HAPPY NEW YEAR!
I'd like to thank all those who have contributed to the site this past year:
Timm, James, Dale, Deborah, Margaret, Deede, and all the others.
I've been remiss in not making full use the valuable resource that is my readers.
I'm trying to compile a list of all these folks who are willing to help for quick
reference in the coming year. If you have lots of cookbooks and/or other recipe
resources and are willing to search them when I get stumped, please send me an e-mail.
In your e-mail, please tell me what types of recipes in particular that you can
help with. JoAnne, Sandy, and Cindy, I know you have already volunteered your
assistance, and I have you on the list already as well as the contributors mentioned above.
I am particularly looking for people who can help with these:
Don't worry, I won't be giving out anyone's e-mail address - as always, all requests
will go through me.
- My Great Recipes cards - all sets
- Great American Recipes cards- all sets
- Other recipe card sets
- Household Searchlight Cookbooks
- Woolworth's kitchen manual or cookbook
- Department Store cookbooks
- Cafeterias and restaurants that are no longer in business
- Copycat recipes
- Past cookbooks in series such as Betty Crocker, BH&G, Woman's Day, Southern Living,
Bon Appetit, Gourmet, etc.
- Recipe magazines - some of you have huge collections
- Regional recipes and old-fashioned recipes
----- Original Message -----
Sent: Friday, December 17, 2010 4:40 PM
Subject: crawfish diablo recipe request
My name is Liz and my triplet boys and I love Cajun food. I would really
like to make them a really big favorite of theirs we get from Big Daddy's
in Massapequa Park, NY they make a really good and really spicy dish of
Crawfish Diablo. It would be great if you could get that recipe for me.
Thank you in advance,
Liz, Kyle, Tim and Blake
Well, I had no success locating a recipe for crawfish diablo from Big Daddy's,
nor the secret recipe from Maximo's in New Orleans, which is famous for the dish.
I did find one recipe. See here:
I saw the request for Crawfish Diablo. The recipe is actually a classic
New Orleans Cream Sauce. There are dozens of modifications, but this is
the base for the dish. A chef friend from New Orleans provided this recipe
that is as close as you will get to Maximo's. It is not and never was a
true diablo sauce, but regardless of the name, this is the dish.
New Orleans Cream Sauce w/Crawfish
In a large sauté pan, heat the oil over medium-high heat. Add the shallots and
garlic and cook, stirring, for 1 minute. Add the cream and bring to a boil.
Lower the heat slightly and simmer until reduced by half, 3 to 4 minutes.
Add the green onions, cayenne pepper, lemon juice, and salt. Add the butter
and cook, stirring, until incorporated and thick. Add crawfish tails. Stir.
Remove from the heat and adjust the seasoning, to taste.
1 teaspoon vegetable oil
3/4 to 1 cup boiled crawfish tails
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/2 cups heavy cream
1/4 cup fine diced green onion tops
1 teaspoon hot sauce or Cayenne Pepper to taste
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
2 tablespoons butter
Note: Some add a small splash of Sherry. Crawfish are already cooked,
so only need to be heated. Serve over Penne
Timm sent this:
I have 2 recipes from Big Daddy's Massapequa Park. The first is from
Chef Craig Bedell of Big Daddy's and the second is a Big Daddy's recipe
clone. (Very similar to the Chef from Hell's recipe).
6 tablespoon butter
1 cup onions, finely chopped
2 cloves garlic, finely minced
1 green pepper, cored, seeded and chopped
1 rib celery, chopped
1 cup cooked Tasso ham, diced
1 cup Andouille sausage, diced
1 cup smoked turkey, diced
1-1/2 cups seafood stock
1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme
1/4 cup fresh parsley, chopped
Hot sauce to taste
4 cups canned Italian plum tomatoes
1 teaspoon Worcestershire sauce
1-1/2 cups crawfish tail meat
1-1/2 pound shrimp, shelled and deveined
1 cup rice, cooked according to package directions
Melt the butter in a large saucepan and add the onions, garlic, green pepper,
celery and meats; cook while stirring until the onions are translucent. Add
the broth, thyme, parsley, hot sauce and tomatoes; stir well. Add the salt,
pepper and the Worcestershire; stir and simmer for15 minutes. Add the crawfish
tail meat, shrimp and rice and simmer 10 minutes longer.
Big Daddy's Crawfish Diablo Clone
For the Diablo Sauce:
4 cups rich beef stock
4 ounce can sliced jalapeno peppers, chopped with liquid
1/4 cup Gravy Master
1/4 pound butter
1/4 cup all purpose flour
For the Crawfish:
1 tablespoon butter
2 tablespoons celery, peeled and finely chopped
1/4 cup onion, finely chopped
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon crushed Red Pepper
1/2 teaspoon sea salt
2 large Roma tomatoes, coarsely chopped
1-1/2 pounds crawfish tails
3 tablespoons dry Marsala wine
Hot cooked rice for serving:
For the Diablo Sauce: In a saucepan, combine the beef stock, jalapeno peppers
and Gravy Master and bring to a boil. Stir well and reduce the heat to a simmer.
In a small pot melt the butter over high heat and then while continuously stirring
slowly, add the flour. Reduce heat to medium low and cook for 3 minutes while stirring.
Add a 1/4 cup of the hot stock liquid to the roux and stir well. Slowly add the roux
to the stock while continuously whisking. Let the sauce cook over medium- low heat
until it thickened. Set aside and keep warm.
In a large skillet on high heat melt the butter over high heat; add the celery,
onions and spices. Cook until the onions begin to soften and than add the chopped
tomatoes and crawfish tails. Stir well and cook for 2 to 3 minutes; add the wine,
stir and cook for another 2 to 3 minutes. Reduce the heat simmer and add the Diablo
Sauce; stir well and simmer for 10 to 15 minutes while occasionally stirring.
Serve over hot cooked rice
----- Original Message -----
Sent: Friday, December 17, 2010 9:45 AM
Subject: recipe for cocoa
I used to have dry ingredients in a container in the refrigerator.
Add to boiling water and cocoa is ready. Now my grand children are
asking @ this, but I have lost the recipe. Hope you can help.
This is what I remember:
Jello chocolate pudding...instant or reg....I'm not sure,nor do I
remember what size pkg..
I hope you can help.
All of the recipe like this that I can find are basically the same. They all
contain powdered milk, chocolate pudding mix, cocoa, and powdered sugar. All
of them also contain some sort of powdered coffee creamer, like Coffee Mate,
and Nestles Quick. See below for a typical recipe.
Hot Chocolate Mix
1 (8 qt.) instant milk (dry)
1 (6 oz.) Coffee Mate
1 lb. Nestle Quick
1 lb. powdered sugar
1 lg. (family size) instant chocolate pudding
Mix together and store. 1/4 cup mixture per mug of hot water.
----- Original Message -----
Sent: Monday, December 20, 2010 9:48 AM
Subject: Mint Cocoa Mix
I am looking for a recipe that I made several years ago; I can no longer
locate the recipe. The name, as I recall, is Mint Cocoa (Mix?). It makes
a large batch of powdered hot cocoa (hot chocolate) mix, which can be mixed
with hot water. I am not sure of the type of chocolate used, but I think
it was powdered cocoa. I know it had some form of dried milk or powdered
creamer (or both) in it. The unique ingredient was buttermint candies
(or wedding mints) that were crushed and added to the mix, giving it a
gentle mint flavor. I have searched for the recipe online, but I can only
find mint cocoa recipes using hard peppermint candies or candy canes.
I specifically remember that this one had those pastel buttermints.
Any chance you could find it?
Mint Hot Cocoa Mix
1 pkg. (8 qt.) instant milk (powdered)
1 jar (6 oz.) non-dairy creamer (i.e. Cremora or Coffee-Mate, etc.)
1 lb. Nestle Quik
1 c. powdered sugar
1 pkg. (10 oz.) butter mints, sm.
Mix all ingredients together in a very large bowl.
Mix 1-2 tablespoons in a mug of hot water to make hot cocoa..
The Search Engine Registry shows that someone has been searching the site for this recipe:
1 (11.5- or 12-oz) pkg real milk chocolate chips
1 (16-oz) container milk chocolate frosting;*
*Chocolate fudge frosting can be substituted. One cup coarsely chopped walnuts
may be added, if desired.
In 2-quart saucepan, stir ingredients over low heat until chocolate chips melt
and mixture is smooth.
Pour into buttered 8 or 9 inch square baking pan. Refrigerate to cool for at
least 1 hour or overnight. Cut into squares.
Yield: About 1-3/4 pounds