Custom Search



Tamarind Cashew Dipping Sauce

  ----- Original Message ----- 
  From: Stephanie 
  To: phaedrus
  Sent: Sunday, March 31, 2002 3:53 PM
  Subject: Tamarind-Cashew Dipping Sauce

  I was wondering if you could help me out....I've been surfing the 
  web for some time now in search of this dipping sauce....its the 
  sauce that is served with the Avocado Eggrolls at the Cheesecake
  Factory....I found the eggroll recipe, but can't seem to find this 
  dipping sauce.

  Any help would be appreciated.

Hello Stephanie,

No Problem. See below.


  Tamarind-Cashew Dipping Sauce (Like Cheesecake Factory)

  1/4 c. chopped cashews
  2/3 c. chopped fresh cilantro
  2 cloves garlic, quartered
  2 green onions, chopped
  1 T. sugar
  1 tsp. black pepper
  1 tsp. cumin
  4 tsp. white vinegar
  1 tsp. balsamic vinegar
  1/2 tsp. tamarind pulp
  1/2 c. honey
  Pinch ground saffron
  1/4 c. olive oil

  Combine 1st 7 ingredients in food processor. Blend with 
  short bursts until the mixture is well blended, and the 
  cashews and garlic have been chopped into pieces about 
  half the size of a grain of rice. Combine the vinegars,
  honey, tamarind, and saffron in a small bowl. Heat the 
  mixture for about 1 minute in microwave then stir until 
  tamarind pulp dissolves completely. Pour mixture into 
  blender or food processor and mix with cashew mixture 
  (about 20 seconds). Pour sauce into bowl. and the oil and 
  stir by hand. Cover and refrigerate at least 30 minutes.
  ----- Original Message ----- 
  From: Stephanie 
  To: phaedrus 
  Sent: Sunday, March 31, 2002 5:04 PM
  Subject: Re: Tamarind-Cashew Dipping Sauce

  wow---you're great...Thanks a million!! 

  One last question:  what kind of store can I find tamarind pulp?  
  At a regular grocery store?? 

  Much thanks. 

Hi Stephanie,

You might find it in a large supermarket that has an Asian food section. It's most often sold dried in Asian groceries, Caribbean groceries, Indian, Thai, any of those. Sometimes in Mexican groceries. If you don't have any of those, you can buy it online in a frozen form from here:

Latin Ingredients

Tamarind Pulp


Ginger Tofu Pudding

----- Original Message -----
From: Renee
To: phaedrus
Sent: Monday, April 01, 2002 3:55 PM
Subject: EPCOT recipe

> Hello!  I do hope you can help me to get this recipe.
> While visiting the EPCOT center in Orlando Florida, I
> had some Tofu based Ginger "pudding" which was at a
> yakitori restaurant in the Japan section of EPCOT.  To
> my belief, it has no dairy.  It is lightly sweet, has
> pieces of ginger throughout and has a base of creamy
> tofu.
> I have attempted previously to obtain such a recipe by
> visiting Japanese recipe web sites, but with not
> success.  It may vary well be a creation of their own.
> If you can help, I would appreciate it.  It was
> wonderful!
> Thank you.  Renee

Hi Renee,

Well, I can't locate anything to do with EPCOT, but check out the tofu-ginger dessert at this site:
There's even a picture. It looks yummy.

Also, take a look at the recipe below.


Tofu in Sweet Ginger Sauce - Tau Huay

This a dessert of Chinese origin. This dessert is unique 
because the sweetness plays against the heat of the ginger juice.
2 Servings
 3  cups  water
 1  package  tofu - soft silken
 1  piece  ginger, crushed
 1/3  cup  brown sugar
       fried Chinese dough   Optional

Use a piece of ginger, about 2 inches long or more. Add more 
ginger if you like its spicy hot. Smash the ginger with the 
flat part of your knife or use meat tenderizer. Boil the ginger, 
water and sugar for at least 10 minutes.
The longer you boil, the spicier it gets.

Spoon 5-7 pieces of the soft tofu into a bowl. Add ginger sauce. 
Serve hot.

In Thailand, Tau Huay is topped with small crunchy fried Chinese 
dough. You can find Chinese dough here in Chinese groceries. 

Orange Buttermilk Cake

  ----- Original Message ----- 
  From: Julie
  To: phaedrus
  Sent: Sunday, March 31, 2002 11:57 PM
  Subject: Orange Buttermilk Cake 


  Just happened to stumble onto your site and am very excited 
  about the possibility of locating some long lost recipes.  
  May I be greedy and request two?

  The second recipe I'm searching for was made by my friends' 
  mother when I was a teenager.  She was southern, and made a 
  Orange Buttermilk Cake with an Orange glaze that was out of 
  this world.  She would bake it in one of those angel food cake 
  pans, and I seem to recall her saying she used six eggs.  The 
  cake was light, and if you squeezed it between your fingers you 
  could hear the air escaping.  I've been searching for 25 years, 
  with no luck to date.

  Any help you could give me for either one of these recipes or 
  (hallelujah!) would be greatly appreciated.  



Hi Julie, Well, I'm not betting that I found exactly what you want. I found two Orange buttermilk cake recipes, but none with six eggs. One is made in an angel cake pan, though, and one has a sort of orange glaze. Phaed Orange Buttermilk Cake Ingredients : 1 c. butter, soft 1 3/4 c. sugar 3 eggs 3 c. flour, sifted 1 1/2 tsp. salt 1 1/2 tsp. baking soda 1 c. buttermilk 1 tsp. orange juice 1 c. dates, chopped up 1 c. walnuts, chopped Preparation : Beat all ingredients together well in electric mixer until well blended. Stir in dates and nuts. Pour into well greased Angel Food pan or Bundt pan. Oven 325 degrees F. Bake 1 hour. Cool. Dust with powdered sugar. ---------------------------------- Orange Buttermilk Cake Ingredients : 2 lg. oranges 2 c. sugar 1 c. margarine 2 eggs 1 tsp. baking soda 1 tsp. baking powder 2 1/2 c. all-purpose flour 1 c. buttermilk 1 c. chopped dates 1 c. chopped walnuts Whipped cream Fresh orange slices or wedges for garnish Preparation : Grate the orange rind. Halve oranges, squeeze juice into saucepan. Add 1 cup of the sugar. Add the grated rind to the butter. Add remaining sugar. Cream until soft and light using medium speed on mixer. Add eggs, one at a time, beat until light. Beat in the soda, baking powder and flour alternately with the buttermilk. Mix until smooth. Fold in dates and nuts. Turn into a lightly buttered 9x13 inch baking pan. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Meanwhile, bring orange juice and sugar to a boil. Pour boiling syrup over the hot cake as it comes out of the oven. Set cake aside to cool completely before cutting into squares.

Lemon Meringue Pie

 ----- Original Message ----- 
  From: Julie
  To: phaedrus 
  Sent: Sunday, March 31, 2002 11:57 PM
  Subject: Lemon Meringue Pie


  Just happened to stumble onto your site and am very 
  excited about the possibility of locating some long 
  lost recipes.  May I be greedy and request two?

  First, I'm looking for a Lemon Meringue Pie recipe that 
  uses unflavored gelatine to thicken the lemon layer instead 
  of the usual cornstarch.  My Mom had it in one of those 
  little recipe collection cookbooks, and it was very easy to 
  make.  Me and cornstarch don't get along when it comes to Lemon Meringue.



Hi Julie,

Well, I'm not betting that I found exactly what you want in either case.

Cornstarch rules in lemon meringue pie making. I found one recipe using lemon Jello pudding, and one using lemon Jello, but that's it.


  Lemon  Meringue  Pie

   Ingredients : 
   1 box (4 serving size) lemon Jello pudding and pie filling
   2/3 c. sugar
   2 tbsp. marg. or butter
   6 tbsp. sugar
   2 1/4 c. water
   3 eggs, separated
   2 tbsp. lemon juice
   1 baked 9 inch pie shell, cooled

   Preparation : 
     Combine pie filling mix, sugar and 1/4 cup of the water.  Blend in
   egg yolks and remaining water.  Cook and stir over medium heat until
   mixture comes to a full boil.  Remove from heat.  Blend in lemon
   juice and butter.  Cool 5 minutes, stirring twice.  Pour in pie
   shell.  Beat egg whites until good and foamy.  Gradually beat in, 6
   tablespoons sugar and keep beating until mixture will form stiff
   shiny peaks.    Spread over pie.  Bake at 425 degrees for 5 to 10
   minutes, or until meringue is browned.  Cool a few hours before
    Lemon  Meringue  Pie

   Ingredients : 
   1 frozen pie shell
   1 box Lemon Jello
   1 c. boiling water
   1 c. ice cubes
   1/2 c. Cool Whip
   2 egg whites (at room temp.)
   1 tsp. confectioners' sugar

   Preparation : 
        Crust:  Prick bottom and sides of crust and bake until slightly
   brown, 20 minutes at 400.  Remove and cool.  Filling:  Dissolve
   Jello in boiling water, add ice cubes and stir until mixture
   thickens.  Add Cool Whip and blend thoroughly with wire whisk or
   mixer.  Cover bowl and refrigerate until mixture mounds when dropped
   from spoon (about 15 minutes).  Pour into cooled crust, cover and
   refrigerate until firm, about 1 hour.  About 15 minutes before
   serving, prepare meringue.  Beat at high speed until soft peaks, add
   sugar and beat until stiff peaks are formed. Spread meringue over
   chilled filling, make sure meringue touches the edges of the crust. 
   Broil about 15 seconds until lightly browned. Remove immediately. 
   Let stand for 5 to 10 minutes before cutting. Light Cool Whip could
   be used as a topping.  Serves 8.  

Lime Pear Salad

  ----- Original Message ----- 
  From: Susie
  To: phaedrus
  Sent: Tuesday, April 02, 2002 7:10 AM
  Subject: (no subject)

  I had a jello recipe for a lime jello with a large can pears 
  finely mashed up, using pear juice, with Dream Whip mixed in 
  the mix.  This recipe I had back in the 60's and 70's.  Hopefully 
  you can find it because I have looked and looked but I have not been 
  able to find now.


Hi Susie,

Sounds like "Seafoam Salad." Lots of recipes below.


  Jean's  Pear  Delight

   Ingredients : 
   1 lg. can of pears
   1 (6 oz.) pkg. lemon or lime Jello
   1 (8 oz.) pkg. cream cheese
   1 sm. carton Cool Whip
   1 c. pecans, chopped

   Preparation : 
      Drain pears, reserving juice; add enough water to juice to make 2
   1/2 cups liquid.  Heat liquid, dissolve Jello.  Let Jello partially
   set. Blend pears and cream cheese in blender.  Mix together with
   Jello mixture and Cool Whip.  Fold in the nuts.  Chill in mold or 9
   x 13 inch dish.  Yummy!
   Lime  Pear  Jello  Mold

   Ingredients : 
   Lg. pkg. lime Jello
   Lg. can pears
   1/2 pkg. cream cheese (4 oz.)
   1 bowl Cool Whip
   Maraschino cherries
   1/2 c. chopped nuts

   Preparation : 
     Pour off juice from pears and add warm water to make 2 cups.  Boil
   and dissolve Jello in it.  Put Jello mixture, pears, cream cheese
   and 1/2 Cool Whip in blender. When smooth, pour into mold.  Before
   serving: unmold; spread remainder of Cool Whip over top and sprinkle
   cherries (cut in quarters) and nuts on top.  
   Pear  Salad

   Ingredients : 
   1 sm. box lime Jello
   1 lg. can pears
   11 oz. cream cheese
   1 (8 oz.) container Cool Whip

   Preparation : 
     Boil 1 cup pear juice and add Jello.  Cool until thick but runny. 
   Add beaten cream cheese and pears.  Fold in Cool Whip.  Chill and
   Sea  Foam  Salad

   Ingredients : 
   1 c. pear juice
   1 (3 oz.) pkg. lime Jello
   1 lg. can pears
   1 (8 oz.) pkg. cream cheese (softened)
   1 (8 oz.) Cool Whip

   Preparation : 
     Bring pear juice to a boil.  Add lime Jello.  Put mixture into a
   blender.  Add large can of pears, drained.  Turn to puree.  Add
   cream cheese.  Blend.  Add Cool Whip.  Blend.  Pour into bowl and
   Pear  Lime  Jello

   Ingredients : 
   1 (3 oz.) pkg. lime Jello
   1 (#2 1/2) can pears
   1 c. whipped cream (Cool Whip or Dream Whip)
   8 oz. cream cheese
   2 tbsp. cream

   Preparation : 
      Drain juice from pears.  Boil one cup for Jello.  Pour over Jello
   and stir until dissolved.  Cool.  Beat cream cheese with 2
   tablespoons cream until smooth.  Add Jello, mix and beat until
   blended.  Chill until partially thickened.  Fold in well drained,
   mashed pears and whipped cream. 
   Pear  Mousse

   Ingredients : 
   1 lg. can pears (save the juice)
   1 (8 oz.) pkg. cream cheese (solid
      block type), softened
   1 sm. box lime Jello
   1 packet gelatin
   1 packet Dream Whip Powdered Topping Mix

   Preparation : 
      Heat 1 cup of the pear juice to the boiling point, and remove
   from heat.  Soften gelatin in the juice, then dissolve lime Jello in
   the hot juice mixture.  Puree drained pears and softened cream
   cheese in blender.  Add juice mixture and blend until well mixed. 
   Put into a large bowl and set aside and allow to cool thoroughly. 
   Prepare the Dream Whip, but omit vanilla.  Fold into the pears and
   cream cheese.  Pour into a decorative salad mold and chill.  At
   serving time unmold and serve with an offering of whipped cream. 
   (Or chill in the bowl and spoon into individual dessert glasses and
   top with whipped cream.)
   Lime  Sea  Foam  Salad

   Ingredients : 
   1 box lime Jello
   1 c. hot pear juice
   1 lg. pkg. cream cheese
   1 tbsp. milk
   1 can pears
   1/2 pt. whipped cream (Dream Whip)

   Preparation : 
      Dissolve Jello in hot pear juice.  Cream cheese with milk.  Add
   cheese to Jello. Mash can of pears and add.  After Jello is almost
   set, fold in the whipped cream. 
   Sea  Foam  Salad

   Ingredients : 
   2 cans pears
   2 pkgs. lime Jello
   1 (16 oz.) pkg. cream cheese
   2 pkgs. dream whip
   Optional:  nuts and cherries

   Preparation : 
     Drain and heat 2 cups pear juice add 2 packages lime Jello. 
   Osterize (or mash well) pears add to Jello mix.  Add cream cheese. 
   Mix well and let set until cool.  Prepare dream whip 1 per package
   and fold into Jello mix.  Let set in refrigerator.  Usually I half
   the recipe and prepare the day prior to dinner. 


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus