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|    COOKING    |    Do you have a recipe for boiling water?    |    26,839 messages    |
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|    Message 26,034 of 26,839    |
|    Dave Drum to Ruth Haffly    |
|    Plan Aheads was: Sauces    |
|    05 Mar 25 06:54:04    |
      TZUTC: -0600       MSGID: 53628.fido_cooking@1:124/5016 2c2e50e8       REPLY: 1:396/45.28 2c80f500       PID: Synchronet 3.20c-Linux master/84109375b Feb 28 2025 GCC 11.4.0       TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0       BBSID: EOTLBBS       CHRS: UTF-8 4       FORMAT: flowed       -=> Ruth Haffly wrote to Dave Drum <=-               DD> Well, yeah. No sense giving all my EZ supper money to Banquet and        DD> Healthy Choice. Bv)=               RH> I know, I've got some freezer meals stocked up. Some will go with us        RH> when we hit the road in a couple of months; the fridge in the camper        RH> has a pretty decent freezer.               DD> I started the slog to defrost my upright freezer. I'm going to replace        DD> it with a self-defroster model ... but first I've gotm tom go "ice        DD> mining" to use up a lot of stuff I don't remember having put in there.               RH> Sounds like fun--and tonight's mystery meat is............              That's where I got the shrimp for the recipe in the previous post.              Found some skinned, boned chicken thighs which will become tonight's       supper. I'll make the can of diced tomatoes be w/chopped green chilies.        Should add just a bit of a wkae-up call. And I've got it in stock.              MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Cheesy Chicken Pasta Casserole        Categories: Past, Poultry, Vegetables, Herbs, Cheese        Yield: 4 Servings                1 1/2 c Uncooked penne pasta        1 tb Oil        1 lb Boned, skinned chicken        - thighs; in 1" pieces        1/2 c Chopped onion        1/2 c Chopped green bell pepper        1/2 c Chopped red bell pepper        1 ts Dried basil        1 ts Dried oregano        1 ts Dried parsley flakes        1/2 ts Salt        1/2 ts Crushed red pepper flakes        3 cl Garlic; minced        14 1/2 oz Can diced tomatoes;        - undrained        3 tb Tomato paste        3/4 c Chicken broth        2 c Shredded mozzarella cheese        1/2 c Grated Romano cheese        Minced fresh parsley; opt                Set oven @ 350ºF/175ºC.                Cook the pasta according to package directions.                Meanwhile, in a large saucepan, heat oil over medium        heat. Add the chicken, onion, peppers and seasonings;        saute until chicken is no longer pink. Add garlic; cook        1 minute longer.                In a blender, pulse the diced tomatoes and tomato paste,        covered, until blended. Add to chicken mixture. Stir in        broth; bring to a boil over medium-high heat. Reduce the        heat; cover and simmer until slightly thickened, 10-15        minutes.                Drain pasta; toss with chicken mixture. Spoon half of        the mixture into a greased 2 qt. baking dish. Sprinkle        with half of the cheeses. Repeat layers.                Cover and bake 30 minutes. Uncover; bake until heated        through, 15-20 minutes longer. If desired, garnish with        parsley.                Carmen Vanosch, Vernon, British Columbia                Makes: 4 servings                RECIPE FROM: https://www.tasteofhome.com                Uncle Dirty Dave's Kitchen               MMMMM              ... I committed pizza heresy by using Fontina cheese and Andouille sausage       === MultiMail/Win v0.52       --- SBBSecho 3.37-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: 218/601 700 810 840 860 880 900 226/30 227/114 229/110 134       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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