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Danish Hot Dogs

----- Original Message ----- 
From: Knud 
To: phaedrus recipe 
Sent: Tuesday, April 22, 2003 9:22 PM

Hej Uncle

Can you help?. I am trying to copy a Hot Dog my Grandchildren tasted 
in Europe, I have created a bun similar to the one they had in Copenhagen, 
but I have failed to make a dressing there meet with their approval. All 
I know is that the dressing is made from Mayo or plain Yogurt, Mustard, 
maybe touch of lemon juice, curry powder,  have you got a recipe like 
that in your collection.



Hello Knud,

I searched everywhere for the traditional varmkorv sauce, but I had no luck. Below are a few recipes with the ingredients that you list.

I did a little research on Danish hot dogs as well. I found that they are most often served with Danish remoulade sauce. I could not find a recipe for Danish remoulade sauce, but I do have some remoulade sauce recipes - two below. I read that Danish remoulade sauce is like American tartar sauce, except spicier.


Also see: Dansk P°lser

Curry  Sauce

Ingredients : 
1 qt. mayonnaise
1 c. ketchup
3 tbsp. creole mustard
3 tsp. Lea & Perrins
Juice of 1 lemon
1 tbsp. curry powder
Salt and pepper

Preparation : 
Mix and refrigerate.  
Tangy  Dressing

Ingredients : 
1/4 c. mayonnaise
1/2 c. vegetable oil
1/4 c. honey
1/4 c. mustard (Poupon)
3 tbsp. lemon juice
2 green onions, finely chopped
1 tbsp. chopped fresh parsley
1 tsp. celery seed
1/4 tsp. dry mustard
1/4 tsp. curry powder

Preparation : 
Thoroughly combine all the ingredients.  Chill.  Makes 2 cups.  

Ingredients : 
1 c. mayonnaise
1 tsp. dried tarragon 
1 clove garlic, lg., crushed
1 tsp. dry mustard
1 tbsp. minced parsley
2 tbsp. dill pickle relish
1 tsp. capers

Preparation : 
Mix in blender. 
Sauce  Remoulade

Ingredients : 
1 c. mayonnaise
2 tbsp. chopped sour pickles, drained
1 tbsp. chopped capers, drained
1 tbsp. chopped parsley
1 tsp. prepared mustard
1/4 tsp. tarragon

Preparation : 
In small bowl, stir all ingredients until well mixed.  Makes about
1 1/4 cups. 

More Hot Dog, Chili Dog & Coney recipes

Onion Tarts

----- Original Message ----- 
From: Alyx 
To: phaedrus
Sent: Wednesday, April 23, 2003 4:22 PM
Subject: onion tarts

Hi I'm looking for a recipe I lost using lots of onions and butter and 
adding cream and creamcheese and putting that mixture into tart shells 
and baking them, anybody out there have it, I lost the recipe I had and 
can't find it anywhere.
If you have it, can you send it to me. Thanks. 

Hello Alyx,

Can't find that one, just the three below.


Cheese and Onion Tarts 

Serves   4 


200g/7oz Shortcrust Pastry 
15g/1/2 oz Butter 
1 Onion, chopped 
75g/3oz Cheddar Cheese, grated 
1 Egg 
90ml/3 fl.oz. Milk 
Salt and Pepper 


1. Preheat the oven to 190C, 375F, Gas Mark 5. Divide the pastry into four 
 and use to line 4 x 10cm/4 inch tart tins. 
2. Melt the margarine in a pan, add the onion and fry gently until soft 
 and transparent. 
3. Divide the onion between the 4 tarts and sprinkle the grated cheddar 
 over the top. 
4. In a jug, beat together the milk and egg and season with salt and pepper. 
5. Pour the egg mixture over the cheese and onion in the tarts and bake for 
30 -35 minutes until set and golden. 
6. Transfer to wire racks and allow to cool. Refrigerate until ready to serve. 
Three-Cheese Sweet Vidalia Onion Tarts

1 Tbsp. butter
1 large sweet Vidalia onion, diced
4 oz. goat cheese or herb-flavored cream cheese
1/4 C. grated mozzarella cheese
1/8 tsp. each, dried basil, oregano and pepper
4 sheets phyllo dough
2-4 Tbsp. melted butter
1 plum tomato, seeded and diced

Grated Parmesan cheese

In skillet, melt butter and sautÚ onion over medium-heat until softened 
and translucent; set aside. 

In medium bowl, mix together goat cheese, mozzarella cheese, basil, oregano 
and pepper; reserve.

Stack phyllo dough and cut into 4 strips lengthwise and 4 squares crosswise,
making 16 squares. Brush 16 mini-muffin cups with butter. Place 1 square of 
phyllo in each cup, pressing into bottom of pan, allowing edges to overhang; 
brush bottom and edges with butter. Bake at 375 degrees for 3-5 minutes or 
until golden brown; remove from pan. Divide cheese filling evenly among warm
phyllo cups and top with reserved onions and tomato. Sprinkle with Parmesan 
cheese and serve.
Onion Tarts 

1 pkg. yeast 
some sugar 
1 cup warm water 
21/4-3 cups flour 
1 tbsp. sugar 
1 1/2 tsps. salt 
2 tbsps. oil 
1 egg, slightly beaten 

4 large yellow onions, sliced thin 
1/2 cup butter 
1 cup sour cream 
3 eggs 
1 tsp. pepper 

Sprinkle yeast and sugar in 1/2 cup warm water. Stir till dissolved and foamy. 
Place 1 cup flour in bowl. Add sugar (1 tbsp.), salt and remaining water. 
Add oil, water and yeast mixture. Beat 3 minutes. Add remaining flour till 
dough is no longer sticky. Knead and cover with plastic wrap. Let stand 
till tripled in size, about 1-11/2 hours. 

For the filling; sautÚ onion in butter till golden brown, about 20 minutes. 
Let cool. Combine sour cream, eggs, salt and pepper. Add onions. Punch down 
dough and divide into two portions. Freeze one portion and roll out the other 
to fit a 9 or 10" spring form pan. Pat dough in bottom and sides of pan. Pour 
in filling. Bake at 375░ for 35 minutes. Let stand 10 minutes and remove sides 
of pan. 

Electric Skillet Cake

----- Original Message -----
From: Mary
To: phaedrus
Sent: Wednesday, April 23, 2003 5:08 PM
Subject: Pineapple upside down cake

> You mention that you have located a recipe for pineapple upside down cake
baked in an electric skillet.  Is it posted?  I can't seem to find it.
> The one I used was printed in the little booklet that came with my sunbeam
electric skillet.  It called for a yellow cake mix.  Part of the time the
vent was to be covered and part of the time is was to be opened.   This is
the moistest cake I have ever eaten.
> Thank you,
> Mary 

Hi Mary,

I had to hunt it up again. Here it is.


Pineapple Upside-Down Cake
(for electric skillet)

1 package yellow cake mix
6 tbsp. butter or margarine
1 cup firmly packed light brown sugar
1 #2 can pineapple slices (10) drained
Maraschino cherries
1/4 cup nuts, chopped

Prepare cake mix according to package instructions. While mixing cake
batter, preheat skillet to 250 degrees. Melt butter or margarine in skillet.
Add brown sugar, stirring until dissolved, then spread evenly over bottom of
skillet. Arrange pineapple slices over sugar mixture, decorate with cherries
and nuts. Pour batter over pineapple and spread uniformly, cover skillet
with vent open. Bake 30 minutes or until toothpick inserted in center comes
out clean. Loosen cake from sides of skillet using a spatula. Immediately
invert on a serving plate, leaving it a few minutes, then lift off. Serve
warm or cold with whipped cream or ice cream.

Potica Cake

----- Original Message ----- 
From: Ragg
To: phaedrus
Sent: Wednesday, April 23, 2003 1:50 PM
Subject: recipe

> Hi I am looking for poteca cake (not roll) but cake   Thank You

Hello Ragg,

Below are several.


Potica  Cake

Ingredients : 
2 sticks plus 2 tbsp. butter
1 1/2 c. sugar
3 c. flour
4 eggs
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 pt. sour cream
1 1/2 tsp. vanilla
Nut  Mixture
2 c. ground walnuts
1 1/2 c. brown sugar
2 tbsp. flour
1 tsp. cinnamon

Preparation : 
Cream butter and sugar, add eggs one at a time.  Combine all dry
ingredients, then add slowly to creamed mixture.  Next add sour
cream and vanilla.  Swirl in nut mixture.  Pour into greased and
floured tube or Bundt pan.  Bake 1 hour 15 minutes at 350 degrees. 
Cool on rack for 15 minutes, then turn up and out.  Sprinkle with
powdered sugar before serving.  
Potica  Cake

Ingredients : 
1 c. oleo
1/2 c. milk
2 pkgs. dry yeast
1/4 c. warm water
2 1/2 c. flour
1/4 tsp. salt
2 tbsp. sugar
3 egg yolks
1/2 c. ground nuts
1 tsp. cinnamon
1/2 c. chopped dates
3 tbsp. sugar

Preparation : 
Melt and cool the oleo and milk.  Dissolve yeast in water.  Sift
flour, salt and sugar.  Stir eggs into milk mixture.  Add this to
flour mixture, flour, salt and sugar.  Add yeast with water.  Knead
well.  Refrigerate overnight, will be sticky.  Heat filling then
cool.  Add 1/4 cup milk and 1/2 teaspoon vanilla.
Potica  Cake

Ingredients : 
3/4 c. butter
1 1/2 c. sugar
1 1/2 tsp. vanilla
3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 pt. sour cream
4 eggs
1 c. ground nuts (fine)
2 tsp. flour
1 1/2 c. brown sugar
1 tsp. cinnamon

Preparation : 
Cream butter and sugar.  Add eggs one at a time.  Beat until
creamy.  Sift flour, baking powder and soda.  Add alternating with
sour cream to butter mixture.  Add vanilla.  Mix until smooth.  Set
aside.  Combine all "filling" ingredients in a bowl.  In a 10 inch
greased tube pan alternate layers of batter and filling.  Starting
with batter and ending with batter.  Cut through batter with knife
for marble effect.  Bake at 350 degrees for 1 hour 10 minutes. 
Cool.  Sprinkle with powdered sugar.
Potica  Cake

Ingredients : 
3/4 c. butter
1 1/2 c. granulated sugar
4 eggs
3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 pt. sour cream
1 1/2 tsp. vanilla
Filling (see below)
1 1/2 c. ground nuts
1 c. light brown sugar
1 tbsp. cinnamon

Preparation : 
Cream butter, add sugar gradually, beating until fluffy and well
mixed.  Beat in eggs.  Sift flour with baking powder and baking
soda; add to batter alternately with sour cream.  Stir in vanilla. 
Prepare filling.  In a bowl, combine ground nuts, brown sugar and
cinnamon.  Grease 10-inch tube pan or bundt pan.  Spoon in 1/3 of
batter, top with half of nut mixture.  Spoon in remaining batter. 
Swirl filling through batter with a knife.  Bake at 350 degrees for
1 hour and 15 minutes or until done.  May be removed from pan
immediately.  Serves 8.
Potica  Cake

Ingredients : 
1 lb. butter
1 c. milk
4 pkg. yeast
1/2 c. warm water
5 c. flour
1/2 tsp. salt
1/4 c. brown sugar
7 egg yolks
2 c. ground nuts
4 to 5 tsp. cinnamon
1 c. milk
1/2 c. brown sugar
7 egg whites
1 3/4 c. sugar

Preparation : 
Melt 1 pound butter in 1 cup milk.  Cool.  Dissolve 4 packages
yeast in 1/2 cup warm water.  Beat egg yolks.  Add milk mixture,
yeast and dry ingredients.  Beat well.  Cover and chill in
refrigerator overnight.  Filling:  In pan place nuts, cinnamon,
milk, brown sugar.  Cook over low heat until slightly thick.  Beat
egg whites until stiff.  Add 1 3/4 c. sugar.  Blend in nut mixture. 
Divide dough into 4 parts.  Roll to 18 x 20.  Spread 1/4 filling on
each part.  Roll like jelly roll.  Place 2 rolls in greased bundt
pan.  Bake at 350 degrees for 45 minutes.  Cool 20 minutes and
remove from pans. Makes 2 cakes. 

Ebinger's Bakery Chocolate Eggs?

From: "Anne" 
To: phaedrus
Subject: Ebinger's chocolate eggs
Date: Monday, May 05, 2003 9:30 PM

Hi Phaedrus,

A question arose recently regarding an Ebinger's Bakery 
(in Brooklyn, NY) favorite of ours.  We always called it 
the "chocolate egg".  It was egg shaped (of course),  with 
a flat bottom, covered with chocolate, sponge cake in the 
center and had a small blob of mocha in the middle. That 
wasn't its actual name, and that's what I'm searching for! 
What was that yummy treat called?  A chocolate covered 
"something"? Anyone out there that knows this will satisfy 
a lot of nostalgic yearnings.

Thanks for your help.

Hi Anne,

Well, I for sure don't know and could not find the answer on the Internet, but I'll post it on the site. Maybe someone will know.


BTW, the actual name for Ebinger's Eggs was Othello's. 

Aha! Then see: Ebinger's Bakery


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