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----- Original Message -----
From: Debbie
To: phaedrus
Sent: Friday, May 24, 2002 6:23 PM
Subject: looking for another recipe lemon cake
This is such an awesome thing all I talked about at work today.
I am looking for a lemon cake recipe where you put over the top
I think a can of frozen lemonade for like a glaze.I had it at a
picnic a few years ago and it was so refreshing.
Thanks,Debbie
Hi Debbie,
Below are several versions of the lemonade cake recipe.
Phaed
Lemonade Cake
Ingredients :
1 box yellow cake mix
1 sm. box instant lemon pudding
4 eggs
1/3 c. oil
1 c. + 2 tbsp. water
1 sm. can lemonade
2 c. powdered sugar
1 container Cool Whip
Preparation :
Mix together cake mix, pudding, eggs, oil and water. Bake at 350
degrees in greased and floured 9x13 pan for 35 minutes. While warm,
poke holes in entire top of cake with fork. Mix 2 cups powdered
sugar and 1 small can lemonade together and pour over top of cake.
Return to oven for 5 minutes. Let cake cool and top with Cool Whip.
Refrigerate.
----------------------------------
Lemonade Cake
Ingredients :
1 (18 1/2 oz.) pkg. lemon cake mix
1 (3 1/8 oz.) pkg. lemon instant pudding and pie filling
4 eggs
1 c. water
1/4 c. vegetable oil
1 (6 oz.) can frozen lemonade, thawed
2 c. sifted confectioners' sugar
Preparation :
Combine cake mix, pudding mix, eggs, water, and oil; blend well,
then beat 4 minutes at medium speed. Turn into greased and floured
13 x 9 x 2 inch baking pan. Bake at 350 degrees oven 45 to 50
minutes or until done. Cool in pan 5 minutes, then prick cake with
2 tined fork or skewer completely through to bottom of cake.
Thoroughly blend lemonade concentrate and confectioners' sugar.
Gradually spoon over cake until completely absorbed. Cool and cut
into squares.
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Lemonade Cake
Ingredients :
1 box yellow cake mix
4 eggs
1/2 c. oil
1 box lemon Jello
3/4 c. hot water
Icing:
1 sm. can frozen lemonade
2 c. powdered sugar
Preparation :
Dissolve Jello in water and cool. Beat eggs and oil together,
add cake mix. Fold the Jello into mixture. Pour into greased tube
pan lined with brown paper. Bake at 300 degrees for 1 hour and 10
minutes. ICING: Thaw lemonade. Add powdered sugar and dissolve.
Spoon over the cake while hot. Let cool; dump out of tube pan.
Refrigerate. Serves 20.
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Lemonade Cake
Ingredients :
1 pkg. yellow cake mix
1 sm. pkg. lemon Jello
1 1/4 c. water
4 eggs
3/4 c. vegetable oil or shortening
1 c. confectioners sugar
1 sm. can frozen lemonade concentrate
Preparation :
Add boiling water to gelatin to dissolve. Let cool. Pour into
cake mix and blend. Add 2 eggs and oil and beat well. Add 2 more
eggs and beat well. Pour into a pan that has been greased and
floured and bake at 350 degrees for 1 hour and 15 minutes. Remove
cake from oven. Leave cake in pan, pole holes in top of cake with
fork. Pour sugar and lemonade mixture slowly over cake. Cool cake
overnight or until entirely cool. Turn out on cake plate and serve.
----- Original Message -----
From: harriet
To: phaedrus
Sent: Friday, May 24, 2002 1:24 PM
Subject: Cup measures
Hello Phaedrus
Can you please tell me the equivalent in volume (millilitres)
of "one cup" as defined in the FDA's "food pyramid"?
Thanks a million and thanks for the website
harriet
Hello Harriet,
One "cup" is equal to 236.59 millilters.
Glad you enjoy the site.
Phaed
----- Original Message -----
From: Rennie
To: phaedrus
Sent: Friday, May 24, 2002 11:44 AM
Subject: Fruite Tart
> Hi Phaed,
> What a nice surprise!...within 24 hours I have my "Stuffed
> Cabbage with Paprika" recipe. Thank you so-o-o much.
> Can you help me with another one?
> Crust is 1/2 wheat flour and 1/2 white flour...roll out and
> bake it...then after it cools place strawberries and blueberries
> and etc. on it with a glaze ontop of the fruite...I think made
> with orange juice...
> Again thank you so much
>
> Rennie
Hello Rennie,
I found a recipe that's very, very much like what you describe, but not exactly. See below.
Phaed
Fruit Tart
Ingredients:
1/3 cup Whole Wheat Flour
1 Tablespoon Sugar
2 Tablespoons Ice Water
1 teaspoon Cornstarch
1 Kiwi, peeled and sliced
1 cup Thinly sliced Strawberries
1 cup blueberries
1/3 cup All purpose Flour
3 Tablespoons Margarine
2 teaspoons Sugar
1/2 cup Orange Juice
DIRECTIONS:
For crust, combine flours and the 1 Tablespoon sugar. Cut
in margarine till mixture resembles coarse crumbs. Sprinkle
with ice water; toss till crumbly. Form dough into a ball.
Press dough into a circle on waxed paper. Cover with another
sheet of waxed paper. Roll into a 10 inch circle. Remove top
sheet of waxed paper; invert onto an ungreased baking sheet.
Crimp pastry edge. Prick with a fork. Bake crust in a 400
degree oven for 12-15 minutes or till lightly browned. Cool.
Meanwhile, for glaze, combine the 2 teaspoons sugar and
cornstarch. Stir in orange juice. Cook and stir till
thickened and bubbly. Remove from heat; cool. Place crust
on a serving plate. Arrange kiwi fruit in the centre.
Arrange blueberries around kiwi and strawberries around blueberries.
Spoon glaze over fruit. Serve immediately or chill 1 hour.
----- Original Message -----
From: Peter
To: phaedrus
Sent: Friday, May 24, 2002 9:37 AM
Subject: Seafood receipes with saffron
Hi phaed,
I am trying to locate seafood recipes using saffron other than
using mussels and rice. Can you help?
Thanks for your assistance.
Peter
Hello Peter,
It's a bit easier for me if I answer these in two separate e-mails. First, the seafood with saffron.
There are a variety of such recipes below.
Phaed
Saffron Crawfish Risotto
Ingredients :
1/2 c. chopped onions
1 tbsp. butter or margarine
1 c. uncooked rice
Pinch of saffron
1/3 c. dry white wine
2 c. chicken broth
1 1/2 c. green peas
1/2 lb. (1 1/4 c.) peeled, cooked crawfish tails
1/4 c. grated Parmesan cheese
1/4 tsp. salt
1/4 c. heavy cream
1 tsp. lemon juice
1/4 tsp. hot pepper sauce
Preparation :
Cook onions in butter in large skillet over medium-high heat until
soft. Add rice and saffron; stir 2 to 3 minutes. Add wine; stir
until absorbed. Stir in 1 cup broth; cook, uncovered, stirring
frequently, until broth is absorbed. Continue stirring and adding
remaining 1 cup broth and 3 cups water, allowing each cup to be
absorbed before adding another, until rice is tender and mixture has
a creamy consistency. It will take approximately 25 to 30 minutes.
Stir in remaining ingredients and cook until thoroughly heated,
about 2 minutes. Makes 6 servings.
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Bouillabaisse
Ingredients :
4 tbsp. butter
1 tsp. olive oil
3 chopped onions
1/2 c. chopped pepper
2/3 c. celery, chopped
4 lbs. red fish
3 cloves garlic
3 bay leaves
2 cans whole tomatoes (1 Rotel, 1 plain)
5 tbsp. all-purpose seasoning
1 tsp. thyme
1 tsp. allspice
2 lbs. shrimp, peeled & cleaned
2 doz. oysters
2 c. crabmeat
1/2 lemon, thinly sliced
Pinch of saffron
Preparation :
Heat butter and oil in saucepan; add onions, celery, green
pepper, garlic, tomatoes and bay leaf; simmer 30 to 40 minutes.
Coat fish and shrimp with all-purpose seasoning, thyme and allspice.
In Dutch oven layer fish, sauce, lemon slices, shrimp, oysters and
crabmeat. Pour sauterne wine to cover. Bring to boil, simmer until
fish is cooked. Serve over rice or with sliced French bread.
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Creole Bouillabaisse
Ingredients :
1 lb. fresh fish fillets, cut in 1 1/2 inch chunks
1/2 pt. fresh oysters
1/2 lb. shrimp, peeled and deveined
2 tbsp. margarine or butter
2 tbsp. olive oil
1/4 c. flour
1 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
4 c. fish stock or water
1 (1 lb. 12 oz.) can tomatoes, undrained, cut up
1/2 c. dry white wine
2 tbsp. chopped parsley
1 tbsp. lemon juice
1 bay leaf
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. saffron (optional)
Preparation :
In large boiler pot over medium heat, melt margarine and add
olive oil. Prepare roux by slowly blending in flour, stirring
constantly until mixture is light brown. Add onion, celery, and
garlic and continue stirring until vegetables are tender. Gradually
stir in fish stock or water. Add remaining ingredients except
seafood. Bring to a boil, then simmer for 10 minutes. Add fish and
simmer 10 minutes more. Add shrimp and oysters and cook for 5
minutes more or until all seafood is done. Makes 8 servings.
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Grilled Pancetta Wrapped Scallops
Ingredients :
--SCALLOPS:--5-6 sea scallops (cleaned)
5-6 thin slices pancetta bacon
--RAVIOLIS:--
2 tbsp. carrot, shredded
2 tbsp. celery, fine dice
2 tbsp. red cabbage, fine julienne
2 tbsp. zucchini, fine julienne
2 tbsp. yellow squash, fine julienne
1/4 c. Parmesan cheese, grated
1 c. ricotta cheese
2 cloves diced garlic
2 tbsp. parsley
1 tbsp. salt
1 tbsp. pepper
1 lg. prepared egg pasta sheet 9", cut in 1/2
SAFFRON BUTTER SAUCE (REDUCTION):
Pinch of saffron
3-4 peppercorn
1 bay leaf
1 shallot, fine dice
1/4 c. white wine
1/4 c. champagne vinegar
SAUCE:
1/2 c. heavy cream
8 tbsp. softened butter
Juice of 1 lemon
1 tbsp. salt & pepper
GARNISH:
1 crisp leaf of raddicchio lettuce
Preparation :
SCALLOPS: Wrap pancetta securely around each scallop. Season
with salt, pepper and olive oil. Grill until scallop is no longer
opaque and bacon is golden brown. RAVIOLI: Saute all of the
vegetables and garlic until tender and cool. In a large mixing bowl
combine cheeses, parsley, salt and pepper. When vegetables are
cooled fold into cheese mix. Spread pasta sheet out on work surface
and drop by teaspoon of cheese mix 2" apart. Place other 1/2 of
sheet on top of prepared sheet and cut into raviolis and crimp.
Drop into boiling water until tender, about 2 minutes. SAFFRON
BUTTER SAUCE: Put all of the reduction ingredients into a saucepot
and reduce until almost dry. Add cream and reduce by half. Turn
down heat and slowly add softened butter until a smooth consistency
is achieved. Strain and flavor with lemon juice, salt and pepper.
PLATE PRESENTATION: Arrange raviolis on bottom of plate, place
scallops alternately between raviolis and spoon butter sauce over
entire dish. Garnish with chiffanod of raddicchio.
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Lobster Frittata
Ingredients :
3 tbsp. olive oil
1 red onion, sliced thin
2 garlic cloves
3 yellow squash
1 yellow bell pepper, cut in strips
1 red bell pepper, cut in strips
6 eggs
1/4 c. heavy cream
1 tsp. saffron
3 tbsp. fresh basil
10 oz. Boursin cheese (found in dairy section in packages)
1 lb. cooked lobster meat
2 c. grated Gruyere cheese
Preparation :
Butter bottom and sides of springform pan. Heat olive oil in
pot; add onion, garlic, squash, pepper; cook for 10 minutes or until
soft. In a bowl, whisk the eggs and cream, saffron, basil, boursin
cheese. Add the lobster meat and then cooked vegetables. Add the
Gruyere cheese and pour into the springform pan. Place pan on tin
foil or cookie sheets in case of leaking. Bake at 350 degrees for 1
hour. Serves 8 nicely.
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Shrimp Mozambique
Ingredients :
1 lb. shrimp
1 pkg. Goya saffron
1 bottle clam juice
6 cloves garlic
2 tbsp. olive oil
1/2 c. beer
1 can Hunts garlic tomato paste
1 tsp. crushed red pepper
1/4 tsp. salt
Preparation :
Marinade shrimp in red pepper, garlic, salt, and red crushed
pepper for 2 hours. Cook shrimp in oil until pink and remove.
Place shrimp in pot with pan drippings, beer, garlic, tomato paste,
saffron mixture and clam juice. Bring to a boil and eat. Great with
Portuguese bread".
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Linguine With Crab And Wild Mushrooms
Ingredients :
1 (8 oz.) bottle clam juice
1/2 tsp. saffron
3 tbsp. butter
7 to 8 oz. fresh Shiitake mushrooms, stemmed and sliced
1 bunch green onions, sliced
1 tbsp. tomato paste
8 oz. crab meat, cutup
2 tsp. fresh tarragon or 3/4 tsp. dried
1/2 lb. linguine
Preparation :
Combine clam juice and saffron in small bowl. Melt butter in
skillet. Add mushrooms and cook 3 minutes. Add half of green onions
and paste and stir. Add clam and tarragon and stir. Add sauce with
cooked linguine. Serves 2.
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Shrimp Portuguese Style
Ingredients :
1/2 c. olive oil
4 garlic cloves
1 lg. onion, diced
3-4 lb. med. shrimp, skins on preferred
2 pkg. Goya saffron
2 tbsp. crushed red pepper
1 can beer, any kind
Salt to taste if desired
Preparation :
In a large skillet, heat olive oil on medium heat. Crush garlic
and cook in oil until the garlic is burnt. Remove garlic. Saute
diced onions until almost clear. Add shrimp and cook, stirring
often, until done. Add saffron, crushed red pepper and can of beer.
Lower heat, cover and simmer for about 10 minutes. Serve along as
an appetizer or as a meal by accompanying it with cooked rice.
----------------------------------
Seafood Stir-Fry
Ingredients :
1 lb. med. shrimp in shells, fresh or frozen
8 oz. bay scallops, fresh or frozen
1 (14 1/2 oz.) can tomatoes, chopped(save juice)
2 tbsp. parsley, snipped
1 tbsp. cornstarch
1/2 tsp. dried thyme, crushed
1/4 tsp. lemon peel, shredded
1/4 tsp. dried rosemary, crushed
1/8 tsp. ground saffron
1 tbsp. cooking oil
1/2 tsp. salt
1 clove garlic, minced
Rice
Preparation :
Thaw seafood, if frozen. Shell and devein shrimp; set aside.
For sauce, combine tomatoes and juice, parsley, cornstarch, thyme,
lemon peel, rosemary, saffron and salt. Preheat wok or skillet over
high heat. Add oil. (Add more oil as necessary.) Stir-fry garlic
15 seconds. Add shrimp. Stir-fry 4 to 5 minutes or until shrimp
turns pink. Remove. Stir fry scallops 2 to 3 minutes or until
opaque; remove. Stir sauce; add to wok. Cook; stir until bubbly.
Cook and stir 2 minutes more. Return seafood to wok. Cover; cook 1
minute or until heated through. Serve over rice. Serves 4.
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Shrimp With Chunky Tomato - Saffron Sauce
Ingredients :
1/4 c. olive oil
2 lg. shallots, chopped
1 lb. uncooked lg. shrimp
1 tbsp. tomato paste
1/2 c. dry white wine
1/8 tsp. crushed red pepper
2 pinches saffron threads
1 (14 oz.) can diced, peeled tomatoes in juice
4 lg. garlic cloves, minced
1/2 tsp. grated orange peel
1/2 c. whipping cream
Salt & pepper
8 oz. fettuccine
1 tsp. minced oregano
1/4 c. minced parsley
Preparation :
Heat oil in large heavy skillet over medium-high heat. Add
shallots and saute 2 minutes. Add shrimp and cook until just pink,
about 3 minutes. Transfer shrimp to bowl. Add tomato paste to same
skillet and stir 1 minute. Add wine, crushed pepper, saffron and
boil 2 minutes. Add tomatoes, garlic, orange peel and cook until
reduced to sauce consistency, stirring frequently, about 5 minutes.
Add cream and simmer sauce 3 minutes. Season to taste with salt and
pepper. Cook fettuccine until just tender. Drain and season. Add
shrimp and oregano to sauce; stir to heat through. Sprinkle with
parsley. Serve over fettuccine.
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French Clam Bisque
Ingredients :
30 lg. cherrystone clams (or 1 pt. shucked)
3 lg. onions
3 lg. garlic cloves
2 oz. (1/2 stick) butter
1 tsp. saffron, crushed
3/4 tbsp. fresh or 1 tsp. dried thyme
Tabasco
6 med. tomatoes
2 1/2 c. dry white wine
1 c. rice
2 c. milk
1 c. heavy cream
Salt & pepper to taste
Preparation :
Scrub clams, open and reserve juice. Chop clams and add to juice.
Peel and chop onions and garlic. Heat butter in large pan. Add
onions, garlic, saffron and thyme. Saute until onions are
transparent. Chop tomatoes coarsely and add to soup (perhaps you
better not invite Mainers to dinner) together with wine and rice.
Cover and simmer for one hour, stirring occasionally. Strain liquid
into large saucepan. Place clam/tomato/rice mixture into blender or
food processor and puree until smooth. Stir in milk and cream,
Tabasco and salt and pepper to taste. Serve hot or cold with
chopped thyme as garnish. Serves 6.
----- Original Message -----
From: Peter
To: phaedrus
Sent: Friday, May 24, 2002 9:37 AM
Subject: Seafood receipes with saffron
Hi phaed,
Also do you have a recipe for garlicy tomato saffron soup?
Thanks for your assistance.
Peter
Hello Peter,
Alright then, now the soup. I was amused to find that there actually IS a recipe called "garlicky tomato saffron soup".
I found a couple of others, as well.
Phaed
Garlicky Tomato Saffron Soup
9 cups vegetable stock
1/4 teaspoon saffron
1 large leek, sliced thin
4 large garlic cloves, pressed
6 Roma tomatoes, skinned, seeded and
cubed
1/2 teaspoon dried thyme
1/4 teaspoon fennel seeds
8-10 fresh spinach leaves, sliced
Heat half a cup of the vegetable stock
and add the saffron. Set aside. In a
heavy-bottomed soup pot, saute leek in
just enough vegetable stock to soften,
press in the garlic and saute another
three minutes. Add remaining
ingredients to soup pot except spinach.
Simmer, partially covered, 30 minutes.
Add spinach and serve immediately.
May also be served at room
temperature.
----------------------------------------
Tomato, Saffron, and Roasted Garlic Soup
5 cups vegetable stock
2 cups chopped canned tomato
1 head garlic, brushed with olive oil
2 lbs. fresh tomatoes, peeled and seeded
1 tbs. extra virgin olive oil
1 medium yellow onion, diced
1/4 tsp. dried thyme
salt & pepper
1 medium carrot, diced
1 rib celery, diced
1 medium yellow or red pepper, diced
5 cloves garlic, finely chopped
1/2 cup dry sherry
2-3 pinches saffron threads
1 bay leaf
3 tbs. chopped Italian parseley
Grated Parmesan Cheese
Mix veggie stock and canned tomato, keep warm over low heat.
Roast garlic head: wrap in foil and bake at 400F for ~1 hr.
Squeeze roasted garlic into food processor with fresh tomatoes
and puree. Heat skillet. Add olive oil, onion, thyme, 1/2 tsp.
salt, pinch of pepper. Saute 5 minutes. Add carrot, celery,
peppers, and chopped garlic. Saute until tender. Add sherry.
Simmer 1-2 minutes until pan is almost dry. Add tomato-garlic
puree, 1/2 tsp. salt, pinch pepper, saffron, bay-leaf, and
stock. Cover and simmer for at least 30 minutes.
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Saffron Tomato Soup
2 tablespoons extra-virgin oil
1 yellow onion, peeled and chopped
1/4 cup chopped garlic cloves
4 yellow tomatoes, peeled and seeded
Pinch saffron
Salt and freshly ground black pepper
In a large, heavy-bottomed saucepan, heat olive oil to medium
heat.
Add garlic and onions and allow to sweat for 4 to 5 minutes by
covering the pan. Add the tomatoes and saffron.
Season lightly with salt and pepper. Cover and reduce heat to low.
Stir occasionally. When the tomatoes, onions, and garlic are soft,
remove and allow to cool in a separate container on ice.
When the mixture is cool, puree in a blender or food processor.
Serve hot or cold, garnished with a drizzle of olive oil.
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