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----- Original Message -----
From: arrowhead
To: phaedrus
Sent: Wednesday, June 05, 2002 11:21 PM
Subject: lost recipe
i am looking for a recipe for "carne la sada"
----thank you
Hello Arrowhead,
I believe that what you want is "carne asada". Below are three recipes.
Phaed
Carne Asada
3 - fresh limes
4 - ribeye steaks
4 - garlic cloves, chopped
1 - tablespoon red chiles, ground
1 - teaspoon freshly ground black pepper
1 - teaspoon ground cumin
1/4 - cup olive oil
1/4 - cup of cilantro
Serve with Salsa Fresca (recipe below).
Prepare grill to medium - hot temperature.
Cut the limes in half and squeeze the juice over both sides of the
steaks. Rub the garlic into the steaks. Then you want to sprinkle
the chilies, pepper and cumin over the steaks. Cover steaks with
plastic wrap and place in refrigerator to marinade for 30 minutes.
Brush the steaks with oil and grill 7 minutes on each side for
medium doneness.
When the steaks are is cooked, dice the steaks into 1/4 - cubes and
add the cilantro.
You can marinade the steaks a day or two ahead of time. Keep in
plastic wrap until ready to cook.
Makes 4 servings.
---------------
Salsa Fresca
4-5 - medium tomatoes, diced
1 - teaspoon garlic, minced
1/2 - cup red or white onion, finely chopped
1/4 - cup fresh lime juice
2 - roasted jalapenos, seeded and finely chopped
3 - tablespoon fresh cilantro, chopped
1/4 - teaspoon salt
In a large glass bowl, mix the tomatoes, garlic, onion, lime juice,
jalapenos, cilantro and salt. With a fork, lightly mash the mixture.
You do not over do this. Cover with plastic wrap and place in
refrigerator to chill for 30 minutes. You can make this recipe a
day or two ahead.
-------------------------------------------------------------------
Carne Asada
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 20 oz top sirloin steak
2 tb Vegetable oil
1/2 ts Dried leaf oregano, crushed
1/2 ts Salt
1/4 ts Coarsely ground pepper
1/4 c Orange juice
1 tb Lime juice
2 ts Cider vinegar
2 Orange slices, 1/2" thick
Place steak in a shallow glass baking dish. Rub with oil on
each side. Sprinkle with oregano, salt and pepper. Sprinkle
orange juice, lime juice, and vinegar over the steak. Cover
and refrigerate overnight for best flavor or several hours,
turning occasionally.To cook, bring meat to room temperature.
Prepare and preheat charcoal grill (or gas grill). Drain meat,
reserving marinade. Place steak on grill. Top with orange slices.
Occasionally spoon reserved marinade over steaks as they cook.
Grill 3-4 minutes on each side, or until medium- rare. Cook
longer if desired. Remove orange slices to turn steak. Replace
orange slices on top of steak.
--------------------------------------------
Carne Asada II
1 1/2 pounds top round or boneless chuck steak, 1 to 1 1/2 inches thick
1/4 cups red wine vinegar
2 tablespoons olive oil
2 tablespoons steak sauce
1 clove garlic, minced
1 teaspoon sage
1 teaspoon savory
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika
12 Flour Tortillas
2 medium onions, sliced very thin
4 ounces whole green chilies cut into strips
Salsa
Guacamole
Combine red wine vinegar, olive oil, garlic, sage, savory, salt,
dry mustard and paprika in a small bowl to make marinade. Blend well.
Place steak in a resealable plastic bag or shallow baking dish. Cover
with marinade. Make sure that the meat is well coated. Let sit for at
least 6 hours in the refrigerator. Preheat grill. Remove meat from
marinade and pour marinade into a small bowl. Add steak sauce to
marinade and mix well. Place steak on grill over medium heat. Watch
carefully to avoid flare-ups. Grill steak until it reaches desired
doneness. Brush with marinade while grilling. Heat tortillas by
wrapping them in foil and placing on grill. Let warm for 5 to 10
minutes, turning once. When the steak is done, remove from grill and
cut across the grain into thin strips. Serve with tortillas, onions,
chilies, salsa and guacamole.
----- Original Message -----
From: jesse
To: phaedrus
Sent: Friday, June 07, 2002 12:58 AM
Subject: Mint cake with choc curls
Hello... I am looking for the Green Chocolate Mint cake that was
on the cover of Family Circle,Good housekeeping, Redbook, or
Woman's Day magazine in March of 1993. Help, please....Thank you,
Jesse
Hello Jesse,
I was not able to find any chocolate mint cake recipe from any of those magazines. However, below are three chocolate mint cake recipes wuth green icing.
Phaed
Chocolate Mint Cake *
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Chocolate
Frostings Mint
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
1 cup Flour
1/3 cup Cocoa powder
1 teaspoon Baking powder
1/2 teaspoon Salt
1/4 teaspoon Baking soda
3/4 cup Sugar
1/3 cup Shortening
1 Egg
1 teaspoon Peppermint extract
2/3 cup Milk -- cold
-----FROSTING-----
2 cups Powdered sugar -- sifted
2 tablespoons Butter or margarine
1/4 teaspoon Peppermint extract
2 tablespoons To 3 -- milk
2 drops Green food coloring
Thin chocolate covered mint -- candies;
halved
Chocolate chip mint ice -- cream (opt)
Stir together flour, cocoa powder, baking powder, salt and baking
soda. Beat together sugar and shortening on high speed of mixer
until fluffy. Beat in egg and peppermint extract. Add dry ingredients
to creamed mix, alternating with milk, beating well after each
addition.
Pour into greased and floured 9" round cake pan. Bake at 350~
for 25-30 minutes or until cake tests done. Cool 10 minutes.
Turn out onto rack to cool completely. For frosting, beat together
the sugar, butter, extract and enough milk to make spreadable
consistency. Tint frosting green. Place cake layer on serving
platter. Frost top and sides of cake. Decorate with mint halves.
Serve with ice cream. 9:55 PM
-----------------------------------
Title: Chocolate Mint Cake
Categories: Cakes, Chocolate
Yield: 1 servings
1 c All-purpose flour
1 c Sugar
1/2 c Butter or margarine,;
-softened
4 Eggs
1 1/2 c (16 oz can) chocolate syrup
2 c Confectioners' sugar
Topping:
1/2 c Butter or margarine;
-softened
1 tb Water
1/2 ts (to 3/4 tsp) mint extract
3 dr Green food coloring
6 tb Butter or margarine
1 c Semisweet chocolate chips
Heat oven to 350 degrees. Grease a 9x13-inch pan. In a
large mixer bowl, combine first 5 ingredients; beat until
smooth. Pour into prepared pan. Bake 25 to 30 minutes, or
until top springs back when tapped lightly. Cool completely
in pan. In a small bowl, combine confectioners' sugar,
butter, water, mint extract and food coloring. Beat until
smooth. Spread this on cake. Cover and chill. In a small
saucepan over low heat, melt butter and chocolate chips.
Remove from heat; stir until smooth. Cool slightly. Pour
over chilled cake. Cover and chill at least 1 hour before
serving.
-----------------------------------
*Chocolate Mint Cake*
Rich and satisfying
1 2/3 c. flour
1 1/2 c. sugar
2 oz chocolate, melted
1/2 c. shortening
1 can evaporated milk
1 1/2 t. baking soda
1 t. salt
1 t. vanilla
2 eggs
Mint Frosting
Stir all of the ingredients together, except the frosting. Beat with
an electric mixer for three minutes. Pour into a greased and floured
13X9X2 pan or two 8 in pans. Bake for 35 minutes at 350 degrees.
Cool and frost.
*Easy Mint Frosting*
1 c. powdered sugar
1 t. mint extract (peppermint works well)
2 c. cold whipping cream
Add a few drops of red or green food coloring if you'd like.
Beat all of the ingredients together until stiff
----- Original Message -----
From: Phooof
To: phaedrus
Sent: Thursday, June 06, 2002 1:46 PM
Subject: where can I buy????
Hi: Can you tell me where I can buy the creme de menthe ice
cream topping they use on the sundaes at Denny's Restaurant or
any place at all where I can find it or something similar?
Or even make it?
Thanks, Juline
Hi Juline,
Well, you could always use real creme de menthe from the liquor store. However, if you want non-alcoholic, then creme de menthe syrup is what you want.
This product is used to make mint cappuccinos and coffees, so it is usually found in specialty coffee shops. You can order it online from these sites:
Fresh Coffee
Coffee AM
Coffee by Design
Phaed
----- Original Message -----
From: EJF
To: phaedrus
Sent: Wednesday, June 05, 2002 8:32 AM
Subject: Dessert with orange jello and angel food cake
> This dessert was popular in the '60s-'70s. You cubed an angel food cake,
> made orange jello and let it start to jell, added whipped cream and
> mandarin oranges, and molded in an angel food cake pan. Was frosted with
> whipped cream.
>
> Another variation was with pineapple, nuts and maraschino cherries.
>
> If you have the exact ingredients and amounts I would appreciate it.
>
> Thank you.
Hello EJF,
Try the recipe below.
Phaed
Jello Angel Cake
Ingredients :
1 lg. box orange Jello
1 lg. Cool Whip
1 angel food cake (orange preferred)
2 cans mandarin oranges or 2 lg. oranges
Preparation :
Dissolve Jello in 2 cups boiling water; add 2 cups cold orange
juice. Chill until slightly jelled. Add Cool Whip; mix with
electric mixer 2 minutes. Arrange in 3 quart dish or large baking
dish pieces of angel food cake and orange segments. Cover with
Jello mixture. Jello mixture will be thin, but will set within 10
to 15 minutes. Top with Cool Whip when serving.
----- Original Message -----
From: arrowhead
To: phaedrus
Sent: Wednesday, June 05, 2002 11:21 PM
Subject: lost recipe
i am looking for a recipe for shrimp scampi----thank you
Hello Arrowhead,
There is a lot of diversity among shrimp scampi recipes. Below are four of various types, beginning with a knock-off of the Red Lobster version.
Phaed
Red Lobster's Shrimp Scampi
Ingredients:
1 C. White Wine
1/2 C. unsalted Butter, melted (not Margarine)
3 Tbsp. minced Garlic
1 lb. Shrimp, peeled and deveined
Directions:
Combine all ingredients in a baking dish and bake at 350 degrees for
about 6 to 7 minutes. Be careful not to overcook the Shrimp. The
shrimp is done when it has turned pink. Yield: 4 Servings
-----------------
Shrimp Scampi
1 1/2 pounds large shrimp
1/2 cup flour
salt
pepper
cayenne
1/2 cup olive oil
4 cloves garlic, minced
2 shallots, chopped
1/2 cup parsley, minced
1/2 teaspoon oregano
2 tablespoons wine
2 tablespoons brandy
Season flour with salt, pepper, and cayenne. Dredge shrimp in flour.
Saute shrimp in olive oil for 5 minutes over high heat, shaking
briskly. Remove shrimp with a slotted spoon to a shallow casserole
dish.
Add garlic, shallots, parsley, and oregano to olive oil, saute over
medium heat for 3 minutes, shaking the pan briskly. Remove herbs
with a slotted spoon to casserole. Add wine and brandy to skillet
and ignite. When flames die down, pour sauce over shrimp. Broil
for 2 minutes.
------------------------------------------------------
Scampi
1 to 2 large cloves garlic, crushed
6 tablespoons melted butter
2 pounds jumbo raw shrimp, peeled
salt and freshly ground pepper to taste
generous pinch cayenne pepper
1/4 cup chopped fresh parsley
3 tablespoons snipped chives
Place the garlic in the melted butter and let sit for 30 minutes.
While the garlic is flavoring the butter, arrange the shrimp in a
large shallow baking dish.
Sprinkle the shrimp with the herbs and seasonings. Pour the garlic
butter over the prawns. Place under a hot broiler, 4 inches from
the heat source, for 2 to 3 minutes per side. Serve immediately.
8 appetizer portions; 4 main-course portions
-------------------------------------------------
Scampi
1/2 lb. butter, melted
1 lemon, sliced
1 tsp. Dijon mustard
chopped parsley
1 tsp. worcestershire sauce
4 cloves garlic, pressed
1/2 tsp. chili powder
2 tbs. white wine
salt
pepper
paprika
2 lbs. shrimp cooked with tail shell left on
Combine butter, lemon, mustard, parsley, Worcestershire, salt,
garlic, pepper, chili powder, paprika and wine.
Place shrimp on jelly roll pan. Pour sauce over shrimp and let
stand at least 24 hours in refrigerator. When ready to serve, bake
at 350 for 20 minutes, basting often. Place under broiler for a
minute or two until tails turn brown.
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