HDTenEightyP/NetNews huggingface dataset:
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: REQUEST: Broccoli Recipes
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Date: Fri, 20 Nov 1992 19:52:19 GMT

>>They have a good price on broccoli through next week, so I
>>wonder whether anyone has some good broccoli recipes that are more
>>interesting than steaming it (I'm talking about fresh broccoli).       

Turmeric-coated Broccoli

1 lb broccoli, peeled and blanched (just until the color brightens; don't
  cook it!)
1 tbsp vegetable oil
10 cloves peeled garlic
1/2 tsp turmeric
1/4 tsp black pepper

Heat the oil. Put the garlic in an saute until it just starts to turn
golden. Add the turmeric and pepper and stir until the aroma of turmeric
starts to rise from the pan. Add the broccoli and 1/4 cup water. (I
usually also put in a bit of chili oil, since my husband prefers really
*hot* food, but this is optional.) Bring the liquid to a boil and stir
constantly for about 2 minutes, making sure the broccoli is coated with
the bright yellow liquid.


-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sqwest.wimsey.bc.ca (preferred) or marcy@sq.com
Newsgroups: rec.food.cooking
From: starr@math.rice.edu (Edith Starr)
Subject: Re: Looking for unique turkey recipes
Organization: /home/math1/math1a/starr/.organization
	<1992Nov18.122232.5944@cbfsb.cb.att.com>
Distribution: usa
Date: Wed, 18 Nov 1992 17:21:56 GMT

In article <1992Nov18.122232.5944@cbfsb.cb.att.com> fgn@cbnewsb.cb.att.com (frank.g.neves) writes:

>   I was just reading in the paper today that a "distinguished panel of
>   cooking experts" has indicated that everybody cooks poultry incorrectly.
>   That is,
>   in order to get the best results, the bird should be cooked breast-down,
>   instead of on its back.  They claim that breast-down forces all of
>   the juices into the breast meat, rendering it extremely moist and
>   delicious. 
>
>   Actually, this does seem to make sense.  Does anyone out there do that?

>   Frank
>   -- 
>  *************************************************************************
>    Frank G. Neves, R.Hy.                   | "Immanetize the Eschaton..."
>    Discl: No wife, no horse, no moustache  |    "Credo Quia Absurdum"
>   *************************************************************************

Last New Year's I had a turkey cooked that way.  It was the tenderest
turkey I ever ate.  I did the carving, and the meat practucally fell off
the bones.  It was really delicious, and I plan to cook my turkeys that
way from now on!

--
Edith Starr 	
Dept. of Mathematics
Rice University
Houston TX 77251
starr@math.rice.edu

Newsgroups: rec.food.cooking
From: tdlg9831@uxa.cso.uiuc.edu (Tracey Dianne Layng)
Subject: Re: HELP: Wedding food
Organization: University of Illinois at Urbana
Date: Thu, 19 Nov 1992 19:10:12 GMT

barba@patty.gud.siemens.co.at (Barbara Nowak-Teufl) writes:

>Hallo Joy!
>Congratulations! I think it is very nice to have a real wedding party
>with lots of friends and family! 

>But You mentioned that it would cost 19,000 $. Is that true or a joke?
>If it is true, what service and where (big hotel, expensive restaurant ..)
>do You get for that price?

>P.S: In Austria one can have the party for the same amount of guests
>     for 3000 to 4000 $ (in a very luxurious restaurant).
>--
>Barbara Nowak-Teufl 		barba@patty.gud.siemens.co.at


I live in the midwest in Illinois. Here the average all out wedding is $10,000.
However, the less spectacular but very nice wedding costs around $5,000-6,000.

I imagine it would cost more on the coasts and in big cities.

Tracey
Newsgroups: rec.food.cooking
Subject: RECIPE: Fondue Cheese Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 24 Nov 92 04:57:18 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      FONDUE CHEESE MUFFINS  
  
1 egg, 1 cup milk, 3 Tbsp melted margarine, 3 Tbsp kirsch  
1 cup grated gruyeye cheese, 1 clove garlic crushed, 1/2 tsp nutmeg  
3 tsp baking powder, 2 cups flour  
  
Preheat oven to 375oF, prepare pans. Put the first 4 ingredients into a bowl  
& mix well. Add the remaining ingredients & blend until just mixed. Spoon   
into pans & bake for 15-20 mins. Makes 12 muffins.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | If you need to email me I would really appreciate it if you  |  
     | didn't quote my own message back to me. pandora@kcbbs.gen.nz |  
      --------------------------------------------------------------  
  
   
Newsgroups: rec.food.cooking
From: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Subject: Re: RECIPE: Coconut Muffins (+4)
Originator: jwhwang@c50025-114ps.ie.ncsu.edu
Reply-To: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Organization: North Carolina State University, Project Eos
Distribution: na
Date: Sun, 22 Nov 1992 13:18:18 GMT


> I just wanted to take a minute and add my thanks to Dawn for typing her
> fingers to the bone...
>
> Thanks, Dawn, for all your hard work.
>
> Janet Morrissey
> "Mostly Harmless"

ditto!
Newsgroups: rec.food.cooking
From: "Dave Breece" <dbreece@cherry.ucs.indiana.edu>
Subject: Re: Looking for a Cooking/Recipe program for the PC
Organization: Indiana University, Bloomington
Date: Mon, 23 Nov 1992 14:39:19 -0500

jheath@CERIS.Purdue.EDU (Jim Heath) writes:
>Is Compu-Chef set up to work with recipes from the net? (rec.food.cooking,
>rec.food.recipes, etc.)  If not, is there such a program?  Something to
>incorporate rec.food.drink recipes would be nice.

Compu-Chef is not, that I know of.  There is a way to import recipes,
but I don't think the format is the same.  I always enter mine by
hand. 

Foodview, however does handle these formats, although the interface
leaves a little to be desired (IMHO).  It's available via anonymous
FTP at mthvax.cs.miami.edu, in the directory /ftp/pub/ibm under the
name foodview233.zip.uu (a uuencoded zip file...)

Looks like good info for the FAQ! (Is there a FAQ?)


-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dave Breece ("Druid")                     "We are heros, we are dreamers
dbreece@cherry.ucs.indiana.edu                of the big dream..."
                                                              A/B/W/H
From: hecate@ac.dal.ca
Newsgroups: rec.food.cooking
Subject: Newfoundland
Date: 17 Nov 92 21:46:41 GMT
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

Not too long ago, someone asked for Newfoundland
recipes/foods. A person responded who is, if I
remember correctly, at Memorial. Could this person
please contact me by email- perhaps you could
help me with an email address at MUN. 

Thanks in advance

Julia Holland
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Semolina Flour and graininess of pasta
Date: 20 Nov 92 11:01:09 GMT
Organization: NYU Stern School of Business

In article <583@ssdc.UUCP> jbasara@ssdc.UUCP (Jim Basara) writes:

About semolina ....

>Yes, I have found different grinds of semolina, but they haven't been 
>identified as such.  It does come in the same consistency as all-purpose
>though, and that is what should be used for pasta.  Also, the correct
>mixture is 100% semolina and 0% all-purpose (if you can tolerate the
>additional cost).

Well, I don't know how people do this at home, but commercial
manufacturers use the coarse stuff. In fact, their specifications, almost
without exception, state that fines of the order of all-purpose flour
should constitute no more than 3% of the weight of their semolina. 

It is obviously possible to take semolina and grind it as finely as you
want, but the usual milling processes do not do that. Different portions of
the wheat kernel fracture in different ways, and the various fractions are
simply sieved off on the basis of particle size.

The technologies used for milling wheat are really quite elaborate. They
vary a great deal, and different countries have quite different ways of
doing it. Machinery is designed to catch kernels in specific orientations
in the grinding sections, so that the fracture is predictable.

There is one milling process which breaks the overwhelming majority of
the kernels into three sections at first fracture. If that sounds weird,
what can I say? It sounded weird to me, too. I read it in a technical book
on wheat technology put out by the American Association of Cereal Chemists,
so it seems reasonable to suppose that it is true. That's about all I know
about milling, though. We just analyze the end product.

Incidentally, if you want authoritative information on durum wheats,
semolina, and pasta making, ask the agricultural extension service at North
Dakota State. They know an awful lot about what wheat types and such have
to do with pasta making.

- Shankar
Organization: Doctoral student, Chemistry, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Sat, 21 Nov 1992 11:02:37 -0500 
From: Anne Marguerettaz <am2f+@andrew.cmu.edu>
Subject: REQUEST: Chestnut Stuffing

Does anybody out there have a chestnut/nut (with no sausage) recipe
that they could post or email to me. I do have one at home but I am
in Oxford until after Christmas and I would like to prepare a turkey
with a chestnut stuffing. Please post or Email at the following
address  

anneb@bioch.ox.ac.uk

I am posting from my account in the States but it would be simpler
if it could be mailed to my account in the UK.

Thanks a bunch

Anne
Newsgroups: rec.food.cooking
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Subject: 2 Thanksgiving ?'s -HELP!
Organization: National Radio Astronomy Observatory, Socorro NM
Distribution: usa
Date: Mon, 23 Nov 92 20:46:46 GMT

Argh! with Thanksgiving fast approaching and 8+ people coming over
for dinner, I find myself with 2 small dilemmas:

1. Oh what I would do to have my mother's kitchen! I find that having 
recently married and moved that I don't own a roasting pan. I can't afford
to buy one, so all I've got is one of those aluminum foil type pans. I have 
never used one before. Do they work as well, or just ok? I noticed it says
"support pan from bottom"  on it. Should I cook it with a cookie sheet
underneath it? 

2. Butternut squash is my favorite, but trying to save a few cents, I 
decided I would buy some things ahead. So I bought one squash 2 weeks 
ago, and thought I would get the other this week. Wrong! The stores are all
out! I can get any other type of squash that I have ever seen (acorn,
buttercup, pumpkins, etc) but not butternut. Since 1 squash is not going 
to be enough, I either need to strech it with another kind of squash
(maybe pumpkin?) or just do yams/sweet potates instead. I know that
if I stretch it with pumpkin it won't taste quite the same, but are 
they similar enough to taste good? (I mash the squash with butter, brown
sugar and a dash of nutmeg.)

Any and all suggestions gratefully welcomed!

maggie. 
                         mgraham@zia.aoc.nrao.edu                        
         Disclaimer: All opinions expressed here are mine alone,
                       not those of the NRAO or NMIMT.  -mpg
:):):):):):):):):):):):):):):) Laughter is here :):):):):):):):):):):):):):):)

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: REQUEST: Hollowed out bread ball with dip
Organization: Lockheed Missiles and Space Co.
Date: Fri, 20 Nov 92 22:53:07 GMT

In article <19NOV92.03355854@vax.clarku.edu> pcotton@vax.clarku.edu writes:
>I have had this at parties and would be very appreciative if somebody could
>tell me how to make this hollowed out bread ball with dip.
>
>What kind of round bread should I use?  What kind of dip?
>

it depends on what you want -
1) the bread is round french bread: take a bread knife and cut a circle in
   the top of the bread, carefully, using the knife to help cut if 
   necessary, lift off the top center circle; then, start cutting out pieces
   of bread until you've hollowed out the bread to make a bowl without 
   cutting all the way through the crust - save all the bread you cut out
   to use for dipping and scooping - also, when the 'bowl' is basically empty,
   cut the remaining bowl/bread into pieces to eat (have a knife available
   for the guests to cut the bread for themselves
2) dip #1: spinach dip; get a package of Knorr Vegetable Soup Mix and follow
   the directions: can't remember the exact ingredients but its:
   1 pkg frozen chopped spinach, thawed & drained
   1 pkg Knorr vegetable soup
   1 can sliced water chestnuts
   1 pt sour cream (or yougurt, or 1/2 of each)
   stir together, pour into bread bowl, decorate with extra bread peices
   dip #2: cheese
   1 pkg velveeta cheese cubed
   1 sm can salsa
   heat till cheese is melted thouroughly
   pour into bread bowl, decorate with bread peices
   dip #3: your choice

   frozen chopped spinach, thawed


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal)
Subject: Re: request: saurkraut chocolate cake
Organization: Lockheed Missiles and Space Co.
Date: Fri, 20 Nov 92 17:07:03 GMT

In article <1992Nov20.015233.21618@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>>I seem to remember seeing a recipe for a chocolate cake
>>made with saurkraut as an ingredient,
>>but have not been able to find it again.
>>Is there really such a recipe, or was I having a nightmare?
>
>You aren't dreaming.  My Mom made this this past summer.
>If she made it right, it was terrible IMHO, and hers too.
>If she didn't do it right, we'll never know what it is _supposed_
>to taste like because she ain't makin' it agin!  Period!
>You couldn't really _taste_ the sauerkraut that much, but you
>could _feel_ it while eating. Ewwww! Yuk!  Slime in my choc cake!
>
>You, however, may like it.  She has a recipe if you don't get any
>other responses. 

I made this once, and as I recall the instructions call for chopping
the sauerkraut (after rinsing). The general effect should be that
the kraut adds moisture; you should not be aware of "pieces" of it.
I never made it again not because we didn't like it, but because
it wasn't all that special as chocolate cake goes, not enough to justify
the bother of chopping up the sauerkraut.

-- 
Dorothy Westphal, Sunnyvale, Calif. % Just when things are going your way...%
westphal@iscnvx.lmsc.lockheed.com   %               they get even better!   %
Newsgroups: rec.food.cooking
From: s039@brems.ii.uib.no (Oeyvind Flaam)
Subject: REQUEST: Laser- and Chernobyl chicken.
Keywords: chicken
Organization: University of Bergen, Norway
Date: Thu, 19 Nov 92 09:56:48 GMT

Hi,

I wondered if anybody has the recipes for the traditional hacker's
dishes, known as "laser chicken" and "chernobyl chicken"

Laser chicken is chicken with a bright-red, laser-spicey chili sauce,
and chernobyl chicken is chicken with lemon-sauce, aptly named for the
bright color of the sauce.

Any help appreciated!

-- 
Oyvind (s039@brems.ii.uib.no)
Newsgroups: rec.food.cooking,rec.food.historic
From: dadams@cray.com (David Adams)
Subject: Re: Aztec Thanksgiving meal
Followup-To: rec.food.historic
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 16 Nov 92 13:46:53 CST

In article 16NOV199212050337@nssdc.gsfc.nasa.gov, rusty@nssdc.gsfc.nasa.gov (Kenneth Hall) writes:
|In article <Bxo5Lt.Cyo@usenet.ucs.indiana.edu>, stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes...
|>In article <CRAIG.92Nov12111008@kbsw3.kbsw1.uucp> craig@kbsw1.uucp (Craig Smith 806 1080) writes:
|>>My wife and I are starting to plan an Aztec Thanksgiving meal.
|>>We would like some help.  We have some ideas, but in order to
|> 
|> 
|>I would suggest first capturing several members of a neighboring tribe
|>to sacrifice - much nicer than eating your friends.  Sacrificing them
|>will both provide you with a nice dinner and keep the sun in the
|>universe, an important consideration when planning any dinner.  I've
|>heard that giblet gravy is especially appropriate with an Aztec
|>thanksgiving dinner.
|>-- 
|>--------------------
|>=
|
|Other notes as once pointed out by my ex who is of said culture.
|
|Be sure that your knives are sharpened (preferably made from 
|obsidian).  And the human heart is best served while still beating, so 
|make sure that you know exactly what time your guest will be coming 
|and pray for no late arrivals.  Also,  as suggested go for a 
|neighboring tribe, selecting the younger members for your meal.  The 
|meat is not as tough and lower in colesterol.
|
|Bon appetite.

Isn't there a lot of sensationalism in all of this?  (I won't dispute
that they had human sacrifices, but did they dine on them?)

Followups to rec.food.historic.

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: casey@cad.gatech.edu (Gayle Casey)
Newsgroups: rec.food.cooking
Subject: Re: HELP: Wedding food
Date: 19 Nov 1992 12:01:13 -0500
Organization: Georgia Institute of Technology, CAE/CAD Lab
Distribution: usa
NNTP-Posting-Host: cae.cad.gatech.edu

In <1992Nov19.142520.4602@siemens.co.at> barba@patty.gud.siemens.co.at (Barbara Nowak-Teufl) writes:

>Hallo Joy!
>Congratulations! I think it is very nice to have a real wedding party
>with lots of friends and family! 

>But You mentioned that it would cost 19,000 $. Is that true or a joke?
>If it is true, what service and where (big hotel, expensive restaurant ..)
>do You get for that price?

>P.S: In Austria one can have the party for the same amount of guests
>     for 3000 to 4000 $ (in a very luxurious restaurant).
>--
>Barbara Nowak-Teufl 		barba@patty.gud.siemens.co.at

I don't remember how many guests you said you had?  I just got married and
we had approximately 150 guests for $20,000.  I'm in downtown Atlanta and
we had a sit-down meal AND an open bar.  We didn't trim many corners since
I'm a spoiled, only child, but it seems to me that we could have trimmed 
quite a bit of fat off and still had a GREAT wedding.

Good Luck to Joy!!

Gayle Casey
From: casey@cad.gatech.edu (Gayle Casey)
Newsgroups: rec.food.cooking
Subject: Re: HELP: Wedding food
Date: 20 Nov 1992 15:32:39 -0500
Organization: Georgia Institute of Technology, CAE/CAD Lab
Distribution: usa
NNTP-Posting-Host: cae.cad.gatech.edu

In response to Jan's article about how important the food is to a good 
reception.  I agree to a certain extent, but isn't the place also kind
of important?  The flash-in-the-pan trendy restaurants are a dumb place to
go if you want a nice reception, but caviar at the Lions club is kind of 
wierd, too.  Isn't the most important thing consistency?  We had a 
reception at a really nice place, but we didn't scrimp on our guests. 

I guess there are really only two things that matter:  the BRIDE'S opinion
and the enjoyment and fellowship at the reception.  Am I right?

:) Gayle
-- 
Gayle G. Casey 
Georgia Institute of Technology, Atlanta Georgia, 30332
uucp:	  ...!{decvax,hplabs,ncar,purdue,rutgers}!gatech!prism!gg21
Internet: gg21@prism.gatech.edu
Newsgroups: rec.food.cooking
From: mel@oakhill.sps.mot.com (Melonye Lewis)
Subject: Re: request: crockpot recipes
Reply-To: mel@oakhill.sps.mot.com
Organization: Motorola Semiconductor Products Sector
Date: Tue, 17 Nov 1992 23:17:54 GMT

Wendy,

I couldn't email you directly, so I'm posting this.  Hope I'm successful.
I have a crockpot and I love it!  I don't know how big yours is, but this is one of
my favorite things to do with it.  Take a roast, (I usually do a chuck roast or
shoulder roast) and dust it with your favorite spices.  I usually use salt, black pepper, a little Lawry's seasoned salt, and garlic powder.  Put the roast in first,
then add potatoes, onions, and carrots until the pot is full.  Put the lid on and cook
until done.  If I'm cooking on low, I throw the stuff in before I leave for work and
it's ready for dinner.  I guess that's about 8 1/2 or 9 hrs.  It never gets overdone.
The meat just gets more tender.  If you do it on high, I guess it takes around 4 or 
4 1/2 hours.  And no, I don't usually add any liquid.  But if you want to make extra
juice for the veggies, get some beef boullion and follow the instructions for making
one serving and dump that in.  

Also, I make beef stew in my crockpot.  Get some stew meat and spice it like you like.
I do it like I do the roast.  Then flour it and brown it in margarine with onions
until the onions are almost clear.  Drain off the extra margarine and dump the onions
and meat in the crockpot with 3 cans of your favorite "cream of" soups.  I usually use
cream of celery, cream of chicken, and cream of mushroom.  Add potatoes and carrots
until the pot is full.  The cooking times are about the same as for the roast.  

Send me any others that you get!

--mel


Melonye Lewis                   email: mel@oakhill.sps.mot.com
Motorola Incorporated           phone: (512) 891-2237
Microprocessor Products Group   fax  : (512) 891-8315
Newsgroups: rec.food.cooking
Subject: Re: Pavlova
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Tue, 24 Nov 1992 01:36:21 GMT
Organization: Actrix Information Exchange

When I want a pavlova I phone my mother and she makes it for me :-)
Even though we use the same recipe (must the same as the one posted
already) hers always turns out miles better than mine.  I don't bother
competing any more.

It's OK to put the cream on the pavlova ahead - it softens it so it
becomes like marshmallow.  Just don't put on the fruit till you need
it.  Mum sometimes puts drained crushed pineapple and grated walnuts
on top.

BTW a *punnet* of strawberries is a little plastic lidless box with a
couple of holes punched in the bottom.  The strawberries are covered
with a square of cellophane held on with a rubber band.  In some parts
of NZ punnets are called *chips* - as in a chip of strawberries.

Now a word of warning about pavalovas.  DON'T try baking them in a fan
oven with the fan turned on, specially if you're using a non-stick
baking tray.  You may find, as my sister did, that the fan gently
pushes the pavlova off the tray and it drips down all over the place :)

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~