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----- Original Message -----
From: gail
To: phaedrus@hungrybrowser.com
Sent: Monday, May 10, 2010 7:23 AM
Subject: Donuts
Had a recipe to make donuts from Bisquick. Any help?
Hello Gail,
See below.
Phaed
Bisquick Doughnuts
2 c. Bisquick
1/4 c. sugar
1/3 c. milk
1 tsp. vanilla
1 egg
1/4 tsp. each cinnamon and nutmeg, if desired
Fill heavy skillet or deep fat fryer with fat or oil to depth of 3 inches.
Heat fat (oil) to 375 degrees. Mix ingredients until well blended. Turn
dough onto lightly floured surface and knead about 10 times. Roll out 3/8
inch thick. Cut with floured doughnut cutter. Drop into hot oil. Fry until
golden brown on both sides about 1 minute to aside. Remove and let drain on
absorbent paper. Shake one at a time in a small paper bag containing sugar
and dash of cinnamon.
----- Original Message -----
From: Dorothy
To: phaedrus@hungrybrowser.com
Sent: Friday, May 21, 2010 3:16 PM
Subject: Recipe request
My daughters and I have been trying to get a recipe for a vegetarian meatloaf
for several years. It is from ANANDA FUARA, a vegetarian restaurant in San
Francisco. The founder/guru is SRI CHIMOY (recently deceased) who wrote many
books and had a cookbook that contained the recipe. The cookbook has been out
of print for many years and we have tried unsuccessfully to get a copy with no luck.
The item is served as a main dish and/or as a sandwich and called Neetloaf/Neatloaf.
We would really appreciate it if you could find it for us.
Dorothy
Hello Dorothy,
See below.
Phaed
Ananda Fuara's Neatloaf
Ingredients
4 Eggs
1 Envelope Lipton Onion Soup Mix, 2/3 of an envelope (use about 2/3 of the
envelope or slightly less/slightly more to taste)*
1/3 lb Low-fat ricotta cheese
1/3 lb Firm tofu (mashed into small pieces)
1/4 cup Vegetable oil
1/3 cup Onions
1/2 cup Cooked brown rice
1/2 tsp Oregano
1/2 tsp Basil
1/4 tsp Rosemary (fresh is best)
4 cups (dry measured) Special K (note: this approximately equals 4 oz or 113 grams
of the cereal by weight)
1 1/2 tbsp Garlic
For The Sauce:
1/2 cup Ketchup
1/8 cup Dijon mustard
1/4 cup Molasses
1/8 cup Apple cider vinegar
Pinch cayenne ground pepper (to taste)
Preparation
Preheat oven to 300 degrees F.
1. Sauté onions and garlic.
2. Beat eggs in a bowl, and then add all other ingredients except the Special K.
Mix well and then add the Special K last.
Put in pan that is sprayed with cooking oil.
3. Bake for 1 hour. Pour sauce over loaf after 1 hour, and bake for 10 more minutes.
Serve with a side of mashed potatoes.
---- Original Message -----
From: Maureen
To: phaedrus@hungrybrowser.com
Sent: Saturday, May 22, 2010 10:48 PM
Subject: Macaroni Grill Chicken Scallopini
Hi Uncle,
I could eat this dish twice a week. It is awesome! Macaroni Grill makes
a great chicken scallopini. Excuse the spelling if it is wrong. It has
chicken, artichokes hearts, prochutta, capers, mushrooms with a lemon butter
sauce. Doesn't that want you to sink your teeth into that? YUMMY!
I am starving! HELP! Maureen
Hi Maureen,
I know it's good, too. I've had it several times.
There are copycat recipes available. See these sites:
Recipezaar
Recipe Circus
Meals by Monica
Phaed
Hungarian Goulash
----- Original Message -----
From: bobby
To: phaedrus@hungrybrowser.com
Sent: Sunday, May 23, 2010 2:37 PM
Subject: Hungarian Goulash
Sir:
I am Bobby from Ga. This is my second request for help with a recipe from you.
My in-laws are from upstate New York. My wife used to prepare a dish that she
called Hungarian Goulash, which looked a lot like chili. It was made using hamburger
meat. I really don't know what was the difference between it and chili. I just know
that it was really good. There are many recipes for Hungarian goulash on the net, but
they seem to be made with large chunks of meat. As I said, this one used hamburger.
Are you familiar with a Goulash recipe that uses hamburger?
Bobby
Hello Bobby,
See below for three.
Phaed
Hungarian Goulash
1 lb. hamburger
2/3 c. chopped onion or 1 3/4 tbsp. dehydrated
1 1/2 tbsp. brown sugar
1/4 tsp. dry mustard
1/4 tsp. paprika
Dash red cayenne pepper
2 1/2 tbsp. Worcestershire sauce
1/2 tsp. white vinegar
1/4 tsp. garlic powder
1/2 c. ketchup
1 c. tomato sauce
1/2 c. water
1/2 c. peas
2 1/2 c. egg noodles
3 c. water
1. Brown hamburger and drain off fat.
2. Add seasonings, ketchup, water and tomato sauce.
3. Bring to near boiling, cover and simmer for 15 minutes. Add peas.
4. Cook egg noodles in boiling water until tender. Drain and add to sauce.
5. Simmer uncovered for 5 minutes.
6. If sauce seems thin a small amount of cornstarch combined with cold water
may be added to thicken.
----------------------------------
Hungarian Goulash
1 lg. onion, diced
1 lg. green pepper, diced
1 lb. hamburger
1 1/2 c. uncooked macaroni
1 (8 oz.) tomato sauce
Catsup
Sugar
Cook macaroni as directed on package. While it is cooking, brown in large pan,
the onion, green peppers and hamburger. Drain, if necessary. Add tomato sauce,
stir together and add small amount of water. Add about 1/2 cup of catsup and
2 tablespoons of sugar. Salt and pepper to taste. Simmer until macaroni is done,
then add together. Heat mixture thoroughly.
----------------------------------
Hungarian Goulash
1 lb. hamburger
1 to 2 tbsp. flour
1/2 to 1 tsp. paprika
1 can tomatoes
1 can tomato sauce
1 bay leaf
Sprinkle of thyme
Garlic (optional)
2 to 3 c. macaroni (cook separately)
Cook all ingredients except macaroni 12 minutes in pressure cooker or
30 to 40 minutes on top of stove. Cook macaroni separately. When both
are done, rinse macaroni in cold water and add to cooked ingredients.
The search engine registry shows that someone searched for this:
Bella Napoli
for the Asiago Cream Sauce:
2 cups heavy whipping cream
1/16 teaspoon chicken soup base
1/2 cup grated Asiago cheese
1/2 tablespoon cornstarch
1 ounce cold water
For The Pasta Chips:
1/2 pound pasta sheets, may substitute won tons
Oil, for deep-frying
2 tablespoons grated Asiago cheese
To Assemble:
1 piece cooked Italian sausage
1 piece cooked, sweet Italian sausage
Chopped tomato
Banana peppers, sliced
Kalamata olive, sliced
2 to 3 cups mozzarella cheese
1/2 to 1 cup grated Asiago cheese
To Make The Asiago Cream Sauce:
Make cream sauce first by heating the cream until very hot and just bubbly,
but not to a boil. Add the chicken base and 1/2 cup grated Asiago cheese.
Stir constantly with a wire whisk and bring temperature back to just bubbly.
Dissolve cornstarch in the 1 ounce cold water and add to the sauce. Bring to
a slow simmer to cook out starchy taste. Transfer sauce to a container for use
later. (May be refrigerated.)
To Make The Pasta Chips:
Cut the pasta sheets into triangles and deep-fry in oil, heated to 375 degrees F.
Fry to a nice chip color. Drain on paper towels and sprinkle with 2 tablespoons
grated Asiago cheese.
Assembly:
Preheat oven to 400 degrees F and put rack at top of oven.
Put half of the pasta chips onto an oven safe plate. Pour cream sauce of the chips
then top with the remaining chips. Sprinkle with sausage, tomatoes, peppers, olives,
mozzarella, and 1/2 to 1 cup Asiago. Put it the oven and bake until cheese just starts
to brown.
Yield: 4 servings
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----- Original Message -----
From: Anna
To: Uncle Phaedrus
Sent: Tuesday, June 15, 2010 12:52 AM
Subject: Bella Napoli
Hi, Phaed!
In the Bella Napoli recipe, wouldn't you say 1/16 teaspoon soup base is a tad
insignificant compared to the amount of the ingredients?
Anna
Hello Anna,
As I said, the recipe is exactly as it was found at the source. I tried to
corroborate it from other sources, and this is what I found:
There appear to be only two recipes on the Internet for "bella napoli" (aka "Italian Nachos")
with any chicken soup base at all as an ingredient. The first one, the one I posted with 1/16
teaspoon chicken soup base, is in a dozen or so places on the Internet and is always called a
"copycat" for the Macaroni Grill dish. In every case, it calls 1/16 teaspoon chicken base.
The other one (see below) is only in three or four places, and is titled simply "Italian Bella
Napoli". It's very similar to the first one, but it calls for 1/8 teaspoon chicken soup base.
As to whether 1/16 or 1/8 teaspoon of chicken base is an insignificant amount, I couldn't say.
At those small quantities, I wouldn't expect much difference in the taste of the sauce using
either 1/16 or 1/8 teaspoon. It's being used here as a seasoning, like salt or pepper, so it
might add a subtle flavor. I would think that it might be very difficult to accurately measure
either 1/16 or 1/8 teaspoon of anything. Perhaps you will make the dish with 1/16 teaspoon and
then with 1/8 teaspoon and let us know the results?
Phaed
Italian Bella Napoli Recipe
Ingredients
1/2 lb pasta sheets (may substitute won tons)
Oil for deep-frying
2 c. heavy whipping cream
1/8 tsp chicken soup base
1/2 c. Asiago cheese plus
2 Tbsp. Asiago cheese
1/2 Tbsp. cornstarch
1 ounce water
2 c. mozzarella cheese - (to 3)
Sliced Kalamata olives as needed
Sliced banana peppers as needed
Minced tomato as needed
1/2 c. grated Asiago cheese - (to 1)
1 piece cooked Italian sausage
1 piece cooked sweet Italian sausage
Directions
Make cream sauce first by heating the cream till very warm and just bubbly,
but not to a boil. Add in the chicken base and cheese. Stir constantly with
a wire whisk and bring temperature back to just bubbly. Dissolve cornstarch
in the cool water and add in to the sauce. Bring to a slow simmer to cook out
starchy taste. Transfer sauce to a container for use later. (May be refrigerated.)
Cut the pasta sheets into triangles and deep-fry in oil, heated to 375 degrees.
Fry to a nice chip color. Drain on paper towels and sprinkle with Asiago cheese.
Assembly: Preheat oven to 400 degrees and put rack at top of oven. Put half of
the chips onto an oven safe plate. Pour cream sauce of the chips then top with
the remaining chips. Sprinkle with sausage, tomatoes, peppers, olives, mozzarella,
and more Asiago. Put it the oven and bake till cheese just starts to brown.
This recipe yields 4 servings.
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