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----- Original Message -----
From: Carol
To: phaedrus
Sent: Wednesday, July 10, 2002 6:28 PM
Subject: Pasta chips
Hello Phaedrus,
I was wondering if you could find the recipe for a wonderful
appetizer discovered at Olive Garden about a year ago. Evidently
Olive Garden discontinued it, unfortunately for my family. It was
a pasta chip served hot with a hot artichoke/spinach dip/cheese
type dip. The pasta chip seemed to be fried or prepared in some
way that made it very crispy, similar to a tortilla chip. The
dipping sauce was a wonderful combination of several flavors and
seemed to have a parmesan taste along with the artichoke and spinach.
Altogether it was a very filling and yummy appetizer and we would
love to be able to have it again.
Good luck in your search,
Carol in Florida
Hello Carol,
I had better luck with this one. See below.
Phaed
Italian Pasta Chips
Yield: 4 Servings
Ingredients
1 olive oil cooking spray
12 won ton skins
1 lg egg white
1/2 ts dried oregano
3/4 c shredded pecorino or
1 parmigiano-reggiano cheese
Instructions
Place rack in center of oven, preheat oven to 400 F. Spray cookie
sheet with olive oil. Lay wonton skins on sheet in single layer. Put
egg white in a bowl and froth with a fork. Brush each wonton skin
with egg white and sprinkle with oregano and 1 tablespoon cheese.
Spray again with olive oil. Cut each in half diagonally with pizza
cutter. Bake until edges are brown, about 6 to 7 minutes. Transfer to
a rack to cool. Can be stored in an airtight container at room
temperature for a few days.
Makes 8 (3 chip) servings.
Per serving: Calories 55 Fat 3g Cholesterol 6 mg Sodium 178mg Percent
calories from fat 46
------------------------------------------
Olive Garden Hot Artichoke and Spinach Dip
Ingredients:
1 *8 oz.) pkg. Light Cream Cheese
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
1/2 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (use real mayo, not Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan if you wish)
1 clove garlic, finely minced
1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste
Preparation:
Allow cream cheese to come to room temperature. Cream together
mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt.
Mix well. Add the artichoke hearts and spinach (careful to drain this
well), and mix until blended. Store in a container until you are ready
to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake
at 350 degrees for 25 minutes or until the top is browned. Serve with
toasted bread or pasta chips.
--------------------------------------------------------------------
Olive Garden Hot Artichoke-Spinach Dip
Recipe By : Top Secret Restaurant Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup frozen chopped spinach -- thawed
1 cup artichoke hearts -- chopped
8 ounces cream cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon garlic powder
dash ground pepper
crackers or sliced toasted French bread
Simmer the spinach and artichoke hearts in a cup of water in a
small saucepan over med. heat until tender, about 10 min. Drain
in a colander when done. Heat the cream cheese in a small bowl
in the microwave set on high for 1 min. Or, use a saucepan to
heat the cheese over med. heat just until hot. Add spinach and
artichoke hearts to the cream cheese and stir well. Stir in the
Parmesan, pepper flakes, salt, garlic powder and ground pepper,
combining well.
Serve hot with crackers, toasted bread, or pasta chips for dipping.
----- Original Message -----
From: Mary
To: phaed
Sent: Sunday, July 07, 2002 3:55 PM
Subject: Pickled Watermellon Rinds
Hi my name is Mary,
I am looking for a recipe for pickled watermelon rinds. My Grandmother
used to make these and I can't find a recipe for them anywhere.
Unfortunately my Granny is not with us anymore so I cannot ask her.
Thank you
Mary
Hello Mary,
Try the ones below.
Phaed
Watermelon Rind Pickles
Ingredients :
10 lb. rinds
1 lily lime
1 gallon cold water
1/2 gallon vinegar
8 lb. sugar
2 root ginger
3 tsp. allspice
2 tsp. cloves
Preparation :
Dissolve lime in water and cover rind. Let soak overnight. Rinse
and boil 20 minutes in weak salt water. Change and boil 20 minutes
in clear water. Pour off water and add vinegar, spices, and sugar.
Boil 2 hours. Pack in hot sterilized jars and seals.
----------------------------------
Watermelon Rind Pickles
Ingredients :
1 lg. watermelon, quartered
Pickling salt
2 tbsp. + 2 tsp. whole cloves
16 (1 1/2") sticks cinnamon
1/2 tsp. mustard seeds
8 c. sugar
1 qt. vinegar (5% acidity)
Preparation :
Peel watermelon and remove flesh; cut rind into 1" cubes. Place
rind in a large crock or plastic container. Add water by the quart
until it covers the rind; add 1/4 cup pickling salt for each quart,
stirring until salt dissolves. Cover and let stand in a cool place
overnight. Drain. Place rind in a 10 quart Dutch oven, cover with
cold water. Bring to a boil and boil until rind is almost tender.
Drain and set aside. Tie cloves, cinnamon and mustard seeds in
cheese cloth. Combine spice bag, sugar and vinegar in a Dutch oven.
Bring to a boil; remove from heat, and let stand 15 minutes. Add
rind to syrup. Bring to a boil; reduce heat to low and cook until
rind is transparent. Remove spice bag. Pack rind into hot
sterilized jars, leaving 1/2" headspace. Cover at once with metal
lids and screw bands tight. Process in boiling water bath for 5
minutes.
----------------------------------
Watermelon Rind Pickles
Ingredients :
12 c. cut up melon rind
12 c. white sugar
1 qt. white vinegar
20 drops oil of cinnamon
20 drops oil of cloves
Preparation :
First, peel rind, leaving a little of pink meat; cover with water
and refrigerate 24 hours. Second, drain; cover with water. Boil
for 10 minutes. Third, drain well again. Mix spices, vinegar and
sugar Pour over rind and put back in refrigerator for 24 hours.
Fourth, take out of refrigerator and bring to a boil for 8 minutes
on high. Put in refrigerator for 5 days. Pack in jars, cold. Note:
Be sure to measure the drops of cloves and cinnamon with a medicine
dropper. Also, refrigerate before serving for extra crispness.
----------------------------------
Pickled Watermelon Rind
Ingredients :
8 lb. rind (peeled & cut into chunks, leaving faint pint)
1 qt. white vinegar
6 lb. sugar
2 tbsp. whole cloves
4 tbsp. whole allspice
6 sticks cinnamon
1 tsp. alum
Preparation :
Cover rind with water; add 1 teaspoon powdered alum. Cook until
clear (translucent and tender), not mushy. Cook sugar and vinegar
together until it boils, about 10 minutes. Drain water off rind and
pour syrup over it. let sit overnight. Drain syrup, bring to boil
with bag of spice. Pour back over melon. Repeat 3 days. Put in
jars. Use spice as decorations in jars if desired.
----------------------------------
Pickled Watermelon Rind
Ingredients :
2 lb. watermelon rind
2 lb. sugar
1 pt. vinegar
1 pt. water
1 lemon (optional), sliced thin
1 tbsp. cinnamon
1 tsp. cloves
1 tsp. allspice
Preparation :
Soak the rind overnight in salt water (1/4 cup salt to 1 quarter
water. Drain off the brine. Cook the rind in clear water until
tender. Make a hot pickling solution of the other ingredients, add
the drained rind and boil rapidly until it becomes clear. The
spices may be tied in bag and removed before the pickle is sealed in
clean, hot jars.
> Homemade Pizza Dough
>
> ----- Original Message -----
> From: Paula
> To: phaedrus
> Sent: Monday, June 24, 2002 8:20 PM
> Subject: Pizza Dough
>
> Hi Uncle Phaedrus;
>
> I like the site; I read all of the archives but didn't see anything
> about pizza dough.
>
> I love pizza. I have a "stone", I have several different pizza pans.
> But I can't seem to make a good thin, crispy crust. I pre-cooked the
> crust one day for a few minutes and that seemed to help but the edges
> got a bit too brown. I've also tried different amount of time for the
> dough to rise, refrigerated it overnight, etc.
>
> Any ideas other than going out for pizza???
>
> Paula
***
From: "llizard"
To: phaedrus
Subject: re: Pizza Dough
Date: Monday, July 08, 2002 4:38 PM
Hello Phaed;
I read your answer to the thin crust pizza question and hope you don't
mind my adding to it. I do not have a bread machine but have been making
crispy crust pizza by hand. The last recipe that you posted is the
closest to the one I use (I do not add sugar). But I believe that the
key to a crispy crust is high heat in the baking.
I preheat the oven with the stone in it to 450F for half an hour. The
stone is on the bottom shelf. This way mimics as nearly as possible the
kind of brick ovens that are used by pizzerias. (The pizza is always put
onto the floor of those ovens.)
I liberally sprinkle a peel (an upside down cookie sheet will work if a
peel is not available) with cornmeal or semolina flour. Then I shape the
risen pizza dough by rolling it out with a rolling pin and laying it
onto the peel. The toppings are put on and then with a flick of the
wrist, into that extremely hot oven it goes directly onto the stone
(note that no pan is required). The oven is immediately turned down to
about 400F (the oven loses about 50F just by opening the door) After
about 5 or 10 minutes we slide the pizza around to account for uneven
oven heat (most home ovens have uneven heat) and then continue to bake
for another 5 to 10 minutes more or less until the cheese is bubbly.
Slide the pizza out onto a wooden board and slice. The crust is always
crispy.
If anyone is interested, our pizza dough recipe is at
Pizza Dough
There is a really good chapter on thin crust pizza making in The Italian
Baker by Carol Field.
-llizard
P.S. Many thanks for your e-mail reply about "Naughty Child" Pie.
----- Original Message -----
From: Moira
To: phaedrus
Sent: Tuesday, July 09, 2002 10:36 PM
Subject: Worcestershire sauce
Hi, I am looking for a recipe for Worcestershire sauce do you know any
thanks ,. Moira.
Hello Moira,
There are numerous recipes for homemade worcestershire sauce. I'm sending you several. The first one is probably the most authentic;the second one is the easiest.
Phaed
Worcestershire Sauce
1 Chopped onion
2 Cloves of garlic crushed
1 1/4 in thick slice of ginger
3 Tbsp Yellow mustard seeds
1 tsp Peppercorns
1/2 tsp Red pepper flakes
1 1 in. long cinnamon stick
1 tsp Cloves whole
1/2 tsp Cardamom pods
2 cup Vinegar
1/2 cup Molasses
1/2 cup Dark soy sauce
1/4 cup Tamarind pulp
3 Tbsp Salt
1/2 tsp Curry powder
1 Crushed anchovy
1/2 cup Water
Place the onion, the garlic, the mustard seeds, the red pepper flakes, the
peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a
large piece of cheesecloth and tie in a little bag. In a large saucepan,
combine the spice bag with the vinegar, the molasses, the soy sauce and
the tamarind. Bring to a boil, lower the heat and let simmer for 45
minutes. Mix together the salt, the curry powder, the anchovy and the
water. Add to the liquid in the saucepan. Remove from heat. Pour the
contents of the saucepan (including the spice bag) into a stainless or
glass container. Cover tightly and place in the refrigerator for two
weeks, mixing from time to time and squeezing the spice bag. After the two
weeks, remove the spice bag and bottle the sauce. Keep in the refrigerator
and shake well before use.
------------------------------------------
Homemade Worcestershire Sauce
1/2 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper
Place all ingredients in a medium saucepan and stir thoroughly.
Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
Store in the refrigerator.
Makes about 3/4 cup.
------------------------------------------
Homemade Worcestershire Sauce
Recipe By : Cooking Live Show #CL8930
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 large onions -- roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos -- seeds removed and
-- minced
3 tablespoons chopped anchovies
3 tablespoons tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon thinly sliced
1 lime thinly sliced
In a large saucepan, heat the olive oil over medium heat. Add the
onion and saute until soft, about 6 to 7 minutes. Stir in the tamarind
paste,garlic, ginger, and jalapenos and cook for 5 more minutes. Add
the anchovies, tomato paste, cloves, pepper, corn syrup, molasses,
white vinegar, dark beer, orange juice, water, lemon and lime. Bring
to a boil, reduce heat to medium low, and simmer, stirring
occasionally, for 2 to 3 hours, or until it naps the back of a spoon.
Strain the mixture and refrigerate.
Yield: 6 cups
---------------------------------------
Emeril's Worcestershire sauce:
2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground pepper
4 cans anchovy fillets
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole, medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups Steen's Pure Cane Syrup*
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated
Combine the oil, onions, and jalapenos in a large stockpot over a
high heat. Saute for 2 to 3 minutes or until slightly soft. Add the
garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup,
cane syrup, vinegar, water and horseradish. Bring to a boil. Reduce
the heat and simmer, stirring occasionally for about 6 hours or until
the mixture barely coats a wooden spoon. Strain. Store in a tightly
sealed container in the refrigerator for up to 2 weeks or preserve
in hot sterilized jars, following manufacturer's instructions.
----- Original Message -----
From: JD
To: phaedrus
Sent: Sunday, July 07, 2002 10:41 AM
Subject: Can you find this cheesecake recipe?
> My cousin sent me on a hunt, I hope you can help. Here are my clues:
> It's a buttewrscotch cheesecake recipe that contains both butterscotch
> pudding and some kind of alchahol. I found a schnapps recipe but
> it doesn't call for the pudding. My cousin said that the liquer that
> had the recipe on it's bottle label is not produced any more. She
> would like that old recipe to use with the butterscotch schnapps.
> I hope you can help. J.D.
Hello JD,
I've looked everywhere, both in my files and on the web, and I could not
find a cheesecake with pudding and liqueur. The below recipe with schnapps
is the only one. It's probably the same one that you found. Sorry.
Phaed
Butterscotch Cheesecake
Graham Cracker Crust
1 1/2 cup Graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted
Mix together in small bowl. Press mixture evenly onto bottom of greased 9
inch springform pan.
Filling
16 oz (2 packages) cream cheese
3/4 cup brown sugar
1/4 cup sour cream
5 teaspoons cornstarch
3 eggs
2 teaspoons vanilla extract
1/2 cup butterscotch schnapps
In mixing bowl, combine cream cheese, sugar, cornstarch, and sour cream. Add
eggs, one at a time, beating well after each. Beat in vanilla extract. Stir
in butterscotch schnapps. Pour mixture over the crust.
Bake at 350 F for 15 minutes. Lower temperature to 200 F and bake for 1 hour
and 10 minutes or till the center no longer looks wet or shiny. Remove the
cake from the oven. Run a knife around the inside edge of the pan. Turn the
oven off and return the cake to the oven for and additional hour. Remove
cake from oven. Chill, uncovered, overnight.
Topping
1 cup whipping cream
1 tablespoon brown sugar
1 tablespoon butterscotch schnapps
1/2 cup butterscotch chips
In small bowl beat whipping cream, butterscotch schnapps, and brown sugar
with mixer until stiff peaks form. Pipe whipped cream around the edge of
cheesecake. Garnish with butterscotch chips.
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