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Bean Pie

  ----- Original Message ----- 
  From: Julie 
  To: phaedrus
  Sent: Saturday, October 30, 2004 6:06 PM
  Subject: recipe for a bean pie

  I am looking for a recipe for a Bean Pie. They are sold in 
  Chicago and New York. I know that they are made by the Shabazz 
  Bakery in Chicago supposedly made from dried navy beans. They 
  taste wonderful would like to try to make one myself.


Hi Julie,

Is this what you mean?


  Navy Bean Pie

  1-unbaked 9" pie shell
  2 eggs, lightly beaten
  1 cup evaporated milk
  2 cups mashed, cooked navy beans
  2/3 cup sugar
  3/4 tsp cinnamon
  1/2 tsp each: salt, ginger, nutmeg, cloves
  Whipped cream (optional)

  Heat oven to 425 degrees.
  Combine eggs and evaporated milk in a bowl.
  Add beans, sugar and all spices. Beat at low
  speed of a mixer until well blended. Pour into
  unbaked pie shell.

  Bake at 425 degrees for 15 minutes. Reduce heat
  to 350 degrees and bake for another 35 minutes
  or until knife inserted in center comes out 
  clean. Serve warm with whipped cream. 

Black Peas

From: "Tony" 
To: phaedrus
Subject: black peas.
Date: Saturday, November 06, 2004 4:20 AM

Here's a more accurate recipe for the "parched peas" that someone
enquired about.

Bill's McDonold's Bonfire Black Peas

250g (8oz) Black Peas 
1/4 teaspoon of Bicarbonate of Soda 
3 pints of water 
Vinegar and salt for taste 

Soak your black peas overnight in cold water with a pinch of bicarb 
of soda. The next day, rinse your black peas in clean water, then 
stick them in a pan of cold water
(Do not add salt to the water it will make the peas hard) together
with a quarter teaspoon of bicarbonate of soda. Boil them for 30
minutes until tender. If you want them mushy give them a good stir.
Shove some in a cup, drown them with malt vinegar, then add salt to
taste and then eat them all up.
You may find that some of your friends refrain from visiting you for a
while, until the wind subsides - but hey - look on the bright side -
you'll have a chance to do all those cleaning jobs you couldn't get
round to before because you couldn't find the time!


Sour Apple Martini & Peach Bellini

  ----- Original Message ----- 
  From: Vivian
  To: phaedrus
  Sent: Monday, November 08, 2004 9:08 AM
  Subject: Re: receipe for cheesecake factory sour apple martini drink

  Do you have any of their drink recipes.. Where do you suggest I can 
  find them??  Thanks for responding to me.


Hi Vivian,

I can't find any direct copies of Cheesecake factory drinks. All I can find are similar drink recipes. Below are several recipes for Sour apple martinis and a couple for peach bellini.


  Sour Apple Martini recipe

   Scale ingredients to  servings 
  2 oz Citrus Vodka
  1/2 oz DeKuyper Sour Apple Pucker
  1/2 oz Cointreau
  3/4 oz fresh Lemon Juice

  Assemble all ingredients in a cocktail shaker and shake well with 
  ice. Strain into a chilled cocktail glass, garnish with a slice 
  of apple, and serve.Serve in Cocktail Glass
  Apple Martini recipe

   Scale ingredients to  servings 
  1 part Absolut Vodka
  1 part DeKuyper Sour Apple Pucker
  1 part Apple Juice

  Poor all ingredients into a shaker. Shake well and strain into 
  a Martini glass.
  The Sour Apple Martini Recipe

  1 oz vanilla flavored vodka
  1 oz sour apple schnapps
  1 splash sweet and sour mix

  Serving Instructions
  Shake with crushed ice. Strain into glass. Serve the sour apple 
  martini in a cocktail glass. Garnish with apple slices
  apple martini
  2 oz. vodka
  1 oz. apple Schnapps
  splash of Cointreau
  thin apple slice for garnish
   sour apple martini
  2 oz. vodka
  1 oz. apple Schnapps
  big ol' squeeze of fresh lime juice
  thin apple slice for garnish 
  green apple martini
  2 oz. vodka
  1 oz. apple Schnapps
  splash of midori
  big ol' squeeze of lime juice
  thin granny smith slice for garnish 
   pine-apple martini
  2 oz. vodka
  1 oz. apple schnapps
  1/2 oz. pineapple juice
  thin apple slice for garnish 

  Peach Bellini

  One ounce of peach schnapps and two ounces of rum in the 
  blender with about 1/2 cup ice and 3 to 4 tablespoons Peach 
  Crystals (the most important part- Lipton's, or whatever will 
  do), blend and then add about 3/4 cup champagne alternately 
  with more ice till blender is about 3/4 full. Makes one or two. 
  Pour a tiny bit of sangria in the glass first to get the great color.

       3 ounces Champagne 
       1 ounce Peach Schnapps 
       1 dash Grenadine 
  Pour into a champagne glass 

Avocado Egg Rolls

  ----- Original Message ----- 
  From: Vivian 
  To: phaedrus
  Sent: Sunday, November 07, 2004 9:13 PM
  Subject: re: need a receipe

  Dear phaedrus,
  i am craving something awful the receipe for cheesecake factory 
  avocado egg rolls.  can you help me. I have been looking for it 
  and can't find it..

  I really would appreciate it.  Even my six year old loves them!

  Thanks a lot!

Hello Vivian,

See below.


  Avocado Egg rolls in the manner of the Cheesecake Factory
  feeds 1 to 2 people

  egg rolls
  1 large avocado
  2 tablespoons chopped sun-dried tomatoes(bottled in oil)
  1 tablespoon minced red onion
  1/2 teaspoon cilantro chopped fresh
  pinch salt
  3 eggroll wrappers
  1 egg, beaten 
  vegetable oil for frying

  dipping sauce
  1/2 cup chopped cashew nuts
  2/3 cup fresh cilantro
  2 cloves garlic, quartered
  2 green onion, chopped
  1 tablespoon sugar
  1 teaspoon ground black pepper
  1 teaspoon cumin
  4 teaspoons white vinegar
  1 teaspoon balsamic vinegar
  1/2 teaspoon tamarind pulp
  1/2 cup honey
  pinch ground saffron
  1/4 cup olive oil

  peel avocado, remove pit and dice into bite-size pieces.

  gently combine avocado with the tomatoes, red onion, 
  1/2 teaspoon cilantro, and a pinch of salt, be careful 
  not to smash the avocado.

  spoon 1/3 of filling into an eggroll wrapper. with wrapper 
  positioned so that one corner is pointing toward you, place 
  the filling about 1 inch from the bottom corner and 1 inch 
  from each side. roll the bottom corner up over the filling, 
  then roll the filling up to about the middle of the wrapper. 
  brush the remaining corners and edges of the wrapper with 
  the beaten egg. fold the left and right corners over by 
  filling and "glue" the corners to the wrapper. finish by 
  rolling the wrapper and filling up over the top corner. 
  press on the wrapper to ensure it is sealed. repeat these 
  steps with the remaining two eggrolls and keep them covered 
  in the refrigerator while you make dipping sauce.

  for sauce, combine cashews, cilantro, garlic, green onions, 
  sugar, black pepper, and cumin in a food processor or blender. 
  blend with short bursts until the mixture is well blended., 
  and the cashews and garlic have been chopped into pieces about 
  half the size of a grain of rice.

  combine the vinegars, honey, tamarind, and saffron in a small 
  bowl. Heat mixture for about 1 minute in microwave and stir 
  until tamarind pulp dissolves completely.

  pour tamarind mixture into blender or food processor with the 
  cashew mixture and mix with short bursts until well combined 
  (about 20 seconds).

  pour blended sauce into small bowl and add oil and stir by hand. 
  cover and refrigerate at least 30 minutes before serving.

  heat oil in a deep fryer or a deep pan over medium heat. You 
  want the oil to be deep enough to over the eggrolls.

  when oil is hot, fry eggrolls for 3-4 minutes or until golden 
  brown. drain on paper towels.

  when eggrolls can be safely touched, slice once diagonally 
  across middle of each one and serve them arranged around a sauce 
  dish with the dipping sauce.

Italian Water Ice

  ----- Original Message ----- 
  From: WILKINS 
  To: phaedrus
  Sent: Monday, November 08, 2004 11:11 AM

  How about an old fashion Italian water ice recipe. Thanks

Hello Wilkins,

Note that in Italy, water ices are called "granitas."

Below are a couple of recipes, but there are dozens at this site:

Granita Recipes


  Lemon Water Ice

  1 quart water
  2 cups sugar
  3/ 4 cup lemon juice
  Grated rind of 1 lemon (no white part)

  Boil water and sugar together for 5 minutes. Cool. Stir in juice 
  and peel. Pour into shallow bowl and put in freezer. As it starts 
  to freeze, keep stirring the outside crystals into the center and 
  mix in peel. Do about every half hour. When real slushy, stop and 
  freeze overnight. To serve, you must scrape very thin layers of 
  the slush off the top. I use a big spoon with sharp edges moving 
  it sideways.

  Notes: This won't turn out unless you do both the 
  stirring thing and the scraping thing. It really is all about 
  the technique, not the ingredients. I usually divide the ingredients 
  in half for a smaller batch because the syrup starts to congeal 
  after about 2 or 3 days. I would also recommend using half and half 
  lemon and lime juice and peel for a nice change of pace.
   Lemon Granita

  1 cup water
  2 cups granulated sugar
  1 1/2 cups (about 8 lemons) lemon juice
  1 1/2 cups cold water

  In a small saucepan, heat 1 cup water with the sugar until sugar is
  dissolved. Refrigerate until cold. Combine sugar syrup with lemon 
  juice, cold water and blend together thoroughly. Pour into a 
  freezer-safe container, such as a 9 x 13 x 2-inch metal pan. 
  Freeze, stirring and scraping the mixture with a rubber spatula 
  at first, then with the tines of a fork every 30 to 40 minutes 
  until a grainy consistency and completely frozen. This process 
  takes 3 to 4 hours.

  Spoon into chilled stemmed glasses or bowls.

  Makes 7 cups.

  Note: For the best flavor, always use freshly squeezed lemon juice.


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