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----- Original Message -----
From: Jay
To: phaedrus
Sent: Tuesday, May 21, 2002 7:32 PM
Subject: red lobster's pina colada sauce
Hi Phaedrus
I am looking for Red Lobster's Pina Colada dipping sauce for the
Parrot Bay Coconut Shrimp would greatly appreciate it.
Thanx,
Jay
Hi Jay,
No problem. There are recipes for both the shrimp and the sauce below.
Phaed
Red Lobster Parrot Bay Coconut Shrimp
1 cup Plain Bread Crumbs
1/4 cup Corn Starch (mix with coconut and bread crumbs)
1 cup Sweetened Coconut Flakes
1/2 cup Pina Colada Mix
1 Tbs. Powdered Sugar
3 Tbs. Captain Morgan Spiced Rum
1/2 cup Corn Starch
Vegetable oil for deep frying
1/2 lb.Large Shrimp (butterfly the shrimp)
Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set
aside. Combine Pina Colada mix,powdered sugar and rum in a small mixing bowl
and set aside. Place 1/2 cup corn starch in a separate bowl. Heat oil for
deep frying. Oil is ready for frying shrimp with it reaches 375 degrees.
Coat shrimp first in corn starch, then into the Pina Colada mix, then dust
shrimp in bread crumbs, coconut mixture. Second coating place back into Pina
Colada mix, then again into coconut, and then the bread crumb mixture. Place
prepared shrimp carefully into hot oil. Fry until golden brown, remove from
fryer and drain.
Red Lobster Pina Colada Dipping Sauce
1 cup Pina Colada Mix (Major Peters mix was used)
1/4 cup Water
2 Tbs.Crushed Pineapple (drained)
1 Tbs. + 1 tsp. Sweetened Coconut Flakes
3 Tbs. + 1 tsp. Powdered Sugar
1+1/2 tsp. Corn Starch
3 tsp. Cold Water
Mix Pina Colada Mix, water,crushed pineapple, coconut, and powdered sugar in
a sauce pan. Heat on medium low temperature until sauce begins to simmer,
stirring frequently. Let mixture simmer slowly 10 - 12 minutes. Mix corn
starch and water together, add to sauce and blend well. Let mixture simmer
for 3 - 5 minutes longer while stirring during and after adding cornstarch.
Remove from heat and bring to room temperature. Sauce is served at room
temperature with Parrot Bay Rum Shrimp.
----- Original Message -----
From: Gaye
To: phaedrus
Sent: Tuesday, May 21, 2002 7:21 PM
Subject: coconut candy
my grandmother was from Jamica, and made a coconut candy with
boiled sugar and fresh coconut. can you help me.
Thanks,Gaye
Hi Gaye,
I could not find any coconut candy recipes that were specifically Jamaican, but below are the recipes that I did find.
Phaed
See also these:
Bustamante Backbone 1
Jamaican Coconut Drops
Bustamante Backbone 2
Coconut Candy
Ingredients :
3/4 c. cream or whole milk
3/4 c. coconut milk or water
2 tbsp. firm butter
1 1/2 tsp. vanilla extract
1 1/2 tsp. orange extract
5 c. sugar
2 c. fresh grated coconut
Preparation :
Put sugar, butter and liquids in pan and boil for five minutes,
stirring constantly. Remove from heat. Add coconut and extract.
(Use all orange or vanilla if desired.) Beat hard until candy is
thick or creamy. Pour into buttered dish or pan. Mark into blocks
and cut.
----------------------------------
Coconut Candy
Ingredients :
2 c. granulated sugar
1/2 c. milk
3/4 c. grated coconut
1/2 tsp. vanilla
Preparation :
Mix ingredients together. Boil for 5 minutes or until mixture
forms a ball when dropped in water. Quickly drop by spoonful onto
greased sheet or on waxed paper. Cool.
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Coconut Candy
Ingredients :
2 c. sugar
2 c. coconut
1 tsp. almond flavor
1 c. milk
1 lump of butter
Preparation :
Cook, milk, sugar and butter to soft ball stage. Add coconut,
let come to a good boil. Remove from heat. Add almond, and beat
until creamy. Drop by spoonfuls or pour into pan.
----- Original Message -----
From: Flo
To: phaedrus
Sent: Wednesday, May 22, 2002 9:14 AM
Subject: Calumet One Egg Cake
I am searching for a recipe that I used as a young girl in the mid 1940s.
It was on a Calumet Baking Powder hand out calendar and was called
"Calumet One Egg Cake". It was the one I used many years to make pineapple
upside down cake and they were the best.
I made the cake by memory and as I have gotten older, well you know the
rest...... If you can help me, I would very much appreciate it.
Thanks
Flo
Hi Flo,
Well, I can't find a Calumet one egg cake, but I do find several one-egg cake recipes. A few are below. See if one of them suits.
If none of them is quite right, let me know what should be different and I'll look again.
Phaed
I later found the recipe:
Calumet One-Egg Cake
Two cups sifted Swans Down Cake Flour
Two teaspoons Calumet Baking Powder
One-quarter teaspoon salt
Four tablespoons butter or other shortening
One cup sugar
One egg, unbeaten
Three-quarters cup milk
One teaspoon vanilla
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually,
creaming together until light and fluffy. Add egg and beat very thoroughly. Add flour, alternately with milk, a small amount at a
time. Beat after each addition until smooth. Add vanilla. Bake in a greased pan, 8x4x3 inches, in moderate oven (350 degrees F.)
one hour. Spread chocolate or mocha frosting over top and sides of cake. May also be baked in two greased 9 inch layer pans in
moderate oven (375 F) 25 minutes. Double recipe for three 10 inch layers.All measurements are level.
(Calumet ad in The Pittsburgh Press - Oct 15, 1933)
===============================================================================================
One Egg Cake
Ingredients :
1/4 c. butter
1/2 c. sugar
1 egg
1/2 c. milk
1 1/2 c. flour
2 1/2 tsp. baking powder
Preparation :
Blend butter and sugar together. Mix baking powder with flour.
Gradually add and mix the two mixtures together with egg and milk.
Blend altogether. Bake 30 minutes at 350 degrees.
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One Egg Cake
Ingredients :
1/4 c. butter
1 c.. sugar
1 egg, well beaten
2 c. sifted flour
1/4 tsp. salt
2 tsp. baking powder
3/4 c. milk
1 tsp. vanilla
Preparation :
Cream butter, adding sugar gradually and continue creaming until
light and fluffy. Add egg, sift dry ingredients and add alternately
with milk and vanilla, about 1/3 of each, at each addition and beat
until smooth. Turn into greased layer pans and bake in moderately
hot 350 degree oven for about 40 minutes. When cold fill and frost
as desired. Or bake in a greased loaf pan in moderate 350 degree
oven for about 40 minutes. This makes a good plain cake which,
however because of the small amount of shortening and egg, will not
keep moist as long as nicer mixture.
---------------------------------
One Egg Cake
Ingredients :
2 c. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla
3/4 c. milk
Preparation :
Bake at 350 degrees for 30 minutes.
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One Egg Cake
Ingredients :
1/4 c. butter
1 c.. sugar
1 egg, well beaten
2 c. sifted flour
1/4 tsp. salt
2 tsp. baking powder
3/4 c. milk
1 tsp. vanilla
Preparation :
Cream butter, adding sugar gradually and continue creaming until
light and fluffy. Add egg, sift dry ingredients and add alternately
with milk and vanilla, about 1/3 of each, at each addition and beat
until smooth. Turn into greased layer pans and bake in moderately
hot 350 degree oven for about 40 minutes.
----- Original Message -----
From: Gaye
To: phaedrus
Sent: Tuesday, May 21, 2002 7:19 PM
Subject: pinwheel cake
my mother in law used to make a pinwheel cake, I think it was by
carnation. do you have any recepies for a pinwheel cake.
Thanks Gaye
Hello Gaye,
I have the recipe for chocolate pinwheel cake below. Is that it?
Phaed
Chocolate Pinwheel Cake
Ingredients :
4 sq. unsweetened chocolate
1 3/4 c. cake flour
1 1/2 c. sugar
1/2 c. shortening
2 eggs
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1 1/4 c. evaporated milk, undiluted (Carnation)
Filling:
1 sq. chocolate, melted and cooled
1/3 c. evaporated milk, undiluted (Carnation)
2/3 c. vegetable shortening
1/4 tsp. salt
1 tbsp. water
1/2 c. sugar
1 tsp. vanilla
Preparation :
Melt 2 squares chocolate. Sift dry ingredients. Stir shortening
to soften. Add dry ingredients, 1 cup milk, and vanilla. Blend.
Beat 2 minutes at low speed. Add eggs, remaining milk, melted
chocolate. Beat 1 minute. Pour into two 9 inch layer pans lined
with paper on bottom. Melt remaining 2 squares chocolate and pour
into circle on top of layers. Make swirls on top with rubber
spatula to form patterns. Bake about 30 minutes at 350 degrees.
FILLING: Combine and whip 10 minutes or until very fluffy. Split
layers to form 4 layers. Spread 2/3 cup filling between each layer.
Best when chilled.
----- Original Message -----
From: Rennie
To: phaedrus
Sent: Thursday, May 23, 2002 10:57 AM
Subject: Stuffed Cabbage with Paprika
> Between 1970 to 1973 Woman's Day or Family Circle magazine
> had a recipe for Stuffed Cabbage...I can only remember that you
> put the oil in the pan to get hot and added the paprika at that
> time...this probably was for the sauce...can you help me?
>
> Thanking you in advance
> Rennie
Hi Rennie,
Below are the ones I found that sound similar.
Phaed
Stuffed Cabbage Rolls
Ingredients :
1 head cabbage
1 lb. ground chuck
1 tbsp. cooked rice
2 tbsp. sugar
2 tbsp. onion, grated
1 tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 tbsp. oil
1 lg. onion, minced
1/2 tsp. salt
1/4 tsp. paprika
Dash of pepper
1/2 c. hot water
2 (8 oz.) cans tomato sauce
1/4 to 1/2 c. sugar
1/4 c. lemon juice
Preparation :
Boil about 8 large cabbage leaves barely tender; drain. Combine
chuck, rice, 2 tablespoons sugar, onion, 1 tablespoon lemon juice, 1
teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon paprika. Put
spoonful of meat mixture on each leaf; roll up, tucking in ends to
make neat compact bundles. In hot oil, saute onion with 1/2
teaspoon salt, 1/4 teaspoon paprika and pepper. Add hot water.
Place cabbage rolls on top of onion mixture. Mix tomato sauce with
sugar and lemon juice; pour over cabbage rolls. Cover; cook over
low heat or bake in 325 degree oven for 2 hours. Yield: 8 servings.
----------------------------------
Stuffed Cabbage Rolls
Ingredients :
2 lbs. ground beef
1 lb. ground pork
1/2 c. cooked rice
1/2 tsp. salt
1/4 tsp. pepper
2 med. onions, diced
2 cloves garlic, minced
1/4 tsp. paprika
3 cans tomato soup
1 can sauerkraut
2 firm heads of cabbage
1 tbsp. oil
Preparation :
In 1 tablespoon oil saute onion and garlic until onions are
translucent, sprinkle paprika. Mix in bowl; ground beef, pork,
rice, salt and pepper; add onion mixture; add 1/2 can tomato soup to
mixture. Put cabbage in a pot of very hot water until it is soft,
leaves will separate, cut heart from leaf. Take 1 tablespoon
mixture, place in middle of leaf, fold in sides and roll. Layer
cabbage in pot. Put sauerkraut between each layer, add remaining
soup. Cook on low for about 2 1/2 hours.
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