HDTenEightyP/NetNews huggingface dataset:
From: burnett@mtu.edu (Margaret Burnett)
Subject: Re: Need recipies for fajitas and burritos
Keywords: Fajitas; Burritos; Chicken.
Organization: Michigan Technological University
Date: Wed, 18 Nov 1992 20:37:06 GMT

Burritos are my favorite way to use up leftovers.  This is my Santa Fe style method.

You need:
Some leftover cooked meat (chicken, beef, pork, turkey, or whatever you have)
Some broth or fat from the meat
Flour
Chopped onions
Some chopped roasted green chili's
Some fresh flour tortillas

Garnish:  Grated cheese, chopped lettuce, chopped tomatoes

Quantities:  For a family of four, I use maybe 2-3 cups of meat, 1/2 - 1 cup of broth, 1/2 onion,
	and 2 small cans of chopped roasted green chili's.  The fresh Anaheim chili's are better if
	you know how to pick them out and can get good ones -- then you need about 6.  Each person
	will eat 1-2 burritos, so you need maybe 10 tortillas (that allows some extras to be
	served on the side).

Seasonings:  garlic, salt, pepper to taste. 
	A little cumin seed thrown in is nice.
	If you like the sauce hot, have some ground hot pepper on hand to correct the seasonings
	if the chili's are milder than you expected.  If they're hotter than you expected, put
	in fewer of them.

How to make them:
Make a gravy out of the fat if you have it, or use margerine, and an equal amount of flour.
Brown the flour in the fat a little while, and then add the broth.  The heat should be medium
or less, at this point.  Then add everything else except the tortillas, and simmer until
everything is warmed up and the flavors are mixed (say, 15 minutes).  Add extra water or
broth if needed.

Place a tortilla on a plate.  Put a little of the meat mixture down the center of it.  Then
fold the bottom of the tortilla up perpendicular to the meat.  Finally, roll the entire thing
up perpendicular to the fold, and leave it on the plate with the exposed edge face down.
(This keeps the whole thing from unrolling itself).  Put lots of the meat mixture on top.
Top with grated cheddar, and put in the oven just long enough to melt the cheese.  Remove
from the oven and put chopped lettuce and tomatoes on top, and serve.

Most people also serve pinto beans with this, and extra flour tortillas.
From: b_lmcgilve@cpvax.cpses.tu.com
Newsgroups: rec.food.cooking
Subject: Re: Scrapple and other parts and pieces
Date: 16 Nov 92 14:19:13 CST
Organization: Texas Utilities, Glen Rose TX 

In article <3904@hpwala.wal.hp.com>, spahr@hpwala.wal.hp.com (Lani Spahr) writes:
> 
> From one who grew up in Pennsylvania Dutch country and was weaned on the stuff.
> Scrapple is primarily a pork soup stock thickened with corn meal and flour. Then
> refrigerated to make it firm, then sliced (NOT thin) and fried. Here's how you
> do it (something I've done many times).
> 
> Take pork bones, liver, kidney, heart (the scraps left over after butchering -
> hence 'scrap'ple) and simmer in water to make a nice rich stock.  Remove the
         - recipe removed -

What else can you do with pork liver?  and what do I do with beef heart?
In a weak moment last spring, I bought a hog and steer at the local county
fair.  Now I'm doing fine with the hams, chops, roasts, steaks, bacon, etc.,
but I'm a little puzzled over pork liver and beef heart.  For some reason,
I didn't think pork liver was edible...too much Vit D or something.  Probably
an excuse thought up by a kid who hated liver.

Also, anyone of you Anglos out there have a good recipe for steak and kidney
pie?  (I need filling recipes, I'm fine on pie crust).
-- 
Laurel McGilvery		Not only do I not speak for the company,
CPSES (temporarily)		the company does not speak for me. 

All opinions expressed are obviously mine.  Who else would own up to them?
Newsgroups: rec.food.cooking
From: mje@pookie.pass.wayne.edu (Michael Joseph Edelman)
Subject: Re: Oyster sauce IS made of oysters (cf. S
Reply-To: mje@pookie.pass.wayne.edu
Organization: Wayne State University
Date: Fri, 20 Nov 1992 13:26:01 GMT

Yes, oyster sauce has oysters in it. Not all that different from Oyster Catsup, 
a common early American condiment. You may be thinking of *Lobster* sauce, as
in "Shrimp with Lobster Sauce", which has no lobster in it, but is meant to
go with lobster.
                 Yours in disambiguation, 
                         --mje


From: jensk@hpbbn.bbn.hp.com (Jens Kilian)
Date: Fri, 20 Nov 1992 22:22:05 GMT
Subject: Re: Bubble Gum Request
Organization: HP
Newsgroups: rec.food.cooking

A few years ago, the German TV series `Hobythek' had an issue about sweets,
including bubble gum. From what I remember, you have to buy the gum base -
then it's only a matter of flavoring it. I could dig up some more information
if you give me some time ...

Now, if you want to know what goes into the gum base ... sorry, don't remember.

	Jens.

--
Internet: jensk@hpbeo82.bbn.hp.com    HPDESK : JENS_KILIAN%XU@HP1200
MausNet:  Jens Kilian @ BB                     KILIAN_JENS/HP1200_XU@hpbbi4
Phone: (0|+49)7031-14-4308            TELNET : 778-4308
Fax  : (0|+49)7031-14-2049
-------------------------------------------------------------------------------
As the air to a bird, or the sea to a fish, so is contempt to the contemptible.
Newsgroups: rec.food.cooking
Subject: RECIPE: Pina Colada Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 24 Nov 92 04:57:20 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

       PINA COLADA MUFFINS  
  
1/2 cup sugar, 1 egg, 1/4 cup margarine, 1 cup sour cream, 1/2 tsp salt  
1 tsp rum extract, 1.1/2 cup flour, 1 tsp baking powder, 1/2 cup coconut  
1/2 tsp baking soda, 1 small can drained crushed pineapple  
  
Reheat oven to 375oF, prepare pans. Combine sugar, egg, margarine, sour cream 
& rum extract & beat until blended. Stir together dry ingredients & add, stir 
until just mixed. Add pineappale & coconut. Spoon into pans & bake for 20   
mins. Makes 8-9 large muffins.  
  
      --------------------------------------------------------------  
     |  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: pwestlak@eoe.co.uk (Peter Westlake)
Newsgroups: rec.food.cooking
Subject: Re: Electric oven cooks unevenly
Date: 20 Nov 92 17:37:12 GMT
Organization: EO Europe Limited, Cambridge, UK
X-Newsreader: TIN [version 1.1 PL6]

Shankar Bhattacharyya (sbhattac@rnd.GBA.NYU.EDU) wrote:
: In article <17NOV92.07474535@artex.waisman.wisc.edu> smith@artex.waisman.wisc.edu writes:
: >I have a 6 year old GE electric range.
: 
: Which, I gather, has fairly erratic temperature inside...
: 
: I would not be at all surprised if the temperature in different regions of
: a kitchen oven varied quite a lot.
: 
: Several years ago, at a chemistry conference, I heard someone report that
: he had measured the temperature in different sections of the oven of a gas
: chromatograph. Now, these things have a fan in the oven, and real

Recently the TV programme "Food and Drink" had a feature about uneven heat
in fan ovens following complaints from viewers. They found that indeed,
if there was too much stuff being cooked (and sometimes if there wasn't)
the heat in fan ovens could be very uneven. Most of the problems were with things
like fruit cakes; fan ovens were much better at roasting than baking. We have
a fan oven at home, and our experience bears this out. Newer models have different
cooking modes: a fan for roasting, a heating element in the top for grilling,
one in the bottom to use as well when baking, and a mode with everything
blasting away at once to cook things to a crisp :-) (soggy pizza thread readers
please note!)

Peter.
-- 
Peter M Westlake                        EO Computer Ltd.,
Tel: +223-843131                        Abberley House,  Granhams Road,
Fax: +223-843032                        Great Shelford,
email:  pwestlak@eoe.co.uk              Cambridge CB2 5LQ,   England
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: Request: Candied Yams How-to
Organization: Clemson University, Clemson SC
Date: Fri, 20 Nov 1992 21:56:56 GMT

>
>I"ll take your word for it! [the alternative--having actually to try them--
>is unthinkable! :-)]  
>
>To my (admittedly offbeat) way of thinking, yams are like okra in that both 
>are disgusting in their tubularity and, presumably, taste. On the other 
>hands, yams don't have hair on them, like okra.
>
>Still looking for a candied yam recipe....
>
Someone helped you out, and you turn it away ?  That's how you make 
candied yams!  If you hate the idea of trying them so much, why the
big push to find a recipe ?  Why didn't you push it off on someone
else, and pick something you like better ?  
Find yams, add butter, brown sugar, marshmallows, bake. 
Optionally, a sprinkling of nutmeg and maybe a bit of cinnamon may
add something.  As my Mom used to say: Try everything at least once
so you can then say whether you like it or not.
It's bad enough to aimlessly collect recipes that you're not going
to use, but to actually request one that you don't want ? Geeez...
-- 
Chris Behrens                                  chrisb@hubcap.clemson.edu 
Cheezy Sig : Cheddar, Colby, Swiss, Jack, Mozzarella, Ricotta, Head, Toe?
From: gkolstad@reed.edu (Geoffrey Kolstad)
Newsgroups: rec.food.cooking
Subject: applesauce and baking
Date: 16 Nov 92 23:35:08 GMT
Article-I.D.: reed.1992Nov16.233508.27068
Organization: Reed College, Portland, OR


when you substitute applesauce do you completely take out all the oil, or do
only take out half?
-- 
Geoffrey Kolstad
gkolstad@reed.edu

-I am a student at a liberal arts college; hey don't laugh!!
Newsgroups: rec.food.cooking
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Subject: Re: Do you all eat turkeys??
Keywords: Thanksgiving
Organization: Home for the Terminally Infirm
Date: Sat, 21 Nov 1992 20:08:51 GMT

One year I asked my three children, all of elementary-school age, what
they wanted for Thanksgiving dinner.  They looked at me for a moment as
though they thought I'd gone daft, and then agreed that what they really
wanted was spaghetti, which is what we had.

A few days later the oldest one, probably stuck with the task by the
others, came to me and said something like, "Dad, we really like your
spaghetti, but can we have turkey again next year?"  They had apparently
made the mistake of telling their school friends what we'd had.  Social
conformity in action.  :-)
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
Newsgroups: rec.food.cooking
From: patth@panix.com (Patt Bromberger)
Subject: The politics of economics and food (was: Re: HELP:  Wedding food)
Date: Sat, 21 Nov 1992 17:43:38 GMT
Organization: PANIX Public Access Unix & Internet, NYC

In article <1992Nov20.151259.26741@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
>In article <sf2Z6Zy00iUzE1Z0gI@andrew.cmu.edu>, Joy Banks <jbcn+@andrew.cmu.edu> writes:
>|> 
>|> Well, the good news is I'm engaged.  The bad news is my parents don't
>|> have $19,000 (actual average cost for a formal wedding) to spend on ONE
>|> day of partying.  Instead, I will try to plan it all myself.  The single
>|> largest expense for weddings is the food at the reception, so...I need
>|> help.
>|> 
>|> [...rest deleted]
>
>I loved this post, because I have such strong feelings about food at 
>wedding receptions.  It seems the trend these days is to "blow it all
>out" having the reception at some chic place and that alone turns out 
>to be so expensive that they then have to scrimp on the food.  The last 
>few wedding receptions I've attended were at the trendiest spots in town,
>but then they served vegetables and dip and cheese and crackers as the 
>food.  (This same mentality is what caused my teenaged son to save all 
>his money to rent a limo for prom night.  The limo was beautiful, but he
>then had no money to take the girl to dinner, so the limo went through
>the drive-thru at Taco Bell, and they ate Taco Bell burritos in the limo
>in their prom clothes.)

> [deleted]

Perhaps the election of a new President will adjust our attitudes
toward food, restaurants, etc.?

A recent newspaper article I read said
	L.L.Bean is out and  Caldor is in
reviewing what's hot and what's not now that the Bush administration
is out and the era of greed and the eighties is virtually dead.

The recent string on feeding a family on $20/week might be an
indication of changing attitudes toward gourmet this and that and
perhaps we'll see bulk shopping come of age in the USA as it is
practised in Canada where folks are known to be a bit more "frugal." 
:-)


-- 
Patricia Ann Bromberger                            patth@panix.com
This quote borrowed from: Gary.Petraccaro@f12.n2610.z1.fidonet.org 
... "It matters not so much what you sing, but why..." J.S. Bach
Newsgroups: rec.food.cooking
Subject: Re:  Cooking a turkey breast side down?
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Tue, 24 Nov 1992 01:03:12 GMT
Organization: Actrix Information Exchange

In article <20NOV92.08064533@umbc2.umbc.edu> huntington@umbc2.umbc.edu writes:
> I suppose that buttered foil or wax paper to cover the stuffing
> would keep it in whichever way you cooked it.  My question is,
> is there any way to get around the ugly dents (from the roasting 
> rack) when you cook the turkey breast side down?
> 
> Robin


You could substitute a wok stand for a roasting rack, or sling the
turkey on a rotisserie if your oven has one (you don't have to turn
the rotisserie on.

As for sewing up poultry to keep the stuffing in - I use bamboo skewers
(snipping them off with kitchen scissors or pruners).  On skewer does
a chook.  A turkey might need two or three.  I push the sharp point
right through and snip the skewer in half and use the pointed half
again.  Bamboo skewers are also useful for keeping wings in place,
holding neck skin down etc.

I switched to bamboo when I started microwaving chickens and had to
find an alternative to poultry pins.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: hartley@centerline.com (Timm Hartley)
Newsgroups: rec.food.cooking
Subject: Re: Further to my list of 454 Muffins
Date: 9 Nov 92 18:31:14 GMT
Followup-To: rec.food.cooking
Organization: CenterLine Software
NNTP-Posting-Host: 140.239.12.11

In article <10292311.48640.7437@kcbbs.gen.nz>, Pandora@kcbbs.gen.nz (Dawn
Scotting) wrote:
> 
> Well I have TRIED three times to post my list to rec.food.recipes but 
> to no avail. It just doesn't appear in the newsgroup at my end at all 
> and it seems nowhere else either! However I HAVE managed to post it 
> to rec.food.cooking and it HAS appeared at my site, if it hasn't appeared 
> elsewhere then please post a message to me in the newsgroup and I'll 
> try again.

I would LOVE it, please. Perhaps email would be easier??!!


       Timm Hartley I Production Assistant
CenterLine Software I hartley@centerline.com
      10 Fawcett St I "Back off man! Don't 
Cambridge, MA 02138 I make me use this!!"
                         -Ren Hoek-
From: drmellen@vela.acs.oakland.edu (Dewayne Mellen)
Newsgroups: rec.food.cooking
Subject: REQUEST:  Puffing Rice
Date: 18 Nov 92 22:41:30 GMT
Organization: Oakland University, Rochester MI.


If any one knowes how to puff rice like in ceral could you please
email me the instructions or post them.

thanks in advance,
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Organization: Taronga Park BBS
Date: Fri, 20 Nov 1992 15:31:21 GMT

> In a recent rec.food.cooking article, M. Maisack wrote:
>with all the stuffing recipes, one question remains:
>what does one usually/traditionally have along with the bird?

Stuffing (tho not cornbread stuffing -- I don't like it which is
	odd, being that I'm from the south)
Giblet gravy
Plain baked sweet potatoes
Rolls
A vegetable (varies from green beans cooked with onions and bacon to
	a yellow squash casserole)
Cranberry sauce made with fresh cranberries (recipe on back of package --
	adding a little sherry to it makes it taste really nice)
Fruit salad (made with canned fruit cocktail, canned pineapple, sliced
	bananas, miniature marshmallows dressed with plain yogurt)
Pumpkin pie with whipped cream
Relish tray -- usually black and green olives and carrot & celery sticks
-- 
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: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: question about MSG
Date: 24 Nov 92 01:13:13 GMT
Organization: NYU Stern School of Business

In article <23NOV199212450729@nssdc.gsfc.nasa.gov> rusty@nssdc.gsfc.nasa.gov (Kenneth Hall) writes:

>In article <1992Nov20.204642.10995@news.cs.indiana.edu>, "dave breece" <dbreece@cherry.ucs.indiana.edu> writes...

>>Could someone tell me what so horrible about MSG?  I honestly don't
>>know, other than having people tell me it's bad for me.  But _why_ is
>>it bad?
 
>IMHO on word ---- SODIUM.

Actually, it's the glutamate. At the levels at which MSG is used in food,
the sodium level is irrelevant to *most* people. The sodium level in most
food is dominated by the salt. Dramatically so.

There are foods in which there is a lot of MSG, and relatively little salt,
but they are few. In many cases, these are foods where the manufacturer has
deliberately used relatively little salt, and rather more MSG than usual,
so that it is possible to get some flavour with relatively low net sodium
levels. I leave carefully unaddressed the question of whether this is a
reasonable thing to do.

- Shankar
Newsgroups: rec.food.cooking
From: huntington@umbc2.umbc.edu
Subject: RE:  Cooking a turkey breast side down?
Organization: University of Maryland Baltimore County
Date: Fri, 20 Nov 1992 13:06:45 GMT

I suppose that buttered foil or wax paper to cover the stuffing
would keep it in whichever way you cooked it.  My question is,
is there any way to get around the ugly dents (from the roasting 
rack) when you cook the turkey breast side down?

Robin
From: jgostin@mal-s1.gatech.edu (Jill Gostin)
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Memories
Date: 18 Nov 92 14:10:39 GMT
Organization: Georgia Tech Res. Inst., Modeling & Analysis Lab


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.
-- 
Jill Butterfield Gostin                EMAIL: jgostin@mal-s1.gatech.edu
Georgia Institute of Technology, GTRI Modeling and Analysis Lab
"Happiness is excitement that has found a settling down place..."
-E.L. Konigsburg, _From the Mixed-up Files of Mrs. Basil E. Frankweiler_
From: netxcom!bdavis@uunet.UU.NET (Bill Davis)
Newsgroups: rec.food.recipes
Subject: MAIN Schezuan Beef
Keywords: MAIN CHINESE
Date: 9 Nov 92 18:33:08 GMT
Organization: NetExpress Inc., Vienna, VA, USA


[You may recall a recent request for schezuan beef and General Tso's
chicken.  I got (and posted) a number of recipes for the chicken, but
got no beef recipes.  Bill remedied that with this recipe.  MFS]

	I have a really good schezuan beef recipe that I got from watching
	the chef at my favorite chinese restaurant.

	Marinate 1/3 pound of flank steak cut in two inch long slender 
	strips in a Tbsp or so each of Sherry and Soy and enough cornstarch to
	thicken in the fridge for about an hour.  

	Marinate as many chopped dried red chile peppers as you think you can 
	stand in a just enough white vinegar to get them wet and set aside.

	Next cut one medium onion in half starting at the north pole.  Now
	cut the halves parallel to the original cut at 1/4 inch intervals
	the idea being to produce slender onion strips to match the meat.
	now sliver a carrot into the same size strips.  And sliver three
        large celery stalks into the same size strips.

	Deep fry the beef strips in a wok until tender, remove, and set aside
	on some paper towels to soak up some of the oil.

	in just a little oil toss in the onion, carrot and wet chiles and
	cook until the onions start looking done.  Throw in about a tablespoon
	of soy sauce and let it evaporate for the most part. Add the beef back 
	in and toss together for ten seconds.  

	I like this served with white rice on half the plate and the szechuan 
	beef on the other.

	Serves one hungry or two not so hungry people.  Increasing the amount
	of ingredients will probably hurt the efficency of the wok.

	--b
-- 
// Bill Davis, NetExpress, Foster City Ca.   | "Chief! I DEMAND the CONE of 
//           "Mr fun" 			     | silence!"
// bill@netxwest.com  		    	     |   		 ^   ^
// Openwindows mailtool attachments accepted |  		( )-( )

-----------------------------------------------------------------------


 I haven't tried any of these yet.

 Enjoy!

 Sonia Lansberg       sonia@lexcel.com
 Fullerton, CA
From: reb@amc.com (Bob Brunjes)
Newsgroups: rec.food.cooking
Subject: Re: volume of postings here....
Date: 20 Nov 92 17:51:07 GMT
Organization: Applied Microsystems, Redmond, WA

In article <1992Nov19.125441.1@cubldr.colorado.edu> matthews_k@cubldr.colorado.edu writes:
>In article <1992Nov19.145157.28933@news.columbia.edu>, lpl@cunixb.cc.columbia.edu (Leonard P Lidov) writes:
>> I've just rejoined the netnews community after an extended period away from
>> e-mail.  It seems to me that the volume of stuff here has gotten unweildy.
>> When I first started reading rec.food.cooking about three years ago,
>> people were just starting to use rec.food.cooking.recipes for recipes, and
>> keeping the discussion here to more generalized topics (where do you get a 
>> breadmaker, etc.) Now, nobody seems to be posting anything to "recipes" and
>> so I have to wade thru 100+ postings a day to look for interesting recipes
>> and/or recipe requests.  
>> 
>> Do other people have a similar reaction?  
>> 
>> Thanks!
>> 
>> Len Lidov (lpl@cunixb.cc.columbia.edu)
>
>NO!  Absolutely not!  I love this group, it's almost the only one I read any
>more, because there are almost never flamewars or other such nonsense.  If I
>am not interested in a particlar subject, I just NEXT on to the next post,
>and keep reading.  The mixture of recipes, trivia, humour and information is
>wonderful.  I have gotten a few much-needed belly-laughs over the lunch hour
>of many a bad day from this group.  I have no problem with the volume, even if
>it does sometimes take all of my lunch-time to go through it all.  My heartfelt
>appreciation to all the nice people on this group!

Exactly!! May I repeat what Kellie said, squared (at least).


Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com
Organization: Temporary Employment Service, Carnegie Mellon, Pittsburgh, PA