----- Original Message -----
Sent: Wednesday, December 10, 2003 3:53 PM
i,m from holland and i'm searching years fot the recepy of chinese nasi
goreng like they have in the restaurants and i believe 30 years ago it was a
different recepy ,but im already very glad if i could have the recepy from
now greetings paul
Nasi Goreng is Indonesian fried rice.
See below for three recipes.
Nasi Goreng Istimewa
(special fried rice)
Fried rice is actually a breakfast dish in Indonesia. It is often made from
the boiled rice which may have been left over from the previous night's
4 cups cooled cooked rice
1 clove crushed garlic
1/2 tsp shrimp paste
1 tbsp soya sauce
1 medium onion
1 tsp chilli
2 tbsp oil
Slice the onion lengthwise, heat the oil and fry the onion, garlic, chilli
and shrimp paste until the onion is soft. Add the rice and salt to taste.
Mix thoroughly while constantly turning until every grain is coated. Then
add the soya sauce and mix again until the colour is even throughout.
The rice should have taken on a nice orange-red tinge from the chilli
powder. Cooked meat or prawns can be added with the soya sauce. Onion crisps
(Goreng Bawang) is used as a garnish.
To make it 'istimewa' or special, a lightly fired egg, some cucumber slices
and kerupuk (prawn crakers) are served on top of the rice.
Crush a clove of Garlic,
Grate about an inch of ginger, and
chop 4 Spring Onions or one small onion.
Make yourself a "Flavour Bomb"
few drops of Sesame Oil,
according to your heat tolerance, about a teaspoon of Sambal Oelek (Hot
Indonesian Chili Sauce,
about a dessert spoon of Fish Sauce,
a teaspoon of Shrimp Paste,
and a good slurp of Sweet Soy Sauce (Kecap Manis). Mix together and set
Have on Hand about a cup of Bean Shoots, Finely Shredded Asian Greens, or
even Frozen Peas.
Place a good slurp of Vegetable Oil into a Wok or Large Frypan.
Heat the oil, bung in the garlic, ginger and spring onions, fling them
around for a few seconds, then chuck in the "Flavour Bomb" ...move this
around for a few more seconds, then in goes the cold rice.
Keep lifting around so rice becomes well coated and doesn't stick, then at
the last moment stir through the sprouts so they retain some crunch.
This is PLAIN Nasi Goreng.
For "SPECIAL" fry an egg and bung one on top of each serve.
6 teblespoons vegetable oil
6 shallots, peeled, halved lengthwise and sliced
6 cloves garlic, peeled and sliced
200 g (6 1/2 oz) chicken meat, sliced
150 g (5 oz) medium-sized shrimp, peeled
1/4 small white cahhage, shredded
1/2 cup Sambel Tomat
4 eggs, beaten
750 g (1 1/2 lb) cold cooked rice
2 teaspoons salt
1 tablespoon sliced bird's-eye chillies
2 tablespoons fried shallots
Heat vegetable oil in wok or heavy frying pan until very hot. Add shallots
and garlic and fry for I minute until golden yellow. Add chicken and shrimp
and fry for I minute, then add cabbage and fry for I minute. Add Sambel
Tomat and mix well. Add eggs and continuously stir for 30 seconds. Increase
to very high heat, add rice and salt. Fry for 3 more minutes, stirring
continuously. Add chillies, mix well and serve immediately, garnished with
Helpful hints : The cooked rice must be absolutely cold to make sure it does
not become soggy during frying. It is important to have the heat under your
wok at the absolute maximum when frying the rice.
----- Original Message -----
Sent: Friday, February 21, 2003 4:22 PM
Subject: cracker barrel's breakfast cassorle
I am so excited about your web site, i have been sitting here reading to my
What i am looking for is the recipe to "cracker barrel's" breakfast
cassorle. I have only had one variety, egg, ham, and cheese. Cheese is
baked on top of a mixture of eggs, ham (or i suppose other breakfast meats),
and a bisquick type dough. i have unsucessfully tried to duplicate it at
home. any and all help would be appreciated.
thank you for your time and web site,
The only recipe that I can find is the one below, which claims in the note
at the bottom to be similar to the Cracker Barrel breakfast casserole.
Scrambled Eggs With 4 Cheeses
Yield: 24 Servings
48 lg eggs
3 c milk
salt and pepper; to taste
1 1/2 c softened cream cheese
1 1/2 c shredded cheddar cheese
1 1/2 c shredded Monterey Jack
1 1/2 c shredded swiss cheese
3 c diced cooked ham (optional)
6 Tb butter
6 green onion; chopped
snipped fresh-to taste
Beat together eggs, milk, salt and pepper.
Stir in cheese and ham-if you are using the ham. Heat medium non-stick
skillet over medium-high heat. Add butter and green onion or fresh chives.
Saute a few seconds. Pour in egg mixture and immediately reduce heat to
medium-low. As mixture begins to set, gently move spatula across bottom and
sides of skillet to form large, soft curds. Cook until eggs are thickened
and no visible liquid egg remains, but they are still moist.
Makes 4 servings.
Microwave: For one serving, pour one quarter of the mixture into a small
microwaveable bowl. Cover with plastic wrap, venting one corner. Microwave
on MEDIUM-HIGH for about 1 1/2 minutes, stirring several times during
cooking. Let stand 1 minute before serving.
Preparation time: 10 minutes
Microwave Cooking time:1 1/2 minutes
- - - - - - - - - - - - - - - - - -
NOTES : From the internet - This is similar to the Cracker Barrel Breakfast Casserole.
Subject: Recipes and Reviews
Date: Wednesday, December 10, 2003 2:47 PM
Well, here's a great recipe you can add to your list for BASA - just what I was looking for.
Crispy Baked Basa
2 Basa Fillets - ours weighed in slightly under 1 pound
White Melba Toast (16 to 20 individual toasts)
1 garlic clove, minced
Salt & Pepper
Olive Oil in a sprayer
Run the melba toast through the food processor or place in a heavy bag and crush with a rolling pin.
Crush to a fairly fine consistency.
Brush sides of the fillets with olive oil, minced garlic, and squeeze fresh lemon juice over them.
Roll in the crushed melba toast to cover completely. Sprinkle with salt and pepper. Lightly spray
the top side of the fillets with olive oil (if you don't own an olive oil sprayer, it is an inexpensive
investment that every kitchen should not be without - find them at any kitchen wares store)
Place in glass baking dish in an oven preheated to 375 degrees. Bake for approximately 15 minutes,
or until lightly browned on the top. Serve with Remoulade sauce (recipe below).
1/4 cup mayonnaise
1 Tbs French stone ground mustard - Dijon is "ok" but I like the texture the mustard seeds add.
1 tsp capers
1 tsp catsup
1/4 tsp paprika
1/4 tsp Tabasco - this is a minimum suggested quantity
Combine ingredients and mix thoroughly.
----- Original Message -----
Sent: Wednesday, December 10, 2003 11:04 AM
Subject: Chock Full' Nuts
> When I was a little girl during the 1960s, my grandmother or mother would
> take me to lunch at Chock Full o' Nuts in downtown Brooklyn and 34th
> street near Macy's Herald Square (I think it's now a Gap :( ). They had
> the most wonderful chicken salad sandwiches. I searched, only to learn that
> Sara Lee bought
> them out and they no longer have the luncheonette type restaurants of the
> ol' days. I would appreciate any recipes from this wonderful lunch restaurant
> (including the nutted cheese sandwich, too!) Thank you very much.
I wish I could help with the sandwiches, but after a thorough search, the
only recipe from Chock Full 'O Nuts that I could find was the date nut bread
recipe below. Sorry. I haven't been able to find their donut recipe, either.
A bit of history:
The only thing we in the South have ever known about Chock Full 'O Nuts is
the coffee, which began to be marketed nationally in 1954. The first time I
bought any of the coffee, it was just to see if it had nuts in it! When it
didn't seem to have any nuts, I wondered why a brand of coffee had such an
For the history of Chock Full 'O Nuts, see here:
Chock Full 'O Nuts
Date-Nut Bread With Cream Cheese And Walnuts
1 1/2 c pitted dates; chopped
1 c boiling water
1/2 c dark brown sugar
1 egg; beaten
3 tb shortening; melted
1 ts vanilla extract
2 c sifted all-purpose flour
1 ts salt
1/2 ts baking soda
1 1/2 ts baking powder
1/2 c coarsely-chopped walnuts
1 === spread ===
1 cream cheese
1 finely-chopped walnuts
Place dates in a mixing bowl and add boiling water. Let stand until
fairly cool. Add brown sugar, egg, shortening and vanilla. Stir flour,
salt, baking soda and baking powder into mixture. Add nuts. Stir until
Bake in a greased and floured loaf pan in a preheated 350 degree oven
for 1 hour. Remove to a cooling rack.
----- Original Message -----
Sent: Wednesday, December 10, 2003 11:25 AM
Subject: bulk instant choc pudding
> Hi, I have lost a special receipe that I used for chocolate pudding.
> I found it about 20 years ago in a ladies magazine of some type. It makes
> chocolate pudding mix that you store until you want to use it. Then you
> just add water and cook as much as you want at a time. The ingredients were
> carnation nonfat powdered milk, unsweetened cocoa powder, sugar and cornstarch.
> You would blend the whole thing together and store in very large cannister and
> to use, you would take out one cup of mix and add one cup of water and cook.
> All the work was done ahead of time and the powder stored nicely. You could
> make a little cooked pudding or alot by the amount you took out. The milk in
> it was the powdered type so it was nonfat and mixed with the whole thing for
> the pantry storage. Please help me. They also had on the same page, the same
> thing done with vanilla for vanilla lovers. I raised a large family and this
> bulk storage of the powdered ensured that if nothing else, we could always
> make pudding.
> Please help me locate this, I have been looking for many years for it. When
> I moved I lost it. thank you Linda
The below recipes are the only ones that I could find.
Chocolate Pudding Mix
2 1/4 c. instant dry milk
1 c. sugar
1/2 c. cornstarch (do not pack)
2/3 c. unsweetened cocoa, measured, then sifted
1/4 tsp. salt
Combine all ingredients and mix thoroughly. Yields four 1 cup
batches. Each batch makes 4 servings. Divide batches into 4
plastic bags. Mix will keep for months if bags are kept in a
covered container. To make up pudding: Put 1 cup mix into saucepan
and add 1 cup water and 1 cup milk. Bring to a boil, stirring
constantly. Simmer 1 minute, stirring constantly. Remove from heat
and stir in 1 tablespoon unsalted margarine and 1/2 teaspoon vanilla
extract. Strain into individual custard cups, cover with plastic
and chill. Makes 4 servings.
Chocolate Pudding Mix
4 c. nonfat dry milk
2 2/3 c. sugar
1 1/3 c. cornstarch
2 c. unsweetened cocoa
1/2 tsp. salt
Chocolate Pudding From Mix:
1 c. chocolate pudding mix
2 c. water (or milk)
1 tbsp. margarine
1/2 tsp. vanilla
Stir together dry milk, sugar, cornstarch, cocoa and salt until
well mixed. Store in tightly covered container at room temperature.
Stir pudding mix before each use. Makes about 7 cups mix. In
medium saucepan stir together pudding mix and water until well
mixed. Bring to a boil over medium heat, stirring constantly, and
boil 1 minute. Stir in margarine and vanilla. Pour into individual
serving dishes. Chill. Makes 4 (1/2 cup) servings. NOTE: For
richer, creamier pudding substitute 2 cups milk for water. MOCHA
PUDDING: Follow basic recipe for Chocolate pudding substituting 1
cup strong black coffee for 1 cup of the water.