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----- Original Message -----
From: Cat
To: phaedrus
Sent: Friday, October 19, 2001 12:53 PM
Subject: hawaiin salad
Dear Sir,
I am looking for a recipe called Hawaiian salad and it contains
mandarin oranges, pineapple, cool whip, and coconut
Thank you
Cat
Hi Cat,
Well, I couldn't find the exact recipe. I found two that were close, but one lacks the coconut and the other lacks the mandarin orange slices.
Perhaps you can add coconut to the first one below and have a match.
Phaed
Hawaiian Fruit Salad
Ingredients :
2 cans Eagle Brand milk
1 lg. bowl Cool Whip
4 bananas
2 c. strawberries
2 c. miniature marshmallows
1 can pineapple bits
1 jar cherries
1 can mandarin oranges
Preparation :
Boil the cans of Eagle Brand milk in a large pan of water for 2
1/2 hours. Be sure cans are covered with water at all times. Wait
until Eagle Brand milk has cooled, then mix all above ingredients
together and chill and serve.
-------------------------------------------------
Hawaiian Fruit Salad
Ingredients :
2 c. vanilla wafers, crushed
1 stick melted butter
Bananas, sliced
1 can Eagle brand milk
1/2 c. lemon juice
1 sm. can pineapple, drained
Cool Whip
Coconut
Walnuts
Cherries
Preparation :
Mix wafers and butter; press into 9 x 13 pan. Layer sliced
bananas, Eagle Brand milk, mixed with lemon juice, pineapple, Cool
Whip, Coconut, with walnuts and cherries on top. Chill.
----- Original Message -----
From: Tracy
To: phaedrus
Sent: Sunday, October 21, 2001 4:54 PM
Subject: Lobster Spaghetti
I've been looking for a recipe for this dish, but I can not find
one with a creamy lobster broth. Do you know of any?
Thanks,
Tracy
Hi Tracy,
I'm sending you all of the pasta with lobster recipes that I have that have a creamy sauce. Perhaps one of them will be useful to you.
Interestingly, I found a review of Olive Garden by an Italian food critic who said that lobster spaghetti is not an authentic Italian dish.
Phaed
See here: Lobster Spaghetti like Olive Garden
Angel Pasta with Lobster Sauce
9 oz. angel hair pasta, cooked
4 fresh or frozen lobster tails, thawed
8 fresh mushrooms, sliced
5 green onions, sliced
3/4 cup thinly sliced sweet red & green pepper
1/2 cup chopped sun-dried tomatoes
2 tablespoons unsalted butter or margarine, melted
1 tablespoon olive oil
6 slices bacon, cooked and crumbled
2 cups whipping cream
1 tablespoon chopped fresh basil
1 tablespoon lemon juice
1/4 teaspoon pepper
Fresh spinach leaves & lemon slices (optional)
Set pasta aside after cooking and keep warm. Place lobster tails
in boiling water and simmer 12 to 15 minutes. Drain well and remove
lobster meat from shells. Cut meat into 1/4 inch pieces; set aside.
Cook mushrooms and next 3 ingredients in butter and oil in a large
skillet over medium high heat, stirring constantly, until tender.
Add lobster and bacon; stir well.
Add pasta, whipping cream, basil, lemon juice, and pepper; cook,
stirring constantly, until thoroughly heated. Serve immediately
over fresh spinach leaves, if desired. Garnish, if desired over
a bed of spinach leaves with lemon slices.
-----------------------------
Spaghetti Ala Savito
Serves two
Ingredients:
200 grams spaghetti
150 grams lobster meat cut into bite size pieces
160 ml cream
1 onion finely chopped
1 piece garlic chopped
150 grams mushrooms sliced
150ml white wine
30ml brandy
1 tbsp mustard
2 tbsp tarragon
60ml olive oil
60 grams parmesan cheese
20 grams chopped walnuts
salt and pepper to taste
Method:
In a saucepan cook spaghetti in salted water until all dente.
In a frying pan heat 30 ml olive oil, add garlic, put in the
lobster meat and cook on a high heat for no more than two minutes.
Flambé with brandy and strain in a bowl reserving the juices.
Heat 30ml olive oil, add onion and cook until transparent. Add the
mushrooms and continue cooking until the liquid has evaporated.
Add white wine and reduce the liquid by half. Now add the mustard,
herbs, walnuts and cream. Add lobster, spaghetti and parmesan cheese
and toss and season immediately.
----------------------------
Pasta With Lobster, Tomatoes And "Herbes De Maquis"
6 Servings
The parts of Corsica that are not cultivated or forested are covered
with a thick underbrush called the Maquis. It consists of diverse
aromatic herbs that make the hillsides white with little flowers in
the spring and inspire one of the island's nicknames, "the Scented Isle."
A blend of these herbs, called herbes de maquis, is a flavoring for
many seafood specialties, including this rich pasta and lobster dish.
Many say that the most flavorful lobsters in the Mediterranean come
from the waters off Corsica.
For reasons of food safety, it is essential to make the sauce and
finish cooking the lobster immediately after the lobster has been boiled.
1 28-ounce can Italian-style tomatoes, drained, juices reserved
2 live lobsters (about 1 1/4 pounds each)
3 tablespoons extra-virgin olive oil
1 medium onion, minced
2 garlic cloves, minced
1 tablespoon red wine vinegar
2 tablespoons minced fresh basil
11/2 teaspoons minced fresh mint
3/4 teaspoon minced fresh oregano
3/4 teaspoon minced fresh thyme
3/4 teaspoon minced fresh rosemary
1/4 teaspoon cayenne pepper
1/3 cup whipping cream
1 pound pasta (such as penne or fettuccine)
Chop tomatoes. Bring large pot of water to boil. Add lobsters;
boil 2 minutes. Using tongs, transfer lobsters to cutting board.
Cut off claws and crack open. Remove meat from claws and cut meat
into bite-size pieces. Cut off lobster tails. Cut tails crosswise
into 4 pieces each. Cut each lobster body lengthwise in half.
Remove coral (bright orange part) and tomalley (greenish part);
finely chop.
Heat oil in Dutch oven over medium heat. Add lobster body pieces
(not tails or claw meat), onion and garlic; Sauté until onion is
soft, about 10 minutes. Add lobster tail pieces, claw meat, coral,
tomalley, tomatoes and reserved juices, vinegar, herbs and cayenne;
bring to boil. Reduce heat; simmer until lobster is cooked through,
about 8 minutes.
Using slotted spoon, remove lobster tail pieces and claw meat and
reserve. Add cream to sauce. Simmer 20 minutes. Using tongs, remove
lobster body pieces and discard. Season sauce with salt and pepper.
Meanwhile, cook pasta in pot of boiling salted water until just
tender but still firm to bite.
Drain pasta and return to pot. Add lobster and sauce and toss to coat.
Divide among plates.
-------------------------------
Bowtie Pasta With Lobster and Artichokes
3 c Heavy cream
1 c Dry sherry
2 c Lobster meat, diced
1 c Artichoke hearts, diced
1 c Tomatoes, peeled, seeded and diced
1/2 c Scallions, chopped
Salt, white pepper
4 c Bow-tie pasta, pre-cooked
Reduce cream by half over low heat. At the same time, in a separate
pan, cook the artichokes, tomatoes and lobster meat in the sherry.
Add the scallions at the last, along with the cream. Season with salt,
pepper.
Toss the pasta in hot water and drain well. Add to the lobster mixture
and heat through.
Serve immediately.
Garnish with lobster claw and lemon wedge to side of pasta. Serves 2
---------------------------
Caputo's Pasta with Lobster Sauce
Presented by Tony Caputo's
on December 28, 1999
Ingredients:
2 lobsters, 1 1/2 lb. each
2 Tbl. extra virgin olive oil
2 cloves garlic, crushed but left whole
1 tsp. crushed red peppers
1/2 cup dry white wine
3/4 cup heavy cream
6 Roma tomatoes, peeled seeded and chopped
1 Tbl. truffle oil
1 lb. pasta
Method:
Bring a large pot of water to a boil, add and cook the lobsters for
about ten min. Remove the lobsters and cool, reserve the liquid for
cooking the pasta. Remove meat from tails and claws and chop meat.
In a small saucepan, place the lobster bodies and 2 cups of water and
bring to a boil. Boil slowly for about 30 min. or until liquid has
reduced to 1 cup, strain and reserve liquid stock.
Cook pasta in the reserved liquid, in the meantime heat the olive oil
in a large skillet over medium heat, add the garlic and red peppers,
cook for about 5 min. until garlic begins to get golden, then discard
the garlic.
Add the white wine and cook over medium-high heat until it has almost
evaporated, add the lobster stock and tomatoes and cook until liquid
has almost evaporated.
Reduce the heat to low and add the cream, cook the mixture until just
hot, about 5 min. Add the lobster meat and heat through. Drain the
cooked pasta and toss in the skillet with the sauce.
Transfer to a platter, drizzle with the truffle oil and serve.
-----------------------------
Pasta Ragout With Lobster Tails In Lemon Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Pasta
1 Cup Fresh Mushrooms -- halved
3/4 Lb. Lobster Tails
3/4 Pint Cream
1/2 Lemon
1 Dash Sherry
Salt And Pepper
Spice Salt -- (picanta)
Msg -- optional
Estragon
Garlic
Cornflour
Boil the pasta according to directions. Remove and run cold water
over it. Fry the mushrooms in butter, then add the cream and bring
to the boil. Thicken with cornflour. Season to taste. Add the pasta
and lobster tails and simmer for a few minutes. Finally, add lemon
juice, a little whipped cream and a dash of sherry. Serve with a
selection of wholemeal bread
----- Original Message -----
From: Marsha
To: phaedrus
Sent: Friday, October 19, 2001 9:36 PM
looking for a recipie for BAKED donuts...
Hi Marsha,
Try the ones below.
Phaed
Oven Baked Donuts
Ingredients :
1/3 c. scalded milk
3 tbsp. sugar
3 tbsp. shortening
1/4 tsp. salt
1 pkg. yeast
1/3 c. warm water
1 egg
2 1/3 c. flour
1 tsp. lemon flavoring
1/4 tsp. nutmeg
Preparation :
Stir sugar, shortening, and salt into hot milk. Dissolve yeast in
warm water. Beat the egg and add. Stir in the flavoring. Add the
milk mixture alternately with the flour and nutmeg. Cover the bowl
and let rise until double in size. Place on board or pastry cloth
and roll until about 1/3 of inch thick. Cut with donut cutter.
Place on greased cookie sheet, then brush with melted butter. Bake
about 15 minutes in a 375 degree oven.
----------------------------------
Baked Donuts
Ingredients :
1/3 c. butter
1/2 c. sugar
1 egg, beaten
1 1/2 c. flour
2 1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Preparation :
Cream butter and sugar; add beaten egg and mix well. Mix in dry
ingredients and milk. Fill greased muffin tins 1/2 full. Bake 350
degrees, 20-30 minutes. Dip donuts in 1/2 cup melted butter, then
roll in mixture of 1 cup sugar and 2 tsp. cinnamon
----------------------------------
Baked Raised Donuts
Ingredients :
1 1/2 c. milk
1/3 c. shortening
1/4 c. sugar
2 tsp. salt
2 tsp. nutmeg
4 3/4 c. sifted flour
2 lg. well beaten eggs
2 yeast cakes, dissolved in 1/4 c. lukewarm water
Preparation :
In a large saucepan bring to a boiling point: Remove from heat
and stir in: When lukewarm - add: Beat dough until well mixed.
Cover pan and let stand in a slightly warm place until dough is
light and double in bulk, about 60 minutes. Turn dough onto a well
floured board, turning 2 or 3 times to form a stiff ball. Roll
lightly (avoid stretching) until about 1/2 inch thick. Cut with a 3
inch cutter. Place rings carefully 2 inches apart on greased baking
sheets. Brush rings with butter or oleo and let rise in warm place
until double in bulk (about 20 minutes). Bake at 425 degrees for
8-10 minutes until golden brown. As soon as donuts are removed from
oven, brush again with butter and roll in granulated sugar. Makes 2
1/2-3 dozen.
----------------------------------
Baked French Donuts
Ingredients :
1/3 c. oleo
1/2 c. sugar
1 egg
1/4 tsp. nutmeg
1 1/2 c. flour
1/4 tsp. salt
2 1/4 tsp. baking powder
1/2 c. milk
Topping:
1/3 c. oleo
1/2 tsp. cinnamon
1/2 c. sugar
Preparation :
Mix all ingredients except topping. Put in greased muffin pans.
Bake at 350 degrees for 20 minutes. Remove from oven, roll in
oleo, sugar and cinnamon.
----- Original Message -----
From: k
To: phaedrus
Sent: Monday, October 22, 2001 5:59 PM
how do you make your own crackers? I must know!!!!!!
Hi K,
I can help!!! Below is a homemade soda cracker recipe, and this site has twenty, count 'em *20* cracker recipes:
Cracker Recipes
Phaed
Homemade Crackers
Makes approximately 10 dozen crackers
These crackers are wonderful by themselves as a snack, or served
with any kind of dip or spread (such as salsa, hummus, cheese, etc.)
4 Cups flour
1 Tsp salt
1-1/2 Tbsp shortening
2 Cups warm water
Assorted toppings suggestions: poppy seeds, sesame seeds, garlic salt,
cracked pepper, Parmesan cheese, sauteed garlic and onion chopped up,
or whatever else you can think of.
In a food processor, place flour, salt and shortening. Process 15
seconds, until evenly mixed. (If you don't have a food processor,
it can be mixed as you would pastry dough).
While the processor is running, slowly add the warm water through the
opening in the top. Only add enough water until the dough forms one
large ball, then process 15 seconds longer. Dough should not stick to
your finger when touched. Additional flour or water can be added and
processed for a few seconds to achieve desired consistency. Now process
for one minute more.
Take dough out of processor and knead for one minute on a floured board.
Cover dough with cellophane and let rest for 30 to 60 minutes.
Preheat oven to 450 degrees and have several cookie sheet baking pans
ready. Cut dough into10 equal-sized pieces. Take one ball at a time
(leaving the others covered), and on a lightly floured board, roll out
dough to as thin and as even as you can make it.
Lift carefully onto the cookie sheet and sprinkle with any one or
combination of the toppings. Prick holes in dough with a fork every
couple of inches to facilitate even cooking. With a pizza cutter, cut
dough into squares or rectangles of approximate 2 inch sizes. Spray
dough lightly with water and place in oven.
----- Original Message -----
From: Janice
To: phaedrus
Sent: Saturday, October 20, 2001 6:19 PM
i hope you can help me,,,,,, i am looking for a dessert made out of
creamy peanut butter, Cool Whip ,and toped with sprinkled peanuts....
It wasnt a pie... and I think it was called Peanut Butter Dream.
Thanks,
Janice
Hi Janice,
Gosh, Janice, I can't find anything called peanut butter dream that isn't called a pie.
The two recipes that are below are the closest that I could come to what you describe.
Phaed
Peanut Butter Dream Pie
Ingredients :
1 (8 oz.) cream cheese
1 c. creamy peanut butter
3/4 c. chopped dry roasted peanuts
3/4 c. confectioners' sugar mixed well
with 12-16 oz. tub Cool Whip
Preparation :
Mix above well and add: Put into large graham cracker
crust. Chill. Save some chopped nuts to sprinkle on top.
-------------------------------------------
Peanut Butter Dream Pie
Crust
2 Cups Crushed oreo cookies
1/4 Cup Butter, melted
Filling
1 package 8 oz. cream cheese, at room temperature
1 1/3 Cup Powdered sugar
2/3 Cup Creamy peanut butter
1 Cup Heavy cream
1 Cup Heavy cream, whipped
1/2 Cup Salted peanuts, coarsely chopped
Combine cookie crumbs and butter. Press mixture into a 9" pie pan.
Set in freezer while you prepare the filling. Combine cream cheese,
powdered sugar and peanut butter. Beat until smooth. Add the 1 cup
cream and mix well. Gently fold* in the whipped cream. Pour into the
prepared pie crust. Sprinkle with chopped peanuts. Place in the freezer
for at least 2 hours. This recipe can be made several days in advance.
Makes 6 to 8 servings.
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