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On 23 May 2005 at 14:05, Bernadette wrote:
> Hello! I really hope that you can help me find this recipe. I have
> been searching the web for some time and I'm unable to find it. I am
> looking for the Cheesecake Factory's Thai Lettuce Wrap recipe
> including the three sauces the restaurant serves with the dish.
>
> If you can help, I would appreciate it.
>
> Thank you,
> Bernadette
>
Hello Bernadette,
You haven't been able to find it because it's not there to find. Cheesecake
Factory does not give out their recipes, and no one has yet been able to
exactly duplicate the wraps and spices.
Below are some similar recipes.
Phaed
Thai Lettuce Wraps Copycat
6-8 Butter head lettuce leaves
2 Red cabbage leaves-cut in half vertically
Thai Satay Chicken-Recipe Follows
Juliened carrots
Bean sprouts -Recipe Follows
or
Fresh bean sprouts
Thai Coconut Curry Noodles-Recipe Follows
Thai Marinaded Cucumbers-Recipe Follows
1 Tablespoon roasted peanuts-chopped
Thai Satay Chicken
1 pound boneless skinless chicken breasts
1/4 cup soy sauce
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon grated fresh ginger
3/4 teaspoon red pepper flakes
2 tablespoons water
4 green onions with tops, cut into 1-inch pieces
Cut chicken crosswise into 3/4-inch-wide strips; place in shallow glass dish.
Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Add water
to remaining mixture. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at
least 30 minutes or up to 2 hours, stirring mixture occasionally.
Soak 8 (10- to 12-inch) bamboo skewers 20 minutes in cold water to prevent them from burning;
drain. Prepare grill for direct cooking.
Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer,
alternating with green onion pieces. Brush chicken and onions with reserved marinade. Discard
remaining marinade.
Place skewers on grid. Grill skewers on uncovered grill over medium-hot coals 6 to 8 minutes or
until chicken is no longer pink, turning halfway through grilling time. Serve with warm peanut
sauce for dipping.
Bean Sprouts
1 1/2 cups bean sprouts
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp roasted sesame seeds
Heat oil in frying pan. Add bean sprouts and remaining ingredients into pan. Cook till bean sprouts
are tender. Set aside and chill in refrigerator.
Thai Coconut Curry Noodles
12 ounces fresh egg noodles, flat
1 tablespoon minced garlic cloves
1 tablespoon red curry paste
1 cup low-fat coconut milk
1 cup chicken stock
1 tablespoon curry powder
1 pinch turmeric powder
1 tablespoon fish sauce
1 tablespoon lime juice or lemon juice
Separate noodles in hot water, as per instructions on the packet. Drain & keep warm. In a
medium saucepan, heat the coconut mild on low heat and slowly stir in the curry paste. When
it begins to simmer, add in the remaining ingredients. Heat and stir approximately 2 minutes
to heat through. Stir in the noodles and serve.
Thai Marinated Cucumbers
1/3 cup rice vinegar
1/4 cup sugar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon course ground black pepper
1 large cucumber seeded
In a small pan, combine vinegar, sugar, water and salt; cook over medium heat, stirring, until
liquid boils and sugar is dissolved. Remove from heat and let cool to room temperature. Peel
or score cucumber, if desired and cut lengthwise into quarters; then cut quarters crosswise
into 1/8-inch-thick slices. Place in a serving bowl, pour marinade over cucumbers; stir to blend.
If made ahead, cover and refrigerate for up to 2 hours.
.
Tamarind-Cashew Dipping Sauce
1/4 cup chopped cashews
2/3 cup chopped fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 tablespoon sugar
1 teaspoon black pepper
1 teaspoon cumin
1/2 cup honey
4 teaspoon white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoo tamarind pulp*
Pinch ground saffron
1/4 cup olive oil
Combine first 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 honey, vinegars, 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, add the oil and stir by hand. Cover and refrigerate at least 30 minutes.
Peanut Sauce
1/4 Cup creamy peanut butter
2 Tablespoons water
4 Teaspoons sugar
1 Tablespoon soy sauce
1 Teaspoon rice vinegar
1 Teaspoon lime juice
1/2 Teaspoon chili oil
Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a
small saucepan over medium heat. Heat just until mixture begins to bubble, then cover the pan
and remove it from the heat.
.
Sweet Chili Dipping Sauce:
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste
In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic,
and chili paste until combined. Pour into a small bowl and serve with the summer rolls.
Yield: 1 cup
Thai Sweet Red Chili Sauce:
3 tablespoons hot ground chili paste
2 teaspoons minced garlic
1/2 cup rice wine vinegar
2/3 cup water
2/3 cup sugar
1 teaspoon salt
4 teaspoons cornstarch
4 tablespoons chopped cilantro
Combine everything, except cilantro, in a small sauce pan and mix. Once blended, bring to a boil,
reduce heat and simmer about 5 minutes. Remove from heat and stir in cliantro
ASSEMBLY
Remove the stem at the bottom of the head of lettuce and separate the leaves into "lettuce cup.
Wash and dry leaves. Arrange lettuce on a large serving plate.
Remove 2 red cabbage leaves, wash and dry and slice in half vertically to make the cabbage "boats"
for serving fillings. Arrange cabbage leave halfs on serving plate and fill each one with one of
the fillings. Carrots, bean sprouts, cucumbers, and cocounut curry noodles.
Places satay chicken strips on serving plate and sprinkle with chopped roasted peanuts.
Assemble lettuce wraps by spooning fillings into a lettuce cup, adding special sauce over the top,
folding as you would a taco.
Serve with dipping sauces.
*Tamarind pulp, which is sour tasting, is available at Asian markets. To use it, soak the pulp in
hot water to cover, remove the seeds with your fingers and discard them, then use the pulp.
------------------
Lettuce Wraps with Shrimp (similar to Cheesecake Factory)
1 tablespoon peanut oil
1 pound large shrimp, coarsely chopped
1/2 cup finely chopped celery
1/4 cup chopped water chestnuts
1 clove garlic
1 teaspoon finely chopped fresh ginger
1 tablespoon hoisin sauce
1 tablespoon light soy sauce
1 tablespoon rice wine vinegar
8 large leaves Boston lettuce or butter lettuce
Toasted chopped peanuts
Heat oil in wok over medium high heat.
Stir-fry shrimp until opaque. Set aside.
Add celery, water chestnuts, garlic and ginger
and stir-fry until crisp-tender.
Return shrimp to wok and add the hoisin sauce, soy sauce
and vinegar. Cook for 1 minute or until heated through.
Use the lettuce leaves to wrap the shrimp mixture and
eat like a taco. Garnish with peanuts and other toppings
like bean sprouts, shredded carrots, green onion slices..
--------------------------------------------------------------
Tamarind-Cashew Dipping Sauce (like Cheesecake Factory)
Similar to one of the sauces you get at the Cheesecake Factory when you
order the lettuce wraps.
1/4 cup chopped cashews
2/3 cup chopped fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 Tbsp. sugar
1 tsp. black pepper
1 tsp. cumin
----
1/2 cup honey
4 tsp. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp*
Pinch ground saffron
1/4 cup olive oil
Combine first 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 honey, vinegars, 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, add the oil and stir by hand. Cover and refrigerate
at least 30 minutes.
---------------------------------------
Spicy Thai Lettuce Wraps Recipe
1 Head Iceberg Lettuce
Chop off stem at the bottom and separate the leaves into "lettuce cups/tortillas."
Do your best not to tear them...it gets messy.
2 boneless/skinless chicken breasts
Prepare one chicken breast per person -- chop into tiny 1/2".
Olive oil or peanut oil (to sautee)
Red pepper flakes
2 chopped garlic cloves -- (2 to 3)
1/2 cup slivered scallions
1/4 cup chopped peanuts
You can buy them like this or you can chop in a food processor.
1 tablespoon peanut butter (to add thickness)
Soy Sauce (1/4 cup or more to taste)
Half packet of Star of Siam Spicy Thai Peanut Bake
**Optional** Small can of water chestnuts of 2 stalks of Bok Choy for crunch --
(chopped)
In large fry pan, sauté chicken pieces in oil with garlic until pieces are
thoroughly cooked, but not browned. Add in peanut butter, peanuts, soy sauce,
red pepper flakes, scallions and Spicy Thai Peanut Bake. Simmer for 8-10
minutes to let flavor seep into the chicken. If chicken pieces are still too
large, use a spatula to half pieces into smaller chunks.
Serve chicken in a separate bowl, arrange chilled lettuce wraps on a plate
and spoon chicken into lettuce wraps. Roll up like a tortilla and eat!
Don't pre-stuff the wraps, as they get soggy quickly. Beware -- they're
always messy! But good! Serve with sticky rice on the side, and be sure
to keep the napkins handy.
------------------------------------
Spicy Pad Thai in Lettuce Wraps
Serves 6-8
Spicy Peanut Sauce
1/2 tablespoon cooking oil
1 clove garlic, minced
2-3 fresh chili peppers, such as jalapeño or serrano, seeded and minced
1 teaspoon grated fresh ginger
2 tablespoons minced white onion
1/4 cup unsalted creamy peanut butter
1/4 cup soy milk
1/2 tablespoon lemon juice
Marinade
2 tablespoons lemon juice
3 tablespoons fish sauce
1 tablespoon minced fresh ginger
3/4 pound medium raw shrimp, peeled, deveined, and diced
8 ounces wide rice noodles, fresh or dry
2 heads iceberg or butter lettuce
2 tablespoons canola oil
2 cups sunflower greens or daikon radish sprouts, rinsed and drained
1/2 cup diced red pepper
Fish sauce and pepper, to taste
Cilantro leaves, for garnish
Chili-garlic sauce, for dipping (optional)
1. To make peanut sauce: In a small saucepan, heat oil over medium heat.
Add garlic, chili peppers, ginger, and onion. Sauté until onion softens,
4-5 minutes. Add peanut butter, soy milk, and lemon juice. Cook, stirring,
until sauce is hot and peanut butter melts, 1-2 minutes. Pour mixture into
a blender or food processor and process until smooth, about 30 seconds.
Let cool.
2. Combine marinade ingredients. Add shrimp and toss to coat.
Cover and refrigerate for 30 minutes or longer. While shrimp marinates,
cook rice noodles until barely soft. Drain and rinse with cold water to
prevent sticking. Set aside.
3. Cut out lettuce cores and separate leaves. Cut leaves into 4-inch squares
to make "cups." Arrange lettuce on a large serving plate.
4. Heat oil in a nonstick skillet over medium-high heat. Add shrimp. Stir-fry
until shrimp turns opaque, about 2 minutes. Add sprouts and red pepper; stir-fry
for 30 seconds. Stir in noodles and peanut sauce. Mix thoroughly. Season with
fish sauce and pepper. Transfer to serving dish. Garnish with cilantro leaves.
5. To serve, place about 3 tablespoons noodle mixture into a lettuce leaf cup,
wrap, and eat by hand. Dip in chili-garlic sauce, if desired.
Nutrition Facts Per Serving:
Calories: 359
Fat: 13
% fat calories: 32
Cholesterol: 86
Carbohydrate: 44
Protein: 18
Dietary Fiber: 4
Sodium: 452
2g saturated fat
-------------------
Thai Chicken Lettuce Wraps
Chicken
2 lbs Chicken Tenderloins
2 tbsp Vegetable oil
salt and pepper to taste
Direction - Heat oil in frying pan…. Add chicken and cook till chicken is
cooked throughout. Season with salt and pepper. Set aside and chill in
refrigerator.
Bean Sprouts
1 1/2 cups bean sprouts
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp roasted sesame seeds
Direction - Heat oil in frying pan. Add bean sprouts and remaining ingredients
into pan. Cook till bean sprouts are tender. Set aside and chill in refrigerator.
Soba Noodles
4 oz soba noodles
1 tsp sesame oil
1 tbsp sugar
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp roasted sesame seeds
Directions - Cook soba noodles according to package. Once cooked, place noodles
in strainer and run cool water over noodles. Drain water and place noodles in
bowl. In separate bowl, mix remaining ingredients till sugar is dissolved. Mix
in with noodles. Set aside and chill in refrigerator.
Cucumber
1/2 cucumber seeded
1 tbsp rice vinegar
1 tbsp sugar
1/4 tsp salt
1/4 tsp black pepper
Directions - Remove seeds from cucumber. Cut in 1 inch strips. In bowl, mix
remaining ingredients till sugar is dissolved. Toss together with cucumber.
Set aside and chill in refrigerator.
Peanut Sauce
1/2 cup sugar
1/2 cup soy sauce
1 tbsp sesame oil
1 tsp grated ginger
4 cloves garlic minced
3 tbsp chunky peanut butter
1 tsp red chili flakes (optional)
Directions - Add all ingredients in saucepan. Cook till peanut butter has
melted. Set aside to keep warm.
Garnish
1 head of butter lettuce
1/2 cup shredded carrot
1/2 cup baby corn
1/4 cup green onions sliced thinly
1/4 cup chopped cilantro
How to build lettuce wraps Serve all ingredients cold. Except for peanut sauce
(room temp) Brush peanut sauce over chicken. Next take one leaf of lettuce and
use like a tortilla. Fill leaf with all ingredients. Top with more peanut sauce.
Enjoy! Serve 8-10
On 22 May 2005 at 20:51, linda wrote:
> I am looking for a macaroon pie recipe
> that contains NO coconut..........
>
> I have had it in a restaurant in Chattanooga
> which has since closed.
> Hope you can find it for me
> Thanks
>
> Linda in Tennessee
>
Hello Linda,
"Macaroon" originally referred to an almond cookie. See below for several coconut-less recipes..
Phaed
Macaroon Pie
Ingredients :
3 egg whites
1 tsp. almond flavoring
1/4 tsp. salt
3/4 c. sugar
12 dates
1/2 c. nuts
12 soda crackers (crushed into fine pieces)
1/4 tsp. baking powder
Preparation :
Beat egg whites, flavoring and salt until foamy. Gradually add
sugar. Beat until stiff peaks. Combine dates, nuts, crackers and
baking powder. Gently fold in egg whites. Pour into well greased
pie pan. Bake at 350 degrees for 30 minutes.
----------------------------------
Macaroon Pie
Ingredients :
12 reg. crackers (saltines), rolled fine
12 finely chopped dates
1 c. sugar
1/2 c. chopped pecans
1/4 tsp. baking powder
Preparation :
Mix above ingredients together. Beat stiff (but not dry) 3 egg
whites and add 1 teaspoon almond extract. Fold egg white into dry
mixture. Pour into well buttered 9" pie plate. Bake 30 minutes in
350 degree oven. Serve with whipped cream or topping.
----------------------------------
Macaroon Pie
Ingredients :
1 c. graham cracker crumbs
1 c. sugar
3 eggs, separated
1/2 c. chopped nuts
1 tsp. almond flavoring
Preparation :
Add 1/2 cup sugar gradually to egg yolks, beating until thick.
Add crumbs, nuts, and flavoring. Add 1/2 cup sugar to 3 egg whites,
gradually, beating until stiff. Fold into first mixture. Put in
well greased pie plate. Bake at 350 degrees for 30 minutes. Serve
with whipped cream or vanilla ice cream.
----------------------------------
Macaroon Pie
Ingredients :
1 c. graham cracker crumbs
1 c. chopped nuts
Pinch of salt
1 tsp. almond flavoring
3 eggs, separated
Preparation :
Beat egg yolks and 1/2 cup sugar. Mix with other ingredients.
Beat egg whites with 1/2 cup sugar. Fold mixture into stiffly
beaten egg whites. Bake in greased 9-inch pie plate for 30 minutes
at 350 degrees.
----------------------------------
Macaroon Pie
Ingredients :
3 egg whites
1 c. sugar
1 c. pecans
1 tsp. vanilla
1 tsp. almond flavoring
Pinch of salt
1/2 pt. whipped cream (optional)
Preparation :
Preheat oven to 300 degrees. Beat egg whites until stiff and
dry. Add sugar gradually. Add pecans; stir in flavoring and salt.
Place in greased pie pan. Bake for 30 minutes. Cool. Serve with
whipped cream. Yield: 6 servings
On 25 May 2005 at 12:15, Corinne wrote:
> I would like to have the recipe for Sweet Potato Bread
> Pudding. It was served at restaurant several years
> ago and I have been trying to locate the recipe.
> Thanks, Corinne
>
Hello Corrine,
See below.
Phaed
Sweet Potato Bread Pudding
Source: Better Homes and Gardens
Makes 6 servings
Prep: 25 minutes
Bake: 30 minutes
Ingredients
2 eggs
2 egg whites
1 cup soy milk
1 cup mashed cooked sweet potato*
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 cups dry whole-grain or raisin bread cubes (4 slices)**
1/3 cup golden raisins or snipped dried apricots
1/4 cup chopped pecans, toasted
Directions
1. In a medium bowl beat together whole eggs, egg whites, and soy milk.
Whisk in sweet potato, brown sugar, cinnamon, and nutmeg.
2. In a 2-quart square baking dish combine bread cubes, raisins, and pecans.
Pour the egg mixture over bread mixture. Lightly press with the back of a
spoon to thoroughly moisten bread.
3. Bake in a 325 degree F oven for 30 to 35 minutes or until a knife inserted
near center comes out clean. Serve warm. Makes 6 servings.
*Note: For 1 cup mashed cooked sweet potato, peel and quarter one 11- to
12-ounce sweet potato. In a small covered saucepan cook in enough boiling
water to cover about 25 minutes or until tender; drain and mash.
**Note:To dry bread cubes, spread in a single layer in a 15x10x1-inch baking
pan. Bake in a 300 degree F oven for 10 to 15 minutes or until dry, stirring
twice; cool. (Bread will continue to dry and crisp as it cools.) Or let stand,
loosely covered, at room temperature for 8 to 12 hours.
Nutritional Information
Nutritional facts per serving
calories: 283, total fat: 7g, saturated fat: 1g, cholesterol: 72mg,
sodium: 179mg, carbohydrate: 48g, fiber: 4g, protein: 9g, vitamin C: 17%,
calcium: 10%, iron: 12%
-------------------------------------------------------
Sweet Potato Bread Pudding with Rum Sauce
Pudding
1 1/4 lbs sweet potatoes
2 cups raisins
1/4 cup dark rum
5 large eggs, lightly beaten
1/2 cup granulated sugar
1 quart whipping cream
2 cups half-and-half
2 tablespoons cane syrup
1 tablespoon ground cinnamon
8 ounces French bread, torn into 1 inch pieces (1/2 loaf)
whipped cream (to garnish)
Rum Sauce
1 1/2 cups butter
1/4 cup dark rum
3 cups sifted powdered sugar
1 egg yolk
Preheat oven to 350 degrees.
Peel and finely chop sweet potatoes.
Arrange sweet potato in a steamer basket over boiling water.
Cover and steam 10 minutes or until tender.
Set aside.
Combine raisins and rum.
Set aside.
In a bowl, combine eggs,sugar, 1 qt whipping cream, half and half,
cane syrup and cinnamon.
Add bread pieces, sweet potato, and raisin mixture.
Spoon mixture evenly into 2 lightly greased 11x 7-inch baking dishes.
Bake at 350ºF for 1 hour or until set, covering with foil to prevent
over browning, if necessary.
Serve warm with Rum Sauce and whipped cream.
For Rum sauce: Melt butter in a heavy saucepan over low heat; stir in rum.
Add powdered sugar; stir with a whisk until smooth.
Stir in egg yolk; cook, stirring constantly, 5 minutes or until mixture
reaches 160ºF. Makes 2 1/2 cups.
----------------------------
Sweet Potato Bread Pudding with Apple Cider Glaze
3 large eggs
1/2 cup sugar
1 cup firmly packed brown sugar
1 1/2 cups half & half
1 1/2 cups milk
1/2 stick butter, melted
1 tbsp. vanilla extract
1/4 tsp. ground nutmeg
2 medium sweet potatoes, peeled and grated
5 cups cubed French bread, lightly packed
Apple Cider Glaze (recipe follows)
Combine eggs, sugar, and brown sugar in large bowl; beat until smooth
with a whisk. Add half & half, milk, melted butter, vanilla extract,
nutmeg, and grated sweet potato. Stir well. Add cubed French bread to
egg mixture; stir until bread is well moistened.
Cover and chill 30 minutes, stirring once. Preheat oven to 325º. Spoon
bread mixture into a well greased 10-in. cast-iron skillet or a 7x11-in.
baking dish. Bake for 1 hour or until a wooden pick, inserted into the
center, comes out clean. Serve warm with Apple Cider Glaze. Serves 6.
Apple Cider Glaze
1/2 stick butter
3 tbsp. brown sugar
3 tbsp. sugar
6 tbsp. apple cider
2 tbsp. half & half
Combine all ingredients in a small saucepan. Bring to a boil, stirring well.
Reduce heat and simmer for 5 minutes, stirring constantly. Let stand 3 minutes.
Serve warm over Sweet Potato Bread Pudding. Makes about 1 1/4 cups.
--------------------------------
Sweet Potato Bread Pudding with Praline Sauce
1 (16 oz.) loaf French Bread, cut into squares
1 (15 oz.) can sweet potatoes, drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
1 (12 oz.) can evaporated skimmed milk
1 1/2 cups skim milk
2 large eggs
2 large egg whites
2 tbsp molasses
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp vanilla extract
Praline Sauce (recipe follows)
Preheat oven to 350 degrees. Place French bread squares into a 2-quart
oblong casserole dish coated with nonstick cooking spray. In a mixing bowl,
beat sweet potatoes, evaporated milk, milk, egg, egg whites, molasses,
cinnamon, nutmeg, and vanilla. Pour evenly over bread and press with hands
to submerge bread in liquid mixture. Bake 35 to 45 minutes or until pudding
is set. Makes 10 to 12 servings
Praline Sauce
2 cups sugar
3 tbsp margarine
1/2 tsp baking soda
1 cup buttermilk
In a very large pot (mixture foams up while cooking), cook sugar, margarine,
baking soda, and buttermilk on medium heat, stirring frequently until sugar
is dissolved. Mixture will foam, stir to beat down foaming. The color will
begin to caramelize. Cook until a slight brown color, approximately 20 to 30
minutes.
Per serving: cal 361 (13% from fat); fat 5g; protein 10g; carb 69g; chol 38mg;
sodium 430mg; saturated fat 1g; dietary fiber 2g
16 serving
On 23 May 2005 at 11:02, Christine wrote:
> I am looking for a recipe that tells you how to create jams & Jellies.
> In particular I want to make herbal jellies but don't know how to
> determine how much 'pectin' to use. Also if using liquid pectin in the
> recipe - what is that equal to in the powdered sure-gel? The only
> jelly that I have been able to find has been a recipe for dandelion. I
> want jelly & jam recipes for poke-root, calendula, marigold etc. I
> hope you can help- this has been driving me crazy. Even if all you can
> give me is a formula for working how the amount of sugars and pectin I
> would be very grateful. Thanks, Christine
>
Hello Christine,
There's a basic recipe below. Go to these sites for more recipes and information:
Herbal Jellies
More Herbal Jellies
Phaed
Herbal Jelly
Yield: 8 Half-Pints
Ingredients
1 1/2 c herb leaves, fresh
3 1/2 c sugar
1 dr food coloring, green
2 1/4 c ; water, cold
2 tb lemon juice
1 pectin, liquid; pouch + 2 t.
Instructions
Combine herb and water in a saucepan; bring to a full boil, covered,
and remove from the heat to let steep 15 minutes. Ladle into a jelly
bag and let drip for one hour. You should have 1-3/4 cups of
infusion. Combine the infusion, lemon juice, sugar, and food coloring
and cook over high heat until at a full rolling boil. Add liquid
pectin, and bring to a full rolling boil again, stirring constantly.
Remove from the heat, skim froth, and ladle into sterilized half-pint
jelly jars, leaving 1/4" headspace. Process as for fruit jellies.
On 24 May 2005 at 17:48, Wayne wrote:
> Dear Phaedrus,
>
> Back in the 1970's I was cooking on an offshore oil rig in Louisiana.
> One of the men brought me a recipe out of a Texas newspaper for the
> Bar-B-Q sauce recipe used by Lyndon Johnson for his famous Bar-B-q's
> on his ranch. In all my life I have never had a finer sauce.
>
> Alas, over the years I have lost it and can't seem to find it
> anywhere. Could you pleae help?
>
> Most Respectfully,
>
> Wayne
Hello Wayne,
Certainly. See below.
Phaed
LBJ Ranch BBQ Sauce
Yield: 8 Servings
Ingredients
1 c ketchup
1/2 c cider vinegar
1 ts sugar
1 ts chili powder
1/2 ts salt
1 1/2 c water
3 ribs celery; chopped
3 bay leaves
1 clove garlic; minced
2 tb chopped onions
4 tb worcestershire sauce
1 ts paprika
1 dash black pepper
4 tb butter
Instructions
Combine all ingredients in a medium saucepan. Bring the mixture to a
boil. Simmer for 15 minutes. Remove from heat and strain.
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