On 1 Nov 2006 at 17:54, Karen wrote:
> Can you please get me the recipe for the Pasta Milan like from Macaroni
6 oz. butter
18 oz. grilled chicken, sliced
12 oz. sun-dried tomatoes
12 oz. mushrooms, sliced
6 Tbs. Parmesan cheese, finely grated
36 oz. roasted garlic cream sauce *
36 oz. bowtie pasta (about 6 oz. per serving)
Italian parsley sprig, if desired
Cook the pasta as directed on package. Meanwhile, sauté butter and mushrooms
about 30 seconds. Add the roasted garlic cream sauce and Parmesan; heat
thoroughly. Remove pasta from water and drain. Add pasta to the sauté pan and
mix well. Garnish with Parmesan cheese and Italian parsley sprig.
Recipe For Roasted Garlic Cream Sauce...*
Can be used for the 36 oz. of Roasted Garlic Cream Sauce required in the
Pasta Milano recipe.
1 quart heavy cream
1 head roasted garlic
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh parsley - coarsely chopped
1 pound pasta
2 teaspoons salt
1 cup Parmesan cheese - grated
In a blender process cream and roasted garlic until smooth. In a large
saucepan, combine garlic cream, pepper, and 2 tablespoons of the parsley.
Bring to a boil, then simmer for 15 minutes.
Add salt and Parmesan to mixture, stir until sauce has thickened.
On 2 Nov 2006 at 17:40, Irene wrote:
> I have been looking for a recipe for "Seven Sisters Coffee Cake". Do
> you know of one?
That recipe does not appear to be on the Internet. However, there is a recipe
for the one made famous by a Brooklyn bakery in this cookbook:
"The Neighborhood Bakeshop" by Jill Van Cleave
The cookbook is available from Amazon.com.
Another reader found this recipe! See:
Seven Sisters Almond Coffee Cake
2 lbs ground beef
1-8oz. tomato paste
4 1/2 cups water
medium onion chopped fine
Brown meat well, then add paste,onion water-bring to boil
- simmer 15 minutes
Mix all spices together then add to pan
1 1/2 tsp salt
1 1/2 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
3 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1/8 tsp oregano
simmer 2 hours uncovered-stir often
adjust hot peppers to taste
to one hot dog on roll-add mustard-raw onion-sauce-ENJOY
More Hot Dog, Chili Dog & Coney recipes
This was a Christmas favorite at our house back in the 60s ..I noticed
someone was looking for the recipe a few years ago. One of the ingredients
is no longer available and you have to substiute jiffy frosting mix for it.
Tunnel of Sugar Plum Cake(a Christmas favorite since the 1960's)
1 1/2 cups butter
1 1/2 cups sugar
2 1/2 cups flour
1 cup chopped cordial cherries
2 cups slivered almonds
1/2 cup flaked coconut
1/2 cup golden raisins
1/2 pkg. Pillsbury Buttercream Frosting Mix (this appears to no longer be on
the market and I have substituted the small box of Jiffy white frosting mix &
a little butter flavoring)
1 pkg. instant lemon pudding mix (4 serving size)
Oven 350 degrees
10" tube pan (greased)
Cream butter in large mixer bowl at high speed. Add eggs one at a time,
beating well after each. Gradually add sugar, continue at high speed till
light and fluffy.
By hand, fold in flour, cherries, nuts, coconut, and raisins.
Fold in frosting & pudding mixes.
Pour batter into greased bundt or tube pan. Bake at 350 degrees for
60 - 65 min.
Do Not Invert to Cool
Cool 2 hours, then remove from pan. Cool completely before serving.
Great served with whipped cream. Center should still be a little gooey.
For a more current listing, see: Literary & Cinematic Recipes
Last week, I talked about literary recipes. Food also plays a role in many
movies, and there are several movie recipes on this site as well, including
Wedding Cake from "Steel Magnolias", the Bologna Cake from
"Sweet Home Alabama", the Key Lime Pie
from "Heartburn", "Nipples of Venus"
from "Amadeus", and the entire menu
from "Babette's Feast". Also, there are dishes that were made famous by actors
and actresses or that were created in their honor or that were served at restaurants
frequented by celebrities. One cookbook featuring recipes from famous Hollywood
restaurants frequented by the stars is "Lost Recipes of Legendary Hollywood Haunts"
by Betty Goodwin. I have not seen a cookbook that is particularly composed of recipes