Custom Search



Shrimp Stuffed Peppers

  ----- Original Message ----- 
  From: Dona 
  To: 'phaedrus
  Sent: Wednesday, June 25, 2003 1:04 PM
  Subject: Stuffed Bell Peppers With Shrimp


 i'm looking for a receipe for stuffed bell pepper( green peppers) with shrimp 
thank you 


Hi Dona,

See below.


  Shrimp  Stuffed  Bell  Peppers

   Ingredients : 
   4-6 med. bell peppers, cored
   1 med. onion, chopped
   1/2 c. chopped bell pepper
   1 tbsp. margarine
   1 lb. sm. shrimp, peeled & deveined 
   2-3 slices bacon
   1/2 c. chopped celery
   2 slices toasted bread
   1 lg. can tomatoes, pulp only
   Cooked rice

   Preparation : 
     Core and parboil bell peppers in salted water for 5 minutes; drain
   on paper towel and stand in baking dish.  Cut bacon into small
   pieces; cook slowly until almost done.  Add chopped onion, celery
   and bell pepper; saute until soft.  Add margarine.  Crumble toasted
   bread into saute mixture, add crushed tomato pulp; stir.  Add small
   amount of water, if needed.  Stir in peeled shrimp and season to
   taste; simmer for 5 minutes.  Spoon into parboiled peppers and bake
   35 minutes at 325 degrees.  Serve over rice.  Quantity may be
   adjusted by adding more toast, tomatoes and shrimp.  
   Shrimp  Stuffed  Peppers

   Ingredients : 
   4 lg. bell peppers
   1 lb. peeled raw shrimp
   3 tbsp. oil
   2 tbsp. flour
   1/2 to 1 c. minced onion
   3 slices stale bread
   Salt and pepper to taste
   2 tbsp. bread crumbs

   Preparation : 
      Wash, halve and core peppers. Saute shrimp in oil until pink. 
   Remove and set aside.  Add flour to oil and make a light roux.  Add
   onions to roux and cook until onions are tender.  (Soak bread in
   small amount of water and squeeze excess water out.)  Add shrimp and
   softened bread, salt, and pepper - it will take a good bit of
   seasoning because of the bread - to roux.  Mix thoroughly, stuff
   into pepper halves and top with bread crumbs.  Place in baking dish
   with 1/2 inch hot water surrounding the peppers.  Bake at 375
   degrees for 45-60 minutes.
    Bell  Peppers  Stuffed  With  Shrimp

   Ingredients : 
   4 lg. bell peppers
   1 lb. shrimp, peeled
   1/2 to 1 c. minced onion
   3 slices stale bread soaked in water
   2 tbsp. Wesson oil
   2 tbsp. flour
   Salt, cayenne, and Worcestershire sauce to taste

   Preparation : 
      Wash, halve and core peppers.  Saute shrimp until pink in butter.
    Make a small roux with the oil and flour.  Add onions to roux and
   cook until onions are tender.  Add shrimp and bread; then add
   seasonings to taste.  It takes a good bit of seasoning because of
   the bread.  Mix thoroughly; stuff the dressing into the pepper
   halves and top with bread crumbs.  Place in baking dish with 1/2
   inch of hot water surrounding the peppers.  Bake at 375 degrees for
   45 minutes to an hour.

Shell Pasta Salad

  ----- Original Message ----- 
  From: Beth
  To: phaedrus
  Sent: Wednesday, June 25, 2003 3:35 PM
  Subject: Seashell Pasta Salad

  I would love to find a recipe I had years ago.  The only ingredients I can recall are 
  seashell pasta, cubed ham, cheese, and wocestershire sauce.  I've searched every website 
  I could but cannot locate this recipe.  Any help you could give would be greatly appreciated.  
  Thanks a bunch.

Hello Beth,

The only thing I can find that seems close is the below recipe.


  Ham  And  Egg  Pasta  Salad

   Ingredients : 
   1/2 c. uncooked sm. pasta shells
   1 c. diced cooked ham
   2 hard cooked eggs, sliced
   5 cherry tomatoes, halved
   1/4 c. chopped celery
   2 tbsp. sliced green pepper
   2 tbsp. chopped dill pepper
   6 tbsp. sour cream
   2 tbsp. chopped fresh parsley
   2 tbsp. grated Parmesan cheese
   3/4 tsp. Worcestershire sauce
   1/4 tsp. salt
   1/8 tsp. pepper

   Preparation : 
      Cook pasta according to package directions; rinse and drain. 
   Combine cooked pasta, ham, eggs, tomatoes, celery, onion and pickle
   in large mixing bowl.  Combine sour cream, parsley, cheese,
   Worcestershire sauce, salt and pepper in a small mixing bowl.  Pour
   over ham mixture; mix well. Chill, covered 3-4 hours to allow
   flavors to blend.  Serve in lettuce lined salad bowl. 


  ----- Original Message ----- 
  From: Kim 
  To: phaedrus 
  Sent: Thursday, June 26, 2003 5:27 PM
  Subject: my great recipes

  I'm looking for a recipe from the My Great Recipes Packet. I'm not sure which packet 
  but the recipe is called Empanditas. I do know it is from the set that was printed in 
  Holland, and I think it's in the appetizer section. Can you help me?

Hello Kim,

We have the U.S. set, not the Holland set, so I can't help that way. Below are a couple of empanaditas recipes from the web.



  4 boxes puff pastry sheets 

  1/2 lb lean ground beef 
  1/2 cup chopped onion 
  3 Tbsp chopped green bell pepper 
  salt, pepper to taste 
  1 1/2 tsp garlic powder 
  3 Tbsp chili powder 
  1 Tbsp Worcestershire 
  1/2 cup tomato paste 
  Brown beef in skillet. 
  Add onion and bell pepper and cook till tender. 
  Add remaining ingredients and simmer 10 minutes longer. 
  Open sheets of puff pastry onto floured board, one at a time. Roll as thinly as possible. 
  Cut with round biscuit cutter. 
  Place a small spoonful of filling on round. Moisten edges with water, fold over and press with fork. 
  Bake on lightly sprayed cookie sheets 12-15 minutes at 350. (Bottom should be golden brown.) 
  These may be frozen before baking. If so, allow 30 minutes thawing time, and cook about 5 minutes longer. 

  Makes approximately 5 1/2 dozen small meat pies. 
  Title: Empanaditas
    Categories: Appetizers, Mexican, Ground beef, Beef
         Yield: 12 servings
       1/2 lb Ground beef                               1/4 c  Onion; finely chopped, 1 md
         2 tb Raisins; finely chopped                 2 tb Chopped green olives
       1/4 ts Salt                                              1/8 ts Pepper
       1/4 c  Cottage cheese;sm curd,cream        1 ea Egg;large hard cooked, *
         1 ea Egg; large, separated                   1 ts Water
         1 x  10-inch pastryrecipe,2 crust          2 ts Milk
     *  Hard boiled egg should be peeled and chopped.
     ~--------------------------------------------------------------------- ~---
     Cook and stir ground beef in 10-inch skillet, breaking up into small
     pieces, until brown; drain reserving 1 T of fat and the beef in the
     skillet.  Stir in onion, raisins, olives,salt and pepper.  Cover and cook
     over low heat for 5 minutes.  Stir in cottage cheese and hard cooked egg.
     Heat oven to 400 degrees F.  Mix egg white and water until slightly foamy;
     reserve.  Prepare pastry dough; gather into a ball. Divide into halves.
     Shape into 2 flattened rounds on lightly floured cloth covered surface.
     Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11
     or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture
     at the center of each circle; brush edge of pastry with egg white mixture.
     Fold pastry circle up over filling; press edge with fork to seal. place
     empanaditas on ungreased cookie sheet.  Repeat with remaining pastry
     circles.  Gather any remianing pastry; shape into another round. Repeat
     rolling cutting and filling.  Beat egg yolk and milk until well blended;
     brush over tops of empanaditas.  Bake until golden brown, 15 to 20 minutes.
     Serve warm.

Asparagus Salad

----- Original Message ----- 
From: "Chris" 
To: phaedrus
Sent: Thursday, June 26, 2003 12:14 PM
Subject: recipe from Bon Appetit

> Hi,
> I am looking for an old recipe (we have magazines
> dated back as far as 1979, but pages are missing) from
> Bon Appetit magazine.  It was for asparagus on a bed
> of fresh spinach.  It had a raspberry vinigrette and
> was garnished with fresh raspberries and chives.  Can
> you help me please.  Thanks, Chris

Hello Chris,

Not sure if this is exactly the same recipe, but it's the only one that I found.


Salade d'Asperges  la Vinaigrette de Framboises
Asparagus and Spinach Salad with Raspberry Vinaigrette
For the salad:

1 pkg. (5 oz.) baby spinach
30 jumbo asparagus spears
For the vinaigrette:
10 oz. package unsweetend raspberries, thawed and drained until dry
2 Tablespoons sherry vinegar
6 Tablespoons olive oil
1/2 cup heavy cream
Salt and freshly ground pepper
1 teaspoon chopped chives

1. Blanch the asparagus in boiling, salted water until crisp-tender.
2. Place the berries in a blender with the vinegar, salt, pepper, olive oil
and cream and blend.
3. Strain through a chinoise to remove all the seeds.

To Serve:

Divide the spinach among 6 salad plates. Arrange 5 spears on each plate and
drizzle with the vinaigrette. Sprinkle with chives and serve.

Cleaning Coins

----- Original Message ----- 
From: "Delbert"
To: phaedrus
Sent: Thursday, June 26, 2003 9:02 AM
Subject: coins

> Hi how do you clean coins?

Hello Delbert,

Sometimes it's not a good idea to clean coins. It can reduce their value.

Cleaning Coins



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