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Crema Cilantro Sauce

----- Original Message ----- 
From: "Porter" 
Sent: Saturday, March 12, 2011 6:05 PM
Subject: Cilantro Cream Sauce

> Hello,
> I was looking for a recipe for a Tex-Mex sauce that is used in a
> variety of dishes at Paloma Blanco in San Antonio, TX
> (  They use it on some of
> the enchiladas (Enchiladas 09) and chicken (Polla al Cilantro).  I
> have not found anything quite like it while googling.  It is a white
> sauce I think with some sour cream with pieces of cilantro in it.  I
> am not quite sure of the other ingredients.  Any help with this would
> be great!
> Thanks,
> Porter

Hello Porter,

Sorry, I had no success with this search.


Timm sent this:

While growing up in the Los Angeles area, I had a lot of Mexican dishes 
with crema salsa. While most are quite similar some very slightly by 
removing or adding an ingredient. For example a pinch of cumin could be 
added to the recipe below or a jalapeņo could be substituted for the serrano.

This is the basic recipe I use in my Mexican dishes. 
 Timm in Oregon
Crema Salsa


1/2 cup Darigold Crema Agria (Mexican style sour cream)
3 tablespoons fresh cilantro, chopped
1 tablespoon scallion greens, minced
1 teaspoon serrano chile, seeded and minced
Black or white pepper, freshly ground to taste


Thoroughly mix all of the ingredients in a bowl until smooth. Serve immediately 
or cover and refrigerate for up to 1 day.

Note: Mexican style sour cream is thicker and slightly saltier than American style 
sour cream. If using American style sour cream add 1/8 to 1/4 level teaspoon of 
salt to the above recipe.

And another reader sent this:

Hi, Uncle,

Being as I am in San Antonio, thought you might like this recipe for 
"crema chipotle", which is the classic sauce used at La Paloma and 
elsewhere.  It is usually made with Mexican crema, but I am sending 
the "make at home" version in case there is no crema in the dairy case:

2 teaspoons buttermilk
1 cup heavy cream
2 teaspoons chopped chipotle peppers in adobo sauce
1/4 teaspoon salt

Pour cream into a small saucepan over low heat and stir just until the chill 
is off the creme. DO NOT HEAT ABOVE 100 DEGREES. Stir in the buttermilk and 
pour into a glass jar. 

To ripen; set the lid on the jar but don't tighten it. Place in a warm location 
(80 - 90 degrees) and allow to sit 12 to 24 hours until it is noticeably thicker, 
like yogurt or sour cream. Once the cream is thickened, stir gently and refrigerate 
at least 4 hours to complete the thickening process.

In the bowl of a food processor or blender, combine the crema mixture with the 
peppers, adobo sauce, and salt. Process on high speed until smooth. 

Shrimp Ooh La La

----- Original Message ----- 
From: connie 
Sent: Tuesday, March 15, 2011 8:57 AM
Subject: Shrimp Ooh La La

First of all, I love your site. I have enjoyed it
for many years. Thank you for all of the information you post.
The recipe I have been looking for is from the old Springs Supper Club in Piqua, OH. 
It has been closed for many years.  They had a fabulous shrimp dish called 
"Shrimp Ooh La La", not sure of the spelling.
It was deep fried until light golden brown.  The coating was like a batter, but very 
light and crispy. I suspect they used a combination of corn starch and flour plus a 
light seasoning. I don't know for sure though.
I think it may have been published in one of the local papers many years ago. 
I have tried to duplicate it, but I can't come up with the real deal my husband and 
I so fondly remember.
I hope you can fine it for us.

Best Regards,

Hi Connie,

I wish that I could have found this recipe for you, but I must admit failure. There are a few "shrimp ooh la la" recipes around, but they aren't the same. One is on skewers and one is a Cajun dish with crawfish.

I only found a few mentions of "The Springs Supper Club" on the Internet, but this one, on a Facebook page for "Heck Yeah", was interesting:

Heck Yeah
5795 N. Co. Rd. 25A
Piqua, OH, 45356

"Heck Yeah! is owned by Tom and Connie Hecht and son Hyman King. Tom is retired from General Motors and has always wanted a "place on the lake" so here they are. This location was originally opened as a restaurant called The Springs. They were famous for their menu item Shrimp OOH LA LA! We incorporated our own version of this item onto the current menu as a tribute to The Springs Restaurant."


Specific Date Nut Pudding

----- Original Message ----- 
From: Susie 
Sent: Wednesday, March 16, 2011 5:10 PM
Subject: will you please help me find a recipe??

I have been looking everywhere for a very specific kind of date nut pudding. 
There are tons of recipes for date nut pudding, but this one is different because 
it actually is a pudding!! It is not a cake or pie of any sort! It has dates, 
chopped nuts of some kind, eggs (and it is not baked.. I remember the warning that 
technically it could make you sick since it had eggs in it and was not baked) and 
it was very fluffy. It was chilled but it never became runny when it sat out. It 
was white in color with brown flecks in it, concentrated in some areas. It looked 
similar to cookies and cream ice cream. It was an old family recipe that has since 
been lost, but we always called it 'date nut pudding' and there was never any other 
name I was made aware of, yet all searches for 'date nut pudding' never lead me to it. 
I have searched for everything. Please help! 

Thank you!

Hi Susanna,

I'm afraid that I must disappoint you on two counts. First, I have no way to search for a recipe by a description of how the dish looks - I must have a unique name or ingredient or other clues such as ethnicity. As you say, there are tons of recipes for date nut pudding, so I must have something unique in order to separate the needle from the haystack. Second, if it has raw eggs and is not cooked, then I cannot help because it is my policy not to pass on such recipes.


Lebanese Cabbage Salad

----- Original Message ----- 
From: Cara 
Sent: Tuesday, March 22, 2011 11:30 AM
Subject: Lebanese (?) cabbage salad recipe

This is a recipe that an old roommate, with whom I've long since lost touch, 
used to make.  She is Lebanese, so I always thought this recipe was as well, 
but now I'm not so sure.  As I remember, it contains:

Shredded cabbage

A dressing that has: dried mint, ginger, ground mustard, soy sauce (?), garlic, oil...
and maybe some other stuff.

All together, it is an amazing salad, sweet and spicy and the kind of thing you can't 
stop eating.  I crave it madly every time the weather starts to warm up.  Help!


Hello Cara,

There are lots of Lebanese Salad and Lebanese Salad Dressing recipes around, but the mustard eliminates them from consideration as your request. Mustard is not common in them. No way to proceed without more clues. If you want to see some Lebanese salad recipes, see these sites:



my recipes

group recipes


pioneer thinking


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