HDTenEightyP/NetNews huggingface dataset:
From: mchavez@helix.nih.gov (Mark D. Chavez)
Subject: REQUEST: Polish dishes - desserts or main course
Summary: Polish dishes
Keywords: Polish food
Organization: National Institutes of Health, Bethesda
Date: Fri, 11 Dec 1992 20:36:33 GMT

	I'm looking for any recipes that are Polish, preferably dessert
though main course will do as well.  Any suggestions???  Please e-mail 
ASAP, this project is due soon & lots of help is required!  Thanx in 
advance...

MC.
Newsgroups: rec.food.cooking
From: toh@uihepa.hep.uiuc.edu
Subject: RE: REQUEST:BOBOTIE
Reply-To: toh@uihepa.hep.uiuc.edu
Organization: High Energy Physics, University of Illinois, Urbana-Champaign
Date: Fri, 11 Dec 1992 17:52:26 GMT


The recipe is from the Dec 87 issue of Bon Appetit. There is also
another recipe for the same dish in the Nov 87 issue. I have been
adding some ingredients from the Nov recipe. It calls for Jalapeno
peppers. I like Jalapeno peppers so I added two(I wanted three, but
my wife restrained me). I did not bother to seed them and have not
noticed any excessive hotness(It may even add to the dinner
conversation). The recipe in Nov also called for chopped dried
apricots. I added 5-6 dried apricots in addition to the preserves as I
like dried apricots.

The O'Halloran household, alas, did not have a ready supply of
mango chutney. Due to our ethnic back ground, we did have a supply of
plum sauce which I used as a substitute. Why one would use plum sauce as a
substitute for chutney escapes me, but it seemed logical at the time. The 
main reason was that we had an excess of plum sauce at the time. We have
now had it both ways and it was great. I think it established the rigor one 
must use in following the recipe.

The dish comes from South Africa and the original idea was brought
to the country by Malaysian slaves in the eighteenth century. At
home we serve it with the usual condiments for a curry i.e. chopped
bananas, sliced green onions, coconut, peanuts, etc.                     Tom

BOBOTIE(Lamb)

4-6 servings

2 1-inch-thick slices white bread
2 cups milk
2 tablespoons vegetable oil
1 1/2 medium onions, coarsely chopped
2 garlic cloves, minced
1 1/2 tablespoons curry powder
1 tablespoon turmeric
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons water
1 1/2 pounds ground lamb
1 large tomato, peeled, seeded, and finely chopped
1 large pippin apple, peeled, cored, and chopped
1/3 cup raisins
1/4 cup chopped blanched almonds
3 tablespoons mango chutney
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon apricot preserves
4 eggs

Freshly cooked rice

Soak bread in milk while making lamb. Heat oil in heavy large skillet 
over low heat. Add onions and garlic and cook until golden brown, 
stirring occasionally, about 25 minutes. Mix in curry, turmeric, 
ginger, salt and pepper. Stir in water. Simmer until mixture thickens 
slightly, about 2 minutes. Transfer mixture to bowl.

Preheat oven to 325F.

Add lamb to same skillet and stir over medium heat until no longer 
pink. Add to onion mixture using slotted spoon. Blend in tomato, 
apple, raisins, almonds, chutney, lemon juice, Worcestshire sauce 
and preserves. Squeeze milk from bread, reserving milk. Blend bread 
into lamb mixture. Transfer lamb to 3-quart souffle dish.

Beat reserved milk with eggs. Pour over lamb mixture. Bake until 
custard is set and light brown about 1 hour. Serve with rice.


Newsgroups: rec.food.cooking
From: staggers@cup.hp.com (Ken Staggers)
Subject: Re: Need help with Christmas menu
Date: Sat, 19 Dec 1992 00:53:00 GMT
Organization: Hewlett-Packard
X-Newsreader: TIN [version 1.1 PL8.1]

Ken Staggers (staggers@cup.hp.com) wrote:

OOOPS...

: Re: Blueberry Cheesecake
: Connies					Heavy One
: -------					---------
: 1-lb cream cheese			2.5-lbs cream cheese
: 5 cup sugar				1.25 cups of sugar
  Should be 0.5 cups sugar, not 5.

Sorry.

--Ken
Newsgroups: rec.food.cooking
From: bmiller@brahms.udel.edu (Beth Miller)
Subject: Re: water chestnuts w/bacon
Organization: University of Delaware
Date: Fri, 18 Dec 1992 14:10:51 GMT

In article <1992Dec17.223825.28827@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>In article <BzD57H.IJn@mtholyoke.edu> lhripak@MtHolyoke.edu (Laurie Hripak) writes:
>>
>>Would someone please post two recipes for me:
>>
>>1)  Water Chestnuts wrapped in bacon
>
>1 large can (2 small) whole waterchestnuts
>1 lb sliced bacon, cut in 3rds
>wrap one piece bacon around waterchestnut, secure with a toothpick 
>continue till all waterchestnuts have been wrapped
>put on broiler rack (of a broiler pan) and bake at 350 for 10-20 min
>  or until bacon is browned

OR put on broiler rack and broil for about 20 minutes
AND mix sauce of 3/4 cup sugar and 1 cup ketchup.  Dip each bacon covered	
water chestnut in sauce and place in casserole.  Cook uncovered at 325 for
about 20 - 30 minutes.  GREAT tasting appetizer.

>
>>I am having a party and would like to make these two items!
>>
From: dwellman@amiganet.chi.il.us (Dan Wellman)
Newsgroups: rec.food.cooking
Subject: BreadMaker Production Nationality Question
Date: 15 Dec 92 22:20:09 GMT
Organization: Amiga Network Information Systems

Hiya folks,

I'm guessing this is the most appropriate place to post this, if it's not,
can you please let me know where I should post it?  Thanks! :)

I've been looking into purchasing a breadmaker, but every one I've seen
so far is made in Japan or owned by a Japanese company..

Does anyone know of any breadmakers that are made by a US company or at
least manufactured here?

Thanks so much! Please E-mail me with your response! :)

Dan

______________________________________________________________________________
Dan Wellman                    | "Mixing.. is the art form of making music
dwellman@amiganet.chi.il.us    |  today..."
Apple II Infinitum!            |  
America Online: DanW190        | - Kraftwerk, in a _Keyboard_ interview 
Xref: sparky rec.food.cooking:22873 ne.food:1587
From: shaks@head-cfa.harvard.edu (Jonathan Schachter)
Newsgroups: rec.food.cooking,ne.food
Subject: REQ: Japanese Cookbooks
Date: 11 Dec 92 17:39:20 GMT
Organization: /u1/shaks/.organization


Can people suggest some good japanese cookbooks (in english)?

Where would I buy these in the Boston area?

jon
From: shedevil@vix.com (Anne P. Mitchell JD)
Newsgroups: rec.food.cooking
Subject: Help!..Excess Peeled Oranges & Lemons!
Date: 20 Dec 1992 18:54:33 -0800
Organization: Knapp & Viola, Attys. at Law, San Mateo, CA
NNTP-Posting-Host: gw.home.vix.com


Help!...due to..er...*circumstances* I find that I have 9 lemons, and
6 oranges, all of which have the outer peel [the coloured part]
removed.  They are in a bowl in my fridge right now.  Any suggestions
as to what I should do with them?
-- 
   LOOKING FOR:  Ed Young, Paul Murray, Vinnie Cattaloni, & Lorna Taylor
I am: Anne Mitchell, mom, & founder of the Fathers' Rights & Equality Exchange
Ask me about FREE!  FREE files available via anonymous ftp 128.45.1.1; dir /pub
          sex is a misdemeanor - the more I miss, the meaner I get.
Newsgroups: rec.food.cooking
From: sherwood@adobe.com (Geoffrey Sherwood)
Subject: Re: Stone Crabs
Organization: Adobe Systems Incorporated
Date: Tue, 15 Dec 1992 00:49:27 GMT

In article <x8j2!nb@rpi.edu> maniattb@cs.rpi.edu (Bill Maniatty) writes:
:|> off of the critter.  In addition, the claw must measure at least 2 inches
:|> from tip to knuckle before it can be harvested.
:   [Stuff Deleted]
:This seems like a strange law?  Is there some sort of environmental reason for
:it?

Sure.  The crab will grow another one.  It needs one claw to defend itself and
eat with until the claw regrows.

	geoff sherwood
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Crayfish Recipes
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Thu, 17 Dec 1992 03:55:49 GMT
Organization: Actrix Information Exchange

In article <1gh699INN507@manuel.anu.edu.au> Kate Condon <cathy@info.anu.edu.au> writes:
> Are crayfish the same as yabbies?

Not in NZ anyway.  Crayfish here are fairly similar to lobster except
they don't have huge pincers.  Yabbies are small freshwater crayfish.

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.cooking
Date: Fri, 18 Dec 1992 04:57:42 -0500 
From: Anne Marguerettaz <am2f+@andrew.cmu.edu>
Subject: Re: RE: Raclette

Oops I forgot to sign my last post. 

Enjoy,  

Anne

P.S. Swiss people DO NOT drink champagne with Raclette butdry Swiss
wines usually from the region where they live.
Newsgroups: rec.food.cooking
From: rwarren@vax2.concordia.ca (Rosemary from Montreal)
Subject: Re: Net's Funniest Kitchen Disasters
Summary: mine isn't quite such a riot  
News-Software: VAX/VMS VNEWS 1.41    
Keywords:  disaster, peppermint
Organization: Concordia University
Date: Fri, 18 Dec 1992 21:55:00 GMT

ok, ok, my turn.

this dates back to when i was perhaps 9 or 10.

i made a white cake and decided to change the flavoring from vanilla to 
peppermint.  well i put in what the recipe said:  one tablespoon.

then it came time to make the icing.  after watching my grandmother make 
icing for years, never measuring anything, i did the same.  amount of 
peppermint flavoring:  HALF A BOTTLE.  (hey, it was an accident!)

The white cake recipe, as written in mom's hand, now reads:
	ONE TABLESPOON VANILLA OR OTHER FLAVORING -- MEASURE, NOT MORE.

needless to say, i now follow recipes to the letter.  while i still 
experiment with various flavorings, it is never in this quantity.

"Well, I'd like to be with you,
 And you know it's Friday too ..."
	Janet Jackson, "Escapade"

Rosemary Warren		rwarren@topaz.concordia.ca
Montreal's Favorite Jacksonmaniac !!!
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject:  Rum BBQ Sauce
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Wed, 16 Dec 92 19:32:02 GMT

Maybe this should be Rum BBQ Sauced.  The quest for the ultimate
BBQ sauce is somewhat like the quest for the holy grail.  IMHO it's
not so much what you put in the sauce and what you don't.  First the
rum:  fill 8 oz glass with crushed ice then add the rum.  Now it's
time to meditate about what constitutes a could BBQ sauce, while 
sipping the rum, of course.  

THIS IS VERY IMPORTANT: NEVER, NEVER buy Cream of XXX Soup, Velveeta
cheese or dried onion soup because these are about the only things
that should NEVER be added to a BBQ sauce.  Anything else in the 
kitchen is fair game and you certainly don't want to have any accidents -
remember the rum?

The object of the meditation is to work up visions of what the
ultimate sauce should taste like.  Now simply mix all the things together
that should create that taste.  You don't need a recipe, it wouldn't
help much any - remember the rum?  Oh yeah, you probably need a refill
by now. 

Let's see now, what was it we were going to do...



Newsgroups: rec.food.cooking,sci.med.nutrition
From: winston@kuamp.kyoto-u.ac.jp (SEAH Winston)
Subject: Re: Calorie table?
Reply-To: winston@kuamp.kyoto-u.ac.jp
Organization: Applied Systems Science, Kyoto University, Kyoto, JAPAN
Date: Mon, 14 Dec 1992 05:35:05 GMT


Can it be posted to the net. I think it might be useful.

Thanks,
Winston.
--
*******************************************************************************
*                                        *                                    *
*  SEAH Khoon Guan Winston               * Email: winston@kuamp.kyoto-u.ac.jp *
*  Logical Systems (Hasegawa) Laboratory * Tel (Home) : +81-075-712-9325      *
*  Dept of Applied Mathematics & Physics * Tel (Lab)  : +81-075-753-5518      *
*  Faculty of Engineering                *                                    *
*  Kyoto University, Kyoto 606           *                                    *
*  JAPAN                                 *                                    *
*                                        *                                    *
*******************************************************************************
Newsgroups: rec.food.cooking
Subject: Re: Branston Pickle
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 16 Dec 92 03:49:42 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>If anyone has recipes for either of these, please post them 
>BRANSTON pickle -- she remembers it being very brown, having 
>from Cynthia (borrowing Dave's account)

I'm sorry I don't have a recipe for Branston Pickle (would love it if 
you do get one though) but I do know that it is still being made. My 
mother-in-law is English and she won't use any other pickle but Branston 
Pickle. It is imported to NZ (I think) from England so I don't see why 
you/your Aunt couldn't get it over there at a store that specialises 
in imported foodstuffs. Apart from that find someone that is coming 
to NZ on holiday and ask them to bring you some back ;-)

Newsgroups: rec.food.cooking,rec.food.recipes
From: auerbach@ncsu.edu (David D Auerbach)
Subject: Re: Recipe: Roasted garlic
Organization: North Carolina State University
Date: Wed, 16 Dec 1992 14:37:16 GMT

All this talk of the pleasures of roasted garlic remind me of two
alternative ways of ending up with the pleasure of smooshing garlic onto
bread (by the way, having really good bread is a big help):
a. baking the garlic in ashes or in a wood-fired oven (the first thing I
cooked in a wood-fired bread oven I built wasn't bread but chicken and 5
heads of garlic)
b. the great simple recipe: put a chicken (or rabbit) in a casserole (cut
it up or not) sprinkle with salt, add 1/3 cup olive oil, bouquet garni and
40 or more unpeeled cloves. Toss. Seal with flour/water ribbon and bake
for 1.25 hour at 350F.  The garlic will squirt nicely out of its skin onto
bread saturated with chickenflavored olive oil while you eat the olive oil
flavored chicken.  
Variant 1: add quartered fennel bulbs to the mix
Interesting observation: when made with cheap American chickens the amount
of liquid in the pot increases; due, I think, to the way American
factories process chickens in water baths.  i.e., you are paying for water.
In France or here in USA using decently raised/processed chickens (and
hence   paying more than $1.60/lb) much of the liquid is gone--absorbed
into the chicken.  

Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Cyclamate Smuggling
Organization: Taronga Park BBS
Distribution: na
Date: Sun, 20 Dec 1992 20:51:27 GMT

In article <1992Dec19.054550.27085@netcom.com>, strnlght@netcom.com (David Sternlight) writes:
> As for the law, as I understand it, you aren't smuggling anything as
> long as you declare it. 

This is true.

> They may take it away, but that's the end of the matter. 

Not necessarily.  If it's an illegal item, they may still fine you
for you it.  Claiming you didn't know it was illegal isn't a valid
excuse, either.  There are a lot of countries (like Mexico) where 
people are more than happy to sell you restricted items for as much 
money as you're willing to pay of which customs officials will just 
as happily relieve you if you try to bring them back into the US.

Hm, this has nothing to do with cooking.  Okay.  

ObRecipe:

PIco de Gallo

3 cups chopped sweet onion
3 cups diced firm pink tomatoes
2 avocados, dice (optional)
1 to 2 teaspoons finely chopped serrano or jalapeno peppers
1 tablespoon finely chopped cilantro
juice of 2 limes
salt and pepper to taste
pinch of garlic salt

Combine all ingredients and mix well.  Refrigerate.  Serve with
tortilla chips, fajitas or Mexican egg dishes.
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: Worst food?
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Distribution: usa
Date: Tue, 15 Dec 1992 19:08:58 GMT

In article <1992Dec15.171244.20371@news2.cis.umn.edu> jill@gopher.ccbr.umn.edu (Jill Hollifield) writes:
>I've never *personally* eaten this, but the first night I was in
>London, jet-lagged out of my mind and totally overwhelmed, I went
>to a Pizza Hut for dinner because it was something familiar I 
>could deal with, and the gentleman next to me ordered a pizza topped
>with sweet corn and tuna.
>
>Jill

Tuna and sweetcorn is one of the most popular pizza toppings in
Scotland too. It also appears in most take-away shops as a filling
for sandwiches, filled rolls, and hot baked potatoes. If you like
tuna, you should try this combo before you rubbish it - the sweetcorn
gives it a sweet crispiness not unlike sweet cucumber relish in
US tuna salad.

Cheers,
Claudia
Newsgroups: rec.food.cooking
From: louray@seas.gwu.edu (Michael Panayiotakis)
Subject: repost: request for gingerbread house
Keywords: roasted garlic recipe
Organization: George Washington University
Distribution: usa
Date: Wed, 16 Dec 1992 18:56:55 GMT

I have posted this before, but I got a partial reply.  I now need ONLY
The recipe for the gingerbread, I got teh frosting.
a pattern is not necessary, but a scale pattern for ideas would be nice.

thanks.

-- 
pe | ep     (e'mail me since I don't always RN--louray@seas.gwu.edu)
ac | ca     "There's a fear down here we can't forget.."
e / \ e     "When it's done and over, a man is just a man"
 /   \      "Did it matter, does it now?"___________________GD__Qtd_by_______MP
From: jhv@acpub.duke.edu (Joseph Vilas)
Newsgroups: rec.food.cooking
Subject: Re: Homemade Sausage
Summary: Try Julia Child.
Keywords: sausage julia child
Date: 14 Dec 92 22:52:45 GMT
Organization: Duke University; Durham, N.C.

In article <121492.724347404@otto>,
newman@otto.ycc.yale.edu (Andrew Newman) writes:
>Despite the shelves and shelves of cookbooks that my local bookstore(s)
>stock, there seems to be very little information available on homemade
>sausage making.  

	Julia Child has sections on charcuterie (making sausages,
pa^te's, etc.) in both _Mastering the Art of French Cooking Volume
Two_ [Knopf, 1970], and _From Julia Child's Kitchen_ [Knopf, 1984].
The section in _Mastering_ is more extensive (>50 pages), but the
section in the other book is enough to get one started.  

	Hope this helps.
-- 

          Joseph H. Vilas          jhv@acpub.duke.edu
     My opinions are my own.  Others are invited to share.
From: vida@crsa.bu.edu (Vida Jakabhazy)
Newsgroups: rec.food.cooking
Subject: REQUEST:  Best White Chocolate Mousse Cake for a Wedding!
Date: 13 Dec 92 12:57:16 GMT
Organization: Boston University Center for Remote Sensing


I am in need of a *great* recipe for White Chocolate Mousse Cake for a
friend's wedding.  I've offered to make the cake for her as she can't afford
to buy one but am worried that I won't be able to find a good recipe (didn't
want to tell her that as she has so many other financial worries).  I don't
have time to test a variety of recipes as the wedding is so soon, so if anyone
can help me, I would be most grateful!

Vida Jakabhazy
vida@crsa.bu.edu
Newsgroups: rec.food.cooking
Subject: RECIPE: Two Apple Raisin Muffin Recipes 
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 16 Dec 92 03:11:34 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

    APPLE RAISIN MUFFINS  
  
1.1/2 cups apples, peeled, cored & chopped  
1 cup raisins, 2 Tbsp sherry, 1/2 cup sugar, 3/4 cup cream  
1/2 cup softened margarine, 2 tsp mixed spice, 2 eggs  
2 cups flour, 3 tsp baking powder  
  
Preheat oven to 400oF, prepare pans. Put the 1st three ingredients into  
a bowl & set aside. Put the next three ingredients into another bowl &  
mix well. Add the remaining ingredients plus the apple mixture & blend  
until just combined. Spoon into pans & bake for 15-20 mins. Makes 15.  
  
  
    APPLESAUCE RAISIN MUFFINS  
  
4 eggs, 2 cups sugar, 1.1/2 cups oil, 1.2/3 cup applesauce, 1 tsp salt  
3 cups flour, 1 Tbsp cinnamon, 2 tsp baking powder, 2 tsp baking soda  
2 cups raisins  
  
Beat eggs slightly, add sugar, oil & applesauce & beat thoroughly. Add  
dry ingredients & blend until just combined. Stir in raisins. Spoon into  
prepared pans & sprinkle with brown sugar. Bake at 375oF for 15-20 mins.  
Makes 18-24 good size muffins.  
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------
From: gt0963d@prism.gatech.EDU (Deeptendu Majumder)
Newsgroups: rec.food.cooking
Subject: Need recipe for Greek Pastitsio (sp ?)
Date: 21 Dec 92 00:33:59 GMT
Organization: The Dream Chasers Syndicate

I am not sure if I got the spelling correct. But anyway a
friend of mine wants the recipe. I myself do not have any
clue about this dish.

E-mail response is preferred since I do not follow this
group regularly.

Many thanks
d.
-- 
------
"Like a harsh neon streaking  through the velvet darkness 
the whetted knife of Life tore its path through her Dreams"
Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Ice Cream Maker Recommendation for Christmas - semi urgent
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Sat, 19 Dec 1992 03:16:20 GMT

In article <1gtn1kINNhp@hpfcbig.sde.hp.com> fritz@fc.sde.hp.com (Gary Fritz) writes:
>We have the larger (quart?) size.  I have yet to make ice cream in it
>without having to "finish it up" in the freezer.  The Donvier by itself
>never gets it past the "firm soup" stage, even if it was pre-chilled
>in the freezer for a day ahead of time.
>
>Am I doing something wrong?

Several things to check:

Is your freezer cold enough and are you putting the cylinder in the
coldest part of the freezer?

Are you adding alcohol or other ingredients that take longer to
freeze?

Are you stirring too frequently?  You can increase the time between
stirrings for the first few.

When I am working with liquor-flavored freezes, I keep the Donvier in
the freezer between stirring.  I don't make much ice cream anymore,
but when doing frozen yogurts and sorbets without alcohol, I have no
trouble (though I did turn the freezer to a colder setting).  I find
that juices freeze especially fast, and have to make sure not to miss
a stir, or it gets too hard too fast.

Actually, what do you mean by the Donvier not getting past the "firm
soup" stage by itself?  If you mean that if you shake the chilled
cylinder you can hear it shloshing, then this is a problem.  It should
freeze solid.  Check your freezer temperature and if it is cold
enough, you may have gotten a dud -- return it for replacement.  You
didn't heat the cylinder (dishwasher) did you?

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
From: sarah@albnyvms.bitnet
Subject: Re: Savory Cheesecakes
Reply-To: sarah@albnyvms.bitnet
Organization: University of NY at Albany
Date: Wed, 16 Dec 92 04:59:28 GMT

Please, can someone post the recipe for these delicious sounding
cheesecake recipes (pref by the time Xmas comes?)

Sarah