HDTenEightyP/NetNews huggingface dataset:
From: mwoo@pyrnova.mis.pyramid.com (Margaret Woo)
Newsgroups: rec.food.cooking
Subject: Re: Need uses for Italian bread crumbs
Date: 14 Aug 92 18:01:45 GMT
Reply-To: mwoo@pyrnova.pyramid.com (Margaret Woo)
Organization: Pyramid Technology Corp., Mountain View, CA
Originator: daemon@sword.eng.pyramid.com

In article <1992Aug12.213237.10092@scic.intel.com> lindap@scic.intel.com (Linda Peake) writes:
>Hi!
>I'm hoping someone would post some recipes or even
>just ideas for using Progresso Italian Bread
>crumbs.  Someone told me to use them in stuffed
>zucchini, but I have so much left over I don't
>no what else to do with it! (I had purchased
>2 24 ounce tins of the bread crumbs from Costco.
>And that is a LOT of breadcrumbs!)
>
>thanks a lot!
>Linda
>-- 
Here's one that I made up:

Chicken Stuff 
-------------

1 lb boneless chicken meat, in 1/2 inch cubes (thigh, breast, other)
Progresso Italian Bread crumbs
Olive Oil
2 cloves garlic, crushed but in large pieces
1 package frozen veggies
1/2 cup parmesan cheese
1/2 cup monterey jack cheese 
1/2 cup cheddar cheese
1 tomato, cut into thin wedges


Prepare the veggies as directed on the package (nuke, steam, boil) and drain.
Set aside, but keep warm.

Cube the chicken meat and toss in bread crumbs to coat.  Fry garlic in olive
oil to flavor the oil.  Remove garlic.  Saute the coated chicken in the
olive oil (you may need to add more as the bread crumbs tend to absorb the
oil) until the chicken turns color (from pink to white).

Place veggies in the casserole.  Top with 1/3 cheeses, top with chicken,
top with the next 1/3 of the cheeses, top with sliced tomato wedges in a 
spiral pattern and top with remaining cheese.

Bake in 350 oven until cheese is melted and bubbly.  Dish out chicken, tomatoes
and veggies in one fell swoop 8-).  Serve with noodles or seasoned rice.

Yummy, but the cheese adds lots of fat. 


Margaret 
Newsgroups: rec.food.cooking
From: jerryg@ssd.intel.com (Jerry Gaiser)
Subject: Re: Cookware
Organization: Supercomputer Systems Division, Intel Corp.
Date: Mon, 17 Aug 1992 21:34:57 GMT

In article <1992Aug14.163622.11458@awdprime.austin.ibm.com> curry@ausvmv.vnet.ibm.com writes:
>
>In article <UeWc1P200iUy02_6os@andrew.cmu.edu>, Ken Burner
><kb13+@andrew.cmu.edu> writes:
>|>    If this is a FAQ, I apologize; I just started reading this newsgroup.
>|>  Anyway, I was in the local yuppie dept. store the other day and saw
>|> Calphalon pots and pans.  I think I'm in love (or, maybe it's just lust
>|> - it happens).  Seems like extremely NICE stuff, but I couldn't help
>|> noticing that it's as EXPENSIVE as jewelry!  Is it THAT nice?  Is there
>|> a better way to buy this than by the piece (at >$100 per)?  Is there a
>|> competing brand that's more affordable?  What is the current net.wisdom
>|> about good cookware?
>|> 
>|>     -Ken Burner
>|>      Carnegie Mellon Computing Services
>|> 
>
>I got some Calphalon a while back as a gift.  After getting the hang of it,
>I REALLY started to like it, and purchased quite a bit more.  A few thoughts...
>

< PROs and CONs deleted>

>As for competing brands, well yeah sure, I guess there are some, but 
>I haven't tried any.  (Can't afford to after buying the Calphalon)  ;-)

I picked up a closeout set of Betty Crocker heavyduty pots and pans that are
a very close duplicate to Calphalon. I love them and the 7 piece set only
cost me ~$100.
-- 
Jerry Gaiser
         Usenet: jerryg@ssd.intel.com
        Fidonet: 1:105/380
           PBBS: n7pwf@n7pwf.or.usa.na
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Newsgroups: rec.food.cooking
Subject: Re: Recipes For The Cooking Inept??
Date: 14 Aug 92 21:14:48 GMT
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA

In a recent rec.food.cooking article, Stephanie da Silva wrote:
>
>But if I interpret things (like physics) right, if you cook a chicken
>at 200, the hottest it'll get will only be 200, right?  There are lots
>of strains of bacteria that can survive at temperatures up to 240 to
>250F.  Plus no matter how thoroughly you wash it, there'll still be
>loads of bacteria left on that chicken. 

But, but, but.... The internal temperature of a fully cooked roasted
chicken is about 140F at the thigh. If you roast a chicken using the
shorter time at 375F method, you *still* don't get most of the flesh
to a temperature higher than 200F.

Granted, you may get the skin to be hotter, but the slow-roasting
method you are afraid of includes searing the skin at 400F or 450F
which certainly brings the skin temperature to higher than 200F.

>But whatever.  If you like slow roasting a chicken, don't let me
>stop you.  :-)

And if you like believing that quick-roasting a chicken makes it
hotter, don't let me stop *you*. :-)

Marcy

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sq.com
Newsgroups: rec.food.cooking
From: howard@m.cs.uiuc.edu (Bonnie Howard)
Subject: Re: REQUEST: Fillo Pasty? [WHat is it? Recipes for?]
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Date: Fri, 21 Aug 1992 14:06:44 GMT

richard@nacjack.gen.nz (Richard Vowles) writes:


>This is the second time, I wonder whether the first didn't get out,
>or no-one knows.... :-)

>Can anyone tell me what Fillo pastry is? Does anyone have any recipes
>for it? I would be most appreciative of any replies.... [mail or on here]

You can buy Fillo pastry in the freezer section of any good grocery store - you
can make baklova with it - I will look in my foods section and see if I can find
it and mail it to you .  You have to work very quickly with Fillo as it dries out
very fast - you will probably need another person to help you make the dessert - 

Hope this helps.  Just remember - WORK FAST !!!!

>Richard

>---------------------------------------------------------------------------
>FIDONET: Richard Vowles 3:772/110.0         USENET: richard@nacjack.gen.nz
>Packet Radio: ZL1UTF@ZL1AB.#11.AKL.NZL.OC   The Demi-Monde: 199:310/1
From: baumgartners@gtephx.UUCP (Stacie Baumgartner)
Newsgroups: rec.food.cooking
Subject: Re: Ice Cream Machines
Keywords: The Great American Ice Cream Machine
Date: 19 Aug 92 20:17:32 GMT
Article-I.D.: gtephx.1992Aug19.201732.10977
Organization: AG Communication Systems, Phoenix, AZ

In article <1992Aug11.014823.20765@marlin.jcu.edu.au>, cccmg@marlin.jcu.edu.au (Cheryl Gordon) writes:
> I have been given a Monier Great American Ice Cream Machine recently,
> but have no recipes for it.  I had a look around for an Ice Cream
> Machine that has the same basic design, but the only one I could find
> has a cylinder that you put in the freezer.  I was wondering if anyone
> has any recipes for this type of Ice Cream Maker.
> 

I have a cookbook that has been recommended in this newsgroup many times,
and I love it.  It's "Ben & Jerry's Ice Cream and Dessert Cook Book", or
something like it.  They give you the recipes and tell you to freeze
according to your ice cream machine instructions.  I also just bought
a book to make frozen yogurt in an ice cream machine.  I can't remember
the exact title or author, all I remember is something like "something ...
Frozen Yogurt ... something".  I made my first batch last night and I
think I'm going to love it.  All the recipes use store-bought (or make
your own) plain low-fat (or non-fat) yogurt.  Some are sugar-free,
these use either Equal or Sweet & Low.  It looks like most of them that
are not sugar free could be made as sugar free.  If someone is interested,
I'll post the correct title.  It has over 200 recipes.

-- 
Stacie Baumgartner, AG Communication Systems, Phoenix, Arizona
UUCP: ...!{ncar!noao!enuucp | att}!gtephx!baumgartners
Internet: gtephx!baumgartners@enuucp.eas.asu.edu
Voice: (602) 581-4402          FAX: (602) 582-7624
Newsgroups: rec.food.cooking
From: MPRK@db1.cc.rochester.edu (MARGARET R. PARKER)
Subject: Kitchen Countertops
Organization: University of Rochester, Rochester NY 
Date: Fri, 21 Aug 92 22:24:16 GMT
X-News-Reader: VMS NEWS 1.11


I used to be married to a very rich man, and had the most beautiful kitchen
I have ever seen anywhere, complete with white-tiled countertops. Now I am
poor (but with the man I love) and so I dream of the kitchen I may have
some day. Granite stains, you can't put a hot dish on formica, and while
I do love tile, the one problem is that it can crack (with difficulty) and
You cannot put a piece of paperdown on your counter and write someone a
letter.

So here's my question: What are your suggestions for the ultimate countertop?
Newsgroups: rec.food.cooking
From: mattd@cltr.uq.oz.au (Matthew Deshon)
Subject: Re: Australian Cuisine
Organization: Centre for Language Teaching and Research, Uni of Queensland, AUSTRALIA.
Date: Fri, 21 Aug 1992 03:11:05 GMT

kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:

>manda@ariel.its.unimelb.EDU.AU (Manda Lynch) writes:
>>vanilla essence: vanilla extract
>Around here, there is a difference between essences and extracts.  I'm
>not sure, but i think an extract is made by steeping something in alcohol
>(vanilla extract can be made with vodka and some pods) while essence
>is made by some other process.

In Oz, the accepted cooking ingredient (cakes, biscuits, etc) must be
vanilla essence.  Put bluntly, it's a concentrated form of vanilla juice.

>>"I have a plan so cunning you could put a tail on it and call it a weasel"

"Baldrick, you wouldn't know a cunning plan if it painted itself purple and
danced naked on a piano singing 'Cunning plans are here again'"

;-)
matt

--
Matt Deshon	  				
Applications Programmer,                     "And all my instincts they return,
Centre for Language Teaching and Research     The grand facade so soon will burn
University of Queensland		      Without a noise, without my pride
email : mattd@cltr.uq.oz.au		      I reach out from the inside."
Phone : +61 7 365 6915				- Peter Gabriel
From: lagman@CS.ColoState.EDU (annette)
Newsgroups: rec.food.cooking
Subject: Re: three, three, three posts in one!
Keywords: bread machines, crock pots, jicamas
Date: 21 Aug 92 05:35:15 GMT
Distribution: na
Organization: Colorado State University

In article <714146358@romeo.cs.duke.edu> jfh@duke.cs.duke.edu (Fran Heidlage) writes:
>
>	Second topic: jicamas.  
>	(stuff deleted) Does anyone have any info on these
>	things, and suggestions as to what else can be done with them?

	They can be added to any stir fry type dishes.  Add them in last,
	since you don't really want to cook them.  Back home (Manila),
	where meat is expensive and jicamas used to be cheap, we chopped 
	them up and added them as fillers in spring rolls, fried wontons, 
	shao mai, etc. 
	
	Here's a recipe for a type of spring roll I really like:
	(if these directions are not detailed enough, send me mail)

	LUMPIANG TOGE

	minced garlic
	chopped onions
	jicamas, julliened
	bean sprouts
	hard tofu, cut in small cubes
	shredded cabbage leaves 
	cooked pork (in small pieces) or shrimp (optional)
	salt or soy sauce or fish sauce to taste
	spring roll wrappers

	brown the garlic in oil, add the onions, then the tofu,
	  sprouts, cabbage, and jicamas.  cook until the the cabbage
	  leaves are wilted, add the meat, and season to taste.
	  set aside to cool.

	wrap the filling in a spring roll wrapper as you would for
	  and egg roll, and deep fry.

	usually served with vinegar and garlic.
Newsgroups: rec.food.cooking
From: vsummers@polaris.cv.nrao.edu (Vince Summers)
Subject: Re: Artichokes : I need a hint
Organization: National Radio Astronomy Observatory
Date: Fri, 14 Aug 1992 13:16:29 GMT

     Cutting off the bottom may be the "proper" way, but I enjoy eating the
inside of the stem, and the bottom...deeeeelicious.  Surely not to be 
wasted, but then maybe you didn't mean to cut that off anyway...
Vince Summers
vsummers@polaris.cv.nrao.edu
Newsgroups: rec.food.cooking
From: rivkin@watson.bms.com (Teresa Rivkin)
Subject: Re: Dry Hamburger fix wanted
News-Software: VAX/VMS VNEWS 1.4-b1  
Keywords: hamburger
Organization: Bristol Myers Squibb Pharmaceutical Research Institute
Date: Wed, 19 Aug 1992 19:48:00 GMT

In article <6603@tekig7.PEN.TEK.COM>, thomase@tekig5.pen.tek.com (Stan England) writes...
> 
>Some of the recent posts about hamburger have mentioned that buying too lean
>a ground beef would result in a dry burger. That it is the fat that lends
>to the juiciness of the burger.

As I mentioned in a previous posting on the burger subject, I always use lean 
ground beef and have never had a dry hamburger.  It's probably because of what 
we mix the hamburgers with before we make them (ketchup, BBQ sauce, 
Worchestershire sauce, hot sauce, and garlic powder).  These ingredients seem 
to give the burgers all the moisture they need!

Terri Rivkin
Bristol-Myers Squibb
Princeton, NJ
Rivkin@bms.com
From: ben@bailey.UUCP (Ben Bailey)
Subject: Re: ~.recipes; M.Shafer,opinion?
Newsgroups: rec.food.cooking
Date: 17 Aug 92 23:23:16 GMT
Distribution: world
Organization: Ben Bailey's Home..Tampa Fl.

shafer@rigel.dfrf.nasa.gov (Mary Shafer) writes:
> On 16 Aug 92 21:51:37 GMT, sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya) said:
> 
> It just occurred to me that I'd be perfectly happy to have _some_
> people post directly to rec.food.recipes, without having to send their
> postings to me.  Some people in this group have demonstrated their
> self-control and can be trusted to behave appropriately.  I also
> think that adding keywords is pretty easy, but it can be abandoned
> for good reason.
> 
> What do people think about having a list of pre-approved direct
> posters to rec.food.cooking?  We do this for sci.space.news; there's a
> moderator and a list of approved posters (I'm one) who don't need the
> moderator's action to post.  I have no idea how this is done but it
> does work--I just post in the regular manner and my article magically
> appears.  
> 
> The only problem with this is the mailing list.  (Did you know that
> there is a mailing list?)  All direct posters would have to echo their
> postings to the mailing list, which lives here at Dryden right now.
> I don't think that this would be too much to ask.
> 
> --
> 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
> --

Thanks Mary, for your ideas.:-)  While I don't think it goes far enough 
(for myself), I do appreciate your thoughts.  (BTW, I've enjoyed your 
descriptions of the jet flyovers!)

Ben
--
Ben Bailey                 ben@bailey.uucp -- bailey!ben@uunet.uu.net
12210 Shady Forest Dr.     ben@bailey.tscs.com
Riverview, Fl. 33569       -- The main thing is to keep the main
813-677-5021                  thing the main thing.  Mainly. 
Xref: sparky rec.food.cooking:14474 rec.windsurfing:3142
From: luigi@paris.CS.Berkeley.EDU (Luigi Semenzato)
Newsgroups: rec.food.cooking,rec.windsurfing
Subject: Re: Windsurfing and Swiss Chocolate
Date: 13 Aug 92 17:59:35 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: paris.cs.berkeley.edu

Now I am curious.  A 100-gram bar of Lindt Chocolate costs between
$.99 (best sale price) and $1.99 (regular price) at Andronico's in
Berkeley.  (I usually stock up when it's on sale.)  I bet that the
regular price is competitive with the French/Swiss price, and the 
sale price beats it.  Postage from Europe to the USA is fairly high,
probably more than the chocolate itself.  Does this swap have any
purpose other than developing friendships?  --Luigi
Newsgroups: rec.food.cooking
From: 890232a@dragon.acadiau.ca (Steve Astels)
Subject: REQUEST: Indian Lamb dish, Raita
Organization: Acadia University
Date: Thu, 13 Aug 1992 14:28:34 GMT



Hi all

I'm making an Indian meal up this weekend, and I wanted to try something
with lamb in it, ie some sort of curry, etc.  Does anyone out there have
something along these lines?

I am also looking for a Raita (yogurt with vegetables in it) recipe containing
potato & cucumber (and possibly other stuff).

Thanks alot!

-- Steve

ps if I get a good one I'll post it :)

-- 

       Stephen Astels               "I am the lizard king,
                                     I can do anything..."
   steve.astels@acadiau.ca                         - Jim Morrison
Newsgroups: rec.food.cooking
From: arkdr@uniwa.uwa.edu.au (Dave Rindos)
Subject: Re: Australian Cuisine
Organization: University of Western Australia
Date: Fri, 21 Aug 1992 00:04:09 GMT

manda@ariel.its.unimelb.EDU.AU (Manda Lynch) writes:
>In article <1THIXKC@taronga.com> arielle@taronga.com (Stephanie da 
Silva) writes:
>>However, I'm beginning to understand why there's
>>so much cross-cultural confusion on this newsgroup.

>>And what are chokos?
>A type of "squash" - disgusting and tasteless IMHO so substitute a squash 
>you like :-)
Chayote (as in Mexican cooking) -- a somewhat distant relative of squash.
Superb if properly cooked!

>calrose rice: common or garden short grain rice will do
This is widely grown, under this name, in the US. Look in any oriental store.
Cal(ifornia) Rose(raised) had always been my assumption WRT the name.

>silverbeet: kind of like spinach but not quite. Another term for it? Um...
Swiss Chard

>Vanilla junket tablet: no idea but my grandmother would know
Plain old vanilla flavoured Junket!   Soon about to be rediscovered, I bet!

>Blood plums: the normal purple ones.
Red fleshed Japanese plums (e.g. Satsuma, Mariposa, Ruby Blood).

>sago: another granny one - can't remember, some kind of grain? I have had
>       sago pudding once though. Didn't like it much. Is Spotted Dick made 
>       with sago, anyone?
Tapioca, but NOT PEARL Tapicoa (the larger one) which is called Tapioca,
and not sago.

>Rice Bubbles: yes, rice crispies would do.
Exactly the same little Snap Crackle and Pop People on the box!

>Copha: the only brand name of solid vegetable shortening.
Sorta like blocks of Crisco.  But not as good in pie crust (*IMHO*).

Dave,
wondering about the concept of Australian CUISINE -- Chinese cuisine,
French Cuisine, Italian cuisine, Mexican cuisine -- but Australian and
American COOKING!
Newsgroups: rec.food.cooking
From: petersen@ccad.uiowa.edu (Andrew D Petersen)
Subject: Request for French Bread Recipe
Summary: Request for French Bread Recipe
Keywords: French Bread
Organization: CAD-Research, University of Iowa, Iowa City
Date: Thu, 13 Aug 1992 14:25:06 GMT


Does anyone out there know what makes french bread different from regular
bread(besides the shape)?  And does anyone have any good french bread recipes?

Thanks, Andy
-- 
  Andrew D. Petersen   (N0JST)                 E-mail : petersen@ccad.uiowa.edu 
  Research Electrical Engineer                US Mail : CAD-Research 
  University of Iowa                                    212 ERF 
  Phone : (319) 335-5723                                Iowa City, Iowa 52242 
Newsgroups: rec.food.cooking
From: mattd@cltr.uq.oz.au (Matthew Deshon)
Subject: Re: Australian Cuisine
Organization: Centre for Language Teaching and Research, Uni of Queensland, AUSTRALIA.
Date: Fri, 21 Aug 1992 03:16:03 GMT

arielle@taronga.com (Stephanie da Silva) writes:

>vegetable spaghetti -- that must be spaghetti squash.  I wonder why
>they didn't call it spaghetti pumpkin?  :-)  And what are chokos?

Usually refers to various types of pasta with a vegetable flavour.
For example: Spinach fettucini, tomato spaghetti.

matt

--
Matt Deshon	  				
Applications Programmer,                     "And all my instincts they return,
Centre for Language Teaching and Research     The grand facade so soon will burn
University of Queensland		      Without a noise, without my pride
email : mattd@cltr.uq.oz.au		      I reach out from the inside."
Phone : +61 7 365 6915				- Peter Gabriel
From: demers@cs.ucsd.edu (David DeMers)
Newsgroups: rec.food.cooking
Subject: Re: *********HELP************
Date: 14 Aug 92 00:02:24 GMT
Organization: =CSE Dept., U.C. San Diego

In article <dennice-310792090816@bainbridge.slac.stanford.edu> dennice@slacvm.slac.stanford.edu (Dennice) writes:
>Hello,

>Im getting Married in about 8 months!  I have no clue on cooking!  What
>school or suggestions do you have?  Anyone!?   Im willing to learn from a
>book too.  Do you know of any good cook books!?........Thanxs in advance

My wife solved the problem by marrying a cook... she does the dishes, though.
Not to be too political, but why not just do what you do now and see
what happens?  Or trade off cooking and dishes.  Unless you have an 
agreement that you will do the household stuff and your spouse will 
do the "other stuff" (like making the money)...

Otherwise, get "Joy of Cooking" and experiment.  Cooks seem to come
in two versions, artists and chemists. I'm a believer in taking whatever's
around and whipping something up, but following recipes is usually a
good start.  If he has something that he really likes, have him
teach you.

-- 
Dave DeMers			 ddemers@UCSD   demers@cs.ucsd.edu
Computer Science & Engineering	C-014		demers%cs@ucsd.bitnet
UC San Diego					...!ucsd!cs!demers
La Jolla, CA 92093-0114	(619) 534-0688, or -8187, FAX: (619) 534-7029
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: Do you collect recipe pamphlets ?
Organization: Clemson University, Clemson SC
Date: Wed, 19 Aug 1992 22:34:16 GMT

In article <1283@ceylon.gte.com> vrs0@bunny.gte.com (V. Stern) writes:
>
>I said, I do not OWN a computer.  It's probably pushing it to catalog my 
>recipes on my employer's computer. :)
>

Why ?  I'm working on it right now.  It's about time.  And it takes
little space (so far :)  but mucho time.  I'm writing programs to help
get the files ready for importing to the software.  Then I'll be set.
Kinda fun, and interesting.  I can find out just how many hundred 
chicken recipes I have eventually. (Not to mention the chocolate and
bread collections too.)   Now, if I only had a scanner.... 
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
Newsgroups: rec.food.cooking
Subject: stock
Date: Sat, 22 Aug 1992 05:57:51 -0500

  SS> From: sss@netcom.com (Small Systems Solutions)

  SS> Nonesense. Downstairs (the Restaurant, fixed menu) is $35/person
  SS> Mondays, $45 Tues-Thurs, $65 Fri-Sat.  The Cafe upstairs (really a
  SS> Bistro) is considerably less expensive than many a la carte menus in
  SS> the SF Bay Area.

For $130 plus wine per couple, I have eaten MUCH better, in a great many
places.
For half that price, I can eat much better, in a great many places.  Reliably,
and without pretension.

I described only the experience of the group of which I was a part, and stand
by it.

Newsgroups: rec.food.cooking