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DMANBURGER

New York

about me:

I am an Australian with a passion for food, travel and all things happy and easy

favorite foods:

Burgers, enchiladas, pizza and French fries,costaletta alla milanese, tagliatelle con funghi porcini,

Tagliatelle Ubriacona

Tagliatelle Ubriacona

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An amazing creation from my favorite restaurant in Florence, Italy. Ubriacona (means drunkard in Italian) you can substitute the tagliatelle with anything really even risotto....sooooo good!!

Ragu alla Bolognese

Ragu alla Bolognese

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This is the traditional way to make bolognese....direct from Emilia-Romagna region, where Bologna is located. In Bologna they will scoff at the use of any other pasta but tagliatelle or parpadelle.

Southwestern Steak Enchiladas

Southwestern Steak Enchiladas

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Directions One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak. Make the enchiladas: Preheat oven to 350 degrees F. Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese. Heat the black beans in another saucepan. Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles. Cover the pans with foil and bake for 15 minutes. Serve immediately.

Costaletta alla Milanese

Costaletta alla Milanese

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4 veal chops, bone on each 4 eggs, beaten 2 cups fresh bread crumbs 8 tablespoons unsalted butter Lemon wedges Directions Using a meat mallet, carefully pound each veal chop, leaving bone attached, until consistently 1/4inch thick. Dip each chop in beaten eggs and drip dry. Press each chop into bread crumbs to form a consistent crust and place in refrigerator for 20 minutes. In a 10 inch to 12 inch saute pan, heat 2 ounces butter over moderate heat until foaming just subsides. Cook veal until medium golden brown and turn once to finish other side. Serve with lemon wedges. (Toppings include 1) tomato and arugula salad; 2) Sauteed mushrooms; 3) bitter radicchio salad.)

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    1/11/10

    DMANBURGER wrote:

    Ha!!! Thanks Theresa how r u ??

    1/11/10

    Theresa111 wrote:

    You make me want to eat red meat.

    12/30/09

    Theresa111 wrote:

    Here is your widget for featured member. www.halfhourmeals.com/account/...

    Link a blurb on your blog about your interview so people can click and read all about you. HBDay!

    12/29/09

    Theresa111 wrote:

    Okay I have sent them to you. It's almost HBDay time! Cool.

    12/19/09

    Theresa111 wrote:

    I'll be sending over the interview questions within ten days.

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