----- Original Message -----
Sent: Sunday, January 24, 2010 3:31 PM
Subject: paprika beef palacsintas
I'm looking for a recipe which appeared in the February 1975 issue of
Sunset Magazine. The recipe is called paprika beef palacsintas. I
saved pages 117/118, however, it appears as though page 119 has gone
missing. That page contains the instructions on how to assemble the
recipe. I would really appreciate it if someone can give me some
information on how I can locate the original recipe now. Thank you
I had no success locating this recipe. I'll post it.
Sent: Monday, December 30, 2013 10:50 PM
Subject: Paprika Beef Palascintas
I am attaching a recipe that Carol was searching for in 2010 from Sunset Magazine.
This is a scan from an old photocopy that cut off some of the words.
Thanks, Tricia! I have transcribed the recipe from the scanned image. See below.
Paprika Beef Palacsintas from Sunset Magazine
About 14 to 16 crepes(recipe follows)
6 slices bacon
About 2 1/2 pounds boneless beef chuck, cut in 1/2-inch cubes
3 large onions
1/3 pound fresh mushrooms, washed and thinly sliced
2 cloves garlic
2 tablespoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (about 1 lb.) whole peeled tomatoes
1 can (about 14 oz) regular strength beef broth
1/2 cup red wine (or 1/2 cup additional beef broth)
2 teaspoons each cornstarch and water
Prepare crepes as driected. Tightly cover with clear plastic film
and refrigerate up to two days. (On the day of serving bring crepes
to room temperature before filling and rolling.)
For the beef filling, cook bacon until crisp in a large frying pan,
Remove from pan, cool, then crumble and set aside; reserve drippings.
Brown 1/2 of the beef cubes in bacon drippings; set aside. Brown the
rest of the beef cubes; add onions, mushrooms, garlic, and remaining
beef cubes and cook just until onion is limp. Stir in the paprika,
salt, pepper, tomatoes and their liquid (break up tomatoes with fork),
beef broth, and wine. Bring to boiling, cover and simmer 1 hour or so
until meat is very tender.
Blend cornstarch and water and stir into filling; cook, stirring, until
sauce is thick and clear. cool, cover, and chill 2 hours or up to 2 days.
To assemble palacsintas, place about 1/3 cup filling in the center of
each crepe; roll crepe around filling. Arrange, seam side down, in a
large greased pan (about 11 by 13 inches). Cover and bake in a 375°
oven for 20 minutes or until hot. Serve garnished with crumbled bacon.
Pass sour cream to spoon over individual servings. Makes about 8 servings.
For the crepes, whirl 3 eggs in a blender container; add 1/2 cup
all-purpose flour and 1 cup milk and whirl until smoothly blended. For
each crepe, melt 1/4 teaspoon butter or margarine in a 6 to 7 inch crepe
pan over medium heat; swirl to coat surface. Pour in about 3 tablespoons
batter all at once, quickly tilting pan to cover bottom.
Cook until crepe appears dry and edge is slightly browned, about 1 minute.
With a spatula trun and brown other side. Turn out of pan onto a plate.
Repeat for each crepe, stacking them. Makes 14 to 16 crepes.
----- Original Message -----
Sent: Wednesday, January 27, 2010 8:26 PM
Subject: recipe request
My handle is my real name. I used to go to this barbecue place in
Culver City, California called Stern's Barbecue. They had the best
sauce on the planet. The sauce would come hot in containers, and was
cooked with meat scraps from the carving table so it was very hearty
and incredibly tasty. You could make a sauce sandwich if you ran out
of meat! The place had a fire, and never rebuilt. Any chance you can
locate the recipe?
Sorry, I cannot locate any recipes from Stern's Barbecue. See here:
If those folks haven't been able to find the recipe, then I'd say it's a lost cause.
Just a note on Sterns BBQ:
I grew up just few blocks from Woody's Alpine Burgers and not too far from
Sterns Barbecue. I knew Izzy (Isadore) Stern, some fifty plus years ago.
A home cook simply does not have the facilities to make a Sterns style sauce.
It is very involved and requires special equipment.
There is an episode of Diners, Drive-ins and Dives on the food network that
demonstrates what it takes to make a hearty barbecue sauce like Sterns.
I don't remember the episode name but Guy Fieri travels through some Southern
states, stopping at different BBQ joints. At one of the places, they show how
their BBQ sauce is made right along with the BBQ meats. It shows the use of
the drippings and cuttings from the meats.
Woody's Alpine Burgers were flame grilled burgers served open faced and you
went to a condiment bar for your toppings. One of which was chopped peanuts.
A true "Alpine Burger" always had chopped peanuts on it.
The picture of Woody’s Barbecue on ROADFOOD is NOT what the original "Woody’s
Alpine Burgers" back in the 1960's looked like. The original Woody’s looked
more like an Alpine Chalet and you could smell the smoke, from cooking the
burgers, all over the neighborhood.
Timm in Oregon
I heard from the Sterns themselves:
From: "Margie & Bob"
Subject: stern here
Date: Friday, June 03, 2011 1:58 AM
Hi margie stern here.stern's famous barbq ..i hear everyone is looking for
us.we are not had to find.Bottom line.we are considering marketing a sauce
over the internet that might be loved.
The original cannot be created without my grampa or me. cannot give the
recipe as we are working at it.I know you understand!
Blessings, margie stern
subject: re: stern's famous bbq
date: monday, may 27, 2013 4:42 pm
It is my brother who ran the restaurant...Bottom line is the ingredients
don't count as much as the fact it was made in volume!! Per hal stern
ingredients as I know them for coleslaw:
best foods mayo
must sit in fridge a certain amount of hours so that cabbage releases its water.
Still it never quite tastes the same...The closest to the recipe taste wise
is KFC's coleslaw. The cabbage is hopped finer...Cabbage in Stern's was
----- Original Message -----
Sent: Wednesday, January 27, 2010 8:32 PM
Subject: Lost recipe for cranberry salad
Years ago I ate a delicious cranberry salad with chantilly cream at one of the
restaurants on the Biltmore Estate in Asheville, North Carolina. I don't remember
the name of the restaurant, but I it was in some converted stables there on the
estate. They gave me the recipe in the restaurant, but I have since misplaced it.
I can't remember if the cranberries were cooked briefly or if they were simply
blended or chopped in a food processor.
I recently ordered their cookbook "Biltmore: Our Table to Yours" hoping that
recipe would be in it. Alas, it wasn't. Any help you can give will be appreciated.
Sorry, I had no success locating this recipe.
Andrea sent this:
I am writing in regards to the request for the Biltmore House cranberry salad
from January 2010. I have the cookbook Biltmore Estate Specialties of the House
(page 112). I'm sure this is the recipe Joanna was looking for and it is served
at the Deerpark Restaurant on the estate grounds.
Cranberry Waldorf Salad with Chantilly Dressing
3 cups fresh cranberries, coarsely chopped
1 and 1/2 cups sugar
1 and 1/2 cups unpeeled, diced Red Delicious apple
1 and 1/2 cups halved, seedless green grapes
1 and 1/2 cups fresh orange sections (about 3 large)
3/4 cup chopped walnuts, toasted
1/2 cup whipping cream, whipped
1/2 cup mayonnaise
1 and 1/2 tablespoons powdered sugar
Combine cranberries and 1 and 1/2 cups sugar, stirring well. Place mixture in a
colander or sieve.
Place colander in a large bowl; cover and chill at least 8 hours.
Transfer cranberry mixture to a large bowl; discard liquid. Add apple, grapes,
orange sections, and walnuts to cranberry mixture, toss lightly. Spoon mixture
evenly onto individual salad plates. Combine whipped cream, mayonnaise and powdered
sugar; stir gently. Top salads evenly with dressing.
Yield: 6 servings.
Hope this helps!
----- Original Message -----
To: Uncle Phaedrus
Sent: Thursday, January 21, 2010 12:17 PM
Subject: Restaurant Recipe Request
I am in search of the recipe for Chocolate and Caramel Bread Pudding
served at the One Eleven Chop House in Worcester, MA. This heavenly
concoction is prepared with dark chocolate, warm caramel sauce, and
toasted walnuts. It is very different from other traditional bread
puddings in that it is baked in an almost mini tart shape and isn't
all bread chunks...seems more like a cross between a souffle and a
very light and airy French toast. I have searched and searched with
no luck at all.
Thanks for your help.
Sorry, no luck. That recipe does not appear to be available.
The search engine registry indicates that someone has searched for this:
3/4 c. milk
2 tbsp. sugar
1 c. flour
5 tbsp. melted butter
1/2 tsp. salt
Beat eggs until light. Add milk. Add remaining ingredients. Beat mixture
with egg beater. Put batter in pitcher and pour just enough on hot greased
round frying pan to spread paper thin. Brown on both sides. Spread with
butter and syrup while warm and roll up.