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From: Carol To: phaedrus Subject: rice pudding Date sent: Sun, 23 Jan 2000 17:12:56 -0500 > Hi phaedrus, > > This is Carol again, do you happen to have a recipe for old fashioned > baked rice pudding, with raisins of course? > > Thanks for your help. >
Hi Carol,
Gosh, rice pudding is popular today. I got yours and another request within about 5 minutes of each other. Below are several recipes.
Phaed
OLD - FASHIONED RICE PUDDING
Ingredients :
2 lg. eggs
1/2 c. sugar
1/2 tsp. salt
2 c. milk
2 c. cooked rice
1/2 c. seedless raisins
1/2 c. chopped cooking apple
1 tsp. vanilla
Dash nutmeg
Preparation :
Blend together eggs, sugar and salt. Scald milk. Slowly stir in
egg mixture. Blend. Add rice, raisins, apples and vanilla. Mix
well. Pour into a 3 quart casserole. Sprinkle top with nutmeg. Set
casserole in a pan of water and bake at 350 degrees for 1 hour and 15
minutes until knife inserted into pudding comes out clean. Serve warm
with milk or cream. Makes 6 servings.
----------------------------------
OLD FASHIONED RICE PUDDING
Ingredients :
1 qt. milk
1/4 c. long grain rice, uncooked
1/2 c. sugar
1/2 tsp. salt
1/2 c. raisins, dried cherries or any
favorite dried fruit
1/4 tsp. cinnamon or nutmeg
1 tsp. vanilla
Preparation :
Preheat oven to 300 degrees. Butter a 6-cup mold or baking
dish. Mix all ingredients, pour into prepared dish and bake 3 1/2
hours, stirring every 30 minutes for the first 2 hours. Bake until
rice is very tender.
----------------------------------
OLD FASHION RICE PUDDING
Ingredients :
1 1/2 c. cooked rice
2 c. milk
1 egg
1/3 c. sugar
1/4 tsp. salt
2/3 c. raisins
1 tbsp. butter
1/2 tsp. vanilla
Cinnamon
Nutmeg
Preparation :
Combine rice, 1 1/2 cup milk, sugar, and salt in saucepan. Cook
over medium heat, until thick and creamy, about 15-20 minutes.
Blend remaining 1/2 cup milk and egg. Stir into mixture; add
raisins. Cook 2 minutes longer. Add butter and vanilla. Spoon
into dish. Sprinkle with nutmeg and cinnamon. I use 1 cup milk
and 1 cup cream.
----------------------------------
OLD FASHIONED RICE PUDDING
Ingredients :
1/4 c. long grain rice
1 qt. milk
1 tsp. vanilla
1/2 c. sugar
Pinch of salt
1/2 c. raisins
Preparation :
Wash rice, place in well-greased casserole with everything else
except raisins. Stir. Bake, uncovered, at 275 degrees for 3 hours. Stir
frequently during first hour. Add raisins during last half hour of
cooking.
----------------------------------
OLD FASHIONED RICE PUDDING
Ingredients :
2 c. milk
Pinch of salt
6 tbsp. sugar
1 tbsp. butter, melted
1 tsp. vanilla
6 eggs, beaten
2 c. cooked rice
1 tbsp. lemon juice
1 c. raisins
Dash of cinnamon
Preparation :
Mix milk, sugar, butter, vanilla and eggs until well blended.
Pour into a well buttered baking dish or glass bowl and stir in
rice, raisins and lemon juice. Sprinkle top with cinnamon. Place
baking dish in a 325 degree oven for 50 minutes or until it is
lightly browned and the custard is set. Custard is done when a
knife inserted near the center comes out clean.
----------------------------------
OLD FASHIONED RICE PUDDING
Ingredients :
4 eggs, beaten
1/4 tsp. salt
1/3 c. sugar
2 tsp. vanilla
1 1/2 grated lemon peel
3 c. milk
1 1/2 c. cooked rice
1/2 c. seedless raisins
Preparation :
Combine eggs, salt, sugar, vanilla and lemon peel. Combine
milk, rice and raisins, then stir into egg mixture. Pour into
buttered 2 quart casserole dish. Set casserole dish in pan of
water (warm) filled within an inch from top of casserole dish. Bake
uncovered at 300 degrees for 1 1/2 to 2 hours. After 30 minutes insert
spoon at edge and stir. Insert knife around edge, if it comes out clean,
pudding is done.
Date sent: Thu, 20 Jan 2000 11:23:00 -0500 From: Laura To: phaedrus Subject: turtle candy > Hi, > I used to have a good recipe for making turtle candy with caramels and > pecans and chocolate, could you please help me find a recipe as I lost > mine, and I cannot find one > Thank You > > Laura >
Hi Laura,
Here are two.
Phaed
Turtle Candy Ingredients 1 bag caramels (wrappers removed) 1 can condensed milk 1 pound pecan halves milk chocolate for candy dipping Directions Melt candies and milk in double boiler(can use microwave, but burns easily). Add pecans, mix well. Drop by spoonful onto a wax paper lined cookie sheet. Freeze. Dip into melted chocolate. Drop onto wax paper. (a skewer is good for dipping) -------------------------------------------- Betty Crocker Easy Turtle Candy 4 .oz pecan halves (about 72) 24 caramel candies 1 t. shortening 6 oz. semi-sweet chocolate chips Heat oven to 300º. Cover cookie sheet with aluminum foil, shiny side up; lightly grease. For each candy, place 3 pecan halves in a "Y" shape on foil. Place 1 caramel candy in center of each "Y". Bake just until caramel is melted, about 9 - 10 minutes. Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate 30 minutes.
From: Carol To: phaedrus Subject: pineapple upside down cake Date sent: Sun, 16 Jan 2000 13:28:52 -0500 > Hi, I am looking for a recipe for pineapple upside down cake. > > Thanks, Carol >
Hi Carol,
Here are a couple of recipes for the old-fashioned kind.
Phaed
OLD-FASHION PINEAPPLE UPSIDE DOWN CAKE
Ingredients :
1/2 c. butter or margarine, softened
3/4 c. brown sugar, packed
1 can (8 oz.) sliced pineapple,
drained
9 maraschino cherries
3 eggs, separated
1 c. sugar
1 c. all-purpose flour
1/4 tsp. salt
1/4 c. plus 1 tbsp. water
1 tsp. vanilla extract
Preparation :
Cream butter; gradually add brown sugar, beating until light and
fluffy. Spread creamed mixture evenly in a 9 inch cast iron
skillet. Arrange pineapple and cherries evenly over mixture. Beat
egg yolks until thick and lemon colored. Gradually add sugar,
beating well. Combine flour and salt; add to yolk mixture
alternating with water, stirring well after each addition. Stir in
vanilla. Beat egg whites (at room temperature) until stiff peaks
form; fold into batter. Spoon batter evenly over pineapple slices
in skillet. Bake at 350 degrees for 50 minutes or until wooden pick
inserted in center comes out clean. Cool 30 minutes in pan and invert
cake onto serving plate. One 9 inch cake.
----------------------------------
OLD FASHIONED PINEAPPLE UPSIDE DOWN CAKE
Ingredients :
2 cans sliced pineapple in heavy syrup
1/2 c. butter or margarine
1 1/2 c. brown sugar
2/3 c. pecan halves
2 c. unsifted flour
1 1/2 c. granulated sugar
2/3 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1 c. milk
2 eggs
Maraschino cherries
Preparation :
Melt butter in pan and add brown sugar and stir together and
spread evenly in pan. Place pineapple rings on top of brown sugar
and butter mixture. Place pecan half or maraschino cherry in
middle. Cream shortening and sugar together. Add eggs, milk
then rest of dry ingredients. Pour over pineapple. Bake at 325
degrees for 30 minutes.
Date sent: Fri, 14 Jan 2000 12:19:42 -0800 From: Tom To: phaedrus Subject: A Possibly legitimate question > My question has not to do with a specific recipe, but rather do you know > any recipies or cookbooks with recipies that are for about 20 people? I > used to know a woman from Latin America that made a wonderful dish she > called Pastiche and it contained many different things. She made > everything by feel and had no recipies, but often made large batches of > Pastiche. I would love to find that recipe, as well as others for > groups of about 20. If you had any thoughts on this, I would appreciate > your help. Thanks. Tom >
Hi Tom,
Well, I could not find a recipe named "pastiche". The word
"pastiche" just means "a mixture or an olio", so it could have been
a recipe that was created by her or her family. There is a site
called "Growlies for Groups" that has lots of recipes for 20+, 50+, even 100+ groups.
The url is:
http://members.tripod.com/~lotsofinfo/archives.htm
Phaed
From: Suzanne Date sent: Tue, 11 Jan 2000 19:50:15 EST Subject: Help! To: phaedrus@hungrybrowser.com > Hello, Uncle Phaed! You've helped me before, so I'm going to ask for > your help again! I am looking for a no-bake brownie recipe popular in > the 60's. It contained, among other things, Eagle brand milk and graham > cracker crumbs. > Thanks in advance! Suzanne > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > Happy New Year! > Suzanne
Hi Suzanne,
Happy 2000 to you!
Here's the thing: Most of the no-bake brownie recipes that I found that called for Eagle Brand used vanilla wafer crumbs instead of graham cracker crumbs, and most of the ones I found that called for graham cracker crumbs used evaporated milk rather than Eagle brand sweetened condensed milk. Below are the only ones that fit the bill. I'm also sending you the others that I found... just to offer you a variety.
Phaed
-----------------------------
NO BAKE BROWNIES
Ingredients :
1 (12 oz.) pkg. chocolate bits
1/4 c. margarine
2 1/2 c. graham cracker crumbs
1 1/2 c. chopped walnuts
1 (14 oz.) can Eagle Brand condensed milk
1 tsp. vanilla
Preparation :
Melt chocolate and margarine. Grease 12 x 8 inch dish. In
bowl, beat graham cracker crumbs, walnuts, milk, vanilla. Stir in
chocolate mixture. Put in dish and let stand for 2 hours.
----------------------------------
NO - BAKE BROWNIES
Ingredients :
1 (12 oz.) pkg. semi-sweet chocolate
pieces
1/4 c. butter
2 1/2 c. graham cracker crumbs
1 1/2 c. chopped walnuts
1 (14 oz.) can sweetened condensed
milk (Eagle Brand)
1 tsp. vanilla extract
Preparation :
Early in day: In double boiler over hot, not boiling, water,
melt chocolate and butter or margarine until smooth, stirring
occasionally. Meanwhile grease well 12 x 8 inch baking dish. In
large bowl, combine graham cracker crumbs and walnuts; stir in
condensed milk and vanilla extract until crumbs are moistened;
then stir in chocolate mixture until mixed. Pat evenly into baking
dish. Let stand at room temperature about 2 hours before cutting.
Makes 24 brownies.
----------------------------------
No Bake Brownies
Yield: 16 squares
2 cups graham cracker crumbs
½ cup confectioners' sugar
6 tablespoons cocoa powder
½ cup chopped nuts
½ cup semisweet chocolate morsels
1 cup evaporated milk
1 teaspoon vanilla extract
1 4-ounce package instant chocolate
pudding mix
Line an 8x8-inch baking pan with aluminum foil, smoothing it to fit.
In a large mixing bowl, combine cracker crumbs, confectioners'
sugar, and cocoa powder. Stir in nuts and chocolate morsels. In a
medium bowl, combine milk and vanilla; stir in pudding mix until
thoroughly combined. Add pudding mixture to crumb mixture,
stirring until well blended. Pour into prepared baking pan, packing
down evenly with hands. Cover and refrigerate at least 2 hours.
Turn out onto a cutting board. Peel off the foil. Cut into bars or
squares.
---------------------------------------
No Bake Brownies
1 cup evaporated milk
2 cups minature marshallows
6 ounce pkg. Toll House Chocolate Bits
1/2 cup sugar
1/4 teaspoon salt
1 tablespoon butter or margarine
1 teaspoon vanilla
1 cup walnuts or pecans
2 pkgs. Nabisco Graham Crackers
Cook first 5 ingredients until melted. Cook and stir to a full all over
boil, 5 to 6 minutes. Remove from heat. Gradually stir in remaining
ingredients. Press into 9 inch buttered pan, chill 1 hour.
---------------------------------------
NO BAKE BROWNIES:
1 c. nuts, finely chopped
2 (10 oz.) sqs. unsweetened chocolate
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 to 2 1/2 c. vanilla wafer crumbs (48 to 60 wafers)
In buttered 9 inch square pan, sprinkle 1/4 cup nuts. In saucepan,
over low heat, melt chocolate with sweetened condensed milk.
Cook and stir until mixture thickens, about 10
minutes. Remove from heat; stir in crumbs and 1/2 cup nuts.
Spread evenly into prepared pan. Top with remaining 1/4 cup nuts.
Chill 4 hours or until firm. Cut into squares. Store loosely covered at
room temperature. Yields: 24 brownies
--------------------------------------
Easy No-Bake Brownies
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Chocolate
Desserts Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Nuts -- finely chopped
1 can Sweetened condensed milk(Eagle Brand)
2 ounces Unsweetened chocolate
2 cups Vanilla wafers crumbs
cookies -- more or less
In a buttered 9" square pan sprinkle 1/4 cup of the nuts.
In a sauce pan, over low heat, melt the chocolate w/sweetened
condensed milk.
Cook and stir until mixture thickens, about 10 minutes. Remove
from heat; stir in crumbs and 1/2 cup nuts. Spread evenly in the
prepared pan. Top w/ remaining 1/4 cup nuts.
Chill at least 4 hours or until firm. Cut into 24 squares and serve at
room temperature.
-------------------------
NO-BAKE BROWNIES
Serving Size : 4
1 cup chopped walnuts
4 cups graham cracker crumbs
1/2 cup sifted powdered sugar
2 cups (12 oz.) chocolate chips
1 cup evaporated milk
1 teaspoon vanilla
Combine nuts, crumbs and sugar in large mixing bowl. Melt
chocolate chips in evaporated milk over low heat, stirring
constantly; mix well. Add vanilla and then set aside 1/2 cup of the
chocolate mixture. Stir the crumb mixture into the remaining
chocolate mixture. Spread into a well buttered 9' square pan.
Spread the rest of the chocolate mixture over the top. Chill.
Before serving, cut into bars. Makes about 32 brownies.
NOTE: If desired, 8 squares (1 package) semi-sweet chocolate
may be used instead of the chocolate chips. Heat chocolate with
3/4 cup of the evaporated milk. Stir remaining 1/4 cup milk into
crumb mixture before spreading in pan.
From: barb Date sent: Wed, 12 Jan 2000 14:33:45 EST Subject: Mastaccioli To: phaedrus > I am looking for a recipe I think is called Mastaccioli. It is a > casserole dish with hambuger, a sauce , mastaccioli noodles and cheese > over the top and then baked. I dont know exactly how it is made. It is > great for a croud. Could you help me please as I want it to serve at a > large party. Thank you ever so much >
Hi barb,
No problem. Of the ones I found, one of the two below is probably the one you want.
Phaed
Mostaccioli and Beef 6 ounces uncooked mostaccioli (about 1-1/2 cups) 1 pound extra-lean ground beef 1/2 cup chopped onion (about 1 medium) 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 (8-ounce) can tomato sauce 1 clove garlic, finely chopped 1 tablespoon margarine 2 tablespoons all-purpose flour Dash of ground nutmeg 1-1/2 cups low-fat milk 1/4 cup grated Romano cheese Cook mostaccioli as directed on package--except omit salt; drain. Cook ground beef and onion in 10-inch nonstick skillet, stirring frequently, until beef is brown; drain. Stir in oregano, salt, cinnamon, 1/8 teaspoon nutmeg, the tomato sauce and garlic. Heat oven to 350 degrees. Alternate layers of mostaccioli and beef mixture in ungreased 2-quart casserole. Heat margarine in 1-quart saucepan over low heat until melted. Stir in flour and dash of nutmeg. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Spoon sauce over mostaccioli and beef mixture. Sprinkle with cheese. Bake uncovered about 35 minutes or until cheese is light brown. 6 servings ------------------------------------------ MOSTACCIOLI 2 T. olive oil 1 lb. ground beef 1/4 cup onion (chopped) 2 cloves garlic (minced) 1/2 lb. mushrooms (sliced) 1 large can (28 oz.) Italian style tomatoes 1 can (8 oz.) tomato sauce 1/4 cup parsley (chopped) 1 T. fresh basil (chopped), or 2 T. dried 1 lb. mostaccioli grated parmesan cheese Heat oil and add ground beef, onion and garlic. Cook until beef is crumbly and onion is tender. Add mushrooms and cook until tender. Crush tomatoes with liquid and add to meat mixture with tomato sauce, parsley, and basil. Bring to a boil, reduce heat and simmer over low heat for 1 hour, stirring occasionally. Cook mostaccioli per package instructions. Drain. When ready to serve, toss mostaccioli with sauce and top with parmesan cheese.
From: WLewis Date sent: Tue, 11 Jan 2000 23:07:47 EST Subject: Ravioli Recipes To: phaedrus > Dear uncle Phaedrus: > Thanks for the pasta recipes they are great. If you can help me I am > looking fro A very good crab meat ravioli, chicken and Broccoli Rab > ravioli, and cheese ravioli. thank you >
Hello WLewis,
I could not locate a chicken and broccoli ravioli dish anywhere. The first recipe below was the only crabmeat ravioli recipe that I could find, but it's not very authentic. Better perhaps to use the second recipe, which calls for lobster, but substitute the crabmeat, if you wish. Finally, at the bottom is an excellent authentic cheese ravioli recipe.
Phaed
SEAFOOD RAVIOLI WITH TOMATO SAUCE Ingredients: 8 oz Herb and Garlic Cream Cheese 3/4 c Chopped Crabmeat 36 Wonton wrappers Cold water 1 15 oz can tomato sauce Directions: Stir cream cheese and crab meat in a bowl until well blended. Place 1 T of cream cheese mixture in the center of half of the wonton wrappers. Brush edges with water. Top with additional wonton wrapper and press edges together to seal, taking care to press out air. You can make square shaped ravioli by cutting the edges; round by using a 3-inch biscuit cutter; or triangle by folding wrappers in half, tip to tip. After you have stuffed and shaped all the ravioli, bring 1 1/2 qts water to a boil in a large saucepan. Cook ravioli, a few at a time, 2 to 3 minutes or until they rise to the surface. Remove with slotted spoon and top with tomato sauce to serve. ----------------------------- Ravioli di Astice in Salsa di Radicchio Lobster Ravioli in a Radicchio Sauce For the filling: 1 lobster, weighing about 2 pounds The juice of a small lemon (or half a large one) Salt Pepper Cayenne pepper Olive oil 1/2 pound red radicchio di Treviso, washed, lightly oiled, and seared on a grill until cooked but not burnt (you can use a lightly oiled griddle if need be, or a broiler). Dry white wine For the pasta: A whole egg plus two yolks Water 1 cup flour 3/4 cup fine-grained semolina For the sauce: 1/2 pound red radicchio di Treviso, washed and coarsely shredded 1/2 cup unsalted butter Salt & pepper to taste 2 tablespoons minced parsley for garnish (optional) Begin by preparing the pasta (you can also buy several sheets of ready-made fresh pasta if you prefer) from the yolks, egg, flour, semolina, a tablespoon of olive oil, and just a little water, following the instructions given for home made pasta. Wrap the finished dough in a moist cloth and let it rest for an hour. In the meantime, boil the lobster for five minutes, then remove and shell it (or them), and chop the meat. Chop the grilled radicchio too, and combine it with the lobster, seasoning the mixture with a tablespoon of olive oil, the lemon juice, a light sprinkling of white wine, and salt, pepper and cayenne pepper to taste (go easy on the peppers). Make a simple radicchio sauce by melting the butter in a skillet, and sautéing the radicchio until it is thoroughly wilted, then seasoning it with salt and pepper to taste. Set it aside in a warm place. Divide the pasta into two equal portions and roll one out till it's almost paper thin. Distribute the filling in teaspoon-sized mounds about an inch apart, then roll out the other piece to a sheet the same size as the first. Lay the second sheet over the first, tamp the sheets down well so they stick to each other, and cut the ravioli free with a serrated pasta wheel. Simmer them for 3-4 minutes in lightly salted boiling water, and serve them with the radicchio sauce, garnishing with parsley if you like. ----------------------------- Ravioli di Ricotta 1 cup very fresh ricotta cheese 2 tablespoons of grated Parmigiano 2 eggs salt and pepper to taste 1/2 cup melted butter 1 cup grated Parmigiano Several leaves of sage (optional) Begin by preparing your pasta (you can buy several sheets of ready-made fresh pasta if you prefer) Crumble the ricotta in a bowl with a fork, then add the Parmigiano and the eggs and work the mixture till it’s a uniform paste. Taste and correct seasoning, remembering that the filling should be mild. Cover the filling and let it rest a half hour or more in a cool place. Make your raviolis and cook the ravioli in boiling water, draining them with a slotted spoon and transferring them to a bowl. Meanwhile, melt the butter, flavoring it with the sage, if you are using it. Stir the melted butter and the grated Parmigiano into the ravioli and serve. Serves four.
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