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2003

TODAY's CASES:

Chili's Paradise Pie

----- Original Message -----
From: "NAHED" 
To: phaedrus
Sent: Tuesday, March 18, 2003 12:24 PM
Subject: Chili's Chocolate Chip Paradise Pie

> Hi:
>
> I'm looking for a dessert on Chili's Restaurant.  It is the Chocolate Chip
> Paradise Pie.  COuld you help me to find it?
>
> Thanks,
>
> Nahed
>

Hello Nahed,

See below.

Phaed

Chili`s Chocolate Chip Paradise Pie

Cookie Layer:
1 c. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 c. butter (1 stick), softened
1/3 c. sugar
1 egg
1 T. milk
1/2 tsp. vanilla
1/2 c. shredded coconut

Crust:
6 T. butter
1/4 c. sugar
1 1/2 c. graham cracker crumbs
1 1/2 c. semisweet chocolate chips
1/2 c. chopped walnuts

Cinnamon butter:
1/2 c. butter (1 stick), softened
3 T. sugar
1 1/2 tsp. cinnamon

9 scoops vanilla ice cream
chocolate syrup
caramel syrup
6 T. chopped walnuts

Preheat the oven to 325 degrees. Combine the flour, baking soda and 
baking powder in a medium bowl.
In a separate large bowl, beat together the butter and sugar with an
electric mixer. Continue beating for about 30 seconds or until mixture 
turns lighter in color. Add the egg, milk, and vanilla and beat until 
smooth. Slowly mix the dry mixture into the wet mixture. Beat until 
well-combined and then mix in the coconut flakes. Set this cookie dough 
aside for now.

Melt 6 tablespoons of butter in a medium bowl in the microwave on high
temperature for about 30 seconds. Add the sugar and stir well for 30
seconds. Add the graham cracker crumbs and stir. Press this mixture into 
the bottom of a 9x9-inch baking dish or pan. Sprinkle the cup of chocolate 
chips evenly over the graham cracker crust.

Press the cookie dough into the dish, covering the chocolate chips. Use
flour on your fingers to keep the soft dough from sticking. Sprinkle the
chopped walnuts over the dough. Use your fingers to press the nuts into 
the dough. Bake for 40-45 minutes or until the edges of the "pie" become 
light brown.

Prepare the cinnamon butter by creaming together the butter, sugar and
cinnamon in a small bowl with an electric mixer on high speed.

When you are ready to make your dessert, heat up a small skillet over 
medium heat. When the skillet is hot, remove it from the heat then add 
about 1 tablespoon of the cinnamon butter to the pan. It should quickly 
melt and sizzle. Slice the "pie" into 9 pieces and place one into the hot 
skillet. If the "pie" has cooled, you can reheat each slice by zapping it 
in the microwave for 30-40 seconds. Place a scoop of ice cream on top of 
the "pie".

Drizzle chocolate and caramel syrup over the dessert and then sprinkle 
about 2 teaspoons of chopped walnuts over the top. Repeat for the 
remaining ingredients and serve sizzling in the skillet. Makes 9 desserts.
-------------------------------
Chili's Paradise Pie

Source: Official version - Orange County Register - October 24, 2002

Cookie Layer
1 C. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 C. butter (1 stick), softened
1/3 C. granulated sugar
1 egg
1 T. milk
1/2 tsp. vanilla extract
1/2 C. shredded coconut

Crust Layer
6 T. (3/4 stick) butter
1/4 C. granulated sugar
1 1/2 C. graham cracker crumbs
1 1/4 C. semi-sweet chocolate chips
1/2 C. chopped walnuts

Cinnamon Butter
1/2 C. (1 stick) butter, softened
3 T. granulated sugar
1 1/2 tsp. ground cinnamon

For serving
9 scoops vanilla ice cream
Chocolate and caramel syrup
6 T. chopped walnuts

Preliminaries: Preheat oven to 450 degrees. Grease baking sheet with 
butter or margarine.

Prepare cookie layer: Combine flour, baking soda and baking powder in 
medium bowl. In a separate large bowl, beat butter and sugar. Continue 
beating about 30 seconds or until mixture turns lighter in color. Add 
egg, milk and vanilla extract; beat until smooth. Slowly fold dry mixture 
into the wet mixture. Beat well. Mix in coconut flakes. Set aside.

Prepare crust layer: Melt butter in medium bowl. Add sugar and stir 30
seconds. Add graham cracker crumbs; mix well. Press this mixture into 
bottom of a 9-inch square baking dish or pan.

Sprinkle cup of chocolate chips evenly over graham cracker crust. 
Press cookie dough into dish, covering chocolate chips. Sprinkle 
chopped walnuts over dough, then press in. Bake 40 to 45 minutes 
or until edges become light brown.

Prepare cinnamon butter: Cream together butter, sugar and cinnamon in 
small bowl with electric mixer on high speed. Heat small skillet over 
medium heat. When hot, remove from heat, then add about 1 tablespoon 
cinnamon butter to the pan. It should quickly melt and sizzle. Slice 
the "pie" into 9 pieces and place 1 into hot skillet; repeat with other 
pieces.

To serve: Place a scoop of ice cream on top of each slice of "pie." 
Drizzle chocolate and caramel syrup over each slice of dessert and 
then sprinkle chopped walnuts on top.

Yield: 9 servings

Hot Pepper Relish

  ----- Original Message ----- 
  From: Terry
  To: phaedrus
  Sent: Monday, March 17, 2003 8:18 PM
  Subject: hot peppers

  I am looking for a recipe. We are trying to find a way to make a hot pepper relish. 

  Terry 

Hello Terry,

There are dozens of these see below.

Phaed

  Hot  Pepper  Relish

   Ingredients : 
   3 c. banana hot peppers, sliced thin, seeds & all
   3 c. green peppers, chopped
   1 c. sugar
   1 c. oil
   1 c. vinegar
   2 (14 oz.) bottles catsup

   Preparation : 
     Mix together.  Let come to rolling boil.  Put in hot jars and
   seal.  
   ----------------------------------
    Hot  Pepper  Relish

   Ingredients : 
   3 lbs. cabbage
   3 lg. onions
   2 doz. bell peppers, half red and half green
   2 doz. hot peppers, half red and half green
   1 qt. vinegar
   2/3 c. sugar
   1 tsp. mustard seed
   1 tsp. nutmeg
   2/3 tsp. turmeric
   1 1/2 tbsp. flour

   Preparation : 
     Grind, or chop fine, pepper, cabbage, and onions.  Mix vinegar,
   sugar, spices and flour.  Bring to a boil, simmer 10 minutes.  Put
   in jars and seal.  
   ----------------------------------
   Hot  Pepper  Relish

   Ingredients : 
   50 hot peppers, ground and drained
   7 onions, ground and drained
   6 green tomatoes, ground and drained
   6 mangoes, ground and drained
   1 tbsp. black pepper
   4 tsp. salt
   6 c. vinegar
   6 c. sugar

   Preparation : 
     Cook for 30-45 minutes.  Can.  
   ----------------------------------
   Hot  Pepper  Relish

   Ingredients : 
   50 hot peppers, ground and drained
   7 onions, ground and drained
   6 green tomatoes, ground and drained
   6 mangoes, ground and drained
   1 tbsp. black pepper
   4 tsp. salt
   6 c. vinegar
   6 c. sugar

   Preparation : 
     Cook for 30-45 minutes.  Can.  
   ----------------------------------
   Hot  Pepper  Relish

   Ingredients : 
   100 hot peppers
   40 sm. onions
   1 tbsp. salt
   8 c. sugar
   1 qt. vinegar

   Preparation : 
     Grind peppers and onions in food mill.  Bring to a boil and boil
   slowly for 30 minutes.  Put in jars and seal.  Have a towel handy to
   wipe the tears, you will cry a lot.  
   ----------------------------------
   HOT  PEPPER  RELISH

   Ingredients : 
   1 gal. hot pepper, after it is ground
   1/2 gal. sweet peppers (bell or banana)
   10 onions, chopped
   2 tbsp. dry mustard seeds
   3 tbsp. salt
   4 c. sugar
   4 c. vinegar

   Preparation : 
     Put all ingredients in a large container and boil for 30 minutes
   or until color changes.  Put in hot jars and seal.  It is best after
   it sits for 2 or 3 weeks.  
   ----------------------------------
   Hot  Pepper  Relish

   Ingredients : 
    5 red peppers
   5 green peppers
   5 hot green peppers
   5 peeled apples
   2 c. white vinegar
   3 c. sugar
   1 tbsp. salt

   Preparation : 
     Chop peppers and apples coarse or fine as you prefer.  Sprinkle
   with salt.  Let stand 3 hours.  Drain well.  Add vinegar and sugar. 
   Boil until thick.  Take care it does not burn.  Fill jars and
   process 10 minutes.  
   ----------------------------------
   Green  Hot  Pepper  Relish

   Ingredients : 
   1 pk. or peck  green tomatoes
   16 med. onions
   16 hot peppers
   1/2 c. salt
   8 c. sugar
   2 sm. jars prepared mustard
   1 qt. vinegar
   2 tbsp. cornstarch mixed in a little water

   Preparation : 
      Grind the first three ingredients.  Add 1/2 cup salt, put in
   crock and let sit overnight.  In morning drain for three hours.  Add
   remaining ingredients and cook for 15 minutes.  Seal in hot jars. 
   ----------------------------------
    Hot  Pepper  Relish

   Ingredients : 
   1/2 c. vinegar
   1/2 c. oil
   1/4 c. sugar
   1 c. ketchup
   1 qt. hot peppers, chopped

   Preparation : 
      Combine vinegar, oil, sugar and ketchup.  Bring to a boil.  Add
   chopped peppers.  Cook for approximately 5 to 10 minutes.  Ready to
   can. 
   ----------------------------------
   Hot  Pepper  Relish

   Ingredients : 
   6 hot peppers
   12 green peppers
   6 onions
   1 c. brown sugar
   2 c. vinegar
   2 tbsp. salt

   Preparation : 
      Chop ingredients.  Cover with boiling water and let stand 5
   minutes. Drain.  Add vinegar and salt and boil 5 minutes.  Pack hot.
   Approximately 4 pints.

Strawberry Cheesecake

 ----- Original Message ----- 
  From: Trish
  To: phaedrus
  Sent: Tuesday, March 18, 2003 9:18 AM
  Subject: McCall's Cooking School Strawberry Cheesecake

  I'm looking for a recipe for Strawberry Cheesecake that was in the 
  McCall's Cooking School Magazine in the early 70's.  The strawberry 
  cheesecake recipe is on page 42,43.  It was a no-bake and made in 
  steps. It was put in a bowl of ice and allowed to mound up before 
  the rest of the ingredients were added and then had to be refrigerated.

  Thanks,
  Trish

Hi Trish,

Is this it? It doesn't say anything about McCall's but it sure sounds like the same recipe.

Phaed

  No  Bake  Strawberry  Cheesecake

   Ingredients : 
   GRAHAM CRACKER CRUST:
   1 c. graham cracker crumbs
   2 tbsp. sugar
   1/3 c. butter or regular margarine, melted
   Cheese Filling:
   2 env. unflavored gelatin
   3/4 c. sugar
   1/4 tsp. salt
   3 egg yolks
   1 c. milk
   3 (8 oz.) pkgs. cream cheese, room temp.
   2 tbsp. grated lemon peel
   2 tbsp. lemon juice
   1 tsp. vanilla extract
   3 egg whites, room temp.
   1/4 c. sugar
   1 c. (8 oz.) sour cream
   Glaze:
   1/2 c. sugar
   1 tbsp. cornstarch
   2 pts. fresh strawberries, washed & hulled

   Preparation : 
        Make Graham Cracker Crust:  In small bowl, combine crumbs, 2
   tablespoons sugar and the butter; mix well with fork.  Reserve 1/4
   cup.  With back of spoon, press rest of mixture on bottom of a 9"
   springform pan.  Refrigerate.  Make Filling: In small, heavy
   saucepan, combine gelatin, 3/4 cup sugar and the salt.  In small
   bowl, with wire whisk, beat egg yolks with milk until smooth;
   gradually stir into gelatin mixture.  Mix well.  Cook over medium
   heat, stirring until gelatin is dissolved and custard is thickened
   slightly (should form coating on metal spoon) about five minutes.
   Remove from heat; cool 10 minutes.  In large bowl, with electric
   mixer at medium speed, beat cream cheese, lemon peel, lemon juice
   and vanilla until smooth, three minutes.  Slowly add cooled custard,
   beating at low speed just to blend.  Set in a bowl of ice water to
   chill, stirring occasionally, until mixture mounds (partially set)
   when lifted with spoon.  Meanwhile, at medium speed and using clean
   beaters, beat egg whites until soft peaks form when beater is slowly
   raised.  Gradually add 1/4 cup sugar, beating until stiff peaks
   form.  Add beaten egg whites and sour cream to cheese mixture; beat
   at low speed just until smooth.  Turn into the prepared pan,
   spreading evenly.  Refrigerate until firm and well chilled, at least
   4 hours or overnight. Glaze one hour before serving: In small
   saucepan combine sugar and cornstarch. With fork crush 2 cups
   berries.  Stir into sugar mixture with 1/4 cup water. Bring to
   boiling, stirring, until thickened and translucent.  Strain; cool. 
   To serve, loosen side of pan with spatula, remove.  Arrange some of
   berries over cake.  Top with some of glaze, sprinkle reserved crumbs
   around edge.  Serve rest of berries in glaze.  Serves 10 to 12. 

Pasteurized Eggs

  ----- Original Message ----- 
  From: Ianthe
  To: phaedrus
  Sent: Tuesday, March 18, 2003 5:31 AM
  Subject: marzipan - sterilized whole egg 

  Do you know of a supplier of sterilized whole egg so I can use it for 
  making marzipan for a wedding cake?  If it is not available do you know 
  of a recipe for marzipan using only sterilized egg whites?  I do not 
  want to use bought marzipan as it is too sweet.

  Thank you for your help

  Ianthe 

Hello Ianthe,

Pasteurized whole eggs are sold under the Davidson brand. See: Safe Eggs

There's a marzipan recipe below that uses egg white powder. Below that are several marzipan recipes that use no egg at all.

Phaed

  Marzipan Using Egg White Powder

  2 lbs. Fondant & Icing Sugar (#30694) or confectioners' sugar, sifted
  7 tsps. Egg White Powder (#24228)
  1 lb. Almond Paste (2-8 oz. cans, #14680)
  1/2 cup water
  1 oz. (2 Tbsps.) Nulomoline (#52361) or Glucose (#52620)
  Few drops rum, almond or other flavoring, as desired
  Food coloring, as desired

  Mix sugar and egg white powder. Add almond paste and water and mix until 
  mixture is smooth. Add Nulomoline or glucose, flavoring and coloring and 
  mix until well blended (or blend in Nulomoline or glucose, then divide 
  the marzipan and color and flavor the portions as desired). Place in an 
  airtight container and store refrigerated. When working with marzipan, 
  keep it covered with a damp cloth to prevent drying. Form small pieces 
  into desired fruits, vegetables or other shapes. Yield: about 3 lbs.
  When ready to form fruits, roll part of mixture into a log 7/8" in diameter 
  and 8" to 10" long. Keep remainder covered with damp cloth while working 
  each portion. Cut "log" into equal pieces. If your fruits are to be colored 
  all the way through, a small amount of coloring must be added before the roll 
  is made–depending on the form to be made. Take each piece and roll into balls 
  for apples, oranges, tomatoes, tangerines, etc., or elongate and point one 
  end for carrots, radishes, turnips and others of that type. Lemons, of course, 
  are somewhat oval. To add blush to an apple, purple to turnips, etc., paint 
  the finished fruit with diluted color paste or liquid paste color on a brush.
  Insert the proper leaf in the end of each piece. An airbrush is also excellent 
  for adding blush.

  For shiny appearance, you may wish to use one of the following methods:

  Dissolve 1 Tbsp. plain gelatin (Catalog #34177) in 2 cups cold water. Bring 
  to a boil. Remove from heat and cool. Brush on candies or dip them in this
  solution.

  For a soft shine: Mix 1/2 cup corn syrup in 1 cup water and bring to boil. 
  Remove from heat, cool, and brush onto marzipan forms.

  For a high gloss: Mix 1/2 cup corn syrup with 1 or 2 Tbsp. water. Proceed 
  as above.
  --------------------------------------------------
  Marzipan

  List of Ingredients

  3 oz gelatin, any flavor
  1 cup ground blanched almonds
  1 3/4 cup cookie coconut [Bakers and its approx]
  2/3 cup sweetened condensed milk
  1 1/2 tsp sugar
  1 tsp almond extract
  Food coloring [opt]


  Instructions

  Thoughly mix all ingredients. Shape into small fruits or 
  veggies by hand or by small candy mold. [if desired use 
  coloring to paint] Use whole cloves and citron or angelica 
  for stems and blossom ends.

  Chill until dry then store at room temp in covered container.

  Makes 24 to 36 confections

  HINTS
  strawberry for strawberries
  lemon for grapefruits, bananas, lemons and pears
  lime for green apples, green pears or limes
  Orage for oranges, carrots, pumpkins, tangerines
  Cherry for cherries
  --------------------------------------
  Marzipan  Candy

   Ingredients :
   1 lb. almond paste
   1/3 c. light corn syrup
   1 jar marshmallow topping (1 pt.)
   2 tsp. vanilla
   6 c. confectioners' sugar, sifted
   Food coloring

   Preparation :
      Combine almond paste, corn syrup, marshmallow topping and
   vanilla; mix thoroughly.  Add sugar, 1 cup at a time and mixing well
   after each addition.  (Knead in the last 2 or 3 cups with hands
   until marzipan is satiny.)  Mold small pieces into fruit and
   vegetable shapes.  Insert artificial leaves where needed while the
   marzipan is soft.  Let stand several hours before coloring.  Paint
   with food coloring.  Dilute when necessary, using artist brushes.
   (Roll strawberries and raspberries in red sugar after painting.)
   ----------------------------------
   Lubecker  Marzipan

   Ingredients :
   1/2 lb. blanched almonds, finely ground
   1/2 lb. powdered sugar
   2 tbsp. water
   1/2 tsp. almond extract

   Preparation :
      Mix all ingredients together on a baking board.  Knead dough
   until smooth.  Sprinkle powdered sugar on baking board; roll out
   dough.  Use cookie cutters to form different shapes.  Dry in very
   low oven with door open or dry by air only.
   ----------------------------------
   Marzipan

   Ingredients :
   1/2 lb. almond paste
   1 lb. confectioners' sugar
   2 tbsp. white Karo
   1 c. marshmallow

   Preparation :
      Mix all ingredients and knead together well.  Store in a plastic
   bag.  In a glass jar.  Let this cure for 24 hours before using.

Corn Balls

----- Original Message -----
From: "Eva" 
To: phaedrus
Sent: Tuesday, March 18, 2003 11:06 AM
Subject: Texas Corn Balls

> Howdy!
>
> I'm a homesick Texan in Sydney, Australia and have
> just stumbled across your website.  Thank you for
> such a great resource.  It's certainly
> appreciated.
>
> I'm hankering for Texas Corn Balls which I only
> found at the Wok Bo chain of Chinese restaurants
> in Houston.  I've found one reference to them on
> google, but it turned out to be someone who was
> looking for the recipe, too.
>
> A basic description: They're not corn fritters.
> They're like creamed corn centers surrounded by a
> crumbed/breaded skin and deep fried.  They're
> crispy on the outside and creamy on the inside.
> Pardon me while I wipe the drool away.  Sigh.
>
> I've experimented here, but it hasn't worked out.
> I've also called 3 of their restaurants but either
> they didn't want to give away secrets or the
> language barrier interfered.  Any help you can
> provide will be forever appreciated.  :}
>
> Thanks, in advance,
> Eva 
> Sydney, Australia
>
> P.S.  They don't sell Velveeta here!!!  Wah.
>

Hi Eva,

I could not locate a recipe, either. The recipe below for "fried corn balls" is the closest I could come.

No Velveeta? Do they have "American" cheese?

Phaed

Fried  Corn  Balls

 Ingredients :
 2 egg yolks
 2 c. whole kernel corn
 1/2 tsp. salt
 1/4 tsp. pepper
 1/4 c. flour (self rising)
 3 egg whites, stiffly beaten

 Preparation :
   Mix first 5 ingredients.  Then fold beaten egg whites.  Drop 1
 inch balls in hot grease in deep fryer.  Brown on both sides.  Take
 out quickly.  (Cook as would hush puppies.)

""


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