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----- Original Message -----
From: May
To: phaedrus@hungrybrowser.com
Sent: Sunday, September 06, 2009 12:58 PM
Subject: Teriyaki Chicken from Mall Food Court
Hello, I have been trying to find a clone recipe for the teriyaki chicken that they
sell at mall food courts. In particular Sarku Japan restaurant.
Thank you for your time,
May
Hello May,
There are some recipes below, but read the information on these sites first:
Sarku 1
Sarku 2
Phaed
Teriyaki chicken a la Sarku Japan
For chicken:
1 pound chicken breast, in bite sized pieces (1/4 inch slices, or 3/4 inch cubes)
1 tsp cornstarch
1/4 teaspoon five spice powder
1 tsp oil
Mix those ingredients at least 15 minutes before cooking.
For sauce:
1/4 cup La Choy Teriyaki Stir Fry Sauce
2 tablespoons honey
1/4 cup water
Mix sauce ingredients.
Stir fry chicken in a teaspoon or two of oil, over medium high heat. Once it's cooked through,
reduce heat to medium and pour on the sauce. Stir for a minute and serve.
--------------------------------------------
Chicken Teriyaki (Sauce)
1 c. Kikkoman soy sauce
1/2 c. water
1 tsp. powdered ginger
1/2 c. white wine
2 crushed garlic cloves
4 tbsp. sugar
Place chicken pieces in a baking pan. Combine ingredients above. Pour over chicken. Marinate
for 2 hours. Bake 1 hour at 325 degrees, turning occasionally.
Or
Teriyaki Sauce For Chicken
1/2 c. soy sauce
1/4 c. oil
2 tbsp. molasses
2 tsp. ginger
2 tsp. dry mustard
6 cloves minced garlic
2 chickens, cut up
Mix all ingredients. Marinate chicken in sauce 1-2 hours. Barbecue on grill.
Or
Teriyaki Chicken Sauce
1/2 c. soy sauce
1/2 c. water
2 tsp. fresh or powdered ginger
1/2 c. brown sugar, packed generously
3+ cloves fresh garlic or 2 tsp. powdered garlic
Cook chicken in above sauce on top of range until sauce is thickened and meat is
completely cooked. Serve with rice.
----- Original Message -----
From: Colleen
To: phaedrus@hungrybrowser.com
Sent: Friday, September 11, 2009 5:47 PM
Subject: Pink Potato Salad
My German mother-in-law used to make "pink potato salad" at all the holidays for her brood
of nine children. My husband loves this dish and I now make it for him at Thanksgiving and
Christmas time. I am curious about the original recipe and if it is indeed a German recipe.
As far as I know it is made like a traditional American potato salad with potatoes, eggs,
onions, celery, pickles, mustard, mayonnaise (or whatever your personal preferences are) with
the following ingredients added - chunks of baloney (or bologna), pickled herring and beet
juice (hence "pink potato salad"). My husband and I continually argue about whether there
were actual chopped beets in his mother's salad - I say no and he says yes, but I do have
the better memory for this kind of thing especially since I hate beets and would have never
eaten it. Also, she frequently made two salads, one with the pickled herring and one without
and we continue this tradition. My husband is a "with", I'm a "without" as are most of our
friends and family!
Thank you for your help.
Colleen
Hello Colleen,
Well, I can't tell you whether it was originally a German dish or what the original recipe
was. I could not locate anything as specific as that.
I could not find a recipe that matches your description exactly, not in any cuisine. Most
recipes called "pink potato salad" have no herring, no bologna, and no beets. Most recipes
that are called that are just regular potato salad with Russian dressing in them. A few do
have beets, but no bologna or herring.
What you describe sounds like "herring salad" or "pickled herring salad." Herring salad
usually has beets, potatoes, mayo, mustard, eggs, dill pickles, mustard, celery etc. I did
not find any that had bologna, but I did find a German recipe called "heringssalat" that
has knockwurst. However, it had beef also, and all the herring salad recipes had apples,
which you don't mention. All had chopped beets rather than just beet juice.
As for national origin of the dish, I found very similar herring salad recipes listed as
Finnish, Dutch, Swedish, Polish and German. In fact, in many places in Germany, this salad
is called "Polish salad." It's also called (in Germany) "red salad", "confetti salad", and
"Christmas salad". Almost every recipe that I saw for it for it has apples, and none had
bologna. The only one with any sausage at all was the one with knockwurst. A few had beef
and one had ham.
There are several recipes for "heringssalat" and "herringssalat" on the Internet in German
if you want to look at them and try to translate. You can find them with Google. However,
I saw no evidence that the dish actually originated in Germany. It could very well be Polish
or Scandinavian in origin.
Now, If I may speculate a bit, I'd say your mother-in-law's salad was a family version or
a local version of German "heringssalat".
Phaed
----- Original Message -----
From: Regina
To: phaedrus@hungrybrowser.com
Sent: Friday, September 11, 2009 1:00 PM
Subject: Poppy seed Cake with orange zest and cinnamon
Dear Phaedrus,
If you could, will you please help me find a recipe for poppyseed cake. Not just any old
poppyseed cake...this one is special. And I lost it twenty years ago. I first had it in
San Francisco at a church affair. A friend of mine back then gave me the recipe.
It is made with poppy seeds soaked over night in buttermilk. It is baked in a bundt type
pan. First you pour in half the batter and then you put a layer of orange zest and cinnamon
sugar, then the rest of the batter. I do remember it bakes for quite awhile. Maybe an hour
or so.
Any help you can give me would be wonderful!
Thank you so much!
Regina
Hello Regina,
Sorry, I cannot find a recipe with the orange zest.
Phaed
----- Original Message -----
From: Regina
To: Phaedrus
Sent: Friday, September 11, 2009 7:34 PM
Subject: Re: Poppy seed Cake with orange zest and cinnamon
Oh goodness...if you even know of a poppy seed cake that would lend itself to orange zest
it would be wonderful...and is made with buttermilk.
Thank you so much for looking for me...I've searched alot of the net and didn't come up with
anything...
Regina
Hello Regina,
I looked a bit more and found the below recipe.
Phaed
Poppy Seed Cake
1/3 c. poppy seed
1 c. buttermilk
2 1/2 c. sifted flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 c. butter or margarine
1 1/2 c. sugar
4 eggs
1/2 tsp. vanilla
Grated orange rind
2 tbsp. sugar
1 tsp. cinnamon
Grease and flour 10-inch bundt pan. Stir poppy seed and buttermilk, refrigerate overnight.
Sift flour, baking powder, soda and salt. Cream butter and sugar. Beat in eggs. Beat in
vanilla and orange rind. Stir in flour mixture in 4 additions, alternating with poppy seed
mixture until smooth each time. Turn half of mixture into pan. Sprinkle with cinnamon sugar,
add remaining batter. Bake at 350 degrees for 1 hour.
----- Original Message -----
From: Tim
To: phaedrus@hungrybrowser.com
Sent: Thursday, September 10, 2009 1:44 AM
Subject: Recipe location
I love the Lemon Pepper Shrimp at PF Changs. can you find the recipe? Goes well over rice.
Tim
Hello Tim,
Sure, see below.
Phaed
P. F. Chang's China Bistro Lemon Pepper Shrimp
1 dozen shrimp, peeled and cleaned
Cornstarch or potato starch
Canola oil for frying
Half a lemon, cut into thin slices
Assorted vegetables cut into thin strips
Black Pepper Sauce
1 ounce table black pepper
1 ounce garlic
4 ounces tomato ketchup
2 ounces soy sauce
1 1/2 cups chicken stock
3 ounces granulated sugar
Combine sauce ingredients and set aside.
Lightly coat shrimp with starch. Fry in 3 inches of oil until lightly browned.
Make sure the oil is hot before you put the shrimp in. You can test the oil by
dropping a piece of green onion into the oil. If the onion bubbles and rises to
the surface, the oil is ready. After frying the shrimp, set them aside.
In a hot wok, stir fry your favorite vegetables in approximately a tablespoon
of oil. Do not overcook. After the vegetables are heated, set them aside. In the
same wok, stir fry the lemon pieces. When the lemon pieces are hot (about 2 minutes),
add the shrimp back into the wok. Add as much of the pepper sauce to the shrimp as
you like. Pour the shrimp, lemons and sauce over the vegetables.
Servings: 4
----- Original Message -----
From: Jean
To: phaedrus@hungrybrowser.com
Sent: Thursday, September 10, 2009 9:44 PM
Subject: Those BIG factory recipes
Hi, Phaedrus:
Jean, here, of the Softasilk Strawberry Cream Cake recipe endeavor.
I read with interest your comment about the lady who was requesting the Nabisco
recipe for Royal Lunch Milk Crackers. Did you actually have a gigantic recipe
(the milk powder made me think you were onto something)--or was it just part of the
comment?
Please don't underestimate the determination that many of us have in getting a
special recipe for ourselves---and we CAN reduce it in size and get great results!
I once tracked down a recipe for real Maraschino cherries, given to me by a supplier
for Safeway. It was for HUGE quantities and called for some chemicals I'd never used
in anything but I reduced the recipe to accommodate a couple of pounds of cherries
(not hundreds), found the chemicals in a homebrew store, and made (over several weeks)
MY OWN real Maraschino cherries---and they were very much like the purchased ones.
So, if you happen to have a recipe for something that has been requested, but it's
in HUGE, factory-type amounts, just send it out and there will be scads of people
like me who will scale it down, try it out, and get back to you.
Thanks for the fun!
Jean
Hi Jean,
If I had those commercial recipes I would send them to the requesters, if for no
other reason than to illustrate what I mean by my warning about them. As you'll
note on the site, I post recipes from the Morrison's Food Service Recipe Book and
other food service recipes, which are usually recipes that serve 50 or more.
However, I think you and those you describe are the exceptions. That lady who wanted
the milk crackers recipe was an housewife who wanted the discontinued milk crackers
to make her usual Thanksgiving turkey stuffing, and I think she is representative of
most of my readers, who would be daunted by a recipe calling for 50 lbs of milk powder,
40 gallons of fresh cream, a 30 lb bag of stabilizer (which is a mixture of guar gum,
xanthan gum, artificial colors, artificial flavors, and natural stabilizers), 20 lbs
of liquid sugar, 30 lbs of corn syrup, and 50 gallons of water. (No, that's not the
milk crackers recipe. it's a commercial recipe for a well-known brand of ice cream.
You see, although the milk powder, cream, and sweeteners could be duplicated, the
ingredients of the stabilizer are not even clear, much less available to most of us.
It's an industrial product, sold to food manufacturers. Most commercial recipes contain
something like that. The ingredient labels on commercial products are full of chemical
names and unusual items, and vague, unspecific items like "natural flavors and emulsifiers."
Hence, my warning. It's for people who mistakenly think they can just call up Nabisco
and get the recipe for Ritz crackers and then make them at home. They need a copycat
recipe, not the commercial recipe. You might be able to take that commercial recipe and
make a copycat home recipe from it, but most people either couldn't or wouldn't have the
determination or the time.
It's really rare to find one of the commercial factory recipes on the Internet, and
the companies never give them out for fear of competition. Most copycat recipes are
reverse-engineered, rather than being based on commercial recipes. Rest assured, however,
that if I have, or if I find one of the big commercial recipes or food service recipes,
I always send it in response to a request.
Phaed
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