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----- Original Message -----
From: Marge
To: phaedrus
Sent: Sunday, February 09, 2003 3:00 PM
Subject: broasted potatoes, please
--- Marge
Hi Marge,
See below.
Phaed
Broasted Potatoes
Ingredients :
Clean and cut potatoes lengthwise
1/2 c. oleo
3 tbsp. parmesan cheese
1 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. paprika
1/4 tsp. pepper
Preparation :
Bake at 375 degrees for 1 hour. Brush every 15 minutes with
mixture.
----------------------------------
Broasted Potatoes
Ingredients :
1 tsp. paprika
1 tsp. garlic powder
1 tsp. seasoning salt
1/2 c. Parmesan cheese
Preparation :
Mix well. Quarter potatoes in eighths brush with butter and
sprinkle with four dry ingredients. Arrange on cookie sheet bake
in oven 350 degree oven until done.
----------------------------------
Broasted Potatoes
Ingredients :
8 lg. potatoes
1/2 c. oil
1/2 tsp. garlic powder
1/2 tsp. paprika
2 tbsp. Parmesan cheese
1 tsp. salt
1/4 tsp. pepper
Preparation :
Cut potatoes in wedges. Combine ingredients and roll potatoes in
it. Place on cookie sheet and bake at 375 degrees for 45 minutes.
Serve with sour cream.
----------------------------------
Broasted Potatoes
Ingredients :
4 med. potatoes
1/4 c. oleo, melted
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. sugar
Salt and pepper to taste
Preparation :
Boil potatoes until tender. Cut into quarters. Spread with
sauce and charbroil on grill until crispy.
----- Original Message -----
From: "Thy"
To: phaedrus
Sent: Monday, February 10, 2003 4:24 PM
Subject: Chinese donuts
> HI,
>
> I've been searching all over the place for the
> recipe for chinese donuts that they serve at the
> chinese buffet restaurants. They are small, oval
> shaped, and have a light and fluffy center. They are
> fried and then coated in granulated sugar. Please let
> me know if anything comes up...thank you.
Hi Thy,
Below are the recipes that I found.
Phaed
Chinese Donuts
Ingredients :
2 tbsp. of butter or margarine softened
3/4 Cup of white sugar
1 egg
3 tbsp. of water
3 cups of all purpose flour
1 tsp baking soda
1 bowl of cold water
3/4 Cup of sesame seeds
Deep Fryer for cooking
Method: In a large bowl, cream the butter or margarine and add sugar.
Add the egg and 3 tbsp. of water. Beat till fluffy. Sift the flour and
baking soda. Work into the mixture using first a wooden spoon and then
your hands as the into a 20 inch long roll. Cut 1 inch slices from the
roll. Shape the slices into small balls. Dip the balls into the bowl of
coldwater and then coat with the sesame seeds. Pre-heat the oil to 180C.
Cook 6-8 donuts at a time turning frequently till golden brown, usually
about 5 spoon and drain and cool on paper towels.
------------------------------
Chinese Donuts
Can of Pillsbury Biscuits
Shortening
Sugar
Melt shortening in a deep pot or wok. Drop the biscuits in the oil one
at a time, turning over until evenly brown on all sides. Remove from
oil onto a thick stack of paper plates and sprinkle with sugar.
Cooking Tip: The oil is too hot if the donuts are brown on the outside
but doughy in the middle. Try making them smaller or putting holes in
the middle of the biscuit.
-----------------------------------
**Chinese Donuts**
1-1/2 c flour
1 c water
1/8 t salt
3 large eggs
4 T sugar
oil for frying
* * * * *
Sift flour twice.
Bring water and salt to a boil; add slowly to the flour and mix until
smooth. Add eggs one at a time and beat lightly into a smooth, heavy batter.
Heat oil in deep pot to medium hot. Scoop up dough in one hand, make a
fist and squeeze out a ball between thumb and index finger; scoop out the
ball with a greased spoon and place in oil. Scoop out the remaining dough
the same way.
Deep fry over medium heat until the balls have tripled in size; turn heat
to high and cook until golden. Total frying time is about 7 minutes.
Remove and drain off oil; while still warm, roll to coat in sugar.
A deep-fryer is excellent for cooking these.
----- Original Message -----
From: "Janet"
To: phaedrus
Sent: Thursday, February 06, 2003 11:02 AM
Subject: Flour Substitute
I am writing from Mexico with a problem that I haven't been able
to solve for years, all-purpose flour. The flour in Mexico is
very fine and, I think, made from very soft wheat - pastry and
bread made with it come out as hard sodden lumps. I have found
various web sites that tell you how to substitute all-purpose
flour for cake flour, but not the other way round. Is there some
way to test and 'strengthen' the flour to get it to behave more
like all-purpose?
Any help would be appreciated - Janet
Hello Janet,
Well, I have a book of cooking tips that says "to substitute cake flour for
1 cup of all-purpose flour; use 1 cup plus two tablespoons" of cake flour.
You can try that.
I take such a tip with a grain of gluten, however.
All purpose flour is a mixture of "hard" high gluten flour and "soft" high
starch flour (like cake flour). I fail to see how adding two extra tablespoons
of starchy cake flour will make it much more glutinous.... It might work for
some things, though... I guess... maybe....
What you really need is some high gluten flour to mix with your soft Mexican
flour to give it more body. Try mixing some bread flour with it.
Phaed
----- Original Message -----
From: "Cynthia"
To: "phaedrus"
Sent: Sunday, February 09, 2003 11:18 AM
Subject: RE: Animal Shaped Fruit Treats
> Wow you are fast...getting more and more impressed with your site!
>
> Ok more detail...
> The current brand in my house right now is the "Equality Zoo Animal
> Fruit treats" basically the low end store brand (Canadian brand I believe).
> They are like Gummy Bears made with fruit juice, chewy, gummi-like texture.
> Other Brands I have bought are the "Sunkist Fruit First or "Betty Crocker
> Fruit Snacks" which come in an assortment of flavours and different
> designs like Mickey Mouse, Scooby Doo etc. An adult version of these are
> the "Real Fruit", but pricey for the quantity I go through. Since I am
> going through these in such large quantities I would love to see a recipe
> that I could play with the sugar levels..and maybe save a little $$!
>
> Some of the ingredients in the current store bought ones are:
> Corn Syrup, sugar, corn starch, fruit juice, citric acid, gelatin,
> pectin, artificial flavour, colour
>
> Not sure if this is possible but anything you find is greatly appreciated.
> Thanks again!
> Cynthia
Hello Cynthia,
There is something called "fruit leather" that's been around since pioneer
days. It was a method of drying fruit when it was fresh so that later, in
the winter, it would be available for snacks. This is like what's called
"fruit roll-ups" commercially. The best way to do this is in a dehydrator,
but if you don't have one, you can do it in your oven. It's not exactly a
jelly, though. You puree the fruit and then dry it. These are much better
than the commercial fruit snacks because they are 100% fruit unless you add
sugar yorself. See below for instructions.
Phaed
Homemade Fruit Roll-Ups
1 16-ounce can fruit (peaches or pears are good choices. no sugar added), well drained
Cover a cookie sheet with plastic wrap. Drain the fruit well. Pour the fruit
into the electric blender. Blend until the fruit is a fine puree. Spread the
puree. on plastic wrap. Spread it as thinly as possible, making sure there
are no holes and that the fruit does not touch the edges. Turn oven to the
lowest possible temperature (150 degrees). Leave the cookie sheet in the
oven all day, or overnight, until the fruit is dry. Remove the cookie sheet
from the oven. Starting at one end of the sheet, roll up the fruit and the
plastic wrap. Make one giant fruit roll-up, or cut rolls into the size you
want
-------------------------------------
Homemade Fruit Roll-Ups
2 cups fresh fruit (strawberries, peaches, plums)or 16 oz smooth applesauce
1 t. lemon juice
Puree the fresh fruit with the lemon juice in a blender or food processor
until very smooth. If using applesauce, mix together the applesauce and
lemon juice in a mixing bowl. Invert a cookie sheet and cover the flat
surface with heat-resistant plastic wrap. Tape the wrap to the cookie sheet
with masking tape. (This prevents the edges from pulling up while the fruit
is drying) Pour the fruit puree onto the plastic wrap and spread about 1/4
inch thick. Place the cookie sheet in a 140 degrees oven, with the oven door
open at least 2 inches. Allow the puree to dry in the oven for about 3
hours, or until leathery, but still pliable. Cut into strips and roll up!
Store the roll-ups in an airtight container.
----------------------
Fruit Roll Ups
Combine:
3 cups of unsweetened applesauce
1/4 tsp cinnamon
1/2 cup sugar.
Spread mix on an oiled cookie sheet and bake 200Topic for 4 to 6 hours until
it appears leathery. Remove from oven, cool completely.
Cut in pieces remove (peel) from pan
----------------------
Pumpkin Fruit RollUps
.Chop pumpkin and cook in saucepan until soft. Use as little water as
possible. Puree in blender or food processor until the consistency of thick
applesauce.
.Add 1/2 cup honey and 1/2 tsp. pumpkin pie spice to mixture. Mix well.
.Spread puree on a cookie sheet lined with waxed paper (tape wax paper down
so it won't curl over the pumpkin), leaving a 1-2 inch border around the
edge.
.Preheat oven to 275°F and bake for 30-35 minutes. Turn off oven and leave
door closed, letting the pumpkin dry 8-10 hours.
.When cooled to the touch, roll up and cut into 1-inch wide strips. Seal in
ZiplockŪ bags and serve as a yummy, inexpensive alternative to commercial
Fruit RollUpsŪ!
.OR leave flat and use Halloween-shaped cookie cutters to cut into fun
holiday shapes.
----------------------------
Apple Leather
Directions:
1. Preheat oven to 400 degrees. Pour your homemade applesauce into a greased
shallow pan. Spread evenly with a spatula.
2. Place the pan in the hot oven and immediately reduce the temperature to
180 degrees. Cook for approximately three hours until the fruit "leather"
can be peeled from the pan.
3. Cut with scissors to serve
We have the beginner set of My Great Recipes cards that were printed in USA. If you're missing one of your favorite recipes,
we'll see if we have it - one recipe at a time, please. We don't have the set that was printed in Holland. Sorry.
Phaed
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