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|    COOKING    |    Do you have a recipe for boiling water?    |    26,839 messages    |
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|    Message 26,252 of 26,839    |
|    Dave Drum to All    |
|    E - Z Dinners - 26    |
|    01 Apr 25 05:33:23    |
      TZUTC: -0500       MSGID: 54272.fido_cooking@1:124/5016 2c51caf3       PID: Synchronet 3.20e-Linux master/546725fc5 Mar 15 2025 GCC 13.3.0       TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0       BBSID: EOTLBBS       CHRS: UTF-8 4       FORMAT: flowed       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Sweet & Spicy Orange Chicken        Categories: Poultry, Citrus, Vegetables, Herbs, Chilies        Yield: 8 servings               MMMMM--------------------------CHICKEN-------------------------------        1 lg Egg        2 tb Water        3/4 c A-P flour        1/2 c Cornstarch        2 lb Boned, skinned chicken; in        - 1 1/2" pieces        1/2 ts Salt; divided        1/4 ts Pepper; divided        Oil for deep-fat frying              MMMMM---------------------------SAUCE--------------------------------        1 c Orange juice        2 tb Grated orange zest        3/4 c Packed brown sugar        1/4 c Soy sauce        3 tb Rice vinegar        3 tb Lemon juice        3 tb Chopped green onions        2 cl Garlic; minced        2 ts Sesame oil        2 ts Minced fresh gingerroot        1/2 ts Crushed red pepper flakes        1/2 ts Salt        1/4 ts Pepper        2 tb Cornstarch        2 tb Water              MMMMM--------------------------TO SERVE-------------------------------        Hot cooked rice        1/2 c Chopped green onions        2 tb Sesame seeds; toasted                In a small shallow bowl, whisk together egg and water.        In a large shallow bowl, whisk together flour and        cornstarch. Season egg mixture, flour mixture and        chicken with salt and pepper.                Pour oil into a large frying pan or Dutch oven to a        depth of 2-3 inches. Heat oil to 350ºF/175ºC; use a        thermometer to monitor temperature. Line a sheet pan        with paper towels. Working in batches, add 4-5 pieces of        chicken to the hot oil at a time; use tongs or a metal        spatula to turn the pieces as they cook. Once lightly        browned, transfer to paper towel-lined sheet pan.        Continue until all chicken is fried; cover batches with        a kitchen towel.                To make sauce, pour orange juice, orange zest, brown        sugar, soy sauce, rice vinegar, lemon juice, green        onion, garlic, sesame oil, ginger, red pepper flakes,        salt and pepper into a large skillet; heat to medium        high until sauce reaches a simmer. Continue simmering        4-5 minutes, stirring often. In a small bowl, whisk        together cornstarch and water. Pour into sauce mixture;        simmer 2-3 minutes or until sauce has thickened.                Add chicken back to the skillet; toss to coat. Simmer        3-4 minutes or until sauce is thick and sticky. Spoon        over hot cooked rice; top with green onion and sesame        seeds. Serve immediately.                Nancy Mock, Southbridge, Massachusetts                Makes:                RECIPE FROM: https://www.tasteofhome.com                Uncle Dirty Dave's Archives               MMMMM              ... "Prosperity makes friends, Adversity tries them." -- Publilius Syrus       === 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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