Just a sample of the Echomail archive
Cooperative anarchy at its finest, still active today. Darkrealms is the Zone 1 Hub.
|    HOME_COOKING    |    Home Cooking and Related Topics    |    9,244 messages    |
[   << oldest   |   < older   |   list   |   newer >   |   newest >>   ]
|    Message 7,164 of 9,244    |
|    Dave Drum to All    |
|    Back 2 Skool Dinners - 10    |
|    10 Sep 24 19:59:00    |
      CHRS: CP437 2       MSGID: 1:18/200@fidonet 668956fc       PID: MBSE-BBS 1.1.0 (Linux-x86_64)       TZUTC: -0400       TID: MBSE-FIDO 1.1.0 (Linux-x86_64)       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Slow Cooker Sausages, Peppers & Onions        Categories: Pork, Vegetables, Herbs        Yield: 6 servings                3 Bell peppers, any color(s);        - sliced 1/4"        1 lg Yellow onion; halved, sliced        - 1/4" thick        1 ts Garlic powder        1 ts Dried oregano        1/2 ts Crushed red pepper (opt)        1 Parmesan rind (opt)        Salt & black pepper        1 tb Extra-virgin olive oil        2 lb Sweet or hot Italian        - sausage        14 oz Can crushed tomatoes        Torn basil leaves; to serve        - (opt)                In a 5 to 8 quart slow cooker, add the peppers, onion,        garlic powder, oregano and red pepper and Parmesan rind        (if using). Season with salt and pepper and toss to        combine. Set aside.                Heat the oil in a large skillet over medium. Add the        sausage and cook, turning occasionally, until browned        all over, 8 to 10 minutes. Transfer to the slow cooker.                With the heat off under the skillet, pour in the crushed        tomatoes and scrape up any browned bits from the        skillet. Scrape the tomatoes into the slow cooker. Toss        gently to combine. Cover and cook on low until the        vegetables are tender and the sausage is cooked through,        4 to 6 hours. Season to taste with salt and pepper. Top        with the basil, if desired.                By: Ali Slagle                Yield: 6 servings                RECIPE FROM: https://cooking.nytimes.com                Uncle Dirty Dave's Archives               MMMMM              ... Here's the thing about kale: it is NOT good.       --- MultiMail/Win v0.52        * Origin: Outpost BBS * Johnson City, TN (1:18/200)       SEEN-BY: 1/110 18/200 90/1 105/81 106/201 129/305 153/7715 218/700       SEEN-BY: 226/30 227/114 229/110 114 206 300 317 400 426 428 470 664       SEEN-BY: 229/700 266/512 282/1038 291/111 320/219 322/757 342/200       SEEN-BY: 396/45 460/58 633/280 712/848 5075/35       PATH: 18/200 229/426           |
[   << oldest   |   < older   |   list   |   newer >   |   newest >>   ]
(c) 1994, bbs@darkrealms.ca