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On 27 Aug 2006 at 14:10, Dee wrote:
> For years I have been ordering the bowl of scampi from Shell's. Around
> a year or so ago,they took it off the menu. I have looked online
> everywhere I could to try to find it. I know it contains white wine,
> and garlic, but once a waitress told us it also had beef boullion in
> it , so we are not sure of the exact recipe- I would love to find it
> or something so close. I know there are so many scampi recipes out
> there, but this was your run of the mill, garlic and lemon sauce. I
> hope someone out there knows the recipe!
> Dee
>
> Dee
Hello Dee,
Well, the Shell's recipe did not turn up.
Below is one with beef broth and one with chicken broth.
Phaed
Shrimp Scampi
18 jumbo shrimp
1 1/4 whole heads garlic, minced
1/2 c. olive oil
1 green onion, chopped
1/2 c. butter or margarine
1/2 c. beef broth
3 to 4 tbsp. dry white wine or to taste
Pimiento (optional)
Chopped parsley to taste
Clean, shell and butterfly shrimp. Dip butterflied shrimp in thoroughly
beaten egg and then into Contadina seasoned bread crumbs. Place in
large rectangular casserole. In saucepan, combine minced garlic, oil,
green onion, margarine, beef broth and wine. heat and mix well.
Bake shrimp at 350 degrees for 5 minutes and then pour other mixed ingredients
over shrimp. Bake for 15 more minutes. Garnish with pimiento slices and
parsley. Allow 5 to 6 shrimp per person.
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Shrimp Scampi
10 lg. shrimp, peeled & deveined
1/2 lb. butter
1/2 c. good chicken broth
2 tbsp. crushed garlic
1 oz. chablis wine
Parsley
Salt to taste
Cornstarch
In frying pan add butter and broth until melted. DO NOT BOIL.
When melted, add garlic
and shrimp until shrimp turns pink and curls. Add parsley and wine.
Cook at a low simmer until alcohol is cooked out. Thicken with cornstarch
and water. Serve over rice. Yields 2 servings.
On 25 Aug 2006 at 13:03, Susan wrote:
> hi uncle phaedrus,
>
> i would love the recipe for the carrot dressing from dojo's restaurant
> (14 west 4th street, new york, new york). i know it has tahini and
> fresh ginger in it and i'm pretty sure it's vegan. i can't find it
> anywhere...have you ever come across this delicious recipe?
>
> thanks, susan
>
Hi Susan,
Found the two below on a message board. They're all there is.
Phaed
Carrot Tahini Dressing
"I've tried a bunch of different ways of recreating Dojo's dressing. This is
the closest and most accurate recipie. FYI you can purchase a 16 oz container
of it for $3.50 at Dojo."
1 small carrot, shredded
2 tablespoons mirin
2 tablespoons rice vinegar and/or cider vinegar
1 tablespoon soy sauce
1/2 tsp dark sesame oil
1 tablespoon grated fresh ginger root
1/4 cake silken tofu (about 3 ounces)
Put all ingredients in blender. Stir before serving. Keeps about a week.
-----------------------------------------------------
Carrot Tahini Dressing (Like Dojo's)
1 small carrot
2 tbsp mirin
4tbsp rice vinegar
3 to 4 tbsp soy sauce
1/2 tsp sesame oil
1/2 tbsp ginger root
1/4 cake silken tofu
garlic (1 small piece)
1/2 very small onion
salt to taste
Add a vegetable based oil for desired consistency.
Put all ingredients in blender. Stir before serving. Keeps about a week.
On 25 Aug 2006 at 12:44, Christine wrote:
> Hello! I am looking for a recipe for what they call "devil dogs" here
> on the east coast. It is a soft chocolate type cake sandwich, with
> some sort of white, probably shortening based, cream in the center.
> They are usually long oval shaped, like the french "cat tongue"
> cookies. I purchase them sometimes at Aux Delices here in Greenwich
> CT. it is pure sugar I know, but I'd love to make them for my husband
> who is a real fan.
>
> Thanks for your help,
>
> Christine
>
Hi Christine,
See below.
Phaed
Devil Dogs
1/2 c. shortening
1 c. sugar
1/2 tsp. baking powder
1 egg
2 c. flour
1/2 c. cocoa
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 c. milk
Combine dry ingredients. In a separate bowl, blend shortening, sugar,
and egg. Add dry ingredients alternating with milk and vanilla. Drop
by teaspoonful onto an ungreased baking sheet. Bake for 8 to 10 minutes
at 425 degrees. Let cool. Combine filling.
Filling:
3/4 c. shortening (1/2 butter or Crisco)
1 2/3 c. confectioners' sugar
1/2 jar marshmallow fluff
1/2 tsp. vanilla
Put 1 tablespoon between two cakes. Enjoy!
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Devil Dogs
1 1/4 c. sugar
2/3 c. shortening (white)
2 eggs
2 tsp. vanilla
1/2 c. cocoa
2 1/2 c. flour
1 1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 c. milk
--Filling:--
2 egg whites
2 c. 10X sugar
1 tsp. vanilla
Dash of salt
To make cakes, cream together sugar and shortening. Add eggs, vanilla,
flour, cocoa, baking soda, cream of tartar while adding milk. Mix well.
Drop by heaping tablespoon 2 inches apart. Bake 8 to 10 minutes at 350
degrees until center springs back.
To make filling, beat egg whites until stiff. Add 10X sugar and beat.
Add shortening, vanilla and salt.
Beat until well mixed and creamy. You may need to add a little milk.
Lastly, spread filling between two cakes (about 2 tablespoons each).
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Devil Dogs
1 c. butter or margarine
2 c. sugar
2 eggs
4 c. flour
1 c. cocoa
3 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. vanilla
2 c. milk
--Filling:--
1 c. shortening
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
5 tbsp. flour
1 c. milk
First, cream together butter or margarine and sugar. Mix in remainder
of ingredients. Drop by spoonful on ungreased cookie sheet and bake 7
to 8 minutes in 425 degree oven. Let cool.
Cream Filling:
Cook together 5 tablespoons flour and 1 cup milk until very thick,
stirring constantly. Cool until lukewarm. Cream together the following:
1 cup shortening, 1 cup sugar, 1/2 teaspoon salt and 1 teaspoon vanilla.
Add flour mixture and beat well until smooth and not grainy.
Spread 2 tablespoons of filling between two cakes.
In the l950s the Chattanooga City School system cafeterias served a peanut
butter brownie type dessert. I found something very similar on a Martha
White flour sack several years ago.
Rich Peanut Butter Bars
1/2 cuo peanut butter
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup plain flour
Heat oven to 350. Grease and flour 9x13x2 inch pan. Melt butter and peanut
butter in bowl over hot water or in the microwave. Add remaining
ingredients. Stir till blended. Bake for25-30 minutes. Cool and cut into
squares. Yields about two dozen squares.
Lee
Island of Dominica recipes:
Caribbean Choice
Carib Yard
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