HDTenEightyP/NetNews huggingface dataset:
From: sophie@gargoyle.uchicago.edu (Sophie Laplante)
Subject: BAKERY VEG  Pastini di mandorle (Cookies)
Keywords: BAKERY VEG ITALIAN
Organization: University of Chicago Computing Organizations
Date: Thu, 15 Oct 1992 01:19:52 GMT



Here's something I made last week, and again last night 
(couldn't resist).  These cookies are really easy to make, 
and they turn out light, crisp, tasty...  I just can't keep 
this recipe to myself!

PASTINI DI MANDORLE
===================

1/2 c   butter, softened
1   c   sugar
1   c   blanched, pulverized almonds
1       egg
        few drops almond extract (optional)
1   c   flour
1   tsp baking powder

Preheat oven to 400 F.

Beat butter and sugar until smooth.  Add egg, almonds, 
almond extract, flour and baking powder, beating between 
additions until smooth.

Drop by small spoonfuls onto a cookie sheet lined with 
parchment paper.  (I don't know how difficult they will
be to handle without the parchement paper... Also, these 
spread out a lot so keep them well apart.)  

Bake for 10 minutes or until golden.  (The color changes 
fast in the last couple minutes so you may want to keep
an eye on them.)


 -- Sophie Laplante                 --   "We'll go because it's Thursday",  --
 -- Department of Computer Science  --   he said, "and we'll go and wish    --
 -- University of Chicago           --   everybody a Very Happy Thursday.   --
 -- sophie@cs.uchicago.edu          --   Come on, Piglet."                  --
Newsgroups: rec.food.recipes
From: rhughes@UCSD (Richard J. Hughes)
Subject: NONFAT SALAD VEG Roasted Red Pepper Salad (Followup)
Keywords: NONFAT SALAD VEG
Organization: ucsd.edu
Date: Thu, 15 Oct 1992 18:35:05 GMT


In article <SHAFER.92Sep27111426@rigel.dfrf.nasa.gov> tlh8c@faraday.clas.Virginia.EDU (Thomas Lee Horton) writes:
>
>TO ROAST A BELL PEPPER (red or yellow, preferably, though color is irrelevant)
>1.	Place the pepper atop an open flame.
>2.	Char the outside of the pepper black.
>3.	Remove the pepper and run lukewarm water atop it, rubbing
>	to remove the blackened skin.  Remove all the skin possible.

A much easier way to roast bell peppers is to place them on a rack and broil 
them in the oven.  Turn them over so they blacken on all sides.  When done, 
place them in a brown paper bag (or whatever) to steam and cool.  When they 
are cooled, the skins should come off very easily.  After removing the 
seeds, the peppers can be pureed.  Pureed, seasoned red bell pepper makes 
an *excellent* sauce for white fish.  Mmm, mmm.

Richard
Newsgroups: rec.food.recipes
From: news@ulrik.uio.no
Subject: MAIN PASTA Fusilli Gamberetti E Zucchine
Keywords: MAIN PASTA ITALIAN
Organization: University of Oslo
Date: Thu, 15 Oct 1992 01:16:38 GMT


FUSILLI GAMBERETTI E ZUCCHINE


Introduction

Two different versions of this dish are given: try them both.

Materials 

For 2 persons: 
1) Hot version
Fusilli (curly pasta): 250 g.
Gamberetti (shrimps): 150-200 g.
Zucchine (squash): 200 g. (or 1 per person).
Prezzemolo (parseley): 20 leaves.
Pomodori (tomatoes): 300 g.
Olio dUoliva (olive oil): 5-7 spoonful (soup spoon, not tea!).
Aglio (garlic): 1-2 slices (I call them slices because I use a knife).
Peperoncino (dried red chili pepper): half.
Sale e pepe (salt and pepper): as you like it.
2) Mild version
Subtract: olive oil, garlic, chili.
Add: butter, cream.

Methods

Drop 3-5 mm thick cross sections of squash (if very big cut the cross
sections longitudinally) in a frying pen with hot olive oil (regulate the
rheostat of the stove at about 500-700 !C temperature) and the garlic.
Boil the tomatoes for 2 minutes and when you are sure you donUt burn your
fingers peel them and clean them.
When the zucchine are ready (blond - not burned - and slightly crunchy
outside, tender inside) add the shrimps and two minutes later the tomatoes.
In the meantime place the boiling pen (full of water!) on the stove at high
temperature (1500 !C). Once the water is boiling add one fistful of salt
(not to much!) and drop the pasta.
When most of the water coming from the vegetables in the sauce has faded
(if it takes more than 15 minutes try to get rid of it with a spoon), add
the chili, salt and pepper and take out the garlic, cook another two
minutes and thatUs it.
Check the pasta after 7-8 minutes because then it is likely to be ready (
Italian pasta such as Barilla or De Cecco might take about 10-12).  Take it
off, add the sauce and the minced parsley. 
Mild version: squash are fried in butter and cream is added at the end with
parsley.

Results

Depends on you, of course, but generally good.


Discussion:

Serve with an Italian white wine (Soave, Mller Thurgau, Donnafugata) or
beer if you spent all the money to buy the food. Please avoid red wine
unless you are  planning to make a very hot version of the sauce (which in
my opinion doesnUt match with the delicate taste of shrimps). Sound-track
might be Vivaldi Rthe four seasonsS or Rossini Roverture de la Gazza LadraS
depending on your mood.

																																													Jacopo Andreose


																								Institute of Neurophysiology University of Oslo,
Norway
																									questions? internet: jacopo@pons.uio.no


Newsgroups: rec.food.recipes
From: carolynd@sail.labs.tek.com (Carolyn Drosd)
Subject: APPETIZER VEG Hot Mushroom Turnovers
Keywords: APPETIZER OLVEG
Organization: Tektronix, Inc., Beaverton,  OR.
Date: Thu, 15 Oct 1992 18:34:23 GMT


These turnovers are a bit of trouble to prepare, but have
always been a hit when I've served them.  The recipe comes
from a Good Housekeeping cookbook titled _All-Time Favorite
Recipes_ circa 1971.

Hot Mushroom Turnovers
----------------------
3  3 oz packages cream cheese, softened
butter or margarine, softened
all-purpose flour
1/2 lb mushrooms, minced
1 large onion, minced
1 teaspoon salt
1/4 teaspoon thyme leaves
1 egg, beaten

Instructions:

1. Early in day:  In large bowl, with electric mixer at medium
   speed, beat cream cheese, 1/2 cup butter and 1 1/2 cups
   flour until soft dough forms;  wrap dough in waxed paper;
   chill at least 1 hour.

2. In medium skillet, in 3 tablespoons butter, saute mushrooms and
   onion until tender; blend in salt, thyme and 2 tablespoons
   flour; stir in sour cream; chill.

3. On floured surface, roll half of dough into 15-inch circle
   (about 1/16" thick); cut into twenty 2 3/4-inch circles.
   Roll scraps into ball; chill.

4. On one-half of each circle, place teaspoonful of mushroom
   mixture.  Brush edges with egg; fold other half over filling;
   with fork, press edges together; prick tops to let out steam;
   place on ungreased cookie sheet.  Repeat with rest of dough,
   scraps, filling.  Brush with egg; cover; chill.

5. About 20 minutes before serving:  Preheat oven to 450F.
   Uncover turnovers; bake 12 minutes or until golden.  Makes
   about 50 turnovers.
From: dhiggs@magnus.acs.ohio-state.edu (D Keith Higgs)
Newsgroups: rec.food.recipes
Subject: CANDY VEG One Bowl Fudge
Keywords: CANDY LVEG
Date: 15 Oct 92 01:15:44 GMT
Organization: NASA Dryden, Edwards, Cal.


Another one from inside a box of chocolate.

One Bowl Chocolate Fudge             (Baker's One Bowl Recipe)

          1   Pkg (8 oz)   Baker's Semi-Sweet Chocolate
        2/3   cup          Sweetened condensed milk
          1   tsp          vanilla
        1/8   tsp          salt
        1/2   cup          chopped nuts (optional)

Microwave chocolate and milk in 1 1/2 quart microwaveable bowl on HIGH
for 1 minute; stir well.  Microwave 1 minute longer.  STIR UNTIL
CHOCOLATE IS COMPLETELY MELTED AND SMOOTH.

Stir in vanilla, salt and nuts.  Spread into greased 8x4 or 9x5 inch
loaf pan.  Refrigerate until firm; cut into squares.  Makes about 2
dozen candies.  TIP: Recipe may be doubled; spread into greased 8-inch
square pan.

Saucepan Preparation: heat chocolate and milk in saucepan over very
low heat, stirring constantly, until chocolate is melted and mixture
is smooth.  Remove from heat.  Continue as above.

Rocky Road Fudge: Prepare One Bowl Chocolate Fudge as directed, adding
1 cup KRAFT Miniature Marshmallows to fudge with the vanilla, salt and
nuts.

-- 
D.K.Higgs  DATA+@osu.edu  a.k.a. dhiggs@magnus.acs.ohio-state.edu _____   __o
Ohio State University Libraries, Acquisitions Department      -------    -\<,
Continuation Acquisition Division                              ------ ( )/ ( )
~~(614)292-6314~~~~~~fax(614)292-2015~~~~~~~~~~\_________/~~~~~~~~~~~~~~~~~~~
1858 Neil Avenue Mall, Room 040-N, Columbus OH 43210
Newsgroups: rec.food.recipes
From: doug@pizzabox.dialogic.com (Doug Harper) 
Subject: VEG MAIN Easy cheddar fondue 
Keywords: LVEG MAIN
Organization: Dialogic Corporation
Date: Wed, 14 Oct 1992 02:23:59 GMT

[A nice companion to the Swiss posting that precedes it.  Also from
rec.food.cooking.  MFS]

This is an easy fondue recipe that it is good for beginners since it
is almost impossible to screw up. I know people who prefer this recipe
to classic Emmenthal/Gryere fondue.

Quantities are off the top of my head, I haven't followed the original
recipe in years.

1/2 stick margarine 1/4 cup flour 1/4 to 1/2 tsp dry mustard 10oz
shredded extra sharp cheddar cheese 1 can warm beer 1 Tbl Worcherster
sauce (or to taste) Salt to taste (I don't add any)

Dunking stuff cut into bite size cubes: French or Italian bread
Pumpernickle bread Apples

Melt the margarine over low heat in a fondue pot.  Add the flour and
mustard and whisk until smooth.  Add the beer a little at a time, wisk
until smooth before adding more.  Add the cheese a fistful at a time,
stir until melted before adding more.  Add worcherster sauce Heat to a
light boil and serve.

This fondue refrigerates and freezes well, so it can be made ahead of
time if neccesary.

If you have a home bread maker, serve this with your favorite heavy
pumpernickle or whole wheat bread.

Remember, it is almost impossible to screw up this recipe.  Of course,
better cheese will make a better fondue, but if you are in a rush, any
supermarket brand cheddar cheese will do (no velveeta or other
synthetic cheese stuff).

-- 
Doug Harper           | ARPA: doug@dialogic.com
Computer Services Mgr | UUCP: ...!uunet!dialogic!doug
Dialogic Corporation  | Compuserve: don't bother
(201) 334-1268 x153   | Your right to smoke ends where my nose begins!

Newsgroups: rec.food.recipes
From: Belas@comb3.comb.umd.edu
Subject: BAKERY LOWFAT VEG Fat-free Pumpkin/Squash Bread
Keywords: BAKERY LOWFAT VEG
Organization: University of Maryland, Center of Marine Biotechnology
Date: Thu, 15 Oct 1992 01:18:01 GMT



	Several people have asked for my recipe for fat-free,
cholesterol free pumpkin/squash bread.  I have to start by saying that
I have only modified the recipe, having originally been posted to the
EAT-L list on internet.  Nonetheless, its a fairly simple bread to
make and although it contains calories, they aren't from fat (which
should help some of us with guilty consciences).  Please bear in mind
that the amount of flour depend on how much moisture is in both the
prunes and the squash so adjust as necessary.  The batter should be
thick but pourable.


		Fat- Cholesterol-Free Pumpkin/Squash Bread

	1 container Egg-beater no-cholesterol egg substitute
		    (= 4 eggs), beaten until foamy
	1.5 cups    Prune mash (see below)
	1.5 tsp     Baking soda
	0.75 tsp    Baking powder
	1 Tbsp      Vanilla
	1 cup       Sugar (may require slightly less)
	3.5 cups    Flour (may require slightly more if very moist)
	1 tsp       Salt (can be eliminated)
	1 Tbsp      Cinnamon
	2 cups      Squash or pumpkin mash (see below)
	

	Mix all ingredients in order given on medium speed or electric
	mixer (do not over mix).  Pour batter into two 9x5 loaf pans, filling
	each with half of the mixture.  (You may have to lightly oil the pans,
	although I find this bread comes out of the nonstick pans without oil).
	Bake at 350 for 65-75 minutes.  Test with tootpick before removing the
	bread, time does vary depending on moisture.  Let stand 10 minutes 
	then turn out to cool.  Keeps for two weeks if wrapped and 
	refrigerated and freezes for at least four months.



	Prune mash-

	Simply take a pyrex measuring cup and lightly pack pitted prunes to
	the 1.5 cup mark.  Add water to just cover prunes.  Place in micro-
	wave and heat water until just boiling.  Remove and let sit for 10-
	15 minutes.  Blend to a puree with hand blender, food processor, etc.
	Use in recipe.


	Squash mash-

	If you want a real simple way to work with the squash try this.  Take
	any squash, clean the outside with water, and poke holes with knife
	on each side.  Set the squash in a baking pan and place into a 350
	oven for 60-90 minutes, depending on the size of the squash.  Test
	for doneness by poking the squash with a wood mixing spoon. If the 
	surface indents easily, the squash is done.  Remove from the oven and
	while still hot slice the squash in half.  Allow to cool slightly,
	then scoop out and discard the seeds.  Scoop out the squash and mash.
	Use in recipe.

		"Ignorance is a
		 voluntary misfortune."
		  -- Nicholas Ling
		
		Bob (Belas@comb3.comb.umd.edu)

Newsgroups: rec.food.recipes
From: Elizabeth Roderick <eroderic@leo.vsla.edu>
Subject: MAIN Macaroni and Cheese
Keywords: MAIN PASTA
Organization: NASA Dryden, Edwards, Cal.
Date: Thu, 15 Oct 1992 18:33:54 GMT


This is not original - it's adapted from the White Trash Cookbook but it's 
wonderful:

1 box macaroni (I like the spirals)
1/2 lb. medium cheddar cheese, grated
1 can evaporated milk (no substitutes)
3 eggs, beaten
bacon

Cook macaroni al dente.  Place in lighly greased FLAT baking dish.
Mix milk with eggs.  Poke cheese into macaroni.  Pour over milk
mixture.  Place bacon strips to coveqr top completely.  Liberally coat
bacon with pepper.  Bake at 350 for approx. 45 minutes.  Check
occasionally and add milk if too dry.

A cholesterol nightmare but wonderful.  It's called "Nettie Irene's
Macaroni and Cheese" in the cookbook.

Elizabeth Roderick    eroderic@leo.vsla.edu
Newsgroups: rec.food.recipes
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: ADMIN Group imbalance
Keywords: ADMIN
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: NASA Dryden, Edwards, Cal.
Date: Wed, 14 Oct 1992 02:31:15 GMT

I find myself in a very anomalous position.  I seem to have way too
many requests.  Right now, I have more requests than I have recipes.
It's contagious, I think; when someone sees a request it reminds them
of their own request.  I'm torn between inundating the group with all
of them or just summarizing.  If you have a really strong opinion, let
me know.

Also, I wait about 10 days after a request is posted before I post the
collection of responses.  This is to give the request a chance to get
to the far corners of the Net so that as many responses can be included
in the one posting.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous
Newsgroups: rec.food.recipes
From: tino@huey.met.fsu.edu (Vincent Tino)
Subject: APPETIZER VEG Spinach Dip
Keywords: APPETIZER LVEG
Organization: Department of Meteorology
Date: Thu, 15 Oct 1992 01:21:33 GMT



Spinach Dip

1 - 16oz Sour Cream
1 Tbsp Mayonaisse
1 pkg Frozen spinach
1 pkg KNORR'S vegetable soup mix
1 loaf round Hawaiian Bread

Thaw spinach and squeeze excess water out of it.  Add
all ingredients and stir until well mixed.  Chill for
1 hour.  Cut the center out of the Hawaiian loaf to
create a "bowl", setting aside the extracted pieces.
Spoon chilled dip into bread.  Break the extracted
bread into bite size pieces and arrange them around the
"bowl" on a platter for presentation.
-- 
------------------ Vincent Tino - Studentus Graduatus Perpetuus ---------------
----------------- Dept. of Meteorology, Florida State University --------------
-------------------- Meteorologists like it warm and wet! ---------------------
*************************------- GO SEMINOLES -------**************************
Newsgroups: rec.food.recipes
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: DESSERT VEG LOWFAT Lowfat Fudge
Keywords: DESSERT LVEG LOWFAT CHOCOLATE
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Wed, 14 Oct 1992 03:26:24 GMT


[From alt.support.diet.  MFS]

                               Fudge

    2/3 c cocoa
    3 c sugar
    1/4 c dark Karo (corn) syrup
    1/3 c water
    1 12 oz can evap milk  (might as well try evaporated SKIM milk)

    1 1/2 tsp vanilla, pinch of salt

Mix the cocoa and sugar well, then add corn syrup, water and
evaporated milk.  Cook to soft ball stage (I use a candy thermometer,
but since they're so often wrong, I also use the
blob-in-the-cold-water test).  Remove from heat.  Add vanilla and
salt, blend lightly.  Allow to cool to 110 degrees or when hand can
rest comfortably on the side of the pan.  Beat the fudge until it
stiffens a little, then spread into a 7x11 pan and allow to cool.

This makes 2 lbs of fudge, and 36 pieces (if you used a 7x11 pan).

Jan

P.S.  Nuts can be added, but they're FAT.

Newsgroups: rec.food.recipes
From: nvecchi@sangiorgio.cscs.ch (Nicole Vecchi)
Subject: DESSERT VEG Chocolate Fondue
Keywords: DESSERT LVEG CHOCOLATE
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno
Date: Wed, 14 Oct 1992 02:46:14 GMT

[Another borrowing from rec.food.cooking.  MFS]

Chocolate Fondue

This latest of all fondues was invented in New York by an enterprising
public relations lady by the name of Beverly Allen.  It caught on like
wildfire at the Swiss Chalet Restaurant on New York's 48th STreet and
found its way back to Switzerland.

Recipe
(4 servings)

3 bars Toblerone (3 ounces each)
1/2 cup light or heavy cream
2 tablespoons Kirsch, brandy or Cointreau

Break the Toblerone into seperate pieces. Combine all ingredients in a
saucepan or a small chafing dish.  STir over low heat until the chocolate
is melted and smooth.  Serve in a chafing dish over low heat. 

For dunkables serve each fondue eater an individual plate with one
or a combination of the following: 
angelfood cake chunks
fruit (orange slices, straawberries, bananas, pineapples, . . .)
profiteroles of cream-puff pastry.

Spear the dunkables on fondue forks or skewers and dunk into the chocolate
as you would with any fondue.


[The Swiss Cookbook, Nika Standen Hazelton]
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: Re: Cranberries (was REQUEST: Cranberry Muffins
Keywords: lo-fat
Date: 16 Oct 92 03:12:42 GMT
Distribution: rec
Organization: Emory University, Dept of Math and CS

In article <1992Oct15.145834.16985@aplcen.apl.jhu.edu>, jern@visual1.jhuapl.edu (Bob Jernigan) writes:
 
> Cranberries are grown in the northeastern US states and are
> harvested ONLY in the fall.  For some of us, this is a good thing. :-)

I realize that, but Dunkin Donuts et al. manage to obtain cranberries
year round, so why can't I (she whines plaintively)?

Rage away,

meg
   


-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu		
Newsgroups: rec.food.cooking
From: blythedr@infonode.ingr.com (Dennis Blythe)
Subject: REQUEST: Pumpkin Pie from scratch again.
Keywords: pie
Organization: Intergraph Corporation, Huntsville, AL.
Date: Fri, 9 Oct 1992 23:49:09 GMT


  I recently saw recipes on how to make Pumpkin Pie from scratch.
Unfortuanatly I never thought I would need it, and didnt save it.
I just bought my son a 100 lb pumpkin and would hate to waste
inerds.
        To save from having to repost, could someone e-mail
        this to me?
               Thanx in advance,
                  Pam
Newsgroups: rec.food.cooking
From: fielden@spot.Colorado.EDU (j.a. fielden)
Subject: Looking for recipes
Organization: University of Colorado, Boulder
Distribution: na
Date: Mon, 12 Oct 1992 22:09:08 GMT


Well since noone sent me the archive info I'll ask directly

The recipes that I'm looking for are the following

ghana recipes - long file
coke recipes - cooking with coca-cola not making it
spicy beef jerky recipe

All of these were posted this summer. 
I would still like to recreate my file of archive and cooking
journal info so PLEASE someone take pity and send me the info.
From: rwt@dcs.ed.ac.uk (Rainer Thonnes)
Newsgroups: rec.food.cooking
Subject: Re: Eggs in Fridge or Room Temperature?
Date: 7 Oct 92 16:28:30 GMT
Reply-To: rwt@dcs.ed.ac.uk (Rainer Thonnes)
Organization: Department of Computer Science, Edinburgh University

In article <11029@sun13.scri.fsu.edu> nall@sun8.scri.fsu.edu (John Nall) writes:
>In article <q0Z9RB3w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>> John Nall writes:
>>> Egg tip, by the way:  To crack an egg without breaking the yolk,
>>> pop it with a sharp, heavy knife.  [etc]
>>
>>Knife? What for? I use a fork...
>
>  Well, sure, I'm easy to get along with. :-)  You can also do
>  it with a fork, a paint scraper, one of the things which fill
>  the space for a board which you don't have in your PC, the
>  sharp edge of a stapler, a tin can with the top removed, or
>  probably any one of an infinite number of things which have
>  sharp edges.  The key to it all is the wrist action.....

Come ON, you guys, why use an extra tool?  Whenever I crack an egg, I
just hit the edge of the bowl or pan or measuring jug into which I'm
about to pour the egg with that egg.  What could be simpler?
From: oliver@dougfir.CS.Berkeley.EDU (Oliver Sharp)
Newsgroups: rec.food.cooking
Subject: Re: rec.cooking.cleaning.up
Date: 13 Oct 1992 16:24:37 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: dougfir.cs.berkeley.edu

Wow, this seems to cause a lot of stress for other people.  My wife and
I have worked it out nicely; I love to cook, so I do all the cooking.
She is perfectly competent in the kitchen, but just doesn't get a big
charge out of making food.  I love to read cookbooks, plan meals, and
experiment.  She almost always cleans the dishes (we don't have a
dishwasher) and I always dry.  She likes to eat good food, and I guess
she figures that if there are a lot of pots, that's the price of more
complex and interesting meals.  On other chores, she ends up doing them
more often.  It works out pretty evenly, I'd guess.  When we have people
over for dinner, which we like to do quite often, I take care of the food
and she takes care of cleaning up, setting the table, putting out flowers,
candles, etc.  It's great for me to be able to spend a few hours
cooking and not worry about anything else.  It would be really tough to
do a multi-course dinner and handle all the other things, too.  Spending
two or three hours cooking is enough work already!

We're both happy with the routine we've settled into.  I guess a lot of
it depends on what people expect in terms of roles.  We both try to be
pretty flexible about that sort of thing ...

- Oliver

Newsgroups: rec.food.cooking