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Thai Pearl Tapioca Pudding
---- Original Message -----
From: Alison
To: phaedrus
Sent: Saturday, June 30, 2001 6:42 PM
Subject: Re: Pearl Tapioca
I appreciate the quick reply. Let's go this route then.
Can you find for me a recipe for Thai Tapioca Pudding (dessert).
Thanks again,
Alison
Hi Alison,
I was about to give up when I came across the below recipe.
It's the only one I could find. It sounds right, except that the
tapioca is cooked, then the tapioca and coconut milk are combined
and then together instead of the tapioca merely being topped with
coconut milk as you described.
The recipe came from this page:
https://starbulletin.com/2000/04/19/features/request.html
There's an actual picture of the pudding there, so you can compare
what you had.
Phaed
Thai Tapioca Pudding
1 cup small Thai tapioca pearls
8 cups cool water, divided use
3 cups coconut milk (Mae Ploy brand recommended)
1 cup sugar
1/2 teaspoon salt
Rinse tapioca in cool tap water. Drain.
Place in saucepan with 6 cups water. Bring to a boil over
medium heat and cook 5 minutes, stirring constantly. Drain and rinse.
Combine coconut milk and 2 cups water in a clean saucepan.
Add tapioca to milk mixture and bring to a boil over medium heat,
stirring constantly. Add sugar and salt, stirring until sugar is
dissolved. Remove from heat.
Taste and add more sugar or salt as needed. Let mixture sit in
saucepan for 30 minutes. Pour into dessert glasses and serve warm.
Serves 8.
Variation: Serve chilled with 1/4 cup diced honeydew melon added
to each serving.
Moroccan Lamb Stew
----- Original Message -----
From: Melanie
To: phaedrus
Sent: Thursday, June 28, 2001 12:40 AM
Subject: ISO Moroccan Lamb Stew
Dear Uncle Phaedrus,
Wow, what a terribly interesting site you have! I shall be
spending a very long time pouring through all your archives.
There is a fondly remembered recipe I've been searching for
now for years that I thought I would throw your way, in hopes
you might have better luck than I. It came from a Recipes Only
magazine (small, possibly Canadian? publication), and contained
lamb, apple juice, sweet potatoes, onions, figs & raisins among
other ingredients. No other recipe I've found for Moroccan Lamb
Stew on the web quite matches the one I remember....
If you could turn this one up, I'd say you were a genius!
Melanie
Hi Melanie,
Well, my head is bowed. I so wanted to be a genius for you.... I have searched for hours and read hundreds of Moroccan Lamb Stew recipes.
I have found recipes with everything from apricots to blood oranges, but none with apple juice and sweet potatoes.
I have looked through dozens of cookbooks, including African ones. Many Moroccan Lamb Stew recipes, but none with apple juice and sweet potatoes.
Lots with raisins, but none with figs.
I'm so disappointed... Maybe next time. Meantime, try the one below.
Phaed
Moroccan Lamb Stew
Ingredients :
2 med. onions, cut into 1/8ths
2 tbsp. olive or vegetable oil
2 1/2 lbs. lamb, cubed (OR 3-4 lbs. lamb neck)
1/4 c. olive oil (or vegetable oil)
1 med. onion, chopped
1/2 tsp. black pepper
1/2 tsp. crumbled bay leaves
3 tbsp. parsley flakes (or 1/2 c. fresh)
1/2 tsp. turmeric
1/2 tsp. ginger
2 lg. tomatoes, chopped
1/2 c. dry white wine
1 c. raisins, plumped in warm water (about 30 min.)
1/3 c. slivered almonds
Preparation :
Heat the 2 tablespoons olive oil in a pot and saute the 2 onions
cut in 1/8ths until golden, about 5 minutes. Remove onions and set
aside. Add the 1/4 cup oil to the pot to heat and brown the meat on
all sides. Stir in chopped onion, spices and chopped tomatoes. Let
simmer a few minutes. Add wine. Cover. Simmer 1 hour or until
tender. Add precooked onion sections and raisins. Sprinkle almonds
on top. Bake uncovered in 450 degree oven for 15 minutes or until
most of liquid has evaporated. Serve alone or over rice. Serves 8.
Shrimp Caneel
----- Original Message -----
From: Scott
To: phaedrus
Sent: Wednesday, June 27, 2001 2:49 PM
Subject: Re: im looking for a recipe
ok, here goes with the "shrimp caneel" dish.
it was from a cookbook that i got in kansas city, the recipes
were compiled from chefs in the kansas city area. the name of
the cookbook is "beyond parsley" sponcered by the kansas city
junior league. it was make with a tomatoe base, with celery
basil, garlic and lots of curry, served on rice with california
raisins, almonds and coconut slivers....
thanks again for your help, scott
Scott,
No luck as yet. However, I did find the below recipe and a phone number where the
"Beyond Parsley" cookbook can be ordered.
Phaed
See here for a shrimp caneel recipe: Tastebook
Sticky Shrimp
from Above & Beyond Parsley...(see below to order)
Food for the Senses
-----------------------------------------------------------
Ingredients:
1/4 cup (1/2 stick) butter
1 cup finely chopped onion
3/4 cup chopped celery
1 clove garlic
1/4 cup flour
1 teaspoon salt
1 tablespoon sugar
Dash of hot pepper sauce
1 teaspoon paprika
1 small bay leaf
1 (15-ounce) can tomatoes with liquid
3/4 cup chopped green bell pepper
4 cups raw shrimp, shelled and deveined
Rice:
3 cups water
1 tablespoon butter
1 teaspoon salt
1-1/2 cups uncooked rice
2 cups shredded cheddar or Swiss cheese
1 teaspoon Dijon mustard
TO PREPARE:
Melt butter in a large skillet, add onion, celery and garlic,
and cook until onion is soft, but not transparent. Blend in
flour, salt, sugar, hot pepper sauce, paprika and bay leaf.
Add tomatoes and green pepper, and simmer for 5 minutes.
Add shrimp and stir until shrimp are pink, about 5 minutes.
Remove bay leaf.
For rice: In a medium saucepan, bring water to a boil.
Add butter, salt, and rice. When mixture boils again,
reduce heat to low and cook covered until liquid is absorbed.
Add cheese and mustard. Combine with shrimp mixture after
cheese melts.
NOTE: The shrimp mixture will at first appear watery and
the rice will appear too sticky. They combine, however, to
form a marvelous texture and flavor.
SERVES 12
------------------------------------------------------------------------------
Copyright 1992 The Junior League of Kansas City, Missouri, Inc.
All rights reserved.
To purchase copies of Above & Beyond Parsley, call the
Junior League of Kansas City, Missouri at (816) 444-2112
from 8:30am-4:30pm M-F Central time
Hot Fudge Sauce
----- Original Message -----
From: Patti
To:
Sent: Wednesday, June 27, 2001 9:14 AM
Subject: Hot Fudge Sauce
Hello:
My husband has been trying to find the recipe for a famous fudge sauce
that was served in an ice cream parlor in South Orange N.J. (I believe
it was South Orange or it could have been one of the Orange's). In any
event the name of the establishment was Gruning's (or possibly spelled
Grunning's). They served homemade ice cream and the best homemade fudge
sauce ever. You could buy jars of their fudge sauce. Sadly they went
out of business quite a few years ago and I have been searching ever
since to try to find this sauce or the recipe. I would appreciate any
help you could provide. Thank you for your time.
Patti
Hi Patti,
No luck yet. However, I found the e-mail of a man who used to manage a
Gruning's in New Jersey in the 1980's. I wrote to him, perhaps he can help.
In the meantime, tell your husband to try the recipe below.
Phaed
Amazing 1887 Fudge Sauce
Ingredients
3/4 cup butter
1 cup sugar
1/2 cup evaporated whole milk
5 ounces (10 tablespoons) cocoa
4 ounces milk chocolate (chips or solid)
1/8 teaspoon salt
1 teaspoon vanilla
Combine all ingredients except vanilla in a microwave proof bowl, and
microwave on 50% power until melted (a few minutes). Microwave on 50% power
for 10 minutes, stirring occasionally, until bubbly and very thick. Remove
from microwave and stir in vanilla. Store in glass container in
refrigerator.
Note: The number of servings is based on one ounce serving size. This sauce
is what a famous B and B uses to glaze their Double Whammy Chocolate
Cheesecake, but of course it can also be enjoyed as a sundae topping, or by
the spoonful if you have a sudden craving for chocolate. It keeps fairly
indefinitely in the refrigerator.
Peanut Butter Space Sticks
----- Original Message -----
From: David
To:
Sent: Saturday, June 30, 2001 10:01 PM
Subject: Peanut Butter Space Sticks
> I used to make these about 30 years ago. I remember there was peanut
> butter, powdered milk, honey and other ingredients in them. you mixed
> them up, rolled them into a finger sized stick and refridgerated. Then
> you cut into pieces to eat. They were very good and good for you. I
> can't find a recipe for these. Do you know of one?
>
>
> Thank you.
Hi David,
The basic recipe for these is the same as the "no bake peanut butter balls"
recipe below. They can be shaped into either balls or sticks and can have
raisins or oatmeal or granola added. They can then be rolled in coconut,
etc. as in the other recipes below.
Phaed
NO BAKE PEANUT BUTTER BALLS
Ingredients :
1 c. honey
2 c. dry powdered milk
1 c. peanut butter
Preparation :
Mix well and chill in freezer for 10 minutes. Roll into small
balls and eat. Some can be rolled into coconut, nuts, crushed cereal
or raisins.
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SPACE FOOD STICKS
Ingredients :
1 c. peanut butter
1/2 c. honey
2 c. dry powdered milk
1/2 c. raisins
1/2 c. finely grated carrots
1 c. uncooked oatmeal
1/4 c. wheat germ
1/4 c. coconut
Little water
Preparation :
Mix all of the ingredients thoroughly. Shape into sticks the
size of fingers. Roll in coconut if desired. Chill in refrigerator.
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SPACE FOOD STICKS
Ingredients :
1 c. crunchy peanut butter
1 c. dry powdered milk
2 tbsp. wheat germ
2 tbsp. or 2 pkg. Knox unflavored
gelatin
2/3 c. honey (or corn syrup, light)
1/8 tsp. salt
Preparation :
Mix together all dry ingredients. Cut in the peanut butter. Add
the honey (or corn syrup). Thoroughly mix. Shape into "space
sticks" or shape desired. Store in plastic covered dish. A good
snack food and lunch box treat, since this recipe doesn't require chilling.
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SPACE FOOD
Ingredients :
1 c. peanut butter
1 c. powdered milk
1/2 c. honeyGranola
Wheat germ
Crushed cereal
Coconut
Preparation :
Mix all ingredients in mixing bowl. Roll into 1 inch balls and
chill in refrigerator. Before serving, roll into one of the following:
wheat germ, crushed cereal, or coconut.
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