----- Original Message -----
Sent: Saturday, August 08, 2009 7:18 PM
Subject: recipe request
I had a great recipe on how to make home made apple butter with Apple Schnapps.
This was about 4 or 5 years ago. I have searched and searched and cannot find it.
Can you help?
Have a great day!
6 lbs apples
1/4 c bottled lemon juice
3 c granulated sugar
3 c brown sugar
1/2 c apple schnapps liquor
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
Peel, core and slice apples into water. Cook, covered for 10 -15 minutes.
When apples are soft, process until smooth or put through a food mill.
Put the puree in a pan with lemon juice and the rest of the ingredients. Stir to blend
and heat to boil. Reduce heat to low and simmer uncovered until very thick and spreadable.
Stir occassionally to prevent sticking to the bottom of the pan.
----- Original Message -----
Sent: Saturday, August 08, 2009 7:59 PM
Subject: recipe request
Dear Uncle Phaed, I had a dessert cake from a bake sale that was superb and the lady
that made it would not give out her recipe nor would she give any hints about it.
It was a mini bundt cake (individual size) that was an orange cake with mini chocolate
chips. I've tried to duplicate it but it just doesn't come out the same. Do you know
of any recipes for something such as this? Thanks in advance, Alaina
Below is the closest recipe that I could find to your description.
Chocolate Chip Orange Cake
1 lg. orange
1 yellow cake mix
1 c. sour cream
1 1/2 c. tiny chocolate chips
3 tbsp. water
1 tbsp. butter
1 c. confectioners' sugar
Mandarin orange sections
Preheat oven to 350 degrees. Grease and flour bundt pan. Place orange juice in small
measuring cup and add water to make 2/3 cup. In large bowl, combine orange, orange peel,
cake mix, eggs and sour cream. Beat 2 minutes until light and thick. Stir in 1 cup
chocolate chips. Pour batter in pan. Bake 40-45 minutes. Cool 10 minutes. Prepare glaze.
Combine chocolate chips, water and butter and cook over low heat until smooth. Add sugar
and stir until smooth and pour over cake. Top with mandarin oranges.
1/2 c. Soy Sauce (low sodium is a good idea here)
1/2 c. Mirin or Sake
3 tbsp. sugar
1 lb.Thinly sliced beef (flank steak)
4 scallions trimmed and cleaned per roll
Slice the meat along the grain as thin as possible
Pound the steak until itís about 1/16? thick
Marinate steak in Teriyaki sauce for 15-30 min (keep the marinade for later).
Arrange your beef strips so that they are just overlapping
You want an area of meat that is wide enough to contain the scallions
Place the scallions at one end of the beef and roll towards the other end creating a tight wrap
Tie with string to secure the strips of beef
Heat up a pan with a bit of oil
Sear the roll on all sides
Remove from pan to a cutting board
Pour the saved marinade into the pan and reduce it to desired thickness
Cut the rolls and arrange on a plate
Drizzle the sauce over the rolls and serve
Gyuniku Negimaki (Steak and Onion Spring Rolls)
4 oz Sliced Rump Steak
3 tb Teriyaki Sauce
2 Spring Onions w/ 3" of stalk
Prepare In Advance:
Cut onions in half lengthwise, the cut into 4" pieces.
Place the steak between sheets of greaseproof paper and pound into 1/8" thickness.
Cut the steaks in half crosswise. Arrange the strip of onions down the length of
each piece of meat. Starting with the wide end, roll into tight cylinders. Secure
with toothpicks. TO COOK: Preheat grill. Dip rolls in Teriyaki sauce and grill them 3"
from heat for 3 minutes. Dip again in sauce and grill for another 3 minutes. Remove
toothpicks, trim ends, and cut into 1" pieces. Stand each piece on end.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
Beef Asparagus Negimaki Recipe
Salt, for water
24 thin stalks asparagus, or 12 thick stalks sliced in half lengthwise
1/2 cup soy sauce
1/4 cup sugar
1 bunch scallions, greens only
1 1/2 pounds beef tenderloin
Freshly ground black pepper, to taste
Preheat a grill or grill pan until hot, or prepare oven broiler. Bring a medium
saucepan of salted water to a boil. Cut off asparagus ends to within 3 1/2 inches
from tips; reserve bottoms for another use. Place tips in boiling water; cook until
bright green but still crunchy, about 1 minute. Prepare an ice-water bath. Drain
asparagus; transfer to an ice-water bath to stop cooking. Drain asparagus again in
a colander, and set aside.
Whisk together soy sauce and sugar until dissolved; set aside. Cut scallions into
3 1/2-inch lengths, julienned lengthwise; set aside.
Slice tenderloin into 1/4-inch-thick pieces. Place one slice between two pieces of
plastic; pound lightly to an even thickness. Remove plastic; trim into 2-by-5-inch
rectangle. Repeat with remaining beef.
Dip a piece of beef in soy-sauce mixture, and place on a clean surface. Season with
pepper. Place 1 piece of scallion and 2 asparagus tips across 1 end of beef, so
vegetables extend over edges; roll. Set aside. Repeat with remaining beef and
Grill or broil negamaki, brushing with sauce and turning, until slightly charred and
medium rare, about 2 minutes. Serve.
----- Original Message -----
Sent: Wednesday, August 12, 2009 2:06 PM
Subject: recipe search
Hope you can help me on this one. In 1994 I acquired a recipe that, to the best of my memory,
is called, "Broccoli Buffet Salad" from an American Cancer Society magazine. I now live about
8,000 miles from my recipes (I'm posted overseas for a couple of years) and have been hungry
for this salad. I have tried everything I can think of to find it online with no luck.
The ingredients I remember are as follows: broccoli, mushrooms, red onions, feta cheese and
toasted almonds. It was topped with a kind of vinaigrette dressing that had oil, lemon juice
and herbs in it. I think I have all the veggies; it's the dressing I can't replicate.
Thanks for any help you can provide!
Broccoli Buffet Salad
1 large bunch broccoli
(11/2 lb/ 750 g)
11/2 cups thickly sliced small mushrooms
1 cup crumbled feta cheese
1/2 cup thinly sliced mild red or Spanish onion, separated in rings
2 tbsp toasted sliced almonds
3 tbsp water
2 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, minced
1/2 tsp crumbled dried oregano leaves
1/4 tsp each salt and pepper
Trim ends of broccoli. Cut into florets. Peel stalks and cut into 1-inch long
strips about 1/4 inch wide to make about 6 cups.
In a large pot of rapidly boiling water, cook broccoli for 2 minutes; drain and
refresh under cold running water to set colour and prevent further cooking.
Drain and dry with paper towels. Place in a salad bowl and toss with mushrooms,
cheese and onion.
Combine water, oil, lemon juice, garlic and oregano, mixing well; pour over vegetables
and toss to mix. Season with salt and pepper; toss again.
Sprinkle with almonds over top.
Makes 8 servings, about 1 cup each.
Salad ingredients and vinaigrette can be covered and refrigerated separately for
up to 8 hours; toss together just before serving. (If vinaigrette and vegetables are
combined in advance, broccoli will lose its colour.)
5 g protein
8 g total fat
3 g saturated fat
14 mg cholesterol
6 g carbohydrate
2 g dietary fibre
263 mg sodium
Source: Smart Cooking by Anne Lindsay (1996).This Canadian food writer and home
economist also wrote "The American Cancer Society Cookbook."
Wow! You are amazing! How/where did you find it? I canít remember how many times Iíve
searched online and you found it in less than a day. Well done! I will make this for an
By the way, you donít have any biographical information about you on your website, at
least not that I could see. Who are you? Where are you? Howíd you get so good at this?
Well, finding it was easy enough. I hesitate to tell my methods, though. If everyone
knew them, then I'd be out of a website...
Back in 1995, I was doing "Ask Uncle Phaedrus" in a small way as a trivia Q & A site
on a local computer BBS. When the Internet came to our area, I tried to do the same
thing on the web, with poor results. It just didn't catch on. However, a popular cooking
site placed a prominent link to "Ask Uncle Phaedrus" on it's front page, and, as a result,
I began to get an occasional recipe request. As the Phaedrus site began to fill up with
recipes, then it began to catch on with people searching the Internet for recipes and
other food websites linked to "Uncle Phaedrus". Over the years, my searching skills and
food knowledge have improved a lot, and, of course, our library of cookbooks has mushroomed.
Even though I'm not a cook, and I didn't set out to do a food site, I do enjoy good food
and the site is a lot of fun to do.
As for biographical information, there are bits of it here and there throughout the
site. I live in Mississippi and grew up on the Gulf Coast of that state and attended
college in that state. I have a regular job and only do the site in my spare time.
"Uncle Phaedrus" is not me, exactly, he is a character, so a lot of biographical
information about me isn't really pertinent to the site. "Phaedrus" was an ancient
Greek rhetorician, from Plato's Socratic dialogue of the same name and a character from
the book "Zen and the Art of Motorcycle Maintenance" by Robert M. Pirsig. "Uncle Phaedrus",
on the other hand, is sort of a combination of Sherlock Holmes and a favorite uncle
who always seems to know the answer to everything.
A welcome addition to the site in the last couple of years has been the folks that I
call "The Hungry Browser Irregulars". These folks have huge collections of recipes, or
are chefs or used to work at various food establishments, or just love to search the
Internet for recipes. They have been able to help locate dozens of recipes. In fact,
they have actually changed the website, because now I post the requests that I
cannot find, so that they can have the opportunity to help. Kudos to them!
Wyatt's Cafeteria Style Cornbread Dressing
Serves 12 - 15
2 tablespoons vegetable oil
1 large chopped onion
1/2 rib celery, chopped
10-ounce can condensed cream of celery soup
2 10-ounce cans condensed cream of chicken soup
4 cups turkey broth
One 9 x 11 inch pan of unsweetened cornbread, crumbled
3/4 loaf dry white bread, crumbled
6 hard-boiled eggs
4 raw eggs
2 teaspoons poultry seasoning
1 teaspoon ground sage
1 teaspoon ground thyme
salt & pepper, to taste
Saute onions and celery in oil. Add soups and broth and heat thoroughly. Combine remaining
ingredients in a large bowl. Add soup mixture and mix well. Pack into pan or pans. Bake for
45 minutes at 350įF.
More Wyatt's Recipes