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Braised Beef Over Rice

  ----- Original Message ----- 
  From: Donna
  To: phaedrus
  Sent: Monday, March 03, 2003 6:53 AM
  Subject: (no subject)


  I am looking for a baked macaroni and cheese recipe.  Also for a 
  braised beef over rice.  I would appreciate any help.

  thanks alot,

Hi Donna,

See below for a macaroni and cheese recipe.

There are braised beef over rice recipes below that.


  Old  Fashioned  Macaroni  And  Cheese

   Ingredients : 
   3 to 5 oz. elbow macaroni (about 1 c.)
   1 tbsp. grated onion
   1/2 tsp. salt
   1/4 tsp. pepper
   1 1/2 c. shredded cheese
   1 c. thin white sauce
   1/2 tbsp. butter or margarine
  Thin White Sauce:
   1 tsp. butter or margarine
   1/2 to 1 tbsp. flour
   1/4 tsp. salt
   1/4 tsp. pepper
   1 c. milk

   Preparation : 
      Heat oven to 375 degrees.  Cook macaroni as directed.  Place
   macaroni in ungreased 1 quart casserole.  Blend cheese, onion, salt
   and pepper into white sauce.  Pour mixture over macaroni and mix
   well.  Dot with butter.  Cover; bake 30 minutes.  Uncover; bake 15
   minutes longer.  3 to 6 servings. 
  Braised  Beef  Tips  Over  Rice

   Ingredients : 
   2 tbsp. shortening
   2 lbs. beef tip, cut into strips
   1 (10 oz.) can condensed beef consomme
   1/3 c. red burgundy
   2 tbsp. soy sauce
   1 clove garlic
   1/4 tsp. onion salt
   2 tbsp. cornstarch
   1/4 c. water
   4 c. hot cooked rice

   Preparation : 
     Melt shortening in large skillet; brown meat on all sides.  Stir
   in consomme, wine, soy sauce, garlic and onion salt.  Heat to
   boiling.  Reduce heat; cover and simmer 1 hour or until meat is
   tender.  Blend cornstarch and water; stir gradually into meat
   mixture.  Cook, stirring constantly, until mixture thickens and
   boils.  Boil and stir one minute.  Serve over rice.  6 servings.  
   Oven  Braised  Beef

   Ingredients : 
   3 lb. lean stew beef
   2 cans cream of mushroom soup
   1-1 1/2 cans water
   1 pkg. Liptons dry onion soup
   2 whole allspice
   2 bay leaves

   Preparation : 
      Mix all ingredients together except beef.  Place beef in 13 x 9
   inch (preferably glass) pan.  Pour remaining ingredients over.  Bake
   covered at 325 degrees for 3 hours.  Serve with mashed potatoes or
   Braised  Beef  Tips

   Ingredients : 
   2 tbsp. margarine
   2 lbs. beef sirloin tips, cut in 1 inch cubes
   1 (10 1/2 oz.) can beef consomme
   1/3 c. cranberry cocktail
   2 tbsp. soy sauce
   1 clove garlic, minced
   1/4 tsp. onion salt
   2 tbsp. cornstarch
   1/4 c. water
   4 c. hot cooked rice

   Preparation : 
      Melt margarine in large skillet and brown meat on all sides. 
   Stir in consomme, cranberry cocktail, soy sauce, garlic, and onion
   salt; heat to boiling.  Reduce heat; cover and simmer for one hour
   or until meat is tender.  Blend cornstarch and water; stir gradually
   into the stew.  Cook, stirring constantly, until gravy thickens and
   boils.  Cook 1 minute more.  Serve over rice.  Serves 6-8.
   Braised  Beef  Cubes

   Ingredients : 
   2 lbs. lean beef, cut into 1 inch cubes
   1 tbsp. shortening
   1 c. water
   1 sm. clove garlic
   1/2 tsp. sugar
   1/8 tsp. pepper
   1 (8 oz.) can tomato sauce
   1 med. size onion, chopped
   1 tsp. salt
   1/4 tsp. dry mustard

   Preparation : 
      1. Heat shortening in Dutch oven or large skillet.  Brown beef
   cubes.  2. Add to meat, stir well.  Cover pan and cook over low heat
   stirring    occasionally, 1 1/2 to 2 hours, or until meat is tender.
    Skim off fat if    necessary.  3. Serve in ring of parslied rice or
   mashed potatoes sprinkled with parsley.
   Braised  Beef  With  Mushrooms

   Ingredients : 
   1 1/2 lbs. beef stew meat, cubed
   1 (4 oz.) can mushrooms, sliced and drained (fresh mushrooms can be used instead)
   1/2 clove garlic, finely chopped
   3/4 c. onions, sliced
   3 tbsp. vegetable oil
   1 bouillon cube
   1 c. hot water
   1 (8 oz.) can tomato sauce
   2 tsp. sugar
   2 tsp. Worcestershire sauce
   1 tsp. oregano
   1 tsp. salt
   1/8 tsp. pepper

   Preparation : 
      Brown meat, garlic, onions and mushrooms in vegetable oil in
   Dutch oven or other large heavy pan.  Dissolve bouillon cube in hot
   water; add with mushroom liquid and remaining ingredients to meat. 
   Cook over low heat until meat is tender, 2-3 hours, stirring
   occasionally.  Add more water as needed.  Thicken liquid if
   necessary.  Serve over hot noodles, rice or spaghetti.  Note: 
   Freezing enhances the flavor.  Yield:  4 to 6 servings.
   Braised  Beef

   Ingredients : 
   1 1/2 to 2 lb. round steak
   1 med. onion, sliced
   6 to 8 carrots, cut in half
   1 1/2 tbsp. tapioca
   Salt & pepper to taste
   Accent to taste

   Preparation : 
      Cut beef into serving size pieces.  Place in casserole dish with
   cut up carrots and sliced onions.  Sprinkle with tapioca.  Cover
   with water and place in 350 degree oven for 2 hours.  Serve over
   rice or noodles.  Serves 6. 

Homemade Corn Chips

  ----- Original Message ----- 
  From: The Kid 
  To: phaedrus
  Sent: Monday, March 03, 2003 5:13 AM
  Subject: Corn chip receipe

  I'm looking for a receipe so I can make my own home made corn chips... 
  could you help me out?

Hello Kid,

Sure, see below for four recipes.


  Homemade Corn Chips

  1/2 cup yellow cornmeal 
  1/2 teaspoon salt 
  3/4 cup boiling water 
  1 cup boiling water 
  1 teaspoon butter or margarine

  Preheat oven to 450*F (230*C). 
  Combine cornmeal and salt in a mixing bowl. 
  Pour in 1 cup of boiling water and stir. 
  Add butter and stir until melted. 
  Add remaining 3/4 cup boiling water, while stirring constantly. 
  Drop mixture by heaping teaspoonfuls onto a well-greased baking 
   sheet and bake for 12 to 15 minutes or until golden brown. 
  Makes approximately 3 dozen chips.
  Corn  Chips

   Ingredients : 
   1 c. yellow cornmeal
   2/3 c. flour
   1 tsp. salt
   1 tsp. baking powder
   2 tbsp. dry milk
   1/2 c. water
   1/4 c. oil
   1/2 tsp. Worcestershire sauce
   1/8 tsp. Tabasco sauce

   Preparation : 
      Combine first 5 ingredients in mixing bowl.  In separate bowl,
   stir together the next 4 liquid ingredients.  Add liquids to dry
   mixture and stir with fork.  Knead a little until smooth.  Grease 2
   cookie sheets and sprinkle with cornmeal.  Divide dough in half. 
   Roll each half dime-thin directly on cookie sheet.  (Use floured
   rolling pin.) Sprinkle lightly with paprika, garlic, onion, or
   seasoned salt.  Run rolling pin over once more.  Prick with fork,
   then cut into squares or triangles.  Bake 10 minutes at 350 degrees
   until lightly browned. Makes 1/2 pound. 
    Baked  Corn  Chips

   Ingredients : 
   20 corn tortillas
   Non stick cooking spray

   Preparation : 
      Spray each tortilla with a small amount of non-stick cooking
   spray. Cut tortillas, several at a time, into 8 pie-shaped wedges
   using kitchen shears.  Arrange in a single layer on cookie sheet. 
   Bake at 350 degrees until crisp and slightly browned (10 minutes). 
   Optional:  Sprinkle chips with various spices such as garlic powder,
   onion powder, chili powder, paprika or Parmesan cheese before
   baking. Store in an airtight container.  Makes approximately 4 cups. 
   Toasted  Corn  Chips

   Ingredients : 
   6 light corn tortillas
   1 tbsp. vegetable oil

   Preparation : 
      Brush one side of each tortilla very lightly with oil.  Cut each
   tortilla into 6 wedges; arrange in a single layer on jelly roll pan.
    Bake at 350 degrees until chips are golden and crisp (about 10
   minutes), turning chips over after 5 minutes.  Yield:  3 dozen.

Ice Cream Cone Cupcakes

  ----- Original Message ----- 
  From: Beth 
  To: phaedrus 
  Sent: Monday, March 03, 2003 1:09 PM
  Subject: Need a receipe

  I am looking for a receipe for cupcakes made in ice cream cones.


Hello Beth,

See below.


  Ice  Cream  Cone  Cupcakes

   Ingredients : 
   1 box chocolate Jiffy cake mix
   1 box Jiffy Fudge frosting mix
   12 ice cream cones

   Preparation : 
     Prepare cake mix according to box.  Fill cones about 3/4 full. 
   Place in square pan and gently place in oven.  Bake 15-20 minutes in
   a 350 degree oven.  Test for doneness with a toothpick in center, if
   it comes out clean they are done.  Cake will mound slightly.  Frost:
    Generously when cool and decorate with sprinkles.  
   Ice  Cream  Cone  Cupcakes

   Ingredients : 
   Ice cream cones
   Favorite cake mix

   Preparation : 
     Place ice cream cones upright in cupcake pan.  Fill 2/3 full and
   bake as usual.  Ice if desired.  
   Ice  Cream  Cone  Cupcakes

   Ingredients : 
   2 eggs
   1 c. cooking oil
   1 c. sour milk
   2/3 c. cocoa
   3 c. flour
   2 tsp. soda
   2 tsp. vanilla
   1 c. hot water
   2 c. sugar
   2 doz. ice cream cones, flat bottoms
  Butter Icing:
   1 stick soft butter
   1 c. confectioners' sugar
   1 tsp. vanilla
   1 pinch salt
   1/2 c. milk, more or less
   Food coloring

   Preparation : 
      Put first 9 ingredients in bowl.  Mix well and pour into ice
   cream cones, about 2/3 full.  Place cones in muffin pans for easier
   handling.  Bake in a 350 degree oven for 30 minutes.  When cool ice
   with Butter Icing. 

Pan di Spagni

  ----- Original Message ----- 
  From: Patty 
  To: phaedrus
  Sent: Sunday, March 02, 2003 9:48 PM
  Subject: awesome!

  Thank you SO much for finding the ravioli recipe for me! You are AWESOME! 
  My 'Italian Mom' searched all over her mother's house for it, and never 
  found it. She would have been so happy. Unfortunately, she passed away a 
  year ago, but I can now pass this recipe onto her son. THANK YOU. 

  Since you're such a whiz with recipes. Any chance of finding the recipe 
  for a dessert called either  Pan di Spagna, or Torta di spagna. This 
  one originates from Bari Italy, and I'd like to find the entire recipe, 
  frosting and filling and all. Thanks so much.


  ps- are you a woman or a man? just curious

Hi Patty,

Technically, "Pan di Spagna" is just the basic cake. It's used to make other things, like tiramisu or cassata or any number of other cake desserts. So, the "pan di spagna" recipes have no filling or icing. There's a recipe for this basic cake below. See also these web sites:

Italian Food at




I'm a man. Also, I'm not really much of a cook. The art for me is in the finding of answers.

  Pan Di Spagna


  6 eggs 
  1/2 cup flour 
  1/2 cup potato starch (you may substitute it with flour) 
  a pinch of salt or of cream of tartar 
  1 cup sugar 
  1 tablespoon vanilla flavor 
  1 teaspoon orange or lemon flavor (optional) 
  1 tablespoon honey (optional) 

  Preheat the oven to 350. Cover the bottom of a (9in) round baking pan 
  with wax paper, or grease and flour it.

  In a big bowl, put the eggs (both whites and yolks), the sugar, the salt 
  or cream of tartar, and the flavors. Mix at high speed for at least 10-15 
  minutes (this is where a standing mixer comes in handy. You can leave it 
  for a long time) The mixture should multiply in volume and become very soft. 
  Do not be afraid to mix too much. Most recipes say one should mix for 6 
  minutes or so, but may be the authors have industrial strength mixers, 
  because if I mix only for 6 minutes there's a good chance that the cake 
  doesn't rise. The only effect of overmixing is that the cake is a little 
  drier, but only slightly so, and in any case one usually adds liquids 
  (such as coffee in tiramisł), so it does not matter.

  After you are done, start sifting the flour and the potato starch on the 
  mixture, very slowly, mixing it carefully. It is essential that you sift 
  the flour directly on the mixture. Do so a little at a time. Mix just 
  enough to incorporate the flour in the mixture, but do not overmix at 
  this stage. You should not deflate the mixture too much.

  Pour the mixture in the baking pan and put it immediately in the preheated 
  oven. Bake for approx 30-40 minutes, or until a toothpick comes out clean. 
  Baking times may vary depending on the oven (and even the day, the humidity 
  etc.), so make sure the top of the cake is not getting too brown. When ready, 
  take it out of the oven, and carefully take it out of the pan, being careful 
  not to break it. Leave it cool before using. 

  If the heat in your oven comes from the bottom. you may notice that the top 
  of the cake remains wet and sticky. You can peel it off. This problem does 
  not seem to arise in other types of oven. You might also try turning on the
  broiler for a couple of minutes to cook the top.

  If you wrap it in plastic, you can freeze it and keep it in the freezer for 
  (more than) a month. Just bring it back to room temperature when needed. 

Molasses Clove Cookies

----- Original Message -----
From: Debra
To: phaedrus
Sent: Monday, March 03, 2003 5:52 PM
Subject: Gold Medal winners

> Looking for two recipes both Gold Medal award winners 
> Deep Dark Gingerbread Cake and Molasses Clove Cookies, 
> thanx Debra

Hello Debra,

Those are commercial products made by Dancing Deer Bakeries. They won awards within the food industry. I could not locate copycat recipes for the Dancing Deer products. i did find a molasses clove cookie recipe, but it doesn't claim to be a copycat of the Dancing Deer product and may not be similar. see below.


Molasses Clove Cookies

3 c sifted all-purpose flour
2 tsp baking powder
2 c sugar
1/2 tsp salt
1 tsp ground cloves
1 tsp ground ginger
 1/2 c melted butter
2 eggs
1/2 c molasses
1/2 c quick cooking rolled oats

Preheat oven to 375°. In large mixing bowl, sift together flour, baking
powder, salt, cloves, ginger and sugar. Beat eggs and add to flour along
with melted butter and molasses. Using electric mixer, blend until smooth.
With a large spoon stir in rolled oats. Drop by teaspoonfuls 1" apart onto
ungreased cookie sheet. Bake 10 minutes. Makes 6 dozen cookies


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