Custom Search



Key Lime Pie

----- Original Message -----
From: Nazz
To: phaedrus
Cc: Nazz
Sent: Thursday, November 30, 2000 09:47
Subject: key lime pie made with condensed milk

> I had this pie a  a friends house ,she said she purchased it at public
> supermarket can you help me thanks   NAZZ

Hi Nazz,

Key Lime Pie is one of the few desserts that I truly enjoy. However, all key lime pie is not created equal. Some are really delicious, but some are little more than a lemon meringue pie made with lime juice instead of lemon juice.

You see, a real key lime pie is made with Key Lime Juice, not ordinary lime juice. Ordinary lime juice comes from those little green Tahitian limes. Key Lime Juice used to be rather rare, but today it's available in bottles in the juice section of most large supermarkets. Real Key Limes are very tart and are grown in southern Florida and Mexico. Their juice is more yellow than green, so sometimes a few drops of green food coloring are added to the pie filling to make it greener. Key lime pies come with either a regular crust or a graham cracker crumb crust. I prefer the regular crust, but the graham cracker one is popular, too. They may have a meringue topping, a whipped cream topping, or no topping. Below are recipes of several types. Personally, I prefer a Key Lime pie made with Key Lime Juice, condensed milk, a pastry pie shell, and a meringue topping. But each to his or her own tastes...


Key Lime Pie Ingredients : 1 can sweetened condensed milk 4 eggs, separated 1/2 c. fresh key lime juice Preparation : Mix together condensed milk, 4 egg yolks and lime juice. Beat 1 egg white stiff and fold into above mixture. Pour into baked pie shell. Beat 3 egg whites stiff and gradually add 6 tablespoons sugar and 1/2 teaspoon cream of tartar. Pour onto top of pie filling and spread to edges. Bake at 350 degrees until egg whites are golden brown, about 15 to 20 minutes. Serve chilled; refrigerated. Serves 8. ---------------------------------- Key Lime Pie Ingredients : 2 (14 oz.) cans sweetened condensed milk 2 eggs 1 c. lime juice 1 (9") baked pastry shell Whipped topping Preparation : Combine milk and eggs in a large bowl; blend well. Add lime juice. Pour into baked pie shell. Refrigerate several hours or overnight. Top with whipped topping. ---------------------------------- Key Lime Pie Ingredients : 1 can (14 oz.) sweetened condensed milk 4 egg yolks 1/3 c. bottled Key West lime juice 1 unbaked 9 inch graham cracker pie crust Preparation : Preheat oven to 325 degrees. In a medium sized bowl, mix together sweetened condensed milk and egg yolks until well blended. Very slowly stir in the lime juice. If you stir to fast, it will get thin. Stir gently just until blended. Pour into pie crust and bake for 10 minutes. Allow to cool at room temperature and then chill before serving. Top slices with dollop of whipped cream, if desired. ---------------------------------- Key Lime Pie Ingredients : 4 eggs 1 1/3 c. condensed milk 1/3 c. lime juice 1 graham cracker crust 1/2 c. sugar Preparation : Separate 4 eggs. Beat yolks thoroughly. Add condensed milk and lime juice. Beat until thoroughly mixed. Pour into pie shell. Beat egg whites until dry, add sugar gradually. Pile on top of filling and place under broiler until light brown. Cool. ---------------------------------- Bimini Key Lime Pie Ingredients : 1 can sweetened condensed milk 1 (8 oz.) pkg. cream cheese, softened 1/2 to 3/4 c. juice from Key Limes (other limes will do, but not as tasty) 1/2 tsp. vanilla 1 (9 inch) graham cracker pie crust Whipped cream topping Preparation : 1. Combine milk, cream chese, and lime juice in blender. Blend on low speed until smooth. 2. Add vanilla and stir into mixture. 3. Pour into graham cracker crust. 4. Chill in refrigerator until set. 5. Top with whipped cream before serving. Serves 8. Prep time: 5 minutes. Chill: 3 to 4 hours. ---------------------------------- Key Lime Pie Ingredients : 36 oz. Eagle Brand sweetened condensed milk 12 egg yolks 3 egg whites 10 oz. key lime juice 8 oz. graham cracker crumbs 2 oz. sugar 2 oz. butter Preparation : Put condensed milk, egg yolks and key lime juice in mixing bowl and blend. Whip egg whites into a meringue and fold gently into other mixture. Mix graham crumbs, sugar, and butter. This is the bottom crust. Pat down crust, add mixture and bake at 350 degrees until top turns slightly golden brown. Top off with whipped cream and lime slice.

Mexican Tortilla Soup

----- Original Message -----
From: Tracy
To: phaedrus
Sent: Thursday, December 07, 2000 14:56
Subject: Tortilla Soup

> Years ago I had this recipe.  I believe it was in an
> add for Kraft Cheese.  Over the years it was lost.  I
> would love to get ahold of it again.  Have not been
> able to find another recipe close.
> It was a Mexican Tortilla Soup:
> Base Ingredients were:
> Chicken Stock
> Chicken
> Diced Tomatoes (I think Roma)
> Salt
> Cumin
> some other spices
> You then toasted Torilla chips, poured the Soup over
> that and topped with cheese.
> It is a great soup.
> Thanks
> Tracy 

Hi Tracy,

The closest I have found so far is the below recipe. I'll look a bit more.


Tex-Mex Tortilla Soup

Serving Size : 6 Preparation Time: 0:00
Categories : Soup Stew
2 Whole large chicken breasts, (about 2 lbs.), skinned
1 Teaspoon Chili powder 
1/8 Teaspoon Ground black pepper
2 Cups Water
Tortilla Chips (about 3 ounces, coarsly crushed)
14 1/2 Ounces Can beef broth
14 1/2 ounces Can chicken broth
4 ounces Monterey Jack Cheese
14 1/2 ounces Can tomatoes cut up
1/2 cup Chopped onion
1  Avocado, peeled seeded and cut into chunks
1/4 cup Chopped green pepper
8  3/4 oz can whole kernel corn, drained
 Snipped cilantro 
 Lime wedges

Cut chicken into 1 inch cubes; set aside. In a large saucepan combine water,
beef and chicken broths, undrained tomatoes, onion and green pepper.
Bring to boiling. Add Chicken; reduce heat. Cover and simmer for 10 minutes.
Add corn, chili powder, cumin and pepper. Simmer, covered, for 10 minutes
more. To serve, place crushed tortilla chips into each bowl. Ladle soup over
chips. Sprinkle with cheese, avocado and cilantro. Serve with lime wedges.
Makes 6 servings.
Mexican Tortilla Soup

 Ingredients :
 3 (14 1/2 oz.) cans chicken broth
 1 c. chopped cooked chicken
 4 c. (4 oz.) chopped green chilies, drained
 1 c. chopped onions
 1 c. chopped tomatoes
 1 tsp. cilantro leaves
 1 tsp. chili powder
 3/4 tsp. cumin
 1/4 tsp. salt
 1/4 tsp. pepper
 1/4 tsp. hot pepper sauce
 1 pkg. frozen vegetable mix of corn, red peppers and green peppers
 1 c. crushed tortilla chips
 1 1/2 c. shredded Monterey Jack cheese

 Preparation :
In large saucepan, combine chicken broth, chicken, green chilies,
 onions, tomatoes, cilantro, chili powder, cumin, salt, pepper and
 hot pepper sauce. Bring to a boil.  Reduce heat and simmer uncovered
 10 minutes.  Stir in vegetables.  Simmer again 20 minutes, stirring
 occasionally.  Stir in 1 cup crushed chips and cheese.  Heat until
 cheese melts, stirring frequently.  Garnish with additional chips.
 6 (1 1/2 cup) servings.

Italian Bowtie Cookies

----- Original Message ----- 
  From: Beth
  To: phaedrus 
  Sent: Tuesday, December 05, 2000 17:43
  Subject: Italian cookie recipe

  Hi, my name is Beth, when I was growing up my Italian grandmother used to 
  make "bowtie cookies" for Christmas, she  is now suffering from alzheimers in 
  a nursing home, and could not tell me the recipe if she wanted to, she never 
  had a cookbook, always did everything by memory.  I would love to make these 
  for the holiday this year, but dont know how, if you could help, I would be 
  eternally greatful. The only thing I know for sure, is that the sauce on the 
  cookies is made from raisins. Thank you very much. 


Hi Beth,

I believe the cookies you want are "farfalette", for which there is a recipe below. However, I could not find any recipes with the raisin sauce.


  Title: Farfallette Dolci (Fried Bow Wings or Bow Knots)
   Categories: Cookies
Yield: 23 servings
6    Eggs
3 tb Granulated sugar
1/4 ts Salt
1/2 ts Orange flavoring
1 ts Almond flavoring
3 c  Flour
2 tb Butter; - softened
Oil; for frying
1/2 c  Confectioner's sugar
6 c  Flour
2 tb Baking powder
1/4 c  Sugar
1 ts Salt
1/2 c  Lard; softened
6    Eggs
Oil; for frying
1 c  Confectioner's sugar
 Beat  eggs,  sugar,  salt  and  flavorings;  place flour on board, cut
in butter;  add eggs  and knead until s smooth ball; if dough is too soft,
gradually add a little flour; divide dough into 4 pieces and roll each
piece to 1/4 inch thickness on a floured board; cut with pastry cutter into
strips 6 inches long and 1 inch wide; tie into a loose knot and deep fry
until golden brown;  drain and sprinkle with confectioner's sugar.
Variation: Combine dry ingredients and mix well; cut in lard and add
eggs, one at a time, mixing well after each addition; knead as above; cut
into strips,  tie into a knot, fry and drain on paper towels; cool and
sprinkle with confectioner's sugar. 

The Food of Molise

---- Original Message -----
From: Alice
To: phaedrus
Sent: Sunday, October 22, 2000 23:07
Subject: Molise

> Hi Phaedrus,
> The reason I am writing to you is that I am looking for information
> on the food of Molise.  Molise, as you probably know, is a relatively 
> new region in Italy.
> It was formed, I believe in 1969 out of a piece of Calabria.  I have
> searched and searched and I have been able to find a few recipes but very
> few.  I cannot find a sweet from that region and I have been unable to
> find any summary either in Italian or English which would give me some 
> idea, an overview of the characteristics of food prepared there.  
> I was wondering if you could help me out.
> Thanks in advance for anything you can do to help.
> Alice

Hi Alice,

John Mariani, in his "Dictionary of Italian Food and Drink", has this to say about Molise:

"It's historic and political connection to Abruzzo ended when Molise became an independent region in 1963, but it still shares many of the same culinary traditions of Abruzzo, with more of a nod to the south. There is also a significant Albanian-speaking population, which increased after the fall of communism. The food of Molise is uncomplicated, rich in vegetables and pork, spiced with chile peppers, a nd sauced with tomatoes. There are, however, few dishes unique to Molise. P'lenta d'iragn, a white "polenta" made with potatoes and wheat and served with a tomato sauce, is one of the more unusual dishes. Calconi di ricotta rustica are ravioli stuffed with ricotta, provolone, and proscuitto, then fried in oil.
The cheeses of Molise include scamorza, mateca, and burrino."

I am sending you some Molise recipes below. The first two are the only dolci that I could find listed as coming from Molise. They are in Italian, but I'm sure you can translate.


Bavarese ai Frutti Di Bosco

Autore: Signora Milena Gatti di Bernate Ticino,  Milano.

Ingredienti per 6 persone

 500gr. frutti di bosco misti (fragole, lamponi, ribes, mirtilli, more,
anche surgelati)
 2dl. panna  1 stecca di vaniglia
 2 albumi  un pizzico di sale
 150gr. zucchero  zucchero a velo
 20gr. gelatina in fogli

Riunite in una casseruola 120gr. di zucchero, 2 cucchiai di acqua e la
stecca di vaniglia incisa nel senso della lunghezza. Portate ad ebollizione
e cuocete lo sciroppo per 2-3 minuti.

Sbattete gli albumi in un recipiente di metallo con un pizzico di sale,
versate a filo lo sciroppo bollente filtrato e continuate a montare la
meringa per 5 o 6 minuti finché si sarà raffreddata.

Mondate i frutti di bosco, tenete da parte qualcuno per la decorazione
finale, frullateli nel mixer con 30gr. di zucchero e versate la purea in una

Portate ad ebollizione, unite la gelatina precedentemente ammorbidita in
acqua fredda e strizzata, mescolate e fate raffreddare.

Versate 1/3 abbondante della purea di frutti di bosco sul fondo di uno
stampo rivestito con carta da forno e mettetelo in freezer fino a quando si
è solidificato.

Amalgamate la meringa preparata con la purea di frutti di bosco rimasta,
unite la panna montata con un paio di fruste elettriche, mescolate con cura
per evitare di smontare il composto e versatelo nello stampo sopra la purea
di frutta rappresa.

Mettete la bavarese in frigo per almeno 4-5 ore.

Dopodiché controllate che la bavarese sia ben rappresa, capovolgete lo
stampo sul piatto da portata, aprite il bordo, sfilatelo con delicatezza,
eliminando anche il fondo e la carta.

Decorate la superficie con qualche frutto di bosco ed una spolverizzata di
zucchero a velo.
Crème Caramel

Ingredienti per 4 persone:

 1 litro di latte fresco  600 gr di zucchero
 7 tuorli d'uovo  3 buste di vanillina
 3 uova intere  1 scorza di limone


Mettere il latte con lo zucchero e la scorza di limone in una casseruola.
Portare ad ebollizione e quindi togliere subito dal fuoco e lasciare

A parte amalgamare le uova intere e i rossi mescolando bene. Unire, sempre
mescolando, le uova al latte e zucchero tiepidi; quindi rimettere sul fuoco
e portare lentamente ad ebollizione.
Non appena bolle spegnere nuovamente il fuoco.

Caramellare 150 gr di zucchero avendo cura di non bruciarlo e metterlo su
uno stampo da budino.

Aggiungere la crema di latte liquida e mettere lo stampo a bagnomaria in
forno, cuocendo per circa 2 ore a 120°.

Fare raffreddare. Al momento di servire capovolgere il crème caramel su un
piatto da portata.


Courgettes: 800 g

Garlic: 1 clove

Mint: 1 bunch

Extravirgin olive oil: 10 tablespoons

White wine vinegar: 7 tablespoons

Chilli pepper: 1 slice

Peanut oil: a lot to fry

Salt: how it's necessary
 Wash courgettes and drain them with a tea towel,so with a knife cut 
 them in little slices. Brown a lot of oil in a pan and cook courgettes 
 slices in their 2 parts, let them fry a little. Drain them, on a cooking 
 blotting paper and put them in a dish ; season them with some salt . 
 Wash and dry mint. Chop garlic with mint and chilli pepper.Pour this 
 mixture on courgettes and put some vinegar on them. Let them marinate for 
 3 hours then you can serve them.

Capellini with Bread Crumbs
2/3 cups olive oil
2 cups of unseasoned bread crumbs
1/8-1/4 teaspoon fresh ground pepper
1/2 cup pecorino/romano cheese
1 cup raisins (muscat, if available) soaked 1/2 hour
6-8 cloves of garlic
1 2 ounce tin of anchovies
1 pound capellini

Gently heat finely chopped (skinned) garlic in the olive oil until it
softens and turns slightly golden. Be careful not to brown or burn the
garlic. If the garlic browns or burns, start over. When golden, remove the
pan from the heat and set aside.
Combine and mix the bread crumbs, cheese, and pepper in a large bowl. Drain
and mash the anchovies into a paste and add to the other ingredients. Add
the raisins. Mix well.

Place the pan with the olive oil and garlic over low heat and add all the
mixed ingredients. Stir and mix the bread crumb mixture with the olive oil
and garlic. Gently warm the mixture stirring frequently to a golden
appearance (about 15 minutes)...stir and turn over the mixture from the
bottom up to prevent browning.

While you are warming the bread crumbs, start your capellini water boiling.
When the bread crumbs are done, cook the pasta until it is al dente. Remove
the pasta from the heat. Using a pasta fork, quickly begin removing pasta
from the pot layering a 1/4 of a pound into a casseole or lasagna dish. Best
in a dish 9 to 10 inches long, 5 to 6 inches wide with sides about 4 inches
high. The pasta can retain water as you transfer it from the pot to the
dish. Sprinkle on 1/4 of the bread crumb mixture. Sprinkle the mixture with
1/4 cup pasta water. Add two more layers of pasta, bread crumbs and water.
The final layer is pasta and bread crumbs with no extra water.

Bruscetta is basically Italian salsa.  Instead of serving with chips, you
serve with fresh italian bread and/or on toasted garlic bread.  The recipe
varies a great deal, some say use fresh French bread, other say it toasts
better after a day or two.  In any case, slice the bread legnthwise, then
quarter it wide so you end up with 8 halves of bread ready for toasting.

1 Clove Garlic Chopped Fine
3 Scallion Strands (Green Onion) Sliced Fine
1/4 White Onion Diced
Oregano to taste
4 Fresh Basil Leaves, chopped fine
2 Plum or regular Tomatoes

After the bread is toasted until it is brown, drizzle with extra virgin
olive oil and top with the finely chopped garlic, diced scallion, diced plum
tomatoes and basil mixture that has been sitting in olive oil -- enjoy

History of Spices

----- Original Message -----
From: Rue
Sent: Wednesday, December 06, 2000 09:49
Subject: history of spices

> Hi I am currently attending at Horry Georgrtown's Culinary Arts program. I
> have been on line for several days trying to find out about the history of
> some cooking spices haven't had much luck help me if you can
> Thanks,Rue

Hello Rue,

These links have information about the history of particular spices: html



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus