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Spaghetti alla Bolognese

----- Original Message -----
From: Rich
To: phaedrus
Sent: Saturday, November 17, 2001 4:31 PM
Subject: Spaghetti Bologonese

> I am looking for the above recipe that was or is served at Macaroni 
> Grill.
> I would appreciate a recipe that would come near it.
> Thanks
> Rich

Hi Rich,

Well, there are no copy-cat recipes online for Macaroni Grill's Spaghetti Bolognese. Sorry. I can't even give a recipe and say that it's similar because, even though I have eaten at the nearest Macaroni Grill many times, I have never ordered spaghetti bolognese there. So, all I can do is send you a few recipes, with no guarantees that they are similar to what Macaroni Grill serves. This site has step by step instructions on how to cook authentic bolognese style spaghetti:
Spaghetti Ragu alla Bolognese



2 Tbsp olive oil
1 medium onion, chopped
1 lb. ground chuck
1/2 small carrot, pared and finely chopped
1/2 stalk celery, finely chopped
1 cup dry white wine
1/2 cup milk
1/4 tsp. ground nutmeg
1 can tomatoes (or use fresh)
1 cup beef broth
3 Tbsp tomato paste
1 tsp. each salt and basil (or about 3 leaves, chopped, fresh basil)
1/2 tsp. thyme
dash pepper
1 bay leaf
1 lb uncooked spaghetti
1 cup freshly grated Parmesan cheese

Heat olive oil in 12" non-corrosive skillet over medium heat. Add onion;
sauté until soft, 4 - 5 minutes. Add beef and cook, breaking up meat 
into fine pieces, until meat loses its raw color, about 6 minutes. 
Do not brown.

Stir carrot and celery into meat mixture; cook over medium-high heat 2
minutes. Stir in wine and cook until wine is evaporated, 4 - 6 minutes. 
Stir in milk and nutmeg; reduce heat to medium and cook until milk is
evaporated, 3 - 4 minutes. Remove from heat.

Press tomatoes and their liquid through sieve into bowl; discard seeds. 
Stir sieved tomatoes, beef broth, tomato paste, salt and seasonings into 
meat mixture. Heat to boiling; reduce heat to low. Simmer uncovered, 
stirring frequently, until most of the liquid has evaporated and sauce 
is thick, 1 to 1-1/2 hrs. Remove and discard bay leaf.

Just before serving time, cook spaghetti in large kettle of boiling 
salted water just until al dente, 8 - 12 minutes. Drain well. Ladle meat 
sauce over spaghetti in heated bowl. Sprinkle cheese on top
Delicious spaghetti bolognese recipe

This classic meat sauce can also be used for other dishes such as
cannelloni, lasagne and other baked pasta dishes.

Traditionally, Spaghetti Bolognese included chicken livers as they add a
great volume of richness. However, if you prefer not to use them, you can
substitute the same quantity with a good minced beef.


3 tbsp. olive oil
2 garlic cloves, crushed
1 large onion, finely chopped
225-g/8 oz lean minced beef, veal or chicken
1 carrot, diced
85 g/3 oz chicken livers, finely chopped
100g lean Parma ham, diced
150ml/1/4 pint of Marsala
285 g/10 z can of chopped tomatoes
1 tsp. chopped fresh basil leaves
2 tbsp. tomato puree (paste)
Salt and pepper

1) Heat 2 tbsp. of the oil in a large saucepan, add the garlic, onion and
carrot and fry for 6 minutes.
2) Add the minced beef, veal or chicken, chicken livers and ham to the pan
and cook over a medium heat for 12 minutes until well browned.
3) Stir in the Masala, tomatoes, basil and tomato puree (paste) and cook for
4 minutes. Season to taste with the salt and pepper. Cover and simmer for
approximately 40 minutes.
4) Remove the lid and stir and simmer for a further 10 minutes.
5) Meanwhile bring a large pan of lightly salted water to the boil. Add the
spaghetti and the remaining oil and cook for about 12 minutes, until tender,
but still firm. Drain and transfer to a serving dish. Pour the sauce over
the paste, toss and serve hot.

This meal is delicious with fresh green leaf salad and garlic bread to
spaghetti bolognese

 1/4 oz parsley sprigs
 2 Tbs. olive oil
 2 cloves garlic, crushed
 1 large onion, chopped
 1 medium carrot, chopped
 1 celery stick, chopped
 1 lb. ground beef
 2 cups beef stock
 11/2 cups red wine
 2 x 131/2 oz cans crushed tomatoes
 1 tsp. sugar
 salt and pepper to taste
 1 lb. spaghetti
 2 Tbs. finely grated Parmesan Cheese, to serve
 Chop the parsley very finely and set aside. Heat the oil in a large 
 deep pan. Add the garlic, onion, carrot and celery. Cook, stirring, 
 for 5 minutes over low hear until the vegetables are golden.
 Increase the heat, add the mince and brown well. Stirring and breaking
 up any lumps with a fork as it cooks. Add the stock, wine, undrained 
 crushed tomatoes, sugar and chopped parsley.
 Bring the mixture to a boil, reduce the heat and simmer, uncovered, 
 for about 1.5 hours, stirring occasionally. Season to taste.
 While the sauce is cooking and shortly before serving time, add the 
 pasta to a large pan of rapidly boiling water and cook until just tender. 
 Drain well in a colander, and then place in warm serving bowls. Pour the 
 sauce over the top of the pasta, then sprinkle with the Parmesan Cheese.

 Make 4-6 servings.

Prawn Head Soup

  ----- Original Message ----- 
  From: scott-sandra shaw 
  To: phaedrus 
  Sent: Saturday, November 17, 2001 8:29 PM
  Subject: prawn head soup

  hi i was wondering if you can help me please?
  when on holidays i saw a cooking show where they made a prawn soup using 
  only prawn heads no meat, they also had white wine in it, cream, possibly
  onion and ome other stuuf but this was all cooked on the stove in a big 
  pot then strained and served. do you know of anything like this????
  please help sandra

Hi Sandra,

Well, after investigation, I was not able to find exactly what you describe. I did find a shellfish stock recipe, the first one below, in which only prawn heads & shells are used, but it contains no cream. This stock is usually not served alone, it's used to flavor other dishes. None of the prawn soup recipes that I found called for using only the prawn heads. Many, such as the prawn bisque recipe below, used white wine and cream and sounded very similar to what you describe. They use the prawn heads and shells to flavor the bisque, but they use the prawn tails as well in the final dish. I hope one of the below recipes might serve your purpose.


  Basic Shellfish Stock

  This stock is used to flavour sauces for many kinds of different 
  shellfish or to add and intensify the taste of shellfish dishes. 
  The following recipe is for prawn stock. You can use the same recipe 
  for any other kind of shellfish, from Moreton Bay Bugs to Lobster. 
  1 kg Shells, heads and all innards of the prawns, excluding the vein. 
  To obtain a particularly good flavour, squeeze the reddish liquid out 
  of as many fresh prawn heads as you can find. 
  50cl Cognac 
  100ml white wine, dry 
  Extra wine 
  50ml extra dry sherry 
  2 tbs extra virgin olive oil 
  50g butter 
  1 bay leaf 
  Sea salt and freshly ground white pepper to taste 

  Heat olive oil in a heavy bottom fry pan, add the shellfish and fry 
  over high heat until starting to brown, flame with the cognac, then 
  stir in the wine and sherry. Add the bay leave, cover and reduce by 
  half. Add a little more wine, stir well, then put through a moulis, 
  then strain liquid through a muslin cloth. Return to heat, whip in 
  butter, and season with salt and pepper and leave to cool. Refrigerate. 
  Use within 2 days. 
  Bisque (Prawn Soup) 

  Best to use prawn or yabbie. If making a soup use the whole prawn or 
  yabbie. If you're making a sauce base just use the shells.

  1 kg green prawns
  1 cup spanish onion finely sliced
  1 cup carrot finely sliced
  1 leek finely sliced 
  3 garlic cloves
  100 gms butter unsalted
  4 tomatoes chopped
  1 cup white wine
  500 mls chicken stock
  bay leaf
  1 tblsp peppercorns


  Start frying the onion, carrot, leek and garlic in the butter, over 
  a low flame. Add the prawns and allow to colour. Now add the tomatoes, 
  white wine, stock and herbs, bring to the boil and simmer gently for 
  10 mins. Remove the prawns and allow to cool, peel and return heads 
  to the soup and continue to cook for a further 20 mins. Place into a 
  food processor or use a barmix to puree then strain thru a fine sieve. 
  Return your broth to the stove, adjust the seasoning and add a dash of 
  cream. Place the cooked prawns in the individual bowls then pour the 
  bisque over. Serve with hot crusty bread.


  When making bisque without the whole prawn or yabbie, you must allow 
  the the shells and heads to cook a little more than above, an extra 
  15 minutes will do. Adding fennel to the initial vegetables will give 
  you a nice alternative flavour to the bisque. If making risotto with 
  the bisque omit the cream, otherwise it will be too rich. Before adding 
  the prawn heads to the bisque it's better to crush the heads to release 
  more flavour to the bisque. If you want to use herbs with the bisque 
  dill has the best affinity but continental parsley works well as well. 
  Cream of Dublin Bay Prawn Soup 
  (serves 4) 
  - 50g (2 oz.) butter 
  - 50g (2 oz.) onions, peeled and chopped  
  - 50g (2 oz.) carrots, peeled and chopped  
  - 8 Dublin Bay prawns, pre-cooked, unpeeled 
  - 1 sprig thyme 
  - 1 bay leaf 
  - 2 sprigs parsley 
  - Freshly milled black pepper 
  - 1 pinch Cayenne pepper 
  - 3 T cognac 
  - 4/5 C dry white wine 
  - 6 C fish stock 
  - 15g butter beaten into 1 T of flour 
  - 2 T Kikkoman Soy Sauce 
  - 2/5 C fresh cream 
  - Parsley for garnish 
  - In a large sauce pan, melt butter. Lightly brown the onion and carrot; 
  add unpeeled prawns, thyme, bay leaf, parsley, black and Cayenne peppers.  
  - Heat well, add cognac and wine, cover and simmer for another 5 minutes. 
  - Remove prawns from pan, peel and place heads aside for garnish. 
  - Return peeled prawns to pan, cover with stock and mix in butter and 
  flour. Cook slowly for 10 minutes. 
  - Pour soup into blender; liquidize and strain. Place over low heat. 
  - Season with soy sauce; mix in cream, remove from heat. 
  - Pour into small soup bowls and garnish with prawn heads and a 
  little parsley. Serve immediately. 
  Creamy Prawn Soup
  Ingredients - (Serves - 4)  

  Unshelled prawns - 250 gms
  Butter - 2 tbs.
  Onion (medium ) - 1
  Clove - 1
  Garlic - 1
  Basil - 1/4 tsp.
  Chicken cube - 1
  Tomato puree - 2 tbs.
  Flour - 1/3 cup
  Cream - 1/2 cup
  Water - 5 1/3 cups
  Salt to taste


  Wash prawns thoroughly. Heat 5 cups of water in a medium saucepan, 
  and add prawns. Bring to a boil and lower heat. Simmer uncovered 
  for 20 minutes. Remove from flame. Strain liquid and reserve. 
  Shell and devein prawns. Chop onion finely. Peel and chop carrot 
  roughly. Crush garlic and chop deveined prawns finely.

  In a large saucepan, heat butter. Add onion, carrot and garlic and 
  fry on medium flame for 3 minutes. Add prawn stock, basil, chicken 
  cube, salt, and tomato puree. Bring to a boil, lower heat and simmer 
  uncoverd for 5 minutes. Remove from flame and blend in batches in a 
  mixie until smooth. Return to flame. In a bowl, mix flour and 1/3 cup 
  water into a smooth paste. Add to soup, stirring constantly. Bring to 
  a boil and allow soup to thicken. Lower heat and stir in cream and half 
  the prawns. Heat gently for 5 minutes without allowing the soup to boil. 
  Serve hot garnished with remaining prawns. 
  Indian Prawn Soup

  Prawns with heads 200 gms. 
  Butter 40 gms. 
  Carrots, chopped 15 gms. 
  Onions, chopped 15 gms. 
  Celery, chopped 15 gms. 
  Bay leaf 1 no. 
  Peppercorns 8 nos. 
  Flour 20 gms. 
  Tomato puree 1 tbsp. 
  Water 850 ml. 
  Salt To taste 
  For Garnish  
  Fresh cream 60 ml. 
  1. Heat 20 gms. of butter in a vessel. Stir in the chopped vegetables, 
  bay leaf and peppercon and fry till the vegetables are almost cooked. 
  2.Slit the prawn shell to remove the vein and wash well.
  3.Add the prawns to the vegetables and fry for 2 minutes.
  4.Add 850 ml. of boiling water, tomato puree and salt, mix well.
  5.Cook on high flame for 10 minutes.
  6.Remove the prawns, peel and keep aside for garnish. Put the shell back 
  in the stock and cook for 3 minutes.
  7.Put the stock with the prawn shell in a blender and return this mixture 
  to the vessel and cook on high for 5 minutes.
  8.In the meantime make a paste of 20 gms. butter and flour.
  9.Add this paste to the soup and mix well.
  10.Cook for 2 minutes and then strain. 
  11.Put the strained soup in a bowl and garnish with chopped pieces of 
  prawn's and cream. 

Peking Duck

----- Original Message -----
From: Jnxt
To: phaedrus
Sent: Saturday, November 17, 2001 2:12 AM
Subject: peking duck

> I know that the duck needs to hung dry at least overnight, but I 
> can't find a good recipe.  Can you find me a CLASSIC one?
> Thank you -Jnxt-

Hello Jnxt,

Well, truly classical Peking Duck is a three-course meal made with a variety of duck that originated in China and that has come to be known as ... Peking duck. The first course is a soup made from the bones of the duck, the second is duck pieces wrapped in Chinese pancakes with shallots and hosein sauce, and the third is a duck stir-fry. Outside of China, though, (and even in many restaurants in China), the first and last courses have been dropped, and only the duck & pancakes is served. The pancakes are the key to serving Peking duck.

Below are several Peking duck recipes and recipes for the pancakes. The six hours to overnight drying can be speeded up with a hair dryer.


Peking Duck

Serve 4 to 6

One 5 to 6 pound duck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
Scallions for garnish

Clean duck. Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey,
vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir
Place duck in large strainer above larger bowl. Scoop boiling mixture all
over duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350
degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is
for drippings). Roast 30 minutes.
Turn duck and roast 30 minutes more.
Turn breast side up again. Roast 10 minutes more.
Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a
prewarmed dish.
The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish
with scallion flowerets.

(May be prepared in advance through step 5. Do not freeze.)

Mandarin Pancakes

2 cups all purpose flour
3/4 cup boiling water
1 tablespoon cold water
2 tablespoons sesame oil

Place the flour in a medium sized bowl, and gradually pour in the boiling
water, stirring with a wooden spoon until it is mixed. Add the cold water,
stirring. As soon as your hands can withstand the heat, knead the dough on a
lightly floured surface until it is smooth and soft. Cover the dough with a
damp cloth and let it stand for 30 minutes.
Roll the dough out onto a lightly floured board into a 16 inch long rope.
Cut the dough into 16 1-inch pieces.
Shape the pieces into a ball. Use the palm of your hand to flatten each
piece into a circle. Then brush the top of each piece with sesame oil and
place one piece on top of another, oiled sides together. Continue until you
have eight pairs.
Use a lightly floured rolling pin to roll each pair of cakes into a thin
6-inch circle. To maintain an even thickness and roundness, rotate the
circles frequently and turn them over as well.
Heat an unoiled non-stick pan over medium to low heat. Fry a pair of
pancakes on both sides for approximately 1 minute on each side or until
light brown bubbles appear. Remove from the pan and separate into two while
still hot. (Once cooled, they are difficult to separate).  Put on a plate
and cover with a damp cloth while cooking the rest of the pancakes.
These pancakes can be prepared in advance and stored in a plastic bag in the
fridge. To reheat, wrap pancakes in a clean cloth and steam for 5 minutes.
Title: Peking Duck
   If you want a good detailed recipe, check out Ken Hom's
   Chinese Technique (Simon & Schuster, 1981).

   1. Loosen the skin from the duck by massaging it,
   pulling the skin away where possible.
   2. Blanch the duck for a couple of minutes.
   3. Hang it up to dry for 4 hours, then baste it with
   sherry or with honey-water 1/2 and 1/2 mixture. Hang
   it up again to dry for 4 hours.
   4. Roast duck - one recipe says            the other says
                 30 min. at 375               15 min at   450
                 1 hour at 250                55 min at   350
                 30 min at 400                20 min at   450

   The rationale for this I'm not sure of, but all
   recipes claim that changing the oven temperature makes
   a vast difference.
   5. To serve - slice off skin and cut it into 1"x2"
   pieces. Cut meat into similar-sized pieces. Provide 2"
   scallion lengths (green and white part), hoisin sauce
   (canned or bottled), pancakes (below). Each diner
   rolls a bit of meat, a bit of skin, and a scallion
   length into a pancake that has been spread with about
   a teaspoon of hoisin sauce and eats the mess with

   Pancakes (adapted from Grace Zia Chu, Pleasures of
   Chinese Cooking):

   2 c flour, 1 c boiling water, 2 T dark sesame oil

   Add water to flour in a bowl and work with a wooden
   spoon into a dough. Knead 10 min. and let rest for 10

   Form into a long roll about 2" in diameter. Cut into
   1/2" pieces and flatten to 1/4". Brush a little oil
   over a piece of dough and lay another piece over it.
   Roll out with rolling pin, slowly and from the center
   out, until the piece is 4" or more in diameter.
   Proceed until all dough is rolled out.

   Heat ungreased griddle over low flame and add dough
   circle. When it bubbles slightly, turn it over and
   heat the other side. While it is still warm, pull
   apart the two halves and fold at the center with the
   greased side inside. Repeat with remaining dough

   Steam for 10 min. before using as above.

   From:    Michael Loo
Peking Duck

Allow around 2 days to prepare.
This is an adaptation from an authentic recipe using more modern methods.

1 large duck
1c dry sherry
1/2 tsp brown gravy syrup (I usually omit)
1 T corn syrup, such as Karo
1/4 t red food coloring

Scald duck in a large pot of enough boiling water to cover the
duck.  Let duck soak 5 mins, then rinse it in lukewarm water. Pull
out any small feather roots w/a tweezer and cut off the 2 wing
tips. Dry duck inside and out w/a kitchen towel and place in a
large oval deep plate which fits the duck. Pour sherry over the
duck and let stay in sherry for 1 hr, turning for even soaking.

Remove the duck and mix the brown gravy syrup, corn syrup and the
red coloring in the plate w/the remaining sherry.  Rub and turn
the duck in the sherry mix for even coloring.

Place duck on cooling rack over pot/pan to catch drippings. Put
small fan on duck for at least 4 hours or more. Traditionally, you
should bend a heave wiry, about 10" long and make 2 hooks at the
ends. Hook the duck through the tail end and be sure it is strong
enough to hold the whole duck. Use chopstick to stretch the wing
ends apart from the body. Hang the duck in the air w/the hook at
the other end and place a dish or bowl to catch the drippings.
Turn duck around for even dryness.

Preheat oven to 300. If you dried duck on cooling rack, put the
whole thing in the oven, wrapping aluminum foil on wings to keep
from burning.  If you did traditional method, you need to use your
rotisserie in your oven if you have it. Bake at 300 for 1 1/2 hours
or until done, based on weight of duck.

Pancakes for Peking Duck

1 3/4 c flour
3/4 c boiling water
sesame seed oil

Put flour in food processor w/metal blade...slowly add hot water,
mixing well.  Cover and let sit 10 mins.  Uncover and roll dough
into a long roll. Cut w/knife about every 1/2 inch.  Cover dough
that isnUt being rolled. Make pairs of dough balls. Brush a tiny
amount of sesame oil on bottom ball, then place its pair on top.
Roll paper thin. Cover each pair as they are rolled. You can stack
them on top of each other. Keep doing this until all pairs of dough
balls are rolled.  Brown in dry frying pan. Turn over pancake,
lightly brown other side. The pair should be able to be split apart
now. You can put them in a pile in aluminum foil and reheat when
you serve duck.


1/4 c Hoisin sauce
2 T soy sauce
1/2 t sesame seed oil

Mix Hoisin sauce with soy sauce and put into small dish. Garnish
with sesame seed oil.

When duck is done, carve as though it is a turkey or chicken.

Make scallion brushes by washing and removing root end. Cut each
into 3" pieces. Cut ends to resemble a flower using 1/2" deep cuts.
Soak sections in ice water. Drain off water and place in small
dish. These are used to brush sauce on pancakes.

To serve:  Duck should be arranged in platter, sauce in bowl, and
scallions in a separate bowl. Diner should brush each warmed pancake
w/scallion brush into sauce, then place piece of duck and scallion
on pancake. Roll up and eat.
Peking Duck

1 duck (5 to 6 pounds)
2 tablespoons honey
Peking Duck sauce (Hoisin sauce thinned with a little sesame oil can be
40 Chinese pancakes
6 or more scallions, green part included

Rinse the duck inside and out and pat dry. Tie the duck by the neck
with a long string so you can manipulate it in water. Bring a large
quantity of water to a boil in a wok or roasting pan. When the
water is boiling, turn off the heat and let the water stand about
1 minute. Place the duck in the water, breast side down, and turn
in the water, back and front and all over, about 1 minute. remove.

Turn the heat on once more and return the water to a boil. Turn
off the heat and repeat the previous step, removing the duck at
the end. Turn on the heat a third time, and when the water boils
turn off the heat Rinse the duck inside and out and pat dry. Tie
the duck by the neck with a long string so you can manipulate it
in water. Bring a large quantity of water to a boil in a wok or
roasting pan. When the water is boiling, turn off the heat and let
the water stand about 1 minute. Place the duck in the water, breast
side down, and turn in the water, back and front and all over,
about 1 minute. remove. nd repeat the procedure for a third time,
removing the duck at the end. Bring the water back to a boil and
repeat the process for a fourth and final time. Remove the duck
and hang it by the neck in a cool, windy place ( electric fan in
a cold room well work) for about 6 Hours. Combine the honey with
10 tablespoons of water and heat briefly,stirring to blend. Brush
the duck all over, taking care that all areas of the skin are coated
with the light syrup.Hang the duck up again for 4 hours. Brush once
more all over with syrup. Preheat the oven to 450*.

Select a 2-inch-deep roasting pan and fit a rack over it. The duck
must cook about 2 inches from bottom of the pan. Put the duck, back
side down, on the rack and let it roast 6 to 10 minutes, until
golden brown or darker. Turn it with a kitchen towel. Do not use
a fork, or the duck will be punctured. Roast 8 to 10 minutes longer,
but watch carefully that the duck does not burn. Reduce the heat
to 350* and turn the duck on its back once more. Roast 20 minutes,
then reduce the heat to 300*. (12) Roast 10 minutes, then reduce
the heat to 250*. (13) The duck at this point has roasted for about
50 minutes in all. Now increase the heat once more to 450* and
roast 10 minutes longer, a total of about 1 hour. (14) While the
duck is roasting, prepare the duck sauce, pancakes, and scallions.
(15) Trim the scallions and cut them into 2-inch lengths. Shred
the tips of each length of scallion and drop the scallions into
very cold water to cover. Let stand. The ends should curl. When
ready to serve, drain. (16) To serve the duck, carve it all over,
skin and flesh, into very thin slices.  place a hot pancake on a
plate, unfold it, and smear a little duck sauce in the center.
Cover the sauce with a piece of skin and meat, then add a scallion.
Wrap up the pancake to enclose the other ingredients and eat with
the fringers. PEKING DUCK SAUCE 4 tablespoons ground bean sauce 1
tablespoon sugar 1/4 teaspoon monosodium glutamate (optional) 3
tablespoons peanut, vegetables, or corn oil

Blend the bean sauce with the sugar and monosodium glutamate. Heat
the oil in a small saucepan and add the bean sauce mixture. Cook
just to the boiling point and remove from the heat. about 1/2 cup
Peking Duck

For Duck:

1 roasting duck, 4 1/2 lb
1 teaspoon five spice powder (available at Chinese stores)
1 teaspoon salt
2 teaspoons light soy sauce
1 piece of shallot
5 pieces of star anise (available at Chinese stores)
3 tablespoons maltose available at Chinese stores)
2 tablespoons white vinegar

For Mu-Shu Pancakes:

1 cup all-purpose flour, sifted
2/3 cup boiling water
1 tablespoon groundnut peanut oil

Scallions, for garnish
Hoisin sauce (available at Chinese stores), for serving

FOR DUCK: Put a kettle of water on to boil. Wash and dry the duck
thoroughly. Mix all of the filling ingredients together and place the
filling into the cavity of the duck. Sew up the opening with a needle and
thread. Pour the boiling water over the entire body of the duck. The skin
will tighten and immediately separate from the flesh.

Heat the maltose with the vinegar until the maltose dissolves. Gently rub
the mixture over the duck. Hang the duck in a drafty place to dry for at
least 6 hours (overnight is a good idea).

Preheat the oven to 375 degrees F. Roast the duck on a rack for about 1
hour, or until the skin is crisp and reddish-brown.

FOR MU-SHU PANCAKES: Place the flour in a small mixing bowl, quickly pour in
the boiling water and mix together as quickly as possible. (it is important
that the water be at a good boil.) The mixture will be flaky. Add a pinch of
salt and groundnut oil and work in. Continue to stir for 2 minutes, until
the mixture becomes soft and pliable, yet a little firm.

Divide the dough into two equal parts. Roll out each piece of dough into a
sausage-like roll about 2 inches thick by 4 inches long. Cut each roll into
4 pieces. On a lightly floured surface, roll each piece into a 6-inch

Grease the bottom of a flat skillet (frying pan) with a little groundnut oil
and fry each pastry circle, one at a time, on low to moderate heat. Move the
pan occasionally to prevent the pancakes from burning.

Turn the pancake onto the other side when small bubbles appear. Keep covered
with a damp tea towel until all the pancakes are cooked and ready to serve.

TO SERVE: Serve the duck with the mu shu pancakes, scallions and hoisin

Coconut Cream Pie

----- Original Message ----- 
  From: Cynthia 
  To: phaedrus
  Sent: Saturday, November 17, 2001 9:22 PM
  Subject: Golden Corral's cocnut cream pie!!

  Will you please find the recipe for Golden Corral's coconut cream pie?  

  Thank you

Hi Cynthia,

Sorry, Golden Corral's recipe is not to be found. Below, however, is a very good one.


  Coconut Cream Pie
    Ingredients - Pie Filling 
    1 cup of sugar 
    2 heaping Tablespoons of cornstarch 
    2 cups milk 
    1 teaspoon of vanilla extract 
    2 egg yolks, beaten until light 
    1/2 can of Baker's Angel Flake coconut 
    Ingredients - Meringue 
    Egg whites 
    1/4 cup of sugar 
    1/2 teaspoon of cream of tartar 
    1/2 teaspoon of vanilla extract 
  Pie Filling: Add all ingredients together except the coconut into a 
  saucepan. Heat stirring constantly until mixture thickens. Then add 
  coconut. Pour into baked pie shell.

  Meringue: Beat egg whites until they form stiff peaks. Add other 
  ingredients to egg whites. Beat until mixture peaks. Place the 
  meringue over the pie and sprinkle with the other 1/2 of can of 
  coconut and lightly brown in oven.

Baked Beans

----- Original Message ----- 
  From: Marilyn 
  To: phaedrus
  Sent: Saturday, November 17, 2001 6:44 PM
  Subject: Baked Beans

  I just found your website and it looks wonderful.  It's in my 
  favorites now.
  I lost a recipe called Easy Baked Beans.
  The ingredients were pork 'n beans, bacon, catsup, mustard and 
  brown sugar.  Do you have it?
  It may have been in an old Better Homes & Gardens Cookbook under 
  "Outdoor Cooking."

  Thanks, Marilyn 

Hi Marilyn,

I'm glad you like the site.

I think I have your recipe. See below.


  Easy  Baked  Beans

   Ingredients : 
   2 (16-18 oz.) cans pork and beans
   3/4 c. brown sugar
   1 tsp. mustard
   6 slices bacon, cut in pieces
   1/2 c. catsup

   Preparation : 
     Empty 1 can of beans into the bottom of a casserole dish.  Combine
   sugar and mustard; put half over beans.  Top with remaining beans. 
   Put rest of sugar and mustard, chopped bacon, and catsup over beans.
    Bake at 350 degrees for 2 1/2 hours.  


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