HDTenEightyP/NetNews huggingface dataset:
From: hyler@ast.saic.com (Buffy Hyler)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Malasadas
Date: 12 Nov 92 22:16:19 GMT
Reply-To: hyler@ast.saic.com
Organization: SAIC

Actually, I'm not sure if this is the recipe you are looking for, but
it did come from Hawaii when I lived there in 1972.  We made these for
a Carnival booth at the high school (Radford HS, if anyone is interested).
I've made them many, many times at home.

I didn't know them as Malasadas, I just called them "Quick Fried Donut Holes":

Mix Bisquick, milk and a little vanilla until you get a very thick pancake
batter texture.  (I have never measured this, I usually start out with 1
or 2 cups of Bisquick and then slowly pour milk until I get the right
consistency, then add 1 or 2 tsp of vanilla).

Take a slice of white bread, trim off the crusts.  Cut the bread slice
into 9 squares. Cut up as many slices as you may need (I usually just
do one slice at a time). Using a fork or tongs, dip the bread square in
the batter until well coated, drop into hot oil for deep frying.  Turn
if necessary to get a golden brown color all over.  Remove from oil and
roll in a mixture of sugar or cinammon & sugar.  Serve *immediately*.
(My only complaint - they do not taste nearly as yummy unless eaten
within minutes of creation.  They do not keep.).

I like the idea of using canned biscuits, I'll try that next time...

---
----------------------------------------------------------------------
Buffy Hyler (hyler@ast.saic.com)
SAIC, Campus Point
San Diego, California
----------------------------------------------------------------------
Newsgroups: rec.food.cooking
Subject: WANTED: Cauliflower Recipes
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 7 Nov 92 13:21:46 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>- Steve "cauliflower cauliflower spam cauliflower" masticol@cs.rutgers.edu.

Whaddya mean it's going to go to waste?? Haven't you ever had Cauliflower 
Cheese before? It's really simple to make, here's how it's done (I'll 
post a recipe for soup later):_

Cut your cauli into small flowerettes, leaving as much of the stem as 
you wish (I cut most of mine off), cook until just tender in boiling, 
salted water (about 15 mins) or in the microwave. Make a smooth cheese 
sauce with a little bite to it (herbs or spices of your choice), easy 
to make on the stove, easier in the microwave. Add drained cauli and 
enjoy!

Newsgroups: rec.food.cooking
From: strnlght@netcom.com (David Sternlight)
Subject: REQUEST:Habanero Pepper Recipes
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Date: Tue, 10 Nov 1992 07:20:16 GMT


I recently came across some fresh Habanero peppers in the market, and
bought some. I'm told there's nothing hotter. I'd appreciate any recipes
involving them (salsas, etc) that would be useful to a vegan.

In particular, there's a hot sauce from Belize sold here by at least
two companies: Melinda's and a Texas outfit. The sauce has (for me) the
virtue that it is carrot juice based instead of being vinegar based.
I'd appreciate a recipe for that.

-- 
David Sternlight
(pgp 2.0 and ripem public keys available on request)

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Quesadilla Pronunciation
Organization: Lockheed Missiles and Space Co.
Date: Thu, 12 Nov 92 21:15:45 GMT

>>That's what I thought was funny.   Have you never ordered fa-jee-tas
>>for fajitas (I KNOW it's fa-hee-ta,before someone hits me again.  :)
>>Or spagg-hetti?  Or pissa (pizza) ? Or..  Or... ???    
>>Like I said before...  I guess you had to be there.
>
>This reminds me of the time when a bunch of us from work went to lunch.
>One of the engineers told the waitress, "I'll have the quicky (quiche)."
>
or the person who ordered an ow jous (aux jus) sandwich
or  tay-cos   (tacos)
or can-apes (canapes)


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: stanh@cc.usu.edu
Newsgroups: rec.food.cooking
Subject: THANKS ... Dawn Scotting
Date: 7 Nov 92 11:46:58 MDT
Organization: Utah State University


I think I speak for many when I say THANK YOU for all the recipes
you've posted.  I've enjoyed them immensely and appreciate all that
you have posted so far.

Please post any or all of your recipes.  (AAAARRRRRGGGGG!!!!!!)
Too much typing I know how bout picking out YOUR favorites and posting
those?
                       
The views stated above do not necessarily represent the views of the
             author ... or anyone else for that matter!

  *****************************************************************
       Stanley A. Hawks         	Adress: stanh@cc.usu.edu
     Consultant, Utah State University, Micro-Computer Services
  *****************************************************************
	FUZZY PINK NIVEN'S LAW:  Never Waste Calories.
		Potato chips, candy, whipped cream, or hot fudge
	sundae consumption may involve you, your dietician,
	your wardrobe, and other factors.  But Fuzzy Pink's Law
	implies:  Don't eat soggy potato chips, or cheap candy,
	or fake whipped cream, or an inferior hot fudge sundae.
		
		Larry Niven, NIVEN'S LAWS, N-SPACE
                                     ^^^^^^^

Newsgroups: rec.food.cooking
From: vmckay@chopin.udel.edu (Vicki not Vicky McKay)
Subject: REQUEST:  white sauce recipe/techniques
Organization: University of Delaware
Distribution: na
Date: Sun, 8 Nov 1992 19:39:49 GMT

Hello all:  I have a recipe that called for a packet of white sauce mix,
and unfortunately I could not find white sauce mix in the grocery store.
I know it isn't that hard to make, but the cookbook I have does not have
a white sauce recipe, and I am not one for blind experimentation.  So if
anyone has an easy white sauce recipe, could they email/post it?

Thanks in advance....

Vicki (vmckay@chopin.udel.edu)
From: vrs0@bunny.gte.com (V. Stern)
Newsgroups: rec.food.cooking
Subject: Mail Order Source for Coffee
Date: 11 Nov 92 13:32:55 GMT
Distribution: usa
Organization: GTEL

I know this has been discussed here before, so maybe someone has 
maintained a list and can post or e-mail it to me.  We have been getting 
our coffee from Green Mountain Coffee, but would like to try others.

Thanks!

Vanessa R. Stern
vrs0@bunny.gte.com
From: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Subject: request: thanksgiving desserts
Originator: jwhwang@c00532-106ps.eos.ncsu.edu
Reply-To: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Organization: North Carolina State University, Project Eos
Date: Thu, 12 Nov 1992 00:01:50 GMT


i was wondering if anyone had any recipes that strayed a bit
from the traditional desserts.  maybe a pumpkin mousse or custard,
or an unusual dessert with cranberries.

i feel like doing something a little bit out of the ordinary...

thanks!!!!
Newsgroups: rec.food.cooking
From: stcmille@silver.ucs.indiana.edu (Stephen C. Miller)
Subject: Re: Popcorn (how to make)
Organization: Indiana University
Date: Fri, 13 Nov 1992 19:14:36 GMT

In article <T94LBBB@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>> Boy, talk about showing one's age!  Well, sonny, back in the stone
>> age we used to use a large, heavy pot.  In my case, specifically


Hey - back in the ppaleolithic we used rocks.  We would take two rocks
and knock them together, then eat them.  They were called "pop rocks"
Delish, especially when served with some dinosaur butter.  Oh, by the
way, Dinosaurs lactated.  Steven Jay Gould are you listening?

>
>When I was a young lass, that's how my family would make it.  In
>the pressure cooker.


I use a wok.  high heat, and shake it a lot.  Actually, swirl it, making
sure to get all the kernels to the same point - uncovered.  Then, when
they are on the verge, slam the top on and the whole mess pops in, like,
30 seconds - KA-BOOM!!  It's the closest thing to an orgasm I've ever
cooked.  (Other than chicken in black bean sauce and shrimps in chili,
but that's another story).



Aside to Stephanie:  Stephanie, you cook popcorn WITHOUT oil?  Why don't
you just eat styrofoam?  Fewer calories, plus no hulls to get stuck in
your teeth!
-- 
--------------------
=
(former grad star turned rock student)
Steve Miller	 		    stcmille@silver.ucs.indiana.edu
From: russell@ukcsd.uk.sun.com (Russell Bentley - Sun UK - Support Engineer)
Newsgroups: rec.food.cooking
Subject: Re: Bread Makers
Date: 9 Nov 1992 13:52:16 GMT
Organization: Sun Microsystems Federal, Milpitas, CA.
Distribution: world
Reply-To: Russell.Bentley@UK.Sun.COM
NNTP-Posting-Host: skid.uk.sun.com
Keywords: Panasonic,DAK,etc.?

In article <1992Nov6.172959.20767@cbfsb.cb.att.com>, tjz@cbnewsb.cb.att.com (thomas.j.zgorzynski) writes:
|> My wife and I are interested in purchasing a stand alone
|> bread maker; 
|> 
|> Does anyone out there have any experience and/or comments about bread
|> makers?  (Is the bread really as good as they claim?)
|> 
|> Any comments/suggestions concerning which company makes the best ones? 
|> 
|> One of my concerns is reliability, since these bread makers are pretty
|> expensive.

We have a Panasonic Breadsmade which we bought on recommendation from
other users.  It has been used to make a loaf ~ every other day for
about 3 years, and the parts that have been replaced in that time were
the paddle/stirrer/agitator thing and the bearing housing, both at the
bottom of the bowl.  Panasonic seem to regard these as consumable items
as they were easily available from the dealer.

It takes a minimum of 4 hours and a maximum of 13 hours from start to
finish, and the loaf size is about 7" high x 6" x 4.5", but that's from
memory (I'm at work).

The best thing about it is what you can get it to do, eg just knead,
don't cook.  Great for taking the work out of pizza bread, bun loaf
etc.  The recipe book that come with it appears to list about every
kind of bread I know, and encourages experimenation.

The worst thing about it is the effort needed to get a loaf out of the
bowl; it takes some pretty hard shaking, my wife being unable to
release the finished loaf on one occasion.

It doesn't cool the loaf at all.  In fact if you don't get the loaf out
of the bowl and on to a cooling mesh within, say, 15 minutes you end up
with a loaf full of condensation. Yuk.

Is the bread really as good as they claim?  That's up to you.  If you
follow their recipes, then yes it is good.  If you experiment then you
can easily end up with the-best-bread-you-ever-forgot-what-what-you-made
-it-with, or a house brick.

The absolute best thing about having a bread maker is the aroma of
fresh baked bread as you wake up, but then they all do that.

Hope that helps

Russ Bentley
Newsgroups: rec.food.cooking
From: arild@milan.ims.uni-stuttgart.de (Arild Hestvik)
Subject: How make Black Bean soup BLACK??!
Reply-To: arild@ims.uni-stuttgart.de
Organization: IMS, University of Stuttgart, Germany
Date: Mon, 9 Nov 1992 12:33:17 GMT

Once many years ago I was at a pot-luck party in Cambridge, where someone
from Central America had brought black bean soup. The soup was black, I
think it had ham hocks (sp?) in it, and it was spicy. Great stuff. 

Since then I've tried to cook it many times myself, but there is one thing
I can't seem to succeed in: making the soup *black*. The beans always turn
out purplish-looking. I just can't recreate that original thing. 

Can anyone help me in maling the black bean soup truly black?
From: davids@hpsdde.sdd.hp.com (David Schwantner)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Sauce for Cicken Tikka Masalla
Date: 12 Nov 1992 10:30:20 -0800
Organization: Hewlett Packard, San Diego Division
Distribution: rec.food.cooking
NNTP-Posting-Host: hpsdde.sdd.hp.com

In article <cw01.721502206@peacock> cw01@eurotherm.co.uk (Colin Winfield) writes:
>I have asked a number of people and looked in lots of Asian cookbooks,
>but to no avail. Lots of recipes for Chicken Tikka, but none for the
>Sauce  8-(.
>
>Has anyone got a good recipe for Masalla Sauce 
>(as used in Chicken Tikka Masalla).
>
(dug this up, had posted it a while back)

This recipe is from the "Aniversary Cookbook - National Evangelical Church, 
Kuwait" (No, really!). Can't say that you'll find this book down at the local
bookstore, got mine as a gift from the daughter of one of the members.
Recipe was contributed by Alexander Shortpool of India. I will copy it verbatum,
then add my comments at the end. It is easy and excellent, not hot. Serve it
with rice or couscous.

                        CHICKEN MASALA (Mangalorean style)

1 kg chicken
4 tbsp curd (plain yoghurt)
1 tsp turmeric powder
1 cup onion, finely chopped
1 tsp ginger powder
1 tsp garlic powder
2 tsps chilli powder
2 tsps coriander powder
1/4 cup oil
salt to taste

Cut chicken into pieces and marinate with curd and salt and keep aside for
an hour.

Heat oil and fry turmeric. Add onion and fry till light brown. Then
add ginger and garlic mixed in a tbsp of water and stir well. Then add chilli
and coriander mixed in 4 tbsps water. Stir well till oil comes out clear. Now
add the chicken and sufficient water to make good sauce. Cover and let cook
on gentile fire till chicken is done.


---------- My notes -------------
1) Cooking is about a half hour to 45 minutes, depending on size of chicken
pieces and level of heat.
2) All of the curd (we used plain yoghurt) curdled (no pun, I think this is
how you would describe it). So, we made another batch of sauce, using all of
the ingredients except the chicken.
3) This was not hot, just spicy enough. You could probably spice it up with
more chilli powder and more garlic, or fresh garlic instead of powdered.
--------------------------------

-----------------------------------------------------------------------
David Schwantner - Hewlett-Packard - San Diego Site
Internet : davids@hpsdde.sdd.hp.com / davids%hpsdde@sdd.hp.com
Slow path: 16399 W. Bernardo Dr., San Diego, CA 92127, USA
-----------------------------------------------------------------------
Disclaimer: All opinions expressed here are the sole resposibility of the  
author, and therefore are neither shared, owned, nor payed for by H-P. 
-----------------------------------------------------------------------
From: lytton@hobie.mlb.semi.harris.com (Jody Lytton)
Newsgroups: rec.food.cooking
Subject: RECIPE: EASY linguine with clam sauce
Date: 12 Nov 92 15:33:21 GMT
Organization: Harris Semiconductor, Melbourne FL


                    Linguine with Clam Sauce


per 1 pound of linguine:

1/4 cup - finely chopped onion
1 big clove garlic
1/2 cup - olive oil

(2) 6.5 ounce cans - minced or chopped clams (1 of each works well)
1/2 cup - white cooking wine

1 tsp - basil
1 tsp - thyme
1/4 tsp - salt
1/8 tsp - pepper
1/2 cup - chopped parsely

----------

sautee oil, onions, and garlic until tender

add wine and clams - bring to a boil
let simmer for 7-10 minutes

stir in rest of ingredients - simmer for 5 minutes

spoon over linguine and enjoy!
-- 
#        Jody Lytton	             ##                                    ####
## inet:  lytton@mlb.semi.harris.com  ##   "... Oh the weather is here,     ###
### phone: (407) 729-5240              ##   I wish you were beautiful ..."   ##
#### fax:   (407) 729-5005              ##                                    #
Newsgroups: rec.food.cooking
From: staffan@ca.serum.kodak.com (Kenneth Staffan (x37507))
Subject: Re: Pumpkin fraud being perpetrated on all of us!!
Organization: Clinical Products Division, Eastman Kodak Company
Date: Wed, 11 Nov 1992 20:17:11 GMT

In article <BxKGzA.6y4@usenet.ucs.indiana.edu> stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:
>
>HOLD EVERYTHING!!!  STOP THIS!!  THAT PUMPKIN PIE YOU'RE EATING IS A
>FRAUD!!  THE CANNED PUMPKIN COMPANIES ARE CONSPRING TO FOOL US.  WHY??
>
>
>OK - here's the story.  It turns out that what is called canned
>"pumpkin" isn't pumpkin at all.  It's HUBBARD SQUASH!!
>[...]

Well, this isn't new.  My mom used to tell us this when she made pumpkin
pies from canned "pumpkin", and I haven't lived home for 15 years.  

>According to
>Food Talk here on WABC radio, the jack-o-lantern pumpkins we associate
>with yummy pies are ;virutally tasteless.  They are not worth eating.
>Hubbard squash tastes like what we call a pumpkin.  And it's what we're
>used to.

We now live across the street from a fruit & vegetable farm.  After 
Halloween, we stock up on their jack-o-lantern rejects, at closeout prices :-),
for the sole purpose of making pies.  They aren't tasteless, and if they're
not worth eating, you could have fooled us! :-).  We like them better than
canned.

Also, I have heard Comstock advertising that their canned "pumpkin" is
100% pumpkin.  I haven't confirmed this, though, since we no longer use
canned...

Ken
--
staffan@serum.kodak.com

P.S.  The real reason is probably that the squash is _cheaper_ to 
	produce/process than real pumpkin.  I would believe this a lot more
	readily than the "real pumpkins are not worth eating" statement...
Newsgroups: rec.food.cooking
From: sarah@albnyvms.bitnet
Subject: Re: List of 454 Muffin recipes  
Reply-To: sarah@albnyvms.bitnet
Organization: University of NY at Albany
Date: Mon, 9 Nov 92 02:33:15 GMT

Ooooh!!!
 
Umm... could you either post or email to me the gluten-free ones?
I have a friend who I want to bake for for Chanukah who was recently
diagnosed as allergic to a few different grains, including wheat.
 
Also, anything with chocolate?
 
If you don't want to post these particular ones, I receive mail at:
 
SARAH @ ALBNYVMS . BITNET (obviously w/o the spaces, but that makes it easier 
to read.

Thanks!
Sarah

Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: MARMITE
Organization: Taronga Park BBS
Date: Fri, 13 Nov 1992 08:40:26 GMT

In article <334L4A9@taronga.com>, peter@taronga.com (Peter da Silva) writes:
> In article <1992Nov12.112602.6783@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
> >I was planning to keep quiet about this, but since Lyndon raised it, I
> >must add my 2 cents' worth.  Marmite is for stoats, Vegemite is for weasels.
> 
> How do you tell a stoat from a weasel?

It's stoatally obvious -- they're weasely distinguishable.
-- 
Stephanie da Silva                                    arielle@taronga.com
  "I can see the headlines now: 'Honest Pete plows wife under for 
         profit.'  Oh, that should do *wonders* for car sales!" -- Peg
From: harley@engrhub.ucsb.edu (Harley Hahn)
Newsgroups: rec.food.cooking
Subject: Choosing a turkey
Summary: need advice for choosing a turkey
Keywords: turkey
Date: 8 Nov 92 05:42:13 GMT

Can somebody please give me advice on choosing a turkey.
It needs to feed 4/5 people.

We are ordering a Shelton's Free-Range turkey.

The big question is:

Should we ask for a hen or a tom?

Also, does anyone have a foolproof recipe to cook
such a beast?

Thank you,
Harley Hahn
Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: cheesecake - help!
Organization: Space Telescope Science Institute
Distribution: na
Date: Thu, 12 Nov 1992 13:15:01 GMT

In article <1ds64vINNh2t@usenet.INS.CWRU.Edu>, ak399@cleveland.Freenet.Edu (Carole A. Resnick) writes:
>      Cut into 18 slices and insert popsicle stick in each. Follow
>      previous bulletin for dipping directions. When you make this
       ^^^^^^^^^^^^^^^^^

Did I miss something?

Janet Morrissey
"Mostly Harmless"
Newsgroups: rec.food.cooking
From: mje@pookie.pass.wayne.edu (Michael Joseph Edelman)
Subject: Re: Making Tabascoid sauce? (was: REQUEST for
Reply-To: mje@pookie.pass.wayne.edu
Organization: Wayne State University
Date: Thu, 12 Nov 1992 21:25:21 GMT

In article 92Nov12153237@tron.stx.com, css@tron.stx.com (Chris Shenton) writes:
> I've noticed on all the Tabascoid-type sauces around the house that
> they're made of basically the same ingredients:
> 
> 	Chili peppers
> 	Vinegar
> 	Salt
> 
> One adds Vidalia Onions, and another has Xanthan Gum (yum yum :-).
> 
> 
> Seems simple enough... anyone tried making something like this?
> 
> Thanks.
Sure have. I took all the peppers left in my garden at the end of the season, and
put them in the food processor. There was about, oh, 4 cups of assorted hot 
peppers of various varieties. To this I added about 2 T salt and enough 
vinegar to process smooth and poured the pureed mix into jars.

Last week I had my ex-girlfriend, La Rossignol d'Enfer, over for dinner and
made a seafood etouffee. To about two quarts of etouffee I added six level
teaspoons of the liquid of my homemade hot sauce- no solids. It was enough to
really heat it up some.
 
A resounding success.

    --mike




Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: How do you dry peppers? Is that how you make chili powder?
Organization: Wayne State University, C&IT
Date: Mon, 9 Nov 1992 19:12:51 GMT

In article <1992Nov9.000139.23522@athena.cs.uga.edu>
millia@athena.cs.uga.edu (David W. Millians) writes:
 
>
>
>I have the last Anaheim green chiles of the season in, and there is no way
>that I can use them all before they go bad. I was wondering, therefore, if
>anybody knew how to dry them, so I could grind them up into powder.
>
Long before I had a drier, I would simply cut the plants down at the end of the
season and hang them up in the garage. A few days later, dried peppers.
 
      --mike
Newsgroups: rec.food.cooking
From: houwers@liebnitz.ssd.kodak.com (Michael Houwers    -- PSE )
Subject: Re: Please Answer My Jelly Donut Question
Organization: Eastman Kodak
Date: Mon, 9 Nov 92 19:18:39 GMT

In article <SHAFER.92Nov9080404@rigel.dfrf.nasa.gov> shafer@rigel.dfrf.nasa.gov (Mary Shafer) writes:
>On Mon, 9 Nov 1992 14:14:49 GMT, stcmille@silver.ucs.indiana.edu (Stephen C. Miller) said:
>
>SM> (what other jelly donut question is there?)  How do they get the jelly
>SM> in there?  
>
>With a long, slender tip on a icing bag.  Look at it carefully, around
>the circumference, and you'll see the puncture mark.
>
>--
>Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA

More or less true. In a commercial bakery (worked at one for 5 years, doing
exactly this), they use a machine to do this. A hopper sits on top that
holds whatever filling you want (jelly, custard, white creme), and the base
has two (or one maybe) pointed tips with holes in them. The empty donuts
(usually called shells) are pushed onto these tips, and the "pump" (for
lack of a better word) is activated, which draws from the hopper and
fills the shell.  Typically, the machine is settable for the amount of 
filling to inject into the shell (less for a heavier filling like jelly,
more for a light filling like white creme).

So while Mary is correct, in a commercial setting, an icing bag would
be fairly inefficient. With the machine, you could probably stuff 2 dozen
donuts a minute. (I had to do this every Sunday morning starting at 5AM).

Now that you all know much more than you ever wanted to know about how
donuts are made... (Don't ask me about glazing donuts...Or what 'white creme'
is. You don't want to know.)

usefully yours,
mike houwers

-----------
Mike Houwers                                   (standard disclaimer here)
Software Engineer, Eastman Kodak Company
houwers@liebnitz.pixel.kodak.com