HDTenEightyP/NetNews huggingface dataset:
From: jschwarz@lonestar.utsa.edu (Jan A. Schwarz)
Subject: Quick Chicken (recipe)
Organization: University of Texas at San Antonio
Date: Thu, 1 Oct 1992 15:43:02 GMT

This is a really good recipe.  Hope all of you like it.

Quick Fix Chicken

12 oz. box of Stove Top Chicken Stuffing
1 can cream of chicken soup
1 can cream of mushroom soup
1-1/2 lb. boneless skinless chicken breasts
1 C shredded mild cheddar cheese
1 C Mozzarella cheese
2.8 oz. Fried Onion Rings (in a can, Durkees sp?)

Prepare stuffing according to directions.  Grease 9 x 13 dish.  Cut up
chicken and place on top of stuffing.  Mix 2 cans of soup together
(do not add water) pour over chicken.  Bake at 350 degrees for one hour.
Remove and sprinkle with cheese and onion rings.  Return to oven to melt
cheese and "crispen" onion rings.

This is a delicious recipe.  I thought my "guys" wouldn't touch it and
they loved it!  My son is real picky but he ate several portions.  Hope
you like it.
From: exuclh@exu.ericsson.se (Calvin L. Hall, x 6521, s034)
Newsgroups: rec.food.cooking
Subject: Re: charcoal grills
Date: 6 Oct 92 13:10:30 GMT
Reply-To: exuclh@exu.ericsson.se
Organization: Ericsson Network Systems, Inc.
X-Disclaimer: This article was posted by a user at Ericsson in North America.
              The opinions expressed are strictly those of the user and
              not necessarily those of Ericsson.

In article 15344@rigel.econ.uga.edu, hughes@dogwood.botany.uga.edu (Wayne Hughes) writes:
> 
>   A question for the grilling experts.  How do *you* light your
>   charcoal, keep it lit and make hot coals?  Rightly or wrongly
>   I'm using charcoal (rather than gas), and I get a nice artistic
>   heap of charcoals which I douse with a reasonable amount of fluid
>   and light.  I keep the lid open (done both, actually) and let
>   the charcoal burn and then it usually goes out completely (whether
>   the lid is open or closed, with vents all the way open).  Or it
>   might keep burning, but only marginally, without creating a 
>   bed of hot coals.  Fanning it doesn't seem to help; the only
>   thing that seems to work is to restart with fresh fluid at
>   least two more times.
> 
>   I haven't tried an electric starter, nor the sort of charcoal that
>   is self lighting (does this impart an objectionable flavor?).
> 
>   Neglecting the possibility that something is wrong with the 
>   charcoal, what's the problem?
> 
>   Thanks, Wayne



If you really want to use liquid charcoal starter the following works 
for me. First, arrange your charcoal uniformly so that there are
no large gaps between them. Next, thoroughly soak the charcoal with
starter fluid and wait about five minutes. Then pour a small amount 
of starter fluid on the charcoal and light immediately. Leave the grill
lid open and cooking grid off the grill. The charcoal will flame for
several minutes. After the flame has receded put the grill grid back
on and let the heat sterilize it while you're waiting on the charcoal 
to turn white indicating a good fire. If you follow the above steps
it will work everytime based on the amount of fluid and soaking time
allowed.
Newsgroups: rec.food.cooking
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Subject: Re: charcoal grills
Organization: Stanford Univ. Earth Sciences
Date: Tue, 6 Oct 1992 19:18:37 GMT


I have a friend who uses a hairdryer to fan the coals!  Seems to work.

Dawn
From: aaron@juliet.caltech.edu (Packman, Aaron I.)
Newsgroups: rec.food.cooking
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Date: 3 Oct 1992 15:46 PST
Organization: California Institute of Technology
Distribution: world
NNTP-Posting-Host: juliet.caltech.edu
News-Software: VAX/VMS VNEWS 1.41    

In article <1992Oct1.232634.15039@nmt.edu>, kelly@nmt.edu (Sean Kelly) writes...
> 
>What is the difference between a cappuccino and a cafe latte?  And a
>cafe latte and a cafe au lait?  And a cafe au lait and a cappuccino?
> 


Cappucino is espresso with frothed milk.  In case you don't know, frothed
milk is prepared by injecting steam into the milk through a nozzle.

Cafe latte (italian) and cafe au lait (french) both refer to espresso
with hot (but not frothed) milk.


Aaron
aaron@caltech.edu
Newsgroups: rec.food.cooking
From: veatch@cs.toronto.edu (Nicola Cunha)
Subject: HELP: correct my French translations
Reply-To: veatch@cs.toronto.edu
Organization: Nickytcha's
Distribution: na
Date: 5 Oct 92 21:41:49 GMT

Hello,

Can someone lend a hand with these translations into French (Quebec French)?
I've made an attempt, but my dictionary doesn't have
translations for such specialized terms.
Below is a literal translation.

According to my dictionary, cheesecake= flan au fromage blanc.
I put in "ga^teau au fromage" instead.
I would guess that the former is probably right.

Please reply via email.
Thanx in advance for your time.

            Nicola

* Chocolate Hazelnut Cake
ga^teau au chocolat et noisettes
* Carrot Cake
ga^teau aux carottes
* Peach Cake
ga^teau aux pe^ches
* Pineapple Apricot Upside-Down Cake
ga^teau renverse' aux ananas et abricots
* Pumpkincheesecake with Bourbon Sour Cream Topping
ga^teau au fromage et citrouille avec une garniture de cr`eme sure au
Bourbon
* Orange and Lemon Cheesecake
ga^teau au fromage a l'orange et au citron
* Macadamia Caramel Tart
tartelette au caramel (macademia?)
* Lemon Buttermilk Chess Tartlettes
got me there... what's chess?
* Fruit Tart
tartelette aux fruits
* Black and White Truffles
truffes noirs et blanches
* Chocolate Mint Truffles
truffes `a la menthe et au chocolat
* Chocolate Balls
bouche'es (?) au chocolat
* Orange Balls
bouche'es (?) `a l'orange
* Coconut Date Nut Balls
bouche'es (?) aux dattes, noix, et noix de coco.
Organization: Stanford Linear Accelerator Center
Date: Wednesday, 30 Sep 1992 08:52:53 PST
From: Tony Roder <TONY@SLACVM.SLAC.STANFORD.EDU>
Newsgroups: rec.food.cooking
Subject: Re: Wanted: Instructions for making creme fraiche

While I can't give instruction on how to *make* creme fraiche (I don't know
how), I *can* give tell you where to buy it:  Aguililla on Middlefield Ave.
in Redwood City (near the 5th Ave intersection) -- that's California, folks --
sells it in bulk (you ladle out as much as you want into a container).  We
use it regularly for sauces and other delicious applications....

-----------------------------------
Tony Roder, speaking his mind .....
From: isar@ac.dal.ca
Newsgroups: rec.food.cooking
Subject: Re: help ... need beet recipes
Date: 7 Oct 92 00:03:36 GMT
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <1992Oct6.181646.7201@magnus.acs.ohio-state.edu>, lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:
> Help, the garden is overflowing with beets this year.  Any idea what
> to do with them?  Any help will be appreciated!> Lori Rellick

************************************************************************


  This is going to sound unusual but beets are one of the main ingredients in
the most heavenly Devil's Food Chocolate cake I've ever made/eaten in my
life, and this comes from a confirmed chocoholic... The recipe is from a friend
of Julia Child's and I will post it if u're interested.  It is *VERY* rich...

 I. R.
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Date: 6 Oct 92 20:37:54 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

In article <1992Oct5.164937.405@intelhf.hf.intel.com> cory@cory.intel.com (Cory Cox) writes:
>	
>	Coffee/Americano - This refers to brewed coffee.  "Americano" 
>	seems to be a northwest/Starbucks marketing term.  This style
>	includes brewed coffee and "French pressed" coffee.
>
At espresso stands in Seattle, "Americano" usually refers to espresso
that's been diluted down to regular coffee strength with hot water.

Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das 
    "organic is close to godliness, but like godliness, can have
     drawbacks like the busload of nuns that were wiped out by a
     run-away truck full of organic produce." - Suzanne McCaffrey
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Portable/Milkless breakfast cereal ideas
Keywords: dummy
Organization: Lockheed Missiles and Space Co.
Date: Fri, 2 Oct 92 20:08:05 GMT

In article <199209291710.AA20393@tuna.wang.com> JULIE.KADASHEVICH@OFFICE.WANG.COM ("Julie Kadashevich") writes:
>I am hooked on cereal with applesauce...  Just about any dry cereal
>works for me...  Have anyone else tried this?


No, but I like to mix my cedreal and fruit yogurt...

-- 
________________       __        ________________   "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
Subject: Re: Dehydrators
From: clee@desire.wright.edu
Date: 3 Oct 92 15:21:39 EST
Organization: Wright State University 

In article <16872715F.MEDELMA@cms.cc.wayne.edu>, MEDELMA@cms.cc.wayne.edu (Michael Edelman) writes:
> In article <1992Sep30.061051.4492@sserve.cc.adfa.oz.au>
> ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy) writes:
>  
>>
>>I have several fruits trees in my yard and last year, without any of
>>my cooking equipment to even make jam, all I could was eat and freeze
>>the crop. This year I will make jam and chutney, but I would also
>>like to dry some. Dehydrators I have seen so far here in Australia
>>have been beyond my budget ($300+). I seem to remember from those
>>long-haired days of yore that home made dehydrators were a staple
>>plan from magazines like Organic Gardening and Mother Earth News.
>>Anybody out there have any plans they could communicate Down Under
>>to help me preserve my apricot crop?
>>
>>Carol Denehy
>>
> As my borrowed dehydrator seems to be insufficent to do a decent job, I've
> been thinking about building one myself. It would consist of a wooden
> box with trays that slide into grooves routed in the sides- or perhaps
> onto cleats nailed onto the sides. Very simple. The trays would be simple
> wooden frames with a heavy plastic or wire screen material stapled on to
> them. Heat would be supplied underneath by one or more electric light
> bulbs. Should this project bubble to the top of my list in the next few
> months (I have a kitchen to remodel first...) I'll post details.
> -----------------------------------------------------------------
>  Michael Joseph Edelman           Wayne State University
>  medelma@cms.cc.wayne.edu         Computing & Information Technology
>  mje@pookie.pass.wayne.edu        Detroit, Michigan
>  medelma@waynest1.bitnet          (313) 577-0742
>  KE8YY

I have seen some electric dehydrators in some stores lately.  I was told
that I can dehyrate fruit and meat overnight.  The price range is from
$29.95 to $59.95.  I saw a demostration on TV not long ago and it seems
quite impressive.  Any comment on this product?
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: Sweet & Sour Sauce
Organization: Stanford University, California, USA
Distribution: usa
Date: Fri, 2 Oct 1992 14:54:02 GMT

    CHINESE SWEET/SOUR SAUCE

1/2 cup sugar
1/2 cup soy sauce
1/2 cup cider vinegar
1/2 cup water or pineapple juice
2 Tbsp. corn starch
3 Tbsp. water

Mix first 4 ingredients in a saucepan.  Simmer 5 minutes.  Mix
cornstarch and water in small bowl, and add to the simmering sauce
slowly until desired consistency is reached.  You may wish to make
and add more thickening.

As you can see.... any amount can be made.  Equal proportions of
each ingredient, etc.   Very easy.

I personally like to add about 1/2 tsp. of chili paste for interst.
From: XID@psuvm.psu.edu
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: chewy ginger cookies
Date: 6 Oct 92 16:38:47 GMT
Distribution: rec
Organization: Penn State University

In article <1992Oct1.003631.21427@cs.yale.edu>, loosemore-sandra@CS.YALE.EDU
(Sandra Loosemore) says:
>
>Seeing the recipe for ginger snaps that was posted here reminded me of
>a recipe I once had for *chewy* ginger/molasses cookies.  I remember
>it being in my mother's old mid-1960's edition of the Betty Crocker
>cookbook with a name like "Moravian Ginger Cookies", but it seems to
>have disappeared from newer editions.  Anyway, the recipe involved
>making little balls from the chilled cookie dough and rolling them in
>sugar before baking them, and they came out nice and soft and chewy
>with crinkly tops.
>
>Does anybody have a recipe like this?
>
>-Sandra
I'm sure this is the one you're looking for.  My mother is an expert at
making these - my father is an expert at eating them.  If they get too hard
when being stored in dry weather, put a piece of apple or something moist in
the tin to increase the humidity.  My parents use an aluminum cake saver that
has a porous ceramic disk inside the lid - wet the disk till it soaks up water,
then put the cookies in an open bowl in the saver and they'll soften nicely.

From a 1963 edition of Betty Crocker's Cooky Book.  Following a discussion
of fashions in cookies changing through the years, a recipe is given for the
best cooky of each 5 or 10 years since 1880.  These are presented as "The Best
Cooky of 1930-1935."

MOLASSES CRINKLES

3/4 cup soft shortening
1   cup brown sugar (packed)
1   egg
1/4 cup molasses
2 1/4 cups all-purpose flour (if using self-rising flour, omit salt
                              and reduce soda to 1 tsp.)
2   tsp baking soda
1/4 tsp salt
1/2 tsp ground cloves
1   tsp ground cinnamon
1   tsp ground ginger
    granulated sugar

Mix shortening, egg, and molasses thoroughly.  Measure flour by dipping
method or by sifting.  Blend all dry ingredients; stir into molasses mixture.
Chill.

Heat oven to 375 F.  Roll dough in 1 1/4 inch balls.  Dip tops in sugar.
Place balls, sugared side up, 3 inches apart on greased baking sheet.  Sprinkle
Each with 2 or 3 drops of water.  Bake 10 to 12 minutes, or just until set but
not hard.     Makes 4 dozen.

Dave Glick   xid@psuvm.psu.edu    Penn State
Newsgroups: rec.food.cooking
From: jchokey@leland.Stanford.EDU (James Alexander Chokey)
Subject: Help-- lost marinade recipes!
Organization: DSG, Stanford University, CA 94305, USA
	
Date: Thu, 1 Oct 92 17:36:29 GMT

	Last summer ('91) there was a marvelous list of marinade recipes
in one of the food sections of the Milwaukee Journal.  There was one for
a teriyaki marinade, one for a tandoori marinade, one for a North African
berber marinade, one for a Mexican adobo marinade (made from chipotles),
and one for a (formerly Soviet) Georgian tabaka marinade (made with cinnamon
and some citrus fruit.
	Having tried virtually every recipe on this list, I can honestly
say that they were all delicious!  Tragically, I seem to have lost the
recipes for these yummy marinades.

	Is there anyone out there in Netland who somehow happens to have
a copy of these Milwaukee Journal recipes?  (I don't think they were taken
from any specific cookbook).  If so, could you _please_ post a copy of them--
or maybe send them to me via e-mail?

	If not, I can scrape the adobo marinade and the teriyaki marinade
together without too much fuss, and I have some decent enough recipes for
tandoori marinades, but the Berber and the Georgian marinade were kind of
unusual and it would require a lot of trial and error for me to come close
to recreating them.  Does anyone have a similar recipe to these that you
could post/e-mail?

	The Berber marinade consisted of a lot of Paprika, a bit of garlic, 
black and red pepper, some olive oil, and some citrus juices mixed together 
with some onions, garlic and other spices (cumin, coriander, et al).  It was 
 fiery hot, like some of the red sauces in Ethiopian restaurants.  

	The Georgian tabaka marinade consisted of lemon, lime and orange
juices and rinds, mixed with garlic, ginger, pepper, a touch of red wine
vinager, and a host of other spices, including cinnamon and clove, and some
sort of oil.  The dominant flavors were orange and garlic.


	Any help would be appreciated.  Thanks so much!

	--  Jim C. <jchokey@leland.stanford.edu>
From: artc@bacchus.epps.kodak.com (Art Campbell)
Newsgroups: rec.food.cooking
Subject: re: bread not rising in breadmaker
Date: 4 Oct 92 15:28:54 GMT
Reply-To: artc@bacchus.atex.kodak.com
Organization: Atex Publishing Systems, Inc.

In article <1992Oct1.145602.1@gallua.gallaudet.edu>, mawells@gallua.gallaudet.edu writes:
|> I have the same machine.  I found if I "peek" at the bread while rising,
|> baking, anytime (except when bings to add raisons, etc.) the bread will
|> not rise.

The bread machine cookbooks I have also mention that room temperature, humiditiy,
and other variables can effect the rising.

One cookbook author compared various yeast brands for variation and found that
Red Star worked better in a wider variety of machines. They recommended that if you
can't get Red Star, to add an extra teaspoon of yeast per batch. I did, and it worked
fine.

Also, not all recipies are designed to make that cute domed loaf. Whole grain breads
in particular aren't likely to rise that much.

Art
-- 
Art Campbell          artc@atex.kodak.com            72227.1375@compuserve.com
   DoD 358                                  _Real_ BMWs have just two wheels.
    "... In my opinion, there's nothing in this world beats a '52 Vincent 
     and a redheaded girl." -- Richard Thompson
                      All the usual disclaimers apply.
Newsgroups: rec.food.cooking
From: C11815@maccvm.corp.mot.com (Josette Giacobbi)
Subject: Re: Pizza dough recipes requested
Organization: Motorola
Date: 1 Oct 1992 15:21:48 CDT


I don't pre-cook my pizza dough. I just grease the pan with crisco, then
spread out the dough and put the ingredients on top, then back it at 450
for about 20 minutes. The edges get crispy but the rest is chewy, but not
soggy.
Josette
------------------------- Original Article -------------------------
>
>Several years ago I tried making good pizza dough at home.  I tried a
>number of recipes and never had much success.  The dough always comes
>out more like crusty bread, or even a biscuit, than a pizza crust.
>Recently I tried again as there was a pizza dough recipe for my bread
>machine.  Same results, somewhere between bread and a biscuit, and not
>much like pizza crust.  I'm looking for that kind of chewy, ... , well
>pizza crust like texture and taste.
>
>Is it the recipe or the cooking method?  I am baking the pizza by
>completely assembling it on a metal cookie sheet, sticking it in the
>oven, turning the oven on to 500 degrees, and waiting 20-30 minutes.
>
>Would a baking stone help?  How about one of those pizza pans with all
>the little wholes in them?
>
>Bill McFarland
>farland@hpl-opus.hpl.hp.com

I find that it is better to heat the oven to 500 for 30 minutes
*before* putting the pizza in, and then baking for around 14-18
minutes.  I also use a baking stone, but have had satisfactory
results on a cookie sheet (can't feed 8 people just on my baking
stone...)

Dave


Newsgroups: rec.food.cooking
From: davidson@ccrs.emr.ca (David Davidson)
Subject: How to properly dress a knife edge (long) 
Organization: Canada Centre for Remote Sensing, Ottawa
Date: Sat, 3 Oct 1992 02:33:04 GMT

Awhile back I inherited a wet stone from my grandfather and with it I can
put an incredible edge on any knife, even the new high carbon steel (very
high Rockwell hardness).

A wetstone is a rectangular slab of quartz, pure Si02. Quartz has a mineral
hardness of 7, steel is 5-6, so the friction of the knife blade against
the stone will wear the blade down. You will notice that the surface of the
stone feels perfectly smooth, and this is part of the secret of the nice
edge. It wears the blade down slowly and smoothly. A smooth edge is always
the best. Pre-metal age flint (a form of quartz) knives have been found that
are sharper than a surgeons scalpel. The edge is formed by fracturing the
quartz along natural planes of weakness or cleavage planes. Flaws, or
rough spots on the cutting edge are on the molecular level. If you look 
t the edge of the sharpest steel knife you own with a low-power magnifying
glass you will see a very rough surface. Dragging a knife over a rough
steel sharperner produces a very crude edge. The best you can achieve is
with a wet stone.  

The process is to spit on the stone (thats why they call it wet), and
start with the knife lying at the far end of the wetstone, blade
away from you, and at a 35-70 degree angle to the stone. You want
to match the angle of the knife edge. Starting with the knife hilt
up against the wetstone, draw the blade towards you and at the same
time move the knife perpendicular to the stone. You are trying to smoothly
draw the blade towards yourself to provide the friction, and the action
of moving the blade accross the stone at the same time ensures that the
entire edge of the blade is covered. Got all that? In one stroke, the
blade should travel from the hilt to the point. You keep repeating this.
Then, flip the knife over, and start closest to you on the stone, blade
towards you and push the knife away from you, and travel from hilt to 
point. Your fist is always moving at a 45 degree angle to the stone (in the
same plane as the stone).

Sounds hard, but it's not, and once you get the hang of it you have very
sharp knives and few nicks on your hands. The first time takes a while
as your knife edges are probably in bad shape. If you find that it isnt
working, its because your holding the blade at too low an angle of attack
to the stone. 

If your interested in a stone knife, forget it, I've searched. 
There are  very few craftsmen left in the world who can make a stone knife.
Considering that Tigers-eye (quartz family) and Jade (aluminum-silicate)
are fashioned into knives sharper than any steel, you can imagine the value!  

Sorry about the length, but I wanted to explain it right or you'd either
dull the hell out of your knives, or cut your thumb off. You can test the
sharpnest by trying to scratch your thumb nail. Try is before and after and
you will see the difference.

David. 
Newsgroups: rec.food.cooking
From: mmr@cs.rit.edu (Margaret M Reek)
Subject: Easy apple dessert
Organization: Rochester Institute of Technology, Rochester, NY
Distribution: na
Date: Fri, 2 Oct 1992 12:03:38 GMT

Here's an easy to make, low fat (but not low cal) apple recipe that is
yummy.  It is adapted from "Louise's Apple Fantasy" in Entirely Entertaining.

2/3 c. flour
3 tsp baking powder
1/2 tsp salt
2 eggs
1 c. granulated sugar
1/2 c. brown sugar
3 tsp vanilla or rum or bourbon
3 c. diced apples

Beat eggs, add sugar and vanilla and beat well.  Add dry ingredients
and mix.  Dump in apples and stir until evenly distributed.  Put in a
deep baking dish or souffle dish.  Bake 45 minutes at 350.  Serve
warm.

Next time I make this I'm going to replace some of the flour with
oatmeal and see what happens.  The original recipe called for some of
the 3 cups of apples to be chopped nuts, but that ups the fat and
cost, and besides I didn't have any.

Margaret
-- 
Margaret Reek, Rochester Institute of Technology, Rochester NY 14623-0887
Internet:  mmr@cs.rit.edu	(716) 475-6181 	Fax (716) 475-7100
Bitnet: mmrics@ritvax
UUCP:	   {decvax,harvard,ames,rutgers}!rochester!rit!mmr
Newsgroups: rec.food.cooking