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2012

Pepper Jelly Wings

From: Barbara 
Sent: Wednesday, January 11, 2012 10:59 AM
To: phaedrus@hungrybrowser.com 
Subject: Recipe Request

Dear Uncle Phaedrus, 
I am seeking a recipe that Paula Deen demonstrated on a TV Show, (which I don't remember what show,) it was for Hot Wings.  
You fried the wings then tossed them with bottled Hot Pepper Jelly and Butter.  I think this was the only ingredients but 
I am not positive and if so, I am not sure on the amounts of such to be used?  
I TIA for any help in locating this recipe.
Barbara

Hello Barbara,

I found several Paula Deen “Hot Wings” and “Buffalo wings” recipes, but none of them had pepper jelly. Perhaps you mean her recipe called “fruity chicken wings”. It fits your description. See:

Paula Deen Fruity Chicken wings

Phaed


Date Nut Roll

From: Barbara 
Sent: Wednesday, January 11, 2012 11:08 AM
To: phaedrus@hungrybrowser.com 
Subject: Recipe Request

Dear Uncle Phaedrus,

I have one more recipe request.  My deceased Mother always made a item and only at Xmas time.  She called it a date roll.  
She had told me that she only put crushed graham crackers, dates, mini-marshmallows and (I think) she used chopped walnuts 
maybe in place of using pecans.  Not sure of the type of nuts?   She also told me she used enough milk to wet it and to be 
able to roll it into a log.  She would then wrap it in waxed paper followed with foil.  I am not sure of the milk she used?  
Probably was evaporated milk but do you think it would have been condensed milk, which I think would probably be to thick 
and much too sweet?  I had saved a similar recipe but it was lost when my computer crashed.  Any help you can give me with 
this recipe is greatly appreciated.

Barbara 

Hi Barbara,

There are dozens of recipes for date nut rolls. All are similar, with slight differences. There are recipes that use vanilla wafer crumbs or rice krispies cereal instead of graham crackers; there are recipes that use milk or heavy cream or condensed milk or evaporated milk; there are recipes that use pecans or walnuts or that just say “nuts”; there are recipes that say large marshmallows or just “marshmallows” or cut-up marshmallows or miniature marshmallows; some have additional ingredients such as cherries or vanilla flavoring or other things; some say wrap in wax paper, some say plastic wrap, and some say aluminum foil. There are so many recipes for date nut rolls that it becomes impossible to find a specific one without checking every one of them, which would be so time consuming as to be impractical for me to attempt. Therefore, I must limit such a search to a few recipe databases that are searchable by ingredient. Doing so, I did not find a recipe that matches your description exactly. Your mother may have taken a recipe and changed it a little, in which case I might not find a recipe at all that’s exactly like hers. Below is the one that I found that was closest to your description.

Phaed

Date  Nut  Roll

1 box diced dates
1 can of evaporated milk
1 bag miniature marshmallows, cut up
1 1/2 c. nuts
1 box graham cracker crumbs

Mix dates, nuts, evaporated milk, and marshmallows.  Add graham cracker crumbs, and shape into a roll, reserving enough crumbs to sprinkle on top. 
Wrap in foil and refrigerate.  Unwrap to slice.

Swedish Meat Balls

From: jw 
Sent: Monday, January 09, 2012 2:27 PM
To: Phaedrus 
Subject: Swedish meat balls

Uncle Phaedrus, first let me say to you Happy New Years.
I would like to have the very best all time Swedish Meatball recipes, that my wife of 60 years can't screw up, 
the store bought ones are ok but liking something that I can't put my finger on may be the sauce, 
I had one yesterday one of those TV diet types that only had 3 little meatballs and not enough sauce to cover the noodles. 
Thanks again, keep up the good work, and once again I hope you and yours have a wonderful year.
R/S
JW  

Hi JW,

Thanks, and Happy 2012 to you, as well.

When someone asks me for the “best” recipe for something, it puts me into a slight conundrum. “Best” is subjective; what’s “best” to me may not be “best” to you. People have quite varied tastes and therefore varied ideas of what’s best. “Best” for one might be a recipe that’s closest to traditional Swedish meatballs from Sweden, while “best” to another might be a recipe from a Kraft magazine ad that their Mom used to make years ago. I found dozens of different sorts of Swedish meatballs recipes. There is enormous variation. Some are made with just ground beef; some are made with combinations of ground beef with ground pork or ground veal or all three; some have no dairy at all in the sauce; some have milk or cream in the sauce; some have sour cream in the sauce; there is quite a bit of variety in the spices used as well.

Since I am not a chef, it’s difficult for me to say which recipe might be “best” out of all of the ones that I found. I am not a cook, but a recipe finder. These recipes claim to be “best”, but of course that’s the opinion of the person who posted them on their various sites:

Life123

Simply Recipes

Food Network

Emeril Lagasse

Taste of Home

I don’t like excessive spices, and I prefer Swedish meatballs with sour cream in the sauce, to give a bit of tang. Below are some recipes that sound good to me. Remember, though, I have not personally prepared any of these recipes and cannot recommend them from experience.

Many of these recipes make fairly large quantities of meatballs. You can freeze them easily.

Phaed

Swedish  Meatballs

1 onion, finely chopped
1 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
2 slices bread, soaked in 1 beaten
   egg and a little milk
1 can brown gravy or mushroom gravy
1/2 c. sour cream

Saute onion in a little butter.  Combine onion, meat, bread, dash of salt, pepper and paprika.  Mix well.  Form balls.  
Brown in pan or on cookie sheets at 325 degrees.  Put meatballs in gravy and heat thoroughly.  
Ten minutes before serving, add sour cream to gravy.  Serve over noodles.
-------------------------------------------
Swedish  Meatballs

-MEATBALLS:--

1 lb. ground beef
1 lb. ground pork
1/2 c. minced onion
1 tsp. minced parsley
1 1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. Worcestershire sauce
1 egg
1/2 c. milk

--SAUCE:--

1/4 c. flour
1 tsp. paprika
1/2 tsp. salt
1/8 tsp. pepper
2 c. boiling water
3/4 c. sour cream

Meatballs:  Mix all meatball ingredients together and blend well.  Shape into balls.  Brown in salad oil or broil in oven.  
Remove meat, stir into fat, flour, paprika, salt and pepper; mix well.  Stir in boiling water and sour cream.  
Return meat to gravy cook 15-20 minutes.  (Serves 6-8 people.)  May be served over noodles.  
-----------------------------------------------------------------------
Swedish  Meatballs

1 lb. ground beef with 1/2 lb. pork or
   veal mixed in (making 1 1/2 lbs. meat)
1/2 c. minced onion
3/4 c. fine dry bread crumbs
1 tbsp. minced parsley
1 1/2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 egg, mixed with 1/2 c. milk
1/4 c. Gold Medal flour
3/4 c. sour cream
1 tsp. paprika

Mix together meat, onion, bread crumbs, parsley, salt, pepper, Worcestershire sauce and egg mixture.  
Shape into small balls and brown in 1/4 cup hot vegetable oil.  Stir in the flour, paprika, 
1/2 teaspoon salt, 1/8 teaspoon pepper and 2 cups boiling water.  Cook 15 to 20 minutes.  
When done, stir in 3/4 cup sour cream.  
---------------------------------------------------------------
Swedish  Meatballs

-MEATBALLS:--

2 lb. lean ground beef
1 c. dry bread crumbs
1 c. milk
1 lg. onion, minced
3 tbsp. butter or margarine, divided
2 eggs
1 tsp. salt
Dash each of pepper and nutmeg

SAUCE:

3 tbsp. flour
2 c. water
2 beef bouillon cubes
Pinch of lemon peel
1 c. sour cream
Minced dill or parsley
:
Hot cooked fettucine

In large bowl, mix beef, bread crumbs and milk.  Saute onion in 1 tablespoon butter until golden.  
Add to meat mixture with eggs, salt, nutmeg and pepper.  Mix thoroughly.  Shape into 1 inch balls 
and brown in remaining 2 tablespoons butter.  Remove meatballs and set aside.  Stir flour into pan drippings, 
gradually stir in water and bouillon cubes, stirring until mixture boils.  Add lemon peel.  
Return meatballs to skillet; simmer uncovered over low heat 1 hour.  Remove meatballs with slotted spoon to warm serving dish.   
Stir sour cream into gravy just to heat.  Adjust seasonings and pour gravy over meatballs.  Sprinkle with dill and serve with noodles.  
=========================================================
Hey Unk:

I was given this Swedish meatball recipe, many years ago, by an elderly lady who was born in Skåne (South Sweden) and came to the United States during World War II.
Note that there is no sour cream, but potatoes and mustard are used.

Timm in Oregon


Swedish Meatballs

Ingredients:

1 medium size onion, finely chopped
1 tablespoon butter
1-1/2 cups boiled potatoes, grated
1 cup water
1 large egg
1 spoon Scånian, recipe below
1 teaspoon plain salt
Pinch Black pepper
8 allspice berries ground in a mortar
1 pound ground meat (beef, lamb or wild game)
1/2 parsley, finely chopped
Butter for frying

Instructions: 

Fry the chopped onion in butter for about 5 minutes without adding any color; set aside and let it cool. 
Grate the boiled potatoes and mix with the fried onions, water, egg, mustard, salt and allspice. 
Stir in the parsley and the ground meat; make sure you mix it all well. 
With water moisten hands roll the meat mixture into meatballs and fry on medium heat, in butter, until nicely browned all over.

Note: I've been told that in Sweden, they consider allspice berries a type of pepper and use it accordingly.
 

Scånian Mustard

Ingredients:

1/2 cup brown mustard seeds
1/2 cup yellow mustard seeds
3 cups water
1 tablespoon vinegar
2 tablespoons honey
1 cup cooking oil
1 teaspoon plain salt

Ingredients:

Pour the mustard seeds and water in a food processor and t run for about 4 to 5 minutes until the yellow mustard seeds become 
creamy texture and the brown mustard seeds are left as small grains. With the machine still running add the vinegar, salt, 
honey and then slowly drizzle in the oil; let run until nice and creamy. Scånian mustard is strong and hot when first made 
but mellows as it sits for several days in the refrigerator.

Note: The original recipe called for the seeds to be ground in a mortar but that is a bit too much work for me.

T Pittaris Lobster

I saw a request on a message board for "T'Pittari's lobster thermidor". I'm not sure what the requestor meant, because T'Pittari's two signature lobster dishes were "Maine Lobster a la Pittari" and "Lobster Kadobster". Neither dish has the ingredients of lobster thermidor. They even trademarked the name "Lobster Kadobster", which was basically a Maine lobster stuffed with six kinds of seafood - king crab, blue crab, redfish, lobster, oysters, and shrimp.

T'Pittari's was the first restaurant in New Orleans to have a live lobster tank. They were the first restaurant to fly in live Maine lobsters. They were also known for serving exotic large wild game dishes like venison, bear, western buffalo, hippopotamus, water buffalo, mountain sheep, wild boar, alligator, and whale.

T'Pittari's published a pamphlet that contained several of their recipes. You can find scans of all the pages here:
The Past Whispers

The "Maine Lobster a la Pittari" is on this page:
Page 13

I had no success finding a recipe for "Lobster Kadobster", nor did I find any recipe for, or description of, a "lobster thermidor" dish served by T Pittaris.


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