HDTenEightyP/NetNews huggingface dataset:
From: mgcaa@uxa.ecn.bgu.edu
Subject: REQUEST:  Pumpkin Pie from SCRATCH!
Organization: Educational Computing Network
Date: Thu, 10 Sep 1992 20:59:38 GMT

Well, tis nearly the season, and I have a whole mess of pumpkins growing
in my backyard.  I'd like to try mashing a few to make pumpkin pie, but
I really don't know what I need to do.  The only thing I've heard for
sure is to let the mash drain in a colander for a few hours to make it
custardy.

Anyone have any directions for me?  All my recipes call for CANNED
pumpkin.

I'm assuming that I must use only ripe, orange pumpkins for best
results??

Thanks,
Cindy   (Email or post is fine)

Newsgroups: rec.food.cooking
From: jrwaters@eos.ncsu.edu (JACK ROGERS WATERS)
Subject: Coffee Makers
Organization: North Carolina State University, Project Eos
Date: Sun, 13 Sep 1992 05:20:36 GMT

I'm not sure this is the correct group but good drink goes with
good food so I'll ask.  A couple of years ago I bought a Bunn
coffee maker for my dorm room.  Seems like it always made good
coffee but lately, the coffee is relatively tasteless.  My immediate
thought was buildup.  I used the cleaning rod they gave me when I got
my coffee maker but this did not seem to have any effect.  Because
Bunn seems to be different from other coffee makers, I'm wondering
if I should use the packages of stuff you put in the coffee maker
that clean it out.  Any suggestions?  Also, what is the coffee maker
of choice (under $150, definately) which will also grind the beans
for you.  I know to grind beans, it is best to use a $300 grinder but
come on guys, I want the best coffee a graduate student can make.

Thanks in advance

Jack Waters II

please send comments to my E-mail address
Newsgroups: rec.food.cooking
From: feigin@iis.ethz.ch (Adam W. Feigin)
Subject: Re: Marble halvah
Organization: Swiss Federal Institute of Technology (ETH), Zurich, CH
Distribution: na
Date: Wed, 9 Sep 1992 17:13:26 GMT

campillo@gdwest.gd.com (Bill Campillo) writes:

>I was poking through the cheeses, picked up some brie, and
>this stuff too: Marble Halvah.

>The brie was fine, but the Marble halvah wasn't cheese!  It
>seems like mushed up granulated sugar with something, maybe
>chocolate, marbled through it.

>So, what is this stuff I bought, and what do I do with it?

Halvah is a mixture of sesame butter and honey, and in the case of
Marble Halvah, some added cocoa. Its considered a 'snack' or desert
food by most westerners, but I'd eat it anytime or anywhere. I've even
made it myself on a few occaision (although now that I have a good
source for it here in Switzerland, I make it less often).

Only the Shadow Knows what it was doing in the Cheese section, other
than keeping cool !

As for what you should do with it, thats an exercise left to the reader....

							/AWF
------------------------------------------------------------------------------
Internet: feigin@iis.ethz.ch				 Adam W. Feigin
UUCP:{backbones}!iis!feigin			     Network Systems Manager
Mail: Integrated Systems Laboratory	      Institute for Integrated Systems
      ETH-Zentrum			  Swiss Federal Institute of Technology
      CH-8092 Zurich				       Zurich, Switzerland
      Switzerland
Phone: +41 1 256 50 53
      
  "In Confession, you blame yourself, in analysis, you blame everyone else"
Newsgroups: rec.food.cooking
From: wismith@amelia.nas.nasa.gov (William R. Smith)
Subject: strange chicken recipe
Organization: NAS, NASA Ames Research Center, Moffett Field, CA
Date: Mon, 14 Sep 92 18:16:32 GMT


The following was posted some time ago and I got around to trying it
last nite.  It was, as everyone else says, surprisingly good.  I tried
the sauerkraut version because I`m fond of sauerkraut.  I will try the
cranberry version some other time.

I used Kraft bottled Thousand Island Dressing.  On the bottle they had
a similar recipe only in stove top version with apricot jam instead
of sauerkraut or cranberry sauce.  I liked the baked version.  

I think I'll also try a low fat dressing.  Kraft didn't put the nutritional
info on the label.  A bad sign.  The first ingredient was soybean oil.
I prefer to keep my oil intake to less than a quart a day.  :-)

Try it you'll like it.  I'm going to try other versions.


William Smith
Intel, SSD

-----------------------------------------------
  
  From: wentzell@ace.acadiau.ca (LEEANN WENTZELL) 
  Subject: Re: gooey chicken
  Organization: Acadia University

  Annie Benson writes:

  >this one sounds a bit strange, I know, but I've made it many times for guests
  >and have have very good results with it.

  >3 lbs chicken, cut into serving pieces  (can use wing only, for appetizers) 
  >1 1-lb smooth cranberry sauce
  >1 8-oz bottle of french dressing
  >1  package dried french onion soup mix

  >Preheat the oven to 350 degrees F.  Put the chicken into a shallow backing
  >dish.  Combine remaining ingredients into a sauce pan,  heat over slow heat
  >until bubbling, then pour over chicken.  Bake uncovered for 1 hour or until
  >done, spooning sauce over chicken as it cooks.   
  >    Good with rice, with sauce spooned over it. 
   
   I make a similar recipe, but using sauerkraut instead of cranberry sauce and  
   thousand islands dressing instead of french - surprisingly good!
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Newsgroups: rec.food.cooking
Subject: Re: stuffed marrow?
Date: 8 Sep 92 19:50:57 GMT
Organization: HP Santa Rosa Site (NMD MTA MWTD)

What exactly is marrow.  In the US this the stuff inside bones that
produces white blood cell, and definitely has no seeds.  ;)



-----------------------------------------------------------------
Don { Go Niners } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
From: amandla@dcs.qmw.ac.uk (Jackie Saul)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Fried Green Tomatoes
Date: 8 Sep 92 08:06:07 GMT
Organization: Computer Science Dept, QMW, University of London

In <1992Sep3.230951.26209@ohrd.uucp> ohrd!jlorenc@cs.toronto.edu (John Lorenc) 
writes:

>Apparently this is a real dish, or so my wife tells me.  Please post or email


>John Lorenc

>john.a.lorenc@hydro.on.ca  <-- pls use this for replies
These recipes were on the net a little while ago - so thanks to whoever posted 
them originally



                        Fried Green Tomatos
                        ------------------

Ingredients :
1 medium green tomato (per person)
Salt
Pepper
White Cornmeal
Bacon Drippings

Slice tomatoes about 1/4 inch thick, season with salt and pepper and
then coat both sides with cornmeal.  In a large skillet, heat enough
bacon drippings to coat the bottom of the pan and fry tomatoes until
lightly borwned on both sides.



                Fried Green Tomatos with Milk Gravy
                ----------------------------------
Ingredients :
3 tablespoons bacon fat
4 firm green tomatoes, sliced 1/2 inch thick
Beaten eggs
Dry bread crumbs
Flour
Milk
Salt
Pepper

Heat your bacon fat in a heavy frying pan.  Dip tomatoes in eggs, then
in bread crumbs.  Slowly fry them in the bacon fat until golden brown
on both sides.  Put your tomatoes on a plate.  For each tablespoon of
fat left in the pan, stir in 1 tablespoon of flour and blend well;  then
stir in 1 cup warm milk and cook until thickened, stirring constantly.
Add salt and pepper till you like it.  Pour over the tomatoes and serve
hot.
--
Jackie Saul

UUCP:      amandla@qmw-dcs.uucp  | Dept. of Computer Science
Internet:  amandla@dcs.qmw.ac.uk | Queen Mary & Westfield College
JANET:     amandla@uk.ac.qmw.dcs | University of London
Tel: +44(0)71 975 5250           | Mile End Road
Fax: +44(0)81 980 6533           | London E1 4NS
Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: Ideas for a dessert to go with lasagna
Organization: Syracuse University
Date: Mon, 14 Sep 92 11:07:29 EDT

In article <1992Sep10.120605.8336@cas.org> lvirden@cas.org (Larry W. Virden) writes:
>
>Okay.  I am planning to attend a dinner party - informal, 4 couples (sans
>kids - YEA!).  The menu includes lasagna, garlic bread, salad.  I need
>to come up with a dessert.
>
>I assume that with std fare like that, I want something light.  I KNOW
>I want something non-alcholic.  The wife wants to make Texas sheet cake,
>but to me, that's too heavy.  I am looking for ideas which a) are relatively
>inexpensive (I mean, the sitter is going to cost an arm and leg), b) do
>not require fancy equipment (I have blender, mixer, microwave, electric
>oven/stove - but no fancy ice cream freezers, etc.), c) and would fit the
>bill.  Any Italian desserts fall into this type of category?
>-- 
>Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden

Larry,

How about something fruit based?  It has usually worked for me to make
some sort of very light fruit parfait.  I don't have any recipes with
me, but I think things like peaches, nectarines, red and green grapes,
cut and put into a desert cup (or wine glass) with a light-handed
spoonful of plain yogurt mixed with a bit of sweetener (maple syrup,
almond extract and sugar syrup) is good.  (Or, you can use slightly
melted vanilla frozen yogurt as your topping, but the secret here
is to let the *fruit* be the main part and the topping should be
very light.

I have also had success with something called struessel topped
peaches.

This is basically cooked peaches (you can cook them in the
microwave) topped with a mixture of flour, oatmeal, brown
sugar and margarine/butter (again, this is used with a light
hand).  If you wan the recipe for these, I'll send 'em along
to you.

Email me at jfrawley@mailbox.syr.edu  Somehow peaches mix
well with italian food for me.

Judy

Newsgroups: rec.food.cooking
From: shadow@ux1.cso.uiuc.edu (the shadow knows)
Subject: recipe request (couscous at Houston's)
Organization: University of Illinois at Urbana
Date: Wed, 9 Sep 1992 06:11:06 GMT

	Hi! I think couscous is neat! I tried some while visiting
New Orleans at a chain restaurant called Houston's (sp?) and as
a starch they had a cold yummy couscous dish...but when I bought
some couscous, it was just the grainy stuff...anyone know what
the recipe might be for the couscous? Needn't be exact, i'm not
even sure what it tasted like..just that it was zippier than
plain couscous, but not a main dish itself...
can you email me a copy since my reading of this is spotty
(though gee feel free to post the recipe too!)

on a general note: what sort of flavors go into couscous?
it's a hot/cold food? is it a pasta? a grain?

-Mark
From: Crys_Beyersdorfer@edtng.uwp.edu (Crys Beyersdorfer)
Newsgroups: rec.food.cooking
Subject: Re: Deodorizing Used Jars
Distribution: world
Date: 11 Sep 92 08:44:22 CST
Organization: Electric Dreams: The Next Generation BBS

Try using white vinegar.  It helps with most anything.  Just heat 1 cup of
white vinegar with 3 cups of water.  Bring to a boil.  Pour into jars and
let set until cool.  Then wash as usual.  Let me know if it helps.  Crys

-- Via DLG Pro v0.992
From: daoffer@ccwf.cc.utexas.edu (Debora Offer)
Newsgroups: rec.food.cooking
Subject: Re: Food preferences (was
Date: 3 Sep 92 15:22:00 GMT
Distribution: na
Organization: The University of Texas at Austin
In-reply-to: reza.naima@uttsbbs.uucp's message of 30 Aug 92 11:29:00 GMT

In article <2840.26.uupcb@uttsbbs.uucp> reza.naima@uttsbbs.uucp (Reza Naima) writes:
	 rbruce@robocomp.corp.mot.com (Rob Bruce) writes:

	RB>I have made a casual observation regarding the cooking of foods. That 
	RB>being
	RB>that a grown child generally prefers food cooked opposite of their 
	RB>parents.
	RB>For example, I like my eggs runny, because my mother used to cook 
	RB>them until
	RB>they had plastic on the bottom. She says that she likes them cooked 
	RB>to death
	RB>because her mother used to cook them runny.
	RB>
	RB>My wife has made the same observations as well. Anybody else find 
	RB>this to be 
	RB>true?
	RB>
	RB>-- 
	RB>
	RB>
	RB>Rob Bruce

		 Now that you mention it, I like eggs cooked all the way through, but 
	when I was a kid my mom always made them runny...

	Reza
	reza.naima@uttsbbs.uucp


	--- WinQwk 1.10a #0

When it comes to eggs, I prefer the way my mom does them.  I always turn mine
into frisbees.  Other than that, you're right.  I love spicy, *exotic* stuff
and my mom always cooked sorta bland ordinary foods.
--

\__ __/          Debora    daoffer@ccwf.cc.utexas.edu           \__ __/
   T any opinions expressed are mine, not necessarily my employers T
Newsgroups: rec.food.cooking
Subject: Recipes:  Salsa
From: warren@bbs.mdcbbs.com
Date: 9 Sep 92 07:19:15 GMT
Organization: KAMAN INSTRUMENTATION
Nntp-Posting-User: tsukroff

Salsa Verde

2 stalks celery, minced
1 lg. green tomato, or 8 tomatillos, finely chopped
3 serrano chilies, finely chopped
3 cloves garlic, minced
2 T. oil
2 T. vinegar
1/4 c. dry white wine
1 T. chopped cilantro

Mix several hours before needed, chill. 


Salsa Fria

4 c. tomatoes, peeled, chopped
5 T. chopped green chilies
2 T. chopped parsley
2 cloves garlic, minced
2 T. oil
4 T. wine vinegar
1 tsp. oregano
1/4 tsp. thyme
1 tsp. dried basil
salt and pepper to taste

Mix and chill.

Newsgroups: rec.food.cooking
From: jchrissi@afit.af.mil (James W. Chrissis)
Subject: Re: extra virgin olive oil
Organization: Air Force Institute of Technology
Date: Wed, 9 Sep 1992 20:29:37 GMT

danielh@sequent.com (Daniel Hobbs) writes:

>In article <8SEP199218560793@jetson.uh.edu> hcls7@jetson.uh.edu (Marino, Nancy F.) writes:
>>
>>
>>
>>     Extra virgin olive oil caomes from the first pressing of the olives, hence
>>it has the best color and flavor. 

>What is a first/second pressing?  Are the same olives actually pressed
>twice?  And if so, is there a time interval between pressings?  Why/how would
>I get more oil out of olives that had already been pressed?

The first pressing is just that - and is typically a cold pressing.
Unless it specifically says `extra virgin' it probably isn't.  This type
has the real olive flavor.  Color/taste varies due to the
olive/region/etc. (as with wines).

The olives are pressed again, usually with heat or a solvent added to
get more oil from them.  This is where the `pure' oils come from.
Little if any olive flavor.  Not a bad general-purpose oil, just no real
olive flavor/aroma.

>Dan Hobbs
>danielh@sequent.com


-- 
James W. Chrissis                      |  Right.  No quote.
Air Force Institute of Technology      |  Is there a problem with that?
Wright-Patterson AFB, Ohio             |

Newsgroups: rec.food.cooking
From: vsummers@polaris.cv.nrao.edu (Vince Summers)
Subject: Sign-in-Chemists
Organization: National Radio Astronomy Observatory
Distribution: rec.cooking
Date: Mon, 7 Sep 1992 14:13:39 GMT

     I guess it has become obvious that there are many chemists on this
"cooking channel".  Watch out that we don't take over!  I think there
may be more chemists here than in sci.chem.!
     I can relate to the latest signee....the closest he gets to real
chemistry is AFTER work when he cooks.  While it is an exaggeration, no
doubt, I can relate to it.  I am a chemist working among electrical
and mechanical engineers.  In addition to cooking an occasional potato
pancake or making an egg custard, though, I have begun at age 44 to
take an occasional graduate level organic chemistry course (at job
expense)  to keep me up to date and to build my morale.  If I ever
get laid off, of course, my qualifications might land me something.
     Enough for now.  Keep cooking you chemists!

Vince Summers
vsummers@polaris.cv.nrao.edu
From: kostkows@oasys.dt.navy.mil (June Kostkowski)
Newsgroups: rec.food.cooking
Subject: Re: Ideas for a dessert to go with lasagna
Date: 12 Sep 92 15:53:34 GMT
Reply-To: kostkows@oasys.dt.navy.mil (June Kostkowski)
Followup-To: rec.food.cooking
Distribution: na
Organization: Carderock Division, NSWC, Bethesda, MD

Every time I make lasagne, my family expects lemon cheese cake.  This
receipt is not the heavy NY variey type.  It's very light and airy.

CRUST:

1-1/4 c graham cracker crumbs
1/4 c butter or margarine
1/3 c sugar

Using medium heat, melt butter in fry pan, add crumbs and sugar.  Stir and
continue to cook for 1 minute.  Remove from heat.  Press onto the bottom of
a 9 x 13 pan or glass dish.  Set aside to cool.  You can even put it in the
freezer while you prepare the filling.  You could probably do this in a
springform pan, although I never have; I'd probably press some of the crumbs
up the side of the pan.

Filling:

1 c boiling water
ice cubes and cold water
2 small packages of lemon jello (lime is good too)
12 oz container of Cool Whip, thawed
16 oz cream cheese, at room temperature
1/2 c sugar

Dissolve jello in boiling water, add ice cubes so that level comes up to about
2 cups.  Stir until most of ice melts, remove any unmelted particles.  Jello
should thicken slightly but do not let it firm up.  If you don't have 2 cups
add a cold water until you get 2 cups.  Set aside.  (If mixture should thicken
too much, put container in a bowl of hot water and stir until it liquifies
slightly).  The mixture should be thickened but still very liquid.

In large mixing bowl, combine cream cheese and sugar.  Beat until mixture is
smooth.  Gradually add jello mixture.  Continue to beat until all is well
combined.  If you have a few lumps, don't worry, no one will complain.  Fold
in thawed cool whip, make sure everything is combine.  Pour onto prepared 
crust.  Refrigerate at least 4 hours before serving.  The original recipe said
it keeps well in the refrigerator for several days.  But I wouldn't know about
that, I've never had leftovers.
From: mgcaa@uxa.ecn.bgu.edu
Newsgroups: rec.food.cooking
Subject: THANK YOU: for Pumpkin Instructions
Date: 14 Sep 92 23:59:00 GMT
Organization: Educational Computing Network

Well, thanks to EVERYONE who has posted and mailed me instructions on
making a pumpkin pie from scratch.  I think I have a pretty good idea of
what to do now...and I'll let you know how it turns out.

Now if only those pumpkins would ripen!

I was very interested to read posts by people who seem to feel there is
no reason to make your own pumpkin custard when the canned variety is
just as good.  Well, I imagine there isn't a HUGE difference in taste,
and certainly canned anything is pretty convenient.  But I get a really
good feeling from cooking from scratch.  And especially with baked
goods, I find that nothing beats homemeade.  I'd rather spend 2 hours
Bk8~?making something from scratch than 1/2 hr using prepared products.

I don't know, I just enjoy cooking so much that I don't mind the extra 
time.  And for me, there's a difference.  But I think that for
people who find that canned or prepared items work just as well,
than there is no reason not to use them.  For me, it's just self-
gratification.  So even if my scratch pumpkin pie DOES only
taste as good as canned....well, it was still worth trying. :)

Giving my Philosophy of Cooking (and boy, is it deep),

cindy
From: marym@mpd.tandem.com (Mary Matejka)
Newsgroups: rec.food.cooking
Subject: breadmakers
Date: 8 Sep 92 13:17:01 GMT
Organization: Tandem Computers (MPD) Austin, TX
Originator: marym@tzone.mpd.tandem.com


Whole wheat isn't a problem if you add alot more liquid. And let it
knead 3 times.  The auto bread makers can handle dough that is much 
moister than hand shaped bread.  Makes a much moister finished 
product too. You need to add gluten and/or turn it off after the 1st 
kneading cycle and start over to help build up enough gluten to
get a good rise on whole wheat. 

Hand baked bread is a very emotional subject :-)

Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Another food experiment...
Organization: Wayne State University, C&IT
Date: Mon, 14 Sep 1992 11:57:47 GMT

Last night was our yearly neighborhood block party, and about two hours
before it started I remembered that (1) the parth was that night and
(2) I had promised to make appetizers.
 
Inspired by some recent postings, this is what I came up with:
 
Split a couple loaves of flat bread from the local Arab market
lengthwise and toast them.
 
Spread the bottom halves with a mixture of olive oil, garlic, olives
(real olives, not those tasteless canned things) that you've chopped
in the food processor or minced finely and some zattar, a spice mix
from your local Arabic market that's indispensible for mideast cooking.
It's composed of sumac and other spices.
 
Lay on top of this thin slices of onion & thin slices of tomatos that
you've just picked from your garden. Sprinkle with crumbled feta cheese.
 
Put the tops of the breads back on. Warm in the oven. Slice into small
easily handled pieces.
 
It disappeared in about ten minutes. You could also use baguettes, or other
breads.
          --mike
From: pact_ltd@uhura.cc.rochester.edu (Peter A. Schott)
Newsgroups: rec.food.cooking
Subject: Re: Honey Mustard
Date: 6 Sep 92 05:44:19 GMT
Organization: University of Rochester - Rochester, New York

Just because it's slightly related to the topic, I would also like to get a few
recipes for honey-mustard.  I would like to experiment a little bit with the
tastes and find what I like best.  Some of my friends may think it's wierd, but
I like it and I'd like to be able to make my own.  Please mail recipes to:
	Pete Schott
pact_ltd@uhura.cc.rochester.edu
or
pact_ltd@128.151.224.17

Thanks in advance for any recipes or ftp sites sent.
From: euzc6010@pine.circa.ufl.edu (EQUIHUA)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Chicken mole
Date: 8 Sep 92 18:31:13 GMT
Reply-To: euzc6010@pine.circa.ufl.edu
Distribution: usa
Organization: University of Florida  (ufl.edu)
News-Software: VAX/VMS VNEWS 1.3-4


	In responce to Rick Muller, asking for a recipe for chicken mole.

THe kind of mole you are asking for is one of the most complicated thing to 
prepare in mexican cuisine. Mole is served in special occasions: weddings, 
bautisms, and simmilar. Usually it takes several days to prepare, specially
prepare the ingridients. I my self have enver prepared a mole from "scratch"
but I have an original recipe from Oaxaca, that is simmilar to the mole poblano
but black, instead of red. I am sorry the recipe is so long, that I'll give the
 ingredients first and tomorrow the rest. The thing is that I am still lerning
to post things and I would be very lazy to write everything again if I make a
mistake during the posting process... I won't be able to translate several of
the ingredients, because they are varieties that I only know the name in spanish
(or rather.. "mexican"):

		Mole Negro de Oaxaca

1/4 kg chile mulato
125 g chile ancho
100 g chile pasilla
100 g chile guajillo (or chile from New Mexico)
100 g raisins
100 g almonds toasted
100 g sesame seeds toasted
100 g nuts toasted
10 black pepper corms
1 piece of cinnamon
1 small garlic head toasted with the skin
oregano, to taste
thyme, to taste
salt, to taste
sugar, to taste
Chocolate, to taste (please note that this chocolate is the mexican style, 
    which is mainly cacao beans grownd with sugar and some times cinnamon or
    almonds, no hershey's or any swiss style)
1/2 kg of tomato boiled
1/2 kg of green tomato (tomatillos in the US)
From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
Newsgroups: rec.food.cooking
Subject: Re: moldy cutting board!
Date: 11 Sep 92 11:53:43 GMT
Distribution: rec
Organization: The Ohio State University

In article <009606C8.F7695660@Msu.oscs.montana.edu> oopcv@Msu.oscs.montana.edu writes:
>In article <1992Sep11.005257.11769@cs.yale.edu>, loosemore-sandra@CS.YALE.EDU (Sandra Loosemore) writes:
>>Help!  My plastic cutting board has sprouted a mold colony!  (It's been

Stuff deleted

>>got black spots on it.  Any further suggestions?
>>
>Put it out in the sun for a day.
>

What about chlorine bleach?  That should do it.
Newsgroups: rec.food.cooking