HDTenEightyP/NetNews huggingface dataset:
From: C11815@maccvm.corp.mot.com (Josette Giacobbi)
Subject: Recipie:Yellow Squash Casserole
Organization: Motorola
Date: 9 Oct 1992 13:04:24 CDT

I promised someone (?) a squash recipie, so here it is:

                        Squash Casserole


2 lbs yellow squash
1 jar chopped pimentoes (.2oz jar)
1 large sour cream (16 oz)
1 can of cream of chicken soup
1 medium onion chopped
3 large carrots grated
1 bag (8 oz) Pepperidge Farm Herb Stuffing Mix
1 stick of butter or margarine

Slice squash, boil about 15-20 minutes, drain, mash slightly with fork.
Mix squash with sour cream, pimento (drained) undiluted soup, onion &
carrots.

Melt butter/margarine, toss stuffing with butter/margarine and put half
of stuffing mixture on bottom of casserole dish.  Add all the squash
mixture, then top with remaining stuffing mixture on top.

Bake at 350 for about 30-45 minutes
(I usually slice the squash and cook it in the microwave rather than
boil it on the stove. I just follow the microwave directions for it.)
This receipe is very good. The carrots give it some crunch.  I use a
wide casserole dish .       Josette

Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: cover angelfood cake with chocolate glaze ...
Organization: The Ohio State University
Date: Wed, 7 Oct 1992 11:00:53 GMT

Dear Jeina (nice name),
I always cover angelfood cake with a very thin dark chocolate glaze.
I'm sure you can find a recipe in a desert book, but I usually just
melt some semi-sweet chocolate chips in a small bowl or cup with a little
butter and a small amount of water or cream.  I heat it up for just a
little while (I know, I'm not being very exact, but I guess about 20
sec. at first), then I take it out, stir it around and decide if it needs
more heating, or more liquid to make it thin enough (not too thin!) to
spread evenly over the top of the cake and let drizzle down the sides.
I think this tastes great, and because the layer is so thin on top, doesn't
really add much (fat) to each slice.  The contrast of dark choc. color
on the white cake also looks nice. - Lori Rellick
From: manes@bu-pub.bu.edu (Michelle Manes)
Newsgroups: rec.food.cooking
Subject: Recipe: Chocolate Pecan Pie
Date: 12 Oct 92 22:59:01 GMT
Organization: Boston University

(This is from the Hershey's Cookbook -- a must for
any chocoholic...)


Chocolate Pecan Pie

(*the* recipe)

1/2 cup sugar
1/3 cup cocoa
1/3 cup flour
1/4 tsp salt
1-1/4 cup light corn syrup
3 eggs
3 Tbsp butter (melted)
1-1/2 tsp vanilla
1/2 cup chopped pecans (or walnuts)
pie crust
extra pecan halves

Combine sugar, flour, salt, corn syrup, eggs, melted butter
and vanilla in a large mixer bowl.  Beat 30 sec. on medium speed.
Stir in chopped pecans.

Pour into unbaked pie crust.  Bake at 350F for 55-60 min.
Immediately top with pecan halves.  Cool.

makes 1 serving.  :>


-- 
Michelle Manes		|	"What should I be when I grow up?"
manes@bass.bu.edu	|	"Honest."
			|	-Robert M. Pirsig
Newsgroups: rec.food.cooking
Subject: The "...net cookbook"
From: sagi@md2.huji.ac.il (COOPER SAGI +972-2-776767)
Date: 16 Oct 1992 11:31 +0200
Distribution: world
Organization: The Hebrew University of Jerusalem
Keywords: Recipes, cookbook
News-Software: VAX/VMS VNEWS 1.41    Lines: 11

 Hi,
 Does anyone out there remember/know/etc. the name/telnet (or other) address
of the/a place which has all or most of the recipes mailed over the net?
 There used to be something similar to the usenet cookbook somewhere.
 Please e_mail or otherwise. I'll assemble the information and keep the
rest informed.

 With thanks,
 Sagi Cooper
 The Hebrew U. of Jerusalem
 Med. School, Ein Karem.
From: anderson@sapir.cog.jhu.edu (Stephen Anderson)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Beef Wellington
Date: 13 Oct 92 20:10:23 GMT
	<auwen.718995706@convex.convex.com>
Organization: Dept. of Cognitive Science, The Johns Hopkins University
In-reply-to: auwen@convex.com's message of 13 Oct 92 17:01:46 GMT

Actually, frozen Pepperidge Farm puff pastry makes an excellent
enclosure for a beef Wellington. One sheet of it will wrap a 3-4 lb.
filet with just enough to sapre to make a few decorative trimmings.
Puff paste from scratch has always seemed like overkill for this dish,
but the amount of "puff" you get from Pepperidge Farm (or other
brands) is about right. And real easy....

--Steve Anderson
Newsgroups: rec.food.cooking
Subject: RECIPE: Microwave Meringues
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 14 Oct 92 03:06:11 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

    MICROWAVE MERINGUES

1 egg white     Approx. 400g sieved Icing Sugar (Confectioner's Sugar)

Lightly beat egg white, gradually add Icing Sugar, as mixture stiffens 
work by hand to form a firm fondant mixture. Roll into small balls about 
large marble size, place 4 well separated on paper towel on a microwave 
proof plate (or turntable). Cook High 1.1/4-1.1/2 mins. They will increase 
in size, stand 2-3 mins before carefully removing to a rack. Will keep 
well in an airtight container.

Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: REQUEST: Cranberry Muffins
Organization: Space Telescope Science Institute
Distribution: rec,na
Date: Thu, 15 Oct 1992 13:40:26 GMT

In article <1992Oct14.154011.11736@infonode.ingr.com>, margaret@infonode.ingr.com (Margaret Wiginton) writes:
> mworley@mathcs.emory.edu (Meg Worley) writes:
> 
> 	>Bing!  That pushed the button of one of my biggest kitchen
> 	>peeves: CRANBERRIES, and why I can only get them around the
> 	>holidays.  Does anyone else have this problem, or do the shops
> 	>just conspire to keep the lovely berries out of my hands for
> 	>spite? 
> 
> Yes!  I've got a recipe for an apple/cranberry cobbler that I've
> wanted to try for weeks, but nooooo, there's not a grocery store
> in this whole town that has fresh cranberries!  Makes me crazy!
> I also have a recipe for cranberry vinegar that I guess I'll have
> to put off 'til November. :(
> -- 

Aould you share the recipes.  Please.
VSANNICE
Newsgroups: rec.food.cooking
Subject: Re: Request: Low-fat frosting Ideas
From: VSANNICE@weizmann.weizmann.ac.il (Annice Grinberg)
Date: Fri, 9 Oct 1992 10:08:35 GMT
Organization: Weizmann Institute of Science

In article <1992Oct6.223355.22112@sol.UVic.CA>
jpanusa@sol.UVic.CA (John Panusa) writes:

>
>My husband is a low-fat freak and his birthday is
>in a couple of days...  I'm going to make an angel
>food cake but am at a loss for a low-fat frosting.
>Normally I would use whipping cream combined with
>chocolate pudding powder, but whipping cream is full
>of fat.  I've thought of using the ready-made frostings
>in the store, but I'm not sure how it will go with the
>angel food cake.  Any ideas?????
>
>
How about frostings based on egg whites, like 7-minute frosting?
You can also make an uncooked frosting by beating egg whites till
almost stiff, then beating in jelly of desired flavor.

Annice
From: tdlg9831@uxa.cso.uiuc.edu (Tracey Dianne Layng)
Newsgroups: rec.food.cooking
Subject: Re: Can a family eat for $20/week?
Date: 16 Oct 92 16:28:39 GMT
Article-I.D.: news.Bw833t.LtI
Organization: University of Illinois at Urbana

nerdette@deeptht.armory.com (Maraya) writes:

>I need ideas/recipes for meals so a family of 4 (2 adults, 2 small 
>children) could eat 21 meals for less than $20.  Let
>'s say that milk and juice have already been purchased, and the
>family
>'s kitchen contains some basics (butter/margarine, beans, rice, some
>pasta, oatmeal, peanut butter).  The children usually refuse to eat
>beans, but would eat peanut butter sandwiches for every meal.  Ideas?


There are several cheap ways to eat. I love taking different kinds of soup,
especially the "cream of" soups and putting them over rice. Cheap, tasty and
filling.  

I also like vindaloos. The ingredients for a chicken vindaloo are

1 chicken (the cheap whole ones are fine)
1or 2  onions (depending on how much you like onions)
1/4 stick butter or margarine
water
ginger
dried mustard
turmeric
cayenne
cinnamon
garlic

Skin and saute the chicken in the butter. Remove and put on a plate. Saute
the onions until soft. Add the spices in any amount that makes you happy.
(you can get small amounts of spices cheaply from bulk stores.) Add chicken
back to pot. Add about 2 cups water. Cook covered for 45 min to 1 hour or until
chicken is done. Eat with rice.  

It is very tasty but cheap.

Also, I have spaghetti. I buy the cheap sauce and add 1 can canned mushrooms
a bit of onion and some cheap hamburger. It really bulks up the sauce and it
cheap and good.

I hope this helps.

Tracey
UIUC
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Eggs (was Re: REQUEST: Meringue )
Date: Thu, 08 Oct 1992 23:19:18 -0500

  AM> From: fease@dkas.enet.dec.com (Andrea Midtmoen Fease)

  AM> I have 50 laying hens and ...

You may be just the person to answer a small question for me, then, please.
  
I do not have even one laying hen, and purchased an 8-pack (in styrofoam,
yeccch)
of eggs from my local market.  On using them, thus far FIVE of the eight eggs
have been double-yolked, one was a single, and two await breakfast tomorrow.

I'm wondering... this can't possibly have happened by chance, right?  Does
this,
most likely, represent a many-orders-of-magnitude increase in the steroids the
farm is feeding their chickens, or just a practical joke that someone played on
an unsuspecting consumer?


Newsgroups: rec.food.cooking
From: AS.LKK@forsythe.stanford.edu (Laura Kramer)
Subject: Request: Lefsa
Organization: Stanford University, California, USA
Date: Fri, 16 Oct 1992 23:22:13 GMT

I am looking for recipes for Lefsa (sp). This is a thin Norwegian
pancake made of potatoes. My grandmother refused to give us the
recipe and it was always a holiday treat. If I can get some ideas on
how to make this, I might surprise my Norwegian relatives this
Thanksgiving.


From: Ladd.Morse@p804.f70.n109.z1.fidonet.org (Ladd Morse)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: provenance of Frangos
Date: Wed, 07 Oct 1992 23:38:17 -0500

 
  KW> I've always associated those Frango chocolates with Marshall Field's
  KW> in Chicago, but now I hear rumors they originated in Seattle.
  KW> 
  KW> Does anyone have a definitive answer to this mystery?

I've lived in Seattle for years and my folks were born and raised in the area. 
Everything I've ever heard was that Frango's were from Seattle.

Not much in the way of confirmation, but it's all I've got....
From: ericf@npic.Corp.Sun.COM (Eric Francis)
Newsgroups: rec.food.cooking
Subject: Re: Halloween Party Recipes
Date: 8 Oct 92 23:20:58 GMT
Reply-To: ericf@npic.Corp.Sun.COM
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: npic.corp.sun.com

A friend of mine used to make a mud pudding.  It's basically
chocolate pudding covered with crumbled oreo's on top for
dried dirt.  You can also add peanuts (rocks).  She
especially liked adding gummy worms with several sticking out
of the top.  It's best to add everything at the last minute as
they tend to get soggy otherwise.
From: lsalmon@sportnut.corp.sgi.com (Lisa Salmon)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Hot and Sour Soup
Date: 7 Oct 92 19:17:59 GMT
Organization: Silicon Graphics, Inc.

Please post your findings! Thanks.  


In article <Qeoj4P200iUx41M3Ao@andrew.cmu.edu>, Joy Banks
<jbcn+@andrew.cmu.edu> writes:
|> 
|> I need a good recipe for hot and sour soup...one with ingredients that
|> can be found easily.
|> 
|> Please email to me unless you think everyone is interested.  Thanks.
|> 

-- 

===========================================================================
=====

===========================================================================
=====
From: whitley@mksol.dseg.ti.com (harlon whitley 952-2342)
Newsgroups: rec.food.cooking
Subject: RECIPE:  MEDITERRANEAN LEMON CHICKEN
Date: 14 Oct 92 12:54:25 GMT
Article-I.D.: mksol.1992Oct14.125425.14970
Organization: Texas Instruments Inc

Mediterranean Lemon Chicken

5    skinless, boneless chicken breast halves
1    teaspoon paprika
     Salt and pepper to taste
2    tablespoons margarine or butter
2    cloves garlic, minced 
1    (6.9 ounce) package chicken flavor Rice-A-Roni 
2    tablespoons lemon juice 
1    cup chopped red or green bell pepper 
1/2  teaspoon grated lemon peel 
 
 
  Sprinkle chicken with paprika and salt and pepper.  In 
large skillet, heat margarine over high heat.  Add chicken 
and garlic; cook 2 minutes on each side or until browned. 
Remove chicken from skillet and set aside, reserving 
drippings.  Keep warm. 
 
  In same skillet, saute rice-vermicelli mixture in re- 
served drippings over medium heat until vermicelli is 
light brown; add lemon juice with 2 1/4 cups hot water and 
contents of sesoning packet.  Bring to a boil; cover, re- 
duce heat and simmer 10 minutes.  Stir in red pepper and     
lemon peel.  Top rice with checken.  Cover; continue to               
simmer 10 minutes or until liquid is absorbed, rice is ten- 
der and chicken is cooked through.  Makes 5 servings. 
 
Per serving: Calories 320  Fat 7g  Cholesterol 70mg 
Sodium 725mg  Percent calories from fat 20% 
 
Enjoy!
Newsgroups: rec.food.cooking
From: rich@theophilus.msfc.nasa.gov (Rich Krum)
Subject: Re: Capers?
Reply-To: rich@theophilus.msfc.nasa.gov
Organization: Boeing Computer Support Services
Date: Thu, 15 Oct 1992 14:21:59 GMT

In article 11575@pasteur.Berkeley.EDU, e118-bw@euler.Berkeley.EDU (Turin) writes:
>
>What are capers???
>
>thanks
>jimmy

They are the pickled flower bud of a small bush.
(definitely an acquired taste)

I use them in tartar sauce, tuna/fish salads, etc.  Some Mexican shrimp
dishes use them along with green olives--

--rich

---
----------------------------------------------------------------------------
"My opinions are my own, and my employer (Boeing Computer Support Services)
 denies any responsibility for me, all opinions in general, and anything 
 I may say, do, or be otherwise associated with outside of work for them.
 -- Use at your own risk, your mileage may vary, no news is good news."

 E-MAIL REPLY TO:  rich@troll1.msfc.nasa.gov     PLEASE KEEP IT "G" RATED
----------------------------------------------------------------------------

Newsgroups: rec.food.cooking
From: e118-bw@euler.Berkeley.EDU (Turin)
Subject: Novice seeks advice on first full course meal
Reply-To: e118-bw@euler.Berkeley.EDU (Turin)
Organization: University of California, Berkeley
Date: Thu, 15 Oct 1992 11:30:38 GMT


HI!!!!

I am new at cooking and have made a challenge
with my roomates girlfriend as to who cooks better.
We are to present a full course meal. Anyone
have any tips for a nice complete meal who's
presentation looks good.. hehe inviting
a girl I'm interested in too. :) so wanna
make it look good. trimming etc.

jimmy
From: wells@athena.cs.uga.edu (Scott Wells)
Newsgroups: rec.food.cooking
Subject: Re: Krups coffee tastes awful
Date: 16 Oct 92 05:30:14 GMT
Organization: University of Georgia, Athens


[stuff omitted about labor-intensive coffee making ritual]
>
>I bought one last night. It is a Krups, since the salesman pushed my
>button by saying that it heats the water to 203 F, whereas "the others"
>only heat to 170-180 F. Hot coffee is important to us. I brought it home,
>and, following the directions, cycled plain water through it two times to
>clean it out. Then I made the first pot (decaf, since this was at 9 pm).
>I eagerly took my first sip--yuck! It tasted awful! It was certainly hot
>enough, but it had this artificial, metallic taste which ruined the
>coffee.
>
>I flushed it twice more with plain water, then set it up for this
>morning. I actually awoke before the alarm clock in anticipation of the
>first auto-coffee. Bad news: it still had that awful taste.

I've had narry a problem with my Krups, though it's not automatic. One
netter suggested water, which rings true, but have you tasted any of
the hot water which has run through the machine, to see it's not
freezer-burned coffee ?

>
>Oh great net.coffee.sages: will this taste eventually go away? How can I
>hasten its disappearance? Is the Krups worth the premium I paid for it,
>or should I return it for a Black & Decker at half the price? (I kind of
>like the German styling.) What is the difference between Krups's
>canonical de-scaling product and vinegar?
>

A) You are going to lose coffee quality keeping water and ground beans in
the maker overnight. B) Anyone who freshly grinds freezer-kept beans care
for coffee quality. Then have y'all considered a non-automatic Krups,
which even after the beans are freshly ground, takes about two or
three minutes to run. (I have a friend with a Melita; it ain't a
pretty operation.) The brewed coffee will be fresher if you
oversleep, and (I agree) a coffee grinder makes a startling wakeup
call. Might save you some money.
The grinder also startles dinner guests.

I don't use Krupps coffee cleaner, as there are others available. All
of the non-toxic ones are citric acid, which is also used in candies,
fruit punches and the like. If the citric acid says "U.S.P." it is
food grade (the highest) and can be eaten -- though it'll pucker you
something awful !  I know it sounds stupid but use a packet of
unsweetened Lemonade Kool-Aid. It's mostly citric acid and you know it
wont hurt you. It's also cheap.

Viegar will work, and is cheap, but boy does it smell when heated.

-- 
Scott Wells                        +  
Internet: wells@athena.cs.uga.edu  + 
University of Georgia		   +
Athens, Georgia, USA               +
From: dhembrow@eoe.co.uk (David Hembrow)
Newsgroups: rec.food.cooking
Subject: Re: What do you do with Chutney?
Date: 7 Oct 92 11:44:03 GMT
Organization: EO Europe Limited, Cambridge, UK
X-Newsreader: TIN [version 1.1 PL6]

David Barton (dlb@fanny.wash.inmet.com) wrote:
: In article <$stephan.171.0@sasb> $stephan@sasb (Stephan Fassmann,
: Software) writes:
: 
:    Just curious.  I have heard of Chutney and have even seen it in the
:    store but nothing I have seen tells me what to do with it or how to
:    eat it.
: 
: The Vegetarian Epicure has a recipe for beans baked with chutney.  If
: I get a chance to try it I'll post the results this weekend.
: 
: 					Dave Barton
: 					dlb@hudson.wash.inmet.com

Much simpler, I just had cheese and chutney sandwichs for lunch. My
wife makes excellant Chutney !

David.
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: Re:  L&P sandwich (was Wocestershire Eggs
Date: 16 Oct 92 03:09:48 GMT
Organization: Emory University, Dept of Math and CS

In article <1992Oct14.195434.1@ualr.edu>, kmwheeler@ualr.edu writes:

> Last Sunday I was bumbling in the kitchen trying to come
> up with breakfast.  I hadn't had fried eggs in a while so
> I got a coulple of eggs out of the fridge.  Some butter in 
> the pan, and then a strange urge.  I love worcestershire, so
> a couple of dashes went into the hot butter.
> ...then cranked the heat up and
> sauted some sliced mushrooms.

That reminds me of one of my favorite quick at-home meals.  Saute
sliced mushrooms in Lea & Perrins (no oil), then pile them up
on toast.  Put sliced cheese (Fontina, Gruyere, something with
flavor) on top & then run it under the broiler.

Rage away,

meg

-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu		
Newsgroups: rec.food.cooking
From: sjo2693@tesla.njit.edu
Newsgroups: rec.food.cooking
Subject: Vacuum sealer
Date: 9 Oct 92 17:59:13 GMT
Organization: New Jersey Institute of Technology

Does anyone have any information on the expensive vacuum food sealing
machine....the one that has been advertised on TV for approximately
$125
From: slqy8@cc.usu.edu (The Blizzard)
Newsgroups: rec.food.cooking
Subject: Re: WANTED:  Kiwi Recipies
Date: 9 Oct 92 09:59:55 MDT
Organization: Utah State University

In article <1992Oct8.144529.760@lsil.com>, lulejian@lsil.com (John Lulejian) writes:
> A friend who grows kiwis commercially just gave me
> a lot.  I am trying to find some interesting ways to
> prepare them.  Anyone have any suggestions?
> 
> Thank you.
> 
> John Lulejian

I'd love it if someone would post any of these recipies!  My wife and I have
a lot of extra kiwi, and are looking for new ways to prepare it..
Thanks, Rick

(Rick@sec.cee.usu.edu)
From: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Newsgroups: rec.food.cooking
Subject: HOT PEPPER SCALE
Date: 9 Oct 92 13:06:21 GMT
Reply-To: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Organization: Carderock Division, NSWC, Bethesda, MD

For anyone who has expressed an interest in a hot pepper scale, here 
are a few scales I have compiled over the last few months, both from 
the net and other sources.  The final column is my own perception of 
a pepper heat index, however it is suspect because it's my own taste 
(I used a 1-10 scale as in "The Great Chile Book" so I arbitrarily 
assigned habeneros a 10 as in the book).  I mentioned only peppers 
which appeared in at least two sources.

SOURCE (1)  "The Great Chile Book" by M. Miller, scale of 1-10 (10 is 
hottest)
SOURCE (2)  Redwood City Seed Company, "HS" Hot Sauce scale, ounces 
of sauce that will be detectably hot with one ounce of chiles
SOURCE (3)  "The Whole Chile Pepper Magazine", Scoville Unit scale 
X1000, obtained by high pressure liquid chromatography
SOURCE (4)  My own palette

ALL SOURCES:  (d) dried,  (f) fresh

Aji Rojo, (1) 7-8.5 f, (2) 3500 d, (3) 30-50 f	
Anaheim, (1) 2-3 f, (2) 25 f, (4) 2 f
Ancho, (1) 5 d, (2) 50 f, (4) 2-3 f
Cayenne, (1) 8 d, (2) 2500 f, (3) 30-50 f, (4) 8 f, 7 d
Cherry Red, (1) 3 f, 3 d, (4) 4 f
Chipotle, (1) 6 d, (2) 2500 d, (3) 50-100 f	
De Arbol, (1) 7.5 d, (2) 8000 d, (3) 15-30 f	
Guajillo, (1) 2-4 d, (2) 1300		
Habenero, (1) 10 d, (2) 2500 f ,10000 d, (3) 100-300 f, (4) 10 f	
Jalapeno, (1) 5.5 f, (2) 400 f, (3) 2.5-5 f, (4) 5 f
Pequin, (1) 8.5 d, (2) 20000 d, (3) 30-50 f
Problano, (1) 3 f, (2) 135 f, (4) 2-3 f
Rocoto, (1) 7-8 f, (3) 30-50 f
Serrano, (1) 7 f, 7.5 d, (2) 133 f, (3) 5-15 f, (4) 6 f
Tabasco, (1) 9 f, (2) 10000 f, (3) 30-50 f, (4) 9 f
Tepin, (1) 8 f, 8 d, (2) 13000 f, 50000 d
Thai, (1) 7-8 f, (2) 6700 d, (3) 50-100 f, (4) 9 f
Yellow Wax, (1) 1 f, (3) 5-15 f, (4) 2 f
Newsgroups: rec.food.cooking