Dale Shipp wrote to Dave Drum <=-
Given the quantities of ingredients involved I am tempted to ask "2
adult whats?"
Fair critisim. Four is a minimum estimate for hearty appetites, for us
I would say that we might well get four servings out of two of the
frozen preparations.
Other than that it's a poorly written recipe. I admit being surprised
that you have kept it in your data base.
I disagree. The directions were clearly written.
Perhaps. It was the atrocious grammar that got up my wick. And the lack
of disambiguation on "tostados" - which has several meanings the most
common being a Mexican deep-fried tortilla topped with a seasoned
mixture of beans, ground meat, and vegetables. Which I am pretty sure
is not what was being referenced in the call out.
Here's a *much* easier version with reasonable servings estimations
Also an easy version -- but no meat in it.
If you're referring to my recipe - the meat is in the chilli. Beef if
it's most companies chilli. Mystery meat if it's Hormel. If you're
talking about your posted recipe .....
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Pita Burgers with Cucumber-Yogurt Sauce
Categories: Main dish, Meat, Grill/bbq
Yield: 4 Servings
1 lb Lean ground beef
^^^^^^ ^^^^
This is going to be supper tonight ... and later in the week. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Mustard-Herb Chicken Legs
Categories: Poultry, Herbs, Breads
Yield: 4 servings
4 Chicken leg-thigh quarters;
- separated, trimmed
+=OR=+
8 Chicken thighs; trimmed
1 1/2 c Coarse fresh bread crumbs
2 ts Minced garlic
2 tb Chopped parsley
1 ts Chopped fresh tarragon or
- other herb
Salt & pepper
6 tb Dijon mustard
Set oven @ 400°F/205°C.
Trim excess skin and fat from chicken. Combine bread
crumbs, garlic, parsley, tarragon and salt and pepper
on a plate or waxed paper. Use a pastry brush to paint
mustard lightly on chicken. Carefully coat chicken
legs with bread crumb mixture.
Gently place chicken in a roasting pan and bake 30 to
40 minutes, or until completely cooked.
Serve hot or cold.
From San Francisco chef Gary Danko
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Kitchen
MMMMM
... "Yield to temptation. It may not pass your way again." Robert AnsonHeinlein
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