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----- Original Message -----
From: Britanya
To: phaedrus
Sent: Thursday, January 16, 2003 7:31 PM
Subject: Re: Coney Island Hani
Hi,
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
Britanya
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.
Phaed
Chicken Pita Pockets
Ingredients:
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
Cook
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.
----- Original Message -----
From: Jes
To: phaedrus
Sent: Thursday, January 16, 2003 7:03 PM
Subject: help recipes please
HI..
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,
Jes
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.
Phaed
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.
----- 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,
Jacque
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.
Phaed
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
pepper.
----- 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.
Phaed
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)
Smultringer
(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.
Phaed
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