rec.food.recipes Google Group

rec.food.cooking FAQ and conversion file

2010-07-20T21:45:36Z

Archive-name: cooking/faq
Maintained-by: Victor Sack <cooking....@mac.com>
LAST UPDATED 20 December, 2009
- a small change in section 11 (Recipe archives)
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An easier-to-navigate frames version of the FAQ is available at

BEEF BRISKET

2010-07-17T12:47:54Z

BEEF BRISKET
Gus & Paul's Bakery - Springfield, MA
Published in: The Republican Newspaper
6-pound beef brisket
2 onions
3 carrots
1 bunch of celery
2 to 3 small cans V8 vegetable juice
Garlic, Italian seasoning, salt and pepper to taste
Cut vegetables in large chunks
Line bottom of pan with vegetables, place brisket on top, season beef and add vegetable juice, red wine and about an inch of water around the beef.

Rugelach

2010-07-17T12:27:14Z

RUGELACH
Gus & Paul.s Bakery - Springfield, MA
Published in: The Republican Newspaper
10 ounces of cream cheese
3 ounces of butter
3 ounces of vegetable shortening
1 1/3 ounces of sugar
1/8 teaspoon vanilla extract
1/8 teaspoon lemon extract
Slight pinch of salt
2 eggs
2 cups cake flour
Bring butter, cream cheese and shortening to room temperature. Whip all ingredients on medium speed, scraping down sides of bowl several times, just

rec.food.cooking FAQ and conversion file

2010-06-20T21:58:33Z

Rattle Snake Pasta

2010-06-01T04:11:37Z

RATTLE SNAKE PASTA
1 pound linguine
8 tablespoons butter
2 tablespoons flour
1/2 cup parmesan cheese
2 cups heavy cream
1 red pepper (sliced thin)
2 tablespoons red onion (chopped finely)
2 tablespoons green onion (chopped finely)
1 yellow pepper (sliced thin)
Garlic (to taste)
1 1/2 pounds chicken cut thinly (or cubed)

Potato Salad with Radishes and Fresh Dill

2010-06-01T03:57:47Z

POTATO SALAD WITH RADISHES AND FRESH DILL
Recipe By: Anna Pump
Published in: Summer On A Plate, page 83
Publish Date: 2010
2 pounds Yukon Gold or any firm yellow potatoes
3/4 cup radishes -- small and thinly sliced
1 cup scallions -- white and green parts finely chopped
2 tablespoon capers -- chopped

rec.food.cooking FAQ and conversion file

2010-05-20T21:32:00Z

Orange and Ginger Grilled Pork Tenderloin

2010-04-25T13:30:05Z

ORANGE AND GINGER GRILLED PORK TENDERLOIN
Published in: Firehoue Food, page 65
1 cup orange juice
1/4 cup cider vinegar
1 tablespoon ginger -- freshly grated
2 tablespoon orange zest
3 pork tenderloins (about 3 pounds)
Orange Ginger Sauce:
1 cup sweet orange marmalade
1 tablespoon ginger -- freshly grated

Almond Crusted Sautéed Chicken Breast

2010-04-24T23:19:08Z

ALMOND CRUSTED SAUTEED CHICKEN BREAST
Published in: Salad Days
4 4 ounces chicken breast -- boneless and skinless
2 tablespoons lemon juice -- fresh
2 tablespoons dry white wine -- sauvignon blanc
salt and pepper -- to taste
2 tablespoons extra virgin olive oil -- plus 1 teaspoon
1 cup almonds -- sliced

Banana Bread

2010-04-24T14:57:52Z

BANANA BREAD
1 egg
1/2 cup Miracle Whip
1 - 1 1/3 cups mashed bananas (about 3)
1 1/2 cup whole wheat flour
1 cup splenda
1/2 cup walnuts (I used pecans)
1 teaspoon baking soda
1 teaspoon salt
Heat oven to 350F
Beat egg, miracle whip and bananas in a large bowl until well blended.
Mix remaining ingredients in a separate bowl.

Shrimp and Corn Quesadillas

2010-04-24T14:52:17Z

SHRIMP AND CORN QUESADILLAS
Recipe By: Robb Walsh
1 tablespoon butter
1 garlic clove -- minced
1/2 onion -- chopped
1 cup of fresh corn kernels -- off the cob
1/2 jalapeño chile -- minced
2/3 cup chopped tomato (about 1/2 a large tomato)
4 large or 6 medium shrimp -- cleaned and coarsely chopped
2 tablespoon lemon juice

Confetti Salsa

2010-04-24T14:46:50Z

CONFETTI SALSA
Recipe By: Robb Walsh
1/2 cup diced red pepper -- roasted, seeded and peeled
1/2 cup diced poblano chile -- roasted, seeded and peeled
1 cup diced yellow tomato
1/4 cup chopped cilantro
2 tablespoon minced serrano chile
1/4 cup chopped ancho chile
1/2 cup diced purple onion
3 tablespoon orange juice

rec.food.cooking FAQ and conversion file

2010-04-21T21:55:28Z

Ginger Muffins

2010-04-17T08:16:22Z

GINGER MUFFINS
Dining on the B&O; Recipes and Sightlights from a bygone age
Thomas J. Freco and Karl D. Spence - Pg 48

1 cup Butter
1 cup Sugar
4 cups Flour
1 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
2 tablespoons Ginger
1 tablespoon Cinnamon
1 cup Molasses
4 Eggs
1 cup Sour Cream

Corn Muffins

2010-04-17T08:14:07Z

CORN MUFFINS
Dining on the B&O: Recipes and Sidelights from a bygone age
Thomas J Freco and Krrl D. Spence

2 Cups Corn Meal
2 cups White Flour
1 teaspoon Salt
2 cups Milk
3 Eggs, beaten
1 tablespoon Sugar
2 tablespoons Butter, melted
1 tablespoon Baking Powder

Mix the above ingredients gradually to avoid lumps in the batter, add the baking powder last and beat up well. Only mix the batter until the