Text 10843, 92 rader
Skriven 2011-05-16 11:34:08 av Dave Drum (1:18/200.0)
  Kommentar till text 10803 av Nathan Prugh (1324.fidocooking)
Ärende: HEY ALL
===============
-=> Nathan Prugh wrote to FidoNet.COOKING <=-

 NP> where do i get the meal master and how to gather them as the posts come
 NP> in for that software...

 NP> thanks...

Go here - http://episoft.home.comcast.net/~episoft/

It's a DOS program and fairly structured. There are links from the page to
several repositories of Meal Mastered recipes - some of which are better than
others.

Oh, and could you do us a favour and lose the brag lines in your sig file?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: General Tso's Chicken
 Categories: Oriental, Poultry, Wine, Chilies
      Yield: 4 servings
 
     12    Chicken thighs; boned,
           - skinned, in 1" pcs
    2/3 c  Cornstarch
      2 c  Chicken broth
      2 ts Garlic; minced fine
      2 ts Fresh ginger; grated
    1/2 c  Chinese Dark soy sauce
    1/3 c  Cider vinegar
    1/4 c  Very dry Fino sherry
      1 tb Salt
    1/2 c  Sugar

MMMMM-------------------------COATING-------------------------------
    1/2 c  Dark soy sauce
      1 ts Fresh ground black pepper
      1 ts White pepper
      2    Egg whites
      1 c  Cornstarch
    1/2 c  Peanut oil plus oil for deep
           - frying
      2 bn Scallions; 1/2" pcs
      8    Dried, thin, red peppers
 
  Mix all the ingredients (except the chicken) together
  until well blended and sugar is dissolved. Set aside
  until chicken is cooked.

   CHICKEN COATING Wash and thoroughly dry the chicken
  chunks. Mix all the coating ingredients together and
  add the chicken, stirring to completely and evenly coat
  the pieces.

  Heat a wok with 3 cups of peanut oil (if your wok is
  bigger, add more oil). When oil is hot--about 375xF/190xC
  add the chicken chunks, stirring with a chopstick or
  a knife (the thin instrument will enable you to keep
  the pieces separated) Turn the pieces constantly in
  the oil to ensure even cooking and browning. When
  cooked through (not overcooked) remove crisp/brown
  pieces and drain well on paper toweling.

  Continue frying the chicken until all pieces are done.

  Reserve 2 tb of oil from the frying chicken in the wok
  and toss in the chilies, stirring until they begin to
  turn black. If you like it hotter, crush the chilies
  until the seeds come out of the pod-this is where the
  heat is.

  If you like it milder, remove the chilies. Add the
  scallions and toss for a few seconds then add the
  sauce ingredients, stirring very well and cooking just
  to the boil. The sauce will thicken at the boil and
  longer cooking will break down the cornstarch and
  cause the sauce to thin in a very short time. Add the
  chicken pieces to the sauce and stir.

  Taste for seasoning, adjust with salt and pepper to
  taste. This recipe, which I have since modified, was
  posted 4 or 5 years ago but regretfully, I don't have
  the name of the original poster.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
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