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----- Original Message -----
From: "Robby & Toni"
To: phaedrus
Sent: Sunday, October 14, 2001 3:59 PM
Subject: mustard eggs
> We stopped at an Amish restaurant in Lancaster county Penna. On the
> salad bar they had mustard pickled eggs. We searched all our recipe
> books and the internet and nothing. A friend advised us to check with
> you. These don't sound very good but are excellent.
> Thank you for any help you can provide.
> Robby and Toni
Hi Robbi and Toni,
Well, I found several recipes for pickled eggs that used yellow mustard as
well as mustard seed in the mix. They're below.
However, I didn't find any Amish connection with mustard pickled eggs. I did
find that the Amish make dill pickled eggs and that these dill pickled aggs
are yellow after pickling. That made me think that maybe that's what you
had. So... I am including recipes for those, too. Some folks just call them
"yellow pickled eggs". The first two recipes below are for these dill
pickled eggs, the ones below that are for pickled eggs with mustard.
Phaed
Pickled Dill Eggs
12 hard-cooked eggs, shelled
1 medium onion, sliced thin
3 /4 cup water
1 cup sugar
1 1/ 4 cup vinegar
2 teaspoons salt
1 teaspoon dill weed
1 /4 teaspoon garlic powder or 1 clove garlic, halved
1 /2 teaspoon mustard seed
Pack eggs and onion in 1-quart or larger jar. Bring other ingredients
to a boil. Then simmer 5-7 minutes. Pour over eggs. Chill 3 days before
serving. Eggs will be yellow.
-------------------------------
Dill Pickled Eggs
Ingredients (6 servings)
3 Dozen Hard Boiled Eggs (hopefully peeled)
2 lg Bunches Fresh Dill, roughly chopped
2 lg Jars, Generic Dill Spears (or slices)
2 lg Yellow Onions, sliced into rings
1 lg Green Pepper, sliced into rings
2 lg Sweet Red Peppers, sliced into rings
1 qt Cider Vinegar
1 qt Bottled Water (Purified or Spring Water)
1 sm Handful Whole Cloves
Instructions
Drain pickle juice into large pan. Add cider, water, cloves and dill.
Bring liquid mixture to full boil; then reduce heat to simmer for
45 minutes to one hour (make sure you can open the windows, it's rather
fragrant)Place eggs, vegetable slices and pickle spears into large glass
or hard plastic container (large ice cream pail works well).
Strain liquid mixture through a pasta collander and pour liquid over
eggs and vegetables.
Let sit for 24-36 hours at ))room temperature((
The eggs will be a very, very bright yellow and have a wonderful dill
flavor the whole way through. The vegetables and pickles will have a
dill flavor never before experienced -- and can be eaten separately or
used as a complimentary garnish.
------------------------------------------------
Pickled Eggs
Ingredients :
2 c. white vinegar
2 tbsp. mild mustard
1/2 c. water
1 c. sugar
1 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed
6 whole cloves
12 eggs, hard-boiled and shelled
2 onions
Preparation :
Slowly blend white vinegar and mustard. Add water, sugar, salt,
celery seed, mustard seed and cloves. Simmer 10 minutes. Cool.
Pour over eggs and onions. Cover and refrigerate overnight.
----------------------------------
Mom's Pickled Eggs
Ingredients :
2 c. vinegar
2 tbsp. salad mustard
1 c. sugar
1/2 c. water
1/2 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed
6 whole cloves
Preparation :
Boil 12 eggs and peel. Combine: Boil and peel the eggs and set
aside. Put other ingredients in small kettle. Simmer 10 minutes.
Cool. Add eggs and 2 sliced onions. Cover and refrigerate.
----------------------------------
Pickled Eggs
Ingredients :
2 tbsp. mustard
2 c. vinegar
1/2 c. water
1 c. sugar
1 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed
Preparation :
Add 6 whole cloves. Bring to a boil and simmer 10 minutes.
Cool and pour over 12 hard boiled eggs (that have been peeled).
----------------------------------
Pickled Eggs
Ingredients :
2 tbsp. mustard
2 c. vinegar
1/2 c. water
1 c. sugar
1 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed
6 whole cloves
2 onions, sliced
12 hard-cooked eggs
Preparation :
Blend mustard with vinegar, water, sugar, salt, celery seed,
mustard seed and cloves. Heat to boiling, cover; simmer 10 minutes.
Cool. Pour over onions and eggs. Cover. Refrigerate at least 12
hours before serving. Will keep 3 weeks stored in refrigerator.
----- Original Message -----
From: Shawn
To: phaedrus
Sent: Sunday, October 14, 2001 1:50 PM
Subject: food
> can you tell me how to come close to cooking bushes baked beans?
Hi Shawn
Well, there are no coypcat recipes that I could find for making Bush's baked
beans. So..... the next step was to look for homemade baked bean recipes
that include brown sugar and bacon, which are the two ingredients that
Bush's gives on their label.
Most of the "baked bean recipes" that I found started with some other kind
of canned baked beans like B & M or Campbell's Pork and Beans and just added
bacon and brown sugar to that. But why would anyone do that to get beans
that taste like Bush's? If you're gonna use canned beans anyway, why not
just buy Bush's to begin with? That would probably even be cheaper in the
long run. Bacon ain't cheap!
So I eliminated those.
The next question was whether Bush's are New England style baked beans (no
ketchup) or southern style (with ketchup). Well, Bush's is based in
Tennessee, and they started out as a tomato canning company, so we opted for
southern style. Just to make sure, we asked several friends, and everyone
agreed that Bush's beans did contain ketchup or some kind of tomato sauce.
So, we end up with the recipes below. Beans, bacon, brown sugar, a little
molasses, mustard, ketchup, and a little onion.
Phaed
P.S.: My personal favorite type of beans for making baked beans are "yellow eye" beans.
Homemade Baked Beans
4 c small white beans (or a mixture of great northern and pinto beans)
soaked 12 to 24 hours
2 tsp salt
1/2 tsp pepper
2 tsp dry mustard
1 c molasses, the darker the better
1/2 c ketchup
1/2 lb salt pork or fatty bacon
2 onions
Chop up onions and dice up salt pork or fatty bacon and place in
bottom of a heavy pan, pour in soaked beans, mix pepper, dry mustard,
molasses, ketchup together and pour onto beans, add enough water to
JUST cover beans DO NOT STIR, cover pan and place in slow oven 250 for
6, yes I said six hours. Do NOT stir until the first 2 hours have passed,
then stir every hour on the hour adding more water to just cover as
needed. (during the last hour, uncover and allow beans to absorb excess
liquid and thicken)
--------------------------
Baked Beans
Serves 10
Ingredients
6 strips of bacon
1 large onion, chopped
4 cups dried navy or great northern beans
8 cups water
1/2 cup dark corn syrup or molasses
1/2 cup ketchup
1/4 cup dark brown sugar
1 teaspoon yellow mustard
1/2 teaspoon cinnamon
Salt and pepper to taste
In slow cooker set on medium heat, fry bacon until slightly crisp. Remove
from pan and break into 2-inch pieces. Saute onion in bacon grease until
tender. Add beans, water, bacon pieces and remaining ingredients. Stir well
to combine. Cook according to the directions for the cooker or until beans
are tender and broth has thickened, at least 8 hours. (Can be made ahead
and reheated in cooker, on top of stove or in the oven.)
----- Original Message -----
From: Mrnatural
To: phaedrus
Sent: Saturday, October 13, 2001 7:43 PM
Subject: fried apple pies
I am looking for a very simple recipe using canned biscuits to make
fried apple pies. Any help would be appreciated.
Thanks.
Hi Mr. Natural,
No problem. I have several, using everything from dried apples to fresh apples to applesauce to apple pie filling. See below.
Phaed
Quick And Easy Fried Apple Pies
Ingredients :
1/2 pkg. dried apples
1/2 c. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 can biscuits (10 count) butter tasting
Shortening for frying
1/2 c. sugar
1 tbsp. cinnamon
Preparation :
Cook apples according to package directions. Drain any liquid;
add sugar, cinnamon and nutmeg. Mix well. Roll biscuit out flat.
Drop approximately 1 1/2 tablespoon apple mixture on end. Place
small pat of butter on apples. Fold over and crimp with fork. Fry
in hot shortening until golden brown. Roll in remaining sugar and
cinnamon while still warm.
----------------------------------
Fried Apple Pies
Ingredients :
2 pkgs. buttermilk biscuits
1 1/2 pts. applesauce
1 c. sugar
1 tbsp. allspice
1/2 tsp. cinnamon
Fat for deep frying
Preparation :
Mix applesauce, sugar, and spices. Set aside. Heat fat to 450
degrees. Roll out biscuits, put applesauce mix in center, fold
over, seal edges. Drop in hot fat, fry until golden brown on both
sides.
----------------------------------
Fried Apple Pies
Ingredients :
6 c. sliced, pared apples
1 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 can biscuits
Flour
Preparation :
Cook apples and sugar in 1/2 cup of water until soft. Add
cinnamon and nutmeg. Simmer 10 minutes. Let cool. Flour table top
and roll biscuit to 6 inches in diameter. Place 1/4 cup of apples
in center. Fold biscuits in half, seal edges with fork. Fry in hot
grease until golden brown. Serve warm.
----------------------------------
Fried Apple Pies
Ingredients :
3 lbs. cooking apples (Paula Red or Granny Smith work best)
2 c. sugar
2 tbsp. cinnamon
3 cans Texas style biscuits
Confectioners' sugar
Preparation :
Peel and core apples; cut into thin slices. Place in a large
cooker. Add enough water to barely cover apples. Add sugar and
cinnamon. Bring to a boil over medium heat. Cook until tender. At
this time do a taste test. Add more sugar and cinnamon if desired.
Continue cooking until it is the consistency of pie filling. On a
floured surface, roll out biscuits individually until very thin.
(It is best to do no more than six at a time). Place approximately
2 tablespoons of apple mixture in the center of each biscuit. Fold
over and press edges together firmly. Pour approximately 2 cups of
vegetable oil into an electric skillet. Heat until 300 degrees.
Place pies in oil. Fry until golden brown on both sides. Remove
from skillet and place on paper towels to drain excess oil. If
necessary, add more oil during frying. Let cool. Drizzle on glaze.
For glaze, take 1-1 1/2 cups confectioners' sugar and add enough
milk to make it thin enough to drizzle on pies. Makes approximately
30 pies.
----------------------------------
Fried Apple Pies
Ingredients :
1 can of biscuits (10 count)
Apple filling, canned
cinnamon, sugar, allspice to taste
Preparation :
Roll out each individual biscuit real thin. Take about 2
tablespoons of apple filling (cold) and place onto dough. Then fold
and take a fork and pinch together to seal. Have grease in skillet
hot and place pies in skillet and fry until well browned.
----- Original Message -----
From: Jerry
To: phaedrus
Sent: Tuesday, October 16, 2001 11:00 AM
Subject: cookie dough ice cream receipe
I am looking for a cookie dough ice cream recipe.
Hi Jerry,
No problem as long as it's chocolate chip cookie dough. There are two recipes below. Not much difference between them.
Phaed
Chocolate Chip Cookie Dough Ice Cream Recipe
2 c Milk
1 3/4 c Sugar
1/2 ts Salt
2 c Half & Half
1 tb Vanilla Extract
4 c Whipping Cream
Pillsbury Chocolate Chip - Cookie Dough (large size) -
OR homemade cookie dough
Take the chocolate cookie dough out of fridge and leave out till needed.
Scald milk until bubbles form around edge. Remove from heat. Add sugar
and salt. Stir until dissolved. Stir in half and half, vanilla, and
whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by
your ice cream machine's instructions.
Once ice cream has been through the entire ice cream machine process and
is now a chilled soft ice cream, add the chocolate chip cookie dough. Just
break up the dough as best you can with your hands and drop it in small
clusters into the soft ice cream. Try to mix it around to ensure that the
cookie dough is evenly distributed throughout the ice cream. Put the ice
cream in the freezer for several hours until hardened.
---------------------------------
Chocolate Chip Cookie Dough Ice Cream Recipe #2
2 cups milk
1 3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
4 cups heavy cream
1 cup chocolate chip cookie dough
2 cups light cream
Scald milk until bubbles form around edge. Remove from heat. Add the
sugar and salt. Stir until dissolved. Stir in light cream, vanilla,
and the heavy cream. Cover and refrigerate for at least 30 minutes.
Freeze as directed by your ice cream machine's instructions. Once ice
cream has been through the entire ice cream machine process and is now
a chilled soft ice cream, add the chocolate chip cookie dough. Just
break up the dough as best you can with your hands and drop it in small
clusters into the soft ice cream. Try to mix it around to ensure that
the cookie dough is evenly distributed throughout the ice cream. Put
the ice cream in the freezer for several hours until hardened.
----- Original Message -----
From: David
To: phaedrus
Sent: Saturday, October 13, 2001 10:25 AM
Subject: Magres de carnard ?
Hi Phaedrus,
In Paris recently I had the most divine duck breast in green pepper sauce.
I think the menu had it as 'magres de canard au poivre verts'.
The restaurant was the St Germain de Pres Jazz bar.
Do you know of a similar recipe, I can't seem to locate one.
Thanks
David
London
England
Hello David,
I found several recipes for magret de canard au poivre vert, or breast of duck in green pepper sauce.
However, every recipe that I found was in French. I could not locate a recipe specific to the St Germain
de Pres Jazz bar, but perhaps one of the recipes below is similar. It's very unusual to me that there
was not even one English version of this popular recipe to be found online or in my files.
It's not of much help to use one of the computerized translators for a recipe. I find that the sense
is not conveyed and many words are left untranslated. I hope that you can read French or know someone
who can translate these for you.
Phaed
-----------------------
Magret de Canard sauce poivre vert
4 personnes :
3 magrets
1 petite boÓte de poivre vert en grains
1 boÓte de CrÍme 20 cl
30 grs de beurre
Dans une poÎle, faire revenir les magrets dans le beurre 8 mn de chaque
cÙtÈ. Les magrets doivent Ítre lÈgËrement saignants.
Les mettre de cÙtÈ puis ajouter le poivre vert dans le poÍle avec la
crÍme,laisser reposer 5 mn pour la crÍme Èpaisse.
Pendant ce temps, enlever la peau des magrets, les couper en tranches
fines.
Passer la sauce afin d'enlever les grains de poivre, puis napper les
magrets coupÈs en fines tranches avec la sauce.
Servir accompagrÈ d'un vin blanc.
--------------------------------------
Magret de canard au poivre vert
Recette pour
8 personnes
Ingrédients
- 8 magrets de canard
- 6 cl d'huile
- sel et poivre
La sauce :
- 5 cuillères à café de moutarde
- persil haché
- 2 tomates
- 20 cl de crème fraîche
- 20 cl de vin blanc
- 20 cl de bouillon de viande
- 5 échalotes
- 40 gr de poivre vert entier
Ciseler les magrets côté peau.
Huiler légèrement la chair.
Saler et poivrer avant de saisir sur 7-8 minutes de chaque côté sur un
gril bien chaud.
Pendant ce temps, préparer la sauce avec tous les ingrédients (sauf la
crème fraîche), les tomates et les échalotes émincées.
Bouillir avant de réduire pendant 10 minutes.
Retirer les magrets et tailler les en fines tranches. Dessiner un éventail
dans l'assiette préalablement chauffée.
Ajouter la crème dans la sauce. Napper les magrets et les assiettes.
Servir aussitôt.
Accompagnement : Pommes croustillantes
Conseil Vin : Rouge tonique et puissant
-----------------------------------
Magret de Canard au Poivre Vert
Pour 4 personnes :
1 magret de canard de 650 g. environ
2 carottes coupées en rondelles
1 oignon coupé en petits morceaux
1 branche de céleri coupée en dés
1 cuillère à soupe de poivre vert
Sel
1. Nettoyer les légumes, coupez-les en petits dés.
2. Dans une sauteuse anti-adhésive, mettez à dorer la magret sur toutes
ses faces (en commençant par le côté gras), salez-le.
3. Enlevez la graisse de la sauteuse, ajouter les légumes ainsi que le
poivre vert.
Couvrez et laisser mijoter à feu très doux pendant 30 minutes.
Servez bien chaud.
-----------------------------
magrets de canard au poivre vert
Ingrédients pour 8 personnes :
4 beaux magrets de canard de 300 g chacun
3 échalotes
100 g de beurre
15 cl de madère
250 g de crème fraîche
10 g de poivre vert
6 branches de persil
sel
Préparation :
Coupez dans la longueur chaque magret en 3 fines escalopes. Pelez et
hachez les échalotes. Faites fondre la moitié du beurre dans une poêle.
Mettez les magrets à revenir pendant 3 à 4 mn de chaque côté. Posez-les
sur un plat de service au fur et à mesure et réservez-les. Videz la
graisse de la poêle. Mettez-y une noix de beurre et faites-la fondre
à feu doux. Faites-y dorer les échalotes. Mouillez de madère et prolongez
la cuisson 2 à 3 mn. Liez la sauce avec la crème fraîche. Assaisonnez avec
le poivre vert et salez. Laissez cuire encore 2 à 3 mn. Hachez le persil.
Nappez les escalopes de sauce et parsemez-les de persil. Servez chaud.
Préparation : 40 mn
Cuisson : 15 mn
Vin : un cahors
----------------------------
Magret de canard au poivre vert,
comme on le fait à Saint-Lambert, Québec
C'est ainsi que se présentent les deux
magrets avant la cuisson. Ingrédients pour 4 personnes:
2 magrets de canard d'environ 400 g ch.
Quelques branches de thym
Pour la sauce:
1 forte c. à soupe de moutarde de Dijon
2 c. à soupe combles de persil haché fin
2 c. à soupe combles d'échalotes hachées fin
1/2 boîte de 14 oz de tomates italiennes hachées ou une belle tomate
coupée en petits morceaux
2/3 de tasse de vin blanc (env. 15 cl)
2/3 de tasse de bouillon de boeuf ou poulet
1 c. à soupe de poivre vert entier
2/3 de tasse de crème *
Les magrets, que le dictionnaire définit comme "filets de canard",
proviennent du canard de Barbarie, dit "canard gras", qui est élevé
en premier lieu pour son foie. Les cuisses en confit et les magrets
en sont des produits dérivés. * La crème qu'on trouve au Québec existe
en différentes variétés. C'est de la crème à fouetter ou à cuisson
à 35 % qu'il s'agit pour cette recette.
La beauté de cette recette, c'est que la sauce se fait à part sans
attendre le déglaçage à la fin de la cuisson de la viande. Il n'y aura
dans la poêle rien à déglacer. On commence donc par la sauce pour lui
donner le temps de réduire. Mélanger tous les ingrédients sauf la crème,
amener à ébullition et laisser doucement réduire de moitié, ce qui peut
prendre une vingtaine de minutes.
Pendant ce temps, entailler en losanges tous les 7 à 8 mm la peau des
magrets. Frotter de thym le côté chair. Déposer côté peau dans une poêle
pour une quinzaine de minutes. Une quantité étonnante de graisse de canard
emplira vite le fond de la poêle. Retirer les magrets et jeter la graisse
ou la conserver comme graisse de cuisson. Le gras a pratiquement disparu
des magrets pour ne laisser qu'une mince couche de peau dorée et
croustillante. Remettre les magrets à cuire côté chair pour 5 à 6 minutes.
Ils doivent être saignants à rosés. Retirer de la poêle et laisser reposer.
Cela vous donne juste le temps d'ajouter la crème à la sauce, de laisser
encore réduire quelques minutes et d'ajuster l'assaisonnement si nécessaire.
Découper les magrets en diagonale et en tranches minces (5 à 6 mm). Pour
le montage, napper de sauce la moitié du fond des assiettes, y déposer
les tranches en éventail, les garnir d'un filet de sauce sans trop en
cacher leur belle couleur et compléter avec une garniture de pommes de
terre sautées et de haricots verts, carottes glacées, pois mange-tout ou
autre légume décoratif.
On conseille un vin rouge corsé, cahors ou autre comme il s'en fait
maintenant de très bons en Languedoc-Roussillon à un prix bien moins
outrageant que les bordeaux.
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