Custom Search



Hawaiian Salad

----- Original Message ----- 
  From: Cat
  To: phaedrus 
  Sent: Friday, October 19, 2001 12:53 PM
  Subject: hawaiin salad

  Dear Sir,

  I am looking for a recipe called Hawaiian salad and it contains 
  mandarin oranges, pineapple, cool whip, and coconut

  Thank you


Hi Cat,

Well, I couldn't find the exact recipe. I found two that were close, but one lacks the coconut and the other lacks the mandarin orange slices. Perhaps you can add coconut to the first one below and have a match.


  Hawaiian  Fruit  Salad

   Ingredients : 
   2 cans Eagle Brand milk
   1 lg. bowl Cool Whip
   4 bananas
   2 c. strawberries
   2 c. miniature marshmallows
   1 can pineapple bits
   1 jar cherries
   1 can mandarin oranges

   Preparation : 
      Boil the cans of Eagle Brand milk in a large pan of water for 2
   1/2 hours.  Be sure cans are covered with water at all times.  Wait
   until Eagle Brand milk has cooled, then mix all above ingredients
   together and chill and serve.
  Hawaiian  Fruit  Salad

   Ingredients : 
   2 c. vanilla wafers, crushed
   1 stick melted butter
   Bananas, sliced
   1 can Eagle brand milk
   1/2 c. lemon juice
   1 sm. can pineapple, drained
   Cool Whip

   Preparation : 
      Mix wafers and butter; press into 9 x 13 pan.  Layer sliced
   bananas, Eagle Brand milk, mixed with lemon juice, pineapple, Cool
   Whip, Coconut, with walnuts and cherries on top.  Chill.

Lobster Spaghetti

----- Original Message ----- 
  From: Tracy 
  To: phaedrus 
  Sent: Sunday, October 21, 2001 4:54 PM
  Subject: Lobster Spaghetti

  I've been looking for a recipe for this dish, but I can not find 
  one with a creamy lobster broth.  Do  you know of any?


Hi Tracy,

I'm sending you all of the pasta with lobster recipes that I have that have a creamy sauce. Perhaps one of them will be useful to you.

Interestingly, I found a review of Olive Garden by an Italian food critic who said that lobster spaghetti is not an authentic Italian dish.


See here: Lobster Spaghetti like Olive Garden

  Angel Pasta with Lobster Sauce

  9 oz. angel hair pasta, cooked
  4 fresh or frozen lobster tails, thawed
  8 fresh mushrooms, sliced
  5 green onions, sliced
  3/4 cup thinly sliced sweet red & green pepper
  1/2 cup chopped sun-dried tomatoes
  2 tablespoons unsalted butter or margarine, melted
  1 tablespoon olive oil
  6 slices bacon, cooked and crumbled
  2 cups whipping cream
  1 tablespoon chopped fresh basil
  1 tablespoon lemon juice
  1/4 teaspoon pepper
  Fresh spinach leaves & lemon slices (optional)

  Set pasta aside after cooking and keep warm. Place lobster tails 
  in boiling water and simmer 12 to 15 minutes. Drain well and remove 
  lobster meat from shells. Cut meat into 1/4 inch pieces; set aside.

  Cook mushrooms and next 3 ingredients in butter and oil in a large 
  skillet over medium high heat, stirring constantly, until tender. 
  Add lobster and bacon; stir well.

  Add pasta, whipping cream, basil, lemon juice, and pepper; cook, 
  stirring constantly, until thoroughly heated. Serve immediately 
  over fresh spinach leaves, if desired. Garnish, if desired over 
  a bed of spinach leaves with lemon slices.
  Spaghetti Ala Savito
  Serves two

  200 grams spaghetti
  150 grams lobster meat cut into bite size pieces
  160 ml cream
  1 onion finely chopped
  1 piece garlic chopped
  150 grams mushrooms sliced
  150ml white wine
  30ml brandy
  1 tbsp mustard
  2 tbsp tarragon
  60ml olive oil
  60 grams parmesan cheese
  20 grams chopped walnuts
  salt and pepper to taste

  In a saucepan cook spaghetti in salted water until all dente.

  In a frying pan heat 30 ml olive oil, add garlic, put in the 
  lobster meat and cook on a high heat for no more than two minutes. 
  Flambé with brandy and strain in a bowl reserving the juices.

  Heat 30ml olive oil, add onion and cook until transparent. Add the 
  mushrooms and continue cooking until the liquid has evaporated. 
  Add white wine and reduce the liquid by half. Now add the mustard, 
  herbs, walnuts and cream. Add lobster, spaghetti and parmesan cheese 
  and toss and season immediately.
  Pasta With Lobster, Tomatoes And "Herbes De Maquis" 
  6 Servings 

  The parts of Corsica that are not cultivated or forested are covered 
  with a thick underbrush called the Maquis. It consists of diverse 
  aromatic herbs that make the hillsides white with little flowers in 
  the spring and inspire one of the island's nicknames, "the Scented Isle." 
  A blend of these herbs, called herbes de maquis, is a flavoring for 
  many seafood specialties, including this rich pasta and lobster dish. 
  Many say that the most flavorful lobsters in the Mediterranean come 
  from the waters off Corsica. 

  For reasons of food safety, it is essential to make the sauce and 
  finish cooking the lobster immediately after the lobster has been boiled. 

  1 28-ounce can Italian-style tomatoes, drained, juices reserved
  2 live lobsters (about 1 1/4 pounds each) 

  3 tablespoons extra-virgin olive oil
  1 medium onion, minced
  2 garlic cloves, minced
  1 tablespoon red wine vinegar
  2 tablespoons minced fresh basil 
  11/2 teaspoons minced fresh mint 
  3/4 teaspoon minced fresh oregano
  3/4 teaspoon minced fresh thyme
  3/4 teaspoon minced fresh rosemary
  1/4 teaspoon cayenne pepper
  1/3 cup whipping cream 

  1 pound pasta (such as penne or fettuccine) 

  Chop tomatoes. Bring large pot of water to boil. Add lobsters; 
  boil 2 minutes. Using tongs, transfer lobsters to cutting board. 
  Cut off claws and crack open. Remove meat from claws and cut meat 
  into bite-size pieces. Cut off lobster tails. Cut tails crosswise 
  into 4 pieces each. Cut each lobster body lengthwise in half. 
  Remove coral (bright orange part) and tomalley (greenish part); 
  finely chop. 

  Heat oil in Dutch oven over medium heat. Add lobster body pieces 
  (not tails or claw meat), onion and garlic; Sauté until onion is 
  soft, about 10 minutes. Add lobster tail pieces, claw meat, coral, 
  tomalley, tomatoes and reserved juices, vinegar, herbs and cayenne; 
  bring to boil. Reduce heat; simmer until lobster is cooked through, 
  about 8 minutes. 

  Using slotted spoon, remove lobster tail pieces and claw meat and 
  reserve. Add cream to sauce. Simmer 20 minutes. Using tongs, remove 
  lobster body pieces and discard. Season sauce with salt and pepper. 

  Meanwhile, cook pasta in pot of boiling salted water until just 
  tender but still firm to bite. 

  Drain pasta and return to pot. Add lobster and sauce and toss to coat. 
  Divide among plates. 
  Bowtie Pasta With Lobster and Artichokes 

  3 c Heavy cream
  1 c Dry sherry
  2 c Lobster meat, diced
  1 c Artichoke hearts, diced
  1 c Tomatoes, peeled, seeded and diced
  1/2 c Scallions, chopped
  Salt, white pepper
  4 c Bow-tie pasta, pre-cooked

  Reduce cream by half over low heat. At the same time, in a separate 
  pan, cook the artichokes, tomatoes and lobster meat in the sherry. 

  Add the scallions at the last, along with the cream. Season with salt, 

  Toss the pasta in hot water and drain well. Add to the lobster mixture 
  and heat through. 

  Serve immediately. 

  Garnish with lobster claw and lemon wedge to side of pasta. Serves 2 
  Caputo's Pasta with Lobster Sauce  
  Presented by Tony Caputo's  
  on December 28, 1999  


  2 lobsters, 1 1/2 lb. each 
  2 Tbl. extra virgin olive oil 
  2 cloves garlic, crushed but left whole 
  1 tsp. crushed red peppers 
  1/2 cup dry white wine 
  3/4 cup heavy cream 
  6 Roma tomatoes, peeled seeded and chopped 
  1 Tbl. truffle oil 
  1 lb. pasta 

  Bring a large pot of water to a boil, add and cook the lobsters for 
  about ten min. Remove the lobsters and cool, reserve the liquid for 
  cooking the pasta. Remove meat from tails and claws and chop meat. 

  In a small saucepan, place the lobster bodies and 2 cups of water and 
  bring to a boil. Boil slowly for about 30 min. or until liquid has 
  reduced to 1 cup, strain and reserve liquid stock. 

  Cook pasta in the reserved liquid, in the meantime heat the olive oil 
  in a large skillet over medium heat, add the garlic and red peppers, 
  cook for about 5 min. until garlic begins to get golden, then discard 
  the garlic. 

  Add the white wine and cook over medium-high heat until it has almost
  evaporated, add the lobster stock and tomatoes and cook until liquid 
  has almost evaporated. 

  Reduce the heat to low and add the cream, cook the mixture until just 
  hot, about 5 min. Add the lobster meat and heat through. Drain the 
  cooked pasta and toss in the skillet with the sauce. 

  Transfer to a platter, drizzle with the truffle oil and serve. 
  Pasta Ragout With Lobster Tails In Lemon Sauce 
     Amount  Measure       Ingredient -- Preparation Method 
   --------  ------------  -------------------------------- 
      1      Cup           Pasta 
      1      Cup           Fresh Mushrooms -- halved 
        3/4  Lb.           Lobster Tails 
        3/4  Pint          Cream 
        1/2                Lemon 
      1      Dash          Sherry 
                           Salt And Pepper 
                           Spice Salt -- (picanta) 
                           Msg -- optional 
   Boil the pasta according to directions. Remove and run cold water 
   over it. Fry the mushrooms in butter, then add the cream and bring 
   to the boil. Thicken with cornflour. Season to taste. Add the pasta 
   and lobster tails and simmer for a few minutes. Finally, add lemon 
   juice, a little whipped cream and a dash of sherry. Serve with a 
   selection of wholemeal bread 

Baked Donuts

----- Original Message ----- 
  From: Marsha 
  To: phaedrus 
  Sent: Friday, October 19, 2001 9:36 PM

  looking for a recipie for BAKED donuts...

Hi Marsha,

Try the ones below.


  Oven  Baked  Donuts

   Ingredients : 
   1/3 c. scalded milk
   3 tbsp. sugar
   3 tbsp. shortening
   1/4 tsp. salt
   1 pkg. yeast
   1/3 c. warm water
   1 egg
   2 1/3 c. flour
   1 tsp. lemon flavoring
   1/4 tsp. nutmeg

   Preparation : 
     Stir sugar, shortening, and salt into hot milk.  Dissolve yeast in
   warm water.  Beat the egg and add.  Stir in the flavoring.  Add the
   milk mixture alternately with the flour and nutmeg.  Cover the bowl
   and let rise until double in size.  Place on board or pastry cloth
   and roll until about 1/3 of inch thick.  Cut with donut cutter. 
   Place on greased cookie sheet, then brush with melted butter.  Bake
   about 15 minutes in a 375 degree oven.  
   Baked  Donuts

   Ingredients : 
   1/3 c. butter
   1/2 c. sugar
   1 egg, beaten
   1 1/2 c. flour
   2 1/4 tsp. baking powder
   1/4 tsp. salt
   1/4 tsp. nutmeg
   1/2 c. milk

   Preparation : 
      Cream butter and sugar; add beaten egg and mix well.  Mix in dry
   ingredients and milk.  Fill greased muffin tins 1/2 full.  Bake 350
   degrees, 20-30 minutes.  Dip donuts in 1/2 cup melted butter, then
   roll in mixture of 1 cup sugar and 2 tsp. cinnamon
   Baked  Raised  Donuts

   Ingredients : 
   1 1/2 c. milk
   1/3 c. shortening
   1/4 c. sugar
   2 tsp. salt
   2 tsp. nutmeg
   4 3/4 c. sifted flour
   2 lg. well beaten eggs
   2 yeast cakes, dissolved in 1/4 c. lukewarm water

   Preparation : 
      In a large saucepan bring to a boiling point:  Remove from heat
   and stir in:  When lukewarm - add:  Beat dough until well mixed. 
   Cover pan and let stand in a slightly warm place until dough is
   light and double in bulk, about 60 minutes.  Turn dough onto a well
   floured board, turning 2 or 3 times to form a stiff ball.  Roll
   lightly (avoid stretching) until about 1/2 inch thick.  Cut with a 3
   inch cutter.  Place rings carefully 2 inches apart on greased baking
   sheets.  Brush rings with butter or oleo and let rise in warm place
   until double in bulk (about 20 minutes).  Bake at 425 degrees for
   8-10 minutes until golden brown. As soon as donuts are removed from
   oven, brush again with butter and roll in granulated sugar.  Makes 2
   1/2-3 dozen.
   Baked  French  Donuts

   Ingredients : 
   1/3 c. oleo
   1/2 c. sugar
   1 egg
   1/4 tsp. nutmeg
   1 1/2 c. flour
   1/4 tsp. salt
   2 1/4 tsp. baking powder
   1/2 c. milk
   1/3 c. oleo
   1/2 tsp. cinnamon
   1/2 c. sugar

   Preparation : 
       Mix all ingredients except topping.  Put in greased muffin pans.
    Bake at 350 degrees for 20 minutes.  Remove from oven, roll in
   oleo, sugar and cinnamon. 

Homemade Crackers

----- Original Message ----- 
  From: k
  To: phaedrus 
  Sent: Monday, October 22, 2001 5:59 PM

  how do you make your own crackers? I must know!!!!!!

Hi K,

I can help!!! Below is a homemade soda cracker recipe, and this site has twenty, count 'em *20* cracker recipes:

Cracker Recipes


  Homemade Crackers   
  Makes approximately 10 dozen crackers

  These crackers are wonderful by themselves as a snack, or served 
  with any kind of dip or spread (such as salsa, hummus, cheese, etc.)

  4 Cups flour
  1 Tsp salt
  1-1/2 Tbsp shortening
  2 Cups warm water

  Assorted toppings suggestions: poppy seeds, sesame seeds, garlic salt, 
  cracked pepper, Parmesan cheese, sauteed garlic and onion chopped up, 
  or whatever else you can think of.

  In a food processor, place flour, salt and shortening. Process 15 
  seconds, until evenly mixed. (If you don't have a food processor, 
  it can be mixed as you would pastry dough).

  While the processor is running, slowly add the warm water through the 
  opening in the top. Only add enough water until the dough forms one 
  large ball, then process 15 seconds longer. Dough should not stick to 
  your finger when touched. Additional flour or water can be added and 
  processed for a few seconds to achieve desired consistency. Now process 
  for one minute more.

  Take dough out of processor and knead for one minute on a floured board. 
  Cover dough with cellophane and let rest for 30 to 60 minutes.

  Preheat oven to 450 degrees and have several cookie sheet baking pans 
  ready. Cut dough into10 equal-sized pieces. Take one ball at a time 
  (leaving the others covered), and on a lightly floured board, roll out 
  dough to as thin and as even as you can make it.

  Lift carefully onto the cookie sheet and sprinkle with any one or 
  combination of the toppings. Prick holes in dough with a fork every 
  couple of inches to facilitate even cooking. With a pizza cutter, cut 
  dough into squares or rectangles of approximate 2 inch sizes. Spray 
  dough lightly with water and place in oven.

Peanut Butter Dream

----- Original Message ----- 
  From: Janice 
  To: phaedrus 
  Sent: Saturday, October 20, 2001 6:19 PM

  i hope you can help me,,,,,, i am looking for a dessert made out of 
  creamy peanut butter, Cool Whip ,and toped with sprinkled peanuts.... 
  It wasnt a pie... and I think it was called Peanut Butter Dream.    

Hi Janice,

Gosh, Janice, I can't find anything called peanut butter dream that isn't called a pie. The two recipes that are below are the closest that I could come to what you describe.


  Peanut  Butter  Dream  Pie

   Ingredients : 
   1 (8 oz.) cream cheese
   1 c. creamy peanut butter
   3/4 c. chopped dry roasted peanuts
   3/4 c. confectioners' sugar mixed well
      with 12-16 oz. tub Cool Whip

   Preparation : 
      Mix above well and add:  Put into large graham cracker 
	  crust. Chill.  Save some chopped nuts to sprinkle on top. 
   Peanut Butter Dream Pie 

  2 Cups Crushed oreo cookies
  1/4 Cup Butter, melted

  1 package 8 oz. cream cheese, at room temperature
  1 1/3 Cup Powdered sugar
  2/3 Cup Creamy peanut butter
  1 Cup Heavy cream
  1 Cup Heavy cream, whipped
  1/2 Cup Salted peanuts, coarsely chopped

  Combine cookie crumbs and butter. Press mixture into a 9" pie pan. 
  Set in freezer while you prepare the filling. Combine cream cheese, 
  powdered sugar and peanut butter. Beat until smooth. Add the 1 cup 
  cream and mix well. Gently fold* in the whipped cream. Pour into the 
  prepared pie crust. Sprinkle with chopped peanuts. Place in the freezer 
  for at least 2 hours. This recipe can be made several days in advance. 
  Makes 6 to 8 servings.


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