quixoticgourmet

cross-posted from: https://lemmy.world/post/2460101

Found these recipe cards on imgur from Trader Vic's, circa 2013 or so. Lots of sauces, sides and various other small items.

Found these recipe cards on imgur from Trader Vic's, circa 2013 or so. Lots of sauces, sides and various other small items.

The source for the famous $250 Neiman Marcus cookie recipe that's been floating around on the internet for ages.

Can't remember where I found this online, but it is purported to be Ernest Hemingway's own hamburger recipe.

A quick search turned up this article, which actually recreated the burger (with substitutions for unavailable ingredients): https://www.artofmanliness.com/living/food-drink/ernest-hemingways-favorite-hamburger/

My spouse worked at K-mart waaay back in the day, and she was waxing nostalgic about these. Lo and behold, someone who worked the counter gave a quick recipe on Food.com.

cross-posted from: https://lemmy.world/post/378036

This recipe comes courtesy of a now-extinct food blog, secret-sauce.net. They managed to find two different versions of Dave Thomas's original chili recipe (printed in a local newspaper and a charity cookbook) and work out the restaurant version with a little help from the ingredients statement. See below for scans of those two articles.

(archive.org backup of source: https://web.archive.org/web/20220105190355/https://secret-sauce.net/wendys-chili/)

Ingredients:

• 2 pounds fresh ground beef (80/20 is a good mixture) -1 quart (4 cups) of tomato juice
• One 29 ounce can of tomato puree
• One 15 ounce can of dark red kidney beans, drained
• One 15 ounce can of small red beans, pinto beans, or pink beans, drained (I used small red beans)
• One medium onion, chopped (about 1½ cups)
• ½ cup celery, diced (about one large stalk)
• ¼ cup green bell pepper diced (one medium sized pepper, with seeds/ribs/stem removed)
• ¼ cup (4 tablespoons) chili powder
• 2 teaspoons ground cumin
• 1½ teaspoons garlic powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon oregano
• ½ teaspoon sugar
• ⅛ teaspoon cayenne pepper

Preparation:

Preheat a large pan to medium heat with a light layer of oil

Chop onion, celery, and green pepper. Each piece should be about the size of one your small beans.

Drain cans of beans in a colander and rinse.

Spread ground beef thinly across the whole pan, making a single giant hamburger. Press firmly and season with salt.

When the meat sizzles, quickly flip and press down into pan. When red juices appear at the top of the meat, flip again and press into the pan once more. Again, when you see red juiced flip a final time to complete cooking. Turn off heat, and drain the giant burger by lifting it from the pan moving to a large pot.

Break up the meat in the pot with a spatula into bean-sized pieces.

Add the beans, chopped vegetables, and all remaining ingredients to the pot with the beef.

Bring the pot a simmer and cover. Stir every 15 minutes for 1½ hours.

To serve, stir the pot in a figure-eight shape and scoop out a large portion.

This recipe comes courtesy of a now-extinct food blog, secret-sauce.net. They managed to find two different versions of Dave Thomas's original chili recipe (printed in a local newspaper and a charity cookbook) and work out the restaurant version with a little help from the ingredients statement. See below for scans of those two articles.

(archive.org backup of source: https://web.archive.org/web/20220105190355/https://secret-sauce.net/wendys-chili/)

Ingredients:

• 2 pounds fresh ground beef (80/20 is a good mixture) -1 quart (4 cups) of tomato juice
• One 29 ounce can of tomato puree
• One 15 ounce can of dark red kidney beans, drained
• One 15 ounce can of small red beans, pinto beans, or pink beans, drained (I used small red beans)
• One medium onion, chopped (about 1½ cups)
• ½ cup celery, diced (about one large stalk)
• ¼ cup green bell pepper diced (one medium sized pepper, with seeds/ribs/stem removed)
• ¼ cup (4 tablespoons) chili powder
• 2 teaspoons ground cumin
• 1½ teaspoons garlic powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon oregano
• ½ teaspoon sugar
• ⅛ teaspoon cayenne pepper

Preparation:

Preheat a large pan to medium heat with a light layer of oil

Chop onion, celery, and green pepper. Each piece should be about the size of one your small beans.

Drain cans of beans in a colander and rinse.

Spread ground beef thinly across the whole pan, making a single giant hamburger. Press firmly and season with salt.

When the meat sizzles, quickly flip and press down into pan. When red juices appear at the top of the meat, flip again and press into the pan once more. Again, when you see red juiced flip a final time to complete cooking. Turn off heat, and drain the giant burger by lifting it from the pan moving to a large pot.

Break up the meat in the pot with a spatula into bean-sized pieces.

Add the beans, chopped vegetables, and all remaining ingredients to the pot with the beef.

Bring the pot a simmer and cover. Stir every 15 minutes for 1½ hours.

To serve, stir the pot in a figure-eight shape and scoop out a large portion.

Comb bound charity cookbook from employees of the Circuit City Network, once one of the largest electronics and appliance retailers in North America. Unknown year.

Found this recipe while browsing Reddit out of boredom. Looks pretty close on first blush, even if I can't personally vouch for it's accuracy.

Din Tai Fung Soup Dumplings

INGREDIENTS Soup Mixture

10 cups water

3 tablespoons water (may need more)

3 lbs chicken parts (wings, backs, and necks)

2 1⁄2 ounces chinese-style cured smoked ham or 2 1⁄2 ounces Smithfield Ham, cut into 4 slices

3⁄4 cup green onion, rough chopped (white parts only)

2 slices peeled fresh ginger (1 inch diameter 1/2 inch thick)

1 dried shiitake mushroom

1 large garlic clove, flattened

1 tablespoon soy sauce

2 teaspoons shaoxing wine

1 tablespoon unflavored gelatin

Filling

1 lb ground pork

1⁄4 lb uncooked shrimp, peeled de-veined and finely chopped

1⁄3 cup green onion, minced (white parts only)

3 tablespoons sugar

2 tablespoons soy sauce

1 large garlic clove, minced

3⁄4 teaspoon salt

1⁄2 teaspoon ground black pepper

1⁄2 teaspoon peeled fresh ginger, finely grated

1⁄2 teaspoon shaoxing wine

1⁄4 teaspoon sesame oil

Dumplings

75 dumpling wrappers (3 inch square or round)

1 large head napa cabbage, leaves separated

Dipping Sauce

1 cup black vinegar

6 tablespoons soy sauce

2 tablespoons very thin matchstick-size strips peeled fresh ginger

DIRECTIONS

• Three days before, combine 10 cups water and all remaining soup ingredients except gelatin in large pot. Bring to boil, spooning off any foam that rises to surface. Reduce heat and simmer, uncovered, until chicken pieces are very soft and beginning to fall apart, adding more water by cupfuls if necessary to keep chicken submerged, about 2 hours 30 minutes.

• Strain soup; discard solids. Return broth to same pot. Boil until reduced to 2 cups, about 35 minutes. Season with salt and pepper. Pour 3 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens. Add to hot broth; stir until gelatin is dissolved. Transfer to 13x9x2-inch glass dish. Cover; refrigerate aspic overnight.

• Two days before, combine all filling ingredients in large bowl and mix with fork just until blended. Cut aspic into 1/3-inch cubes. Add 1/3 of the aspic cubes to pork mixture; stir gently with wooden spoon just until incorporated. Cover and refrigerate. Return aspic to refrigerator.

• Mix 1 cup black vinegar, 6 tablespoons soy sauce, and 2 tablespoons fresh ginger strips in small bowl. Cover and refrigerate. Bring to room temperature before serving. One day prior, line 2 rimmed baking sheets with parchment paper. Place 1 dumpling wrapper on work surface. Spoon 1 very generous teaspoon filling onto center of wrapper, including at least 2 aspic cubes.

• Lightly brush edges of dumpling wrapper with water. Bring 1 corner of wrapper up around filling, then pleat remaining edges of wrapper at regular intervals all around filling until filling is enclosed and wrapper forms bundle-like shape with small opening at top.

• Gather top edges of wrapper together and twist at top to enclose filling. Place on baking sheet. Repeat with remaining wrappers and filling. Refrigerate, covered, for 1 day, or freeze in single layer in covered containers for 2 weeks.

• On the day of, line each layer of bamboo steamer basket with cabbage leaves; place over wok filled with enough water to reach just below bottom of bamboo steamer basket. (Or line metal steamer rack with cabbage leaves and set over water in large pot.) Place dumplings atop cabbage, spacing apart.

• Bring water to boil. Cover; steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes for fresh dumplings and 15 minutes for frozen. Serve dumplings immediately, passing sauce alongside for dipping.

Source: https://www.reddit.com/r/TopSecretRecipes/comments/mtek14/din_tai_fung_noodles_with_sesame_sauce/gv0duzq/

Link to quizlet flashcards containing recipes for Chipotle's salsas. (Note: nowadays they use a lot of pre-prepared ingredients, like "1 bag green tomatillo salsa", so some recipes may need further interpretation.)

Click on the thumbnails in the flash cards for larger images of the recipe cards. Example:

Archive.org link to a scanned copy of Gail Wong's Authentic Chinese Recipes from Hawaii, published in 1953. Contains many classic Chinese and American-chinese dishes.