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----- Original Message -----
From: Heather
To: phaedrus
Sent: Thursday, June 20, 2002 10:33 PM
Subject: Aussie Cheese Fries
I am sure you have uncovered the recipe for Outback Aussie Cheese Fries.
I don't mean the one that says "frozen fries, cheese and bacon." It was
on Top Secret Recipes - with spices listed - and I made it and everyone
loved it. I didn't realize they don't keep recipes active.. I am having
a bunch of people over for my husband's birthday and had planned to make
those fries but can't find the recipe now and I didn't print it out.
HELP! I tried searching the archives but was unable to locate anything.
I appreciate any info you can give me!!
Hello Heather,
The recipe below is the one that was on "Top Secret Recipes".
Phaed
Aussie Chips
2 medium russet potatoes
6 to 8 cups vegetable oil or shortening
Seasoning
1 tablespoon salt
1 teaspoon garlic powder
3/4 teaspoon ground black pepper
1/2 teaspoon onion powder
1/8 teaspoon ground thyme
On the side
ranch dressing
1. Preheat oil to 375 degrees in a deep fryer.
2. Cut potatoes into french fry slices using
a vegetable slicer or mandolin. It's
important to use a gadget for the slicing so
that the fries will all be the same
thickness, and will cook evenly. Submerge
all of the sliced potatoes in a large bowl
fill with cold water for 30 minutes.
3. Combine all of the seasoning ingredients
in a small bowl and set aside.
4. Remove potato slices from the water and
onto a clean towel. Blot dry.
5. Fry potato slices for 8 to 12 minutes in
hot oil until light brown. Drain fries on a
rack or paper towels and sprinkle with some
of the seasoning. Pile the fries on a plate
and serve with ranch dressing on the side,
if desired.
Serves 4 to 6.
Aussie Cheese Fries
plate of cloned Aussie Chips (from above
recipe)
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
1 bacon slice, cooked
On the side
ranch dressing
1. Prepare the clone for the Aussie Chips
and arrange the seasoned fries on an oven-
safe plate. Preheat oven to 400 degrees.
2. Mix the cheeses together and sprinkle the
blend over the fries. Crumble the bacon and
sprinkle it over the cheese. Bake the plate
for 4 to 5 minutes in the hot oven, until
cheese is melted. Serve with ranch dressing
on the side.
----- Original Message -----
From: Dm
To: phaedrus@ebicom.net
Sent: Saturday, June 22, 2002 8:26 AM
Subject: (no subject)
chicken franchaise--recipe--thanks
Hi Dm,
See below.
Phaed
Chicken Francais
New York, New York Restaurant (Miami Herald 7/21/94)
Serving Size : 4
8 Chicken breast pieces (3 1/2 -- oz ea) boned and skinned
-----Batter:-----
1 cup Eggs -- beaten
2 tablespoons Lemon juice
1/4 cup Parsley -- chopped
1/4 teaspoon Salt
1/4 cup White wine
1 1/2 teaspoons Garlic -- pureed
2 dashes Hot pepper sauce
1/4 cup Parmesan cheese -- grated
Margarine or butter for -- coating pan
-----Wine Sauce:-----
1 Margarine stick
1/2 cup White wine
1/4 cup Lemon juice
Dust the chicken in the flour and set aside.
Make the batter by beating eggs briskly, then beating in the lemon
juice, parsley, salt, wine, garlic, hot pepper sauce, and Parmesan.
Coat a heavy skillet with margarine or olive oil and place over high
heat. Dip the floured chicken pieces generously in the batter and
place in the heated skillet. Cook until golden brown on each side,
about 5 minutes. Remove chicken from the pan and drain excess oil.
Make the wine sauce by melting the margarine in the pan, then stirring
in the wine and lemon juice. Return the chicken pieces to the pan,
spooning the wine sauce over all and cook 1 minute longer.
Serve immediately.
Nutritional info( not including oil for cooking):
611 cal; 57g pro, 5g carb, 36g fat
======================================
Famous Chicken Francaise
Makes 6 servings
Ingredients
1 egg, beaten
1/2 lemon, juiced
1 cup all-purpose flour
1 pinch garlic powder
1 pinch paprika
6 skinless, boneless chicken breast halves
2 tablespoons butter
1 (10.75 ounce) can chicken broth
1 lemon, juiced
6 slices lemon, for garnish
2 sprigs fresh parsley, for garnish
Directions
1 In a shallow dish or bowl mix together the egg beat and juice
of 1/2 lemon. In another shallow dish or bowl mix together the
flour, garlic powder and paprika. Dip chicken breasts in egg
mixture, then flour mixture. Heat butter or margarine in a large
skillet over medium heat. Add chicken breasts and saute until
golden on each side.
2 In a medium bowl mix together broth and juice of 1 lemon and pour
mixture over chicken in skillet. Reduce heat to medium low and let
simmer for about 8 minutes. Place on serving platter and garnish
with fresh lemon slices and parsley sprigs.
=======================================
Chicken Francaise
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1/4 cup light cream
1/4 cup grated Parmesan cheese
1 teaspoon chopped fresh parsley
salt and pepper -- to taste
4 boned and skinned chicken breast halves
1/2 cup flour
4 tablespoons butter
1/2 cup white wine
1 lemon -- juiced
Combine eggs, cream, Parmesan cheese, parsley, salt, and pepper
to make a batter. Dredge chicken in flour, shaking off the excess.
Then dip chicken in batter.
Heat the butter in a skillet over medium-high heat. Add the chicken
and cook until golden brown on each side. Place browned chicken in
oven-proof serving dish. Pour wine and lemon into skillet and scrape
bottom with wooden spoon to remove browned bits. Bring to a boil and
let cook until slightly thickened. Pour juices over chicken. Cook in
a preheated 350!F oven for 15 minutes.
----- Original Message -----
From: nick
To: phaedrus
Sent: Saturday, June 22, 2002 11:38 AM
Subject: Re:
thanx for your help, could you send me the Jackie Kennedy receipe o
f the chicken in white wine that you do have on file?
-nick-
Nick,
Sure, no problem. See below
Phaed
Mrs. Jacqueline Kennedy'S Chicken In Wine
Yield: 4
Ingredients
4 tb butter
1/4 lb salt pork; minced
3/4 c onion; chopped
1 carrot; sliced
1 clove garlic; minced
2 shallots; minced
3 lb fryer chicken; quartered, up
- to 4
2 tb flour
2 tb parsley; chopped
1 ts marjoram
1/2 bay leaf
1/2 ts thyme
1 ts salt
1 pn pepper
2 cupry white wine
3/4 lb mushrooms; sliced
Instructions
Melt the butter in a Dutch oven; add the salt pork, onions,
carrots, garlic, and shallots and brown ightly.
Remove the vegetables to a separate plate and brown the chicken
in the remaining fat.
Remove the chicken to a plate and stir in the flour, parsley,
marjoram, bay leaf, thyme, salt, and pepper. Stir in the wine.
Return the chicken to the pot, reduce the heat to low, and
simmer for one hour.
For the last ten minutes of cooking, return the vegetables to
the pot and add the mushrooms. Season to taste with salt and pepper.
Serve the chicken on a hot platter with the sauce and vegetables
poured over it.
Adapted from A Treasury of White House Cooking by Francois Rysavy
as told to Frances Spatz Leighton. c1957, 1962, 1972 by permission
of Collier Associates, West Palm Beach, Fla.
----- Original Message -----
From: RODNEY
To: phaedrus
Sent: Friday, June 21, 2002 3:43 PM
Subject: hungarian cookies
My grandmother at every holiday made pastry rolls, rich dough with
a walnut filling, or a "lekvar" filling. She was an Hungarian
immigrant, hence the name
Hello Rodney,
This site:
Hungarian Recipes
has a wealth of Hungarian recipes, including kipfels and walnut filling and lekvar filling.
I think it might bring back memories for you.
Phaed
----- Original Message -----
From: Gazoo
To: phaedrus
Sent: Saturday, June 22, 2002 1:10 PM
Subject: Desperatly Seeking Recipe
I bought a jar of maple celery salad dressing at a craft fair last
year and it was fantastic.The problem I am having is that there were
no ingredients on the jar and I can't find the people that I bought
it from. I would apreciate any recipe that contains maple and celery.
Hi Gazoo,
I was able to find only three recipes that had maple syrup and celery seed. They're the
first three below. Below them are a couple of others with maple, but without celery.
Phaed
Maple Salad Dressing
1 cup pure maple syrup
2 tablespoons vegetable oil
1 tablespoon lemon juice
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground mustard
Combine all ingredients in a jar with tight-fitting lid; shake well.
Serve over salad greens. YIELD: about 1 cup
--------------------------------
Aunt Bee's Salad Dressing
Ingredients :
2 tbsp. vinegar
2 tbsp. maple syrup
2 tbsp. Canola oil (any good oil)
2 pkgs. Sweet n' low
2 tsp. salad dressing
2 tsp. milk
1 tsp. celery seed
1/2 tsp. salt
Preparation :
Mix thoroughly in a container with lid and pour over salad.
----------------------------------
Maple Dressing For Fruit Salad
Ingredients :
1 c. maple flavored syrup
2 tsp. salad oil
1 tbsp. lemon juice
1/2 tsp. paprika
1/4 tsp. powdered onion
1/4 tsp. salt
1/4 tsp. celery seed
Dash of dry mustard
Preparation :
Mix all ingredients in a jar with a tight lid and shake well.
Refrigerate, covered, until chilled. Shake well before serving.
-------------------------------
Mountain Maple Poppy Dressing
Hartness House Inn Bed and Breakfast and Restaurant
Ingredients
4 cups mayonnaise
3/4 cup maple syrup
1/2 cup red wine (burgundy)
1/4 cup red wine vinegar
1/4 cup sugar
2 Tablespoons poppy seeds
In a large container with a tight-fitting lid, combine all the
ingredients, and mix thoroughly.
Yields: 1/2 gallon.
---------------------------
Maple Dijon Salad Dressing
The Wildflower Inn and Restaurant
Ingredients
1 Tablespoon dijon mustard
1/2 cup balsamic vinegar
1/2 cup maple syrup
salt and pepper to taste
1 cup olive oil
Blend first four ingredients with a wire whisk or food processor.
Add oil slowly to emulsify. Adjust to taste.
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