On 3 Jan 2006 at 0:20, Deborah wrote:
> I'm not absolutely certain these Italian biscottis are spelled this
> way, but the pronunciation suggests that this should be close:
> quaresimale(s) They are a twice-baked type cookie, first shaped in a
> loaf and lightly baked, then sliced and rebaked as crescent-shaped
> individual cookies in a familiar style (like mandelbrot, etc.). I
> have eaten them from a few Italian pastry shops in Little Italy of New
> York's Greenwich Village, notably Bleecker Street Pastry (now called
> Bruno's Pastry). I think they're flavored with cardamom and cinnamon,
> and they contain whole almonds and hazelnuts which, when the cookies
> are sliced and rebaked, show along the cut sides--very pretty. They
> are fabulous! Very dry and crunchy with a deliate, not-too-sweet
> flavor. But I haven't seen a recipe for them in books and wondered if
> you could track this down, please. My name is Deborah.
> Thank you so much! (I'm going to put in one more request for a recipe
> in another e-mail...)
Quaresimali (Lenten Almond Biscuits)
Yield: 36 Servings
1 lb Natural unblanched almonds
1 c Granulated sugar
2 c All-purpose flour
1 c Firmly packed light brown
1 ts Cinnamon
1 ts Double-acting baking powder
3 tb Unsalted butter; softened
2 lg Eggs; beaten lightly
1 lg Egg -and-
2 tb Milk; beaten together
From November 1987 issue of Gourmet, article on Biscotti.
Toast the almonds in jelly-roll pan in a preheated 350°F oven
for 10 minutes and let them cool. In a blender or food processor
grind fine one fourth of the almonds with 1/4 cup of the granulated
sugar and transfer the mixture to a large bowl. Stir in the flour,
the remaining 3/4 cup granulated sugar, the brown sugar, the cinnamon,
and the baking powder, add the butter, and stir the mixture until it
is combined. Stir in the remaining almonds, chopped coarse, and the
eggs and knead the dough in the bowl until it is combined. Halve the
dough and with floured hands form each half into a 15-by-4 inch
rectangle. Transfer the rectangles with spatulas to buttered and
floured baking sheets, brush them well with the egg wash, and bake
them in the upper third of a preheated 350°F oven for 20-25 minutes,
or until they are golden brown and a skewer comes out clean. Cut the
rectangles crosswise into 3/4-inch-thick slices and let the slices
stand in the turned off oven for 15 minutes. Transfer the slices to
racks, let them cool, and store them in airtight containers. Makes
about 36 biscotti.
Quaresimali (Lenten Almond Biscuits)
3 cups shelled almonds
1 cup white sugar
2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon double-acting baking powder
3 tablespoons unsalted butter
2 tablespoons milk
Pre-heat oven to 375 degrees F.
Toast almonds in jelly roll pan for about 10 minutes. Let cool.
Grind finely 1/4 of the almonds, mix with 1/4 cup of the granulated
sugar and set aside.
Grind coarsely the remaining almonds and set aside. In a large bowl
stir together flour, remaining 3/4 cup sugar, brown sugar, cinnamon
and baking powder. Add the butter and stir until all ingredients are
Stir in coarsely ground almonds and 2 of the eggs, then knead the
dough in the bowl until all ingredients are combined. Divide the
dough in half.
Form each half into a rectangle 15 x 4 inches. Transfer rectangles
to baking sheets which have been buttered and floured. Brush
rectangles well with 1 egg combined with 2 tablespoons milk.
Sprinkle with reserved almond/sugar mixture. Bake them in the upper
third of the oven for 20 to 25 minutes or until golden brown and a
skewer or toothpick comes out clean. Cut rectangles crosswise into
slices 3/4 inch thick. Let stand 15 minutes in the turned off oven.
Transfer to racks and let cool completely.
On 3 Jan 2006 at 8:58, Gail wrote:
> Happy New Year Phaedrus !
> I'm looking for a Kumback salad dressing that the restaurants in
> the Jackson, MS area use. Thanks, Gail
The below recipe is from the Jackson, MS "Clarion-Ledger".
Crescent City Grill Comeback Sauce (kumback sauce)
2 cup mayonnaise
1 cup ketchup
1 cup chili sauce
1 cup cottonseed oil
1 large onion, diced
1/3 cup lemon juice, freshly squeezed
4 tablespoons garlic, minced
2 tablespoons paprika
2 tablespoons water
2 tablespoons worcestershire
1 tablespoon pepper
2 teaspoons dry mustard
2 teaspoons salt
Puree all ingredients in a blender or food processor.
Allow to sit overnight in refrigerator before use.
On 7 Jan 2006 at 11:46, Jenifer wrote:
> hi my name is jenifer i am looking for original foods that were eaten
> in world war 1 . it is a project and i have to make one of the foods
> from them for my history class for credit. can you help me???? so the
> easier the receipe the better . thanks so much for your help ,
> thank you so much!!!!!!!!
The Royal Baking Powder cookbook "Best Wartime Recipes" has dozens of WW1 recipes.
Best Wartime Recipes
On 5 Jan 2006 at 2:34, Bradley wrote:
> Hello my name is Bradley for Texas, I'm looking for the Johnny
> Carino's Italian. Pot Roast Tender, slow-roasted Italian pot roast
> sautéed in a red wine marinara sauce served with Italian vegetables.
> I'm not shure what the Italian vegetables are.
> Thank you Bradley
There are several recipes from Johnny Carino's on this site, including the pot roast:
Note that websites and pages within websites come and go. This KRBC-TV page link worked
fine the day I posted it, but they may take it down at any time. If this link doesn't work
for you, no need to write and tell me.
----- Original Message -----
Sent: Wednesday, September 16, 2009 6:34 PM
Subject: Italian pot roast
I saw that someone else also requested the Johnny Carino's italian pot roast recipe but the
link no longer works. Can you still get that recipe?
Sorry, as often happens with links, they took that page off their site, and that recipe
doesn't appear to be available any where else. Even Wayback doesn't have it.
On 4 Jan 2006 at 8:35, Sue wrote:
> just over 20 years ago I was living in Cairns in Queensland
> Australia and used to shop at the local farmers market. Nearly
> every week there was a Chinese man there who used to sell bags
> of what he called 'chinese ear biscuits'. These were shaped
> just like ears and had a sweet slightly spicy delicate taste.
> I suspect from the appearance (sorry about the pun) they were deep
> fried. I have searched for a recipe ever since to no avail - the
> closest I came was a recipe that contained ingredients which were
> definitely savoury - the ones I remember were sweet not savoury.
> Please bear in mind that to Australians/Kiwis/Brits a biscuit is
> what North Americans know as a cookie.
> I hope this request is odd enough to take your fancy as I'd love to
> have the recipe.
> Kindest Regards - Sue
Perhaps this is it?
spiral ear biscuits or yee chye paeng.
Yee Chye Paeng
350g plain flour
1/4 tsp bicarbonate of soda
1/4 tsp Chinese five spice powder
1/2 tsp pepper
3/4 tsp salt
50g castor sugar
2 shallots, blended finely
31/2 tbsp oil
70–80ml or enough water
Sift ingredients (A) into a mixing bowl. Add in salt, pepper and
sugar. Mix in blended shallots and oil and add in just enough water
to combine. Mix into a soft and pliable dough.
Roll dough out into a flat rectangle then roll up into a spiral in
between a piece of cling film wrap. Put the roll in the freezer.
(This is done to harden the dough so that cutting it is easier.)
Slice the roll thinly and deep-fry slices in hot oil over a moderate
flame. Remove and drain the biscuits.
Store cooled ear-like biscuits in airtight containers.