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On 19 Dec 2005 at 8:02, SUE wrote:

> This is a Lithuanian recipe that my Aunt use to make.  The base was
> ground potato and it was put into a deep baking dish with I believe
> onion, beacon and perhaps butter.  I am not sure if it had any other
> ingredients.  Can you help?

Hello Sue,

I think you mean "kugelis."

See below.


Kugelis (Baked potato pudding)  

2 kg potatoes, 
.5 kg bacon flitch, 
cup of milk, 
2 onions, 
2 eggs, 
ground black pepper, 
2 bay leaves, 
2 teaspoons of herbs of Majorana hortensis (optional), 
Grate peeled potatoes. Flitch cut to small pieces and roast, 
then add to grated potatoes. 
Also add hot milk and mix up. Put eggs and chopped onions, 
add pepper, broken bay leaf, marjoram, salt. Mix up once again. 
Add the mixture to a greased baking dish that layer's thickness 
would be about 5-6 cm. Bake in oven for 1-2 hours. When finished 
cut to quadrangular pieces and eat with sour cream. 
Lithuanian Kugelis
(Potato Pudding)   

5 lbs. peeled potatoes
1 lg. onion
4 eggs
Salt and pepper to taste
2 tbsp. Bisquick
2 tbsp. flour
2 c. milk, scalded
2 sticks melted butter

Grate potatoes and onion; drain off liquid. Pour scalded milk 
over potatoes. Add flour, Bisquick, melted butter, eggs, salt 
and pepper, mixing well. Pour into 9x13 inch baking pan. Place 
in 400 degree oven for 15 minutes. Lower heat to 375 degrees 
and bake for 45 minutes or until done. 
Lithuanian Kugelis Tarke (Potato Pudding)  
Servings: 1 recipe 
Prep. Time:  
Total Time:  
10 lg. white or russet potatoes 
1 md. yellow onion 
5 slices salt pork (1/4 to 1/3-inch thick) 
2 tbsp. farina 
1/4 tsp. pepper 
1/2 tsp. salt 
1/2 cup scalded milk 
1 tbsp. butter 
3 lg. eggs 
Sour cream, for topping 
Peel and grate potatoes and onion. Mince salt pork and fry 
until crisp. Pour crisp pork, along with fat, over potato-onion 
mix and add warm scalded milk and melted butter. 
Beat eggs and add gradually to the potato-onion-pork mixture, 
stirring to combine thoroughly. Mix in salt, pepper and farina.

Pour into a greased or buttered cast-iron skillet or casserole 
(depth of potato mix should be between 2 and 2-1/2 inches) and 
place in 400F oven. After 15 minutes, reduce heat to 375F and 
bake for another 45 minutes. Cut into servings, place on plates 
and top with sour cream.   

Bustamante Backbone

On 20 Dec 2005 at 18:29, Cecile wrote:

>Dear Phaedrus,
>I am trying to find an old candy recipe called Bustamante Backbone
>which is made in Jamaica.  Can you help Thanks Cecile

Hello Cecile,

See below.


See also:

Jamaican Coconut Candy

Bustamante Backbone 1

Jamaican Coconut Drops

Bustamante Backbone 

1 cup grated coconut (squeeze once to drain) 
2 cups very dark brown sugar 
1/4 cup water 
1 tablespoon fresh ginger grated fine 
1 tablespoon lime juice or cream of tartar powder 

Mix the sugar and water, add ginger, and lime juice. Boil until 
when dropped in water it forms a ball. about 1/2 hr. add the 
coconut stir well. pour in a buttered cookie sheet, slice with 
a knife when cooled a little or with a pair of scissors. 


On 22 Dec 2005 at 0:10, Deloris wrote:

> I am looking for a recipe for greods. ( I think this is how it is
> spelled.) It is beef, onions, tom, grits  thats as much as I remember.
> Thank you, Deloris

Hi Doris,

I think you mean "grillades". "Greods" is perhaps a phonetic spelling of the French-Cajun word "grillades". See below.



2 1/2 pounds round steak
salt & pepper to taste
1/2 cup flour
3 Tbs. oil
2 Tbs. butter
2 large onions, chopped
1 large bell pepper, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
2 cups chicken broth
2 tomatoes, chopped
1 by leaf
2 tsp. salt
1 tsp. pepper

Pound steak and cut into 2 x 3 inch pieces. Season with salt 
and pepper. Dredge meat in flour, shake off the excess. Heat 
oil in a heavy skillet and brown meat. Remove meat and set 
aside. Pour off fat and add butter and melt it over heat. 
Add onions, pepper, celery and garlic. Cook for about 15 
minutes until vegetables are tender. Stir in broth, tomatoes, 
bay leaf, salt and pepper. Bring to boil. Reduce heat to low 
and simmer for 20 minutes. Return meat and juices to skillet, 
stirring well. Simmer partially covered for at least 1 hour 
or until meat is tender and gravy is thick. Adjust seasonings. 
Serve over hot grits. 


On 21 Dec 2005 at 16:07, Cheryl wrote:

> Dear Phaedrus,
> I hope that you can help me and my friend Travis. We now live in San
> Francisco, we both used to live in Los Angelos. A favorite restaurant
> chain, Zankou Chicken, makes the most delicious middle eastern sauce
> served with the rotisserie chicken. We think the recipe is like a
> mayonnaise, made with olive oil, lots of garlic and lemon juice. There
> is probably a thickener added also, maybe some cooked potato or some
> bread. The final sauce is very stiff, like margarine texture.
> We will be so grateful for this recipe.
> Many thanks, 
> Cheryl 

Hi Cheryl,

Try this. It's supposed to be very close.


Zahleh-Style Grilled Chicken (Farrouj Mashwi)

This recipe, which has made the riverside restaurants of the city 
of Zahleh famous, is similar to the one used by the popular Los 
Angeles restaurant chain Zankou Chicken. 
Serve it with Aioli. The meat is slashed to facilitate marinating 
and grilling.

6 cloves garlic
1/2 teaspoon salt
1/2 cup olive oil
juice of 1 lemon
1 (3 1/2 to 4-pound) broiling chicken

--grind garlic to paste in mortar or small food processor. 
 Work in salt, olive oil and lemon to create mayonnaise-like 
--cut chicken into 6 to 8 pieces, slashing each piece (except wings) 
 to the bone 2 to 3 times against grain of meat. Rub pieces with 
 sauce, cover and refrigerate 1 to 3 hours
--grill chicken pieces over medium heat until juices run clear, 
 10 to 12 minutes per side.
Categories: Saucesand  Dressings  
Yield: 1 Servings 

6  Cloves garlic 
2  Egg yolks 
1 ts Lemon juice. 
1 1/2 c Olive oil; (up to 2) 
  Salt and pepper to taste 
1 pn Cayenne 

Mash garlic until it becomes a puree, add egg yolks, cayenne, 
salt and pepper and then start adding oil very slowly as for 
a mayonnaise. Stir in lemon.. If aiolli becomes too thick 
add a little warm water.


On 22 Dec 2005 at 10:04, Carol wrote:

> Uncle Phaedrus -- Our family has been on a search for a Dutch recipe
> that my grandmother used to make.  She got the recipe in Holland.  It
> was like a sweet torte with a crust on the bottom ("thicker than a pie
> crust-about 1/2 inch") and a prune or apricot filling.  Then strips of
> dough are woven over the filling.  There  were no nuts or cinnamon in
> the recipe that we can remember.  The family called the treats "Vala"
> (spelling is phonetic) ... The Apricot Torte recipes that you have
> listed all have nuts in them so we do not think they are the right
> recipe. Any help you can give us to get back our "Family" treat would
> be greatly appreciated. Carol

Hi Carol, After much searching of many Dutch recipe sites, I believe that the dish is "vla". "Vla" is a Dutch custard. However, I was unable to find a recipe with prunes or apricots. See below for what I did find.


Vla (sort of Custard Pudding) 


1 ltr milk 
40 gr of custard or corn flour (Corn flour will give it a neutral color.
Custard, yellow) 
50-60 gr of sugar 


Mix the flour with the sugar and 4 tbsp of milk. 
Bring the rest of the milk to the boil. 
Add the custard mix and keep on stirring while it gently simmers for 3
Remove from heat. 

Cooling Down 

To prevent skin forming while the vla is cooling down: 
1- you can sprinkle a thin layer of sugar on top, or 
2- you can put the pan in a larger pan of cold water, and keep 
  whisking every 5 minutes until the vla is luke warm. 

Different Tastes 

For real vanilla, start with simmering the milk with a cut open 
vanilla stick for 20 minutes. Remove the stick, and add 2 bags 
of vanilla sugar.

For chocolate you have two options. You can melt real chocolate 
in the simmering milk, or you could add 40gr of cocoa powder to 
the sugar.

For caramel you have to caramelise 125gr of white castor sugar 
in a pan. When the sugar has the right color, remove from heat, 
add 2 tbsp of cold water to stop the cooking process, and add 
the boiling milk (and optional 125ml cream). Stir until the 
caramel is dissolved. Don't use anymore sugar for the further 
preparation of the vla except for some vanilla sugar. 

For coffee, mix in some instant coffee, like nescafe. 
Sinterklaas Vla (Dutch Custard Pudding)

Vla is a simple dessert, a thinner vanilla pudding, served in 
casual family settings. It wouldn't often be found on restaurant 
menus or served to guests.

1 quart (1 liter) milk
1/3 cup (40 gr) cornstarch
1/2 cup (60 gr) sugar
2 egg yolks, slightly beaten
2 teaspoons vanilla extract
8 small (about 4 ounces) speculaas or "windmill" cookies 

Mix sugar and cornstarch in saucepan. Gradually stir in milk. 
Cook over medium heat, stirring constantly, until mixture thickens 
and boils. Remove from heat. Gradually stir, or whisk, at least 
half of hot mixture into egg yolks. Then blend into hot mixture 
in saucepan. Boil 1 minute more, stirring constantly. Remove from 
heat and blend in vanilla.

To prevent skin forming while the vla is cooling, whisk every five
minutes or so until it is lukewarm.  Fold in broken speculaas pieces.
Chill and serve in dessert dishes.


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