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Corn Nuts

On 14 Nov 2006 at 23:46, jerry wrote:

>  have allways wanted to know how they made corn nuts thanks 

Hello Jerry,

Corn nuts are made by roasting or frying seasoned kernels of sweet corn that've been soaked overnight in water. See:

Corn Nuts



On 16 Nov 2006 at 17:43, Debra wrote:
> Hi,
>  I have searched high and low and have had no luck finding a recipe
>  for Carrabba's Minestrone soup. Can you please help?
> Thank You,
> Debra

Hello Debra,

See below.


Minestrone Soup like Carrabba's

· 1 oz. butter 
· 1 gal chicken stock 
· 1 Tbsp olive oil 
· 1 bay leaf 
· 1/2 pound carrot (1/2" cubes) 
· 1/4 pound tomato (1/2" cubes) 
· 1/4 pound celery (1/2" cubes) 
· 1-2 oz. prosciutto ham 
· 1/4 pound onion (1/2" cubes) 
· 1-2 oz. romano rind 
· 1 tsp finely chopped garlic 
· 1 pound potatoes, peeled (1/2" cubes) 
· 1/4 pound fresh green beans (1" long) 
· 1 can kidney beans 
· 1 pound savoy cabbage, cored (2" squares) 
· 1 can garbanzo beans 
· 1/4 pound zucchini (1/2" cubes) 
· 1 can cannellini beans 
· 1 tsp chopped parsley 
· 2 oz. grated romano 
· 1 tsp chopped basil 
· Kosher salt and fresh ground black pepper 

Heat butter and oil and sauté celery, onion, and garlic and cook until soft. 
Add green beans, cabbage, zucchini, parsley and basil and cook until soft. 
Add chicken stock, bay leaf, tomatoes, prosciutto, romano rind, and potatoes. 
Allow soup to boil and immediately reduce to simmer. Simmer for 20-30 minutes or
 until potatoes are soft. Add canned beans with their juices and simmer 5 minutes
 more. Remove romano rind and prosciutto. Add grated romano cheese, stirring

Orange Brandy

On 17 Nov 2006 at 22:27, Carley wrote:

> Hi there, my name is Carley and I`m looking for a recipe for orange
> brandy, I`ve searched lots of places, but to no avail. I would
> appreciate it so much if you could help me find one or direct me to
> where I could find an orange brandy recipe.
> Thank you and I look forward to hearing from you.
> Carley 

Hello Carley,

See below. This recipe is from 1764.


Orange Brandy
1.7lt (3 pints) Water 
1.1lt (2 pints) Brandy 
340g (12oz) Sugar 
8 Oranges, peel only 

Thinly pare the peel from the oranges. 
Add them to the brandy. 
Allow to stand in a sealed container for 48 hours. 
Boil the sugar and water until it has reduced by half. 
Allow the syrup to go cold. 
Mix with the brandy. 

To make Orange Brandy
Take a quart of brandy, the peels of eight oranges thin pared, keep them 
in the brandy forty-eight hours in a close pitcher, then take three pints 
of water, put into it three quarters of a pound of loaf sugar, boil it till 
half be consumed, and let it stand till cold, then mix it with the brandy. 
English Housewifry - 1764 

Turkey Spaghetti

Dear Phaed,
You were so kind last month to look up a recipe for me.  Thanks so  much.
This recipe was in a Good Housekeeping Cook Book that I got in 1959 when I  
got married.  I've never seen another one like it.  It's so great for  post 
holiday left-over turkey.
   Turkey Spaghetti  (no tomato sauce)  

With the holidays coming up, most of us have left over turkey.  This  is the 
best easy recipe I've ever found for that--doesn't taste like  leftover at all 
!!!  (You can use chicken.)
 Cut up turkey or  chicken
 1/4 cup minced  onion    
 1/4 cup minced green  pepper
 1 tsp.  paprika
 1/4 cup chopped pimento  (optional but good for color)
 12 oz. thin spaghetti 
 sliced ripe olives (to taste-the recipe called for 1/2 cup)
 1 1/2 cup grated process American cheese (I've  used other cheeses)
 canned  chicken broth if you don't boil chicken or turkey from scratch
 If boiling meat, measure broth & add enough  water to make 2 quarts 
(Otherwise use canned broth & stretch with water to 2  quarts.)  In skillet, brown 
onion, green pepper and paprika until light  brown.  Add to broth with pimento 
and cut-up turkey.  Heat to  boiling.  Add spaghetti.  Cook uncovered 15 to 
20 minutes or until  spaghetti is tender.  DO NOT DRAIN.   Add olives & 1 cup  
cheese.  Heat well.
Serve on large, deep platter or serving dish.  Top with rest of  cheese.
Makes 8 to 10 servings.  
Thanks again,
Eleanor in CA

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