Our BetterMost Community > The Holiday Forum
Recipes - Main & Side Dishes
Front-Ranger:
Is it called Asparagus Rarebit because the asparagus is rare in it?
--- Quote from: Lynne on November 20, 2006, 04:50:39 am ---Asparagus Rarebit a la Molly Katzen/Moosewood
2 tbs butter or margarine
2 tbs flour
1 tsp dry mustard
1.5 cups beer or ale at room temperature (OK if flat)
1 cup packed grated cheddar (0.5 lb)
1 tsp prepared horseradish
1 medium clove garlic, minced
salt, black pepper, & cayenne to taste
1) Melt the butter in a medium-sized saucepan. Sprinkle in the flour & dry mustard, whisking constantly.
2) Add the beer or ale and keep whisking as you bring it to a boil. Lower the heat annd simmer for about 10 minutes, mixing frequently.
3) Add the remaining ingredients, and stir until the cheese melts.
4) Serve hot oveer steamed vegetables and/or cooked potatoes.
5) Garnish with chunks of ripe tomatoes, tart apples, and/or toasted walnuts.
I bet apples and walnuts would make it Thanksgiving-like.--Lynne
--- End quote ---
CellarDweller:
I need to be at mom and dads in two hours, and the side dish is in the oven.
I decided to do something "non-Thanksgiving", but tasty. I made "beef pockets"
Brown one pound of ground beef in a skillet, season with a mix of salt, pepper, paprika, onion powder, garlic powder, and (if you like heat) ground red pepper.
Take one can of Pillsbury crescent rolls, and unroll. They are in pre-cut rectangles, then cut into triangles. Ignore that. LOL cut the rectangles out, and then cut them in half into squares.
Place some beef on each square, fold in half and close the edges, bake in oven for 15 minutes at 300.
:)
Sason:
I don't know what Pillsbury crescent rolls are, but I'm guessing some sort of pastry.
Which means your dish is basically pirogi, more or less.
I'm sure it's good!
CellarDweller:
--- Quote from: Sason on November 23, 2017, 05:53:10 pm ---I don't know what Pillsbury crescent rolls are, but I'm guessing some sort of pastry.
Which means your dish is basically pirogi, more or less.
I'm sure it's good!
--- End quote ---
They come in a tube and look like this.
You unroll the dough, and take the pre-cut triangles and roll them up again. When they're done baking, they look like this.
What I did was ignore the triangle cuts, and shaped the dough into squares. I placed the seasoned meat onto them, and then folded them over and pinched the ends shut. When they were done, they looked like this.
Sason:
Yes, that's pretty much how I imagined it.
It's like pirogi, more or less.
How were they?
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