HDTenEightyP/NetNews huggingface dataset:
From: stanh@cc.usu.edu
Newsgroups: rec.food.cooking
Subject: Request: Ginger chicken
Date: 16 Oct 92 18:19:05 MDT
Organization: Utah State University


I posted a few days ago looking for Hawiian ginger chicken and haven't
received any replys yet.  Does anyone out there have any ginger
chicken recipes?  Please send them.
                       
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: hyler@jaana.ast.saic.com (Buffy Hyler)
Subject: Re: Request: Cheese Fondue (NOT Swiss!)
Reply-To: hyler@jaana.ast.saic.com
Organization: SAIC
Date: Thu, 15 Oct 1992 17:52:19 GMT

In article 41320013@hpcvra.cv.hp.com, anne@hpcvra.cv.hp.com (Anne Shatrau) writes:
>Anyway, my memory is awful, but I remember everything being quite delicious
>and much fun.  I would love to find a raclette here in the states, but I have
>never seen one, or even found a cooking store that knew what I was talking
>about when I asked.
>
>If anyone knows anything about raclettes (or whatever else the thing might
>be called),  I'd love to hear from you.  Especially if you can tell me where
>to find one!

I have a wonderful raclette set that my husband and I use every so
often for one of those wonderful quiet nights, just for the two of us.
Unfortunately, for your question, I found this in Switzerland about 12
years ago and my cousin (who lives there) arranged with the store for
them to order and send a version geared for American plugs.

On the good news side: about 5 years ago we found an Americanized
version of this raclette idea in one of the major department stores.
My Swiss version has a very fancy top, bright red with decorations.
This other version was solid black, but the top served as another
purpose - a grill.  So you can broil in the little pans under the grill
and grill whatever you like on top at the same time.  We bought this as
a gift for some friends of ours and it is *much* better for
entertaining.  If I ever find it again I might be tempted to get that
one for guests.  My Swiss one is a 4 seater and most of our
entertaining involves more than that.  Anyway, you might call around to
the local department stores (I think we found this one in Robinsons)
and you might have some luck in those specialty cooking stores that are
in some of the malls.  I do know that I have never seen the decorative
version of the raclette, but I really haven't been searching, so, you
might get lucky.

Hmmmm, I think a raclette night is coming up again *real soon*!!!! :-)


---
----------------------------------------------------------------------
Buffy Hyler (hyler@jaana.ast.saic.com)
SAIC, Campus Point
San Diego, California
----------------------------------------------------------------------
From: otten@icase.edu (John Otten)
Newsgroups: rec.food.cooking
Subject: REQUEST: Tomato Florentine Soup
Date: 15 Oct 1992 16:19:46 GMT
Organization: ICASE/NASA Langley
Distribution: world
NNTP-Posting-Host: fluke.icase.edu
Keywords: soups, tomato

Hi, I'm looking for a recipe. The soup basically is a broth (beef?) with
tomatoes and spinach and little pasta shells. I've experimented and have
a fair representation, but I am wondering if anyone has an actual
recipe.

Of course, I will post any replies I get through e-mail (you'd do the same
for me if I was looking for the recipe that you requested, wouldn't you? :-)

John
otten@icase.edu
Newsgroups: rec.food.cooking
From: dlb@fanny.wash.inmet.com (David Barton)
Subject: Re: Request: Low-fat frosting Ideas
Organization: Intermetrics Inc., Washington Division, USA
Date: Wed, 7 Oct 1992 15:54:38 GMT

In article <1992Oct6.223355.22112@sol.UVic.CA> jpanusa@sol.UVic.CA
(John Panusa) writes:

   My husband is a low-fat freak and his birthday is
   in a couple of days...  I'm going to make an angel
   food cake but am at a loss for a low-fat frosting.
   Normally I would use whipping cream combined with
   chocolate pudding powder, but whipping cream is full
   of fat.  I've thought of using the ready-made frostings
   in the store, but I'm not sure how it will go with the
   angel food cake.  Any ideas?????

A fairly standard replacement for cream and other dairy products in a
low-fat regime is non-fat cottage cheese, pureed in a food processor
until completely smooth.  Mix in chocolate, confectioner's sugar, and
other flavors to taste.

Non-fat yogurt has also been suggested.  This may be a bit too watery,
though.  It might work if you use the trick that has been posted here
before: place in a sieve or coffee cone lined with a filter, or
cheesecloth.  Let stand overnight.  This is somewhat more tart than
the cottage cheese ideas.

Several people have reviewed non-fat cream cheese over the past few
weeks here.  That might work as well.

					Dave Barton
					dlb@hudson.wash.inmet.com
Newsgroups: rec.food.cooking
From: wouk@alumni.cs.colorado.edu (Arthur Wouk)
Subject: Re: FONDUE
Keywords: herbs/cheeses
Organization: University of Colorado, Boulder
Date: Tue, 13 Oct 1992 23:17:42 GMT

In article <1527@stake.DaytonOH.NCR.COM> emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro) writes:
>
>        
>        BUT if that's not good: why not a Italian version (one
>        could conceivably call it Fondue Ticino!), with four
>        cheeses, or five.  If one used Emmental, Mozzarella,
>        Gogonzola or Roquefort, and, perhaps a bit of Parmeggiano
>        or a Pecorino Romano....mmm-mmm.  I think it'd be tremendous!
>        And the Emmental would be somewhat masked.  The only (and I
>        know) thing that would be EXTREMELY critical, with the
>        mozzarella in there, would be the stirring: a four cheese
>        sauce will seize up and lump together in a minute.
>
there is a very standard swiss version of fondue which uses emmental
and fontina, the italian cheese. this is one of the very best of the
cheese fondues.

remember a part of switzerland is italian!
-- 
arthur wouk 
internet: wouk@alumni.cs.colorado.edu
Newsgroups: rec.food.cooking
Subject: Wocestershire Eggs
From: kmwheeler@ualr.edu
Date: 14 Oct 92 19:54:34 GMT
Organization: University of Arkansas at Little Rock

Last Sunday I was bumbling in the kitchen trying to come
up with breakfast.  I hadn't had fried eggs in a while so
I got a coulple of eggs out of the fridge.  Some butter in 
the pan, and then a strange urge.  I love worcestershire, so
a couple of dashes went into the hot butter.

I fried my eggs in this (slow fried, of course.  Don't you hate 
folks who can't fry an egg without making it into an overcooked
yolk surrounded by burned film?), then cranked the heat up and
sauted some sliced mushrooms.

The mushrooms went on top of the eggs, with some cavenders dashed
on top.  Amazing!  The dab of wooster added a distinct, but not
overpowering flavor to the eggs.

Something that was easy, different, and tasted good that I thought
I'd share.

p.s.  Egad!  Did he say *fried* eggs?  With *butter*?
                         ~~~~~               ~~~~~~

Yeah.  1) I'm young.
       2) I agree with the French.  You can eat this kind of
          stuff given you're not a couch potato, and that
	  you drink enough wine, beer, etc (alcohol is a 
          great solvent)  that you keep your system clean.

Newsgroups: rec.food.cooking
From: U58100@uicvm.uic.edu
Newsgroups: rec.food.cooking
Subject: NEEDED: Low fat lunches
Date: 15 Oct 92 01:52:12 GMT
Organization: University of Illinois at Chicago

I work about fifteen hours a day and cant afford - either the calories
or the dollars - to eat out every day, so i've been packing leftover
pasta, salad, or sandwhiches to bring to work with me, and I am
BORED BORED BORED.  Any suggestions of something quick healthy and
portable with a twist?
Newsgroups: rec.food.cooking
From: scotti@mtl.mit.edu (Gretchen Fuller)
Subject: Re: Comfort Food
Organization: MIT Microsystems Technology Laboratories
Date: Thu, 8 Oct 1992 20:23:59 GMT

But I love autumn -- cool, crisp days, warm sweaters,
apples, hot soup (low-fat, of course).  There is nothing
like coming in from a couple of hours horseback riding
through the woods in all their glorious foliage colors
and having a mug of hot spiced apple cider.

Scotti

Newsgroups: rec.food.cooking
From: berthiau@IRO.UMontreal.CA (Andre Berthiaume)
Subject: Re: Potato & Shrimp Tapas (also Re: Dinner Parties)
Organization: Universite de Montreal
Date: Thu, 15 Oct 1992 01:21:46 GMT

You're not too far off in thinking of tapas as an appetizer.  I believe
the term tapas originated from either Spain or Portugal.  And I think the
idea was that there are these places called Tapas Bars where one can have
a glass of good sherry along with a variety of hors d'oeuvre/appetizers
to pick from to eat along with the sherry.  Customers would have their 
glass of sherry and a small plate to hold their food.  I'm a little
vague on the details since i am trying to conjure all this back from 
my memory of one of the Frugal Gourmet's shows 8)  

And to jump over to the thread on Dinner Parties, how about a Tapas
party?  A bottle of good sherry and an assortment of hot or even cold
appetizers to choose from, like marinated mushrooms or olives or even
simple meatballs 8)  This is great if you have a reasonable number of
people and you want to encourage some mingling :)

Hope this was helpful!  Enjoy! :)


- Eva

= Eva Chan 		| Never lose my youth, I hope it never ends. =
= bunny@gnu.ai.mit.edu	| Hope I never lose my wallet!               =
= on IRC: bunny 	|	- Bosstones			     =
=			| 					     =








--
	Andre Berthiaume 	 |  "Sometimes you're the windshield,
				 |   Sometimes you're the bug"
    berthiau@iro.umontreal.ca    |			
				 |	       Dire Straits, The Bug
Newsgroups: rec.food.cooking
From: forman@ide.com (Bonnie Forman)
Subject: Re: substitute applesauce for oil 2 .....
Organization: Interactive Development Environments, SF
Date: Mon, 12 Oct 92 16:54:10 GMT

>
>I don't know the the reason it works, but it sure does!  I have
>recently made chocolate cake, chocolate chip cake, chocolate chiffon
>cake and marbled bar cookes (you guessed it, we like chocolate)
>substituting applesauce for the oil or margarine, and they've come
>out at least as good as the originals.  Now if I could figure out
>how to get rid of the sugar...
>
>Annice

  Is it an equal substitution, i.e. 1 cup applesauce for 1 cup butter/oil?


		Bonnie
 				
-- 
********************************************************************
 forman@ide.com   * ``Things that are Real are given and received  *
 !sun!ide!forman  *            in Silence''      M.B.              *
********************************************************************
Newsgroups: rec.food.cooking
From: jason@news.larc.nasa.gov (Jason Austin)
Subject: REQUEST: Rock candy
Reply-To: Jason C. Austin <j.c.austin@larc.nasa.gov>
Organization: NASA Langley Research Center, Hampton, VA USA
Date: Thu, 8 Oct 1992 21:29:48 GMT


	I'm looking for the formula for rock candy.  I made it years
ago but can't remember how to get the right sugar concentration.
--
Jason C. Austin
j.c.austin@larc.nasa.gov
From: eli@csd4.csd.uwm.edu (Elihu Lubkin)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: stir-fried lotus root (WAS: Re:Seasame [sp] Chicken)
Date: 14 Oct 1992 02:55:45 GMT
Organization: University of Wisconsin - Milwaukee
NNTP-Posting-Host: 129.89.7.4

demers@mdcbbs.com (Diane DeMers) writes:
: 
: Most recipes calls for it to be "slivered", 
: which basically means to cut it up into matchstick-sized pieces, but 
: I usually make them about 1/8 to 1/4 inch square, and about 2 inches 
: long. I'm too lazy to cut them up as small as matchsticks. 
: 
: 1 or 2 lotus roots, cut into sticks as above
: approx. 6 or 8 coin-sized slices of peeled fresh ginger
: oil for the wok
: 1/2 to 1 tsp salt
: approx 1/2 c water
: 
: Heat the oil in the wok. ....
: Add the lotus root, and stir-fry until the lotus root gets a
: little brown here and there. Add salt, stir-fry another minute or two,
: then add the water and cover the wok for about 5 min. (Longer if the
: sticks are thicker). Turn down the heat a little while covered, but 
: make sure that it keeps simmering. Remove cover, and turn up the heat. 
: Cook it until the water is all gone, and stir-fry a little bit more 
: (maybe 1 minute). Voila! You're ready to eat it!
: 

   Another way to Prepare Lotus Root 
        1 or 2 lotus roots
       ~1 tablespoon oil
        Dark toasted sesame seeds
        Soy sauce
        Cooking wine

Cut the lotus root in very thin slices across the tuber--the lacy
pattern of the slices makes for a beautiful looking dish.
Heat the oil with about 1/4 of a standard spice jar full of sesame
seeds (toast these yourself on the wok--we make about 2 spice jars
full at a time).
Add the lotus root and stir fry for about 1/2 minute.  Add soy sauce
and a little spill of wine.  This dish is delicious, but it takes a
lot of soy sauce--the lotus root becomes deep brown with it--so it is
not for those of you trying to restrict salt intake.  Stir fry 2 to 3
minutes more, adding just a little boiling water (3 or 4 tablespoons?)
if necessary; the root does exude a gooey starch if you want a sauce
for it.
                  Thelma

: Diane DeMers - demers@mdcbbs.com - (714) 952-6571 EDS Unigraphics Div.
From: barb@baby.slip.uiuc.edu (Barbara Napier)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: recipe for veggie chili w/peanuts
Date: 7 Oct 92 18:58:23 GMT
Article-I.D.: news.BvrM1C.632
Reply-To: barb@lisboa.ks.uiuc.edu
Organization: University of Illinois at Urbana

The recipe I have is for Cashew Chili, but I've made it with (roasted  
skinned) peanuts and that it also good. It's from the Wings of Life  
cookbook by Julie Jordan, adapted slightly.

2 to 3 cups cooked kidney or pinto beans (1 cup dry)
2 tablespoons olive oil
4 medium onions, chopped (I use 2)
2 green peppers, chopped
2 stalks celery, finely chopped (I omit)
3 or more cloves garlic, mashed
1 teaspoon dried basil
1 teaspoon oregano
1 tablespoon chili powder (I use a LOT more)
1 teaspoon ground cumin
1 quart tomatoes
1 or 2 grated carrots
freshly ground pepper
1 bay leaf
1/2 to 1 cup cashews (roasted)
1 handful raisins or 1 tablespoon molasses (I use brown sugar & raisins)
1 teaspoon sea salt
1/4 cup ( or more) red wine vinegar or cider vinegar

Soak beans overnight, boil separately. In a large pot stir fry onions,  
green peppers, celery, and garlic. Add spices and herbs and stir fry them  
as well - be careful not to burn the spices (frying the spices now instead  
of adding them later makes a BIG difference in the taste). Break up the  
tomatoes and add them, along with any juice, to the frying vegetables (I  
use my hand mixer to blend the tomatoes to a sauce before adding for a  
smoother consistency). Add carrots, ground pepper, bay leaf, nuts,  
raisins, and salt. Add the cooked beans. Simmer (covered) until it's done.  
Add the vinegar a little at a time, tasting between additions, just before  
serving. Add beer if desired to thin the chili.

She suggests serving with Monterey jack cheese and cornbread - I also  
serve with sour cream. It's really delicious!
Good luck.
--
........................

Barbara Napier (barb@lisboa.ks.uiuc.edu)           
Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: OVO-LACTO: Lentil Loaf (As Requested)
Organization: Syracuse University, Syracuse, NY
Date: Thu, 15 Oct 92 10:54:55 EDT

For the person (Melody?) who requested the lentil loaf recipe, here
it is.  This was  originally submitted to rec.food.veg last year by
Tim Biehler. It is really good. 
I used a real lemon for the lemon juice.  
Since fresh spices are real hard to come by in our grocery stores 
(North east) and really expensive, I have just begun to grow my own.  
I used dried spices in this except for the parsley.  I also use non-fat
cheddar cheese substitute since I'm watching my fat intake, 
and if I can, I use an egg substitute as a binder.

	Meatloaf Sans Meat (Lentil Loaf)

	2 Cups RED lentils
	1 1/2 - 2 Cups water
	Bay Leaf

	one small onion
	one medium tomato
	
	one medium to large onion, chopped
	a little margarine or oil or oil spray

	6 oz. grated cheddar
	2 eggs (I make this so rarely that I use real eggs; but any 
                binder will work - EnerG Egg would probably be perfect)
	3 slices finely crumbled whole wheat bread
	generous pinch rosemary
	generous pinch thyme
	black pepper to taste
	3 T lemon juice
	oregano to taste
	4 T chopped fresh parsley
	basil to taste
	generous amount of paprika

Sort and wash lentils.  Combine with water and bay leave and bring to
a boil.  Cover and simmer until lentils are tender.  When you stir them
they should mush.  Remove the bay leaf. Preheat oven to 375F

Place onion and tomato in food processor or blender.  Puree.  This is
optional.  You could use ketchup instead of tomato and use some onion 
powder instead of pureed onion. (Note: I used the tomato and onion, and
it was delicious.)

Brown the chopped onion in the butter.

Combine all the ingredients and mix together well.  Use whatever blend
of spices you like (I used them all!).  

Grease a loaf pan with whatever you like.  You should now have a bowl
full of mush.  Spoon the mush into the loaf pan.  Spread salt over
the top of the loaf, if you like.  Bake for oone hour until a nice
crust is formed.

Note:  My SO loved this.  Said it was better than any beef meatloaf
he'd ever had.  I served it with mashed potatoes (mashed with the
skins; Yukon Gold potatoes), homemade vegetarian mushroom gravy, and
corn (quite a high fiber meal :-)).  It was quite a feast.

Judy Frawley
From: girl@slavery.EBay.Sun.COM (Mary Smith)
Newsgroups: rec.food.cooking
Subject: Re: Turning wine into vinegar (I think someone asked)
Date: 12 Oct 92 20:44:53 GMT
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: slavery.ebay.sun.com

In article <1992Oct8.180240.17559@adobe.com> sherwood@adobe.com (Geoffrey Sherwood) writes:
>In article <1992Oct8.044254.4715@morrow.stanford.edu> aliki@nova1.stanford.edu (Alexandra Schmidt) writes:
>>vinegar "mother," or starter, which contains the vinegar yeast.  But these 
>>are hard to find, and currently we do not know of a source for them.'


Also try 

Napa grape and Equipment Co
948 3rd St
Napa, Ca 94559




--
-----------------------------------------------
If I won the lottery, I wouldn't be one of those people who immediately
quit their jobs.  I'd make my boss's life a living hell for a week or
two first.
From: c-chan@mcl.ucsb.edu (Christina Callihan)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Foodr
Date: 9 Oct 92 02:20:47 GMT

Hmmmm.....my mom's homemade chili is one of my fave comfort foods, 
especially when it's grey and chilly outside.  Plenty of Fritos and sharp
cheddar please!  I also love tomato soup with grilled cheese sandwiches,
sourdough bread spread thinly with liverwurst and hot chocolate made from
my own homemade mix.  Now that I think of it, it's about time to make a
few big batches of that mix for the cold season.  :)



____________________________________________________________________________
If You Know What |     Christina M. Callihan     |  Doing STRANGE THINGS
 You're Doing,   |  AKA C-chan, Bwee, Chrystal-  |  in the name of Art,
   It's Not      |   Elf & Who Knows What Else   |  and STRANGER THINGS
   Research!     |       (I sure don't)          |    in the name of
 => => => => =>  |     c-chan@mcl.ucsb.edu       |       CHOCOLATE
----------------------------------------------------------------------------
	When life gets weird, the weird get a life.     :)
---------------------------------------------------------------------------- 
(The opinions in this post are not endorsed by the University of California
at Santa Barbara....THANK GOODNESS!!!!!!!!!  ;^}  )
Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: Comfort Food
Organization: Syracuse University
Date: Fri, 9 Oct 92 09:51:10 EDT

In article <1992Oct8.001241.7750@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>It's a miserable wet day outside.  The harbour is grey.  The
>surrounding hills have vanished in the mist.  And it's supposed to be spring.
>
>Right now I feel like some comfort food.  Maybe some homemade
>vegetable soup and a stack of hot buttered toast.
>
>What is your favourite comfort food?  Come all you people heading into
>autumn (sorry, fall).  What are you going to console yourselves with?
>
>Share :-)
>-- 

Okay -  have lots. 

Vegetable Stew (potatoes, turnips, carrots, whatever veggies on hand
                in a tomato base topped with cottage cheese pastry)
Hot Cereal w/maple syrup (great on a damp, rainy Saturday morning)
 - Cream of Rye (didn't used to be able to get this in NY; had it
                 in Minnesota and bought several boxes to bring home :-)
 - Cream of Wheat
 - Polenta
 - Oatmeal

Cooked Brown Rice with anything (as breakfast w/milk and brown sugar or
                           used in a dairy-free burrito, yummy)
Basmati Rice and Alu Chole
Upma 
Lentil Loaf w/mushroom gravy
Mashed Potatoes (either alone or mashed with turnips, carrots or 
                something else)
 - w/mushroom gravy or plain yogurt and paresan cheese
 - I mash 'em with the skins
 - Yukon Gold or Red potatoes are my favorites
Homemade Apple Pie or Pumpkin Pie
Apple Crisp
Cooked hot peaches topped w/streussel topping and dream whip
  (I cooked and froze some to save for later in the fall season)
Spaghetti in any variation
Stewed Tomatoes

Is that enough?  I'm getting real hungry now :-)
Judy Frawley
From: rs7x+@andrew.cmu.edu (Roberta Anne Sargent)
Newsgroups: rec.food.cooking
Subject: Anzac biscuits?
Date: 15 Oct 92 14:24:25 GMT
Organization: Masters student, Materials Science and Engineering, Carnegie Mellon, Pittsburgh, PA

Hi,
Last weekend, I tried making some of those Australian favourites, Anzac
biscuits.  What a mess - there didn't seem to be enough moisture in the
mixture and they either fell apart or turned into rocks.  Any other
Australians out there who have succeeded, using the nearest U.S.
equivalent to golden syrup, or should I just wait until I go home?

Thanks
Bobbie
From: lowe@fnx.uucp (Phill Lowe)
Newsgroups: rec.food.cooking
Subject: Re: provenance of Frangos
Keywords: chocolate, yummy, chicago, seattle
Date: 7 Oct 92 19:56:29 GMT
Distribution: na
Organization: I/Ovations

They orignated at the (now defunct) Fredric and Nelsons Stores in Seattle. 
There have been some articles in the papers lately due to the Bon 
wanting to sell them.  The orignal production facility in the 
downtown Seattle F&N store (mostly empty) is still producing them.
As I understand, the F&N stores were bought by Marshalls quite a number
of years ago and part of that deal was production of similar candies
in Chicago.  (The article said the Seattle version is better..... :) )