On 30 Jun 2005 at 16:19, Eileen wrote:
> Have you any recipes for Moroccan tomato soup? It has some very
> interesting flavors and is delicious. I got some recently at a local
> caterer. Thanks so much.
Moroccan-Spiced Cold Tomato Soup
1 small onion, chopped
2 tablespoons olive oil
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
Scant 1/4 teaspoon ground cinnamon
1 (14- to 16-oz) can whole tomatoes in juice, drained and juices reserved
1 3/4 cups chicken broth (14 fl oz)
2 teaspoons honey
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1/2 teaspoon fresh lemon juice, or to taste
Garnish: lemon slices
Cook onion in oil with spices in a 3-quart heavy saucepan over moderate
heat, stirring occasionally, until onion is softened and begins to brown,
4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with
reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon
cilantro, then bring to a boil. Transfer soup to a metal bowl set in a
larger bowl of ice and cold water. Cool soup, stirring occasionally,
until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper
to taste, then stir in remaining parsley and cilantro.
Makes 4 servings or about 5 cups.
Trinity Square Cafe Moroccan Tomato Soup
Yield: 6 servings
2 tb Olive oil
1 Onion, chopped
5 Cloves garlic, minced
1 cn Tomatoes (28 oz)
1 c Peanut butter
1 ts Cumin
1 tb Hot pepper sauce
2 tb Cayenne
1 tb Chili powder
2 tb White vinegar
1 ts Salt
1 ts Pepper
1 tb Sugar
1/4 c Tomato paste
2 c Water
In a large sauce pan, heat oil and fry onion and garlic until golden brown.
Place the tomatoes and their liquid in a bowl, and crush the tomatoes with
a potato masher or a spoon, breaking them into small pieces. Add the tomatoes
and their liquid to the onions, reduce heat to very low, add peanut butter,
and stir until well combined. Add cumin, hot sauce, cayenne, chili, vinegar,
salt, pepper, sugar, tomato paste and water, and stir until well combined.
Cook over low heat at a bare simmering for 10 to 15 minutes, stirring
frequently. (This soup burns very easily, so keep the heat low and don't
allow it to come to a full boil.)
On 1 Jul 2005 at 23:21, Shauna wrote:
> I just found your site and I hope you can help me. Several years ago,
> I was given a recipe called Texas Egg Rolls, and I have since lost it.
> The only ingredients I can remember are hamburger meat, steak, and
> adobo seasoning, and they were wrapped in wonton wrappers and fried.
> If you can help at all, I'd really appreciate it.
Below are the only two recipes that I can find for Texas egg rolls. The second one
doesn't have the hamburger, but it sounded interesting, so I included it anyhow.
Texas Egg Rolls
1/2 lb. ground beef
1/4 c. chopped onion
2 tsp. chopped green pepper
1/2 of 16 oz. can refried beans
1/4 c. shredded Cheddar cheese
1 tbsp. catsup
1 1/2 tsp. ground cumin
48 wonton skins
Cooking oil for deep fat frying
For filling: In a large skillet cook ground beef, onion and
green pepper until meat is brown and vegetables are tender. Drain.
Stir beans, cheese, catsup, chili powder and cumin into meat
mixture. Position wonton with 1 point to you. Spoon a generous
teaspoon of filling across the center of the skin. Fold bottom
point of skin over filling. Fold side corners over, forming an
envelope shape. Roll up skin toward remaining corner. Moisten
point; press to seal. Repeat with remaining filling and skins. Fry
egg rolls, a few at a time, in deep hot oil (375) about 1 minute on
each side or until golden. Use a slotted spoon to remove egg rolls.
Drain on paper towel. Serve with taco sauce. Makes 48.
Texas Egg Rolls
8 ounces cream cheese
12 jalapenos, chopped
1 pound egg roll wrappers or large wonton skins
Oil for frying
Small amount of water mixed with 1 tablespoon flour
Mix jalapenos with cream cheese.
Place small amount on wrapper, roll up eggroll style and seal the tip
with a drop of the water-flour mixture. Continue until mixture is all
Place in refrigerator for 2 hours. Heat oil to 350-375 and cook about
4 to 5 minutes or until golden brown. Cool 5 minutes. Filling will be
hot. Serve with jalapeno jelly.
Jalapeno Pepper Jelly
3 green bell peppers, minced
8 ounces canned diced jalapenos
11/2 cups distilled white vinegar
61/2 cups white sugar
1/2 teaspoon cayenne pepper
6 ounces liquid pectin
5 drops green food coloring
In a large, stainless steel saucepan, combine peppers, vinegar, sugar,
and cayenne pepper. Cook over medium high heat.
Stir frequently until mixture begins to boil.
Stir in pectin; boil 5 minutes longer, stirring constantly, and mix
in food coloring. Skim off foam, and remove from heat.
Ladle into sterilized jars. Seal, and process in a boiling-water
canner for 5 minutes.
On 2 Jul 2005 at 8:44, stephanie wrote:
> I hope you can help. My husband is always telling me about this
> dessert his Grandmother used to make for him. She called it
> Blackberry doobie. He says it is similiar to a cobbler. She was
> from south Georgia if that helps. Thank you. Stephanie
> Columbia, SC
A blackberry doobie is blackberries with dumplings. Doobies are good summer
desserts because you don't have to turn on the oven.
Makes 6 to 8 servings
4 pints fresh blackberries
3/4 cup sugar
1/2 cup water
4 tablespoons (1/2 stick) butter, cut into pieces
2 tablespoons cornstarch dissolved in 1/4 cup water
2 cups self-rising flour
2 tablespoons sugar
1/2 cup vegetable shortening
2/3 cup milk
In a deep 12-inch skillet, toss the berries, sugar, water, and butter.
Bring to a simmer over medium heat, stirring often. Reduce the heat to
low and simmer for 5 minutes. Stir in the dissolved cornstarch and cook
until the juices thicken, about 1 minute.
Meanwhile, make the dumplings: In a medium bowl, mix the flour and sugar.
Add the shortening. Using a fork or a pastry blender, cut the shortening
into the flour until the mixture resembles coarse crumbs. Using a fork,
stir in the milk. Using a scant tablespoon of dough for each dumpling,
roll into 24 balls and place on a baking sheet.
Drop the dumplings into the simmering berries. Cover tightly and cook
until the dumplings are cooked through, about 20 minutes. Serve hot,
spooned into individual bowls.
On 1 Jul 2005 at 16:41, Ashley wrote:
> Hi Phaedrus!
> I have been searching for the past several years for a recipe my
> grandmother used to make for us ... was on the back of the bag of
> Popeye's Puffed Wheat Cereal. My cope was lost when I went to college
> and moved a bunch. I remember it having honey, peanut butter and
> butter, but even calling the company have been unable to locate. Can
> you help? All the recipes I have located have included chocolate or
> cocoa, and this recipe did not have either. The honey, peanut butter,
> and butter were all melted together with a couple of other
> ingredients, and then poured on top of the cerel, patted down and cut
> into squares (or eaten hot as I used to do!).
Could this be it?
Peanut Butter Honey Squares
1/3 c. peanut butter
1/4 c. margarine or butter
1/4 c. honey
3 c. Puffed Wheat
2 tbsp. firmly packed brown sugar
Grease 8 inch square pan. Combine all ingredients except cereal;
bring to a boil over medium high heat. Reduce heat; continue
boiling 1 minute, stirring constantly. Pour over cereal. Press
firmly into prepared pan. Store in tightly covered container in
refrigerator. 16 squares.
On 30 Jun 2005 at 22:37, Gina wrote:
> I'm hoping you can help,I moved to Fl and cannot find a decent bread
> bakery.In springfield,mass there is a bread bakery and they make a
> bread called star bread because it is made into the shape of a
> star, might also be called twisted italain bread.The outside is crusty
> but the inside is dense and you can peel it in layers. Thanks, Gina
I cannot locate a recipe for "Italian star bread" or for "Italian twist bread."
There are lots of requests for this recipe on the Internet on various message
boards, but no one seems to have been able to locate the recipe. There is no
"star bread" or "twist bread" listed in my Italian food dictionary, so if this
is an authentic Italian recipe rather than a creation of Italian bakeries in
Massachusetts, then it must have yet another name.
I did find the below recipe called "Sicilian twist bread". See below. I have
no idea whether it is the same thing.
Sicilian Twist Bread
Recipe By : Serving Size : 2 Preparation Time :0:00
Categories : Breads Prize
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups unbleached flour
2 cups whole wheat flour
1 package rapid rise yeast -- 1/4 oz
1 tablespoon sugar
1 teaspoon salt
2 teaspoons olive oil
1 large egg white
-beaten with 1 teaspoon water
In a large bowl, add first 5 ingredients (dry ingredients) and mix together.
Add warm water gradually and mix until a soft dough is formed. (amount of
water is not specified) Add the olive oil; mix well and turn out on a floured
board and knead for 6 minutes. Add flour only if necessary. Divide dough
into 6 equal parts; roll out with hands to make 6 ropes. Form these into 2
braids (using 3 ropes for each). Place on aluminum foil in pan; make some
diagonal cuts. Brush with egg white wash and sprinkle with sesame seeds. Let
rise for one hour or more. Bake on middle rack of 400 degree oven for 15-20
minutes. Cool on a wire rack.