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Outback's Aussie Cheese Fries

 ----- Original Message ----- 
  From: Heather 
  To: phaedrus
  Sent: Thursday, June 20, 2002 10:33 PM
  Subject: Aussie Cheese Fries

  I am sure you have uncovered the recipe for Outback Aussie Cheese Fries.  
  I don't mean the one that says "frozen fries, cheese and bacon."  It was 
  on Top Secret Recipes - with spices listed - and I made it and everyone 
  loved it.  I didn't realize they don't keep recipes active..  I am having 
  a bunch of people over for my husband's birthday and had planned to make 
  those fries but can't find the recipe now and I didn't print it out.  
  HELP!  I tried searching the archives but was unable to locate anything.  
  I appreciate any info you can give me!!

Hello Heather,

The recipe below is the one that was on "Top Secret Recipes".


  Aussie Chips

  2 medium russet potatoes 
  6 to 8 cups vegetable oil or shortening 

  1 tablespoon salt 
  1 teaspoon garlic powder 
  3/4 teaspoon ground black pepper 
  1/2 teaspoon onion powder 
  1/8 teaspoon ground thyme 

  On the side
  ranch dressing

  1. Preheat oil to 375 degrees in a deep fryer. 
  2. Cut potatoes into french fry slices using 
  a vegetable slicer or mandolin. It's 
  important to use a gadget for the slicing so 
  that the fries will all be the same 
  thickness, and will cook evenly. Submerge 
  all of the sliced potatoes in a large bowl 
  fill with cold water for 30 minutes. 
  3. Combine all of the seasoning ingredients 
  in a small bowl and set aside.
  4. Remove potato slices from the water and 
  onto a clean towel. Blot dry.
  5. Fry potato slices for 8 to 12 minutes in 
  hot oil until light brown. Drain fries on a 
  rack or paper towels and sprinkle with some 
  of the seasoning. Pile the fries on a plate 
  and serve with ranch dressing on the side, 
  if desired.

  Serves 4 to 6.

  Aussie Cheese Fries

  plate of cloned Aussie Chips (from above 

  1 cup shredded monterey jack cheese
  1 cup shredded cheddar cheese
  1 bacon slice, cooked

  On the side
  ranch dressing

  1. Prepare the clone for the Aussie Chips 
  and arrange the seasoned fries on an oven-
  safe plate. Preheat oven to 400 degrees.
  2. Mix the cheeses together and sprinkle the 
  blend over the fries. Crumble the bacon and 
  sprinkle it over the cheese. Bake the plate 
  for 4 to 5 minutes in the hot oven, until 
  cheese is melted. Serve with ranch dressing 
  on the side.

Chicken Francais

----- Original Message ----- 
  From: Dm
  Sent: Saturday, June 22, 2002 8:26 AM
  Subject: (no subject)

  chicken franchaise--recipe--thanks 

Hi Dm,

See below.


  Chicken Francais

  New York, New York Restaurant (Miami Herald 7/21/94) 

  Serving Size : 4 

  8 Chicken breast pieces (3 1/2 -- oz ea) boned and skinned 

  1 cup Eggs -- beaten 
  2 tablespoons Lemon juice 
  1/4 cup Parsley -- chopped 
  1/4 teaspoon Salt 
  1/4 cup White wine 
  1 1/2 teaspoons Garlic -- pureed 
  2 dashes Hot pepper sauce 
  1/4 cup Parmesan cheese -- grated 
  Margarine or butter for -- coating pan 
  -----Wine Sauce:----- 

  1 Margarine stick 
  1/2 cup White wine 
  1/4 cup Lemon juice 
  Dust the chicken in the flour and set aside.
  Make the batter by beating eggs briskly, then beating in the lemon 
  juice, parsley, salt, wine, garlic, hot pepper sauce, and Parmesan. 
  Coat a heavy skillet with margarine or olive oil and place over high 
  heat. Dip the floured chicken pieces generously in the batter and 
  place in the heated skillet. Cook until golden brown on each side, 
  about 5 minutes. Remove chicken from the pan and drain excess oil. 
  Make the wine sauce by melting the margarine in the pan, then stirring 
  in the wine and lemon juice. Return the chicken pieces to the pan, 
  spooning the wine sauce over all and cook 1 minute longer. 
  Serve immediately.
  Nutritional info( not including oil for cooking): 
  611 cal; 57g pro, 5g carb, 36g fat 
  Famous Chicken Francaise

  Makes 6 servings  

  1 egg, beaten 
  1/2 lemon, juiced 
  1 cup all-purpose flour 
  1 pinch garlic powder 
  1 pinch paprika 
  6 skinless, boneless chicken breast halves 
  2 tablespoons butter 
  1 (10.75 ounce) can  chicken broth 
  1 lemon, juiced 
  6 slices  lemon, for garnish 
  2 sprigs fresh parsley, for garnish 

  1 In a shallow dish or bowl mix together the egg beat and juice 
  of 1/2 lemon. In another shallow dish or bowl mix together the 
  flour, garlic powder and paprika. Dip chicken breasts in egg 
  mixture, then flour mixture. Heat butter or margarine in a large 
  skillet over medium heat. Add chicken breasts and saute until 
  golden on each side. 
  2 In a medium bowl mix together broth and juice of 1 lemon and pour 
  mixture over chicken in skillet. Reduce heat to medium low and let 
  simmer for about 8 minutes. Place on serving platter and garnish 
  with fresh lemon slices and parsley sprigs. 
  Chicken Francaise 

  Amount Measure Ingredient -- Preparation Method
  -------- ------------ --------------------------------
  4 eggs
  1/4 cup light cream
  1/4 cup grated Parmesan cheese
  1 teaspoon chopped fresh parsley
  salt and pepper -- to taste
  4 boned and skinned chicken breast halves
  1/2 cup flour
  4 tablespoons butter
  1/2 cup white wine
  1 lemon -- juiced

  Combine eggs, cream, Parmesan cheese, parsley, salt, and pepper 
  to make a batter. Dredge chicken in flour, shaking off the excess. 
  Then dip chicken in batter.

  Heat the butter in a skillet over medium-high heat. Add the chicken 
  and cook until golden brown on each side. Place browned chicken in 
  oven-proof serving dish. Pour wine and lemon into skillet and scrape 
  bottom with wooden spoon to remove browned bits. Bring to a boil and 
  let cook until slightly thickened. Pour juices over chicken. Cook in 
  a preheated 350!F oven for 15 minutes.

Jackie Kennedy's Chicken in Wine Sauce

  ----- Original Message ----- 
  From: nick 
  To: phaedrus
  Sent: Saturday, June 22, 2002 11:38 AM
  Subject: Re:

  thanx for your help, could you send me the Jackie Kennedy receipe o
  f the chicken in white wine that you do have on file? 



Sure, no problem. See below


  Mrs. Jacqueline Kennedy'S Chicken In Wine 
  Yield: 4


        4 tb butter
      1/4 lb salt pork; minced
      3/4 c  onion; chopped
        1    carrot; sliced
        1    clove garlic; minced
        2    shallots; minced
        3 lb fryer chicken; quartered, up
             - to 4
        2 tb flour
        2 tb parsley; chopped
        1 ts marjoram
      1/2    bay leaf
      1/2 ts thyme
        1 ts salt
        1 pn pepper
        2    cupry white wine
      3/4 lb mushrooms; sliced


  Melt the butter in a Dutch oven; add the salt pork, onions, 
  carrots, garlic, and shallots and brown ightly.

  Remove the vegetables to a separate plate and brown the chicken 
  in the remaining fat.

  Remove the chicken to a plate and stir in the flour, parsley, 
  marjoram, bay leaf, thyme, salt, and pepper. Stir in the wine. 
  Return the chicken to the pot, reduce the heat to low, and 
  simmer for one hour.

  For the last ten minutes of cooking, return the vegetables to 
  the pot and add the mushrooms. Season to taste with salt and pepper.

  Serve the chicken on a hot platter with the sauce and vegetables 
  poured over it.

  Adapted from A Treasury of White House Cooking by Francois Rysavy 
  as told to Frances Spatz Leighton. c1957, 1962, 1972 by permission 
  of Collier Associates, West Palm Beach, Fla.

Hungarian Recipes

  ----- Original Message ----- 
  From: RODNEY 
  To: phaedrus
  Sent: Friday, June 21, 2002 3:43 PM
  Subject: hungarian cookies

  My grandmother at every holiday made pastry rolls, rich dough with 
  a walnut filling, or a "lekvar" filling.  She was an Hungarian 
  immigrant, hence the name 

Hello Rodney,

This site:
Hungarian Recipes
has a wealth of Hungarian recipes, including kipfels and walnut filling and lekvar filling.

I think it might bring back memories for you.


Maple Salad Dressing

  ----- Original Message ----- 
  From: Gazoo
  To: phaedrus
  Sent: Saturday, June 22, 2002 1:10 PM
  Subject: Desperatly Seeking Recipe

  I bought a jar of maple celery salad dressing at a craft fair last 
  year and it was fantastic.The problem I am having is that there were 
  no ingredients on the jar and I can't find the people that I bought 
  it from. I would apreciate any recipe that contains maple and celery. 

Hi Gazoo,

I was able to find only three recipes that had maple syrup and celery seed. They're the first three below. Below them are a couple of others with maple, but without celery.


  Maple Salad Dressing

  1 cup pure maple syrup
  2 tablespoons vegetable oil
  1 tablespoon lemon juice
  1/2 teaspoon paprika
  1/4 teaspoon celery seed
  1/4 teaspoon salt
  1/4 teaspoon onion powder
  1/4 teaspoon ground mustard

  Combine all ingredients in a jar with tight-fitting lid; shake well. 
  Serve over salad greens. YIELD: about 1 cup 
  Aunt  Bee's  Salad  Dressing

   Ingredients : 
   2 tbsp. vinegar
   2 tbsp. maple syrup
   2 tbsp. Canola oil (any good oil)
   2 pkgs. Sweet n' low
   2 tsp. salad dressing
   2 tsp. milk
   1 tsp. celery seed
   1/2 tsp. salt

   Preparation : 
      Mix thoroughly in a container with lid and pour over salad.
   Maple  Dressing  For  Fruit  Salad

   Ingredients : 
   1 c. maple flavored syrup
   2 tsp. salad oil
   1 tbsp. lemon juice
   1/2 tsp. paprika
   1/4 tsp. powdered onion
   1/4 tsp. salt
   1/4 tsp. celery seed
   Dash of dry mustard

   Preparation : 
      Mix all ingredients in a jar with a tight lid and shake well. 
   Refrigerate, covered, until chilled.  Shake well before serving.
  Mountain Maple Poppy Dressing   
  Hartness House Inn Bed and Breakfast and Restaurant 

  4 cups mayonnaise 
  3/4 cup maple syrup 
  1/2 cup red wine (burgundy) 
  1/4 cup red wine vinegar 
  1/4 cup sugar 
  2 Tablespoons poppy seeds 
  In a large container with a tight-fitting lid, combine all the 
  ingredients, and mix thoroughly.

  Yields: 1/2 gallon.
  Maple Dijon Salad Dressing   

  The Wildflower Inn and Restaurant 

  1 Tablespoon dijon mustard 
  1/2 cup balsamic vinegar 
  1/2 cup maple syrup 
  salt and pepper to taste 
  1 cup olive oil 
  Blend first four ingredients with a wire whisk or food processor. 
  Add oil slowly to emulsify. Adjust to taste. 


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