Text 5075, 119 rader
Skriven 2010-12-18 07:22:00 av Dave Drum (48765.cooking)
   Kommentar till text 5057 av Dale Shipp (1:261/1466.0)
Ärende: Meal Master
===================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> I think that such holes in the numbering can happen when you either
 DS> delete a recipe, or revise a recipe.  I also think that they go away
 DS> when you rebuild (from the maintenance menu).

 DD> I hadn't thought of that. But, as far as I can recall I have not
 DD> deleted any recipes from that particular data base. The ones that I do

 DS> There is an option on the search menu to hide items flagged for delete.
 DS> Try setting that to NO and do your search again.  Maybe you hit a
 DS> delete by mistake.

Hmmmm ... I think you've hit on it. I flipped that switch and the recipe below
appeared with a "#" (marked for deletion) next to the 171 listing. As I've not,
to my knowledge ever tinked about with that setting "Hide" must be the default.
But, I still don't remember ever deleting a recipe from that particular
database. But, then, I am aging out. And they do say that the mind is the first
thing to go .... They lie, but, they do say that.   Bv)=

BTW - the delete symbol was removed, as I saw *no* reason to remove it from the
base.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherry Tortoni
 Categories: Desserts, Fruits, Nuts, Wine, Booze
      Yield: 10 servings
 
  2 1/4 c  Fresh or frozen (not thawed)
           - pitted sour cherries
    1/2 c  + 1/3 cup sugar
      2 tb Di Saronno Amaretto or other
           - almond-flavored liqueur
  1 1/2 ts Cornstarch
      1 tb Cold water
  1 1/2 c  Sliced almonds; toasted and
           - cooled completely
  1 1/4 c  Fine vanilla-wafer crumbs
    1/4 c  Unsalted butter; melted
      4 lg Egg whites
    1/2 ts Cream of tartar
  1 1/3 c  Chilled heavy cream
      2 tb Sweet Marsala wine or sweet
           - Sherry
    3/4 c  Coarsely ground amaretti
           - cookies
 
  Special equipment: a 9" to 9 1/2" spring-form pan; an
  instant-read thermometer
  
  The tart cherries brighten the classic flavor of almond in
  this tortoni.
  
  Cook cherries: If using frozen cherries, thaw, reserving
  juices. Simmer cherries, 1/2 cup sugar, and liqueur in a
  2 to 3 quart heavy saucepan, uncovered, stirring occasionally,
  until cherries are soft, about 5 minutes. Whisk together
  cornstarch and water until combined, then whisk into cherry
  mixture and boil 1 minute. Transfer to a shallow bowl and
  chill, uncovered, 1 hour.
  
  Make crust: Pulse 1 cup almonds in a food processor until
  fine ground (do not pulse to a paste). Transfer to a bowl
  and stir in wafer crumbs and butter with a fork until
  combined well. Pat crumb mixture evenly onto bottom and
  1 1/2 inches up side of buttered spring-form pan, then
  freeze while making filling, about 30 minutes.
  
  Make tortoni filling: Beat egg whites with remaining 1/3
  cup sugar, cream of tartar, and a pinch of salt in a med
  metal bowl set over a saucepan of simmering water using a
  handheld electric mixer at medium-high speed until whites
  just hold soft peaks and instant-read thermometer registers
  170°F, about 5 minutes. Remove bowl from saucepan, continue
  to beat whites until they just hold stiff peaks, about 2
  minutes more.
  
  Beat cream with Marsala in another bowl at medium speed
  until it just holds stiff peaks. Fold in ground amaretti
  and half of whites gently but thoroughly. Fold in remaining
  whites and pour into crust in pan, smoothing top.
  
  Drain cherries in a sieve set over a bowl and reserve juices.
  Scatter cherries evenly over top of tortoni, then swirl
  cherries into tortoni with tip of a sharp knife for a
  marbled effect. Sprinkle top of tortoni with remaining 1/2
  cup toasted sliced almonds and freeze, loosely covered, until
  firm, at least 4 hours.
  
  Let stand in pan at room temperature 10 minutes to soften
  slightly before serving. Carefully remove side of pan, then
  cut tortoni into wedges and serve with cherry juices.
  
  Cooks’ note: Tortoni can be frozen up to 1 week
  
  Recipe by Gina Marie Miraglia Eriquez
  
  July 2003 | Gourmet
  
  Serves 10
  
  Meal Master Format by Dave Drum - 19 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... It is better to know some of the questions than all of the answers!
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: :::The Holodeck BBS:::  Telnet://holo.homeip.net (1:261/1381)