Subject: RE: swahili sauce recipe
Date: Friday, June 21, 2002 1:09 PM
1 large green pepper
2 Tble spoons maizena (thickening agent)
1 Tin coconut milk
2 Cups chicken stock
1 Tspn Turmeric
1/2 cup lime juice
Salt and pepper.
Mix Maizena into coconut milk
Fry green pepper and chilli together
Now add tomato sauce
The coconut mixture
Then chicken stock
Then lime juice
Season with sale and pepper.
Excellent with chicken stir fry and ofcourse Kingklip and rice.
----- Original Message -----
Sent: Thursday, June 20, 2002 7:06 AM
Subject: pistachio muffins
i am looking for a recipe for pistachio muffins.they are probably
made using instant pudding mix. they are sold in hannaford stores
in the north east.
I've seen references to a pistachio muffin recipe using pistachio pudding, but I could not locate one. I did find the two recipes below.
2 cups whole-wheat flour
3/4 cup light brown sugar (packed)
1/2 cup old-fashioned oats
1/4 cup natural pistachio nuts, chopped
1 Tbsp. baking powder
1/2 tsp. salt
3/4 cup low-fat (2 percent) milk
1/2 cup applesauce
1/2 cup canola oil
Topping (recipe follows)
Mix flour, sugar, oats, pistachios, baking powder and salt in bowl,
stirring with spoon until well blended. Add milk, applesauce, oil
and egg all at once. Stir lightly just to mix. Don't overmix or
texture will suffer.
Spoon into 12 greased, paper-lined muffin cups. Spoon topping over
batter. Bake at 400ºF. for 18 to 22 minutes or until golden brown,
turning pan around after 15 minutes for even browning. Cool 5 minutes;
then remove from pan and cool on wire rack.
Pistachio Crunch Muffins: Mix 1/4 cup dark or golden raisins and
1 tablespoon grated orange peel into dry ingredients.
Mix 1/4 cup chopped pistachios with 2 tablespoons (packed) brown sugar.
Yield: 12 muffins.
Pistachio Muffin Recipe
This one sounds really good. Ingredients:
1/2 cup soft butter or margarine 1/2 cup sugar 1 teaspoon vanilla extract
2 large eggs 1/2 cup milk 2 tablespoons rum 1 1/4 cups flour 1/2 cup
ground California pistachios 2 teaspoons baking powder 1/2 teaspoon salt
1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon
grated lemon peel 1/2 cup chopped California pistachios
Preheat oven to 350 degrees F. Beat butter with sugar and vanilla until
creamy and light-colored. Beat in eggs, l at a time. Beat in milk and
rum. In a separate bowl, mix flour, ground pistachios, baking powder,
salt, spices and lemon peel. Add this mixture to the butter-sugar mixture
just until blended (don't overmix). Lightly fold in 1/4 cup chopped
pistachios. Grease 12 muffin cups or line cups with muffin papers.
Evenly portion batter into cups. Sprinkle with remaining 1/4 cup chopped
pistachios. Bake for 30 minutes or until done.
Makes 12 muffins.
----- Original Message -----
Sent: Thursday, June 20, 2002 2:20 PM
Subject: portabella ravioli
> hi , i am looking for an excellent portabella ravioli receipe.
> Do you know of one?
Below are the recipes that I found. I could not say whether they are
excellent, but the second one sounds quite tasty.
Super Easy Portobello Ravioli
1 pkg. pre-made (store bought) ravioli dough
or use recipe from box supplied (1/2 the dough recipe/12 oz. of dough)
3 Tbsp. extra virgin olive oil
1 jar of ragu sauce (any brand will do) or use recipe from box supplied
10 ozs. of Portobello mushrooms
1 tub of garlic cheese spread (5 oz)
*1 egg, beaten - reserving 1 Tbsp. for filling (balance for egg wash
*2 Tbsp. seasoned breadcrumbs
(The following instructions are for the tray type ravioli maker.)
Sauté mushrooms with a little extra virgin olive oil. Take and
spoon full of garlic cheese spread, put it on a square of dough
add the mushrooms and use the egg wash to seal another piece on
top and cook in boiling water for 5-7
min. When done add enough ragu sauce to coat.
*To Use With The Arnco® Roller:
Add to the ingredients:
1 Tbsp. reserved, beaten egg
2 Tbsp. seasoned breadcrumbs
Finely mince mushrooms in a food processor, then mix with balance
of ingredients and before applying to the sheet of dough.
Spread the filling over half of the dough, leaving a small edge
on three sides. Brush unfilled side with beaten egg. Fold unfilled
dough over filled side and pat gentlely to remove air pockets and
seal edges. Flour top of dough and the cutting roller. Press firmly
and voilà 60-70 ravioli in one pass.
(These can be frozen at this point ).
Place in gentley boiling salted water, bring to a second boil and
count 6 minutes and they are done. Remove with a slotted spoon; place
in a wide bowl and coat with sauce and serve garnished with fresh
grated cheese and fresh chopped Italian parsley.
Serving Suggestion: Another alternative to the red sauce is:
Saute 1 minced, fresh garlic clove in 1/2 cup clarified, unsalted
butter and you may even add some shrimp just heat through. Sprinkle
with fresh parsley and grated Asiago or Parmegano Cheese.
Fontina And Portobello Ravioli
21 ounces flour (3 1/2 cups)
1 egg yolk
1/4 cup water
2 tablespoons butter
2 tablespoons minced celery
1 tablespoon minced red onion
2 cups chopped portobello mushrooms
2 tablespoons chopped garlic
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh parsley
About 1/4 cup bread crumbs
1/2 cup shredded fontina cheese
1/4 cup ricotta cheese
2 tablespoons extra-virgin olive oil
1 teaspoon chopped garlic
Pinch red pepper flakes
2 tablespoons chicken stock
2 shots vodka
1 cup marinara sauce
1/4 cup heavy cream
1/4 cup Romano cheese
Pasta dough: Place flour in a large bowl and make a well in the center.
Add eggs, egg yolk, salt and water to the well and mix with a fork
until dough forms a soft ball. Let rest for 1 hour. Roll dough into
Filling: Melt butter in a large saute pan. Add celery, onion, mushrooms
and garlic and cook until mushrooms are soft. Add rosemary and parsley,
salt and pepper. Add just enough bread crumbs to soak up the juices
from the vegetables.
Add the cheeses and eggs and combine well. Let cool.
Sauce: Saute garlic in oil until lightly golden. Add oregano and
pepper flakes and cook 10 seconds. Add chicken stock and let reduce
by half. Add vodka, marinara sauce and cream. Set aside.
Assembly: If not using a ravioli pan, place a sheet of dough on a
lightly-floured, flat surface. Place teaspoonfuls of filling, 1 inch
apart on dough. Lay another sheet of dough on top and press around
each pile of filling to seal ravioli packets. Cut apart with a crimping
If using a ravioli pan, place a sheet of dough over the pan and gently
press into the indentations. Fill indentations sparingly with filling
and top with another sheet of dough. Firmly press a rolling pin over
the top of the pan to seal and cut the ravioli.
Repeat until dough and ravioli are gone.
If not cooking ravioli right away, place in a single layer on a
parchment-lined baking sheet. Cover and refrigerate until ready
to use. Or, for longer storage, freeze ravioli on cookie sheet and
when solid, transfer to a resealable plastic bag.
Bring a large pot of water to a boil and gently add ravioli. Let boil
until ravioli float to the top of the pot and are cooked through, time
depends on the size of the ravioli. Remove from pot with a strainer
and drain well. Top with sauce and a grating of Romano cheese. Serve.
----- Original Message -----
Sent: Thursday, June 20, 2002 12:54 PM
Subject: Raspberry Habenero dipping sauce
I am looking for a recipe that is similar to the Raspberries Inferno
Dipping Sauce served with Pizza Hut's appetizers. It is near jelled,
sweet and hot (to some). I would like to can it at home for use
throughout the year and to give as gifts.
I always buy extra single serving containers so I can use it as a
meat loaf glaze.
I did find a recipe for this. It uses chipotle peppers and jalapenos instead of habaneros. See below.
Raspberry Inferno Sauce
1/2 chipotle pepper
1 teaspoon adobo sauce
1/2 jalapeno; seeded
8 oz. raspberry preserves
Buy the chipotle peppers already in the adobo sauce, and use
them in the recipe. Use a processor to mix and store refrigerated.
GREAT as a sauce for chicken wings!!!!!!!
----- Original Message -----
Sent: Wednesday, June 19, 2002 12:14 PM
Subject: Recipe for Bow Ties
An old Croation (Jugoslavian)recipe that I am searching for. It's
a flaky pastry that rolled out like a pie crust is formed into
Bow Ties by pinching center of a small rectangle. These are then
deep fried and sprinkled with powdered sugar. A simple but "bet
you can't eat just one" pastry. Please help me find it.
I would be grateful. Thank you, Thomasina
Perhaps you mean these: Hrstula
However there is an Italian deep-fried "bow tie" that is very similar, as well as Hungarian, Polish, and Slovak. See below.
See these sites, too:
Slovak Bowtie Cookies - Cheregies
Polish Bowtie Cookies - Kruschiki - Chrushiki
Hungarian Bowtie cookies - Mushkazone
Fried Bow Ties
Makes 2 Dozen
1 Cup All-Purpose Flour
Tablespoons Melted Butter
2 Tablespoons Granulated Sugar
2 Tablespoons Vin Santo Wine or Rum
1 Teaspoon Vanilla Extract
Pinch of Salt
Oil For Deep Frying
In a medium sized bowl, place the flour and slowly add the other
ingredients mixing well. Form into a dough, and lightly knead for
a minute or two. Cover with plastic wrap and let sit for an hour.
Roll out onto a lightly floured surface until very thin. Cut into
strips about 6-8 inches long and 1/2 inch wide, and gently tie into
a knot. Fry in oil heated to 375 degrees F. until golden. Place on
a plate covered with paper towels, and lightly dust with