HDTenEightyP/NetNews huggingface dataset:
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Navy Beans
Organization: Lockheed Missiles and Space Co.
Date: Fri, 22 Jan 93 21:20:26 GMT

In article <psima01.727542536@convex> psima01@convex.zdv.uni-tuebingen.de (Michael Maisack) writes:
> can soemone please tell me what NAVY BEANS are?
> (preferrably in German).
>
a legume or white seeded kidney bean (phaseolus vulgaris)
they are white beans, used in pork & bean & baked bean recipes, they are
about 1/2 inch long - they need to be soaked, then cooked slowly in water
until they are soft enough to eat (you cannot add tomato or other ingredients
to them until they are soft or they tend to remain hard)


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: peterl@devvax.mincom.oz.au
Newsgroups: rec.food.cooking
Subject: Re: Recipe: Beggars Chicken
Date: 28 Jan 93 05:22:32 GMT
Organization: Mincom, Brisbane, Australia

In article <1993Jan26.150516.1@cubldr.colorado.edu>, matthews_k@cubldr.colorado.edu writes:
> In article <1993Jan25.191532.6744@devvax.mincom.oz.au>, peterl@devvax.mincom.oz.au writes:
>> 
>> Well,finished my work for now and I'm sstarting to get into high gear
>> for the Australia Day celebrations tommorow...so I'd better put the
>> Beggar's Chicken recipe on the net now.......
>> 
>>                              BEGGAR'S CHICKEN
>>                              ================
>> 
>> Back in the old day's the Oriental people used to wrap the chook in
>> lotus leaves,then in clay,then throw it into a hot fire to cook.Be
>> sure to have a hammer ready so you can eat the sucker!!!
>> 
>> 
>> 1.5kg (3lb) chook
>               ^^^^^
> 
> Well, I feel like a nitwit, but what's a chook?  Can I assume this is
> Aussie slang for chicken, or is a chook some other bird native to
> the land down under?
> 
> Kellie M-S
> matthews_K@cubldr.colorado.edu

Sorry,got carried away with the mood of the moment...yes,a chook is a plain
old,humble chicken.

                             Peter

Chuck another bucket of prawns on the barbie,we've got skydiver's coming to
the party!! 
Newsgroups: rec.food.cooking
From: jbaron@higgs.ssc.gov (Jeff Baron)
Subject: Re: Calphalon pots and that mysterious coating
Reply-To: jbaron@higgs.ssc.gov (Jeff Baron)
Organization: Superconducting Super Collider Lab
Date: Fri, 22 Jan 1993 15:56:02 GMT

Gary Heston writes:

- jbaron@higgs.ssc.gov (Jeff Baron) writes:
- 
- > I have cast aluminum pots (Magnalites, el cheapo, to be exact)
- > and on a few of the stock pots, the dark grey coating (is this
- > layer the anodizing?) has been removed from the inside of the
- > pot, exposing a lighter grey color, presumably "raw" aluminum.
- > 
- > Two questions.  First, is the dark grey stuff the "anodized" stuff?
- > Second, why did this happen, and what does it mean?  (Okay,
- > three questions then.)
- 
- Yes, the dark grey is the anodizing.
- 
- It means you cooked something very aciditic in the pot for too long.
- 
- It means you now have plain aluminum cookware, not non-stick.

Is that all?  The anodizing is supposed to make a non-stick surface?
It's hard for me to remember the last time I needed a non-stick surface
in a stock pot.  In a frying pan, perhaps, but I use mostly cast iron
for those frying things.

--
Jeff Baron
jbaron@gauss.ssc.gov
Newsgroups: rec.food.cooking
From: marcus@iiasa.ac.at (Marcus SCHNELL)
Subject: Can you hear me ???
Organization: International Institute for Applied Systems Analysis
X-Newsreader: TIN [version 1.1 PL6]
Date: Mon, 25 Jan 1993 14:18:43 GMT

I have posted three times in the last week without any response at all.
Could anyone who receives this drop me a note to let me know that my
postings are getting out there???

Thanks,

Marcus

*****************************************************************
*    Marcus Schnell                                             *
*    International Institute for Applied Systems Analysis IIASA *
*    A-2361 Laxenburg AUSTRIA                                   *
*    Phone   : (+43 2236) 715 21 *487                           *
*    FAX     : (+43 2236) 731 48                                *
*    marcus@iiasa.ac.at  marcus@iiasa.iiasa.ac.at               *
*    Vice-Commissioner of the Australian Rules Internet         *
*      Football League (ARIFL) 1992, 1993, ...                  *
*****************************************************************

Newsgroups: rec.food.cooking
From: artc@world.std.com (Art Campbell)
Subject: Re: Cookbook recommendations
Organization: The World Public Access UNIX, Brookline, MA
Date: Fri, 22 Jan 1993 15:40:50 GMT

lianne@bcarh17e.BNR.CA (Lianne Barre) writes:

>In article <1993Jan12.164633.4621@seq.uncwil.edu>,
>noecker@seq.uncwil.edu (Scott Noecker) writes:
>>I am getting tired of the same old fast food and am
>>thinking about getting a cookbook. Anybody recommend 
>>a good one? I can eat just about anything! 

>I just bought one called "The Silver Palate". I picked it up on the
>recommendation of my sister-in-law, who is an incredible cook. She
>swears by it, and although I haven't had much opportunity to use it
>yet, I'm very impressed.
....

>Apparently there are three Silver Palate books available so far; I have
>the first one, but all three are well worth it.

Yup, they are, but if you're only going to buy one, I'd go for New
Basics, the most recent, largest, and most comprehensive.
>- Lianne - 

Also from my "most used" shelf -- any of hte New York Times cookbooks,
Joy of Cooking (really, highly reccommended), The Breakfast Book (if
you like breakfast), and Microwave Gourmet.

P.S. Most of these are heavily discounted at big bookstores and discount
stores with kitchen departments.

Art
-- 
Art Campbell          artc@world.std.com            72227.1375@compuserve.com
   DoD 358                                  _Real_ BMWs have just two wheels.
    "... In my opinion, there's nothing in this world beats a '52 Vincent 
     and a redheaded girl." -- Richard Thompson
Newsgroups: rec.food.cooking
From: bgitv@termo.unit.no (Bard Grimsmo)
Subject: Re: ?? usenet cookbook?? (question, that is)
Organization: SINTEF, The Norwegian Institute of Technology
Date: Thu, 28 Jan 93 08:38:43 GMT

In article <1993Jan26.215955.27490@seas.gwu.edu> louray@seas.gwu.edu (Michael Panayiotakis) writes:
>
>hey now.
>I have a question on the "classic-usenet-cookbook", used on a UNIX
>system (sunOS or HP 8.0).
>
>A whatever-it-is I got says I have to use
>"%nroff -man tmac.recip Cheese-kake | more"
>
>The problem, I assume, may be that nroff cannot find "tmac.recip".  THe
>printout I have says that tmac.recip is destributed with
>"usenet-cookbook", but I couldn't find it anywhere.
>
>Mickey.
>
In the recipes.tar.Z distribution I got, "tmac.recip" was in the "Programs"
sub-directory. However it is short so I am posting it here.

(Remember to cut away my signature at the end)

Bard

tmac.recip:
Cut away this line and what's above------------------------------------
.\" Macro package Copyright (C) 1986 USENET Community Trust
.\"
.\"	# Recipe Heading
.de RH
.ie '\\$5'' .ds YR 1985
.el .ds YR \\$5
.ie n .ds YC Copyright \\*(YR USENET
.el .ds YC Copyright \(co \\*(YR USENET Community Trust
.ie n .TH \\$2 "\\$3" "\\*(YC" "\\$4" "USENET Cookbook"
.el .TH \\$2 "\\$3" "\\*(YC" "mod.recipes \\$4" "USENET Cookbook"
.ds ]H \\$2
..
.de RZ
.SH \\s14\\$1
\\*(]H \- \\$2
.PP
..
.\"	# Ingredient
.de IG
.ds =1 \\$1
.ds =2 \\$2
.if \\n(.$>2 .if  \\nM .ds =1 \\$3
.TP 10
\&\\*(=1
.I \\*(=2
..
.\"	# Step
.de SK
.IP "(\\$1)" 5n
..
.\"	# Ingredient header
.de IH
.ds =1 \\$1
.if \\n(.$>1 .if \\nM .ds =1 \\$2
.SH INGREDIENTS (\\*(=1)
.PD 0
..
.\"	# Procedure header
.de PH
.PD
.ie '\\$1'' .SH PROCEDURE
.el .SH PROCEDURE \\$1
.RS 5
..
.\"	# Temperature value
.de TE
.ds =2
.if \\n($>2 .ds =2 \\$3
.ie n .ds =1 \\$1 deg. F
.el .ds =1 \\$1\(deF
.ie n .if \\n(.$>1 .if \\nM .ds =1 \\$2 deg. C
.el .if \\n(.$>1 .if \\nM .ds =1 \\$2\(deC
\\*(=1\\*(=2
..
.\"	# inline value selector
.de AB
.ds =1 \\$1
.if \\nM .ds =1 \\$2
.ds =2
.if \\n($>2 .ds =2 \\$3
\\*(=1\\*(=2
..
.\"	# Notes
.de NX
.PD
.SH NOTES
..
.\"	# Wrapup
.de WR
.RE 5
.PD
.SH CONTRIBUTOR
.nf
..
.\" these macros courtesy of Bernie Cosell and Matt Bishop
.de CS  \" do the fancy "go into cs mode right" guy
.   ie \\n(.z .cs \\$1 \\$2 \\$3
.   el              \!.CS \\$1 \\$2 \\$3
..
.de FW \" Go into fixed-width mode: put both italic and bold fonts in it
.   CS B 21 \\(.s
.   CS I 21 \\(.s
.   ss 24
.   lg 0
..
.
.de Fw \" Leave fixed-width mode
.   CS B
.   CS I
.   ss 12
.   lg 1
..
Cut away this line and what's below------------------------------------
-- 
Bard Grimsmo     |Mail: SINTEF/Varmeteknikk         |Home: Schives Gate 7
Dr.Ing           |      7034 Trondheim, Norway      |      N-7030 Trondheim
Research Engineer|Phone: +47 7 592505               |      Norway
SINTEF Division  |Fax:   +47 7 944513               |Home phone: +47 7 523801
Termodynamics    |E-mail: Bard.Grimsmo@termo.unit.no|-rn-rn-rn-rn-rn-rn-rn-rn
From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)
Newsgroups: rec.food.cooking
Subject: Re: Feta cheese sandwich correction
Date: 25 Jan 93 17:22:47 GMT
Article-I.D.: cs.C1F6y7.6xp.2
Organization: Carnegie Mellon University

That previous recipe should say 1/2 c mozarella

mjk
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Fryer/Slow Cookers
Organization: Lockheed Missiles and Space Co.
Distribution: na
Date: Tue, 26 Jan 93 18:02:24 GMT

In article <13893@limey> sheriffp@Software.Mitel.COM (Peter Sheriff) writes:
>
>    Can anyone recommend a slow cooker that will also deep fry? I don't
>want to pay too much for it but I want one that will go up to about 400
>deg F. 
>
>                               Pete

both nordic ware & oster  make one

-- 
________________       __        ________________   "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: npm@dale.cts.com (Nancy Milligan)
Subject: Re: Signature salads
Organization: Titan Linkabit Corporation
X-Newsreader: TIN [version 1.1 PL6]
Date: Fri, 22 Jan 1993 18:43:43 GMT

My usual dinner salad is some variation of this:

Mixed greens, spinach, whatever.
Feta or goat cheese.
Vine ripened tomatos (supermarket ones just don't hack it).
Black currents.
Chopped walnuts.
Lite italian dressing.

In my opinion, currents or raisins on a dinner salad are wonderful.
Especially with a tart tasting dressing.

--
Nancy P. Milligan 				npm@dale.cts.com
Titan Linkabit		San Diego, CA		cts!dale!npm
		  Gravity is no laughing matter.
From: sgoldr@netcom.com (Stan Goldring (Abbott Labs))
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Quick Apricot Chicken was Re: wanted: favorite chicken receipts
Date: 26 Jan 93 18:49:16 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy) writes:
: We sometimes make this when company drops in unexpected.
:   ...
: Apricot Chicken
: ===============
: 
: 1 bottle Kraft Russian Salad dressing (Catalina will do in a pinch)
: 1 10 ounce tin apricot halves in syrup
: 1 pouch of dry onion soup mix

	Just adding my vote for this recipe - I've made this for years
except have used 8 - 10 oz of tart apricot jam instead of halves.

	It's delicious!

---
Stan Goldring		| sgoldr@netcom.com
Abbott Labs		| CIS: 70571.1224
Mountain View, CA	| (415) 940-7486
Newsgroups: rec.food.cooking
From: betsey@cunixf.cc.columbia.edu (Elizabeth Fike)
Subject: Re: Pizelles
Keywords: what are they?
Reply-To: betsey@cunixf.cc.columbia.edu (Elizabeth Fike)
Organization: Columbia University
Distribution: rec.food.cooking
Date: Sat, 23 Jan 1993 22:32:25 GMT


I may be confusing them with something else, but aren't pizelles made
by dipping batter onto a special shaped iron and deep-frying it?  Or
are they those other thingys that Aunt Marian always made...

betsey
*******************************************************************************
Betsey Fike <betsey@cunixf.cc.columbia.edu>
CC '94/SEAS '94, Computer Science/Electrical Engineering
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: clotted cream
Date: 27 Jan 1993 22:55:49 GMT
Organization: Stanford Univ. Earth Sciences
 
 For you readers in the SF Bay Area, Safeway carries clotted cream
 (as Devon cream, I believe) in the gourmet cheese section.  (At least
 the one on Middle Ave in Menlo Park does. I don't know how
 standard their stocks are.)
NNTP-Posting-Host: pangea.stanford.edu

 Dawn
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Newsgroups: rec.food.cooking
Subject: Re: New thread, Diner food
Date: 28 Jan 1993 03:36:22 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu

In article <sfNhgU600UzxM3IV5T@andrew.cmu.edu> Michael Scott Neiberg <mn1s+@andrew.cmu.edu> writes:
>There are few diners in America quite like Ritter's in my home town of
>Pittsburgh.  Nothing about this place is "retro".  I believe it still
>has the original grease and waitresses.  It also has little jukeboxes
>tableside.  Any diner lover who happens into Pittsburgh must check it
>out and order the home fries.

 
 Hey, and the Peninsula Creamery in Palo Alto, CA is a great place,
 too.  Pork chops? On a menu in Palo Alto?  Who'da thunk it?!

 Of course, it also has GREAT milkshakes and malts.  And all sorts of
 other fountain drinks.  And great burgers.  And a disclaimer
 on the menu telling the patrons not to complain about the jukebox,
 since it different selections play at different volumes (for 10 cents).

 Dawn


Newsgroups: rec.food.cooking
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Subject: Dairy bars (was: Re Drive-In food (was: New thread, Diner food)
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Thu, 28 Jan 93 16:07:54 GMT

 and while we are on the nostalgia kick, Does anyone remember Dairy Bars?
They were kinda like a Dairy Queen restaurant, but were usually just small
locally owned places. There is only one that I know of that still survives
in my hometown. (out of several that I remember as a kid.) So if you are 
ever in Glens Falls, NY check out Doberts on Third Street downtown...
They still make all their own ice cream in fantastic and unimaginable 
flavors. (like Blue Moon, Yum!)

maggie.
                         mgraham@zia.aoc.nrao.edu                        
         Disclaimer: All opinions expressed here are mine alone,
                       not those of the NRAO or NMIMT.  -mpg
:):):):):):):):):):):):):):):) Laughter is here :):):):):):):):):):):):):):):)

Newsgroups: rec.food.cooking
From: summers%sanctum.cs.utah.edu@cs.utah.edu (Jim Summers)
Subject: Re: Waffle Irons
In-reply-to: hinz@porthos.rutgers.edu's message of 26 Jan 93 21:10:27 GMT
Organization: U of Utah
	<Jan.26.16.10.26.1993.25028@porthos.rutgers.edu>
Date: 27 Jan 93 15:14:06

   In article <1993Jan22.012559.1133@udel.edu> lambert@dewey.udel.edu (Lynn Lambert) writes:

   > I'm contemplating the purchase of a waffle iron.  Is there any net.wisdom
   > on brands to buy? to stay away from?  Essential qualities for a waffle
   > iron?
>   prying and scraping to get them off of the grids.  Then and there I
>   said it was time to have a discussion of waffle irons on this news
>   group.  Let's hope it begins soon, as I too plan to buy another.  


I got one for christmas.  It's a very strange things, where the waffle
mold is a clip-on AND reversible. That's right!  It's a
waffle-iron/griddle/samwich maker!!! Suprisingly enough, it works
well, with no sticking at all.  The only problem is that it heats very
slowly, and temperature control isn't very good (if you are using the
griddle, for example.  If anyone is interested I'll look up the brand
name.  

LostBoy
jim
Newsgroups: rec.food.cooking
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Re: All Clad pots & pans
Organization: Morgan Stanley - IS
Distribution: rec
Date: Mon, 25 Jan 1993 15:34:55 GMT

In article <1993Jan24.210656.16990@vax5.cit.cornell.edu>, u2zj@vax5.cit.cornell.edu (Stanton) writes:
|> Can anyone tell me if "All Clad" pots and pans are good (as opposed
|> to just good looking?).
|> 
|> My brother and sister-in-law are buying a new house and I'm thinking
|> about getting them a set as a warming gift since they often speak of
|> All-Clad pots in wistful tones.  They enjoy cooking quite a bit.
|> 
|> thanks,
|> 
|> -STanton Loh
|> u2zj@vax5.cit.cornell.edu

I don't have any, but from seeing the construction (aluminum (alloy or
anodized) or copper outside, aluminum core, stainless cooking surface), 
this stuff should work very well indeed. They are also pricey (no surprise
there).

For those in the area: "The Restaurant Store" in Elmsford, NY. will have
a sale on pots (including All Clad) from Feb 13 to Feb 28. This place is
a restaurant supply store open to the public. Neat place with neat stuff.

--
Stef            aka  spgo@is.morgan.com   DoD#0190 
'82 KZ550 (Commuter) '84 750 Interceptor (Toy) '86 Alfa GTV6 (Money drain)
                Warning: I brake for radar traps. 
        Disclaimer? I don't need no steenkin' disclaimer!
From: mmr@cs.rit.edu (Margaret M Reek)
Newsgroups: rec.food.cooking
Subject: REQUEST: info on recipe software packages
Date: 27 Jan 93 01:37:26 GMT
Article-I.D.: cs.1993Jan27.013726.14743
Distribution: usa
Organization: Rochester Institute of Technology, Rochester, NY

I'm looking for software to maintain a recipe data base and am looking
for recommendations (or anti-recommendations).  Things that are important
to me are :
  searching for recipes based on ingredients (eg. I feel like making 
       something with jalapeno peppers in it, and have it pop up a list), 
  searching for recipes based on time (eg. I get home late and want to 
       find what I can make in 15 minutes or less),
  has room for lots of my own recipes.
  imports from other files easily (ie. can I grab stuff from the net and stuff it in there?)

I don't care if it comes with many recipes to start with.
Nor do I care if it can scale recipes from 1 to 999 people (I can do
     arithmetic!)

I am running DOS with Windows 3.1, and have seen several possible
products, unfortunately most of them are not windows based.  The ones
I am considering (only because they are available here) are:
    Micro Kitchen Companion
    Micro Cookbook
    and some other one with a similar name I can't remember

any comments for or against, or further recommendations would be
appreciated.

Margaret


-- 
Margaret Reek, Rochester Institute of Technology, Rochester NY 14623-0887
Internet:  mmr@cs.rit.edu	(716) 475-6181 	Fax (716) 475-7100
Bitnet: mmrics@ritvax
UUCP:	   {decvax,harvard,ames,rutgers}!rochester!rit!mmr
From: hinz@porthos.rutgers.edu (Dorothy E. Hinz)
Newsgroups: rec.food.cooking
Subject: Re: Breadmachines....Purchasing Advice
Date: 21 Jan 93 14:26:47 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

Could you expand on why you decided on the Zojirushi and let us know
what price range it falls in.  We haven't decided on getting one, but
we may never taste homemade bread again if we don't.  The ones that
make the tiny loaf for hardly 2 people seem a waste of money to me.
From: mccloske@oasys.dt.navy.mil (Diane McCloskey)
Newsgroups: rec.food.cooking
Subject: Wanted Recipe:  Artichoke & Spinach dip
Date: 27 Jan 93 15:05:42 GMT
Reply-To: mccloske@oasys.dt.navy.mil (Diane Dear)
Organization: Carderock Division, NSWC, Bethesda, MD

Does anyone have a recipe for Chicago style artichoke and spinach dip?
I order it all the time a a restaurant "Houstons" located all over the
US.  I havent been able to reproduce it on my own.  Help.

It has artichoke/spinach/light flavored cheeses/and other secret ingredients.


Newsgroups: rec.food.cooking
From: WVOSS@novell.com (Wes Voss)
Subject: Re: RECIPE: Birdseed Muffins  
Organization: Novell, Inc.
Date: Thu, 21 Jan 1993 14:21:15 GMT

In article <1029319.83883.4345@kcbbs.gen.nz> Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) writes:
>Subject: RECIPE: Birdseed Muffins  
>From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
>Date: 20 Jan 93 23:18:03 GMT
>      BIRDSEED MUFFINS  
>  
>1 cup flour, 1 cup wholemeal flour, 1/4 cup sesame seeds, 1 Tbsp poppy seeds  
>1/4 cup sunflower seeds, 1/2 cup pumpkin seeds, 2.1/2 tsp baking powder  
>1/4 cup butter, 1/4 cup honey, 1 Tbsp golden syrup, 1/2 tsp cloves  
>2 beaten eggs, 1 cup low-fat milk  
>  
>Preheat oven to 350oF, prepare pans.  Melt the butter with the honey, golden  
>syrup & cloves until the mixture dissolves; set aside to cool. Mix the   
>flours, seeds & baking powder together. Add the dry mix to the wet mix until  
>just combined. Spoon into pans & bake for 20 mins. Sprinkle tops with sesame  
>or poppy seeds if desired. This is a super-healthy muffin. Makes 12.  
>Nutritional Value: Energy - 140 calories per muffin.  
>  
>  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
>  + All muffin recipes may be requested via FTP-by-Mail. At the start of a +  
>  + new line type /HELP to receive the Help file for further instructions. +  
>  +              Address EMAIL to: muffin@pinn.nacjack.gen.nz              +  
>  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
>  
>   


You don't know how relieved I was to see the recipe didn't use birdseed! <G>

Wes

--------------------------------------------------
Wes Voss
Internet: wvoss@novell.com
Standard Disclaimer: Yeah, these are my opinions,
and no one elses... You know the rest...
--------------------------------------------------
Newsgroups: rec.food.cooking
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: RECIPE: Panzerottis... was Re:  Couples Cooking Together..
Summary: Oh Ok you mean calzone
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Thu, 21 Jan 93 19:08:58 GMT

In article <1993Jan20.184006.22027@bcars6a8.bnr.ca> csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy) writes:
>A panzerotti is, from what I've been able to gather, the original pizza
>pop (tm), an Italian-like Cornish pastie, a pizza perogie! Catch my drift?
>I've seen them offered on the menu of pseudo-Italian restaurants, so I
>can't vouch for the authenticity.
>
>I make mine out of regular yeast-based pizza dough (there've been a few 
>recipies floating around the newgroup lately, so any would do!). Mix up a 
>double batch of dough. Let rise and punch down. 
>
>I roll out the dough into pieces about the size of a teacup saucer 
>(8-9 inches across).Then I spread my homemade generic spaghetti/pizza/lasagne 
>sauce on half, being extra careful to not get any sauce on the edges of the 
>dough (won't stick when you try to seal them.). 
>
>Then I place diced pepperoni, saute'dmushrooms and shredded mozzarella on top 
>of the sauce, fold the dough over, and moosh the dough all the way around to 
>make a sealed half-circle pocket.
>
> Yummy recipe deleted 
>-------------------------------------------------------------------------
 
 Cynthia,

 Ok now I know what you mean. We call this a Calzone on the east coast.

 Your right it is good. Thanks for the info and recipe

 Doris


Newsgroups: rec.food.cooking