I put hardly any into my red sauce but think
I put some in, but don't think it's to the point of overpowering the
other herbs and spices.
My taster being what it is, I use thyme for
most of the basil. Oregano is OK, or is that
Oklahoma?
that it's the abundance of fresh leaves that
makes a caprese. But then I don't eat caprese.
I'll eat it, but generally not all the basil in a serving.
I'll eat it, but generally not all the cheese
in a serving.
Apparantly a lot of people are satisfied with the way you cook for yourself. (G)
If they weren't, I'd be fatter.
Unless you decided not to do any more cooking.
"Tonight, Lucullus dines with Lucullus."
One can improve industrial crusts by
brushing them with melted butter somewhere
along the line.
I'll have to suggest it to my MIL. I still make crusts from scratch.
I hever really got the hang. Mine tend to be
extremely short and fall-apartable. Taste
pretty decent, though.
It had the same kind of crust as the cherry. With both of them, the filling was a lot better tasting than the crust.
My answer to all such, as above. Butter. In this
case, maybe a little vanilla, too.
Maybe so, tho IIRC, my mom used to put a bit of almond extract into her cherry pies.
Some do; it does enhance the flavor but puts me
in mind of maraschino cherries.
It could be that they would have branched out
too, along similar paths, but didn't have the
gumption or commitment to do so.
Or an encouraging spouse. Steve's curiosity has gotten us trying a lot
of new and different things, not only food related. (G)
All the best to the both of you. My opinion
is that that improves one's lot immeasurably.
I did know at one time, Spanish, maybe, but have forgotten.
Not that > ML> it > is important.
It's all Spanish to me.
Si. (G)
See what?
See saw?
She saw seesaws by the scrimshaw?
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Papadakis Stuffed Grape Leaves
Categories: Greek, Appetizers, Main dish, California
Servings: 8
Karen Mintzias
1 1/2 lb Ground lamb
1 lg Yellow onion; chopped fine
1 bn Parsley; chopped
1 bn Fresh mint; chopped
1 c Pine nuts
1/2 c Fresh lemon juice
1/2 c Olive oil
1/2 ts Oregano
1/2 ts Salt
1/2 ts Pepper
1 Jar grape leaves *
-Water (as needed)
*Note: Grape leaves should be washed and stems removed.
In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon
juice, olive oil, oregano, salt, and pepper. Mix the ingredients
together
with your hands so that they are well combined.
Lay a grape leaf out flat. Place approximately 3 ounces of the lamb
mixture in the center of the grape leaf. Fold over the stem end. Fold
over the two sides. Roll up the grape leaf so that the mixture is
completely encased. Repeat this process until all of the meat mixture is
used.
Preheat the oven to 350 F. Line the bottom of a large baking dish with
approximately 10 grape leaves. Place the stuffed grape leaves in the
dish
so that they are tightly packed. Cover the stuffed graped leaves with
water and bake them for 1 hour.
Source: Papadakis Taverna - San Pedro, California California Beach Recipe
-
by Joan & Carl Stromquist - ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias
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