage. These are the horseshoe shaped plastic packages (some are 2 7oz links). Only 1 week of 6 doesn't have one type or another at Harris Teeters. Sale price is 2 for 5$ so 2.50 each and makes 4 meals per package. Slice these to 1/4 inch rounds and brown in frying pan, flipping as needed. add to sauce and stir then serve.

Totals: 50cents pasta, 75cents jarred sauce, 2.50 sausage (less with breakfast links but still close). 3.75 for 4 servings, 94cents per serving.

Sides, steamed broccoli, steamed carrots, honey dipped baby carrots (use air fryer), steamed bok choy, cooked beans (can be just from a can and store brand tends to be 39cents on sale). Of course as crops grow soon, free veggies from your yard! Sides range from 10cents to 30cents per serving.

Time: Most will be in bringing pasta to boil. Start with hottest tap water and should be boiling in 12 minutes. Cooking takes 7-10 minutes depending on shape selected. You can warm the sauce and do the sausages while the water boils then add together and keep on lowest setting until pasta ready. That will make it all ready (especially with can of beans in microwave then honey dipped carrots in air fryer!).

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Dave Drum <=-

Yes, most regret not finishing out once retired. It's a heck of a difference in medical and income. Me, pending social security (holding out 1 more year and will pull it the month before I hit 65), 1 retirement income (Nay), 1 Government civilian (small, was only one for 5 years), and Don's retirement and social security. 350k TSPs, IRAs and 401k. 112k CDs, all but 4.8k of house paid off (worth 278k). 10 years ago I started banking 25% of the Navy pension.
A lot of that in CDs that were allowed to grow from the interest and roll over.

Sounds like my brother. He's drawing a union pension, a school board
pension and SSI. His wife is drawing a school board pension and SSI - so they live comfortably.

Me, I started drawing SSI @ 62 (had no idea of my life expectancy as
both parwntal units checked out in their mid-50s). So I work a part-time
gig at AutoZone which fleshes out the gummint cheques. And gives me something to be besides vegging oout banging on this confuser.

Most without those pensions need a LOT more to retire. We are fine with it. 7k a month is pretty easy to live on (smile).

Being un-attached and having my house paid off makes expenses low so I
do OK on the gummint dole and my part-time gig. There's the occasional
glitch - like my Beemr had a front shock tower rust through. It ate a
tire - which Firestone covered under their road hazard warranty. But it
will be near to U$1.5K to rebuild the front suspension. OWTCH! Meanwhile
I'm without wheels so dining in is a must.

Yes and they probably do something that at first sounds strange but is actually wise. They give the govt and state a 'free loan' by putting extra monthly on state and federal accounts, so they get a good return.

I sock a portion of my SSI into $avings every month. I call it my "rainy
day" fund. It will cover the suspension repairs - and my brother, learning
of my problem has said he is going to repay the open-ened loan I gave him
and Ms. Vicky last spring. That'll go right into pumping the savings back
to where it's supposewd to be.

There IS a solid reason for it. No matter what you do, the tax systems never add up multiple strams of taxable income and adjust for being in
a higher tax bracket. I'm not sure if SSI is taxable but if it isn't
they might be ok with the 2 pensions but minute it shifts to Social secrity they will find out the hard way. Don and I have 4 now, about
to hit 5 then 7 as we start low level disbursements from IRA and TSP or 401k. Might just go 100$ a month for all 3.

When I say "SSI" I mean social security pension. It probably has another "official" meaning. If my gross income is over U$25K the social security
is taxable. When I began drawing it I set it up to hold out 8% just in
case for taxes. Most years I get all of that $$$ I've loaned the gummint
back on my 1040.

Works for us. Put it all in CDs where I only pay taxes on the
interest. Those will be the last touched.

Meantime, still posting Frugal but healthy cooking. in NextDoor.

Here's a simple one that I don't think I've posted here. It's for the hurried weeknight cooking so uses a jar of sauce.

Quick Garlic Alfredo with sausage links.

I'm a frugal eater. If a dish costs too much my throat slams shut. Bv)=

I made a red sauced pasta dish for supper last night. I had a couple
pounds of Italian sausage I had bought intending to make meatballs. It
was at "use it or feed the dogs" time. So it got browned up/drained
and added to the sauce pot. half a stalk of no-longer-firm celery and
a 28 oz jar of store-brand red gravy went into the blender with the
celery and a medium onion providing bulk. Then the mushrooms were added.

After tasting I added a teaspoon of Italian seasoning and a teaspoon
of garlic granules to the mix. Didn't have any bell pepper on hand so
that got left out in favour of a 14 oz can of Red Gold diced tomatoes w/chilies.

Let it all simmer until the pot length whole wheat pasta was cooked to edibility and presto .... we're living in Little Italy. Room mate and
I ate well - with enough gravy left for another go in a few days.


... "It's a new world every heartbeat." -- Joyce Cary
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Re: Re: Careers
By: Dave Drum to Carol Shenkenberger on Fri Mar 08 2024 07:02 am

Carol Shenkenberger wrote to Dave Drum <=-

Yes, most regret not finishing out once retired. It's a heck of a difference in medical and income. Me, pending social security (hold out 1 more year and will pull it the month before I hit 65), 1 retirement income (Nay), 1 Government civilian (small, was only one 5 years), and Don's retirement and social security. 350k TSPs, IRAs and 401k. 112k CDs, all but 4.8k of house paid off (worth 278k). 1 years ago I started banking 25% of the Navy pension.
A lot of that in CDs that were allowed to grow from the interest an roll over.

Sounds like my brother. He's drawing a union pension, a school board pension and SSI. His wife is drawing a school board pension and SSI - so they live comfortably.

Me, I started drawing SSI @ 62 (had no idea of my life expectancy as
both parwntal units checked out in their mid-50s). So I work a part-time gig at AutoZone which fleshes out the gummint cheques. And gives me something to be besides vegging oout banging on this confuser.

Most without those pensions need a LOT more to retire. We are fine with it. 7k a month is pretty easy to live on (smile).

Being un-attached and having my house paid off makes expenses low so I
do OK on the gummint dole and my part-time gig. There's the occasional glitch - like my Beemr had a front shock tower rust through. It ate a
tire - which Firestone covered under their road hazard warranty. But it
will be near to U$1.5K to rebuild the front suspension. OWTCH! Meanwhile
I'm without wheels so dining in is a must.

Yes and they probably do something that at first sounds strange but is actually wise. They give the govt and state a 'free loan' by putting extra monthly on state and federal accounts, so they get a good return.

I sock a portion of my SSI into $avings every month. I call it my "rainy day" fund. It will cover the suspension repairs - and my brother, learning of my problem has said he is going to repay the open-ened loan I gave him and Ms. Vicky last spring. That'll go right into pumping the savings back
to where it's supposewd to be.

There IS a solid reason for it. No matter what you do, the tax systems never add up multiple strams of taxable income and adjust for being in a higher tax bracket. I'm not sure if SSI is taxable but if it isn't they might be ok with the 2 pensions but minute it shifts to Social secrity they will find out the hard way. Don and I have 4 now, about to hit 5 then 7 as we start low level disbursements from IRA and TSP or 401k. Might just go 100$ a month for all 3.

When I say "SSI" I mean social security pension. It probably has another "official" meaning. If my gross income is over U$25K the social security
is taxable. When I began drawing it I set it up to hold out 8% just in
case for taxes. Most years I get all of that $$$ I've loaned the gummint back on my 1040.

Works for us. Put it all in CDs where I only pay taxes on the interest. Those will be the last touched.

Meantime, still posting Frugal but healthy cooking. in NextDoor.

Here's a simple one that I don't think I've posted here. It's for the hurried weeknight cooking so uses a jar of sauce.

Quick Garlic Alfredo with sausage links.

I'm a frugal eater. If a dish costs too much my throat slams shut. Bv)=

I made a red sauced pasta dish for supper last night. I had a couple
pounds of Italian sausage I had bought intending to make meatballs. It
was at "use it or feed the dogs" time. So it got browned up/drained
and added to the sauce pot. half a stalk of no-longer-firm celery and
a 28 oz jar of store-brand red gravy went into the blender with the
celery and a medium onion providing bulk. Then the mushrooms were added.

After tasting I added a teaspoon of Italian seasoning and a teaspoon
of garlic granules to the mix. Didn't have any bell pepper on hand so
that got left out in favour of a 14 oz can of Red Gold diced tomatoes w/chilies.

Let it all simmer until the pot length whole wheat pasta was cooked to edibility and presto .... we're living in Little Italy. Room mate and
I ate well - with enough gravy left for another go in a few days.

... "It's a new world every heartbeat." -- Joyce Cary

Ouch on the car but glad you have solutions in the winds!

Yes, SSI is a different program. Medical retirement stuff for I think under age 62. In our case, my Navy pension is 48k a year and Don's is just a smidge under 25k (he retired 15 years before me). The social securiyu estimate puts me at just under 2,4k a month (pretax) if I wait until age 64 and 11 months to start disbursements. Nice!


Grin on the frugal cooking! I'll start pulling some of mine over here for you.

Our diet is high on seafood but I run that local group for others so you will see savings tips related to sales in Virginia Beach and total costs plus per serving.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Dave Drum <=-

There IS a solid reason for it. No matter what you do, the tax systems never add up multiple strams of taxable income and adjust for being in a higher tax bracket. I'm not sure if SSI is taxable but if it isn't they might be ok with the 2 pensions but minute it shifts to Social secrity they will find out the hard way. Don and I have 4 now, about to hit 5 then 7 as we start low level disbursements from IRA and TSP or 401k. Might just go 100$ a month for all 3.

When I say "SSI" I mean social security pension. It probably has another "official" meaning. If my gross income is over U$25K the social security
is taxable. When I began drawing it I set it up to hold out 8% just in
case for taxes. Most years I get all of that $$$ I've loaned the gummint back on my 1040.

Works for us. Put it all in CDs where I only pay taxes on the interest. Those will be the last touched.

I stayed away from CDs. I had an automatic investment plan that nicked
a set amount every month from my bank account and put it into the stocks
I had chosen. And disbursement from those stocks was rolled back into the portfolio. When the former guy (and current clown) got elected in '16 I
thought he'd probably manage to blow up the stock market - so, I cashed
out and paid off my house ... just to be on the safe side.

Meantime, still posting Frugal but healthy cooking. in NextDoor.

Ouch on the car but glad you have solutions in the winds!

Yes, SSI is a different program. Medical retirement stuff for I think under age 62. In our case, my Navy pension is 48k a year and Don's is just a smidge under 25k (he retired 15 years before me). The social securiyu estimate puts me at just under 2,4k a month (pretax) if I wait until age 64 and 11 months to start disbursements. Nice!

SSI = Supplemental Security Income or what I always called SSDI - the "D" standing for "D"isability. Turns out, after a trip to the Bing search
engine that my Social Security cheque is jsut plain old SS.

SSDI is the disability stuff. Georgia (my sister) was on that for some
time before she turned 65 and they switched her to regular Social Security.
Her student loans (she was going for a MS in social work) couldn't do
any garnishments on the disability cheques. But, the moment she turned
65 they nailed a major part of her pension money. Effing pirates.

Grin on the frugal cooking! I'll start pulling some of mine over here
for you.

Our diet is high on seafood but I run that local group for others so
you will see savings tips related to sales in Virginia Beach and total costs plus per serving.

Being a thousand miles from the nearest salt water the transport costs
increase the price of seafood in this area. The only really inexpansice
seafood is the invasive Asian grass carp which make me feel good about
fighting the invasion and my wallet feel good about saving $$$

And it caan be fixed up fairly tasty (for carp). Bv)=

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

Title: Fried Carp
Categories: Seafood, Breads, Citrus
Yield: 4 Servings

8 (5 oz/150 g ea) carp cutlets
Salt & pepper
1 tb Fresh lemon juice
2 tb Pastry flour
2 lg Eggs
4 oz (120 g) breadcrumbs
2 1/2 tb (80 g) clarified butter

Rinse carp cutlets and pat dry. Season with salt and
pepper. Sprinkle with lemon juice. Beat eggs in a bowl.
Coat each fillet with flour, dip in egg mixture, then
coat with breadcrumbs.

Heat butter in a pan and cook carp for about 5 minutes on
each side or until golden brown. Make sure that there is
enough butter and add more if necessary. Drain filets on
paper towels, then arrange on bed of parsley if desired.

Serve.

RECIPE FROM: https://eatsmarter.com

Uncle Dirty Dave's Kitchen

MMMMM

... To me, "drink responsibly" means don't spill it.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Careers
By: Dave Drum to Carol Shenkenberger on Sat Mar 09 2024 07:18 am

Carol Shenkenberger wrote to Dave Drum <=-

There IS a solid reason for it. No matter what you do, the tax syst never add up multiple strams of taxable income and adjust for being a higher tax bracket. I'm not sure if SSI is taxable but if it isn' they might be ok with the 2 pensions but minute it shifts to Social secrity they will find out the hard way. Don and I have 4 now, abou to hit 5 then 7 as we start low level disbursements from IRA and TSP 401k. Might just go 100$ a month for all 3.

When I say "SSI" I mean social security pension. It probably has another "official" meaning. If my gross income is over U$25K the social security is taxable. When I began drawing it I set it up to hold out 8% just in case for taxes. Most years I get all of that $$$ I've loaned the gummint back on my 1040.

Works for us. Put it all in CDs where I only pay taxes on the interest. Those will be the last touched.

I stayed away from CDs. I had an automatic investment plan that nicked
a set amount every month from my bank account and put it into the stocks
I had chosen. And disbursement from those stocks was rolled back into the portfolio. When the former guy (and current clown) got elected in '16 I thought he'd probably manage to blow up the stock market - so, I cashed
out and paid off my house ... just to be on the safe side.

Meantime, still posting Frugal but healthy cooking. in NextDoor.

Ouch on the car but glad you have solutions in the winds!

Yes, SSI is a different program. Medical retirement stuff for I think under age 62. In our case, my Navy pension is 48k a year and Don's is just a smidge under 25k (he retired 15 years before me). The social securiyu estimate puts me at just under 2,4k a month (pretax) if I wait until age 64 and 11 months to start disbursements. Nice!

SSI = Supplemental Security Income or what I always called SSDI - the "D" standing for "D"isability. Turns out, after a trip to the Bing search
engine that my Social Security cheque is jsut plain old SS.

SSDI is the disability stuff. Georgia (my sister) was on that for some
time before she turned 65 and they switched her to regular Social Security. Her student loans (she was going for a MS in social work) couldn't do
any garnishments on the disability cheques. But, the moment she turned
65 they nailed a major part of her pension money. Effing pirates.

Grin on the frugal cooking! I'll start pulling some of mine over here for you.

Our diet is high on seafood but I run that local group for others so you will see savings tips related to sales in Virginia Beach and total costs plus per serving.

Being a thousand miles from the nearest salt water the transport costs increase the price of seafood in this area. The only really inexpansice seafood is the invasive Asian grass carp which make me feel good about fighting the invasion and my wallet feel good about saving $$$

And it caan be fixed up fairly tasty (for carp). Bv)=

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

Title: Fried Carp
Categories: Seafood, Breads, Citrus
Yield: 4 Servings

8 (5 oz/150 g ea) carp cutlets
Salt & pepper
1 tb Fresh lemon juice
2 tb Pastry flour
2 lg Eggs
4 oz (120 g) breadcrumbs
2 1/2 tb (80 g) clarified butter

Rinse carp cutlets and pat dry. Season with salt and
pepper. Sprinkle with lemon juice. Beat eggs in a bowl.
Coat each fillet with flour, dip in egg mixture, then
coat with breadcrumbs.

Heat butter in a pan and cook carp for about 5 minutes on
each side or until golden brown. Make sure that there is
enough butter and add more if necessary. Drain filets on
paper towels, then arrange on bed of parsley if desired.

Serve.

RECIPE FROM: https://eatsmarter.com

Uncle Dirty Dave's Kitchen

MMMMM

... To me, "drink responsibly" means don't spill it.

On stocks, vs CDs, my TSP has that. Those are all pretax dollars so I pay tax on withdrawal. My IRA is post tax but I gather i'll be hit wiih taxes anyway on withdrawal.

Yes, I always spell it out so no confusion. Some, come to tink of it call it Socal Security Income but SSI is sometimes confusing. Sadly I'm in one of the 11 states that tax it too plus the Federal govt. Ah well!

Virginia Beach obviously has a lot of seafood. Blue crabs practically clamber in the crab pots just to get a little breathing space! I've never had carp because it's not sold here much.

On the recipe, give this a try? Less messy than frying. Probably will work in an Air fryer but haven't tried it yet.

It's knock-off on 'shake-n-bake' but rendered heart-healthy by using far less Mayo to coat the pieces. Theirs just wastes most of it.

xxcarol's Shakin Bake

Yield is 6 pieces

1/2 c Bread crumbs
3 ea Dollups mayo (about 4 TB or more)
2 ts Black pepper
1/2 ts Lite salt (Morton's)
2 ts Basil
1 ts Mild or medium chile powder

Mix together all but the mayo. May use MS Dash vs the light salt and have the Lite salt at serving time if needed. Add dry mix to a clean plastic bag.

Add a dollup of mayo to a flat dowl and put spoon aside so stays clean. Using hands (gloves are a good idea), smear mayo over pieces one at a time and drop in bag with bread crumbs. Shake bag every 3 pieces and set in baking pan, preferrably glass pan. Continue processing pieces. If you run low on mayo, add more with the reserved 'safe spoon'. This will keep you from wasting much mayo or contaminating the jar. Disgard excess mayo and bread crumbs.

The mayo causes the spiced breadcrumbs to adhere to the meat.

Bake at 350F for 30 minutes and test to see if done. Larger portions take longer, up to 45 minutes is chicken. Adjust spices for fish coating using 'Old Bay' and possibly a lemon pepper salt-free mix. Fish take far less time and apt to be 15 minutes for carp fillets.

Cost of blend is highly related to things you do. Bought in bulk or Basil grown at home, your spices work ot around 4cents total. I bake all our bread so bread crumbs are a natural thing to come 'free'. My cost would be 40cents mayo and 4cents spices plus cost of meat.

Enjoy!

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Dave Drum <=-

Being a thousand miles from the nearest salt water the transport costs increase the price of seafood in this area. The only really inexpansice seafood is the invasive Asian grass carp which make me feel good about fighting the invasion and my wallet feel good about saving $$$

And it caan be fixed up fairly tasty (for carp). Bv)=

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

Title: Fried Carp
Categories: Seafood, Breads, Citrus
Yield: 4 Servings

Virginia Beach obviously has a lot of seafood. Blue crabs practically clamber in the crab pots just to get a little breathing space! I've
never had carp because it's not sold here much.

On the recipe, give this a try? Less messy than frying. Probably will work in an Air fryer but haven't tried it yet.

It's knock-off on 'shake-n-bake' but rendered heart-healthy by using
far less Mayo to coat the pieces. Theirs just wastes most of it.

xxcarol's Shakin Bake

Yield is 6 pieces

1/2 c Bread crumbs
3 ea Dollups mayo (about 4 TB or more)
2 ts Black pepper
1/2 ts Lite salt (Morton's)
2 ts Basil
1 ts Mild or medium chile powder

Mix together all but the mayo. May use MS Dash vs the light salt and
have the Lite salt at serving time if needed. Add dry mix to a clean plastic bag.

I do something similar using mayo as "glue". I keep a shaker of tarted
up bread crumbs. And I use a hot paprika in place of the ground chile.

As to the carp - It's native to fresh water and thrives in muddy, turbid streams where other fish don't/can't live. Carp caught from those bodies
of water are often "muddy" tasting which has given the species a bad
name with many. But, remember, goldfish are a close relative of carp.

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

Title: Dorada "Gold Fish" w/Curd Recipe
Categories: Deafood, Herbs, Vegetables, Cheese
Yield: 2 servings

2 Pcs Dorado; 12 - 14 OZ each
3 tb Oil
1/2 ts Paprika; sweet
1/2 ts Basil
1/2 ts Oregano
1/2 ts Turmeric
1/2 sm Lemon
Salt
2 tb Cottage cheese
6 Dried tomatoes
Garlic; dried

The fish is cleaned of scales, the insides are removed
and the gills are removed. Wash, dry on paper towels.
Prepare a marinade of oil and spices. (squeeze half a
lemon into the oil, add sweet paprika, basil, marjoram,
turmeric. Mix thoroughly.)

Make criss-cross incisions on the fish on both sides.

Prepare the filling. Mix the cheese and chopped
sun-dried tomatoes. Add a little salt, if desired, add
dry basil and dry garlic. Mix it.

Stuff the cavity with cottage cheese mixture.

Brush with a marinade of spices on both sides with a
silicone brush.

Put it in a baking dish. Usually, the oil used to
lubricate the fish is enough so that it does not burn
and does not stick to the bottom of the mold. But just
in case, you can pre-cover the bottom with baking paper.

Next, you can add fresh vegetables to the fish, for
example cherry tomatoes or green asparagus, they are
also lubricated with a brush with the remnants of oil
with spices.

Put it in the oven @ 375ºF/190ºC for 20-25 minutes.

When serving, sprinkle with allspice and garnish with
sprigs of fresh basil.

Enjoy your meal!

RECIPE FROM: https://foodrecipeshub.com

Uncle Dirty Dave's Archives

MMMMM

... "A door is what a cat is perpetually on the wrong side of." -- Ogden Nash --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Carp was: Careers
By: Dave Drum to Carol Shenkenberger on Sun Mar 10 2024 07:14 am


Interesting! Well, I get a lot of catfish so 'muddy' doesn't bother us at all.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)