About 30 years ago a family started a Sub shop in town and made their own sub rolls. They were so good and I'd like to try to find a recipe to make. They are no longer open. The family was from Portugal. Anybody know of a Portuguese recipe suitable for sub rolls.

Thanks so much I just ordered some!!!! :) :) :)

It is in a little packet, made by Diamond Crystal Brands, Inc. It is given to heart patients, no salt. I need to know what food service company carries this product, as it is not sold to the public or online any more. Anybody work with a food service company and can help me out!!! :) :)

I just love Japanese Pan Fried Noodles?? What is the brown colored sauce?? I'd like to buy some or if you have a recipe to make it.

I saw a bottle of Yakisoba sauce on Amazon is that what I need??

I made chocolate chip cookies yesterday and apple kolaches today. I made kolaches for the first time for Mother's day. My mom froze them and warmed them up. She had 1 left so I made her 26 more to enjoy. :) :)

Fuller's off of I-95 in Lumberton is the best of Southern Cooking. Make sure to get a piece of the thin layer chocolate cake. Thin layers of yellow cake with a fudgy chocolate frosting. Some places make 7 layers, or 11 or 17 layers. The food at Fuller is so good, also enjoy the thin fried cornbread. :) :) :)

The Pink House has closed. I think it's a internet cafe/Sweepstakes place now.

The recipe came from Paula Deen Show where she had the owner of River Street Sweets, Stan Strickland making this recipe. They turned out great for me. This reply is for the recipe posted Sept. 29, 2011.

PRALINES Tried and True

I looked it up on Trip Advisor, that was the restaurant!!!! Thanks for helping me out. :) :) :) :)

I think that was the name. Are they still there? I'm planning a trip to Charleston and maybe I can go and eat there?

Many years ago I went to Charleston and ate at a Greek Restaurant in the downtown area. Anybody know if it is still there? I don't know the name. They had very good Greek baked chicken and you could buy a jar of the spices used on the chicken. Thanks for helping me out!! :) :)

Marinade I used to make Char Siu:
1/4 c sugar
3 T sherry
2 t soy sauce
1/3 c Hoisin Sauce
1 t minced ginger
1/4 t five-spice powder
1 t salt or less
1/4 t red food coloring

Mix all and marinate 2-3 pounds pork strips. I use a Boston Butt cut into strips. Let marinate overnight. Place on a cooling rack in a sheet pan. Pour some water in the bottom of the pan to keep the meat moist while baking. Bake at 350* for 20 minutes, turn over, bake another 20 mintues. Put the oven on broil for a few minutes to char the meat. Don't burn it. I just love this stuff. I add it to my Pork Lo Mein.

I have this book!!!! 1970 edition.

Another great book is "Potsticker Chronicles" by Stuart Chang Berman. He is a chef and restaurant owner. Many are restuarant recipes, the real deal. If I could buy only one book this one is it!!!! :) :) :) :) Buy it!!!!!

My favorite is "Potsticker Chronicles" by Stuart Chang Berman. It contains his familys favorite recipes. Many recipes are like those served in Chinese Restaurants. The real deal. He is a chef and restuarant owner. If I only could have 1 book it would be this one!!!!! :) :) :)

PRALINES Tried and True recipe.

2 cups sugar
1 cup half and half
1/3 stick of butter (2T and 2t)
1/8 t baking soda
1 1/2 c whole pecans

Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir until it comes to a boil. Turn heat down to medium-low and continue to stir. Cook until the mixture reaches 238*-241* on a candy thermometer or the soft ball stage. Stir in the pecans. Remove from heat and stir until the mixture begins to thicken and is creamy and cloudy. Drop on a buttered pan using an ice cream scoop. Let cool.

*The recipe calls for raw pecans, but I like to toast them a little before putting them in the candy mixture. I also drop my pralines on a Silpat mat, and then I don't have to use a buttered pan. Less Calories!!! :) :) :)

Thanks so much, haven't tried the "news" button for the search engines. I had just been searching the web. I have the recipe for the Chocolate Syrup version. Didn't know to sub the water in the recipe with chocolate syrup. Hadn't heard of Betty Groff, she has some good recipes listed on the page. Thanks so much !!!!! :) :) :)

I like CSFP better than regular SFP. There are lots of versions of SFP, but CSFP is hard to find. I had a piece at the Bird-In-Hand Bakery in PA, but they no longer make it. If I remember right, there were no crumbs on top, only a baked chocolate top. I haven't found a recipe like it. If you go to www.almost-amish.com they have an online bakery that offers another version of CSFP.It looks good, wish I could figure that one out. I have also seen versions with chocolate syrup and others with cocoa. If you have any CSFP recipes to share, Please Do!!!! Thanks so much for your help.
:) :) :) :)

Barbara

I found this on the net:

-----------------------------------
Gordonsville Fried Chicken (purportedly from Bon Appetit)

3 lb chicken in 8 pieces
2 c milk
1 c flour
1 1/2 tsp baking powder
salt and pepper
3/4 c water
vegetable oil

Soak chicken in milk 1 hour, occasionally turning.
Combine flour, baking powder, salt and pepper, stir in water. Drain and pat
dry chicken. Dip into batter and let stand 10 minutes. 1/2" of oil in
skillet heated to 375 degrees F. Chicken skin side down til golden brown.
Turn. Paper towels to drain.

It may be based on Kennedy Fried Chicken, I'll ask next time I go in. It taste like no other fried chicken I've ever eaten. Seasoned and fried just right.

I'm from down south, NC . Someone opened a NY Fried Chicken place in my town. It is the best chicken and cheap prices!!!! Anyone know how the chicken is fixed, what spices are used? I know it is a pressure fryer, not an open fryer. The outside of the chicken is not fried hard. I guess they cook it at a lower temp. for a longer time. The chicken wings are so tender, you can pull out the bones and just eat the meat. 5 wings, fries and a can of soda for $5.99 :) :) :) :) There is a large selection to pick from: Chicken Boxes, Chicken w. Fries, Chicken only, Burgers and subs, Seafood, chicken nuggets only, Italian Chicken Tenders, Hot wings, Boneless Hot wings, Chicken Wings only, side orders and Ice cream. Oh My Goodness the chicken is good. :) :) :) :) :)

I just got to log on, thanks so much for the info!!!!! :) :) :) :)

I saw your post about slow roasting London Broil. I ate some London Broil in a restaurant and I asked for the recipe. I was told that the London Broil was grilled to seal in the juices then slow roasted in the oven at a very low temp. overnight. It was so tender you could cut it with a fork. I was told this can be only done in a commercial oven, but I don't see why it can't be done in a home oven. The lowest temp on my oven is 170*. I don't know what temp. they used they didn't share that.

Can you tell me more about how the catering people do this method you described?? thanks so mcuh for your help!!!!!! :) :) :) :)

Barbarainnc

About 27 years ago there was a sub shop in my town, they made the best subs. What made it so good was the bread. They made it on site. Any one have a Portuguese recipe suitable for making sub rolls?? It wasn't a hard / crusty roll or sweet roll. Thanks for helping me out!!!!

About 27 years ago there was a sub shop in my town, they made the best subs. What made it so good was the bread. They made it on site. Any one have a Portuguese recipe suitable for making sub rolls?? It wasn't a hard / crusty roll or sweet roll. Thanks for helping me out!!!!

I remember the chocolate chip cookies and yeast rolls from the high school where I taught. I asked one of the cooks to give me the recipes and she did. :) :) :)

Lets say I made up some bread dough and I want to scale it for the following types of bread, how many ounces would I weigh for each??

Italian bread

French bread

Large sub roll

Small sub roll

dinner roll

Kaiser roll

Anybody have a recipe, tried and true?? Thanks for helping me out!!! :) :) :)

I make my version of Bang Bang Shrimp, Mix some mayo, Thai Sweet Chili Sauce and a few drops of Sriracha sauce. Put in the refrig. Take a pound of peeled and deveined shrimp, coat with DRY cornstarch, then deep fat fry until done. Don't overcook!!! Put the shrimp in a bowl , pour on the sauce, stir, then top with chopped green onion tops. I have been known to eat a whole pound of shrimp this way!!!! : ) :) :)

Anybody use it?? I Goggled and saw a recall of Golden Mountain Seasoning Sauce in 2001 in Australia. Don't know of any updates of this product.

I read that Maggi Seasoning was a good seasoning sauce, any body use it??

Several years ago I cooked for an average of 600+ children & adults on a daily basis in a school setting. One of the all time biggest sellers was my oven fried chicken-made with a coating mix I got as an insert in a piece of Corning Glassware I had purchased in the 1970's.
The coating mix was made from cornflake crumbs, oregano, paprika, salt & pepper and that's all I can remember.
I lost the recipe in one of my moves and am heartbroken as it is the BEST coating mix I have ever had.
When I worked at the school, the oven-fried chicken I made using this mix was a huge best seller.
Teachers and kids alike could smell it as it baked in the oven and by lunchtime everyone was craving a second helping or more.
I never had left-overs...even using the "government" chicken.
I was recently able to contact an elderly retired exec from the now extinct Corning glassworks.......he recalls the recipe also, but has been unable to locate it in his paperworks.
If any of you guys have that recipe-perhaps from a piece of corningware you purchased years ago- I sure would appreciate it.

Directions
The company called it Corning Glass Shake-&-Bake to the best of my recollection.
It really is the greatest coating for chicken.
Any help is greatly appreciated. Thank you all.

Please post if you have this recipe!!! I will send it to her. Please keep this thread going, she really wants to find the real recipe.