On 11 Jul 2005 at 8:30, bob_ wrote:
> My Name is Bob; I am presently living in Thailand. I am
> searching for this recipe.
> The Daniel Webster Inn in Sandwich MA serves this unbelievable French
> Toast for Breakfast. I am hoping that you can find this recipe. Here
> is how it is described on the Menu.
> French Toast with Bananas Foster *
> Our French toast topped with a banana maple butter sauce, sliced
> bananas, walnuts and whipped cream
The Daniel Webster Inn recipe for this does not appear to be on the Internet.
Sorry. However, there are other recipes for this, although they are not exactly
the same. Below are three. You might try the first, substituting walnuts for
the pecans and adding the whipped cream.
Pain Perdu (French Toast) with Bananas Foster
1 stk butter
3 x eggs
3/4 cup milk
1 tbl grated orange zest
1/4 cup fresh orange juice
2 tbl sugar
1/4 tsp cinnamon
1/4 tsp vanilla extract
8 slc French Bread about 1" thick
powdered sugar for dusting Bananas Foster
2 tbl butter
2 x bananas peeled and sliced, 1/4" thick
1 cup pecan pieces
2 cup maple syrup
Instructions: Pain Perdu:
1. In a mixing bowl, whisk the eggs, milk, orange zest, orange juice,
sugar, cinnamon, and vanilla, to dissolve the sugar.
2. In a nonstick sauta pan, heat 2 tablespoons of butter. Dip 2 slices
of the bread into the egg-milk mixture, coating evenly. Fry in the butter
until golden brown, 2-3 minutes on each side.
3. Repeat until all the butter and bread is used.
4. Lay the pain perdu on a platter. Add the bananas to the pecan mixture
and warm slightly. Spoon the warm sauce over the pain perdu. Dust the
entire plate with powdered sugar.
Yields: 6 servings.
1. In a saute pan, melt 2 tablespoons of the butter.
2. Add the pecans and saute for 4-5 minutes, stirring constantly.
3. Stir in the maple syrup and bring the liquid up to a simmer.
4. Remove the pan from the stove and add the rum. Carefully place the pan
back on the stove and flame the sauce. Remove the sauce from the heat and
Bananas Foster French Toast
2 cups heavy cream
1/2 teaspoon vanilla
1/4 cup brown sugar
1 tablespoon cinnamon
6 tablespoons butter
4 ripe bananas sliced lengthwise then in half
3 tablespoons confectioners sugar
8-10 slices challah or French bread 3/4 inch thick
Dip bread into egg/cream mixture and cook on a skillet or flat top
grill @ 325°. Turn once, should be golden brown on both sides. In a
sauté pan, melt butter; add bananas, then brown sugar mixture. Stir
sauce and turn bananas, some caramelization should occur.
Plate French toast, top with bananas and sauce.
Dust with confectioners sugar.
Serve with maple syrup.
Bananas Foster French Toast
2 cups heavy cream
3 large eggs, beaten
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
3 tablespoons sugar
1 tablespoon ground cinnamon
4 slices brioche or other sweet light bread
1 stick (8 tablespoons) unsalted butter
4 ripe bananas, sliced in 1/4-inch rounds
1 cup raisins soaked in rum for one hour
1/2 pint heavy cream, whipped
In a large bowl combine the cream, eggs, vanilla and almond extracts
and mix well. In a smaller bowl, mix together the sugar and cinnamon.
Dip the slices of brioche in the cream mixture and use half the cinnamon
sugar to sprinkle both sides.
Melt half the butter in a large frying pan. When the butter is hot, add
as many pieces of bread as will fit easily in the pan and cook on each
side until golden brown.
Heat the remaining butter in another frying pan. Sprinkle the bananas
with the cinnamon sugar, add them to the pan and cook until the bananas
Place 2 slices of French toast on each plate and pour the bananas and
raisins over them. Top with whipped cream.
On 12 Jul 2005 at 17:19, Vern wrote:
> dear sir
> my grandma used to can bell peppers stuffed with chopped kraut
> i loved it and cannot find a recipe for it can you help me
Pickled Sauerkraut & Peppers
6 c. water
1 c. vinegar
1/2 c. salt
2 tbsp. sugar
Sauerkraut (homemade or bought)
Hot peppers & dill (optional)
Cut off top of pepper and remove inside. Stuff sauerkraut into
pepper as tightly as possible. Put peppers and kraut in jar. (Wide
mouth works best.) Put garlic, pepper and dill in kettle first.
Boil brine of water, vinegar, salt and sugar and pour over peppers.
Seal and put in water bath. Wait about 3 weeks to eat.
On 11 Jul 2005 at 23:21, gayle wrote:
> I might have found the recipe for Portillo's Chocolate Cake. Take a
> look and see what you think.
> "Portillo's Chocolate Cake is nothing more than Pillsbury cake mix,
> made with mayonnaise."
> >From another post, 6 down from the first~
> "And the Portillos cake recipe is Betty Crocker, not pillsbury, and
> the frosting is from a can. And yes the secret ingredient is
> mayonnaise. Yum."
Well, it's not exactly a recipe, but it's worth throwing out there to the
hungry folks who are looking for the Portillo's recipe.
Below is a chocolate mayonnaise cake recipe sent by Marie, another reader.
It's supposed to be the one that Portillo's uses.
Mama Portillo's Chocolate Cake Clone
1 Betty Crocker Super Moist Chocolate Butter recipe Cake Mix
3 large eggs
1 cup water
1 cup Hellman's Mayonnaise
Preheat oven to 350 degrees F. Grease 2 round cake pans.
Beat all ingredients for 4 minutes. Pour into prepared pans.
Bake at 350 for 30 minutes.
Frost with 2 cans Betty Crocker chocolate frosting
On 11 Jul 2005 at 19:00, Alice wrote:
> Hi Uncle Phaedrus
> There is a gourmet raspberry honey mustard dip put out by Robert
> Rothschild Farm. It has raspberries, honey and tangy mustard and can
> be used as a baste for meats or used as a condiment. I wonder if you
> might be able to track down this recipe or a similar one as it is
> really quite good.
> Thank you very much for your fine services. They are very helpful.
There are no copycat recipes for the Robert Rothschild product on the Internet.
One of the below sauces might be similar.
Raspberry Honey Mustard Dressing
3 Parts raspberry vinegar
1 Part honey mustard
Another easy and delicious dressing recipe is to mix three parts raspberry
vinegar to one part honey mustard
Raspberry Honey Mustard
1/4 cup frozen raspberry juice concentrate, thawed.
1/3 cup honey
1-8 oz. jar of Dijon mustard or your favorite
2 egg yolks
Whisk all ingredients in sauce pan until completely blended. Cook on
low heat, stirring constantly until mixture thickens, about 5 to 7 minutes.
Put into jar, cover and keep chilled. If his looks a little grainy, put
through a fine sieve.
Raspberry Honey Mustard Sauce
1 jar seedless black raspberry jam (12 oz)
1/2 cup honey
1/2 cup prepared mustard
In small pan, combine jam, honey and mustard, stir constantly, cook over
medium heat until jam melts and sauce is smooth. Store in an airtight container
in refrigerator. Serve as a condiment with meat, poultry or egg rolls. Makes
about 2 cups sauce.
I received this e-mail from a former Morrison's employee:
I worked at a Morrison Cafeteria in 1978 in Florida. I worked in the store
room and pulled the food requests for the next day. I made the tarter sauce
by the buckets full. It consisted of finely chopped cabbage,onion, bell pepper,
dill pickle relish and mayonnaise. Most of the vegetables came in fresh except
the green beans, they were canned, however they were blue lake sieve 4 if I
remember correctly. We also had a bible that we used for the recipes. This
black book had every recipe Morrison used on its menu. They also had a large
sheet of paper that was broken up into sections for each department in the
kitchen. I also made the topping for the pies which went around the whip
topping. It consisted of toasted sliced almonds,toasted coconut and toasted
graham cracker crumbs that we added a little melted butter to. It was applied
to the sides of all the pies. I also remember giving the chef a large piece
of fat back every evening before I left which he would put in a large stock
pot full of water and it would cook all night long. He would use this to
season most of the vegetables with. The corned beef was slow cooked in the
oven until tender and then the chef would coat it with a mixture of ketchup,
brown sugar and a little dash of yellow mustard. He would cover the corned
beef with this and cook it a little longer to set the glaze. If I remember
correctly the fish almondine was dipped in a mixture of milk and mayonnaise
then dipped in crushed cracker crumbs and sliced almonds. The fry cook would
prep these up and let them sit to help form the crust then they were deep
fried. The baked fish was made almost the same way, however the fry cook
would take mayonnaise and thin it with a little milk and paint the fish
with it and then he would sprinkle paprika all over the fish. This also
sat for a while and then was baked. The fish used was Spanish mackerel
filets. I would really love to get a hold of that book or some of the
other recipes. Each station had a cook or person that had been with the
company for years so I know they are out there.
Another reader sent this:
The recipe you have on line is wrong; I have prepared this dish many times
when working for Morrison’s.
You can use any mild fish filet, it really doesn’t matter, we use to use skin
on mackerel, it was cheap and once cooked, no one knew it had the black skin on,
I prefer to use tilapia now.
Set up three pans
Pan one – crushed saltine crackers with sliced almonds (not chopped, but thin sliced)
ratio is up to how many almonds you want in the batter
Pan two – milk and egg wash WITH Almond extract (THE secret ingredient), to a cup of
milk and 2 eggs, add about 1 teaspoon of almond extract.
Pan three – plain flour
Dip the fish in the flour, then in the egg wash and then in the crushed cracker mix,
allow the fish to sit for a few minutes to help the cracker mix adhere.
Fry to a golden brown, it is just that simple!! (best if you can deep fry, the crust
By the way, in my opinion, the tartar sauce was better than the fish, the main ingredient
in the tartar sauce was finely chopped cabbage,