This recipe attracted me because the picture of the dish
looked really good. I haven't made it yet, but if I hit the
farmer's market tomorrow, I will soon. nancy

The vegetables are in larger chunks, not small dice.

1 garlic clove, finely chopped
2 Tbsp extra virgin olive oil
1 lb. zucchini, diced
1 large tomato, cored, seeded and diced
1 green onion, thinly sliced
1 Tbsp basil pesto
1/2 cup crumbled queso blanco
Fresh lime juice
Salt
Freshly ground black pepper

Cook garlic in olive oil in large skillet over
medium heat, 1 minute, stirring until sizzling.
Add zucchini and cook, stirring occasionally, about
3 minutes or until slightly softened. Add tomato and
green onion and cook about 5 minutes or until tomato
begins to soften.

Remove skillet from heat; add pesto and queso blanco,
stirring until cheese melts. Season with lime juice, salt
and pepper to taste. Serve immediately.

"Nancy Young" > wrote in message
...
> This recipe attracted me because the picture of the dish
> looked really good. I haven't made it yet, but if I hit the
> farmer's market tomorrow, I will soon. nancy
>
> The vegetables are in larger chunks, not small dice.
>
> 1 garlic clove, finely chopped
> 2 Tbsp extra virgin olive oil
> 1 lb. zucchini, diced
> 1 large tomato, cored, seeded and diced
> 1 green onion, thinly sliced
> 1 Tbsp basil pesto
> 1/2 cup crumbled queso blanco
> Fresh lime juice
> Salt
> Freshly ground black pepper
>
> Cook garlic in olive oil in large skillet over
> medium heat, 1 minute, stirring until sizzling.
> Add zucchini and cook, stirring occasionally, about
> 3 minutes or until slightly softened. Add tomato and
> green onion and cook about 5 minutes or until tomato
> begins to soften.
>
> Remove skillet from heat; add pesto and queso blanco,
> stirring until cheese melts. Season with lime juice, salt
> and pepper to taste. Serve immediately.

I haven't liked many courgette recipes but that does sound good!

One thing I like is that it doesn't have hot stuff in it)

I understand queso blanco as white cheese, yes? Could you explain the type
so I can get something similar, please?

--
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http://www.helpforheroes.org.uk/shop/

On 8/10/2013 3:44 PM, Ophelia wrote:
>
>
> "Nancy Young" > wrote in message
> ...
>> This recipe attracted me because the picture of the dish
>> looked really good. I haven't made it yet, but if I hit the
>> farmer's market tomorrow, I will soon. nancy
>>
>> The vegetables are in larger chunks, not small dice.
>>
>> 1 garlic clove, finely chopped
>> 2 Tbsp extra virgin olive oil
>> 1 lb. zucchini, diced
>> 1 large tomato, cored, seeded and diced
>> 1 green onion, thinly sliced
>> 1 Tbsp basil pesto
>> 1/2 cup crumbled queso blanco
>> Fresh lime juice
>> Salt
>> Freshly ground black pepper
>>
>> Cook garlic in olive oil in large skillet over
>> medium heat, 1 minute, stirring until sizzling.
>> Add zucchini and cook, stirring occasionally, about
>> 3 minutes or until slightly softened. Add tomato and
>> green onion and cook about 5 minutes or until tomato
>> begins to soften.
>>
>> Remove skillet from heat; add pesto and queso blanco,
>> stirring until cheese melts. Season with lime juice, salt
>> and pepper to taste. Serve immediately.
>
> I haven't liked many courgette recipes but that does sound good!
>
> One thing I like is that it doesn't have hot stuff in it)
>
> I understand queso blanco as white cheese, yes? Could you explain the
> type so I can get something similar, please?

I hope this helps? If you don't want to click on it, I'll cut
and paste.

http://www.recipetips.com/glossary-t...eso-blanco.asp

nancy

"Nancy Young" > wrote in message

>> I understand queso blanco as white cheese, yes? Could you explain the
>> type so I can get something similar, please?
>
> I hope this helps? If you don't want to click on it, I'll cut
> and paste.
>
> http://www.recipetips.com/glossary-t...eso-blanco.asp

I've no problem clicking on anything you post, so thanks very much

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On Sat, 10 Aug 2013 15:37:12 -0400, Nancy Young
> wrote:

>This recipe attracted me because the picture of the dish
>looked really good. I haven't made it yet, but if I hit the
>farmer's market tomorrow, I will soon. nancy
>
>The vegetables are in larger chunks, not small dice.
>
>1 garlic clove, finely chopped
> 2 Tbsp extra virgin olive oil
> 1 lb. zucchini, diced
> 1 large tomato, cored, seeded and diced
> 1 green onion, thinly sliced
> 1 Tbsp basil pesto
> 1/2 cup crumbled queso blanco
> Fresh lime juice
> Salt
> Freshly ground black pepper
>
>Cook garlic in olive oil in large skillet over
>medium heat, 1 minute, stirring until sizzling.
>Add zucchini and cook, stirring occasionally, about
>3 minutes or until slightly softened. Add tomato and
>green onion and cook about 5 minutes or until tomato
>begins to soften.
>
>Remove skillet from heat; add pesto and queso blanco,
>stirring until cheese melts. Season with lime juice, salt
>and pepper to taste. Serve immediately.

that sounds really good. I suspect that the timing on the tomato
might be a little long and I would add the green onion last just
before serving.
Thanks for posting
Janet US

On Sat, 10 Aug 2013 20:44:21 +0100, "Ophelia"
> wrote:
>
> I haven't liked many courgette recipes but that does sound good!
>
> One thing I like is that it doesn't have hot stuff in it)
>
> I understand queso blanco as white cheese, yes? Could you explain the type
> so I can get something similar, please?
>
> --

Queso Blanco is cheese made from cow's milk and similar to a soft
paneer, but Ricotta Salata or Feta could be substituted.
http://cooking.stackexchange.com/que...o-queso-fresco

Try a zucchini and corn (use fresh when you can) combination
sometime... if you can't get past the cilantro (fresh coriander)
flavor, try leaving it out.
http://www.health.com/health/recipe/...733709,00.html
Or try this one with fresh basil
http://www.marthastewart.com/335644/...ute-with-basil



--
Food is an important part of a balanced diet.

On 8/10/2013 6:59 PM, Janet Bostwick wrote:
> On Sat, 10 Aug 2013 15:37:12 -0400, Nancy Young
> > wrote:
>
>> This recipe attracted me because the picture of the dish
>> looked really good. I haven't made it yet, but if I hit the
>> farmer's market tomorrow, I will soon. nancy
>>
>> The vegetables are in larger chunks, not small dice.
>>
>> 1 garlic clove, finely chopped
>> 2 Tbsp extra virgin olive oil
>> 1 lb. zucchini, diced
>> 1 large tomato, cored, seeded and diced
>> 1 green onion, thinly sliced
>> 1 Tbsp basil pesto
>> 1/2 cup crumbled queso blanco
>> Fresh lime juice
>> Salt
>> Freshly ground black pepper
>>
>> Cook garlic in olive oil in large skillet over
>> medium heat, 1 minute, stirring until sizzling.
>> Add zucchini and cook, stirring occasionally, about
>> 3 minutes or until slightly softened. Add tomato and
>> green onion and cook about 5 minutes or until tomato
>> begins to soften.
>>
>> Remove skillet from heat; add pesto and queso blanco,
>> stirring until cheese melts. Season with lime juice, salt
>> and pepper to taste. Serve immediately.
>
> that sounds really good. I suspect that the timing on the tomato
> might be a little long and I would add the green onion last just
> before serving.

Sounds good. I have concerns about sizzling garlic, nothing like
burned garlic to ruin a whole dish, but I think Aaron knows what he's
doing.

> Thanks for posting

You're welcome. I saved the recipe and set a reminder for zucchini
season. Hope it's good.

nancy

Never bumped into a Mexican who had a clue about Basil Pesto? You sure this aint some kind of Eyetalian deal?

On 8/10/2013 7:54 PM, Nancy Young wrote:
> On 8/10/2013 6:59 PM, Janet Bostwick wrote:
>> On Sat, 10 Aug 2013 15:37:12 -0400, Nancy Young
>> > wrote:
>>
>>> This recipe attracted me because the picture of the dish
>>> looked really good. I haven't made it yet, but if I hit the
>>> farmer's market tomorrow, I will soon. nancy
>>>
>>> The vegetables are in larger chunks, not small dice.
>>>
>>> 1 garlic clove, finely chopped
>>> 2 Tbsp extra virgin olive oil
>>> 1 lb. zucchini, diced
>>> 1 large tomato, cored, seeded and diced
>>> 1 green onion, thinly sliced
>>> 1 Tbsp basil pesto
>>> 1/2 cup crumbled queso blanco
>>> Fresh lime juice
>>> Salt
>>> Freshly ground black pepper
>>>
>>> Cook garlic in olive oil in large skillet over
>>> medium heat, 1 minute, stirring until sizzling.
>>> Add zucchini and cook, stirring occasionally, about
>>> 3 minutes or until slightly softened. Add tomato and
>>> green onion and cook about 5 minutes or until tomato
>>> begins to soften.
>>>
>>> Remove skillet from heat; add pesto and queso blanco,
>>> stirring until cheese melts. Season with lime juice, salt
>>> and pepper to taste. Serve immediately.
>>
>> that sounds really good. I suspect that the timing on the tomato
>> might be a little long and I would add the green onion last just
>> before serving.
>
> Sounds good. I have concerns about sizzling garlic, nothing like
> burned garlic to ruin a whole dish, but I think Aaron knows what he's
> doing.
>
>> Thanks for posting
>
> You're welcome. I saved the recipe and set a reminder for zucchini
> season. Hope it's good.
>
> nancy
>
I'm saving this recipe. Zucchini season is in full swing here! (Ditto
tomatoes.) I picked up several zucchini at the farm stand today. I'll
have to brave the 'Tienda y Taqueria' on Saint Helena to get some queso
blanco. I know they stock it.

I don't like going in there. They don't speak English and I don't speak
Spanish. I've been in there a few times. I discovered if you don't
have exact change they'll gladly keep the extra centavos and plead
ignorance about how to make change.

Jill

"sf" > wrote in message
...
> On Sat, 10 Aug 2013 20:44:21 +0100, "Ophelia"
> > wrote:
>>
>> I haven't liked many courgette recipes but that does sound good!
>>
>> One thing I like is that it doesn't have hot stuff in it)
>>
>> I understand queso blanco as white cheese, yes? Could you explain the
>> type
>> so I can get something similar, please?
>>
>> --
>
> Queso Blanco is cheese made from cow's milk and similar to a soft
> paneer, but Ricotta Salata or Feta could be substituted.
> http://cooking.stackexchange.com/que...o-queso-fresco
>
> Try a zucchini and corn (use fresh when you can) combination
> sometime... if you can't get past the cilantro (fresh coriander)
> flavor, try leaving it out.
> http://www.health.com/health/recipe/...733709,00.html
> Or try this one with fresh basil
> http://www.marthastewart.com/335644/...ute-with-basil

Excellent)) Thanks <saved>

lol you know me too well <g>
--
--
http://www.helpforheroes.org.uk/shop/

On Sun, 11 Aug 2013 10:44:42 +0100, "Ophelia"
> wrote:
>
>
> "sf" > wrote in message
> ...
> >
> > Try a zucchini and corn (use fresh when you can) combination
> > sometime... if you can't get past the cilantro (fresh coriander)
> > flavor, try leaving it out.
> > http://www.health.com/health/recipe/...733709,00.html
> > Or try this one with fresh basil
> > http://www.marthastewart.com/335644/...ute-with-basil
>
> Excellent)) Thanks <saved>
>
> lol you know me too well <g>
> --

Heh. Have you ever tried the "traditional" carrot and zucchini (cut
into matchsticks/julienne strips) combination? I steam them, but give
the carrots a little head start so the zucchini doesn't overcook while
trying to get the carrots cooked enough. Just toss the hot veg with a
little butter and when plated, lightly dust with fresh parm cheese. I
don't bother with herbs, but you could experiment and see what you
like.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 11 Aug 2013 10:44:42 +0100, "Ophelia"
> > wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>> >
>> > Try a zucchini and corn (use fresh when you can) combination
>> > sometime... if you can't get past the cilantro (fresh coriander)
>> > flavor, try leaving it out.
>> > http://www.health.com/health/recipe/...733709,00.html
>> > Or try this one with fresh basil
>> > http://www.marthastewart.com/335644/...ute-with-basil
>>
>> Excellent)) Thanks <saved>
>>
>> lol you know me too well <g>
>> --
>
> Heh. Have you ever tried the "traditional" carrot and zucchini (cut
> into matchsticks/julienne strips) combination? I steam them, but give
> the carrots a little head start so the zucchini doesn't overcook while
> trying to get the carrots cooked enough. Just toss the hot veg with a
> little butter and when plated, lightly dust with fresh parm cheese. I
> don't bother with herbs, but you could experiment and see what you
> like.

No I haven't I just need to learn how to zhizz them up because they don't
have much flavour and we aren't keep on what little they have. I guess we
need to mix them with something favourite. I had thought of grating them
into sauces etc. but I will try yours and Nancy's recipes.

Thanks
--
--
http://www.helpforheroes.org.uk/shop/

On Sun, 11 Aug 2013 13:15:20 +0100, "Ophelia"
> wrote:

>
> No I haven't I just need to learn how to zhizz them up because they don't
> have much flavour and we aren't keep on what little they have. I guess we
> need to mix them with something favourite. I had thought of grating them
> into sauces etc. but I will try yours and Nancy's recipes.
>
I saved that Jamie Oliver braised cabbage idea to my vegetable
Pinterest board and found another zucchini recipe for you to try. The
image is here, so you can get a better idea about what it should look
like. Add or subtract components at will.
http://www.healthierhabits.net/post/...sweet-potatoes

Potatoes, zucchini, carrots, sweet potatoes, whole garlic cloves,
onions and tomatoes at 350 for 45 minutes. Dust with parmesan for the
last 10 minutes. I've made this sort of thing before with winter
squash, but it's worth a shot with zucchini. Remember to cut them
thick enough so they don't turn into mush while everything else is
cooking through.

Here's a link to my "zucchini" board.
http://pinterest.com/sfpipeline/zucchini/ You'll notice that I have a
lot of zucchini "boat" recipes on it. The reason why is because I
particularly like to prepare them that way. Fillings can vary from a
simple bread crumb stuffing to meat with tomato sauce and cheese,
depending on the role you want the zucchini boat to play in your meal.

Have you ever tried spaghetti squash? I made the *best* recipe the
other day using the guts of half a spaghetti squash I had lurking in
the freezer, so it was really fast. The components stayed the same,
but I didn't have any leftover rotisserie chicken to use, so I cubed
and cooked up a couple of chicken thighs.
http://popularpaleo.com/2013/03/19/r...ghetti-squash/

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 11 Aug 2013 13:15:20 +0100, "Ophelia"
> > wrote:
>
>>
>> No I haven't I just need to learn how to zhizz them up because they
>> don't
>> have much flavour and we aren't keep on what little they have. I guess
>> we
>> need to mix them with something favourite. I had thought of grating them
>> into sauces etc. but I will try yours and Nancy's recipes.
>>
> I saved that Jamie Oliver braised cabbage idea to my vegetable
> Pinterest board and found another zucchini recipe for you to try. The
> image is here, so you can get a better idea about what it should look
> like. Add or subtract components at will.
> http://www.healthierhabits.net/post/...sweet-potatoes
>
> Potatoes, zucchini, carrots, sweet potatoes, whole garlic cloves,
> onions and tomatoes at 350 for 45 minutes. Dust with parmesan for the
> last 10 minutes. I've made this sort of thing before with winter
> squash, but it's worth a shot with zucchini. Remember to cut them
> thick enough so they don't turn into mush while everything else is
> cooking through.
>
> Here's a link to my "zucchini" board.
> http://pinterest.com/sfpipeline/zucchini/ You'll notice that I have a
> lot of zucchini "boat" recipes on it. The reason why is because I
> particularly like to prepare them that way. Fillings can vary from a
> simple bread crumb stuffing to meat with tomato sauce and cheese,
> depending on the role you want the zucchini boat to play in your meal.
>
> Have you ever tried spaghetti squash? I made the *best* recipe the
> other day using the guts of half a spaghetti squash I had lurking in
> the freezer, so it was really fast. The components stayed the same,
> but I didn't have any leftover rotisserie chicken to use, so I cubed
> and cooked up a couple of chicken thighs.
> http://popularpaleo.com/2013/03/19/r...ghetti-squash/

MANY thanks for all that sf! Very much appreciated and saved!

I now have a few nice recipes to try

Wish me luck

--
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http://www.helpforheroes.org.uk/shop/

On Sun, 11 Aug 2013 01:18:51 +0100, bigwheel
> wrote:

>
>'Nancy Young[_6_ Wrote:
>> ;1855802']This recipe attracted me because the picture of the dish
>> looked really good. I haven't made it yet, but if I hit the
>> farmer's market tomorrow, I will soon. nancy
>>
>> The vegetables are in larger chunks, not small dice.
>>
>> 1 garlic clove, finely chopped
>> 2 Tbsp extra virgin olive oil
>> 1 lb. zucchini, diced
>> 1 large tomato, cored, seeded and diced
>> 1 green onion, thinly sliced
>> 1 Tbsp basil pesto
>> 1/2 cup crumbled queso blanco
>> Fresh lime juice
>> Salt
>> Freshly ground black pepper
>>
>> Cook garlic in olive oil in large skillet over
>> medium heat, 1 minute, stirring until sizzling.
>> Add zucchini and cook, stirring occasionally, about
>> 3 minutes or until slightly softened. Add tomato and
>> green onion and cook about 5 minutes or until tomato
>> begins to soften.
>>
>> Remove skillet from heat; add pesto and queso blanco,
>> stirring until cheese melts. Season with lime juice, salt
>> and pepper to taste. Serve immediately.
>
>Never bumped into a Mexican who had a clue about Basil Pesto? You sure
>this aint some kind of Eyetalian deal?

Without oregano it ain't dago either... I'd call that recipe middle
eastern. And I'd definitely omit that gummy cheese. I harvested
about five pounds of green and yellow zucchini yesterday, gonna make
rat-a-p'tooie; gotta contain celery, onions, carrots, potatoes,
garlic, curley leaf parsley (no stinkin' basil/anise), canned peeled
plum tomatoes in puree, Penzys dago herb mix, olive oyl, s n'p, and a
couple three bay leaves... no gummy cheese... a little grated parm to
garnish is fine. Sometimes I do a rat-a-p'tooie with browned diced
pork shoulder... to really make it 'talian serve onna bed of
****ghetti, accompanied with lotsa dago red. Daughter visited
yesterday, went here for dinner:
http://www.paulspizzaandpasta.com/
Grands loved it... the oldest is only eight, in a very few years they
are going to have a heck of a time keeping the boys away.
http://i43.tinypic.com/3346ikx.jpg

"Brooklyn1" > wrote in message
...

> Grands loved it... the oldest is only eight, in a very few years they
> are going to have a heck of a time keeping the boys away.
> http://i43.tinypic.com/3346ikx.jpg

Lovely wee lassie You must be very proud)

--
--
http://www.helpforheroes.org.uk/shop/

On Sun, 11 Aug 2013 10:18:59 -0400, Brooklyn1
> wrote:
snip/
>Grands loved it... the oldest is only eight, in a very few years they
>are going to have a heck of a time keeping the boys away.
>http://i43.tinypic.com/3346ikx.jpg

How pretty. Gramps is a lucky guy!
Janet US

On 8/10/2013 8:18 PM, bigwheel wrote:
> 'Nancy Young[_6_ Wrote:
>> ;1855802']This recipe attracted me because the picture of the dish
>> looked really good. I haven't made it yet, but if I hit the
>> farmer's market tomorrow, I will soon. nancy
>>
>> The vegetables are in larger chunks, not small dice.
>>
>> 1 garlic clove, finely chopped
>> 2 Tbsp extra virgin olive oil
>> 1 lb. zucchini, diced
>> 1 large tomato, cored, seeded and diced
>> 1 green onion, thinly sliced
>> 1 Tbsp basil pesto
>> 1/2 cup crumbled queso blanco
>> Fresh lime juice
>> Salt
>> Freshly ground black pepper
>>
>> Cook garlic in olive oil in large skillet over
>> medium heat, 1 minute, stirring until sizzling.
>> Add zucchini and cook, stirring occasionally, about
>> 3 minutes or until slightly softened. Add tomato and
>> green onion and cook about 5 minutes or until tomato
>> begins to soften.
>>
>> Remove skillet from heat; add pesto and queso blanco,
>> stirring until cheese melts. Season with lime juice, salt
>> and pepper to taste. Serve immediately.
>
> Never bumped into a Mexican who had a clue about Basil Pesto? You sure
> this aint some kind of Eyetalian deal?

Take it up with Aaron Sanchez, I guess.

nancy

"Nancy Young" > wrote in message
...

>> Never bumped into a Mexican who had a clue about Basil Pesto? You sure
>> this aint some kind of Eyetalian deal?
>
> Take it up with Aaron Sanchez, I guess.

I suppose it matters if you MUST be totally authentic in everything you eat
.... I don't care I just want to find something DH likes and I am grateful
for suggestions.
--
--
http://www.helpforheroes.org.uk/shop/

On 8/11/2013 11:12 AM, Ophelia wrote:
>
>
> "Nancy Young" > wrote in message
> ...
>
>>> Never bumped into a Mexican who had a clue about Basil Pesto? You sure
>>> this aint some kind of Eyetalian deal?
>>
>> Take it up with Aaron Sanchez, I guess.
>
> I suppose it matters if you MUST be totally authentic in everything you
> eat ... I don't care I just want to find something DH likes and I am
> grateful for suggestions.

It looked really good in the picture. Heh. I don't pay much
attention to the name of the dish. I love my short rib recipe
for Hungarian short ribs. Hungarian, why? the recipe calls for
1/4 teaspoon of paprika. I don't name them, I just eat them.

nancy

"Nancy Young" > wrote in message
...
> On 8/11/2013 11:12 AM, Ophelia wrote:
>>
>>
>> "Nancy Young" > wrote in message
>> ...
>>
>>>> Never bumped into a Mexican who had a clue about Basil Pesto? You sure
>>>> this aint some kind of Eyetalian deal?
>>>
>>> Take it up with Aaron Sanchez, I guess.
>>
>> I suppose it matters if you MUST be totally authentic in everything you
>> eat ... I don't care I just want to find something DH likes and I am
>> grateful for suggestions.
>
> It looked really good in the picture. Heh. I don't pay much
> attention to the name of the dish. I love my short rib recipe
> for Hungarian short ribs. Hungarian, why? the recipe calls for
> 1/4 teaspoon of paprika. I don't name them, I just eat them.

Good enough for me

--
--
http://www.helpforheroes.org.uk/shop/

On 8/11/2013 11:01 AM, Nancy Young wrote:
> On 8/10/2013 8:18 PM, bigwheel wrote:
>> 'Nancy Young[_6_ Wrote:
>>> ;1855802']This recipe attracted me because the picture of the dish
>>> looked really good. I haven't made it yet, but if I hit the
>>> farmer's market tomorrow, I will soon. nancy
>>>
>>> The vegetables are in larger chunks, not small dice.
>>>
>>> 1 garlic clove, finely chopped
>>> 2 Tbsp extra virgin olive oil
>>> 1 lb. zucchini, diced
>>> 1 large tomato, cored, seeded and diced
>>> 1 green onion, thinly sliced
>>> 1 Tbsp basil pesto
>>> 1/2 cup crumbled queso blanco
>>> Fresh lime juice
>>> Salt
>>> Freshly ground black pepper
>>>
>>> Cook garlic in olive oil in large skillet over
>>> medium heat, 1 minute, stirring until sizzling.
>>> Add zucchini and cook, stirring occasionally, about
>>> 3 minutes or until slightly softened. Add tomato and
>>> green onion and cook about 5 minutes or until tomato
>>> begins to soften.
>>>
>>> Remove skillet from heat; add pesto and queso blanco,
>>> stirring until cheese melts. Season with lime juice, salt
>>> and pepper to taste. Serve immediately.
>>
>> Never bumped into a Mexican who had a clue about Basil Pesto? You sure
>> this aint some kind of Eyetalian deal?
>
> Take it up with Aaron Sanchez, I guess.
>
> nancy
>
I don't know why people think folks in Mexico are clueless about other
cultures (or can't adapt to cooking from other cultures). There's no
reason to assume they've never heard of pesto. Mexicans grow basil.
And they use oil.

Jill

They also have real Texas Chili over there now.

On Sun, 11 Aug 2013 11:17:37 -0400, Nancy Young
> wrote:

>On 8/11/2013 11:12 AM, Ophelia wrote:
>>
>>
>> "Nancy Young" > wrote in message
>> ...
>>
>>>> Never bumped into a Mexican who had a clue about Basil Pesto? You sure
>>>> this aint some kind of Eyetalian deal?
>>>
>>> Take it up with Aaron Sanchez, I guess.
>>
>> I suppose it matters if you MUST be totally authentic in everything you
>> eat ... I don't care I just want to find something DH likes and I am
>> grateful for suggestions.
>
>It looked really good in the picture. Heh. I don't pay much
>attention to the name of the dish. I love my short rib recipe
>for Hungarian short ribs. Hungarian, why? the recipe calls for
>1/4 teaspoon of paprika. I don't name them, I just eat them.
>
>nancy

I love your short rib recipe, it's wonderful.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On 8/11/2013 11:27 PM, wrote:
> On Sun, 11 Aug 2013 11:17:37 -0400, Nancy Young

>> It looked really good in the picture. Heh. I don't pay much
>> attention to the name of the dish. I love my short rib recipe
>> for Hungarian short ribs. Hungarian, why? the recipe calls for
>> 1/4 teaspoon of paprika. I don't name them, I just eat them.

> I love your short rib recipe, it's wonderful.

How nice, thank you!

nancy