Custom Search



Boneless Cold Chicken

On 28 Sep 2006 at 0:17, Priscilla wrote:

> Hi Phaed,
> I am looking for Phoenix Inn's cold chicken recipe. This restaurant is
> located in Alhambra CA and it's a chinese restaurant. The chicken is
> really tender and served cold. The chicken looks like hainam chicken.
> Thank you
> Priscilla

Hello Priscilla,

I believe that this is what you mean:

"The house special is a gem of a cold appetizer called Phoenix Inn Boneless Chicken — chopped boiled chicken tossed in a tangy soy-based dressing."

The Phoenix Inn does not give out the recipe, and no one has created a copycat for their chicken. However, the below recipe may be very similar.


Ban-Ban Ji
Cold chicken with sesame and spice sauce
From: The Good Food of Szechwan by Robert A. Delfs, Kodansha Interrnational Ltd.,1974. 

1 whole chicken breast

SEASONINGS (per 1 lb of meat)
2-3 Tbs finely chopped fresh ginger
2-3 Tbs finely chopped fresh garlic
4-6 Tbs sesame paste [note: Chinese paste is made with roasted seeds and is 
not identical to tahini, though I doubt the world would end if you substituted]
4-6 Tbs red oil
2 tsp Chinese red vinegar or white vinegar
2-3 Tbs soy sauce
1-2 Tbs sugar
1/2 tsp ground Szechwan pepper
2-3 Tbs sesame oil

Clean the chicken and place in enough boiling water to cover in a wok or pot. 
Boil until tender. It will take from 10-30 minutes depending on whether you 
are using breasts, legs or a whole small chicken. Remove and drain. When cool, 
bone the chicken and cut its meat into shreds, about 3/4 inch thick, 1/4 inch 
wide (or smaller) and about 1 inch long. Arrange on a serving plate (on a bed 
of some decorative, leafy-type vegetable if you are feeling aesthetic).

While the chicken is boiling, chop the ginger and garlic. Mix the seasonings in 
a small bowl.

Just before the dish is to be served, pour the seasonings over the chicken shreds.
 Serve at room temperature. 

Brooklyn Knishes

On 29 Sep 2006 at 2:13, Sal wrote:

> I can't find the old round knish from Brooklyn it had a different
> taste and different texture then the square one I'm talking about the
> 50's and early 60's the dough also seemed darker and was not as much
> potato as square type please advise if you know where I can get them
> or how to make them thanks in advance  SAL 

Hello Sal,

You can buy knishes online at these two sites:

New York First

Yona Schimmel

There are a couple of Brooklyn-style knish recipes below.


See also: Knishes

Mrs. Stahl's Knishes Secret Recipe 

Mrs. Stahl's knishes of Brighton Beach. 

YIELD: 8 servings 

Ingredients & Measurements: 

2 c flour 
2 tbsp oil 
1 tsp baking powder 
2 eggs 
1/2 tsp salt 
4 tbsp water 
3 tbsp vegetable oil or chicken fat 
2 c plain mashed potatoes 
2 c finely chopped onions 
Pinch salt and pepper to taste 


To make the dough, combine flour, baking powder and salt in large bowl. 
Make well and add 1 T of oil, eggs and 2 tablespoons water. Gradually mix 
wet ingredients to flour. Knead dough until ball is formed. Knead dough, 
place in oiled bowl, Let stand Covered for 1 hour. 
Preheat oven to 350 deg. Other 2 T of oil and cook onions until tender, 
add salt and pepper to taste. Mix filling ingredients in bowl. Roll out dough 
and divide into thirds on a floured surface. Roll dough in jelly roll fashion 
and fill with mixture. Cut into knish size and bake for 40 minutes, until 
golden brown. 
NOTE: Unbaked or baked knishes can be frozen and baked or reheated. Do not 
defrost. Unbaked knishes take about 45 minutes, baked 15 to 20 minutes.
Potato Knish 

Ingredients for the filling
2 baking potatoes
2 tablespoons vegetable oil
1 tablespoon butter
1 large onion, chopped
salt and pepper

Ingredients for the dough
2 cups flour
1/2 teaspoon salt
1 egg
1/4 cup vegetable oil
1/2 cup water
1 teaspoon white vinegar

2 tablespoons oil for brushing over the knishes

Equipment you’ll need
cutting board and knife
measuring cup and spoon
mixing bowl
large pot
frying pan with a cover
cookie sheet

1. Start by making the dough. In a large mixing bowl, combine the flour and 
salt, stirring with a fork until well mixed. Make a well in the center of the 
flour. Add the egg, oil, water and vinegar. Stir in small circles to mix the 
wet ingredients. Now make the circles bigger to draw in the flour. Stir until 
a dough forms. Now use your hands to gather dough into a ball. Knead on a clean 
work surface for about 5 minutes, until is very smooth. Cover with plastic wrap 
and let it rest while you make the filling.

2. After rinsing the potatoes, cut them in half and place in a large pot of 
water. Bring to a boil. Cook until soft when poked with a fork, about 20 minutes.
 Remove potatoes from pot and let cool a little. Meanwhile, place a frying pan 
 over a low flame. Add the butter, oil and onion. Cover and cook until very soft,
 about 15 minutes. Be careful not to let the onion burn. 
Remove the cover and cook for another five minutes, stirring often, until onions 
are golden brown. Peel potatoes and mash with the cooked onions. Season with salt 
and pepper.

3. Preheat oven to 375.

4. Divide dough into four pieces. Take one piece and pat it into a flat circle.
 (Leave the rest of the dough under plastic wrap). Now use a rolling pin to roll 
 it as thin as you can. It should be less then 1/8 inch. Cut circles out of the 
 dough using a 3 inch biscuit cutter. Place a ball of potato filling in the middle 
 of the circle. It should be the size of ping pong ball. Stretch the dough over 
 the filling, draping it across the top so the filling is enclosed. (Look at the
 picture on the next page to see how this is done). Brush the knish with oil, 
 (you can use your fingertips for this job) then place on a greased cookie sheet.
  Keep making knishes until all the dough is used up.

5. Bake knishes for 20-25 minutes, until they are golden. Eat while they’re still

Fried Ice Cream

On 1 Oct 2006 at 18:33, Donna wrote:

> if you could get the recipe for old Mexico's fried ice cream that
> would be great thank you 

Hello Donna,

See below.


Mexican Fried Ice Cream   

3 c. vanilla or chocolate ice cream
2 beaten eggs
1/2 tsp. vanilla
4 1/2 c. sweetened corn flakes or (rice crisp cereal, crushed)
1 tsp. ground cinnamon
Cooking oil for deep fat frying
Ice cream topping

Place six scoops about 1/2 cup each of ice cream in a small pan (freeze for 1 hour).
 Combine eggs, vanilla in a small mixing bowl. In pie plate combine cereal and
Dip each frozen ice cream ball in egg mixture. Then in cereal mixture. Return coated
 ice cream balls to pan and freeze (1 hour) or until firm. Reserve remaining cereal
 mixture. Cover and chill remaining egg mixture. Remove coated ice cream ball from
 freezer. Dip ball in remaining egg and cereal mixture, return to pan. Cover and
 freeze for several hours.

Fry frozen ice cream balls (1 or 2 at a time) in deep hot oil at 350 degrees in 
deep frying pan or deep fryer, 15 seconds or until brown (golden brown). Drain a 
few seconds, return ice cream balls to freezer while frying remaining ones. Serve
 immediately with ice cream topping.

(Serves 6 persons.)
Mexican Fried Ice Cream

1.5 oz. scoop vanilla ice cream
1 tbl cinnamon
2 tbl spoon sugar
4 oz corn flakes (crumbled)
2 oz honey
Whipped cream
Maraschino cherry

First roll ice cream in a big ball, then you coat the outside of ice cream with 
a mixture of the sugar and cinnamon. Next roll in corn flake mixture, then deep 
fry for five seconds. Put ball in a shell coated with cinnamon and pour honey 
over top. Add whipped cream and top with a cherry.
Fried Mexican Ice Cream


(4 servings)

1 pt Vanilla ice cream OR other flavor 
1/2 c Crushed cornflake OR cookie crumbs 
1 ts Ground cinnamon 
2 ts Sugar 
1 Egg 
Oil for deep frying 
Whipped cream 


Servings: 4 
Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflake crumbs,
 cinnamon and sugar. Roll frozen ice cream balls in half of crumb mixture and 
 freeze again. Beat egg and dip coated balls in egg, then roll again in remaining
 crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg 
 and rolling in crumbs.) When ready to serve, heat oil to 350F. Place 1 frozen ice
 cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute.
 Immediately remove and place in dessert dish. Drizzle with honey and top with 
 dollop of whipped cream. Continue to fry balls one at a time. Balls will be 
 crunchy on outside and just beginning to melt inside. 
Makes 4 to 5 servings 

McKenzie's Bakery Recipes

A New Orleans tradition for over 70 years, McKenzie's Bakery closed in 2001. These are the only recipes that I can locate.

Turtle Cookies (mckenzie's bakery~

1/2 c Butter or margarine
1/2 c Light brown sugar -- packed
1  Whole egg
1  Egg yolk
1  Egg white
1/4 ts Vanilla
? ts Maple flavoring
1 1/2 c All-purpose flour
1/4 ts Salt
1/4 ts Baking soda
  Pecan halves
2 oz Solid baking chocolate
1/4 c Milk
1 tb Butter
1 lb Powdered sugar.

Cream butter with sugar until light and fluffy. Beat in egg, egg yolk, vanilla 
and maple flavoring. Set aside. Sift together flour, salt, and baking soda. Add 
dry ingredients gradually to the creamed mixture until you have smooth dough and 
then chill 2 hours. Shape 1 ts dough into balls. These should be oval shaped like 
a turtle body. Dip bottoms into little of egg white. Press slightly onto greased
 cookie sheet on which groups of 5 pecan halves have already been placed to form a
 head and 4 feet of turtles. Bake at 350~ 10 to 12 minutes or until set and when
 cool, frost. FROSTING-Melt chocolate, milk and butter. Beat in the powdered sugar
 until smooth. Source: Gloria Pitzer's Secret Recipes Newsletter.
King Cake With Cream Cheese Filling

2 1/4 teaspoon yeast
1/4 cup water
1/2 cup milk
1 cup butter
1/2 cup sugar
2 egg yolks
2 eggs
4 cup flour
1/2 king cake recipe
16 oz cherry, apple or apricot pie filling
8 oz cream cheese
1/4 cup sugar
2 tablespoon flour
2 egg yolks
1 teaspoon vanilla
1 dried bean*
yellow, green purple sugars

Mix the yeast with the warm water. Stir 1 teaspoon of the sugar and 1 teaspoon 
of the flour into the yeast and set aside. By the time you have measured the 
other ingredients, the yeast should start bubbling.

Bring the milk to a boil and stir in the butter and the sugar. Pour into a 
large bowl; the mixture should be lukewarm. Beat in the egg yolks, whole eggs 
and the yeast.

Beat in approximately 2 cups of flour, until the dough is fairly smooth, then
gradually add enough additional flour to make a soft dough that you can form 
into a ball. Knead it, until smooth and elastic. Lightly oil a bowl, turn the 
dough once or twice in it to grease it lightly all over, cover with a cloth 
and leave to rise in a warm spot until doubled in size about 1 1/2 hours.

Pat dough down and cover with the bowl with a damp towel, plastic film over that 
and refrigerate until the next day. This recipe makes enough dough for two king
cakes. Extra dough may be frozen, or make two king cakes and freeze one. Thaw 
frozen cake and reheat 10 minutes at 375F.

Remove dough from refrigerator with well-floured hands, while it's firm and cold,
shape into a long sausage shape. Using a floured roller on a floured surface, 
roll out the dough into a 30X9 rectangle as thin as pie crust. Let the dough 
rest.If necessary, drain extra juice from pie filling. Mix the cream cheese with 
the sugar, flour, egg yolks and vanilla. Spoon an inch wide strip of fruit 
filling the length of the dough, about 3 inches from one edge.

Spoon the cream cheese mixture alongside the fruit, about 3 inches from the 
other edge. Brush both sides of dough with egg wash. Insert the bean*.

Fold one edge of dough over the cream cheese and fruit, then fold the other 
edge over. Gently place one end of the filled roll onto a greased pizza pan or 
a large cookie sheet. Ease the rest of the roll onto the pan, joining the ends 
to form a circle or oval. Cover and let rest for 30 minutes.

Preheat oven to 350F. Brush again with egg wash and cut deep vents into the 
cake. Sprinkle with colored sugars in two inch wide bands.

Bake for 45 to 60 minutes or cake is well risen and golden. Cool before icing 
with confectioner's sugar mixed with enough water to make a spreadable paste 
and tinted purple, green and gold.

If using a plastic baby, instead of the bean, insert it into the bottom of the 
cake after it is cooked. Tradition says that the person getting the King cake 
baby, will make the cake for the following Mardi Gras Season.

Yield: 12 servings

*Editor's note: Make everyone aware that a bean or toy is in the cake. If serving 
to children you may want to wrap the bean or doll in foil making it large enough 
to avoid a choking hazard.

Some British Recipes

British Recipes

Traditional British Recipes

The British Food Trust

Britain Express


SOAR British Recipes

Pie Mash Liquor


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus