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

Title: Chinese Cabbage 'n' Chicken Salad
Categories: Poultry, Vegetables, Sauces
Yield: 6 servings

4 tb Sesame oil, divided
1 1/2 lb Boned, skinned chicken; in
- 1" chunks
1/3 c Sesame seeds
4 cl Garlic; minced
1/4 c Soy sauce
1/4 c White vinegar
1/2 c Sugar
1/2 c Vegetable oil
1 md Head Napa cabbage; shredded
1/2 lb Snow peas; trimmed
1 Carrot; peeled, shredded

In a large skillet over medium heat, heat 2 tablespoons
sesame oil; saute chicken 5 to 7 minutes, or until no
longer pink in center. Remove chicken to a plate.

Heat remaining sesame oil, and saute sesame seeds and
garlic 3 to 5 minutes, or until seeds are golden brown.
Add soy sauce, vinegar, sugar, and vegetable oil; cook 1
minute. Stir in chicken and heat 3 minutes.

In a large bowl, combine cabbage, snow peas, and carrot.
Add dressing with chicken and toss until cabbage is
evenly coated. Serve immediately.

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

Uncle Dirty Dave's Archives

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

Title: Skillet Chili Mac
Categories: Pork, Chilies, Pasta, Cheese, Salsa
Yield: 4 servings

1 lb Sweet Italian sausage
1 tb Oil
1 1/2 ts Chilli spice mix
2 c Chicken broth
1/4 c Tomato paste
12 oz Package macaroni shells &
- cheese
1 3/4 c Salsa

Heat oil in a large skillet over medium-high heat; add
sausage, stirring until sausage crumbles and is no
longer pink. Drain well, and return to skillet. Add
chili powder, stirring to coat sausage. Add chicken
broth and tomato paste, stirring to loosen particles
from bottom of skillet.

Stir in shell macaroni; bring to a boil. Reduce heat to
medium-low; cover and simmer 8 minutes or until shells
are tender, stirring occasionally.

Stir in cheese sauce from packet and the salsa; simmer,
uncovered, 5 minutes or until thoroughly heated. Serve
immediately with desired toppings.

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

Uncle Dirty Dave's Archives

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... Drink coffee: do stupid things faster with more energy.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Boeuf Bourguignon (Burgundy-Style Beef Stew)
Categories: Beef, Vegetables, Wine, Herbs, Pork
Yield: 6 servings

5 Whole black peppercorns
1 Bay leaf
1 Sprig parsley
1 Sprig thyme
Cheesecloth; for tying
- herbs
4 lb Beef chuck; into 2" pieces
750 ml Bottle burgundy
6 oz Slab bacon; in 1/4" thick
- batons
5 tb Olive oil
Salt & fresh ground pepper
4 cl Cloves; rough chopped
2 md Carrots; in 1" coins
1/3 c Flour
2 c Beef stock
3 tb Unsalted butter
12 Pearl onions; peeled
1 lb White button mushrooms;
- quartered
2 tb Rough chopped parsley;
- garnish
Country bread, to serve

Place peppercorns, bay leaf, parsley, and thyme on a
piece of cheesecloth; tie into a tight package and
transfer to a large bowl. Add beef and burgundy; cover
with plastic wrap and chill overnight.

Next day, remove beef from marinade; pat completely dry
using paper towels and set aside. Reserve marinade and
the herb package.

Heat bacon and half the oil in an 8-qt. Dutch oven over
medium-high heat; cook, stirring occasionally, until
slightly crisp, 8 minutes. Using a slotted spoon,
transfer bacon to a bowl; set aside. Season beef with
salt and pepper and working in batches, cook, turning as
needed, until browned, 6 - 8 minutes. Using a slotted
spoon, transfer beef to bowl with bacon; set aside. Add
garlic and carrots; cook until garlic is soft, 2
minutes. Stir in flour; cook for 3 minutes. Add reserved
marinade, beef, bacon, herb package, and the stock;
bring to a boil. Reduce heat to medium-low; cook,
covered, until meat is very tender, about 2 hours.

Heat remaining oil and the butter in a 12" skillet over
medium heat. Add onions; cook until golden and tender, 4
minutes. Add mushrooms and cook until golden, 7 minutes
more. Stir onions and mushrooms into beef stew. Ladle
into shallow bowls and garnish with parsley; serve bread
on the side.

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

Uncle Dirty Dave's Archives

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... Useless Invention: Braces for false teeth.
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