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Pasta Milano

On 3 Jan 2005 at 18:05, Mary wrote:

> Hello Phaedrus- the creamy garlic sauce is with the Pasta Milano from
> Macaroni Grill. Its bow tie pasta with chicken and sundried tomatoes.
> Thanks. -Mary

Hi Mary,

Okay, now we're cook'n. See below.


Pasta Milano
Romano’s Macaroni Grill Restaurant 

6 oz. butter
18 oz. grilled chicken, sliced
12 oz. sun-dried tomatoes
12 oz. mushrooms, sliced
6 Tbs. Parmesan cheese, finely grated
36 oz. roasted garlic cream sauce *
36 oz. bowtie pasta (about 6 oz. per serving)
Italian parsley sprig, if desired 

Cook the pasta as directed on package. Meanwhile, sauté butter 
and mushrooms about 30 seconds. Add the roasted garlic cream 
sauce and Parmesan; heat thoroughly. Remove pasta from water 
and drain. Add pasta to the sauté pan and mix well. Garnish 
with Parmesan cheese and Italian parsley sprig.

Recipe For Roasted Garlic Cream Sauce...*
Can be used for the 36 oz. of Roasted Garlic Cream Sauce 
required in the Pasta Milano recipe. 

1 quart heavy cream
1 head roasted garlic
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh parsley - coarsely chopped
1 pound pasta
2 teaspoons salt
1 cup Parmesan cheese - grated 

In a blender process cream and roasted garlic until smooth. 
In a large saucepan, combine garlic cream, pepper, and 2 tablespoons 
of the parsley. Bring to a boil, then simmer for 15 minutes.

Add salt and Parmesan to mixture, stir until sauce has thickened. 
Macaroni Grill's Pasta Milano

3 oz. butter 
9 oz. grilled chicken, sliced 
6 oz. sun-dried tomatoes, chopped 
1/2 pound mushrooms, sliced 
3 tablespoons Parmesan cheese, finely grated 
16 oz. roasted garlic cream sauce (recipe follows) 
1 pound bowtie pasta 

Cook the pasta as directed on package. Meanwhile, melt butter over 
medium-high heat; add mushrooms and saute for about 30 seconds. 
Stir in the sun-dried tomatoes. Add the roasted garlic cream sauce 
and Parmesan; heat thoroughly. 
Remove pasta from water and drain. Add pasta to the saute pan and 
mix well. Garnish with additional Parmesan cheese. 

Roasted Garlic Cream Sauce: 
1 pint heavy cream 
1/2 head roasted garlic 
1/2 teaspoon freshly ground black pepper 
2 tablespoons fresh parsley, coarsely chopped 
1 teaspoon salt 
1/2 cup Parmesan cheese, grated 

In a blender, process cream and roasted garlic until smooth. 
In a large saucepan, combine garlic cream, pepper, and parsley. 
Bring to a boil, then simmer for 15 minutes. Add salt and Parmesan 
to mixture, stir until sauce has thickened.
Macaroni Grill Pasta Milano Copycat

I recieved this recipe of another site, and have not yet made it. 
Let me know how it comes out...

4 pieces of boneless, skinless chicken breast
Wishbone Italian salad dressing
Bow Tie pasta
Alfredo sauce with roasted Garlic (home made or in a jar)

Sun dried tomatoes (packed in oil, yet drained very well)
small jar of sliced mushrooms

Marinate chicken overnight in Italian dressing. Grill and then 
cut into strips. Cook pasta accordingly. While pasta is cooking, 
Heat alfredo sauce and add the tomatoes and mushrooms. Once heated, 
add the chicken, drain the pasta and then pour the sauce over the 
pasta and toss. 

Here is the recipe for the garlic sauce if you would like to make it, 
rather than used jarred sauce.

10 cloves of garlic, rubbed with olive oil and roasted @ 350 degrees 
until soft (approx 30 minutes)
1 cup white wine
1 sprig of rosemary and thyme
1 shallot peeled and sliced
6 peppercorns
1 1/2 cups heavy cream
1 Tbsp. butter

Squeeze the garlic out of each of the cloves and mash into a puree. 
Put into saucepan with wine, thyme, rosemary, shallots, and peppercorns. 
Bring the mixture to a boil and simmer until the liquid is reduced by 3/4. 
Add the heavy cream, bring to a boil again, and simmer until reduced by 
half. Add the butter, season with salt and pepper to taste. Finish with 
chopped parsley. 

Chocolate Mousse Crown

On 3 Jan 2005 at 14:27, Ann Marie wrote:

> I'm looking for a chocolate mousse dessert which is made with nestle's
> chocolate chips and pepperidge farm pirouette cookies. You line the
> edge of a spring form pan with the cookies. That's all I can remember
> about this recipe, I haven't seen it in about 15 years. Thank you for
> any help you can give me.
> Ann Marie 

Hello Ann Marie,

See below.


Chocolate Mousse Crown


1 12oz. bag Nestle's Semi-Sweet Chocolate Chips
2 envelopes Knox unfavored gelatin
2/3 cup coffee liquor (Kahlua) 
1/2 cup cold water
3 pints whipping cream 
3 eggs (whites and yolks separated) 
2 boxes Pepperidge Farms Chocolate Pirouette Cookies

In a four quart pot, combine liquor, water and gelatin. Stir over medium heat 
until gelatin is completely dissolved. When bubbly, remove from heat, add 
chocolate chips and stir until melted and smooth. Beat in egg yolks and set 
pot aside for mixture to cool to room temperature. Fast cool in refrigerator. 

In separate bowl, whip egg whites until stiff.. keep chilled 'til ready to blend 
with rest of mixture. 

In large mixing bowl, whip 2 pints cream to soft peaks, adding 1/2 cup sugar 
during whipping. (Note, remaining pint will be whipped and used as topping 

When chocolate mixture is cooled, fold in egg whites and whipped cream, 
mixing gently and thoroughly. Pour about and inch of the mixture into a 10" 
springform pan. Stand Pirouette cookies vertically around the edge of the pan 
and then pour remaining mixture into center. Top with last pint of cream 
whipped with sugar to taste. Sprinkle top with cookie crumbs or chocolate 
shavings for color. 

Place in fridge for 2-3 hours to set (or freezer for 1 hour to fast set). 

This recipe is Very rich so slice at 2 or 3 cookie widths! 

Wendy sent the below. Note that there is yet another recipe with this name under a request for Chocolate Charlotte Rousse.

From: "Wendy" 
Subject: Correction to recipe "Chocolate Mousse Crown" posted in 2005
Date: Thursday, April 12, 2012 6:08 PM

FYI - this was published in Woman's Day  4/30/85

I managed to get the original recipe and found yours has a couple items
different, which effects the outcome of the mousse. (My husband quickly
pointed these out to me since he had the original made for him by mom!

I scanned the recipe in and attached it as a .pdf for you.

Thanks, Wendy
Chocolate Mousse Crown (from Woman's Day  4/30/85)

2/3 cup 	chocolate or coffee-flavored liqueur
1/2 cup 	cold water
2 envelopes	unflavored gelatin
16 ounces	semisweet chocolate chips(2 2/3 cups) or 16 squares (1 ounce each)semisweet chocolate, chopped coarse
3 large 	eggs, separated (bring whites to room temperature)
1/4 cup 	granulated sugar
2 cups		whipping cream, whipped stiff
about 33 	thin tubular-shaped cookies with chocolate bits (a 5 1/2 ounce package has 24 cookies)
For Garnish:	whipped cream and chocolate shavings

Mix liqueur with water in large saucepan; sprinkle gelatin over top and let stand 1 minute.
Stir over low heat until gelatin is completely dissolved., about 3 minutes. Add chocolate;
stir until melted and smooth. Remove from heat. Whisk in egg yolks one at a time; cool to 
room temperature.  In large bowl beat egg whites with electric mixer until soft peaks form 
when beaters are lifted. Gradually add sugar; beat until soft glossy peaks form. Stir a 
large dollop of  whites into the chocolate mixture until blended, then fold the chocolate 
mixture into remaining whites. Gently fold in whipped cream. Spoon about 1/4 inch mousse
mixture into an 8- or 8 1/2-inch springform pan to cover the bottom. Stand cookies in the 
mousse all around inside edge of pan. Gently pour in remaining mousse. Cover loosely with
waxed paper. Chill at least 3 hours until firm, or chill overnight. Before serving, remove 
sides  of pan; garnish mousse with whipped cream and chocolate shavings. (Shave chocolate 
with a vegetable peeler.) With sharp knife cut into wedges 2 cookies wide. Makes 16 servings.
Per serving: 404 cal, 4 g pro, 39 g car, 26 g fat, 87 mg chol, 47 mg sod.

World's Fair Waffles

On 2 Jan 2005 at 20:23, Loretta wrote:

> These were  absolutely the best Belgium Waffles you could ever
> imagine.
> I understand the husband and wife who owned and operated the stand
> traveled around the country to other venues for years after the worlds
> fair closed in NY. I hope they may have given their recipe out to
> someone out there. I also know that they were at the Monteal Expo in
> 1970, and perhaps the county fair at Belmont Raceway, Long I. NY.
> The waffles, (who's flavor was unique to any other I have tasted
> since) were over sized and served warm with tons of fresh strawberrys,
>  topped with a special whipped cream.
> It has left a special memory in anyones taste buds who were lucky
> enough to have had them.
> Thank You for your help!!
> Loretta
> Key West

Hello Loretta,

I found the below recipe.


New York World's Fair Belgian Waffles

1 quart strawberries
2 cups heavy cream
2 Tbsp powdered sugar
1 1/2 tsp vanilla extract, divided use
1 1/4 cups sifted cake flour
2 tsp baking powder
1/4 cups sugar
Generous pinch of salt
4 eggs, separated
1 1/2 cups milk
1/2 cup melted butter
Sifted powdered sugar for garnish

Cut the strawberries in half lengthwise and refrigerate. In a 
mixing bowl, whip the heavy cream until it holds it's shape. 
Add the powdered sugar and 1/2 tsp vanilla extract and whip 
until stiff. Refrigerate.

Preheat waffle iron.

Sift together the cake flour, baking powder, sugar and salt. In 
a large mixing bowl, beat the egg yolks lightly and add the milk, 
1 Tbsp vanilla extract and the melted butter. Stir in the sifted 
dry ingredients. In a separate bowl, beat the egg whites until 
very stiff and fold into the batter. Bake waffles on the lightly 
oiled waffle iron at the medium setting or according the manufacturers 

Dust the baked waffles with powdered sugar and place on individual 
serving plates. Pipe the whipped cream onto the waffles through a 
pastry bag fitted with a large star tip. place strawberries on top 
of each waffle and serve.

Scottish Morning Rolls

Peter wrote:

> I am looking for the recipe for "Scottish Morning Rolls". This is a
> soft bread roll that is very popular all over Scotland. When they are
> purchased, they can be bought as "Light Fired", "Normal" or "Well
> Fired"/ The difference being how long they are kept in the Bakers Oven
> I think.
> I have tried a few recipes from searches on the web, but most of the
> time the rolls come out more like a hard dinner roll. Than the soft
> warm rolls they should be. I have even sent out some requests to try
> and get the recipe from a Scottish Baker. But to no avail.
> I hope you can help me?
> Thank You
> Peter

Hello Peter,

I believe that these are called "baps".

Did you try the recipes that are already on my site? See:


If you've already tried recipes that you found on the Internet, then I'm likely to send you the same ones over again since I have no way of knowing which ones you've tried. Also, I cannot say ahead of time whether a given recipe will be soft or hard after baking.

I did find the first recipe below on a Scottish website and it does say "soft." So try it first. There's another one below also. Keep in mind that hardness of texture can be caused by ingredient substitutions or by oven temperature variations and my not be a recipe problem.



Baps are soft bread rolls eaten with jam or marmalade at breakfast time, 
or with a filling of your choice for lunch. 


500 g (1 lb.) strong plain flour
1 teaspoon salt
50 g (2 oz.) lard
25 g (1 oz.) fresh yeast or 15 g (1/2 oz.) dried yeast
1 teaspoon sugar
300 ml (1/2 pint) half milk and water, tepid
Milk, for glazing


Sift the flour and salt into a large warmed bowl and rub in the lard. 
Cream the yeast and sugar in another bowl, then add the tepid milk 
and water mixture. Leave for 10 minutes, then make a well in the 
centre of the flour mixture and pour in, making a soft dough. Cover 
and leave to rise in a warm place for about an hour.
Knead lightly on a floured surface, then shape into ovals, each about 
75 mm across. Place on a greased and floured baking sheet, brush with 
warm milk or dust with flour before cooking.

Leave to rise for about 15 minutes, then push a finger into the centre 
of each bap to prevent blistering. Bake in a hot oven, 400 degrees F, 
Gas 6, for 15-20 minutes. 
Makes about 10.

Weights And Measurements

Measurements are given in both metric and imperial - use one or other, 
but do not mix them as conversions are not precise equivalents. Variations 
should have little or no effect on the recipes.

One US cup is equivalent to 250 ml
or 8 fl. oz.
A level teaspoon equates to 5 ml;
a level dessertspoon equates to 10 ml
and a level tablespoon is equal to 15 ml.
Aberdeen Butteries

1 lb. plain flour
1 oz. yeast or 1/2 tbs. dried yeast
1 tbs. sugar
1 cup butter
1/2 cup lard
1 1/2 cup water at blood heat
pinch of salt

Mix sifted flour and salt in basin.
Cream yeast with sugar.
When it bubbles, add to flour with water.
Mix well, cover, set in warm place until bulk doubles; about 1/2 hour.
Cream butter and lard together, divide into three parts.
Put dough on floured board, roll out into long strip.
Dot first third of fats on top third of pastry strip.
Fold over like an envelope as when making flaky pastry.
Roll out, repeat with other strips until all butter mixture is used up.
Roll out, cut in small oval shapes or rounds.
Lay on floured baking sheet, leave 2 inches between each to allow for expansion.
Cover as above, let rise 3/4 hour.
Bake for 20 minutes at 375°F (160°C) - 400°F (205°C).

Makes about 15 rolls.

Chewy Texas Pralines

On 3 Jan 2005 at 20:43, Pam wrote:

> Dear Uncle  Phaedrus,
> I'm really hoping you can help.  While growing up, my father would
> make pralines that were soft and chewy, not brittle like traditional
> New Orleans pralines.  I have tried several recipes, but have not hit
> upon the correct type.  
> I believe his recipe called for sweetened condensed milk or for
> evaporated milk.  They may have been referred to as a Texas Praline.  
> Any help would be appreciated.  
> Thank you,
> Pam in Houston

Hello Pam,

See below.


South  Texas  Pecan  Pralines

 Ingredients :
 1 lg. can evaporated Pet milk
 1 c. white sugar
 1 tsp. salt
 1 tsp. vanilla
 1 1/2 c. pecans

 Preparation :
    Mix everything but pecans together.  Cook over low to medium heat
 until candy mixture begins to boil and reaches hard ball candy
 stage.  (Test hard ball candy stage by dropping 1/2 teaspoonful of
 candy mixture in cold water.  It is ready when candy no longer
 dissolves in water, but stays firm.)
Texas  Pralines

 Ingredients :
 2 c. granulated sugar
 1 stick of oleo or butter
 2 tbsp. Karo
 2-3 c. pecans
 1 c. brown sugar
 1 sm. can evaporated milk, add water
    to make 1 c. liquid
 1 tsp. vanilla

 Preparation :
    Put all ingredients except pecans and vanilla in a 3 quart
 saucepan and cook 20 minutes after boiling starts, stirring
 occasionally.  Add vanilla and nuts; remove from heat and stir well.
  Drop by spoonfuls on waxed paper that has several sheets of
 newspaper beneath it.  Work fast as this sets up quickly. Makes 24


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