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Chicken Crispitos

On 29 Nov 2007 at 8:09, Mary wrote:

> Hi My name is Mary and I am in search for "Chicken Crispitos" The ones
> we used to have at school and can now find in gas stations.Not the
> "chili Crispitos"but they are chicken.I think it might have cream of
> chicken in it.
>   Thanks allot,
>   Mary 

Hello Mary,

Chicken crispitos, like chili crispitos, are a commercial product made by Tyson foods for institutional use, such as in school cafeterias. They are not sold retail to the general public as far as I can find. You might ask at your local school cafeteria. I have heard that local schools will sometimes sell them to individuals.

Other than that, they are only available through wholesale distributors like these:

Larry Kline Meats

Calivan Foods

You might try the below recipe. It might be similar.


Chicken & Cheese Flautas

6 each, flour tortilla 8"
3/4 cup cooked diced chicken
4 oz. cheddar cheese
4 oz. jack cheese
3/4/ tsp. ground cumin
1/3 cup salsa
4 tsp. vegetable oil

Combine the chicken, cheese, salsa and cumin in a bowl.
Place about 1/4 of the chicken mixture on each tortilla.
Roll tightly and brush with olive oil.
Bake tortillas in the oven at 350 for 15 - 25 minutes until 
tortillas are a little crispy and golden brown.
Provide sour cream, guacamole, and salsa on the side.

I was in Whole Foods Market today, and I noticed that they have both "Beef Crispitos" and "Chicken Crispitos" for sale in the refrigerated/frozen foods cases.

Salmon Rolls

On 29 Nov 2007 at 23:39, Mark wrote:

> I would very much like to have the recipe for Firecracker Salmon Rolls
> from the Cheesecake Factory (Kansas City)....
> Thank you,,, Mark

Hello Mark,

Actual Cheesecake Factory recipes are not available. See below for a copycat.


Firecracker Salmon Rolls with Sambal Dipping Sauce

Sambal Dipping Sauce

Sambal Hot Sauce, 4 oz. 
Mirin Sweet Cooking Rice Wine, 3 oz. 
Ginger, Minced, 1 oz. 
Garlic, Minced, 1 oz. 
Scallion, 1 bunch 
Salt & Pepper, to taste 
Sesame Oil, 1 teaspoon 

Heat a saucepan over medium heat. Add sesame oil, ginger, garlic, and 
scallion and sweat the mixture for one minute. Add sambal paste and 
cook for one minute. Deglaze with mirin wine and bring to a boil. 
Simmer for ten minutes and adjust seasoning. Do not strain the 
sauce. Cool until needed. 

Firecracker Salmon Rolls

Fresh Salmon, 3 oz. 
Fresh Spinach, 3 oz. 
Asian Vegetable Mix, 3 oz. 
White sugar, 1/2 oz. 
Garlic, 1/2 oz. 
Soy Sauce, 3 oz. 
Sesame oil, 1/2 teaspoon 
Spring Roll Wrapper, (3) 6x6 wrappers 
Cook asian vegetables with sesame oil, garlic, soy sauce, and sugar, 
stirring until browned. 
Add salt & pepper to taste. Take the 6x6 wrappers and coat the edges 
with egg wash. Place 1 oz. of fresh salmon, 1 oz. of spinach, and 1 oz. 
of the asian vegetable mix in the middle of each wrapper. Roll and tie 
edges of each with scallion to make them look like firecrackers. 
Deep fry in vegetable oil at 350 degrees until golden brown. Serve 
with Sambal Dipping Sauce. 

Bread Stuffing

On 30 Nov 2007 at 12:55, Mary wrote:

> I am looking for an old Yugoslavian or Slovenian recipe for bread
> stuffing that my grandmother used to make called "noduff."  Nof sure
> of the spelling, but it sounds like that w/ the accent on the first
> syllable. She soaked day old (or dry) bread cubes in milk, used eggs
> and seasoned w/ marjoram and I don't know what else.  (also had onions
> and celery)  It was firm and could be sliced. 
> I'm not sure of the procedure after I submit my question. 
> Thank you for any help you can give me.  I've been searching in vain 
> for days. 
> p.s.
>  I saw a website that had something similar of Austrian origin but
>  when I tried to find the site again, I couldn't.

Hello Mary,

Sorry, no luck with anything Yugoslavian or Slovenian or Austrian. Perhaps the below recipe is similar.


Bread Stuffing

Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
--- -- --
4 c Dry bread cubes
1 t Salt
1/8 ts Pepper
1/8 ts Ginger
1/4 ts Poultry seasoning
1 t Chopped parsley
2 tb Melted fat
1 Egg
1 sm Onion, chopped fine

Method #1: Soak bread in cold water & squeeze dry. Add
seasoning & fat. Mix thoroughly, add the egg, slightly
beaten, & the onion.

Method #2: Soak bread in cold water & squeeze dry.
Heat fat in a skillet, add the bread, stir until fat
is absorbed. Season to taste, add slightly beaten egg
& onion. Cool before filling bird.

You'll need to double this for a turkey.

Fried Watermelon Sticks

The cookbook is "Grandma Grace's Southern Favorites - Very, Very Old Recipes Adapted for a New Generation" by Marty Davidson. This cookbook is available at

There are several intriguing recipes in this book, including one for "fried milk patties". The one that I chose is - "french fried watermelon sticks"!

French-Fried Watermelon Sticks

1/2 cup all-purpose flour
1/2 cup cornmeal
1 1/4 teaspoons salt
1/2 teaspoon cinnamon
1 egg, beaten
3 cups watermelon rind, cut into strips 1/4 in. thick by 3 in. long
Flour for dredging
Shortening, melted 1-inch deep in frying pan
Sugar for coating

Mix the flour, cornmeal, salt, cinnamon, and egg into a batter. Coat the 
melon strips with the batter, and then roll them in the dredging flour. 
Fry in hot shortening 7 to 8 minutes, browning on all sides. So not crowd. 
Remove the sticks from the pan and, while hot, roll in the sugar, coating 
heavily. Best served warm. Makes 8 to 10 servings.

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