• Free Again Was: Line Cam

    From Dave Drum@1:18/200 to Ben Collver on Fri Mar 28 11:17:00 2025
    Ben Collver wrote to Dave Drum <=-

    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.

    I've *always* had a "healty" appetite. Bv)= As to why the instructions
    leave a lot to be discovered - Dom DeLuise's day job is as a stand-up
    comedian. https://en.wikipedia.org/wiki/Dom_DeLuise

    For the meatballs: Mix all together very well. Leave sit in the ice box
    for 10 minutes.

    Using a teaspoon, make 1/2" size meat balls.

    Put them in a skillet with a little olive oil. Cook until browned. Set
    on a baking sheet, when baking sheet is full, put it in a 350ºF/175ºC
    oven for 10 minutes. Repeat until all are done.

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

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

    I thought you were gonna do something like this:

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

    Title: Shrimp Scampi Meatballs
    Categories: Seafood, Vegetables, Breads, Herbs
    Yield: 4 servings

    1 lb Peeled, deveined raw shrimp,
    - tails off
    1 lg Egg
    1/4 c Plain bread crumbs
    1/4 c White onions; in small dice
    1 ts Lemon zest
    1/2 ts Old Bay seasoning
    1/4 ts Ground black pepper
    7 1/2 oz (1/2 bottle) scampi seafood
    - sauce
    5 c Linguine; cooked al dente
    Fresh parsley
    Lemon

    Set oven @ 375ºF/190ºC.

    Line a large rimmed baking pan with foil; lightly spray
    with nonstick cooking spray, set aside.

    Pat shrimp dry with paper towels. Place in food
    processor. Cover and pulse until coarsely chopped. Place
    shrimp in a large bowl. Gently combine beaten egg, bread
    crumbs, white onion, lemon zest, Old Bay, and black
    pepper.

    Shape mixture into balls with 1 1/4" scoop or moistened
    hands. Place meatballs on prepared baking sheet about 1"
    apart. Bake for 4 to 8 minutes, turning once halfway
    through until internal temperature reaches 145 degrees.
    Drain on paper towels.

    FOR SAUCE: Heat sauce in large saucepan. Add meatballs
    and 5 cups hot cooked linguine; toss and heat until
    warm. Garnish with chopped parsley and lemon slices, if
    desired.

    NOTE: To cook meatballs in a skillet, spray a large
    nonstick skillet with Hy-Vee nonstick cooking spray.
    Working in batches, cook meatballs in skillet over
    medium heat for 4 to 8 minutes, turning often. Drain on
    paper towels.

    RECIPE FROM: https://www.hy-vee.com

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