HDTenEightyP/NetNews huggingface dataset:
From: tino@yogi.metray (Vinny Tino)
Subject: APPETIZER Crabmeat Dip
Keywords: APPETIZER
Organization: Sun Microsystems, Inc.
Date: Mon, 23 Nov 1992 16:50:05 GMT


Here is a cool tasty recipe from one of my co-workers that I'd thought to
post.... Enjoy it....

Crabmeat Dip.

1 lb crabmeat (the imitation stuff works really well)
2 pkgs. 8 oz. cream cheese
1 small onion
Worchestershire sauce
Ketchup
Garlic powder
Lemon juice
Paprika
(Any other spices to taste that you'd like)

Soften cream cheese in bowl.  Mix slightly before adding anything to get 
creamier texture.  Add crabmeat (break into small shavings/pieces as you add 
to cream cheese).  Mix. Cut and add 1 small onion and garlic powder to taste.
Mix.  Add worchestershire sauce.  Mix again.  Add ketchup for color and to 
soften mixture.  Continue to add ketchup until a pinkish tint is noticeable
in mixture.  Add a few drops lemon juice to keep crabmeat fresh.  Add any
other spices you might like to taste.  Mix well, until fairly smooth texture.
Place in medium size casserole or pan.  Sprinkle paprika to cover top (for
ambiance).  Cover with lid or foil.  When ready to serve, heat oven to 350 
degrees.  Place in oven for 10-15 minutes until completely heated through.
Serve on party breads (rye and pumpernickel are the best I think.)  This 
should serve about 10-20 people depending on how much they enjoy it.  Halving
this works just as well if the group will be smaller.  ( It's also great for 
lunch if there's any left over!)

Enjoy!  Let me know how it turns out.  Talk to you later!

Lisa

---
------------------ Vincent Tino - Studentus Graduatus Perpetuus ---------------
----------------- Dept. of Meteorology, Florida State University --------------
-------------------- Meteorologists like it warm and wet! ---------------------
*************************------- GO SEMINOLES -------**************************
============================ tino@ray.met.fsu.edu =============================
Newsgroups: rec.food.recipes
From: Bill Venables <wvenable@stats.adelaide.edu.au>
Subject: BAKERY NONFAT VEG Chapatis
Keywords: BAKERY NONFAT VEGAN INDIAN
Organization: NASA Dryden, Edwards, Cal.
Date: Mon, 23 Nov 1992 16:49:02 GMT


Here's a chaparti recipe.  There is more of a knack to them than an
actual recipe, though.

				 Chapartis

9 ozs wholemeal flour 
  OR 8 ozs plain flour with about 4 generously heaped Tbsp bran mixed in
about 6 ozs water.
flour for dusting.

Put the flour in a bowl and add just enough water, a little at a time,
stirring constantly, so that it forms a smooth dough but not too
sticky.  Knead the dough on a floured board with a "flattening out and
folding over" action, so that small pockets of air are trapped inside.
Continue to knead for at least 6 minutes, adding flour to the board
(and your hands) as they require it.

Let the dough stand, covered with a cloth, for half an hour after
which time it should be rather softer and perhaps a little stickier.
Knead again for a few seconds and divide the dough into about 12 to 16
equal portions.  If you cut it, seal off the cuts with extra kneading.

Heat a heavy, preferably cast iron, frying pan (skillet?) until very
hot, and then allow it to cool a little.  Using a floured board and
floured rolling pin, roll each portion very thin (about 1/8" or less),
flap it between you hands to remove excess surfact flour, and cook
directly on the dry pan.  Allow about 1 minute or less on each side.
While one is cooking you can roll out the next one, and so on.
(Traditionally the turning is done with the hands, but I use an egg
flip...)

If you do you all your rolling first and then your cooking there is a
good chance the chapartis will stick together if left in a pile, so be
careful.

I prefer the plain flour + bran option since it is easier to control
the "nuttiness" of the taste.

Eat as an accompaniment to curries without rice, or as you would
tortillas.  If left a day or so they are not as nice as fresh, but
when reheated in a microwave they often form a useful internal pocket
and they can be used like a small, thin pitta bread.

Newsgroups: rec.food.recipes
From: ericf@npic.Corp.Sun.COM (Eric Francis)
Subject: MAIN Hobo Stew
Keywords: MAIN
Organization: Sun Microsystems, Inc.
Date: Mon, 23 Nov 1992 16:51:00 GMT


Hobo Stew (Microwave/CrockPot)

1.5 lbs cube steaks cut into 1 inch cubes (I use stew meat)
16 oz can tomatoes
8 oz can tomato sauce
1 medium onion, sliced
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp basil
1/4 tsp rosemary
1/4 tsp pepper
4 medium potatoes, 1/2 inch cubed
10 oz frozen corn, thawed
1 green pepper

Combine meat, tomatoes, tomato sauce, onion, Worcestershire sauce and
seasonings in a 3 quart casserole.  Cover.

Microwave on 50% power for 40 to 45 minutes or until meat is tender.
Stir twice during cooking.

Stir in potatoes.  Cover.  Microwave at 100% power for 10 to 15
minutes.

Add corn and green pepper.  Cover.  Microwave at 100% power for 4 to 5
minutes or until heated through.  Stir well before serving.

-----
I use this same recipe in my crock pot.  Just throw everything in
except the corn and pepper leave it on low 8-9 hours.  Then add the
corn and pepper and turn it on high for 1/2 hour.  I usually add
additional vegetables and more spices.  I frequently add a dash of wine
as well.
Newsgroups: rec.food.cooking
From: sborders@nyx.cs.du.edu (Scott Borders)
Subject: Re: How to build a smoker? and turkey sausage recipe
Organization: University of Denver, Dept. of Math & Comp. Sci.
Date: Sat, 21 Nov 92 17:54:27 GMT

Michelle,

I can't tell you how to build one, but there are some relatively
inexpensive water smokers on the market ($30 - $40).  Check the local
discount stores (K-Mart, Target, Caldor, Best Buy . . . whatever
is popular in your area).

BTW, I bought mine for about $35 at a local grocery store.

--
Scott Borders
sborders@nyx.cs.du.edu
borders_scott@tandem.com
--
Newsgroups: rec.food.cooking
From: jheath@CERIS.Purdue.EDU (Jim Heath)
Subject: Re: REQUEST: What is spry???
Organization: Center for Environmental and Regulatory Information Systems, Purdue University
Date: Fri, 20 Nov 1992 20:10:16 GMT

From article <1992Nov20.140137.44683@ns1.cc.lehigh.edu>, by tls1@ns1.cc.lehigh.edu (TRAVER L. SCHADLER):
> In article <1992Nov19.181918.29049@galileo.cc.rochester.edu>, MPRK@db1.cc.roches
> ter.edu (MARGARET R. PARKER) writes:
>>
>>A friend of mine was looking up a recipe for Norwegian waffles, and came
>>upon the ingredient "spry." Does anyone know what this stuff is? If it
>>is shortening, what kind of shortening is it.
>>Many thanks,
>>
>>--Maggie
>>
> Spry is one type of shortning. Another is Crisco which you may seen in the
> markets. Both are vegetable shortnings.
>

Mom always used Crisco.  Why do they call it Shortening?
-- 
"Land of song, said the warrior bard,           Jim Heath
Though all the world betrays thee.
One sword, at least, thy rights shall guard, (The Minstrel Boy)
One faithful harp will praise thee."         (Thomas Moore)
Newsgroups: rec.food.cooking
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Subject: Re: Candy Bar Memories
Organization: Mitre Corporation, McLean, VA
Date: Thu, 19 Nov 1992 13:41:44 GMT


My favorite candy bar was the Willy Wonka Scrunch (maybe Super Scrunch?).
It was a crunchy peanut buttery filling surrounded by milk chocolate.  I
also loved Willy Wonka Oompa Loompas, which where chocolate and peanut
butter filled M&M type candies.  

Anybody seen either of these lately?  I've seen Willy Wonka Everlasting
Gobstoppers recently, but haven't seen the Scrunch Bar or Oompa Loompas
in oh, about a billion years (ok, more like 15 -- iww, that makes me
feel *old*).

Chris

 
Newsgroups: rec.food.cooking
From: bgoffe@seq.uncwil.edu (Bill Goffe)
Subject: New _Silver Palate_ Cookbook?
Organization: Univ. of North Carolina @ Wilmington
Date: Wed, 18 Nov 1992 13:55:48 GMT

I seem to recall reading somewhere about a new edition of the _Silver
Palate_ cookbook. I've looked around, but haven't been able to find it.
Was I dreaming, or does such a thing exist?

Respond as you see fit as I *do* read this newsgroup.

Bill Goffe
bgoffe@seq.uncwil.edu
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: rec.food.cooking
Subject: Re: Semolina Flour and graininess of pasta
Date: 19 Nov 92 21:09:15 GMT
Organization: Sterling Software IMD, Vienna, Va.

lovejoy@helicon.math.purdue.edu (Victor W. Lovejoy) writes:

    [stuff deleted]
: 	
: So, the resulting pasta, while flavorful, was grainy to the tooth and 
: seemed very heavy. I see that pasta made by large manufacturers is 100%
: semolina. So, what's the deal? Are there different grinds of semolina for 
: different purposes? 
: 
: Any information would be greatly appreciated. 
: 

Yes, I have found different grinds of semolina, but they haven't been 
identified as such.  It does come in the same consistency as all-purpose
though, and that is what should be used for pasta.  Also, the correct
mixture is 100% semolina and 0% all-purpose (if you can tolerate the
additional cost).


--
-------------------------------------------------------------------------------
Jim Basara
     uunet!ssdc!jbasara                "All the other nations are drinking
     jbasara%ssdc@uunet.uu.net         Ray Charles beer, and we are drinking
                                       Barry Manilow." - Dave Barry
From: coomes@hpnmdla.sr.hp.com (Brenda Coomes)
Date: Mon, 16 Nov 1992 21:05:09 GMT
Subject: Re: freezing peppers
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.food.cooking


   I assume that you are talking about bell peppers.  Everything that I
  have read says that you do not need to parboil them before freezing
  them.  I buy the red and yellow bell peppers when they are in season
  and either cut them in jullienne or a small dice.  They do break down
  when they are frozen but not much.  I use them in sauces or often as a
  pizza topping.  I saute them with red onions for the pizza.  It's a
  wonderful pizza.

  Bell Pepper Pizza (from Chez Panisse Pasta and Pizza cook book, a
                        wonderful book)

  make a pizza crust and brush it with olive oil.
 
  saute red, yellow, and green jullienned bell peppers (or some
       combination) with red onion until onion is soft.  Place
       on pizza crust.
  
  take a 1/8 lb of pork, chicken or turkey sausage (uncooked) and
       break it into little dabs and place on pizza. 

  top with parmersan and bake,


    This recipe works great with frozen bell peppers.


  Brenda Coomes
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Slicing Bread from Machines?
Organization: Actrix Information Exchange
Date: Mon, 16 Nov 1992 08:24:20 GMT

In article <1du1ejINNg2r@gw.home.vix.com> shedevil@vix.com (Anne P. Mitchell JD) writes:
> 
> Well, I couldn't just let the bread machine thread die, now could I?
> 
Course not :-)

> How do you all slice your bread?  Are your hands that steady, as to
> get even slices for sandwiches?  Or are there some nifty gadgets out
> there to assist in the slicing of bread?
> 

I used to use an electric knife.  However, I recently bought an
excellent manual (hehehe) bread knife.  But, not matter what I use, I
seem to get wedge shaped slices.  I blame it on my eyesight.  SO
manages to get perfect slices (but then he can't make bread:)  )

I have got a meat slicer which gives nice even slices but it is a bit
of a b*gger to clean.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.cooking
From: maryb@cix.compulink.co.uk (Mary Branscombe)
Subject: Re: In search of Pineapple Info/Recipes
Reply-To: maryb@cix.compulink.co.uk
Date: Fri, 20 Nov 1992 13:19:00 +0000


sliced fresh pineapple with creme de cacao sauce and freshly ground 
pepper
try this with the creme de cacao warmed up and poured over teh 
pineapple slices, and freshly grounbd pepper all over it and a scoop 
of vanilla ice cream on the side.


stir-fry pineapple with chicken is the obvious - cut the chicken to 
chunks like the pineapple...

did you know you can also use the pineapple juice (the rinds ar good) 
for exfoliating your face. Bromelin, the enzyme in pineapple that 
makes you lips sting actually digests dead skin on your face. Wipe 
over and wash off after a couple of minutes. Leaves you feeling very 
fresh....
+-------------------------------------------+--------------------------+
| Ommmmmm, said the lift                    |maryb@cix.compulink.co.uk |
| Organisation: Me? You're joking, right?   |maryb@cix.compulink.uucp  |
+-------------------------------------------+--------------------------+

Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Oven calibration
Organization: Intergraph Corporation, Huntsville, AL.
Distribution: rec
Date: Fri, 20 Nov 1992 18:34:48 GMT

I have a GE stove/oven that doesn't seem to get hot enough.  For
example, last night I made a cake that was supposed to bake
for 50 minutes at 350 degrees.  It took about 25 minutes longer
than that to get done.  Likewise, pies that should be ready in
40 minutes take an hour or longer.  Should I just get used to it?
Or should I routinely turn the temperature up by, say, 25 degrees?
Or should I actually get it fixed (professionally calibrated - is
that the right term?)?  What exactly would that involve?  Is it
expensive?

As always, thanks for the advice!

And Happy Thanksgiving!
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com

Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: Candy Bar Memories
Organization: Syracuse University, Syracuse, NY
Date: Thu, 19 Nov 92 12:17:55 EST

In article <1992Nov18.025532.23397@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>
>Oh boy!  Won't be long til we'll hear all about Lick'm Sticks, Pixie
>Stix, and all that other nostalgic stuff.  :)
>
>About candy bars... I miss Marathon bars.  Those with the braided
>looking caramel coated in chocolate.
>
>I also miss those long bubble gum sticks.  They came in all kinds of
>flavors.  Great for little leaguers.  Boo hoo hoo... :(     
>-- 
>Chris Behrens                               chrisb@hubcap.clemson.edu 


I used to be hooked on Lik'm'Aid and those little wax bottles filled
with flavored sugar water.  I also loved Charleston Chews.  The ones
they make now are *much* smaller.  I have been able to get Lik'M'Aid
and Pixie Sticks for my daughter; she likes them both!

Did anyone else ever freeze the Charleston Chews and nearly break
a tooth trying to eat the result :-)

Newsgroups: rec.food.cooking,rec.food.drink,misc.consumer
From: beemer@sunnup.MAGDATA.COM (Oscar the Grouch)
Subject: Krups Espresso Mini
Summary: Expolding Espressoa 
Keywords: Exploding Espresso
Organization: Magnetic Data MN.
Date: Mon, 23 Nov 1992 20:22:46 GMT

My immediate family has now had two Krups Espresso Mini units (Model 963)
explode. We have contacted Krups and the Consumer protection Agency. A 
possible recall is being considered. If you have had a similar experience,
please Email with any details you can recall. 

						Thank You

PS:We have used other espresso makers so this is not a beginners problem.





-- 
Tom Neveras			twn@sunnup.MAGDATA.COM
Magnetic Data
6754 Shady Oak Road
Eden Prairie MN. 55344
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: Jellied Moose Nose
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 19 Nov 92 10:09:39 CST

In article 18NOV199215110456@acad3.alaska.edu, ftlbs@acad3.alaska.edu (SAPERSTEIN L) writes:
|Indian Affairs, Ottawa, Canada, edited by Eleanor A. Ellis? Do you have an
|address I can write to? If not, can you repost the recipe for 'whale
|blubber hooch'? (I'm assuming the same person posted both recipes). I
|saw a comment on this recipe but couldn't find the original posting. Thanks.
|Lisa
|

I was the one who posted the comment about "hooch and whale bluber."
this was supposed to be a comical follow on to the "What's for dinner?"
thread.  Hooch is the alcohol & liquid that forms on top of a sourdough
culture.  I had asked in rec.food.sourdough if someone hadn't mentioned
that some Eskimos drink the hooch to get drunk, whereupon someone else
comented on what a party hooch & whale bluber made.  Sorry, guess you
had to be there.   There wasn't any recipe.  The hooch is a byproduct
of the sourdough culture, most cooks just stir it back in.  Bluber comes
from a whale.  Hard to get nowdays?


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Electric oven cooks unevenly
Date: 19 Nov 92 02:12:34 GMT
Organization: NYU Stern School of Business

In article <17NOV92.07474535@artex.waisman.wisc.edu> smith@artex.waisman.wisc.edu writes:
>I have a 6 year old GE electric range.

Which, I gather, has fairly erratic temperature inside...

I would not be at all surprised if the temperature in different regions of
a kitchen oven varied quite a lot.

Several years ago, at a chemistry conference, I heard someone report that
he had measured the temperature in different sections of the oven of a gas
chromatograph. Now, these things have a fan in the oven, and real
temperature controls, and people rely on the settings (though less than
might seem to be the case). Even so, he found differences of upto 40 degrees
Celsius, or about 70 degrees Fahrenheit, in different regions of individual
ovens. Not all instruments were that bad, of course.

Temperatures inside a gas chromatograph don't typically get much higher
than about 300 degrees Celsius, which is not much hotter than a kitchen
oven, so it isn't as if the variation is small relative to the average
temperature.

I think it is reasonable to suppose that kitchen ovens vary even more.

- Shankar
From: dbreece@cherry.ucs.indiana.edu (dave breece)
Newsgroups: rec.food.cooking
Subject: Re: Sauce for gyros
Date: 21 Nov 92 01:14:47 GMT
Organization: Indiana University, Bloomington

Here's one that comes pretty close to what I've had in greek
restaurants, althought I'd be interested in seeing any other recipes! 

TZATZIKI

32 	oz	plain yogurt
2		cucumbers - peeled, seeded, and grated course
2	clvs	garlic
2	Tbsp	olive oil (use extra-virgin first-press)
1	Tbsp	fresh dill - minced
		white pepper to taste


	Let the yogurt drain in a very fine sieve set over a bowl,
covered and chilled, overnight.  Squeeze th cucumber to remove as
much of the excess liquid as possible.  Mix all ingredients.



-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dave Breece ("Druid")                     "We are heros, we are dreamers
dbreece@cherry.ucs.indiana.edu                of the big dream..."
                                                              A/B/W/H
Newsgroups: rec.food.cooking
From: thiessen@emr1.emr.ca (Tracy Thiessen)
Subject: Re: Fajitas
Organization: Energy, Mines, and Resources, Ottawa
Date: Wed, 18 Nov 1992 21:20:32 GMT

In article <1992Nov11.205954.17700@news.vanderbilt.edu> PLANCHAJ@ctrvax.vanderbilt.edu (Tony Planchart) writes:
>In <23823@galaxy.ucr.edu> judson@watserv.ucr.edu writes:
>
>> Anyone have a good fajita recipe?
>
>Ahh! The smell of fajitas beginning to grill :-)  First off, get the real
>thing!  They are called skirts at the butcher's place and you may want to ask
>them to trim most of the fat and all of the connective tissue (extremely tough
>and chewy)... you might even ask them to run the meat through a tenderizer (a
>mechanical wheel with sharp teeth on it from what I've seen.)  Next, get some
>cheap beer (Schaffer's works alright) and a good italian dressing (French's


Yezzzz, fajitas, what a tortilla awesome meal.  I pulled
this alternative marinade from a recent issue of
Bon Appetit...try marinating the meat in equal parts
lime juice, soya sauce and Worchestershire (sp?).  Sounds
terrible, but tastes great, specially if barbecuing isn't
an option.

Also, easy guacamole for two:

1 ripe avocado
about 2 Tbsp. of sour cream
about 2 Tbsp. of salsa

Simply mash (or process in a mini-chopper, extra
handy device) the avocado, and stir in remaining
ingrediants. 














>

>





Newsgroups: rec.food.cooking
From: cansoori@athena.mit.edu (Christina Ansoorian)
Subject: REQUEST: gingerbread house recipe/hints
Organization: Massachusetts Institute of Technology
Date: Mon, 23 Nov 1992 05:07:21 GMT

Well, I finally got through wading through lots and lots of 
old posts to this group, and the message I sent out last night
didn't seem to make it.  So, sorry if it does eventually appear
and you all get this twice.

I need a recipe for gingerbread to be used to make a gingerbread
house.  Helpful hints about assembly, travel, etc. would also
be greatly appreciated.

Thanks!

Christina
cansoori@ATHENA.MIT.EDU

Newsgroups: rec.food.cooking
From: cheryl@crash.cts.com (Cheryl Blue)
Subject: Re: Cooking a turkey breast side down?
Organization: CTS Network Services (crash, ctsnet), El Cajon, CA
Date: 24 Nov 92 04:30:14 GMT

In <1992Nov19.203359.70689@ns1.cc.lehigh.edu> lm03@ns1.cc.lehigh.edu (LINDA E. MUCKEY) writes:
}It makes sense that cooking a turkey this way would make the breast meat
}jucier, but I stuff my turkey.  Do you upside-down cookers stuff yours?  If
}so, how do you keep the stuffing from falling out?  I can see how to prevent
}it from falling out of the neck cavity by stitching it shut or something, but
}what to do about the major cavity underneath the breast?

There seems to be a lot of questions about how to prepare a turkey ie
upside-down, here's my recipe.  I hope this can answer some of the
other questions I have read.

OLD FASHIONED ROAST TOM TURKEY

  Stuff a 12-15 pound turkey loosely, put a crust of stale bread in
the bird's vent, and truss the legs and wings close to the body.
Butter the turkey well and place it, breast down, on a rack in a
roasting pan.  Roast the bird in a very hot oven (500 degrees)
for 20 minutes.  Add to the pan 1 cup chicken stock, 8 peppercorns
1 teaspoon salt, and bouquet garni of 1 stalk of celery, 4 sprigs
of parsley, and a spray of thyme, reduce the oven temperature to
moderate (350 degrees F), and continue to reast, basting frequently
with pan juices until the bird is done, about 18 minutes per
pound.  Turn the bird breast side up for the last hour to brown
the breast.
  Transfer the turkey to a heated platter.  Skim off all but 2
tablespoons of fat from the liquid in the pan and discard the
bouquet garni.  Stir in 2 tabelspoons of flour (or if you like
make a paste of corn starch) into the pan juices and cook the gravy
on top of the stove, stirring all the brown bits from the bottom
and sides of the pan.
  Stir in 2 cups hot beef stock (or chicken stock ) or a combination
of stock and water, and cook the gravy for 5 minutes, stirring
constantly.  Correct the seasoning and strain gravy through a fine
sieve.

After removing turkey from oven, keep the door to the oven open for a
few minutes to reduce temperature to about 200 degrees.  Put the
turkey on the platter into the oven and let it stand in this slack
heat for about 15-25 minutes, depending on size, to allow the meat to
mellow and the flavor of the stuffing to penetrate.