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Found this interesting recipe:
Potato Wine
Serving Size : 1 Gallon
Ingredients:
3 pounds potatoes
4 pounds sugar
4 ounces of Chopped green or light colored raisins
2 lemons
2 oranges
1 tablespoon yeast (wine yeast works best)
1 teaspoon yeast nutrient (if unavailable use 2 more lemons)
Wash and scrub potatoes remove eyes and black spots. However, do not peel the potatoes.
Grate potatoes into large pot and add 3 quarts of water.
Bring to a boil and simmer fro a bout 15 minutes.
Remove any scum that may be floating on top as it contains impurities you do not want
in your wine.
Continue to simmer until scum ceases to come up.
Place the raisins and sugar into a two gallon (or bigger) container that you can put a lid on.
Strain the water onto the raisins. Juice the oranges and lemons. Add yeast nutrient and enough
water to make the whole amount into one gallon.
Let the juice (also called must) sit for about a week.
Make sure it is loosely covered so that air gets out but not in. (The fermentation will ensure
that the air pressure forces the air out of the container. Siphon the must into a one gallon
container with an airlock. (A balloon with a big mouth can be used in place of the airlock.)
Transfer the wine into another gallon jug after about ten days to get rid of the sediment
that gathers at the bottom of the jug.
Let the wine sit in the second jug for about 6 months.
The wine may then be bottled.
Wait another 6 months to drink.
----- Original Message -----
From: Linda
To: phaedrus@hungrybrowser.com
Sent: Sunday, January 04, 2009 9:58 AM
Subject: Maggiano's shrimp and shells
I'm trying to duplicate the Shrimp and Shells recipe from the Maggiano chain. It might
also be known as Garlic Shrimp and shells. All I can tell you is that it has a tomato
garlic sauce. Any chance you may have it?
Linda
Hi Linda,
There is a copycat recipe below. This recipe calls for "1/4 cup prepared marinara sauce".
A store-bought commercial sauce might work, but the one here is probably a bit more authentic:
Marinara Sauce
Phaed
Maggiano's Little Italy Garlic Shrimp and Shells Copycat
1/4 pound medium shrimp, peeled and deveined
2 cloves fresh garlic, peeled and fine chopped
2 turns of the mill fresh ground black pepper
2 ounces extra virgin olive oil
1 cup fresh tomatoes, peeled, seeded and chopped
1/4 cup white wine
1/2 cup clam juice
1/4 cup prepared marinara sauce
1 tablespoon garlic butter
3 leaves fresh basil leaves, torn
8 ounces cooked shell pasta
Salt and pepper to taste
Plating procedure: Peel and de-vein the shrimp and marinate with half of the chopped garlic,
half of the olive oil, and the ground black pepper. Prepare the tomatoes by blanching in boiling
water for 30 seconds and then peel. Squeeze the seeds out and rough chop.
In a hot sauté pan on high heat place the shrimp with the remaining olive oil. Sauté briefly
until the shrimp turns pink on one side. Add the remaining garlic and sauté for a moment to coat
the shrimp. Add the white wine, clam juice, and tomatoes to the pan and bring back to a boil,
reduce to a simmer and add the marinara sauce, basil, and garlic butter. Add the shell pasta and
simmer for a couple minutes. Check the sauce for flavor and add salt and pepper if needed.
Serve immediately in a hot pasta bowl.
Source: nbc4.tv - courtesy of Maggiano's Little Italy
----- Original Message -----
From: sheila
To: phaedrus@hungrybrowser.com
Sent: Saturday, January 03, 2009 9:10 PM
Subject: Garlic Neckbones
Hello I was just wondering if you have the recipe for garlic neckbones?
Thanks in advance.
Hi Sheila,
There are two main cuisines in which neck bones are used a lot as an entree - Italian and
African-American, although other cuisines use them as well. I could not find a recipe for
garlic neck bones in any of our cookbooks of either type, nor could I find a recipe by that
name on the Internet. I did find "garlic neck bones" listed as a favorite food on a couple
of blogs. Is this served in a restaurant? Which?
I did find the below neck bones recipe, which sounds rather tasty.
Phaed
Neck Bones Divine
3 lb. neck bones (pork)
3 c. water
1 lg. onion
1 clove garlic, minced
2 1/2 tsp. salt
1 1/2 tsp. monosodium glutamate
1 c. celery, diced
1 (4 oz.) can mushrooms
1 (13 oz.) can tomatoes
2 lg. white potatoes
Start meat to cooking with 3 cups water. Add salt, pepper, onion, garlic and
1 1/2 teaspoons monosodium glutamate.
Let meat cook until tender, then add celery, green pepper, mushrooms and tomatoes.
Add potatoes last. Bake at 325 degrees for 2 hours
Timm sent this recipe:
Try this recipe for Garlic Neck Bones. Timm in Oregon
Garlic Neck Bones
Ingredients:
5 pounds beef neck bones
1 tablespoon sea salt
1 teaspoon black pepper, freshly ground
2/3 cup all purpose flour
1-1/2 to 2 tablespoons olive oil
14 ounce can reduced sodium beef broth
2 cups water
4 large heads of garlic, 1/4 inch of root end cut off and discarded to expose cloves
Two 4 inch long strips fresh lemon rind
8 fresh thyme sprigs
2 bay leaves
3 celery ribs, cut diagonally into 1 inch pieces
3 large carrots, cut diagonally into 1 inch pieces
1 tablespoon fresh lemon juice or to taste
Instructions:
Place the oven rack in middle position and preheat the oven to 350F degrees.
Rub the salt and pepper into the neck bones and then dredge in flour, turning to coat.
Heat 1-1/2 tablespoons of oil in a 12 inch heavy skillet over moderate heat until hot
but not smoking; brown the neck bones on all sides in batches, adding more oil if necessary
Transfer the neck bones to a large roasting pan. Add the broth and water to skillet and
bring to a boil, scraping up brown bits. Nestle the garlic cut sides down followed by the
celery and carrots. Add the lemon rind, thyme and bay leaves and add the broth mixture.
Cover and place in the oven and braise until the meat is very tender, about 2-1/2 to 3 hours.
Skim off and discard fat from cooking liquid and cool mixture completely, uncovered, about
1 hour, then chill, covered, at least 6 hours.
Place the oven rack in middle position and preheat the oven to 350F degrees.
Skim off and discard any remaining fat from surface of pan juices and reheat the meat mixture,
covered, in the oven, turning the neck bones over once, for 1 hour. Discard the bay leaf,
thyme sprigs and zest. Transfer the neck bones and vegetables with garlic to a serving dish
and keep warm, covered. If the pan juices measure more than 3 cups, boil in a pot until
reduced; if less than 3 cups, add water. Squeeze the garlic pulp from 1 head into the pan
juices, discarding the skin and whisk to combine and then add the lemon juice and season
salt and pepper to taste. Pour the sauce over the meat and serve with vegetables and remaining
garlic heads.
----- Original Message -----
From: Virginia
To: phaedrus@hungrybrowser.com
Sent: Sunday, January 04, 2009 5:21 PM
Subject: Lazy Woman Cake
I am looking for a recipe my husband's grandmother made that we all loved, but she never
gave it to me or wrote it down.
It was a Chocolate Cake made all in one pan. It contained flour, cocoa powder, vinegar.
She put dry ingredients in and then made a "well" for the vinegar and maybe other ingredients.
Any ideas?
From,
Virginia
Hi Virginia,
See below.
Phaed
Lazy Woman Chocolate Cake
2 c. sugar
3 c. flour
1 tsp. salt
5 tbsp. cocoa
2 tsp. baking soda
3/4 c. vegetable oil
1 tbsp. vanilla extract
2 tbsp. vinegar
2 c. cold water
Sift dry ingredients into a 13 x 9 inch ungreased baking pan. Make 3 holes in dry ingredients,
put oil in one, vanilla in one and vinegar in one, then pour water over it all. Stir with fork
until well mixed. Bake at 350 degrees for 30 minutes or until it is done. Yield: 12 servings.
Another tight budget recipe. A cheap, gourmet meal. for the 21st century.
Welsh Rabbit With Beer
1 tbsp. butter
1 lb. sharp cheddar, grated
3/4 c. beer
Dash Tabasco
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1 egg, slightly beaten
Tomato slices
Toast
Melt butter in top of double boiler. Add beer (minus 1 tablespoon) and cheese.
Mix seasonings with 1 tablespoon beer and add to cheese. Stir in egg. Serve over
toast and tomato slices.
---------------------------------
Welsh Rabbit Or Rarebit
2 tbsp. butter or margarine
1 lb. sharp Cheddar cheese, shredded
1/2 tsp. powdered mustard
Dash of cayenne
1/2 tsp. salt
1 tsp. Worcestershire
1/2 c. beer, ale or milk
2 eggs, slightly beaten
8 slices toast
Parsley
Melt butter in top part of double boiler or chafing dish over direct heat. Add cheese,
and heat, stirring occasionally, until cheese is melted. Put over boiling water, add seasonings,
and pour in the liquid mixed with eggs. Cook until thick, stirring frequently. Serve on toast
or cornbread, with garnish of parsley. Makes 4 servings. NOTE: If you are trying to find ways
to use that leftover ham, add 1 cup chopped ham to above recipe.
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