Ben Collver wrote to Dave Drum <=-

So it's a good idea to stay upwind.

That or chase each other around saying "pull my finger!"

I read your post about going to the ER. I hope you return to home
cooking soon.

They cut me loose from the O. R. too late to order lunch qfter starting
the procedure too late for me to have had breakfast (nothing after 24:00)
so I came home hungry and snarfed down a couple of Little Debbie Star
Cgrunch. Bv)=

Title: Kung Pao Squid

I'm "routing" for you...

---------- Recipe via Meal-Master (tm) v8.02

Title: ROUTE 19 SHRIMP CHOWDER
Categories: Shrimp, Soups
Yield: 3 quarts

The appetite was back. This is what Robin (niece) made me for supper

I got the recipe and I'll soon convert it from "Archives" to "Kitchen"

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

Title: Shrimp Linguine w/Roasted Pepper Alfredo
Categories: Pasta, Seafood, Vegetables
Yield: 6 servings

8 oz Uncooked linguine (250 g)
2 lb Peeled/deveined (U40) shrimp
- (900 g)
16 oz Jar roasted bell peppers
- (450 g)
3 tb Butter (45 g)
3 cl Garlic; fine chopped
1/2 tb Paprika (7 g)
1/2 ts Red pepper flakes; more to
- taste (2.5 g)
3/4 c Half & Half (180 ml)
1/2 c Grated Parmesan cheese(45 g)
1 tb Chopped parsley; garnish
1/2 ts Sea salt; more or to taste

Bring a large pot of water to a boil and cook the
fettuccine according to the package instructions. Drain,
rinse with cold water, and set aside.

Meanwhile, place the roasted peppers together with the
liquid from the jar into a food processor or bullet
blender and puree until smooth.

Heat up a large, non-stick pan. Add butter, shrimp,
paprika, and red pepper flakes and cook for 3-4 minutes
on high heat. Add salt and garlic, and cook for 1 more
minute.

Reduce the heat to low and remove the shrimp from the
pan. To the same pan, add the pureed roasted pepper.
Cook for 10 minutes, stirring often.

Add Half & Half and Parmesan and cook for 1 more minute.
Turn off the heat.

Return the shrimp to the pan and add the fettuccine. Mix
everything well.

Garnish with freshly chopped parsley and grated Parmesan
cheese.

RECIPE FROM: https://cooktoria.com

Uncle Dirty Dave's kitchen

MMMMM


... I never finish anything as I have a black belt in partial arts.
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Re: Free Again Was: Line Camp
By: Dave Drum to Ben Collver on Wed Mar 26 2025 20:19:00

They cut me loose from the O. R. too late to order lunch qfter starting
The appetite was back. This is what Robin (niece) made me for supper
Title: Shrimp Linguine w/Roasted Pepper Alfredo

Hooray, glad to read you are free and have a healthy appetite! What a coincidence that your nice niece made you a shrimp dish. Here's a pasta
recipe with shrimpy meatballs. The instructions are not clear to me.

---------- Recipe via Meal-Master (tm) v8.02

Title: Mamma's Stracciatelle with Tiny Meatballs
Categories: Beef, Italian, Soups, Pasta
Yield: 6 Servings

---------------------------SOUP---------------------------
1 qt Chicken broth
2 c Water
1/2 c Pastina or any small pasta
1 ts Parsley; chopped
1 Carrot; thin sliced
1/2 lb Spinach; julienned

-------------------------MEATBALLS-------------------------
1/2 lb Ground beef
1 Egg
2 ts Flavored breadcrumbs
1 ts Parmesan
2 ts Parsley; chopped
1 sm Onion; minced
2 Eggs; additional
Parmesan

So many different textures and colors. Worth the little extra effort.

Soup:

In soup pot, combine ingredients; bring to a low boil.

Meatballs:

Mix. In small bowl, beat 2 eggs. With wooden spoon, stir soup as
you slowly drop in eggs, stirring constantly. Remove from heat;
cover; let stand 2 minutes. Serve with Parmesan.

Recipe by Eat This by Dom Deluise

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