>On 19 Feb 2005 at 18:34, Jenna wrote:
> Hi, Phaedrus,
> I am hoping you can help me to locate a copycat recipe for
> Spaghettio's (the Franco-American/Campbell's ones.) I know that they
> are available at every grocery store and that my request probably
> sounds odd, but I am hoping to find a recipe so I can adjust the
> sodium to keep it within my diet.
> Thanks so much,
I am amazed at the number of requests I get for the spaghetti-os recipe. See below.
7 or 8 ounce box ring pasta ("O" shaped)
1 can condensed tomato soup
1 cup (8 ounce can) tomato sauce
dash garlic powder
dash dried oregano
dash dried basil
water, as needed
Cook pasta until tender. Drain well. In a saucepan, mix soup, sauce,
and seasonings. Simmer gently, stirring often, until it comes to a boil.
Remove from heat and add drained pasta. Mix well, adding water if needed.
Soup Plantation New England Clam Chowder
Large pot- Accurate Thermometer, Half and Half, Onion, Flour, White Rose
Potatoes, Butter, Bacon Bits, Clam Juice, Chopped Clams, Margarine, Thyme
Leaves, White Pepper & Salt.
First; 8 pounds of White Rose Potatoes, Julianne cut (Cut to look like a
French fry) water & salt for boiling
Cook the potatoes in salted water until firm but not crunchy, about
5 minutes. Strain the potatoes into a colander. Flash with ice cold water.
Set aside to drain. Then place in refrigerator to cool to 40 degrees.
1 lbs. Butter, Margarine (2 parts butter one part margarine)
1 large Onion chopped
2 cups flour
Melt the bars of butter and margarine in a small pan on high, then add
the onions and simmer for 30 minutes. Then add the flour and cook 15
minutes. Temperature should be 170 degrees! Rue Must Be Hot!
3 quarts half and half (reduce by 1/2 cup)
2 cans chopped clams (51 ounce cans) drained and save clams for later use.
1 can clam juice (a little less)
1/2 cup real bacon bits
1 1/2 Tablespoons salt
2 teaspoons dried Thyme Leaves
1 teaspoon White Pepper
While preparing the roux mixture combine the half and half, all clam juice,
bacon bits and spices in a large stock pot. Mix together and heat to 195
degrees. Then add the cooked roux mixture slowly using a wire whisk and whip
until no lumps are visible. Now hold the temperature at 195-200 degrees for
a minimum of 10 minutes.
*Add 3 quarts half and half
Add the remaining quarts of half and half. Mix with a wire whisk until broth
is an even creamy texture. Now turn off the heat. Allow the broth to cool to
70 degrees and add the cold clams and cold potatoes (40 degrees) Cool all to
40 degrees. This recipe yields about 2 and a half gallons of soup. Heat slowly
when ready to eat so as not to scorch the bottom.
1 Roasted Chicken (Can get one at Costco to save time)
1 Large Brown Onion peeled and cut in half
4 large Carrots peeled and cut in half
4 Celery stalks with leaves on washed and cut in half
3 Sprigs of fresh parsley
3 Sprigs of Fresh Thyme
2 teaspoons fresh Peppercorns
1/2 teaspoons Poultry Seasoning
1 teaspoons sea salt
2 whole Bay Leaves
1 whole unpeeled clove of garlic
Chicken base (Chefs Review Available at Smart and Final)
Fill large stock pot 2/3 full with water
Pull meat off chicken and save all meat set aside the breasts for the soup,
use the dark meat for sandwiches or salads. SAVE all the bones, skin, all
of the left overs goes into the pot even the gel!
Add other ingredients to pot
Bring to a boil and as soon as it boils turn the temperature down so it
simmers for 3 hours
Let cool and strain using a fine strainer. Discard strained solids
save liquid in freezer or refrigerator until ready to use.
Then to make the soup.....
Chicken Noodle Soup
Put in 3 diced and peeled carrots or one small bag of peeled carrots
3 diced stalks of celery cut up and also use the leaves
1/4 cup barley pearls
Add chicken breasts that you saved from the chicken cut into small sizes
When barley boils and is soft, add 4 cups flat egg noodles***** Only Use
As Many Noodles As You Need. If making a small amount of soup...say for
two do not use the whole bag as re cooked noodles do not taste well as
left overs. Serve when noodles are soft
On 19 Feb 2005 at 9:23, beverlie wrote:
> Just wanted to know if you could give me any advice on
> paramount crystals..I understand they are used in
> coating chocolates etc..how much do I use..bought some
> white yogurt coating and would like to decorate some
> fancy dog biscuits, since dogs can't eat chocolate...was
> recommended to use paramount crystals to use with
> yogurt coating discs..but no further instructions were
> included..you are the firt person I came to..you know
> everything..can you help me out..I plan on melting yogurt
> discs in a double boiler...but am not sure how to use
> paramount crystals...Help
Paramount crystals are similar to vegetable shortening. They are, in
fact, a solidified form of palm oil. They are used to repair chocolate
that has "seized" or become too thick to mold or coat properly. They
thin it and make it smooth again. They can also be used with other
coatings, such as your yogurt coating to thin them or make them coat
better. I can't give you exact instructions on how to use them in your
particular situation, but you can melt a small amount of them in the
microwave and then add to your coating as needed to make it smooth and
so that it coats well. It may be a trial-and-error type thing the first
time. Paramount crystals will make a hard coating softer. The crystals
themselves usually have instructions with them.
Submitted by: Ana
"Very rich flourless cake made with lots of chocolate. A velvety
ganache icing finishes it off with even more rich chocolate goodness."
Original recipe yield: 1 - 9 inch cake.
14 ounces bittersweet chocolate, chopped
3/4 cup unsalted butter, cubed
6 egg yolks
6 egg whites
3/4 cup white sugar, divided
2 teaspoons vanilla extract
1 teaspoon dark rum (optional)
1 1/4 cups heavy cream
1 pound bittersweet chocolate, chopped
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch
springform pan. Line the bottom of the pan with parchment paper,and
then wrap the outside of the pan with aluminum foil.
Combine 14 ounces of bittersweet chocolate with the butter n a metal
bowl over a pan of simmering water. Stir frequently until melted and
smooth. Remove from heat, and cool to lukewarm.
In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons)
until thick and pale, about 5 minutes. Fold cooled chocolate into the
yolks along with the vanilla and rum. In a separate glass or metal bowl,
whip egg whites until foamy. Gradually add remaining sugar while continuing
to whip to medium stiff peaks. Fold egg whites into the chocolate mixture
in thirds. Pour the batter into the prepared pan.
Bake for 45 to 50 minutes in the preheated oven, until the top of the
cake is puffed and cracked. A wooden pick inserted into the cake will
still have some moist crumbs attached. Cool cake in the pan over a wire
rack. The top will fall.
Place 1 pound of chocolate in a metal bowl. Heat cream to boiling in a
saucepan. Pour hot cream over chocolate, and stir until smooth. Bowl may
be set over a pan of simmering water if the chocolate is not able to melt
completely from the heat of the cream.
Press down gently on the top of the cake to make it uniformly flat. Remove
sides from the cake pan, and invert cake onto a plate. Remove parchment
paper from the bottom. Ladle warm ganache over the top, and spread out
to cover sides. Wipe drips from the plate, and let stand until set.
On 18 Feb 2005 at 10:07, Richard wrote:
> I've been unsuccessfully searching for my Mom's lost Pink Velvet Pie
> recipe for years. My wife is uncanny at duplicating dishes based only
> on descriptions, but this one has stumped her. We've enlisted the
> help of family members and friends who enjoyed this desert (including
> a cousin who is a gourmet chef), but to no avail. We've come close
> and have created some tasty deserts, but nothing that duplicates the
> Pink Velvet Pie starts with a layer of crushed graham crackers in the
> bottom of a casserole dish. Above this is the heart of the desert -
> something that seems to be a strawberry-flavored mixture of something
> that is not quite pudding, but is not quite solid either. It's
> similar in consistency to some versions of Key Lime Pie, but the
> consistency is generally much lighter (but not quite "airy") and
> smoother than most Key Lime Pies. I think the name comes from the
> velvety texture it has, which is perhaps the best way to describe the
> consistency. It is topped with sprinkles of something with a tangy
> strawberry flavor, which I believe was probably just strawberry Jell-O
> powder, sprinkled right out of the packet. Our problem has been less
> one of creating the flavor, but rather in duplicating the consistency.
> I believe that my Mom cooked the "velvet" portion of the pie before
> putting it over the crushed graham cracker crumbs and chilling it in
> the refrigerator. When the topping was sprinkled on and the whole
> thing had chilled to refrigerator temperatures, the result was a very
> tasty combination of sweet and tangy, smooth and crunchy. Even when
> cold it had a very smooth texture, almost smooth enough to be sucked
> through a straw it seemed.
> We grew up in Phoenix, Arizona in the 1950's. My Mom also grew up in
> Phoenix, and it's possible that the recipe came from here or that she
> gave it to friends here. My Dad was from Connecticut and it so it's
> also possible that Pink Velvet Pie, by far his favorite desert, came
> from his childhood (both of my folks were born in 1924).
See below for all of the recipes that I could locate with that name.
Pink Velvet Pie
16 graham crackers crushed
1/4 cup melted butter or margarine
1 3 oz package strawberry gelatin
1/2 cup boiling water
1/4 cup lemon juice
1/4 cup sugar
1 can (12 oz) chilled evaporated milk
whipped cream and strawberries for garnish
Combine graham cracker crumbs and butter in 9" pie plate. With fingers,
press mixture onto bottom and up sides of pie plate. Dissolve gelatin
in boiling water. Add lemon juice and sugar; set aside. In medium bowl
with electric mixer at high speed, beat evaporated milk until frothy.
Add gelatin mixture and beat until stiff peaks form. Pour filling into
pie plate. Chill 4 hours until firm. Garnish just before serving.
Pink Velvet Pie
16 graham crackers & 4 tablespoons melted butter
1 package of strawberry Jell-O
1 can pet milk-chilled until crystallized
1\4 cup sugar
1\2 cup water
1\4 cup lemon juice
1 teaspoon grated lemon rind
Line a well greased pie tin with crackers Leaving 1\4 cup for topping.
Dissolve Gelatin in hot water. Add sugar and lemon juice and let stand
while whipping milk and continue whipping while adding gelatin Mixture.
Stir in lemon rind. Pour into pie tin. Cover cracker crumbs.
Chill 4 hours
You do not have to put lemon rinds in if you do not want to.
Pink Velvet Pie
1 Pkg strawberry Jell-O
1/2 C Boiling water
1/4 C Sugar
1/4 C Lemon Juice (Fresh)
1 Large can Carnation Milk-well chilled
1 Pint Whipping cream (for top)
Mix everything except Carnation Milk. Whip well chilled, Carnation Milk
until it resembles whipped cream. Pour in Jell-O mixture & continue
beating until it forms a peak when spoon is placed in it. Pour mixture
into a baked 9" Graham Cracker crust. Set in fridge for at least 4 hours.
Top with whipped cream.
Pink Velvet Company Pie
16 graham crackers
4 tbsp. oleo, melted
1 box strawberry Jello (sm. box)
1 can Milnot
1/4 c. lemon juice
1/4 c. sugar
1 tsp. grated lemon peel
Crush graham crackers finely. Melt oleo and mix well with graham
crackers. Line a large Pyrex pan with crumbs for the crust. Save
1/4 cup to sprinkle on top of pie. Dissolve the box of Jello in 1/2
cup of boiling water. Add lemon juice, lemon peel, sugar. Do not
let Jello set. Have 1 can Milnot cold. Whip until thick. Add Jello
mixture to whipped milk. Mix well. Pour in crust. Sprinkle
remaining graham cracker mixture on top of pie. Put in refrigerator
for 4 hours. Keeps well.