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Chocolate Torrone

  ----- Original Message ----- 
  From: Sophia 
  To: 'phaedrus
  Sent: Tuesday, January 07, 2003 4:24 PM
  Subject: torrone

  I'm searching for a recipe to make this wonderful soft chocolate torrone 
  made by the Sorelle Nurzie company in L'Aquila, Abruzzo, Italy. I'd love 
  to try making it, i've made the white torrone which is wonderful. 
  Thank you for your help. 

Hello Sophia,

I cannot locate a recipe from the Sorelle Nurzie company, but below are two recipes for soft chocolate torrone. The second one may be the best. I do not know what "wafers" refers to in the first recipe.


  Chocolate Torrone
  (Italian Christmas Candy) 

  1/2 lb. honey
  1 cup sugar
  2 tbsp. water
  2 egg whites
  1 3/4 cups cocoa
  2 tbsp. water
  1 tbsp. sugar
  1 1/4 punds shelled hazel nuts, slightly roasted 

  Place honey on top of double boiler over boiling water and stir constantly 
  1 1/2 hours, or until caramelized. Combine sugar and water in small saucepan 
  and let boil until caramelized. Beat egg whites until stiff and add to honey 
  a little at a time, mixing well. Combine cocoa with 2 tbsp. water and 1 tbsp.
  sugar and cook until creamy. Add cocoa and nuts to first mixture and mix. 
  Line 2 or 3 6x8 inch loaf pans with wafer* and pour in mixture to a depth of 
  about 2 inches. Let cool and cut into 2 long rectangular pieces. Wrap in 
  waxed paper to store. Makes 4 to 6 pieces. 
  Soft Chocolate Torrone* 
  7/8 cup honey 
  1 lb.  hazelnuts 
  3 tbsp sugar and 2 tsp water for a syrup 
  1 1/4 cups sugar 
  6 1/13 oz. powdered chocolate 
  2 egg whites. 

  Put the honey in a pot and place it in another partly filled with boiling 
  water. Cook the honey for 1 1/2 hours, stirring frequently. Put the hazelnuts 
  on a cookie sheet and toast them in a moderate oven. The toasting will loosen
  their membranes, which can be separated out and discarded. Make a syrup by
  combining 3 tablespoons sugar and 3 teaspoons water. Put the solution in a 
  pan with the chocolate and cook over low heat. Stir constantly until the 
  mixture becomes a tick cream. Remove from the heat but keep warm. Put the
  remaining sugar, and sufficient water to dissolve it, in a pan and cook over
  moderate heat until the sugar caramelizes. When the sugar has virtually
  caramelized, whip the egg whites untill they are stiff. Beat in the honey, 
  one spoonful at a time. Blend in the caramelized sugar then the chocolate 
  mixture, which should still be warm and afterward, the hazelnuts. Mix well 
  and remove from the heat. Take an alluminum foil, try to give it a long
  rectangular container shape (place a rectangular or large serving dish 
  underneath the foil), put the mixture in the alluminum foil, wrap it and 
  let it cool.
  Buon appetito!  

Applebee's Oriental Chicken Salad

  ----- Original Message ----- 
  From: diane
  To: phaedrus
  Sent: Tuesday, January 07, 2003 5:56 AM

  hi I don't know if this is where I can ask a question so can you help me?  
  I am looking for the recipe for applebee's oriental salad dressing. anyone 
  know the ingredients?  thank you . . . 

Hello Diane,

Is this what you mean?


  Applebee's Oriental Chicken Salad

  Recipe By     :
  Serving Size  : 1     Preparation Time :0:00
  Categories    : Salad Dressing            Copycat

Amount Measure     Ingredient -- Preparation Method
------  ----------- --------------------------------
Oriental Dressing:

3      Tablespoons honey
1 1/2  Tablespoons rice wine vinegar
1/4    Cup         mayonnaise
1      Teaspoon    Grey Poupon Dijon mustard
1/8    Teaspoon    sesame oil

1                  egg
1/2     Cup        milk
1/2     Cup        flour
1/2     Cup  corn  flake crumbs
1       Teaspoon   salt
1/4     Teaspoon   pepper
1                  boneless -- skinless chicken breast half
4       Cups       vegetable oil (for frying)
3       Cups       chopped romaine lettuce
1       Cup        red cabbage
1       Cup        Napa cabbage
1/2                carrot -- julienne or shredded
1                  green onion -- chopped
1       Tablespoon sliced almonds
1/3     Cup        chow mien noodles

Preheat oil in deep fryer or deep pan over medium heat. You want the temperature
of the oil to be around 350 degrees. Blend together all ingredients for dressing
in a small bowl with an electric mixer. Put dressing in refrigerator to chill 
while you prepare the salad In a small, shallow bowl beat egg, add milk, and mix
well. In another bowl, combine flour with corn flake crumbs, salt and pepper. 
Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into
egg mixture then into the flour mixture, coating each piece completely. Fry each
chicken finger for 5 minutes or until coating has darkened to brown. Prepare 
salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage,
and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds
over the salad, then the chow mien noodles. Cut the chicken into small bite-size
chunks. Place the chicken onto the salad forming a pile in the middle. Serve 
with salad dressing on the side. Makes 1 dinner-size salad.

Melting Moments Cookies

  ----- Original Message ----- 
  From: Joan
  To: phaedrus
  Sent: Tuesday, January 07, 2003 6:13 PM
  Subject: James Beards Melting Moments cookies

  I am looking for the James Beard Melting Moments cookie recipe. It is 
  supposed to be in one of his first cook books that is not published 
  anymore. Would appreciate it if you could find this recipe.
  thank you,

Hello Joan,

The below recipe is the only "melting moments" cookie recipe that I can find.


  Melting Moments

  Serving Size  : 36   Preparation Time :0:00
  Categories    : Desserts

Amount  Measure   Ingredient -- Preparation Method
  --------  ------------  --------------------------------
1       cup       flour, all-purpose -- unsifted
1/2     cup       cornstarch
1/2     cup       powdered sugar
3/4     cup       butter -- softened
1       teaspoon  vanilla

  In bowl stir together first 3 ingredients.  In large bowl with mixer at 
  medium speed, beat butter until smooth.  Beat in flour mixture and vanilla 
  until well blended.  Refrigerate 1 hour.  Shape into 1-inch balls.  Place 
  about 1 1/2 inches apart on ungreased cookie sheet; flatten with a lightly 
  floured fork.  Bake 325°, for 15 minutes or until bottom is light golden 

  Food Processor Method:  In bowl of food processor fitted with metal blade, 
  stir together flour, cornstarch, and powdered sugar.  Cut cold butter into 
  1-inch chunks.  Add to flour mixture.  Add vanilla.  Process 15 seconds or 
  until well blended and mixture forms a ball around blade. Continue as in 
  basic recipe. Frost with cream cheese frosting.

Homemade Pepperoni

----- Original Message -----
From: "Jen" 
To: phaedrus
Sent: Tuesday, January 07, 2003 1:16 PM
Subject: Pepperoni recipes

> I'm a looking for a recipe for making pepperoni.  I've looked for about
> 5 years, and I haven't been able to find one.  Please let me know if
> you have one (or more!).  Thanks!
> Jenny

Hi Jenny,

I could only find one homemade pepperoni recipe. See this website for the whole set of instructions:

Home Sausage



----- Original Message -----
From: "Rosiee" 
To: phaedrus
Sent: Tuesday, December 10, 2002 9:51 AM
Subject: Ringli Recipe

> I am searching for a recipe for "ringli", a swiss donut, traditionally
> served at Christmas time.  Any help would be much appreciated.
> Thank you,
> Rosie

Hello Rosi,

i realize it's too late for Christmas, but a reader has sent me a ringli recipe, so I though I'd send it on. It's in German.



Man nehme :
 75 gr. Mehl und Mehl für`s Blech
  75 gr. Zucker
  250 gr. Marzipanmasse
  30 gr. Margarine oder Butter
  Margarine für`s Blech
  1 Ei
  etwa 8 kandierte Kirschen
Aus Mehl , Zucker , Marzipan , Butter und Ei einen Knetteig machen .Die
Masse in einen Spritzbeutel füllen und Ringe auf das gefettete mit Mehl
bestäubtes Backblechen spritzen . Die Kirschen in Stücke schneiden und das
Gebäck damit garnieren . Im vorgeheizten Ofen 5-6 Min. goldgelb backen .
Ergibt ca. 20 Stück

E-Herd : 200° - 225°
 G-Herd : Stufe 3 - 4


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