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Coconut Shrimp

  ----- Original Message ----- 
  From: debra 
  To: phaedrus
  Sent: Friday, February 08, 2002 11:13 AM
  Subject: shrimp

  hi phaedrus
  i'm looking for a copycat recipe for red lobster's 
  parrot bay coconut shrimp. can you help? 
  thanx, d.

Hi Debra,

Yep. See below.


  Red Lobster Parrot Bay Coconut Shrimp

  Amount Measure Ingredient -- Preparation Method
  -------- ------------ --------------------------------
  1/2 pound Large Shrimp -- butterflied
  1 cup Sweetened Coconut Fakes
  1 cup Plain Bread Crumbs
  1/4 cup Corn Starch
  1/2 cup Pina Colada Mix
  3 tablespoons Captain Morgan Spiced Rum
  1 tablespoon Powder Sugar
  1/2 cup Corn Starch
  Vegetable for deep frying

  Notes: Red Lobster makes the best coconut shrimp. The 
  best part of this dish is the delightful Pina Colada 
  sauce that goes with it.

  Preparation: Mix bread crumbs, 1/4 cup cornstarch, and 
  coconut in a deep bowl and set aside. Combine Pina Colada 
  mix,powdered sugar and Rum in a small mixing bowl and set 
  aside. Place 1/2 cup corn starch in a separate bowl. Heat 
  oil for deep frying. Oil is ready for frying shrimp when
  it reaches 375 degrees. Coat shrimp first in corn starch, 
  then into the Pina Colada mix, then dust shrimp in bread 
  crumbs, coconut mixture. Second coating place back into 
  Pina Colada mix, then again into coconut, and then the 
  bread crumb mixture. Place prepared shrimp carefully into 
  hot oil. Fry until golden brown, remove from fryer and drain.

Egg Foo Young

----- Original Message ----- 
From: "Elizabeth" 
To: phaedrus
Sent: Friday, February 08, 2002 11:22 AM
Subject: find

> recipe for egg foo young with gravy or sauce

Hi Elizabeth,

Try these egg foo young recipes.


Egg  Foo  Young  With  Shrimp

 Ingredients : 
 2 sm. pkg. cooked shrimp
 1 piece slivered celery
 1 can Chinese mixed vegetables
 3 tbsp. chopped green onions
 1 can slivered water chestnuts
 1/3 c. sliced mushrooms
 6 eggs
 1/2 tsp. salt
 1/3 c. corn oil
 Preparation : 
    Mix shrimp, vegetables and mushrooms.  Beat eggs and salt until
 fluffy.  Combine with shrimp mixture.  Heat oil in a skillet.  Pour
 1/4 cup foo young mix into hot oil for each omelet.  Cook over
 medium heat until brown on bottom and turn to brown other side. 
 Drain on absorbent paper.  Serve with sauce and rice. 
 Foo Young Sauce: Boil 1 1/2 cups water with 3 tbsp. cornstarch in 
 a small saucepan.  Add 1 tbsp. soy sauce and 3 bouillon cubes.  
 Cook over low heat stirring constantly until cubes are dissolved 
 and sauce is clear and thickened.
 Egg  Foo  Young

 Ingredients : 
 4 to 6 c. rice
 6 eggs
 1 tbsp. soy sauce
 1/2 tsp. salt
 Dash of pepper
 1 (12 oz.) can drained bean sprouts
 1/4 c. onion
 Pam cooking spray
 2 tbsp. corn starch
 2 tbsp. soy sauce
 2 c. water

 Preparation : 
    Beat eggs with soy sauce; salt and pepper.  Stir in cooked rice,
 bean sprouts and onions.  Drop by 1/2 cup into Pam sprayed pan. 
 Brown on each side.  Serve over cooked rice.  Sauce: Combine
 ingredients, cook until thick.  Serve over egg foo young and rice.
 Egg  Foo  Young

 Ingredients : 
 8 eggs
 1/4 tsp. salt
 1/4 c. fresh mushrooms sliced
 16 oz. bean sprouts
 Green onions sliced thin
 1 c. bouillon
 2 tbsp. soy sauce
 1 tbsp. cornstarch
 1/2 tsp. sugar

 Preparation : 
    Simmer sauce until thick and clear.  Fry egg mixture like
 pancakes.  Mm, good!!
 Egg  Foo  Young

 Ingredients : 
 6 eggs
 1 med. onion, chopped
 1 sm. green pepper, diced
 1 can bean sprouts, drained
 1 1/2 c. chicken broth
 2 tbsp. cornstarch
 1/2 tbsp. sugar
 2 tbsp. soy sauce

 Preparation : 
    Beat eggs until thick in 2 quart casserole.  Fold in remaining
 ingredients.  Microwave 7 to 9 minutes on MEDIUM until eggs are
 nearly set.  Let stand 5 minutes (covered).  Microwave on HIGH 4 to
 5 minutes or until thick.  VARIATION:  Add 1 cup diced, cooked
 shrimp or flaked crab meat to egg mixture. 
Chicken  Egg  Foo  Young

 Ingredients : 
 3 eggs (beat well)
 1/2 c. diced chicken (or shrimp,
    crabmeat, lobster)
 1 c. drained bean sprouts
 3 green onions (sliced thin)
 Salt and pepper to taste
 1/4 c. chopped water chestnuts
 1/2 c. sliced mushrooms
 Peanut or vegetable oil
Chinese Gravy:
 1 c. chicken broth
 1 tsp. soy sauce
 1 tbsp. cornstarch

 Preparation : 
    Combine the beaten eggs with the remaining ingredients.  In large
 skillet, cook egg mixture in 1 tablespoon oil by spoonfuls.  Brown
 slightly on both sides.  Keep hot until all are cooked.  Serves 4.
 Serve with white rice and Chinese Gravy as follows.

County Fair Elephant Ears

----- Original Message ----- 
  From: Sharon 
  To: phaedrus
  Sent: Thursday, February 07, 2002 9:46 PM
  Subject: elephant ears

  Dear Phaedrus,
  You know the kind you get at the state and local fairs? They used 
  to come south, but the booth people said everyone preferred funnel 
  cakes instead.
  Would appreciate it if you can find out how to make them.
  Thank you,

Hi Sharon,

No problem. Below are several recipes for elephant ears.


  County  Fair  Elephant  Ears

   Ingredients : 
   1 1/2 c. milk
   1 tsp. salt
   2 packets dry yeast
   2 tbsp. sugar
   6 tbsp. shortening
   4 c. flour
   Oil for frying
   Powdered sugar, sifted
   Cinnamon/sugar mix

   Preparation : 
      Heat but do not boil milk, sugar, salt and shortening until
   shortening is melted.  Cool to lukewarm.  Add yeast and stir until
   dissolved. Stir in flour 2 cups at a time, beating until smooth
   after reach addition.  Put into greased bowl.  Cover with damp
   cloth, let rise until double. Dust hands with flour.  Pinch off
   pieces of dough size of golf ball. Stretch into 6-8 inch circle. 
   Drop into hot oil in pan large enough to fry 6-8 pieces.  Fry until
   pieces rise, turn with tongs and fry until light brown.  Drain on
   paper towels and sprinkle with desired topping. 
  Elephant  Ears

   Ingredients : 
   4 c. flour
   2 tsp. salt
   1 tsp. baking powder
   2 tbsp. sugar
   1/2 c. melted butter
   3/4 c. milk
   2 eggs
   2 tbsp. cinnamon
   1 c. sugar

   Preparation : 
     Mix first 4 ingredients.  Add butter, milk and eggs.  Mix and
   knead at least 6 minutes.  Roll in walnut size balls and let stand
   for 20 minutes.  Roll thin and fry in deep fat.  Sprinkle with
   cinnamon and sugar mixture.  
  Crispy  Elephant  Ears

   Ingredients : 
   3 egg yolks
   6 tbsp. cold water
   1 tsp. salt
   2 c. flour

   Preparation : 
      Beat egg until fluffy (8 minutes).  Add water and salt and
   continue beating.  Stir in flour, working with hands.  Knead on
   floured board until soft but not sticky.  Divide into 12 parts. 
   Roll to 8 inch circle (stretch out very thin).  Fry in 350 degree
   oil for 10 to 15 seconds until golden crisp.  Sprinkle with powdered
   sugar and cinnamon if you like. 
  Soft  Elephant  Ears

   Ingredients : 
   2 c. milk
   6 c. flour
   2 tsp. salt
   2 c. warm water
   5 tbsp. sugar
   5 tbsp. shortening
   2 pkg. yeast (dry)

   Preparation : 
      Scald milk.  Add sugar, salt, shortening and mix.  Cool until
   lukewarm.  Add 2 cups warm water, and sprinkle in the yeast.  Mix,
   adding 2 cups flour.  Beat until smooth with electric beater.  Stir
   in remaining flour.  Make a stiff dough.  Knead until good
   consistency. Place in greased bowl and cover.  Let rise until
   double.  Pinch dough, roll to 5 to 6 inch circle, stretch to 6 to 8
   inch circle.  Fry in 375 degree oil for 3 minutes.  Melt butter,
   drizzle over ears, and sprinkle with cinnamon and sugar.  Makes 3 to
   4 dozen. 
   Elephant  Ears

   Ingredients : 
   1/4 c. of margarine or butter
   1 c. flour
   1/2 tsp. baking powder
   2 tbsp. of sugar
   1/2 tsp. salt
   1/3 c. milk
   3 tbsp. sugar
   1 tsp. ground cinnamon

   Preparation : 
      Heat oven to 425 degrees.  Grease a cookie sheet.  Heat margarine
   until melted and set aside.  Stir flour, 2 tablespoons sugar and
   baking powder and salt in medium bowl.  Stir in milk and 3
   tablespoons of the melted margarine until dough forms.  Sprinkle a
   surface lightly with flour, turn dough onto surface, knead 10 times.
    Roll dough with a rolling pin or pat with hands into a rectangle 9
   x 5 inches. Brush with remaining melted butter.  Sprinkle with
   mixture of 3 tablespoons sugar and cinnamon.  Roll dough up tightly
   beginning at narrow end.  Pinch edge of dough into roll to seal. 
   Cut into 4 equal pieces with knife.  Place cut sides up on cookie
   sheet.  Pat each into a 6 inch circle.  Sprinkle with more sugar. 
   Bake until golden brown, 8 to 10 minutes.  Let cool on wire rack. 
   Makes 4 elephant ears.
Hi Phaed,

  I've been reading some old postings and ran across Elephant Ears, a flattened fried sweet/bread dough that is usually 
sprinkled with either powdered sugar or sugar/cinnamon mix. A number of years ago (back around 1990) my Dad and I were 
at the Carlisle Fairground, PA car extravaganza (Done each spring and fall). Hundreds of older cars for sale (from Model T's 
to newer Corvettes)  and many acres of car part flea marketeers that runs about 4 days each time (is it a hoot to go to). 
They have about 150 food vendors throughout the market with all types of foods (regular, Mennonite, Barbeque, drinks, cookies, 
ices, etc.) with some delicious items you just can't get everywhere else. As I had said, around 1990 we were at the Spring 
market and on top of the main hill at the show among the marketers was a stand selling funnel cakes and Elephant Ears. 
The only thing was if you bought an Elephant Ear you also got a choice of a several toppings to dust or slather on the ear. 
My Dad, who usually isn't into food (he eats to live, not lives to eat (GRIN) went crazy over the Boston Cream Pudding that 
could be slathered on an elephant ear. He must have eaten eight of them during the four days and with each one kept saying 
how it reminded him exactly of how his mother used to serve hers. He also had some of the other types of items that could be 
put on them and many people came and said they never thought of putting something other than confectioners sugar or sugar/cinnamon 
on the ear. Sadly those people that made the ears never seemed to have come back the rest of the 1990's while we attended the fair, 
but I thought I would just mention what was available in case people at home want to try it for outings or if anyone that has a 
stand at a carnival/fair needed something different than what others had. The only mention I will make is that the stand put out 
small bowls of the toppings with scoopers and refreshed them often.

Elephant Ear Toppings:

Dusting powders were:
Confectioners Sugar
Pumkin Pie Spice mixed with Confectioners Sugar
Apple Pie Spices

Bowl with scoops to take ingredient and slather on the ear (bowl were kept near the extra open window of the rig to make sure people 
didn't double dip from one bowl to another - everyone was on their "honor" pretty much)
Boston Cream Pudding (with a side squeeze bottle of chocolate syrup for drizzling)
Apple Pie, Blueberry Pie, Cherry Pie fillings like you get in the can at stores

Toppings supplied inside the stand (they slathered it on for you due to sake of items outside and to keep everything pure)
Fresh buttercream icing
Buttercream with flavorings of: Maple; Cream Cheese, Peanut Butter, Cherry, Orange, Lemon, Chocolate
Melted Cheddar Cheese Sauce (people running stand put this on for you, was warmed/hot)

On a last note: The stand didn't have the buttercream icing (or the flavored icings) until I suggested it to them the first day of 
the extravaganze - by the next day the lady had the seven types available to try - they went very well the rest of the time there.

Take Care,
Mark in NJ

Kendal Mint Cake

  ----- Original Message ----- 
  From: Brian
  To: phaedrus
  Sent: Saturday, February 09, 2002 4:05 AM
  Subject: kendal mint cake recipe

  Hi everybody i have been trying to find a recipe for kendal mint cake 
  (or very similar) but I'm not having much luck! can anybody help me out 
  with a recipe? also has anybody tried pouring butterscotch in to 
  polypropylene moulds (plastic) because i have tried it but it tends to 
  does anybody have a recipe for a hard setting candy/fudge etc. that pours 
  easily for moulding? 
  i hope you can help me out! 
  Brian  UK 

Hello Brian,

First things first.... We don't have kendal mint cake over here in the US as far as I can tell, so none of the copycat recipe websites have anything on this UK confection. All of the UK recipes seem to be closely guarded family secrets, and so I found no help on UK sites, either. However, I did find the below recipe, which claims to be a "rival for kendal mint cake". I'm sending it on, for whatever it may be worth.

I've had no experience with butterscotch in candy molds, but have you tried spraying the molds with a product like "Pam" or "Baker's Secret" before filling?

Finally, I've no idea about candy recipes that might be good for molding. If I do come upon such a recipe, I'll send it on to you.


  Chocolate Peppermint Creams

  Try this wonderful recipe:

  Empty one tin of condensed milk into a bowl.

  Add one teaspoon of peppermint essence and a few drops of 
  green colouring.

  Start adding icing sugar to the mixture until it turns into a 
  dough mix which you can roll out.

  Cut into shapes and leave to harden.

  Finally, decorate with melted chocolate.

Old Fashioned Fudge

----- Original Message ----- 
From: yoninamatz 
To: "phaedrus" 
Sent: Friday, February 08, 2002 9:18 AM
Subject: Fudge

> Thank you very much for your quick good responses to
> our questions!!!!!Very appreciated!
> How about a recipe for good old-fashioned fudge
> -without corn syrup which we can't get over here....?
> I've made it for years, but can use a different
> recipe!
> Thank you, yoninamatz

Hi yoninamatz,

Try the fudge recipes below. Where are you located?


Old  Fashioned  Cocoa  Fudge

 Ingredients : 
 2/3 c. Hershey's cocoa
 3 c. sugar
 1/8 tsp. salt
 1 1/2 c. milk
 1/4 c. butter or margarine
 1 tsp. vanilla

 Preparation : 
    Combine cocoa, sugar and salt in large saucepan.  Add milk
 gradually, mix thoroughly.  Bring to a bubbly boil on high heat
 stirring continuously.  Reduce heat to medium and continue to boil
 the mixture without stirring until it reaches 232 degrees or soft
 ball stage. Remove from heat, add butter and vanilla to mixture.  Do
 not stir.  Allow fudge to cool to room temperature.  Add nuts and
 beat by hand or electric mixer until fudge thickens and loses its
 gloss.  Pour and spread in 8 x 8 x 2 inch pan. 
  Old  Fashioned  Fudge

 Ingredients : 
 2 c. sugar
 4 tbsp. cocoa
 1 tbsp. flour
 1 c. evaporated milk
 1 c. nuts
 1 tsp. vanilla

 Preparation : 
    Mix all ingredients, except nuts.  Boil to the "soft ball" stage
 (ie. drop a small amount of mixture in water and if it forms a soft
 ball it is ready).  Remove from heat.  Beat until creamy.  Add nuts.
  Pour into buttered pan and let cool.
 Old  Fashioned  Fudge

 Ingredients : 
 3 c. sugar
 3 big tbsp. cocoa
 1 c. less 2 tbsp. canned milk
 1/2 stick butter

 Preparation : 
    Cook in heavy saucepan over high heat, stirring constantly, with
 a wooden spoon until mixture boils.  Reduce heat and cook about 5-7
 minutes, stirring occasionally.  Test for firm ball at 4 minutes
 until done.  Turn off heat and add 1/2 stick butter, few grains salt
 and 1 teaspoon vanilla.  Do not stir for about 10 minutes.  Then
 place in cold water and beat candy until it holds a drizzle.  Pour
 into buttered pan fast.
  Old  Fashioned  Cocoa  Fudge

 Ingredients : 
 2/3 c. cocoa
 3 c. sugar
 1/8 tsp. salt
 1 1/2 c. milk
 1/4 c. butter
 1 tsp. vanilla

 Preparation : 
    Combine cocoa, sugar, salt, and milk; mix well.  Bring to a
 bubbly boil on high heat, stirring continuously.  Reduce to medium
 heat and continue to boil without stirring until it reaches 232
 degrees or until a small amount of mixture forms soft ball.  Remove
 from heat; add butter and vanilla.  DO NOT STIR; allow fudge to cool
 to room temperature (110 degrees).  Beat by hand until fudge
 thickens.  Quickly pour and spread fudge in lightly buttered dish. 
 An 8 x 8 x 2 pan yields 3 dozen squares.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus