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|    RECIPES    |    Cooking recipes and tips    |    44,808 messages    |
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|    Dave Drum to All    |
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|    26 Jan 25 17:27:00    |
      TZUTC: -0500       MSGID: 30080.recipes@1:2320/105 2bfd294b       PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0       TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0       BBSID: CAPCITY2       CHRS: ASCII 1       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Paprika Chicken & Potatoes        Categories: Poultry, Potatoes, Citrus, Herbs, Spices        Yield: 4 servings                1/2 c Mayonnaise (like Kewpie)        1 tb + 1 ts smoked paprika        1 1/2 lb Boned, skinnes chicken        - thighs; in 2" pieces        Salt & fresh cracked pepper        1 1/2 lb Baby potatoes; cut        - lengthwise in 1/8" slices        3 tb Olive oil        1 Lime; halved        2 tb Chopped parsley leaves &        - tender stems                Heat the oven to 400oF/205oC degrees.                In a large mixing bowl, combine the mayonnaise and 1        tablespoon paprika. Scoop out 4 cup and place into a        small bowl. Season the chicken all over with salt and        pepper. Add to the large mixing bowl, stir to coat and        set aside.                Add the sliced potatoes to a large sheet pan, drizzle        with 2 tablespoons of oil and season with salt and the        remaining 1 teaspoon paprika. Toss to coat and spread in        an even layer, setting thicker potato slices near the        edges where it is hotter. Place the chicken on top of        the potatoes in an even layer.                Roast until the chicken is cooked through and potatoes        are tender, 20 to 25 minutes.                While the chicken is cooking, add the remaining 1        tablespoon olive oil and squeeze the juice from one lime        half into the small bowl with the reserved paprika        mayonnaise; stir to combine. Season to taste with salt        and more lime juice and set aside in the fridge until        ready to serve.                Garnish the cooked chicken and potatoes with the parsley        and serve with the paprika mayonnaise for dipping.                By: Yasmin Fahr                Yield: 4 servings                RECIPE FROM: https://cooking.nytimes.com                Uncle Dirty Dave's Archives               MMMMM              ... GMO food bad for you? I just had a nice leg of salmon and I feel fine.       --- MultiMail/Win v0.52        * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)       SEEN-BY: 18/200 105/81 106/201 128/187 153/7715 154/110 218/700 226/30       SEEN-BY: 227/114 229/110 114 206 300 317 426 428 470 664 700 705 266/512       SEEN-BY: 291/111 320/219 322/757 342/200 396/45 460/58 633/280 712/848       SEEN-BY: 902/26 2320/0 105 3634/12 5020/400 5075/35       PATH: 2320/105 229/426           |
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