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Boston Casserole

On 16 Feb 2005 at 23:23, judith wrote:

> Oh for a serving of Landry's Boston Casserole.
> Landry's of Memphis, Tn is no longer there!
> They used to serve a wonderful seafood casserole called Boston
> Casserole.  It was rich in a creamy sauce and crusty in its piping hot
> casserole. Would you dare a guess!
> Thanks Judy 
> PS - Your site is fantastic!

Hello Judy,

I could not find an exact recipe for Landry's Boston Casserole, but the below recipe is said to be somewhat similar.


See also: Recipelink

Seafood Angel Hair Pasta 

# 4 Shrimp (26/30 tail on) 
# 4 Scallops (20/30) 
# 2 Ounce Crawfish tails 
# 11/2 Ounce oil 
# 11/2 Ounce shrimp stock 
# 1 Teaspoon minced shallots 
# 1 Teaspoon minced garlic 
# 1 Teaspoon Parmesan cheese 
# 2 Ounce tomatoes (diced & seeded) 
# 1 Ounce green onion (chopped) 
# 2 Ounce Mushroom (fresh, sliced) 
# 1 Ounce white wine 
# Chopped parsley 
# 12 Ounce angel hair pasta 
# 1/2 Teaspoon salt & pepper mix 
# 1 teaspoon fresh herb mix 

Special Instructions: In a hot sauté pan add oil, scallops and shrimp. 
Cook the shrimp and scallops until they are 80 percent done then add 
the crawfish tails, garlic and shallots. Finish cooking then add the 
sliced mushrooms, diced tomatoes, and green onions. Shake the pan and 
sauté slightly. Add the white wine and shrimp stock then heat. Add the 
(cooked) angel hair pasta and the herb mix and toss well. Season with 
salt and pepper mix. 


On 19 Feb 2005 at 18:07, Marlene wrote:

> When I was in N. Portugal, I was served a cassarole, utilizing salt
> cod, potatoes in a cream sauce.  Do you have any knowledge of this
> recipe?  Thank you. Marlene

Hello Marlene,

I could not find anything with a cream sauce. With salt cod and potatoes, it might be a variation of bacalhau. See below.


Bacalhau A Gomes De Sa

1 pound dried salt cod 
6 cups boiling water 
1 tablespoon unsalted butter 
3 tablespoons olive oil 
1 large Spanish onion, peeled and thinly sliced 
2 pounds long white potatoes, boiled until tender, peeled, and sliced thin 
1/3 cup minced fresh parsley 
1/4 teaspoon ground black pepper 

2 large hard-cooked eggs, shelled and sliced in thin wedges 
12 medium unpitted oil cured black olives 
Soak salt cod 24 hours with several changes of water. Drain, rinse and drain again. 
Place in large heavy saucepan. Pour in the boiling water, set over moderate heat,
cover and simmer 10 to 12 minutes, just until cod flakes at the touch of a fork.
Drain and rinse well. Flake cod, removing any bits of skin and bone. 
Preheat oven to 350 degrees. 
In a large heavy skillet, over moderate heat, warm butter and 1 tablespoon of the
oil for 1 minute. 
Add the onions, separating into rings, and stir-fry for 8 to 10 minutes, until 
limp and golden; do not brown. Remove onions from skillet, set aside. 
Add the remaining oil to skillet. Add the potatoes, and stir-fry for about 
5 minutes until golden. 
Layer half the potatoes in a well buttered shallow casserole (or au gratin pan) 
and sprinkle with a little of the minced parsley and pepper. 
Add one third of the onion, half the cod and another sprinkle of parsley and 
Repeat with remaining pepper and all but 1 tablespoon of parsley. 
Bake the casserole for 35 to 40 minutes until hot and touched with brown. 
Garnish with wedges of eggs and olives, plus a final sprinkle of parsley. 
Makes six servings. 

Japanese Egg Yolk Sauce

On 18 Feb 2005 at 6:00, jackie wrote:

> Im looking for egg yolk sauce recipe that they use in japanese teppan
> steak houses.  It looks like mayonaise with a creamy yellow texture
> and is soooooooooo good ... Im also looking for imperial shrimp recipe
> but only one i can find is not what i had that was called imperial
> shrimp the one  i need is sweet white creamy sauce over the shrimp
> which has a honey and peanutbutter type taste it is soooooooo good and
> both these items ive looked for ... along time both restaurants wont
> give me recipe and ive looked many places to find them .... ty jackie

Hello Jackie,

One request per e-mail, please.

See below for what I have on the egg yolk sauce.


Japanese Egg Yolk Sauce

3 egg yolks 
1/2 teaspoon lemon juice 
2 1/2 tablespoons white miso paste 
1 cup vegetable oil 
salt to taste 
1 pinch freshly ground white pepper 
1/4 teaspoon grated yuzu (Japanese orange), lemon or lime peel 

In a medium bowl, beat egg yolks and lemon juice with a wooden spoon. Beat 
in vegetable oil a few drops at a time, beating well after each addition 
until the mixture begins to emulsify. When all of the oil has been incorporated,
stir in the miso, salt, white pepper and grated yuzu. Refrigerate in a squeeze
bottle for convenient application. 
Japanese Eggyolk Sauce (mayonnaise) for Seafood 

3  large egg yolks  
250  ml canola oil  
1/2  teaspoon light miso or 1/4 teaspoon dark miso  
1-2  tablespoon sake  
1  pinch sugar  
1  pinch orange rind  
 soya sauce  

combine all ingredients except the oil in a mixing bowl or blender. 
start beating/blending and add the oil subsequently in a small stream. 
Refrigerate for a few hours before using, so the spices can mingle. 
Important note: all ingredients must have room temperature. 
Japanese Egg Yolk Sauce (Tamago-no-moto) 

3 egg yolks 
1/2 teaspoon lemon juice 
1-1/2 oz white miso 
1 cup vegetable oil 
Salt to taste 
Sprinkle of white pepper 
A pinch of grated yuzu (Japanese orange), lime, or lemon peel 

Beat the egg yolks and lemon juice with a wooden spoon in a bowl. Continue 
to beat, adding the salad oil a few drops at a time until the mixture begins 
to emulsify. Keep on adding the rest of the oil, then stir in the miso and 
the seasonings. Refrigerate in a squeeze bottle. 
Japanese White Sauce..

1/2 cup of Japanese Mayonaise Kewpe Brand Only
1/4 cup of Japanese Rice Vinegar
2 to 3 Tbsp. granulated sugar
1 to 2 tsp. sea salt
Pinch of white pepper if desired
1 Tbsp. Msg
1 Tbsp. boiling water

In a bowl melt the salt and sugar in the tablespoon of boiling water. Stir. 
With a whisk add the mayonaise and the rice vinegar and whisk vigerously. Taste 
the sauce and if you find the vinegar is too strong you may add more sugar but 
using only one teaspoon at a time. 

Lemons are never used in Japanese Cooking only to squeeze on deep fried oysters 
or chicken. Yuzu is a type of lemon grown in Japan and its is fameous for its 
aroma. It is the only lemon used in Japanese Cooking. It is very rare to see 
egg yolks used for cooking in Japanese Food. This is a real White Sauce Recipe. 
It is good for sea food and vegetables and can be served as a dip for company 
using raw veggies. 

More Japanese Steakhouse Recipes

Chimney Puffs

I have news!  I finally heard from a relative after several attempts, 
(and after emailing you) and she sent the recipe.  It's a very easy 
one, and I have to reiterate... it will corrode the teeth directly 
out of your head.

I want to thank you so much for all of your help.  If you want to try 
these horribly delicious things, I've posted the recipe below.  
Note the recipe isn't written well, and you need to re-write it to have 
the ingredients listed.  The marshmallows are the large ones, not the 
small ones. When dipping them, you need to (obviously) do it quickly 
because they start to melt.  It makes a glorious mess, and the pool of 
chocolate that puddles under the marshmallows cooling on the wax paper 
was coveted just as much as the blob itself.  

Honestly, to this day I can't think about eating them.  I just thought 
I'd make them and rot everyone else's teeth.  HA!   

Thanks again,

Here it is:

"Chimney Puffs"
In top of double boiler, mix:
1 box powdered sugar, reserving 1 cup
1/2 cup cocoa
dash of salt
Stir in:
1/4 cup hot water
1 tbs. light corn syrup
1/2 tsp. vanilla
Place over hot water and stir occasionally until hot.
Add: 1/2 stick of butter, cut up.  Stir until melted.
Add: The reserved 1 cup of powdered sugar, stirring until smooth.
Dip fresh marshmallows in chocolate to cover, placing coated marshmallows 
on waxed paper.  If you have removed the bowl from the heat, you may have 
to replace it once or twice to keep it melted.  

(eat them if you dare) 

Digestive Biscuits

On 16 Feb 2005 at 23:23, judith wrote:

> I'd also love a recipe for digestive biscuits like the ones sold in
> England coarse graham flour, sweet, and one side covered in
> chocolate... yummmm  the memories! Thanks Judy 
> PS - Your site is fantastic!

Hi Judy,

Below are some English Digestive Biscuits recipes.


Digestive Biscuits

3/4 cup whole wheat flour 
1/4 cup all-purpose flour 
1/2 teaspoon baking powder 
1 tablespoon rolled oats 
4 tablespoons butter 
4 tablespoons brown sugar 
4 tablespoons milk 

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. 
In a large bowl, sift together the flour and baking powder. Mix in 
the oatmeal. Cream together the butter and the sugar and add to mixture. 
Stir in the milk until mixture forms a thick paste. 
Knead dough on a floured surface until smooth. Roll out dough to
approximately 1/8" thickness. Cut into rounds with cookie cutter about 
2 1/2 inches in diameter. Transfer to cookie sheets and prick with a 
fork. Bake 15 to 18 minutes, or until golden. Let cool on wire rack. 
Store in an airtight tin. 
 Digestive Biscuits Recipe
8oz wholemeal flour
1 level tsp baking powder
4oz butter
2oz caster sugar
1 large egg, beaten
1/2 level tsp salt

Sift the flour and baking powder into a large bowl. Rub in the butter 
and add the sugar, mixing well. Add the egg, and using your hands, 
form a dough. Roll out to a thickness of a about a 1/4 inch on a lightly 
floured board. Cut out with a biscuit cutter. 
Put the biscuits onto baking sheets and prick the tops of them with 
a fork. Brush the tops with a little cold water. Bake at 220 degrees 
centigrade for 12 to 15 minutes. 
The biscuits should be pale golden and crisp. Transfer to a wire rack 
to cool. Store in an airtight tin.
Digestive Biscuits (Sweet) Recipe

4oz plain flour
pinch of salt
1tbs milk
3oz butter
4oz medium oatmeal
1/4tsp bicarbonate of soda
1tbs sugar

Put all the dry ingredients into a mixing bowl. Rub the butter into 
the dry ingredients and mix to a stiff dough with as little milk as 
possible. You may need a little more than one tablespoonful of milk 
but be very careful because a sticky dough will not roll out easily. 
Roll out thinly on a floured board and cut into rounds with a biscuit 
cutter or upturned cup. Bake on a well greased baking tray and put 
into the oven at 200 degrees centigrade and cook for about 20 minutes. 
They should be just golden brown. Cool on a wire rack.
English Digestive Biscuits

1/2 cup Unbleached All-Purpose Flour
1 1/2 cup Stone Ground Whole Wheat Flour
1 teaspoon baking powder
1/2 cup butter, at room temperature
3/4 cup Confectioner's sugar
1/4 cup cold milk

Place dry ingredients in a mixing bowl. Cut or rub in the butter with 
a pastry blender, two knives or your fingertips. Add the sugar and enough 
milk to make a stiff dough. 
Knead this mixture on a flour surface until smooth. (All this can be done
almost instantly in a food processor.) If you have time, return the dough 
to your bowl, cover and chill for an hour. 

This resting time will make the biscuits more tender and crisp. After the
dough has chilled, preheat your oven to 350 degrees. Roll out the dough 
until it is a bit more than 1/8 inch thick, and cut into any desired shape.
(Traditional digestives are about 2 1/2 inches round.) Place on greased 
cookie sheets, prick evenly with a fork and bake until pale gold, about 
15 to 20 minutes. 


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