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From: BC
To: phaedrus
Subject: Re: Lentil Soup
Date: Sunday, May 18, 2003 7:02 PM
Lentil Soup recipes from Rival crock pot recipe book from the late
70's /early 80's. NOT the little one that came with the pot, the Big
one that you had to send away for. I just borrowed one from a friend
and copied the whole darn thing at work. I was even cheaper then than
I am now.
Lentil Soup
1 lb. dried lentils
2 smoked ham hocks
1 large onion, chopped
2 stalks celery, sliced
1 large carrot,pared and sliced
1 Tbs. sugar
1 teas. leaf thyme
Soak lentils overnight in Crock-Pot in 8 cups water. (Note: if using
the High setting, ther is no need to presoak the beans.) Add remaining
ingredients to C-Pot and cook on Low setting for 8 to 14 hours (High
setting for 4 to 6 hours).8 servings (about 3 1/2 qts.)
I think this is the best of the two recipes.
High setting is the best, you get a nice thick broth. However, small
Crock pot will over flow slightly on high at these amounts depending
on the size of the hocks used. I just put a cake pan under the crock
pot to catch the 1/4 cup or so of overflow you could get.
--------------------
Cream of Lentil Soup
1lb. dried lentils
1medium onion,chopped
1 clove garlic, minced
1 medium carrot, pared and chopped
1 large stalk celery, chopped
1 cup heavy cream or half-and-half
Salt and Pepper
Soak lentils overnight in Crock-Pot in 7 cups of water. Add onion,
garlic, carrot and celery to C-Pot. Cover and cook on low setting
for 8 to 10 hours (high setting for 3 to 4 hrs.) Turn to low setting
and stir in cream; add salt and pepper to taste.
6 to 8 serv. (about 2 1/2 qts.)
NOTE: If lentils are not presoaked, cook for 1 to 2 hours on High
setting before turning to low setting.
From: Jon
To: phaedrus
Sent: Monday, May 19, 2003 5:58 PM
Subject: Fried Sesame Sticks
I am looking for a recipe for the fried Sesame stick snacks.
Can you help?
Jon
Hi Jon,
Below are all that I could find.
Phaed
Sesame Stick Snacks
Makes 20 sticks
Ingredients
2 cups biscuit baking mix
2/3 cup heavy cream
1/4 cup butter, melted
1 1/2 tablespoons sesame seeds
Directions
1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease 2
baking sheets.
2 Stir together baking mix and cream; blend for 30 seconds. Turn
dough out onto a lightly flour surface and knead 10 times. Roll
dough into a 5x10 inch rectangle. Cut dough into 1/2 inch wide strips.
3 Place strips on prepared baking sheets. Brush strips with melted butter
and sprinkle with sesame seeds.
4 Bake in preheated oven for 15 minutes, until golden.
----------------------------
Parmesan-Sesame Sticks
Categories: Diabetic, Snacks
Yield: 8 dz sticks
12 sl White bread; crust removed
1/8 c Reduced-calorie margarine; melted
1/4 c Parmesan Cheese, grated
2 tb Sesame seeds
Cut each slice of bread into 8 sticks, and arrange on
ungreased baking sheets. Brush bread stick lightly
with margarine. Sprinkle evenly with Parmesam cheese
and sesame seeds Bake at 350 degs for 10-15 mins or
unitl golden brown. Serve immediently
From: All New Cookbook For Diabetics and Their Families
Each serving amount: 4 sticks; Exchanges: 1 Vegetable
Chol: Tr.; Calories: 40; Carbo: 4 gm; Protein: 1 gm
Fat: 2 gm; Fiber: Tr.; Sodium: 87 mg;
---------------------------------------
Sesame Snacks
Recipe By :
Serving Size : 90 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tb Sesame seeds, toasted
2 c All-purpose flour
1/2 ts Salt
1/4 c Oil
1/2 c Water
1 Egg, lightly beaten and
Diluted with 1 to 2 Tb milk
For brushing the tops
"The flavor of sesame comes through very nicely in
these crispy crackers. Try them wih your favorite
chutney or with cream cheese and jam. If you are
feeling extravagant, spread them with sour cream and
caviar. 325~ F 20 to 25 minutes Preheat the oven to
325~ F. In a food mill or blender, grind the sesame
seeds until coarsely broken. A food processor will not
effectively grind this small quantity. If preferred,
you can leave the seeds whole. In a large bowl or in
the food processor, stir together the flour, seeds,
and salt. Add the oil and blend until the mixture
resembles coarse meal. Blend in enough of the water, a
little at a time, to form a dough that will hold
together in a cohesive ball. If necessary, add up to 1
additional Tablespoon of water. Divide the dough into
2 equal portions for rolling. On a floured surface or
pastry cloth, roll to 1/16 inch thick. With a sharp
knife or cookie cutter, cut in desired shapes
approximately 2 inches across. Arrange on an ungreased
baking sheet. Prick each cracker in 2 or 3 places with
the tines of a fork. Brush the tops lightly with the
egg mixture. Bake for 20 to 25 minutes, or until the
crackers are light to medium brown. Cool on a rack.
Yield: 85-90.
----- Original Message -----
From: Sophie
To: phaedrus
Sent: Sunday, May 18, 2003 11:42 PM
Subject: Melon and Ginger Jam
Hello,
I have been searching the internet, for this particular jam, the melon
and ginger jam....i was given a small melon, it looks like a watermelon,
but with the dry summer that we have had, it didnt grow very big...but
the lady told me it would be good to make the melon and ginger jam, she
didnt have the recipe, she lost it so i have asked several other ladies
but they dont have it....have been looking, and no one seems to have it...
am hoping that you could be of help to me....
thank you...
sophie
Hello Sophie,
Below are three recipes.
Phaed
Melon & Ginger Jam
Ingredients
4 c. prepared watermelon or other melon
1 lemon thinly sliced
2 tbsp. chopped candied ginger
1/3 c lemon juice
1 stick cinnamon
9 cups of sugar
2 packages liquid Certo
Instructions
Remove seeds and rind, crush ripe melon.
Put 4 cups into a large kettle and add lemon slices, ginger,
lemon juice, cinnamon to fruit.
Bring to a boil then simmer 10 min.
Remove lemon slices and stick.
Add sugar, mix well.
Bring to boil over high heat, stirring constantly, stir in pectin
immediately.
Boil hard 1 min. Remove from heat , stir and bottle
Makes 7 cups.
------------------------------
Melon & Ginger Jam
Ingredients:
2 kg Melon
2 kg sugar
4 lemons or limes
900 ml water
30 g powdered ginger
Peel and de-seed the melon. Dice and place in a pot with the sugar ~
leave for twelve hours
Add the rind and juice of the lemons or limes
Add the powdered ginger
Add the water
Bring to the boil and simmer until testing "SET"
Jar and seal immediately.
------------------------------------------------------------------------
Allow two melons weighing about 1kg / 2lbs each to make approximately
900g / 2lbs of peeled and deseeded flesh.
Makes about four 450g / 1lb jars
1kg / 2lbs melon (weigh after peeling it and removing the seeds)
1kg / 2lbs Sugar
The juice of 2 lemons, rind of 1 finely grated
85g / 3oz preserved ginger in syrup, drained
Method:
Peel, deseed and cut the melon into one inch cubes. Layer the fruit with
the sugar in a bowl. Cover the bowl and leave overnight at room temperature.
To make the jam:
Empty the melon and its juices into a preserving pan. Add the lemon
juice, lemon rind, and the preserved ginger, cut into thin strips -
the thickness of a matchstick. Cook the fruit for about 25 - 30 minutes.
A white froth will form on the surface but do not attempt to move it as
it will gradually disappear as the jam cooks. Turn up the heat and boil
the jam rapidly, stirring frequently until the fruit looks transparent
and setting point is reached - about 10 minutes. Expert jam makers will
instinctively feel when the jam has reached setting point; novices can
use the saucer test. Spoon a tiny pool onto a cold saucer, allow it to
cool then push a finger gently through the jam. If the surface of the
jam wrinkles, setting point has been reached. (Remove the pan from the
heat when you do the saucer test or the jam may over boil). Otherwise
use a sugar thermometer - setting point occurs at 105°C / 221°F. When
it is ready, leave the jam to rest for about 25 minutes. During this
time you can sterilise the jars. Wash them carefully in warm soapy water,
rinse, drain and dry off the jars in an oven set at 140°C / 275°F / Gas
mark 1. Fill them while they are still hot so that they do not crack when
the hot jam is added. Stir once and ladle the jam into the jars, using a
jam funnel which will help avoid too many drips.
Tip: It is safer to use a long handled wooden spoon for jam making.
The long handle keeps your hand further away from the boiling jam,
as you stir it. Also it will never burn your hand because wood is a
very bad conductor of heat.
----- Original Message -----
From: Michelle
To: phaedrus
Sent: Tuesday, May 20, 2003 4:25 PM
Subject: Maggiano's Italian Rest.
Do you know any recipes from Maggiano's in Atlanta, GA? We are looking
for their meatball and meat sauce recipes as well as their stuffed
shrimp scampi. Have you ever eaten there and do you have any suggestions?
Thank you
Hi Michelle,
Seems that when I'm going through Atlanta, I'm always in a hurry and on
the way to another city. I've never been able to take the time to locate
the good restaurants and try them.
Maggiano's is a chain, and the first recipe below is the only one I could
find that was specifically from Atlanta. The others seem to be from Maggiano's
in Chicago. I could not locate the specific ones you asked for, just the
ones below.
Phaed
Maggiano's Little Italy Linguine With Chicken, Pesto And Pinenuts
Source: WXIA 11, Atlanta - 12/29/99 - 11alive.com - from Maggiano's
8 oz. chicken stock
2 oz. Parmesan cheese
1 tsp. basil/parsley
5 oz. cooked and pulled white chicken meat
12 oz. linguini pasta
1 tsp. fresh lemon
1 oz. whole butter
2 oz. pesto
7 oz. boneless white chicken breast
1 tsp. rosemary, thyme, sage
1 tsp. olive oil
Toss chicken,oil, and herbs. Place on a a baking sheet and sprinkle with
salt and pepper.
Add 1/2 cup water to pan and bake at 350°F for 15 minutes or until cooked
through.
Remove from oven and let cool. Pull it into small strips.
Bring chicken stock, parmesan cheese and basil/parsley to a simmer.
Toss all ingredients (including pasta) into serving bowl and top with toasted
pine nuts.
--------------------------------------
Maggiano's Little Italy Minestrone Soup
Source: The Chicago Sun-Times
2 T. butter
1/2 C. diced onion
1 medium carrot, diced
1 stalk celery, diced
1/2 tsp. dried oregano
1 tsp. flour
1 clove garlic, peeled and minced
4 C. chicken stock
2 C. Maggiano's Marinara Sauce
1 small baking potato, diced
2 plum tomatoes, diced
1 medium zucchini, diced
1 yellow squash, diced
1/2 C. canned chick-peas, drained
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 dark green romaine lettuce leaves, diced
1/4 oz. fresh basil leaves (stems removed), chopped
1/4 C. grated parmesan cheese, plus some for garnish
1/2 C. tubetti or other small pasta
In a large stock pot, melt butter over low heat. Add onion, carrot,
celery and oregano. Cook, covered, until vegetables are soft but not
browned, about 20 minutes.
Add flour and stir to form a paste. Add garlic, chicken stock, marinara
sauce, potato and tomatoes. Raise heat and bring mixture to a boil.
Add zucchini, yellow squash, chick-peas, salt and pepper. Reduce heat
to medium-low and simmer, uncovered, for 20 minutes.
Stir in romaine, basil and 1/4 cup Parmesan cheese. Remove from heat and
let cool to room temperature. Refrigerate for 12 to 24 hours.
Reheat soup over medium-low heat. Meanwhile, cook pasta according to
package directions.
Divide pasta among individual serving bowls and ladle hot soup over pasta.
Serve with Parmesan cheese. Servings: 8
-----------------------------------
Maggiano's Little Italy Chop Salad
8 oz. chopped iceberg lettuce, in 1/2 inch dice
2 oz. diced plum tomatoes, in 1/2 inch dice
1 poached chicken breast, (3 oz.) diced
1 oz. sliced scallion, in 1/8 inch slivers
2 oz. crumbled Danish blue cheese
1/2 oz. crispy prosciutto, pan fried and chopped
3 oz. dressing (recipe follows)
Garnish
1/4 avocado
1 tsp. crispy prosciutto
Dressing
1 oz. Coleman's dry mustard
1/3 C. sugar
3/4 C. water
1 oz. garlic, finely chopped
1/4 C. red vinegar
1 C. white vinegar
Salt, to taste
1 qt. corn oil or canola oil
1 C. virgin olive oil
2 tsp. crushed red pepper
2 tsp. whole black pepper, fresh ground
1 tsp. fresh oregano
Combine mustard, sugar, water, garlic, red and white vinegar and salt
in food processor. Mix until smooth. Slowly drizzle in the oils, continue
to blend. Add remaining ingredients and stir with wire whisk. Store in
sealed containers in refrigerator. This makes 2 quarts of dressing.
Place lettuce in large mixing bowl Add all the ingredients except garnish
and mix well. Add dressing and mix well. Serve, topping each portion with
garnish.
-----------------------------------
Maggiano's Rigatoni di Gregorio
(Rigatoni with Chicken and a Mushroom Sauce)
(serves 4-6)
Ingredients:
1) 5 oz. button mushrooms
2) 1/2 Spanish yellow onion, chopped
3) 5 oz. chicken breast (raw), cut into 1 to 1 1/2 inch
pieces
4) 8 oz. rigatoni
5) 1/2 tbsp. basil and parsley mix
6) 1 tbsp. grated parmesan cheese
7) 1 oz. garlic butter
8) salt and pepper to taste
9) 1 tbsp. extra virgin olive oil
10) 1 tsp. garlic puree
11) 1 oz. white wine
12) 2-4 oz. Marsala wine (Cribari)
13) 1/2 qt. chicken stock
14) 1/2 qt. heavy cream
Cooking Instructions:
1) Heat oil. Sauce mushrooms, Spanish onion and
garlic. Brown lightlyand season with salt and
pepper. Add chicken.
2) Add white wine, Marsala and chicken stock.
Reduce by half. Add creamand bring to a boil.
3) Turn down heat and simmer to skim away any
impurites.
4) Cook rigatoni al dente.
5) Add drained rigatoni to pan and finish with
basil-parsley mix, parmesancheese, garlic butter,
and salt and pepper. Add Marsala for flavor as
needed.
6) Place in pasta bowl and garnish with parmesan
shavings and chopped parsley.
----- Original Message -----
From: "Penny"
To: phaedrus
Sent: Wednesday, May 21, 2003 2:57 PM
Subject: Bisque
> Why is a soup called a "Bisque"?
>
> Thanks
>
> Penny
>
Hi Penny,
Well, you see.... A "bisque" is not just any soup. It's a soup with milk or
cream in it. No, "bisque" isn't French for soup. That's "potage". "Bisque"
isn't French for milk or cream, either, those are "lait" and "creme".
The key here is the color. "Bisque" originally meant (and still does mean) a
kind of clay that's baked to make porcelain and the like. It has a light
creamy pastel color, and there is a color named after it. "Bisque" soups are
named after it too because they are light and creamy in appearance due to
the milk or cream in them.
Phaed
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