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|    COOKING    |    Do you have a recipe for boiling water?    |    26,839 messages    |
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|    Message 23,970 of 26,839    |
|    Dave Drum to All    |
|    Dinner For Two - 37    |
|    23 Sep 25 05:23:40    |
      TZUTC: -0500       MSGID: 58353.fido_cooking@1:124/5016 2d388f1d       PID: Synchronet 3.21a-Linux master/9f5815e1f Sep 22 2025 GCC 13.3.0       TID: SBBSecho 3.29-Linux master/9f5815e1f Sep 22 2025 GCC 13.3.0       BBSID: EOTLBBS       CHRS: CP437 2       FORMAT: flowed       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Chicken Quinoa Bowls w/Balsamic Dressing        Categories: Grains, Poultry, Vegetables, Dairy, Fruits        Yield: 2 Servings                1/4 c Balsamic vinegar        2/3 c Water        1/3 c Quinoa; rinsed        2 (6 oz ea) boned, skinned        - chicken breast halves        3 ts Olive or coconut oil;        - divided        1/4 ts Garlic powder        1/2 ts Salt; divided        1/4 ts Pepper; divided        1/2 lb Fresh asparagus; trimmed        1/4 c Plain Greek yogurt        1/2 ts Spicy brown mustard        1/2 md Ripe avocado; pitted,        - peeled, sliced        6 Cherry tomatoes; halved                Place vinegar in a small saucepan; bring to a boil. Cook        until slightly thickened, 2-3 minutes. Transfer to a        bowl; cool completely.                In a small saucepan, bring water to a boil. Add quinoa.        Reduce heat; simmer, covered, until liquid is absorbed,        10-12 minutes. Keep warm.                Heat broiler. Toss chicken with 2 teaspoons oil, the        garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper.        Place on half of a 15" X 10" X 1" pan coated with cooking        spray. Broil chicken 4" from heat for 5 minutes.                Meanwhile, toss asparagus with remaining 1 teaspoon oil,        1/4 teaspoon salt and 1/8 teaspoon pepper.                Remove pan from oven; turn chicken over. Add asparagus.        Broil until asparagus is tender, 3-5 minutes. Let chicken        stand 5 minutes before slicing.                For dressing, stir yogurt and mustard into balsamic        reduction. To serve, divide quinoa between 2 bowls; top        each with chicken, asparagus, avocado and tomatoes.                Serve with dressing.                Allyson Meyler, Greensboro, North Carolina                Makes: 2 servings                RECIPE FROM: https://www.tasteofhome.com                Uncle Dirty Dave's Archives               MMMMM              ... We can, have and will eat literally anything. Often to extinction.       === MultiMail/Win v0.52       --- SBBSecho 3.29-Linux        * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)       SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016       SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215       SEEN-BY: 218/601 610 700 810 840 860 880 900 226/30 227/114 229/110       SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512       SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58       SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35       PATH: 124/5016 218/700 229/426           |
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