|
On 4 Jan 2005 at 9:04, Mary wrote:
> Looking for a "Green Chili sauce with pork". It contains green
> chilies, pork, broth, spices and a thickening agent. Want it to look
> creamy, mine is more clear. Mild on the spice. I will use over my
> "Little pig burritos" (my recipe) , made with roast pork, red sauce,
> refried beans, sour cream and flour tortillas. Lettuce, tomato, and
> sour cream on top. Green chili sauce around the burrito. I make a
> green chili now, but it isen't creamy looking and I don't know what
> needs to change. Can you help? Thanks. Mary
> p.s. You find me the sauce recipe, and I'll invite you over
> for supper or send you my little pig recipe for your own use.
Hi Mary,
Below are three recipes, but the best one I found is here:
Green Chili Sauce
What time's dinner? ;-)
Phaed
Green Chili Sauce
Ingredients :
1 lg. can green chili strips
1 to 1 1/2 c. finely diced pork
1 green chili can of water from cooked pork
Minced garlic
1 red onion, finely sliced in strips
Cumin (optional)
Preparation :
Bring to a boil, then simmer until cooked down and somewhat
thick. Thicken with small amount of cornstarch.
----------------------------------
Green Chili Sauce
Ingredients :
Cubed pork
1 tbsp. minced onion
Green chilies
6 chicken bouillon cubes
Preparation :
Brown cubed pork with oil and 1 tablespoon minced onion. Once
browned, fill pan with water and diced, drained green chilies. Add
chicken bouillon cubes. Simmer 1 hour. Add thickening like you do
for gravy to the above mixture. Thicken and serve over burritos.
Sprinkle with tomatoes, cheese, and lettuce.
----------------------------------
Pork Green Chili Sauce
Ingredients :
2 lbs. coarsely ground pork
1 med. onion (chopped)
2 cloves garlic (minced)
2 tbsp. chili powder
Salt and pepper to taste
2 cans whole tomatoes (mashed)
2 (4 oz.) cans chopped green chilies
Preparation :
Brown pork in skillet over medium heat. Add onion and garlic.
Cook for 15 minutes. Drain. Combine chili powder, salt, pepper,
tomatoes and chilies in bowl; mix well. Pour over pork. Bring to a
boil. Simmer tightly covered for 1 to 1 1/2 hours. Serve with
flour tortillas or chips. Or as a dip. Serve warm.
On 4 Jan 2005 at 21:03, Rosemaria wrote:
> There were cookies my grandmother made in the 1960's called
> canariccala. The ingredients were red wine, molasses and jelly.
> Unfortunately, all the people are now deceased and there is no way to
> locate this recipe. They were delicious. My grandma was from
> Calabria. Any help would be appreciated.
>
Hello Rosemaria,
I cannot find anything with the name "canariccala" in the Italian food dictionary, in any of my Italian cookbooks,
or on the Internet. However, there is a Calabrese cookie called a "cannariculi". These cookies are made with sweet
Marsala wine and are dipped or coated with honey. I could not find any recipes for these that used
molasses and jelly. See below.
Phaed
Cannariculi (Honey Cookies)
Recipe By : -----PHILLY.INQUIRER-----
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Flour
1 cup Marsala wine
2 Large eggs
4 teaspoons Sugar
1 pinch Salt
Oil for deep frying
Honey
Sprinkles -- optional
Make a well in flour in mixing bowl or on work surface.Add
wine,eggs,sugar,and salt.Mix well,until thoroughly blended.Knead dough
vigorously until smooth and glossy.If using processor,continue mixing for at
least 1 minutes after ingredients are combined.Roll dough to an 1/8" thick
ness or less.Cut dough into 2" squares.starting with 1 corner,roll each square
of dough loosely on the diagonal to form pastry roll about the thickness of a
pencil. Meanwhile,heat oil for deep frying.Fry pastries by batches in hot oil
until golden brown,being careful not to crowd pan.Use a slotted spoon to
remove fried pastries from oil.Drain on paper toweling.Transfer to serving
platter.Drizzle honey over top or dip Cannariculi into honey and if
desired,sprinkles.
Makes 4 to 5 dozen Cannariculi...
On 5 Jan 2005 at 1:09, Sharon wrote:
> Hi!
>
> I'm looking for a cake recipe my mother got from either an old
> hard back cook book Good House Keeping or Betty Crocker or another
> popular cook book from before the 70's.
> The recipe was for Uncle Jim's applesauce cake it was similar to a
> spice cake no candied fruit.We loaned the book out and it was never
> returned.My mother died July 16th 2004 and I'm looking for things
> that we shared together once upon a time. Thank You Sharon.
Hello Sharon,
I found the below recipe on a message board.
Phaed
From the Good Housekeeping cookbook:
Jim's Applesauce Cake
2 cups sifted all-purpose flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup snipped, pitted dates
3/4 cup light or dark raisins
3/4 cup chopped walnuts or pecans
1/2 cup soft shortening
1//2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 tablespoons cocoa powder
1 1/2 cups granulated sugar
2 eggs, unbeaten
1 1/2 cups canned applesauce
To prepare cake: Start heating oven to 350 degrees F.
Grease 3 quart ring mold on bottom and sides. Sift flour,
soda, salt. Toss 2 tablespoons flour mixture with dates,
raisins, nuts.
In large electric-mixer bowl, with mixer at medium speed, or "cream",
mix shortening, spices and cocoa. Gradually add sugar, beating until
fluffy. Add eggs, one at a time, beating well after each addition.
At low speed, or "blend", beat in alternately, just until smooth,
flour mixture and applesauce. Stir in date mixture. Turn into ring
mold. Bake 55 to 60 minutes, or until cake tester inserted in center
comes out clean.
Cool in pan on a cake rack for 10-15 minutes. With spatula, loosen
cake around edges. Place rack over top of cake; invert pan and rack
together; then place rack on table. Lift off pan; place second rack
lightly on bottom of cake; invert both racks with cake to turn cake
right side up. Finish cooling.
On 4 Jan 2005 at 20:44, tina wrote:
> Hello Phaedrus,
>
> I have really enjoyed reading recipes from your website, most of which
> I was not even looking for but just found by mistake. The idea of
> finding lost recipes is interesting and made me consider asking you to
> help me find many different recipes I have looked for in the past.
>
> At the moment I am interested in Korean and Tai foods, especially
> soups. There is a small family owned business near my home that makes
> soup that is so hot my eyes water but I love it. The recipe of the
> soup is rather commonly named "Hot and Sour Soup"
>
> I have tried many different types of soup with the same name, but this
> one is different it is very thin. I have purchased packaged soups and
> they are all very thick and look like jello. I understand that you
> aren't a chef so any help that you could give me would be greatly
> appreciated. The only other thing that might be unique about this
> soup is the tofu and black mushrooms used in the soup and possible red
> peppers.
>
> If you need more information please feel free to email me as I have
> added you to my contact list. Thank You for your help in advance, Tina
>
Hi Tina,
Well, there are dozens of hot & sour soup recipes, and no two seem to be alike.
Some have pork, some chicken, some tofu, and some a mixture. The best ones, to
me, are the Thai ones that use lemon grass for the sour and hot chilis for the hot.
The Thai ones are usually thin rather than thick, too.
There are a lot of various hot & sour soups recipes on these sites:
Hot & Sour 1
Hot & Sour 2
Hot & Sour 3
Hot & Sour 4
Hot & Sour 5
And three recipes below. I hope one of them works for ya.
Phaed
Thai Lemon Grass And Chile Soup
Yield: 4 Servings
Ingredients
4 c vegetable broth
2 lg lemon grass stalks - peeled and cut into 4-inch -pieces
3 dried Thai kaffir lime -leaves; (optional)
1 ts canola or vegetable oil
2 ts minced garlic
1 ts peeled gingerroot; minced -fresh
2 ts roasted chile paste
1 1/2 c chopped oyster or white -mushrooms
2 tb fresh lime juice
2 tb soy sauce
3/4 c finely chopped tomatoes
1 tb minced fresh cilantro
2 sm hot green chilies, up to 3 seeded and halved; -(optional)
Instructions
You can make this soup quickly once the ingredients have been prepared.
Lemon grass lends a tangy citrus taste.
In medium saucepan, heat vegetable broth to a simmer with lemon grass
stalks and dried lime leaves if desired.
In small skillet, heat oil over medium-high heat. Add garlic and ginger
and cook, stirring often, about 30 seconds. When broth has simmered for 5
minutes, remove lemon grass and lime leaves and discard. Add cooked garlic
and ginger to broth. Return broth to a boil and stir in chile paste and
mushrooms. Cook until mushrooms have wilted, about 30 seconds, then stir
in lime juice and soy sauce. Remove from heat and ladle soup into small
bowls.
Top each bowl with a few tomatoes, a little cilantro and a small pinch of
hot green chilies if desired.
-----------------------------------------
Hot and Sour Soup II
Serves: 4-6
6 dried Wood Ear mushrooms
6 dried black mushrooms
1-2 tbsp. dried hot pepper flakes (we use our own dried Thai Dragons)
Water and 2 tbsp. dry sherry for soaking mushrooms
4 cups broth (sometimes I use chicken, sometimes veggie)
4 tbsp. dark soy sauce
6 tbsp. red wine vinegar
1 tsp. salt
1 tsp. white pepper
1 tsp. sugar (more or less)
1/3 cup bamboo shoots
1/4 to 1/2 lb. firm tofu, cut into bite-sized pieces
2 tbsp. cornstarch
4 tbsp. water
3 tbsp. chopped green onion
1 clove garlic, minced
1 egg, lightly beaten
Soak dried mushrooms and dried pepper flakes in a mixture of the water
and dry sherry. Soak for at least 30 minutes Save the liquid, and coarsely
dice the mushrooms (be careful handling the peppers!).
For the soup, combine mushroom/pepper water with broth, soy sauce and
vinegar; bring to a simmer. Add salt, pepper & sugar and bring again
to a simmer. Add garlic and green onion; bring to a soft boil. Turn
down heat again to a simmer and allow to remain at that temperature
for about 30 minutes.
Combine water and cornstarch to form a thin paste. Whisk into soup.
Add bamboo shoots, mushrooms, tofu, and, if you like, peppers.
Bring to a boil.
Drizzle lightly beaten egg into boiling soup and turn down heat.
Serve as soon as the egg has "set" (should look like decorative
"ribbons" throughout the soup).
Sometimes, I'll add a hot pepper sauce to this. And, we're always open
to adjusting the flavor if it's either too hot or too sour (or not enough
of either).
------------------------------------------
Thai Soup
Yield: 4 Servings
Ingredients
1 1/2 c cubed chicken breast
1/2 c chinese straw mushroom
4 to-5 c water
1 stalk of lemon grass-cut in
1 pn dry galanga
1 green onion-cut into 1 pcs
1 small fresh tomato cut up
2 to-3 coriander leaves cut u
1 fresh green chili pepper-sl
2 ts fresh lemon juice
1 fish sauce or to taste
1/4 ts ground red cayenne pepper
7 to-8 fresh mint leaves
Instructions
Directions: In a med sauce pan, cook chicken in boiling water for 10
minutes. Add lemon grass and galanga and cook 7-8 minutes longer. Add
remaining ingredients Except for the mint leaves and lemon juice, and
simmer on low heat about 15- 20 minutes. Remove from heat. Stir in
lemon juice. Sprinkle with mints. Serve hot with rice.
On 5 Jan 2005 at 13:12, Julie wrote:
> Hi Phaedrus,
>
> Here is an odd request: I am trying to find out when this song came
> out......I do not know all the words (one sentence) and since you
> can't hear me hum it this might be an impossible "task". It starts
> out "Those were the days my love (or friend). Any clue? Was it in a
> movie, and what year or era? See what I mean, Phaedrus!!!! Well,
> let's see if you might know what I am talking about.
>
> Julie
>
Hi Julie,
That song has an interesting history. It's based on an old Russian Folk song.
A fellow named Gene Raskin took the melody of the old Russian song and wrote
new lyrics for it. One evening in the mid 1960's Gene and Francesca Raskin were
singing the song in a club called the "Blue Lamp" in London when Beatle Paul
McCartney happened to be in the audience. He was quite taken by the song, but
it didn't fit with what he was doing at the time with the Beatles. A couple of
years later, Paul was introduced to a young Welsh singer named Mary Hopkin, who
had won the British television talent show "Opportunity Knocks" ("American Idol"
is nothing new). Paul signed her up for the Beatles' Apple Records, and, remembering
"Those Were the Days", he thought the song would be perfect for her voice.
She recorded it for the Beatle's Apple records, with Paul producing. It went straight
to #1 and stayed there for several weeks, being one of Apple's biggest hits. In
fact, it was the #7 song of the entire year for 1968. See below for the lyrics.
Phaed
Those Were the Days
Music & Lyrics: Gene Raskin; (performed by Mary Hopkins)
Once upon a time there was a tavern
Where we used to raise a glass or two
Remember how we laughed away the hours
And dreamed of all the great things we would do
Those were the days my friend
We thought they'd never end
We'd sing and dance forever and a day
We'd live the life we choose
We'd fight and never lose
For we were young and sure to have our way.
La la la la...
Those were the days, oh yes those were the days
Then the busy years went rushing by us
We lost our starry notions on the way
If by chance I'd see you in the tavern
We'd smile at one another and we'd say
Those were the days my friend
We thought they'd never end
We'd sing and dance forever and a day
We'd live the life we choose
We'd fight and never lose
For we were young and sure to have our way.
La la la la...
Those were the days, oh yes those were the days
Just tonight I stood before the tavern
Nothing seemed the way it used to be
In the glass I saw a strange reflection
Was that lonely person really me?
Those were the days my friend
We thought they'd never end
We'd sing and dance forever and a day
We'd live the life we choose
We'd fight and never lose
For we were young and sure to have our way.
La la la la...
Those were the days, oh yes those were the days
Through the door there came familiar laughter
I saw your face and heard you call my name
Oh my friend we're older but no wiser
For in our hearts the dreams are still the same
Those were the days my friend
We thought they'd never end
We'd sing and dance forever and a day
We'd live the life we choose
We'd fight and never lose
For we were young and sure to have our way.
La la la la...
Those were the days, oh yes, those were the days
|
