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2017


Agnes & Muriel's Butterscotch Cream Pie

-----Original Message----- 
From: Marnell
Sent: Saturday, March 18, 2017 10:16 PM
To: phaedrus@hungrybrowser.com
Subject: recipe request

Dear Uncle Phaedrus,

  Years ago (maybe 2002) I ate a piece of pie at Agnes & Muriel's, a 
restaurant located at Monroe Drive in Atlanta, GA. I understand the 
restaurant was relocated to Piedmont Rd. in Buckhead, GA., and later went 
out of business.
  The occasion was Thanksgiving.  The pie was a fabulous Butterscotch Cream 
Pie. It was very rich, with caramel drizzled on top and had small bits of 
butterscotch and maybe another kind of morsel bits scattered here and there. 
It had a meringue topping.
  I have never forgotten that pie, and have looked numerous places for the 
recipe.  I bought a cookbook of theirs, but the pie was not in it.  I read 
some bloggers who had eaten there about the time that I did and they even 
mentioned this pie, but nothing more. I am not a creative cook -- I have to 
have a recipe.
  Could you possibly obtain the recipe for me?
Thanks, Marnell

Hello Marnell,

As you say, Agnes and Muriel's was sold by owner Glenn Powell and relocated from Atlanta to Buckhead in 2009 and then closed completely.

Agnes & Muriel's Chef Glenn Powell did publish a cookbook, used copies of which can be purchased at Amazon, E-Bay, and other purveyors of used books: Agnes & Muriel's Cafe Cookbook However, you say you have that cookbook and the butterscotch cream pie is not in it.

Atlanta Public Broadcasting did a show with Agnes & Muriel's owner and chef Glenn Powell. He demonstrated and gave the recipes for six of his dishes on that program, but the Butterscotch Cream pie was not among them. See: Atlanta Cooking

Sorry, I had no success finding Agnes & Muriel's or Chef Glenn Powell's Butterscotch Cream Pie recipe. I'll post this for reader input.

Phaed


Butterfly Shrimp with Bacon

-----Original Message----- 
From: Dorothy 
Sent: Wednesday, March 15, 2017 5:33 PM
To: phaedrus@hungrybrowser.com
Subject: Cantonese Butterfly Shrimp with Bacon

Hi Uncle Phaedrus,
In the 1960s and 70s there was a Cantonese dish that was very popular called 
butterfly shrimp with bacon. The large shrimps were cut butterfly style 
dipped in egg, topped with a piece of bacon and fried. It was served with 
scallions and onions in a sweet red sauce.
Do you think you could find one like it?
thank you for all the good work you do!
Kind regards,
Dorothy

Hi Dorothy,

While searching, I found several Chinese restaurants that have butterfly shrimp on their current menus. The ones that I saw were in Delaware, Maryland, and New Jersey.

The basic shrimp with bacon recipe seems to be rather simple. You have it well covered in your description: "large shrimps were cut butterfly style dipped in egg, topped with a piece of bacon and fried."

There are a few variations in the recipes that I found. Chinese restaurants often offer dishes with the same name, but slight variations. I did not find any recipes with the red sauce, onions, and scallions, but that may be a separate recipe

The sweet red sauce with scallions and onions may be simply ketchup with sautéed onions and scallions, or it may be something quite unique to the restaurants at which you ate the dish years ago.

The recipe at the bottom, and the one at this link, lack the red sauce, onions, and scallions.

Cooking Exchange

This one has a red sauce made with ketchup, but part of the instructions seem to be missing: Recipeland

This recipe has a red sauce made with ketchup & Worcestershire, and sautéed onions. IFood TV

Same or similar to the one above Recipe Pages

A video recipe: YouTube

Phaed

Butterfly Shrimp (China)

1 1/2 pounds fresh large shrimp
3 egg yolks
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
2 slices bacon
2 cups vegetable oil

Remove shells from shrimp, leaving tails intact. Cut each shrimp down the 
back using point of small sharp knife. Remove vein. Rinse shrimp and pat dry 
with paper toweling. Cut deep slit down back of each shrimp. Flatten cut 
side slightly with fingers.

Beat egg yolks, cornstarch, salt and pepper with fork. Dip each shrimp into 
mixture. Cut bacon into 1 1/2 x 1/4-inch strips. Place a bacon strip on cut 
side of each shrimp.

Heat oil in wok over medium-high heat until it reaches 400 degrees F. Fry 
shrimp, a few at a time, in oil until golden, 2 to 3 minutes. Drain on 
absorbent paper.

Makes 4 to 6 entree servings or 8 to 10 appetizer servings. 

Luby's Cafeteria Almond Rice

From: David 
Sent: Tuesday, February 07, 2017 9:05 AM
To: 'phaedrus@hungrybrowser.com' 
Subject: Lubys Almond rice

Lubys Almond rice

Hello David,

Sorry, I had no success with this.

Phaed

From: "Julia" 
To: phaedrus@hungrybrowser.com
Subject: Luby's Almond Rice
Date: Wednesday, April 19, 2017 7:20 PM

I have a Luby's cookbook and found a recipe for almond rice. Hope this is what David
was looking for.

Almond Rice

1 cup diced white onions
1 cup diced celery
1 cup diced carrots
1/4 cup butter
5 cups cooked converted white rice
1 cup frozen green peas, thawed
1/2 teaspoon granulated garlic
1 teaspoon seasoned salt
1/8 teaspoon white pepper
1 cup toasted sliced almonds
1/4 cup sliced green onions

 In a large skillet over medium heat, sauté onions, celery and carrots in butter 5 to 7 minutes 
or until tender. Stir frequently. Add rice, green peas, garlic, seasoned salt and pepper and 
blend together. Stir gently over medium heat and cook until hot. Once rice is hot, remove and 
fold in toasted sliced almonds. Garnish with sliced green onions.
 
Enjoy, Julia 

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