HDTenEightyP/NetNews huggingface dataset:
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: RECIPE: Red Beans & Rice
Organization: Syracuse University, Syracuse, NY
Date: Wed, 12 Aug 92 09:47:06 EDT

In article <1992Aug10.040446.6810@usl.edu> drmres27@ucs.usl.edu (Mejia Pablo) writes:
>In article <0WZHE6E@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>>In article <15k1sgINNb9p@matt.ksu.ksu.edu>, jeannie@matt.ksu.ksu.edu (Jeannie M Skolaut) writes:
>>> 
>>>   Looking for a Red Beans and Rice Recipe.....
>>
>>Red Beans and Rice
>>
>>1 pound red beans, soaked overnight
>>1 medium onion, chopped
>>1 bunch of green onions, chopped
>>7 cloves of garlic, chopped
>>1/2 cup parsley
>>1 rib celery, chopped
>>1/2 cup ketchup
>>1 bell pepper, seeded and chopped
>>1 tablespoon worcestershire sauce
>>2 tablespoons tabasco sauce
>>2 bay leaves
>>1 teaspoon thyme
>>salt and pepper
    ******************
>>1 pound smoked sausage cut into 1 inch pieces
>>1 pound pickled pork rinsed and cut into cubes
    ******************

>>Stephanie da Silva                        Taronga Park * Houston, Texas

I'm vegetarian - can I leave these things out?  I love red beans and
rice, but I haven't tried it because I felt the meat was essential.
However, if there is some alternative (like extra spices, etc.) that
would make up for not having the meat, I would spend the day cooking
this. 

P.S.  Even if I wasn't vegetarian, I cannot tolerate sausage or pork.
      It turns my stomach inside out 

P.P.S.  My local grocer has good ethnic sections, and they sell a myriad
        selection of beans.  I did not find "red" beans, but I did find
        "pink" beans in the mexican section - can I use these, or should
        I spend the extra money and go to my natural foods store and get
        the red beans.

Thanks, 

Judy "blondie" Frawley
From: eli@csd4.csd.uwm.edu (Elihu Lubkin)
Newsgroups: rec.food.cooking
Subject: Re: How many cookbooks?  WAS Re: burgers
Date: 23 Aug 92 14:51:39 GMT
Article-I.D.: uwm.1992Aug23.145139.10702
Organization: University of Wisconsin - Milwaukee

emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:
: 
:         What I REALLY want to know is how to train a guy to buy the
:         dreaded cookbooks for you?????????  Let's get that Grandma
:         on-line who has learned the trick!!!
: 
:         Elizabeth


      He won't buy them for me, but he'll gladly pay for them.  
What he collects are my recipes, which is quite a trick, since what I
do is never by recipe: whenever something comes out good, he insists I
write a 'recipe' for it into my personal cookbook--I call it my
write-only cookbook, since I never try to cook anything out of it.  I
have put it on disk and sent copies to both my children who have used
it.  Does anyone else out there keep a write-only cookbook?
                       Thelma
From: oliver@baobab.CS.Berkeley.EDU (Oliver Sharp)
Newsgroups: rec.food.cooking
Subject: Books about food
Date: 13 Aug 1992 23:08:02 GMT
Organization: University of California at Berkeley
NNTP-Posting-Host: baobab.cs.berkeley.edu

I'm wondering what books people can recommend about food and about
eating.  I'm interested in things along the lines of Brillat-Savarin,
M.F.K. Fisher, and Calvin Trillin - literary excursions into food,
cooking, chefs, great meals, and gluttony.  To those who haven't
encountered the above authors, I recommend them all.  I recently
picked up a used copy of "The Art of Eating" by Fisher, and it is
delightful.  Oh, the intro to Alice Waters' Chez Panisse cookbook
is also inspiring to read - her philosophy on cooking.  Something to
aspire to, even if I will never meet her highest standards.  Just
to give you an idea, she frowns on freezing home-made stock, because 
you ought to make it fresh every time you need it.  I'd try to stick 
to that in running a restaurant, but it isn't very realistic for the 
rest of us.  Maybe I'll save myself a lot of trouble by never
developing a palate good enough to tell the difference :-).

Cheers,
-Oliver

Newsgroups: rec.food.cooking
From: winfia@aix02.ecs.rpi.edu (Anthony Edward Winfield)
Subject: Re: tofu
Date: Fri, 14 Aug 1992 22:35:31 GMT

marym@mpd.tandem.com (Mary Matejka) writes:


>Or as the kids call it Toad Food.


>Does anyone have a clue as to the nutrional breakdown?
>Vitamins, minerals, calories? 
According to the "Book of Tofu" by William Shurtleff and Akiko Aoyagi..
on page 24....

for regular tofu (none of the special tofus)
Coposition of Nutrients in 100 grams of tofu
cal. 72
poisture percent 84.9
protine 7.8%
fat 4.3%
From: bets@sam.ksu.ksu.edu (Beth Schwindt)
Newsgroups: rec.food.cooking
Subject: REQUEST: caramel popcorn
Date: 12 Aug 92 20:40:49 GMT
Organization: Kansas State University
NNTP-Posting-Host: sam.ksu.ksu.edu

I need to make a rather large batch of caramel popcorn/"poppycock"  
(caramel popcorn w/ different kinds of nuts thrown in), and I
need a good recipe for one or both to go off of.  

I really appreciate any help!

Thanks

Beth

-- 
The brighest day in America will be when education has enough funding and
the Air Force has to hold a bake sale to buy a new bomber....My history
teacher (from the Wireless catalog) bets@matt.ksu.ksu.edu, bets@ksuvm.ksu.edu
Newsgroups: rec.food.cooking
From: cpalmer@dingo.rtp.dg.com ()
Subject: Re: How many cookbooks?  WAS Re: burgers
Date: Fri, 21 Aug 92 16:14:47 GMT
Organization: Data General Corporation, Westboro MA

In article <1992Aug19.224717.20685@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>I don't COLLECT them, but have a selection of 10 or 12 to choose from.
>I have lived away from home for 8 months now.  I BOUGHT 3 (if you include
>the Crock Pot book). .......etc.

Yeah,yeah,yeah. We all know this sad, sad story. Most of us started
out the same way.

First it's "oh, I'll just try the Joy of Cooking".
Then it's "the Crock Pot Book".
Then it's "oh, i'll just buy a couple more" and you're HOOKED!!

And the vicious downward spiral begins.
--------------------------------------------------------------------
Chris Palmer                            "Ashes to ashes,
Data General Corporation                 dust to dust,
Network Systems Development Division     If Lillee don't get you,
cpalmer@dingo.webo.dg.com                Thommo must!"
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
From: xi@intacc.uucp (Tony Fong)
Newsgroups: rec.food.cooking
Subject: Re:  Chicken Fried Steak
Date: 14 Aug 92 01:47:36 GMT
Organization: Matrix Artists' Network


After following this thread just shortly, I decided to take a shot at
Canadiana Chicken Fried Steak Chinese Style.  (Huh you say?  That's what I
said).  Word of warning I don't cook.  But it was a funny attempt.
 
Here it is...
Took slices of Frank Steak..
Marinated it in Light Soya Sauce.
Poured a good sum of pepper on top, flour, and light paprika.
Beat the steak to a pulp, (I still have bruises on my hand) with a back side
of a chinese cleaver.
Used a pinch of Chicken Seasoning, and salt.
 
And in a couple of teaspoon of oil, wok fried it up, with some onions.
 
Then I turned it into a sandwich.  Along with the onions, I added lettuce and
tomatos, as well as my friend's (hienz) Cajun Sauce.  It became a ManWich!
 
Wasn't bad at all.  It wasn't too unhealthy since it was only small slices,
and didn't deep fry it.  It was still crispy and makes for a good sandwich.
 
For diner... With the remaining few slices and oninons, served it with a cream
sauce (Campbell's mushroom soup with 1/4 can of water so its quite thick.. If
it isn't thick enough add some water with equal part starch), and some corn.
 
Voila Lunch and Diner!
 

----
+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+
+*+   ----        ----                    xi@intacc.uucp                  +*+
+-+    /         /-                    Toronto Ont. Canada                +-+
+*+   /ony      /ong             "Why do we call bulidings buildings?     +*+
+-+                             They seem pretty built to me!"            +-+
+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+===+
                                *8P
Newsgroups: rec.food.cooking
From: roder@cco.caltech.edu (Brenda J. Roder)
Subject: Re: low-fat pastry or muffin recipe wanted
Organization: California Institute of Technology, Pasadena
Date: Tue, 18 Aug 1992 20:13:20 GMT

cmg1@cbnewsi.cb.att.com (christine.gerveshi) writes:

>A few high-fat favourites have defeated my attempts at
>substitutions to make them low-fat; I'd really appreciate
>hearing from anyone who's had success.  In particular,
>a basic muffin recipe and pastry recipe would be appreciated.
>I know both are possible, since Entenmann's fat-free product
>line (which is excellent) includes muffins and pies.

One common substitution is pureed fruit for the fat (one to one).
Pureed baby food prunes or applesauce are a common choice. I
posted a number of cake recipes using this technique from the 
LA Times a while ago.  They were posted to rec.food.recipes and
are in the archive (somewhere).  The LA Times recently did a 
followup article (30 April 1992) with recipes for pies, tarts,
cookies and cheesecake.  I keep meaning to type these in, but
haven't managed it yet.
 
number of cake recipes using
-- 
-- Brenda (roder@cobalt.caltech.edu)
Thought before action, if there's time.
    _The Edge_  Dick Francis
Newsgroups: rec.food.cooking
From: lwv26@cas.org (Larry W. Virden)
Subject: Re: Rec.Food.Recipes
Followup-To: rec.food.cooking
Reply-To: lvirden@cas.org (Larry W. Virden)
Organization: Nedriv Software and Shoe Shiners, Uninc.
Date: Wed, 12 Aug 1992 14:39:44 GMT

In article <1992Aug12.050557.20966@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
:Why not just ftp to some site and GET what you want instead of waiting

Please note that if folks have ftp, they should investigate gopher and WAIS
as additional means of accessing internet resources.  WAIS in particular
in this case, since the gourmand recipes, and another source which is 
slipping my mind right now, are full text searchable via wais.  One
can just interact with the command line, curses or X11 (or PC, Mac or
Next, etc) interface to have the wais client go off and find recipes with
pumpkin, eggs, sugar and flour or whatever.


Now, if we could just get the REST of the various recipe archives online
in the same formats, we would have the beginnings of an internation recipe
repository!

-- 
Larry W. Virden                 UUCP: osu-cis!chemabs!lvirden
Same Mbox: BITNET: lvirden@cas  INET: lvirden@cas.org
Personal: 674 Falls Place,   Reynoldsburg, OH 43068-1614
America Online: lvirden@aol.com
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: Re: Could everybody cross-post recipes to rec.food.recipes?
Date: 13 Aug 92 16:22:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

Sorry for the tone of my previous posting, responding to Mark
Cohen.  I was out of line and apologize.  However, Mary DID
bail us all out in a clutch, and I'm sure that she wouldn't
mind handing over the moderating duties to someone who 
enjoys that stuff.

On the other hand, maybe unmoderated is the way to go, though
I'm not sure the rec.food.veg folks would be happy about that.
My understanding is that one reason for moderating it was
to screen and classify recipes and then put an indicative
header in the subject line.  This way, vegetarians would not
have to wade through (or get grossed out by) meat-containing
recipes.  This is a very sore point with lots of the
vegetarians so any move to unmoderate the rec.food.recipes
group should probably involve their input as well.

Carol
Newsgroups: rec.food.cooking
From: sophie@gargoyle.uchicago.edu (Sophie Laplante)
Subject: Re: What do _you_ do with buttermilk?
Keywords: pancakes, bread, lots lots lots
Organization: University of Chicago Computing Organizations
Distribution: na
Date: Wed, 19 Aug 1992 22:56:48 GMT

In <1241@tecsun1.etl.army.mil> anneb@tecsun1.etl.army.mil (Anne Brink) writes:
>Anyhow, what are people's preferred ways to use buttermilk?  

Here's my favorite recipes for scones.  It comes to me from my
sister; I have no idea where it came from before that.

Killer buttermilk scones
========================

2 1/4 c flour
2     T sugar
2 1/2 t baking powder
1/2   t baking soda
1/2   t salt
1/2   c cold butter, cubed
1/2   c currants
1     c buttermilk
1       egg, slightly beaten

      [t = teaspoon, T = tablespoon, c = cup]

Preheat oven to 425 (F).

Mix flour, sugar, baking powder, baking soda, and salt in 
the bowl of a food processor; add butter and process until 
the mixture ressembles coarsely ground meal.  Transfer to
a bowl.  [Use a pastry cutter if you don't have a food 
processor.]

Add currants, then buttermilk, stirring quickly with a fork 
until the dough is soft and slightly sticky.  With floured 
hands, press the dough into a ball.  Knead delicately a 
dozen times.

Flatten the dough into a 1" thick circle.  Cut into 3" disks.  
Repeat this with remaining dough.

Paint the scones with egg.  Bake 12-15 minutes.


Eat these right away and be prepared to receive generous 
bribes for more.  ("OK, OK! I'll wash the dishes every 
day for the next month!  But let me have just one more!".  
Works every time... ;-)


 -- Sophie Laplante --------------  --  mangez du chocolat  --------------  --
 -- Department of Computer Science  --  lavez votre cerveau                 --
 -- University of Chicago           --  dada dada                           --
 -- sophie@cs.uchicago.edu -------  --  buvez de l'eau! ----- Tristan Tzara --
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Pizza styles (was Re: Pizza Sauce recipe request )
Organization: Indiana University
Date: Fri, 21 Aug 1992 01:26:35 GMT

chris@hpspdla.spd.HP.COM (Chris Bostak) writes:

>Does anybody have any recipes like the original post asked???

No, because pizza doesn't need a recipe.  Pizza is what you make of it.

I listed a bunch of neat topping ideas in another post.  Look it over,
figure out what suits your fancy, and top your favorite baguette dough
or high-oil pizza dough with it.  Bake, preferably in a wood-fired
oven, as hot as you can for as long as necessary, and sprinkle with
fresh herbs. 

Pig out,
	-Kiran

-- 
Kiran Wagle                             <kiran@bronze.ucs.indiana.edu>
P.O.Box 2083 Bloomington IN 47402-2083                  (812) 335-0420
Newsgroups: rec.food.cooking
From: ness@tc.fluke.COM (Jerry Ness)
Newsgroups: rec.food.cooking
Subject: Re: Caribbean recipes wanted
Date: 12 Aug 92 11:59:47 GMT
Organization: John Fluke Mfg. Co., Inc., Everett, WA

This sounded strange to me but I tried it (sans cukes -yeech) an liked it.
Make sure the bananas are really green. After boiling, the bananas 
taste more like a veggie than a fruit.
The recipe is from Martinique and I served it with Jamaica jerk chicken (Yum).

   GREEN BANANA SALAD 

4 green bananas
2 tomatoes, peeled, seeded and coarsley chopped
1 medium cucumber peeled and coarsley chopped 
3 or 4 stalks of celery sliced
2 carrots peeled and grated
2 avacados pitted, peeled and coarsley chopped
1/2 cup vinaigrette made with 2 tsp. Dijon mustard.

Peel the bananas by cutting thru the skin lengthwise in 2 or 3 places
and peeling the skin of in sections. 
Put the bananas in a pan with enough water to cover them.
Bring to a boil. Reduce the heat, cover and cook for about 
10 minutes or until the bananas are tender. 
Drain, cool, and cut bananas crosswise in slices.

Mix bananas, tomato, cucumber, celery, carrot, and avacado
lightly with vinaigrette. Line a salad bowl with lettuce leaves and
fill with banana mixture.

 enjoy,
 Jerry
-- 
-------------------------------------------------------------------------------
Jerry Ness             John Fluke Mfg. Co., Inc.        Everett, Washington USA
            domain:    ness@tc.fluke.COM   
            uucp:      {sun,microsoft,uw-beaver}!fluke!ness
Newsgroups: rec.food.cooking
From: arkdr@uniwa.uwa.edu.au (Dave Rindos)
Subject: Re: Passion fruit
Organization: University of Western Australia
Date: Thu, 13 Aug 1992 07:11:44 GMT

wvenable@algona.stats.adelaide.edu.au (Bill Venables) writes:
>>>>>> "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.

Tis a bit more complex.  As I recall this business, when the flower was
first "discovered" (like the natives of the New World didn't know it!)
back in the 1600's or so, it was believed that the flower was a
representation of the "Passion" [this was back in the days when plants
had "signatures" pointing to their Place in Creation).  ANyhoo... the
three stigmatic lobes stood for the nails used to crucify, the corona of
filiments the the scourge marked with blood surrounding the column at
which the scourging took place, the spots on the petals the Five Holy
Wounds, the lance-shaped leaves are the lances which did a piercing, the
light spots on the back of the leaves are the 30 pieces of silver...
anyway, you get the picture...

Dave,
who grew up thinking that it was named passionfruit for an ENTIRELY
different reason!

Newsgroups: rec.food.cooking
From: wismith@amelia.nas.nasa.gov (William R. Smith)
Subject: Re: French toast or  evolution  in the kitchen
Organization: NAS, NASA Ames Research Center, Moffett Field, CA
Date: Wed, 19 Aug 92 15:24:55 GMT

Anita Graham writes:

	So what do you call French Toast.
	
	I am interested in any additions you make - orange zest sounds good.
	I'm not keen to introduce David to Maple Syrup, although I suppose
	its no worse than sugar. (A lot more expensive though).





At a bread and breakfast place I once had French Toast made with 
croissants.  Excellent and lite.  Also probably heavy on the butter.
Splurge once in a while.



William Smith
Intel, SSD

Newsgroups: rec.food.cooking
From: jzh2485@zeus.tamu.edu (HINTON, JOHNNY ZANE)
Subject: Re: Need Food Ideas for Kayak trip
News-Software: VAX/VMS VNEWS 1.41    
Organization: Texas A&M University, Academic Computing Services
Date: Thu, 20 Aug 1992 13:36:00 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.

As Llana suggested coolers are great if the contents are sealed in 
ziplocks, then fill the cooler with water and freeze the whole cooler
solid and then duct tape the lid.  On aotrip to down the Green River in
Utah in August (HOT) we had one cooler filled with steak and shrimp and
day 6 and 7 of the trip we ate like kings.  On the first two days we had 
a cooler full of pork chops, chicken and one on the major food groups 
BEER.
On the non-cooler days you can have Pasta, anything canned like chile or
that really bad chinese food.  We also brought pinto beans and ham hocks
and made a pot of beans on one day that we were mainly hiking.  The key to 
eating well on a river trip is having a food raft.

			John Z.
From: dwilson@Ingres.COM (It's up to me.)
Newsgroups: rec.food.cooking
Subject: Re: Obtaining a flat chicken brest
Date: 13 Aug 92 19:56:18 GMT
Organization: ASK Computer Systems, Ingres Product Division
News-Software: VAX/VMS VNEWS 1.4-b1

In article <0095F094.2E86CCE0@Msu.oscs.montana.edu>, oopcv@Msu.oscs.montana.edu    writes...
>In article <55688@olivea.atc.olivetti.com>, sweeney@flash.ATC.Olivetti.Com (Peggy Sweeney) writes:
>>In article <499@ssdc.UUCP>, jbasara@ssdc.UUCP (Jim Basara) writes:
>>>  My question is, how does one achieve
>>> a large, thin chicken breast?  This one was at least 9 inches in diameter.
>>> 
>> Italy -- borders with Switzerland) and the way to get it flat is
>>to pound it. With a fairly good sized chicken, it should be a 
>>relatively simple matter to pound a half breast into a 9-inch
>>
>I've also used a rolling pin.  Put the chicken between two pieces of plastic
>wrap and roll it out.

I've also used a 1.5 Qt saucepan to pound the chicken.  Works best if the 
saucepan is rather heavy.

Dave Wilson                         Please note that this was written by
Ingres Tech Support                 Dave Wilson the person, not Dave
                                    Wilson the Ingres representative.
From: v045100@otis1.stortek.com (Jennifer Farnham)
Newsgroups: rec.food.cooking
Subject: Wanted: Recipe for: Orange Cranberry Muffins
Date: 14 Aug 92 16:39:11 GMT
Reply-To: v045100@otis1.UUCP (Jennifer Farnham)
Organization: Storage Technology Corp.

Wanted: Orange Cranberry Muffin Recipe
                     and
        Crumb Topping

Thanks,
Jennifer
"v045100@otis1.stortek.com"
Boulder, Colorado
Newsgroups: rec.food.cooking
From: roder@cco.caltech.edu (Brenda J. Roder)
Newsgroups: rec.food.cooking
Subject: Re: Need uses for Italian bread crumbs
Date: 13 Aug 92 21:12:18 GMT
Distribution: usa
Organization: California Institute of Technology, Pasadena

dudley@oasys.dt.navy.mil (Karen Witkoski) writes:

>In rec.food.cooking, lindap@scic.intel.com (Linda Peake) writes:

>Progresso Italian Bread crumbs are great for lots of things like:

>(1) Coat chicken, turkey, or pork chops with the bread crumbs and bake.
> I usually bake at 350 degrees for about 20 minutes on each side.  It's
>delicious and fairly healthy because there is not need for extra oil.
>You can even add a bit of water to your baking pan while the meat is
>baking.

Very similar to this is mixing bread crumbs and parmesan cheese and
coating chicken drumsticks.  Bake for 30-40 minutes at 350.  I also
add garlic powder and italian seasoning.  Coating the drumstick with
beaten egg makes the stuff stick better.  Great for taking cold to
potlucks!


-- 
-- Brenda (roder@cobalt.caltech.edu)
Thought before action, if there's time.
    _The Edge_  Dick Francis
From: lori@gargoyle.uchicago.edu (Lori Gullickson)
Newsgroups: rec.food.cooking
Subject: MORE CAMPING RECIPES PLEASE!
Date: 17 Aug 92 20:32:52 GMT
Distribution: usa
Organization: University of Chicago Computing Organizations


	Recently I saw some recipes for camping.  But I'd love to
	have more!  I'm going camping for the first time this
	coming weekend, so the sooner the better!

	Thanks in advance