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2007

TODAY's CASES:

Cod for Breakfast

My mother deceased, came from Virginia. She used to make a breakfast
similar to the cod(dinner) you replied to a lady with without
tomatoes. This best i can recall was soaked-overnight, rinsed,
parboiled, used boiled potatoes in the broth; , after it was done she cut
a raw onion up and used bacon drippings and fatback with it on top.
butter, salt and peppered to taste...Been a    L O N G    time??????  I
appreciate your time, effort, and help... I searched the net but so far
NOTTA???
Thank you... Mike

Cashew Nut Roast

HI, please can you help. i am loooking for a cashew nut 
roast recipe which had a middle filling of red pepper 
cheese and something ? The quanties used were  for a 
2 lb loaf tin in which half of the nut and breadcrumb 
with herbs and onions  bound with egg and ?were put in,
then a layer of red pepper, cheese, and some  thing ,
covered with more nut mixture.
I am sorry but this is all i can remember and most of 
the reciepes on the net are not the right ones which 
show quanties for 2lb loaf tin. I do remember that very 
little oil was used and that it was roasted for approx 
1 hour. I would  appreciate any help that you could give 
me and must add that i have used your  site to look for 
many tasty meals . thank you for your hard work.
Elizabeth 

Spanish Marias

I just stumbled across your website today and, in fact, there is a
recipe that I have been unable to find despite repeated stubborn attempts --
perhaps with your superior experience and, I'm sure, wiliness, you might
be able to succeed where I have failed.  It is a recipe to make my own
Maria's, to which I became addicted after a year in Barcelona.  Do you
know these cookies/biscuits which can be bought in the Spanish-Latin
section of good supermarkets or in any Mexican bodega, depending on
where you live?  ("Maria's" is both a brand and a generic name, much like
"Kleenex.")  The thing is, I fell in love with the whole wheat Maria's
and my store only has Goya white Maria's, not the same thing at all!  I've
thought about trying to adapt a graham cracker recipe, but they're
really so distinctive...  Anyway, if you could take a quick gander I would be
greatly appreciative.
Many thanks!
Anne Marie 

There are photos here: Anna's Cozy Kitchen


Cooking with Corris Spareribs

So, I have a challenge for you! ugh!  First of all my name is Robin...nice
to meet you!  I'll get right down to business... My mother got a recipe
off the Helms bakery truck a gazillion years ago and can't for the life of
her find it.  It's called Mandarin Spareribs and she recalls it being from
a show called Cooking with Corris.  (i'm actually not sure if it was a
show or not).  All I know off hand is that there is ground ginger, pork
spareribs, Catsup, Consume..... unfortunately that's all I can tell you
for now.  I've googled the heck out of this and can't even find but 3
mentions of Corris' name (nothing leading directly to him, or recipes for
that matter).  Any help from you, oh mighty finder of lost recipes, would
be absolutely fantastic.!!!  Thank you sooooooooooooo very much!
Robin

At least one of Corris Guy's cooking shows was called "Tricks and Treats"

See also 7/28/08

Hi Phaed!
  I saw the request for these ribs and it peaked my interest. I went
searching and I found out that Cooking with Corris was actually Corris
Guy. She hosted a T.V. show in Southern California that was sponsered by
Helms Bakery. I ws unable to locate any cookbooks or pamphlets though.
Maybe you will have better luck. Anyway i found a whole bunch of recipes
for Mandarin and Chinese spareribs. They are below. Maybe she can lok
through them and see if one of them is it. Let me know if you find out
anything about this persin. I would love to know more about it. Thanks!
Your friend, Bonnie 

  Chinese Pork Spareribs
  2 cups hoisin sauce 
1 cup soy sauce 
1 cup tomato ketchup 
1 teaspoon salt 
2 1/4 cups granulated sugar 
1/2 cup water 
1 clove garlic, crushed 
1/2 teaspoon ground ginger 
3 pounds pork spareribs

Marinade: In a bowl stir together hoisin sauce, soy sauce, ketchup,
salt, sugar, water, garlic clove, and ginger; mix well and set aside.
Place pork rack in a 9-inch shallow pan. Cover with marinade sauce and let
stand for 1 hour in the refrigerator. 
Preheat oven to 450F. 
 Transfer ribs to a foil-lined shallow roasting pan. Place on rack to
bake for 15 minutes. 
Reduce heat to 350F and continue cooking for 1 additional hour. Baste
frequently. Remove and cut into serving pieces. 
-------------------------------------------------------------
  Chinese Oven Spareribs Recipe
  Ingredients:
2 cloves garlic, crushed
3 tablespoons dark soy sauce
2 tablespoons dry sherry
1 teaspoon grated ginger
1/2 tablespoon brown sugar
1/2 tablespoon sesame oil
1/2 teaspoon five-spice powder
1 tablespoon Hoisin Sauce
1 shot of Tabasco or to taste
1 tablespoon catsup
3 pounds baby back pork spareribs
  Directions:
  Mix all ingredients except the ribs. Marinate the ribs in the
refrigerator for 2 hours or more. Place ribs on a roasting rack for 1 hour
in a 350 degree oven. Turn oven up to 400 degrees for 15 minutes or until
browned. 

It is a good idea to place the baking pan containing about one inch of
water below the ribs as they cook. It prevents the sauce from smoking and
helps tenderize the ribs.
------------------------------------------------------------------
  Chinese Spareribs
  Ingredients:
  3 tablespoons hoisin sauce 
  1 tablespoon ketchup 
  1 tablespoon honey 
  1 tablespoon soy sauce 
  1 tablespoon sake 
  1 teaspoon rice vinegar
  1 teaspoon lemon juice 
  1 teaspoon grated fresh ginger 
  1/2 teaspoon grated fresh garlic 
  1/4 teaspoon Chinese five-spice powder 
  1 pound pork spareribs
  Directions:
  1.In a shallow glass dish, mix together the hoisin sauce, ketchup,
honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and
five-spice powder. Place the ribs in the dish, and turn to coat. Cover and
marinate in the refrigerator for 2 hours, or as long as overnight. 
  2. Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler
tray with enough water to cover the bottom. Place the grate or rack over
the tray. Arrange the ribs on the grate. 
  3. Place the broiler rack in the center of the oven. Cook for 40
minutes, turning and brushing with the marinade every 10 minutes. Let the
marinade cook on for the final 10 minutes to make a glaze. Finish under
the broiler if desired. Discard any remaining marinade.
------------------------------------------------------------
  Mandarin Spareribs
  Ingredients:
5 pounds pork spareribs
1 cup soy sauce
1 cup orange marmalade
3 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon black pepper
  Directions:
  Combine soy sauce, marmalade, garlic, ginger and pepper. 

Spread ribs in baking pan and pour sauce over. Turn ribs to completely
cover with sauce. Marinate in refrigerator at least 12 hours. Arrange ribs
on a rack in roasting pan. 

Roast at 325 F. for 1-1/2 hours, basting frequently. Cut ribs into
serving pieces and serve hot.
--------------------------------------------------------
  Crispy Mandarin Riblets
  
  4 pounds pork spareribs, sawed in thirds across bones*
1/4 cup lite soy sauce
2 tablespoons dry sherry
1 garlic clove, crushed 
      Cut ribs into 1-rib pieces. Place in steamer basket or on steamer
rack. Set basket over boiling water; cover pan and steam 30 minutes. 
  Meanwhile combine soy sauce, sherry and garlic in large bowl; add ribs
and stir to coat each rib well. Marinate 1 hour, stirring frequently. 
  Remove ribs from marinade and place, meaty side up, on rack of broiler
pan. 
  Bake in 425 degree F. oven 15 minutes, or until brown and crispy. 
  Serve with warm Mandarin Peach Sauce (see below). 
  Makes 8 servings.
  * Ask your butcher to cut spareribs in thirds across the bones.
  Mandarin Peach Sauce
  1 (15-ounce) can sliced peaches, drained
3 tablespoons Kikkoman teriyaki sauce
1 tablespoon cornstarch
1 tablespoon granulated sugar
1/4 teaspoon fennel
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
1/8 teaspoon garlic powder
      Place peaches in blender container. Cover and process on high speed
until smooth; pour into small saucepan. 
  Combine teriyaki sauce and cornstarch; stir into peaches with sugar,
fennel, pepper and cloves. Bring to boil over medium heat. Simmer until
sauce thickens, about 2 minutes, stirring constantly. Remove from heat and
stir in garlic powder. 
  Makes about 1 cup.
--------------------------------------------------------------
  Lady Marmalade Spareribs recipe
  Ingredients:
  2 cups soy sauce
  2 teaspoons Ground ginger
  1 18 oz. jar orange marmalade 
  8 pounds pork spareribs, cut individually 
  2 cups Orange Juice 
  1 teaspoon mint leaves (finely chopped) optional 
  1 tablespoon Minced garlic 
  Directions 
Preparation:
Whisk first five ingredients in a large bowl (and chopped mint if
desired). Place spareribs in two 9x13x2 glass baking dishes. Pour mixture
in bowl over ribs coating evenly. Cover and refrigerate overnight, turning
occasionally.

Cooking:
Preheat oven to 350. Set ribs out to warm slightly before placing in oven.
You can also cook these ribs by placing them on racks in large roasting
pans. (I prefer cooking them right in the glass dishes.) Turn occasionally
and baste frequently with marinade for about 1 hours. Remove ribs when
golden and tender. Serve immediately or at room temperature. (They're also
great the next day!)

Optional garnish: Sparsely garnish with sprigs of mint and mandarin orange
segments.
--------------------------------------------------------------
  Mandarin Spareribs 
2 lb. spareribs
2 limes (cut into 8 wedges)
2 c. cooking oil 
  Marinade: 
2 tsp. Lee Kum Kee Chicken Marinade Sauce
2 tsp. Lee Kum Kee Hoisin Sauce
1 tbsp. cooking wine
1 tsp. sugar
1 tsp. five spice 
  Seasoning: 
3 tbsp. Lee Kum Kee Sweet 'N Sour Sauce
1 tbsp. Lee Kum Kee White Vinegar
2 tbsp. Lee Kum Kee Lemon sauce 
  Premix: 
2 tsp. sugar
1 tsp. cornstarch
4 oz. water 
  Cut spareribs into pieces, marinate for 2 hours. Drain marinade. With
slightly less than 2 cups of cooking oil, deep-fry spareribs until golden
brown. Then drain oil. With 1 tablespoon cooking oil, stir-fry seasoning
and spareribs until seasoning thickens. Add 2 drops of cooking oil and
serve with lime juice.
 -----------------------------------------------------------
  Sweet and Sour Mandarin Spareribs
4 lb Spareribs
salt
pepper
1 cup chicken bouillon
1/4 cup Brown sugar
1/4 cup vinegar
1 Tbs Soy sauce
1 sm Onion, thinly sliced
2 Tbs Corn starch
1 can Mandarin oranges, drained, 11 0z
1 med Green pepper; cut in chunks

Cut spareribs into serving sizes pieces. Sprinkle with salt and pepper.
Place on rack in shallow baking pan. roast in 400 degree oven for 15
minutes. Turn and brown other side. Drain fat and put ribs in crock pot.
combine bouillon with vinegar, brown sugar and soy sauce. Pour over ribs
in
pot cover and cook on low 6 to 8 hours. Turn control to high. Add onion
dissolve cornstarch in small amount of cold water stir into pot. Cover
and
cook on high another 10 to 15 minutes or until slightly thickened. Stir
in
oranges and green pepper. Cover and cook 5 minutes. Serve or rice or
Chinese noodles. Makes 4 to6 servings. 
------------------------------------------------------------
  Chinese Country Ribs Recipe
  Ingredients:
1/2 cup ketchup
2 tablespoons honey
2 tablespoons rice or white vinegar
2 tablespoons soy sauce
1/4 teaspoon five spice powder -- optional
1 small onion -- finely chopped
2 teaspoons minced fresh ginger
1 garlic clove -- minced
1 teaspoon cornstarch -- dissolved in
1 tablespoon cold water
4 pounds country-style pork ribs, cut in single rib
hot cooked rice
  Directions:
  In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy
sauce, five-spice powder, onion, ginger and garlic. Position a broiler
rack 6 inches from the source of the heat and preheat the broiler. Broil
the ribs, turning once, until browned. About 10 minutes. 

Transfer the ribs to the slow cooker. Stir to coat the ribs with the
sauce. Cover and slow cook until ribs are tender, 5-6 hours at 200 degrees
(low). 

Transfer the ribs to a platter and cover with aluminum foil to keep warm.
Skim the fat from the surface of the sauce. In a medium saucepan bring the
sauce to a simmer over a medium heat. Cook until reduced to about 1 cup,
6-8 minutes. 

Stir in the cornstarch mixture and cook just until thickened. Pour the
sauce over ribs and serve immediately with hot cooked rice.

Volga-German Poppyseed Rolls

When I was a young child, my grandmother who was a German from Russia made
a roll or strudel or bread that was filled with a poppy seed filling as
well as a cottage cheese filling.  This was rolled up and sliced so that you
could see the black layer of the poppy seed and the white layer of the
cottage cheese.  It looked almost like a flattened black, white and
beige (from the dough) pinwheel.  I can not tell you how it tasted because as
a child, I didn't see how cottage cheese and poppy seeds could be good as
a desert and I refused to taste it.  Now, I know better and think that it
was probably very good.  Unfortunately, my grandmother passed away 27 years
ago and she had no daughters to pass this recipe on to.  I wish that I had
thought about it while someone was alive to ask.  I searched for a few
years to see if I can find anything that resembles what I remember of that
roll.
Can you help?
Gail

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