HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
Subject: RECIPE: Chutney & Cheese Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 13 Dec 92 01:08:28 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

     CHUTNEY & CHEESE MUFFINS  
  
Wet Mix - 2 eggs, 1/2 cup cream cheese, 1/2 cup grated cheddar cheese  
          1/2 cup sweet tomato or fruit chutney, 1/2 tsp chilli sauce  
          1 small onion diced, 3/4 cup water  
Dry Mix - 2 cups self-raising flour, 1 tsp curry powder  
  
Preheat oven to 350oF, prepare pans. Blend the eggs & cream cheese in a bowl. 
Add the remaining wet mix ingredients & stir well. Combine the dry mix & add  
this to the wet mix until just combined. Spoon into pans & bake for 25-30   
mins. Makes 10-12. This muffin is robust & moist, try filling it with sliced  
cold beef for a 'lunch box'.  
  
  
   
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Newsgroups: rec.food.cooking
From: dikig@ddsw1.mcs.com (Diki Shamlian Gust)
Subject: Re: UNO's Pizza
Date: Sat, 12 Dec 1992 14:05:09 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
X-Newsreader: Tin 1.1 PL3

dbreece@cherry.ucs.indiana.edu ("Dave Breece") writes:
: For that matter, is there anyone out there who could share the crust
: recipes of any of the chain pizza places (Pizza Hut, Noble Romans,
: Pappa Johns(!))?  I've been looking for almost a year now for a good
: pizza crust, tried several recipes, but none turn out the way I want.
: 

How about...?  Take one cardboard box...  Cut circle...

Diki
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: The Net's Funniest Cooking Disasters, cont'd.
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Thu, 17 Dec 1992 14:02:00 GMT

In article <57380@olivea.atc.olivetti.com>, emmorey@flash.ATC.Olivetti.Com (Daniel Emmorey) writes...
> 
>This has been a family joke for many years.
>When we were first married, my wife made a cold salad for a summer
>dinner.  She carefully cut up boiled eggs, celery, onions, mayonaise,
>salad dressing and a couple of other things.  She served it and it tasted
>pretty good.  I said how good the egg salad was.  She commented that this
>was NOT egg salad, bot Potat... Damn, the boiled potatos are still on
>the range....  So now when the family gets together we ask "What's for
>dinner" and some will say "Mom's Potato-less Potato Salad".  

This isn't a disaster, at least not of the same order as we are talking about...
but my grandmother once brought over a potato salad to a family get-together,
and then bragged about how she had figured out how to use crackers in place
of the potatoes.  

That was about 8 years ago-- to this day, I still can't figure out _why_ she
even bothered.  It's not like this was a potato famine or something...

Joel
From: 00sgmoses@leo.bsuvc.bsu.edu
Newsgroups: rec.food.cooking
Subject: reqeuest: dinners/recipes
Date: 14 Dec 92 23:08:27 GMT
Organization: Ball State University, Muncie, In - Univ. Computing Svc's

I am looking of dinners(with desserts if you can) that people like and have 
tried(you don't have to have tried them) 


Indian  dinner
Christmas dinner
Mexican dinner
Chinese dinner
Turkish dinner
Yugoslavian dinner
Portuguese dinner
Greek dinner
south African dinner

if you have a list of a complete meal or some of the recipes for the meals 
I would like you to send them to me or post them.
I would like a complete meal(with recipes) if you could but will take what you
can send



Scott g Moses
110 w Roosevelt
muncie.Ind
47304




thank you 
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: The Net's Funniest Cooking Disasters, cont'd.
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Wed, 16 Dec 1992 15:06:00 GMT

Now, I would never do anything like this ;), but my sister was about 12, I
guess, when she wanted to make a Jewish Apple cake (a family favorite...I'm
not sure why it is "Jewish" rather than any other religion or ethnicity, but
that is an aside).  

The recipe calls for 1 Cup of oil, but she only had about 1/2 C in the corn
oil bottle in the closet, so she hunted around for another oil...and she found
the sesame oil we used for stir-frying.  And added 1/2 C to her cake.

You can imagine the results...sesame oil had a very heavy flavor to it, and it
completely overpowered the cinnamon/vanilla flavor of the cake.  And sesame oil
cake is not where it is at...

The truly sad part is that my family (including myself) were such pigs that we
ended up eating the thing.

Joel
Newsgroups: rec.food.cooking
From: wung@eecom.gatech.edu (Peter Wung)
Subject: Re: How do you *steam* rice?
Reply-To: wung@eecom.gatech.edu
Organization: School of EE, Georgia Institute of Technology, Atlanta, GA
Date: Fri, 11 Dec 1992 18:24:10 GMT

In article 101292104534@techsters.swarthmore.edu, aperrin1@cc.swarthmore.edu (Andy Perrin) writes:
>|Chinese restaurants usually offer "steamed" rice, meaning regular white
>|rice.  How does one steam (as opposed to the more conventional boiling)
>|rice?  I thought the reason for boiling rice was that it had to absorb lots
>|of water.  Anybody know?
>|
>|Andy Perrin - Swarthmore College
>|500 College Avenue, Swarthmore, PA, 19081-1397 USA
>|aperrin1@cc.swarthmore.edu - aperrin@igc.apc.org


OK, this is not facetious, but get a rice steamer.  They are available in all asian grocery stores.  I like the one where the rice pot is separate from the rest of the unit.  As for the steamer chemistry.  I don't know, I just eat the stuff.  I think
the rice comes out stickier too.
 
---
********************************************************************
*Peter Wung			Email:wung@ee.gatech.edu	   * 
*Electric Power Laboratory	Snail mail: 33787 Ga. Tech Station * 
*School of Electrical Engineering	    Atlanta, GA 30332      *
*Georgia Institute of Technology			    	   *
*Atlanta, Georgia						   *
*   	"Pass, Set, CRUSH!"...					   * 
*  	Well, 2 out of 3 ain't bad for a short, fat guy. 	   *
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Newsgroups: rec.food.cooking,rec.food.drink
From: feldstei@silver.ucs.indiana.edu (Ronald F. Feldstein)
Subject: Re: espresso machines
Keywords: espresso, coffee, cappucino, latte
Organization: Indiana University
Date: Fri, 18 Dec 1992 00:49:07 GMT

In the first place, I'd advise anyone with a question about buying an
espresso maker to look at the Nov., 1991 issue of Consumer Reports,
pp. 728-31.  It's useful, even if you don't agree with all of it.

I own the Pavoni Europiccola, for which I paid $325. two years ago.
It can do an excellent job, but the grind must be just right.  Especially,
if it's too coarsely ground, you wind up with terrible coffee.  I have
the Braun $50. grinder, and it does OK sometimes.  This seems to depend
on how dark the coffee is roasted and the natural softness or hardness of
the bean.   The problem often is that the finest setting on the Braun gives
too coarse a grind, and I have to put it through a second time or grind
some on a blade grinder and mix it in.  Part of the problem is that the
Pavoni produces a lot of pressure, so it takes a rather find grind to
stand up to it.  In spite of all this, when my grind is right, I make the
best coffee I've ever tasted outside of Italy.  I tried Starbucks in
Chicago a few months ago and I was shocked at how watery and overextracted
their coffee was.


Newsgroups: rec.food.cooking
From: brighid@bass.lkw.com (Brighid)
Subject: Re: REQUEST: Looking for a good meatless cookbook
Organization: Lakewood Corporation
Date: Fri, 11 Dec 1992 21:49:09 GMT


Fast Vegetarian Feasts - author's name forgotten at work, but I
do remember it's a woman.

You can't really make most of the stuff in the time she gives, because
she's been a professional chef and probably has every gadget in creation,
but they are relatively quick, yummy recipes.

Though the potato - leek soup has gotten mixed reviews among friends.
I hated it, another person thought it was just fine.

Brighid
brighid@bass.lkw.com
From: shedevil@vix.com (Anne P. Mitchell JD)
Newsgroups: rec.food.cooking
Subject: Store Bought Roux?  (Was Cooking Disasters)
Date: 18 Dec 92 21:45:49 GMT
Organization: Knapp & Viola, Attys. at Law, San Mateo, CA
NNTP-Posting-Host: gw.home.vix.com

In a recent missive udcrusd@meaddata.com (Sylvia D'Cruz) tells us:
*
*Another time, I decided to make the roux for a gumbo for the two of us. I did
*not know then, that it was available in stores. It said equal quantity of oil


You can buy pre-made roux???



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Newsgroups: rec.food.cooking
From: leslie@vuse.vanderbilt.edu (Leslie Williams)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Vanderbilt University School of Engineering, Nashville, TN, USA
Date: Thu, 17 Dec 1992 19:46:20 GMT

Okay this is another "someone else did this" story, but it is funny.
Many years ago my Dad was given some freshwater fish that a friend
caught.  He decided to fry it and to serve it with hot cornbread for
dinner.  The fish turned out wonderfully and the cornbread looked
beautiful.  We all sat down for dinner (minus my brother, who was
always late for dinner), and we began to eat.  My mom took a bite of
the cornbread and then a strange look came over her face.  Finally,
she swallowed and asked my Dad, "How much baking soda did you use in
this?".  He looked puzzled and said "Well, is there a difference
between baking soda and baking powder?".  About that time my brother
drove up and my mother told us not to say anything.  My brother came
in, looked at the beautiful cornbread and fish and proceeded to fill
his plate with the appropriate amount of food for a hungry teenage
boy.(READ ALOT)  Anyway we all manage to keep straight faces until he
took a bite of cornbread.  He chewed about three times and then just
stopped.  We all started laughing and Mom said in here best
Tennessee accent "It ain't too good, is it?".  I'm happy to say that
my father's cornbread has significantly improved since then, but that
particular batch will never be forgotten. 

--Leslie
From: fritz@fc.sde.hp.com (Gary Fritz)
Newsgroups: rec.food.cooking
Subject: Re: Ice Cream Maker Recommendation for Christmas - semi urgent
Date: 18 Dec 1992 23:32:04 GMT
Organization: HP SESD, Fort Collins, CO
NNTP-Posting-Host: hpfcgf.sde.hp.com
X-Newsreader: TIN [version 1.1.4 PL6]

soc1071 wrote:
: The Donvier ice cream maker is wonderful.  
: It takes very : little work &  makes great ice cream
:  for a lot less than the electric models.

Has anybody besides me had trouble with their Donvier?

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?

Gary
From: mas5@ns1.cc.lehigh.edu (MICHELLE A. M. SZENA)
Newsgroups: rec.food.cooking
Subject: Re: Nets funniest kitchen disasters
Date: 18 Dec 92 16:12:05 GMT
Organization: Lehigh University

When we were kids, in our early teens, my sister (yes she's my sister) decided
to make us some farina.  Being the oldest, I already knew how to make it but I
was busy taking care of our baby sister and I couldn't help her out.   Well, I
don't know what she did but the farina turned into glue then into cement.  We
couldn't get the spoon out of the farina or the farina out of the pan.  We
ended up throwing the whole thing out.

Michelle
Newsgroups: rec.food.cooking
From: soc1071                         
Subject: Re: Ice Cream Maker Recommendation for Christmas - semi urgent
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Minnesota CIS
Date: Sat, 19 Dec 1992 17:09:00 GMT

In article <1gtn1kINNhp@hpfcbig.sde.hp.com>, fritz@fc.sde.hp.com (Gary Fritz) writes...
>soc1071 wrote:
>: The Donvier ice cream maker is wonderful.  
>: It takes very : little work &  makes great ice cream
>:  for a lot less than the electric models.
> 
>Has anybody besides me had trouble with their Donvier?
> 
>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?
> 
>Gary

I have never heard of anyone having problems getting their ice cream to 
freeze hard enough,  I would recommend calling the store where you bought
it to find out if others have had similar problems.  It could be just some-
thing wrong with yours and any good store should be willing to exchange it
or refund your $.  

Elisabeth

Newsgroups: rec.food.cooking
From: jill@gopher.ccbr.umn.edu (Jill Hollifield)
Subject: Re: Worst food?
Organization: Coordinating Centers For Biometric Research, University of Minnesota
Distribution: usa
Date: Wed, 16 Dec 1992 14:46:57 GMT

In article <1992Dec15.190858.3526@i88.isc.com> claudiak@i88.isc.com (Claudia Kale (STG)) writes:
>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

Maybe it just seemed so unappetizing since I don't like fish.  :)

Jill
Organization: University of Illinois at Chicago
Date: Sunday, 20 Dec 1992 22:12:05 CST
From: Francine Cannarozzi <U58664@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Fresh Peanut Butter

I just got a Cuisinart Hand Blender (the Cuisinart version of the Braun
hand blender).  So now I want to make fresh peanut butter, with nothing
in it but peanuts.  How do you do that?  I tried it on a cup or so of
peanuts and I ended up with very finely minced peanuts.  Nice, but not
what I was after.  I have some natural store-bought peanut butter and
the ingredients are simply peanuts and salt, so I know it can be done.
Besides, Braun advertises it on their infomercial for their product.
So what's the secret? Boil them first? A little water? Get a Braun?
Thanks in advance for any advice.
Newsgroups: rec.food.cooking
From: ness@tc.fluke.COM (Jerry Ness)
Subject: Re: Dawn Scotting's Muffin Recipes
Organization: John Fluke Mfg. Co., Inc., Everett, WA
Date: Fri, 18 Dec 1992 13:11:33 GMT

-- 
-------------------------------------------------------------------------------
Jerry Ness             John Fluke Mfg. Co., Inc.        Everett, Washington USA
            domain:    ness@tc.fluke.COM   
            uucp:      {sun,microsoft,uw-beaver}!fluke!ness
Newsgroups: rec.food.cooking
From: bachelu@mercury.cs.uregina.ca (Blaine Bachelu)
Subject: Re: Venison
Date: Mon, 14 Dec 1992 22:04:32 GMT
Organization: University of Regina, SK, Canada

In article <1992Dec9.161925.29994@liberty.uc.wlu.edu> klyle@liberty.uc.wlu.edu (Karen S. Lyle) writes:
>Michael J. Edelman (mje@pookie.pass.wayne.edu) wrote:
>: Why is it deer hunters can't seem to get beyond chili, burgers, and steaks? ;-)

What else is there??    ... I know Sausage!!  :-)

>: Equally if not more important is preperation: You must remove every last bit of
>: membrane and connective tissue- that's where the gamey taste is.
>

You remove the fat and muscle tissue because they don't keep well, once frozen
for a short period of time, say a month, an off-taste occurs which doesn't occur
if the fat/muscle is removed.  

Blaine
From: leah@smith.CHI.IL.US (L.A.Z. Smith)
Newsgroups: rec.food.cooking
Subject: Re: *inexpensive* espresso maker wanted
Date: 18 Dec 92 21:39:35 GMT
Reply-To: leah@smith.UUCP (L.A.Z. Smith)
Organization: R. H. E. Smith Corp., Wheeling, IL

You can get stovetop models that steam the milk for cappuccino.  I have
one.  They take a bit of fussing with, but for occasional use it should
be fine.  Ours was about $20, a few years back, I think.  
Check stores in Italian neighborhoods.

LAZ Smith  leah@smith.chi.il.us
Newsgroups: rec.food.cooking
From: jlong@uhunix.uhcc.Hawaii.Edu (John Long)
Subject: Re: HASH BROWNS (Recipe Request)
Organization: University of Hawaii
Date: Thu, 17 Dec 1992 01:04:37 GMT

The best ones I had were made when I worked at a French restraunt on Maui
years ago, and one of the cooks did one thing that made all the difference.

He'd use a grater to grate :0 the spuds, and then put them into a cloth
napkin and **squeeeeeze out as much water as possible**, then fry them
kinda slow in butter in a saute pan, flipping them once like a pancake.

The trick that made the difference was squeezing the water out, which we
did as a part of sauteeing many other foods. Drying the food before 
frying makes it less likely to stick.

Oh, yeah. Whenever you fry/sautee something, get the oil/butter/grease
good and hot before putting the food in. Keeps it from sticking. Usually,
we'd get the butter into 'stage 3' before putting the food in... the
'stages' of melting butter are, 1) it melts, 2) it bubbles, 3) it seperates,
and 4) it burns. To make clarified butter, bring it to stage 3, then 
skim off the clear part, leaving the solids behind. The solids are the
part that burn.

No, hash browns were not on the menu at Chez Paul, but we etem.  :)

Newsgroups: rec.food.cooking
From: jpenovic@encore.com (Jan Penovich)
Subject: Re: Question: How to prepare brown rice
Reply-To: jpenovic@encore.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Wed, 16 Dec 1992 16:04:12 GMT

In article <1992Dec12.000730.1353@viewlogic.com>,
brad@buck.viewlogic.com (Bradford Kellogg) writes:
> 
> In article <1992Dec11.054417.12243@hpcvmcdj.cv.hp.com>,
carlj@hpcvmcdj.cv.hp.com (Carl Johnson) writes:
> |> brad@buck.viewlogic.com (Bradford Kellogg) writes:
> |> : 
> |> : sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
> |> :
> |> : |> I make brown rice basically the same way I do white rice:
> |> : |> in a covered pan, add:
> |> : |> 1 cup rice
> |> : |> 2 cups water
> |> :
> |> : Perhaps this varies with different rice. My experience is that you need:
> |> : 1 cup brown rice
> |> : 2.5 to 3 cups water
> |> 
> |> My experience is that I need about 1.5 cups water for 1 cup of rice.
> |> I think the extra water just boils off, so it just depends on how low
> |> your simmer temperature is, and how tight your pan seals.  Anybody have
> |> any ideas about this?
> |> -- 
> 
> Since we're varying between 1.5 and 3, I suspect this could be due to 
> varying tastes in the relative softness or cruchiness of the rice. If 
> you like crunchy rice, you would use less water. 
> 
> Now I suppose someone will say they like their rice very soft, and use
> 1 cup water to 1 cup rice. I think this may be a very personal matter.
> 

  You're correct that personal taste has something to do with
  it, but I've found that brown rice that is packaged in bags
  usually has directions stating 1 cup brown rice to 3 cups water.  
  White rice directions are  usually 1 cup rice to 2 cups water.

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      / /   /  /\   /  *   
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*********************************************************************
From: soph@bass.bu.edu (sophia hwang)
Newsgroups: rec.food.cooking
Subject: Re: recipe software
Date: 14 Dec 92 01:19:41 GMT
Organization: What do you mean *I* can't do that????
In-reply-to: ldragon@unkaphaed.gbdata.com's message of 6 Dec 92 11:33:46 GMT

>
>   I use MealMaster, which is shareware and can be found in various bbs file 
>   collections. It's mainly allows you to type in your own recipes and to 
>   exchange these with your friends. If you don't want to type in your 
>   recipes, download some of the thousands of recipes also on the bbs 
>   listings in whatever categories you like and have fun. It's been handy to 
>   go to the computer when you are wondering what to do with a pound of 
>   hamburger and print up a recipe for something new to do with it. 


okay, i'm sure i'm sounding pretty stupid about now....but i'm confused..
it sounds a lot like what we do here on rec.food.cooking. the exchange
of ideas involving cooking, including recipies. from here i can save
whatever i like, down load to my pc at home and have there anytime 
i need it.  do i have it all wrong? 

thanks for clearing this up...


soph
Newsgroups: rec.food.cooking
Subject: RECIPE: Sonja's Date Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 15 Dec 92 03:49:53 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

     SONJA'S DATE MUFFINS  
  
1/2 cup brown sugar, 1 egg, 1 tsp salt, 1 Tbsp oil, 1.1/2 cup natural bran  
3/4 cup flour, 1 tsp baking soda, 1 cup sour milk or buttermilk  
Date Filling: 1 cup chopped dates, 1 cup hot water, 1/2 cup brown sugar  
              1 tsp lemon juice  
  
Mix Date filling ingredients in a saucepan & simmer until thickened.  
Measure sugar, egg, salt, oil & date filling into one bowl. Beat vigorously   
until smooth. Add bran. Add flour & baking soda, then milk, mix until just   
combined. Spoon into prepared pans & let stand 3 mins, bake 375oF for 20 mins.
Makes 10 large muffins. These muffins are VERY moist.  
  
   
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 | 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 |  
  ---------------------------------------------------------------------  
Newsgroups: rec.food.cooking
From: crossle1@cc.swarthmore.edu (Cindy Rossley)
Subject: "7 Fishes"
Organization: Swarthmore College
Distribution: usa
Date: Wed, 16 Dec 1992 13:54:30 GMT


I'm posting this question for a friend.  Does anyone know the story behind
serving the seven fishes on Christmas Eve?  This is a tradition in Italian
culture where seven different fish dishes are served.  Usually shrimp, squid,
smelts, baccala (dried cod fish), etc.  Thanks very much.


Cindy

Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: Strawberry and chocolate pizza?         
Organization: Taronga Park BBS
Date: Mon, 14 Dec 1992 11:47:37 GMT

In article <memo.806962@cix.compulink.co.uk> jazzie@cix.compulink.co.uk writes:
>>ps: whats wrong with strawberry and chocolate pizza?

Pizza sauce.

>>chocolate suace, maybe cream cheese, some sweet crust...
>>sounds delicious to me...

>So, let's think about how such a concoction might be made:
[ingredients list, no pizza sauce]

Sounds nice, but it's not pizza.
-- 
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