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----- 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, I've got that one. See below.
Phaed
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.
----- 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.
Phaed
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
FOO YOUNG SAUCE:
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. 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
SAUCE:
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
SAUCE:
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, drainedGRAVY:
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
Water
Salt
Pepper
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.
----- 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,
Sharon
Hi Sharon,
No problem. Below are several recipes for elephant ears.
Phaed
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
Sugar
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.
----- 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
stick.
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.
Phaed
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.
----- 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?
Phaed
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
Nuts
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.
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