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Swahili Sauce

From: eiko
To: "phaedrus
Subject: RE: swahili sauce recipe
Date: Friday, June 21, 2002 1:09 PM

1 large green pepper
2 Chillies
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.

Thanks, Eiko!


Pistachio Muffins

  ----- Original Message ----- 
  From: Bob 
  To: phaedrus
  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.

Hi Bob,

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.


  Pistachio Muffins 
  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
  1 egg
  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. 

Portabello Ravioli

----- Original Message -----
From: Anastasia
To: phaedrus
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?
> Anastasia

Hi Anastasia,

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
(Serves 4)

Pasta dough:

21 ounces flour (3 1/2 cups)
5 eggs
1 egg yolk
Pinch salt
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 eggs

2 tablespoons extra-virgin olive oil
1 teaspoon chopped garlic
Pinch oregano
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 
pastry wheel.

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.

Raspberry Inferno Sauce

 ----- Original Message ----- 
  From: Mary 
  To: phaedrus
  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. 

Hi Mary,

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!!!!!!!

Bow Tie Cookies

  ----- Original Message ----- 
  From: Thomasina 
  To: phaedrus
  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

Hi 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
  1 Egg
  2 Tablespoons Vin Santo Wine or Rum
  1 Teaspoon Vanilla Extract
  Pinch of Salt
  Oil For Deep Frying
  Confectioners Sugar

  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 
  confectioner's sugar.


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