HDTenEightyP/NetNews huggingface dataset:
From: tlh8c@faraday.clas.Virginia.EDU (Thomas Lee Horton)
Subject: NONFAT SALAD VEG Roasted Red Pepper Salad
Keywords: NONFAT SALAD VEG
Organization: University of Virginia
Date: Sun, 27 Sep 1992 18:14:30 GMT


TO ROAST A BELL PEPPER (red or yellow, preferably, though color is irrelevant)
1.	Place the pepper atop an open flame.
2.	Char the outside of the pepper black.
3.	Remove the pepper and run lukewarm water atop it, rubbing
	to remove the blackened skin.  Remove all the skin possible.

Now, on to the SALAD:

2 roasted bell peppers (of contrasting colors is really pretty)
1 cup shredded red cabbage
1/2 cup shredded carrots
romaine lettuce
lemon wedges
worcestershire sauce
a few ears of baby corn, if desired

Cut the peppers into strips.  Be sure not to use the heart or seeds. 
Place bite size pieces of romaine into two bowls, mound on cabbage
and carrots.  Sprinkle just a bit of worcestershire and lemon juice
on, and then toss on the roasted bell peppers in a nice sunburst on
top.  You can also add the baby corn (or niblet kernels).

This salad is a feast for the eyes and the mouth.  It is full of so
many beautiful colors, tastes and textures!  I like the peppers still
to be a bit warm when I add them.

Bon appetit!
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=TOM HORTON-=-=-=-=-=-=-=-=-=

Newsgroups: rec.food.recipes
From: viralbus@daimi.aau.dk (Thomas Widmann)
Subject: MISC Blue cooking colour
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: DAIMI: Computer Science Department, Aarhus University, Denmark
Date: Tue, 6 Oct 1992 02:17:49 GMT


[Readers in the US may be tempted to point out that blue food coloring
is readily available.  Note, however, that the requestor is in Denmark.
Can any of our European readers help here?  MFS]

Please help:

I need to make a blue cake, and in the shops I can only find the
colours green, yellow, and red.

I remember that when I was in 7.th grade of primary school, our
physics teacher gave us some blue colour that I used to bake I cake,
which worked perfectly.

Now I have forgotten what that chemical substance was called, and I
don't know where to by it.

Is anyone able to help???

Thanks a lot in advance.

Thomas Widmann
viralbus@daimi.aau.dk




Newsgroups: rec.food.recipes
From: hal@biosys.apldbio.com (Hal Beilan)
Subject: REQUEST Halvah recipe
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: Applied Biosystems Inc, Foster City, CA
Date: Mon, 28 Sep 1992 00:54:48 GMT


Anyone have a recipe for making halvah?

Newsgroups: rec.food.recipes
From: SRODDAY@BROWNVM.brown.edu (Suzanne Rodday)
Subject: REQUEST: Fudge-type sauce
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: NASA Dryden, Edwards, Cal.
Date: Tue, 6 Oct 1992 02:18:24 GMT


Years ago, in "Friendly's" (an ice cream restaurant), they sold a
sundae called the "Swiss Chocolate Almond Fudge" Sundae.  After the
chain was purchased by Hershey's, the chain discontinued the sundae.
I was wondering if anyone knew the recipe for the sauce.  It isn't a
normal hot fudge sauce - it is lighter in color and texture.

Thanks in advance
Suzanne Rodday
From: uflorida!novavax!vaccaro@gatech.edu (N. Trafford Vaccaro)
Newsgroups: rec.food.recipes
Subject: MAIN Black eye peas
Keywords: MAIN
Date: 28 Sep 92 00:42:38 GMT
Organization: Nova University, Fort Lauderdale, FL



Hi, I have this friend that comes up with simple, delicious recipes.
Try this one:

	1 or 2 cans of generic black eye peas
	1 cut up kielbasa
	1 small onion
	season to taste


Just let it cook for a couple of hours. Anyone got a spinache lasagna
recipe?




Thanks!
Newsgroups: rec.food.recipes
From: anne@hpcvra.cv.hp.com (Anne Shatrau)
Subject: REQUEST Shepherd's Pie
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: Hewlett-Packard Co., Corvallis, OR, USA
Date: Tue, 6 Oct 1992 02:20:11 GMT


Hi,

I'm looking for a recipe for "Shepherd's Pie".  The kind I've had that
I like the most was a sort of meatloaf on the bottom, with whole
kernal corn on top of it, and then topped by mashed potatoes (and
sometimes gravy).

Any and all recipes will be greatly appreciated.  Thanks in advance!

anne@hp-pcd.cv.hp.com
From: mad4@ellis.uchicago.edu (Bill Maddex)
Newsgroups: rec.food.recipes
Subject: MAIN VEG Alsatian onion pie
Keywords: MAIN VEGAN
Date: 28 Sep 92 00:44:25 GMT
Organization: Pranksters for Peace


This is from my other favorite gourmet vegan cookbook, Friendly Foods,
by Brother Ron Pickarski, Brekeley, CA, Ten Speed Press 1991.

2 T corn oil (or less)
3 large onions, finely diced (best done by a food processor)
1 C soy milk
1/3 C firm toad food, crushed
1 1/2 t salt
1/4 t black pepper (I use twice that much)
1/8 t nutmeg (ditto)
2 T unbleached flour
1 T whole grain couscous
1 10" pie crust, preferably ww

Saute onions in oil until translucent.  (some people like to do this
covered on low heat for a long time, which makes the onions very
sweet, as opposed to the mild sweetness of sauteing on med low) Blend
soy milk, toad food, flour and spices until smooth, mix in couscous
and onions, pur into pie crust and bake in a pre heated oven at 350
about half an hour, until slightly browned.  It's a nice visual touch
to sprinkle a little paprika on before baking, but too much will
interfere w/the subtle sweetness, so be careful.

Serve w/a green salad, crusty french bread and a crispt blush wine.

MADNESS
Newsgroups: rec.food.recipes
From: kremer@taveng.enet.dec.com (Itzhak Kremer)
Subject: Request for soft pretzel recipe
Keywords: pretzels, water bagel
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: Digital Equipment Corporation
Date: Mon, 28 Sep 1992 00:58:06 GMT


     I really miss the original soft pretzels which were sold hot - with
     plenty of mustard, of course - from venders on the street corners of
     Philadelphia.  The 'soft pretzels' which are sold today are just not
     the real thing. I haven't seen the original stuff for some 20 years.
     
     Does anyone have an old-fashion recipe for these??
     
     Thanks in advance
     
     -Itzhak
Newsgroups: rec.food.recipes
From: <jimdean@bnr.ca> "Jim (J.A.) Dean" 
Subject: VEG PICKLE Bread & Butter Pickles 
Keywords: VEG PICKLE
Organization: NASA Dryden, Edwards, Cal.
Date: Sun, 27 Sep 1992 18:13:21 GMT


Old Auntie Marion's Bread & Butter Pickles

This is an old family recipe, dating back to at least the 1930's. It
was revised in the late '70's when we figured out that my great-
grandmother had no sense of taste left and was over-compensating with
the spices & vinegar.  Guaranteed delicious.

Ingredients: (For 8 pints)

4 quarts (Imperial; = 20 cups) thinly sliced pickling cucumbers
6 medium onions, thinly sliced
3 cloves of garlic, crushed
1 green pepper, cut into thin strips
1 red pepper, cut into thin strips
1/3 cup salt
1 bag of ice
3 cups distilled white vinegar
5 cups sugar
1 and 1/2 teaspoons tumeric
1 and 1/2 teaspoons celery seed
2 Tablespoons mustard seed

Directions:

Slice cucmbers thinly. Add sliced onions, garlic, and peppers. Ad
salt, cover with cracked ice, and mix thoroughly. Let stand at least 3
hours or overnight. Drain.

Combine remaining ingredients and pour over the cucumbers. Heat until
boiling, and seal in sterilized bottles.

--
Jim Dean (Internet: jimdean@bnr.ca) +-----+    National Capital Baseball League
mild-mannered computer scientist -->|Phone|--> President. Pitcher. My knuckler?
Bell-Northern Research, Ottawa,Ont. |Booth|    Not too legit to hit!  6-0, 1.99
Phone: (613) 763-2135 Fax: 763-7241 +-----+    Phone: (613) 723-1580


Newsgroups: rec.food.recipes
From: jjnjw@clockwise.att.com (James D Wynn)
Subject: REQUEST: CONCH recipe(s)..
Keywords: fritters,salad, etc etc
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: AT&T
Date: Mon, 28 Sep 1992 00:53:30 GMT


Hello ...
 My family went to the Bahamas for vacation.
While there, we feel in love with the large shell fish "Conch" ..
Every day  I would leave our condo and purchase a Conch salad .. 
and then later on, my wife would purchase some Conch Fritters ..
 
We have heard of conch soup and other conch delites ..
 PLEASE ...
send me any conch recipes that you might have ..
We had a cooler with us so we were able to bring home some frozen
Conch... so  I know that frozen conch won't make good conch salad
BUT we could use it for other foods ..

 thanks in advance ..
 James D. Wynn
 jjnjw@clockwise.att.com

ps.....
 if any one know where to purchase fresh ( live) conch in the ny/nj
area .. please send me that info Also ..
Newsgroups: rec.food.recipes
From: news@ulrik.uio.no (Mr News) 
Subject: DESSERT VEG TIRAMISU' ALLA MILANESE
Keywords: DESSERT OLVEG
Organization: University of Oslo
Date: Sun, 27 Sep 1992 18:15:29 GMT


From Jacopo Andreose

TIRAMISU' ALLA MILANESE

Introduction

Tiramis means something in between "pick me up" and "pull me up" due to
the high concentration of energetic ingredients. Nevertheless is not
recommended before any kind of sports.

Materials 

For 4 persons: 
Dark chocolate: 100 g.
Mascarpone cheese (if you can't find it try with creme fraiche, but please
don't use cheddar or sour cream instead): 500 g.
Eggs: 3
Savoiardi cookies (if you don't find them try with some other porous, egg
containing biscuits) : 250 g.
Dark coffee (doesn't have to be espresso, but please no Nescaf): 300-400
ml.
Sugar: depending on how sweet you like it (not more than 3 -4 soup
spoonful).
Marsala wine (not easy to find and not compulsory): 50-100 ml.

Methods

Place mascarpone, the yellow of the eggs and sugar in a bowl and then whip
until it gets homogeneous and thick (you could use an electrical whipper).
Dip quickly one by one the savoiardi cookies in freshly prepared hot coffee
(mixed with marsala in the alcoholic version) and place them in another
glass bowl (better a flat one) in one or more layers depending upon the
size of the bowl. Pour the mascarpone sauce on such layers and cover the
whole sauce with chocolate dust (make it as fine as you can). Place at 4 !C
for at least two hours and serve after an italian dinner.


Jacopo Andreose
Institute of Neurophysiology, University of Oslo,
Norway
Newsgroups: rec.food.recipes
From: s0370983@let.rug.nl (S. Holt)
Subject: REQUEST Apple Pie
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: Faculteit der Letteren, Rijksuniversiteit Groningen, NL
Date: Tue, 6 Oct 1992 02:16:50 GMT

[Does anyone have a metric recipe for Sandra?  We also need an
American version, I'm sure.  MFS]

Hello!

Does anybody know a good recipe for a tasty apple pie?

Thanks, 
Sandra
Newsgroups: rec.food.recipes
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: MAIN Tabouleh & Tandoori Recipes
Keywords: MAIN INDIAN MIDEASTERN
Organization: Stanford University, California, USA
Date: Mon, 28 Sep 1992 00:59:11 GMT


There was a request for recipes for both Tandori Chicken and
Tabouleh a little while ago.  These recipes are excellent.


    TANDOORI-STYLE CHICKEN

1/2 cup plain yogurt
1/4 c. lemon juice (2 lemons)
1 small onion, grated
3 lg. cloves garlic, crushed
2 tsp. ea. chili powder, coriander, cumin & salt
1 tsp. ground ginger
1 chicken (3 lbs), cut up or 2 split game hens

Mix all ingredients together in a glass dish or plastic bag.  Close
tight and refrigerate, turning occasionally, 4 hours or overnight.

Place chicken, skin side up 5-7 inches from medium-hot coals.  Grill
50-60 minutes or until until juice runs clear when pierces with a
fork.  Turn every 10-15 minutes.

Or use broiler with similar instructions.


     TABOULEH

1 heaping cup fine bulgur wheat
1 cup cold water
1/2 cup fresh lemon jice
2/3 cup olive oil
1 cup coarsely chopped fresh mint leaves
1/2 cup  "       "      "    parsley
1/2 cup finely diced purple onion
1 tsp. minced garlic
1/2 tsp. salt
1 tsp. freshly ground black pepper
4 ripe plum tomatoes, seeded and cut into 1/2" dice
2 large cucumbers, peeled, seeded and diced

Place bulgur wheat in large bowl.  Mix with water, lemon juice and
1/3 cup olive oil.  Let stand 30 minutes, then fluff with fork.

Add remaining ingredients.  Let stand at least 1/2 hour before
serving, to bring out flavors.

Newsgroups: rec.food.recipes
From: tlh8c@faraday.clas.Virginia.EDU (Thomas Lee Horton)
Subject: LOWFAT MAIN Pork tenderloin with apples (crockpot)
Keywords: LOWFAT MAIN
Organization: University of Virginia
Date: Sun, 27 Sep 1992 18:16:40 GMT


With a request for crockpot recipes, I can tell it's back-to-school 
time.  Here's one for PORK TENDERLOIN WITH APPLES.

Buy the leanest tenderloin you can find and trim it of all visible
fat.  Place into a crockpot:

1 cup water
1 tbsp. chicken (or beef) bouillon (why don't they make pork bouillon?)
2 tbsp. rosemary leaves
a dash each of paprika, sage, thyme

Roll tenderloin and place into pot.  Sprinkle with:

1 tbsp. onion powder

Chop into large chunks:

1 medium onion
3 small apples

and place them into the pot.  Cook on LOW for 6-8 hours.  Do not stir.

There is very little fat in the tenderloin, and none added for cooking.
The steaming effect of the crockpot renders the meat juicy and flavorful.

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=--=-=-TOM HORTON-=-=-=-=-=-=-

Newsgroups: rec.food.cooking
From: dschlow@epas.utoronto.ca (Deborah Schlow)
Subject: Re: Milkyway Cake
Organization: University of Toronto - EPAS
Date: Sat, 3 Oct 1992 23:37:15 GMT


Yes, please. I cannot e-mail you directly and I would love to have
From: paul.gamber@kingsp.gwinnett.com (Paul Gamber)
Newsgroups: rec.food.cooking
Subject: RE:  COLOMBIAN FOOD
Date: 30 Sep 92 11:41:00 GMT
Reply-To: paul.gamber@kingsp.gwinnett.com (Paul Gamber)
Organization: The King's Palace BBS * Canton, GA * (404)781-8435

TO: mworley@mathcs.emory.edu

Meg,

Thank you for answering my post.

-> I hope the original poster meant ColOmbia, as in South
-> America, rather than some other ColUmbia.

OOPS, yes I did mean ColOmbia.  My time was spent in Mexico and Central
America (Costa Rica) - besides TYPOS R US. (Excuses, excuses. Right?)

I do really appreciate your response. The chicken stew really does sound
wonderful.  I hope you can locate the recipe.  In the meantime, your
roast chicken suggestion is a good one.

Paul

Internet: paul.gamber@kingsp.gwinnett.com
                                                                                            
Newsgroups: rec.food.cooking
From: lblanken@silver.ucs.indiana.edu (Laura Blankenship)
Subject: rec.cooking.cleaning.up
Organization: Indiana University
Date: Wed, 7 Oct 1992 02:48:18 GMT

Here's how it goes in our house:

1. I do most of the cooking--since he doesn't like to cook.
2. Neither one of us really cleans up though whoever doesn't cook
is supposed to do it.
3. Next time I cook I clean up (usually a day later).

All other chores are divided fairly evenly.  We argue most over the kitchen.
I make a mess when I cook though I do try to clean up as I go.  With no
dishwasher, the chore of cleaning is awful.  So what happens when we're both
busy--we eat out and spend too much money.  Such is life.  My SO wants to learn
how to cook mainly so he won't have to clean up.  He should have figured that
out a long time ago.:)

--Laura
Newsgroups: rec.food.cooking
From: westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal)
Subject: Re: Eggs in Fridge or Room Temperature?
Organization: Lockheed Missiles and Space Co.
Date: Fri, 2 Oct 92 19:06:11 GMT

In article <10292276.179.8408@kcbbs.gen.nz> Pandora@kcbbs.gen.nz (Dawn Scotting) writes:
>Mmmmm, it seems that there are a lot of people that want to know the 
>reason why eggs should be kept at room temperature. I'm damned if I 
>can remember the reason now but ever since I learned this I have always 
>kept mine in a white wire egg bowl on the top of the fridge instead 
>of inside. I've never had one go bad on me yet and I DO KNOW that they 
>must be at room temperature for baking. If I find out the reason I'll 
>keep you posted. Cock-a-doodle-doo.......
>
 I know no reason TO DO this, and health reasons to NOT do it.
One thing, though: if you plan to beat egg whites, divide at cold
temp for less yolk breakage, but beat at room temp for greater volume.

-- 
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: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: rec.food.washing.up
Organization: Actrix Information Exchange
Date: Tue, 6 Oct 1992 00:41:46 GMT

In article <1992Oct5.190501.27670@aplcen.apl.jhu.edu> jern@visual1.jhuapl.edu (Bob Jernigan) writes:
> 
> I'm wondering about kitchen customs, how cooking chores are managed, shared or disputed.   Here are some that we have developed over the years.
> 
> 1.  I cook, my wife does the laundry.
> 2.  Cook washes all utensils involved in cooking.
> 3.  Everyone busses own dishes - usually.
> 4.  Whoever didn't shop cleans the vegetable bin.
> 5.  Guest aren't allowed knives - to protect the knife, not the guest.
> 
> Please email to me, if there is any interest in kitchen custom I'll post all a'tonce.
> 
> bob jernigan


1.  I cook, clearing dirty stuff to dishwasher as I go.
2.  I do the laundry.
3.  Kids take turns at setting the table (after an argument about who
    did it last time)
4.  Kid who didn't set table clears it (while his brother chants *I
    set it, it's your turn to clear*)
5.  Kids stck dishwasher(after an argument about who
    did it last time)
6.  Kids clear dishwasher (after an argument about who
    did it last time)
7.  I shop.  Husband sometimes tags along too (and doubles the grocery
    bill :-)  )
8.  Kids sometimes feed the cat (after an argument about who
    did it last time)
9.  No one is much interested in the knives (Knives=work as in
    peeling, chopping, carving) I sharpen them and occasionally
    brandish them (see #3,4,5,6,8)
10. Once a week my Mum (bless her) comes over and does my ironing.
11. Once a week I play mini-Hitler and make everyone pick up all their
    belongings and tidy their bedrooms.
12. The following morning the cleaning ladies arrive and do the vacuum
    cleaning, dusting, polishing, floor washing and bathrooms.  The
    house is tidy for a few hours until the kids get home.

I work fulltime and having the cleaning ladies and Mum help out once a
week has helped me keep my sanity.

The kids can actually cook to survive and are very adept with the
microwave oven.  They sometimes help with the cooking at the weekends.
(Boys 11 & 13).  They do, however, have quite a homework load, sports
practices etc and their school is right across town - about 10 miles
from where we live so some nights they are not home till five.
Sometimes it is easier to do some of the chores myself than engage in
a long argument about who did what last and *why don't you ever ask
HIM to do the chores.  You always ask ME>*  Yeah, it goes on in every
family, doesn't it?
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: pear (apple) butter - easy, great!
Organization: The Ohio State University
Date: Thu, 1 Oct 1992 11:50:45 GMT

chunky pear butter
(I modified a recipe for slow-cook apple butter from the menonite
(sp?) cookbook - "More from Less")

(all amts are approx)

4 cups chopped pears (very ripe - i.e., you can do nothing else with)
1 teaspoon cinnamon
1/4 teaspoon ground cloves
scant cup of sugar
about an eighth of a cup of vinegar
just enough water to get it going (cover the bottom of the pan)

put all of this in a pan on top of the stove.
Boil it for a while until the pears get soft,
mash it with a potato(E) masher a bit to get the
chunks of pear smaller.  Cook this down until it is very
thick (the time will ofcourse depend on how much water
you started with).  Then it's done! (I think this whole process,
including peeling the pears, took about an hour).  The original
recipe for apple butter calls for cooking slowly in an oven
for 3 hours, and around here the folks cook it over a fire outside
in an iron pot (this really smells good) but who has the time?  
Anyway, you have to ofcourse mix this in the later stages to prevent
it sticking and burning.
I put mine in a jar, let it cool off then put it in the frige(I expect
to consume it quickly).  You can put it up, (can it), if you make alot
I wonder if it can be frozen?

For those of you not from this part of the US, you eat this stuff on bread -
its a cross between applesauce and jam.  Its great! Its easy! It takes care
of all those old pears (or apples) you've been wondering what to do with!
- Lori Rellick

Newsgroups: rec.food.cooking
From: lblanken@silver.ucs.indiana.edu (Laura Blankenship)
Subject: Problem Oven
Organization: Indiana University
Date: Sat, 3 Oct 1992 21:18:02 GMT

Somebody please help me.  I have a gas oven that runs off of a propane
tank.  It seems to be extremely hot.  For instance, I just ruined a
batch of toll house cookies. :(  I had the oven on 375 (the called for
temperature) and within five minutes the cookies were burnt.  For the
second round, I turned the temperature down to 300, but the cookies still
burnt.  It just took a minute or two longer.  The cookies were supposed
to cook for 9-12 minutes, but if I had done this, they would have been
black.  Any hints or suggestions would be greatly appreciated.

--Laura
From: dtsullivan@leds.enet.dec.com (My name is...)
Newsgroups: rec.food.cooking
Subject: Barbecue Contestin Carlisle, MA
Date: 28 Sep 92 17:50:21 GMT
Organization: Digital Equipment Corporation



At the "Rib Festival" in Boston over the weekend they were advertising the
Second Annual Pip & Pepper Harvest.  THe details are as follows:

   Second Annual Pig and Pepper Harvest
   Sunday, October 11
   Great Brook Farm State Park
   Carlisle MA

   OPen to the Public at 11:00 AM (No Closing time listed)
   Free Admission, Parking $2.00

   Championship Barbecue Cookoff
      Sanctioned byt the Kansas City Barbecue Society

   Barbecue Sauce, Salsa and Ppper Relish COntests
   Agricultural Contents for Homegrown Peppers

   Plus .. Hayrides, Hot Air Balloon rides, Arts & Crafts,
         Live Country music  AND

   A chance to enjoy some of Boston's Best Barbecue


Pig and Pepper Hotline 508-369-0366


There is a little map and it looks like the place is on Lowell Street (between
Rt 225 and Rt 4 a little bit to the south of Rt 27)