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Teriyaki Chicken

----- Original Message ----- 
From: May 
Sent: Sunday, September 06, 2009 12:58 PM
Subject: Teriyaki Chicken from Mall Food Court

Hello, I have been trying to find a clone recipe for the teriyaki chicken that they 
sell at mall food courts.  In particular Sarku Japan restaurant.

Thank you for your time,


Hello May,

There are some recipes below, but read the information on these sites first:

Sarku 1

Sarku 2


Teriyaki chicken a la Sarku Japan

For chicken:
1 pound chicken breast, in bite sized pieces (1/4 inch slices, or 3/4 inch cubes)
1 tsp cornstarch
1/4 teaspoon five spice powder 
1 tsp oil

Mix those ingredients at least 15 minutes before cooking.

For sauce:
1/4 cup La Choy Teriyaki Stir Fry Sauce 
2 tablespoons honey
1/4 cup water

Mix sauce ingredients.

Stir fry chicken in a teaspoon or two of oil, over medium high heat. Once it's cooked through, 
reduce heat to medium and pour on the sauce. Stir for a minute and serve.
Chicken Teriyaki (Sauce) 

1 c. Kikkoman soy sauce
1/2 c. water
1 tsp. powdered ginger
1/2 c. white wine
2 crushed garlic cloves
4 tbsp. sugar

Place chicken pieces in a baking pan. Combine ingredients above. Pour over chicken. Marinate 
for 2 hours. Bake 1 hour at 325 degrees, turning occasionally. 


Teriyaki Sauce For Chicken 

1/2 c. soy sauce
1/4 c. oil
2 tbsp. molasses
2 tsp. ginger
2 tsp. dry mustard
6 cloves minced garlic
2 chickens, cut up

Mix all ingredients. Marinate chicken in sauce 1-2 hours. Barbecue on grill. 


Teriyaki Chicken Sauce 

1/2 c. soy sauce
1/2 c. water
2 tsp. fresh or powdered ginger
1/2 c. brown sugar, packed generously
3+ cloves fresh garlic or 2 tsp. powdered garlic

Cook chicken in above sauce on top of range until sauce is thickened and meat is 
completely cooked. Serve with rice. 

Pink Potato Salad

----- Original Message ----- 
From: Colleen 
Sent: Friday, September 11, 2009 5:47 PM
Subject: Pink Potato Salad

My German mother-in-law used to make "pink potato salad" at all the holidays for her brood 
of nine children.  My husband loves this dish and I now make it for him at Thanksgiving and 
Christmas time.  I am curious about the original recipe and if it is indeed a German recipe. 
As far as I know it is made like a traditional American potato salad with potatoes, eggs, 
onions, celery, pickles, mustard, mayonnaise (or whatever your personal preferences are) with 
the following ingredients added - chunks of baloney (or bologna), pickled herring and beet 
juice (hence "pink potato salad").  My husband and I continually argue about whether there 
were actual chopped beets in his mother's salad - I say no and he says yes, but I do have 
the better memory for this kind of thing especially since I hate beets and would have never 
eaten it.  Also, she frequently made two salads, one with the pickled herring and one without 
and we continue this tradition.  My husband is a "with", I'm a "without" as are most of our 
friends and family!
Thank you for your help.

Hello Colleen,

Well, I can't tell you whether it was originally a German dish or what the original recipe was. I could not locate anything as specific as that.

I could not find a recipe that matches your description exactly, not in any cuisine. Most recipes called "pink potato salad" have no herring, no bologna, and no beets. Most recipes that are called that are just regular potato salad with Russian dressing in them. A few do have beets, but no bologna or herring.

What you describe sounds like "herring salad" or "pickled herring salad." Herring salad usually has beets, potatoes, mayo, mustard, eggs, dill pickles, mustard, celery etc. I did not find any that had bologna, but I did find a German recipe called "heringssalat" that has knockwurst. However, it had beef also, and all the herring salad recipes had apples, which you don't mention. All had chopped beets rather than just beet juice.

As for national origin of the dish, I found very similar herring salad recipes listed as Finnish, Dutch, Swedish, Polish and German. In fact, in many places in Germany, this salad is called "Polish salad." It's also called (in Germany) "red salad", "confetti salad", and "Christmas salad". Almost every recipe that I saw for it for it has apples, and none had bologna. The only one with any sausage at all was the one with knockwurst. A few had beef and one had ham.

There are several recipes for "heringssalat" and "herringssalat" on the Internet in German if you want to look at them and try to translate. You can find them with Google. However, I saw no evidence that the dish actually originated in Germany. It could very well be Polish or Scandinavian in origin.

Now, If I may speculate a bit, I'd say your mother-in-law's salad was a family version or a local version of German "heringssalat".


Poppy Seed Cake

----- Original Message ----- 
From: Regina 
Sent: Friday, September 11, 2009 1:00 PM
Subject: Poppy seed Cake with orange zest and cinnamon

Dear Phaedrus,

If you could, will you please help me find a recipe for poppyseed cake. Not just any old 
poppyseed cake...this one is special. And I lost it twenty years ago. I first had it in 
San Francisco at a church affair. A friend of mine back then gave me the recipe.
It is made with poppy seeds soaked over night in buttermilk. It is baked in a bundt type 
pan. First you pour in half the batter and then you put a layer of orange zest and cinnamon 
sugar, then the rest of the batter. I do remember it bakes for quite awhile. Maybe an hour 
or so.
Any help you can give me would be wonderful!
Thank you so much!

Hello Regina,

Sorry, I cannot find a recipe with the orange zest.


----- Original Message ----- 
From: Regina 
To: Phaedrus 
Sent: Friday, September 11, 2009 7:34 PM
Subject: Re: Poppy seed Cake with orange zest and cinnamon

Oh goodness...if you even know of a poppy seed cake that would lend itself to orange zest 
it would be wonderful...and is made with buttermilk.
Thank you so much for looking for me...I've searched alot of the net and didn't come up with 

Hello Regina,

I looked a bit more and found the below recipe.


Poppy  Seed  Cake

1/3 c. poppy seed
1 c. buttermilk
2 1/2 c. sifted flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 c. butter or margarine
1 1/2 c. sugar
4 eggs
1/2 tsp. vanilla
Grated orange rind
2 tbsp. sugar
1 tsp. cinnamon

Grease and flour 10-inch bundt pan.  Stir poppy seed and buttermilk, refrigerate overnight. 
Sift flour, baking powder, soda and salt.  Cream butter and sugar. Beat in eggs.  Beat in 
vanilla and orange rind.  Stir in flour mixture in 4 additions, alternating with poppy seed 
mixture until smooth each time.  Turn half of mixture into pan. Sprinkle with cinnamon sugar, 
add remaining batter. Bake at 350 degrees for 1 hour. 

Lemon Pepper Shrimp

----- Original Message ----- 
From: Tim 
Sent: Thursday, September 10, 2009 1:44 AM
Subject: Recipe location

I love the Lemon Pepper Shrimp at PF Changs. can you find the recipe?  Goes  well over rice.


Hello Tim,

Sure, see below.


  P. F. Chang's China Bistro Lemon Pepper Shrimp 

  1 dozen shrimp, peeled and cleaned
  Cornstarch or potato starch
  Canola oil for frying
  Half a lemon, cut into thin slices
  Assorted vegetables cut into thin strips

  Black Pepper Sauce
  1 ounce table black pepper
  1 ounce garlic
  4 ounces tomato ketchup
  2 ounces soy sauce
  1 1/2 cups chicken stock
  3 ounces granulated sugar

  Combine sauce ingredients and set aside.

Lightly coat shrimp with starch. Fry in 3 inches of oil until lightly browned. 
Make sure the oil is hot before you put the shrimp in. You can test the oil by 
dropping a piece of green onion into the oil. If the onion bubbles and rises to 
the surface, the oil is ready. After frying the shrimp, set them aside.

In a hot wok, stir fry your favorite vegetables in approximately a tablespoon 
of oil. Do not overcook. After the vegetables are heated, set them aside. In the 
same wok, stir fry the lemon pieces. When the lemon pieces are hot (about 2 minutes), 
add the shrimp back into the wok. Add as much of the pepper sauce to the shrimp as 
you like. Pour the shrimp, lemons and sauce over the vegetables.

Servings: 4

Big Factory Recipes

----- Original Message ----- 
From: Jean 
Sent: Thursday, September 10, 2009 9:44 PM
Subject: Those BIG factory recipes

Hi, Phaedrus:

Jean, here, of the Softasilk Strawberry Cream Cake recipe endeavor.  

I read with interest your comment about the lady who was requesting the Nabisco 
recipe for Royal Lunch Milk Crackers.  Did you actually have a gigantic recipe 
(the milk powder made me think you were onto something)--or was it just part of the 

Please don't underestimate the determination that many of us have in getting a 
special recipe for ourselves---and we CAN reduce it in size and get great results! 
I once tracked down a recipe for real Maraschino cherries, given to me by a supplier 
for Safeway. It was for HUGE quantities and called for some chemicals I'd never used 
in anything but I reduced the recipe to accommodate a couple of pounds of cherries 
(not hundreds), found the chemicals in a homebrew store, and made (over several weeks) 
MY OWN real Maraschino cherries---and they were very much like the purchased ones. 

So, if you happen to have a recipe for something that has been requested, but it's 
in HUGE, factory-type amounts, just send it out and there will be scads of people 
like me who will scale it down, try it out, and get back to you.

Thanks for the fun!


Hi Jean,

If I had those commercial recipes I would send them to the requesters, if for no other reason than to illustrate what I mean by my warning about them. As you'll note on the site, I post recipes from the Morrison's Food Service Recipe Book and other food service recipes, which are usually recipes that serve 50 or more.

However, I think you and those you describe are the exceptions. That lady who wanted the milk crackers recipe was an housewife who wanted the discontinued milk crackers to make her usual Thanksgiving turkey stuffing, and I think she is representative of most of my readers, who would be daunted by a recipe calling for 50 lbs of milk powder, 40 gallons of fresh cream, a 30 lb bag of stabilizer (which is a mixture of guar gum, xanthan gum, artificial colors, artificial flavors, and natural stabilizers), 20 lbs of liquid sugar, 30 lbs of corn syrup, and 50 gallons of water. (No, that's not the milk crackers recipe. it's a commercial recipe for a well-known brand of ice cream. You see, although the milk powder, cream, and sweeteners could be duplicated, the ingredients of the stabilizer are not even clear, much less available to most of us. It's an industrial product, sold to food manufacturers. Most commercial recipes contain something like that. The ingredient labels on commercial products are full of chemical names and unusual items, and vague, unspecific items like "natural flavors and emulsifiers." Hence, my warning. It's for people who mistakenly think they can just call up Nabisco and get the recipe for Ritz crackers and then make them at home. They need a copycat recipe, not the commercial recipe. You might be able to take that commercial recipe and make a copycat home recipe from it, but most people either couldn't or wouldn't have the determination or the time.

It's really rare to find one of the commercial factory recipes on the Internet, and the companies never give them out for fear of competition. Most copycat recipes are reverse-engineered, rather than being based on commercial recipes. Rest assured, however, that if I have, or if I find one of the big commercial recipes or food service recipes, I always send it in response to a request.



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