Custom Search




From:          	delores
Date sent:     	Thu, 18 Nov 1999 13:48:16 EST
Subject:       	Buccellato
To:            	phaedrus

> Do you have a recipe for buccellato?  I copied one down and forgot to
> write the amount of butter.
> Thank you.
> Delores 

Hi Delores,

I found the recipes below. Hope they are what you want.



The word buccellato means shot through with holes, and refers to 
the texture of the cake. 

3 cups flour + flour for baking pan 
2 1/2 tsp. baking powder 
pinch of salt
3 eggs 
1 1/2 cups sugar 
8 tablespoons butter 
Grated peel of 1 lemon 
2 tablespoons fresh lemon juice 
1 cup milk 

 Use 9x2 inch round cake pan

 Preheat oven to 350 (175 C)

 Combine flour, baking powder and pinch of salt. Break eggs into 
 food processor bowl. Add sugar and run metal blade till eggs swell
 and are pale yellow. Melt butter over low heat. Add flour and
 baking powder mixture to processor bowl and mix. thoroughly.
 Add melted butter, grated lemon rind, lemon juice and mix. With
 blade running slowly add milk. 

 Smear inside of baking pan liberally with butter, sprinkle flour and
 shake off excess. Pour batter (runny consistency) into pan. Bake in
 middle of preheated oven for 50 minutes or till top is deep golden.

Toffee Pudding

 >Subject: Toffee Pudding Recipe?
>From: english94
>Date: 8 Dec 1998 12:56:19 GMT
>Just got back from Scotland where I had toffee pudding smothered in 
>hot Bird'scustard.  The custard part is easy.  Do you have a recipe 
>for toffee pudding?
>Much obliged!

Hello english,

Here are three toffee pudding or "sticky toffee pudding" recipes, two from England and one from Australia.


Sticky Toffee Pudding

To make the toffee sauce: 

6 fl oz (175ml) double cream(heavy cream) 
2 oz (60g) soft brown sugar 
2 oz (60g) butter 

Place all the ingredients in a small pan, mix together and heat gently on 
the stove for about five minutes. Do not let the mixture boil or it will 
separate out. 

For the pudding (to serve 8): 

12 oz (350g) stoned and chopped dates 
1 pint boiling water 
1 tsp vanilla essence(vanilla extract) 
1 tsp bicarbonate of soda(baking soda) 
5 oz (125g) margarine/butter 
8 oz (240G) dark soft brown sugar 
2 eggs, beaten 
12 oz (350g) plain flour 
1 tsp baking powder 

Soak the dates in the boiling water with the bicarbonate 
of soda(baking soda) (this helps break down the dates). 
Cream together the fat and sugar then add the eggs, the flour, 
baking powder and add the vanilla essence(vanilla extract). 
The mixture should be very runny. 

Grease a four pint bowl and put the toffee sauce in the bottom 
then add the mixture. It doesn't matter if this all mixes up as 
it will separate during cooking. Put a lid on the bowl - plastic 
or greaseproof (wax)paper and tin foil and steam for 3 hours. 
Serve with cream, custard or ice cream. 

Serve with butterscotch sauce or lots of double cream! 

6oz chopped dates 
1tsp bicarbonate of soda
2oz butter
6oz castor sugar
2 eggs
6oz Self Rising flour
1/2 tsp vanilla essence(extract)

Pour 1/2 pint boiling water over the dates and add bicarb. Leave to
stand until cool. Cream butter and sugar, add beaten eggs and beat
well. Fold in flour. Stir in date mixture and vanilla essence.( This
mixture is rather like a stiff batter.) Pour into a greased baking dish
(8" x 12" approx). Bake at 180 C for 30-40 mins. 

Butterscotch Sauce

7oz soft brown sugar
6 tbsps double cream
4 1/2 oz butter
1/2 tsp vanilla essence

Mix all ingredients together and bring to the boil in a pan. Pour a
little over the top of the pudding after it has been cooked and still in
the tin. Return to the oven for a few minutes. Serve with the rest of
the sauce and some whipped cream if desired. 
Australian Sticky Toffee Pudding

Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           dates (180g) -- pitted and chopped
   1      teaspoon      bicarbonate of soda
   1      cup           boiling water
   2      tablespoons   butter
   1      cup           soft brown sugar   (150 g)
   2        eggs.
   1 1/2  cups          self-raising flour   (180 g) -- sifted
Toffee Sauce:
   1      cup           soft brown sugar   (150 g)
     3/4  cup           light whipping cream.
     1/2  teaspoon      vanilla
   2      tablespoons   butter

Mix dates and baking soda in a heat-proof bowl. Pour boiling water on top
and leave to stand. Cream butter and sugar until pale, then add eggs one
at a time, heating well after each addition. Gently fold in sifted flour,
stir in the date mixture, and pour into a lightly buttered 18cm or 7"
square or round cake tin. Bake in a preheated oven (180 C) for 30-40
minutes, until an inserted skewer comes clean.
Combine sugar, cream, vanilla essence and butter in a saucepan, bring to
the boil, stirring, and simmer for five minutes. Set aside until ready to
serve, then quickly reheat when needed. Cut pudding into squares and place
each square in the centre of a warm dinner plate. Pour hot toffee sauce
over each square and serve with fresh cream.


> From:          Travelbits
> Date:          Tue, 24 Feb 1998 11:30:19 EST
> To:            phaedrus
> Subject:       Here I am again...

> I'm wondering if you have a brief description of Menudo, what it is, 
> how it's prepared, what it contains, and when is it served? 
> Is it a soup? Main dish?
> Also, where would I go to find a couple of recipes? Thanks for 
> whatever you can do to help out.
Dear Travelbits,

Menudo....(the soup, not the group).... The first time we ever heard of menudo was on the TV show "Sanford and Son". Fred was always talking about making menudo.

"Menudo is a wonderfully aromatic soup made of tripe, hominy and chili, and is stewed for hours with garlic and other spices. the broth is rich, red, peppery, and glistens with fat. It stimulates the senses, arms the insides, and clears the head."

"Menudo is served in big open bowls brought to the table steaming and fiery. It is usually eaten in the wee hours after a night out on the town and widely proclaimed to be an antidote for hangovers."

"Mexicans brag about menudo's goodness, about how the hot broth with its medicinal condiments, particularly the chili, replenishes vitamins A and C, soothes the stomach, and stimulates the gastric juices to overcome any loss of appetite."

Remember, tripe is the stomach of a cow.

When my employer sent me to Eagle Pass, Texas, a few years ago, I got the opportunity to actually try a bowl of menudo at a local restaurant there. The first bite was quite good, but I couldn't finish the bowl. Let me give you a hint: skim the grease off very well.....


P.S.: Here are some menudo recipes, ranging from the extremely simple to the quite complex:

  Menudo 1
 Categories: Beef, Soups, Mexican
 Yield: 6 servings

      5 lb Tripe.

  Wash well and cut into cubes. Put in a deep pot with
  enough water to cover and add 3 tsp salt, 4 cloves garlic,
  1 tsp cumin, salt to taste, and 1/4 cup chili powder.
  Cook until tender,about three hours. 1/2 hour before
  finished cooking, put in a large can of hominy, drained.
  Makes ten to twelve servings.

  Menudo 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      pounds        tripe -- cut in 1-inch pieces
   1      gallon        water
   2      medium        onions -- chopped
   2      cloves        garlic
   1      tablespoon    salt
     1/2  teaspoon      black pepper
   2    ancho chiles
   1      tablespoon    fresh cilantro leaves
   7      cups          hominy, yellow -- cooked
        lime wedges -- for garnish

     For starters, you must place the tripe, water, onions, garlic,
salt, and pepper in a large kettle and let it simmer over low heat for
about two hours, skimming fat as necessary. Next, you must toast the
chiles well. Then you slit them open and remove the seeds and veins.
You must grind them until they are very fine and then you add them to
the kettle. Continuing, you can add the cilantro and let it simmer for
about two hours. At last, you can add the hominy and cook for another
thirty minutes. Finally, it is a good idea to serve with lime wedges.
This recipe will serve from ten to about twelve people

    Menudo 3

A large saucepan (see note below)
1 calf's foot (about 1 to 1 1/2 pounds)
2 pounds honeycomb tripe
1 large onion
3 cloves garlic, peeled
6 peppercorns
2 teaspoons salt, or to taste
4 quarts of water
A comal or griddle
3 large chiles anchos
A spice grinder
A large chile poblano, peeled or 2 canned, peeled green chiles
The calf's foot
1/2 cup canned hominy (1 pound) drained (see note below)
Salt as necessary
1 scant teaspoon oregano

Have the butcher cut the calf's foot into four pieces. Cut the tripe
into small squares. Put them into the pan with the rest of the
ingredients. Cover with water and bring to a boil. Lower the flame and
simmer uncovered for about 2 hours, or until the tripe and foot are
just tender but not too soft. Meanwhile, toast the chilies well. Slit
them open and remove the seeds and veins from the chile poblano, cut
it into strips, and add to the meat while it is cooking. Remove the
pieces of calf's foot from the pen, and when they are cool enough to
handle, strip off the fleshy parts. Chop them roughly and return them
to the pan.

Add hominy and continue cooking the menudo slowly, still uncovered,
for another 2 hours.

Add salt as necessary. Sprinkle with oregano and serve (see note

This amount is sufficient for 7 or 8 people. It should be served in
large, deep bowls with hot tortillas and small dishes of chopped chile
serranos, finely chopped onion and wedges of lime for each person to
help himself, along with Salsa de Tomate Verde Cruda to be eaten with

    Menudo Recipe 4

3 pounds tripe
3 pounds nixtamal (hominy) frozen, not canned
3 pounds pigs feet (not calves) cut into quarters
1 large onion diced
1 bunch green onion cut up in 1/4" pieces
1 bunch of cilantro chopped
2 tablespoons Oregano
1 tablespoon black pepper
1 tablespoon red pepper flakes
1 head of garlic
2 tablespoons salt

Wash tripe thoroughly, remove excess fat and cut into bite sized
pieces, wash nixtamal and pigs feet well and combine all ingredient in
a large pot with enough water to cover. Bring to a boil and simmer
slowly until corn opens and is cooked (not overcooked). Skim off
grease. It is best if you can refrigerate it in order to remove all

Serve with fresh cilantro, chopped green onion, chiltepin, limon and
toasted bolillos.

Menudo 5

 Source: Better Homes and Gardens Mexican Cookbook (1977)
 serves 8-10

 2 pounds honeycomb tripe
 1 1/2 pound veal knuckle
 6 cups water
 3 medium onions, chopped (1 1/2 cups)
 2 cloves garlic, minced
 2 teaspoons salt
 1/2 teaspoon coriander seed
 1/4 teaspoon dried oregano, crushed
 1/4 teaspoon crushed red pepper
 1/4 teaspoon ground black pepper
 15 oz can hominy
 piquin chilies or crushed red pepper
 lime wedges

Note: Plain, honeycomb and pocket tripe, all from beef, are sold
fresh, pickled or canned. Honeycomb is considered the best. Fresh
tripe is sold partially cooked and requires about 1 1/2 hours further
cooking in salted water, tightly covered to make it tender. Pickled
tripe is sold thoroughly cooked and need only be soaked before use.

Cut tripe into 1 inch pieces. Place in a Dutch oven with veal knuckle,
water, onions, garlic, salt, coriander, oregano ,  the 1/4 teaspoon
crushed  red pepper and black pepper. Cover and simmer for 3 hours
until tripe has a  clear, Jellylike appearance and veal is very
tender. Remove veal knuckle from  pot. when cool enough to handle,
discard bones. Chop meat and return to soup.  Add UNdrained hominy.
Cover and simmer 20 minutes longer. Serve with piquin  chilies or
crushed red pepper to taste. Garnish with lime wedges.

Vinegar Mother

From:             "Jes N.
To:               phaedrus
Subject:          Vinegar mother
Date sent:        Wed, 18 Feb 1998 01:35:09 +0100

Hello Unc.
>From a friend i got a strange thing last year; a "vinegar-mother" 
>he told me to put it in a bowl, add redwine and just wait a month 
>or two. Well i did and now i have the finest vinegar i have ever 
>tasted, but i would like to know a little more about this "Mother"
>Best regards Jes N.

Dear Jes,

Vinegar has been known for over 4000 years, already being mentioned in ancient Mesopotamia as 'sour beer'. But until Louis Pasteur (1822-1895) its production was mostly a matter of chance. It was he who first shed light on the secrets of fermentation. He discovered the micro-organismes, the vinegar bacteria that convert alcohol into acetic acid. These bacteria have a tendency to stick together, forming a gelatinous mass, a zoogloea or living mat called a "vinegar mother". A vinegar mother is a slimy, gummy substance made up of these various bacteria - specifically mycoderma aceti - that cause fermentation in wine and cider and turn them into vinegar. Known as mère de vinaigre in French and sometimes simply as "mother" in English, its growth is best fostered in a medium-warm environment (60°-85°F). The mother should be transferred to a new mixture or discarded once the liquid has turned to vinegar.

Think of it like a sourdough starter.


Cajun Seasoning

> Date:          Wed, 22 Oct 1997 14:20:36 -0700
> From:          james 
> Subject:       cajun spices.
> To:            phaedrus

> I have used commercial cajun spice mixes for cooking blakened fish
> with much success.Paul Perd-you know who is one mix and there have 
> been others supplied by friends bought in health food stores.  
> However when I try to blend my own mix it is a disaster.I have used 
> Internet supplied recipies and a cookbook mix and all have been 
> terrible. The proportions seem to be way off. Can you help with a 
> tried and tested Cajun spice recipie.

Dear James,

Here are two that we have heard good things about:

#1  Seasoning Mix For Blackened Redfish:
      1 tb Sweet paprika
      1 ts Onion powder
      1 ts Cayenne pepper
    3/4 ts Ground black pepper
    1/2 ts Dried oregano leaves
  2 1/2 ts Salt
      1 ts Garlic powder

#2 Cajun Seasoning:
This one should make about 1/2 cup of the stuff.  Increase
the proportions to make more.

      4 T paprika
      3 T salt
      1 1/2 T cayenne (red) pepper
      1 T black pepper
      1 T white pepper
      1 1/2 T onion powder
      1 1/2 T garlic powder (not garlic salt)
      2 t dried thyme
      2 t dried oregano (preferably Greek rather than Italian)

You can make this milder by using paprika in place of some of
the cayenne pepper.  Similarly, you can make this hotter by replacing 
some of the paprika with cayenne pepper or even Hungarian hot 


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