Custom Search



The Crepes

  ----- Original Message ----- 
  From: Michigan 
  To: phaedrus 
  Sent: Thursday, June 26, 2003 9:44 PM
  Subject: looking for two Magic pan seafood recipes

  I used to work at magic pan, and fondly remember two recipes worth finding again.
  One had shrimp, bacon, onion and cream cheese. The other had scallops, cashews and something.    
  Oh yes and don't forget the Chicken Divan, pralines pecan,bananas foster, and palichintas.
  I have searched for years.

  A fan in Mich

Hi Michigan,

I don't have any more Magic Pan recipes for you, but I thought you might be interested in the recipes below.


  Louisibanana  Pecan  Crepes

   Ingredients : 
   6 crepes
   1/2 stick butter
   2 tbsp. brown sugar
   1/2 tbsp. pure vanilla
   1 tsp. cinnamon
   6 to 8 lg. bananas, sliced lengthwise
   6 oz. Bacardi light rum
   4 oz. banana liqueur
   1/2 c. pecans, chopped
   6 oz. water
   Whipping cream
   2 oz. chocolate syrup, warmed

   Preparation : 
     In large saucepan, melt butter.  Add sugar, vanilla and cinnamon
   and cook for 2 minutes.  Add rum and liqueur.  Stir.  Cook for 5
   minutes on medium heat.  Add bananas and pecans and cook until
   tender, approximately 6 to 8 minutes.  Add water gradually to blend.
    Fill center of warm crepes with banana mixture.  Fold crepes over
   to middle.  Place whipping cream lengthwise over crepe and drizzle
   with warm chocolate syrup and serve.  
   Chicken  Divan  Crepes

   Ingredients : 
   Small chicken pieces, cooked
   1/2 c. sour cream
   1 or 2 cans cream of mushroom soup
   Mozzarella cheese
   Chopped broccoli
   1 tsp. soy sauce
   Chopped celery and onion, optional
   4 beaten eggs
   1 c. milk
   1 tsp. oil
   1 c. flour
   1/2 tsp. salt

   Preparation : 
       Mix in blender the crepe ingredients.  Double this for above
   filling. Pour like pancakes and flip (do not brown).  Fill crepes
   with Divan filling and roll like burrito.  Sprinkle more cheese and
   sour cream over top if desired.  Bake at 300 degrees for 30 to 40
   Crepes  Langeudoc

   Ingredients : 
  1 egg or 1/2 c. cholesterol free substitute
   2 c. flour
   2 1/4 c. skim milk
   2 tbsp. cooking oil
  Seafood Filling For Crepes:--
  1/4 c. margarine
   1 c. finely chopped green onions
   1 c. chopped celery
   1/2 lb. fresh shrimp, chopped & cooked
   6 crepes
   1/2 c. cream sauce
   1/2 c. grated Parmesan cheese

   Preparation : 
     In medium bowl, mix until smooth (or use blender).  Let stand 1
   hour.  Stir and cook each crepe in nonstick pan, using a thin coat
   of cooking oil if needed (26-32 crepes).  (Crepes are freezable, you
   only need about 6 here.)  Melt butter in a skillet; add green onion
   and celery.  Saute for 10 minutes.  Add shrimp to onion mixture;
   saute 5 minutes longer.  Fill crepes with shrimp mixture; fold over
   and place in a greased baking pan.  Cream Sauce:  3 tablespoons
   margarine melted, 3 tablespoons flour, 1 1/2 cup milk, salt and
   pepper to taste.  Melt margarine over low heat; blend in flour. 
   Cook 1 minute, stirring constantly.  Add milk; simmer 5 minutes,
   stirring until thickened.  Pour cream sauce over crepes and sprinkle
   with cheese.  Bake at 350 degrees for 15 minutes or until brown. 
   (2-3 servings.)  

More Magic Pan recipes

Dr. Pepper Cake

  ----- Original Message ----- 
  From: Lisa
  To: phaedrus
  Sent: Friday, June 27, 2003 10:56 AM
  Subject: Dr. Pepper Cake with Dr. Pepper Frosting

  The recipe I'm looking for is Dr. Pepper Cake with Dr. Pepper Frosting.  Several years ago 
  (could be as many as ten years ago), I clipped this recipe from our local newspaper.  
  This cake was very moist and my sons loved it.  However, the last time I made it I failed 
  to put the recipe away and my husband threw it away thinking it was just a scrap of newspaper.
  I hope you can find it.

Hello Lisa,

See below.


  Dr.  Pepper   Cake

   Ingredients : 
   1 c. butter or margarine
   1 c. Dr. Pepper
   4 tbsp. cocoa
   2 eggs
   1 tsp. vanilla
   2 c. sugar
   1/2 c. buttermilk
   1 tsp. soda
   2 c. flour
   1 1/2 tsp. cinnamon
  Dr. Pepper Icing:
   1/4 c. margarine
   1/4 c. Dr. Pepper
   3 tbsp. cocoa
   1 (16 oz.) box confectioner's sugar
   1 tsp. vanilla
   1 c. chopped nuts

   Preparation : 
      Heat butter, cocoa and Dr. Pepper.  Mix well and set aside. 
   Cream eggs, sugar and butter, milk and soda.  Add flour and cinnamon
   alternately with Dr. Pepper mixture, then vanilla.  Pour into
   greased and floured 9 x 12 inch pan and bake at 350 degrees for 25
   to 30 minutes.  Ice with Dr. Pepper Icing.  Heat margarine, cocoa
   and Dr. Pepper and blend well.  Stir in other ingredients.  Mix
   thoroughly and ice cake.  I got this recipe in San Antonio, Texas.
   Dr.  Pepper  Cake

   Ingredients : 
   1 c. butter, softened
   2 c. flour
   1 3/4 c. sugar
   2 tbsp. cocoa
   1 tsp. baking soda
   1 1/2 c. miniature marshmallows
   1 tsp. vanilla
   2 eggs
   1/2 c. buttermilk
   1 c. Dr. Pepper
  Frost With:
   1/2 c. butter, softened
   3 tsp. cocoa
   1/3 c. Dr. Pepper
   4 c. powdered sugar
   1 c. pecans, chopped

   Preparation : 
      Preheat oven to 350 degrees.  Combine all ingredients except Dr.
   Pepper and marshmallows.  Blend at low speed for 1 minute, then beat
   1 minute at medium speed.  Add Dr. Pepper, blend well.  Stir in
   marshmallows.  Pour batter into greased 13 x 9 inch pan.  Bake 40-50
   minutes.  Cool at least 30 minutes.  To make frosting, combine all
   ingredients except pecan, beat until smooth, then stir in pecan. 
   Frost cooled cake.
   Dr.  Pepper  Cake

   Ingredients : 
   1 c. oleo or butter
   1 c. Dr. Pepper
   4 tbsp. cocoa
   1 1/2 tsp. cinnamon
   2 c. flour
   2 c. sugar
   2 eggs (well beaten)
   1/2 c. buttermilk
   1 tsp. soda

   Preparation : 
      Beat Dr. Pepper and oleo.  Add to dry ingredients.  Add eggs,
   buttermilk and soda.  Bake at 350 degrees about 45 minutes or until
   done.  5 minutes before cake is done heat: 1/2 c. Dr. Pepper 3 tbsp.
   cocoa   Stir in 2 1/2 to 3 cups powdered sugar and 1 tsp. vanilla. 
   Pour over hot cake. 

Iced Cappucino

----- Original Message ----- 
From: C.C.
To: phaedrus
Sent: Thursday, June 26, 2003 8:26 AM
Subject: re; iced cappucinos

> Phaedrus,
> You were a great help locating copykat recipes awhile back for me.  I need
> your help once more.  In Canada there is a Donut shop called Tim Hortons
> and their biggest craze in the summer are their iced cappucinos.  Is there 
> any way that I can make these iced cap's at home?  If so can you send me the
> recipe?
> Thanks
> C.C. in Toronto

Hi C.C.,

I could not find a recipe from Tim Horton's, but below are some ideas. I wonder, why do we complain about cold coffee and then drink iced cappucinos?


Iced Cappuccino

Servings: 2

Serve this refreshing drink on a warm summer day, or after dinner. Chill
your beverage glasses in the freezer. As soon as you have made the iced
cappucchino, pour into chilled glasses, and serve immediately.

1 cup vanilla ice cream, or frozen vanilla yogurt
1 cup cold strong-brewed coffee, regular or decaf
1 tsp. unsweetened cocoa powder
1 tsp. vanilla extract
2 tsp. sugar

Cinnamon Sticks
Whipped Cream

Place all ingredients in food processor or blender; process until smooth.
Place container in freezer; freeze 1-1/2 to 2 hours or until top and sides
of mixture are partially frozen.
Scrape sides of container; process until smooth and frothy. Garnish with
cinnamon stick or whipped cream, if desired. Serve immediately.

Iced Mocha Cappuccino: Increase amount of unsweetened cocoa
powder to 1 tablespoon. Proceed as above.

Note: To add an extra flavor boost to this refreshing drink, add orange
peel, lemon peel or a dash of ground cinnamon to your coffee grounds
before brewing.
Iced Cappucino

Recipe By :
Serving Size : 1 Preparation Time :0:10

Amount Measure Ingredient -- Preparation Method
-------- ------------
1 pkt Jell-o sugar free pudding -- vanilla
4 ice cubes
1/2 tsp brandy extract
3/4 cup cold water
1 tsp instant coffee
1 dash allspice -- cinnamon and nutmeg

Mix all ingredients in a blender on medium for 30 seconds. Pour into a
chilled glass.
Iced Cappuccino

 Recipe By     : Home Magazine -- July/August 1997
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beverages                        Coffee

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  ---------------
      1/2  ounce         chopped ice
    2      ounces        bailey's Irish Cream
    5      ounces        double-strength coffee, -- cooled
    1      ounce         half-and-half
    2      teaspoons     sugar
                         whipped cream -- (optional)
                         ground cinnamon -- (optional)

 Combine all ingredients except whipped cream and cinnamon, in a blender.
 Process for 10 seconds.  Pour into a 10 ounce glass filled with finely
 chopped ice.  Top with a dollop of whipped cream and a dusting of
 Makes 1 serving.
Starbuck's Frozen Frappuccino

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------
1 1/2 cups cold coffee
1/2 cup whole milk
1/2 cup granulated sugar
1 teaspoon chocolate syrup
1/4 teaspoon salt
1/8 teaspoon vanilla extract
3 cups crushed ice or ice cubes

1. Combine the coffee, milk, sugar, chocolate syrup and salt in a blender
and mix on medium speed for 15 seconds to dissolve sugar.
2. Add the vanilla extract and ice then blend on high speed until smooth and
creamy. Stir with a spoon if necessary to help blend.
3. Pour drink into two 16-ounce glasses.
Makes 2 large drinks.

For this version, add 2 tablespoons of caramel syrup to the recipe above and
prepare as described. Top each glass with whipped cream and drizzled
Iced Cappuccino Float

For each float, mix 3/4 cup (175 mL) each milk and cold brewed coffee,
sweetened if desired. Top with 1/2 cup (125 mL) vanilla ice cream and
sprinkle with cinnamon or 1 tsp (5 mL) shaved semisweet chocolate.
Iced Cappuccino

4-5 c. strong coffee
2 tbsp. sugar
1/2 c. milk
Add sugar to coffee and cool the mixture. Pour into a pitcher and store in
the refrigerator until ready to serve. Once cooled, add milk. Serve over
ice. May want to use coffee ice cubes so cappuccino doesn't water down.

Hungarian Goulash

  ----- Original Message ----- 
  From: Brenda 
  To: phaedrus 
  Sent: Friday, June 27, 2003 3:17 PM
  Subject: Hungarian Goulash

  My mother made a Hungarian Goulash that had a sweet taste.  I remember that it was very good.  
  Any ideas?

Hello Brenda,

Well, I can't find anything called "sweet Hungarian goulash", but about 1/4 of the Hungarian goulash recipes on the web have some sugar in them, such as the ones below.


  Hungarian  Goulash

   Ingredients : 
   1/4 c. margarine
   2 lbs. beef chuck or round, cut in 1 inch chunks
   1 c. sliced onion
   1 clove minced garlic
   1/4 c. catsup
   2 tbsp. Worcestershire sauce
   1 tbsp. brown sugar
   2 tsp. salt
   2 tsp. paprika
   1/2 tsp. dry mustard
   Dash of cayenne pepper
   1 1/2 c. water
   2 tbsp. flour
   1/4 c. water
   3 c. hot cooked noodles

   Preparation : 
      Melt margarine in large skillet.  Add beef, onion and garlic;
   cook and stir until meat is brown and onion is tender.  Stir in
   catsup, Worcestershire, sugar, salt, paprika, mustard, cayenne and 1
   1/2 cups water.  Cover and simmer 2 to 2 1/2 hours.  Blend flour and
   1/4 cup water, stir gradually into meat mixture.  Heat to boiling,
   stirring constantly until mixture thickens.  Serve over hot noodles.
     6 to 8 servings. 
  Hungarian  Goulash

   Ingredients : 
   1 lb. beef cubes
   1 med. onion minced
   1/4 tsp. dry mustard
   1-1/4 tsp. paprika
   2 tbsp. brown sugar
   1-1/4 tsp. salt
   2 tbsp. Worcestershire sauce
   3/4 tsp. vinegar
   6 tbsp. catsup
   1-1/2 c. water
   16 oz. pkg. noodles

   Preparation : 
      Flour meat and brown.  Add onion.  Combine mustard, paprika,
   brown sugar, salt, Worcestershire sauce, vinegar and catsup.  Add to
   meat.  Add water; stir and cover.  Cook over low heat until meat is
   tender.  Boil noodles, drain. Serve meat over noodles. 

Outback Potato Soup

  ----- Original Message ----- 
  From: Mil
  To: phaedrus 
  Sent: Thursday, June 26, 2003 2:18 PM
  Subject: (no subject)

  will you please send me the recipe of Outback steakhouse creamy potato soup please? 
  Thank you. 

Hello Mil,

Hope this is it. It's the only one that I could find.


  Outback Steakhouse Potato Soup

  5 or 6 large potatoes 
  1 can evaporated milk (12 ounce can) 
  1 lb. Velveeta Cheese, cubed 
  salt to taste 
  pepper to taste 
  garlic to taste

  Sour cream 
  Bacon bits 
  Shredded cheese 
  Green onion tops 

  Wash, peel, cut potatoes in small pieces. In medium size pot, barely cover with water, 
  boil until cooked but still firm. Add milk and cheese. Cook on low stirring constantly 
  until cheese melts. Do not boil. Ladle into serving bowls and add toppings of sour cream, 
  bacon bits, shredded cheese, and green onion tops.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus