Use this to search the site!
Just type your request in the
blank and click on "Search"!
Custom Search


Nepalese Curried Eggs

From: Oscar 
Sent: Friday, February 01, 2013 12:24 AM
Subject: Asian eggs

Hi Phaedrus,

Really like the hungry browser site and have been lurking for years 
searching the archives for inspiration.

Off and on over the years I’ve tried to find a recipe that was made 
for me about 40 years ago. It was scrambled eggs with so many 
spices/herbs that they were green scrambled eggs cooked in a 
wok with clarified butter or ghee.
Served simply with buttered toast and condiments. 
The condiments were Asian and the one I remember best was a 
white or greyish hairy worm looking thing but think is was from a tree or... 
Another of the condiments was sliced cherry tomatoes. There were 
several other condiments but they have faded in my memory.
You would eat the eggs, toast and condiments till your mouth 
warmed up. When the heat was to your limit you would have a 
slice of the cherry tomato and it was like putting an ice cube on 
your taste buds.
Then you could start with the eggs, toast and condiments all over 
again and repeat the process.
The person that made this is long gone but I suspect it may have 
been a Nepali recipe or that region as I recall he had been in that 
area prior. It would be fantastic to try this meal again.

Thank you, Oscar 

Hello Oscar,

The eggs sound like Nepalese curried scrambled eggs. I didn’t find any mention of the condiments. See these sites for recipes:




As I was reading the description of what he ate, it reminded me 
more of Thai Green Curry Scrambled Eggs, which I've had with 
and without meat. 
Here is the recipe I've used, except I add more chilies......
Jim in Oklahoma

Thai Scrambled Eggs in Green Curry
Serves 3-4

2 Tbs. Light Sesame 0il *
1/2 cup chopped Shallots 
2 Garlic Cloves, crushed
2 tsp. freshly grated Ginger
1/2 tsp. Cumin
1 cup chopped fresh Cilantro, divided *
2 Green Thai Birds Eye Chili Peppers, diced OR 1 Serrano Pepper, diced
1 1/4 cups Coconut Milk
4 fresh Kaffir Lime Leaves, chopped  *
1 cup Thai Green Curry Paste, divided *
1/2 lb. ground lean Pork or Chicken (optional) 
1 Tbs. Sugar 
6 large Eggs, lightly beaten
2 Tbs. Fish Sauce (Nam Pla), or to taste *
1/4 Turmeric Powder 
1/4 tsp. Cayenne Pepper, or to taste
1/2 tsp. Black Pepper, or to taste
1/2 tsp. Salt, or to taste
1/4 cup Sweet Basil Leaves                                         
1/4 cup chopped Red Hot Pepper for garnish *
1 cup chopped fresh Tomatoes
1/4 cup Lime Juice
1/4 tsp. Salt

1. Put the tomatoes, lime juice, and salt in a small shallow bowl 
and mix well. Cover and place in the refrigerator for 30 minutes. 
2. Heat the light sesame oil in a large skillet, and sauté the shallots, 
garlic, ginger, cumin, half the cilantro, and the birds eye or Serrano 
pepper, until the shallots are translucent. Put 1 cup of the coconut 
milk, kaffir lime leaves and 3/4 cup of the green curry paste. 
When it boils add pork or chicken (if using), and the sugar. 
Cook for 7-10 minutes, Remove from the heat. 
3. Put the eggs. fish sauce, turmeric, cayenne, the remaining cilantro, 
curry paste, and the coconut milk, and stir well. Heat the butter over 
medium heat in another large skillet, and when hot, add the egg 
mixture, and let sit for 1 minute. Begin to scramble the eggs for 
another minute, until soft scrambled, adding the salt and the 
peppers or fish sauce, as needed. 
4. Add the green curry mixture from the other skillet, the basil leaves, 
and simmer for 5 minutes. Taste and add more salt, the peppers 
or fish sauce to taste.
5. Garnish with the red pepper and serve with the marinated 
tomatoes on the side.

You can add more garnishes, or Thai condiments if desired

Potato Buds Casserole

From: Chris 
Sent: Friday, February 01, 2013 4:54 PM
Subject: recipe

Looking for a recipe from Potatoe Buds box @ 1990 for 
 mashpotatoes, chicken and broccoli casserole. 

Thanks Chris 

Hello Chris,

Sorry, there is no good way to search for “back of the box” recipes. Below is the closest I found to your description.


Cheesy  Potato  Chicken  Bake

Mashed potatoes (enough for 8 servings) - Potato Buds
1 c. shredded Cheddar cheese
4 c. cut up cooked chicken 
1 (10 oz.) pkg. frozen chopped broccoli, thawed and well drained
1 (10 1/2 oz.) can chicken gravy
1/4 tsp. pepper
1 c. dry Potato Buds
1/2 c. sour cream
1 egg

  Heat oven to 350 degrees.  Prepare mashed potatoes as directed 
on package for 8 servings.  Stir in 1/2 cup cheese. Spread in 
ungreased rectangular pan.  Mix chicken, broccoli, gravy and 
pepper.  Spread over potato mixture.  Mix remaining ingredients 
and drop by spoonfuls onto chicken mixture.  
Bake uncovered 30-35 minutes.  
Let stand 10 minutes and serve. 

Hot Roll Mix Pizza

From: Sherry 
Sent: Friday, February 01, 2013 10:55 AM
Subject: Pizza recipe from 70s

Looking for pizza recipe using hot roll mix and spaghetti sauce mix 
for crust. It was a deep dish pizza with a layer of cottage cheese. 
 It was a favorite but I have lost the recipe. I hope you can help.

Hello Sherry,

See below.


Deep Dish Pizza

1 lb. ground beef
8 oz. tomato sauce
1 env. dry spaghetti sauce (save 1  tbsp. for crust)
1 pkg. Pillsbury hot roll mix
1 c. warm water
12 oz. cream style cottage cheese
1/4 c. Parmesan cheese
4 oz. Mozzarella cheese

Grease 13"x9" pan.  Brown meat, drain off fat.  Add 1/4 cup water, 
spaghetti sauce and tomato sauce.  Mix and simmer.  
Prepare hot roll mix according to directions.  Add 1 tablespoon 
spaghetti mix. Press roll mix in pan.  Press around edges, also.  
Layer cottage cheese, meat, Parmesan cheese.  
Bake at 400 degrees for 25 to 30 minutes.  
Sprinkle with Mozzarella cheese and let melt.  
Let pizza set a few minutes before cutting.  

Nut Viability

From: Ray
Sent: Saturday, February 02, 2013 2:11 PM
Subject: Nutlife

Uncle Phaedrus--

Was just sitting here--as the clouds move in for the possibility 
of "light snow, little accumulation"--sitting shelling and eating 
filberts and almonds, and I wondered: "Are these nuts viable, 
in that if I planted them, I'd get a seedling?"  Nut season is waning 
at my local store that stocks bins of loose nuts, and soon there 
will none to resupply my nut bowl until next fall.  No, I don't want 
a nut orchard; I just was curious if commercial, raw, in-shell filberts,
 almonds and walnuts are still alive in the germinable sense.  
I gathered a number of black walnuts some years ago and a year 
or so after I stored them I threw some out for the local squirrels 
who must have buried them here and there and then forgot them 
(or died before retrieving them) and two seedlings came up in my 
back yard.  
Some of this harvest of black walnut seeds yet remains in my dry 
basement (they are a trial to shell), and when opened, still taste 
fine and look as always.  But are they alive when I shatter the shell, 
extract the meat and crunch it?  This is NOT a case of moral 
qualms akin to dropping a lobster in boiling water.  Curiosity on 
the length of viability of nuts.  I know that acorns and chestnuts 
have a short shelf-life life, being "wettish" seeds, but the firm, 
dryish and unroasted nut ("No peanuts need apply")?


Hello Ray,

Been a while since I heard from you. Hope you are well.

Regarding the nuts, it’s uncertain. You might have to actually try it to see as far as individual lots of nuts go.

The references that I found make a difference between “viable” and “sproutable”. There is a fine line there. They say that “viable” means “alive, but won’t sprout” and “sproutable, of course, means they’ll sprout if planted and/or watered. These days, the USDA requires that most nuts be washed, and some are actually heated to boiling or even pasteurized. However, this doesn’t make them “cooked” or “roasted” according to the law, so they can still be labeled “raw”. They are usually heat dried after washing, and in many cases the amount of heat used may be enough to render them unsproutable. The information is somewhat conflicting, though.

This site says the USDA requires almonds to be pasteurized because there was a related salmonella outbreak a few years ago. However, if you look around the web, you can find “sproutable almonds” for sale, even on Amazon.

Renegade Health

This site has nut-by nut information and discusses “viability” vs. “sproutability”:

Living Foods

There is a nice chart here that shows viability and sproutablity of different kinds of nuts.

It appears, from what I read, that commercial filberts and walnuts are not usually sproutable, although they may be “viable”. As for almonds, I’d say if the label just says “raw” and doesn’t say “sproutable”, then it’s pretty iffy. The length of time the ones labeled “sproutable” would remain sproutable would vary according to age when purchased and on storage conditions, I’d say. For almonds stored at 70°, it’s supposed to be one year.

This site says ”hickory nuts and black walnuts remain viable after two years or more in storage.” This would refer to the ones you said you gathered and stored, not necessarily to commercial nuts that have been processed. This length of time, 2+ years, might also apply to filberts and walnuts if you gathered them yourself, but not to commercially processed nuts.


This site has some info in the notes at the bottom:

Note that what some people call “sprouted” almonds may not really be sprouted. They may just be “soaked” – no germination occurs and no root tissue is formed.

Hope the answer to your question is in there somewhere.


Please read the Instructions before requesting a recipe.

Please sign your real first name to all recipe requests.

Please don't type in all capital letters.

If you have more than one request, please send them in separate e-mails.

Send Requests to

Copyright © 2012, 2013 Phaedrus