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2011

TODAY's CASES:

Kubbah, Kubba, Kuba

From: "Mirte" 
To: phaedrus@hungrybrowser.com
Subject: Kubba, kubbah or kuba recipe for your site
Date: Friday, April 22, 2011 5:17 AM

Hello Phaedrus,

I'm from Holland and i came across your lost recipe site. My friend, Talia is 
from Iraq and she showed me how to make Kubbah. It's different from your recipe 
so I want to share it with you. The main difference is the rice. It's a great 
recipe and all my friends and kids love it. Talia is very sick now and it would 
be great if her recipe goes around the world, even when she's gone in a few month's...

Kubbah a la Talia

Ingredients: 

2 cups of sticky rice (Not the long grain like Basmati, if you use basmati it's difficult 
 to make the rice sticky. The kubbah falls apart easaly when frying)
salt and pepper
1 small onion, chopped very fine
sellery(sic)(celery) leaves (hand full) chopped
350 grams ground beef or lamb 
oil for deep frying

Bahart /spices:
We can buy them in Holland, but if you can't buy it in the US you can make your own. 
Basically you just bake all the ingredients in a pan and grind them afterwards. 
You can store it in a jar and use it the whole year :-) 

1/2 cup whole black pepper
1/4 cup whole coriander seeds
1/4 cup cinnamon (the inner bark, I don't know how it's named in the US) (Just regular cinnamon)
1/4 cup whole cloves
1/3 cup cumin seeds
1/2 cup ground paprika
2 teaspoons whole cardamom seeds
4 whole nutmegs

For this kubbah recipe you'll need about 2 or 3 teaspoons of the Bahart.

How to:
Soak the rice for an hour in water. Clean the rice after soaking until the water is 
clear. Cook the rice in water with 2 tsp salt (I always add tumeric when cooking the 
rice because it gives a great taste) . Stir now and then. Let it cool.When complete 
cooled, mash the rice in a kitchen-machine (don't know the english word for it) or 
in a meat mincer.  It's a very sticky substance so u should wet your hands when 
touching the rice.Fry the onions and the sellery leaves (no cillantro!) and set aside. 
Fry the ground beef and add two tsp of the baharat (or 3), salt and pepper. Mix the 
onions/cellery with the ground beef. Let it cool.
The rest of the recipe is the same like yours:With a palmful of rice mixture, form 
a flat disc, place a teaspoon or two of meat mixture in the centre and fold the rice 
paste over it (Amera makes small saucer shapes and oval, mini-torpedo shapes). 
Deep fry in vegetable or olive oil until golden.

Mirte, The Netherlands

Apple John

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Apple  John

6 tart apples, chopped
1/3 c. sugar
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. salt
2 c. sifted flour
3 tsp. baking powder
3/4 tsp. salt
1/2 c. butter
2/3 c. milk

Butter a shallow 12x8 inch baking dish, fill with apples.  Mix sugar, spices 
and salt and sprinkle over apples.  Sift flour with baking powder and salt. 
Cut in butter until mixture is as fine as cornmeal. Add milk, mixing until a 
soft dough is formed.  Knead lightly on floured board for about 20 seconds. 
Roll and fit over apples.  Brush with milk.  Bake in hot oven (425 degrees F.) 
25 minutes.  Serve hot with cream or butter sauce.

Butter Sauce:

1 c. sugar
2 tbsp. flour
1/4 tsp. nutmeg
Dash of salt
2 c. boiling water
2 tbsp. butter

Mix sugar, nutmeg, flour and salt in saucepan. Add butter and boil 5 minutes. 

Banana Bread Pudding

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Banana  Bread  Pudding

6 bananas
6 egg yolks
1 c. sugar
1 stick butter
1 can Pet milk
1 can water
1 tsp. vanilla
Bread:
1-2 lg. French breads

In large bowl soak bread, cream and water until soft.  Add egg yolks, vanilla, 
butter and sugar all in one bowl.  Mix well together, then add bananas (smash 
bananas before adding).  Grease 9 x 13 inch pan. Pour all mixture in and bake 
at 350 degrees for 1 hour.
----------------------------------
Banana  Bread  Pudding

4 c. whole wheat bread cubes
1/2 c. flaked coconut
3 eggs
1 tsp. cinnamon
2 1/2 c. warm water
1 (14 oz.) can sweetened condensed milk
3 ripe bananas, mashed
2 tbsp. butter or margarine
2 tsp. vanilla
1/2 tsp. salt
1/2 c. chopped pecans

Place bread and coconut in buttered 9 inch square pan.  In large bowl, 
beat eggs and cinnamon.  Add remaining ingredients except nuts.  Pour 
over bread, moistening completely.  Top with nuts. Bake at 350 degrees 
for 50 minutes or until knife comes out clean.  Cool. 
Serve with Butter Rum Sauce.

Butter Rum Sauce:
1/4 c. butter
3/4 c. firmly packed sugar
1/2 c. whipping cream
1 tbsp. rum or 1 tsp. rum flavoring

In saucepan melt butter; add brown sugar and whipping cream. 
Boil rapidly 8-10 minutes. Add rum.
--------------------------------------------------
From: "Sharon" 
To: phaedrus@hungrybrowser.com
Subject: Thank you!
Date: Tuesday, May 17, 2011 10:26 PM

It was I who searched for the Banana Bread Pudding... and your second recipe 
looks very similar to what I was looking for!  Thank you for posting it.

Sharon
Austin, TX

Fish & Chips Like Arthur Treacher's

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Arthur Treacher's-style Fish & Chips

3 pounds fish fillets (see directions)
flour (for dusting)
vegetable oil (for deep-frying)
3 cups pancake mix (dry type)
3 cups club soda, more as needed
1 package frozen cottage fries (see directions)
lemon wedges (for accompaniment)
tartar sauce, as desired
ketchup, as desired

Cooking Directions:

The simplicity of imitating the original Arthur Treacher Fish is to whip together 
the boxed pancake mix (used dry from the box) with the club soda, till the batter 
becomes the consistency of buttermilk. You may have to add a little more club soda 
to achieve this consistency. (Perhaps a 1/2 cup more will do!) Set it aside.

Cut 2 to 3 pound fish fillets each in half, making a triangle shape of each half. 
Moisten each in a bit of water. Shake off excess water and coat lightly in plain flour. 
Let pieces dry 3 or 4 minutes on waxed paper, without touching each other. The floured 
coating acts as an adhesive, so that when you dip them each into the wet batter, the 
coating will not break apart nor fall off during frying.

With tip of small sharp knife, pierce 1 floured piece of fish at a time and dip to coat 
evenly but lightly in prepared fish batter. Drop at once into 3-inch depth of hot oil 
(385-400 degrees F) and fry only a few minutes each side, turning only once to brown 
each side. Do NOT use tongs to remove fish from hot oil, or coating will break and fall 
apart. Spear pieces 1 at a time with tip of sharp knife & place on cookie sheet (ungreased) 
and keep pieces warm in 300 degrees F oven till all pieces have been fried.

The CHIPS are imitated by cutting frozen "cottage Fries" each in half to a crescent shape 
and fried in the same hot oil, after frying the fish, just as you would frozen French fries. 
OR prepare your own fries.

Serves 6

Source: Gloria Pitzer's Secret Fast Food Recipes 1976.
---------------------------------------------------------
arthur treacher fish & chips

Ingredients:
Servings:
10-12
3 lbs fish fillets
2 cups all-purpose flour
3 cups pancake mix
3 cups club soda
1 tablespoon onion powder
1 tablespoon seasoning salt
oil	 (for deep frying)

Directions:
Prep Time: 15 mins
Total Time: 45 mins
1 Dip moistened fish pieces evenly but lightly in the flour.
2 Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes.
3 Whip the pancake mix with the club soda to the consistency of buttermilk-- pourable, 
but not too thin and not too thick.
4 Beat in the onion powder and seasoned salt.
5 Dip floured fillets into batter and drop into 425F oil in heavy saucepan using meat thermometer.
6 Brown about 4 minutes per side.
7 Arrange on cookie sheet in 325F oven until all pieces have been fried.

Read more: http://www.food.com/recipe/arthur-treachers-fish-17040#ixzz1JrgndAii
http://www.food.com/recipe/arthur-treachers-fish-17040#ixzz1JrgfINsJ

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