HDTenEightyP/NetNews huggingface dataset:
From: dw00@ns1.cc.lehigh.edu (DIANA WALSH)
Newsgroups: rec.food.cooking
Subject: RECIPE: HAWAIIN CHICKEN
Date: 16 Nov 92 21:42:05 GMT
Organization: Lehigh University

This recipe is from the check at a local country club -- it's very easy,
fabulous, and only takes approx. 20-30 min. to prepare.

Have available:
      . 1 lb. boneless chicken (cut in smaller portions - thinned)
      . coconut
      . Coco Lopez (small can will do) or any other Pina Colada Mix
      . Heavy Cream  (pt.)
      . Dark Rum
      . egg, milk & flour
      . butter
      . Pecans

- Melt butter in a large skillet.  Beat egg, a little milk in a shallow bowl.
- Dip chicken in egg mixture, then flour, then coconut.  Brown chicken until
  done, adding more butter when necessary.  Remove chicken & place aside.
- In the same skillet, pour about 2 oz. rum, the pina colada mix, & cream.
  Stir until the rum is cooked off, and the sauce is a caramel color.
- Put chicken back in just for a few minutes to reheat.  Remove chicken, pour
  sauce on top, and sprinkle with pecans.


  
-- 
    |__                                                                 __|
       |__                                                           __|
          |______________ Diana Walsh   DW00@LEHIGH.EDU ___________|
          <_________ Structural Stability Research Council _________>
                     <________ Lehigh University _________>
From: sylanov@function.mps.ohio-state.edu (Christine V Sylanov)
Newsgroups: rec.food.cooking
Subject: REQ-Non-dairy Pumpkin Pie
Date: 20 Nov 1992 14:04:59 -0500
Organization: Department of Mathematics, The Ohio State University
Distribution: world
NNTP-Posting-Host: function.mps.ohio-state.edu

	Does anyone have a pumpkin pie recipe which doesn't
use milk?  Apparently jewish tradition doesn't allow the
mixture of milk and meat, thus a non-dairy pumpkin pie would
be more appropriate on thanksgiving.  ( I may have my facts
wrong here, but this was the reason given to me by the person
who requested such a recipe).

	Thanks alot!

	Christine Sylanov


-- 
	Christine Sylanov	sylanov@function.mps.ohio-state.edu 

	I keep quite busy just trying to conceal the fact that
	   I don't know what I'm doing.     A. Brilliant
Newsgroups: rec.food.cooking
From: melissa@spanky.Jpl.Nasa.Gov (Melissa Probst)
Subject: Vegetable Casserole
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Wed, 18 Nov 1992 20:27:53 GMT

I have been given the task of preparing a vegetable casserole
for our Thanksgiving feast.  Does anyone have any recipes for
a good casserole?

Thanks,

Melissa
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Candy Bar Memories
Organization: Lockheed Missiles and Space Co.
Date: Fri, 20 Nov 92 20:54:55 GMT

In article <1992Nov18.194818.12061@en.ecn.purdue.edu> coon@en.ecn.purdue.edu (Matthew S Coon) writes:
>How 'bout the nearly inexplicable Chocolite bar? Haven't seen one of
>those for years. And I used to actually LIKE 3 Musketeers, until
>they pumped up the nougate-to-chocolate ratio. Blech!
>
how about when 3 Muskateers actually came in three separate pieces???

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: banderso@magnus.acs.ohio-state.edu (Betty Lise Anderson)
Subject: Re: Need a food-related word with a TH in it
Keywords: words with th
Organization: The Ohio State University
Date: Tue, 17 Nov 1992 13:10:05 GMT

Well, I was just trying to help.
From: casey@cad.gatech.edu (Gayle Casey)
Newsgroups: rec.food.cooking
Subject: REQUEST: Pumpernickel Bread
Date: 17 Nov 1992 14:29:59 -0500
Organization: Georgia Institute of Technology, CAE/CAD Lab
Distribution: usa
NNTP-Posting-Host: cae.cad.gatech.edu

Does anyone out there have a good recipe (or any recipe) for
pumpernickel bread?  My husband and I just bought some fresh
and he said he wanted to take a stab at making some.

Thanks!

Gayle Casey
gg21@prism.gatech.edu
From: roder@cco.caltech.edu (Brenda J. Roder)
Newsgroups: rec.food.cooking
Subject: Re: Do you all eat turkeys??
Date: 20 Nov 1992 20:49:23 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: punisher.caltech.edu
Keywords: Thanksgiving

Pat.Churchill@bbs.actrix.gen.nz writes:

>I am curious now.  I've seen a lot of posts on Thanksgiving and turkeys
>and dressing and salads.  Now I want to know - does everyone have
>turkey for Thanksgiving?  Or do some of you have roast chicken or pork
>or beef (or lamb?)  We don't have Thanksgiving in this part of the world.

>Now Thanksgiving is less than a month before Christmas.  So do you all
>have another big dinner at Christmas as well?  And is that
>traditionally turkey, too?

I read an interesting article around this time last year in the Los Angeles
Times about different ethnic families Thanksgiving dinners.  The italian
family who had two lasagnas and a turkey and so on.  The ones they
described all had in common that they would serve whatever you would expect
from that ethnic tradition + A TURKEY.  Otherwise it just wouldn't be
Thanksgiving.  There was one family who made two turkeys, one to sit on the
table as a centerpiece and the other to be cut up in the kitchen!

Christmas, on the other hand has a lot more variety.  Goose (ala Dickens),
ham, roast beef, whatever.

-- 
-- Brenda (roder@cobalt.caltech.edu)
Thought before action, if there's time.
    _The Edge_  Dick Francis
Newsgroups: rec.food.cooking
Newsgroups: rec.food.cooking
Date: Sun, 22 Nov 1992 14:29:46 -0500 
From: Marcy L Nathenson <mn27+@andrew.cmu.edu>
Subject: Re: New _Silver Palate_ Cookbook?
	<1992Nov20.025221.2820@cs.ucla.edu>
Distribution: usa

As a huge Silver Palate fan (this means I love the books, not that I am
huge) , I know of three *3* books

The Silver Palate Cookbook
The Silver Palate Good Times Cookbook
The New Basics

All are by Julee Rosso and Sheila Lukins, and are listed in order of
when they were published.  I highly recommend the last one, cause. it
offers some valuable advice about everything from wine to cheese to what
to keep in a well-stocked pantry.

They're all out in paperback, to boot.
*******************************************************************************
Marcy Nathenson Robb                "Original Thought is like Original Sin--
Department of English                both happened long before you were born
Carnegie Mellon University           to people you could not possibly have 
Pittsburgh, PA                       met."-- Fran Lebowitz
*******************************************************************************
From: pjh@eng.cam.ac.uk (Philippa Hogben)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Puffing Rice
Date: 19 Nov 92 14:56:14 GMT
Reply-To: pjh@eng.cam.ac.uk
Organization: Sun Microsystems, Inc.

In article 26167@vela.acs.oakland.edu, drmellen@vela.acs.oakland.edu (Dewayne Mellen) writes:
>
>If any one knowes how to puff rice like in ceral could you please
>email me the instructions or post them.
>
>thanks in advance,

I was once following a recipe which said to heat some oil then stir some rice 
grains around in it until coated then add the remaining ingredients. I allowed
the oil to get too hot and when I added a grain of rice (to test the temperature)
it puffed up and turned into what looked like a Rice Crispy (a breakfast cereal
made (probably) from puffed rice grains). This suggests that all you need to do
is fry the rice in hot oil with the desired added flavourings.

Sorry I can't be more specific but I hope this gives you a few ideas.

Philippa


---
Philippa Hogben   pjh@eng.cam.ac.uk  (Reverse if mailing from Janet)
Any mistakes are mine, all mnie.

I am not a .sig virus. I am a free bug. 
Newsgroups: rec.food.cooking
From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer)
Subject: Re: need recipe:  CORN PUDDING
Reply-To: lzsndt@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Tue, 17 Nov 1992 16:18:40 GMT

In article <27585@oasys.dt.navy.mil>, rthomas@oasys.dt.navy.mil (Robyn Thomas) writes:
>
>Wondering if anyone out there had a really good recipe for corn pudding.

Hi Robyn.  Here is a very good,very basic corn custard recipe. You can make it
richer by using cream or sour cream or cream cheese and milk in place of the
milk, but it is very good as is--and I like things *rich*.

2 Tbsp. butter
2 Tbsp. flour
2 Tbsp. sugar
1 tsp. salt
2 eggs, beaten
1 cup milk (or richer dairy products)
2 cups drained whole kernel corn (white shoepeg corn from vacuum packed
cans is best.  Even better than frozen corn, I think.)

Blend butter, flour, sugar, and salt together.  Beat the eggs and milk
together.  Add to the flour mixture.  Stir in the corn.

Bake in a 2-quart casserole at 350 degrees F for 40 minutes or until a knife
inserted deep into the middle comes out clean.  

--Lynn Schaeffer, Rochester, NY
Newsgroups: rec.food.cooking
From: jill@gopher.ccbr.umn.edu (Jill Hollifield)
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Organization: Coordinating Centers For Biometric Research, University of Minnesota
Date: Fri, 20 Nov 1992 14:31:48 GMT

>>with all the stuffing recipes, one question remains:
>>what does one usually/traditionally have along with
>>the bird?
>


Pan gravy 
Mashed potatoes (with olive oil)
Candied yams
Good ol' old-fashioned Midwestern green bean/cream of mushroom soup/
crunchy onion casserole!
Cornbread stuffing
Brocoli
Homemade rolls
Pumpkin pie
Wine!  Wine!  Wine!

And a tofu/pecan/ginger stuffed butternut  squash for me, the only
vegetarian of the group!

Jill
Newsgroups: rec.food.cooking
From: jrtrint@srv.PacBell.COM (John Trinterud)
Subject: Re: HELP:  Wedding food
Organization: Pacific * Bell
Date: Fri, 20 Nov 1992 16:44:39 GMT

In article <1992Nov20.160622.25461@Armstrong.EDU> lois@Armstrong.EDU (Lois A. Houston) writes:
>
>Well, I just got married last month and we had a small budget, too.

> ... delicious self-catered details regretfully omitted...

>BTW, I think the cost for the food ran right at 2,500 including the cakes
>and stuff from the bakery.


When Colene & I married five years ago, we faced the same cost
issues as have been described here and in previous notes. Since both
of us were in our forties, this wedding was self-financed :-)

We were married in a dawn Bahai ceremony outside on a beautiful
hilltop in Pleasant Hill, overlooking Mt. Diablo and the Contra
Costs valley, with 15th century music provided by a recorder consort
of friends.  152 guests showed up at 5 AM, more than we expected and
more than we had chairs for!  Other friends helped with a shuttle
van service for guests, ushering, audio tape reecording and
professional quality pictures.

Since the service started at 0530, and finished just after sunrise,
we figured everybody might be a bit hungry, and really need coffee!
We called *every* hotel in Contra Costa County to see if they'd hold
a breakfast buffet for that number of people - all but one begged
off (with most questioning our sanity BTW.) The Concord Holiday Inn
happily agreed, for a fee of about $20.00 per person. They even gave
us a reduced room rate for out-of-town friends.

We had a *wonderful* feast, turned everybody loose at about 9:30 AM
happy, full and ready to enjoy Father's Day and the longest day of
the year (June 21). Cost was about $3500.00 - as best I can
remember.

Folks still talk about this wedding - it was truly a wonderful day
on many levels. Best of luck to you and yours in your life together.

John Trinterud



-- 
jrtrint@srv.PacBell.COM		"...Face down in the value-added stream..."

Newsgroups: rec.food.cooking
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Subject: Re: Don't Do This!
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University
Date: Thu, 19 Nov 1992 15:08:35 GMT


In article <Ef2Lfju00jUeEGq9c5@andrew.cmu.edu> "Mitzi E. Morris"
<mm7c+@andrew.cmu.edu> writes:

>Although the original poster didn't say, I'm assuming the problem
>was getting the coffee grinder clean after grinding the turmeric.
>A while back someone suggested grinding up dry rice between batches
>of spices-  evidently this cleans the grinder, and as a side effect,
>produces rice flour.

I do this with a bit of fresh bread--something like wine tasters who
chew bread between tastings.

Nadine

Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: What's for Dinner (Summary)
Organization: Syracuse University, Syracuse, NY
Date: Fri, 20 Nov 92 11:31:16 EST

In article <1992Nov18.134910.25853@engage.pko.dec.com> dtsullivan@leds.enet.dec.com (My name is...) writes:
>
>Has no one seen _The Rocky Horror Picture Show_
>
>The proper reponse to "What's for dinner?" is
>
>	MEATLOAF!
>

"Oh, no, Meatloaf again? ? ? ? ?"  I've seen the movie a
few times.

Judy Frawley
Organization: Student Employment Office, Carnegie Mellon, Pittsburgh, PA
From: stcmille@silver.ucs.indiana.edu (Stephen C. Miller)
Subject: A real Turkey of a question: Stop me before I baste again!!
Organization: Indiana University
Date: Wed, 18 Nov 1992 21:35:56 GMT



It's remarkable how few Thanksgiving questions there have been this
year.  I think it points to the general torpidity the group has been
showing of late that our one national holiday dedicated solely to FOOD 
would fail to elicit more of a reaction.  I mean, sure, there's been a
little bit of a pumpkin pie discussion, a little Aztec Thanksgiving
question (my fave thusfar) and maybe a couple other things that qualify.
But come on folks, let's talk Turkey!

I want to start out by noting that I will have Thanksgiving away from
home this year.  And as usual, when this is the case, I am intending to
cook a turkey beforehand for myself.  I cannot live without a
refrigerator full of leftovers.  I don't even care about the meal
itself.

Now to a question.  I've read that basting is worthless.  That skin is
designed by nature to repel water (ever wonder why you don't dissolve in
the rain?) and so pouring a little hot grease on it has no effect at
all.  The source noted that you would have equal effect basting
concrete.

Now I believe this, I think.  But I keep on basting.  Kind of like
people who say they're atheists but thank god when they narrowly avoid
an accident.  I mean, its for sure that basting does no harm, right?

Second question.  I have bought kosher chickens from specialty markets
and they blow away supermarket chickens.  No competition at all.  the
kosher birds rock.  OK.  Now how about kosher turkeys?  How about kosher
turkeys that you get from a regular supermarket and not from a butcher?
How about Butterball turkeys?  How about 39 cents a pound turkeys?  

Dammit!! Let's get some turkey talk going here!!
-- 
--------------------
=					
(former grad star turned rock student)
Steve Miller	 		    stcmille@silver.ucs.indiana.edu
Newsgroups: rec.food.cooking
From: maryb@cix.compulink.co.uk (Mary Branscombe)
Subject: Re: request: saurkraut chocolate cake
Reply-To: maryb@cix.compulink.co.uk
Date: Sat, 21 Nov 1992 15:01:00 +0000


maybe carrots would be better? As much moisture and a better taste 
and texture?
mary
+-------------------------------------------+--------------------------+
| Ommmmmm, said the lift                    |maryb@cix.compulink.co.uk |
| Organisation: Me? You're joking, right?   |maryb@cix.compulink.uucp  |
|I know I type "teh" for "the" My fingers have their own accent ;-)    |
+-------------------------------------------+--------------------------+

Newsgroups: rec.food.cooking
From: colette@morgan.ucs.mun.ca (Colette Goodyear)
Subject: REQUEST: Bailey's Cream Truffles
Organization: Memorial University of Newfoundland
Date: Wed, 18 Nov 1992 13:05:32 GMT

About two years ago, just before St. Patrick's Day, I walked
into our local liquor store where one of the employees had made
truffles to give to the customers.  The flavouring for these
truffles was Bailey's Irish cream.  She was not in the store
at the time so I missed my chance to get the recipe!  I've
looked since then but no luck.  Since Christmas is coming and
I'd love to add these things to my list of holiday gifts, I'm
wondering if anyone out there knows of a recipes for chocolate
truffles using Bailey's.  I'm an experienced truffle-maker so send 
'em along, no matter how complex the recipe.

On a related tangent (and I'm going to kick myself when I hear
the answer to this I know)  what is the name of the/a liquer
with the flavour of raspberries?

Thanks
Colette Goodyear
Cabot Institute
St. John's, Newfoundland
Newsgroups: rec.food.cooking
From: klyle@liberty.uc.wlu.edu (Karen S. Lyle)
Subject: Re: RECIPE: Venison Jerky
Date: Wed, 18 Nov 1992 18:27:43 GMT
Organization: Washington & Lee University
X-Newsreader: Tin 1.1 PL5

I hope that every one that tries the Jerky recipe enjoys it as much as my
family does.

Karen Lyle
Newsgroups: rec.food.cooking
From: cbaxter5@mach1.wlu.ca (colin baxter F)
Subject: Re: Bread machines
Organization: Wilfrid Laurier University
Distribution: na
Date: Wed, 18 Nov 1992 02:24:11 GMT

In article <ronaldw-161192133244@ringo.sco.com> ronaldw@sco.COM (Ronald A. Wong) writes:
>In article <ronaldw-131192134656@ringo.sco.com>, ronaldw@sco.COM (Ronald A.
>Wong) wrote:
>> 
>> In article <1992Nov02.212553.10039@bnr.ca>,
>> penfold@PROBLEM_WITH_INEWS_GATEWAY_FILE (Harvey Schwartz) wrote:
>> > 
>> > The DAK bread machine may very well be a Wellbilt; however, after
>> > using ours for about nine months (and enjoying it very much) some
>> > internal component burned out.  We called Wellbilt to find an
>> > authorized repair facility and they told us in no uncertain terms
>> > that this was NOT one of their units and it would have to be returned
>> > to DAK for service.
>> > Caveat Emptor!

stuff deleted

I also have a DAK breadmaker and loved it for several months while it
worked.  I actually have had two, the first one died after about two
months of heavy use.  It started making horribly loud grinding noises
after it had warmed up for a while during the kneeding phase.  I
returned it under warranty and they sent me a new one.  This one
worked for several months and has now started making the same noises.
It sounds like a gear is slipping (badly).  The noise is so loud that
it wakes the whole house if I set it on a timer to bake at night.
Has anyone else had this problem?
It's currently in pieces waiting for me to have enough free time to
find the problem and (hopefully) fix it.
Help, I want my freshly baked bread back!

Colin Baxter, Plattsville, Ontario, Canada!


Newsgroups: rec.food.cooking
From: sgoldr@netcom.com (Stan Goldring (Abbott Labs))
Subject: Re: Candy Bar Memories
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Tue, 17 Nov 1992 17:59:03 GMT

alisg@Msu.oscs.montana.edu writes:
: Apropos of nothing, do any of you remember Big Time and Hollywood candy bars?
:                       . . . 
: Oh well, if only I had access to Mr. Peabody's Wayback Machine.
: 
: george


     If I could find the rewind button on the Wayback Machine, 
I'd look for the Bonomo's Taffy - mostly chocolate, some vanilla 
- and just enough strawberry to throw out the window of the car 
to deflect anyone suffering from Bonono deficiency after they 
found out what I had brought back!

     Remember 'Night of the Living Dead' - we wouldn't want that 
sort of thing to happen again over just a box a candy, now would 
we?
---
Stan Goldring                 |  sgoldr@netcom.com
Abbott Laboratories           |  (415) 940-7486
Mountain View, CA             |  Disclaimer on file
From: jozef@bnr.ca (John Patoskie)
Newsgroups: rec.food.cooking
Subject: All-Clad Stainless ???
Keywords: All-Clad Stainless pots pans
Date: 18 Nov 92 02:49:49 GMT
Reply-To: jozef@bnr.ca
Organization: Bell Northern Research


Does anyone have an opinion on All-Clad Stainless pots and pans?  These
are made of a three-ply construction combining an outer layer of magnetic 
stainless steel and inner stainless steel surface with a core of 
pure aluminum.  This style of All-Clad Stainless does not have an
exterior coating.

If you like All-Clad, do you know of a good place to purchase a set?
Please email your response, I will post a summary if anyone is interested.

--
Regards,

John

*------------------------------*----------------------------------------------*
|  John Patoskie               | Phone: (214) 684-5623  Fax: (214) 684-3701   |
|  Bell Northern Research      | Net:   jozef@bnr.ca or jozef@x400gate.bnr.ca | 
|  2201 Lakeside Blvd.         | "Fool me once, shame on you,                 |
|  Richardson, TX   75082-4399 |  Fool me twice, shame on me"                 |
|  Department 2J16  MS D0200   |                          Scotty - Star Trek  |
*------------------------------*----------------------------------------------*
-- Standard Disclaimer applies --  BNR owns my time, not my thoughts
Newsgroups: rec.food.cooking
From: maryb@cix.compulink.co.uk (Mary Branscombe)
Subject: Re: REQUEST: Bailey's Cream Truffles
Reply-To: maryb@cix.compulink.co.uk
Date: Sat, 21 Nov 1992 15:01:00 +0000


framboise stolichnya and sake at blood heat.... *wonderful* for colds 
and cold evening
As Debbies says - drool!

mary
apprentice potter
+-------------------------------------------+--------------------------+
| Ommmmmm, said the lift                    |maryb@cix.compulink.co.uk |
| Organisation: Me? You're joking, right?   |maryb@cix.compulink.uucp  |
|I know I type "teh" for "the" My fingers have their own accent ;-)    |
+-------------------------------------------+--------------------------+

Newsgroups: rec.food.cooking
From: banderso@magnus.acs.ohio-state.edu (Betty Lise Anderson)
Subject: Re: Need a food-related word with a TH in it
Organization: The Ohio State University
Date: Mon, 16 Nov 1992 17:32:14 GMT

:>>In <1992Nov16.113606.15266@mailhost.ocs.mq.edu.au>
max@currawong.bhs.mq.edu.a
u writes:
>
>>> For a reason so arcane that I won't bother you with it, I need some
>>> food-related word that has the TH sound as in MOTHER in it. I am not
>>> interested in the TH sound as in BROTH or VERMOUTH. Best I can do is
>>> BREATHE (as related to wine) which is no good because not related
>>> enough to food (or wine, for that matter). I don't think there are
>>> any. How's that for a challenge, foodnet?
>
>

How about "slather" as in "slather on the whipped cream" or "slather it with 
gravy"?
Newsgroups: rec.food.cooking
From: strnlght@netcom.com (David Sternlight)
Subject: Re: RECIPE: Couscous
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Distribution: rec
Date: Sun, 15 Nov 1992 20:44:04 GMT


By the way, couscous grains are pre-cooked--at least the various brands
sold in the U.S. and imported from France (Al Badia is a nice one) are.

-- 
David Sternlight
(pgp 2.0 and ripem public keys available on request)