Unicorn (Unicorn@Indenial.com)
Sun, 03 Oct 1999 02:31:14 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Virginia Tadrzynski says "I found this on a newsgroup I
subscribe to called rec.food.cooking. It's a hoot and I hope you
enjoy it."
I do. Thanks Virginia.
Title: Glossary for Computer Lover's Recipes #1
Categories: Info, Glossary
Yield: 1 servings
1. ACCELERATOR: Microwave
2. ACCESS DENIED: Diet Time
3. ALT: As in "alt and pepper to taste"
4. ASCII: Callii Tech Support
5. AUTOEXEC.BAT: Cookies in your boss' car
6. BACKSLASH: Do to piecrust before cooking
7. BACKUP: Leftovers
8. BASIC: PBJ Sandwich
9. BATCH: Mess o'
10. BINARY: Buy nary, eat nary
11. BLOCK: Cake baked with no eggs
12. BOOT: Heat your oven
13. CACHE: Do when egg is rolling off counter
14. CAD: Someone who promises to cook, then doesn't
15. CD: When you don't core apples before baking
16. CLUSTER: Kitchen advisors
17. COMMAND: Tell someone else to cook
18. COMPRESS: Knead
19. CONFIG.SYS: Have your sister figure it out
20. COPY: Double recipe
21. CRASH: Drop main course at big dinner party
22. CTRL: What you lose after crashing
23. CURSOR: Who you are after crashing
24. CUSTOMIZE: Add sprinkles
25. DATA: Sort-a like-a fig-a
26. DEBUG: Check the flour before using
27. DIP-SWITCH: What you do when you're out of salsa
28. DIRECTORY: De place where de priest lives
29. DOCUMENT: Small, after-dinner candy
30. DOS: Dine Or Starve
31. DOT MATRIX: Dorothy's mother
32. DOWNLOAD: Pour batter into pan
33. DOWNTIME: Time while brownies are baking
34. DRAG: Time while brownies are baking
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This dish originated in the Mexican city of Puebla, where it is
traditionally served on St. Augustine's Day, August 28. It is also a
popular dish on Mexican Independence Day because it has the red,
green, and white of the Mexican flag.
Chiles en Nogada (Chiles in Walnut Sauce)
6 poblano chiles or green bell peppers
1 recipe picadillo (see below)
1 cup (250 ml) finely chopped walnuts
1/2 cup (125 ml) finely chopped blanched almonds
8 oz (225 g) cream cheese, softened
1 cup (250 ml) milk
1/4 tsp (1 ml) cinnamon (optional)
The seeds of 1 pomegranate
Hold the chiles on a fork over a flame or electric burner until the
skin blisters. Place them in a paper bag and allow to cool for 15
minutes. Peel the skin off under running water. Cut a slit the
length of the peppers and remove the seeds and ribs. Stuff the
peppers with the picadillo and fasten them closed with toothpicks if
necessary. Arrange the stuffed peppers on a platter.
Combine the nuts, cream cheese, and enough milk to make a sauce about
the thickness of mayonnaise. Stir in the optional cinnamon. Pour the
sauce over the chiles and sprinkle the pomegranate seed over the top.
Serves 6.
Picadillo
2 Tbs (30 ml) olive oil
1 lb (500 g) ground beef
1 onion, finely chopped
1 clove garlic, finely chopped
1 apple, peeled, cored, and finely chopped
2 tomatoes, seeded and chopped
1 to 2 jalapeno peppers (to taste), seeded
and finely chopped
1/4 cup (60 ml) raisins
1/4 cup (60 ml) pimiento stuffed olives, chopped
1/2 tsp (2 ml) dried oregano
1/4 tsp (1 ml) cinnamon
Salt and freshly ground pepper to taste
Heat the oil in a large heavy skillet over moderate heat. Brown the
beef, then add the onions and garlic. Cook uncovered for 10 minutes,
until the onions are tender. Add the remaining ingredients and simmer
uncovered for 20 minutes.
This archive was generated by hypermail 2.0b3 on Sun Oct 03 1999 - 09:00:01 EDT