----- Original Message -----
Sent: Tuesday, November 25, 2008 11:55 AM
Subject: Baked Rice Pudding with Frangelico and Hazelnuts
I received a cookbook about 8 years ago and the only recipe I really liked in it was for the
baked rice pudding with Frangelico and hazelnuts. The original recipe called for currents but
I use golden raisins. I have looked everywhere on the internet and the only thing close was
somebody commenting on this recipe; they hated it. There are so many different recipes, some
with eggs, some not. I just want this one.
Thanks hope you can help.
Well, you didn't give the name of the cookbook, and even though you mention eggs, you didn't
say whether the recipe you want has eggs or not.
Below are two recipes with frangelico, hazelnuts, and currants. One is chocolate and one is
not. This is the best I can do without more information.
Frangelico Risotto Pudding
1 tbsp butter
1 cup uncooked Arborio rice
1/2 cup water
3 tbsp caster sugar (read "sugar")
375ml milk (1 1/2cups)
125ml cream (1/2 cup)
1 tsp vanilla extract
2 egg yolks, whisked lightly
90g chocolate (Couveture or a good Canadian brand J!).Broken into pieces (4 oz.)
50g currants (2 oz.)
zest and juice of 1 lemon
30ml frangelico (hazelnut liqueur) (2TBSP)
50g toasted and chopped hazelnuts (2oz.)
Whisk together and stir into risotto at last minute:
1/4 cup rice flour
1 egg yolk
1/4 cup milk
In a large saucepan, melt butter and add rice. Toss through the butter for a minute
on medium heat until well coated, then add half the water.
Continue cooking for another 3 minutes (while stirring) before adding remaining water and sugar.
Allow to simmer until water is absorbed into rice. Add milk and simmer for another 5 minutes.
Add cream and vanilla extract.
Remove from heat and mix in all remaining ingredients (retaining some hazelnuts to serve).
While still warm, stir in rice flour mixture, which will help 'set' the pudding once cooked.
Grease and sugar 6 dariole moulds or oven proof teacups. Spoon mixture into each mould until
filled right to the top. Place moulds into a baking tray and fill tray with water until it reaches
three-quarters of the way to the top of moulds. Cover with foil and secure it tightly around the
edges. Put in a moderate oven (190°C) - 350-375. F? For 20 - 30 minutes, until cooked.
Turn out gently and serve with whipped or double cream and hazelnuts. Arborio rice can absorb
three times its own volume in liquid. The absorption method of cooking slowly releases starch
from within the rice grains .
Cup measures are equivalent. 1 Aus. Tbsp. = 1 U.S. Tbsp. + 1 tsp.
1/2 cup dried currants
1/2 cup Frangelico liqueur
4 cups milk
5 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 cup Arborio rice (aka: Italian rice--do not substitute this ingredient)
1/3 cup hazelnuts, toasted and coarsely chopped
1 cup heavy or whipping cream
Combine the currants and Frangelico in a small bowl and soak loosely covered for 8 hours or
overnight. (Go the overnight route as the currents soak up the Frangelico)
Preheat the oven to 350F
Butter a 3 quart baking dish and pour in the milk. Add the sugar, vanilla and rice. Mix thoroughly.
Bake uncovered stirring every 15 to 20 minutes until rice is cooked and almost all the liquid has
been absorbed, about 2 hours.
Drain the currants and stir them into the pudding along with the hazelnuts. Serve hot or chilled
with heavy cream drizzled over. (can omit the heavy cream)
Oh my God, you are awesome!!! It's the second recipe! Thank you, thank you sooo much!!
God bless and Happy Holidays!
Then the cookbook must have been "The New Basics" by Julee Rosso & Sheila Lukins, which was the
source given for that recipe on a message board.
----- Original Message -----
Sent: Wednesday, November 26, 2008 1:06 AM
Subject: lopchong (chinese sausage)
Hi --Came across your site by accident while trying to find this recipe I make all different types
of sauages ,mainly organic,and i have had a hard time obtaining this recipe .The true recipe is
supposed to have chinese rose wine ,as an ingrediant I hope you can help
This is given various ways: "lopchong", "lop chong", "lap chong", "lop cheong", "lap cheong",
Chinese sausage", and "Chinese waxed sausage".
There's a detailed recipe with pictures here:
There are three recipes below. Only the first has rose wine.
Waxed Sausage (Lap Cheong)
600g pork fillet
60g pork fat
20g sausage casing
some rafia string
1 tbsp Chinese rose wine
2 tbsp light soya sauce
2 tsp salt
2 tsp sugar
1/4 tsp saltpeter (optional)
2 tsp warm water (to dissolve saltpeter)
1. Soak sausage casing with warm water till soft. Fix it to water tap and rinse until clean.
2. Wash and slice pork fillet to about 1 cm thick pieces and pork fat into 1/2 cm thick pieces.
3. Place sliced meat into a big bowl. Firstly, add in the saltpeter solution and mix well.
Next, add in the rest of the ingredients and mix thoroughly. Leave to marinate overnight.
4. Tie off one end of sausage casing, attach a funnel to the other end and gather sausage
casing on funnel tube. Stuff marinated meat into casing. Squeeze to distribute filling evenly
throughout the casing. When it is about 12-15 cm long, cut it off and tie with a raffia string.
Prick generously on all sides of sausages to expel air.
5. Boil a pot of water. When boiling, put in the sausages to scald it. Remove and hang outside
to dry or in a well-circulated area for 4 to 5 days.
6. Sausage may be steamed, deep-fried or baked, all over low heat for about 8 minutes. To serve,
slice into paper-thin pieces.
Chinese Sausages (Lop Chong)
5 lbs lean pork butt
3/4 lb pork fat
5 T sugar
1/4 cup thin soy sauce
1/4 cup chinese rice wine
1 tsp prague powder #2
1 tsp white pepper
2 tsp five spice powder
Grind the pork using the coarse disc two times. Add the cubed fat through the second grind.
Combine the dry ingredients in a bowl and mix. Add to the meat and incorporate all ingredients
well. Blend in the liquids. Refrigerate 24 hours. Stuff 28mm casings with the meat mixture,
using the sausage stuffing attachment for your meat grinder. Pre-heat smoker to 160 F and
smoke the sausage until an internal temperature of 140 F is reached. Allow to dry at room
temperature or hang in a cool place until they shrink to 70% moisture compared to original
Chinese Sausage - (Lop Cheong)
2 1/4 lb pork butt
3/4 lb pork back fat
3 tbl brown sugar - (packed)
2 tsp salt
2 tbl soy sauce
1 tbl sweet sherry
3 tbl Scotch whiskey
1 tsp Chinese five-spice powder
2 tbl water
Grind the pork and fat in a meat grinder fitted with a 3/8-inch plate or, to be more authentic,
dice the meat and fat with a knife into 1/4-inch cubes. Combine all the remaining ingredients
except the casings in a large mixing bowl. Add the meat and fat and mix well.
Stuff the meat mixture into the hog casing; tie the casing into 5-inch links. Prick the links
all over with a fork. Spread them on a rack and place them in the refrigerator. Let the sausages
Preheat the oven to 200 degrees. Place the sausages on a rack in a foil-lined baking sheet,
making sure they do not touch each other. Bake for 5 hours. Shut off the oven but do not open
the oven door.
Let the sausages cool for another 2 hours. Discard any excess fat in the pan and store the
sausages in the refrigerator for one to two weeks, or freeze them for two to three months.
This recipe yields 6 sausages, about 2 ounces each.
----- Original Message -----
Sent: Wednesday, November 26, 2008 8:45 PM
Subject: cookie recipe
hello Phaedrus! My name is Danielle. I grew up in L.A. in the 50's and 60's. The LA school
cafeteria had the most awesome chocolate cookies. Not chocolate chip, just chocolate. They
were big, but not too, chewey, chocolatey, sort of "cracked" on top and topped with granulated
sugar. I have tried many recipes, googled til I was crosseyed, and cannot find anything that
turns out like those great cookies I remember. I will be forever in your debt if you can dig
up a recipe for those cookies.
thank you for all you do!
Sorry, I had no success finding it. I'll post this one - maybe someone will respond with a recipe.
Update: Click Here for School Cafeteria Cookie Recipes
Grilled T-Bone Steak With Herbed Garlic Sauce Like Carrabba's
For The Herbed Garlic Sauce:
1/2 cup fresh basil leaves
1/4 cup peeled garlic cloves
1/3 cup fresh mint leaves
1 1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1/4 tsp. dried oregano
3/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tsp. white wine vinegar
For The Steaks:
3 t-bone or rib eye steaks about one-inch thick
Kosher salt and freshly ground black pepper
For The Herbed Garlic Sauce:
Place the basil, garlic, mint, salt, pepper, and oregano in a mortar and pulverize with
a pestle until the mixture turns into a paste. Place the paste in a glass jar and add the
olive oil, lemon juice, and vinegar. Refrigerate. Before using, bring to room temperature
and shake well. The sauce will hold in the refrigerator for two weeks.
FOR THE STEAKS:
Heat a gas grill or broiler.
Lightly coat the steaks with olive oil on both sides, season with salt and pepper to taste
and place on a hot grill. Cook for about four to six minutes per side for medium-rare.
Let the steaks rest for five minutes before serving.
Serve with the Herbed Garlic Sauce on the side.
Shrimp Scamp Like Johnny Carino's
1 Lb. Margarine
2 Lb. Butter
1/4 Cup Lemon Juice
1/2 Cup White Wine
2 Tsp. Chopped Garlic
Combine these 5 items into a mixing bowl and beat at a medium speed until a smooth consistency
in the batter is formed. Once combined, keep refrigerated until needed.
1 Cup Sliced Mushrooms
1 Tsp. Sliced Basil
9 Raw Shrimp
1/2 Cup Lemon Butter (see above)
1/4 Cup Diced Roma Tomatoes
1 tsp. Fresh Chopped Garlic
1/2 Tsp. ea.: Salt, Pepper, Garlic Salt
1 Oz. White Wine
10 Oz. Cooked Angel Hair Pasta
1 Tsp. Grated Parmesan Cheese
Into a warm saute pan, melt 1/8 cup of lemon butter. Combine garlic, mushrooms, shrimp, spice
mixture, and basil. As shrimp browns on one side, turn over and add white wine to reduce. When
shrimp has completed cooking and wine has reduced by 2/3, add lemon butter and stir until butter
is completely melted. Toss in pasta, plate, and garnish with tomatoes and parmesan cheese.