Subj : Top 10 Garlic Recipes 05
To : Dave Drum
From : Carol Shenkenberger
Date : Sat Mar 02 2024 13:01:16
Re: Top 10 Garlic Recipes 05
By: Dave Drum to Carol Shenkenberger on Sat Mar 02 2024 05:16 am
> -=> Carol Shenkenberger wrote to Dave Drum <=-
>
> > MMMMM----- Recipe via Meal-Master (tm) v8.06
> >
> > Title: Garlic Salmon Linguine
> > Categories: Seafood, Pasta, Herbs, Chilies
> > Yield: 6 servings
> >
> > 16 oz Linguine
> > 1/3 c Olive oil
> > 3 cl Garlic; minced
> > 14 3/4 oz Can salmon; drained, boned,
> > - skinned
>
> CS> I have a lovely one I need to MM but for now...
>
> CS> Don decided he won't eat salmon. (sad smile). I swapped up totally
> CS> and this recipe only resembles yours in that it used to use canned or
> CS> fresh salmon.
>
> You could sub nearly any oily fish for the salmon - tuna, mackeral, ot
> even bluefish. Trout, too.
>
> What is it that puts him off the salmon? Too healthy?
>
> CS> 1 can, minced clams with juice
> CS> 1 TB flour
> CS> 1 TB butter
> CS> 1 c half-n-half
> CS> 1 ts garlic powder
> CS> 1 c cooked linguini
> CS> 1 ts olive oil for pasta
>
> Sort of an Alfredo sauce, innit?
>
> This is my version of an Alfredo - works with most meats/pastas. And
> it's almost as quick as opening a jar. But more tasty.
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
> Title: 'Fredo Sauce
> Categories: Five, Dairy, Cheese
> Yield: 1 pint
>
> 1/4 lb Butter
> 1 c Heavy (whipping) cream
> Salt & fresh ground pepper
> 2 c Fresh grated/shredded
> - Parmesan cheese
> Pasta cooking water; if
> - needed
>
> In a saucepan or skillet, warm the butter and cream.
> Season with salt and pepper. Add the Parmesan and stir
> until melted.
>
> Toss to combine> If it's to thick for your intended use
> thin with a little pasta water pasta water.
>
> Uncle Dirty Dave's Kitchen
>
> MMMMM
>
> ... Organised crime in USA taskes in over $40 billion and spends $0 on overh
Dunno on Don and Salmon. The flavor just dosen't appeal. He did struggle with
some of the boosters affecting his sense of taste so that may be it. He won't
eat steelhead trout either as the tastes are very close.
On the shift, mine there is actually a bisque base but the two have a lot of
similarity! Both are also close cousins as far as process and materials used,
to white gravy that you might add sausage or black pepper to. It's just
variations of amounts (and some white gravies are just milk and no heavy
cream).
This 'family of milk/cream based bisques to simple milk gravies with minor
adjustments to the roux' is one of the earlier things I taught Charlotte. Kid
ace'd every priactical in CS A school, missed something like 4 weitten
questions and came out 2nd in class.
