hort.net Seasonal photo, (c) 2006 Christopher P. Lindsey, All Rights Reserved: do not copy
articles | gallery of plants | blog | tech blog | plant profiles | patents | mailing lists | top stories | links | shorturl service | tom clothier's archive0
 Navigation
Articles
Gallery of Plants
Blog
Tech Blog
Plant Profiles
Patents
Mailing Lists
    FAQ
    Netiquette
    Search ALL lists
    Search help
    Subscription info
Top Stories
Links
sHORTurl service
Tom Clothier's Archive
 Top Stories
Disease could hit Britain's trees hard

Ten of the best snowdrop cultivars

Plant protein database helps identify plant gene functions

Dendroclimatologists record history through trees

Potato beetle could be thwarted through gene manipulation

Hawaii expands coffee farm quarantine

Study explains flower petal loss

Unauthorized use of a plant doesn't invalidate it's patent

RSS story archive

RE: now recipes- This year's black eyes


Thanks Melody- I will give it another try... if it doesn't work, I will
get back to you with a request for more info...

Donna
Who is looking for any reason not to go outside this morning....

> 
> Donna: One of my favorite "Italian" recipes is for shrimp sauteed in a
> butter sauce with dill and parmesan...but I have made it purely as a
> sauce without the shrimp and it is excellent...just melt some butter
in
> a pan, finely minced garlic and some dill, and some bread crumbs,
sautee
> lightly (two to three minutes max), turn off heat, add parmesan cheese
> and then toss with pasta (linguine or sphagetti work best for this).
You
> have to experiment a little to get the taste to your liking and add
more
> butter as necessary to keep the whole thing fairly liquid. Also, you
can
> make things very easy on yourself by buying the garlic that comes in a
> little jar in the refrigerator section of the produce aisle, all
minced
> and ready to use, plus prepared bread crumbs...dried dill works just
> fine for this. For the shrimp, I like to use the little pre-cooked
salad
> shrimp...just thaw them well under running water and drain them/dry
them
> with a paper towel, and if you add them while sauteeing the
garlic/dill,
> they really only take that two to three minutes to heat through. If
you
> want, I could work on this a little and probably come up with more
exact
> measurements if you need a closer recipe to follow...I kind of just
cook
> with a little of this and a bit of that. :-)
> 
> 
> 
> Melody, IA (Z 5/4)

---------------------------------------------------------------------
Support hort.net -- join the hort.net fund drive!
http://www.hort.net/funds/



Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index



 © 1995-2015 Mallorn Computing, Inc.All Rights Reserved.
Our Privacy Statement