On 14 Apr 2005 at 18:22, Dorothy wrote:
> Back in the late 70's Better Homes and Garden magazine had a rec. for
> a polenta pizza, you made the polenta from scratch spread the stuff in
> a 13x9 dish and put tomato sauce and cheese just like a "real pizza".
> This is only a general idea of what it was like, I've written to the
> magazine and asked them the same question but after three letters have
> had no answer can you help?
Polenta Pizza Crust
1 c. coarsely ground yellow cornmeal, plus some extra to coat pan
1 c. water plus 2 c. milk or 3 c. milk
1/2 tsp. salt
4 tsp. melted butter or olive oil, plus additional oil for
greasing the baking pan
1 egg, beaten
1/4 c. freshly grated Parmesan cheese
1 lb. Mozzarella, sliced
1 lb. sausage, removed from the casings, crumbled, cooked and drained
1 can (28 oz.) whole tomatoes, drained and coarsely crushed
2 cloves garlic, peeled and minced
3 tsp. dried oregano, or 5 fresh basil leaves, shredded
1/4 c. freshly grated Parmesan cheese
Preheat the oven to 400 degrees. Lightly coat a 15 inch deep
dish pizza pan with vegetable oil. Sprinkle it lightly with
coarsely ground yellow cornmeal. Bring water, milk and salt to a
boil in a medium sized saucepan. Pour a cup of cornmeal into the
saucepan in a steady stream, stirring constantly with a wooden
spoon. Cook, stirring until the polenta pulls away from the sides
of the pan, 2 to 3 minutes. Remove from the heat and stir out the
lumps with a fork. Add 2 tablespoons of the melted butter or oil,
and let the polenta cool for a few moments. Add the egg and cheese.
Rub your hands with olive oil (to prevent sticking) and press the
polenta into the prepared pizza pan. Make sure that it comes up the
sides of the pan about 1 1/2 to 2 inches. Brush the dough with the
remaining 2 tablespoons of melted butter or olive oil and bake for
30 minutes. (This baking ensures a crunchy crust.) The pizza can
be prepared ahead of time to this point. To finish it off, add just
about any deep dish or pizza filling and bake at 400 degrees for 20
to 30 minutes. Lay the Mozzarella cheese over the dough shell.
Then distribute the sausage (which has been cooked until it is no
longer pink) over the cheese. Top with the tomatoes. Sprinkle on
the seasonings and Parmesan cheese. Bake. Makes 4 to 6 servings.
1 1/2 c. yellow corn meal
1 c. cold water
1 c. boiling water
1/2 c. grated Parmesan cheese
1 tbsp. olive oil
1 lg. clove garlic, crushed
1/2 c. minced onion
1/2 c. sliced bell pepper
1/2 c. sliced black and/or green olives
A few sliced fresh mushrooms
1 tsp. oregano
1 tsp. basil
Red and black pepper to taste
1/3 lb. Mozzarella, sliced
1 med. tomato, sliced
Parmesan, for the top
1. Place cornmeal in a small bowl. Add cold water and stir until
uniformly combined. 2. Stir cornmeal mixture into saucepan of
boiling water. Cook, stirring over low heat until thick (about 5
minutes). 3. Remove from heat, and stir in Parmesan. Form a crust
in a greased 9 inch pie pan. (Use wet hands and/or a spatula to pat
it into place). 4. Bake uncovered at 375 degrees for 30 minutes.
Remove from oven. Turn oven down to 350 degrees. 1. Saute garlic,
onion, peppers, and mushrooms in olive oil for about 5 minutes
(until vegetables are tender). Remove from heat; add herbs. 2.
Spread sauteed mixture into crust. Arrange slices of olive,
Mozzarella, and tomato on top. Sprinkle generously with Parmesan.
On 14 Apr 2005 at 3:40, Susie wrote:
> Thank you, I will practise.
> .......& she wants chilli jam. Any ideas? Susie
Lots of variety in chili jam recipes as well. See below for three.
Hot, Sweet and Sticky Chili Jam
This is a HOT jam that is good with cheese, pies breads and all sorts
of cutlets and fritters.
5 tablespoons extra virgin olive oil
4 large onions, diced
5 cloves garlic, chopped
2-3 Thai chiles, seeded and sliced
2 tablespoons dark brown sugar
Heat the olive oil in a heavy-based frying pan.
When oil is hot, add your onions and garlic, reduce your heat and
allow them to cook for around 20 minutes stirring frequently, until
onions are VERY soft.
Remove from heat and allow to cool completely.
Transfer mixture to a food processor and add the chiles and brown
sugar, and blend until smooth, then return the mixture to the pan.
Cook mixture for approximately 10 minutes stirring frequently, until
the liquid evaporates and the mixture has a jam-like consistency.
Cool slightly and serve.
This jam will last in the refrigerator in an airtight jar for
approximately 1 week.
120 g long red chilies (Use the long, milder red chillies, not the small,
hot Thai bird's Eye Chillies.)
1 red onion, finely chopped
3 cloves garlic, crushed
2 tablespoons vegetable oil
1/3 cup water
1/2 cup brown sugar
1 tablespoon fish sauce
1 tablespoon hoisin sauce
Split chilies in half lengthways, remove seeds and membranes and chop finely.
Combine with remaining ingredients in a small saucepan and cook over a high
heat for 10 minutes or until reduced by half.
Reduce heat to low and cook stirring occasionally, for a further 5 minutes
or until thick and sticky.
200g finely chopped red or green chillies
200g finely chopped onions
pinch of salt
1 quartered small lemon
Discard the seeds from the chillies if you wish: this makes the "jam"
less hot. Place the chillies and onions into a food processor and chop
up finely. Make sure you use a stainless steel pan, if you use a cast
iron pan like we did, you will be eating fire for a month!
Place in a medium saucepan with the remaining ingredients, bring to
the boil and cook uncovered over a high heat for about 10 minutes until
the sauce thickens.
Remove from the heat and discard the lemon.
Allow to cool.
Store in sterilised jars in the fridge or a cool place.
On 16 Apr 2005 at 17:18, Pat wrote:
> I have been searching for a Copy Cat Recipe for The Red Lobster's
> Cajun Shrimp Linguini. I have not found anything like it. I have
> tried to make it at home but can't get it right. I love your site.
> Keep up the good work. I have found so many wonderful recipes I
> thought I would never hope to find. Thanks. Pat
Red Lobster Cajun Style Shrimp and Pasta
1 pint of heavy cream
1 stick of real butter
2 tbsp cream cheese
1/2-3/4 cup of parmesan cheese
1 tsp garlic powder
1 tbsp cajun seasoning
a dozen or so jumbo shrimp, thawed, peeled
Slice boneless skinless chicken breast into thin slices, brown
in a little oil, add cajun seasoning (available at your local market)
about 1/2 tsp until thoroughly cooked, no pink.
While chicken is cooking you can prepare the alfredo sauce.
In a saucepan combine butter and heavy cream. Mix well then add the
cream cheese. Make sure it is softened. It makes it easier to work with.
Cook this on medium to low heat.
Add the remaining ingredients. Simmer and stir while cooking. The longer
you simmer the better it tastes. About 20 minutes or so, make sure you
check this as it can burn with all the cheese!!
Once this is cooked add your chicken and shrimp and the rest of the cajun
seasoning, If you like it really spicy you add more cajun seasoning to taste.
Serve over linguine or the pasta of your choice. You can top this with
chopped scallions to add color, as well as additional Parmesan cheese.
On 18 Apr 2005 at 16:27, Lauri wrote:
> Hello Phaedrus.
> I am looking for a recipe for a soup that was fondly referred to as
> "sour kraut soup". It was a soup with a broth base made of kielbasa,
> ham, bacon (I think), sour kraut, and there was a lot of other
> ingredients such as carrots, mushrooms and other vegetables. It has
> been several years since I had this soup- but it was to die for! The
> woman who made it was an old neighbor's mother. She was a wonderful
> cook and did a lot of country style cooking. I know it was a very
> time consuming soup to make ( at least she that's what she told us).
> I would appreciate any help you could provide, as the cook has since
> passed away- with no recipe left behind. Thanks so much!
Sauerkraut Kielbasa Soup
2 slices bacon, diced
1 c. chopped onion
1 tsp. minced garlic
1 lb. can sauerkraut, drained
1/2 tsp. paprika
6 c. hot water
6 chicken bouillon cubes
2 c. sliced carrots
3 c. cubed red potatoes
1/2 tsp. caraway seeds
1/8 tsp. pepper
1 lb. kielbasa
Fry bacon in large kettle or Dutch oven over medium heat until
browned. Saute onion and garlic in same kettle 3 minutes, stirring
occasionally. Stir in sauerkraut, paprika, water, bouillon cubes,
carrots, potatoes, caraway seeds and pepper. Bring to boiling,
reduce heat and simmer, covered 30 minutes. Add kielbasa, simmer
12-15 minutes longer. Remove kielbasa, cool slightly. Cut kielbasa
in half, then into 1/2 inch slices. Return to soup, heat through.
Garnish with parsley. A German favorite!
2 strips chopped bacon
2 med. onion, minced
1/2 tsp. paprika
1 (1 lb.) can sauerkraut, drained and rinsed
6 c. bouillon
2 c. diced, peeled potatoes
1 bay leaf
1 lb. ready to eat kielbasa
Put bacon in heavy 4 quart kettle or Dutch oven. Saute on low
heat for 2 minutes. Add onion and saute 3 minutes. Add next 5
ingredients, bring to a boil and simmer 35 minutes. Add kielbasa
and simmer 15 minutes. Remove kielbasa and discard casing and cut
into 1/2 inch slices and return to soup. Season to taste with pepper
On 18 Apr 2005 at 16:44, Helen wrote:
> Dear Uncle Phaedrus,
> I've been looking for a recipe for Bistec Milanesa without much luck.
> It's a Cuban/Spanish recipe made with steak and cheese. There are
> plenty of hits on google, but they are menu items, not recipes (even
> though I said recipe in the search box). One variation I was able to
> find was for an un-breaded version, more like a pallomilo steak rather
> than a milanesa. So, I guess to get right to the point I am looking
> for a recipe for:
> Bistec Milanesa
> Breaded steak
> The reason I am looking for the recipe is to find out what they use
> for the breading of the steak. The Cuban restaurants I have gone to
> don't seem to use plain breadcrumbs or panko breadcrumbs, but I
> haven't been able to figure out exactly what it is they DO use. Any
> help will be greatly appreciated.
The only authentic-seeming recipe that I can find is in Spanish. Google's computer
translation did not make sense, so I am sending it to you as-is. Perhaps you can get
someone to translate.
Bistec a la milanesa
1 1/2 libras de lomillo
2 dientes de ajo machacado
1 cucharada de sal
1/4 cucharadita de pimienta
3 huevos batidos
1/2 cucharadita de sal
1 taza de galleta molida
Parta la carne para biftec y adóbela. Reboce cada biftec primero
en huevo y luego en galleta. Frialos en manteca caliente. Escurra
sobre papel absorbente.
Use biftecs rebozados y sírvalos con salsa de tomate y queso parmesano
rallado por encima o queso mozarella.