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Phaedrus
----- Original Message -----
From: Joan
To: phaedrus
Sent: Tuesday, April 25, 2000 13:02
Subject: French Onion Soup and Clam Chowder
Hi Phaed - the recipies you sent me were tried -
ABSOLUTELY DELICIOUS - COULDN'T BE MORE PLEASED - PLEASE SEE WHAT
YOU CAN ABOUT THE ABOVE - STILL LOOKING FOR THE RECIPIES FOR THE
ABOVE THAT ARE SIMPLE AND DELICIOUS ...
Again, thanks so much for your help - you are a wonder....
Hi Joan,
Thanks for the kind words. Here are three each of the French Onion soup and the clam chowder.
Phaed
Classic French Onion Soup
1 stick butter (8 Tablespoons)
8 cups onions, thinly sliced
3 Tablespoons flour
3 quarts beef stock
1 Tablespoon salt
1 teaspoon pepper
1 cup brandy
1 teaspoon BV meat glaze (or kitchen bouquet, in a pinch)
grated Gruyere cheese
grated Parmesan cheese
French bread
olive oil
Melt the butter in a Dutch oven and add the onions, stirring constantly.
Cook for 5-7 minutes, until soft. In the meantime, cut slices of French
bread into 1/2 inch pieces and toast them at 350 degrees in the oven for
about 15 minutes--until they are dry crusts.
When the onions are soft, sprinkle them with flour, stir, then add 2 cups
of beef stock and stir until the mixture is thickened. Add the remaining
stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring
to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze
and taste for seasoning.
When you're ready to serve, ladle the soup into individual bowls and cover
each with a thick handful of Gruyere cheese. Top each with a piece of the
toasted bread, which has been drizzled with olive oil. Sprinkle it with the
Parmesan, then run them under a broiler for a few minutes and carry out to
the table.
------------------------------------------------------------------
French Onion Soup
Ingredients:
1/4 cup butter or margarine
3 large onions, sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 long loaf French bread
1 (8 ounce) package Swiss cheese slices
Directions:
1 Melt butter or margarine in a 4 quart saucepan. Stir in sugar.
Cook onions over medium heat for 10 minutes, or until golden brown.
2 Stir in flour until well blended with the onions and pan juices.
Add water, wine, and beef broth; heat to boiling. Reduce heat to low.
Cover soup, and simmer for 10 minutes.
3 Cut four 1 inch thick slices of bread from the loaf. Toast the bread
slices at 325 degrees F (165 degrees C) just until browned, about 10
minutes. Reserve the remaining bread to serve with the soup.
4 Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted
bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit
onto toasted bread slices. Place soup bowls on a cookie sheet for easier
handling.
5 Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until
cheese is melted Makes 4 servings
---------------------------------
Quickie French Onion Soup
To make this recipe make sure you have four soup crocks, since each
serving is broiled in it's own bowl. One last hint, fried minced garlic
is available at a local Asian grocery stores or you can saute your own.
Ingredients:
3 (10 ounce) cans condensed chicken broth
2 (10 ounce) cans condensed beef broth
1 large Spanish onion, sliced into thin rings
2 tablespoons fried minced garlic
1 teaspoon ground black pepper
1 (1 ounce) package Au Jus gravy mix
croutons
1 to 2 tablespoons butter or margarine
Directions:
1 In a skillet, saute sliced onions in butter, over medium heat,
until a caramel color is reached (any onion that is burned during this
process should be discarded).
2 Combine chicken an beef broth in a 2 quart saucepan. Add fried garlic,
fresh ground pepper and sauted onions. Bring the soup mixture to a boil
and then simmer over low heat for 15 minutes. Stir in the packaged gravy
mix and simmer for another 10 minutes.
3 Turn on oven broiler and divide soup and onions between 4 oven safe
soup crocks. Place several croutons on the top of the soup followed by
two slices of Swiss cheese on top of the croutons. Make sure that the
cheese does not sink into the soup. Place soup crocks on a cookie sheet
and place under the broiler. Broil until the cheese is golden brown and
bubbling. Let cool slightly before serving and enjoy.
Makes 4 servings
-------------------------------------
Clam Chowder
Virginia Street Cafe, Ubanna, Virginia
Makes 6 Servings
6 slices bacon, finely chopped
1 cup of finely chopped onions
¼ teaspoon paprika
3 cups cold water
3 cups potatoes, peeled and cut into ½-inch dice
½ teaspoon dried thyme
Three 6½-ounce cans chopped clams
1 cup half and half
Salt and freshly ground black pepper
1/3 cup minced parsley or fresh chives for
garnish, optional
1. In a medium saucepan over medium heat, heat the bacon, covered,
for a minute or until some of the fat has rendered. Uncover the
saucepan and continue to sauté, stirring constantly for 2 minutes
or until a thin film of fat coats the bottom surface of the pan.
2. Add the onions and paprika, cover and cook, over low heat for
5 to 6 minutes stirring on occasion. Add the water, potatoes and
thyme and bring the liquid to a boil.
3. Reduce the heat and simmer the soup, covered, for about 20
minutes or until the potatoes are tender but not falling apart.
4. Add the clams with their juices and the half and half. Bring the
soup just to a simmer and season with salt and pepper to taste.
Serve immediately, each portion garnished with parsley or chives.
-------------------------------------
Clam Chowder
Ingredients:
1 (6 ounce) can baby clams
1/4 cup water or bottled clam juice
4 medium potatoes, diced
1 medium sized onion, diced
2 cups milk
1 (12 ounce) can evaporated milk
2 tablespoons butter or margarine
1 tablespoon dried parsley
1/4 teaspoon dried thyme
1/2 teaspoon seafood seasoning
2 pinches celery salt
black pepper to taste
1 cup soda crackers, crumbled
Directions:
1 Drain juice from the clams into a medium size pot, set the
clams aside. Add water or bottled clam juice. Add potatoes and
onions to the pot and cover. Cook over a medium heat until potatoes
are soft. Stirring occasionally.
2 Add milk, evaporated milk, butter or margarine, parsley, thyme,
seafood seasoning, celery salt, salt and pepper to taste, cracker
crumbs and clams.
3 Simmer until soup is about to boil, be careful not to let it
boil. Serve hot. Makes 4 servings
-------------------------
Westcoast Style Clam Chowder
Tips: Fresh baby clams can be used instead of canned clams.
In order to do this you will need 4 pounds of baby clams in
the shell. First, steam clams in 2 1/2 cups water until they
open. (Discard any clams that don't open.) Save the liquid
and pour through a very fine sieve to remove any particles.
Extract clams from the shell and add to soup; as directed in
the recipe. You can also use the left over liquid in place of
clam juice.
Ingredients:
1/2 pound bacon, diced
2 onions, finely chopped
12 cups water
3 carrots, peeled and chopped
4 (6.5 ounce) can baby clams, including liquid
1 (14 ounce) bottle clam juice
4 medium potatoes, peeled and cubed
1 teaspoon coarse salt
1 (28 ounce) canned tomatoes, including liquid
1 1/2 teaspoons ground black pepper
4 large celery stalks, chopped
1 cup ketchup
4 cups whole milk
1 1/2 cups instant potato flakes
Directions:
1 In medium skillet lightly fry bacon over medium heat;
drain off fat and discard. Add onions to bacon and saute
approximately 3 minutes. Do not brown.
2 In a large stock pot add water and bring to boil. Once
boiling add carrots, baby clams (including liquid), clam juice,
potatoes, salt and pepper.
3 Using a food processor or blender, puree tomatoes. Add to
stock pot along with bacon-onion mixture and bring to boil.
4 Reduce heat and simmer for 30 minutes or until carrots and
potatoes are tender. Do not overcook.
5 Stir in celery and ketchup and cook for another 5 minutes.
6 Slowly add milk, stirring constantly while bringing just
to boiling.
7 Finally, add instant potato flakes and cook for 3 minutes.
8 Adjust seasoning to taste. If soup is not to your desired
thickness add more instant potato flakes, about 2 tablespoons
at a time.
9 Remove soup from heat and let sit for about 15 minutes
before serving. Makes 20 servings
----- Original Message ----- From: Leonard To: phaedrus Sent: Wednesday, April 26, 2000 12:57 Subject: cheesecake cutting > I can mess up a good cheese cake by just cutting it. > How is the best way to cut a cheese cake? > Thanks for your help. > L.P.
Hi Leonard,
One thing you must do is let a cheesecake get thoroughly chilled before cutting it. Refrigerate it (covered) at least 6 hours, and preferably overnight, before cutting.
Phaed
----- Original Message ----- From: freckles To: phaedrus Sent: Monday, April 24, 2000 18:04 > is there any possible way i can get rid of my freckles? There are lots and i want to get rid of them. > > Thanks >
Hi f,
There are lots of superstitions about getting rid of freckles. Here are some of them:
The bottom line is that none of these really works. A dermatologist can remove some freckles with things like deep skin peels or laser surgery, but those are extreme solutions for people who have lots of money to spend on such things. Besides, they still get more freckles if they go out in the sun. There's no real way to get rid of freckles. If you stay out of the sun as much as possible and use strong sunblock when you have to be in the sun, you can lighten them and keep them from spreading. (You won't have much fun, though...) Women often cover the freckles on their faces with makeup.
When Unc was a teenager, he had lots of freckles. He hated them. He wanted to have black hair and a tanned, clear skin, because he thought that would make him more attractive to girls.
The thing that really makes us more attractive, though, is for us to like ourselves as we are. If we like ourselves, then that in itself makes us more attractive to others.
You know, now that Unc is a grown man, he finds that many women think freckles on a guy are cute. And, he finds that women with freckles are very attractive and very sexy, particularly if they like themselves and their freckles.
Phaed
----- Original Message ----- From: Joan To: phaedrus Sent: Sunday, April 23, 2000 10:31 Subject: tapioca pudding recipie hi out there - looking for great tapioca pudding recipie - easy and delicious - as usual - thanks for your help......joan
Hi Joan,
I have a wide variety of recipes for you, beginning with a simple, easy, Amish tapioca pudding recipe, thence to chocolate honey, vanilla with coconut, and strawberry-rhubarb. Then, if you are ready for this, an exotic Brazilian red wine tapioca pudding recipe.
Phaed
----------------------------------------
Amish Tapioca Pudding
Categories: Desserts
Yield: 10 servings
4 c Milk 1/2 c Sugar
1/3 c Minute tapioca 1 tspn Salt
2 Eggs; separated 1/2 ts Vanilla or lemon extract
Combine milk and tapioca in a heavy saucepan. Cook, stirring constantly,
until tapioca is clear.
Beat egg yolks with sugar and salt. Add 1/2 cup hot milk mixture to egg
yolks. Return this to remaining hot milk. Heat again to boiling point. Boil
2 minutes, stirring constantly. Remove from heat. Fold in stiffly beaten
egg whites and flavoring. Pour into serving dish. Makes about 10 servings
---------------------------------------------------
Chocolate Honey Tapioca Pudding
Makes 6 servings.
2 cups 2% milk
1/2 cup honey
1/4 cup quick-cooking tapioca
1/2 cup (3 oz.) semi-sweet chocolate morsels
1 tsp. vanilla extract
In a medium saucepan, combine milk, honey and tapioca; let stand 10 minutes.
Bring mixture to a boil over medium-high heat, stirring frequently; cook and
stir 3 minutes. Remove from heat; add chocolate morsels and vanilla,
stirring until chocolate is melted and mixture is smooth.
Serve warm or chilled.
----------------------------
Vanilla Tapioca Pudding
6 SERVINGS
One 14-ounce can unsweetened coconut milk
1 vanilla bean, split
2 1/2 cups milk
1/2 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon salt
2 large eggs
Put the can of coconut milk in the refrigerator until well chilled, about
30 minutes. In a medium saucepan, cook the vanilla bean in the milk over
moderate heat, stirring, until hot, about 5 minutes. Stir in the sugar,
tapioca and salt.Cover and remove from the heat. Let stand for 5 minutes.
Uncover and bring to a boil over moderate heat, stirring frequently.
Meanwhile, in a medium bowl, whisk the eggs. Whisk in 1 cup of the hot
milk. Pour the egg mixture into the saucepan and bring to a simmer,
whisking constantly.
Pour the pudding into a medium heatproof bowl and let stand, stirring,
until slightly cooled, about 10 minutes. Remove the vanilla bean, scraping
the seeds from each half into the pudding; stir to incorporate. Rinse the
vanilla bean and save for another use.
Open the can of chilled coconut milk and, without stirring it, spoon off
1/2 cup of the thick cream that has risen to the top; save the remaining
coconut milk for another use. Stir the coconut cream into the pudding
until thoroughly incorporated.
Spoon the pudding into six 1/2-cup ramekins, cups or glasses. Refrigerate
over-night; if desired, cover with plastic wrap to prevent a skin from
forming.
--------------------------------
Tapioca Pudding with Strawberry Rhubarb Sauce
For the Pudding:
1/4 cup quick-cooking tapioca
6 tablespoons sugar
3 cups milk
2 eggs, well beaten
1 teaspoon vanilla extract
For the Sauce:
1 basket (1 pint) strawberries
1/2 pound rhubarb, in 1/2-inch widths
6 to 8 tablespoons sugar
2 tablespoons fresh orange juice
To make the Pudding: combine tapioca, sugar, milk and eggs in a saucepan.
Let stand 5 minutes. Cook over moderate heat, stirring constantly, until
mixture comes to a rolling boil. Immediately remove from heat, transfer
to a bowl and stir in vanilla extract. Let cool without stirring, then
cover and chill. Pudding will thicken as it cools.
To make the Sauce: Hull and quarter strawberries. In a saucepan, combine
strawberries, rhubarb, 6 tablespoons sugar and orange juice. Bring to a
simmer over moderate heat, stirring to dissolve sugar. Cover, adjust heat
to maintain a gentle simmer and cook until fruit softens and forms a
sauce, about 10 minutes.
Watch carefully to make sure mixture doesn't boil up and spill over the
pan. Uncover, stir well, then taste. Add up to 2 tablespoons more sugar
if necessary, then transfer to a bowl to cool. Cover and refrigerate until
cold.
To serve, put a generous tablespoon of Strawberry Rhubarb Sauce in each
of 6 balloon wine glasses or compote dishes. Top with 1/2 cup tapioca.
--------------------------------
Brazilian Red Wine Tapioca Pudding
1 cup small tapioca
1 cup water to soak the tapioca
3 cups red grape juice OR
2 cups red wine mixed with 1 cup water
sugar to taste
Soak tapioca for about 1/2 hour. Add grape juice to tapioca (or the wine
mixed with water and sugar to taste). Bring to boil over low heat stirring
constantly with a wooden spoon. Then let cook for about 1/2 hour (until
tapioca is clear), stirring occasionally so it doesn't burn. Refrigerate.
To serve, spoon into a small bowl and pour creme de leite over it.
Creme de leite
4 cups of milk
8 egg yolks
2 cups of sugar
Dissolve sugar well in milk. Beat egg yolks slightly with a whisk - or in
a pinch with a fork - and add to milk and sugar mixture. Strain the mixture
and cook over low heat stirring constantly with a wooden spoon until it
starts to simmer. DO NOT let it boil, it will curdle on you! Refrigerate.
To serve, put a slice of mousse on a plate and spoon creme on top.
From: NYSBABY To: phaedrus Sent: Friday, April 21, 2000 17:24 Subject: (no subject) > please i need a recipe ofr cream puffs > i also need the recipe for it's filling thank you
Hi,
You didn't say what flavor of cream puff filling you wanted. Here are vanilla, lemon, and chocolate, along with a couple of recipes for the pastry.
Phaed
----------------------------------------
CREAM PUFF SHELLS
Ingredients :
1/3 c. vegetable oil
1 c. water
1 c. flour
1/2 tsp. salt
4 eggs
Preparation :
Temperature: 450 degrees for 20 minutes, then 325 degrees for 25
minutes. (Use level measurements). Put the oil and water in a
saucepan and heat until the water boils. Remove from the fire, pour
the flour and salt into the hot mixture and mix the ingredients
thoroughly. Return the mixture to the fire and stir and cook until
the paste does not stick to the sides of the pan. Then while the
mixture is hot, add the eggs unbeaten, one at a time. Beat until
the eggs are mixed thoroughly with the other ingredients. Drop the
mixture by tablespoonfuls on an oiled baking sheet or pan and bake
at 450 degrees for 20 minutes, then at 325 degrees for 25 minutes
longer. When the baking is completed, remove from the oven and set
aside to cool. When ready to serve the cream puffs, make a slit in
the side of each puff and by means of a teaspoon, insert the
filling. If desired, powdered sugar or frosting may be placed on
top of each cream puff. From the above ingredients, 12 cream puff
shells may be made. For the filling you can use sweet fillings -
custards, whipped cream and fruit, and also a creamed chicken
filling.
----------------------------------
CREAM PUFF FILLING
Ingredients :
1 (3 1/4 oz.) instant vanilla pudding
mix
1 c. heavy cream
1 c. milk
1/8 c. brandy (optional)
Preparation :
In large bowl, beat all ingredients until smooth and thick (about
2 minutes).
----------------------------------
CREAM PUFF FILLING
Ingredients :
1/2 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 2/3 c. milk
1 egg, beaten
1 tsp. vanilla
3/4 c. whipping cream, whipped
Preparation :
Combine sugar, cornstarch and salt in 4 cup glass measure. Stir
in milk. Microwave 7 to 8 minutes or until it boils. Stir once
during last half of cooking. Stir in egg and vanilla. Cool. Fold
into whipped cream. Spoon into cream puff (cool); top with
sweetened fresh fruit.
----------------------------------
CREAM PUFF FILLING
Ingredients :
2 c. milk
1 tsp. vanilla
1/4 c. sugar
3 egg yolks
4 tbsp. flour
Preparation :
Heat the milk with vanilla in a pan. In a bowl, mix sugar and
yolks until thick and creamy. Add flour and mix well. Pour in the
hot milk slowly. Place over double boiler and cook until the cream
becomes thick, about 5 minutes. Remove from heat. Cover with
plastic wrap and cool until ready to use. When cold, slit cream
puffs (see recipe "Cream Puff Pastry" in the index) and fill with
cream. Put into the refrigerator until ready to serve. \a France
----------------------------------
CREAM PUFF FILLING
Ingredients :
8 oz. heavy cream, 1 tbsp. sugar added
to cream
3 oz. instant vanilla pudding
Preparation :
1 pint of heavy cream (whip until firm); add vanilla pudding
(that has been prepared and refrigerated before hand). Fill cream
puffs. Makes 18-24. Dust with confectioners' sugar.
----------------------------------
CREAM PUFF FILLING
Ingredients :
3/4 c. sugar
2 c. milk
1/8 tsp. salt
1 tsp. vanilla
6 tbsp. flour
2 tbsp. butter
1 egg, beaten
Powder sugar
Preparation :
Mix sugar, flour and salt well and add 1/2 cup cold milk to make
a smooth paste. Scald 1 1/2 cups milk. Pour paste into scalded milk
and cook until thick. Pour some of the thicken sauce into egg and
stir as you pour. Return from fire and add butter and vanilla.
Then put into the pastry shells. Put powder sugar over shell while
filling is hot.
----------------------------------
FLUFFY LEMON CREAM PUFF FILLING
Ingredients :
1/2 c. sugar
3 tbsp. flour
1/2 c. unsweetened pineapple juice
2 tbsp. lemon juice
1 tsp. grated lemon peel
1 egg, slightly beaten
1 c. whipping cream
Preparation :
Combine sugar and flour, gradually stir in fruit juices and lemon
peel. Cook over medium heat, stirring constantly, until mixture
thickens. Cook 2 additional minutes. Blend a little of hot mixture
into egg, return all to saucepan. Cook 1 minute. (Do not boil.)
Cover and chill. Whip cream in a chilled bowl with chilled beaters
until stiff peaks form. Add chilled lemon mixture and beat only
until well blended. Use as a filling for cream puffs. Makes 3 cups,
enough for 12 cream puffs.
----------------------------------
Easy Cream Puff Dessert
Ingredients:
Crust:
1 cup water
1 stick margarine
1 cup flour
4 eggs
Filling:
2 small boxes chocolate instant pudding
2 1/2 cups cold milk
1 8-ounce cream cheese, at room temperature
1 8-ounce Cool Whip
Chocolate syrup
Crust: Boil water and margarine. Add flour. Mix well with spoon. Dough will
pull away from sides of pan. Remove from heat. Beat in eggs, one at a time,
until incorporated. Spread in ungreased 9 x 13 pan. Bake at 400 F. for 25
minutes until golden brown. Press down any large bubbles in crust and let
cool.
Filling: Beat cream cheese with mixer until smooth. Add pudding and milk and
mix until thickened. Spread on cooled crust. Top with Cool Whip and drizzle
with chocolate syrup. Chill until ready to serve.
-------------------
Cream Puff Pastry
Ingredients:
1 cup all-purpose flour
1/2 cup butter or margarine
4 eggs
1/4 tsp salt
1 cup water
In a medium saucepan combine the butter, water and salt. Bring the mixture
to a boil, stirring until the butter melts.
Add flour all at once, stirring vigorously. Cook and stir until the
mixture forms a ball that doesn't separate. Remove it from heat and cool
for 10 minutes.
Add the egss to the butter mixture, one at a time, beating with a wooden
spoon after each addition for 1 to 2 minutes or until smooth.
Drop the dough by rounded tablespoons into mounds 3 inches apart on a
greased baking sheet. Bake in a 400F oven for about 30-35 minutes, or
until firm and the bottoms are browned.
Remove the puffs from the baking sheet and cool on a wire rack. After
cooling you can cut off the top fourth of each puff, remove any soft
dough from inside and spoon in about 1/4 cup of your favorite cream-puff
filling.
Double Chocolate Cream Puff Filling
Ingredients:
1 1/2 cups milk
1 oz unsweetened chocolate, chopped into small bits
2/3 cup granulated sugar
1/3 cup all-purpose flour
1/3 cup butter, softened
2 egg yolks, slightly beaten
1/8 tsp salt
1 tsp vanilla
powdered sugar for dusting
In a heavy medium saucepan stir together the sugar, flour and salt.
Gradually stir in the milk. Add the chopped chocolate. Cook and stir
the mixture over medium heat until thickened and bubbly, then reduce
heat. Cook and stir for 2 more minutes and then remove from heat.
Gradually stir in about 1 cup of the hot filling into the beaten egg
yolks. Return the egg yolk mixture to the filling in the saucepan.
Bring to a gentle boil; cook and stir for 2 more minutes. Remove from
heat. Cover the surface with a clear plastic wrap and refrigerate
about 2 hours (or until cold).
In a mixing bowl, beat the butter until creamy. Continue beating while
gradually adding chilled filling, until the mixture is light and creamy.
Then beat in the vanilla.
----- Original Message ----- From: Sal To: "Phaedrus" Sent: Saturday, April 22, 2000 16:45 Subject: Re: Need help!! > I would like some Lasagne recipes, my mother use small meatballs, and > hard boiled eggs in hers. I'll be using a 15x11 pan. > > Sal > >
Hi Sal,
I could not find a lasagne recipe with hard-boiled egg, but I did find the first one below with small meatballs. The meatballs are a southern Italian touch, particularly in the Naples area. I'm also sending you several other lasagna recipes.
Phaed
Grande Lasagna di Carnevale 1 pound store-bought Lasagne noodles 1/2 pound beef, in one piece 1/4 pound prosciutto, in a single fat slice 1/4 pound Italian salami, in 2 or three slices (Italian salami is raw -- no trichinosis here -- has fairly large chunks of fat, and is lightly spiced. If you cannot find it in your delicatessen use mild Italian sausage, not something cooked or spiced) 2 ounces lard (see your delicatessen; it should be lightly spiced) 1 medium onion, finely minced 1 cup broth 3/4 pound drained canned plum tomatoes 1 tablespoon minced parsley An egg Flour Oil for frying 1 cup grated Parmigiano 1/3 pound mozzarella 1/4 pound ricotta -- optional, see note Cook the sheets of pasta in abundant, slightly salted water until they're al dente, run them under cold water, and lay the sheets out on a cloth, covering them with a second cloth. Sauté the onion in the lard, with the piece of meat. Turn the meat often, and when it has browned on all sides season it with salt and pepper, then add the tomatoes. Simmer over a moderate flame for about an hour, adding the broth a bit at a time. When the meat is done remove it from the pot (reserve the sauce), grind it, and combine it with an egg, the parsley, and half the grated cheese. Make smallish (1-inch diameter) meatballs from the mixture and dredge them in the flour. Heat the oil and fry the meatballs until golden, about 10 minutes, then remove them with a slotted spoon, place them on absorbent paper, and keep them warm. Meanwhile, preheat your oven to 360 degrees (180 C). Dice the prosciutto, salami and mozzarella. Butter a pan (a high-sided 6 by 9-inch should do, but use your judgment). Lay down a first layer of pasta, and then a few meat balls, some of the sauce, some of the diced ingredients, and a dusting of Parmigiano. Continue until all is used up, then bake your lasagne for 15 minutes. Let them sit for five minutes before serving them. This will serve 4-6 as a main course, or 6-8 as a first course. Note: Should the meatballs come out too soft, work some finely ground breadcrumbs into them to thicken them. Tradition calls for, and you can add, some ricotta to the mixture. -------------------------------------------- Lasagne alla Ricotta To serve 8: 1 1/4 pounds store-bought lasagne noodles For the béchamel sauce: 3/4 cup flour 1/4 cup butter 4/5 quart milk Salt to taste For the sauce: 1 1/4 pound Neapolitan mild sausages 2 ounces prosciutto 2 ounces smoked pancetta (in its absence use unsmoked pancetta, not bacon) 1 medium-sized onion, minced 1 small carrot, minced Parsley, thyme and marjoram, minced (to taste; figure about a tablespoon of parsley and a teaspoon each of the other two, then adjust until you reach what you like) A few leaves rosemary 1/4 cup butter 1 cup dry white wine Meat or vegetable broth Salt to taste For the filling: 1 1/4 pounds fresh ricotta 3 cups grated Parmigiano (about 1/3 pound) 1 pint milk Salt and pepper A rectangular pan, 9 by 12 inches, and 3 inches deep Make a moderately thick béchamel sauce and let it cool. (See instructions above.) Skin and crumble the sausages, and mince them with the prosciutto, pancetta, onion, carrot, parsley, thyme, marjoram, and just a little rosemary. Work the butter into the mixture, then sauté everything over a low flame, adding the wine a little bit at a time, and then broth; let all the liquid evaporate between additions. When done, the sauce will be rich, moderately browned, and not dry. Mix the ricotta and a bit more than half the Parmigiano together, season with salt and pepper to taste, then beat enough milk into the mixture to turn it creamy and light. In the meantime a pot of bring lightly salted water to boil; sprinkle a tablespoon of oil into it and cook the lasagne until they're barely al dente, then run them under cool water and set them to drain on a cloth. Preheat your oven to 400 degrees F (220 C). Meanwhile, take your rectangular pan, and spread some béchamel sauce over the bottom, then a third of the lasagne (overlap the sheets of pasta slightly). Sprinkle the pasta with Parmigiano, then a third of the sausage sauce, and finally a third of the ricotta. Repeat the procedure twice more, and bake the lasagne for 35-45 minutes; let the top brown lightly and then cover it with a sheet of aluminum foil if need be. Once they are done and removed from the oven, let them sit for five minutes before serving them. -------------------------------------------------- Lasagne » 1 medium sized aubergine » 1 garlic clove, crushed » 25g (1oz) butter » 350g (12oz) minced beef » 15ml (1 tbsp) plain flour » 350g (12oz) tomatoes, skinned and chopped » 30ml (2 tbsp) tomato puree » 250ml (1/2 pint) dry white wine or beef stock » Salt and pepper » 10ml (2 tsp) dried mixed herbs » 225g (8oz) lasagne Sauce: » 25g (1oz) butter » 25g (1oz) plain flour » 250ml (1/2 pint) milk » 100g (4oz) grated cheddar cheese Serves 4-6 1 Slice aubergine, sprinkle with salt, leave for 30 minutes, pat dry. 2 Heat butter and fry aubergines and garlic. Cook until soft. 3 Add minced beef and fry until brown. Stir in flour, cook for 2 minutes. 4 Add tomatoes, puree, wine or stock and seasonings, bring to boil, simmer for 30 minutes. 5 If necessary, cook lasagne as directed on packet. 6 Make cheese sauce using 50g (2oz) of cheese. 7 Grease large shallow ovenproof dish. 8 Arrange lasagne on base of dish, cover with half meat sauce, then cheese sauce, continue layers until finishing with cheese sauce. Sprinkle with remaining grated cheese. 9 Bake: Fan Oven 165°C 25-30 mins Conventional Oven preheat shelf 4 190°C 30-40 mins Second Oven preheat 180°C 30-40 mins Gas Oven Mark 5 shelf 2 30-40 mins ---------------------------------------- LASAGNE (3 - 4 Servings) 1 onion 1/4 cup olive oil 8 oz. ground beef 1 tsp. salt 1/2 tsp. white pepper 5 tbsp. red wine 1 tbsp. tomato paste 6 tbsp. whipping cream pinch dried oregano 1-1/4 lb. lasagne 1/4 cup butter pinch ground nutmeg 1/4 cup grated Parmesan cheese Peel and dice onion. Heat oil in pan and fry meat and onions for 5 minutes, until brown. Add salt, pepper, wine, and tomato paste and cook until thick. Stir in cream and oregano. Cook lasagne in boiling water until just tender. Drain and rinse under cold water. Dry with paper towel. Arrange lasagne and meat sauce in layers in greased ovenproof dish, ending with a layer of lasagne. Dot with butter and sprinkle with nutmeg and grated cheese. Bake at 350 degrees for 10 minutes.
----- Original Message ----- From: Darlene To: phaedrus Sent: Friday, April 21, 2000 08:40 Subject: salads > Do you have recipie for seven-layered salad. >
Hi Darlene,
Can do. Here are two.
Phaed
Seven Layer Salad Ingredients: 1 large head iceberg lettuce, chopped 1 medium red onion or 1 bunch green onion, chopped 1 (10 ounce) package frozen peas 1 (10 ounce) package, shredded Cheddar or Jack cheese 1 pound bacon 1 cup chopped cauliflower 1 1/4 cups mayonnaise 2 tablespoons white sugar 2/3 cup grated Parmesan cheese Directions: 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. 2. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, bacon and cauliflower. 3. Prepare the dressing by whisking together the mayonnaise, sugar and parmesan cheese. Drizzle over salad and refrigerate until chilled. Makes 4 to 6 servings ------------------------------------- Seven Layer Salad Prep: 15 min, plus refrigeration time. 1/4 head iceberg lettuce, washed 1/2 cup bottled real bacon pieces 1/2 medium green bell pepper, seeded and chopped 1/2 small onion, chopped 5 ounces frozen peas, thawed 2 celery ribs, chopped 1 carrot, peeled and shredded 1/2 cup shredded cheddar cheese 3/4 cup mayonnaise type salad dressing 2 Tbs. sugar 1/2 cup croutons Prepare day before serving. Arrange lettuce in the bottom of a deep baking dish or plastic container with a cover. Sprinkle with bacon pieces. Layer with remaining vegetables and sprinkle with cheese. Combine salad dressing and sugar in a bowl. Spread over top of salad so it is air tight. Cover and refrigerate until serving time. Just before serving, toss and add croutons, if desired.
----- Original Message ----- From: Joan To: phaedrus Sent: Friday, April 21, 2000 10:38 Subject: donut maker recipies for "cheap donut maker - plunger variety - AM LOOKING FOR DONUT RECIPIES FOR PLUNGER TYPE DONUT MAKER LIKE MY MOM HAD - PURCHASED FROM THE DIME STORE FOR ABOUT .99 - THE DONUT BATTER DROPS FROM THE BOTTOM AFTER PLUNGED INTO HOT OIL - THIS LITTLE GADGET MADE GREAT DONUTS - CIRCA 1950'S - PLEASE HELP IF YOU CAN....
Hi Joan,
That's called a "drop" donut maker. I found several recipes for use with that type of donut maker, and the best are below.
Phaed
DOUGHNUT MAKER DOUGHNUTS
Ingredients :
1 1/2 c. sugar
2 eggs
2 c. sweet milk and 2 tsp. vinegar
1 tsp. soda
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. cloves
1/6 c. oil
4-5 c. flour
Preparation :
Mix ingredients in order. Spoon into doughnut maker and fry in
hot shortening, turning once - drain on paper towels. Cool before
storing. Makes about 3 dozen.
----------------------------------
DOUGHNUT MAKER DONUTS
Ingredients :
3 eggs, beaten
1/4 tsp. nutmeg
1 c. sugar
1 c. buttermilk
2 tsp. baking powder
1/2 tsp. vanilla
1 tsp. salt
5 tbsp. oil
1 tsp. soda
4 c. flour
Preparation :
Mix together ingredients. Fill donut maker. Drop into hot fat,
turn immediately then again as they appear to crack and bubble out
of the edges.
----------------------------------
JANICE'S DONUTS
Ingredients :
4 eggs
2 c. sugar
2 c. buttermilk
1 c. cream
1/2 tsp. cinnamon
6 1/2 c. flour (unsifted)
1 tsp. nutmeg
1 1/2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
Preparation :
Beat eggs, sugar and spices. Add buttermilk and cream. Lastly
add flour and mix well. Let rest for 5 minutes. Put in doughnut
maker. Fry in hot lard. Turn immediately. Makes 10 dozen.
----------------------------------
DROP DONUTS
Ingredients :
2 tbsp. melted butter
1 c. sugar
4 egg yolks
1 c. milk
1 tsp. vanilla
3 c. sifted flour
2 tsp. baking powder
1/4 tsp. salt
(1/2 tsp. nutmeg may be used if
desired)
Preparation :
Combine butter, sugar, egg yolks and 1/4 cup of the milk. Beat
one minute on medium speed with the mixer. Add rest of milk and
vanilla. Sift flour and baking powder and salt together. Add 1/2
to the first mixture. Beat one minute and add the rest of the
flour. Mix well; drop small amounts from the end of a teaspoon into
deep fat that has been heated to 370 degrees. Cook 2 to 3 minutes
on each side. (You may use a drop doughnut maker.) Drain on
absorbent paper (paper towels work very well) and roll in sugar.
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