|
----- Original Message -----
From: M C
To: phaedrus
Sent: Tuesday, April 16, 2002 8:46 PM
Subject: Shrimp Victoria
I am trying to locate a recipe for "Shrimp Victoria".
It was a menu item at the Victoria Station restaurant
chain before it closed.
M C
Hello M C,
Below are several recipes that I found with that name.
Phaed
Shrimp Victoria
Ingredients :
1 1/2 lbs. raw shrimp, peeled and cleaned
1 med. onion, chopped
1 c. sour cream
1/4 c. butter or margarine
1 sm. can mushrooms
Salt
Cayenne or red pepper
2 c. cooked rice
Preparation :
Saute shrimp and onions in butter for 10 minutes or until shrimp
are tender. Add mushrooms and cook 5 minutes. Sprinkle with salt
and pepper. Stir in sour cream and cook gently for 10 minutes, not
allowing mixture to boil. Serve over rice.
----------------------------------
Shrimp Victoria
Ingredients :
1 lb. raw shrimp, peeled and deviened
or 2 (10 oz.) pkg. frozen
1 c. sour cream
1/2 c. finely chopped onion
1/4 c. margarine or butter
1 (6 oz.) can mushrooms, whole, drained
1 tbsp. flour
1/4 tsp. salt
Dash of pepper
Preparation :
Saute shrimp and onion in margarine for 10 minutes. Add
mushrooms and cook for 5 minutes more. Sprinkle in flour, salt, and
pepper. Stir in sour cream and gently cook 10 minutes, not allowing
to boil. Serve over wild rice. Serves 4- 6.
----------------------------------
Shrimp Victoria
Ingredients :
1/2 lb. shrimp
1 tbsp. minced shallots
1/8 c. butter (more if preferred)
1/4 lb. mushrooms
1/2 tbsp. flour
1/4 tsp. salt
Pepper to taste
1 1/2 tbsp. sherry
3/4 c. sour cream
Rice
Preparation :
Saute shrimp and shallots until shrimp are pink. Add mushrooms
and cook 5 minutes (add more butter). Sprinkle with flour. Add
sherry and sour cream. Cook until hot. Serve over rice.
----------------------------------
Shrimp Victoria
Ingredients :
1 lb. lg. shrimp
1 c. sour cream
1/4 c. butter
1 tbsp. flour
2 tbsp. white wine (optional)
Onion, garlic, mushrooms (all fresh)
Salt & pepper
Preparation :
Saute shrimp in butter, garlic, and onion for 10 minutes. Add
mushrooms and cook 5 minutes. Add flour, salt and pepper; stir.
Add wine, cook 2 minutes. Stir in sour cream and cook gently for 10
minutes. Serve over white rice.
A former Victoria Station cook sends this:
I was looking for the old VS shrimp recipe to refresh my memory. The
ones I saw posted on your web site are incorrect. I worked at the VS in
Sunnyvale, CA in 1972 as a cook. I've cooked the recipe several times
over the past 35 years, and am pretty sure the recipe is close to this:
Shrimp U15's - peeled, deveined and butterflied
Mounted in sautÈ pan - butterflied side down bent over and tail spar
hooked into back side of another shrimp in front of it. Making a chain
of 6 shrimp
Poached in a mixture of lemon juice, butter, white wine and garlic powder.
Presented on the plate as one chain of shrimp. Sauce poured over the
shrimp then a combination of bread crumbs and parmesan cheese shook over
the shrimp.
It's been a long time, but this is much much closer that the receipes I
saw on your site. I know the recipe didn't contain any of the
following: sour cream, mushrooms ( they were a side dish order) or onions.
Hope this helps, Regards, Jack
----- Original Message -----
From: JL
To: Phaedrus@hungrybrowser.com
Sent: Friday, April 19, 2002 8:28 PM
Subject: Lost Receipe
I am looking for a receipe that was an advertisement by
Baker's Coconut in several magazines. I can't remember
the name unless it had something about Pina Colada or
Hawaii in it. It included coconut, pineapple, and probably
cool whip. It was frozen and we all really liked it.
Can you help?
Hi JL,
Do any of the below recipes sound right? They're all I could find.
Phaed
Pina Colada Pie
Ingredients :
8 oz. pkg. cream cheese
1/3 c. sugar
2 tbsp. rum or 1/2 tsp. rum extract
3 1/2 c. Cool Whip
1 (8 oz.) can crushed pineapple
2 2/3 c. Baker's angel flake coconut
Preparation :
Beat cheese, sugar, and rum until smooth. Fold in 2 cups Cool
Whip, pineapple with syrup and 2 cups coconut. Spread in 8 inch
layer pan lined with plastic wrap. Invert to serving plate, remove
plastic wrap. Spread with remaining Cool Whip and sprinkle with
coconut. Freeze until firm.
----------------------------------
Pina Colada Pie
Ingredients :
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1/2 tsp. rum flavoring
3 1/2 c. Cool Whip
1 (8 1/4 oz.) can crushed pineapple
2 2/3 c. (7 oz.) Baker's angel flake
coconut
Preparation :
Beat cream cheese with sugar and rum flavoring until smooth.
Fold in 2 cups of Cool Whip, pineapple with syrup, and 2 cups of
coconut. Spread in 8-inch layer pan lined with plastic wrap.
Invert pan onto serving plate. Remove pan and plastic wrap. Spread
with remaining Cool Whip and sprinkle with remaining coconut.
Freeze until firm, about 2 hours. Cut into wedges and garnish with
pineapple and cherries, if desired.
----------------------------------
Pina Colada Wedges
Ingredients :
1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
2 tbsp. rum or 2/3 tsp. rum extract
3 1/2 c. thawed Cool Whip
1 c. crushed pineapple
with syrup
2 2/3 c. (7 oz.) Baker's angel flake
coconut
Preparation :
Beat cream cheese with sugar and rum until smooth. Fold in 2
cups whipped topping, pineapple with syrup and 2 cups coconut.
Spread in 8-inch layer pan lined with plastic wrap. Invert pan onto
serving plate, remove pan and plastic wrap. Spread with remaining
whipped topping and spread with remaining coconut. Freeze until
firm, about 2 hours. Cut into wedges and garnish with pineapple and
cherries.
----------------------------------
Pina Colada Wedge
Ingredients :
1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
3 tbsp. rum or 1/2 tsp. rum extract
3 1/2 c. Cool Whip
1 (8 1/4 oz.) can crushed pineapple
in syrup
2 2/3 c. Baker's angel coconut
Preparation :
Beat cream cheese with sugar and rum until smooth. Fold in 2 cups
of Cool Whip and crushed pineapple with syrup and 2 cups of coconut.
Spread in 8-inch layer pan lined with plastic wrap. Invert pan
onto serving plate. Remove pan and plastic wrap. Spread with
remaining 1 1/2 cups of Cool Whip and sprinkle with remaining 2/3
cup of coconut. Freeze until firm, about 2 hours. Cut into wedges,
garnish with pineapple and cherries, if desired.
----- Original Message -----
From: Dolores
To: phaed
Sent: Sunday, April 14, 2002 5:40 PM
Subject: peanut butter sauce for ice cream sundae
> About 1955 on a box of Nucoa margarine, recipe used margarine, powdered
> sugar, peanut butter .The sauce was cooked and used for ice cream sundae
> called "Tin Roof" Salted peanuts were sprinkled over the sundae.
>
> It was good!!!
>
> Dolores
Hi Dolores,
The recipe below is the closest I could come to what you describe. It uses
corn syrup instaed of powdered sugar.
I'm also sending a couple of tin roof sundae recipes.
Phaed
Peanut Butter Ice Cream Sauce
Ingredients :
1 c. light corn syrup
1/2 c. peanut butter (smooth or crunchy)
1/4 c. butter or margarine
1 tsp. vanilla
Preparation :
Put syrup, peanut butter and butter in a heavy saucepan. Cook
over low heat until the peanut butter and butter are melted,
stirring occasionally. Remove from heat and add vanilla.
---------------------------------
Tin Roof Sundae
Ingredients :
1 pt. vanilla ice cream (minimum)
Generous portion Hershey's chocolate syrup
Handful Spanish peanuts
1 banana (optional)
Preparation :
Place cut banana in bottom of large soup bowl. Add vanilla ice
cream and top with chocolate syrup and peanuts. Begin diet
tomorrow!
----------------------------------
Tin Roof Sundae Bars
Ingredients :
1 lg. pkg. fudge brownie mix
1 (7 oz.) jar marshmallow creme
1 1/2 c. peanuts, Spanish
6 regular size milk chocolate bars
Preparation :
Prepare brownie mix according to directions. Do not overbake.
Remove brownies from oven and immediately spread marshmallow creme
over top. (Suggestion: microwave creme for 20 seconds to make it
easier to spread.) Sprinkle with peanuts. Break candy bars into
small pieces. Sprinkle over peanuts. Return to oven for a few
minutes or until chocolate is melted. Remove immediately and spread
chocolate with knife to cover all.
----- Original Message -----
From: Julie
To: phaedrus
Sent: Tuesday, April 16, 2002 4:51 PM
Subject: Re: New Search Request
Phaed,
Thanks so much for your help with the cake and pie recipes;
now I have a couple of stumpers that I think might be a
little easier. It involves two recipes found in manufacturer's
cookbooks.
The first one is from a Sharp Carousel microwave oven cookbook
circa the late 70's early 80's. It was for a microwave meatloaf
recipe.
The second one is from a Sunbeam skillet cookbook from the same
time period. This skillet had a square crockpot style insert
for slow cooking items, and I'm looking for a delicious barbeque
bean recipe listed therein.
Thanks for any help you can give me.
Sincerely,
Julie
Hi Julie,
I wasn't able to find any microwave meatloaf recipes that mentioned Sharp or Sharp's as the source. However, below are some that I did find.
No luck on barbecue bean recipes giving Sunbeam as a source, either. There are hundreds of barbecue bean recipes around. It might be any of them.
Phaed
Microwave Meatloaf
Ingredients :
2 lbs. ground beef
1/2 c. celery
1/2 c. onions
3 slices of bread, crumbled
1/8 tsp. Italian seasoning
Salt and pepper
1/4 c. milk
Ketchup
2 slices bacon
Preparation :
Mix all of above ingredients, except ketchup and bacon. Shape
into a loaf or casserole dish; cover with ketchup and bacon. Bake
in microwave 20 minutes on high power. Rotate plate; cook another
20 minutes on high power. Serves 6.
----------------------------------
Microwave Meatloaf
Ingredients :
1 1/2 lb. ground chuck
1 (8 oz.) can tomato sauce
1 c. quick oats
1 egg
1/2 c. onion, finely chopped
1 clove garlic, minced
1 1/2 tsp. salt
1/4 tsp. pepper1/3 c. ketchup
1 tbsp. brown sugar
1 tbsp. prepared mustard
1 tsp. Worchestershire sauce
Preparation :
Combine first 8 ingredients; mix lightly, but well. Pat mixture
into a 1 1/2 quart glass loaf dish. Microwave on high for 8
minutes, rotating dish 1/4 turn after 4 minutes. Pour off excess
fat. Spread over meat loaf. Microwave on high for 10 minutes,
rotating dish 1/4 turn after 5 minutes or until meat is firm and has
internal temperature of 145 degrees to 150 degrees. Let stand 5
minutes before serving. Makes 6 servings.
----------------------------------
Microwave Meatloaf
Ingredients :
1 lb. hamburger meat
1 egg, beaten
1/4 c. chopped bell pepper
1/4 c. minced onion
1 tbsp. chopped parsley
1/2 c. Bloody Mary mix
6 saltine crackers, crushed
Salt and pepper to taste
Preparation :
Combine the above ingredients. In a microwavable meat loaf pan,
rub one clove chopped garlic. Add meat mixture. Microwave for 6
minutes, rotating every 2 minutes. Add 1/4 cup ketchup to the top
of the loaf and cook another 5 minutes
----- Original Message -----
From: Kay
To: phaedrus
Sent: Sunday, April 21, 2002 12:35 PM
> Could you please tell me why instant coffee I drink in England
> is nothing like instant coffee here in the US.
> Is it available here in the US.
>
> Thank you,
Hello Kay,
Americans who go to Britain are similarly dismayed by British coffee.
I did a bit of research. British instant coffee is made from the very
cheapest beans, a large portion of which come from Vietnam these days. The
beans for American instant coffee come wholly from South America.
However, that's not the reason for the big difference in taste. The main
reason is that British instant coffee is produced in such a way as to make
it much less acidic than American instant coffee.
I was not able to locate a source to buy British instant coffee, but there
are British food shops in some cities that do, I am sure, sell it. The
biggest seller of instant coffee in Britain is Nestle, the Swiss company
that sells Nescafe instant coffee in the U.S. They formulate their coffees
to suit the taste of the country in which they are marketing a coffee,
though, so I doubt that Nescafe is your solution. We do, however, have a
low-acid instant coffee in America. It's called "Kava", and I read that it
is similar to British instant coffee. Look for it in your grocer's and give
it a try.
Phaed
|
