HDTenEightyP/NetNews huggingface dataset:
From: zdem0a@hgo7.hou.amoco.com (Donna Martz)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Mustard Potato Salad
Date: 29 Jul 92 12:40:21 GMT
Organization: Amoco

jbutterf@mal-s1.gatech.edu (Jill Butterfield) writes:
>Anyone have a good recipe for this stuff?

I'm a little slow getting back to you on this, but I felt guilty
for asking about mayonnaise and not posting any recipes.  Here
is one from highly acclaimed Houston caterer Jackson Hicks, cut
from the Houston Chronicle food section. 

    Jackson Hicks' New Potato Salad

   8 pounds little red new potatoes, washed, boiled until tender,
      with the skins on, but not falling apart
   2 cups _homemade_ mayonnaise    
 1/2 cup German-style mustard
 1/4 cup chive or wine vinegar
 1/4 cup dried (or 1/2 cup fresh) dill
 1/2 cup chopped pimiento
 3/4 cup diced white onions
   2 bunches thinly sliced green onions (with tops)
   2 cups diced green bell pepper
 3/4 cup sliced pitted black olives
   1 cup finely chopped dill pickles
     salt & cracked black pepper to taste
     chopped fresh parsley and julienned red bell peppers for garnish

 While potatoes are cooking, combine mayonnaise, mustard, vinegar, dill,
pimiento, onion, green onion, green pepper, olives, pickles, and salt &
pepper.  Remove potatoes when done, and slice in half if they are large.
While the potatoes are still warm as possible, pour the sauce ingredients
over them and toss until the potatoes are coated.
 This may be served warm after 30 minutes, or refrigerated for as long as
two days.  Before serving, sprinkle with chopped parsley and garnish with
red pepper.  The trick to this recipe is to add the marinade while the
potatoes are still warm.
 
Newsgroups: rec.food.cooking
From: trwagner@bronze.ucs.indiana.edu (Ted Wagner)
Subject: Re: Mexican recipes wanted!!
Organization: Indiana University
Date: Thu, 30 Jul 92 20:12:38 GMT

In article <Bs7s2B.Jsw@acsu.buffalo.edu> mec@acsu.buffalo.edu (Marie E. Copertino) writes:
>Hi!!
>
>	I am planning to cook a tex-mex type of dinner for some of my
>	Malaysian friends who've never had anything like that...
>	
>	Other than the usual tacos, burritos, nachos, etc, what should 
>	I make?  They are used to highly seasoned food, so I'd like to
>	make as much as possible that is spicy/tasty.
>

	If you *DO* make tacos, make them with *shredded* beef.  Buy
the shredded beef, marinate it with wrost. sauce, cayenne pepper, tad of
soy sauce, skim milk, and tomato sauce.  Make sure this is real runny.
Then, fry the beef.  Save the marinate.  When the beef JUST begins
to brown, at the marinate.  Saute the beef.  Add onions, tomatoes,
and jalp. peppers slices in soft flour shells.  Roll them like burritos
so they aren't as messy.  discard the marinate after the beef is done.

	This is a "beaner" mix (as it was told to me in Yuma, Az.). 
At least, my neighbor called it this (she was half Yuman Indian and half
Mexican) when I lived in Yuma.  She called it a "beaner" mix because
all of her white peers loved her tacos and burritos.  When she was 
younger people used the term "beaner" toward her.  So, one day when 
she made tacos and someone asked her for the recipe, she said,
"Here, it's beaner tacos and not that cheap Taco Bell shit."  (really!)
So, she has called it Beaner tacos ever since as a joke with her
caucasion friends.

:-)

Ted
-- 
"All my life's a circle, but I can't tell you why..."-- Harry Chapin
"Words to live by..."-- Bruce Springsteen on "Tribute to Harry Chapin"
-trwagner@bronze.ucs.indiana.edu   &    trwagner@kiwi.ucs.indiana.edu-
----------------------------------------------------------------------
From: frampton@vicuna.ocunix.on.ca (Steve Frampton)
Newsgroups: rec.food.cooking
Subject: Tandoori Chicken.
Summary: Delicious Indian Meat Recipe!
Keywords: Indian meat dish tandoori chicken
Date: Tue, 28 Jul 92 22:40:08 EDT
Reply-To: frampton@vicuna.ocunix.on.ca
Followup-To: rec.food.cooking
Distribution: world
Organization: Vicuna Systems, Kingston, ON (613) 547-5066

Taken, without permission, from "The Curry Club Indian Restaurant 
Cookbook", by Pat Chapman, published 1984 by Piatkus Publishers Ltd.,
ISBN 0-86188-488-4, here is a recipe for Tandoori Chicken.

(This book is absolutely wonderful, I recommend it strongly without
hesitation).

Tandoori Chicken (or Turkey, Duck, Quails, Pigeon, etc.)
--------------------------------------------------------

Nearly every Indian restaurant offers tandoori dishes, whether or not
they own a tandoor.  The dish needs no introduction although the method
probably does.  The tasty secret lies in a long marinade in yoghurt with
spices.  The colouring used to be achieved by using alkenet root but is
more simply obtained now by using red, yellow or orange food colouring
powder.  You can choose your own colour.  Although you do get a better
flavour using charcoal, the results under the grill are totally
satisfactory.

3 lb (1.4 kg) chicken or 4 large legs      Marinade spices:
3 tablespoons lime or lemon juice          1 & 1/2 teaspoons paprika
1 teaspoon salt                            1 & 1/2 teaspoons coriander,
                                              ground
Marinade:                                  1 & 1/2 teaspoons cummin,
6 fl oz (175 ml) yoghurt                      ground
2 tablespoons mustard oil                  1 teaspoon ground ginger
6 cloves garlic                            1/4 teaspoon orange food
1 teaspoon salt                               colouring powder

1) Skin the chicken, then quarter it and slash the flesh with short
gashes.  Rub in the lime or lemon juice and the salt.  Leave for half
an hour or so.

2) Meanwhile mix all the marinade ingredients, including the spices,
either in a blender or by hand.  Rub it thoroughly into the chicken
(by hand is messy but best), and leave to stand in a bowl overnight
(covered, to minimise smells).

3) Next day preheat oven to 425 degrees F (220 degrees C) <gas 7>.
Shake excess marinade off chicken pieces and place on oven racks.  Make
sure to put a drip pan underneath.

4) Cook for 25 to 30 minutes, then, to finish off, place under grill for
3 to 4 minutes.

5) Alternatively, if you are barbecuing, put the pieces of marinated
chicken over the charcoal (not too near) and cook until ready.

6) Serve on a bed of lettuce and onion rings with a wedge of lemon, and
some naan bread {see Message-Id 'Pq7yNB1w165w@vicuna.ocunix.on.ca', posted
Wed, 15 Jul 92 18:52:48 EDT for a simple recipe} and tandoori chutney.

Serves:  4

----------------------------------------------------
frampton@vicuna.ocunix.on.ca (Steve Frampton)
Vicuna Systems BBS - 613/547-5066 [9600 v.32/.42bis]
From: penner@acsu.buffalo.edu (Nichola J. Penner)
Newsgroups: rec.food.cooking
Subject: Re: pasta salad recipes
Date: 28 Jul 92 20:25:52 GMT
Organization: UB

my mother makes this salad every summer, and it usually makes me look forward
to visiting the old home town... :^)

****this recipe is posted by a cooking impaired college student
so it is incredibly easy and not too expensive :^)****

Pasta Salad with Veggies and Stuff (or whatever you feel like adding!)

one box of rotini (or any similar/preferred kind of noodles)
several tomatoes 
one head of broccoli
one or two cans of tuna (depending on how much you like tuna or if it's
on sale)
a hunk of cheddar cheese and
a hunk of monterey jack cheese 
and one bottle of Paul Newman (tm) oil and vinegar salad dressing 
		  ^^^^^^^^^^^
(any kind of oil and vinegar would work but Paul Newman (tm) is by and far the
best)

cook the rotini according to directions on the box (about 10-12 mins)
drain the water and then put them into a large salad bowl

cut the broccoli into separate heads and stems and cook them (about 7 mins)
drain them and put the in the bowl with the pasta

slice as many tomatoes as you desire and throw them in the bowl as well

drain the tuna and toss it in the salad bowl

slice up as much cheese as you like and cut it into chunks (make sure the
pasta has cooled sufficiently before you put the cheese into the salad or
else you will end up with a runny salad :^) )
toss in the cheese

stir the salad up a bit and then pour on as much dressing as you feel
comfortable with
stir stir stir!

this salad is a bit large and portions can be reduced and ingredients can be
eliminated leaving you with just several ounces of pasta and a can of tuna
with the dressing if you desire just a single serving
leftovers can be stuck in the fridge for a midnight snack but this salad is
really at its best only when freshly made and the longer it's left in the
fridge the less appealing it gets

	happy cooking!

		nicki
Newsgroups: rec.food.cooking
From: jcj9536@tamsun.tamu.edu (Cindy Brown)
Subject: Re: JetAir Ovens
Organization: Texas A&M University
Date: Wed, 29 Jul 1992 21:39:17 GMT


I got a jet stream oven probably in Febuary. I probably use it every day on
average. I love it. It cooks great and is really fast. It does everything
they tell you it will. My mother also has one. The one problem we have had
is that the top part cracked. This isn't that much of a problem since you
can still use it and when we called american harvester they were really
helpfull and are replacing it since it is under warranty. I have no
complaints :)


Cindy Brown
From: kati@glnserv.UUCP (Lady Dragon)
Newsgroups: rec.food.cooking
Subject: Re: Silly Slicing Question
Date: Sat, 25 Jul 92 08:00:50 CDT
Organization: Vermi-net, Houston, Tx. 77098

seb1@leia.dr.att.com (sharon badian) writes:

> Not that this is one of my great worries in the kitchen, but it does annoy
> me a little. My dog loves it because food ends up on the floor. I'm talking
> about slicing round things like carrots and zucchini and having the newly
> sliced slices roll off the cutting board onto the floor. As I said, my
> dog thinks it's a boon, but it annoys the hell out of me.
>
> So, how do you keep those carrot slices from rolling off the cutting board???
> Do I need a course in remedial slicing?
>
> --
You can put up a baby gate against the dog to keep him out of the kitchen
:). What I do is take the carrots that I'm not currently cutting, and put
them in a pile in the direction I'm cutting. Say you're right-handed. You
hold the carrot in your left hand and the knife in the right. The slice of
carrot will come off the right side. What usually happens is the carrot
slice goes straight out towards the right before it jumps to the floor.
Take your extra carrots, cut or not and block off the escape. Good luck.

* * email address: nuchat!xcluud!glnserv!kati * Houston, Texas, USA, Earth * *




Newsgroups: rec.food.cooking
From: ad527@cleveland.Freenet.Edu (Martin J. Drabik)
Subject: Re: REQUEST: Caesar Salad Dressing
Reply-To: ad527@cleveland.Freenet.Edu (Martin J. Drabik)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Wed, 22 Jul 92 13:04:33 GMT


In a previous article, jnsmc@acad3.alaska.edu (CLARK SCOTT M) says:

>Can anyone help a Usenet incompetent (please excuse that last post,
>a little quick on the trigger finger) bachelor come up with a 
>reasonable excuse for a Caesar dressing?  I've had no luck finding
>a recipe at the library, etc.  My Webster's New World Dictionary 
>insists that it consists of Olive Oil, Lemon Juice, Garlic and Egg.
>I've also heard that it contains anchovy paste.  Is that basically it?
>How does the egg fit in?  Raw?! (I only do that in homemade ice cream!)
>Can I substitute Spam for the anchovies?

First:  there is no such thing as Caesar dressing.  There is Caesar
salad, which is romaine lettuce dressed in a particular fashion.  If
you're interested in that dish, I'd be happy to post my favorite
(and the only!) recipe.

                                
                                Martin
                                mdrabik@bach.bio.ri.ccf.org

-- 
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Spam, Spam, Spam, Spam, Spam, Eggs, Spam, Spam, Spam, and Spam!
Organization: Taronga Park BBS
Date: Thu, 23 Jul 1992 17:09:23 GMT

In article <1992Jul21.175320.10188@ichips.intel.com>, jreece@sousa.intel.com (John Reece) writes:
> 
> Spam sushi is reportedly very trendy in the Hawaiian Islands.

I can report for a fact that yes, there is Spam sushi in Hawaii because
I have seen it personally (didn't try any, tho).  It's a combination of
two trends, actually.
There's a very large Japanese population on the Islands and in fact, 
there are more tourists from Japan there than from any other country.
In fact, we thought sushi was the best deal we found in Hawaii.  Fresh
and cheaper than we can find it here! (Just about anything else is 
*very* expensive in Hawaii).
And yes, Spam is very popular there; probably a holdover from the War
as some have suggested, so it seems natural that the two foods would
somehow meld.  Spam seems to be in everything there -- you can look
in the newspapers and find what grocery stores are having specials
on Spam that week.

I've also heard the bit about Spam and Korea from my father-in-law who
used to travel extensively for his job.  

And for the record, I heard that Spam stood for Spiced Ham.

-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
                     "Oopsy... " -- CometGuy
From: hartman@dewey.udel.edu (Nancy Hartman)
Newsgroups: rec.food.cooking
Subject: Re: Request:  Sourdough Pancakes
Date: 23 Jul 92 17:23:57 GMT
Organization: University of Delaware, Newark

In article <1992Jul23.162442.11266@udel.edu> hartman@dewey.udel.edu (Nancy Hartman) writes:
>
>I recently adopted some sourdough starter.  I was wondering if anyone
>has a recipe for sourdough pancakes.  My grandfather is visiting, and on
>a salt-free diet, so regular pancakes with baking soda are out, and 
>eggs with salt free sausage is getting a little boring.

I should have mentioned this before, but the starter in question is 
a liquid type.  It's fed with 3/4 cup sugar, 1 cup warm water, and 3 T
potato flakes.  

Also, if you know what alterations to make to the recipe for waffles 
please send that as well.

Thanks again!

- Nancy




-- 
Nancy Hartman					CIS graduate student
hartman@udel.edu				U. of Delaware
        President and founder, Delaware Valley Ferret Club
                      Owner of Percy & Bree
From: dtate+@pitt.edu (David M Tate)
Newsgroups: rec.food.cooking
Subject: Re: Sassafras Tea anybody ?
Date: 30 Jul 92 15:11:59 GMT
Organization: Factors of Ys, Inc.

In article <1992Jul30.025531.26011@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:

>Anyone know how to make Sassafras Tea ? 

>I've always been curious to try some because I live near
>several Sassafras trees.  The dictionary (great source
>for cooking, huh? :) says the oil extracted from the dried
>bark (safrole) is a carcinogen.  

Spoilsports.  *Everything* is carcinogenic if eaten.  

>Would it be dangerous to
>use the dried leaves to make tea ?  

No, but it also wouldn't taste very good.  In fact, it would taste rather
remarkably like dried leaves. :-)

The danger from an occasional cuppa sassafras is considerably lower than the
danger from charcoal-grilling one meal per week.  Your personal risk-assessment
is your own business, but I wouldn't worry about it.

Your best source of sassafras root is not large trees, though; it's the small
(4 feet tall or less) sprouts that should be growing in the underbrush here
and there around the big trees.  Pull up a couple of these, and remove the
whole root.  Clean the roots thoroughly, and use a carrot peeler to scrape off
the outer skin.  (I can't remember which has the more pleasant flavor, the
skin or the inner root; try them both.)  Use a ginger grater or similar
device to shred some of the inner root.  Put the shreds in a tea-infuser (or
bundle them in cheesecloth) and steep in boiling water until the tea is pale
brown.  You may have to steep it for a while.

Let me know how this works...

(While you're at it, check your neighborhood for teaberry and allspice plants.
 Sassafras is nice, but teaberry is heaven.  Allspice leaves also make a
 nice cuppa.)

>I checked in _The_Joy_
>_of_Cooking_ and it doesn't mention Sassafras at all.

The left a few words out of the title; it should be "The Joy of Eastern U.S.
Rural and Jewish Cooking".  A very useful book for what it does, but totally
useless for ethnic, natural, or heavily-spiced foods.



-- 
      David M. Tate      | From my dugout sleep I fell into the Game
 dtate@unix.cis.pitt.edu | And I crouched in the circle while my insides froze
 Randall 'Chico' Jarrell | One out from death, one hit from dreamt-of glory
"Death of a Pinch Hitter"| I woke to 'Strike One!' and the nightmare sliders...
Newsgroups: rec.food.cooking
From: rxknsa@minyos.xx.rmit.oz.au (Nicole Angst [Sam])
Subject: Re: Need Salad Recipes
Organization: RMIT Computer Centre, Melbourne Australia.
Date: Fri, 24 Jul 1992 10:36:54 GMT

From article <1992Jul22.124721.18450@wam.umd.edu>, by agonzale@wam.umd.edu (Cleopatra Jones):
> 
> 	I've got to make a salad for a luncheon on August 2 and I
> 	don't really have any good recipes.  
> 
> 	Any recipes would be greatly appreciated !

one of the easiest, most refreshing and unusual salads I know is 
watermelon and onion, sounds really weird but the water melon takes the
sting out of the onion, and the onion takes away some of the sweetness
of the watermelon.
Just ball or chop up the watermelon and slice the onions into rings, 
it should probably sit for a little while before being served.

niki
From: jcbbalt@rocky8.rockefeller.edu (JCB Editor)
Newsgroups: rec.food.cooking
Subject: zuchini bread
Organization: Rockefeller Univ.,N.Y.C 10021
Date: Wed, 22 Jul 92 11:29:49 EDT

All the recipes for zuchini bread that I have seen are sweet.
Does anyone have a recipe that is not sweet, i.e. does not
call for sugar or honey, and doesn't favor
"sweet" spices such as nutmeg, cinammon, etc.?

Thanks,
From: Greg_Dawson@mindlink.bc.ca (Greg Dawson)
Newsgroups: rec.food.cooking
Subject: Request: potato knishes
Date: 29 Jul 92 03:47:01 GMT
Organization: MIND LINK! - British Columbia, Canada
Distribution: world

Can someone please post a recipe for potato knishes?

Thank you.

Shari Dawson
From: mqd1@ns1.cc.lehigh.edu (MAURICE Q. DADOUN)
Newsgroups: rec.food.cooking
Subject: BUFFALO WINGS RECIPE WANTED, I know I am not the 1
Date: 22 Jul 92 21:17:48 GMT
Organization: Lehigh University

Hi,
I just enter this network.
Excuse me if my request is not very original, but does any one know the
Buffalo wings recipe.

Thanks, Maurice.
Newsgroups: rec.food.cooking
From: towle@pangea.Stanford.EDU (Steve Towle)
Subject: Re: liver
Organization: Stanford Univ. Earth Sciences
Date: Wed, 22 Jul 1992 18:57:09 GMT

In article <1992Jul22.045059.10997@rata.vuw.ac.nz> galea@gphs.vuw.ac.nz (Pauline Galea) writes:
>Keywords: liver recipes

>
>I've been told  to eat more liver, but I've always hated it.
>  Anyone got any tasty liver recipes to entice me?  
>

The secret to making liver tasty is to get good liver.  I think one
reason why many people think liver is horrible is that they were first
exposed to pork liver or beef liver that is really only suitable for
sausages.  I came this realization when, after always being somewhat
indifferent about liver, I had it as a first course in a restaurant in
France, and it was simply exquisite.  Almost like eating fois gras,
except from veal.  For a while I went around ordering liver every time
I went out to eat, but only a couple of times was I ever successful in
repeating the experience.  Finally, I talked to my friendly local
specialty butcher about it, and he said that the liver I had was
probably from a drop calf -- a bovine preemie, essentially.  He also
said that because there is essentially no market for such things in
the U.S., the difference in price would only be marginal, but that he
would have to special order it.

I'm not saying that any of this would help if you simply think liver
is repulsive.  But if you're a little bit on the fence, a fantasic
piece of liver might convince you.  At the restaurant in France, they
had simply sauteed it in browned butter, with salt, pepper, and
perhaps a little beef stock.  But good liver is good even if cooked
other ways -- just one injunction: NEVER cook liver by sauteing it
with onions and mustard.  If that isn't a good way to ruin liver, I
don't know what is!

Steve

Newsgroups: rec.food.cooking
From: vmckay@chopin.udel.edu (Vicki not Vicky McKay)
Subject: Re: MAILING FOOD
Summary:  mailing baked goods
Organization: University of Delaware
Distribution:  na
Date: Wed, 29 Jul 1992 23:23:42 GMT

If you are mailing baked goods such as cookies or bars of some sort,
what worked for my mom during college was to wrap two cookies together
in Saran Wrap, and place all the wrapped cookie packages in coffee cans
or Cool Whip containers (or any other sort of covered container) and
then place in a box and mail.  

Bonuses to this were that I got to keep the containers and reuse them
for myself, and the cookies stayed fresh if they weren't consumed within
minutes of reciept. :)

Hope this helps!

Vicki McKay

Newsgroups: rec.food.cooking
From: oopcv@Msu.oscs.montana.edu
Subject: Re: A slight annoyance
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University
Date: Mon, 27 Jul 1992 18:15:25 GMT

In article <646@ceylon.gte.com>, vrs0@bunny.gte.com (V. Stern) writes:
>In article <auwen.711823883@convex.convex.com> auwen@convex.com (John 
>David Auwen) writes:
>appreciate more posting of recipes.  I often see postings requesting 
>particular recipes and think "Hey, that sounds good.  I'd be interested, 
>too." and then I wait for recipes to be posted in response and it never 
>happens.  I assume the recipes often get e-mailed to the requestor 

FYI--I've posted requests for recipes and never received any response.  So,
this is not necessarily the case.  

cheryl
Newsgroups: rec.food.cooking
From: menon@boulder.Colorado.EDU (Ravi Menon)
Subject: Re: recipes for pressure cooking...please!!
Organization: University of Colorado, Boulder
Date: 29 Jul 92 05:44:50 GMT

thanks for your recipe and cookbook selection.
sorry it has takenme so long to respond.

in pressure cooker, gently fry 3 lbs cubed lamb.  remove and set aside.
add to cooker 2 chopped onionis and 2 cloves of garlic. fry for a couple
of seconds then add the following: 1 tsp ground red pepper (optional)
                                   1 tsp grd cumin, coriander, ginger
                                    tsp grd turmeric
                                   2 tsp salt
                                   1 cup water
                                   1 cup each chopped celery and carrots
add meat and stir thoroughly. cover build to steam and cook six minutes.

yummie stuff!!

thanks again
Deantha