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Panda Express Chow Mein

  ----- Original Message ----- 
  From: Chris
  To: phaedrus
  Sent: Tuesday, April 15, 2003 10:59 AM
  Subject: panda express chow mein

  I would love to have the recipe for Panda Express chow mein.
  I have never had a better chow mein although I have been looking 
  for a lo mein receipe, Panda's is the best one.

Hello Chris,

See below.


Panda Express Chow Mein

1 T. vegetable oil 
2 scallions, trimmed, and cut crosswise into 1/2-inch thick pieces 
1 1/2 C. sliced Napa cabbage 
1/4 C. sliced celery 
1/4 C. bean sprouts 
1/4 tsp. sugar 
1/2 C. chicken broth 
1/2 T. soy sauce 
1 tsp. Oriental sesame oil 
1/2 T. cornstarch, dissolved in 1 T. cold water
Red pepper flakes, to taste 
1/4 lb. cooked vermicelli noodles

In a large heavy skillet heat the vegetable oil until it is hot but not 
smoking and in it stir-fry the scallions, cabbage, celery and bean sprouts 
for 3 minutes, or until the cabbage is wilted. Add the sugar, broth, soy 
sauce, and sesame oil and simmer the mixture, covered, for 3 minutes. 
Stir the cornstarch mixture, stir it into the vegetable mixture, and 
bring the liquid to a boil. Season to taste with red pepper flakes. 
Simmer until heated through and serve over noodles.

Yield: 1 serving.

Thai Sweet Chili Sauce

  ----- Original Message ----- 
  From: Pat
  To: phaedrus
  Sent: Tuesday, April 15, 2003 7:51 AM
  Subject: recipe request

  hello,  I'm looking for a recipe to make sweet chilli sauce 
  manufactured by Kam Cheung, a product of Thailand.  The listed 
  ingredients are:  Sugar, Water, Chilli, Garlic, Vinegar, Tomato 
  Paste, Modified Corn Starch, Salt
  Thanks for your help.  I found this on a trip to chinatown in 
  Chicago and I can't drive 3 hrs to purchase more.


Hello Pat,

There are several places on the Internet that sell Thai sweet chili sauce. However, I cannot find any mention of the brand "Kam Cheung" at all, either for sale or a copycat recipe. There are other brands for sale, though.

Below are two recipes for homemade Thai sweet chili sauce. I cannot say whether either one is similar to the Kam Cheung. The first recipe, though, is very popular.


Thai Sweet Chili Sauce 

Recipe By  : 
Serving Size  : 8 Preparation Time :0:00
Categories : Thai  Sauces

Amount  Measure Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/2  c Rice vinegar
1/4  c Sugar
2 tb Plum sauce
1 tb Thai fish sauce
1 tb Fresh lime or lemon juice
2 ts Tomato paste
1 t  Minced garlic
1/2  ts Minced serrano chili
1/2  ts Ground red chili paste
1/2  ts Sweet paprika
1/2  ts Salt
1/2  ts All-purpose flour, mixed-with 1 T cold water

Combine all ingredients and 1/2 c water in a small
saucepan, and bring to a boil. Reduce heat and simmer
for 4 minutes. Let cool. Will keep in refrigerator for
3 days.
Thai Sweet-Chili Sauce

1/2 cup vinegar
1 1/2 cup water
1 1/2 cup sugar
1 tsp. salt
2 cloves pickled garlic, sliced
3-4 dry Guajillo chile

Soak dry chili in hot water until soft, seeded. Bring all ingredients 
to a boil. Cool the sauce and blend until smooth. Pour the sauce through 
a strainer.

Venison Tenderloin and Onions

  ----- Original Message ----- 
  From: Liz
  To: Phaed 
  Sent: Sunday, April 13, 2003 6:26 PM


  Need a good receipe for cooking deer (venison) tenderloins in onions.....


Hello Liz,

Three below.


  Country  Style  Venison

Ingredients : 
Onion powder
Salt and pepper
1/2 stick margarine
1/4 c. cooking oil
2 med. size onions, chopped
1 (4 oz.) can chopped mushrooms
1 c. flour
1 tsp. kitchen bouquet
Venison tenderloin strips or cubed

Preparation : 
Remove all membrane from venison; slice 1/4-inch thick.  Spread
out; sprinkle salt, pepper, onion powder on both sides.  Roll in
flour.  Place margarine and cooking oil in skillet.  When hot, cook
floured meat on medium to medium low until golden brown.  Saute
onions and mushrooms; remove most from skillet and put over meat. 
Mix 3 tablespoons flour, 1 teaspoon kitchen bouquet, and dash of
salt in pint jar.  Fill with water and shake vigorously.  Pour in
skillet and bring to boil.  Serve gravy on rice or mashed potatoes. 
Venison  A  La  Eason  Lake

Ingredients : 
Venison steaks (can be cut from
backstrap, tenderloin, hams), about 1-2 lbs.
Corn oil or olive oil
1 can Campbell's cream of mushroom
Lipton onion soup mix
Lea & Perrin's Worcestershire sauce
Salt & pepper

Preparation : 
Rub the venison with Lea & Perrins, then salt and pepper.  In a
Dutch oven, add just enough oil to cover the bottom of the pan and
brown the venison.  When browned, set aside.  Peel the carrots and
potatoes and slice the onions.  Place the sliced onions on the
bottom of the Dutch oven and put the venison back in.  Add the
carrots and potatoes and pour in the mushroom soup and the onion
soup mix.  Add just enough water to almost cover.  Put the lid on
and place in a 350 degree oven until done, about 1 1/2 to 2 hours. 
Venison  Casserole

Ingredients : 
3-5 lbs. venison (steak or tenderloin)
8 lg. potatoes, peeled, sliced thickly
3 lg. onions, peeled, sliced

Preparation : 
Heat oil in large skillet.  Roll venison in flour.  Place in hot
grease. Brown venison on both sides.  In large casserole dish, layer
venison then potatoes, then onions.  End with venison on top.  Add
water to barely cover top layer.  Bake at 300 degrees for 3 hours. 

Sour Milk Cake

  ----- Original Message ----- 
  From: Dan
  To: phaedrus
  Sent: Wednesday, April 16, 2003 10:39 AM
  Subject: Old Fashioned Sour Milk Cake Receipe

  When I was a Child (in the 50's) my Grandmother (German background) 
  used to make a sour milk cake for me.  It was very heavy, like a 
  pound cake.  It didn't have any frosting.  It was made in a shallow 
  Angel Food cake type pan with a hole in the middle.  I have been 
  trying to find out for years about this.  She did not have anything 
  written down about it.  It kind of reminds me of a carrot cake, very 
  heavy and moist.

  Thanks for anything you can assist with.


Hello Dan,

There are a lot of recipes with the name "sour milk cake," but they're pretty much the same. All of the ones that I found were variations of the two below.


  Sour  Milk  Cake

Ingredients : 
2 c. sugar
3 eggs
*1 c. sour milk
1 c. shortening
1 c. raisins
1 c. chopped walnuts
1 tsp. baking soda
3 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves

Preparation : 
*To make sour milk:  Add 1 cap of vinegar to milk.  Cream
together sugar and shortening.  Add eggs one at a time, mixing well
after each addition.  Add sour milk and mix.  Mix all dry
ingredients together.  Add it to the creamed mixture a little at a
time, until smooth.  Add nuts and raisins.  Pour batter into a
greased and floured tube pan.  Bake for 1 hour in a 350 degree oven.
Sour  Milk  Cake

Ingredients : 
1/2 c. shortening
1 c. sugar
1 egg, well beaten
1 1/4 c. sour milk
1 tsp. soda
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. baking powder
1 tsp. vanilla
3 heaping tsp. cocoa
1 1/2 c. flour

Preparation : 
Cream shortening and sugar; add egg.  Sift dry ingredients
alternately with milk.  Add vanilla.  Bake 30 minutes at 375 degrees. 

Tagliatelle Pie

From: Karlin
To: phaedrus
Subject: Tagliatelle with sugar
Date: Wednesday, April 16, 2003 11:06 AM

I have this recipe - could it be similar to the one that was wanted by 'Amethyst'?
Torta di Tagliatelle -- Tagliatelle Pie
3 1/3 cups extra fine unbleached flour 

3  ounces almonds 
3 ounces bitter almonds (if you cannot find these use regular almonds, 
  and the nutmeats from 2-3 peach pits if you have them) 
1 1/4 cups sugar 
1/2 cup less 2 tablespoons unsalted butter
1 or 2 shots of sweet moderately strong liqueur, for example Alkermes 
  or Sassolino (not sure what this is; A. is bittersweet-spicy and deep red) 
6 yolks 
A healthy pinch salt 
Butter and a little flour for the cake pan. 

Make a mound on your work surface with 3 cups flour, 1/4 cup sugar, and 
a pinch of salt. Mix the ingredients and scoop a hole in the center so 
as to form a well; drop the yolks into it and make a dough, which should 
be slightly softer than normal pasta dough by the time you've finished 
kneading it. If need be, add a little liqueur to provide more moisture. 
Roll it out, though not excessively thin (not dine thin, but a little 
thinner than 1/8 of an inch, I'd say) and let it dry a bit.

In the meantime, peel the almonds, mince them finely (if you use a blender 
use short bursts, checking often, lest the almonds liquefy and give off 
their oils). Brown them lightly in the oven, remove them, and mix them 
with the remaining sugar. 

Butter and flour a high-sided, 9-inch diameter pan, and heat your oven to 
400 F (200 C). Cut a disk from the sheet of pasta that's large enough to 
line the pan. Dust the remainder of the sheet with just a hint of flour, 
roll it up, and slice it into 1/8 of an inch (2 mm) slices, and unroll 
them to make the tagliatelle. 

Sprinkle the pasta sheet in the pan with some of the sugar-and-almond 
mixture. Then lay down a layer of the tagliatelle, sprinkle with more 
of the sugar-almond mixture, and repeat the process until all is used 
up. Drizzle the cake with the liqueur and dot it with the butter. Slip 
the cake into the oven, reduce the heat to 360 F (180 C) and bake for 
45 minutes. Serve when it has cooled.


I don't know if that's it, but I'll sure send it to her. Thanks, Karlin!



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