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Shrimp Scampi

On 27 Aug 2006 at 14:10, Dee wrote:

> For years I have been ordering the bowl of scampi from Shell's. Around
> a year or so ago,they took it off the menu. I have looked online
> everywhere I could to try to find it. I know it contains white wine,
> and garlic, but once a waitress told us it also had beef boullion in
> it , so we are not sure of the exact recipe- I would love to find it
> or something so close. I know there are so many scampi recipes out
> there, but this was your run of the mill, garlic and lemon sauce. I
> hope someone out there knows the recipe!
>   Dee
> Dee 

Hello Dee,

Well, the Shell's recipe did not turn up.

Below is one with beef broth and one with chicken broth.


Shrimp  Scampi

18 jumbo shrimp
1 1/4 whole heads garlic, minced
1/2 c. olive oil
1 green onion, chopped
1/2 c. butter or margarine
1/2 c. beef broth
3 to 4 tbsp. dry white wine or to taste
Pimiento (optional)
Chopped parsley to taste

 Clean, shell and butterfly shrimp.  Dip butterflied shrimp in thoroughly 
 beaten egg and then into Contadina seasoned bread crumbs.  Place in 
 large rectangular casserole.  In saucepan, combine minced garlic, oil, 
 green onion, margarine, beef broth and wine.  heat and mix well.  
Bake shrimp at 350 degrees for 5 minutes and then pour other mixed ingredients 
over shrimp.  Bake for 15 more minutes.  Garnish with pimiento slices and 
parsley.  Allow 5 to 6 shrimp per person.
Shrimp  Scampi  

10 lg. shrimp, peeled & deveined
1/2 lb. butter
1/2 c. good chicken broth
2 tbsp. crushed garlic
1 oz. chablis wine
Salt to taste

 In frying pan add butter and broth until melted.  DO  NOT  BOIL.  
 When melted, add garlic 
and shrimp until shrimp turns pink and curls.  Add parsley and wine.  
Cook at a low simmer until alcohol is cooked out.  Thicken with cornstarch 
and water. Serve over rice. Yields 2 servings. 

Carrot Dressing

On 25 Aug 2006 at 13:03, Susan wrote:

> hi uncle phaedrus,
> i would love the recipe for the carrot dressing from dojo's restaurant
> (14 west 4th street, new york, new york).  i know it has tahini and
> fresh ginger in it and i'm pretty sure it's vegan.  i can't find it
> anywhere...have you ever come across this delicious recipe?
> thanks, susan

Hi Susan,

Found the two below on a message board. They're all there is.


Carrot Tahini Dressing 

"I've tried a bunch of different ways of recreating Dojo's dressing. This is 
the closest and most accurate recipie. FYI you can purchase a 16 oz container 
of it for $3.50 at Dojo." 

1 small carrot, shredded 
2 tablespoons mirin 
2 tablespoons rice vinegar and/or cider vinegar 
1 tablespoon soy sauce 
1/2 tsp dark sesame oil 
1 tablespoon grated fresh ginger root 
1/4 cake silken tofu (about 3 ounces) 

Put all ingredients in blender. Stir before serving. Keeps about a week. 
Carrot Tahini Dressing (Like Dojo's)

1 small carrot 
2 tbsp mirin 
4tbsp rice vinegar 
3 to 4 tbsp soy sauce 
1/2 tsp sesame oil 
1/2 tbsp ginger root 
1/4 cake silken tofu 
garlic (1 small piece) 
1/2 very small onion 
salt to taste
Add a vegetable based oil for desired consistency. 

Put all ingredients in blender. Stir before serving. Keeps about a week. 

Devil Dogs

On 25 Aug 2006 at 12:44, Christine wrote:

> Hello!  I am looking for a recipe for what they call "devil dogs" here
> on the east  coast.  It is a soft chocolate type cake sandwich, with
> some sort of white, probably shortening based, cream in the center.
> They are usually long oval shaped, like the french "cat tongue"
> cookies. I purchase them sometimes at Aux Delices here in Greenwich
> CT.  it is pure sugar I know, but I'd love to make them for my husband
> who is a real fan.
> Thanks for your help,
> Christine 

Hi Christine,

See below.


Devil  Dogs

1/2 c. shortening
1 c. sugar
1/2 tsp. baking powder
1 egg
2 c. flour
1/2 c. cocoa
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 c. milk

 Combine dry ingredients.  In a separate bowl, blend shortening, sugar, 
 and egg.  Add dry ingredients alternating with milk and vanilla.  Drop 
 by teaspoonful onto an ungreased baking sheet.  Bake for 8 to 10 minutes 
 at 425 degrees.  Let cool.  Combine filling.

3/4 c. shortening (1/2 butter or Crisco)
1 2/3 c. confectioners' sugar
1/2 jar marshmallow fluff
1/2 tsp. vanilla

  Put 1 tablespoon between two cakes.  Enjoy! 
Devil  Dogs

1 1/4 c. sugar
2/3 c. shortening (white)
2 eggs
2 tsp. vanilla
1/2 c. cocoa
2 1/2 c. flour
1 1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 c. milk


2 egg whites
2 c. 10X sugar
1 tsp. vanilla
Dash of salt

 To make cakes, cream together sugar and shortening.  Add eggs, vanilla, 
 flour, cocoa, baking soda, cream of tartar while adding milk.  Mix well. 
 Drop by heaping tablespoon 2 inches apart.  Bake 8 to 10 minutes at 350 
 degrees until center springs back. 
 To make filling, beat egg whites until stiff.  Add 10X sugar and beat. 
 Add shortening, vanilla and salt.  
 Beat until well mixed and creamy.  You may need to add a little milk. 
 Lastly, spread filling between two cakes (about 2 tablespoons each).  
Devil  Dogs

1 c. butter or margarine
2 c. sugar
2 eggs
4 c. flour
1 c. cocoa
3 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. vanilla
2 c. milk


1 c. shortening
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
5 tbsp. flour
1 c. milk

 First, cream together butter or margarine and sugar.  Mix in remainder 
 of ingredients.  Drop by spoonful on ungreased cookie sheet and bake 7 
 to 8 minutes in 425 degree oven.  Let cool.  
 Cream Filling:  
 Cook together 5 tablespoons flour and 1 cup milk until very thick, 
 stirring constantly.  Cool until lukewarm.  Cream together the following:
 1 cup shortening, 1 cup sugar, 1/2 teaspoon salt and 1 teaspoon vanilla. 
 Add flour mixture and beat well until smooth and not grainy.  

Spread 2 tablespoons of filling between two cakes. 

Peanut Butter Bars

In the l950s the Chattanooga City School system cafeterias served a peanut
butter brownie type dessert.  I found something very similar on a Martha
White flour sack several years ago.

Rich Peanut Butter Bars

1/2 cuo peanut butter
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup plain flour

Heat oven to 350.  Grease and flour 9x13x2 inch pan.  Melt butter and peanut
butter in bowl over hot water or in the microwave.  Add remaining
ingredients. Stir till blended.  Bake for25-30 minutes.  Cool and cut into
squares.  Yields about two dozen squares.


Some Dominica Recipes

Island of Dominica recipes:

Caribbean Choice

Carib Yard


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