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Baked Stuffed Shrimp

----- Original Message ----- 
From: "Carolyn" 
To: phaedrus
Sent: Sunday, February 22, 2004 7:26 PM
Subject: shrimp recipe

> Hi Phaedrus. I have lots of fun on your site and now I need to make a
request. I am looking for a recipe that is made with shrimp and Ritz
crackers. Lots of butter and garlic is said to be in the recipe. Certainly
hope you cannhelp
> Sincerely,.
> Carolyn

Hi Carolyn.

Do you mean Baked Stuffed Shrimp? See below.


Baked  Stuffed  Shrimp

 Ingredients :
 1 lb. shrimp (any size)
 3/4 - 1 stick butter (margarine)
 1 stack Ritz crackers
 Garlic powder or salt (optional)

 Preparation :
   1.  Shell medium tails.  Devein shrimp.  Rinse in cold water and
 set aside.  2.  Roll Ritz crackers into fine crumbs.  3.  Melt
 butter/margarine in a 9x9 inch glass baking dish in microwave or on
 a low fire.  4.  When butter/margarine is melted, pour in Ritz and
 mix with a fork until all the liquid is absorbed.  5.  Push the
 crumb mix to one side of dish and lay the shrimp in a single layer
 on half of the dish.  Cover with all the crumbs.  Lay the remainder
 of the shrimp on the other half of the dish and then spread the
 crumbs evenly over entire dish so that the shrimp are completely
 covered.  This method prevents dry tails and the need for taking off
 tail shell at the time of eating.  Baking at 350 degrees for 1/2
 hour.  Enjoy with a crisp tossed green salads.
 Baked  Stuffed  Shrimp

 Ingredients :
 1 lb. jumbo shrimp (8 shrimp)
 1/4 lb. sweet butter, melted
 2 cloves (or more) finely minced garlic
 1/4 lb. Ritz cracker crumbs
 Finely minced parsley (fresh)
 (Optional: 8 chopped walnuts)
 Additional sm. amt. of melted butter

 Preparation :
    Shell and devein shrimp, leaving tail on for decorative purposes.
  Rinse shrimp in cold water.  Butterfly shrimp and place in a bowl
 of ice.  Melt butter.  Add garlic, parsley, walnuts and mix.  Add
 cracker crumbs and mix thoroughly.  Stuff shrimp and place, tail
 side up on a greased, shallow baking dish.  Dribble with butter.
 Bake in a 400 degree oven for 5 to 7 minutes.  Dribble with
 additional butter.  Broil until shrimp are cooked and stuffing is
 lightly browned.
  Baked  Stuffed  Shrimp

 Ingredients :
 12 shrimp, jumbo size
 1/4 lb. of scallops
 1 roll or Ritz crackers, finely crushed
 1/4 c. parsley, chopped fine
 2 tsp. garlic, minced
 2 tbsp. lemon juice
 1/2 c. butter
 2 tbsp. grated Parmesan cheese

 Preparation :
   Melt butter; add minced garlic and saute until soft.  Add chopped
 scallops and cook for 1 minute.  Add remaining ingredients and stir
 until mixed.  Mixture should be moist enough to mold when pinched.
 Stuff each shrimp and bake at 350 degrees for 10-12 minutes or until
 shrimp becomes white.  Serves 4.
 Baked  Stuffed  Shrimp

 Ingredients :
 1 lb. jumbo shrimp
 24 Ritz crackers
 1/4 lb. butter
 Garlic salt

 Preparation :
    Clean shrimp, wash; devein, crack shells.  Melt butter in
 saucepan, add crushed Ritz crackers and add garlic salt to taste.
 Stuff shrimp with mixture and bake at 350 degrees for 20 minutes.

Danish Remoulade

From: "Ted" 
To: phaedrus
Subject: Danish Remoulade
Date: Sunday, February 22, 2004 5:37 PM

Hi, I also have been looking for a Danish Remoulade recipe. Here are some I have found:

Remoulade (Danish Rémoulade)
Recipe 1: 
200 g of mayonnaise; 2 SS of chopped marinated cucumbers; 2 SS of capers; 1 onion; 
1 bunch parsley; 1 dl whipping cream Seasoning the mayonnaise with minced cucumbers, capers, 
finely chopped onion and minced parsley. 
Stirring under whipped cream shortly before serving
Recipe 2: 
2 egg yolk; 1 finely chopped onion; 2 chopped stems tarragon/chervil/parsley; 1 SS of lemon 
juice; 1 chopped pickled gherkin; 1 SS of capers; 0.125 Ltr. Oil; 1 SS of mustard; salt; pepper
Mixing egg yolk, mustard, lemon juice, salt+pepper and adding under stirring the oil. 
Mixing in Onion, herbs, cucumber and capers
Recipe 3: 
2 egg yolk of hard-boiled eggs; 2 fresh egg yolk; 1 pinch salt; 1 pinch sugar; 1 pinch pepper; 
approx. 0.25 ltr. vegetable oil; 1-2 SS of aromatic vinegar; 1 TS mustard; 1 TS capers; 
2 anchovies; 2 tbsp of minced dill + tarragon
Passing through a sieve the hard boiled egg yolk, stirring smooth with the raw egg 
yolk + salt + sugar + pepper, adding under permanently stirring drop by drop vegetable 
oil + vinegar in the change, then seasoning with mustard + capers + watered and mashed 
anchovies + herbs (dill + tarragon)

Boston Drop Cookies

----- Original Message ----- 
From: "Wally" 
To: phaedrus
Sent: Monday, February 23, 2004 6:37 PM
Subject: Boston Drop Cookies

Hello,  My 84 year old Mother is looking for a recipe for Boston Drop
Cookies.  She remembers the recipe as being either on a box or in a booklet
for some baking product used in the cookies.  The cookie had a raisin (I
believe a muscat raisin) in the middle.  This would have been in the 1930's
most likely.

Nice site--very enjoyable.  Thanks, Gayalyn

Hello Gayalyn,

I found three recipes with that name. See below.


Boston Drop Cookies

1 cup butter
1 tsp soda
1/2 cup sugar
1/2 tsp salt
3 eggs
1 tsp cinnamon
1 1/4 cups flour
1 tsp vanilla
1 1/2 tsp hot water
1 cup raisins or nuts or half of each

Cream butter and sugar. Add eggs one at a time, beating after each. Sift
flour, salt and cinnamon. Add to the above. Mix soda with the hot water and
quickly add to the above, along with vanilla. Add raisins or nuts. Drop by
teaspoon on buttered pan. Bake at approximately 400° (watch). Yields 3 dozen
cookies, not too rich - a soft cookie. Nice with tea.
Boston Drop Cookies

1 c. butter
1/2 c. sugar
3 eggs
1 tsp. soda
1 1/2 tsp. hot water
1 1/4 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1 c. currants

Combine all ingredients in mixing bowl using a wooden spoon.

Drop by teaspoonfuls onto buttered tins and bake in 375 degree preheated
oven until done.
Boston Drop Cookies

1 c. brown sugar or c. nuts
c. shortening
t. cloves
1 egg
t. nutmeg
2 c. flour
1 t. cinnamon
t. salt
1 t. soda, dissolved in 1 c. water
1 c. dates or raisins

Use conventional cookie method. Bake 350° for 12 to 15 min.

Bang Bang Dipping Sauces

----- Original Message ----- 
From: "Richard" 
To: phaedrus
Sent: Monday, February 23, 2004 3:10 PM

> I found your recipe Cheesecake Factory Tamarind-Cashew
> Dipping Sauce.  Thank you.  I was wondering if you had
> the recipe for Peanut Sauce and Sweet Red Chili Sauce?
>  Thanks for your help.

Hello Richard,

No luck with the chili dipping sauce, but there is a peanut sauce in the recipe below.


Bang Bang Shrimp & Chicken

Curry Sauce:

2 teaspoons chili oil
1/4 cup minced onion
2 tablespoons minced garlic
2 teaspoons minced ginger
1 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mace
1/4 teaspoon turmeric
3 cups coconut milk

2 medium carrots, julienned
1 small zucchini, julienned
1/2 cup frozen peas

Peanut Sauce:

1/4 cup creamy peanut butter
2 tablespoons water
4 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon chili oil

2 chicken breast fillets
16 large raw shrimp, shelled
1/4 cup corn starch
1/2 cup vegetable oil

4 cups cooked white rice


1-1/2 cups flaked coconut
1/2 teaspoon dried parsley, crumbled
2 tablespoons chopped peanuts
2 green onions, julienned

1. Make the curry sauce by heating the chili oil in a large saucepan over
medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté
for about about 30 seconds then add the chicken broth. Add the spices
(cumin, coriander, paprika, salt, black pepper, and turmeric) and stir well.
Simmer for 5 minutes then add the coconut milk. Bring mixture back up to a
boil, then reduce heat and simmer for 20 minutes or until sauce begins to
thicken. Add the julienned carrots and zucchini, and the frozen peas. Simmer
mixture for 10 minutes or until carrots become tender.

2. Make peanut sauce by combining peanut butter, water, sugar, soy sauce,
rice vinegar, lime juice, and chili oil in a small saucepan over medium
heat. Heat just until mixture begins to bubble, then cover the pan and
remove it from the heat.

3. Toast the flaked coconut by preheating your oven to 300 degrees. Spread
coconut on a baking sheet and toast it in the oven. Stir the coconut around
every 10 minutes or so that it browns evenly, but watch it closely in the
last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the
coconut should be light brown. Take it out of the oven and let it cool.

4. Cut the chicken breasts into bite-size pieces. Coat the chicken and
shrimp with corn starch. Heat the vegetable oil in a wok or large skillet
over medium heat. Add the coated chicken to the pan and sauté it for a
couple minutes, turning as it cooks. Add the shrimp to the pan. Cook the
shrimp and chicken for a couple minutes, until it's done, then remove
everything to a rack or towel to drain.

5. Build the two plates (or you can divide the meal into four portions) by
filling a soup bowl with 2 cups of white rice. Press down on the rice.
Invert the bowl onto the center of a plate, tap it a bit, then lift off the
bowl leaving a formed pile of rice in the center of each plate. Arrange an
equal portion of chicken and shrimp around the rice. Spoon the curry sauce
and vegetables over the chicken and shrimp, being careful not to get any
sauce on top of the rice.

6. Drizzle peanut sauce over the dish concentrating most of it on the rice.
Sprinkle 1/2 teaspoon of crumbled, dried parsley over the center of the
rice. Add a tablespoon of chopped peanuts on the parsley, then place a pile
of julienned green onions on top. Sprinkle 1/2 cup to 3/4 cup of toasted
coconut over the chicken and shrimp and serve it up.

Makes 2 large entrees.


----- Original Message ----- 
From: "Cheryl" 
To: phaedrus
Sent: Tuesday, February 24, 2004 9:16 AM
Subject: paczki

> Do you have a receipe for paczki?

Hi Cheryl,

See below.



3 packages active dry yeast
1.5 ounces rum
1/2 cup lukewarm milk
1 cup melted butter
6 cups flour
prune filling or cherry jam (jams w/o added sugar)
1 cup milk, scalded & cooled
oil for deep frying
2 teaspoons salt
powdered sugar for sprinkling
20 egg yolks
3/4 cup sugar

Dissolve the yeast in the lukewarm milk for 5 minutes. Sift the flour into
the scalded milk gradually. Add the yeast mixture, stirring until smooth.
Let rise for 1/2 hour. Beat the salt into the egg yolks; add to flour
mixture, mix well. Add the sugar and rum. Mix well. Knead until the dough no
longer sticks to the sides. Gradually knead in the butter. Place in a
greased bowl, turn to coat and let rise until doubled. Punch down and let
rise again. Cut the dough in half, set one half aside and roll out the
second half about 1/4 inch thick. Using a 2-inch biscuit cutter cut as many
rounds as possible. Place a dab of jam or filling on one round, cover jam
with another round and seal edges. Place the filled paczki on greased
sheets, allowing room between each for rising. Repeat the process until all
the dough is used. Let the paczki rise for about 1 hour or until doubled.
Pour the oil into deep fryer or deep pan (about 5 inches). Heat the oil
until it is about 360 to 370 degrees. Deep fry the paczki in oil for about 3
minutes per side or until golden brown on both sides. Dust with powdered


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