Text 32831, 83 rader
Skriven 2015-11-07 08:37:20 av Dave Drum (1:261/38.0)
  Kommentar till text 32813 av Nathan Prugh (130530.cooking)
Ärende:  recipes
================
-=> Nathan Prugh wrote to 8888DAVE DRUM <=-

 NP> hello dave,

 NP> where is your archive and where to download the reader so i can grab
 NP> all the recipes from archive and here...

It's on my computer - not, except in widely scattered pieces, on the web. The
reader can be as simple as any text reader (Notepad, etc.) or you can download
the software for the Meal Master database (freeware) from Scott Welliver (the
author) at
http://episoft.home.comcast.net/~episoft/mmdown.htm

Be warned, though, the program is a DOS program and runs on Windows only up
through XP - without jumping through hoops like dosBOX.

All that being said .... I can e-mail attach any or all of my recipe databases
to you. Some of them are huge. There are also Meal Master archives of recipes
(not mine) easily located by a Bing search.

If you can't find Meal Master  - get one of the compatible Windows-based
databse programs that will import MM format recipes (like Recipe Master from
cnet.com)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Uncle Dirty Dave's Red Pork Chilli
 Categories: Pork, Chilies, Stews
      Yield: 5 Servings

      3 lb Fresh picnic shoulder; cubed
           - in 1/2" cubes
     14 oz Can Red Gold diced tomatoes
           - w/Chilies (or Ro-Tel)
      8 oz Can El Pato tomato sauce *
    1/2 c  Water
    1/4 ts Ground coriander **
    1/4 ts Garlic Granules (not powder)
      4 oz Can chopped green chilies
           Salt & Pepper
      2 md Bell peppers; in strips or
           - diced coarse
      1 lg Onion; chopped
      2 ts Chilli spice mix **
    1/2 ts Cumin

  * Or other spicy Mexican-style tomato sauce. El Pato is
  the bee's knees, however.

  ** If the spices are old or stale heat them in the skillet
  until they become aromatic. There will be a noticable
  difference in that flavour of the finished product.

  In a 10" or 12", well seasoned cast iron skillet heat
  the salt, pepper and garlic. Add the meat and stir around
  until all sides of the cubes are gray. Add 1/2 c of water
  and continue to stir until all water is absorbed or cooked
  away. Let the meat fry in its own fat until it starts to
  brown.

  Add chopped onion and cook a few minutes longer. Add tomato
  sauce, chilies, pepper, coriander, cumin, chilli spice and
  more salt if needed. Reduce heat to simmer and cook covered
  thirty minutes or until meat is tender, stirring
  occasionally.

  Serve with Spanish rice or Cajun rice.

  Serves 4 to 6

  Developed, tested and enthusiastically approved at Uncle
  Dirty Dave's Kitchen.

  MM Format by Dave Drum; 06 June 1997

  Meal Master Format by Dave Drum - 28 September 2008

MMMMM

... By nature, chefs are obsessive, compulsive tinkerers and lily-gilders.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)