Here was a recipe I loosly followed last night that turned out
really good!

I subed the rice wine for a splash of ACV and whatsthatthere sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Chicken Chop Suey
Categories: Chinese
Yield: 8 Servings

Sauce
3/4 c chicken broth
3 T soy sauce
2 T mirin or rice wine
1/2 t sesame oil
1 T cornstarch
For the Rest of the Dish
1 lb boneless skinless chicken
breast,Cut In Thin Bite
-Size Pieces
1 T cornstarch
2 T vegetable oil
1 Onion,Cut In Half Moon
-Slices
1 Green Pepper,Chopped
2 Carrots,Chopped
8 oz Mushroom,Sliced
2 Babby Bok Choi,Chopped /
-Whites / Green Seperate
8 ea garlic minced
* Bean Sprouts,Blanched And
-Dunked In Ice Water

[Note: Calories: 291kcal | Carbohydrates: 17g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g |
Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 621mg | Potassium: 981mg
| Fiber: 4g | Sugar: 6g | Vitamin A: 5752IU | Vitamin C: 37mg | Calcium:
62mg | Iron: 2mg
*I bought 4 scoops from the bulk bin at the asian market. 3 cups?
]

Whisk together the chicken broth, soy sauce, mirin, sesame oil, and
cornstarch. Set aside
Combine the chicken and cornstarch in a large zipper bag and shake to
coat. Heat 1 tablespoon vegetable oil in a large skillet over medium
heat. Add the chicken and cook until browned on both sides and cooked
through. Plate the chicken.
Heat 1 tablespoon vegetable oil over medium-high heat in the same
skillet. Add the onion, celery, carrots, and mushrooms cooking until
the mushrooms are golden brown and the carrots are crisp tender. Add
the snow peas and cook for 1 minute. Reduce the heat to low. Add the
garlic and cook for 1 minute. Plate the vegetables with the chicken.
Whisk the sauce ingredients that you set aside. Add them to the
skillet and cook over medium-low heat until thickened, whisking several
times. Add the chicken and vegetables back to the skillet with the
gravy and stir to warm.
Notes
Cut the chicken into small, thin, bite-size uniform pieces so they cook
quickly and evenly.
Sometimes, I use two skillets to push this recipe along even faster.
You can cook the chicken in one skillet and the vegetables in the other skillet. Use whichever skillet is available first to finish the gravy. Vegetables should be dry, so they stir-fry, not steam.
Cook the chicken in a single layer so it browns well and cooks all the
way through.
Use an oil with a high smoking point, like canola, peanut, or vegetable
oil.
Other vegetables that you can use include cabbage, broccoli, snap peas,
bell peppers, bean sprouts, bok choy, baby corn, bamboo shoots, water chestnuts, and leeks.
-----



... Advertising is legalized lying.
___ Blue Wave/386 v2.30
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to ALL <=-

Here was a recipe I loosly followed last night that turned out
really good!

Now suddenly I need to listen to System Of A Down. XD

Here's a recipe I transcribed from a YT video since I'm not going to deal
with a paywall just to get a recipe. Why yes, I do love my toaster oven,
why do you ask?

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

Title: No-Boil Baked Ziti For Toaster Oven
Categories: Pasta, Italian, Toasteroven, Seandennis
Yield: 2 Servings

6 oz Uncooked ziti or penne pasta
1 1/2 c Marinara sauce
1 c Water
1/4 t Salt
1/2 c Shredded mozarella cheese,
-- seperated into two 1/4 c
-- amounts
1/2 c Shredded parmaesan cheese,
-- seperated into two 1/4 c
-- amounts
2 oz Whole milk ricotta cheese

1. Preheat toaster oven to 425F.

2. Put uncooked ziti, marinara sauce, and salt into 8x8 broiler-safe
baking pan, mixing thoroughly.

3. Cover pan with aluminum foil. Put pan on middle rack and bake 30-45
minutes.

4. After baking is finished, revove pan from toaster oven and discard
aluminum foil.

5. Turn broiler on toaster oven and stir in 1/4 c mozzarella and 1/4
c of parmesan cheeses thoroughly. Place 5 dollops of ricotta cheese
in the corners and middle of pan. Sprinkle remaining mozzarellla and
parmesan cheese over pan.

6. Broil for 5-7 minutes. Remove pan and let cool on a wire rack for
10 minutes before serving.

From "America's Test Kitchen": https://tinyurl.com/39w9wpv3
(youtube.com)

Transcribed to Meal-Master format by Sean Dennis (1:18/200@Fidonet or
618:618/1@Micronet) on 16 April 2024.

MMMMM

-- Sean

... Plastic Surgery Anonymous tonight: hope we don't see any new faces.
--- MultiMail/Linux v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Quoting Sean Dennis to Shawn Highfield <=-

Here's a recipe I transcribed from a YT video since I'm not going to
deal with a paywall just to get a recipe. Why yes, I do love my
toaster oven, why do you ask?

Just use a Brave as your browser. Somehow you don't get youtube ads that
way.

I miss my toaster oven all the time.

Shawn

... Earn cash in your spare time -- blackmail your friends
--- Blue Wave/386 v2.30
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Sean Dennis <=-

Here's a recipe I transcribed from a YT video since I'm not going to
deal with a paywall just to get a recipe. Why yes, I do love my
toaster oven, why do you ask?

Just use a Brave as your browser. Somehow you don't get youtube ads
that way.

hats that? If it's off-topic yu can answer me in e-mail. I get hit with Arrrrghs about my ad-blocker (built-in to Opera) or my VPN a lot. I've
got work-arounds but it's still a PITA.

I miss my toaster oven all the time.

They're not pricey. Do you have Best Buy in Canuckistan? They're showing
a Proctor-Silex for U$50 and a larger Cuisinart for U$100

If you get into Toaster/Air Fryer ovens ... they're more but generally
worth it. I have one of those in Best Buy's "Bella" house brand.

This works with thighs, too.

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

Title: Air Fryer Chicken Schnitzel Sandwiches
Categories: Poultry, Breads, Sauces
Yield: 6 servings

1 1/2 lb Chicken breasts

MMMMM-------------------------FLOUR MIX------------------------------
1 c A-P flour)
1 tb Cornstarch
1 ts Kosher salt
1/2 ts Pepper

MMMMM--------------------------EGG MIX-------------------------------
1 c Milk
2 lg Eggs
1 tb Dijon Mustard

MMMMM-----------------------BREADCRUMB MIX----------------------------
1 c Plain breadcrumbs
1 c Panko breadcrumbs
1 ts Kosher salt
1/2 ts Black pepper
1 ts Ground garlic
1 ts Ground onion

MMMMM-------------------------MAYO SAUCE------------------------------
3/4 c Mayonnaise
2 ts Lemon zest
3 ts Lemon juice
1 ts Kosher salt
1/2 ts Black pepper
2 tb Diced, fresh Italian
- parsley

MMMMM-------------------------SANDWICHES------------------------------
Pretzel buns; split
Lettuce leaves
Thin sliced red onion
German mustard or Dijon

PREPARE THE CHICKEN: Place one chicken breast a time
between plastic wrap and gently pound with a meat mallet
until its an even 1/4" thickness. Cut each breast into
2-3 ounce portions.

Get three, wide shallow bowls and combine the flour
mixture in one, egg mixture in another and the
breadcrumb mixture in the third. Set out a baking tray
and line with parchment paper. Have a second sheet of
parchment paper ready in case you need to make a second
layer of prepped chicken on the tray.

Working quickly dip the chicken one at a time in the
flour, shaking off excess, dip in egg mixture to fully
coat the chicken and cover all the flour, then dip into
the breadcrumbs, carefully pressing into the chicken on
all sides, carefully shake off excess. Place chicken on
prepared baking sheet then repeat with the rest of the
chicken. Once it is done, chill in the refrigerator for
an hour. If the chicken fills the pan and you need to
chill more, just lay another sheet of parchment on top
of the already prepare chicken and make another layer.

MAYO SAUCE: While the chicken is chilling, make the mayo
sauce. Combine everything into a bowl then mix well.
Taste and add more lemon juice if desired, or more mayo
for a thicker sauce. Chill until ready to use.

FRY THE CHICKEN: Set your air fryer @ 400oF/205oC for 5
minutes. Set your oven @ 200oF/93oC. Place a wire rack
on top of a baking sheet and set inside your oven. This
is to keep the chicken warm while you air fry other
batches. Spray the basket of your fryer with oil ( I
like using Chosen Foods Avocado oil) then spray the tops
of the chicken. Working in batches, fry a few pieces of
chicken at a time @ 400oF/205oC for 14 minutes, flipping
the chicken once at 7 minutes. Remove the chicken and
place on the prepared baking sheet in the oven and
repeat with remaining chicken, spraying the fryer basket
before frying each new batch of chicken.

Once all the chicken is fried, assemble the sandwiches.
You can heat up the pretzel buns in the oven if you
like.

ASSEMBLE THE SANDWICHES: Spread mustard on the bottom
half of the bun, top with lettuce, one piece of the
chicken, spoon some of the lemon mayo sauce on the top
of that piece, then top with a second piece of chicken.
Spread more mayo sauce on top of that. Top with a few
red onion slices, spread some more mayo sauce on the top
bun then put the sandwich together. Serve with kettle
chips and pickles.

You don't have to have an air fryer to make these. You
can pan fry. I suggest using a cast iron skillet, get it
hot, add in a little oil and a little butter, one
tablespoon of each is good, then fry the chicken pieces
only flipping once, after 7-8 min, with thin spatula to
make sure the breading doesn't fall off. Fry another 7-8
minutes until done.

To oven fry/bake set oven @ 425oF/218oC, bake on a rack
on a baking sheet, spray both sides of chicken with oil.
Bake 7-8 min a side, flipping once. Oven baking will
take a little longer than air frying.

RECIPE FROM: https://www.pineappleandcoconut.com

Uncle Dirty Dave's Kitchen

MMMMM

... A vegan cried chopping an onion. Now that's taking it too far!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Quoting Dave Drum to Shawn Highfield <=-

hats that? If it's off-topic yu can answer me in e-mail. I get hit

Sent you an email.

They're not pricey. Do you have Best Buy in Canuckistan? They're
showing a Proctor-Silex for U$50 and a larger Cuisinart for U$100

We do have BB here yes. They are not super expensive but like you I have
a kitchen designed for hobbits so no room for anything else.

Shawn

... I'm leaving my body to Science Fiction
--- Blue Wave/386 v2.30
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Sean Dennis <=-

Just use a Brave as your browser. Somehow you don't get youtube ads
that way.

I use Midori with uBlock Origin. I don't get ads on YT but ads on YT wasn't the problem. Going to ATK's website to get the recipe and getting paywalled was.

I miss my toaster oven all the time.

I rescued mine from the trash pile at a friend's house. It was a lucky
find!

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

Title: 4-Way Cincinnati Chili
Categories: Pasta, Main dishes
Yield: 6 Servings


: Vegetable cooking spray
3 1/2 c chopped onion -- divided
1 c chopped green bell pepper
2 cloves garlic -- minced
1 lb ground round
2 ts ground cinnamon
2 ts paprika
1 ts chili powder
1 ts ground cumin
1/2 ts ground allspice
1/2 ts dried whole marjoram
1/4 ts ground nutmeg
1 stick cinnamon -- (3-inch)
3/4 ts salt
1/4 ts pepper
2 cn no-salt-added whole tomatoes
: & liquid -- 14-1/2-ounce
: -chopped
4 1/2 c hot cooked spaghetti
3/4 c low calorie cheddar cheese
3 ounces
36 oyster crackers

This unusual way to serve chili--over spaghetti--is a solid-gold
tradition in the Queen City. Coat a large Dutch oven with cooking
spray; place over medium-high heat until hot. Add 2 cups onion and
next 3 ingredients; cook until meat is browned, stirr To serve,
arrange spaghetti on individual serving plates. Spoon chili over
spaghetti; top with cheese and remaining 1-1/2 cups onion. Serve with
crackers. Yi

Recipe By : Cooking Light YEAR: 1993 ISSUE: Oct PAGE: 62

From: Date:

MMMMM

-- Sean

... Old programmers don't die, they just lose their memory.
--- MultiMail/Linux v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Chicken Chop Suey
By: Shawn Highfield to Dave Drum on Mon Apr 22 2024 06:28 am


I love the comment on 'kitchen for hobbits'! I wish! Most of mine, needs a step ladder. Don thinks it 'cool' to just tell me to call him to jet stuff down. Sorry but I don't want to depend on him for basic cooking...

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Shawn Highfield <=-

I love the comment on 'kitchen for hobbits'! I wish! Most of mine,
needs a step ladder. Don thinks it 'cool' to just tell me to call him
to jet stuff down. Sorry but I don't want to depend on him for basic cooking...

I have a plastic step stool for getting into my uppermost cabinets. And
I keep reacher/grabbers spotted aroud the house. Those reachers are the
best money I've spent lately - they surely do help. And the little step
stool doubles in the bathroom as a shower seat if I need one.

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

Title: Hobbit Pie
Categories: Pastry, Mushrooms, Vegetables, Wine, Cheese
Yield: 6 Servings

2 Unbaked pie crusts for a
- deep dish pie
2 lg Eggs; beaten
1/3 c Whole wheat flour
1 1/2 c Cheddar cheese; grated
1 1/2 lb Mushrooms; sliced
2 c Onion; chopped fine
3 tb Oil
1 c Cottage cheese
1/4 c Parsley; chopped
1/2 c Dry white wine

Set oven @ 375ºF/190ºC.

Saute mushrooms until soft, then add onions, and cook
over medium heat until onions are translucent.

Take mixture off heat, add flour, then wine, mixing
well. Add all other ingredients and salt and pepper
to taste. Pour into crust and cover with lattice top
and bake 40-45 minutes.

NOTES: A rich pie with mushroom and onions.

Yield: 1 (9") pie.

* I add a little garlic and horseradish, and sprinkle
paprika or cayenne over the top.

This recipe is from "The Tao of Cooking,"
by Sally Pasley.

POSTED BY: Nicholas Horton: Aiken Computation Lab,
: Harvard University, Cambridge, Mass., USA
: (horton@harvard.harvard.edu)

Copyright (C) (yeah, right) 1986 USENET Community Trust

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Don't eat anything that glows.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Re: Chicken Chop Suey
By: Dave Drum to Carol Shenkenberger on Mon Apr 29 2024 05:58 am

Carol Shenkenberger wrote to Shawn Highfield <=-

I love the comment on 'kitchen for hobbits'! I wish! Most of mine, needs a step ladder. Don thinks it 'cool' to just tell me to call him to jet stuff down. Sorry but I don't want to depend on him for basic cooking...

I have a plastic step stool for getting into my uppermost cabinets. And
I keep reacher/grabbers spotted aroud the house. Those reachers are the
best money I've spent lately - they surely do help. And the little step stool doubles in the bathroom as a shower seat if I need one.

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

Title: Hobbit Pie
Categories: Pastry, Mushrooms, Vegetables, Wine, Cheese
Yield: 6 Servings

2 Unbaked pie crusts for a
- deep dish pie
2 lg Eggs; beaten
1/3 c Whole wheat flour
1 1/2 c Cheddar cheese; grated
1 1/2 lb Mushrooms; sliced
2 c Onion; chopped fine
3 tb Oil
1 c Cottage cheese
1/4 c Parsley; chopped
1/2 c Dry white wine

Set oven @ 375ºF/190ºC.

Saute mushrooms until soft, then add onions, and cook
over medium heat until onions are translucent.

Take mixture off heat, add flour, then wine, mixing
well. Add all other ingredients and salt and pepper
to taste. Pour into crust and cover with lattice top
and bake 40-45 minutes.

NOTES: A rich pie with mushroom and onions.

Yield: 1 (9") pie.

* I add a little garlic and horseradish, and sprinkle
paprika or cayenne over the top.

This recipe is from "The Tao of Cooking,"
by Sally Pasley.

POSTED BY: Nicholas Horton: Aiken Computation Lab,
: Harvard University, Cambridge, Mass., USA
: (horton@harvard.harvard.edu)

Copyright (C) (yeah, right) 1986 USENET Community Trust

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Don't eat anything that glows.

That stool works! I have a chair for the shower and need to get some grabbers.
Maybe just one for the start. Got a link for any you recommend for basic all-around ones?

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Dave Drum <=-

I have a plastic step stool for getting into my uppermost cabinets. And
I keep reacher/grabbers spotted aroud the house. Those reachers are the
best money I've spent lately - they surely do help. And the little step stool doubles in the bathroom as a shower seat if I need one.

8<----- SNIP ----->8

That stool works! I have a chair for the shower and need to get some grabbers. Maybe just one for the start. Got a link for any you
recommend for basic all-around ones?

Stay away from the El-Cheapo all-plastic oes. Get a metal frame/fodable
unit with rubber cups on the pincers.

I've had good luck with: https://tinyurl.com/GRABBITY and re-ordered
once for me and once for a friend who needed them.

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

Title: Grab-N-Go Snack Mix Recipe
Categories: Grains, Nuts, Snacks, Candy
Yield: 20 servings

3 tb Sesame oil
3 ts Honey
1 tb Soy sauce
1 ts Garlic powder
4 c Honey-Nut toasted rice and
- corn cereal squares
6 c Mini pretzels
1 c Dry roasted peanuts
1 c Candy-coated chocolate
- pieces (IOW - M&Ms)

Set oven @ 250oF/121oC.

Line baking pan with foil.

In a small bowl, whisk together sesame oil, honey, soy
sauce, and garlic powder.

On prepared pan, combine cereal squares, pretzels, and
peanuts. Add oil mixture and toss with cereal mixture.
Bake 25 minutes, stirring once.

Turn off oven and remain in oven 1 hour to continue
crisping. Cool completely and toss with chocolate
candies. Store in an airtight container.

RECIPE FROM: https://foodchannel.com

Uncle Dirty Dave's Archives

MMMMM

... Skepticism, like chastity, should not be relinquished too readily.
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