|
----- Original Message -----
From: "Judy"
To: phaedrus
Sent: Monday, February 02, 2004 2:30 PM
Subject: Cock of the Walk Coleslaw
Looking for the recipe for Cock of the Walk coleslaw and/or cornbread
Judy
H Judy,
No luck with the cornbread, but there's a copy of the coleslaw below.
Phaed
Cock of the Walk Cole Slaw
1 head of cabbage
1 red onion
1 white onion
1 yellow onion
about one cup of Miracle Whip
olive oil
Lawry's seasoned salt
pepper
Chop the cabbage by hand, if grated it is too watery. Chop about 1/4 of each
of the onions and add to the cabbage, mix these together.
In a separate bowl, mix the Miracle Whip with about 3 Tbsp water and 1 Tbsp
olive oil, add the Lawry's seasoned salt and pepper to taste. When this is
mixed well, pour over the cabbage mixture and stir until it is well blended.
The Lawry's is what gives Cock of the Walk's slaw the tangy taste.
----- Original Message -----
From: "Michelle"
To: phaedrus
Sent: Monday, February 02, 2004 5:56 PM
Subject: Recipe Request
> Dear Uncle Phaedrus,
>
> Thanks for all the help you've been to me in the past and I love your
> website, I visit it every day. I'm looking for some recipes from
> Souplantation, which is a soup and salad bar restaurant chain. They have
> the best chicken noodle and cream of mushroom soups, as well as a won ton
> Chinese chicken salad and a very yummy tomato salad dressing (tastes a
> little like French dressing but has chunks of tomatoes in it). Would you
> be able to dig up any of these recipes. Thanks again!
>
> SIncerely,
>
> Michelle
>
Hi Michelle,
Note that Souplantation and Sweet Tomatoes are one and the same. Below are
the recipes that I was able to dig up.
Phaed
Chicken Noodle Soup
Souplantation
Nutrition Information per Serving:
Calories: Excellent Choice (160)
Cholesterol: Excellent Choice (20 mg)
Fat: Excellent Choice (3 g)
Sodium: Good Choice (480 mg)
Protein: 15 g, Carbohydrate: 17 g
This nutrition analysis corresponds to the recipe below. The restaurant
version may differ.
Ingredients:
(approximately 10 1-cup serving)
21/4 lbs whole chicken
30 grams chicken bullion
51/2 cups chicken broth
1/2 tsp. butter
pepper to taste
21/2 cups cooked noodles
Directions:
1. Place chicken broth in a large pot and bring to a boil.
2. Add chicken, bullion, butter and pepper.
3. Cook until chicken is done (approximately 30 minutes).
4. Remove chicken from broth.
5. Take chicken meat off from bones and add back to broth.
6. Add 21/2 cups cooked noodles and mix thoroughly.
7. Return soup to medium heat and reheat if needed.
8. Ladle soup into individual warm soup bowls, serve and enjoy!
9. Refrigerate leftovers in an air-tight container.
--------------------------
Orzo And Artichoke Salad Ala Souplantation
Yield: 1 Serving
Ingredients
2 c cooked orzo; still warm
1/2 c water-packed artichoke hearts; chopped
2 tb italian salad dressing, low calorie; spicy, with
1 parmesan
Instructions
Combine while orzo is still warm. cover and refrigerate. Serve chilled,
not cold.
Variations: 1. add finely chopped softened sun-dried tomatoes. 2. Use a
different dressing: lowfat Roasted Garlic Caesar (creamy). --pat
---------------------------------
Pear and Pecan Salad w/Crumbled Cheese ala Souplantation
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Nuts
Pears Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
::Salad::
12 ounces romaine lettuce -- or more
1/4 cup pecan halves -- toasted
16 ounces canned pears -- chunks
drained -- juice reserved
::Dressing::
1 tablespoon white wine vinegar
1/2 teaspoon Dijon-style mustard -- pale
1 teaspoon peanut oil or walnut oil
3 tablespoons pear juice -- approximately
1/4 teaspoon honey -- or to taste
1 tablespoon blue cheese -- finely crumbled, optional
They had a new salad at the Souplantation (called Sweet Tomatoes in Ft
Lauderdale). This is my approximation of it. You may want to add more
oil than I oil. Served with a baked potato for a light meal. --pat
Mix the salad ingredients in a large bowl. Mix the dressing ingredients,
adding pear juice and honey to sweeten and moisten. Add crumbled cheese
to the dressing then combine with the salad and toss.
Let stand about 10 minutes before serving. Serves 2 to 4.
------------------------------------------------
Sweet Tomatoes Tomato and Basil Salad Dressing
Ease of Cooking: Easy
Serving Size: 6-8
Notes:
This is a great salad dressing. Although our recipe does not contain the Sun
Dried Tomatoes, it does taste very well. Actually it is my favorite thing
there. I know we have taken out a pint of this on its own. I hope you enjoy
it as much as we do !
Ingredients:
1/2 C. Mayonnaise
1/2 C. Sour Cream
1/3 C. Sweet Chile Sauce
1/8 C. Sweet Pickle Relish
1/2 tsp. Paprika
1/2 tsp. Finely Chopped Basil Leaves
1/4 C. Real Bacon Bits (compressed in cup)
Preparation:
Mix all together, and blend well. Serve on your favorite combination of
salad.
----------------------------------------------
Sweet Tomatoes - Tomato and Onion Soup
Notes:
This is a low fat, and vegetarian soup. To retain the fresh taste that this
soup offers, do not store it for an extended period of time.
Ingredients:
1/4 C. Olive Oil
2 1/2 C. Thinly Sliced Onions
2 1/2 C. Diced Fresh Romano Tomatoes
4 C. Tomato Juice (not V-8)
2 C. Water
1 1/2 tsp Celery Salt
1 1/2 Tbsp. Diced Fresh Basil
3 tsp. Diced Fresh Oregano
Preparation:
In large soup pan on medium heat simmer and stir onions until they turn
transparent but not brown. When onions are transparent add tomato juice,
water, celery salt, basil, and oregano. Heat and stir occasionally the
mixture for 20 -25 minutes on medium heat. Add fresh tomatoes and simmer for
15 - 20 minutes longer.
The fresh herbs definitely make the difference.
Soup is great served with croutons on top.
-----------------------------------------------
Sweet Tomatoes Cream of Broccoli Soup
Notes:
The Broccoli Soup rounds out our trip to Sweet Tomatoes. This is a lighter
version of the soup than what we are used to. Please do not keep this soup
for a long time, it will not hold as nicely as other soups do. It is lower
in fat.
Ingredients:
4 C. Fresh Broccoli Heads and Three Inches of Stalks (diced)
1/3 C. Yellow Onion (diced)
4 C. Water
3/4 tsp. Celery Salt
1/4 tsp. McCormick Seasonal
1/2 tsp Sugar
2 C. Low Fat Milk
Preparation:
Simmer Broccoli and onions in 4 cups of water until the broccoli and onions
are tender. Remove 3/4 cups of broccoli heads and set aside. Cook the
remainder of broccoli and onions until soft. Remove from heat and strain
broccoli and onions.
In a blender pour remainder of broccoli and onions add celery salt,
seasonal, sugar and milk. Blend until all are smooth. Pour mixture into a
saucepan, add the 3/4 cup of broccoli and simmer on a medium low setting for
20 - 25 min.
Great served with crusty hard rolls and a selection of cheeses.
------------------------------------------------
Sweet Tomatoes Chicken Salad Dressing
1/4 cup peanut oil
2 T. sesame oil
1 sm. garlic clove (or to taste)
1 T. sugar
3 T. white wine vinegar
2 T. soy sauce
1/4 C. peanut butter
salt and pepper to taste
1 t. chile paste with soy beans (or could use a dash of Tabasco, I think) I
found the chile paste at Publix
Put all into a blender or food processor to combine.
-----------------------------------------------
Sweet Tomatoes Oriental Chicken Salad
Dressing:(These are apr ox. measurements, you can adjust to your taste)
1/2 cup honey
1/3 cup rice vinegar
1/4 cup peanut butter
1/2-1 teaspoon grated fresh ginger
1/4 teaspoon salt
Blend well. This makes enough to serve about 8.
Salad:
Shredded Napa (Chinese) Cabbage
Hearts of Romaine Lettuce (Broken in small pieces)
Shredded cooked chicken* (For this amount of dressing I use about 3-4
breasts)
I also add a small amount of shredded carrots and some sesame seeds
Won Ton Skins cut in aprox. 1/4 inch pieces and deep fried until golden
brown and crispy. (You can use crispy chow mein noodles instead however
Sweet Tomatoes uses won tons...well..that's what I think they are)
I mix some of the dressing with the chicken, (enough to coat it real well),
and let it set a bit for the flavors to mingle...then I toss the salad
ingredients together with the chicken....drizzle desired amount of dressing
on salad sprinkle the fried won ton pieces...gently toss and serve! Hope you
like it!!
* You can prepare the chicken anyway you like....I simply cover the chicken
in chicken broth, season with pepper, bring to a boil,lower heat and simmer
until done and tender. Drain well and shred with fork.
----- Original Message -----
From: Jen
To: phaedrus
Sent: Wednesday, February 04, 2004 9:24 PM
Subject: mac and cheese receipe from outback steakhouse?
can you please help me find this recipe..I have looked all over the
websites...thank you jen
Hi Jen,
See below.
Phaed
Outback Steakhouse "Mac A Roo N' Cheese"
Recipe By : Posted to Top Secret Recipes on the Web
Serving Size : 4 Preparation Time :0:15
Categories : Copycat Macaroni Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 12oz pkg rigatoni pasta -- medium size pasta
1/2 pound Velveeta cheese -- cubed
3 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon paprika
1 1/2 cups milk
Prepare Rigatoni using package instructions. Drain and set aside. In a large
sauce pan on medium heat melt butter and add flour, stirring constantly.
Mixture should thicken. When flour thickens add milk, salt, paprika, and
cheese cubes. Stirring constantly until the sauce thickens but yet is
smooth. The cheese sauce should resemble a extra thick cream. If mixture is
to thick a little more milk may be added. Pour the drained pasta in the
sauce and gently stir well. When pasta is completely coated with sauce mixed
well the Mac A Roo is ready to serve.
----- Original Message -----
From: "Carol"
To: phaedrus
Sent: Tuesday, February 03, 2004 8:38 PM
Subject: recipe
hello
my first husband was norwegian and he made this tremendous potato like
soup/stew. all that i remember is that he would grind potatoes and add oats
(i think) and then he would stuff a small piece of bacon or fat into the
centre of the formed ball of potato and drop them into a pot of boiling
water, in the pot would also be a ham hock, once the potato balls were
cooked, we would put melted butter on them. i would love to have the
official recipe for this dish, i think he called it "ruskabol"...i don't
know how to spell it but thats how it sounded. this dish was absolutely
unbelievable, the taste was unique and i got hooked on it. never got the
recipe. i hope you can help.
thank you
carol
Hi Carol,
I could not find an exact recipe, but below are several similar recipes.
Phaed
The Potato Ball
The dough is 4 cups coarsely grated potatoes, 2 cups regular oatmeal, 1 cup
flour, and 1 tsp. salt.
Cook up 2 lb. lamb shoulder, cut up. Broth is water, 1 onion chopped, 2 tsp.
salt, 6 peppercorns, 4 stalks of celery, cut up. Cook about 2 hours, then
remove meat and keep warm.
Form ball, about one large serving spoon heaping full, with a piece of salt
pork in the center. Drop into lightly boiling lamb broth for 1 hour.
Serve with the lamb and carrots, top ball with white Karo syrup.
In the morning, slice up the leftover ball, fry lightly and serve with
pancake syrup.
-----------------------------------------------------
Potato Dumplings From Agder (Kumpe Fra Agder)
Grate potatoes, drain most of the liquid and add enough barley flour or
other flour until the dough is firm. Add a little salt. From into round or
oblong shapes with your hands, enclosing a piece of bacon or suet in the
center of each dumpling. Simmer dumplings in lightly salted water 1/2 to 3/4
hours, depending on size. Cold dumplings may be sliced and fried in bacon
drippings.
-----------------------------------------------------
Norske Potato Dumplings (Kumla Or Raspeball)
4 to 6 lb. of picnic ham.
Cover with water about 1/2 the depth of ham.
Boil from 2 - 3 hrs., or until tender and done.
Cook the ham in a large kettle with a lid.
When the ham is done, take out of the broth to be served later with the
potato dumplings.
How you make the Dumplings:
Start preparing the dumplings about an hour before the ham is done.
5 cups grated and peeled raw potatoes
About 6 cups unsifted flour
9 tsp. baking powder, should be level
Taste the broth to see if it is salty- if not salty add 1 tsp. or a little
more salt.
Mix flour, baking powder and salt together. Add to the grated raw potatoes.
Stir together, should be like biscuit dough.
Take some of the dough, about the size of a tennis ball, roll in flour to
absorb some of the
stickiness, shape into round dumplings with your hands- drop into boiling
ham broth.
Boil very gently for 1 hour, turning dumplings for more even cooking.
Do not put too many in kettle, allow some room to raise.
Use the cover when boiling dumplings.
Serve with ham broth poured over the dumplings on plate along with the ham.
Use butter also or whatever you wish!
Some here I know like cream with the dumplings!
-------------------------------------------------
Potato Balls 2
Klubb, Potetklubb, Raspakrumme, Kompe, Raspaball, Raspekako, Ball, Fatklubb,
Flatkklubb, Kromma, Kumla, Raspeballar
3 kilo raw potaoes
1 cooked potato
1/2 tsp. Salt
approximately 6 dl wheat or barley flour or a mixture of the two
Peel and grate the potatoes. And the salt and flour, mix well. Form into
fist size balls. If wish place a small piece of salted meat in the center of
the balls. Add the balls to a boiling meat kraft. Simmer for about 3/4 hour,
or until done. The meat craft can be used as soup. Rutabago and timian can
be added towards the end of the cooking time. A little bit of milk can be
added to the milk, to lighten it, if desired.
-----------------------------
Potato Balls 3
Klubb, Potetklubb, Raspakrumme, Kompe, Raspaball, Raspekako, Ball, Fatklubb,
Flatkklubb, Kromma, Kumla, Raspeballar
2-3 boiled potatoes
2 rusks
1 egg
A little sugar
1 tlb. Melted butter
1 tlb. Flour
Use similar to dumplings. Mash potatoes, crumble and add the rusks, egg,
sugar, melted butter and flour. Mix well. Form balls with a spoon and add to
boiling soup.
-------------------------------
Potato Dumplings
This is a Scandinavian dish. The savory dumplings are excellent with almost
any meat main course, and they offer a new alternative to more traditional
side dishes. Serves 6 to 8.
4 cups shredded raw potatoes
2 cups flour
1 tablespoon salt
2 to 3 quarts beef, ham or chicken broth
16 (1/2 inch) cubes cooked ham
Melted butter
Chopped parsley
Place potatoes in a strainer. Rinse with cold water to prevent browning;
drain well. In a bowl, combine flour and salt. Add potatoes; stir until
coated.
In a medium saucepan, bring broth to a boil over medium heat. Using a
serving spoon, scoop a rounded spoonful of potato mixture, about the size of
an egg. Press 1 cube of ham into center, covering completely. Using a
slotted spoon, carefully lower dumpling into hot broth. Quickly shape
remaining dumplings the same way and lower into broth.
Adjust heat to maintain a simmer but not a hard boil. Simmer at least 45
minutes, turning over dumplings after about 25 minutes. Use slotted spoon to
lift dumplings from broth. Serve hot with melted butter; garnish with
parsley.
Makes 16 dumplings.
----- Original Message -----
From: "Nikki"
To: phaedrus
Sent: Wednesday, February 04, 2004 5:48 AM
Subject: Panini Bread
> All I want is just the bread recipe for panine bread. Not what goes into
> a sandwich. Thank you Nikki
>
>
Hello Nikki,
Nikki, even though "panini" translates as "little bread", a "panini" is an
Italian sandwich. Being a sandwich, it can be made with several different
kinds of bread, just as we make sandwiches with white or whole wheat or rye
bread. There's no such thing as a specific "panini bread". Some panini
makers use focaccia, for which there is a recipe below. Most panini
afficionados use ciabatta bread, for which there are several recipes on my
site here:
Ciabatta
Phaed
Garlic Herb Facias
The aroma of garlic, herbs and baking bread will warm up your home when you
make this focaccia, an Italian flatbread.
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
2 cups warm water, divided use
5 cups all-purpose or bread flour
1 teaspoon salt
2 tablespoons olive oil
12 cloves garlic, peeled and chopped
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
1/2 teaspoon coarse salt
In large bowl, dissolve yeast in 1/4 cup warm water (105°F to 115°F). Let
stand 5 minutes until foamy. Add remaining water, flour and salt. Beat until
dough forms.
Turn dough out on a lightly floured surface and knead until elastic, about
10 minutes. Place in oiled bowl, cover and let rise in warm place 1 hour or
until doubled. Punch dough down and knead a few times. Return to oiled bowl,
cover and rise again until doubled, about 1 hour.
Preheat oven to 400°F. Lightly grease two baking sheets.
After dough has risen the second time, press air out and divide in half. On
a floured surface, roll each half into a 9 x12-inch rectangle. Place on
prepared baking sheets and brush with olive oil. Scatter garlic, oregano,
rosemary and parsley over surface of each and press lightly. Sprinkle with
salt. Bake about 20 minutes or until golden. Serve warm.
Makes 2 foccacia.
|
