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Cantonese Chow Mein

  ----- Original Message ----- 
  From: Sandra
  To: phaedrus 
  Sent: Monday, March 03, 2003 11:37 AM
  Subject: Real Cantonese Chow Mein Recipe

  Hi Phaedrus,

  I have been looking for an authentic Cantonese Chow Mein Recipe on 
  the internet to no avail.  Most that I have found do not taste a 
  thing like the restaurant stuff.

  What can you do for me?


Hello Sandra,

Have you tried the ones below?


  Cantonese chow mein

  1 pkg Chinese Egg Noodles 
  1/4 cup Snow Peas 
  8 oz BBQ pork cooked (sliced) 
  Chicken Breast (skinless, boneless) 
  6 Shrimp Devined 
  1/4 cup Broccoli 
  1/4 cup Mushroom (sliced lengthwise) 
  1/4 cup Chinese Bok Choy or nappa 
  1/4 cup Sliced Carrot 
  1/4 cup Baby Corn 
  1/4 cup Water chestnut 
  1/4 cup Spanish Onion 
  1/4 cup Green Pepper 
  Cooking Sherry 
  For the gravy/sauce
  1 tbsp Light Soy Sauce 
  1 tsp Dark Soy 
  1 tsp Oyster Sauce 
  3/4 tsp Salt 
  1 tbsp Corn Starch 
  4 tbsp Cooking Oil 
  1/2 cup of Water 
  Pre-Cooking Instructions: 
  Prepare a pot of boiling water, adding 1 tbsp each salt and oil 
  Drop the Noodles into water stirring for 1 minute then strain 
  under cold running water, reserve the noodles 
  Devine snow peas then drop into boiling water along with broccoli, 
  cook approx 1 min 
  Slice Chicken into thin even slices, then place with shrimp in a 
  marinade of 1/4 tsp of salt 1 tbsp of light soy and 1/4 tsp corn starch, 
  mix well and leave it for ready to stir fried 
  Wash Bok Choy and cut the leaves and stems into 1 inch lengths 
  Cut Spanish onion and green pepper into bite size pieces 
  Cut baby corn into halves 
  Cut each water chestnut into half lengthwise 

  Cooking Instructions: 
  Prepare hot wok, drop 4 tbsp of cooking oil, drop in 1 clove garlic 
   or sliced ginger 
  Throw in sliced chicken, browning evenly 
  Throw in shrimp and brown evenly 
  Sprinkle some cooking sherry into the meat 
  Scoop meat out from the wok discarding the garlic or ginger 
  Drop in vegetables stirring evenly then add 1/4 cup of distilled water, 
   cover and cook for one minute. Drain 
  Clean wok with a paper towel 
  Add 1 tbsp cooking oil while reheating the wok, then add the noodles cook 
   until browned on both sides then remove and place on platter 
  Mix in a bowl the ingredients for gravy/sauce pour into hot wok once ready 
   pour mixture onto cooked vegetables, stirring evenly, then place mixture 
   on top of the noodles. 
  Serve right away 
  Cantonese Chow Mein

  1 sliced red sweet pepper
  1/2 lb. sliced broccoli
  2 Tbsp. oil
  1 small onion, chopped
  1 stalk celery, sliced
  1 Tbsp. cornstarch
  1 cup chicken broth
  1 Tbsp. soya sauce
  1/4 Tsp.sugar
  1/2 Tsp. cornstarch
  1 egg yolk
  fresh ground pepper
  4 oz. mushrooms, sliced
  6 oz. chicken breast, cut in bite size pieces
  2 oz. BBQ pork
  4 oz. Chinese egg noodles
  6 tbsp. oil
  1/4 Tsp. salt
  1 Tbsp. oyster sauce

  Before beginning, blanch noodles in warm water for thirty minutes 
  and drain (Chinese egg noodles come in little nests and need to be 
  softened before adding to the wok).  Season (marinate) the chicken 
  breast pieces with soya sauce, salt, sugar, cornstarch and egg yolk 
  for 20 minutes.

  Cut red pepper and broccoli into slices.  Heat wok with two tablespoons 
  oil and stir-fry red pepper for two minutes.  Place cooked red pepper 
  into warming container and put aside. 

  Do as above for broccoli but cook for three to four minutes.

  Heat two tablespoons oil in wok. Add onion, celery and  mushrooms and 
  sauté until onions are transparent.  Place in  warming container as well.  
  Each time add a dash of salt while heating the wok.

  Heat oil in wok, no need to add salt because the meat has been seasoned. 
  Add chicken breast, stir fry for three minutes, then add pork. Pour in 
  chicken broth mixed with the cornstarch and bring to boil. Season with 
  pepper.   Add vegetable mixture from warming dish.  Simmer for one minute.
  Transfer whole mixture to a warming  dish.

  Heat six tablespoons oil in wok.  Add noodles and oyster sauce and sauté 
  until noodles are cooked.  

  To serve, place noodles on serving dish and spoon  vegetable/meat mixture 
  over them.

TGI Friday's House Dressing

  ----- Original Message ----- 
  From: Jana
  To: phaedrus 
  Sent: Monday, March 03, 2003 11:56 AM
  Subject: TGI Friday's house dressing with crumbled bleu cheese

  Please help me locate this dressing. My husband has been looking for 
  over a year. It is a creamy italian with crumbled bleu cheese. 
  Thanks for your help.

Hi Jana,

See below for TGI Friday's House Dressing.


  T.G.I. Friday's House Dressing

  5 Large Shallots
  1/4 cup Red Wine Vinegar
  3 heaping tablespoons Dijon Mustard
  1 teaspoon dried Tarragon
  1 teaspoon dried Thyme
  2 tablespoons minced Cilantro Leaves
  1 tablespoon minced Parsley
  3 tablespoons Salt
  1 Tablespoon Black Pepper
  3 cups Olive Oil
  1 cup Crumbled Danish Bleu Cheese
  Process first nine ingredients in blender until pureed.
  With blender running, add oil in a slow stream to emulsify. Toss
  salad greens in dressing, sprinkle bleu cheese on top. 

Yeast Rolls

   ----- Original Message ----- 
  From: Kat 
  To: phaedrus
  Sent: Sunday, March 02, 2003 8:54 PM
  Subject: Bread

  Hi, Phaedrus,  I hope you can help me. I am looking for a bread 
  recipe that my Grandma used to make. She made rolls that were huge, 
  kind of dense in texture, slightly sweet and golden yellow inside. 
  My Gran was English descent and had some amish upbringing. This was 
  a yeast dough recipe and I think it had eggs in it. I know this is 
  not much to go on but if you could help I would appreciate it. I 
  would love to surprise my Mom and my Uncles with  a pan of these 
  wonderful rolls. Thank you  for your time, Kathy

Hi Kathy,

I wish I could be certain of helping, but like you say, there's not much to go on. I came up with 635 yeast roll recipes, but without a specific name for the rolls or a unique ingredient or combination of ingredients, there's no way for me to sort out which one might be most similar to your Grandma's. Below is one that seems to fit the bill.


  Old  Fashioned  Yeast  Rolls

   Ingredients : 
   1 c. shortening
   3/4 c. sugar
   1 c. hot water
   2 pkgs. dry yeast
   1 c. warm water
   2 eggs, beaten
   6 c. plain flour
   2 tsp. salt

   Preparation : 
      Cream together shortening and sugar and add cup of hot water. 
   Set aside.  Dissolve the yeast in the warm water and add to the
   creamed mixture when cooled. Add the eggs and about six cups of
   flour mixing well after each addition.  Let rise until doubled in
   bulk.  Push your finger in and if it comes out clean, stir with a
   spoon.  Refrigerate until ready to make out into bread of choice. 
   May make a loaf, Parker House rolls, etc.  Let rise again and cook
   at 375 degrees for 25 minutes or until brown.  Spread with melted
   butter while hot. 

Chorizo Sausage

  ----- Original Message ----- 
  From: AnnaMarie 
  To: phaedrus
  Sent: Monday, March 03, 2003 8:58 PM
  Subject: chorizo sausage

  I am trying to find an authentic recipe for chorizo sausage possible 
  a Sonora Mexico version or anything that would originate out of the 

Hello Anna Marie,

The below recipe comes from Sonora.


  Sonoran Chorizo recipe

  To Begin Chorizo: In a large bowl place:

  2 Lb. ground pork. 
  3 1/2 tsp. salt 
  6 Tbl. pure ground red chile 
  6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo 
   or the like, crushed 
  4-6 cloves garlic, minced 
  2 Tbl. dry leaf oregano 
  2 tsp. whole cumin seed, crushed 
  1 tsp. fresh ground black pepper 
  1 1/2 tsp. sugar 
  4 Tbl. good cider or wine vinegar 
  2 1/2 Tbl. water

  Have everything cool. Break up the meat, sprinkle evenly with the rest 
  of the ingredients, cut in with two forks until evenly mixed, then knead 
  a bit with your hands until well mixed. At this point the chorizo will 
  keep for at least a couple weeks in your refrigerator, or let it season 
  for a couple days in your refrigerator, then wrap it in small packages, 
  (3-4 oz. is about right for two people), and it will freeze fine for 
  months. It can also be stuffed into casings and smoked like any other 
  pork sausage. 

Soy Free Chocolate

----- Original Message -----
From: "Robert" 
To: phaedrus
Sent: Tuesday, March 04, 2003 1:03 PM
Subject: Chocolate

> My Brother-in-Law and Nephew are very allergic to Soy and pretty 
> much all Chocolate contain Soy Lecthin which causes bad reactions. 
> My Brother-in-Law just found out he was allergic when his son had 
> reactions.  Well he loves chocolate so I am trying to find out how 
> to make it on our own without using any soy or peanut or legume 
> products.
> Thank you
> Robert 

Hello Robert,

I've been asked about making chocolate at home before. It's just not something that you can do in your kitchen with supplies that you can easily find on the Internet. To make chocolate from scratch, you have to have cocoa beans. See:

Chocolate Manufacturing

Processing cocoa beans into chocolate is not a hobbyist type thing. You can't make your own chocolate out of cocoa powder because cocoa powder has had the cocoa butter removed, which is an integral part of real chocolate.

You can, however, buy soy-free chocolate here:

Soy Free Chocolate



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