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|    COOKING    |    Do you have a recipe for boiling water?    |    26,839 messages    |
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|    Message 26,754 of 26,839    |
|    Ben Collver to All    |
|    Roasted Sweet Potatoes With Shallots    |
|    16 Aug 25 09:39:41    |
      TZUTC: -0500       MSGID: 57435.fido_cooking@1:124/5016 2d06ae88       PID: Synchronet 3.21a-Linux master/00975ca0c Aug 11 2025 GCC 13.3.0       TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0       BBSID: EOTLBBS       CHRS: ASCII 1       FORMAT: flowed       NOTE: FSEditor.js v1.105       MMMMM----- Recipe via Meal-Master (tm) v8.06               Title: Roasted Sweet Potatoes With Shallots        Categories: Sweet, Potatoes        Yield: 4 Servings               1 1/2 lb Sweet potatoes;        - peeled, diced 1/2"        3 md Shallots; halved lengthwise,        - thinly sliced crosswise        1/2 ts Dried oregano        Salt        Black pepper; freshly ground        Olive oil        6 lg Kale leaves; tough stems        - removed & discarded,        - leaves washed & dried        1/3 c Walnuts or pecans; toasted        1/3 c Sweetened dried cranberries               Preheat the oven to 425?F. Lightly oil two rimmed baking sheets.        Place the sweet potatoes, shallot, and oregano in a large bowl.        Season to taste with salt and pepper, drizzle about 1 tb olive oil        over the mixture, and toss to coat.               Spread the mixture in a single layer on one of the prepared baking        sheets and bake until the potatoes are tender and lightly browned,        about 30 minutes, turning once halfway through.               Meanwhile, stack the kale leaves and roll them in a tight roll, then        cut crosswise into thin ribbons. Transfer to a bowl, drizzle with a        little olive oil and season to taste with salt and pepper. Spread the        kale on the second baking sheet and place in the oven when the sweet        potatoes are about halfway done roasting. Bake the kale until it is        crisp and lightly browned, about 15 minutes.               To serve, transfer the sweet potatoes to a bowl and season with a few        grinds of black pepper. Add the walnuts and cranberries and toss to        combine. Top with kale. Serve hot.               Recipe by Vegan Planet by Robin Robertson              MMMMM       --- 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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