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----- Original Message -----
From: dao
To: uncle phaedrus
Sent: Tuesday, July 14, 2009 5:29 PM
Subject: recipe for dressing
Hello Uncle Phaedrus!
How's your summer? It's really hot here in the Bay Area and so I was thinking of
serving salad for dinner. Do you have the recipe for the dressing for the Asian
Sesame Chicken Salad that Panera uses? The dressing is great: it's very light
and citrus-y. If you have the recipe for the chicken they use, that would be great, too!!
Many thanks!
Dao
Hello Dao,
It's hot and humid here.
See below for your recipe.
Phaed
Panera Bread Asian Sesame Dressing
1/4 cup rice wine vinegar
1/4 cup toasted sesame oil
2 tablespoons soy sauce
1 teaspoon toasted sesame seeds
1 teaspoon crushed red pepper flakes
1/4 cup canola or vegetable oil
Combine all ingredients except canola oil in a medium mixing bowl with a wire whisk.
Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.
Makes 1 1/4 cups
Source: The Panera Bread Cookbook by Peter Reinhart
----- Original Message -----
From: becky
To: phaedrus@hungrybrowser.com
Sent: Tuesday, July 14, 2009 6:40 PM
Hello: I was wondering if you could help find an old recipe for a round cookie my Grandma
used to call moonrocks. She lived in Texas and used to make them for us every time she
would come and visit or we would visit her. The only ingredient I remember (it was 35
years ago) was orange. I believe it was orange juice she used. I would love to make a
batch just to take me back in time. I do believe they were no bake, but am not 100% sure
about that.
Thank you.
Becky
Hello Becky,
See below.
Phaed
No Bake Moon Rocks Recipe
Ingredients
1/2 c margarine, melted .
1 tsp grated orange peel .
1 lb shredded coconut, divided into two portions .
1 c sliced pecans .
1 lb powdered sugar .
1 (6 oz) can frozen orange juice .
1 lb vanilla wafers, crushed
Directions
1. Combine all ingredients EXCEPT half of the coconut. Mix thoroughly.
2. Shape into one inch balls.
3. Roll balls in remaining coconut.
4. Store on waxed paper lined cookie sheet in refrigerator.
5. Chill several hrs or overnight.
---------------------------------------------
OMG! I can't believe how fast you found them. I am pretty sure that's them.
How do you do that!!!!! I am so am impressed at the speed you were able to
find them. I looked everywhere, and then remembered you. I could just hug you.
I am going to make them for my mom. She used to just love them and we lost the recipe.
Take care and Thank you so much.
becky
----- Original Message -----
From: Linda
To: phaedrus@hungrybrowser.com
Sent: Thursday, July 16, 2009 8:59 AM
Subject: cranberry cake recipe
I love your directions for requesting a recipe- had a good laugh and nodded my head
in agreement several times!
I am looking for a cranberry cake recipe I made years ago. I have not been able to
find my recipe and do not remember enough about it to attempt baking it.
I believe the cake itself was a white/vanilla base and had fresh cranberries added to
the batter, then baked. The cake came out fairly moist. When we got ready to eat the
cake, there was a warm sauce I made that you poured over the cake and ate while warm.
I think the sauce was somewhat thick, but smooth--perhaps a vanilla/caramel sauce??
I know this information is not great, but hoping you can help. I look forward to seeing
what you can discover.
Thanks, Linda
Hello Linda,
See below.
Phaed
Cranberry Cake
4 1/2 tbsp. butter
1 1/2 c. sugar
1 1/2 c. milk
3 c. flour
3 tsp. baking powder
1 tsp. salt
1 pkg. whole fresh cranberries
Bake in 9 x 13 inch pan at 350 degrees for 40-50 minutes or until brown.
Butter Sauce:
2 c. sugar
1 c. butter
1 c. half & half (cream)
1 tsp. vanilla
Mix well and cook over low heat until sugar melts. Heat and spoon over cake when served.
---------------------
Cranberry Cake
2 tbsp. butter
1 c. sugar
1 tsp. vanilla
1 c. milk
2 c. flour
3 tsp. baking powder
Salt
3 c. fresh cranberries (I cut them in half.)
Bake in 9x13 pan at 350 degrees for 30-35 minutes.
--Butter Sauce:--
1/2 c. butter
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. half and half
Boil 3-5 minutes until thick.
------------------------------
Cranberry Cake
3 tbsp. butter
1 c. sugar
2 c. flour
1 c. milk
3 tsp. baking powder
1/4 tsp. salt
3 c. fresh cranberries, cut in half
Mix all together and fold in cranberries. Spread in greased and floured 9 x 9 inch pan.
(Batter will be stiff.) Bake at 350 degrees for 35 to 40 minutes.
Sauce:
1 c. sugar
1 tbsp. flour
1/2 c. butter
1/2 c. cream
1 tbsp. vinegar
Heat over high heat until bubbly. Add 1 teaspoon vanilla. (Can lower heat and keep cooking.)
The longer it cooks the better it tastes.
----- Original Message -----
From: Virginia
To: phaedrus@hungrybrowser.com
Sent: Monday, July 13, 2009 10:04 PM
Subject: Re: Lost Pineapple Zucchini
Hello Again.
This time I have lost my receipi for canned zucchini that taste very much like pineapple.
I am hoping you can find it.
All I can remember is Zucchini, Sugar, Pineapple Juice...I am still searching. If I find
it first do you want me to send it to you? Thanks a million.
It is to be used in place of real pineapple in any recipie. I used it on pineapple upside
down cake,
Thank You Again
Virginia
Hello Virginia,
See below.
Phaed
Fake Crushed Pineapple
1 gallon zucchini, shredded, seeded and peeled
48 oz. can unsweetened pineapple juice
1 1/2 c. lemon juice
3 c. sugar
Simmer 20 minutes. Can 30 minutes in hot water bath. Makes 12 pints.
----------------------------------------
Pineapple Zucchini
1 gallon coarse ground zucchini
1 (46 oz.) can pineapple juice
3 c. sugar
2 tbsp. pineapple extract
1/4 c. lemon juice
Peel zucchini and remove seeds. Use only the solid meat. Grind coarsely
and let stand overnight. Simmer in mixture of pineapple juice, extract,
sugar and lemon juice for 20 minutes. Pack in jars and give a 5 minute water bath.
---------------------------------------
Make Your Own Pineapple
1/2 gallon chunked & peeled zucchini
1 lg. can unsweetened pineapple juice
2 1/2 c. sugar
1 c. lemon juice
Boil together for 20 to 25 minutes or until done. Add 2 teaspoons pineapple
extract. Pack in jars and process in boiling water bath 20 minutes for pints
or 25 minutes for quarts.
The record shows that someone searched for a salmagundi recipe on the site.
The word "salmagundi" comes from the French "salmigindis", which came from the
Old French "salemine", meaning salted food, plus "condir", meaning "to season".
"Salmagundi" has also ben corrupted to "Solomon Grundy". There is no set recipe
for this dish. It's basically just a salad with meat, fish, and eggs added.
Phaed
Salmagundi Recipe
Ingredients:
12 tiny whole onions
1 C. julienned cooked chicken
4 hard cooked eggs, cut in eighths
2 T. chopped parsley
4 C. shredded lettuce
1 C. seedless grapes, halved
8 anchovy fillets
2 T. capers
Cook onions in boiling water 10 minutes, drain, chill and peel. At serving
time arrange lettuce, chicken, grapes, eggs covered by individual anchovies,
and onions on chilled plates, sprinkle with parsley and capers. Serve with
your favorite dressing. Serves four
---------------------------------
Salmagundi
Ingredients
1 1/2-2 quarts mixed salad greens (Boston, romaine, endive, leaf, etc)
1/2 lb baked ham, thinly sliced and cut into strips
1/2 lb turkey or chicken, thinly sliced and cut into strips
1/2 lb cheddar cheese, thinly sliced and cut into strips
4 hard-boiled eggs, sliced
8 celery hearts
16 black olives
16 anchovy fillets
oil and vinegar dressing
1 1/2 teaspoons salt
3/4 teaspoon white pepper
1/2 cup cider vinegar
1 1/2 cups vegetable oil
Directions
1 Wash, drain, dry, and tear lettuce.
2 Arrange the greems on individual salad plates.
3 Place the remaining ingredients evenly over the top and around the greens.
4 Sprinkle lightly wtih oil and vinegar dressing.
5 Pass remaining dressing as needed.
6 Dressing: Dissolve salt and pepper in the vinegar.
7 Add oil and shake in a covered jar or whirl in the blender to keep it from separating.
----------------------------------
Salmagundi Salad
It is best made in a glass bowl so that the colors can be seen.
1 small bunch fresh spinach (or other greens), washed and shredded
1 can anchovies, minced
4 cups diced cooked chicken
1 cup diced Smithfield or other smoked ham
4 stalks celery, chopped
6 hard cooked eggs, whites and yolks chopped separately
3 lemons
1 cup chopped parsley
2 tablespoons grated fresh horseradish
Place spinach in bottom of the bowl for a green "bed." Add in layers the anchovies,
chicken, ham, celery, egg whites and yolks, and pulp and chopped peel from 2 of the
lemons. Thinly slice remaining lemon. Top bowl with parsley, put the horseradish in
a mound in the center, and surround it with overlapping lemon slices.
Dressing:
2 tablespoons Dijon mustard
1/2 to 3/4 cup olive oil
3 tablespoons lemon juice
1 egg, beaten
Salt, to taste
Pepper, to taste
Beat together all ingredients. Pour into a bowl and serve with the salad.
Makes 4 to 8 servings.
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