• Famous Recipes - 05

    From Dave Drum@1:3634/12 to All on Wed Feb 1 16:25:00 2023
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    Title: Julia Child's Provencale Tomato Sauce
    Categories: Vegetables, Herbs, Sauces, Citrus
    Yield: 3 servings

    1/3 c Fine minced yellow onion
    2 tb Olive oil
    2 ts Flour
    3 lb Ripe red tomatoes; peeled,
    - seeded, juiced & chopped
    1/8 ts Sugar
    2 cl Mashed garlic
    1/8 ts Fennel seeds
    1/8 ts Dried basil
    1 sm Pn saffron
    1 sm Pn ground coriander
    1/4 ts Dried orange peel granules
    +=OR=+
    1 (1") piece dried orange
    - peel)
    1/2 ts Salt
    1 tb (to 2 tb) tomato paste; opt
    Salt & pepper

    MMMMM-----------------------BOUQUET GARNI----------------------------
    4 Parsley sprigs
    1 sm Bay leaf
    1 Sprig (1/4 ts) thyme; tied
    - in cheesecloth

    First, blanch the tomatoes in boiling water for 10
    seconds. Then use a knife to cut out the stem and peel
    off the skin, starting at the stem hole. To seed and
    juice the tomatoes, cut each peeled tomato in half
    crosswise (horizontally) and gently squeeze to remove
    the seeds and juices from the center of the tomato.

    First, cook the onions in the olive oil in a three-quart
    heavy-bottomed saucepan over medium-low heat for 10
    minutes, until the onions were tender. Then add the
    flour, and cook for three minutes. Finally, stir in the
    chopped tomatoes, sugar, garlic, herbs and spices,
    placed the lid on the pan, and cook over low heat for 10
    minutes. Last but not least, remove the lid and let the
    sauce simmer for 30 minutes.

    According to Julia, the sauce is done when "it tastes
    thoroughly cooked and is thick enough to form a mass in
    the spoon."

    This sauce is quite versatile and Julia suggests using
    it over chicken, beef, eggs, pizzas and of course,
    pasta. And, if you’ve made the tomato sauce from
    scratch, you probably ought to serve it over homemade
    pasta.

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

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Thu Feb 2 15:03:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: The Famous Doubletree Cookie
    Categories: Cookies, Nuts, Citrus, Grains, Chocolate
    Yield: 26 servings

    1/2 lb Butter; softened
    3/4 c + 1 tb granulated sugar
    3/4 c (packed) lt brown sugar
    2 lg Eggs
    1 1/4 ts Vanilla extract
    1/4 ts Fresh squeezed lemon juice
    2 1/4 c A-P flour
    1/2 c Rolled oats
    1 ts Baking soda
    1 ts Salt
    pn Cinnamon
    2 2/3 c Nestle Toll House semisweet
    - chocolate chips
    1 3/4 c Chopped walnuts

    Cream butter, sugar and brown sugar in the bowl of a
    stand mixer on medium speed for about 2 minutes. Be sure
    to scrape the sides of the bowl so everything is
    incorporated.

    Add eggs, vanilla and lemon juice, blending with mixer
    on low speed for 30 seconds, then medium speed for about
    2 minutes, or until light and fluffy, scraping down
    bowl.

    You may be tempted to skip the 1/4 teaspoon of lemon
    juice-but don't! Lemon juice in cookies gives a tiny hit
    of acidic balance to the buttery richness and also helps
    the cookies to rise perfectly.

    With mixer on low speed, add flour, oats, baking soda,
    salt and cinnamon, blending for just about 45 seconds
    and then STOP as soon as the dough is just blended.

    Add the chocolate chips and walnuts and let the mixer
    start the incorporation, but finish stirring by hand to
    ensure the cookies aren’t overmixed.

    Set oven @ 300ºF/150ºC.

    Portion dough with a scoop (about 3 tablespoons) onto a
    baking sheet lined with parchment paper about 2" apart.

    Bake for 20 to 23 minutes, or until edges are golden
    brown and center is still soft. Remove from oven and
    cool on baking sheet for about 1 hour.

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

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