On 25 Apr 2007 at 12:09, Bob wrote:
> I have been looking for a sweet pickle that my mother used to buy when
> I was a kid better than 40 years ago. I thought most of the major
> manufacturers used to make them but I can no longer find them. I
> thought they were called Cimigherkins or Cimfgherkins. They were sweet,
> yellow and sliced lengthwise making thick wide strips. I've tried
> spelling it every way I know how on the Internet but to no avail.
> These may have been an old German style pickle.
> If there is a manufacturer still out there please let me know, if not
> I would like a recipe to make them myself.
> St Louis MO
I believe that what you mean is senfgurken. You can buy them here:
German Grocery - Pickles
There's also a recipe below.
4.5 lbs cucumbers
3/4 Cup Salt
1/2 lb. pearl onions
15- pepper corns
1/2 Cup yellow mustard seed
3-5 bay leaves
1 1/2 liter wine vinegar
1 quart water
2 cups sugar
Use only big ripe yellow, but still firm cucumbers. Peel and cut lengthwise,
and with a spoon scrape out all seeds.
Cut in strips or chunks and layer them with the salt in a glass or porcelain
dish. Leave them sit for 12-24 hours, and then strain them in a sieve, and
carefully dry all chunks, again layer them with the onions and herbs and spices
in a large glazed ceramic pot or in individual canning jars.
Bring vinegar, water and sugar to a boil on med. heat and pour over the cucumber
chunks. After they have cooled, cover each glass with wax-paper or Saran wrap.
Let them age for about 4 weeks before eating.
Chicken Scaloppini Like Johnny Carino's
Lemon Butter (This is for multiple servings)
1 Lb. Margarine
2 Lb. Butter
1/4 Cup Lemon Juice
1/2 Cup White Wine
2 Tsp. Chopped Garlic
Combine these 5 items into a mixing bowl and beat at a medium speed until
a smooth consistency in the batter is formed. Once combined, keep refrigerated
1 Oz. Melted Butter
3 Precooked Breaded Chicken Medallions
1/4 Cup Roma Tomatoes
1/2 Cup Sliced Mushrooms
1/4 Cup Chopped Bacon
1/2 Tsp. Salt, Pepper, Garlic Salt
5 Oz. Precooked Spaghetti
4 Oz. Heavy Whipping Cream
1/2 Cup Lemon Butter
Into a warm saute pan, combine melted butter, chicken medallions, tomatoes,
mushrooms, bacon, and spice mixture. Saute until chicken begins to brown and
tomatoes begin to dissolve. Add heavy cream and allow to boil to the middle
of pan. Remove from fire, add lemon butter, and fold together to make sauce.
Serve over spaghetti.
On 23 Apr 2007 at 18:37, sherry wrote:
> can you help me for the recipe from johnny carino's for their crunchy
> roasted garlic that they use for their olive oil dip for their bread
> thanks a bunch ...sherry
No luck with a Carino's recipe for this, but see below.
1 head garlic
1 teaspoon extra virgin olive oil
1. Preheat the oven to 425F.
2. Remove the outer papery covering of the garlic. Slice off the top of
the head so most of the cloves are exposed. Place on a square of aluminum
foil for easy cleanup, or select the smallest baking dish you have. Drizzle
the oil over the cloves. Fold the foil over the head to completely enclose it,
or cover the baking dish with foil.
3. Roast for about 45 minutes, until the garlic is completely soft and lightly
4. To serve, separate the head into individual cloves. Allow your guest to
squeeze out the softened garlic as needed. Or squeeze out the cloves into a
small serving dish. If you have leftovers, squeeze out the pulp into a small
dish, cover with olive oil, and store, tightly covered, in the refrigerator
for up to 1 month.
olive oil like carino's
1/2 cup extra virgin olive oil
1 tbsp. chpped fresh rosemary
1tbsp. chopped fresh parsley
1 tbsp. chopped fresh oregano
2tsp. chopped fresh parsley
2tsp. parmesan cheese
1tsp. crushed red pepper flakes
1tsp. kosher salt
1tsp. black pepper
blend all the ingredients in a food processor and until chopped smooth.
Remove from the machine and add the oil.
I a native of Mountain View and in high-school worked at the now
defunct Linda's Drive-in. I made the secret Parisian sauce daily. My
aunt recently contacted me because she was throwing a retirement
party for a local Police officer and asked if I might have the
Parisian Sauce Recipe.
I dug it out of my high school garage box and realized that this
recipe has been secret for over 50 years...
So I decided yesterday to blog about it. I am initially providing
the ingredients, but for those who can stir up memory lane I will be
happy to share the recipe.
here is the link: Tony Siress
tell me a story about your experiences at Linda's Drive-in and I will
share it with you!
Also, see here for the recipe:
Linda's Parisian Burger Recipe
Monkey Gland Steak