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----- Original Message -----
From: Jan
To: phaedrus
Sent: Thursday, October 02, 2003 4:51 PM
Subject: (no subject)
> Hi Phaedrus,
>
> I am looking for a specific recipe from "The Olive Garden". It is known
> as Seafood Portifino I would very much like to have this recipe or
> something very similiar. I figured if anyone could do it, it would be you.
> Thanks for your help!
>
> Jan
>
Hi Jan,
I found the below recipe on a message board. It's the only one that I could
find, so I hope it's good.
Phaed
Olive Garden's Seafood Portofino
Portifono Sauce:
4 oz butter
4 oz yellow onion, diced
4 oz roux
16 oz milk
1 pint heavy cream
2 oz shrimp stock
1/2 tsp old bay seasoning
16 oz white cooking wine
1-1/2 oz garlic puree
Makes 1/2 gallon
Seafood portofino:
1/2 fluid oz of olive oil
2 oz mushrooms
3 oz portofino sauce (cold)
Linguine precooked (hot)
sprinkle of fresh parsley
4 oz shrimp,
2 oz crawfish,
2 oz scallops and
6 mussels
.
Heat oil in sauté pan over medium flame. Put mushrooms in to cook for 30
seconds. Add mussels and cook 30 seconds. Add seafood and cook 30 seconds.
Flip Cook 15 sec more. Add portofino sauce. Cook until bubbling throughout.
Move mushrooms and seafood to one side of pan. Add cooked linguine to other
side using tongs. Coat pasta with sauce. Mussels should be open when
finished
----- Original Message -----
From: Linda
To: phaedrus
Sent: Wednesday, October 01, 2003 7:04 PM
Subject: recipe
> "swiss onion pie" quiche type ingredients i remember...lots of sauteed
> onions and bacon, eggs, and sour cream??? placed in prepared pie crust and
> baked...
> thanks for any help..
> linda
>
Hello Linda,
Below are the three recipes that I found with that name.
Phaed
Swiss Onion Pie
1 c. saltines (26), finely crushed
4 tbsp. butter, melted
Combine and press into 9 inch pie plate. You may use prepared pie shell,
unbaked. 1 c. chopped onion 8 oz. natural Swiss cheese, shredded (2 c.) 3/4
c. sour cream 2 slightly beaten eggs 2 oz. (1/2 c.) sharp shredded American
cheese Dash pepper
Cook bacon until crisp. Drain and crumble. Reserve 2 tablespoons fat and
cook onion until tender but not brown.
Combine all other ingredients except American cheese and pour into cracker
shell. Bake at 375 degrees for 30 minutes or until knife inserted near
center comes out clean.
Sprinkle American cheese on top and bake 2 or 3 minutes longer until cheese
melts. Let stand 10 minutes before serving. Garnish with parsley. May be
served as luncheon main dish or side dish with beef and chicken.
------------------------------------------------
Swiss Onion Pie
Unbaked 9 inch pastry shell (deep dish)
6 slices bacon
4 lg. onions, finely chopped
1 tbsp. flour
1 1/4 c. milk
3 eggs, well beaten
Salt and white pepper
Caraway seeds (optional)
Fry bacon until crisp. Drain and chop. Cook onions in small amount of oil
until tender. Drain. Sprinkle with flour. Stir in the milk, then the eggs.
Add the bacon. Season with salt and pepper. Pour into the unbaked pastry
shell. Sprinkle with caraway seeds if desired. Bake in a 400 degree oven for
15 minutes, reduce heat to 325 degrees and bake about 20 minutes more or
until knife inserted in center comes out clean. Cut in wedges.
----------------------------------------------
Swiss Onion Pie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Butter
5 medium Vidalia onions -- sliced thin
1 9" pie shell -- partly baked
1 cup Swiss cheese -- grate
2 Whole eggs
2 Egg yolks
1 cup Milk
1/2 cup Heavy whipping cream
1 teaspoon Salt
Cayenne pepper to taste
Preheat oven to 350 degrees.
Melt butter in saucepan, add onions and cook over medium-low
heat 'til onions are limp but not browned.
Drain onions, arrange them in pie shell, cover with grated Swiss.
Beat eggs, yolks, milk, cream, salt & pepper; pour over the cheese.
Place pie on lower shelf of oven;
bake until puffed in middle and golden brown all over.(35 to 40 min)
----- Original Message -----
From: "Terry"
To: phaedrus
Sent: Friday, October 03, 2003 8:09 AM
Subject: Apple Schnapps
Could you find me a recipie on how to make apple schnapps.
Thanks awaiting your reply
Hello Terry,
I could only find one, so I hope it is a good one.
Phaed
Apple Schnapps
Use fresh, ripe and aromatic apples - organic if available.
You can use almost any variety - so start with your favourite one, then try
some other varieties.
Wash and slice 1-2 apples. Leave the skin on.
Put them - and also the cores - in a clean glass jar with tight-fitting lid.
Cover with clear, neutral vodka - 40% (80 proof).
Let steep for two months or more - in a dark place at room temperature.
Shake lightly and taste it from time to time.
Strain and filter your infusion into a clean glass bottle or jar with
tight-fitting lid.
Your apple schnapps is ready to be served after it has settled for a couple
of days - but some storage will improve the flavours. Taste it to find out.
Add a little honey with matching flavours if you want to adjust the taste.
Melt the honey in a small saucepan and blend it well with your schnapps.
Shake it - don't use whisk or blender.
If necessary, dilute your schnapps with the same type of vodka you used as
base. Leave it a couple of days to settle.
Serve your apple schnapps at room temperature - in suitable drinking
glasses.
----- Original Message -----
From: Phil
To: phaedrus@hungrybrowser.com
Sent: Saturday, October 04, 2003 1:27 AM
Subject: Persimon Butter
> I'm looking for a recipe for a fruit butter made with persimons - mine are
> wild type. I have tried to make it several ways but it doesn't turn out
> well.
>
> Persimon pulp
> Sugar
> possibly spices and/or lemon juice
>
> Thankyou for effort,
> Phil
>
Hello Phil,
See below for a couple of recipes.
Phaed
Persimmon Butter
Preparation :
Cook persimmons and strain. Add 1/2 teaspoon soda to each cup of
pulp. Sweeten to taste and flavor with spices or grated lemon or
orange rind and juice. Cook thoroughly and can as usual. Good
spreading on cornbread.
----------------------------------
Persimmon Butter
Preparation :
Cook persimmons and strain. May use food mill for straining. If
using a blender, the seeds must be removed first. Measure the pulp
and add equal amount of sugar. Put into heavy kettle; stir in 1/2
teaspoon baking soda to each cup of pulp. Flavor with pumpkin pie
spice (see index), grated lemon, or grated orange rind and juice.
Cook until it is medium thick, like apple butter. The soda will
cause it to foam, but later this disappears and the butter turns a
deep dark red.
----- Original Message -----
From: Connie
To: phaedrus
Sent: Wednesday, October 01, 2003 9:36 AM
Subject: BANANA CHEESECAKE RECIPE
Dear Phaedrus,
I am hoping you can help me by finding a banana cheesecake recipe that my
Grandmother used to talk about. Her mother made it for special occasions.
Thank-you, Connie
Hello Connie,
See below.
Phaed
Banana Cheesecake
Ingredients :
4 very ripe large bananas, mashed
1/2 c. sour cream
2 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1 1/4 c. sugar
5 eggs
1 1/2 lbs. cream cheese
Preparation :
Blend bananas and sour cream until smooth. Set aside, for an hour
or two, to develop flavor. preheat oven to 350 degrees. Mix crumbs
and butter in bowl. Press moistened crumbs into bottom and a half
inch up a 9 inch springform pan. Using food processor or electric
mixer, beat sugar and three eggs until mixture has a light yellow
color. Add cream cheese, blend until smooth. Add remaining eggs,
one at a time, then add banana sour cream mixture. Blend extremely
well. Put mixture in springform pan. Bake in oven for one hour and
15 minutes. Turn oven off, leave cake in oven for an hour, or until
center no longer jiggles. Run knife around edges of warm pan, cool
and top with whipped cream.
----------------------------------
Banana Cheesecake
Ingredients :
1 c. cottage cheese
1/3 c. plain yogurt
2 med. bananas, mashed
2 eggs, lightly beaten
1/4 c. sugar or honey
1 tsp. vanilla
1 tsp. grated lemon zest
Slice fresh strawberries, optional
Preparation :
Process cottage cheese in blender or food processor until smooth,
taking care not to liquefy. Add yogurt and blend until evenly
combined. Add mashed banana and blend until smooth. Transfer to
mixing bowl. Stir together eggs, sugar, vanilla and lemon zest in
separate bowl. Beat into banana mixture until well combined. Pour
mixture evenly into 6 (6 ounce) ramekins or custard cups. Place
custard cups inside deep baking dish. Pour hot water 1/2 way up
sides of ramekins. Bake at 375 degrees for 40 minutes, checking
often to maintain water level. Dessert is done when knife inserted
in center comes out clean. Remove from oven and let cool at room
temperature. Chill at least 3 hours before serving topped with
strawberries. Makes 6 servings.
----------------------------------
Banana Cheesecake
Ingredients :
2 c. graham cracker crumbs
1/2 c. butter or margarine meltedFILLING:
8 oz. cream cheese, softened
1/2 c. sugar
2 tsp. ground ginger
4 med. bananas
1 tsp. lemon juice
1 tbsp. unflavored gelatin
3 tbsp. cold water
1/2 pt. whipping cream
Slices of banana sprinkled with lemon
juice, to decorate
Preparation :
1. Mix the graham cracker crumbs with the melted butter. Press
evenly over the base and side of an 8 inch round pan, to within 1
inch of the rum. 2. Beat the cream cheese, sugar and ginger
together until smoothly blended. Mash the bananas with lemon
juice. Stir into the cream cheese and ginger mixture. Mix well.
3. Sprinkle gelatin over cold water in the top of a double boiler.
Soften for 5 minutes until spongy. Place over simmering water,
stir occasionally, until gelatin has dissolved. Beat gelatin into
banana mixture. 4. Whip half the cream until standing in soft
peaks, then fold into the banana mixture. Pour the banana mix
over crust. Cover with plastic wrap and refrigerate for at least
3 hours, or until set. 5. Loosen edge of cheesecake and remove side
of pan. Transfer to serving plate. Whip remaining cream until
standing in soft peaks, then spread over top of cake. Mark a
criss-cross pattern in whipped cream with fork and arrange a ring
of banana slices around top edge.
----------------------------------
Banana Cheesecake
Ingredients :
1 c. coarsely ground pecans
6 to 8 graham crackers, crushed
3 tbsp. unsalted butter
1 1/2 lbs. cream cheese, softened
3/4 c. sugar
3 eggs
3 c. coarsely ground (not pureed)bananas
1 1/2 tsp. vanilla
Preparation :
Combine the pecans and cracker crumbs. Work in the butter until
the crumbs begin to stick together. Pat the mixture onto the bottom
of a 10 inch springform pan. This will just cover bottom (but a
heavy crust isn't desired here). Set it in the refrigerator to
chill. Meanwhile, cream the sugar and cream cheese until the
mixture is very light. Add the eggs, one at a time, and beat them
well. Stir in the bananas and vanilla and stir the mixture well to
blend. Pour the batter into the prepared springform pan. Bake the
cheesecake in a preheated 300 degree oven for one hour. Allow it to
cool in the oven for an additional hour (don't open the oven door).
Chill the cake before serving. It's very rich and should be served
in thin slices.
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