|
----- Original Message -----
From: Priya
To: phaedrus@hungrybrowser.com
Sent: Thursday, January 31, 2002 6:09 AM
Subject: Beaver Dams
> Hello,
>
> I grew up in Pennsylvania (outside of Philadelphia), and as a kid I
> remember making cookies or sweets called Beaver Dams. They were no
> bake cookies and were made with chocolate and something crunchy
> (as far as I can recall), and looked (vaguely) like a beaver's dam.
> Wonder if you have ever heard of them and could find the recipe.
> I have been looking for it for years - with no luck.
>
> Thanks,
>
> Priya, Dublin, Ireland
>
Hi Priya,
The recipe below was in the database. Enjoy!
Phaed
Beaver Dams Candy
Ingredients :
12 oz. chocolate chips
12 oz. butterscotch chips
1 (18 oz.) pkg. chow mein noodles
1 to 2 c. salted peanuts
Preparation :
Heat chocolate chips and butterscotch chips in double boiler
until soft. Add chow mein noodles and peanuts. Form into
balls and cool on wax paper.
----- Original Message -----
From: Sandy
To: phaedrus@hungrybrowser.com
Sent: Thursday, January 31, 2002 1:43 PM
Subject: cheese
I am making a baked macaroni that calls for 2 1/2 cups of kefalotyri
or kasseri, grated. I just assumed that this is cheese, am I right.
The name of this dish is Pastitsio Kima. I appreciate your help.
You have answered a few of my questions and don't know how I could
find a better way to answer my questions. Thank You Sandy from Pa.
Hi Sandy,
Yes, these are both Greek cheeses. True kefalotyri is made from sheep's milk and true kasseri is made from a combination of sheep's milk and goat's milk.
However, there are now versions of both sold that are made with cow's milk. You should be able to find one or both of these cheeses in the cheese shop section
of a large supermarket. If not there, then in a specialty cheese shop or a Greek grocery.
You can buy them online at these sites:
Greek Olive Warehouse
Internet Gourmet
World of Cheese
The Cheeseshop.com
Phaed
Pastitsio Kima: Baked Macaroni
1 pound ground beef
1 onion, chopped
1 clove garlic, chopped
1/2 cup red wine
3/4 cup tomato puree
1 cup canned crushed tomatoes
1/2 cup water
Salt and freshly ground black pepper
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg, ground, plus more, for seasoning
1 1/2 pound uncut macaroni
2 tablespoons butter, plus 1/2 pound
3 eggs, separated
2 1/2 cups kefalotyri or kasseri, grated
2 quarts milk
1/2 pound flour
Nutmeg
Brown beef in a pan. Add onions and garlic and cook until soft. Deglaze
with the red wine and reduce to 2 tablespoons. In a small bowl, mix
together tomato puree and crushed tomatoes to make a sauce. Add to the
onions and garlic, and then add the water. Season with salt, pepper,
cinnamon, and nutmeg. Simmer for 10 minutes. Cook macaroni in salted
water: drain. Return to pan. Add butter, egg whites and 1/2 cup of cheese,
mix well. Heat up milk on medium high until it comes to a simmer. In a
separate pan, melt the butter. Whisk in the flour until well blended.
Whisk in warm milk. Bring mixture to a simmer and cook until fairly thick.
Season with salt and nutmeg, to taste. Temper in the egg yolks. Add 1 cup
of cheese. In a buttered 13 by 9-inch baking dish, layer macaroni mixture
and meat sauce, cover with white sauce and sprinkle with remaining grated
cheese on top. Bake in a preheated 350 degree oven for 45 minutes. Remove
from the oven to rack and let stand for 15 minutes. Cut into squares.
Yield: 24 servings
----- Original Message -----
From: VALERIE
To: phaedrus
Sent: Friday, February 01, 2002 9:15 PM
Subject: donut recipe
I am looking for a recipe for sour cream cake donuts.
please send
Hi Valerie,
There's only one sour cream cake donut recipe on the Internet that I can find. It's from "The Joy of Cooking".
See below. The second one is from my database.
Phaed
Sour Cream Cake Doughnuts
(From "The Joy of Cooking")
About twelve 2 3/4-inch doughnuts
* 2 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 large eggs
* 1/2 cup sugar
* 1/2 cup sour cream
* 1 teaspoon vanilla
Whisk together in a medium bowl the flour, baking powder and soda,
salt and cinnamon. In a large bowl, beat the eggs until foamy.
Gradually add the sugar and beat until thoroughly blended. Stir in
the sour cream and vanilla and beat until blended.
Add the dry ingredients and stir just until incorporated. Do not beat.
The dough will be very soft. Dump out onto a floured board and shape
dough into a disc. Wrap it in plastic and refrigerate at least two
hours or up to two days, The dough will never become firm but will
become workable when cold.
Working on a lightly floured surface, pat or roll the dough out to
1/2-inch thick. Cut with a well-floured doughnut cutter, keeping the
doughnut holes, too. Drop doughnuts and holes, two or three at a time,
into deep fat heated to 365 F. Fry until golden on both sides, turning
only once. Remove from fat to paper towels to drain and dust with icing
sugar or shake in a bag with granulated sugar or sugar and cinnamon.
Best served warm or within a few hours of frying.
----------------------------------------------------------------------
Doughnuts With Sour Cream
Ingredients :
1 c. sugar
2 eggs, beaten
1/2 c. sour cream
1/2 c. buttermilk
4 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. vanilla
Dash if nutmeg
About 3 c. flour or enough to make a
stiff batter
Preparation :
Sift flour and dry ingredients together. To well beaten eggs,
add sour cream, sugar, buttermilk and add dry ingredients. Drop by
spoonful into hot oil, these form little balls, which flip
themselves over when brown on one side, brown well, remove with
slotted spoon on paper towel. Sprinkle with sugar. Best served
warm. This recipe can also be rolled out and cut for regular doughnuts.
----- Original Message -----
From: Keri
To: phaedrus
Sent: Friday, February 01, 2002 3:42 PM
Subject: sesame chicken and old recipe's from the 1950's and 60's
first the sesame chicken. I have ordered this in Chinese restaurants,
but I cannot find a recipe that duplicates it. The chicken is typically
thigh meat that is fried then a carmalized sauce with sesame seeds is
poured over it. This sauce is sweet in flavor. Can you help me find a
recipe that duplicates what I described?
Second I would like to find some old recipes from the 50's and 60's.
Especially for cakes and cookies.
Thank You,
Keri
Hi Keri,
Well, there are just too many sesame chicken recipes. I don't find any at all that call for thigh meat. Some call for whole chicken. some say white or dark meat,
some say chicken breast. Some are over rice and some are over noodles and some are either way and some are neither way. Some have plum sauce and some have ginger
and some have neither one. There are ten or so at this site:
Sesame Chicken Recipes
Scan them and see if any of those are what you want. If not, send me a more detailed list of ingredients so I can sort out what you want from the dozens and dozens
of sesame chicken recipes I find. What veggies are in it? Does it have ginger? Is it over rice or over noodles?
I couldn't find 60's recipes, but the below sites have several 50s recipes:
1950s Recipes
1950s Recipes
1950s Recipes
Phaed
----- Original Message -----
From: "Lil Penny"
To: phaedrus@hungrybrowser.com
Sent: Friday, February 01, 2002 9:18 PM
Subject: Garlic crabs
> I'm looking for a recipe for garlic crabs. Like the ones they
> make at a place called The Crab House in Florida. They use blue
> crabs clusters and they boil them and serve them in this garlicky
> juice. I did search the archives but they ones i found baked the
> crabs instead of boil. I do know they use garlic parsley some kind
> of oil and water. But i wanted to know the recipe and proportions.
>
> Thank You
Hi Lil Penny,
Well, here's the deal.... The menus for The Crab House say that their garlic
crabs are steamed, rather than boiled. See
The Crab House Menu
There's no copycat recipe available for The Crab House's garlic crabs that I
can find. The only similar recipes that I can find are the two below.
Makes my mouth water....
Phaed
1)
Garlic Steamed Crabs: Steam crabs, then take the backs off or break the
crabs in half. Pour garlic sauce (garlic, butter, parsley, red pepper flakes
and Old Bay seasoning) over the crabs and eat.
2)
Spicy Steamed Crabs
Use your fingers to get at all the delectable meat and to spread the flavor
of the spicy paste from the shells to the meat. Be sure to supply everyone
with wooden mallets, nutcrackers and picks. Refrigerate the crabs for at
least one hour or overnight before preparing them to make handling easier.
Serves: 12
Ingredients:
1/3 cup plus 2 tablespoons cumin seeds (about 1 1/2 ounces)
45 garlic cloves (about 2 heads), peeled and smashed
2/3 cup fresh lemon juice
30 bay leaves, broken
1/2 cup sweet paprika, preferably Hungarian
1/4 cup pure hot chile powder
1/4 cup vegetable oil
Kosher salt
20 live crabs (about 1 1/2 pounds each)
3 sticks (3/4 pound) unsalted butter
3 large scallions, finely chopped
3 tablespoons finely chopped cilantro
1 1/2 teaspoons finely grated lemon zest
1. In a small skillet, toast the cumin seeds over moderate heat until
fragrant, about 1 minute. Let cool, then transfer to a mini-processor
or mortar. Add the garlic cloves and process or crush to a coarse paste.
Scrape the mixture into a bowl and stir in 1/3 cup of the lemon juice,
the bay leaves, paprika, chile powder, oil and 1 tablespoon of kosher salt.
2. Pour 1 inch of water into 2 very large stockpots. In each pot arrange a
round rack or steamer basket; it should just fit inside. Cover and bring to
a boil over high heat. Using tongs, pick up a crab from the back and spread
about 2 tablespoons of the paste over the back and on the front claws. Set
the crab on the rack in 1 of the pots and repeat with the remaining paste
and crabs, adding 10 crabs to each pot. Cover the pots and steam until the
crabs are bright pink all over, about 15 minutes.
3. Meanwhile, in a small saucepan, melt the butter over low heat. Remove
from the heat and stir in the scallions, cilantro, lemon zest and the
remaining 1/3 cup of lemon juice. Season with salt; keep warm.
4. Pour the butter into small dipping bowls. Using tongs, transfer the crabs
to the table. To eat, begin by pulling off a crab's top shell. Break off the
claws and gently tap them with the mallet to crack the shells without
crushing the meat. Remove the meat from the shells with your fingers. Break
the body into sections and remove the meat with your fingers.
|
