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Hough's-Style Toasted Mushroom Rolls
1/2 pound fresh mushrooms, chopped finely
1/4 cup butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup light cream
2 teaspoons chives minced finely
1 teaspoon lemon juice
1 large loaf white bread
1/2 cup melted butter or margarine
1/2 cup walnuts, minced very finely
Heat oven to 400 degrees. Saute mushrooms in butter for 5 minutes.
Stir in flour and salt. Blend in cream and stir over medium heat
until thick. Stir in chives and lemon juice. Cool.
Remove crusts from bread slices. Using rolling pin, roll slices thin.
Cover with dampened towel to keep pliable. Spread each slice with
mushroom mixture and roll up.
With pastry brush, brush each roll first in melted butter, then roll
in nuts.
To bake, cut each roll in thirds and place, seam side down on ungreased
baking sheet. Bake in preheated oven for 10 minutes or until toasted.
Makes 102 rolls.
----- Original Message -----
From: Ann
To: phaedrus
Sent: Tuesday, March 25, 2003 4:14 PM
Subject: bread
I would like to have the recipe for the Outback's bread they serve.
Thanks
Ann
Hello Ann,
See below.
Phaed
Outback Steakhouse Bushman Bread
Dough
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons (1 pkg.) yeast
Coloring
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
cornmeal for dusting
1. If using a bread machine, add all of the ingredients for the
dough in the exact order listed into the pan of your machine.
Set it on "knead" and when the machine begins to mix the dough,
combine the food coloring with 1/4 cup of water and drizzle it
into the mixture as it combines. After the dough is created let
it rest to rise for an hour or so. Then remove it from the pan
and go to step #3. 2. If you are not using a bread machine,
combine the flours, cocoa, sugar, coffee and salt in large bowl.
Make a depression or "well" in the middle of the dry mixture.
Pour the warm water into this "well," then add the butter, honey
and yeast. Combine the food coloring drops with 1/4 cup of water
and add that to the "well." Slowly mix the ingredients with a
spoon, drawing the dry ingredients into the wet. When you can
handle the dough, begin to combine it by hand, kneading the dough
thoroughly for at least ten minutes, until it is very smooth and
has a consistent color. Set the dough into a covered bowl in a
warm place for an hour, to allow it to rise. 3. When the dough
has risen to about double in size, punch it down and divide it
into 8 even portions (divide dough in half, divide those halves
in half, and then once more). Form the portions into tubular
shaped loaves about 8 inches long and 2 inches wide. Sprinkle the
entire surface of the loaves with cornmeal and place them on a
cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap
and let the dough rise once more for another hour in a warm location.
4. Preheat the oven to 350 degrees. Uncover the dough and bake it
for 20-24 minutes in the hot oven. Loaves should begin to darken
slightly on top when done. Serve warm with a sharp bread knife and
butter on the side. If you want whipped butter, like you get at
the restaurant, just use an electric mixer on high speed to whip
some butter until it's fluffy.
--------------------------------
Outback Honey Wheat Bushman Bread (from Copycat Recipes)
Dough:
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons (1 pkg.) yeast
Coloring:
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
cornmeal for dusting
If using a bread machine, add all of the ingredients for the dough in the
exact order listed into the pan of your machine. Set it on "knead" and
when the machine begins to mix the dough, combine the food coloring with
1/4 cup of water and drizzle it into the mixture as it combines. After
the dough is created let it rest to rise for an hour or so. Then remove it
from the pan.
If you are not using a bread machine, combine the flours, cocoa, sugar,
coffee and salt in large bowl. Make a depression or "well" in the middle
of the dry mixture. Pour the warm water into this "well," then add the
butter, honey and yeast. Combine the food coloring drops with 1/4 cup of
water and add that to the "well." Slowly mix the ingredients with a spoon,
drawing the dry ingredients into the wet. When you can handle the dough,
begin to combine it by hand, kneading the dough thoroughly for at least
ten minutes, until it is very smooth and has a consistent color. Set the
dough into a covered bowl in a warm place for an hour, to allow it to
rise.
When the dough has risen to about double in size, punch it down and divide
it into 8 even portions (divide dough in half, divide those halves in
half, and then once more). Form the portions into tubular shaped loaves
about 8 inches long and 2 inches wide. Sprinkle the entire surface of the
loaves with cornmeal and place them on a cookie sheet, or two. Cover the
cookie sheet(s) with plastic wrap and let the dough rise once more for
another hour in a warm location. Preheat the oven to 350 degrees. Uncover
the dough and bake it for 20-24 minutes in the hot oven. Loaves should
begin to darken slightly on top when done. Serve warm with a sharp bread
knife and butter on the side. If you want whipped butter, like you get at
the restaurant, just use an electric mixer on high speed to whip some
butter until it's fluffy. Makes 8 small loaves.
It is normal for this dough to be a bit tacky and to seem somewhat thin.
Just be sure to add plenty of flour to your hands and work surface when
working with the dough to prevent sticking. If you are able to find
caramel color (It's available from the King Arthur Flour catalog), you can
use that rather than the food coloring formula described in the recipe.
Just measure 1 tablespoon of caramel color into the dough mixture where
the recipe uses food coloring and water.
---- Original Message -----
From: D.
To: 'phaedrus
Sent: Tuesday, March 25, 2003 11:27 AM
I was surfing the net for Basa Fish recipes, and happened across
your thread located at http://www.hungrybrowser.com/phaedrus/m041401.htm:
----- Original Message -----
From: Lou
To: phaedrus
Sent: Tuesday, February 27, 2001 4:29 PM
Subject: Question!!!!
Hi,
What exactly is Basa fish and what is it's origination? How best
should one cook basa fish? Thanks for the help.
Lou
Hello Lou,
Basa fish is a member of the catfish family, and native to Vietnam's
Mekong River Delta. These fish are now farm-raised in fresh water in
Vietnam and exported all over the world, having been only recently been
introduced into the U.S. market. The flavor is milder and more delicate
than American catfish. Basa is sometimes sold as white ruffy, bocourti
or China sole.
I could not locate any specific basa fish recipes, but most mentions of
it say it is best when steamed.
Phaed
I wanted to inform you that the information you gave Lou is incorrect.
Basa is NOT in the catfish family, it's simply called that. The correct
information is located at:
http://www.fisheries.org/fisheries/F0202/F0202p38-40.PDF and at
http://www.thongluan.org/EN2/NEWS/news_2001_jul-dec/
01_09_18_CatfishFarmersofAmericaCallforEnd.htm
Oh! and the mail links you have on your pages (Send your questions to:
Phaedrus phaedrus), don't have an email address attached to them, only
your name.
D.
Hello D.
First, let me say that I wholly sympathize with the American catfish farmers. I was born in, and still live in, Mississippi,
which is the #1 catfish farming state. My personal feeling is that Basa should not be labeled "catfish". They should be labeled
"Basa" or "Boucourti" to avoid confusing the consumer.
However, there are a couple of things wrong with your statement that the information I gave was incorrect.
The PDF article that you yourself reference from www.fisheries.org states that:
"The fish in question that is imported from Vietnam and sold as basa is reported to be Pangasius bocourti of the
catfish family Pangasiidae. The fact that basa are not taxonomically the same species and not even in the same family
as native catfishes in the United States is not relevant, because the term 'catfish' correctly applies to all fishes
of the order Siluriformes."
From: http://www.fisheries.org/fisheries/F0202/F0202p38-40.PDF
You see,D., both channel catfish - Ictalarus puntatus AND basa - Pangasius bocourti are in the order
Siluriformes, so it is correct to call BOTH "catfish". Now, if I had said "basa is a member of the CHANNEL catfish family",
you would be right. However, I didn't say that. I just said "catfish family". Basa's family, Pagasiidae, is a "catfish family"
because it is a member of the order Siluriformes, and all fish that are members of the order Siluriformes can be correctly
called "catfish", as the article you referenced plainly states. Therefore, basa, while not "channel catfish", are indeed
"catfish." Channel catfish are not the only catfish, even in America. There are blue cats, yellow cats, bullheads, gafftops, salt-water
catfish, and even those little catfish that people put into their aquariums to clean the muck off the bottom.
I will grant that the wording of my reply might be confusing to someone who didn't understand the taxonomy of Basa and American channel
catfish. I will reword it slightly to "is a member of the order of catfish" which is clearer.
Yes, I'm aware that the only e-mail link on my site that works is on the "How to make a request page". I did that on purpose, because
I want people to read that page before making a request. As soon as I get time, I'm going to replace those dead e-mail links with a link
to "How to Make a Request".
Thanks for writing.
Phaed
----- Original Message -----
From: Carol
To: phaedrus
Sent: Tuesday, March 25, 2003 9:50 AM
Subject: Help finding a recipe
Hello,
May name is Carol and I was delighted to find your website -
it is wonderful.
I am searching for a recipe that I would like to use for a
bridal shower.
I am sorry but I do not know the name of the recipe. However, the
end result is a dessert that looks like a real peach but is made
with cake. The peaches have a custard filling. I think the filling
is made first - and allowed to cool. Then some sort of cake is made
that ends of being filled with the custard and - I think - dipped in
jello to give the cake the tint and appearance of a peach. Several
of these are made at one time. I also do not know how the cake is
shaped to give the peach appearance.
Thank you for help.
Carol
Hi Carol,
Gosh Carol, I was just about to give up looking when I found a website that sells
the peach mold pans, decorating accessories, and has a detailed recipe.
Hope this is what you want:
Peach Cake Molds
Phaed
----- Original Message -----
From: KIBIBI
To: phaedrus
Sent: Tuesday, March 25, 2003 12:36 PM
Subject: tea cakes
i have been looking for a recipe for tea cakes. you have one for
tea cookies and you bring up the tea cakes form the south that i
am looking for. The tea cakes i am looking for are yes from the
south and they are usually golden brown now 2 sweet with a hint
of lemon.
the older women that i know who has a recipe usually dont want
2 hand it over so i would greatly appreciate it if you could
find one for me. my grandfather loves them and i would love
2 make him a batch.
Hi Kibibi,
See below.
Phaed
Old Fashioned Tea Cakes
Ingredients :
2 eggs
1 c. shortening
1 1/2 c. sugar
2 tsp. baking powder
Flour for stiff dough (about 3 1/2 c. sifted)
1/2 tsp. lemon flavoring
1/2 tsp. vanilla extract flavoring
1/4 tsp. salt
Preparation :
Cream shortening and sugar. Add eggs and beat well. Sift dry
ingredients and add to mixture. Roll to about 3/16 inch, and cook
at 400 degrees on greased cookie sheet for about 10 minutes. Don't
over brown.
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Old - Fashioned Tea Cakes
Ingredients :
1 c. butter or margarine
2 c. sugar
5 eggs
5 1/2 c. flour
3 tsp. baking powder
1/4 c. milk
1 tsp. vanilla or lemon extract
Preparation :
Cream butter and sugar together. Add eggs, one at a time. Sift
together the flour and baking powder. Add the flour and milk
alternately until completely mixed. Add vanilla or lemon extract.
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Old Fashioned Tea Cakes
Ingredients :
1/2 lb. butter
2 c. sugar
4 well beaten eggs
1 tsp. vanilla or lemon flavoring
4 c. all-purpose flour
1 tsp. baking soda
2 tsp. cream of tartar
Preparation :
Cream butter and sugar. Add beaten eggs and flavoring. Sift
together flour, baking soda and cream of tartar and add to mixture.
Knead and roll thin on well floured surface. Cut into desired
shapes. Bake on lightly greased baking sheet at 350 degrees for 15
to 20 minutes or until light brown. Yield about 4 dozen.
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Grandma's Old Fashioned Tea Cakes
Ingredients :
1 3/4 c. sugar
1 c. shortening
3 c. flour
1 tsp. vanilla or lemon flavoring
2 eggs
1/2 tsp. soda
1/2 tsp. salt
Preparation :
Cream shortening and sugar. Add eggs, one at a time, and add
remaining ingredients. Knead dough on floured board. Chill. Roll
out and cut. Bake 8 minutes at 325 degrees.
----------------------------------
Old Fashioned Tea Cakes
Ingredients :
1 c. butter
2 c. sugar
2 eggs
4 c. all purpose flour
4 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
1 tsp. lemon extract
Preparation :
Cream butter and sugar until light and fluffy. Add eggs and beat
well. Sift flour and measure, then add baking powder and salt.
Sift 3 times. Add flour mixture a little at a time to sugar mixture
and mix well. Add flavorings; chill. Roll dough very thin and cut
in desired shapes. Bake in a quick oven at 400 degrees for 6-10
minutes or until light brown.
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