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----- Original Message -----
From: Donald
To: phaedrus
Sent: Saturday, April 26, 2003 3:48 PM
Subject: Shrimp and Lobster Egg Roll
I have been searching for this recipe for 60 yrs on and off without
success. Some time between 1938 and 1944 my uncle Dorilla Dery owned
a chinese American restaurant in Wooster Mass. He hired a master chinese
cook from Boston Mass who brought with him his own 400 yr old stove. He
cooked thes egg rolls to order and they were fantastic. I was a young boy
and wathed him make them but was not interested in cooking at the time.
When I became interested he was no longer around and my uncle had died.
All I remember about the ingredients were lobster ,shrimp and bean sprouts.
Hope you can help! Thanks!
Donald
Hello Donald,
Well, how to tell this egg roll recipe from all the others? Nearly all Chinese egg roll recipes contain bean sprouts
and either lobster or shrimp or both. How would I know the right one if I saw it? There's one recipe below.
Phaed
Seafood Egg Rolls
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Posted To Recipelu
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package egg roll skins
***Filling***
2 cups finely chopped cooked pork
1 cup finely chopped shrimp or lobster
2 cups finely chopped celery
1 cup finely chopped green onions
1 cup finely chopped water chestnuts
1 cup finely chopped bean sprouts
1 tablespoon seasoning salt
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt -- (1/2 to 1)
1 small egg -- slightly beaten
1/4 cup melted shortening or margarine
2 ounces peanut butter -- (my secret)
***Apricot Sauce***
2 cups apricot jam
1/4 cup finely chopped pimento
2 teaspoons vinegar
Combine first 6 ingredients in large bowl. Blend in other ingredients and
mix thoroughly. Drain. Pour 1/4 cup filling in center of each skin and fold
2 sides over filling. Make a paste of flour and water; brush edges with it.
Roll up egg roll, pressing edges together to seal. Put on wax paper. Fry in
deep hot fat (360 degrees) about 5 minutes, turning only once. They should
be crisp and golden brown. Serve hot or freeze and reheat in microwave or
oven. Serve with apricot or hot mustard sauce . Makes 24 large egg rolls.
Apricot Sauce: In saucepan bring to a boil, then simmer, stirring
occasionally 2 minutes. Cool.
Hot mustard sauce: Make a paste of dry mustard and water.
----- Original Message -----
From: Mary
To: phaedrus@hungrybrowser.com
Sent: Sunday, April 27, 2003 3:47 PM
Subject: Fried Pickles
How are fried pickles made and what is the sauce to dip them in
Hi Mary,
Several recipes for fried dill pickles below. As for sauce, some like
catsup, some like mustard, some like a mixture of French horseradish
mustard, mayonnaise and garlic salt to taste.
Phaed
Fried Dill Pickles
Ingredients :
3 to 4 lg. dill pickles, whole
1/2 c. all-purpose flour
1/4 c. beer
1 tbsp. cayenne
1 tbsp. paprika
1 tbsp. black pepper
1 tsp. salt
2 tsp. garlic salt
3 dashes hot pepper sauce
Vegetable oil for frying
Preparation :
Cut dill pickles into slices of 1/4 inch thickness. Combine
flour, beer, cayenne, paprika, pepper, salt, garlic salt and hot
pepper sauce in a medium mixing bowl. Dip pickle slices into
batter. Heat oil to 375 degrees F. in a large, deep saucepan. Fry
pickles until they float to the surface, about 4 minutes. 4 to 6
servings.
----------------------------------
Fried Dill Pickles
Ingredients :
Sliced dill pickles
Salt and pepper
1 egg
8 oz. milk
1 tbsp. Lee & Perrins
5 - 6 drops Tabasco sauce
2 c. flour
1 tbsp. flour
Preparation :
Mix beaten egg with milk, Lee & Perrins, Tabasco, 1 tablespoon
flour, salt and pepper to taste in a separate bowl. Dip pickle in
egg wash, then into flour, then egg wash and back into flour, then
into deep fat fryer until golden brown.
----------------------------------
Deep Fried Pickles
Ingredients :
2 lg. egg yolks
1 c. water
1 1/2 c. flour
1 jar med. size dill or sweet pickles
Oil
Preparation :
Beat egg yolks and water together. Add flour slowly to keep
batter smooth. Slice pickles 1/2 inch thick, drain on paper towel.
Dip pickle slices in batter and fry in hot deep fat. Serve warm.
----- Original Message -----
From: liz
To: Phaed
Sent: Sunday, April 27, 2003 2:59 PM
Phaed:
Forgot need receipe for parsylied potatoes.
thanks, Liz
Hi Liz,
See below.
Phaed
Parsley New Potatoes
Ingredients :
12 (1 lb.) sm. new potatoes
1/4 c. water
2 tbsp. butter, melted
1 tbsp. minced fresh parsley
Dash salt & pepper
Preparation :
Wash potatoes. Cut a 1/2" strip from middle of each. Place in 2
quart micro proof casserole, add water, cover. Cook on Hi (max
power) 10 to 12 minutes. Stir once during cooking. Drain and stir
in butter, parsley and salt and pepper. Serve hot. 4 servings.
----------------------------------
Potatoes In Parsley Sauce
Ingredients :
3 tbsp. olive oil
1/2 c. each finely chopped onion and parsley
1 lg. clove garlic, minced and mashed
4 med. lg. boiling potatoes, peeled
and cut in 1/4 inch slices
1 1/2 c. chicken or beef bouillon
Salt and pepper to taste
Preparation :
In large skillet with olive oil, slowly saute onion, parsley, and
garlic until soft (about 15 minutes). Add potatoes and cook, gently
stirring, for a few minutes. Add bouillon, salt, and pepper. Bring
this to a boil; reduce the heat and cover; simmer until the potatoes
are tender. Makes 4 to 6 servings.
----------------------------------
Parsley Potatoes
Ingredients :
6 potatoes
1 stick butter
1 tsp. onion powder
1 tsp. parsley flakes
Preparation :
Boil potatoes with jackets on. Cool and peel. In a baking dish,
heat butter, onion powder and parsley flakes. Add potatoes. Bake
20 minutes at 350 degrees. Turn once to coat potatoes.
----------------------------------
Microwave Parsley Potatoes
Ingredients :
4 lg. potatoes
Water and salt
1 med. onion, chopped
1 clove garlic, minced
1/2 c. chopped parsley
1 tbsp. vegetable oil
1/4 c. chicken broth or water
Salt and pepper to taste
Preparation :
Slice potatoes 1/4 inch thick. Place in salted water. In
microwave safe dish, combine onion, garlic, parsley and oil.
Microwave at high 2 to 3 minutes. Stir. Drain potatoes and add to
onion mixture. Stir to coat potatoes. Spread evenly in dish. Pour
broth over. Cover with plastic wrap. Microwave at 10 to 12 minutes
until tender.
----------------------------------
Parsley Potatoes
Ingredients :
6 med. red potatoes (about 2 1/2 lb.), peeled & quartered
1/4 c. water
1/4 c. margarine or butter
1 tbsp. dried parsley flakes
1/2 tsp. salt
1/8 tsp. pepper
Preparation :
1. Place potatoes and water in 2 quart casserole; cover.
Microwave at high (100%) until fork-tender, 12-15 minutes, stirring
after half the time. Let stand 5 minutes. Drain and set aside. 2.
Place margarine in 2 cup measure. Microwave at high (100%) 1-1 1/2
minutes. Stir in remaining ingredients. Pour over potatoes. Toss
to coat. Makes 4-6 servings.
----- Original Message -----
From: christine
To: phaedrus
Sent: Monday, April 28, 2003 9:16 AM
Subject: banoffepie
Hi,
is there anybody who can help me with a banoffeepie recipie ?? we tried
it in england and it's absolutely unknown back home
thanks a lot
Christine
Hello Christine,
Banoffi Pie, called a "pudding" by some in the UK, was created in
1972 by Ian Dowding and Nigel Mackenzie at a restaurant in East
Sussex called "The Hungry Monk"
Below is the original recipe and some variations. Be very careful
heating condensed milk in the can. When a recipe calls for
"chocolate digestives", you can use chocolate graham crackers.
Phaed
The Original Hungry Monk Banoffi Pie
To serve 8-10
12 ounces uncooked shortcrust pastry
1.5 tins condensed milk (13.5 ounces each)
1.5 pounds firm bananas
375ml of double cream
Half a teaspoon powdered instant coffee
1 dessertspoon caster sugar
A little freshly ground coffee
Preparation
Preheat the oven to gas mark 5 (400F, ). Lightly grease a 10in x 1.5in
flan tin. Line this with the pastry thinly rolled out. Prick the base
all over with a fork and bake blind until crisp. Allow to cool.
The secret of this delicious pudding lies in the condensed milk.
Immerse the cans unopened in a deep panof boiling water. Cover and boil
for 5 hours making sure that the pan does not boil dry
* (see CAUTION) . Remove the tin from the water and allow to cool
completely before opening. Inside you will find the soft toffee filling.
Method
Whip the cream with the instant coffee and sugar until thick and smooth.
Now spread the toffee over the base of the flan. Peel and halve the
bananas lenghtways and lay them on the toffee. Finally spoon or pipe on
the cream and lightly sprinkle over the freshly ground coffee.
*CAUTION
It is absolutely vital to top up the pan of boiling water frequently
during the cooking of the cans. 5 hours is a long time and if they are
allowed to boil dry the cans will explode causing a grave risk to life,
limb and kitchen ceilings.
Hint - Banoffi is a marvellous "emergency" pudding once you have the
toffee mixture in your store cupboard. We therefore suggest that you
boil several cans at the same time as they keep unopened indefinitely.
----------------------------------
Banoffi Pie
Ingredients
Tin (~400g) of condensed milk (NOT evaporated milk!)
Three large bananas
One packet of McVities Chocolate Hob-Nobs (or similar-digestives will do)
Half-pint of double cream, or whipping cream
2 tablespoons margarine (or butter)
Method
Crush the biscuits in a freezer bag with a rolling pin until they are
reduced to crumbs. Gently heat some margarine in a saucepan until liquid
(or just leave some out at room temperature to soften). Pour crumbs and
liquid/soft margarine and mix in with the crumbs until they start to bind
together. Transfer the biscuit crumbs to a round dish (a large Pyrex dish
is good) and pat with a spoon so that they cover the base. Place in the
fridge to set. Put the tin of condensed milk in a pan of boiling water
(NB- don't open the tin first!) and allow to boil for 2 hours . You should
put a lid on the pan to prevent all the water boiling off. When done,
remove the tin and leave to cool a little (you could pour cold water on
it to cool the outside). When cool enough to handle, open the tin carefully
- the condensed milk will have caramelised and may well shoot out the
opening. Pour/spoon the toffee from the tin onto the biscuit base of the
Pyrex dish. Place back in the fridge to cool. Slice the bananas and arrange
them on top of the toffee. Whip the cream until peaking, then fold on top
and smooth out. Dust with chocolate powder for effect. Keep in the fridge
until needed, covered with cling-film.
Tips
You may want to make the biscuit base with a lip (a bit like a flan or
pavlova). Start the condensed milk boiling, then do the base. Have a
rest for a while, then pour out the toffee and start on the cream and
bananas. Serve cut into wedges in a bowl.
-------------------------------------------------
Banoffi Pie
Serves 6-8
Cooking Time 3 Hours
30 Minutes For Pastry Case
Oven Temperature: Gas Mark 5 or (375 F / 190 c)
Ingredients
6 oz Shortcrust Pastry (uncooked)
1 Large Tin Condensed Milk
1 Teaspoon Coffee Powder
1 oz Caster Sugar
1/2 Pint Double Cream
1 Large Bananas
Preparation
(Can be done the day before if needed).
Immerse the unopened can of condensed milk in boiling water. Cover and
boil for 3 hours. Remove from water and allow to cool before opening.
Line an 8 inch flan dish with a thin layer of shortcrust pastry. Bake
blind for 20 minutes, then remove the greaseproof paper and return to
the oven and bake for a further 5 minutes until pastry is crisp. Store
in an airtight container until needed.
Method
Whip the cream with the coffee and sugar until thick. Empty the condensed
milk into the flan case and spread. Decorate with te cream mixture and
sliced banana.
----------------------
Banoffi Pie
9oz (250g) plain flour
12oz (325g) butter
61/2oz (165g) caster sugar
1 egg yolk, size 3, lightly beaten
405g can skimmed sweetened condensed milk
3 bananas
1tbsp (14ml) lemon juice
15fl oz (426ml) double cream
chocolate curls
1/2oz (15g) toasted flaked almonds
Put flour in a large bowl and rub in 51/2oz (140g) butter. Add 1/2oz (15g)
caster sugar, the beaten egg yolk and 3tbsp (45ml) cold water and mix
to a smooth dough. Wrap in cling film and chill in fridge for 30 mins.
Roll out the pastry on a surface lightly dusted with flour.
Use pastry to line a deep 8in (20.5cm) loose bottom flan tin. Lay greaseproof
paper over the top and bake at 400F, 200C, Gas mark 6 for 15 mins. Remove
paper and cook for a further 10 mins or until golden.
Put remaining butter and caster sugar in a small nonstick saucepan and heat
through gently until melted. Add condensed milk and bring to the boil over
a very low heat. Simmer for 5 mins, stirring continuously, until mixture is
toffee coloured and thick. Do not stop stirring at any point and stir rapidly
as the toffee mixture catches very easily.
Thinly slice bananas and arrange in pastry case. Drizzle with lemon juice,
pour toffee over and leave to cool. Whip cream, spoon over toffee, swirling
with back of spoon. Sprinkle with chocolate swirls and flaked almonds. Chill
until required.
NOTE: A cheesecake base can be substituted for the dough base.
--------------------
Banoffi Pie
Ingredients
1 14oz. bag caramels (unwrapped)
1/2 can condensed milk
1 stick of butter
1 package chocolate graham crackers (digestives)
4 bananas
Melt butter; add to pulverized cracker crumbs; press into pie plate;
slice bananas and arrange on top of crumb crust; refrigerate.
Unwrap caramels and place in medium saucepan with condensed milk. Heat
until all caramels are melted and mix well. Cool on side of stove for
at least 30 minutes. Pour over bananas evenly. Sprinkle chopped nuts
on top. Refrigerate at least 2 hours berfore serving.
----- Original Message -----
From: "Amanda"
To: phaedrus
Sent: Sunday, April 27, 2003 5:14 PM
Subject: rootbeer
> Hello!
>
> I am wondering how to make rootbeer from total SCRATCH
> in my home.
>
> I have found recipes that use flavorings and concentrates.
> I don't want those.
>
> I have heard that the root of the sassafras tree is what
> gives it the flavor. (I may be wrong.)
>
> Old fashioned rootbeer made from scratch may be called
> Sasspararilla. (Again, I may be wrong.)
>
>
> I appreciate you taking my request and I look forward to your reply!
>
> :-)
> Amanda
Hi Amanda,
There's one recipe below, but this website has a ton of information about
making homemade root beer:
Root Beer
Phaed
REAL Root Beer
5 quarts water
1/4 ounce hops
1/2 ounce dried burdock root
1/2 ounce dried yellow dock root
1/2 ounce dried sarsaparilla root
1/2 ounce dried sassafras root
1/2 ounce dried spikenard root
1 1 /2 cups sugar
1/8 tsp granulated yeast
Simmer herbs for 30 minutes. Add sugar, stir to dissolve. Cool to lukewarm,
add yeast and stir well. Cover and let sit for 1 hour. Bottle as above.
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