HDTenEightyP/NetNews huggingface dataset:
From: cjackson@adobe.com (Curtis Jackson)
Subject: Tuna Salad
Status: RO
Apparently-To: uunet!rec-food-recipes
Organization: Adobe Systems Incorporated, Mountain View
Date: Thu, 17 Dec 1992 21:25:31 GMT

Use white albacore tuna, chopped very fine and drained extremely
well (squeeze it if you have to). If you don't drain it nearly
dry, it will hide its moisture until you refrigerate it (either
before you serve it or the leftovers after) and then become a watery
mess.

Add mayo (Best [or Hellman's, as it is marketed on that other coast]
is my choice) and [optionally] lots of sweet pickle relish. I like
the sweetness to offset the saltiness of the tuna.

Mix this to the desired texture/moisture level, a bit on what you
think is the dry side. Then add:

Lots of finely minced red/purple onion
A decent amount of garlic powder (to taste, don't hide the tuna taste)
Enough cayenne to give it an appropriate light afterburn, no more
A touch of cumin

Mix it extremely well. You will now find that the garlic powder and
cayenne have soaked up a tiny bit of moisture, and it may seem too
dry. IT ISN'T! If you are setting this out at a party, be sure to
wander by every now and then and mix it up well -- that'll keep the
moisture from settling to the bottom.

You can also vary/enhance the taste by replacing some of the mayo
with sour cream.

Some folks add egg -- I don't.

Serve aboard good high-quality non-crumbly "stoned" wheat crackers;
the stronger the cracker's wheat flavor, the better.
-- 
Curtis Jackson  DoD #721   '62 Yankee Brunette "Dorothy"    '81 Maxim 650
cjackson@mv.us.adobe.com   '91 Black Lab "Studley"  '92 Collie/Golden "George"
  "They that can give up an essential liberty to obtain a little temporary
   safety deserve neither liberty nor safety." -- Benjamin Franklin (1759)
From: springer@khonshu.Colorado.EDU (Jann Springer)
Newsgroups: rec.food.recipes
Subject: Re: REQUEST Cookie dough for cookie press
Date: 20 Dec 92 22:24:34 GMT
Organization: Univ. Colorado Boulder, CIRES

My great aunt made little butter cookies with a cookie press
for Christmas every year since I was little. When she died,
I inherited the recipe and the press and continue the tradition.
They are fun to make but never last very long. :)  The recipe
dates back to probably at least the '30's as the press is dated
1926.
Happy Holidays!
J. Springer
..................................................................
Butter Spritz 

2 cups butter (*not* margarine)
1 1/2 cups sugar
2 eggs or 6 yolks
1 tsp. baking powder
1/4 tsp. salt
1 tsp. almond extract
1 tsp. vanilla
5 C. flour

Cream butter and sugar. Add eggs. Add extracts. Sift together flour,
baking powder, and salt. Add to mixture. Batter will be very stiff. 
Use cookie press and bake at 350degreesF for 8 minutes or until 
golden brown.

Personal note: I refrigerate the dough to make it less sticky and
sometimes even refrigerate the cookie sheets between batches to
help make the cookies stick to the sheet instead of melting because
the sheet is hot. Since my press is so old, I have to fuss with it
alot more than with a new one. These things seem to help.
I also cut the baking powder in half because I am at about 6000'.
Probably will not be an issue for you.
Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST Carribean-Style Liver
Status: RO
Organization: Taronga Park BBS
Date: Thu, 17 Dec 92 1:19:01 CST
X-Mailer: ELM [version 2.2 PL16]

From: rwarren@vax2.concordia.ca (Rosemary from Montreal)
Subject: REQUEST:  Caribbean-Style Liver
Keywords:  liver
Organization: Concordia University
Date: Wed, 16 Dec 1992 21:06:00 GMT

Some time ago I was in a Caribbean resaturant (a recession victim) and they 
had the most delicious breaded liver.  It was all in one piece as large as 
the buffet tray, unlike being individual like chicken livers.

Anybody have a recipe?

Rosemary Warren         rwarren@topaz.concordia.ca

Newsgroups: rec.food.recipes
From: sundsted@amnese.eng.uab.edu (Todd Sundsted)
Subject: REQUEST: Iranian dish
Status: RO
Apparently-To: <uunet!rec-food-recipes@UUNET.UU.NET>
Summary: I need an Iranian dish for international potluck
Organization: University of Alabama at Birmingham
Date: Mon, 14 Dec 1992 16:04:27 GMT

I am looking for an Iranian dish for a potluck.  I wanted to make something as
specifically Iranian as possible (as opposed to something which is generally
middle-eastern).  Other than that, anything goes...  Does anyone have any 
suggestions???
			Thanks
						Todd

Newsgroups: rec.food.recipes
From: strnlght@netcom.com (David Sternlight)
Subject: Re: REQUEST: New York Style Cheesecake Recipe
Status: RO
Apparently-To: rec-food-recipes@ames.arc.nasa.gov
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Date: Wed, 16 Dec 1992 18:29:31 GMT


In response to a request for a cheesecake recipe, some information:

The "genuine" New York Cheesecake came from Lindy's restaurant,
out of business for many years (not the current chain "Lindy's"
in New York), with Turf (also out of business for many years)
being considered a close challenger.

The closest recipe to that is the one in the New York Times
cookbook.

To tell a "genuine" recipe:
It uses a graham cracker crust.
It has no sour cream.
It has only Philadelphia Cream Cheese--no baker's or other kinds of cheese.

In Southern California there's a chain called the Cheesecake Factory,
of restaurants cum bakery, which makes some excellent cheesecakes,
though they go far beyond the "genuine" recipe.

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST British Foods
Status: RO
Organization: Taronga Park BBS
Date: Tue, 15 Dec 92 15:16:55 CST
X-Mailer: ELM [version 2.2 PL16]

From: kent@li.loral.com
Date: Mon, 14 Dec 92 17:09:14 -0800

Need recipes on British Food

Recently, my parents bought a fish and chip place and business is not going
as well as they hope it would be.  We are trying desperatly to revive and
save the business.  I am hoping that someone out there knows some recipes
that are used in a Fish and Chip type business.  Something new other than 
Fish and Chip of course.  Or if you can suggest some other recipes that can 
work in this type of restaurant, it would be much apprciated.  Thanks in 
advance.  Please send replys to kent@loral.cts.com   

--
Kent Yang -  Design Engineer -  kent@loral.cts.com
Engineering, Loral Instrumentation (San Diego, CA)

Newsgroups: rec.food.recipes
From: jojo@leland.Stanford.EDU (Joanne Spetz)
Subject: Re: REQUEST: Buttermilk
Status: RO
Apparently-To: rec-food-recipes@uunet.uu.net
Keywords: buttermilk sour
Organization: DSG, Stanford University, CA 94305, USA
Date: Fri, 18 Dec 92 22:59:20 GMT

>In article <WXYLMB1@taronga.com> ianj@meiko.co.uk writes:
>>Hi everyone.
>>
>>I've got a few recipes that use Buttermilk, but can't find anywhere
>>that sells it here in Bristol (UK). Can anyone tell me how I can
>>make it from ordinary milk or point me at a shop that sells it locally.

You can get fresh cream and shake it in a sealed jar until a lump of
butter forms.  The stuff around it is the buttermilk.  Most buttermilk
sold in the U.S. has some salt in it, I think.  

We did this in grade school for fun at a picnic...if my directions are wrong
or incomplete, this is my excuse.

Joanne


-- 
Joanne Spetz				Department of Economics
jojo@leland.stanford.edu		Stanford University

"Red-haired women buck like goats."  --James Joyce in _Ulysses_

Newsgroups: rec.food.recipes
From: Gerry.Mulvenna@lambada.oit.unc.edu (Gerry Mulvenna)
Subject: VEGAN: request for recipes for vegan nut roasts
Apparently-To: uunet!rec-food-recipes
Followup-To: rec.food.veg 
Organization: The Queen's University of Belfast, Ireland
Date: Fri, 18 Dec 1992 10:11:12 GMT


I've been searching a few ftp sites looking for nut roast recipes
with no success.  I've tried cs.ubc.ca, wuarchive.wustl.edu,
pinus.slu.se and mthvax.cs.miani.edu - zilch.

Can anyone post a nice moist nut roast recipe for the Christmas dinner?

Thanks.

Gerry Mulvenna (osg1688@v2.qub.ac.uk)
Belfast, Ireland

--
   The opinions expressed are not necessarily those of the University of
     North Carolina at Chapel Hill, the Campus Office for Information
        Technology, or the Experimental Bulletin Board Service.
           internet:  laUNChpad.unc.edu or 152.2.22.80

Newsgroups: rec.food.recipes
From: miliu@sdcc13.ucsd.edu (zaphod)
Subject: REQUEST:  Margarita Cake
Status: O
Organization: University of California, San Diego
Date: 13 Dec 92 02:19:57 GMT


I was at Carlos Murphy's today, and they had on their dessert list
Margarita Cake.  Does anyone have a recipe for it?  Thanks in
advance.

			Zaphod
			miliu@ucsd.edu

Newsgroups: rec.food.recipes
From: LKEYS@bupula.bu.edu (clementine)
Subject: REQUEST: Gumbo and Jambalaya
Status: RO
Organization: BOSTON UNIVERSITY, Pulmonary Center
Date: 14 Dec 92 18:56:28 GMT
X-News-Reader: VMS NEWS 1.22


I suppose this is self-explanatory.  Please mail the info, if you can.  Many,
many thanks!!!

Newsgroups: rec.food.recipes
From: soc1071@news1.cis.umn.edu
Subject: Re: REQUEST: Information on making Jerky
Apparently-To: rec-food-recipes@uunet.uu.net
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Minnesota CIS
Date: Sat, 19 Dec 1992 17:35:00 GMT

In article <HQ7MXEI@taronga.com>, pidgeon@kazak.NMSU.Edu (Pidgeon) writes...
>I'm making beef jerky for the first time. What's the best way to dry the meat?
>I've heard that one can actually just let the meat sit out in a dry place, 
>covered. Is this true? Or in an oven (electric), what is the drying time and
>temperature?
> 
>Also, what's the best way to store the jerky and how long will it keep?
> 
>Thanks for any help.
> 
>pidgeon@acca.nmsu.edu
> 

The best luck I have had with jerky is in an oven set on warm (which is
I believe around 110 degrees).  I would leave it in atleast 8 to 10 hours
with the oven door open a crack to let moisture escape.  Winter is the best
time to make it.  In theory you can leave it in a dry place, I have heard 
of people draping it over clothes lines covered with cheesecloth, but I
have never been that daring.  Store it in zip-lock baggies and it should
keep a long time, but I usually eat it too fast to find out.

Good luck
Elisabeth
soc1071@vx.cis.umn.edu
> 

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST Cold Rice Salad
Status: RO
Organization: Taronga Park BBS
Date: Thu, 17 Dec 92 1:23:22 CST
X-Mailer: ELM [version 2.2 PL16]

From: reb@amc.com (Bob Brunjes)
Organization: Applied Microsystems, Redmond, WA
Date: Wed, 16 Dec 1992 15:32:53 GMT


All this talk about olives and salads has revived an old memory
of a cold rice salad served to me at a blacksmith's get-together
on the California coast about a dozen years ago.  It contained
rice, Greek olives, fresh tomato chunks, white onion, and some
kind of (I think) herb/oil dressing.

The guy who mde it called it his mother's "washday meal" because
it could be made in advance.

Maybe it's just that I remember this salad in the context of
such great company and activities, but memory tells me this was
magnificent stuff, hearty and robust.  If anyone has a recipe
for such a salad, I'd be in their debt.

Thanks in advance.

Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Tuna Salad
Status: RO
Organization: Taronga Park BBS
Date: Tue, 15 Dec 92 20:15:47 CST
X-Mailer: ELM [version 2.2 PL16]


From: mhart@blackjack.dt.navy.mil (Michael Hart)
Date: 14 Dec 92 17:11:06 GMT

>How shall I do the very best tuna salad ?
>Can someone help and give me a recipe.

This is from my wife, who is a very, VERY picky eater.

Use only whole (not chunk) white tuna in water.  Drain and rinse.

Chop the tuna finely in a bowl.  We chop it till it's a pretty uniform
size, and rather fine.

Add mayo (she insists it must be Hellmans :-)) to taste.  Sometimes
she'll add some fine shredded carrots.

--
|   Michael G. Hart                   mhart@blackjack.dt.navy.mil    |


From: sandy@railnet.nshore.org (Sandy Kaplan)
Date: Tue, 15 Dec 92 09:05:48 EST
Organization: Railnet BBS +1 216 786 0476

Simple.  Chunk White (not light) meat of tuna packed in water.
Hellman's REAL mayonnaise.  (no salad dressing or miracle whip)

Stop there if you wish.  It's delicious....or add some celery and hard 
boiled egg.

The secret here is the real mayo.

--
sandy@railnet.nshore.ORG (Sandy Kaplan)
Railnet BBS +1 216 786 0476


Date: Tue, 15 Dec 1992 16:28:31 -0500 (EST)
From: "Tara L. Taylor" <tt1p+@andrew.cmu.edu>

I like to make my tuna salad with the following ingredients:

Dressing:
equal parts mayo (I use Miracle Whip but the other stuff would do)
and sour cream...I add a bit of milk to make this more like a dressing
Then I add lots of garlic
salt and pepper and curry powder to taste (this adds a tasty zing)

Then I mix white albacore tuna
with some pasta (I use small shells)
a handful of green peas
and some minced purple onion
(all to taste of course)
sometimes I add some bits of carrot for color
I mix all of this with the dressing and let it sit for a while (2 hours)
So it gets good and garlicy.

Sorry no measurments, I judge by however I feel at that moment.

Tara 

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST Italian or Chinese Fish
Status: RO
Organization: Taronga Park BBS
Date: Wed, 16 Dec 92 18:29:47 CST
X-Mailer: ELM [version 2.2 PL16]

From: mickey@pecan.cns.udel.edu (Mickey)
Subject: REQUEST:  Italian or Chinese Fish

Hello!

I am searching for any recipes for something along the lines of
chinese or, especially, italian fish steaks.  (Anything from cod
to shark would be appreciated!)

Please e-mail me.

Thanks

Mick

-- 
Mickey McCarter, amateur actor & reporter     mickey@chopin.udel.edu  __
From: alanb@cheque.uq.oz.au (Alan Barlow POP a/c)
Newsgroups: rec.food.recipes
Subject: REQUEST: Chocolate Brownies
Keywords: Chocolate Brownies Cornsyrup
Date: 20 Dec 92 13:34:05 GMT
Organization: Prentice Centre, University of Queensland
Apparently-To: rec-food-recipes@uunet.uu.net

Hello Netters,
		I USED to be in possesion of a scrumptious chocolate
		brownie recipe - the fudgie, chewy kind. They were very
		similar to those sold by "Mrs Fields" here in Australia.
		The recipe contained dark corn syrup and I have been unable
		to find another like it. If anyone has a recipe I'd really
		appreciate it.

		Thanks (& a Merry Christmas to all)

		Benito Sgalippa
		  
Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST Poppyseed Cake
Status: RO
Organization: Taronga Park BBS
Date: Thu, 17 Dec 92 1:20:55 CST
X-Mailer: ELM [version 2.2 PL16]

Date: Wed, 16 Dec 1992 15:45:53 -0800 (PST)
From: Lydia Visco <lvisco@u.washington.edu>

Please post a request for a recipe for POPPYSEED CAKE for me.

Thank you,

Lydia Visco
lvisco@u.washington.edu

Newsgroups: rec.food.recipes
From: hillel@cbnewsf.cb.att.com (hillel.e.markowitz)
Subject: Rugelach - OLVEG DESSERT JEWISH
Apparently-To: att-mt!rec-food-recipes
Summary: JEWISH OLVEG DESSERT
Organization: AT&T Federal Systems
Date: Fri, 18 Dec 1992 15:54:26 GMT

The following comes from soc.culture.jewish

In article <1992Dec17.201842.2417@icd.teradyne.com> yaffe@icd.teradyne.com writes:
>
>So I raided my bride's recipe box and came up with this one.  We bake these
>for birthdays, anniversaries, Labor Day, Thanksgiving Day, and nearly all
>of the Jewish Holidays except for Yom Kippur and Passover.
>
>---
>
>     /\						     /\
>____/_ \____						____/_ \____
>\  ___\ \  /						\  ___\ \  /
> \/ /  \/ /         A RECIPE FROM A JEWISH MOTHER	 \/ /  \/ /
> / /\__/_/\						 / /\__/_/\
>/__\ \_____\						/__\ \_____\
>    \  /						    \  /
>     \/						     \/
>			   RUGELACH
>			   --------
>
>1 pkg. Dry Yeast		1 cup  Sugar
>3 cups Flour			1 cup  Finely Chopped Walnuts
>1 cup  Butter			2 tsp. Cinnamon
>3      Egg Yolks		       
>1 cup  sour cream
>
>Sprinkle the yeast over the flour.  Add softened butter and blend.
>Stir egg yolks into the sour cream and add to the flour mixture. 
>Form into a ball, wrap in foil, and refrigerate over night.
>
>Combine the sugar, chopped walnuts, and cinnamon.
>
>Divide the dough into 4 balls.  Spread the sugar mixture on a board.  
>Roll 1/4 of the dough into a 10 to 12 inch round, coating both sides 
>well with the sugar mixture.  Cut the rolled dough into 16 wedges.  
>Roll up from the wide end first.   Bake on a cookie sheet in a 325 
>degree oven for 30 minutes. 
>
>My favorite variant:  Place two or three raisins at the wide end of 
>each wedge before rolling.  I also dip each rollup in the sugar 
>mixture before I place it on the cookie sheet.  
>
>---
>********************************
>Arthur G. Yaffe
>Internet: yaffe@icd.teradyne.com
>********************************
>


Newsgroups: rec.food.recipes
From: olin@sics.se (Peter Olin)
Subject: REQUEST Biriyani (sp?)
Status: RO
Apparently-To: rec-food-recipes@news.swip.net
Organization: Swedish Institute of Computer Science, Kista
Distribution: rec
Date: Thu, 10 Dec 1992 12:45:12 GMT


	I have a couple of Indian cookbooks, but none of them contain a
	recipe for Biriyani. Chinken-, mutton-, vegetarian-, Biriyani
	anyone will do (i guess they are pretty similar).

	Could someone please help me by providing a recipe or just a
	list of ingredients and approximate amounts?

	Thanks in advance,

				Peter
--
Peter Olin                            ! Email: olin@sics.se
Swedish Institute of Computer Science ! Tel: +46 8 752 1557 (direct)
Box 1263                              !  or: +46 8 752 1500
S-164 28 KISTA, SWEDEN                ! Fax: +46 8 751 7230

Newsgroups: rec.food.recipes
From: esh2@po.CWRU.Edu (Evelyn S. Hlabse)
Subject: Re: REQUEST: Egg-nog
Status: RO
Reply-To: esh2@po.CWRU.Edu (Evelyn S. Hlabse)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: 16 Dec 1992 16:38:37 GMT


In a previous article, scklasse@socs.uts.edu.au (s c klassen) says:

>Hello,
>
>Entering the Christmas spirt and all the seasonaly food that it
>impiles, I was wondering if anyone has any recipes for Egg nog ?
>
>I know this might seem pretty simple but any help would be of great 
>help.
>
>
>Simon
>--------------
>scklasse@syzygy.socs.uts.edu.au
>
>

Here is the best I've ever had:

It makes about a gallon.

12 eggs
1 cup sugar
1 cup milk
2 cups Bailey's Irish Creme
6 cups heavy cream
freshly grated nutmeg

In a large bowl, beat eggs until very thick and creamy.  Gradually bet in
sugar. Blend  in milk and Baileys.

Whip cream in another bowl until it holds soft peaks.  Stir whipped cream
into egg mixture.  Chill untl ready to serve.

When ready to serve, stire again and ladle into puch cups. Top each
serving with a dusting of nutmeg.

Happy Christmas.

Evelyn
-- 

Newsgroups: rec.food.recipes
From: "Dave Record, Mgr, Distributed Computing Services"
      <record@nebula.ssd.lmsc.lockheed.com>
Subject: DESSERT Margarita Pie
Cc: ARIELLE@taronga.com
Organization: Taronga Park BBS
Date: Sun, 13 Dec 1992 16:39:20 EST

Zaphod Miliu at University of California, San Diego asked for a recipe
for margarita cake.  Sorry, I don't have the cake recipe, but here is one 
for margarita pie.  I am sending a copy directly to Zaphod and a copy to
the Net in case sombody else would like to try it.  

                              Dave Record
-------------------------------------------------------------------------

MARGARITA PIE
 
Makes 6 to 8 servings
 
The Mexican cocktail tastes very good in pie form too.

 
1 envelope unflavored gelatin
1 C sugar
1/4 t salt
4 eggs, separated
1/2 C lime juice
1 t grated lime peel
1/3 C tequila
3 T cointreau or triple-sec liqueur
1 (9-in.) baked pastry shell
Lime peel twists
Whipped cream

Mix gelatin, 1/2 cup sugar and salt in saucepan. Beat egg yolks with lime
juice and add to gelatin mixture.  Cook, stirring, over low heat until
gelatin dissolves, 5 to 7 minutes.  Remove from heat.  Stir in lime peel,
tequila and liqueur. Chill over ice water or in refrigerator until mixture
mounds when dropped from spoon. Beat egg whites and remaining 1/2 cup sugar
until stiff. Fold into gelatin mixture. Turn into pastry shell and
chill until firm. Garnish with lime twists and whipped cream dollops, if
desired. For best results, serve pie same day. 

Newsgroups: rec.food.recipes
From: obrien@laima.aa.washington.edu (Scott O'Brien)
Subject: Request: English Chrismas pudding
Status: RO
Apparently-To: rec-food-recipes@ames.arc.nasa.gov
Reply-To: obrien@laima.aa.washington.edu (Scott O'Brien)
Organization: U of Wash Dept of Aeronautics and Astronautics
Date: Mon, 14 Dec 1992 15:22:14 GMT

Please help a home sick Kiwi.  I remember my Grandma's wonderful steamed Christmas pudding served with custard and fresh cream and want to try it out on some Americans (with maybe a little less brandy than Grandma used and without the coins).  Can someone help me?  
Thanks in advance.
Scott

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST Shortbread Cookies
Status: RO
Organization: Taronga Park BBS
Date: Mon, 14 Dec 92 17:27:13 CST
X-Mailer: ELM [version 2.2 PL16]

Date: 14 Dec 1992 11:16:28 -0600 (CST)
From: Rose Carmelo <RCARMELO@kuhub.cc.ukans.edu>

I lost my Jeweled Shortbread Cookie recipe - I found it in a magazine ad for
Quaker Oats - the ingredients are oats, fruit preserves to be spread on top
after baking and sprinkled with slivered almonds - I cannot remember the other
ingredients or amounts.  Thanks for any help you can provide.  Rose

Newsgroups: rec.food.recipes
From: joann@hydro.unspecified-domain
Subject: a Substitution for Buttermilk
Status: RO
Apparently-To: recipes@mthvax.cs.miami.edu
Organization: Taronga Park BBS
Date: 15 Dec 92 15:11 -0800

>Newsgroups: rec.food.recipes
>Summary: 
>Followup-To: 
>Distribution: 
>Organization: Geological Sciences, UBC, Vancouver, B.C., Canada
>Keywords: buttermilk sour
>Apparently-To: recipes@mthvax.cs.miami.edu

I can't remember where I first heard this, but it works in a
pinch!  Add 1 tablespoon of white vinegar to 1 cup of whole
milk to substitute for 1 cup of buttermilk. (That's 15 mL
vinegar to 250 mL milk.)

Joann

Newsgroups: rec.food.recipes
From: Troy Johnson <troy@athena.cs.uga.edu>
Subject: REQUEST: Chinese recipes
Status: RO
Organization: Taronga Park BBS
Date: Fri, 11 Dec 92 00:48:50 EST


I would like to request recipes for Peking chicken and Sesame chicken from
any cooks out there on the Net.  I have noticed a lot of variation on these
two dishes from restaurant to restaurant so I'll just add the spicer the
better.

Thanks,

Troy

Newsgroups: rec.food.recipes
From: robert@ahi.pbrc.hawaii.edu (Robert Graf)
Subject: request: mexican/spanish rice
Status: RO
Apparently-To: rec-food-recipes@ames.arc.nasa.gov
Organization: Bekesy Laboratory, University of Hawaii
Distribution: usa
Date: Sat, 19 Dec 1992 09:41:07 GMT

It seems easy enough but although I'm a big rice fan I've never tried
to make it.  Does anyone have a great recipe ??  I hope so ..

Robert Graf
U Hawaii




-- 
* Robert * Graf * * Bekesy * Laboratory * of * Neurobiology
* robert@ahi.pbrc.hawaii.edu * * University * of * Hawaii *

Newsgroups: rec.food.recipes