HDTenEightyP/NetNews huggingface dataset:
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Newsgroups: rec.food.cooking
Subject: Re: What do _you_ do with buttermilk?
Keywords: pancakes, bread, lots lots lots
Date: 20 Aug 92 00:19:19 GMT
Article-I.D.: sqwest.1992Aug20.001919.3882
Distribution: na
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA

In a recent rec.food.cooking article, Anne Brink wrote:
>
>Anyhow, what are people's preferred ways to use buttermilk?  

For preparing chicken to be either fried or grilled.

Fried Chicken (from an old copy of Southern Living, probably in the 70s)

a fryer, cut up, or 8 chicken thighs
2 cups buttermilk
1 tsp cumin
1/2 tsp cayenne
1/2 tsp salt
1/2 tsp pepper
seasoned flour (2 cups flour plus 1 tsp cumin, 1/4 tsp cayenne, salt and pepper
                to taste)

grease for frying (lard is best, but if it's unavailable, safflower oil or
                   a mixture of safflower and peanut oil will do; but lard
                   is really really best)

Wash and pat dry the chicken. (I save the wings, backs and necks for stock,
cuz no one in my house will eat them, unless, of course, my mom is coming for
dinner). Combine the buttermilk and the spices. Put the chicken in a glass
bowl and pour the buttermilk over it. Cover and refrigerate for eight hours.
Drain the chicken. Dip each piece twice in the seasoned flour. Lay the chicken
out on a rack to sit for 15 minutes. Heat the grease to 375F. Put half the
chicken in the pan (the grease should be about 1" deep or maybe a little
deeper). Make sure the temperature (which will drop when you add the chicken)
stays right around 350F. Turn often. Breasts, wings and backs take about
12 minutes; thighs and legs take about 17 minutes. (You should cook the
thighs and leg together, and the breasts, wings and back together if you
are using a whole chicken.) Let the chicken drain on paper towel before you
eat it. Be sure to bring the temperature of the oil back up before you add
the second batch of chicken. 

I often add garlic to the spice mixtures, because I like garlic. I peel
and crush about 10 cloves and add it to the buttermilk.



Buttermilk Grilled Chicken

4 boneless skinnless chicken breast halves
1 cup buttermilk
1/4 cup chopped fresh herbs of your choice
4 cloves diced garlic
4 scallions, diced
salt
pepper
1 lime

Mix together the buttermilk and the herbs, garlic and onion. Add salt and 
pepper to your taste. Grate a little lime peel (less than 1/4 tsp is enough)
and add it to the milk. Marinate the chicken 4 to 8 hours in the refrigerator.
Drain it and grill. Drizzle lime juice over the chicken in the last 2 minutes
of cooking it.

I prefer to use basil and thyme together or rosemary or dill with a little
mint in this dish.


Lemon-Mustard Grilled Chicken

4 boneless skinless chicken breast halves
1 cup buttermilk
2 tbsp dijon mustard
1/2 tsp dried tarragon
grated peel from half a lemon
salt 
pepper

Mix the buttermilk and the seasoning together. Soak the chicken 4 to 8 hours 
in the refrigerator. Drain the chicken and grill it.



-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sq.com
Newsgroups: rec.food.cooking
From: rlv@runge.mit.edu (Ralph Vinciguerra)
Subject: Re: Calzone
Organization: MIT Department of Mathematics
Date: Fri, 14 Aug 92 02:01:34 GMT


In article <36720@uflorida.cis.ufl.edu> you write:
>
>| Does anyone have a recipe for calzone crust.  My boyfriend and I love
>| calzone and have managed to find a couple of restaurants that have great
>| calzone at a good price.  But, we enjoy cooking together and would like
>| to learn to make it ourselves.  If you have any interesting ideas for filling,
>| send those too.  Once we have the crust, we plan to do lots of experimenting.
>

This is a prize winner!

Ingredients:
1 1/2 tsp. dry yeast
1 tbsp. honey
1 c. const.-temp. water
1 1/2 tsp. salt
2 1/2 - 3 C. flour, white or mixed w/whole wheat

Soften the yeast in honey and water.  Add the salt and flour. (I use about 
1 cup of whole wheat and the rest white flour.)  Knead for 10-15 min. Cover
and set in a warm place to rise until double in bulk (1 hr.).  Punch down.
Divide in six sections and roll out in rounds 1/4 inch thick.

For the filling I use the following:

Ingredients:

1 lb. ricotta cheese
2 cloves garlic
1/2 c. chopped onion
2 c. grated mozarella cheese
1/2 c. parmesan cheese - grated
2 tbsp. butter
fresh nutmeg to taste

Sautee the onion and garlic in butter until soft and translucent.  Combine
with the cheeses and nutmeg and mix well.  Distribute filling to the six
rounds of dough.  Fold each round in half and seal with water.  Crimp the
edges with a fork.  Bake on an oiled tray for 15-20 min. at 450 degrees.
Brush each calzone with some butter as they emerge from the oven.  You can
even serve this with sauce on the side.  I sometimes add sausage or green
peppers to the filling!

Bon Apetit!



Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Re: Obtaining a flat chicken brest
Organization: Intergraph Corporation, Huntsville, AL.
Date: Thu, 13 Aug 1992 18:58:18 GMT

In article <499@ssdc.UUCP>, jbasara@ssdc.UUCP (Jim Basara) writes:
> ....  My question is, how does one achieve
> a large, thin chicken breast? 

Place a boneless chicken breast, skin side down between two pieces
of waxed paper.  Using the flat side of a meat-tenderizer-type mallet, 
pound it flat, working from the middle outward.

Once its flat, you can stuff a chicken breast with all kinds of things.
Just layer your favorite stuffing (ham, cheese, spinach, mushrooms, leeks, 
herbs, whatever) on top of the chicken breast, roll up the whole thing
(you might have to secure with a toothpick) and bake it at around 
375 degrees for around 30 minutes.  Kind of an improvisational Chicken
Cordon Bleu, I think.  Its also very pretty when sliced.
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com

Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Newsgroups: rec.food.cooking
Subject: Re: Help! Rusty Iron Pan
Date: 19 Aug 92 15:43:40 GMT
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.

In article 1377@hellgate.utah.edu, summers%asylum.cs.utah.edu@cs.utah.edu (Jim Summers) writes:
|I have just purchased a beautiful 5qt iron skillet with lid at a yard
|sale. Unfortunately it still has bits of rust in small pits on the
|inside. I have scraped it with S.O.S. (it was rusty, not seasoned, and
|it looked like it had been in a barn for a long time), but there is
|still some rust on the pan and lid.  
|
|How can I get this rust off before I start seasoning it?  Should I
|just season over the rust?
|
|Also, this rust acts funny.  It almost looks like a very dark paint or
|finish applied spottily to the interior, and it never flakes off,
|rather it turns the water red every time I wash it.
|
|Any hints on how to this this will be appreciated.  Also, any tips on
|seasoning are always in season.
|
|thanks in advance,
|
|LostBoy
|jim
|

We had this discussion come up a few months ago, wherein I learned the
hard way:

Use a fine grade steel wool, or one of the brown 3M scrubbies.

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       member--Minnesotans for Global Warming.
Newsgroups: rec.food.cooking
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: anyone know what to do with achiote?
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Fri, 21 Aug 1992 14:04:18 GMT

In article <1992Aug21.133421.4178@magnus.acs.ohio-state.edu> lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:
>Does anyone know what to do with achiote?  I have a bottle of it, but
>am unable to find any recipe except for red beans and rice.  Any 
>suggestions? Thanks, Lori
>(in Ohio - that explains it all)

Make Pollo Pibil!  This is chicken parts marinated in a mixture
of achiote, chiles (it's not very hot though), garlic, and other
goodies.  The chicken is then wrapped in banana leaves (or
foil) and cooked in the ground (or oven).  It's a Yucatan specialty.

I don't have the recipe with me, but there is one in one of
Diana Kennedy's Mexican cook books.  I've never tried this one
as it looks very time cosuming.  The Sunset Mexican cookbook has
a more streamlined version and although it's very good it's not
quite like what I had in Yucatan.  I'll have to try Kennedy's
recipe someday.


Julie
#include "std_disclaimer.h"
From: rleng@metz.une.edu.au (Ron Leng)
Newsgroups: rec.food.cooking
Subject: Request, recipe for eggs in red wine.
Date: 19 Aug 92 12:45:17 GMT
Organization: University of New England, Armidale, Australia

Would anyone have the recipe for eggs in red wine? By this I
mean the recipe that involves:

a) frying bacon
b) adding red wine + water
c) I think, removing the bacon, then using the liquour to
poach eggs
d) removing the (purple) eggs and thickening the remainder for
use as a sauce.

The book that directed me to the method said that this was a
French classic. Can't say that I know it myself, although
this, I'm starting to realize, is saying very little.

Please post the recipe: there will be others interested, I'm
sure.

Ron Leng.
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: REQUEST: Shrimp Scampi
Date: Mon, 17 Aug 1992 23:19:34 -0500

  AG> From: hummell+@pitt.edu (Andrew G Hummell)

  AG> I'm looking for a recipe (or recipes) for shrimp scampi.  I tried
  AG> archie and the archive I found it in had the file protection set, so I
  AG> couldn't FTP it.

Whalla, as some once said (all comments are from the original poster):

  Subject: Magazine Recipe #5 *
  To: Everybody
  From: Sheila Exner
  Date: 11/25/91 10:55:27 AM
  -------------------------------------------
  This looks SO good!

=+=------------- Recipe Extracted from Meal-Master (tm) v6.14 -----------------

     Title: Stuffed Scampi Bake
Categories: Seafood
  Servings:  4

  2 1/2 c  Chicken broth
      1 c  Long grain brown rice
    1/2 ts Salt
     16 ea Jumbo shrimp*
      1 ea Large tomato
      2 T  Fresh lemon juice
+=+----------------------------------STUFFING----------------------------
    1/4 lb Sliced bacon, chopped
      1 ea Small onion, chopped
      2 ea Garlic cloves, crushed
      1 c  Fresh bread crumbs(3 slices)
    3/4 c  Parmesan cheese
    1/2 c  Chopped parsley leaves
    1/4 ts Fresh ground black pepper 

  1. In saucepan, bring chicken broth to boiling.  Add rice and salt.
  Simmer, covered, 30 minutes or until three-fourth of broth is absorbed
  and rice is almost tender.
  2. *Shell and devein shrimp, remove tails from four, leave others on.
  Coarsely chop four shrimp that have tails removed.  Butterfly remaining
  shrimp, cutting each lengthwise along outside curve almost completely
  through.
  3. In large skillet, over medium heat, saute' bacon until crisp. Remove
  bacon with slotted spoon to paper-lined plate to drain.  In hot bacon
  dripping, saute' onion and garlic 4 minutes until tender.  Stir in
  chopped shrimp and breadcrumbs.  Saute 2 minutes or until shrimp is pink
  and bread crumbs are golden.  Remove from heat, stir in Parmesan,
  parsley, bacon and pepper.
  4. Preheat oven to 400 F.
  5. Place rice and liquid in a 2 quart shallow baking dish.  Arrange
  butterflied shrimp, cut side up, over rice.  Pile stuffing on each
  shrimp and sprinkle with lemon juice.
  6. Cut tomato into 12 wedges.  Place wedges between shrimp.
  7. Bake 15 minutes or until shrimp and rice are cooked and stuffing
  is lightly browned.

  Per serving: 607 calories, 53 g protein, 49 g carbohydrates, 21 g fat,
               307 mg cholesterol, 1,539 mg sodium (sodium can be reduced
               by using low-sodium broth and not adding salt to rice.)
  From: McCalls magazine article - November 1991
  Posted by: Sheila Exner
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Swiss steak...please post a recipe...
Date: 12 Aug 92 19:07:31 GMT
Followup-To: rec.food.cooking
Organization: SCRI, Florida State University

All right.  Enough is enough.  Several people lately have
spoken of "swiss steak," usually in conjunction with chicken
fried steak.  And I have to sadly admit that I don't know
what it is :-(

Somewhere within the dim memories of the forgotten past, I
seem to remember eating something which was steak-ish and
submerged within a sauce (gravy?) which was tomato-ish.
This was served over mashed potatoes.  With broccoli on the
side.  (The memory is coming back, now.  Probably it was
being supressed because I detest broccoli - and am not at
all sure I know how to spell it, either).

So...would someone post a recipe for Swiss Steak?  I have
a hunger....

John


--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306
  "El que va a molestar el toro, pues el va a cogerle el cuerno!"
                              -- Don Quixote, when angry......
From: mancinis@mentor.cc.purdue.edu (steven mancini)
Newsgroups: rec.food.cooking
Subject: REQUEST: Ice Cream Accessories...
Date: 14 Aug 92 02:21:09 GMT
Organization: Purdue University Computing Center


I am looking for a recipe to make the following Ice Cream accessories:

	- Waffle Cones: I have a waffle maker, but no recipe to make
	  these cones...

	- Chocolate 'Bread' for Ice Cream Sandwiches....

HELP!!!!

		 * Please Reply in E-mail, I have borrowed a
		   friend's account who will not read the newsgroups
	           but will get me hardcopies of replies... *
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: anyone know what to do with achiote?
Organization: The Ohio State University
Date: Fri, 21 Aug 1992 13:34:21 GMT

Does anyone know what to do with achiote?  I have a bottle of it, but
am unable to find any recipe except for red beans and rice.  Any 
suggestions? Thanks, Lori
(in Ohio - that explains it all)
From: emig@texas.West.Sun.Com (Michelle Emig)
Newsgroups: rec.food.cooking
Subject: California Culinary Academy
Date: 14 Aug 92 20:57:08 GMT
Reply-To: emig@texas.West.Sun.Com
Distribution: world
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: texas.west.sun.com


I am interested in enrolling in the California Culinary Academy
in San Francisco.   If you or anyone you know of has attended the
program, I would appreciate some input.

Thanks.
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Seal-A-Meal question
Organization: NASA Dryden, Edwards, Cal.
	<1992Aug11.191540.18736@nas.nasa.gov>
	<1992Aug16.194511.28588@scifi.uucp>
Date: Sun, 16 Aug 1992 22:05:08 GMT

On 16 Aug 92 19:45:11 GMT, njs@scifi.uucp (Nicholas J. Simicich) said:

njs> In article <1992Aug11.191540.18736@nas.nasa.gov> wismith@amelia.nas.nasa.gov (William R. Smith) writes:

>We've had one for years.  We don't use it as much any more because
>its been functionally replace by Freezer Zip Lock bags.  We used the
>Seal-a-meal to keep chilli and casseroles in the freezer.  Worked
>great.  Now we us Zip Lock.

njs> I still seal-a-meal things like chili and gumbo.  When I want to cook
njs> it, I just boil the whole bag.  I'm worried about finding a source of
njs> the bags in the future, though.  You can seal regular bags, but they
njs> just don't work as well, and they aren't boilable.

Dazey will send them to you mail-order.  That's how I've been getting
them since about 1970.  There should be at least a clue in the package,
if only the city name that you can use to call them.

--
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
--
From: u8705114@cs.uow.edu.au (Anthony Thomas Cusack)
Newsgroups: rec.food.cooking
Subject: Re: Help make rice interesting?
Date: 13 Aug 92 01:27:06 GMT
Organization: Dept of Computer Science, Wollongong University, Australia

A simple atlernative to make rice interesting is to 
add a small amount of sugar, rice vinegar, and cooking Sake (?)
for 1 to 2 cups of rice add a good slup of vinegar and a 
tablespoon of sugar it makes the rice look the same, but the taste is
something else.

My girlfriend was quite surprised when she first tasted it!

Anthony Cusack
u8705114@cs.uow.edu.au
From: davids@sdd.hp.com (David Schwantner)
Newsgroups: rec.food.cooking
Subject: Re: Baking soda?
Date: 14 Aug 1992 16:38:09 -0700
Organization: Hewlett Packard, San Diego Division
NNTP-Posting-Host: hpsdde.sdd.hp.com

In article <713743277.F00004@blkcat.UUCP> Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
>...
>I want to clean it -- what's the best stuff to do it with?  From cleaning
>humidi-
>...
>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.

-----------------------------------------------------------------------
David Schwantner - Hewlett-Packard - San Diego Site
Internet : davids@sdd.hp.com / davids%hp-sdd@nosc.mil or @ucsd.edu
Snailmail: 16399 W. Bernardo Dr., San Diego, CA 92127, USA
(619) 592-8650
-----------------------------------------------------------------------
Newsgroups: rec.food.cooking
From: jmcburn@iat.holonet.net (Joye P. McBurnett)
Subject: Re: breadmaker FAQ ?
Organization: HoloNet (BBS: 510-704-1058)
Date: Mon, 17 Aug 1992 22:03:18 GMT

dheisler@CERIS.Purdue.EDU (Dave Heisler) writes:
: 
:        Could someone point me a the breadmaker FAQ?
: 
: thanks
: dave


Me too, please...

-- 
-------------------------------------------------------------------------
| Joye Price McBurnett                    Internet: jmcburn@holonet.net |
|                                                                       | 
| How your boss sees you: Help! Help! Stapler misfire!     -Scott Adams |
Organization: University of Illinois at Chicago
Date: Thursday, 13 Aug 1992 16:20:08 CDT
From: Nancy Bulinski <U27468@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: REQUEST: something with peaches

The peach tree in a friends' backyard is loaded with peaches,
which he is very generously giving away... ("What am *I* going
to do with ALL these things" I think were his exact words. :-)

At any rate, I have a large bag now, and he is bringing more
in tomorrow.  Any quick, simple recipes for peach preserve or
jam that DO NOT involve complicated canning process?  Maybe
a peach salsa (is there such a thing???).

Thanks a bunch.

Nancy  (U27468@uicvm.uic.edu)
Newsgroups: rec.food.cooking
From: educ@unixg.ubc.ca (Vicki Domansky)
Subject: RECIPE: Beef Stroganoff
Organization: University of British Columbia, Vancouver, B.C., Canada
Date: Thu, 13 Aug 1992 16:30:42 GMT

In article <1992Aug13.095539.4390@cs.uow.edu.au>
u8902269@cs.uow.edu.au (Camtu Nguyen) writes:
>	Is any boby know how to cook BEEF STROGANOFF?
>if yes please send me your recipe because I really love
>it but I don't know how to cook !

This is a really simple method I use.  Amounts are only approximate,
as I tend to use whatever looks good at the time :-)  (Note: this is
definitely not low cal!)

Brown a pound of lean ground beef.  I always put in lots of garlic
powder (the more the better :-) and chives (freeze-dried or fresh
chopped).  If you want to add fresh mushrooms, do it at this point.
You can add canned mushrooms after the meat is browned (drain them
well first).  Drain the meat when cooked, add a can of cream of mushroom soup,
then fill the can about 1/4 full of milk and add as well.  Add a
small amount of milk (maybe a teaspoon) to about a 1/2 cup of sour
cream and stir - this makes it easier to mix in with the other stuff.
Add the sour cream to the pot. I like to add grated parmesan
cheese at this point as well - maybe a 1/4 cup?  On medium
heat, stir the whole mess together to mix, then cook until the mixture
is hot and bubbling and fairly thick.  Add more spices to taste (i.e.
salt, pepper, more garlic).  Remove from heat.  I usually add another
dollop or so of sour cream at this point, and sprinkle a bit more
parmesan on top.

-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
Education Computing Services                       v_domansky@mtsg.ubc.ca
U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet
From: anita@devvax.mincom.oz.au (Anita Graham)
Newsgroups: rec.food.cooking
Subject: Re: French toast or  evolution  in the kitchen
Date: 19 Aug 92 02:47:32 GMT
Organization: Mincom

In article <1992Aug17.205706.19838@u.washington.edu>, dcoder@u.washington.edu writes:
> In article <1992Aug17.010729.14164@u.washington.edu>  
> twain@milton.u.washington.edu (Barbara Hlavin) writes:
> In article <Aug12.155758.15561@yuma.ACNS.ColoState.EDU>  
> peterson@CS.ColoState.EDU (james peterson) writes:
> 
[Stuff deleted about French Toast]

So what do you call French Toast. I make something which my 2yo son calls
Special Toast (he helps cook). I think its really French Toast. Here is what 
WE do:

David: make scrammled eggs, make special toast
Beat two eggs and some milk together to make uncooked scrambled eggs
Heat butter in a frying pan until it sizzles. (Enough butter to be about
0.5-1mm deep when melted)

Coat thickish slices of bread with the scrammled egg (soak the bread in the
egg if the bread is stale. If the bread is fresh a quick dip is
sufficient).

Fry the bread in the butter till both sides are golden.

Put on a big plate and shake castor sugar and cinnamon over the toast. The
sugar/cinnamon should be quite thick.

Eat.

P.S. Cooking for 2yos consists of breaking the eggs, a little beating and
     shaking the sugar/cinnamon over the toast. 

P.P.S. Its quite difficult frying and turning the toast over with a large
child in your arms or on your hips.

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).

-- 
--------------------------------------------------------------------------------
Anita Graham
anita@mincom.oz.au
Newsgroups: rec.food.cooking