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----- Original Message -----
From: Carla
To: phaedrus@hungrybrowser.com
Sent: Wednesday, April 14, 2010 7:23 PM
Subject: Recipe Request - Malakoff Torte
In the early 80's, I came across a recipe for a type of Malakoff Torte.
The recipe was in magazine such a Epicurean or something like that.
The basic recipe involved a chocolate cake (any box mix), vanilla pudding
with gelatin added, lady fingers and creme d'cacao. I can't remember the
exact recipe; I remember there being additional ingredients to the mixes.
The final product was a delicious dessert of chocolate cake, lady fingers,
pudding, lady fingers, pudding and then covered with whipped cream. It took
two days to make. Help! I'd love to find that recipe. I've searched Malakoff
Tortes online but can't find one that uses chocolate cake and vanilla pudding
with the lady fingers.
Thank you for your help
Carla
Hello Carla,
See below.
Phaed
Malakoff Torte
(Yield: 10 servings)
1 18-1/2 ounce chocolate cake mix
1 5-ounce package vanilla pudding mix
1 envelope unflavored gelatin
3 cups milk
1 cup heavy cream
1 6-ounce package ladyfingers, split
1/3 cup creme de cacao
1-1/2 cups heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
4 1-ounce squares sweet chocolate, finely chopped
Prepare cake according to package directions, baking in 2 9-inch cake pans; cool.
Wrap 1 layer in aluminum foil; freeze for future use.
In a medium saucepan, combine pudding mix, gelatin, and milk. Cook, stirring
constantly, over medium heat until mixture thickens. Remove from heat; stir in
heavy cream. Cool.
Place remaining cake layer in a 9-inch springform pan; cover with one-third of the
pudding mixture. Arrange half the ladyfingers on pudding; drizzle half of the creme
de cacao over the top. Carefully spoon another one-third of the pudding mixture on
top; arrange remaining ladyfingers and drizzle with remaining creme de cacao. Top
with remaining pudding. Refrigerate overnight.
Carefully remove the cake from the springform pan; place on a serving plate.
In a medium bowl, beat heavy cream with confectioners' sugar and vanilla until stiff.
Spoon 1 cup of the cream into a pastry bag fitted with a 1/4-inch tube. Frost the
cake with remaining cream. Reserve 3 tablespoons chocolate; cover sides of the cake
with the remainder. Pipe 4 rows of shells around the edge of the cake. Sprinkle
reserved chocolate in the center. Store in refrigerator until ready to serve.
http://www.amethystsrecipes.com/MalakoffTorte.html
----- Original Message -----
From: "Allie"
To: phaedrus@hungrybrowser.com
Sent: Saturday, April 24, 2010 8:57 AM
Subject: recipe request
> Hi Phaed-
>
> Can you find the recipe for Katherine's Lemon Meringue pie from Desperate
> Housewives? It has a secret ingredient that I would love to add to my
> version!
>
> Thanks!
> -Ali
Hello Ali,
There are two recipes on the Internet. I have no idea which is correct.
See:
Virhin Media
Bakespace
Phaed
The search engine registery indicates that someone has been searching the site for this.
Chicken Gnocchi Soup Recipe
Ingredients:
Boneless Skinless Frozen Chicken breasts
1 jar Alfredo Sauce (Bertolli is my fave)
1 can chicken broth
1/3 c. milk
1/3 c. butter
parsley flakes
1/3 c. water
1 can chopped spinach
salt
pepper
celery seeds
garlic quarter
2 cans pillsbury biscuits cut into fourths
Directions:
In a deep baking dish pour half of one can of chicken broth, water,
pepper and salt. Lay number of chicken breasts that will fit (depends
on amount cooking.) - I used 5.
Next, Pour remainder of can on top of chicken breasts, add a garlic
quarter cut in half, salt and pepper, parsley flakes and celery seeds.
Cover with aluminum foil and place in oven on 375 degrees until cooked
thoroughly.
Drain broth and set aside. Chop chicken and set aside. Discard garlic.
In a large pot pour the alfredo sauce, 1/3 c. milk, and half of the cooked
broth.
Bring to a slow boil, stirring constantly. If soup is too runny you can add
tablespoon flour to thicken. Add quartered biscuits. These will cook in the broth.
Add drained spinach, additional seasonings and broth to taste. Last, add chopped
chicken and the butter.
Serves 4
-------------------------------------
Copycat Chicken & Gnocchi Soup
1/3 c. olive oil
2 cloves garlic, minced
1 lb. chicken, cut into bite-sized pieces
1/3 c. flour
1/2 c. shredded carrots**
1 stick celery, chopped
1/2 c. fresh chopped spinach
2 & 1/2 c. milk
1 & 1/2 c. heavy cream
3 chicken bullion cubes
salt & pepper to taste
17 oz. pre-made gnocchi
On medium heat, cook chicken and garlic in a large pot in olive oil until cooked through.
Stir in flour and mix well until the flour is cooked into the chicken.
Add the rest of the ingredients except for the gnocchi.
Cover and simmer for 10 minutes, stirring occasionally.
Add gnocchi; cook for 3-4 more minutes till cooked through.
--------------------------------------
Chicken Gnocchi Soup
3 ribs off a stalk of celery, diced
1/2 onion, diced
1 - 1 1/2 cups shredded carrots
2 tsp. minced garlic
Approx. 2-4 tsp. of each; thyme, rosemary, & marjoram; divided
Salt & pepper to taste in veggies & chicken
4 boneless skinless chicken breasts, cubed
4 Tbsp. Olive oil, divided
2 16-oz jars of Ragu's Light Parmesan Alfredo sauce
1 15-oz pkg Ricotta cheese, part skim
1/2 of a 32-oz carton of low-sodium chicken stock
1/2 of a bunch of spinach, washed & chopped, stems removed
1 16-oz pkg Gnocchi, cooked according to directions
In a 6-8 qt. pot, heat 2 Tbsp. of Olive oil on medium high heat. Add minced garlic,
and saute for 1 min. stirring frequently. Next, add carrots, celery and onion, 1-2 tsp.
of each; thyme, rosemary, and marjoram, salt & pepper to taste. Saute for 5-10 minutes,
or until veggies are tender. In the meantime, heat remaining olive oil in a skillet and
cook chicken, remaining herbs, salt & pepper to taste, until chicken is no longer pink.
Transfer chicken mixture to veggie mixture & mix well. Add stock, alfredo sauce, and
ricotta cheese. Bring to a boil, stir frequently. While soup is heating up, cook the
gnocchi, drain well, then add to the soup. Reduce heat to a simmer. Add the spinach,
continue to stir frequently. Once the soup is thouroughly heated, serve immediately.
----- Original Message -----
From: Melonie
To: phaedrus@hungrybrowser.com
Sent: Monday, April 12, 2010 11:02 PM
Subject: Morrison's Veal Parmesan
April 12, 2010
Hi Phaedrus
My name is Melonie and I am looking for the Morrison's recipe for Veal Parmesan...
I recently saw the Yellow Rice recipe that was served with the Veal...Thank you so
much for all the recipes...
Melonie
Hi Melonie,
See below.
Phaed
Morrison's Veal Cutlet Parmesan
Yield: 60 - 3 oz portions
2 lbs flour
2 tbs salt
2 tsp pepper
2 quarts whole milk
3 eggs
Mix ingredients and whip until smooth. This is the wash.
3 oz. veal cutlets
6 lbs crushed crackers.
Dip cutlets into wash and place in pan with crackers. Press with palm of hand firmly
on both sides and place cutlet on sheet pan.
Fry cutlets in deep fat fryer at 350 degrees until light brown. Do not fry more than
will be used immediately. Place cutlets on sheet pan and top each cutlet with 2 oz
Parmesan sauce and sprinkle with ¾ oz grated Mozzarella cheese. Place in oven until
cheese is melted.
Sprinkle with additional Parmesan cheese.
Serve over prepared yellow rice.
a.. Use veal cutlets only. Do not use breaded beef patty or veal patty. Do not shingle.
Garnish with Parsley sprig.
Parmesan Sauce
Yield: 3 gallons
1 lb olive oil
1 lb celery, chopped fine
1 tsp dried oregano
1 ½ lbs onions, chopped fine
1 #10 can tomatoes, diced and rained
½ # 10 can tomato paste
1 tbs chopped garlic
7 oz. chicken base to two gallons of water to make 2 gallons chicken stock
8 oz sugar
*1 ½ tbs dried basil
*1/4 cups parlsley flakes
Place oil in heavy pot, add celery and onions and saute for 15 minutes. Add other
ingredients and simmer over low heat approximately 45 minutes until done.
Note: Items with* were often added to the recipe by experienced cooks.
2 ½ oz Lea & Perrin Sauce
3 oz Parmesan cheese
Add to sauce and continue cooking over very low heat 30 minutes. Stir frequently to
prevent sticking.
8 oz cornstarch blended with 2 cups water.
Add to cooked sauce. Simmer 5 minutes. Remove from heat.
Note: This was acknowledged to be one of the better Morrison sauces, but the quality
of the veal cutlet was a key to this dish. The recipe book says there was a commissary
supplied sauce that was often used, but managers were encouraged to make this "homemade"
sauce. It keeps well in the refrigerator for up to a week.
There was another recipe that used this sauce
Beef Steak Parmesan
Coat bottom of 1 ½ hotel pan with about 5 oz sauce.
4 oz breaded beef patty, frozen
Deep fry patty and top with approximately 2 oz parmesan sauce and then ¾ oz grated
Mozzarella cheese. Place in prepared pan. Sprinkle with 2 oz grated Parmesan cheese.
Serve over yellow rice.
The search engine registery indicates that someone has been searching the site for this.
pear ricotta pie
Ingredients
1 pie crust
1 cup ricotta (fat free works)
1 cup “fromage blanc” (the closest in the US is “Mediterranean-style cheese yogurt”)
2 eggs
1/2 cup of sweetener (agave, honey, sugar…)
2 tbsp flour (all-purpose or almond)
1/2 cup sliced almonds
2 pears peeled and cut in 1/8th
Confection
Preheat oven to 350ºF
Whip the egg whites until firm and reserve in fridge. In a large bowl, mix ricotta,
fromage blanc, egg yolks, sweetener and flour together. Gently fold in the beaten
egg whites. Cover deep pie pan with pie crust, lay the pears on the crust, pour ricotta
mixture on top and “powder” with the sliced almonds …
Place pie pan in oven for 30–45 minutes.
When time is up, let the pie cool down before eating!
http://flowersofvice.com/2010/01/pear-ricotta-pie/
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