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Turkish Doner Kebab

  ----- Original Message ----- 
  From: Gabriel 
  To: phaedrus
  Sent: Friday, May 17, 2002 12:39 PM
  Subject: Unable to find

  As it says under "Subject", I have been unable to find a recipe for
  Authentic Turkish Doner Kebab. It's made exclusively with lamb'


Hello Gabriel,

Below are two recipes for Turkish Doner Kebab.


  Doner Kebab
  Turkish Recipe  
  2 1/2 - 3 lb. leg of lamb, boned and cut in slices
  1 Tbls. black pepper
  3 lbs. ground lamb
  Lamb fat
  1 egg
  2-3 Tbls. salt
  onions, processed until a liquid-3 cups
  1 cup olive oil
  1 large tomato 

  This kebab is difficult to make at home, but I had to put it in. 
  It is so popular in Turkey, as a sandwich, with pide cubes, a tomato 
  sauce and yogurt (Iskender), or just plain with pilaf.

  Remove any bits of skin and bone from the meat. Cut into serving-size 
  slices, about 1/4 to 1/2 inch thick. Pound with a meat tenderizer or 
  the edge of a heavy saucepan until 1/8 cm. thick. Trim. 
  Prepare a marinade of onion juice, olive oil, salt and pepper, and soak 
  meat in the marinade overnight.
  Spread over each piece of meat the lamb fat, and ground lamb mixed with 
  an egg. Thread pieces of meat on a long skewer, starting with the larger 
  pieces. Trim the chunk of meat on the skewer and add trimmings to the end 
  of skewer. The tomato is put on the skewer whole at the end. The chunk of 
  meat is broiled in the 'Doner Kebab' broiler, made specially for the 
  purpose. The electric rotisseries they are selling today work well.
  As the meat turns on the spit and is cooked, it is sliced off the sides 
  with a sharp knife.
  Turkish Doner Kebab

  1 1/2 kilos leg of lamb
  50 gr. black pepper
  2 kilos lamb fat, ground
  1 egg
  150 gr. salt
  1 liter onion juice
  1 cup olive oil 
  Remove any bits of skin and bone from the meat. Cut into serving-size 
  pieces. Pound with a meat tenderizer or the edge of a heavy saucepan 
  until 1/8 cm thick. Trim. Prepare a marinade of onion juice, olive oil, 
  salt and pepper, and soak meat in the marinade 12-24 hours. Soak lamb 
  fat in hot water. Remove pieces of meat from the marinade. Spread over 
  each piece of meat the lamb fat and ground lamb mixed with egg. Thread 
  pieces of meat on a long skewer, starting with larger pieces. Trim the 
  chunk of meat on the skewer and add trimmings to the end of the skewer. 
  The chunk of meat is broiled in the Doner Kebab broiler, made specially 
  for the purpose.

Chocolate Raspberry Torte

  ----- Original Message ----- 
  From: Mary Ann
  To: phaedrus 
  Sent: Saturday, May 18, 2002 5:02 PM
  Subject: (no subject)

  I am looking for a recipe for Chocolate Raspberry Tort with a 
  chocolate sauce. I would appreciate any help you can give me. 
  Thanks Mary Ann

Hi Mary Ann,

Try the recipe below. it come highly recommended.


  Chocolate Raspberry Tort 
  (*Spring Brunch Favorite*) 
  From Specialty Cakes by Grace 

  1 Box Dark Chocolate Fudge Cake Mix
  Two 8-oz bags of semi sweet chocolate
  1 pint of heavy cream
  1 can Raspberry pie filling
  4-oz solid vegetable shortening
  2-oz white chocolate, melted

  Preheat oven to 350 degrees. Grease and flour the bottom of 
  only of one 10" round cake pan. Prepare cake mix according to 
  directions on package. Pour into prepared cake pan. Bake as 
  directed on package. Cool slightly in pan, then remove from 
  pan & cool completely on wire rack. Wrap with plastic wrap & 

  Chocolate ganache filling:
  Heat 6 oz of heavy cream in saucepan until it almost comes to 
  a boil. Remove from heat & add 8 oz of semi sweet chocolate. 
  Stir with wire whip until smooth. Cover and refrigerate overnight. 
  Place ganache in mixer bowl and whip on low speed until stiff. 

  Chocolate coating:
  Place 8-oz of semi sweet chocolate & 4-oz of shortening in top 
  of double boiler and heat until melted completely and smooth. 

  Cut cake into 3 layers. With metal cake spatula spread 1/2 cup of 
  ganache onto first layer of cake. Top with 1/8 cup of raspberry 
  filling. Place second layer of cake on top & spread another 1/2 cup 
  of ganache & 1/8 cup of raspberry filling on cake. Top with third 
  layer of cake. Frost the top & sides of the cake with the remaining 
  ganache. Smooth with cake spatula. Freeze until firm. Place cake on 
  a wire rack on a cookie sheet & pour chocolate coating over the top. 
  Decorate with white chocolate dots & swirls. 

Olive Garden Penne Romano

  ----- Original Message ----- 
  From: Peggy 
  To: phaedrus
  Sent: Saturday, May 18, 2002 5:52 PM
  Subject: Olive Garden Recipe

  I just had lunch at Olive Garden and I would love to make this 
  dish. Basically, I need the recipe for the sauce (it was delicious!!)  
  It was so wonderful and perfect for summertime.  Thank you very much 
  for your time and suggestions.

  Penne Romana  
  Fresh green beans, tomatoes and extra-virgin olive oil tossed with 
  penne in a white wine herb sauce.


Hi Peg, Luckily, I was able to find this recipe provided by an actual Olive Garden chef. See below.


Penne Romana Ingredients: Romana Sauce: 1/2 c. extra virgin olive oil 3/4 c. yellow onion, chopped in 1/4 inch pieces 1/2 tsp. crushed red pepper 1 tbsp. garlic, minced 2 c. white wine 2 tsp. rosemary, chopped 1 tbsp. parsley, chopped 1/2 tsp. salt 1 1/2 tbsp. cornstarch 2 c. chicken broth Pasta: 2 c. green beans, blanched 1 c. tomato, diced 4 c. Romana sauce 4 c. penne pasta(cooked) 3 tbsp. Romana cheese 3 tbsp. Parmesan cheese Preparation: Romana Sauce: Heat oil in a small sauce pan at medium high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for one minute. Wisk in wine, rosemary, parsley and salt. In a separate bowl, wisk cornstarch and chicken broth. Add mixture to sauce and stir well. Bring to a boil and set aside. Pasta: Heat saute pan over medium heat. Add green beans and tomato and cook for one minute. Add Romana sauce and hot, drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure the pasta is well coated. Serve hot. Chef: Essen Rafi with Olive Garden

Donut Glaze

  ----- Original Message ----- 
  From: Lea Anne
  To: phaedrus
  Sent: Saturday, May 18, 2002 9:13 PM
  Subject: Honey Glaze


  I am looking for a recipe for a Honey Glaze for my own home made know similar to the glaze on the donuts you might 
  buy in the store. 

  I sure hope you can help me.  Thanks for your time and consideration 
  and I hope to hear from you at your earliest convenience.

  Yours Truly 
  Lea Anne

Hi Lea Anne,

Well, I am sending you two recipes for honey glaze, the first two below. However, if you want a glaze like Krispy Kreme or Dunkin' Donuts, then you want a creamy vanilla glaze, not honey glaze. The last two recipes below are for creamy vanilla glaze.


  Honey Glaze

  Combine and bring to a boil: 2 tb.Sugar.1/4 cup honey.1 tb.Butter. 
  Use as required 
  Honey Glaze:
   In a small bowl with fork, stir 1/2 cup honey with 2/3 cup 
   powdered sugar until smooth. Spread over warm doughnuts.
  Creamy Vanilla Glaze

    1/3 cup butter 2 cups powered sugar 1 1/2 tsp. vanilla 
    4 to 6 Tbsp. hot water Heat butter until melted; 
    Remove from heat. Stir in powered sugar 
    and Vanilla until smooth. Stir in water, 1 tbsp. at a 
    time, until desired Consistency.
  Vanilla Glaze

    2/3 stick butter/margarine
    2 cups powdered sugar
    1/2 teaspoon vanilla extract
    1/3 cup hot water

  Mix the ingredients for the glaze in a medium bowl with 
  a hand mixer until smooth.

Homemade Hot Dogs

----- Original Message -----
From: c.i.
To: phaedrus
Sent: Sunday, May 19, 2002 1:26 AM
Subject: home made hot dogs

> i cant find out how to make home made hot dogs with out the use of 
> salt peter and without buying a pre-made spice mix or cure

Hello c.i.,

I found one recipe. See below.


Homemade Frankfurters (Hot Dogs)

3 feet sheep or small (1-1/2-inch diameter) hog casings
1 pound lean pork, cubed
3/4 pound lean beef, cubed
1/4 pound pork fat, cubed
1/4 cup very finely minced onion
1 small clove garlic, finely chopped
1 teaspoon finely ground coriander
1/4 teaspoon dried marjoram
1/4 teaspoon ground mace
1/2 teaspoon ground mustard seed
1 teaspoon sweet paprika
1 teaspoon freshly fine ground white pepper
1 egg white 
1-1/2 teaspoons sugar
1 teaspoon salt, or to taste
1/4 cup milk

Prepare the casings (see instructions below). In a blender or 
food processor, make a puree of the onion, garlic, coriander, 
marjoram, mace, mustard seed, and paprika. Add the pepper, 
egg white, sugar, salt, and milk and mix thoroughly. Grind the 
pork, beef, and fat cubes through the fine blade separately. 
Mix together and grind again. Mix the seasonings into the meat 
mixture with your hands. This tends to be a sticky procedure, 
so wet your hands with cold water first.

Chill the mixture for half and hour then put the mixture thorough 
the fine blade of the grinder once more. Stuff the casings and 
twist them off into six-inch links. Parboil the links (without 
separating them) in gently simmering water for 20 minutes. Place 
the franks in a bowl of ice water and chill thoroughly. Remove, 
pat dry, and refrigerate. Because they are precooked, they can be 
refrigerated for up to a week or they can be frozen.

Preparing the Casing
Snip off about four feet of casing. (Better too much than too 
little because any extra can be repacked in salt and used later.) 
Rinse the casing under cool running water to remove any salt 
clinging to it. Place it in a bowl of cool water and let it soak 
for about half an hour. While you're waiting for the casing to soak, 
you can begin preparing the meat as detailed below. After soaking, 
rinse the casing under cool running water. Slip one end of the casing 
over the faucet nozzle. Hold the casing firmly on the nozzle, and
then turn on the cold water, gently at first, and then more forcefully. 
This procedure will flush out any salt in the casing and pinpoint any 
breaks. Should you find a break, simply snip out a small section of 
the casing. Place the casing in a bowl of water and add a splash of 
white vinegar. A tablespoon of vinegar per cup of water is sufficient. 
The vinegar softens the casing a bit more and makes it more transparent, 
which in turn makes your sausage more pleasing to the eye. Leave the 
casing in the water/vinegar solution until you are ready to use it. 
Rinse it well and drain before stuffing.

From: Home Sausage Making by Charles G. Reavis (Storey Books)


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