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Sea Breeze Crab

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Seabreeze Deviled Crab


Crab Chalieu (from the sea breeze restaurant cookbook)

1/2 c. olive oil
large green pepper, diced in large chunks
1 medium onion (preferably sweet), chopped
2-5 cloves garlic, minced
1 large can whole tomatoes, chopped (use the juice, too)
1 large can tomato puree
1 (small/regular) can tomato paste (for thickness) 
basil and oregano, to taste (about 1 tbsp each)
5 bay leaves
1 tbsp sugar
1 tsp salt (or more, to taste)
1 tsp black pepper (or more, to taste)
1 tbsp Old Bay seasoning (or more, to taste)
1/2 tsp baking soda
1-2 lbs crab meat (lump, chunk, or claw)
1-3 jalepenos (optional -- for desired level of spiciness)

in a large stockpot, heat oil and saute veggies until tender (for maximum spiciness, add jalepenos here)

add tomatoes and 1 canful of water for each large can of tomatoes and puree

add seasoning to mixture and simmer for 1 hour, stirring occasionally

add crab meat and cook for 20 minutes (do not overcook crab, or it will become mushy)

serve over spaghetti or rice.

Mamacita's Green Dip

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Green dip from Mamacitas

Chef Success



green sauce recipe similar to mamacitas

3 (8 ounce) packages cream cheese, softened
3 tablespoons sour cream
3 (7 ounce) cans tomatillo salsa
1 tablespoon freshly ground black pepper
1 tablespoon celery salt
1-1/2 teaspoons ground cumin
2 tablespoons garlic powder
3 bunches fresh cilantro, chopped
3 tablespoons fresh lime juice

Combine all ingredients in a food processor and blend until smooth.

Mustard Relish

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Mustard  Relish

3 c. water
3 c. finely chopped cabbage
3 c. finely chopped cucumber
1 c. finely chopped green pepper
1 c. finely chopped celery
3/4 c. finely chopped onion
1/2 c. chopped canned pimiento
1/3 c. pickling salt
1 1/4 c. vinegar
2/3 c. water
2/3 c. sugar
2 tbsp. mustard seed

In large bowl combine the 3 cups water, the cabbage, cucumber, green pepper, 
celery, onion, pimiento, and the salt; toss to mix thoroughly.  Let stand 3 hours. 
Drain; rinse well with cold water and drain again.  In a saucepan combine vinegar, 
the 2/3 cup water, the sugar and mustard seed.  Bring mixture to boiling; reduce 
heat and simmer, uncovered, 3 minutes.  Add drained vegetables.  Bring mixture to 
boiling again then reduce heat and cook, uncovered, 5 minutes more.  Ladle hot 
vegetables and syrup mixture into clean, hot pint jars, leaving 1/2 inch headspace. 
Adjust lids.  Process jars in boiling water bath 15 minutes (start timing after water 
comes to a boil).  Makes 4 pints. 
Mustard  Relish

7 lg. cucumbers
5 onions
1/2 c. salt
3 c. vinegar
3/4 tsp. turmeric
2 tsp. mustard
1 tsp. ginger
1 c. sugar

Peel and core the cucumbers.  Peel the onions and slice.  Sprinkle 1/2 cup of salt 
over both and let stand for 2 hours.  Drain well.  Grind in a food processor or a 
hand grinder.  In a pot combine the vinegar, turmeric, mustard and ginger.  Heat and 
add a mixture of flour and water to thicken.  Add the ground cucumbers and onions to 
this and 1 cup of sugar.  Continue to cook until done. 
Mustard  Relish

12 green tomatoes
3 onions
6 red peppers
2 green peppers
3 c. vinegar
9 oz. jar yellow mustard
2 tbsp. salt
2 tbsp. turmeric
6 c. sugar

Grind tomatoes, onions, red and green peppers.  Drain well.  In large kettle bring 
vinegar, salt, turmeric and sugar to boil.  Add ground vegetables.  Use 1 cup flour 
and enough water to make paste.  Stir into relish for thickness.  Add yellow mustard. 
Bring to boil and jar and seal.

Horn & Hardart Queen Bee Cake

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Horn & Hardart Queen Bee Cake Queen Bee Cake

1/4 cup sugar
1/4 tsp salt
1 envelope (2 1/4 tsp) active dry yeast
2 cups flour
4 tbsp butter
1/2 cup milk
1 large egg
2 egg yolks

Conbine 1/4 cup sugar, 1/4 teaspoon salt,
1 envelope active dry yeast and 1/2 cup flour
in a mixing bowl.

In a saucepan, melt 4 tablespoons butter in
1/2 cup milk. Warm to about 120 degrees F.

On low mixer speed, gradually beat milk/butter
mixture into flour mixture, just until blended.
Beat at medium speed for 2 minutes, scraping sides
often. Beat in 1 large egg plus 2 egg yolks and
another 1/2 cup flour. Beat 2 minutes more.

Stir in 1 cup flour to form a soft dough. Turn
dough onto well floured board; knead until smooth
and elastic, about 5 minutes. Work in just enough
additional flour to make dough manageable.

Shape dough into a ball and place in a greased bowl,
turning to coat surface. Cover loosely and let
stand in a warm place for an hour to rise.

When doubled, punch dough down and turn onto
lightly floured board; let rest 15 minutes.

Flour hands and pat dough into a buttered,
9-inch springform pan.

Cover with a towel and let rise for 45 minutes,
until doubled . (Old recipes say to pat the dough
to 3/4-inch thickness on a buttered baking sheet,
so there is a lot of leeway in pan size.)

3 tbsp butter
1/4 cup brown sugar
1 cup almonds, blanched and slivered
1/4 cup honey
1/4 tsp almond extract

Prepare topping: 
Melt 3 tablespoons butter in 1/4 cup brown sugar
in saucepan over low heat. Add 1 cup blanched,
slivered almonds and 1/4 cup honey. Heat to
boiling, stirring often. Remove from heat;
stir in 1/4 teaspoon almond extract. 

Spoon topping onto risen cake dough.

Bake at 325 F for 30 to 35 minutes or until golden.
Let cool for 10 minutes before removing from pan to
wire rack.

3 large egg yolks
6 tbsp sugar
3 tbsp flour
1 cup light cream
1/2 tsp vanilla extract
1/2 tsp almond extract

Prepare filling:
Beat 3 large egg yolks with 6 tablespoons sugar until
thick. Lightly whisk in 3 tablespoons flour until blended.
Heat 1 cup light cream, and whisk it slowly into egg
mixture. Over low heat, stirring constantly, bring mixture
just to a simmer. Remove from heat. Stir in 1/2 teaspoon
each vanilla and almond extract.

Slice cooled cake into 2 layers and spread bottom layer
with filling. Top with almond-crusted layer. Serve.

Note: a 3 1/2-ounce package instant vanilla pudding
made with 3/4 cup mild and 1/2 cup heavy cream plus
1/2 teaspoon almond extract may be substituted for

Source: Sarasota Herald-Tribune newspaper, Feb 9, 1995

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