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----- Original Message -----
From: Stephanie
To: phaedrus
Sent: Sunday, March 31, 2002 3:53 PM
Subject: Tamarind-Cashew Dipping Sauce
I was wondering if you could help me out....I've been surfing the
web for some time now in search of this dipping sauce....its the
sauce that is served with the Avocado Eggrolls at the Cheesecake
Factory....I found the eggroll recipe, but can't seem to find this
dipping sauce.
Any help would be appreciated.
Hello Stephanie,
No Problem. See below.
Phaed
Tamarind-Cashew Dipping Sauce (Like Cheesecake Factory)
1/4 c. chopped cashews
2/3 c. chopped fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 T. sugar
1 tsp. black pepper
1 tsp. cumin
4 tsp. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp
1/2 c. honey
Pinch ground saffron
1/4 c. olive oil
Combine 1st 7 ingredients in food processor. Blend with
short bursts until the mixture is well blended, and the
cashews and garlic have been chopped into pieces about
half the size of a grain of rice. Combine the vinegars,
honey, tamarind, and saffron in a small bowl. Heat the
mixture for about 1 minute in microwave then stir until
tamarind pulp dissolves completely. Pour mixture into
blender or food processor and mix with cashew mixture
(about 20 seconds). Pour sauce into bowl. and the oil and
stir by hand. Cover and refrigerate at least 30 minutes.
===========================
----- Original Message -----
From: Stephanie
To: phaedrus
Sent: Sunday, March 31, 2002 5:04 PM
Subject: Re: Tamarind-Cashew Dipping Sauce
wow---you're great...Thanks a million!!
One last question: what kind of store can I find tamarind pulp?
At a regular grocery store??
Much thanks.
Hi Stephanie,
You might find it in a large supermarket that has an Asian food section. It's most often sold dried in Asian groceries,
Caribbean groceries, Indian, Thai, any of those. Sometimes in Mexican groceries. If you don't have any of those, you
can buy it online in a frozen form from here:
Latin Ingredients
Tamarind Pulp
Phaed
----- Original Message -----
From: Renee
To: phaedrus
Sent: Monday, April 01, 2002 3:55 PM
Subject: EPCOT recipe
> Hello! I do hope you can help me to get this recipe.
> While visiting the EPCOT center in Orlando Florida, I
> had some Tofu based Ginger "pudding" which was at a
> yakitori restaurant in the Japan section of EPCOT. To
> my belief, it has no dairy. It is lightly sweet, has
> pieces of ginger throughout and has a base of creamy
> tofu.
>
> I have attempted previously to obtain such a recipe by
> visiting Japanese recipe web sites, but with not
> success. It may vary well be a creation of their own.
>
> If you can help, I would appreciate it. It was
> wonderful!
>
> Thank you. Renee
Hi Renee,
Well, I can't locate anything to do with EPCOT, but check out the
tofu-ginger dessert at this site:
cooking.com
There's even a picture. It looks yummy.
Also, take a look at the recipe below.
Phaed
Tofu in Sweet Ginger Sauce - Tau Huay
This a dessert of Chinese origin. This dessert is unique
because the sweetness plays against the heat of the ginger juice.
2 Servings
-----------
3 cups water
1 package tofu - soft silken
1 piece ginger, crushed
1/3 cup brown sugar
fried Chinese dough Optional
Use a piece of ginger, about 2 inches long or more. Add more
ginger if you like its spicy hot. Smash the ginger with the
flat part of your knife or use meat tenderizer. Boil the ginger,
water and sugar for at least 10 minutes.
The longer you boil, the spicier it gets.
Spoon 5-7 pieces of the soft tofu into a bowl. Add ginger sauce.
Serve hot.
In Thailand, Tau Huay is topped with small crunchy fried Chinese
dough. You can find Chinese dough here in Chinese groceries.
----- Original Message -----
From: Julie
To: phaedrus
Sent: Sunday, March 31, 2002 11:57 PM
Subject: Orange Buttermilk Cake
Hello!
Just happened to stumble onto your site and am very excited
about the possibility of locating some long lost recipes.
May I be greedy and request two?
The second recipe I'm searching for was made by my friends'
mother when I was a teenager. She was southern, and made a
Orange Buttermilk Cake with an Orange glaze that was out of
this world. She would bake it in one of those angel food cake
pans, and I seem to recall her saying she used six eggs. The
cake was light, and if you squeezed it between your fingers you
could hear the air escaping. I've been searching for 25 years,
with no luck to date.
Any help you could give me for either one of these recipes or
(hallelujah!) would be greatly appreciated.
Thanks!
Julie
Hi Julie,
Well, I'm not betting that I found exactly what you want.
I found two Orange buttermilk cake recipes, but none with six eggs. One is made in an angel cake pan, though,
and one has a sort of orange glaze.
Phaed
Orange Buttermilk Cake
Ingredients :
1 c. butter, soft
1 3/4 c. sugar
3 eggs
3 c. flour, sifted
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1 c. buttermilk
1 tsp. orange juice
1 c. dates, chopped up
1 c. walnuts, chopped
Preparation :
Beat all ingredients together well in electric mixer until well
blended. Stir in dates and nuts. Pour into well greased Angel Food
pan or Bundt pan. Oven 325 degrees F. Bake 1 hour. Cool. Dust with
powdered sugar.
----------------------------------
Orange Buttermilk Cake
Ingredients :
2 lg. oranges
2 c. sugar
1 c. margarine
2 eggs
1 tsp. baking soda
1 tsp. baking powder
2 1/2 c. all-purpose flour
1 c. buttermilk
1 c. chopped dates
1 c. chopped walnuts
Whipped cream
Fresh orange slices or wedges for garnish
Preparation :
Grate the orange rind. Halve oranges, squeeze juice into
saucepan. Add 1 cup of the sugar. Add the grated rind to the
butter. Add remaining sugar. Cream until soft and light using
medium speed on mixer. Add eggs, one at a time, beat until light.
Beat in the soda, baking powder and flour alternately with the
buttermilk. Mix until smooth. Fold in dates and nuts. Turn into a
lightly buttered 9x13 inch baking pan. Bake at 350 degrees for 30
to 35 minutes or until a wooden pick inserted in the center comes
out clean. Meanwhile, bring orange juice and sugar to a boil. Pour
boiling syrup over the hot cake as it comes out of the oven. Set
cake aside to cool completely before cutting into squares.
----- Original Message -----
From: Julie
To: phaedrus
Sent: Sunday, March 31, 2002 11:57 PM
Subject: Lemon Meringue Pie
Hello!
Just happened to stumble onto your site and am very
excited about the possibility of locating some long
lost recipes. May I be greedy and request two?
First, I'm looking for a Lemon Meringue Pie recipe that
uses unflavored gelatine to thicken the lemon layer instead
of the usual cornstarch. My Mom had it in one of those
little recipe collection cookbooks, and it was very easy to
make. Me and cornstarch don't get along when it comes to Lemon Meringue.
Thanks!
Julie
Hi Julie,
Well, I'm not betting that I found exactly what you want in either case.
Cornstarch rules in lemon meringue pie making. I found one recipe using lemon Jello pudding,
and one using lemon Jello, but that's it.
Phaed
Lemon Meringue Pie
Ingredients :
1 box (4 serving size) lemon Jello pudding and pie filling
2/3 c. sugar
2 tbsp. marg. or butter
6 tbsp. sugar
2 1/4 c. water
3 eggs, separated
2 tbsp. lemon juice
1 baked 9 inch pie shell, cooled
Preparation :
Combine pie filling mix, sugar and 1/4 cup of the water. Blend in
egg yolks and remaining water. Cook and stir over medium heat until
mixture comes to a full boil. Remove from heat. Blend in lemon
juice and butter. Cool 5 minutes, stirring twice. Pour in pie
shell. Beat egg whites until good and foamy. Gradually beat in, 6
tablespoons sugar and keep beating until mixture will form stiff
shiny peaks. Spread over pie. Bake at 425 degrees for 5 to 10
minutes, or until meringue is browned. Cool a few hours before
serving.
----------------------------------
Lemon Meringue Pie
Ingredients :
1 frozen pie shell
Filling:
1 box Lemon Jello
1 c. boiling water
1 c. ice cubes
1/2 c. Cool Whip
Meringue:
2 egg whites (at room temp.)
1 tsp. confectioners' sugar
Preparation :
Crust: Prick bottom and sides of crust and bake until slightly
brown, 20 minutes at 400. Remove and cool. Filling: Dissolve
Jello in boiling water, add ice cubes and stir until mixture
thickens. Add Cool Whip and blend thoroughly with wire whisk or
mixer. Cover bowl and refrigerate until mixture mounds when dropped
from spoon (about 15 minutes). Pour into cooled crust, cover and
refrigerate until firm, about 1 hour. About 15 minutes before
serving, prepare meringue. Beat at high speed until soft peaks, add
sugar and beat until stiff peaks are formed. Spread meringue over
chilled filling, make sure meringue touches the edges of the crust.
Broil about 15 seconds until lightly browned. Remove immediately.
Let stand for 5 to 10 minutes before cutting. Light Cool Whip could
be used as a topping. Serves 8.
----- Original Message -----
From: Susie
To: phaedrus
Sent: Tuesday, April 02, 2002 7:10 AM
Subject: (no subject)
I had a jello recipe for a lime jello with a large can pears
finely mashed up, using pear juice, with Dream Whip mixed in
the mix. This recipe I had back in the 60's and 70's. Hopefully
you can find it because I have looked and looked but I have not been
able to find now.
Susie
Hi Susie,
Sounds like "Seafoam Salad." Lots of recipes below.
Phaed
Jean's Pear Delight
Ingredients :
1 lg. can of pears
1 (6 oz.) pkg. lemon or lime Jello
1 (8 oz.) pkg. cream cheese
1 sm. carton Cool Whip
1 c. pecans, chopped
Preparation :
Drain pears, reserving juice; add enough water to juice to make 2
1/2 cups liquid. Heat liquid, dissolve Jello. Let Jello partially
set. Blend pears and cream cheese in blender. Mix together with
Jello mixture and Cool Whip. Fold in the nuts. Chill in mold or 9
x 13 inch dish. Yummy!
----------------------------------
Lime Pear Jello Mold
Ingredients :
Lg. pkg. lime Jello
Lg. can pears
1/2 pkg. cream cheese (4 oz.)
1 bowl Cool Whip
Maraschino cherries
1/2 c. chopped nuts
Preparation :
Pour off juice from pears and add warm water to make 2 cups. Boil
and dissolve Jello in it. Put Jello mixture, pears, cream cheese
and 1/2 Cool Whip in blender. When smooth, pour into mold. Before
serving: unmold; spread remainder of Cool Whip over top and sprinkle
cherries (cut in quarters) and nuts on top.
----------------------------------
Pear Salad
Ingredients :
1 sm. box lime Jello
1 lg. can pears
11 oz. cream cheese
1 (8 oz.) container Cool Whip
Preparation :
Boil 1 cup pear juice and add Jello. Cool until thick but runny.
Add beaten cream cheese and pears. Fold in Cool Whip. Chill and
serve.
----------------------------------
Sea Foam Salad
Ingredients :
1 c. pear juice
1 (3 oz.) pkg. lime Jello
1 lg. can pears
1 (8 oz.) pkg. cream cheese (softened)
1 (8 oz.) Cool Whip
Preparation :
Bring pear juice to a boil. Add lime Jello. Put mixture into a
blender. Add large can of pears, drained. Turn to puree. Add
cream cheese. Blend. Add Cool Whip. Blend. Pour into bowl and
refrigerate.
----------------------------------
Pear Lime Jello
Ingredients :
1 (3 oz.) pkg. lime Jello
1 (#2 1/2) can pears
1 c. whipped cream (Cool Whip or Dream Whip)
8 oz. cream cheese
2 tbsp. cream
Preparation :
Drain juice from pears. Boil one cup for Jello. Pour over Jello
and stir until dissolved. Cool. Beat cream cheese with 2
tablespoons cream until smooth. Add Jello, mix and beat until
blended. Chill until partially thickened. Fold in well drained,
mashed pears and whipped cream.
----------------------------------
Pear Mousse
Ingredients :
1 lg. can pears (save the juice)
1 (8 oz.) pkg. cream cheese (solid
block type), softened
1 sm. box lime Jello
1 packet gelatin
1 packet Dream Whip Powdered Topping Mix
Preparation :
Heat 1 cup of the pear juice to the boiling point, and remove
from heat. Soften gelatin in the juice, then dissolve lime Jello in
the hot juice mixture. Puree drained pears and softened cream
cheese in blender. Add juice mixture and blend until well mixed.
Put into a large bowl and set aside and allow to cool thoroughly.
Prepare the Dream Whip, but omit vanilla. Fold into the pears and
cream cheese. Pour into a decorative salad mold and chill. At
serving time unmold and serve with an offering of whipped cream.
(Or chill in the bowl and spoon into individual dessert glasses and
top with whipped cream.)
----------------------------------
Lime Sea Foam Salad
Ingredients :
1 box lime Jello
1 c. hot pear juice
1 lg. pkg. cream cheese
1 tbsp. milk
1 can pears
1/2 pt. whipped cream (Dream Whip)
Preparation :
Dissolve Jello in hot pear juice. Cream cheese with milk. Add
cheese to Jello. Mash can of pears and add. After Jello is almost
set, fold in the whipped cream.
----------------------------------
Sea Foam Salad
Ingredients :
2 cans pears
2 pkgs. lime Jello
1 (16 oz.) pkg. cream cheese
2 pkgs. dream whip
Optional: nuts and cherries
Preparation :
Drain and heat 2 cups pear juice add 2 packages lime Jello.
Osterize (or mash well) pears add to Jello mix. Add cream cheese.
Mix well and let set until cool. Prepare dream whip 1 per package
and fold into Jello mix. Let set in refrigerator. Usually I half
the recipe and prepare the day prior to dinner.
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