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
Uncle Dirty Dave's Archives
MMMMM
... I'm not loafing, I'm doing research on inertia.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)