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On 28 Jan 2005 at 10:31, Mary wrote:
> Could you please find me a recipe for candied kumquats. I had them
> once and they were delicious. I have a small tree and they are loaded
> and would like to try. I would really appreciate it. I did find your
> recipe for kumquat marmalade.
>
> Mary
>
Hello Mary,
See below. I'm also sending a recipe for brandied kumquats.
Phaed
Candied Kumquats
Makes about 4 cups
4 cups kumquats
1 cup water
Water
1/4 tsp. cream of tartar
2 1/2 cups granulated sugar
Granulated sugar
Using a toothpick, prick a small hole in the bottom of each kumquat.
Place the kumquats in a heavy stockpot and cover with water.
Bring the stockpot to a boil, then reduce the heat to a simmer and
cook the kumquats until tender, about 15 minutes. Drain the kumquats.
In a separate stockpot, add the sugar, water and cream of tartar.
Heat the mixture over medium heat, stirring to dissolve the sugar.
When the syrup reaches the soft ball stage, 238º on a candy thermometer,
add the drained kumquats. Reduce the heat to medium-low and cook the
kumquats in the syrup for 10 minutes. Remove the kumquats from the
syrup and let them cool on a baking sheet lined with waxed paper.
When cooled, roll the kumquats in additional granulated sugar to coat.
Store in an airtight container.
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Brandied Kumquats
Ingredients :
4 c. fresh kumquats, quarter and remove seeds
1 1/2 c. sugar
1/2 c. Brandy, to taste
Preparation :
Simmer kumquats and sugar in pan until kumquats are tender. Cool
slightly, stir in Brandy. Cover and store in refrigerator.
On 30 Jan 2005 at 14:51, Robert wrote:
>
> Hello;
>
> In 1948 or '49 I used to watch a Chef Milani on a Los Angeles TV
> station ( Maybe KTLA ).
>
> He had a recipe for fish baked in milk, with I think bread or cracker
> crumbs on top. I don't recall any other ingredients.
>
> Any help you can give me would be appreciated.
>
> Robert, CA
>
Hello Robert,
Well, I could not find a Chef Milani recipe, but the first one below sounds
similar. The second recipe is also good for fish and can be used with any
kind of white fleshed fish.
Phaed
Fish Baked In Milk
1 1/2 pound halibut, haddock or other lean fish. Salt fish, remove tough
skin. Dredge with flour. Arrange in a single layer in a shallow, greased
baking dish, large enough to hold fish together. Cover fish with thin
slices of onion. Sprinkle with 3/4 cup cracker or bread crumbs. Add sufficient
milk to barely cover the fish. Bake at 350 degrees for 45 minutes. Fish should
be tender and crumbs brown.
--------------------------------------
Baked Milk Fish
Ingredients:
1 1/2 pounds cod fillets (any white fish can be used)
1 1/2 cups 1% milk
1 onion, chopped
1 teaspoon lemon pepper
1 teaspoon dried parsley
salt to taste
1 tablespoon lemon juice
----------
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8x8 baking
dish with cooking spray.
Rinse cod filets and pat dry. Place fish in a single layer in the baking
dish. Mix together milk, onion, lemon pepper, parsley and salt; pour over
fish filets. Drizzle filets with lemon juice.
Bake in preheated oven for 15 minutes, or until fish is firm and can be
flaked with a fork.
On 30 Jan 2005 at 3:46, lisa wrote:
> Dear Uncle,
>
> What's the difference between white and black pepper? Is white pepper
> used for the taste or for the color, like I've seen it in a couple of
> receipes where black pepper would show.
>
> Thanks,
> Lisa
>
Hi Lisa,
Black pepper comes from peppercorns that are picked when not quite ripe.
They are then dried until they shrivel and the skin turns brown or black.
White pepper comes from fully ripe peppercorns which have had their skin
removed and then are dried. White pepper is milder than black pepper, and
yes, you are correct - white pepper is mainly used in light-colored dishes
because it doesn't show.
Phaed
On 30 Jan 2005 at 8:14, Ruth Ann wrote:
> Just checked out your Archives. How wonderful your website is. I
> spent hours there however I did not find a recipe for Garlic Salad
> Dressing. I had it many years ago in a restaurant and have never seen
> it since. It's memory has stuck in my mind. It was a very thick
> dressing, which you could almost cut with a knife, and served on the
> side. I suspect perhaps sour cream based but not sure. Can you help?
> Thanks, Ruth Ann.
>
Hello Ruth Ann,
Well, every restaurant that makes their own dressing makes them somewhat differently.
See below for four recipes.
Phaed
Creamed Garlic Salad Dressing
1/2 small onion, chopped very fine
2/3 head garlic, chopped fine, then crushed into 1 teaspoon salt
3 dashes Tabasco sauce
1 tablespoon Worcestershire sauce
1 teaspoon Accent seasoning
1/2 teaspoon black pepper
1 teaspoon sugar
1 pint sour cream
1 pint mayonnaise
1 tablespoon lemon juice, optional
Mix all ingredients together.
Yield: Makes 1 quart
Source: William Schimke, former chef at the Century Plaza Hotel,
Century City, Calif.
--------------------------
Creamy Garlic Dressing
(for 4 large Tuscan Dinner Salads)
Mayonnaise - 32 ounces
Extra Virgin Olive Oil - 1 cup
Garlic Puree - a pinch
Roasted Garlic Puree - 1/3 cup (please note there is a difference between
the types of garlic puree's one is roasted the other is not)
Lemon Juice - 1/3 cup
Worcestershire - 1 Tablespoon
Tabasco - 6 splashes
Cold Water - 1 cup
Black Pepper - pinch
Salt - pinch
Dijon Mustard - 1 teaspoon
Red Wine Vinegar - 1/3 cup
Put all ingredients for dressing into a bowl, mix well with a stick blender
and serve over salad.
-------------------------
Creamy Garlic Dressing
1 pint Miracle Whip
1/2 pint sour cream
1 tsp. salt
1/2 tsp. pepper
1 tsp. Worcestershire sauce
1/3 c. cider vinegar
1/2 c. sugar
4 cloves garlic, chopped fine or pressed
Mix all together and chill (add water if too thick).
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Creamy Garlic Dressing
Makes 2 cups
In a blender combine:
1 1/2 cups light mayo
1/4 cup canola oil
1/4 cup red wine vinegar
2 tsp Minced garlic
1/4 tsp Fresh ground black pepper
1 TBS Powdered sugar
Blend until well combined. Store in refrigerator in jar up to three weeks.
On 30 Jan 2005 at 8:16, qistina wrote:
> Hello,
>
> I have just visited your website and I think it's
> great!!
>
> Thank you for all your hard work and time.
>
> I am in Malaysia and therefore would probably have
> quite a few requests for recipes of things not
> available here.
>
> First, I would appreciate if there is a clone recipes
> for Jell-O puddings. Either the cook & serve or
> instant ones.
>
> Thanks!!
>
> -qistina
>
Hello Qistina,
Greetings to you in Malaysia.
Below are some recipes for jello-type "instant" pudding mixes, chocolate and vanilla.
I have not made these, so I do not know which one is best.
Phaed
Vanilla Pudding Mix
Ingredients :
1 1/2 c. sugar
2 3/4 c. nonfat dry milk
3/4 c. cornstarch
1 tsp. salt
Preparation :
Combine all ingredients and store in covered container. To make
pudding: Combine 1 1/4 cup mix and 2 1/2 cups milk or water. Cook
until thick. Add 1 tablespoon butter. Beat 1 egg slightly. Add
some hot pudding to beaten egg; then blend into pudding. Cook 1
minute. Remove and add 1 1/2 teaspoons vanilla.
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Chocolate Pudding Mix And Pudding
Ingredients :
2 1/4 c. instant milk
1 c. sugar
1/2 c. cornstarch (do not pack down)
2/3 c. unsweetened cocoa, measured and sifted
1/4 tsp. salt
To Make Pudding:
1 batch (1 c.) pudding mix
1 c. water
1 c. milk
1 tbsp. unsalted butter
1/2 tsp. vanilla
Preparation :
Combine all ingredients and mix well. Divide into 1 cup batches
and place in 4 bags or 4 air-tight containers. Store tightly at
room temperature. Will keep in air-tight containers until ready to
make pudding. Put mix in medium-sized heavy pan. Gradually stir in
water and milk. Bring to boil over medium heat, stirring constantly.
Simmer 1 minute. Remove from heat and add butter and vanilla.
Strain into serving dishes. Cover lightly with plastic and chill.
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Chocolate Pudding Mix
Ingredients :
4 c. non-fat dry milk powder
3 1/2 c. sugar
1 2/3 c. cornstarch
2 1/2 c. unsweetened cocoa
Chocolate Pudding:
1 c. chocolate pudding mix
2 c. milk
2 tbsp. oleo
1 tsp. vanilla
Preparation :
Stir all ingredients together until well mixed. Store in glass
jar. In a 2 quart saucepan, gradually stir the milk into the
pudding mix, keeping it smooth. Over medium heat, stirring
constantly, bring to a boil and boil 1 minute. Stir in oleo and
vanilla until oleo is melted. Pour into individual serving dishes.
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Pudding Mix
Ingredients :
4 c. non-fat dry milk
1 1/2 c. sugar
1 1/2 c. cornstarch
1 tsp. salt
To Prepare Vanilla Pudding:
1 c. mix
2 c. water
Preparation :
Mix and keep in airtight container. Stir over medium heat until
thickened. Remove from heat and stir in: 1/2 tsp. vanilla 1 beaten
egg Makes 4 servings.
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Vanilla Pudding Mix
Ingredients :
4 c. dry milk
2 c. sugar
1 1/2 c. cornstarch
1 tsp. salt
Preparation :
Combine all ingredients. Sift 6 times. Store at room
temperature in Tupperware. To Use: Combine 1 1/4 cups mix with 1
cup milk and 3/4 cup water. Cook over medium heat until smooth.
Soon as it thickens stir in 4 tablespoons butter and 1 1/2 teaspoons
vanilla. Remove from heat. Makes 4 servings. For chocolate
pudding: Prepare as above but add to the 3/4 cup water 2 ounces
melted unsweetened baking chocolate and 2 tablespoons brown sugar.
Makes 6 servings. Cover and refrigerate.
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Chocolate Pudding Mix
Ingredients :
4 c. nonfat dry milk
3 1/2 c. sugar
1 2/3 c. cornstarch
2 1/2 c. cocoa
Preparation :
Stir together. Store in covered container at room temperature.
Prepare for dessert: 2 c. milk 2 tbsp. butter 1 tsp. vanilla Stir
in milk gradually over medium heat. Bring to a boil - boil 1
minute. Take off heat, mix in butter and vanilla.
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Vanilla Pudding Mix
Ingredients :
3 c. dry milk
4 c. sugar
3 c. cornstarch
1 tsp. salt
Preparation :
Combine and store in 10 cup container in a cool, dry place. To
use: Stir mix before measuring. 1/2 cup mix in saucepan; add 2 cups
milk, 1/2 teaspoon vanilla and 1 drop yellow food coloring
(optional). Cook over low heat, stir until thickens and comes to a
boil. Continue cooking for 1 minute. Remove from heat and pour
into serving dishes. Pudding will thicken as it cools. Yield: 4
(1/2 cup) servings.
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Chocolate Pudding Mix
Ingredients :
4 c. nonfat dry milk
2 2/3 c. sugar
1 1/3 c. cornstarch
2 c. unsweetened cocoa
1/2 tsp. salt
Chocolate Pudding From Mix:
1 c. chocolate pudding mix
2 c. water (or milk)
1 tbsp. margarine
1/2 tsp. vanilla
Preparation :
Stir together dry milk, sugar, cornstarch, cocoa and salt until
well mixed. Store in tightly covered container at room temperature.
Stir pudding mix before each use. Makes about 7 cups mix. In
medium saucepan stir together pudding mix and water until well
mixed. Bring to a boil over medium heat, stirring constantly, and
boil 1 minute. Stir in margarine and vanilla. Pour into individual
serving dishes. Chill. Makes 4 (1/2 cup) servings. NOTE: For
richer, creamier pudding substitute 2 cups milk for water. MOCHA
PUDDING: Follow basic recipe for Chocolate pudding substituting 1
cup strong black coffee for 1 cup of the water.
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Basic Pudding Mix
Ingredients :
4 c. nonfat dry milk
1 1/3 c. sugar
1 c. cornstarch
1/2 tsp. salt
Vanilla Pudding From Basic Mix:
1 c. Basic pudding mix
2 c. water (or milk)
2 tbsp. margarine
1 tsp. vanilla
Preparation :
Stir together dry milk, sugar, cornstarch and salt until well
mixed. Store in tightly covered jar at room temperature. Stir
pudding mix before each use. Makes about 6 cups mix. In medium
saucepan stir together pudding mix and water until well mixed.
Bring to a boil over medium heat, stirring constantly, and boil 1
minute. Stir in margarine and vanilla. Pour into individual
serving dishes. Chill. Makes 4 (1/2 cup) servings. NOTE: For
richer, creamier pudding substitute 2 cups milk for water.
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