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----- Original Message -----
From: "sue"
To: phaedrus
Sent: Sunday, March 21, 2004 5:00 PM
Subject: English Meatloaf
> Hello,
> I once had meatloaf with rice in it. I believe it was listed on the
> cafeteria menu as "english meatloaf". Please help me find it. if
> possible.
> Thanks!
>
> Sue
>
Hello Sue,
See below.
Phaed
English Meat Loaf
Ingredients :
3 c. cooked rice
2 lbs. ground beef
1/2 c. diced green pepper
1/4 c. chopped onions
1 1/4 c. cooked or canned tomatoes
2 1/2 tsp. salt (or amount desired)
1/4 tsp. pepper
Preparation :
Mix together all ingredients and turn into 11x7 inch baking dish.
Bake in moderate oven, 375 degrees, 1 hour and 10 minutes or until
done. Makes 8 to 10 servings.
----------------------------------
English Meat Loaf
Ingredients :
3 c. cooked rice
2 lbs. ground beef
1/2 c. diced green pepper
1/4 c. chopped onion
1 1/4 c. canned tomatoes
4 1/2 tsp. salt
1/4 tsp. pepper
Preparation :
This meat loaf is different. Mix together all ingredients and
turn into an 11"x7" baking dish. Score top of meat loaf with knife
to mark off servings. Bake in moderate oven at 375 degrees for 1
hour and 10 minutes or until done. Makes 8 to 10 servings.
----- Original Message -----
From: "Sarah"
To: phaedrus
Sent: Monday, March 22, 2004 5:27 AM
Subject: Bang Bang Chicken and Shrimp
> Phaedrus, Can you find the recipe for the Bang Bang Chicken and Shrimp
> served at the Cheesecake Factory? Thanks, Sarah
>
Hello Sarah,
I found a recipe with that name, presumably a clone. See below.
Phaed
Cheesecake Factory Bang-Bang Chicken and Shrimp Clone
Curry Sauce:
2 teaspoons chili oil
1/4 cup minced onion
2 tablespoons minced garlic
2 teaspoons minced ginger
1 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mace
1/4 teaspoon turmeric
3 cups coconut milk
2 medium carrots, julienned
1 small zucchini, julienned
1/2 cup frozen peas
Peanut Sauce:
1/4 cup creamy peanut butter
2 tablespoons water
4 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon chili oil
2 chicken breast fillets
16 large raw shrimp, shelled
1/4 cup corn starch
1/2 cup vegetable oil
4 cups cooked white rice
Garnish:
1 1/2 cups flaked coconut
1/2 teaspoon dried parsley, crumbled
2 tablespoons chopped peanuts
2 green onions, julienned
1. Make the curry sauce by heating the chili oil in a large saucepan over
medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté
for about about 30 seconds then add the chicken broth. Add the spices
(cumin, coriander, paprika, salt, black pepper, and turmeric) and stir well.
Simmer for 5 minutes then add the coconut milk. Bring mixture back up to a
boil, then reduce heat and simmer for 20 minutes or until sauce begins to
thicken. Add the julienned carrots and zucchini, and the frozen peas. Simmer
mixture for 10 minutes or until carrots become tender.
2. Make peanut sauce by combining peanut butter, water, sugar, soy sauce,
rice vinegar, lime juice, and chili oil in a small saucepan over medium
heat. Heat just until mixture begins to bubble, then cover the pan and
remove it from the heat.
3. Toast the flaked coconut by preheating your oven to 300 degrees. Spread
coconut on a baking sheet and toast it in the oven. Stir the coconut around
every 10 minutes or so that it browns evenly, but watch it closely in the
last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the
coconut should be light brown. Take it out of the oven and let it cool.
4. Cut the chicken breasts into bite-size pieces. Coat the chicken and
shrimp with corn starch. Heat the vegetable oil in a wok or large skillet
over medium heat. Add the coated chicken to the pan and sauté it for a
couple minutes, turning as it cooks. Add the shrimp to the pan. Cook the
shrimp and chicken for a couple minutes, until it's done, then remove
everything to a rack or towel to drain.
5. Build the two plates (or you can divide the meal into four portions) by
filling a soup bowl with 2 cups of white rice. Press down on the rice.
Invert the bowl onto the center of a plate, tap it a bit, then lift off the
bowl leaving a formed pile of rice in the center of each plate. Arrange an
equal portion of chicken and shrimp around the rice. Spoon the curry sauce
and vegetables over the chicken and shrimp, being careful not to get any
sauce on top of the rice.
6. Drizzle peanut sauce over the dish concentrating most of it on the rice.
Sprinkle 1/2 teaspoon of crumbled, dried parsley over the center of the
rice. Add a tablespoon of chopped peanuts on the parsley, then place a pile
of julienned green onions on top. Sprinkle 1/2 cup to 3/4 cup of toasted
coconut over the chicken and shrimp and serve it up.
Serves 2
From: "Holly"
To: phaedrus
Subject: Found a Magic Pan recipe
Date: Tuesday, March 23, 2004 11:50 AM
Dear Phaedrus:
I found this recipe for The Magic Pan's Ham Palacsintas in an old (1982)
cookbook entitled Favorite Restaurant Recipes. The book is a compilation
of many recipes from Bon Appetit's RSVP column.
I used to love these things, and although I haven't tried making the
recipe yet, it sounds right. Enjoy!
Holly
Ham Palacsintas
Filling:
1 pound ham, ground
1 C. sour cream
2 eggs
1/2 tsp. onion powder
2 tsp. Worcestershire sauce
Salt and white pepper
8 8-inch crepes
3 eggs
1 C. milk
Cracker meal
Oil for deep frying
Mustard Sauce*
For filling: Mix ham, sour cream, eggs, onion powder, Worcestershire
sauce, salt and white pepper to taste.
Fill each crepe as follows: Spread filling on 1/2 crepe, forming
rectangle 6 inches long and about 1 1/2 inches wide. Fold filled half
over to center line of crepe, covering filling. Roll up, pressing down
lightly on edge so that it holds together and is slightly flattened.
Mix eggs and milk together. Dip filled crepes into egg mixture and
drain. Roll in cracker meal. Heat oil in deep fryer to 350 degrees F,
and fry crepes until golden, about 1 1/2 minutes. Serve with Mustard
Sauce.
*Mustard Sauce
Makes 2 cups.
4 egg yolks
1 tsp. salt
1/8 tsp. white pepper
4 tsp. vinegar
2 C. salad oil
1 Tbsp. lemon juice
4 Tbsp. prepared mustard
2 Tbsp. honey
Place egg yolks in mixing bowl or blender. Beat lightly. Add salt,
white pepper and vinegar. Blend thoroughly. Pour oil very slowly into
eggs while beating continuously at medium speed. Add lemon juice,
mustard and honey. Blend until well mixed.
----- Original Message -----
From: June
To: phaedrus
Sent: Sunday, March 21, 2004 11:24 AM
Subject: Hand cookies
> Cookies for children using their handprint. Made them for my children and
> grandchildren. now I have great-grandchildren and can't seem to find my
> recipie.
>
> Thank you,
> June
>
Hello June,
See below.
Phaed
Hand Cookies
Ingredients :
1/2 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla
2 2/3 c. flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. sour cream
Preparation :
Heat oven to 425 degrees. Mix shortening, sugar, egg and
vanilla. Mix in remaining ingredients. Divide dough into three
parts. Roll each part onto a floured board, about 1/4 inch thick.
Trace around child's hand. Roll and trace another hand. This
should yield about six hands or about one dozen 2 inch cookies.
Bake 6-8 minute. Decorate as desired.
----------------------------------
Hand Cookies
Ingredients :
1/2 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla
2 2/3 c. flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. sour cream
Preparation :
Heat oven to 425 degrees. Mix shortening, sugar, egg and
vanilla. Blend in remaining ingredients. Divide dough into 3
parts. Roll each part 1/4 inch thick on floured board. Trace
around hand with pastry wheel. Cut remaining dough in various
shapes. Bake 6-8 minutes. Cool. Decorate as desired. Makes 6
hand cookies and 1 dozen 2 inch cookies. FOR CHOCOLATE COOKIES:
Mix 1 part dough mix to 1 oz. unsweetened chocolate, melted and
cooled. FOR Peanut Butter Cookies: Mix 1 part dough to 1
tablespoon peanut butter.
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Hand Cookies
Ingredients :
1/2 c. butter
2/3 c. sugar
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. double acting baking powder
1/4 tsp. salt
Tubes of icing or gel
Preparation :
Mix in large bowl with mixer on medium speed. Cream butter and
sugar until fluffy, beat in vanilla and continue beating until well
mixed. Add flour, baking powder and salt until blended. Wrap and
chill 1 hour. Preheat oven at 350 degrees. Grease 2 cookie sheets.
Roll and cut. Bake 10 minutes. Makes 15. Cut dough according to
child's hand size.
----- Original Message -----
From: "Cathy"
To: phaedrus
Sent: Sunday, March 21, 2004 7:39 PM
Subject: Red eared slider recipe
Dear Sir,
I'm looking for a good red eared slider recipe and can't find one anywhere.
Aren't they good in turtle soup? Seriously, I do need this for an article
I'm writing about a turtle farm.
Thanks,
Cathy
Alabama
Hello Cathy,
I can't find anything specific about eating red eared sliders. Everything
that I find is about keeping them for pets. Recipes that name the kind of
turtle to be used usually name snapping turtles or green turtles. However,
just about any kind of turtle is edible, and I can point you to turtle
recipes. See:
Edible Reptiles
Turtle recipes
Turtle
Turtles
Phaed
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