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----- Original Message -----
From: Julie
To: phaedrus
Sent: Saturday, October 30, 2004 6:06 PM
Subject: recipe for a bean pie
I am looking for a recipe for a Bean Pie. They are sold in
Chicago and New York. I know that they are made by the Shabazz
Bakery in Chicago supposedly made from dried navy beans. They
taste wonderful would like to try to make one myself.
Thanks
Julie
Hi Julie,
Is this what you mean?
Phaed
Navy Bean Pie
1-unbaked 9" pie shell
2 eggs, lightly beaten
1 cup evaporated milk
2 cups mashed, cooked navy beans
2/3 cup sugar
3/4 tsp cinnamon
1/2 tsp each: salt, ginger, nutmeg, cloves
Whipped cream (optional)
Heat oven to 425 degrees.
Combine eggs and evaporated milk in a bowl.
Add beans, sugar and all spices. Beat at low
speed of a mixer until well blended. Pour into
unbaked pie shell.
Bake at 425 degrees for 15 minutes. Reduce heat
to 350 degrees and bake for another 35 minutes
or until knife inserted in center comes out
clean. Serve warm with whipped cream.
From: "Tony"
To: phaedrus
Subject: black peas.
Date: Saturday, November 06, 2004 4:20 AM
Here's a more accurate recipe for the "parched peas" that someone
enquired about.
Bill's McDonold's Bonfire Black Peas
250g (8oz) Black Peas
1/4 teaspoon of Bicarbonate of Soda
3 pints of water
Vinegar and salt for taste
Soak your black peas overnight in cold water with a pinch of bicarb
of soda. The next day, rinse your black peas in clean water, then
stick them in a pan of cold water
(Do not add salt to the water it will make the peas hard) together
with a quarter teaspoon of bicarbonate of soda. Boil them for 30
minutes until tender. If you want them mushy give them a good stir.
Shove some in a cup, drown them with malt vinegar, then add salt to
taste and then eat them all up.
You may find that some of your friends refrain from visiting you for a
while, until the wind subsides - but hey - look on the bright side -
you'll have a chance to do all those cleaning jobs you couldn't get
round to before because you couldn't find the time!
Tony
----- Original Message -----
From: Vivian
To: phaedrus
Sent: Monday, November 08, 2004 9:08 AM
Subject: Re: receipe for cheesecake factory sour apple martini drink
Do you have any of their drink recipes.. Where do you suggest I can
find them?? Thanks for responding to me.
Vivian
Hi Vivian,
I can't find any direct copies of Cheesecake factory drinks. All
I can find are similar drink recipes. Below are several
recipes for Sour apple martinis and a couple for peach bellini.
Phaed
Sour Apple Martini recipe
Scale ingredients to servings
2 oz Citrus Vodka
1/2 oz DeKuyper Sour Apple Pucker
1/2 oz Cointreau
3/4 oz fresh Lemon Juice
Assemble all ingredients in a cocktail shaker and shake well with
ice. Strain into a chilled cocktail glass, garnish with a slice
of apple, and serve.Serve in Cocktail Glass
---------------------------
Apple Martini recipe
Scale ingredients to servings
1 part Absolut Vodka
1 part DeKuyper Sour Apple Pucker
1 part Apple Juice
Poor all ingredients into a shaker. Shake well and strain into
a Martini glass.
---------------------------
The Sour Apple Martini Recipe
Ingredients
1 oz vanilla flavored vodka
1 oz sour apple schnapps
1 splash sweet and sour mix
Serving Instructions
Shake with crushed ice. Strain into glass. Serve the sour apple
martini in a cocktail glass. Garnish with apple slices
---------------------------
apple martini
2 oz. vodka
1 oz. apple Schnapps
splash of Cointreau
thin apple slice for garnish
---------------------------
sour apple martini
2 oz. vodka
1 oz. apple Schnapps
big ol' squeeze of fresh lime juice
thin apple slice for garnish
------------------------------
green apple martini
2 oz. vodka
1 oz. apple Schnapps
splash of midori
big ol' squeeze of lime juice
thin granny smith slice for garnish
-----------------------
pine-apple martini
2 oz. vodka
1 oz. apple schnapps
1/2 oz. pineapple juice
thin apple slice for garnish
--------------------------
Peach Bellini
One ounce of peach schnapps and two ounces of rum in the
blender with about 1/2 cup ice and 3 to 4 tablespoons Peach
Crystals (the most important part- Lipton's, or whatever will
do), blend and then add about 3/4 cup champagne alternately
with more ice till blender is about 3/4 full. Makes one or two.
Pour a tiny bit of sangria in the glass first to get the great color.
--------------------------
Bellini
3 ounces Champagne
1 ounce Peach Schnapps
1 dash Grenadine
Pour into a champagne glass
----- Original Message -----
From: Vivian
To: phaedrus
Sent: Sunday, November 07, 2004 9:13 PM
Subject: re: need a receipe
Dear phaedrus,
i am craving something awful the receipe for cheesecake factory
avocado egg rolls. can you help me. I have been looking for it
and can't find it..
I really would appreciate it. Even my six year old loves them!
Thanks a lot!
Vivian
Hello Vivian,
See below.
Phaed
Avocado Egg rolls in the manner of the Cheesecake Factory
feeds 1 to 2 people
egg rolls
1 large avocado
2 tablespoons chopped sun-dried tomatoes(bottled in oil)
1 tablespoon minced red onion
1/2 teaspoon cilantro chopped fresh
pinch salt
3 eggroll wrappers
1 egg, beaten
vegetable oil for frying
dipping sauce
1/2 cup chopped cashew nuts
2/3 cup fresh cilantro
2 cloves garlic, quartered
2 green onion, chopped
1 tablespoon sugar
1 teaspoon ground black pepper
1 teaspoon cumin
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
pinch ground saffron
1/4 cup olive oil
peel avocado, remove pit and dice into bite-size pieces.
gently combine avocado with the tomatoes, red onion,
1/2 teaspoon cilantro, and a pinch of salt, be careful
not to smash the avocado.
spoon 1/3 of filling into an eggroll wrapper. with wrapper
positioned so that one corner is pointing toward you, place
the filling about 1 inch from the bottom corner and 1 inch
from each side. roll the bottom corner up over the filling,
then roll the filling up to about the middle of the wrapper.
brush the remaining corners and edges of the wrapper with
the beaten egg. fold the left and right corners over by
filling and "glue" the corners to the wrapper. finish by
rolling the wrapper and filling up over the top corner.
press on the wrapper to ensure it is sealed. repeat these
steps with the remaining two eggrolls and keep them covered
in the refrigerator while you make dipping sauce.
for sauce, combine cashews, cilantro, garlic, green onions,
sugar, black pepper, and cumin in a food processor or blender.
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 vinegars, honey, tamarind, and saffron in a small
bowl. Heat mixture for about 1 minute in microwave and stir
until tamarind pulp dissolves completely.
pour tamarind mixture into blender or food processor with the
cashew mixture and mix with short bursts until well combined
(about 20 seconds).
pour blended sauce into small bowl and add oil and stir by hand.
cover and refrigerate at least 30 minutes before serving.
heat oil in a deep fryer or a deep pan over medium heat. You
want the oil to be deep enough to over the eggrolls.
when oil is hot, fry eggrolls for 3-4 minutes or until golden
brown. drain on paper towels.
when eggrolls can be safely touched, slice once diagonally
across middle of each one and serve them arranged around a sauce
dish with the dipping sauce.
----- Original Message -----
From: WILKINS
To: phaedrus
Sent: Monday, November 08, 2004 11:11 AM
How about an old fashion Italian water ice recipe. Thanks
Hello Wilkins,
Note that in Italy, water ices are called "granitas."
Below are a couple of recipes, but there are dozens at this site:
Granita Recipes
Phaed
Lemon Water Ice
1 quart water
2 cups sugar
3/ 4 cup lemon juice
Grated rind of 1 lemon (no white part)
Boil water and sugar together for 5 minutes. Cool. Stir in juice
and peel. Pour into shallow bowl and put in freezer. As it starts
to freeze, keep stirring the outside crystals into the center and
mix in peel. Do about every half hour. When real slushy, stop and
freeze overnight. To serve, you must scrape very thin layers of
the slush off the top. I use a big spoon with sharp edges moving
it sideways.
Notes: This won't turn out unless you do both the
stirring thing and the scraping thing. It really is all about
the technique, not the ingredients. I usually divide the ingredients
in half for a smaller batch because the syrup starts to congeal
after about 2 or 3 days. I would also recommend using half and half
lemon and lime juice and peel for a nice change of pace.
-----------------------------------------------------------------
Lemon Granita
1 cup water
2 cups granulated sugar
1 1/2 cups (about 8 lemons) lemon juice
1 1/2 cups cold water
In a small saucepan, heat 1 cup water with the sugar until sugar is
dissolved. Refrigerate until cold. Combine sugar syrup with lemon
juice, cold water and blend together thoroughly. Pour into a
freezer-safe container, such as a 9 x 13 x 2-inch metal pan.
Freeze, stirring and scraping the mixture with a rubber spatula
at first, then with the tines of a fork every 30 to 40 minutes
until a grainy consistency and completely frozen. This process
takes 3 to 4 hours.
Spoon into chilled stemmed glasses or bowls.
Makes 7 cups.
Note: For the best flavor, always use freshly squeezed lemon juice.
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