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Italian Pasta & Ricotta Pudding

From: Geri 
Sent: Friday, November 23, 2012 8:26 AM
Subject: Italian Pudding

I have had this and the ingredients I remember are thin spaghetti, ricotta cheese, egg, raisins.  
Not sure if there was anything else.  Can you help me find this recipe.

Thank you


Hi Geri,

There are recipe possibilities on these sites. They have pasta and ricotta and raisins and egg.



I had very little success searching for “Italian pudding”. It’s too vague. There are many desserts that, if someone didn’t know the Italian name for them, might call “Italian pudding”. Recipes for your dish might not call for “thin spaghetti”, but might call for another pasta or just “pasta” or even just “noodles”.

The above two recipes are about the best that I can do unless you can give me more information. I have Italian food dictionaries and encyclopedias, but without at least an approximation of the Italian name of the dish, they are useless. Where did you have the dish? If it was a restaurant, what was the name and location of the restaurant?


Crosse & Blackwell Chocolate Nut Roll

From: Linda 
Sent: Friday, November 23, 2012 1:01 PM
Subject: Crosse & Blackwell Product

Dr. Phaedrus,

We are trying to find Crosse & Blackwell's Chocolate Flavored Nut Roll. It is a canned bread. I saw your posts on a 
couple of their products as discontinued. I am looking at the label now. Mom kept it all of these years. 
Thank you for your help.


Hi Linda,

Sorry, no luck. It appears that when Crosse & Blackwell discontinued the date nut roll, they discontinued all of the nut roll-type products. I had no success finding a copycat recipe.


Mama Leone's Ziti

Mama Leone's Ziti With Broccoli

Recipe By     : 
Serving Size  : 4     Preparation Time : 0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  olive oil
   1 1/4         pound  broccoli -- fresh (to 1 1/2)
       2    tablespoon  butter
       8                parsley sprigs -- leaves only
     1/4           cup  parmesan cheese -- grate fresh
       2            lg  garlic cloves -- mashed
     1/2      teaspoon  black pepper -- fresh ground
     3/4         pound  ziti

Cut stems off broccoli and wash thoroughly.  Chop parsley and garlic together. Steam broccoli in a little water in 
a covered saucepan for about 25 minutes. In another pot cook the ziti in boiling salted water for about 20 minutes.  
Combine olive oil, butter, parsley, and garlic. Stir to get flavor of garlic. Warm this sauce for 2 minutes, but do 
not cook or burn.

 Drain broccoli and ziti as soon as cooked.  Place both in the hot pot the ziti was cooked in and pour the sauce 
mixture over both. Sprinkle on the cheese and black pepper, stir, and serve immediately. Have a loaf of good Italian 
Bread and a bottle of Barolo. Instead of dessert, try a mixed rugola and dandelion salad with Italian Salad Dressing 
and a soft Brie and Bel Paese cheese.

 This recipe is from "Leone's Italian Cookbook."

Thalhimer's Popovers

Thalhimer's Richmond Room Popovers

Makes 24

8 Tablespoons 	vegetable oil, divided
2 cups		flour
6		eggs
3 cups		whole milk, divided
1/2 teaspoon	sugar
2 Tablespoons	baking powder(must be Rumford)

Set oven to 400°. Pour 1 teaspoon of vegetable oil into each of 24 2 1/2 inch muffin cups and place in oven to heat until hot.

In bowl of an electric mixer at medium speed, beat flour, eggs, 1 1/2 cups milk, sugar. and baking powder for 15 minutes.
Add remaining milk and beat 5 minutes longer. Filling them 1/2 full, pour batter into sizzling hot oil in muffin cups.
Bake in preheated oven until golden brown and popped, about 20 minutes.

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