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|    RECIPES    |    Cooking recipes and tips    |    44,808 messages    |
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|    Message 44,406 of 44,808    |
|    Dave Drum to All    |
|    T.O.H. Daily Recipe - 676    |
|    31 Dec 24 14:23:00    |
      TZUTC: -0500       MSGID: 37617.fido-recipes@1:3634/12 2bdb081b       PID: Synchronet 3.18a-Linux May 23 2020 GCC 7.5.0       TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0       CHRS: ASCII 1       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Easy Mulligatawny Soup        Categories: Vegetables, Rice, Chilies, Herbs, Fruits        Yield: 8 servings                6 tb Dried split pigeon pea        - lentils        3 tb Uncooked basmati rice        2 cl Garlic; minced        1 Piece fresh gingerroot (1");        - peeled, minced        1 ts Chilli spice mix        1 ts Ground turmeric        1 ts Ground coriander        1 ts Ground cumin        2 tb Ghee        1 lg Onion; chopped        1 Bay leaf        6 md Carrots; chopped        2 md Apples; peeled, chopped        2 Celery ribs; chopped        1 1/2 ts Salt        1/2 ts Pepper        4 c Vegetable broth        3/4 c Coconut milk        1 ts Lemon juice        1/2 ts Garam masala        1/2 ts Coarse ground pepper        1/2 c Cooked basmati rice                Place uncooked lentils and rice in a small bowl; cover        with water. Set aside to soak 5-10 minutes; drain and        discard water.                Use a mortar and pestle to mash garlic, ginger, chili        powder, turmeric, coriander and cumin into a curry        paste.                Heat ghee in a Dutch oven to medium heat; once melted,        add onion, curry paste and bay leaf. Cook until        fragrant, 1-2 minutes, stirring constantly. Add carrot,        apple, celery, salt and pepper; cook until vegetables        are crisp-tender, 3-4 minutes, stirring frequently. Stir        in broth and soaked lentils and rice. Bring to a low        simmer; cook until lentils are tender, 20-25 minutes.        Remove bay leaf; discard.                Stir in coconut milk and lemon juice. Serve soup in        bowls with rice, topped with garam masala and coarsely        ground black pepper.                Anvita Mistry, Erlangen, Germany                Makes: 8 servings                RECIPE FROM: https://www.tasteofhome.com                Uncle Dirty Dave's Archives               MMMMM              ... Marketers are shameless and whorelike and borderline insane.       --- MultiMail/Win v0.52        * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)       SEEN-BY: 1/120 18/0 200 105/81 106/201 123/0 25 180 755 3001 3002       SEEN-BY: 128/187 135/115 153/7715 218/700 220/6 222/2 226/30 227/114       SEEN-BY: 229/110 114 206 300 317 426 428 470 664 700 705 240/1120       SEEN-BY: 250/1 266/512 282/1038 291/111 320/219 322/757 342/200 396/45       SEEN-BY: 460/58 633/280 712/848 1321 902/26 2320/0 105 3634/0 12 56       SEEN-BY: 3634/57 58 60 5020/400 5075/35       PATH: 3634/12 2320/105 229/426           |
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