HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking


  My mother-in-law always makes this egg casserole after Christmas.  It can 
  take about 1 cup of diced cooked ham.   Its great with english muffins
  and a fruit plate.

  Egg Casserole

  Serves 8-10

  Ingredients:
  16 ounces of shredded Jack Cheese
  1 cup of milk
  1 cup of flour
  1 pt of cottage Cheese
  6 extra large eggs
  1/4 cup of butter
  3 oz of grenn chilies, chopped
  cookes ham, diced about 1 cup

  Heat oven to 350 degrees F.

  Seperate eggs. Beat whites until stiff peaks form.  In another bowl beat
  yolks and then alternately add flour and milk about 1/3 of a cup at a time.
  Mix in jack cheese, cottage cheese, chilies and ham.  Fold in egg whites
  gently.

  Melt butter in 9X13 inch casserole. (I do this in the microwave)  Pour
  egg mixture into casserole.  Bake for 40 minutes until brown on top.
  

  Brenda Coomes
Organization: University of Illinois at Chicago
Date: Mon, 4 Jan 1993 23:19:47 CST
From: Barry Grau <U33976@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: Hand crank pasta makers?

>
>The machine itself seems easy to work with, but it only comes with two
>cutters,
>one for wide, flat noodles and one for small square noodles.  Time to go out  d
>an
>buy more attachments!


this is probably a stupid question, but can't you cut it with a knife?

 barry

>
>later, and good luck -
>     rms
Newsgroups: rec.food.cooking
From: jab3@cec2.wustl.edu (John Alonzo Breen)
Subject: Food dehydrators (was Re: Beef Jerky questions..!)
Organization: Washington University, St. Louis MO
Date: Mon, 4 Jan 1993 22:03:43 GMT

In article <auwen.725759173@starman> auwen@convex.com (John David Auwen) writes:
>bmaple@burner.com (Bob Maple) writes:
>>And it brought something up.. do you really NEED a dehydrator to make jerky,
>>or is there some 'recipe' of sorts whereby you lie it out in the sun, put it
>>in the oven, etc. to make beef jerky?
>
>No you don't need a dehydrator if you have an oven.

What about the other things the dehydrator vendors tout?  I would love
to have a constant supply of banana chips - can these be made without
a dehydrator?  Is a dehydrator better? (The idea of leaving my oven on
while I sleep worries me a little (although having an electric
dehydrator on for two days doesn't thrill me either :-/))

Does anyone who owns a dehydrator have any comments?  Are they better
or more convenient than oven-drying?  Are there other (better) brands
than the Ronco one?

BTW, thanks for the jerky recipes - I'm going to cook up a batch ASAP.
-- 
John A. Breen                   |
jab3@cec1.wustl.edu             | This space unintentionally left blank
Newsgroups: rec.food.cooking
From: mattb@plato.ds.boeing.com (Matt Baney)
Subject: Meal for 25 Skiers?
Reply-To: mattb@plato.boeing.com (Matt Baney)
Organization: Boeing Defense & Space Group
Date: Thu, 7 Jan 1993 19:49:01 GMT

I am organizing a 4 day ski trip where we are doing
our own cooking.  We will be making 3 dinners, and I
have decided on 2 of them already, but I am looking 
for some help on the third dinner??  
We are restricted to what cooking utensils are 
available in your "normal" ski condo?  I am trying to
keep the cost around $4.00 per person, and come up
with a menu that won't take any longer than two hours
to put together.
Any ideas/suggestions/past experience would be 
greatly appreciated??

thanks
matt

-- 
|  Matt Baney         | Boeing Defense and Space Division    |
|  -----------------  |   Knowledge Systems Group            |
| "I can't tolerate   | UUCP:        ..!bcstec!plato!mattb |        
| intolerant people!" | Internet:   mattb@plato.boeing.com |
Newsgroups: rec.food.cooking
From: amo@cbnews.cb.att.com (arlene.m.osborne)
Subject: Re: Call for Discussion: rec.food.breadmachines
Organization: AT&T
Date: Tue, 5 Jan 1993 18:32:52 GMT
Summary: yes!

In article <72862@cup.portal.com>, Renee@cup.portal.com (Renee Linda Roberts) writes:
> Since the untimely demise of the breadmachine mailing at the beginning of
> December, the >600 members of this list need a new home. I suggest that a
> new newsgroup be proposed:
> 	rec.food.breadmachines
> 

I would support rec.food.breadmachines.

Newsgroups: rec.food.cooking
From: swwang@iscnvx.lmsc.lockheed.com (Sophia W Wang)
Subject: Re: Onion appetizer request
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4
Distribution: na
Date: Mon, 11 Jan 93 19:14:20 GMT

sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
: In article <1993Jan08.134710.29576@ncrcae.ColumbiaSC.NCR.COM> dpenning@ccscola.Columbia.NCR.COM (Diana Penning) writes:
: >A friend of mine was recently telling me about an onion appetizer that she had
: >in an Australian steak house.  It was a very large onion, cut into a
: >flowerette, and battered and deep fried.  She said the onion was larger and
: >sweeter than a Vidalia and very tender.  Has anyone ever heard of this or made
: >it?  I love onions and would like to give it a shot.  
: >-- 
: 
: there's a restaurant around (can't remember the name) that's been doing 
: something similar - its basically a fancy french fried onion - and, even
: with strong onions, the onion seems to take on a 'sweeter' taste when it
: is cooked in this method so I don't know if they went with Vidalia, or
: bermudas, etc onions
: 

The Australian steak house is called Outbacks (a few located in Atlanta,
GA). My sister said that she has seen them at Chili's, also.

*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
 Sophia W. Wang (swwang@iscnvx.lmsc.lockheed.com)
 The views expressed above are only mine.
*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
Ahhh, comforts: thick down comforter on a cold night...
		and the smells of dinner wafting throughout the house!
*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Frying tofu 
Organization: Lockheed Missiles and Space Co.
Date: Fri, 8 Jan 93 23:04:16 GMT

In article <C0GIzp.5CE@news.cso.uiuc.edu> cgk@n.tam.uiuc.edu (Chris Kocher) writes:
>
>	I've been trying to make stir-fry dishes in my wok, and I'm having a
>great deal of difficulty getting my tofu to cook properly.  I buy extra
>firm tofu, cut it into thin slices (about 1/8 in. wide), and fry it in 
>some oil or oil and soy sauce.  I can't get the stuff to turn a nice
>golden brown color like I get it in restaurants.  I've tried a lot of
>oil, like deep-frying, and a little oil, like sauteing.  The lesser
>amount of oil on high heat seems to work the best, but it's not what I
>want. Does anyone else have experience to share?

have you tried draining it on some paper towels??

-- 
________________       __        ________________   "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: dsr@philabs.philips.com (Deborah Rech)
Subject: Re: Need Breakmaker recipes
Organization: Philips Laboratories, Briarcliff, New York
Date: Tue, 5 Jan 1993 01:31:32 GMT

I highly recommend Norman Garrett's cookbook:  

	Great Bread Machine Recipes
	by Norman A. Garrett
	Sterling Publishing Company, Inc.
	387 Park Ave. South, NY, NY  10016

None of the recipes have disappointed me.  BTW, I have a Hitachi and
follow Norman's suggestions for Panasonic/National yeast amounts.

Debby
From: mark@uvmark.uucp (Mark Baldridge)
Newsgroups: rec.food.cooking
Subject: Re: Baking Soda/Powder
Date: 6 Jan 93 00:01:35 GMT
Organization: VMARK Software, Inc.

Four years ago I took an Italian bread and pastry course, (yes, from a little
but not old Italian:) )  In the process of making several varieties of cookies,
we learned that baking soda is used for spreading, and baking powder is used
for raising.  

i.e.  if you want tall skinny cookies, use baking powder.  If you want very
flat, but big around cookies use baking soda.  If you want fluffy big cookies,
use both, and up the size of the recipe.

Mark
-- 
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Mark A. Baldridge (uvmark%mark@merk.com uunet!merk.com!uvmark!mark)
        Vmark Software, 30 Speen Street, Framinham, MA 01701
Newsgroups: rec.food.cooking
From: jereese@silver.ucs.indiana.edu (jean reese)
Subject: Re: Hand crank pasta makers?
Organization: Indiana University
Date: Tue, 5 Jan 1993 13:12:00 GMT

In article <1993Jan5.090330.19698@a.cs.okstate.edu> munn@a.cs.okstate.edu (MUNN THOMAS JOSEPH) writes:
>From article <29056@optima.cs.arizona.edu>, by jtw@cs.arizona.edu (Jane T. Waddell):
>> Does anyone out there use an Atlas pasta maker (manual)? If so, are you
>> happy with it? Please e-mail responses.
>> 
>> Thanks,
>> Jane
>> 
>I have an atlas pastamaker and it is excellent.  I only have one cavet with
>it:  It is a real pain to clean.

I have one too. Aren't you just supposed to brush it off? We haven't
had any problems cleaning it. The instruction manual said to not let
it get wet.

Jean


>
>
>-- 
>------------------------------------------------------------------------------
>-         Thomas Munn "This above all to Thine own self be true."            -
>______________________________________________________________________________
> :wq


-- 
	"It is my view that the  vegetarian manner  of living by its 
	purely physical effect on the  human temperament  would most 
	beneficially influence the lot of mankind." - Albert Einstein
	++++++++++++++++jereese@silver.ucs.indiana.edu+++++++++++++++
Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: Re: A question about bread.
Organization: Indiana University
Date: Tue, 12 Jan 1993 16:22:26 GMT

In article <1itsnpINNd1d@charnel.ecst.csuchico.edu> jimfc@ecst.csuchico.edu (James Francis Coughlin) writes:

>How can I get my bread to keep a bit longer?  Are there certain ingredients
>that will help?  I haven't tried refrigerating or freezing it, because it
>seems like that will ruin the taste.

Bread both refrigerates and freezes well, with no degredation in
taste.  However, is there some kind of fat in the bread you've
been making?  Bread with fat keeps noticeably longer than bread
without, and if you're displeased with the length of time your
bread stays fresh, you might consider changing to a recipe that
includes fat.

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
Newsgroups: rec.food.cooking
Subject: RECIPE: Moist Date Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 9 Jan 93 23:49:09 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      MOIST DATE MUFFINS  
  
1/2 cup brown sugar, 1 tsp salt, 1 cup date filling, 3/4 cup flour, 1 egg  
1 cup sour milk or buttermilk, 1 Tbsp melted shortening, 1.1/2 cups bran  
1 tsp baking soda  
Date Filling: 1 cup chopped dates, 1/2 cup brown sugar, 1 cup hot water,  
1 tsp lemon juice. Mix date filling ingredients & simmer until thickened.  
  
Preheat oven to 375oF, prepare pans. Measure sugar, egg, salt, shortening &   
date filling into a bowl. Beat vigorously until smooth. Add bran. Add flour & 
baking soda, then milk. Stir ONLY to moisten ingredients. Spoon into pans &   
let stand for 3 mins. Bake for 20 mins or until done. Makes 12 deliciously   
tasty & moist muffins. Note: Shortening may be anything you wish ie butter,   
margarine, oil etc.  
  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  + All muffin recipes may be requested via FTP-by-Mail. At the start of a +  
  + new line type /HELP to receive the Help file for further instructions. +  
  +              Address EMAIL to: muffin@pinn.nacjack.gen.nz              +  
  +              Recipe queries to: pandora@kcbbs.gen.nz                   +  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  
   
Organization: School of Computer Science, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking,sci.bio,sci.chem
Date: Tue,  5 Jan 1993 10:26:28 -0500 
From: Andrew Lewis Tepper <at15+@andrew.cmu.edu>
Subject: Re: Left-handed sugar

Excerpts from netnews.rec.food.cooking: 5-Jan-93 Re: Left-handed sugar
by SBDC@u.cc.utah.edu 
>I regret having no citations at hand, but I did extensive research as an
>undergrad on this topic, since it seemed like a good
>get-rich-reasonably-quick scheme if you could find a differentiatory
>"sieve" for L-sugars.  Many commercial labs have *produced* (*NOT*
>extracted!) L-sugars, but the cost is as of yet prohibitive.)
I started this thread weeks(?) ago, and this is the first response that
matches the news blurbs I heard years ago. I did some research and found
that left handed sugars occur in nature in 3 places: Blue-Green algae,
Flaxseed, and Mountain Ash berries. There is a company in Chicago (was?)
working on producing L.H. sugars cheaply. When I called them (5+ years
ago) they were not at all willing to talk about their work, but did say
that coke and pepsi had both invested in their company. When I asked how
much L.H. sugar cost to produce at the time, they smugly replied
"Somewhere between the cost of table sugar and $30,000 per gram." Also,
they were trying to synthesize L.H. fructose, and several other kinds of
sugars with bizarre spellings that I've never heard of. They said that
sucrose was basically impossible because it's to complex. I don't
remember the company name. (That was one of the things I was looking for
with my original post.) 

What about growing mountain ash trees and refining sugar from their
berries? (For all I know they contain 1% LH Sugar and 99% RH sugar...)
My parents have a half dozen of these trees in their yard.

If anyone has info about the Chicago lab/company, please post or e-mail!

Andy
Newsgroups: rec.food.cooking
Subject: RECIPE: Orange & Carrot Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 10 Jan 93 04:17:48 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      ORANGE & CARROT MUFFINS  
  
1 cup buttermilk, 1 beaten egg, 1/3 cup melted butter, 1 tsp vanilla  
1 cup whole wheat or plain flour, 1 tsp baking soda, 1 cup quick cooking oats 
1/2 cup brown sugar, 1 cup finely shredded carrot, grated rind of 1 orange  
2 tsp baking powder, 1 tsp salt  
  
Preheat oven to 375oF, prepare pans. Pour buttermilk over oats in bowl. Add   
beaten egg, melted butter, sugar, carrots, vanilla & rind & mix thoroughly.   
Combine dry ingredients & add to wet mix until just combined. If desired,   
raisins or date may be added at this point. Spoon into pans & bake for 15-20  
mins or until done. Makes 12 muffins.  
  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  + All muffin recipes may be requested via FTP-by-Mail. At the start of a +  
  + new line type /HELP to receive the Help file for further instructions. +  
  +              Address EMAIL to: muffin@pinn.nacjack.gen.nz              +  
  +              Recipe queries to: pandora@kcbbs.gen.nz                   +  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  
   
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: What to do with LOTS of Tomato Paste?
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Mon, 4 Jan 93 23:44:42 GMT

Can you use tomato paste to make a tomato version of fruit leather?
I know that sounds kinds gross, but think about it - you can use
dried tomatoes in cooking, so why not strips of tomato leater instead?
In fact, that sounds like a good idea! And a LOT cheaper than dried
tomatoes...

Clover
la1002@albnyvms.bitnet
This is my very first sig.file
From: nall@ibm12.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Garlic Storage/Use
Date: 7 Jan 93 00:39:36 GMT
Reply-To: nall@ibm12.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <6JAN93.14181235@umbc2.umbc.edu> huntington@umbc2.umbc.edu writes:
>I don't know if this will work on tupperware, but used coffee
>grounds can get the smell of garlic off your fingers.  Worth
>a try...
>
>Robin

I KNEW that in a balanced universe there must be some use for used
coffee grounds!  Just never knew what it was.  Thanks.

Any suggestions for utilizing yellow flies?? :-)

John

-- 
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
  "Why yes, as a matter of fact, I DID vote for Hillary!!" - me
From: rmarque@eis.calstate.edu (Roy Marquez)
Newsgroups: rec.food.cooking
Subject: Re: Call for Discussion: rec.food.breadmachines
Date: 5 Jan 93 18:16:34 GMT
Organization: Calif State Univ/Electronic Information Services

I too vote for creation of this group.

Roy
From: asa@STL-09SIMA.ARMY.MIL (Will Martin on 9000)
Newsgroups: rec.food.cooking
Subject: Re:  Bacon Drippings - Storage Life?
Date: 6 Jan 1993 16:46:57 -0600
Organization: UTexas Mail-to-News Gateway
NNTP-Posting-Host: cs.utexas.edu

Bacon drippings/renderings keep next to forever in the refrigerator; just
use plastic margarine bowls and add the fresh drippings in a layer on
top of what is in there. When the bowl is full to the brim snap the lid
on it and push it to the back of the fridge and begin another. Eventually
you'll have about 50 pounds of lard in there... :-) (Let the drippings
cool just a bit but still remain liquid and then pour them into the
plastic container -- even if it won't take that level of heat normally,
but would melt, the presence of the cold previous contents of congealed
fat will absorb enough heat to keep the container safe. It's only the
first time you put a batch in a new bowl that you have to let it cool to
barely-melted temperature first...)

I think that it keeps even longer the purer it is -- that is, the less
specks, brown bits, etc. in it. Of course, those are what give it most
of its flavor! We used to get containers-full of perfectly pure white 
bacon drippings from a friend of my wife's relatives in rural Illinois --
they were filtered and strained when saved. But ordinary discolored 
drippings are actually better for cornbread (which is what I mainly use
them for).

When you have too much, or if you think the drippings are going bad, don't
throw them out. Use them with birdseed to make bird-food balls during the
winter. We give most of our drippings to our next-door neighbor for this
purpose now.

Regards, Will
Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: Re: Baking Soda/Powder
Organization: Indiana University
Date: Thu, 7 Jan 1993 16:41:54 GMT

In article <1iegnlINN4jv@uwm.edu> thelma@csd4.csd.uwm.edu (Thelma Lubkin) writes:

>     I am surprised that no one has pointed out that baking powder can
>     therefore be used more freely than baking soda: the soda needs an
>     acid ingredient in the mixture to activate it--e.g I make biscuits
>     with baking powder, baking soda and yogurt.

Yes, thank you!  Heed this woman; she knows whereof she speaks!

Baking powder is baking soda + cream of tartar with cornstarch
(not for any leavening purposes, but to keep it from clumping).
You canNOT EVER just replace one for the other, as this wise and
knowledgeable woman has pointed out, because soda requires an
acidic liquid in order to react.

There is another difference.  When using (all or predominantly)
soda, you must get the pan in the oven as soon as possible,
because the reaction is purely chemical.  Baking powder contains
cream of tartar, recall, and the heat of the oven is the catalyst
for the reaction (this is why it's called "double-acting": the
soda reacts immediately, and the acid when heat is applied).

Someone said something nonsensical about using soda when you want
something to "spread" and powder when you want it to "rise".  The
"spread" referred to is nothing but a lack of leavening, owing to
the wrong pH.  You'd get the same results by leaving both soda
and powder out.

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
From: teri@sdd.hp.com (Teri Tracey)
Newsgroups: rec.food.cooking
Subject: Re: Leftover Ham and Beef
Date: 7 Jan 1993 09:18:21 -0800
Organization: Hell's Little Breakfast Nook
NNTP-Posting-Host: hpsdl208.sdd.hp.com

> b_lmcgilve@cpvax.cpses.tu.com writes:
>Having a fridge full of leftovers, I'm looking for great suggestions.
>I have about 3 pounds of ham (home-cured fresh, not canned variety) and 
>about 2 pounds of rib roast (beef).  So, what do I do with all of this
>besides refreeze it for later.  I'm making beef barley soup out of the
>rib bones which can take a small portion of the meat.  
>
>Anyone else have some great unusual suggestions besides the usual stir-fry
>and sandwiches.


  Have a party!!!


Teri Tracey...................San Diego, CA....................teri@sdd.hp.com  

      "Profound Truth differs from simple truth in that the negation of 
       a simple truth is a simple falsehood, while the negation of a 
       Profound Truth may be another Profound Truth."

      "Absence makes the heart grow fonder" or "Out of sight, out of mind"? 
.............................................................................
Newsgroups: rec.food.cooking
From: kathe@cbnewsf.cb.att.com (katherine.e.fagan)
Subject: Re: Request for a great salad dressing
Organization: AT&T
Distribution: usa
Date: Wed, 13 Jan 1993 01:25:45 GMT

Stephanie Kearns writes:

>[ ...] I would just like to know if anyone
>has any really good salad dressing recipies.  I like the standard
>oil and vinegar and herbs and spices (herbal vinegars, of course), and
>just herbs and spices as well, BUT I have, on occasion, had salads
>with incredible dressings on them.  One was at a health food salad bar
>in California - I had the recipe once, and it included kelp and lots of
>cloves of garlic, but have since lost it.
> [ ... ]

Simple, but tasty : throw your favorite salsa into a processor and
process until "dressing" consistency.  Top salad.  Sprinkle on a
bit of grated Cheddar or Monterey Jack.  Eat.  Yum.

Here's a dressing with lots of garlic and not a lot of fat :

CREAMY GARLIC DRESSING (from "Deliciously Simple" By Harriet Roth)

1 cup lowfat yogurt
2 tbsp. light mayonnaise
1/4 cup salt-reduced tomato sauce
4 cloves garlic, minced
1 tsp. salt-free vegetable seasoning
freshly ground black pepper
1 tsp. fines herbes, crushed (optional)
1 tbsp. lemon juice

Place all ingredients except lemon juice in a small bowl.  Blend
well with whisk.  Taste and adjust seasonings.  Add lemon juice
depending on tartness of yogurt.  Cover and store in refrigerator.
Makes 1 1/2 cups.

Per serving (1 tbsp.) : 11 calories

This dressing tastes best (IMHO) if it's given a chance (like
overnight) to blend its flavors.

Kathy
kef@aluxpo.att.com
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: Net's Funniest Kitchen Disasters
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Wed, 6 Jan 1993 21:07:00 GMT

Meg writes...
> 
>I though *everyone* had spilled a quiche in the oven at
>one time or another.  Isn't that part of becoming an adult?
> 
I never have. 

Real men with _real_ high cholesterol don't eat quiche. :)  

Joel
SJM, 23, enjoys cooking, ISO S*F with own spatula.
Newsgroups: rec.food.cooking
From: howard@cs.uiuc.edu
Subject: Re: Onion appetizer request
Organization: Dept. of Computer Sci - University of Illinois
Date: Tue, 12 Jan 1993 17:20:26 GMT


I have had this at Chili's 2-3 times and it is fantastic... I would like
to duplicate it - I thought that the batter would be flour, water, and
seasoning salt and some chili seasoning...  Then the mayo mix I would 
say had either chili seasoning in it or maybe taco seasoning..anyway
it was yummy - :}  It usually takes either 2-3 people eating on it -
it is VERY RICH!!!

Does anyone else have any ideas on how to recreate this - BTW, they 
call it an awesome blossom....

bonnie


.
Newsgroups: rec.food.cooking