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

Title: St. Louis Toasted Ravioli
Categories: Pasta, Cheese, Sauces
Yield: 12 Servings

1/4 c Whole milk
2 lg Eggs
1 1/2 c Italian seasons bread crumbs
1 ts Salt (opt)
25 oz Pkg frozen ravioli; thawed.
- any stuffing
3 c Oil for frying
2 tb Grated Parmesan cheese
32 oz Jar spaghetti sauce

Combine milk and egg in a small bowl. Place breadcrumbs
and if desired, salt in a shallow bowl. Dip ravioli in
milk mixture, and coat with breadcrumbs.

In a large saucepan, heat marinara sauce over medium heat
until bubbling. Reduce the heat to simmer.

In a large heavy pan, pour oil to depth of 2 inches. Heat
oil over medium heat until a small amount of breading
sizzles and turns brown. Fry ravioli, a few at a time, 1
minute on each side or until golden. Drain on paper
towels. Sprinkle with Parmesan cheese.

Serve immediately with hot marinara sauce.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... I have never had a drinking problem except when I run out.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mario Batali's Basic Pasta Dough
Categories: Five, Pasta
Yield: 1 1/4 pounds

3 1/4 c A-P flour; + extra for
- kneading
5 lg Eggs

Mound the flour in the center of a large wooden board. Make
a well in the center of the flour and add the eggs. Using a
fork, beat the eggs together and then begin to incorporate
the flour, starting with the inner rim of the well. As you
expand the well, keep pushing the flour up to retain the
well shape (do not worry if it looks messy). When half of
the flour is incorporated, the dough will begin to come
together. Start kneading the dough, using primarily the
palms of your hands. Once the dough is a cohesive mass, set
the dough aside and scrape up and discard any dried bits of
dough.

Lightly flour the board and continue kneading for 10
minutes, dusting the board with additional flour as
necessary. The dough should be elastic and a little sticky.

Wrap the dough in plastic wrap and allow to rest for 30
minutes at room temperature before using.

Makes about 1 1/4 lbs.

Copyright Television Food Network, G.P., All Rights Reserved

Uncle Dirty Dave's Kitchen

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... Your best teacher is your last mistake!
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Death By Garlic
Categories: Pasta, Cheese, Chilies
Yield: 4 Servings

1/2 c Olive oil
10 cl Minced garlic
1/2 ts Salt
1/2 ts Crushed red pepper flakes
3 tb Chopped fresh parsley
1 lb Penne pasta
1/3 c Grated Romano cheese

* The title is facetious. A mere 10 cloves of garlic is
not enough to "do in" any but the very feeblest of the
vampire group. UDD

I added one can of Italian tomatoes and chicken sausage
that had basil in it.

Cook pasta according to directions. In a pan slowly brown
garlic in oil (do not let burn!). Add salt, pepper and
parsley. Remove from heat. Toss Penne with garlic mixture
and romano cheese. Serve hot.

Serves 4 generously.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... I try to take one day at a time, but often several days attack at once
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