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Carne Asada

  ----- Original Message ----- 
  From: arrowhead 
  To: phaedrus
  Sent: Wednesday, June 05, 2002 11:21 PM
  Subject: lost recipe

  i am looking for a recipe for "carne la sada"
  ----thank you

Hello Arrowhead,

I believe that what you want is "carne asada". Below are three recipes.


  Carne Asada
  3 - fresh limes
  4 - ribeye steaks
  4 - garlic cloves, chopped
  1 - tablespoon red chiles, ground
  1 - teaspoon freshly ground black pepper
  1 - teaspoon ground cumin
  1/4 - cup olive oil
  1/4 - cup of cilantro

  Serve with Salsa Fresca (recipe below). 
  Prepare grill to medium - hot temperature.
  Cut the limes in half and squeeze the juice over both sides of the 
  steaks. Rub the garlic into the steaks.  Then you want to sprinkle 
  the chilies, pepper and cumin over the steaks. Cover steaks with 
  plastic wrap and place in refrigerator to marinade for 30 minutes. 
  Brush the steaks with oil and grill 7 minutes on each side for 
  medium doneness.

  When the steaks are is cooked, dice the steaks into 1/4 - cubes and 
  add the cilantro.
  You can marinade the steaks a day or two ahead of time.  Keep in 
  plastic wrap until ready to cook.
  Makes 4 servings.  
  Salsa Fresca 
  4-5 - medium tomatoes, diced
  1 - teaspoon garlic, minced
  1/2 - cup red or white onion, finely chopped
  1/4 - cup fresh lime juice
  2 - roasted jalapenos, seeded and finely chopped
  3 - tablespoon fresh cilantro, chopped
  1/4 - teaspoon salt

  In a large glass bowl, mix the tomatoes, garlic, onion, lime juice, 
  jalapenos, cilantro and salt. With a fork, lightly mash the mixture.  
  You do not over do this.  Cover with plastic wrap and place in 
  refrigerator to chill for 30 minutes.  You can make this recipe a 
  day or two ahead. 
  Carne Asada
   Recipe By     : 
   Serving Size  : 4    Preparation Time :0:00
   Categories    : Mexican                          Meats
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      1                    20 oz top sirloin steak
      2       tb           Vegetable oil
        1/2   ts           Dried leaf oregano, crushed
        1/2   ts           Salt
        1/4   ts           Coarsely ground pepper
        1/4   c            Orange juice
      1       tb           Lime juice
      2       ts           Cider vinegar
      2                    Orange slices, 1/2" thick
     Place steak in a shallow glass baking dish. Rub with oil on 
 each side. Sprinkle with oregano, salt and pepper. Sprinkle 
 orange juice, lime juice, and vinegar over the steak. Cover 
 and refrigerate overnight for best flavor or several hours, 
 turning occasionally.To cook, bring meat to room temperature. 
 Prepare and preheat charcoal grill (or gas grill). Drain meat, 
 reserving marinade. Place steak on grill. Top with orange slices. 
 Occasionally spoon reserved marinade over steaks as they cook. 
 Grill 3-4 minutes on each side, or until medium- rare. Cook 
 longer if desired. Remove orange slices to turn steak. Replace 
 orange slices on top of steak.
  Carne Asada II
  1 1/2 pounds top round or boneless chuck steak, 1 to 1 1/2 inches thick 
  1/4 cups red wine vinegar 
  2 tablespoons olive oil 
  2 tablespoons steak sauce 
  1 clove garlic, minced 
  1 teaspoon sage 
  1 teaspoon savory 
  1/2 teaspoon salt 
  1/2 teaspoon dry mustard 
  1/2 teaspoon paprika 
  12 Flour Tortillas 
  2 medium onions, sliced very thin 
  4 ounces whole green chilies cut into strips 

  Combine red wine vinegar, olive oil, garlic, sage, savory, salt, 
  dry mustard and paprika in a small bowl to make marinade. Blend well. 
  Place steak in a resealable plastic bag or shallow baking dish. Cover 
  with marinade. Make sure that the meat is well coated. Let sit for at 
  least 6 hours in the refrigerator. Preheat grill. Remove meat from 
  marinade and pour marinade into a small bowl. Add steak sauce to 
  marinade and mix well. Place steak on grill over medium heat. Watch 
  carefully to avoid flare-ups. Grill steak until it reaches desired 
  doneness. Brush with marinade while grilling. Heat tortillas by 
  wrapping them in foil and placing on grill. Let warm for 5 to 10 
  minutes, turning once. When the steak is done, remove from grill and 
  cut across the grain into thin strips. Serve with tortillas, onions, 
  chilies, salsa and guacamole. 

Chocolate Mint Cake

  ----- Original Message ----- 
  From: jesse 
  To: phaedrus
  Sent: Friday, June 07, 2002 12:58 AM
  Subject: Mint cake with choc curls

  Hello... I am looking for the Green Chocolate Mint cake that was 
  on the cover of Family Circle,Good housekeeping, Redbook, or 
  Woman's Day magazine in March of 1993.  Help, please....Thank you, 


Hello Jesse,

I was not able to find any chocolate mint cake recipe from any of those magazines. However, below are three chocolate mint cake recipes wuth green icing.


  Chocolate Mint Cake *

  Recipe By     : 
  Serving Size  : 6    Preparation Time :0:00
  Categories    : Cakes                            Chocolate
                  Frostings                        Mint

    Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
     1      cup           Flour
       1/3  cup           Cocoa powder
     1      teaspoon      Baking powder
       1/2  teaspoon      Salt
       1/4  teaspoon      Baking soda
       3/4  cup           Sugar
       1/3  cup           Shortening
     1                    Egg
     1      teaspoon      Peppermint extract
       2/3  cup           Milk -- cold
     2      cups          Powdered sugar -- sifted
     2      tablespoons   Butter or margarine
       1/4  teaspoon      Peppermint extract
     2      tablespoons   To 3 -- milk
     2      drops         Green food coloring
                          Thin chocolate covered mint -- candies;
                          Chocolate chip mint ice -- cream (opt)

  Stir together flour, cocoa powder, baking powder, salt and baking
  soda. Beat together sugar and shortening on high speed of mixer
  until fluffy. Beat in egg and peppermint extract. Add dry ingredients
  to creamed mix, alternating with milk, beating well after each
  Pour into greased and floured 9" round cake pan. Bake at 350~
  for 25-30 minutes or until cake tests done. Cool 10 minutes.
  Turn out onto rack to cool completely. For frosting, beat together
  the sugar, butter, extract and enough milk to make spreadable
  consistency. Tint frosting green. Place cake layer on serving
  platter. Frost top and sides of cake. Decorate with mint halves.
  Serve with ice cream. 9:55 PM
   Title: Chocolate Mint Cake
    Categories: Cakes, Chocolate
         Yield: 1 servings
         1 c  All-purpose flour
         1 c  Sugar
       1/2 c  Butter or margarine,;
         4    Eggs
     1 1/2 c  (16 oz can) chocolate syrup
         2 c  Confectioners' sugar
       1/2 c  Butter or margarine;
         1 tb Water
       1/2 ts (to 3/4 tsp) mint extract
         3 dr Green food coloring
         6 tb Butter or margarine
         1 c  Semisweet chocolate chips
     Heat oven to 350 degrees. Grease a 9x13-inch pan.  In a
     large mixer bowl, combine first 5 ingredients; beat until
     smooth. Pour into prepared pan.  Bake 25 to 30 minutes, or
     until top springs back when tapped lightly. Cool completely
     in pan.  In a small bowl, combine confectioners' sugar,
     butter, water, mint extract and food coloring. Beat until
     smooth. Spread this on cake. Cover and chill.  In a small
     saucepan over low heat, melt butter and chocolate chips.
     Remove from heat; stir until smooth. Cool slightly. Pour
     over chilled cake.  Cover and chill at least 1 hour before
  *Chocolate Mint Cake* 
  Rich and satisfying

  1 2/3 c. flour 
  1 1/2 c. sugar 
  2 oz chocolate, melted 
  1/2 c. shortening 
  1 can evaporated milk 
  1 1/2 t. baking soda 
  1 t. salt 
  1 t. vanilla 
  2 eggs 
  Mint Frosting

  Stir all of the ingredients together, except the frosting. Beat with 
  an electric mixer for three minutes. Pour into a greased and floured 
  13X9X2 pan or two 8 in pans. Bake for 35 minutes at 350 degrees. 
  Cool and frost.

  *Easy Mint Frosting*

  1 c. powdered sugar 
  1 t. mint extract (peppermint works well) 
  2 c. cold whipping cream

  Add a few drops of red or green food coloring if you'd like.
  Beat all of the ingredients together until stiff

Creme de Menthe Syrup

 ----- Original Message ----- 
  From: Phooof
  To: phaedrus 
  Sent: Thursday, June 06, 2002 1:46 PM
  Subject: where can I buy????

  Hi:  Can you tell me where I can buy the creme de menthe ice 
  cream topping they use on the sundaes at Denny's Restaurant or 
  any place at all where I can find it or something similar?    
  Or even make it?
  Thanks,   Juline 

Hi Juline,

Well, you could always use real creme de menthe from the liquor store. However, if you want non-alcoholic, then creme de menthe syrup is what you want. This product is used to make mint cappuccinos and coffees, so it is usually found in specialty coffee shops. You can order it online from these sites:

Fresh Coffee

Coffee AM

Coffee by Design


Orange Jello Cake

----- Original Message -----
From: EJF
To: phaedrus
Sent: Wednesday, June 05, 2002 8:32 AM
Subject: Dessert with orange jello and angel food cake

> This dessert was popular in the '60s-'70s.  You cubed an angel food cake,
> made orange jello and let it start to jell, added whipped cream and
> mandarin oranges, and molded in an angel food cake pan. Was frosted with 
> whipped cream.
> Another variation was with pineapple, nuts and maraschino cherries.
> If you have the exact ingredients and amounts I would appreciate it.
> Thank you.

Hello EJF,

Try the recipe below.


Jello  Angel  Cake

 Ingredients :
 1 lg. box orange Jello
 1 lg. Cool Whip
 1 angel food cake (orange preferred)
 2 cans mandarin oranges or 2 lg. oranges

 Preparation :
    Dissolve Jello in 2 cups boiling water; add 2 cups cold orange
 juice.  Chill until slightly jelled.  Add Cool Whip; mix with
 electric mixer 2 minutes. Arrange in 3 quart dish or large baking
 dish pieces of angel food cake and orange segments.  Cover with
 Jello mixture.  Jello mixture will be thin, but will set within 10
 to 15 minutes.  Top with Cool Whip when serving.

Shrimp Scampi

  ----- Original Message ----- 
  From: arrowhead 
  To: phaedrus
  Sent: Wednesday, June 05, 2002 11:21 PM
  Subject: lost recipe

  i am looking for a recipe for shrimp scampi----thank you

Hello Arrowhead,

There is a lot of diversity among shrimp scampi recipes. Below are four of various types, beginning with a knock-off of the Red Lobster version.


  Red Lobster's Shrimp Scampi 

  1 C. White Wine
  1/2 C. unsalted Butter, melted (not Margarine)
  3 Tbsp. minced Garlic
  1 lb. Shrimp, peeled and deveined

  Combine all ingredients in a baking dish and bake at 350 degrees for 
  about 6 to 7 minutes. Be careful not to overcook the Shrimp. The 
  shrimp is done when it has turned pink.  Yield: 4 Servings 
  Shrimp Scampi

  1 1/2 pounds large shrimp
  1/2 cup flour
  1/2 cup olive oil
  4 cloves garlic, minced
  2 shallots, chopped
  1/2 cup parsley, minced
  1/2 teaspoon oregano
  2 tablespoons wine
  2 tablespoons brandy

  Season flour with salt, pepper, and cayenne. Dredge shrimp in flour.
  Saute shrimp in olive oil for 5 minutes over high heat, shaking
  briskly. Remove shrimp with a slotted spoon to a shallow casserole

  Add garlic, shallots, parsley, and oregano to olive oil, saute over
  medium heat for 3 minutes, shaking the pan briskly. Remove herbs
  with a slotted spoon to casserole. Add wine and brandy to skillet
  and ignite. When flames die down, pour sauce over shrimp. Broil
  for 2 minutes.

  1 to 2 large cloves garlic, crushed
  6 tablespoons melted butter
  2 pounds jumbo raw shrimp, peeled
  salt and freshly ground pepper to taste
  generous pinch cayenne pepper
  1/4 cup chopped fresh parsley
  3 tablespoons snipped chives

  Place the garlic in the melted butter and let sit for 30 minutes.

  While the garlic is flavoring the butter, arrange the shrimp in a
  large shallow baking dish.

  Sprinkle the shrimp with the herbs and seasonings. Pour the garlic
  butter over the prawns. Place under a hot broiler, 4 inches from
  the heat source, for 2 to 3 minutes per side. Serve immediately.

  8 appetizer portions; 4 main-course portions

  1/2 lb. butter, melted
  1 lemon, sliced
  1 tsp. Dijon mustard
  chopped parsley
  1 tsp. worcestershire sauce
  4 cloves garlic,  pressed
  1/2 tsp. chili powder
  2 tbs. white wine

  2 lbs. shrimp cooked with tail shell left on

  Combine butter, lemon, mustard, parsley, Worcestershire, salt,
  garlic, pepper, chili powder, paprika and wine.

  Place shrimp on jelly roll pan.  Pour sauce over shrimp and let
  stand at least 24 hours in refrigerator.  When ready to serve, bake
  at 350 for 20 minutes, basting often.  Place under broiler for a
  minute or two until tails turn brown.


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