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Rickety Uncle

I realize that someone has already posted a recipe for this, but here 
is a different one that I absolutely love!

Rickety Uncle (crumb cake)

2 cups rolled oats
3/4 cup brown sugar
1/2 cup butter/margarine
1 tsp vanilla

Rub together with fingers and press thinly and firmly into pan (a rectangle 
one works well). Bake 12-15 minutes until a golden brown. Cut into squares 
while warm (otherwise it just crumbles). 

Gouda Cheese

On 2 Aug 2006 at 13:16, candice wrote:

> Hello
> My name is Candice and I am looking for a recipe to make
> authentic Dutch Gouda cheese. I am not sure this is something you can
> find for me but I thought I would give it a try.
> Thank you 
> Candice

Hello Candice,

There is a gouda cheese recipe here:


There is also one in this book, available at Amazon:

Home Cheese Making: Recipes for 75 Homemade Cheeses (Paperback) by Ricki Carroll

For cheese making supplies, go here:




Someone at your website wrote the following and you
responded with the following: 
On 4 Jul 2005 at 14:41, Keila wrote:

> Hi
> I am Puerto Rican in desperate need of your help! I
> need to find a recipe for coquito. Not that fony stuff 
> today like the half ice half  milkstuff they have out there. 
> Thats just how Americans make it.
> Coquito is supposed to be a creamy ice cream! I need
> to know how they made it back in the day! Before people 
> from over here started to change it! Please help me. Thanks!

Hello Keila, 

They must have begun changing the recipe while it was
still in Puerto Rico, Keila. Every one of the below
recipes is from a Puerto Rican or an ex- Puerto Rican.
Two of them are in Spanish. But none of them calls for
freezing the mixture into ice cream. I could not find
one that did so. Every description, even on the Puerto
Rican sites, said coquito is a thick drink like
eggnog, not an ice cream. The first recipe does have
ice cream as an ingredient. 

I believe this is the recipe "Keila" is looking for.
First of all it is called in spanish slang coquito but
the real name is "Helado de Coco" translation "Coconut
Ice Cream" it is like a sherbet.

In Spanish 
Helado De Coco 


3 tazas de leche de coco (puede ser de lata)
1-1/2 taza de leche evaporada
1 cda. de maicena (corn starch)
azúcar a gusto
1 clara de huevo 

Hierva la leche con el azúcar y la maicena. Cuando
hierva lo necesario, añada la leche de coco. Deje
refrescar y póngala en el congelador. Cuando esté bien
fría y comience a congelarse bátala en la licuadora.
Bata la clara de huevo a punto de merengue y mezcle
con el mantecado licuado. Colóquelo de nuevo al
congelador y deje cuajar. 

? en temporada

My translations to English:

Coconut Ice Cream:


3 cups of the Coconut milk (it can be of tin or can) 
1-1/2 cups evaporated milk 
1 tablespoon full of corn starch 
sugar to taste 
1 egg white 

Procedure: Put evaporated milk with the sugar and the
corn starch to boil. When it boils then add the
coconut milk. Let cool and place in the refrigerator.
Place the egg white in a blender or mixer and beat
until it is on the verge of a meringue and mix it with
the cooled liquefied ice cream. Place it in the
freezer and let it harden (however long it takes). 

To serve would use a ice cream scooper and just as
sherbet you can serve in ice cream cones.  When I was
a kid after Sunday school my grandfather would buy me
a scoop if I did not have the money.  They where sold
in small paper cups for 5¢ for one scoop. As time went
by they went up the first price increase was 10¢ and
the last time I bought one (when I got older) they
sold for 50¢ a paper cup with two scoops. I would now
make them in those ice cream molds that Tupperware
sells and for get the paper cups..  

Let Me Know If I Made A Mistake In Translation>>>>
thanks you God Bless.

Please direct all of your comments and/or replies to the sender. Thank you.

Marcella's Garlic Rolls

On 3 Aug 2006 at 23:21, Bob wrote:

> Do you know where I can locate a recipe for garlic rolls from
> Marcella's Restaurant that used to be located in North Miami, Fl  I
> believe they may have been made from pizza dough. Bob

Hello Bob,

Found this recipe on a North Miami High School alumni message board.


Marcella's Garlic Rolls

4-8 large cloves of fresh garlic – minced
1/2 cup + 3 T olive oil
2 T dried parsley
1 T dried thyme
Kosher or coarse salt

Rolls: 2 canisters of Pillsbury refrigerated bread sticks—Not the garlic
ones. Or if you feel up to it, regular yeast bread dough is even better.

Mix fresh cloves of minced garlic, olive oil, parsley & thyme in a
covered jar. Best if made a day or so in advance of baking. Shake
occasionally to mix well.

Preheat oven to 375 degrees. Open canister of rolls and remove a section
of the bread sticks. Cut at perforations and stretch each bread stick.
Then cut each bread stick in thirds. Make a knot with each of the thirds.
Place about 1” apart on an ungreased cookie sheet. Bake until lightly
browned. About 12 minutes. They should not be well browned or they will
not absorb the sauce.

Remove from cookie sheet into a bowl. Pour the sauce over the hot rolls
and stir to coat them. Then sprinkle with the Kosher salt and stir again.
Serve immediately. Note: These can be frozen for later. Warm them in the
oven after defrosted.--–IF you have any leftover!!

Tunisian Recipes

I have a few recipes from Tunisia that I thought I might share with you.
Timm in Oregon

Tunisian Spiced Flattened Chicken Breasts

1 cup olive oil
1/4 cup fresh lemon juice, about 4 lemons
4 chicken breast fillets, boneless, skinless and pounded evenly to 1/2 inch thickness
2 large red onions, peeled and cut into 1 inch slices
8 wooden skewers, soaked in water for 30 minutes
2 cups cooked couscous
1/2 cup dried apricots, chopped
1/2 cup currants or sweetened dried cranberries
1/2 cup green onions, chopped white and green parts
1/4 cup fresh Italian parsley, chopped
For the Tunisian Spice Mixture:
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon ground coriander
1 teaspoon ground caraway seeds
1/8 teaspoon red pepper flakes

Prepare a hot fire in your grill. Oil a perforated grill rack and set aside.

In a small bowl, combine all of the Tunisian Grilling Mixture ingredients. 
Whisk to blend and set aside. In another small bowl, combine the olive oil 
and lemon juice. Whisk to blend and set aside

Place the chicken on a double baking sheet and drizzle each breast with about 
1 tablespoon of the olive oil and lemon juice mixture. Then lightly sprinkle 
both sides of each chicken breast with about 1 tablespoon of the spice mixture.
 Skewer each onion slice widthwise and place on the baking sheet or on a 
 perforated grilling rack. Drizzle the onions with some of the olive oil mixture.
  Reserve 2 to 3 tablespoons of the olive oil mixture for the couscous.

Mix the couscous with the dried fruits, green onions, parsley and 2 or 3 
tablespoons of the reserved olive oil and lemon juice mixture.

Grill the chicken for about 2-1/2 minutes per side, turning once. Grill the 
onions for 3 or 4 minutes per side, turning once, or until you have good grill 
marks. Transfer the cooked food to the clean baking sheet. Serve with the couscous.

Tunisian Vegetable Stew

1 yellow onion, peeled and thinly sliced
1/4 cup vegetable stock or more as needed
3 cups cabbage, thinly sliced
1 dash sea salt
1 large green pepper, diced or sliced
One 28 ounce can diced tomatoes, undrained
One 16 ounce can chickpeas, drained
1/4 cup raisins or currants
1 tablespoon ground coriander
1 teaspoon turmeric
1/2 teaspoon cinnamon
1 tablespoon lemon juice
Sea salt to reseason

Sauté the onions in stock (or oil) for 5 minutes and then add the cabbage, 
sprinkled with salt and sauté for another 5 minutes; add more stock if needed. 
Add the pepper and spices; sauté another minute. If you prefer a spicier stew 
simply increase the amount of the spices used.

Stir in the tomatoes, chickpeas and raisins; simmer, covered, for 15 minutes 
or until the vegetables are tender. Add the lemon juice and salt to taste. 
Serve over couscous, brown or white rice or another type grain.

Tunisian Keftaji
Often served as a brunch dish

3 medium zucchini, ends trimmed, and cut to fit a processor feed tube vertically
2 medium green peppers, cored, quartered, seeds and ribs removed
3 tablespoons olive oil
5 small all purpose potatoes, scrubbed
1/2 cup water
3 tablespoons tomato paste
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1/2 teaspoon ground coriander
1 tablespoon red wine vinegar
1 tablespoon fresh parsley, chopped
Each serving is usually topped with a fried egg

Process the zucchini with the thick 6mm slicing disc of a food processor 
and set aside.

Stack the pepper pieces upright in the feed tube and process with the all 
purpose 4mm slicing disc.

Heat the olive oil in a skillet and cook the zucchini while stirring until 
tender, about 4 minutes and set aside.

Sauté the green pepper strips in the same skillet while stirring for about 
4 minutes and set aside.

Process half the potatoes with the thick 6mm slicing disc. Cook them in the 
skillet for about 10 minutes and set aside. Repeat with the remaining potatoes,
 adding oil if necessary to prevent them from sticking to the skillet.

Combine all the sautéed vegetables and keep warm in a low-temperature oven.

For the Sauce: Mix the water, tomato paste, salt, pepper and coriander in the 
skillet and simmer while stirring occasionally until slightly thickened, about 
10 minutes. Remove from the heat and stir in the vinegar. Place the vegetables 
on a serving platter and pour the sauce over them and sprinkle with parsley.

Tunisian Omelette

3 green peppers
2 onions
8 small washed potatoes
Olive oil
Sea salt to taste
Black pepper, freshly ground to taste
Cayenne pepper
6 large eggs

Cut the green peppers in half, remove the seeds and cut into thin strips. 
Peel the onions and slice them. Cut the tomatoes in half. Heat the oil in a 
pan add the onions and the green peppers; season with salt, pepper, cayenne 
pepper and cook over low heat. Add the tomatoes and cook until the green 
peppers are tender. Break the eggs in a bowl and beat. Pour the eggs into 
a pan, as soon as they are scrambled, your dish is ready. Serve hot.

Thanks, Timm. Also see these sites for Tunisian Recipes:


Catalot Tunisian Recipes


Delicious Globe

Clifford's Recipes


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