HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
Subject: Re: REC: lowfat basil sauce
From: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 
Date: 28 Jul 92 11:59:00 GMT
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 
Distribution: world
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248

To: rec.food.cooking
From: cvinson@world.com (Catharine Vinson)

   artemis@netcom.com (Michelle Dick) writes:

MD>>Seems you and I share a cookbook: The Gourmet
MD>>Gazelle Cookbook.  For anyone out there trying to choose among the
MD>>many low-fat/cholesterol cookbooks out there, Gourmet Gazelle is
MD>>definately one I would recommend.

   Me, too!  But my all-time favorite "healthy" cookbooks are Martha
   Rose Schulman's "Mediterranean Light" and "Entertaining Light".
   She's a superb cook; her flavors are crisp and bright without
   gimmicks or hunt-three-weeks-to-find ingredients.  She worked with a
   cardiologist on her first book and and understands the differences
   between fats, trends, and hype.

   I never tell dinner guests they're eating "diet food".  And nobody
   ever leaves the table looking hungry.  I'd use Shulmans book as
   my backbone cookbooks even if I were not watching my consumption
   of fats, sodium, etc.  Her books are even a good read; she's a pretty
   good writer, too.

MD>>If anyone is interested, I could spend a few minutes and put
MD>>together an annotated bibliography of 10 or so low-fat cookbooks.

    I'd very much appreciate such a list!
From: kevin.fong@uttsbbs.uucp (Kevin Fong) 
Newsgroups: rec.food.cooking
Subject: WHAT IS HALF AND HALF?
Date: 28 Jul 92 01:15:00 GMT
Distribution: world
Organization: The Transfer Station BBS, Danville, CA - 510-837-4610/837-5591
Reply-To: kevin.fong@uttsbbs.uucp (Kevin Fong) 

scampbe1@metz.une.edu.au (Stephen Campbell) writes:

-> I've got a recipe from the net for fettucine with Zucchini and
-> Mushrooms. It uses 1 cup of "Half and Half".
->
-> What the hell is this. I've asked all my cooking friends and they're
-> all puzzled.

Steve,

Half and half is merely a light cream.  You can either buy light
whipping cream or mix equal parts of cream with milk.  Some markets such
as Safeway actually sell a "half and half" label product.

Good luck and happy cooking!

Kevin (kevin.fong%uttsbbs%boo@pacbell.com)
Newsgroups: rec.food.cooking
Subject: RECOMMEND A LOW-FAT COOKBOOK
From: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 
Date: 29 Jul 92 23:23:00 GMT
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 
Distribution: world
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248

To: rec.food.cooking
From: cvinson@world.com (Catharine Vinson)

    kj12+@andrew.cmu.edu (Kimberlie Ann Johnson) asked:
    KAJ>>Can anyone recommend a good low-fat cookbook?


My absolute favorites are:

    _Entertaining Light_, Shulman, Martha Rose, Bantam Books, 1991 (ISBN
    0-553-07150-5)

    _Mediterranean Light_, Shulman, Martha Rose, (I've loaned my copy to
    a friend, so don't have the publisher's name, etc.)

The reason I like Shulman's books is simple:  She offers food I can live
with for the rest of my life and not feel deprived.  Shulman's recipes
favor fresh fruits, vegetables, and herbs. Fish and meat are used more
as condiments....but not so sparingly that meat-eaters look at their
plates and sigh sorrowfully.  She has *wonderful* bread and soup recipes
and does wicked good things with pasta and grains.  Full nutritional
information is provided for every recipe.

Catharine Vinson
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Newsgroups: rec.food.cooking
Subject: Re: falafel
Date: 30 Jul 92 16:53:16 GMT
Organization: Northwestern University, Evanston Illinois.

In article <1992Jul30.032811.7592@athena.mit.edu> cansoori@athena.mit.edu (Christina Ansoorian) writes:
>
>Has anyone ever reheated falafel?  If so, how did you reheat it, and
>how did it turn out?  
>
>I am going to be away somewhere for about a week, and I was thinking of
>making some falafel ahead of time, fridging it, then microwaving it for
>meals there.  There is a stove there, but frying anything will be 
>impractical.  Is this going to turn out really gross?
>
>Thanks,
>Christina
>


This works great!  We usually make up a lb of beans at a time.  We freeze
some of the falafel and refrigerate about a weeks worth.  We then nuke it
in the pita bread for about a minute or less.  It heats really fast because
of the oil.  It maintains taste and shape well.

Valerie
From: catharine.vinson@cccbbs.UUCP (Catharine Vinson)
Newsgroups: rec.food.cooking
Subject: REC: lowfat basil sauce
Date: 27 Jul 92 15:50:00 GMT
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson)
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248

To: rec.food.cooking
From: cvinson@world.com

           ==>  THE FOLLOWING IS *NOT* A PESTO RECIPE <==

If you have a lot of fresh basil and want a low calorie, low-fat
alternative to pesto try the following.  I got hooked on it last summer
and don't miss the calories of real pesto....although I have been known
to cheat and stir in a bit of the real stuff to enrich the sauce when I
serve it with hot pasta.

Catharine Vinson  cvinson@world.com

------------------------- The Recipe Processor ------------------------------

     Title: BASIL SAUCE
Categories: Hheathy Sauces
  Servings: 6

      3 CL garlic, peeled                  1 1/2 c  fresh basil leaves
      1    cucumber                          1/2    green bell pepper
    1/2    yellow bell pepper                  6    scallions
    1/4 c  red wine vinegar                    3 T  olive oil
      3 T  freshly grated Parmesan       .......    pinch salt
.......    pinch fresh ground white pepper

  Note:  Can be made a day in advance and refrigerated, tightly covered.  It
  begins to lose flavor and appeal after that time.
  Serve with hot or cold pasta, poached chicken or fish, or combine
  with cold pasta and other vegetables to make a salad.
  Nutritional info per serving: 98 calories; 2 mg cholesterol; 1 g
  fat; 73 mg sodium.
From: seb1@leia.dr.att.com (131010000-BadianS(DR1510)43)
Newsgroups: rec.food.cooking
Subject: Re: Request: Non-dairy cold fruit soup
Date: 27 Jul 92 14:32:15 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

|> >Does anyone have a good recipe for a non-dairy cold fruit soup?  A lot
|> >of the fruit soup recipes contain yogurt, and I'm only interested in
|> >the ones that taste good without it.

This is a great soup from a soup cookbook called Soup's On by Nancy Baggett
and Ruth Glick. It contains many of my favorite soup recipes. My husband
loves this soup. It is awesome on hot days - it's more like a fruit drink
than a soup.

1 11 oz can chilled mandarin oranges (packed in light syrup), drained
Generous 1/4 teaspoon peeled and finely chopped ginger
2 1/2 to 3 tablespoons sugar
3/4 cup chilled orange juice
3 tablespoons light or dark rum
2 tablespoons lemon juice, preferably fresh
1 1 lb. bag loose-pack frozen cantaloupe balls

Combine the oranges, ginger and sugar in a blender. Blend until completely
pureed and smooth. Add the orange juice, rum and lemon juice. Blend on low
speed for 10 seconds. Raise the speed to medium and then high and gradually
add the frozen cantaloupe balls though the hole in the blender cap. Continue
blending until all have been added and the mixture is ice cold and completely
smooth. Serve.

I'm pretty sure we've made it without the rum and it tastes just as good.
It's great for cooling you off.

There are a couple of other cold fruit soups that don't contain any dairy
products in Soup's On. You might want to find it at your local library.

-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: lime marinade request
Keywords: incorrect email address
Organization: Intergraph Corporation, Huntsville, AL.
Date: Wed, 29 Jul 1992 20:55:51 GMT

Oops.  My .sig had the wrong email address.
The one below is correct.

While I'm here, I've got another question.
My husband had "broad beans" while he was
visiting in the U.K. recently.  Can
someone tell me what these are?

Thanks!
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com

Newsgroups: rec.food.cooking
From: tprodin@mtu.edu (Timothy Prodin)
Subject: Re: REQUEST: White Pizza
Summary: Uh Oh!  Looks like rain..
Keywords: cheese, cheese, cheese, cheese, garlic
Organization: Michigan Technological University
Distribution: na
Date: Tue, 21 Jul 1992 05:02:33 GMT

In article <1992Jul16.170039.22004@metter.fmpmis.metter.com> chris@metter.fmpmis.metter.com (Chris Mathes) writes:
>Does anyone have a good white pizza recipe, or know of a book
>that has one?  I have looked in every pizza cookbook I could
>find (fewer than five, there seems to be quite a dearth of books
>on the subject), and haven't seen one recipe.  I've seen things
>like "Three Cheese Pizza" and "Four Cheese Pizza", but none of
>these recipes include garlic, an ingredient that IMHO any self-
>respecting pizza should include.  Am I just deluded?  Does a
>classic white pizza (if such a beast exists) include garlic?

Having lived in Southern New York for a while,  I can assure you that
white pizza does most definately include lots of garlic.  I attempted
this recipe once or twice, and here is more or less what I came up with.


Mince very finly a lot of garlic. (to taste, but at least 5 good cloves)
Mince some basil parsley, and oregeno.
Mix this in with about 1/4 cup olive oil
Brush on your ready made pizza crust ( should be thin),
add some cheese, and bake.

As you can tell, I am always really presice with the measurements.
>
-- 
------------------------------------------------------------------------------
Every morning I enjoy a cup of coffee; sometimes so many cups my body develops
an internal hum and my friends have a hard time keeping me in sharp focus.
From: SECBU@SLACVM.SLAC.STANFORD.EDU
Newsgroups: rec.food.cooking
Subject: Request: Scratch Tomato Sauce
Date: 23 Jul 92 17:40:38 GMT
Organization: Stanford Linear Accelerator Center

How does one make tomato sauce from
fresh garden tomatoes.  My coworker brought in
tomatoes and green peppers from her garden.
Any suggestions?
Sharon
Newsgroups: rec.food.cooking
From: bk134@cleveland.Freenet.Edu (Keith William Bowes)
Subject: Re: RYE flour needed.
Organization: Case Western Reserve University, Cleveland, Ohio, (USA)
Date: Fri, 31 Jul 92 17:30:37 GMT



Andy Ross (ross@mscf.med.upenn.edu) writes:

>Does anybody know of a place where I could order some rye flour.  I'd like
>to try to make some rye bread and pupernickel in my breadmaker.  None of the
>supermarkets here carry it.

  In north-east Ohio we have a chain of stores called Mr. Bulky's and
I seem to remember seeing these stores in other parts of the country
as well. These stores carry just about any dry good you can imagine
in bulk form. They carry a lot of candy and nuts, but people seem to
forget that they also carry many types of pasta, snack chips, dried
fruits, seasonings of all types, and FLOURS.
  I found rye, wheat, white and other types of flour available in the
store near us. All items are priced by the pound and you scoop what
you want into plastic bags.
  I would check if you have one of these stores in your area, they are
good source for many items.

///////////////////////////////////////////////////////////////
Keith W. Bowes P.E.
Cleveland FreeNet account ID = bk134@cleveland.Freenet.Edu
///////////////////////////////////////////////////////////////
Newsgroups: rec.food.cooking
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Subject: Re: pressure cooking (and mayo query)
Organization: Our Lady of Perpetual Mirth (Pacifica)
Date: Mon, 27 Jul 1992 22:47:51 GMT

In <1992Jul25.223346.16453@scifi.uucp> njs@scifi.uucp (Nicholas J. Simicich) writes:

>In article <1992Jul23.160545.3307@jfwhome.FUNHOUSE.COM>
>babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:

>>Anyway, I have another mayonnaise question:
>>
>>I want to make mayonnaise which is both lower in calories and can
>>also be canned in 8oz canning jars (under pressure, since I expect
>>this to be too low-acid a product to risk water-bath canning it).
>>.................
>>Anyone got any ideas for how long and at what pressure to can this at?

To which my lansman Nick responds:

>Not at all.  I suspect that you won't find a mayo recipe that can
>stand up to being cooked at pressure canning temps without breaking
>(separating) unless it is all artificial ingredients.

Hmm.  I guess my other choice is to try out a few recipes and report,
then.  I may end up using some cornstarch as a thickener or something
like that.  I'll see what I can come up with and let folks know if
anything works.

				-babs


ps I hail from a little below Peekskill, Nick, just before Ossining.

-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
From: thomase@tekig5.pen.tek.com (Stan England)
Newsgroups: rec.food.cooking
Subject: Re: Scoop on Poop
Keywords: Cat box cookies
Date: 22 Jul 92 18:26:56 GMT
Reply-To: thomase@tekig5.pen.tek.com
Organization: Tektronix, Inc., Beaverton,  OR.

I grabbed this one off the net awhile back, I think it might be
what you wanted.

here, by popular request(believe it or not) is the recipe for my famous
disgusting cookies that look like cats poops(rolled in grape-nuts, which
makes lovely fake kitty litter.


last warning-many of you may not want to read this!


this is the recipe for little gator's famous "deep shit cookies"


there are two flavors-chocolate(dark brown), and gingerbread(light brown)


i seldom measure carefully so amounts may need adjustment, especially on
flavoring.  the cookies are dense and not very sweet, this is necesssary
so that they will keep their shape during baking.  if you use white flour
or sugar they may be tastier but they won't look like shit.


chocolate ingredients:

1/2 cup honey
2/3 cup (1 and 1/3 stick) butter, margarine, or lard
1 egg
1 tsp vanilla or peppermint extract
2 cups whole wheat flour
1/3 cup cocoa powder
grape-nuts(tm) cereal

gingerbread ingredients:

1/4 cup honey
1/4 cup molasses
2/3 cup(1 and 1/3 stick) butter or margarine, or lard
1 egg
2 and 1/3 cups whole wheat flour
spices-ginger, cinnamon, cloves to taste(maybe 1/2 tsp each)
grape-nuts(tm) cereal

mix-ins:

coconut(tapeworms)
chocolate chips
butterscotch chips
peanut butter chips
cooked spagetti or ramen noodles(roundworms)
corn
peanuts
"those puffy pastel things you find at chinese restaurants
 (to look like the cat ate styrofoam packing pellets-i haven't tried this)



to make:
microwave the honey till it bubbles(about 1 minute). add the butter,(i've
been told using lard makes for a more realistic texture and softer
cookie) and the molasses, if any.  add the egg, mix well, then mix in all
the other stuff. add mix-ins of your choice to some or all of the batter.

 chill 1 hour in the freezer or several hours in the fridge. roll dough 
logs of random length and the diameter of cat poops. roll logs in grape-
nuts and bake at 350 degrees till done(maybe 10 to 15 minutes but with
my flaky oven you never know).

serve in a disposable cat litter box on a bed of grapenuts, with a cat
litter scoop.  i hear you get lovely effects by decorating the box and 
scoop with melted chocolate or pudding.  i imagine brown sugar might
work as a substitute for the new clumping litters, but i havent tried it.


this recipe worked especially well at the halloween party where the table 
was already decorated with plastic flies.


obul: anyone who makes these cookies owes me two-fifty, two salads, and
a scarf.
--
-- little gator aka S. Mudgett     email: scm@harvee.uucp
-- friend of a gator is a friend of mine


--
       Stan England        |    Tektronix Customer Support Center
thomase@tekig5.pen.tek.com | BBS (503) 627-5658 Voice (503) 627-2400
   Searching: England,Doss,Lang,Moody,Davies,Butler in AL,TN & GA                                  
Newsgroups: rec.food.cooking
From: brandy@tramp.Colorado.EDU (BRANDAUER CARL M)
Newsgroups: rec.food.cooking
Subject: Pork sirloin and crockpot recipe (request)
Date: 26 Jul 92 19:14:06 GMT
Article-I.D.: ucsu.1992Jul26.191406.12177
Organization: University of Colorado, Boulder

Within the last six months someone posted an extraordinary simple recipe
that called for putting a whole pork sirloin in a crock pot with some
onions(?) and a sauce of some sort.  I tried it, liked it and then
proceeded to loose it.  If anyone still has it, please mail or post.

Thanks in advance - Carl
From: al@jeeves.ucsd.edu (Andy Lee)
Newsgroups: rec.food.cooking
Subject: Keeping food in tin cans
Keywords: Tin Can
Date: 29 Jul 92 17:02:21 GMT
Organization: University of California, San Diego

I have heard that it is not a good idea to keep food from
a tin can in the can after it has been opened.  Does anyone
know the reasoning behind this?  Why should this be
detrimental to the person consuming the contents?


-- 
Andy Lee   e-mail: al@ucsd.edu  /  Voice: (619) 534-7096
Department of Biology   
University of California, San Diego
La Jolla, CA 92093-0322
From: dennice@slacvm.slac.stanford.edu (Dennice)
Newsgroups: rec.food.cooking
Subject: *********HELP************
Date: 31 Jul 92 16:07:25 GMT
Followup-To: rec.food.cooking
Organization: Slac

Hello,

Im getting Married in about 8 months!  I have no clue on cooking!  What
school or suggestions do you have?  Anyone!?   Im willing to learn from a
book too.  Do you know of any good cook books!?........Thanxs in advance

Dennice Renderos (last name soon to be changed).
Newsgroups: rec.food.cooking
Subject: Re: Meat Smokers
From: asplundm@physc1.byu.edu
Date: 21 Jul 92 12:23:10 -0600
Distribution: usa,world
Organization: Brigham Young University

> Does anyone out there have EXPERIENCE using smokers?  I have a grill but
> I am told that they burn too hot for water smoking.  I think my grill is
> too hot in any event.  After we establish what smoker I should buy, we can
> share recipes for marinades, brines, wood types (for example how much
> different will fish taste if smoked in OAK instead of Mesquite or Apple?)
> 


	My wife and I got a smoker for our aniversery that we love.  It is one
that ole' Jeff Smith liked, and it looked good, and we have a small apartment
and no garage, and we only want to smoke small amounts of food at a time, and
so we got it.  It is kind of like a cake pan with a grill in it.  It smokes
the meat on top of the stove which makes it quick and easy enough to smoke
food in time for dinner ( it smokes a whole trout in 15 minutes, and 
chicken in about 45) and the lid is tight enough that an open window is
enough ventilation.  I sometimes disagree with Jeff on the whole kitchen
gadget thing, but this is one that I would wholeheartedly endorse.  They
are made by Cameron, and BEST (the catalog store here in the west) sells
them as Frugal Gourmet brand.  I also have a direct address if you wish
to correspond directly (it isn't with me right now).  BTW the cost ~$40,
so it is cheap to get it wrong.  Also, you could make one with a 9x11 cake
pan, with a metal lid and a cooling rack.  Put wood chips on the bottom
of the pan, cover with aluminum foil (to keep them dry), put the rack
with to food inside and put the lid on (or cover with aluminum foil if it
is too big to fit inside the pan.  Place on the stove, and turn to medium
or so.  

	As for the second question, Yes the type of wood makes worlds of
difference.  Apple and alder are quite mild (my wife doesn't like apple,
but I do), oak is quite earthy tasting, and mesquite and hickory are quite
strong.  Many sporting goods stores sell wood chips from a company in
Oregon (along with a fairly cheap electric smoker) for ~$3 for 2 pounds,
so but different types and experiment.

Matt Asplund
asplundm@vanlab.byu.edu
Newsgroups: rec.food.cooking
From: lanquan@cco.caltech.edu (Bang P. Dang)
Subject: REQUEST: clam chowder
Organization: California Institute of Technology, Pasadena
		
Distribution: usa
Date: Fri, 31 Jul 1992 18:18:29 GMT

Does anyone have good recipe for New England clam chowder? 
(Not the tomato based one...)

thank you

please email to : lanquan@cco.caltech.edu

Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Silly Slicing Question
Organization: Nick Simicich, Peekskill, NY
Date: Fri, 31 Jul 1992 05:09:11 GMT

In article <1992Jul30.005049.23046@mtu.edu> tprodin@mtu.edu (TIMOTHY R. PRODIN) writes:
>In article <18599@drutx.ATT.COM> seb1@druhi.att.com writes:
>>Not that this is one of my great worries in the kitchen, but it does annoy
>>me a little. My dog loves it because food ends up on the floor. I'm talking
>>about slicing round things like carrots and zucchini and having the newly
>>sliced slices roll off the cutting board onto the floor. As I said, my
>>dog thinks it's a boon, but it annoys the hell out of me.
>>
>>So, how do you keep those carrot slices from rolling off the cutting board???
>>Do I need a course in remedial slicing?
>
>Far be it for me to tell anybody what to do, but I suggest that you train 
>your dog not to pick things up off the floor.  That sort of behavor can 
>be more than annoying, it can be downright dangerous for the anamal.  Just
>my two cents.
>
>(it took a few quick points, and a firm 'Out of my kitchen!' to break my
>dog of this sort of behavor.)

Whereas I personally believe that dogs are here to pick up our
accidental spills in the kitchen.  Our dogs know a special command,
"dustbuster", which we use to alert the dogs that they are free to
come and pick up a kitchen spill.  

A friend was over, and dropped a burger that he was moving from the
pan to the plate.  One cry of 'dustbuster', and the mess was taken
care of, except for one quick wipe.

We do make them wait for an invitation.




-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.
Newsgroups: rec.food.cooking
From: rivkin@watson.bms.com (Teresa Rivkin)
Subject: Re: Spam
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: Bristol Myers Squibb Pharmaceutical Research Institute
Date: Tue, 28 Jul 1992 15:05:00 GMT

>What's the best way to cook Taylor Pork Roll?  I got some once, and it wasn't
>bad, but I haven't the foggiest idea if I did it "right."
> 
>(Obviously, only someone who has his own special way of cooking scrapple would
>expect that there's a "right" way and a "wrong" way to cook Taylor Pork Roll.)
> 
-----
The only way I've EVER seen it prepared for breakfast is fried.  You don't 
really need to fry it in anything because it makes its own grease.  Just slice 
it in 1/8 - 1/4" thick slices and throw it in the pan.  Oh, and make sure you 
put a couple of cuts in the slices around the edge or else the pork roll slice 
will curl up when you fry it.  Mmmmmm, delicious!

Terri Rivkin
Xerox Network System Manager
Bristol-Myers Squibb
Princeton, NJ
Rivkin@bms.com
Newsgroups: rec.food.cooking