HDTenEightyP/NetNews huggingface dataset:
From: howellk@mist.CS.ORST.EDU (Kathy Howell)
Newsgroups: rec.food.cooking
Subject: Microwave Carmel Popcorn
Date: 13 Aug 92 22:57:24 GMT
Article-I.D.: CS.1992Aug13.225724.5786
Organization: Oregon State University, Computer Science Dept.

Apologies for not going back and finding the request for carmel popcorn
recipes but if you haven't made carmel popcorn this way you should try
it.  I'll never bake it in the oven again...

Melt, stir, then bring to a boil and boil for 2 min in microwave:
   1/2 C  Margarine
   1 C    Brown sugar
   1/4 C  Corn syrup
   1/2 t  Salt

Add  1/2 t  soda and stir thoroughly.

Pour over 3 quarts (or 4 or 5) popped popcorn in a brown paper sack (YES,
you're about to cook in a grocery bag).  Stir and shake.
Microwave the bag of popcorn on high for 1 and 1/2 minutes.  Stir and shake.
Microwave the bag of popcorn on high for 1 and 1/2 minutes.  Stir and shake.
Microwave the bag of popcorn on high for 30 seconds.  Stir and shake.
Pour out on a cookie sheet to dry.

You all are clever enough to make adjustments for your microwave.  For me
this has several advantages.
  -- Minimal cleanup
  -- Fairly consistent results
  -- Takes much less time and attention than the old-fashioned way
  -- Final product is as good or better than the old-fashioned way
   
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
 Kathy Howell                         INTERNET: howellk@mist.CS.ORST.EDU
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
 Kathy Howell                    INTERNET: howellk@mist.CS.ORST.EDU
 2019 NW Van Buren
 Corvallis, OR  97330
From: manda@ariel.its.unimelb.EDU.AU (Manda Lynch)
Newsgroups: rec.food.cooking
Subject: Re: Recipes For The Cooking Inept??
Date: 18 Aug 92 21:24:48 GMT
Organization: Geophysical Institute, University of Alaska

In article <1992Aug18.181831.19612@sqwest.wimsey.bc.ca> marcy@sqwest.wimsey.bc.ca (Marcy Thompson) writes:
>In a recent rec.food.cooking article, Stephanie da Silva wrote:
          [Marcy refers to Stephanie's comment and orange-tarragon 
                             chicken recipe]
 
>It's sort of like putting a lemon or an orange in the cavity. Now,
>some people may eat the cooked fruit, but I personally have never
>met anyone who does...

Oh I have - I always eat the stuffing of whatever variety is offered, 
and my husband definitely ate some of the cooked fruit in Stephanie's
recipe (although I recall it wasn't orange that time - was it lime?)
 
>Now I'm going to go home and try the orange-tarrgon chicken you 
>mentioned.  I'll be sure to eat the orange. :-)

I can definitely vouch for that one :-)

Manda.
the Vegemite-less :-(
manda@iias.images.alaska.edu
From: moser@sw.stratus.com (Tom Moser)
Newsgroups: rec.food.cooking
Subject: Re: Recipes For The Cooking Inept??
Date: 20 Aug 92 14:47:45 GMT
Organization: Stratus Computer, Inc.

Here is the very first thing I ever learned to cook. It is alot like
hamburger helper. Our family used to have this at least once a week. 
Feel free to add mushrooms, change the corn to green beans, add 
chopped green peppers, use velveeta cheese - basically
you can't really mess this up.

SLUMGULLIAN
-----------

1 lb ground beef
2 small-medium onions chopped.
1 small can corn drained
1 lb canned tomatoes
1 cup cooked elbow macaroni
2 beef bullion packets

Brown crumbled ground beef and onions. Drain. Add bullion, corn 
and tomatoes. Simmer until heated through. Add macaroni stir and serve.


Coffee Cake
-----------

If you want an easy baking recipe try mixing up some bisquick batter 
with a can of fruit pie filling. I think the recipe is on the Bisquick box.
This makes a tasty, easy coffee cake.

-Tom
Newsgroups: rec.food.cooking
From: beowulf@wam.umd.edu (amealuh)
Subject: Re: Recipes For The Cooking Inept??
Organization: University of Maryland, College Park
Date: Wed, 19 Aug 1992 23:09:18 GMT

this may be wholly inappropriate of me, but does anyone actually HAVE any 
recipes for the cooking inept, rather than just an extended discussion
of what temperature one should cook a bird at?

beowulf

-- 
		I don't love you anymore since you ate my dog.
beowulf@wam.umd.edu					    beowulf@eng.umd.edu
-------------------------------------------------------------------------------
From: nev@cbnewsj.cb.att.com (nancy.e.ellard-vass)
Newsgroups: rec.food.cooking
Subject: Re: Could everybody cross-post recipes to rec.food.recipes?
Date: 18 Aug 92 19:06:59 GMT
Organization: AT&T

Although Mary is the moderator for this newsgroup, and I symphathize
with the fact that she has been sick, I think that someone should of been 
temporarily taking Mary's spot as moderator while she was unable to moderate 
this group for a while.

I think this group should not be moderated with the intention that
only recipes are posted and the people who post them include the following in 
the subject line, such as VEG:, MEAT:, etc.. 

Just my $.02 worth.

Nancy
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Newsgroups: rec.food.cooking
Subject: Re: Food on the road
Date: 21 Aug 92 00:45:02 GMT
Distribution: usa
Organization: Indiana University

jdc5@typhon.uchicago.edu (Jonathan Cohen) writes:

>My girlfriend and I have to drive from the University of Chicago to
>Yale and then back again next week.

Three great stops in New Haven: Louis Lunch, the best (and first)
hamburger in the country, Pepe's, for a white clam pizza (with freshly
shucked clams, garlic and no mozzarella) and especially Sally's, for a
fresh tomato, basil, garlic, and mozzarella pie.  Truly sublime. 

>We were wondering if anyone could suggest some relatively inexpensive
>yet gastronomically interesting places to eat on the way.

No, but i could suggest some expensive places... actually, they are
mostly along Interstate 70. 

-- 
Kiran Wagle                             <kiran@bronze.ucs.indiana.edu>
P.O.Box 2083 Bloomington IN 47402-2083                  (812) 335-0420
From: smash@oucsace.cs.ohiou.edu (Scott Mash)
Newsgroups: rec.food.cooking
Subject: Need Squash Recipe
Date: 21 Aug 92 14:40:23 GMT
Organization: Smasher Land BBS (614)593-8359


I have always wanted to try squash so I took the first step, I bought
a squash.  It is about zucchini sized and is bright yellow but I don't
know what type it is.

Now that I have a squash I would love to eat it but I don't know
how to prepare it, I have always heard that fried squash is quite 
good.  

Does anyone out there have a good squash recipe they would like to
share?


Send it directly to me since I never read this group.


-- 
| smash@oucsace.cs.ohiou.edu         |  Scott A. Mash               |
| smash@bigbird.cs.ohiou.edu         |  Smasher Land RPG BBS        |
| system@smashland.nelsonville.oh.us |  (614) 593-8359, 2400 Baud   |
| cs819@ouaccvmb.bitnet              |  RPG Textfiles And Utilities |
From: bk134@cleveland.Freenet.Edu (Keith William Bowes)
Newsgroups: rec.food.cooking
Subject: REQUEST: Cold pea salad
Date: 19 Aug 92 17:50:47 GMT
Organization: Case Western Reserve University, Cleveland, Ohio, (USA)



Hi all.
I was at a wedding reception this past weekend
and was treated to a wonderful salad that I would
call a "cold pea salad" that had a mayonaise base.
It had a hint of onion as well, and possibly cerely
as well as a few other vegetables. This salad was
out of this world. Does anyone know a recipe for
a cold pea salad? I don't think I could come too
close to it without A LOT of trial and error.
Thanks in advance.

Keith

E-mail to bk134@cleveland.Freenet.Edu or
post so everyone can benefit. Thanks again.
From: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Baking soda?
Date: 15 Aug 92 00:44:29 GMT
Organization: NYU Stern School of Business

In article <16hg51INN1t7@hpsdde.sdd.hp.com> davids@sdd.hp.com (David Schwantner) writes:

>>NB: the instructions on the unit say to clean it with tartaric acid, but that's
>>not a readily available item in the US.
>                                                       ^^^^^^^^^^^^^
>Read this as "Cream of Tartar" and you can find it in any graocery store.

Not quite. Cream of tartar is potassium hydrogen tartarate. I wrote in a
post yesterday that that's what I thought it was. I've checked since. I'm
sure now.

- Shankar
Newsgroups: rec.food.cooking
From: moe@visix.com (Maureen Barrett)
Subject: Re: burgers
Reply-To: moe@visix.com (Maureen Barrett)
Organization: Visix Software Inc., Reston, VA
Distribution: na
Date: Wed, 19 Aug 92 23:00:36 GMT

I've heard one of the "secrets" to keeping burgers juicy is not to handle the meat
too much when forming the patties. Too much handling makes a tough burger, just
as too much handling makes tough cookie or pastry dough. I like to put generous
dashes of (almost) every spice in the kitchen...but sometimes a good, fat, plain burger (with
fresh ground pepper and a little garlic) is best (especially when accompanied by
flavorful tomatoes, crisp lettuce, raw onion). I guess combining all the spices first would
help cut down on the mixing part.
Xref: sparky rec.food.cooking:14770 rec.food.sourdough:220
From: zola@hardy.u.washington.edu (Queen of the Netherlands)
Newsgroups: rec.food.cooking,rec.food.sourdough
Subject: Re: REQUEST: Russian (Scandanavian?) Black Bread
Date: 18 Aug 92 19:38:04 GMT
Article-I.D.: u.1992Aug18.193804.10429
Organization: University of Washington, Seattle


 mgraham@zia.aoc.nrao.edu (Maggie Graham) writes:
>
>	When I lived in Finland, I was able to buy very black bread that
>	was wonderful. I don't think it was pumpernickel alone, tho that 
>	may have been a constituent. It tasted a little sweet (molasses?)
>	and I think it may have had some rye in it also. I also remember
>	being told that the recipe was orignally Russian, tho I can't 
>	be positive that is correct. 
>	Iknow this description is vague but Are there any Scandinavian or  
>	Russian people out there who know what I am talking about and 
>	could post or email a recipe to me?
>
>	Thanks in advance,
>	maggie.
>

Maggie - there is a black bread recipe in the FAQ files.
It looks like what you want, but I have not tried it, maybe David Adams
has.

They can be had by anonymous FTP from ftp.ils.nwu.edu
the files are in the pub/sourdough directory.
(user: anonymous  pw: your id)

the files are:
FAQ.basic_bread
FAQ.brine.cure
FAQ.culture.bank
FAQ.recipes
FAQ.sauerkraut
FAQ.sourdough
FAQ.starter.doctor
black.bread

(and various mail archives).


-Rebecca (zola@u.washington.edu)
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Two RECIPES, Was: Re: Recipes For The Cooking Inept??
Organization: Taronga Park BBS
Date: Sat, 22 Aug 1992 10:03:50 GMT

In article <2990@ariel.its.unimelb.EDU.AU>, manda@ariel.its.unimelb.EDU.AU (Manda Lynch) writes:
> 
> Or, if you're really keen, I swap you a jar of Vegemite for a tin of
> Golden Syrup :-)

You got yourself a deal!
I was planning on running some errands today and thought I'd try to
swing out to the British Market to pick up a few jars of Vegemite for
you.  You know, the bad thing about Mum-in-law being in Portugal instead
of Sydney is I can't just pick up the phone and go, "Hey Jude?  (no
joke here -- her name is Judy)  Would you be a dear and drop me a tin
of Golden Syrup in the mail?"  (sigh)
-- 
Stephanie da Silva                        
arielle@taronga.com                           
  "We are the beaters that scramble your eggmen.  We are..." 
                    "Really dumb." -- The Darkwing Squad and Steelbeak
From: bell@pooh.cs.unc.edu (Andrew Bell)
Newsgroups: rec.food.cooking
Subject: Safe Egg Yolks
Date: 14 Aug 92 20:57:32 GMT
Organization: The University of North Carolina at Chapel Hill

The following article was posted in my local newspaper and describes
a way of cooking egg yolks without destroying the texture necessary for
Caesar salad dressing, hollandaise sauce, and mayonnaise.

Mix 2 large egg yolks with 1 and 1/2 tsp water and 1 tsp of fresh lemon
juice.  Put the mixture in a small glass custard cup and cover tightly 
with plastic wrap.  Cook on high power (100 percent in microwave) until
mixture bubbles (about 45 seconds).  Carefully remove the plastic and
stir with a clean fork.  Replace the plastic wrap and cook until it
bubbles again, about 20 seconds, and let it bubble for 5 to 10 more
seconds.  Stir again with *another* clean fork.  Let cool to room temp.

The mixture will have a slightly thickened texture, but is fine for 
using in a classic Caesar dressing, hollandaise or mayonnaise.


The above procedure was certified by a food chemist according to the
article.  I hope this helps those who don't want to use egg substitutes
or give up their favorite sauces.

Leslie Bell
bell@cs.unc.edu
From: kati@glnserv.UUCP (Lady Dragon)
Newsgroups: rec.food.cooking
Subject: how to store potatoes
Date: Tue, 18 Aug 92 08:57:30 CDT
Organization: Vermi-net, Houston, Tx. 77098

I would like to know the best way to store potatoes. I know they are
supposed to be kept somewhat cool and out of the light. But when I do,
they tend to grow a fuzzy white mold (or something) and smell musty. Any
suggestions?


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




Newsgroups: rec.food.cooking
From: mcrae@cs.ubc.ca (Valerie McRae)
Subject: Re: Need Food Ideas for Kayak trip
Organization: Computer Science, University of B.C., Vancouver, B.C., Canada
Date: Wed, 19 Aug 92 18:02:59 GMT

Has there been a discussion of good foods to take on a two-week
kayaking trip?  Especially stuff to eat towards the end of the trip.

I'd sure appreciate some interesting suggestions.

Many thanks,
Valerie


Newsgroups: rec.food.cooking
From: dhagberg@moose.uvm.edu (Desert Denizen)
Subject: Different Burners for Wolf Ranges?
Organization: University of Vermont -- Division of EMBA Computer Facility
Date: Sat, 15 Aug 1992 06:50:24 GMT

Hi all.
	I know I've seen it discussed on here before, but I've
been away from the nets for a few months...
	There was mention made that you could get different 
burners for Wolf ranges--making it possible to actually slowly
simmer something on this otherwise wonderful range.  I also
seem to remember something about a multi-stage burner...
	Does anyone out there know of a source for such 
wonderful devices?
	Thanks.
			-=- D. J.
			-=- hagberg@ccit.arizona.edu
			-=- dhagberg@moose.uvm.edu
From: wvenable@algona.stats.adelaide.edu.au (Bill Venables)
Newsgroups: rec.food.cooking
Subject: Re: Passion fruit
Date: 13 Aug 92 00:49:51 GMT
Organization: Department of Statistics, University of Adelaide
In-reply-to: galina@watson.ibm.com's message of 11 Aug 92 14:36:51 GMT

>>>>> "Galina" == Galina Kofman <galina@watson.ibm.com> writes: 

Galina> I was wondering for some time now how did passion fruit get to be
Galina> called this way.  Does the name translates literary to other
Galina> languages?

If you look at the flower, the central part has a vague resemblance to a
(rather ornate) crucifix.

That was always the story we were told, but it could be just folklore, (and
you can see it if you look closely and credulously enough!)

--
___________________________________________________________________________
Bill Venables, Dept. of Statistics, | Email: venables@stats.adelaide.edu.au
Univ. of Adelaide, South Australia. | Tel: +61 8 228 5412  Fax: ...232 5670
Newsgroups: rec.food.cooking
From: vsummers@polaris.cv.nrao.edu (Vince Summers)
Subject: Re: Artichokes : I need a hint
Organization: National Radio Astronomy Observatory
	<1992Aug12.100551.1@gallua.gallaudet.edu>
Date: Wed, 12 Aug 1992 16:55:13 GMT

     Excellent description, but------mayo?
Vince Summers
vsummers@polaris.cv.nrao.edu
Newsgroups: rec.food.cooking
From: hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP)
Subject: Re: burgers
Organization: Oklahoma State University
Distribution: na
Date: Tue, 18 Aug 92 20:14:18 GMT

From article <1992Aug18.115812.1@gallua.gallaudet.edu>, by rlwilliams@gallua.gallaudet.edu:
> I understand that Julia Child recommends regular ground beef... that the 
> fat in the burger gives it flavor.  One pretty common thing to do but 
> delicious, none the less, is to mix lipton's onion soup mix in with your 
> ground beef.  Toppings? My favorite is green chile and Monterey Jack.

Also mix in your favor BBQ sauce (I like Head Country) into your meat. Use
a plant sprayer of water when the grease flares up.
Newsgroups: rec.food.cooking
From: feigin@iis.ethz.ch (Adam W. Feigin)
Subject: Re: Wanted: Cucumber Sauce for Gyros/Cucumber Recipes
Organization: Swiss Federal Institute of Technology (ETH), Zurich, CH
Date: Sun, 16 Aug 1992 06:33:59 GMT

jerrett@iastate.edu (Gregory A Jerrett) writes:

>I have inherited way too many cucumbers to use conventionally, If any
>one has a recipe for the cucumber sauce used on gyros, please post or email
>or both.  If any one hads any other good cucumber recipes they would
>be appreciated too. Thanks.

Yogurt-Cucumber Sauce:

1.5 cups peeled, thinly sliced (or chopped fine) cucumbers
1 cup yogurt

any one of the following

.5 to 1 tablespoon crushed dried mint
2 to 4 tablespoons crushed fresh mint
2 tablespoons finely chopped fresh dill

You can also add some scallion for a different flavor..

							/AWF
------------------------------------------------------------------------------
Internet: feigin@iis.ethz.ch				 Adam W. Feigin
UUCP:{backbones}!iis!feigin			     Network Systems Manager
Mail: Integrated Systems Laboratory	      Institute for Integrated Systems
      ETH-Zentrum			  Swiss Federal Institute of Technology
      CH-8092 Zurich				       Zurich, Switzerland
      Switzerland
Phone: +41 1 256 50 53
      
"You never know what true happiness is until you're married, and then
its too late"
Newsgroups: rec.food.cooking
From: c60a-tb@volga (Paul DuBois)
Subject: REQUEST: gingerbread
Organization: University of California, at Berkeley
Distribution: na
Date: Sat, 22 Aug 1992 04:54:13 GMT

Does anybody have a good recipe for gingerbread?  I tried one out of
our Pillsbury cookbook and it had an annoying strong molasses taste,
which rather ruined it for me.

Thanks,
Paul
Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Food Perversions (was Re: Grits (Was Re: What we eat))
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Thu, 13 Aug 92 14:29:12 GMT

In article <10298@sun13.scri.fsu.edu>, nall@mailer.scri.fsu.edu writes:
|>    [stuff deleted]
|> I have heard that there are people who eat grits with cream and sugar, like
|> cream of wheat.  I have no doubt that such perverts exist, just as I have
|> no doubt the devil exists.  I do not want to be acquainted with either.
|>    [more stuff deleted]

This post brought up an important subject:  food perversions.  I've always
defined "pervert" as someone who would, say, put salt on watermelon.

Why would anyone want to take a sweet, delicious fruit that's perfect just
like God made it.... and put salt on it?  They oughta be locked up!  Or at
least not allowed to reproduce.

Jan
From: jcs6@jaguar.uofs.edu
Newsgroups: rec.food.cooking
Subject: Culinary School
Date: 13 Aug 92 15:41:48 GMT
Organization: University of Scranton

Hello,

I'll be graduating college this year and have been considering Culinary School
since I loves to cook so much.  I'm here in Northeast Pa.  Anything anyone 
knows about how long and how much ($$$) culinary school is and any suggestions 
about a decent one in the east coast would be greatly appreciated.  Also 
any general comments like "DONT DO IT "  or "Yeahhh  Brother "  would be good 
too.


Jude 
Jcs6@jaguar.uofs.edu  
"do what you like you'll only live 2 or 3 times" me   
Newsgroups: rec.food.cooking
Subject: Re: Could everybody cross-post recipes to rec.food.recipes?
From: gary@cdthq.UUCP (Gary Heston)
Date: Mon, 17 Aug 92 21:57:05 CDT
Organization: Garys' Home for Obsolete Computers

cohen@cumuli.vmsmail.ethz.ch (Mark Cohen) writes:

> in article <10272@sun13.scri.fsu.edu> nall@mailer.scri.fsu.edu (John W. Nall)
> writes:
> 
> > As to why there have not been any postings on rec.food.recipes for
> > months, I venture to guess, without knowing, that the moderator is
> > busy doing other things (like earning a living), rather than nothing
> > having been submitted.  The life of a moderator is thankless!
> 
> If a moderator is so busy doing other things that they are unable to post
> even one recipe a day (a 20 min job tops even if they had to retype it
> totally) then pehaps they should think again about being a moderator.

Fine. I nominate you, and second everyone else complaining. And I
suspect it's more than a 20min/day job. Which is part of the reason
I'm not complaining; I'll let Mary get her end of things worked out,
and smile when I see recipes appear. In the mean time, I'm seeing
plenty of them here.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: llane@javelin.sim.es.com (Laura Lane)
Subject: recipe cooking inept
Organization: Evans & Sutherland Computer Corporation
Date: Fri, 21 Aug 1992 18:42:50 GMT

Here's one that is fast and easy, I have a few more that I will post after
I check measurements.

Sausage "Kielbasa"(sp?)

1 Polish sausage (Hillshire Farms any size you want)
1 carrott, sliced (more if you like cooked carrotts)
1 stick celery, sliced (more if you like cooked celery)
2 potatoes (peeled, and cube about 1 1/2 - 2 inches)

In a large skillet place sausage, carrott pieces, celery pieces, and potatoes.
Make a few cuts in the sausage to prevent its "exploding." I usually cut
on how big I want the serving size to be. Add water until it is half way up
the side of the sausage.

Spices:

these go on after everything is in the skillett.

Lemon Pepper (if you don't have use regular)
Onion Powder (or Salt)
Garlic powder (or Salt)
All Season Salt

Sprinkle over everything this is to taste, I usually sprinkle until I can see
a thin coat of whatever spice I'm using.

Additional Spices:

You can use just anything. I sometimes add Cajun pepper and celery salt.

After you have added your spices, cover and cook on med/high heat for 20 mins.
You may need to add more water to prevent burning, just add 1/2 cup at a time.
When 20 mins. are up check your potatoes by putting a fork through the middle,
if it goes through easily the dish is done.

My family (really it's myself) doesn't like cooked celery or carrotts so I make
this dish with just the meat and potatoes.