HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
Subject: RECIPE: Nutty Choc & Marshmallow Muffins
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 18 Nov 92 05:24:53 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

marym@mpd.tandem.com (Mary Matejka) writes:   
>Does anyone have any disgustingly rich desert recipes utilizing  
>marshmallows? I have 5 bags left over and can't think of anything  
  
   NUTTY CHOC & MARSHMALLOW MUFFINS  
  
2 ozs cooking chocolate melted, 1/2 cup melted butter or margarine  
1 cup sour cream or yoghurt, 1/2 cup brown sugar, 1 egg, 1 tsp vanilla  
1.1/2 cup flour, 1 tsp baking powder, 1/2 cup walnuts  
3/4 cup chopped marshmallows  
  
Preheat oven to 400oF & prepare muffin pans. Put the first six  
ingredients into a bowl & mix well. Add the remaining ing. except  
marshmallows, blend until just mixed, then fold in the marshmallows. Put  
into pans & bake for 15-20 mins. Makes 15 muffins.  
  
               ROCKY ROAD PIZZA  
  
1 sheet ready rolled puff pastry        3.1/2 ozs dark chocolate, chopped  
1 oz butter                             1.1/2 Tbsp Cream  
3.1/2 ozs white marshmallows, halved    3.1/2 ozs pink marshmallows, halved  
1/2 cup unsalted roasted peanuts        1/4 cup red glace cherries, halved  
3 Tbsp shredded coconut  
  
     Cut an 8" circle from pastry, place onto a lightly greased oven tray,  
bake at 375oF (mod-hot oven) for about 10 mins or until lightly browned; cool 
on tray. Combine chocolate, butter, cream, 1/3 cup white and 1/3 cup pink   
marshmallows in top of double saucepan or heatproof bowl; stir over simmering 
water for about 5 minutes (or microwave on HIGH for about 2 minutes) or until 
mixture is smooth. Remove from heat, stir in remaining marshmallows, nuts &   
cherries. Spread mixture evenly over pastry, sprinkle with coconut,   
refrigerate for about 1 hour or until set. Serve pizza with whipped cream &   
extra marshmallows if desired. Pizza can be made 1 day ahead; keep, covered,  
in refrigerator. Unsuitable to freeze.  
NOTE - Peanuts are very quickly roasted in a microwave, put in heatproof dish 
and cook on High stirring often until browned.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | As I have to pay for ALL ingoing AND outgoing email I would  |  
     | prefer all queries to be made in this newsgroup. For messages|  
     | that NEED to be in email I would appreciate it if you DIDN'T |  
     | QUOTE more than a few words.      Pandora@kcbbs.gen.nz       |  
      --------------------------------------------------------------  
  
   
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: The politics of economics and food (wa
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 23 Nov 92 13:35:33 CST

In article E6E86F40@Msu.oscs.montana.edu, oopcv@Msu.oscs.montana.edu () writes:

|>The recent string on feeding a family on $20/week might be an
|
|I read an article that said the cheapest you could go for a family of four
|(two adults, two young children), was $89 per week, and still be nutritionally
|balanced.  And, they were using most of the same suggestions that came up here.

I really don't believe this.  Not if you are following all those suggestions,
(Gardening, food storage, etc.)  I budget $65 a week & have a family of 4.

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
Newsgroups: rec.food.cooking
Subject: Good Old Eggs?
From: fred-mckenzie@ksc.nasa.gov (Fred McKenzie)
Date: 19 Nov 92 17:25:38 EST
Followup-To: rec.food.cooking
Distribution: world
Organization: NASA/Kennedy Space Center, Florida

Those of you who are into serious cooking, may not understand my problem. 
I sometimes need an egg for the bread recipe for my bread machine. 
However, to get one egg, you usually have to buy a dozen.

I have used eggs that were 3 or 4 months old before, and not had any
trouble with them stinking or exploding!  However, I start to worry about
them when they get to be about 6 months old.  Most of the eggs are
eventually thrown out.

Can someone give me an idea about how long eggs can be kept?  I keep them
in the refrigerator, set to about 35 degrees F.  Am I taking a chance by
using such old eggs, or am I throwing out perfectly good eggs at the 6
months point?

fred-mckenzie@ksc.nasa.gov
From: amy@vineland.pubs.stratus.com (Amy McNulty)
Newsgroups: rec.food.cooking
Subject: Re: Kitchen Aid Mixer Attachment Recommendations
Date: 19 Nov 92 18:50:59 GMT
Organization: Stratus Computer Inc, Marlboro MA
NNTP-Posting-Host: blueheron.pubs.stratus.com

In article <1992Nov19.171343.16480@magnus.acs.ohio-state.edu>  
arnie@magnus.acs.ohio-state.edu (Arnie Skurow) writes:
> In article <1992Nov19.152710.22454@nlm.nih.gov> neve@nlm.nih.gov  
writes:

>> Could someone direct me toward kitchen aid mixer attachments 
>> which they have found to be valuable? 

> The salad maker with all cutting/shredding cones.  Very handy for
> shredding large amounts of cheese, cabbage, etc.

IMHO, this is the most useful and versatile attachment. It also makes  
quick work of shredding zucchini for the zucchini bread recipe in the  
kitchen aid cookbook....  Yummm :-)
______________________________________________________________
amy_mcnulty@vos.stratus.com  or  amy@vineland.pubs.stratus.com
Amy McNulty -- Stratus Computer, Marlboro, MA
Stratus pays me to write, but not to write this!
Newsgroups: rec.food.cooking
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Subject: Re: Aztec Thanksgiving meal
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Distribution: rec
Date: Mon, 16 Nov 1992 17:05:00 GMT

In article <Bxo5Lt.Cyo@usenet.ucs.indiana.edu>, stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes...
>In article <CRAIG.92Nov12111008@kbsw3.kbsw1.uucp> craig@kbsw1.uucp (Craig Smith 806 1080) writes:
>>My wife and I are starting to plan an Aztec Thanksgiving meal.
>>We would like some help.  We have some ideas, but in order to
> 
> 
>I would suggest first capturing several members of a neighboring tribe
>to sacrifice - much nicer than eating your friends.  Sacrificing them
>will both provide you with a nice dinner and keep the sun in the
>universe, an important consideration when planning any dinner.  I've
>heard that giblet gravy is especially appropriate with an Aztec
>thanksgiving dinner.
>-- 
>--------------------
>=

Other notes as once pointed out by my ex who is of said culture.

Be sure that your knives are sharpened (preferably made from 
obsidian).  And the human heart is best served while still beating, so 
make sure that you know exactly what time your guest will be coming 
and pray for no late arrivals.  Also,  as suggested go for a 
neighboring tribe, selecting the younger members for your meal.  The 
meat is not as tough and lower in colesterol.

Bon appetite.
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Newsgroups: rec.food.cooking
Subject: RECIPES: Four Poppyseed Muffins
Date: 23 Nov 92 03:32:45 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand


      POPPYSEED & LEMON MUFFINS  
  
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1/2 cup lemon juice  
          1 cup milk or yoghurt, 2 tsp grated lemon rind,  
          1/4 cup poppy seeds  
Dry Mix - 2 cups self-raising flour, 1/4 tsp baking soda  
  
Preheat oven to 400oF, prepare pans. Blend the margarine & sugar then  
beat in the eggs, milk, lemon rind & juice & poppy seeds. Fold the dry  
mix into the wet mix. Spoon into pans & bake for 20 mins. Makes 12.  
Using yoghurt gives a moister muffin.  
  
      POPPYSEED MUFFINS  
  
Wet Mix - 1.1/2 cup yoghurt, 1/4 cup oil, 2 tsp vanilla, 1/3 cup sugar  
          1/4 cup poppy seeds, 2 eggs  
Dry Mix - 1.3/4 cups flour, 2 tsp baking powder  
  
Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix  
well. Add combined dry mix to wet mix until just combined. Spoon into  
pans & bake for 10-15 mins. Makes 12.  
  
      PUMPKIN & POPPYSEED MUFFINS  
  
Wet Mix - 1/2 cup cooked, mashed pumpkin, 1/2 cup milk, 4.1/2 oz butter  
          3/4 cup raw sugar, 1 egg, 1/3 cup poppy seeds  
Dry Mix - 2 cups self-raising flour  
  
Reheat oven to 375oF, prepare pans. Cream butter & 1/2 cup sugar, add  
egg & beat until light & creamy. Add milk then fold in pumpkin, p/seeds  
then flour. Spoon into pans & sprinkle each muffin with the remaining  
sugar. Bake for 25 mins. Makes 12.  
  
      BANANA & POPPYSEED MUFFINS  
  
4.1/2 oz butter, 3/4 cup brown sugar, 2 eggs, 2 cups flour, 1 tsp b/pdr  
2 tsp ground nutmeg, 1/2 tsp cinnamon, 1/4 tsp mixed spice, 1/4 cup milk  
1/4 cup poppy seeds, 2 large bananas, ground nutmeg extra  
  
Reheat oven to 350oF, prepare pans. Melt the butter in a saucepan. Add  
sugar & beat until well combined & paler in colour. Beat eggs until  
thick & pale. Sift flour, b/pdr, measured nutmeg, cinnamon & mixed spice  
together, add poppy seeds. Mash bananas, add to sugar mixture & stir to  
combine. Fold sifted ingredients, milk & egg alternately into the banana  
mixture until just combined. Do not overmix. Spoon into pans, sprinkle  
tops with nutmeg & bake for about 15 mins. Leave in tin 5 mins before  
turning out. Makes 12.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | If you need to email me I would really appreciate it if you  |  
     | didn't quote my own message back to me. pandora@kcbbs.gen.nz |  
      --------------------------------------------------------------
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: volume of postings here....
Date: 21 Nov 92 19:51:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

From: Barrie.Lax@Synapse.org
Attention: Leonard P Lidov et al

LP<I've just rejoined the netnews community after an extended period away from
LP<e-mail.  It seems to me that the volume of stuff here has gotten unweildy.
LP<breadmaker, etc.) Now, nobody seems to be posting anything to "recipes" and
LP<so I have to wade thru 100+ postings a day to look for interesting recipes
LP<and/or recipe requests.
LP<Do other people have a similar reaction?

Thank you for your comments. I am new to the Net and therefor to this
conference but I too found it strange that nothing seems to have appeared
on the "Recipe" conference since I joined while people here seem to be
constantly asking for recipes to be posted via E-Mail, which means of
course that I won't get a look at them unless I do a "me too" which I
have been told is a no-no on the Net, or an E-Mail in turn.

When someone requests a recipe ( not a repeat) for something particular,
why can't it be posted for all to see? And if not here, how about
"Recipe"?

               Bar.
---
 . 1st 1.01 #300 . Luxuriantly hand-crafted from only the finest ASCII.
                                                                                                       
Newsgroups: rec.food.cooking
From: fend0001@student.tc.umn.edu ()
Subject: Re: REQUEST: Thick Spaghetti Sauce
Organization: University of Minnesota
Distribution: usa
Date: Thu, 19 Nov 1992 18:02:11 GMT

I have found that the best way to make a thick sauce is use tomato paste
rather than the cans of tomato sauce.  That way you can controll the
amount of liquid in the sauce more carefully.  I usually brown my meat
(hamburger or diced chicken) with an onion, spices, and garlic, then saute
any other vegetables I am going to use (peppers, whole tomatos, zucchini,
etc.) and then combine every thing in a pot with the tomato paste and
enough water to make it the consistancy that I like.

Then let the sauce simmer for at least and hour,  and it will thicken up
just a little.

Good Luck!

~Melony


****************************************************
*************.sig under construction****************
**************Mandatory hardhat area****************
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Newsgroups: rec.food.cooking
From: Robert_La_Ferla@hot.com
Subject: Re: Crispy French Fries
Reply-To: Robert_La_Ferla@hot.com
Organization: Hot Technologies
Date: Thu, 19 Nov 1992 19:39:05 GMT

In article <1992Nov16.195346.27366@linus.mitre.org> Bedford, MA  
(bgt@mitre.linus.org) writes:
> Would someone please tell me what the trick is to 
> making crispy frenchfries? My fries always seen to
> come out soggy and soft. I think I have the grease
> hot enough...Maybe not...
> 
> Please help...

Here are a few tips when making french fries:

1.	Use older potatoes
2.	Soak potatoes in water and thouroughly dry before frying
3.	Fry the potatoes at a lower temperature to cook them inside
	and finish them at a higher temperature to give them a crispy
	outside.

Robert La Ferla
Hot Technologies
From: abel@vax.sonoma.edu
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Thick Spaghetti Sauce
Date: 19 Nov 92 22:03:17 GMT
Distribution: usa
Organization: Sonoma State University

In article <32617@alfred.Teknowledge.COM>, vjohnson@Teknowledge.COM (Vicky Johnson) writes:
> 
> Can anyone help me with a thick, tasty spaghetti sauce.
> I'm so tired of ending up with a plate full of water and
> sauce.  Looking for one that sticks to the noodles
> 
I have this problem when using fresh or canned tomatoes.  My usual 
problem with thickening the sauce (by just cooking away the water) 
when I make it from canned whole, chunks or sauce, is that the salt 
gets concentrated and it's way too salty.  My solution is to use 
canned tomato puree.  Your mileage may vary, but the stores around 
here keep the puree in a different area than the sauce.  The puree 
seems about twice as thick as the sauce.
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: 454 Muffins, etc
Reply-To: jazzie@cix.compulink.co.uk
Date: Tue, 17 Nov 1992 23:58:00 +0000

 
I wrote:
 
Ok...  so someone posted a _LIST_ of 454 muffin  recipes.
And  now I am bogged down with a zillion folks requesting
copies of those recipes.
 
Dawn_Scotting@kcbbs.gen.nz writes:
 
Why  would  YOU be bogged down? No-one is asking YOU  for
them!  You could quite easily bypass any message with the
word muffin in the header if you wished.
 
If  only  I had the luxury of a kill file here, I  would.
But  unfortunately,  I  cannot. I know how  it  is  done,
because when I lived in Chicago and was a prolific poster
from  ddsw1.mcs.com I did just that sort of thing. Now  I
live  in  England. I have to call long distance  to  cix.
Access  to  cix  is also not cheap. I don't  access  from
work,  nor do I have unlimited funds. I must save all  my
usenet  messages to one large file, which I then  archive
on cix. This is then downloaded to my own system at home,
where I unarchive it and read all my messages offline.
 
I  would  have  put this message into email to  you,  but
*YOU*  have requested that no one email you. Yet you have
little regard for other users around the globe.
 
Next  time,  think before acting. If you have recipes  to
offer,  then post them. Don't tease everyone on the  net.
You've  even got people all over the world thinking  that
they have *missed* all those 454+ recipes somehow. Little
do  they  know that you are just going to dangle them  in
front of us like a carrot until *YOU* feel like providing
them.
 
I've  got literally thousands of recipes from the net.  I
collect  cookbooks,  too, in addition to  many  different
food  and cooking type magazines. I very rarely follow  a
recipe  line  by line, ingredient by ingredient.  Cooking
and  baking  are  an  art form. I will  gladly  share  my
expertise  with anyone else who requires it. I have often
answered  questions from other posters, and also put  out
my own queries.
 
But  I'll  be d**ned if I am going sit down with  all  my
recipes and type out the title of each and every one, and
then sit back and wait for everyone to get on their hands
and  knees,  begging, pleading, and grovelling  before  I
decide to dole those recipes out in dribs and drabs at my
own whim.
 
And if there were a way that I could filter out any given
article  with  "454  Muffins" in the title,  I  certainly
would.
 
Peggy Shambo

[with my apologies to all the other netters, especially
those who wrote to support me.]
Newsgroups: rec.food.cooking
From: PLANCHAJ@ctrvax.vanderbilt.edu (Tony Planchart)
Subject: Re: Need a food-related word with a TH in it
Organization: Vanderbilt University 
Date: Mon, 16 Nov 1992 15:37:34 GMT
X-News-Reader: VMS NEWS 1.21

In <1992Nov16.113606.15266@mailhost.ocs.mq.edu.au> max@currawong.bhs.mq.edu.au writes:

> For a reason so arcane that I won't bother you with it, I need some 
> food-related word that has the TH sound as in MOTHER in it. I am not
> interested in the TH sound as in BROTH or VERMOUTH. Best I can do is
> BREATHE (as related to wine) which is no good because not related
> enough to food (or wine, for that matter). I don't think there are
> any. How's that for a challenge, foodnet?

Don't we have a butterscotch toffee candy called Worthen's here in the states?
Nonetheless, I am certain the th pronuciation is the same as in mother.  Can
someone confirm this?

Tony
Newsgroups: rec.food.cooking
From: fielden@spot.Colorado.EDU (j. a. fielden)
Subject: Re: Oolong Coffee?
Organization: University of Colorado, Boulder
Date: Mon, 16 Nov 1992 20:37:31 GMT

In article <ygH+r*ao1@cecily.UUCP> rose@cecily.UUCP (Rose M. Delckum) writes:
>
>     I've got a somewhat strange request here....has anyone out
>there ever heard of oolong coffee?  (not tea, coffee).  My parents are
>both coffee nuts and recently became adicted to Thai iced coffee.  They
>went to a local oriental grocery and asked what kind of coffee would be
>best for this and were given a package of oolong coffee.  Apparently it's
>half coffee and nearly half soy beans (I think...my mom isn't too clear
>on it, she said the label wasn't printed very well).  Anyhow, they said
>it tasted terrible!  Does anyone out there have any experience with this
>stuff?  And is there a special way to prepare it?  I'd appreciate any info.
>
>Thanks!
>
>Rose


Yes, I too am addicted to Thai coffee and this is indeed the correct stuff.
For authentic Thai coffee you are supposed to pour the water over the 
ground several times.  I however cheat and use a coffee maker and still
get very strong results.  The key is that the final result is mixed 
with either cream and sugar or with sweetened condensed milk and poured
over ice. 
 
You don't say exactly what they did so I'm not sure how the final
result was different from what they expected. Also some Thai restuarants
don't use Oolong they use a French Roast coffee which might also 
account for different results. Typically I add a couple of inches of 
coffee and then fill the rest up with milk and little sugar(all over the ice).	
 If I use sweetened condensed milk I use more coffee.
Newsgroups: rec.food.cooking
From: klyle@liberty.uc.wlu.edu (Karen S. Lyle)
Subject: Re: Holiday gifts from the kitchen
Date: Wed, 18 Nov 1992 20:51:37 GMT
Organization: Washington & Lee University
X-Newsreader: Tin 1.1 PL5

Sharen A. Rund (sharen@iscnvx.lmsc.lockheed.com) wrote:
: In article <1992Nov9.163005.22281@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
: >I love to make preserves, but I find all the boiling, sterilizing, and
: >sealing (if indeed I can GET the thing to pull a seal, and about a third 
: >of the time, I can't) a lot of bother.
: >
: >Is it really safe to just pour melted parafin on the top and screw the
: >lid on?   It seems so much easier, but I've been afraid it would start to 
: >grow "fur".
: >
: several years ago my sister followed a recipe that said to fill jars with
: hot water and let them stand
: when the preserves are ready for canning, pour the water out of the jars   
: and fill them with the preserve to the top, then screw the cap on and turn 
: the jar over on its top - pour hot water over over all the jars and let
: stay that way until cool enough to handle
: when cool enough to handle, pick up each jar and tighten down the cap
: these should last long enough to make before Christmas, give as
: presents and your recipients to enjoy them (especially if they keep
: their preserves refrigerated)
: BTW - after using this method my sister never went back to parafin wax
: A
: BTW - after following this once, my sister never went back to parafin wax
: 
: 
: -- 
: ________________       __        ________________   "They that can give up
: \_________      \     /_ \      /      _________/  essential liberty to 
:  \_________      \_____/  \____/      _________/  obtain temporary safety
:   \___________________      __________________/  deserve neither liberty 
:                      /______\                   nor safety."  
: ALL disclaimers apply ....                           --Benjamin Franklin
: 	  

I have used the upside down jar method for 3 years and have had wonderful
success.  It sure beats the mess of wax.

Karen Lyle
From: cls@bcarh1b6.BNR.CA (Carol Sullivan)
Newsgroups: rec.food.cooking
Subject: Re: Holiday gifts from the kitchen
Date: 17 Nov 92 19:14:12 GMT
Reply-To: cls@bcarh1b6.BNR.CA (Carol Sullivan)
Distribution: world
Organization: Bell-Northern Research Ltd.

I often make shortbread a month or more in advance. You just
let them cool and put them in an airtight container. My mother
successfully freezes fudge type stuff with no problem at all.

cls@bnr
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Candy Bar Memories
Organization: Lockheed Missiles and Space Co.
Date: Fri, 20 Nov 92 20:44:20 GMT

In article <75244@hydra.gatech.EDU> jgostin@mal-s1.gatech.edu (Jill Gostin) writes:
>
>Anyone remember Marathon candy bars? They were long thin things that
>were twisted kind of like several pretzels all in a row. Caramel covered
>with chocolate.
>
>I can't remember the name of this one... 7 something maybe?? There were
>7 or so "sections" to the bar, and each section was a different filling
>with a chocolate coating (it was one bar, all the sections were attached
>to each other). I remember a jelly filling and caramel, don't remember 
>the others.
>

7th Avenue

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: stcmille@silver.ucs.indiana.edu (Stephen C. Miller)
Subject: Re: Need a food-related word with a TH in it
Organization: Indiana University
Date: Mon, 16 Nov 1992 17:15:19 GMT

In article <1992Nov16.113606.15266@mailhost.ocs.mq.edu.au> max@currawong.bhs.mq.edu.au (Max Coltheart) writes:

>interested in the TH sound as in BROTH or VERMOUTH. Best I can do is
>BREATHE (as related to wine) which is no good because not related
>enough to food (or wine, for that matter). I don't think there are

Hows about "seethe" = an arcane word for boil?

Also, cheese - sort of close, might work in a song, anyway.

Of course, if the person doing he rhyming happens to lisp you have
hundreds to choose from!

-- 
--------------------
=
(former grad star turned rock student)
Steve Miller	 		    stcmille@silver.ucs.indiana.edu
Newsgroups: rec.food.cooking