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Coney Island Hani

  ----- Original Message ----- 
  From: Britanya
  To: phaedrus 
  Sent: Thursday, January 16, 2003 7:31 PM
  Subject: Re: Coney Island Hani

My friend is from Detroit and his favorite place to eat there is National 
Coney Island, he raves about these "Hanis" I think they have chicken strips, 
pita bread and some sort of sauce.... but I would love the recipe to make 
it for him... if you could help I would appreciate it! Thank you

The only other way I can think to spell it is Hani or Honi.... thats 
about it....thanks


Hi Britanya,

According to the National Coney Island menu on their website, "hanis" are just fried chicken strips with cheese, lettuce and tomato in a grilled pita. Most of them just have "mayo" as a dressing, but the "Chicken, Bacon & Ranch Hani" has ranch dressing, the "BBQ Hani" has bbq sauce, the "Buffalo Hani" has bleu cheese dressing, and the "Southwestern Hani" has chipotle sauce. I did not find anything that said the mayo used on the hanis is anything but plain, ordinary mayo. See:

National Coney island The menus for the Hani Special says:
"Hani Special"
"Golden brown chicken tenderloins topped with Swiss and American cheese, and served on a grilled pita with shredded lettuce, tomato, and mayo."

There is a recipe for chicken strips in pita bread below to get you started, and the basic hani should be fairly simple to duplicate. However, their chcicken strips may be uniquely spiced. I found no clues as to this.


  Chicken Pita Pockets

  1 (9 oz.) package Chicken Breast Strips
  3/4 cup ranch-style salad dressing
  1 tablespoon dried dill weed
  2 tablespoons vegetable oil
  1 cup sliced fresh mushrooms
  1 medium onion, thinly sliced, separated into rings
  1 cup shredded lettuce
  4 large pita bread loaves, halved

  Cooking Time Servings 
  15 minutes 4 
  Clean: Wash hands. In small bowl, blend salad dressing and dill. Heat 
  oil in large nonstick skillet over medium heat. Add mushrooms and onion. 
  Cook 3 to 5 minutes or until vegetables are tender. Add chicken. Cook 
  and stir 3 to 5 minutes or until chicken is hot. 
  Stuff pita bread halves evenly with chicken mixture. Top with lettuce 
  and dressing. Serve with carrot sticks, if desired. 
  Refrigerate leftovers immediately.  

Coconut Shrimp

 ----- Original Message ----- 
  From: Jes 
  To: phaedrus
  Sent: Thursday, January 16, 2003 7:03 PM
  Subject: help recipes please

  I am in desperate need of help....I saw your coconut shrimp recipe and 
  was very pleased by it..although that is not what I am looking for. I 
  am looking for a simple coconut shrimp and rice recipe made with coconut 
  milk and not flakes....maybe even with curry... and please..I am looking 
  for an Italian recipe that's called "tortellini con brodo"
  if you can give me those recipes..I would greatly appreciate it.
  Thanks in advance,

Hello Jes,

Below are three coconut shrimp recipes.

I could not find a recipe for tortellini con brodo. The only place that I could find it mentioned was on restaurant menus.


  Coconut Shrimp with Rice 

  1 (14-ounce) can coconut milk 
  1 teaspoon red or green curry paste* 
  2 cups water 
  Salt and pepper to taste 
  2 cups instant rice 
  20 medium shrimp, peeled, deveined 
  1 cup frozen peas 

  Cook's notes: Spiciness can be adjusted by adding more or less curry paste. 
  For a more pungent taste, add 1 cup of thinly sliced fresh basil along with 
  the coconut milk in the first step. 

  1. In a 3-quart saucepan, heat coconut milk, curry paste and water on 
  medium-high heat. Bring to low boil. Add salt and pepper. 
  2. Add 2 cups rice and remove from heat. Fluff with fork. Allow to sit 
  five minutes. Fluff with fork. 
  3. Return to medium-low heat. Add shrimp and peas. Cook 10 minutes or 
  until shrimp is cooked, stirring occasionally. 

  Yield: 4 servings 
  Coconut Shrimp With Garlic

  Recipe By     : Better Homes and Gardens Cooking For Today--Stir Fries
  Serving Size  : 4    Preparation Time :0:00
  Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
   1      pound         fresh or frozen shrimp -- peeled and deveined
     3/4  cup           canned sweetened coconut milk
   2      tablespoons   fish sauce
     1/2  teaspoon      white pepper
   1      tablespoon    cooking oil
   4      cloves        garlic -- minced
  12      ounces        fresh asparagus -- trimmed, bias cut
                        -- 1" pieces
   8      ounces        fresh mushrooms -- quartered
   2      cups          hot cooked rice
   2      tablespoons   snipped cilantro or parsley
                        cilantro or parsley sprigs -- optional

  Thaw shrimp if frozen. Set aside.
  For sauce, in a small bowl stir together coconut milk, fish sauce, and
  white pepper. Set aside.
  Pour cooking oil into a wok or 12 inch skillet. (Add more oil as
  necessary during cooking.)  Preheat over medium-high heat. Stir fry
  garlic in hot oil for 15 seconds. Add asparagus; stir fry for 2
  minutes. Add mushrooms; stir fry for 1 to 2 minutes more or until
  vegetables are crisp-tender.
  Remove vegetables from the wok. Add half of the shrimp to the hot wok.
  Stir-fry fro 2 to 3 minutes or until shrimp turn pink. Remove shrimp
  from the wok. Repeat with remaining shrimp. Return all shrimp to the
  wok. Push shrimp from center of wok.
  Stir sauce. Add sauce to the center of the wok. Cook and stir until
  bubbly. Return cooked vegetables to the wok. Stir all the ingredients
  together to coat with sauce. Cook and stir 1 minute more or until
  heated through. Toss together rice and snipped cilantro or parsley.
  Arrange rice mixture on a serving platter or 4 individual plates.
  Spoon shrimp mixture over rice mixture. Serve immediately. Garnish
  with cilantro or parsley sprigs, if desired.
  Brazilian Coconut Shrimp and Rice
  Ingredients: 1 can (14 oz) lite coconut milk, 2 medium onions (halved 
  lengthwise, thinly sliced crosswise), 1 Tbsp minced garlic, 1 box (8 oz) 
  yellow rice mix, 2 cups frozen green peas, 2/3 cup water, 1 lb raw medium 
  shrimp (shelled and deveined), 1/4 cup chopped fresh cilantro, 3 Tbsp 
  fresh lime juice, Garnish: lime wedges 

  Directions:  Heat coconut milk in a large nonstick skillet over medium-high 
  heat. Add onions and garlic, reduce heat, cover and simmer 3 minutes or 
  until onions are crisp-tender.  Stir in rice mix, frozen peas and water. 
  Cover and simmer 15 minutes or until almost all liquid is absorbed and the 
  rice is firm-tender.  Stir in shrimp, cover and simmer 5 to 6 minutes, 
  stirring once or twice, until shrimp are opaque in center. Stir in cilantro 
  and lime juice. Garnish with lime wedges. 

Amaretto Carrots

  ----- Original Message ----- 
  From: Jacque 
  To: phaedrus
  Sent: Wednesday, January 15, 2003 4:11 PM
  Subject: ameretto carrots

  I had these carrots at Tornatores Restaurant in St Charles Mo. a year or 
  so ago and they were delicious. The restaurant has since closed but they 
  still have a catering business.
  Is it possible you can acquire the recipe for me?
  Thank you,

Hello Jacque,

Well, I can give you an amaretto carrots recipe, but I have no idea whether it's the Tornatores recipe. I cannot locate a recipe that mentions Tornatores. See below for a recipe.


Amaretto Carrots  

a.. 1 lb. fresh carrots 
b.. 1/2 stick butter 
c.. 1/2 c. almonds 
d.. 1/4 c. amaretto or 2 tsp. amaretto extract 
e.. Salt and pepper to taste
Slice carrots 1/8-inch thick. Chop almonds. Saute carrots in butter until 
lightly cooked. Add almonds and amaretto. Heat and season with salt and 

Crockpot Cake

 ----- Original Message ----- 
  From: Liz 
  To: phaedrus 
  Sent: Saturday, February 15, 2003 12:41 PM
  Subject: crockpot cakes

  Hi:  My name is Liz. I recently received a crockpot as a gift 
  and was wondering if you had ever heard of cakes being made in them 
  and if so, do you have any recipes?  I am specifically looking for 
  a chocolate peanutbutter cake as those are two of my favourite flavours.  
  By the way, thank you so much for sending me the tuna ring recipes.

  Sincerely, Liz 

Hello Liz,

See below.


  Chocolate Peanut Butter Crockpot Cake

  2 C. chocolate cake mix
  1/2 C. water
  1/3 C. creamy peanut butter
  1/2 C. chopped nuts

  Combine all ingredients in bowl mixing well. Beat about 2 minutes.

  Pour batter into greased and floured 2-pound coffee can. Place can 
  in crockpot. Cover top of can with 8 paper towels. Cover crockpot 
  and bake on HIGH for 2 to 3 hours.


 From: "Ben" 
To: phaedrus
Subject: Puzzlers
Date: Wednesday, January 15, 2003 5:06 PM

Ringli may in fact be smultringer.  (small donuts)

(Tiny doughnuts)

1/3 cup margarine or butter
2 eggs
1 cup sugar
1-1/3 cups canned milk, whipped
2 tsp. cardamon
3-3/4 cups flour
2 tsp. salt
Melt and cool margarine or butter. Beat eggs and sugar until light and
fluffy. Beat the canned milk until stiff, then fold in. Sir dry ingredients
into egg/milk mixture, being careful not to add too much flour. Dough should
be soft. Use just enough flour to be able to roll the dough out to 3/8 inch
thickness. Cut with a small doughnut cutter. Deep fry in hot lard or Crisco
until golden brown. Drain on paper towels. Store in airtight containers.

Thanks, Ben.



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