Subject:Recipe request. :)
Date sent:Mon, 19 Feb 2001 07:14:28 -0600
> Hi again Phaed;
> Looking for this recipe; Hamburg Puff on
> Biscuit....used at OACS during the 1960's.
> Best to you, Jeannie :)
I'm not sure if these are the same, but it's the only ground beef +
biscuit puffs recipe that I could find.
Ground Beef Puffs
1 lb. ground beef browned
1 pkg. dry onion soup mix
2 cups cheddar cheese
50-60 refrigerated buttermilk biscuits in the can
When browning beef, add onion soup. Let cool and mix in cheese.
Put about 1 tablespoon on a biscuit and pinch shut. Place pinched
side down on cookie sheet. Bake according to directions on biscuit
can. Serve with spicy mustard.
Variation: Use taco seasoning instead of soup mix and jalapeno
cheese. Serve with salsa
Date sent:Mon, 19 Feb 2001 14:42:08 EST
> I have been searching for a recipe that I used to make 20 yrs ago or
> so. I think the name of it was (Piroshski) or something to that
> effect. It was a meatball mixed with dill and wrapped in a
> dough...everyone loved it and I would greatly appreciate finding it
> again, if possible. I've written to Fleishmann's yeast Co. to no
> avail. That's where I thought that I first found it. Thank you in
> advance for your help. Sincerely, Beverly
Piroshki is a Russian dish. There are many variations. Below is
one that uses dill, but many others use thyme or even rosemary.
I'm also sending one that uses canned biscuits for the pastry and
one with sour cream dough.
Hope one of these suits.
1 c. butter
8 oz. cream cheese
1/4 c. heavy cream
2 1/2 c. flour
1 tsp. salt
2 onions, chopped
1/4 c. butter
3/4 lb. ground beef
2 tbsp. sour cream
1 c. cooked rice
1 tsp. dry dillweed
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. water
Cream together the 1 cup butter and cheese and beat in cream.
Blend in flour and salt and chill well. Saute onions in the 1/4 cup
butter until transparent. Add beef and cook, stirring until meat
loses color. Remove from heat and stir in sour cream, rice, dill
weed, salt and pepper. Roll out dough very thinly and cut 8 inch
rounds or squares. Put 1 teaspoon filling on one side of pastry
cutout. Combine egg and water. Moisten edges of dough with egg
mixture. Fold dough over filling forming crescents or triangles.
Seal edges. Arrange on baking sheet and brush with remaining
egg mixture. Freeze on baking sheet, package and store. To
bake fresh or frozen: Make a small hole in center of each piroshki
to allow steam to escape and bake in preheated 400 degree oven
for 15 to 20 minutes or until golden brown. Serve hot.
1 lg. onion
4 tbsp. cooking oil
1 lb. ground beef
2 hard boiled eggs, chopped
2 tubes dairy case biscuits (20 total)
1/2 c. sifted flour or Bisquick
Chop the onion and saute it in oil for 5 minutes, then add the
ground beef. Cook it until the meat is browned; drained well. Add
salt and pepper to taste. Cool and add the chopped eggs. Easy
Pastry: Roll out each biscuit up to 3 to 4 inches in diameter on a
floured surface and fill with 1 to 1 1/2 tablespoons of meat
mixture. Fold and press the edges together with a touch of flour so
not to stick, until the form resembles a small pie. Now place
piroshki's on a lightly greased cookie sheet and bake according to
biscuit directions, 10 to 15 minutes.
Piroshki (Russian Dumplings)
--1/4 c. butter
1 med. onion, cut fine
1 tsp. salt
1 lb. ground beef
4 drops Tabasco
1/4 tsp. pepper
2 tbsp. minced parsley or celery
--Sour Cream Dough:
--3 1/2 c. sifted flour
1 tsp. baking powder
1/2 c. butter
2 eggs, beaten
1 c. sour cream
To make filling: Melt butter in large frying pan. Add onions and
saute for 4 minutes until golden. Do not brown. Add meat and
cook over medium heat 12-15 minutes until brown and crumbly.
Drain off fat. Stir in parsley, salt, pepper, Tabasco and eggs; mix
well. Put mixture in bowl and chill. To make dough: Sift together
in large bowl, flour and baking powder. Cut in butter until particles
like cornmeal. Stir in eggs and sour cream. Mix to form dough.
Knead lightly until mixture is a smooth ball. Wrap in plastic and
chill 2-4 hours. Roll out dough to 1/8 inch thickness. Cut 5 inch
rounds, rerolling and cutting to make 18 rounds. Place about 2
tablespoons of filling in center of each circle. Using pastry
brush, coat edges with beaten egg. Fold dough over and shape
into moons. Press edges firmly together. Place on ungreased
cookie sheet and brush tops with beaten egg. Chill 1 hour.
Preheat oven to 400 degrees and bake 25-30 minutes until golden
brown. Makes 18 piroshki.
----- Original Message -----
Sent: Thursday, February 22, 2001 12:39 PM
Subject: Coconut flavored dog treat recipie
Is it true you can find answers to any questions?!!
I have heard that there is a very popular, albeit not well known, flavor
for dog treats, snacks, biscuits, bones...whatever you want to call them.
I can't seem to find a recipie. Can you please help?
Thanks so much.
I searched quite a lot, and finally found one recipe for dog treats that contained coconut.
I hope this is the one. These can be eaten by either dogs or people. They're called "Muffie's Muffins."
Make 40 mini-muffins.
Note: These muffins are fast bakers, so keep an eye on them. If
you are making them for people only, add a couple more
tablespoons of honey and some vanilla extract to the batter.
Safflower oil, for greasing muffin cups
1 c. whole wheat flour
1 c. oat bran
1/2 c. unbleached white flour
1/2 c. rolled oats
2 tsp. baking soda
1 tsp. cinnamon
1 egg, beaten
1/4 c. honey
3 tbsp. safflower oil
1/4 c. shredded coconut
1/4 c. raisins
1 c. low-fat milk
Preheat oven to 425 degrees. Lightly grease 40 mini-muffin cups
with safflower oil.
In mixing bowl, combine whole wheat flour, oat bran, white flour,
rolled oats, baking soda and cinnamon. In another bowl, combine
egg, honey, oil, coconut and raisins. Stir milk into dry
ingredients. Add egg mixture and blend well.
Spoon batter into muffin cups, filling each cup halfway. Bake
muffins until golden, 7 to 9 minutes. Transfer muffins to rack to
cool. Store in plastic bag in refrigerator or freezer.
Date sent:Fri, 16 Feb 2001 12:12:55 -0600
> Do you have any raw food recipes?
Well, I either have, or can locate, most any type of recipe. Can you
be a little more specific? Raw beef, fish, veggies,....?
Below is a recipe for raw chop suey for starters.
If you want a particular recipe, I'll be glad to hunt it up for you, but if
you are looking for general raw food recipes, try these links:
Raw Chop Suey
2 med. heads bok choy
2 lg. heads napa
2 c. broccoli flowerettes
1/4 c. minced parsley
1/4 c. chopped watercress
4 tbsp. lime juice
3 tbsp. soy sauce or tamari
3 sheets nori, crumbled
3 c. red bell pepper strips
4 stalks celery, trimmed and chopped
1 c. sliced mushrooms (optional)
1 1/2 c. mung bean sprouts
Cherry tomatoes for garnish
Cut off and discard the base ends of each head of bok choy and
napa. Shred bok choy and napa in a food processor, using the
medium shredding disk; place in large bowl. Add broccoli,
parsley, and watercress; set aside. Puree lime juice, soy sauce
or tamari, and nori in a food processor, using the metal "S" blade.
Add to bok choy mixture. Stir in remaining ingredients, except
cherry tomatoes and mix well. Place in a serving bowl and top
with a circle of cherry tomatoes. Serves 4. Per serving: 217
calories, 20 g protein, 2 g fat, 37 g carbohydrates, 0 cholesterol,
87 mg sodium.
----- Original Message -----
Sent: Wednesday, February 21, 2001 9:57 PM
Subject: Panne forte
Found a list of ingredients, no amounts specified, (except for butter)
for Panne Forte:
2 tbp butter
Chocolate (grate or chop)
Put nuts and dried fruit (figs, etc) in blender. Add chocolate.
Add arrowroot cookies ad whirl until well mixed.
Sprinkle chocolate on bottom of pan. Spread mixture over this.
Refrigerate. When set, break into pieces.
Honest-this is it. Can you find a complete recipe for Panne Forte?
Also, I had a recipe for children (under supervision, of course) to
make a holly wreath, or several small ones, using cornflakes and
marshmallows and green food coloring. Can you oblige?
No problem. Below are two panforte recipes and below that is the candy christmas wreath recipe.
PanForte Di Siena
3 tablespoons unsalted butter
2 cups semi-sweet chocolate chips
1 1/2 cups whole unblanched almonds
1/2 cup whole unblanched hazelnuts
2 cups candied citrus peel, coarsely chopped
1 teaspoon fresh, grated lemon peel
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 cup all-purpose flour
3/4 cup sugar
3/4 cup light honey
Butter bottom and sides of an 9" springform pan that has
removable bottom and sides. Line bottom of pan with parchment
paper, coat with 1 Tablespoon butter. Melt chocolate chips over
low heat and spread melted chocolate over the bottom of the pan
and set aside to cool. In a large, heat-proof bowl, mix almonds
with candied citrus peel, fresh, grated lemon peel, cinnamon,
cloves, nutmeg, and flour until nuts and peel are thoroughly coated
Combine sugar,. honey and 2 tablespoons butter in a deep pan and
cook over medium/high heat, stirring frequently until mixture
reaches the hard-ball stage (265 degrees). Remove from heat and
quickly pour hot sugar and honey mixture into nut and citrus peel
and stir to coat thoroughly. Pour into prepared springform pan
and spread evenly. Bake in a 300 degree oven for 45-50 minutes.
Remove from oven and let cake set for about one hour or until cool.
PanForte should be firm to touch in center. Loosen sides of pan,
then invert cake onto a large sheet of wax paper. Remove pan
bottom but leave brown paper. Serve after it is completely cooled,
or wrap with wax paper, then plastic to store for up to two or three
Christmas Fruitcake Candy (Panforte Di Siena)
A cross between fruitcake and candy, panforte (strong bread) from
Siena is solid with whole nuts. Serve it in small wedges with
espresso, tea, brandy or dessert wines. 2 c. whole unblanched
almonds or 1 c. each whole unblanched almonds and filberts 1 c.
candied orange peel, coarsely chopped 1 c. candied lemon peel,
minced 1 tsp. grated lemon peel 1 tsp. ground cinnamon 1/2 tsp.
ground coriander 1/4 tsp. ground cloves 1/4 tsp. ground nutmeg 1/2
c. all-purpose flour 3/4 c. granulated sugar 3/4 c. honey Powdered
sugar Heavily butter bottom and sides of an 8 or 9-inch pan with
removable bottom. Line bottom with brown paper, then butter paper
and dust with flour, set aside. In a bowl, mix almonds with candied
orange peel, candied lemon peel, grated lemon peel, cinnamon,
coriander, cloves, nutmeg and flour until flour coats each particle.
In a deep pan over high heat, combine sugar, honey, and 2
tablespoons butter. Stirring frequently, cook quickly to 265 degrees
(hard ball stage) on a candy thermometer. Pour hot syrup into
almond mixture and mix thoroughly. Pour into prepared cake pan and
spread evenly. Bake in a 300 degree oven for 45 minutes, then cool
thoroughly. Panforte should be firm to touch. Loosen sides of cake
from pan with a knife, then invert cake onto a large sheet of wax
paper heavily dusted with powdered sugar. Remove pan bottom and
brown paper. Heavily dust top and bottom of panforte with powdered sugar.
Cut into small wedges to serve.
30 lg. marshmallows
1/2 c. butter
1 tsp. vanilla
2 tsp. green food coloring
3 1/2 c. corn flakes
Combine marshmallows, butter, vanilla and food coloring in top of
a double boiler. Heat over water until marshmallows and butter are
melted, stirring frequently. Gradually stir in corn flakes. Drop
from teaspoon onto waxed paper; with hands, shape into 9 inch
wreath. Decorate with red hot candies.