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----- Original Message -----
From: Rob
To: phaed
Sent: Monday, December 24, 2001 9:20 AM
Subject: recipe
I was looking for a recipe that contains chocolate and ceyenne pepper.
I know this is pretty thin information, but maybe you know of some.
Thanks
Rob
Hello Rob,
This is not as odd a combination as it might seem. Cayenne and chcolate accentuate each other very well.
Original hot cocoa, the kind drank by the Aztecs, contained chili pepper and sometimes even corn meal.
Some recipes for hot chocolate even today call for a pinch of cayenne or other chili pepper. There's a
sauce in Mexican cooking, called molé, that contains chocolate and cayenne. Below are examples of both of
these, plus several other recipes that contain chocolate and cayenne.
Phaed
Hot, Hot Chocolat
2 cups milk
1 cinnamon stick
2 to 3 ounces semisweet chocolate chips
1/4 teaspoon ground cinnamon
1/8 teaspoon vanilla
Dash salt
Pinch of ground dried cayenne
Whipped cream (optional)
In a heavy saucepan, heat the milk with the cinnamon stick and
chocolate over low heat. Stir until chocolate melts. Add ground
cinnamon, salt, and vanilla. Whisk until foamy. Pour into cups.
Stir in a pinch of powdered cayenne chili.
Top with whipped cream if desired.
Makes 2 to 3 servings
--------------------------
Chocolate Cayenne Truffles
9 oz semisweet chocolate
3/4 cups butter
4 tsp cayenne pepper
6 Tbsp cream
1 1/4 cups powdered sugar
Melt chocolate, butter and cayenne in a double boiler, or a bowl
in the microwave. Stir well.
Remove from heat. Mix in cream and powdered sugar. Stir well.
(The sugar will stick together in small lumps if you aren't vigorous
about it.)
Cover, and chill overnight.
Make a mixture of:
1/3 cups powdered sugar
2 Tbsp cocoa powder
2 tsp ginger
1 tsp cinnamon
Scoop out the chocolate, one tablespoon at a time. Mold it into balls
(this is messy; get used to it.) Roll the balls in the powder mixture
to coat them.
Put them back in the fridge, until serving time.
--------------------------------------------------------
Chocolate Three-Chile Molé
Categories: Sauces
Yield: 3 Servings
3 1/2 oz Chilies Ancho
3 1/2 oz Chilies chipotle
3 1/2 oz Chilies Mulatto
4 tb Lard
1/4 c Raw sesame seeds
4 Corn tortillas (6" dia),
-cut into 1/2" strips
1 c Finely chopped onions
1 c Chopped seeded tomatoes
1/2 c Chopped fresh cilantro
-(coriander)
1 Bay leaf, crushed
1/2 ts Ground cinnamon
1/2 ts Freshly ground black pepper
1/2 ts Salt
1/4 ts Ground cloves
1/2 ts Ground cumin
1/2 ts Cayenne pepper
1/2 ts Oregano
4 oz Bittersweet chocolate,
-chopped
3 1/2 c Chicken stock
1/2 c Cashews, toasted and chopped
Cover all the chilies and soak for 30 minutes. Reserve
1/3 cup (3 fl oz/80 ml) of the soaking water. Stem and
seed the chilies In a medium skillet, heat 1 tb of the
lard over medium heat. Fry the chilies for 30 seconds
on each side. Remove the chilies from the skillet and
add the sesame seeds; stir until toasted lightly,
about 1 minute. Remove the sesame seeds from the
skillet and set aside. Add 1 tb of lard to the skillet
and, when hot, add the tortilla strips; fry until
soft, about 2 minutes.
Place the chilies, sesame seeds, tortilla strips and
reserved soaking water in a blender and puree to a
paste; set aside. In a large skillet, heat the
remaining 2 tb lard over med-high heat; saute the
onions until translucent, about 3 minutes. Add the
tomatoes and cilantro and cook for 2 minutes. Add the
bay leaf, cinnamon, pepper, salt, cloves, cumin,
cayenne and oregano and cook, stirring, for 2 minutes,
or until well blended. Add the chopped chocolate and
continue cooking and stirring until the chocolate is
melted, about 2 minutes. Add the chicken stock and
cashews and bring to a boil. Add the pureed chili
mixture and stir well. Lower the heat and simmer,
uncovered, stirring occasionally, for 15-20 minutes,
or until the mixture thickens and the flavors have
blended. Serve with grilled pork tenderloin, duck
breasts, chicken or turkey.
Makes about 3 cups
-------------------------------------
Conejo En Salsa De Chocolate
Categories: Game
Yield: 6 Servings
2 Rabbits, about 2 1/2 pounds each
1 c Olive oil
2 lg Garlic cloves, peeled, minced
3 c Finely chopped onion
1 c Finely chopped stringed celery
1 Carrot, peeled, grated
1/4 ts Ground cloves
1/2 ts Ground cardamom
1/8 ts Cayenne
1 c Port
3 Morcilla (black) sausages, peeled, chopped (see note)
2 oz Unsweetened chocolate, finely chopped
1/4 c All-purpose flour
8 c Chicken stock (or water)
1 tb Coarse salt
3 tb Chopped fresh cilantro
From "The Art of South American Cooking," by Felipe Rojas-Lombar.
Wipe rabbits inside and out with a damp cloth. Remove and set aside
kidneys and hearts. Cut each rabbit into 3 sections: hind legs, loin
and front legs; separate legs, leaving loin in 1 piece. Heat olive oil
in a saute pan; add rabbit and saute over medium heat for 20 minutes,
or until brown on all sides, turning frequently. Set aside. Pour off
all but 1/4 cup oil from pan. Add garlic and onions and saute over
medium heat, stirring, until onions start to turn golden, about 10
minutes. Add celery, carrot, cloves, cardamom and cayenne. Add port,
stir and cook until evaporated. Add sausages and cook 1 minute.
Add chocolate, stir, sprinkle flour on top and cook another minute,
stirring. Add 3 cups stock and the salt; bring to a boil, stirring
constantly. Lower heat; simmer about 25 minutes, until thickened,
stirring now and then. Add remaining stock and bring to a boil over
medium heat. Add rabbit and giblets. Lower heat to minimum, cover,
and cook for 1 hour and 10 minutes, stirring now and then and scraping
bottom of pan, or until rabbit is tender and sauce is enriched and has
thickened again. Transfer to a serving platter, sprinkle with cilantro,
and serve.
Note: Morcilla sausages often can be found at Hispanic groceries.
----------------------------------------------------------
Hot Chocolate Earthquakes
Makes 4 1/2 dozen cookies
The pepper flavor grows in your mouth and you realize that the cayenne
actually boosts the chocolate.
3/4 cup (1 1/2 sticks) butter
2/3 cup unsweetened cocoa
3/4 cup granulated sugar (plus 1/3 cup for rolling the cookies)
3/4 cup firmly packed brown sugar
1/4 teaspoon hot red cayenne pepper
3/4 teaspoon salt
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 cup semi-sweet chocolate chips
Preheat oven to 375 degrees
Heat the butter in a large saucepan until just melted. Remove from heat
Whisk in the cocoa, sugars, cayenne and salt until smooth, and stir in
the eggs.
Sift the flour and baking soda into the pan and stir until completely
blended. Stir in the chocolate chips.
If the dough is too soft to work with, cover and chill it until firm.
Roll the dough into 1-inch balls and roll in the additional sugar.
Arrange the balls 2 inches apart on ungreased cookie sheets.
Bake the cookies for 10 to 12 minutes or until the tops are cracked
(The cookies will be very soft). Do not bake the cookies longer or they
will lose their chewy texture. Let the cookies cool completely on the
sheets and transfer them to airtight containers.
-------------------------------------------
Chocolate Chicken
2 -2 1/2 lbs. chicken, cut up
3 Tbsp. vegetable oil
2 cups chicken stock
1/2 cup unsweetened cocoa
1-2 Tbsp. vegetable oil
1/4 tsp. cloves
1/2 tsp. cinnamon
3/4 tsp. anise seed
1/2 cup almonds, chopped
1/2 cup peanuts, chopped
1 Tbsp. sugar
1 tsp salt
3 tomatoes, chopped
2 medium onions, chopped
1/2 tsp. fresh pepper
2 tsp. hot crushed red peppers
1/8 tsp. cayenne (or to taste)
Sesame seeds
Brown chicken in a medium skillet in hot oil. Remove to a large
(13x9x2) cake pan or baking dish. Pour oil from skillet and add
the stock. Simmer 5 minutes. Mix cocoa with vegetable oil to form
a paste. Add cloves, cinnamon, anise seed, and blend. Stir spice
mixture into simmering stock and simmer 5 minutes more, stirring
occasionally.
Pour mixture over the chicken parts. Cover and bake in preheated
350-degree oven until chicken is tender (around 1 to 1 1/2 hours).
Serve sprinkled with sesame seeds!
-------------------------------------
Chocolate Pepper Cookies
6 oz unsweetened chocolate
2 cups + 2 Tbsp all purpose flour
1 Tbsp ground cinnamon
2 tsp baking powder
1 tsp salt
1/4 tsp cayenne pepper
1/4 tsp ground cloves
1 3/4 cups sugar
1/2 cup (1 stick) margarine or butter at room temperature
3 large eggs
1 tsp vanilla
2/3 cup powered sugar
50-60 cherry halves or almond slivers
Chop chocolate and melt in top of double boiler until smooth. Cool.
Combine flour and next five ingredients in medium bowl. Using
electric mixer, beat 1 3/4 cups sugar and margarine in large bowl
until light. Beat in eggs, one at a time, then vanilla and chocolate.
Gradually add dry ingredients, mixing until combined. Chill dough
until firm, about 2 hrs in refrigerator, 1 hr in freezer. Preheat
oven to 350. But parchment paper on twp cookie sheets. Placed
powered sugar in shallow pan. Form dough into less than 1 inch
balls, and roll each in sugar to lightly coat. Arrange cookies on
baking sheets, spacing 1 1/2 inches apart. Press one cherry half
into center of each cookie. Bake until cookies puff and crack,
12-18 minutes. Cool. Cookies will be crisp first day, brownie-like
second day.
----- Original Message -----
From: Sharon
To: phaedrus
Sent: Monday, December 24, 2001 12:23 AM
Subject: Receipe for 5 lb fudge
> Happy holidays!!!!!!!!!! Do you have a recipe for 5 lb fudge?
> I know the ingredients but not the amounts. Chocolate chips,
> Marshmallows, nuts, chocolate squares – (un sweetened or ??),
> butter, pet milk, cream of tartar, vanilla - but what amounts?
>
> Sherry
Hi Sherry,
The recipes that I found for 5 lb fudge with ingredients similar to what you
list are below.
Phaed
5# Fudge
Ingredients :
3 (1/2 lb.) lg. Hershey's chocolate
bar, broken up
3 (6 oz.) chocolate chips
1 lb. marshmallows, cut up or
miniature
1/2 tsp. cream of tartar
1 tsp. salt
4 1/2 c. sugar
1 lg. can evaporated milk
1 c. chopped walnuts (I use 2 c. or
more)
Preparation :
In large pan, combine the Hershey bar pieces, chocolate chips,
marshmallows. Sprinkle cream of tartar and salt on top of
chocolate. In a large (3 quart) saucepan, combine sugar and
evaporated milk. Bring this to a real rolling boil for 4 1/2
minutes (stir). Pour hot mixture over dry ingredients and stir
until marshmallows are dissolved. Add nuts, stir. Pour into
buttered 9 x 12 buttered pan and a 9 x 9 pan. This fudge freezes
without sugaring.
---------------------------
Five Pound Fudge
Ingredients :
1 (18 oz.) pkg. real chocolate chips
1 c. oleo
4 1/2 c. sugar
1 (13 oz.) can evaporated milk
1/4 tsp. cream of tartar
2 tsp. vanilla
1 c. nuts (optional)
Preparation :
Place the chocolate chips and oleo in a large bowl. In a large
saucepan, combine the sugar, milk and cream of tartar. Cook
together over medium heat, stirring constantly. Boil at a rolling
boil for 6 minutes exactly, still stirring. Stir in the vanilla and
nuts. Pour the hot mixture over the chips and oleo. Stir until
blended. No beating is necessary. Pour into a greased 9 x 13 inch
pan. This freezes well. I find Hershey's real chocolate chips give
the best flavor. Don't use chocolate-flavored chips.
------------------------------------------
5 Pounds Of Wonderful Fudge
Ingredients :
1/2 c. oleo
14 1/2 oz. can evaporated milk
2 oz. unsweetened chocolate
12 oz. Sweet Baker's chocolate
2 c. chopped nuts, optional
4 1/2 c. sugar
1 tbsp. vanilla
8 oz. marshmallows
12 oz. semi-sweet chocolate bits
Preparation :
Combine oleo, milk and sugar in a pan; stir over medium heat
until sugar dissolves. Cook until mixture boils, stir frequently.
Cover and boil 5 minutes. Remove from heat; add marshmallows and
stir until melted. Add all three chocolates (one at a time),
stirring until melted. Add vanilla and nuts. Mix well. Pour into
a buttered jelly roll pan. Chill until firm.
----------------------------------
Fabulous Fudge (5 Pounds)
Ingredients :
3 c. semi sweet chocolate pieces
1 c. butter (2 cubes) oleo if wanted
1 pkg. (10 oz.) miniature marshmallows
2 c. chopped nuts
4 1/2 c. sugar
1 lg. can evaporated milk
1 tsp. vanilla
Preparation :
In a large bowl combine chocolate pieces, marshmallows and nuts.
Blend sugar with evaporated milk and softened butter and cook at a
rolling boil (exactly 6 minutes). Remove from heat and add vanilla.
Pour immediately into bowl with other ingredients and stir until
blended. Pour into a buttered pan. (Stir 5 minutes at least) or
until thick before pouring into pan. IF YOU LIKE, YOU CAN USE
PEANUT BUTTER CHIPS.
----------------------------------
5 Lbs. Fudge
Ingredients :
1/2 c. butter
1 can evaporated milk (14 1/2 oz.)
2 lb. sugar (4 1/2 c.)
1/2 lb. marshmallows
2 oz. unsweetened chocolate
12 oz. chocolate chips
3 pkg. (4 oz.) SWEET chocolate
1 tbsp. vanilla
2 c. chopped nuts
Preparation :
Combine butter, milk and sugar in heavy pan or Dutch oven. Stir
over medium heat until sugar dissolves. Bring to boil, cover, boil
5 minutes and turn off heat. Add marshmallows, stir until melted.
Add the chocolate, one at a time, stirring until melted. Add
vanilla and nuts, blend well. Pour into buttered 10x15 inch pan and
let stand until firm before cutting into one inch squares.
----- Original Message -----
From: LINDA
To: phaedrus
Sent: Sunday, December 23, 2001 1:34 PM
Subject: Re: stuffer flounder
> Thank you very much for the flounder recepie however it is still not
> what I am looking for exactly. It was out of the 1970 edition red
> and white checked better homes and garden book. It was a white stuffed
> fish and was stuffed with crab and I have that in my head but it is the
> white sauce with wine that I'm not sure of. There was a picture of it
> at the top of the page.
> The new books don't have it. Thanks anyway for your help. Linda
Hi Linda,
Oh... THAT red & white checkered book. Ours is a 1996 version, so it
doesn't have that recipe. However, I did find some similar ones. Take a look
at the ones below.
Phaed
Stuffed Flounder
Ingredients :
2 lb. flounder fillets (8 pieces)
Filling:
1/4 c. chopped onion
1/4 c. margarine
1 (3 oz.) can chopped mushrooms, drained (reserve liquid)
1 (7 1/2 oz.) can crab meat, drained
1/2 c. coarse saltine cracker crumbs
2 tbsp. snipped parsley
1/2 tsp. salt
Dash pepper
Sauce:
3 tbsp. butter
3 tbsp. flour
Milk - to make 1 1/2 c. liquid with mushroom liquid
1/4 tsp. salt
1/3 c. dry white wine
Topping:
1 c. Swiss cheese
1/2 tsp. paprika
Preparation :
Cook onion in 1/4 cup butter until tender; stir in mushrooms,
crab meat, cracker crumbs, parsley, 1/2 teaspoon salt and pepper.
Spread mixture on fillets, roll and place seam side down in baking
dish. In saucepan, melt sauce butter and blend in flour and salt.
Add milk and mushroom liquid, add wine and stir until mixture
thickens. Pour over fillets and bake at 400 degrees for 25 minutes.
Sprinkle cheese and paprika topping over fillets and bake for 8-10
minutes more.
-----------------------
Stuffed Flounder
Ingredients :
1/4 c. chopped onions
1/4 c. butter or margarine
1 (3 oz.) can broiled chopped mushrooms (drained reserved liquid)
1 (7 1/2 oz.) can crab meat, drained
1/2 c. coarse saltine cracker crumbs
2 tbsp. parsley
2 lb. flounder fillets (8)
3 tbsp. butter
3 tbsp. flour
Milk
1/3 c. dry white wine
4 oz. Swiss cheese, shredded
(1 c.)
1/2 tsp. paprika
Preparation :
In skillet cook onion in 1/4 cup butter until tender, but not
brown. Stir drained mushrooms in skillet with flaked crab, cracker
crumbs, parsley and dash pepper. Spread mixture over flounder
fillets. Roll fillets and place seam side down in 12 x 7 1/2 x 2
inch baking dish. In saucepan melt 3 tablespoons butter. Blend in
flour. Add enough milk to mushroom liquid to make 1 1/2 cups. Add
with wine to saucepan. Cook and stir until mixture thickens and
bubbles. Pour over fillets. Bake in hot oven (400 degrees) for 25
minutes. Sprinkle with cheese and paprika. Return to oven. Bake
10 minutes longer or until fish flakes. Serves 8.
----------------------------------
Stuffed Flounder
Ingredients :
1/4 c. chopped onion
1/4 c. butter
1 (3 oz.) can mushrooms
1 (7 1/2 oz.) crab meat, fresh or canned
1/2 c. Saltine crumbs
1/2 tsp. salt and pepper
2 tbsp. parsley, snipped
2 lb. flounder fillets (8)
3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
1/3 c. dry white wine
4 oz. shredded Swiss cheese
Milk
Preparation :
In skillet cook onion in 1/4 cup butter until tender. Drain
sliced mushrooms; reserve liquid. Stir mushrooms into skillet with
crab, cracker crumbs, parsley, 1/2 teaspoon salt, and pepper.
Spread mixture over flounder. Roll flounder and place seam side
down in a 2 x 7 1/2 x 2 inch baking dish. In saucepan melt 3
tablespoons butter. Blend in flour and salt. Add enough milk to
mushroom liquid to make 1 1/2 cups. Add with the wine to saucepan.
Cook and stir until thick and bubbly. Pour over fillets. Bake at
400 degrees for 25 minutes. Sprinkle with cheese and return to oven
and bake 10 minutes longer until fish flakes. Serves 8.
----------------------------------
Stuffed Flounder
Ingredients :
1/4 c. chopped onion
1/4 c. butter or margarine
1 (3 oz.) can broiled chopped mushrooms, drained (reserve liquid)
1 (7 1/2 oz.) can crab meat (drained)
1/2 c. coarse saltine cracker crumbs
2 tbsp. snipped parsley
1/2 tsp. salt
2 lb. flounder fillets (8)
3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
Milk
1/3 c. dry white wine
4 oz. process Swiss cheese, shredded (1 c.)
1/2 tsp. paprika
Preparation :
(Or any white fish - halibut, ling cod, sole, red snapper, etc.)
In skillet, cook onions with 1/4 cup butter until tender, but not
brown. Stir drained mushrooms into skillet, with flaked crab,
cracker crumbs, parsley, 1/2 teaspoon salt and dash pepper. Spread
mixture over flounder fillets. Roll fillets and place seam side
down in 12 x 7 1/2 x 2 inch baking dish. In saucepan, melt 3
tablespoons butter. Blend in flour and 1/4 teaspoon salt. Add
enough milk to mushroom liquid to make 1 1/2 cups. Add with wine to
saucepan. Cook and stir until mixture thickens and bubbles. Pour
over fillets. Bake in hot oven (400 degrees) for 25 minutes.
Sprinkle with cheese and paprika. Return to oven. Bake 10 minutes
longer, or until fish flakes easily with fork. Serves eight.
----------------------------------
Quick Stuffed Flounder
Ingredients :
4 fillets fresh flounder
1/4 c. crab meat
3/4 c. bread crumbs (seasoned or plain)
1/4 c. melted butter or margarine
Sm. amount white dry wine or sherry
Salt and pepper to taste
1 lemon, sliced, for garnish
Preparation :
Stuffing: Combine bread crumbs, crab meat, a little wine to
moisten, salt, pepper and enough melted butter to bind mixture. Lay
fillets flat, place stuffing on top and spread. Roll each fillet
starting at one end. Attach a toothpick to secure. Grease a
shallow baking pan with margarine, place the fish, add a small piece
of margarine on each roll. Bake 15-20 minutes in 350 degree oven.
Serves 4.
----- Original Message -----
From: Abby
To: phaedrus
Sent: Friday, December 21, 2001 8:34 PM
Subject: MaltOMeal muffins
> Hello again Phaedrus!
>
> I can't find my recipe for orange muffins that was once on the back of
> the MaltOMeal box. The recipe had orange juice and orange zest, and was
> much beloved by the third grade.
>
> Can you help?
>
> Thanks,
> Abby
Hi Abby,
Well, I have a recipe for orange muffins that uses orange juice and orange
zest, but the malt-o-meal recipe may be lost forever! I could not locate it.
Below is the one that I did find.
Phaed
Orange Muffins
Ingredients :
1 c. sugar
1/2 c. (1 stick) butter
2 eggs
1 tsp. baking soda
1 c. buttermilk
2 c. sifted flour
1/2 tsp. salt
1 c. raisins
Zest and juice of 1 orange,
1/2 c. sugar (for top)
Preparation :
Preheat oven to 400 degrees. Cream together sugar and butter
until smooth. Add eggs; beat until fluffy. Add baking soda to the
buttermilk. Sift the flour and salt together; add to the sugar mix.
Alternate with buttermilk; stir until mixed. Grind orange and
raisins; add to batter. Bake until brown, about 12-15 minutes.
Remove muffins, brush top with juice, and sprinkle with sugar.
After almost seven years, a reader has solved this case for us!
From: "michael"
To: "phaedrus"
Subject: Malt O' Meal Orange Muffins
Date: Tuesday, November 25, 2008 9:21 PM
Uncle Phaed,
I read that someone on your site, a teacher I believe, wanted this particular recipe.
Thanks, Michael
Orange Blossom Malt O' Meal Muffins (12 muffins)
1-1/2 cups flour
1/3 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup cooked Malt-O-Meal
1/4 cup skim milk
1/4 cup orange juice
1 egg
1/4 cup oil
2 Tbsp. grated orange rind (optional)
Combine flour, sugar, baking powder and salt in a bowl.
Add rest of ingredients and mix until moistened.
Fill greased muffin tins 2/3 full.
Bake at 425º for 20 minutes.
----- Original Message -----
From: Michelle
To: phaedrus
Sent: Sunday, December 23, 2001 2:26 PM
Subject: Fudge
I am looking for a recipe that C&H Sugar had on the back of their
powder sugar box for Icebox Fudge. It contained powder sugar,
vanilla, butter, cocoa powder and milk. Can you findit. I last found
and made it in 1990. Thanks, Michelle
Hi Michelle,
I can only find two recipes called "icebox fudge" and neither of them contains cocoa powder. They're below, anyhow. Sorry.
Happy Holidays
Phaed
Ice Box Fudge
Ingredients :
3 c. chocolate chips
1 can condensed milk
Salt
1 1/2 tsp. vanilla
1 c. walnuts or pecans
Preparation :
Melt chips, milk and salt over low heat. Remove from heat and
beat. Add vanilla and nuts. Pour into 8" or 9" pan and chill.
Makes 2 pounds.
----------------------------------
Icebox Fudge
Ingredients :
3 eggs
1 c. nuts, chopped
1 c. dates, chopped (or candied pineapple with sugar melted off)
1 lb. milk chocolate (or 1/2 lb. milk & 1/2 lb. dark)
Vanilla
2 c. powdered sugar
Preparation :
Melt chocolate in double boiler. Cream eggs and sugar; beat 5
minutes. Add chocolate and mix well. Add nuts and dates and pour
in 2 inch baking dish, lined with waxed paper. Let stand for 11
hours. Cut in squares.
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