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Artichoke Crab Dip
----- Original Message -----
From: Diane
To: phaedrus
Sent: Saturday, October 26, 2002 12:32 PM
Subject: artichoke/crab dip
Simon and Seaforts restaurant here in Anchorage has a crab
and artichoke hot dip that is absolutely wonderful. Do you
have such a recipe'?
Thanx
Hello Diane,
I could not locate the Simon & Seafort's recipe anywhere, but below are several hot crab & artichoke dip recipes.
Phaed
Crab and Artichoke Dip
Preparation time: 10 minutes
Cooking time: 6 minutes
Yield: 2 cups (6 to 8 servings)
Ingredients
1 can (14 ounces) artichoke hearts, drained
1/4 lb. Fresh lump crabmeat, shell pieces removed
1/4 cup lowfat sour cream
1/4 cup nonfat mayonnaise
1 tablespoon grated fresh Parmesan cheese
1 teaspoon freshly squeezed lemon juice
1 teaspoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1 small clove garlic, minced
Preheat oven to 350 degrees Fahrenheit.
Chop artichoke hearts, and in a medium bowl, combine with
crabmeat, sour cream, mayonnaise, Parmesan cheese, lemon
juice, horseradish, Worcestershire sauce, and garlic.
Transfer mixture into a casserole or other oven-proof dish.
Bake for approximately 20 to 25 minutes, until warm throughout.
Serve with pita, bagel chips, or French bread slices.
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Lump Crab and Artichoke Dip
Prep Time: 30 Minutes Serves: 10 - 12
Ingredients:
1 pound jumbo lump crabmeat
2 (8 1/2-ounce) cans artichoke hearts, drained
1/4 pound butter
1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
2 tbsps garlic, minced
1/4 tsp granulated garlic
1/4 tsp nutmeg
1/2 cup flour
2 cups chicken stock
1 pint heavy whipping cream
1 ounce dry white wine
1/4 cup green onions, sliced
1/4 cup parsley, chopped
2 cups Parmesan cheese, grated
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 tsp basil, chopped
Method:
Begin by rinsing artichokes well under cold water to remove
the brine. Chop artichokes coarsely in a food processor, remove
and set aside for later use. In a 2-quart heavy-bottom sauté
pan melt butter over medium-high heat. Add onion, celery, bell
peppers and garlic. Sauté 3-5 minutes or until vegetables are
wilted. Add artichokes and blend well into the vegetable mixture,
stir and cook 5 additional minutes. Sprinkle in flour and blend
well to form a white roux, do not brown. Add chicken stock and
heavy whipping cream, one cup at a time, whisking constantly
until a thick cream sauce is achieved. Reduce heat to simmer.
Add white wine and season to taste using salt and pepper. Simmer
approximately 15 minutes, stirring occasionally to keep from
scorching. The mixture should resemble a thick cream sauce.
Should it become too thick, additional whipping cream or stock
may be added to reach desired consistency. Add green onions and
parsley, then fold in lump crabmeat. Cook 5 minutes longer and
remove from heat. Fold in Parmesan cheese and adjust seasonings
if necessary. Place the mixture in a chafing dish and serve with
garlic croutons or crackers.
----------------------------------------------------
Zesty Crab-and-Artichoke Dip
Ingredients
1 large green pepper, chopped
2 cans (14 ounces each) artichoke hearts, drained and finely chopped
1 cup fat-free mayonnaise
1 cup fat-free plain yogurt
2/3 cup grated Parmesan cheese
1/2 cup thinly sliced scallions
1/2 cup bottled roasted sweet red peppers, drained and chopped
5 teaspoons lemon juice
4 teaspoons Worcestershire sauce
1 tablespoon seeded and finely chopped pickled jalapeño peppers
(wear plastic gloves when handling)
1/4 teaspoons celery seeds
1 pound lump crabmeat, picked over and flaked
1/4 cup sliced almonds (optional)
Directions
Total Time: 60 minutes
Coat a small skillet with nonstick spray. Add the green peppers.
Cook and stir over medium heat for 3 minutes, or until tender;
let cool at room temperature. Preheat the oven to 375 degrees.
Coat an 8-by-8- inch baking pan with nonstick spray. In a large
bowl, combine the cooked peppers, artichoke hearts, mayonnaise,
yogurt, Parmesan, scallions, red peppers, lemon juice,
Worcestershire sauce, jalapeño peppers and celery seeds.Gently
stir in the crabmeat. Spoon into the prepared baking pan.
Sprinkle with the almonds (if using). Bake for 30 to 35 minutes,
or until golden and bubbly.
--------------------------
Hot Crab and Artichoke Dip
Ingredients
3 (6 ounce) cans crabmeat
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 cup mayonnaise
1 cup heavy cream
1 (10 ounce) can artichoke hearts, drained
1 1/2 cups shredded white Cheddar cheese
1 tablespoon prepared horseradish
2 tablespoons fresh lemon juice
2 teaspoons Old Bay Seasoning TM
2 tablespoons minced garlic
ground black pepper to taste
2 (1 pound) loaves sourdough bread
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl, combine crabmeat, cream cheese,
sour cream, mayonnaise, heavy cream and artichokes.
Season with horseradish, lemon juice, garlic, and black
pepper. Mix well and spread mixture into a 9x13 inch
baking dish and sprinkle the white Cheddar cheese and
Old Bay seasoning on top.
3 Bake in a preheated oven for 30 minutes or until warm
and melted. Meanwhile, hollow out the loaves of sourdough
bread. Reserving the bread removed.
4 Spoon the hot crab dip into the hollowed out loaves of
sourdough. Use the reserved bread for dipping.
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Hot Crab And Artichoke Dip
List of Ingredients
1-14oz.can artichoke hearts drained,6oz.crab meat,
1 1/2 cup mayo,1 1/3 cup parmesan,1/2 teas.garlic
powder,1 1/2 Tbls.lemon juice,tortilla chips or
french bread slices.
Chop the drained artichoke hearts and drain again.
Combine the chokes,crab,mayo,cheese,garlic,juice,mix well.
Spread in 1 qrt.casserole,bake 400* 15-20 mins.
Serve hot with chips or bread.
-------------------------------------------
Hot Crab and Artichoke Dip
2 packages cream cheese, 2 cans crab meat (can buy fresh
for more $), 1/2 cup diced white onion, 5 Tbls. milk,
4 Tbls. A-1 sauce or Worcestershire, 2 small jars
marinated artichoke hearts
This is just like the hot dip the restaurants serve as
an appetizer.
Soften the cream cheese in a mixing bowl until you can
easily stir with a large wooden spoon. Add milk, A-1 sauce,
diced onion, and a sprinkle of salt and pepper. Drain the
crab and add to the mixture. I usually cut the artichoke
hearts into smaller pieces (you don't have to - that would
just add to your prep time). Then add the whole jar (marinade
juices too) to the mixture. Stir well and pour into a shallow
dish (like pie or quiche pan). Bake at 400° for 35 minutes -
if you're in a hurry you can even microwave this dish for
about 10 minutes. Serve with French or sourdough bread, or
even tortilla chips. You can reheat this by microwave if you
are taking it as a potluck dish. Make it ahead of time and
refrigerate overnight.
----- Original Message -----
From: Sherrie
To: phaedrus
Sent: Saturday, October 26, 2002 3:49 PM
Subject: persimon
Hi there: Would you happen to have a recipe for persimon cookies?
Thanks, in advance.
Sherrie
Hello Sherrie,
I was able to locate several varieties of persimmon cookies for you. See below.
Phaed
Persimmon Cookies
Ingredients :
1/2 c. shortening
1/2 c. brown sugar
1 c. white sugar
1 c. persimmon pulp
1 egg
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. nuts
1 c. dates
Preparation :
Cream shortening and sugars. Add persimmon pulp. Add egg and
vanilla. Sift dry ingredients together and add nuts and dates.
Combine all together. Drop by teaspoonfuls on greased cookie sheet
and bake at 350 degrees until slightly brown.
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Persimmon Cookies
Ingredients :
1 c. persimmon pulp
1 c. melted butter
1 c. brown sugar
2 eggs
2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
Preparation :
Mix and drop by teaspoonfuls on a greased cookie sheet. Bake at
350 degrees for 10 minutes.
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Persimmon Cookies
Ingredients :
1 c. persimmon pulp
1 tsp. soda
1/2 c. shortening
1 c. sugar
1 egg, well beaten
2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. each cinnamon, cloves and nutmeg
2 tsp. vanilla
1 tsp. lemon
1 c. raisins
1 c. chopped nuts
Preparation :
Simmer raisins for 15 minutes in some water. Cream sugar and
shortening. Dissolve soda in pulp. Add creamed sugar and
shortening to pulp. Add beaten egg. Sift dry ingredients together.
Add to above mixture. Add vanilla and lemon; add nuts and raisins.
Drop onto greased cookie sheets. Bake at 350 degrees for 10 to 15
minutes. Makes about 2 to 2 1/2 dozen very moist cookies.
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Glazed Persimmon Cookies
Ingredients :
3/4 c. chopped nuts
3/4 c. raisins
1/4 c. wine2/3 c. butter (part margarine)
1 1/4 c. sugar (1/2 brown sugar)
1 tsp. vanilla
2 eggs
1 c. persimmon pulp2 1/2 c. sifted flour
4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger--FROSTING--2 tbsp. butter
1 1/2 c. sifted powdered sugar
2 tbsp. wine
Preparation :
(Great Christmas cookies) After mixing butter, sugar, eggs,
vanilla and pulp together, add dry ingredients and mix well. Add
nuts, raisins and wine mixture. Mix and drop by teaspoonfuls on
greased cookie sheets. Bake at 375 degrees for 15 to 18 minutes.
Cool before frosting. Beat until smooth
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Chocolate Persimmon Cookies
Ingredients :
2 cubes margarine
2 c. sugar
2 eggs
2 c. persimmon pulp, mixed with 2 tsp. soda
4 c. flour
2 tsp. cinnamon
1 tsp. each cloves & nutmeg
2 c. raisins
2 c. walnuts
1 (16 oz.) pkg. chocolate chips
Preparation :
Cream sugar, butter and eggs; beat well. Add persimmon pulp.
Mix spices with flour and add to egg mixture blending well. Add
raisins, nuts and chips. Drop by teaspoonful onto cookie sheet.
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Persimmon Oatmeal Drop Cookies
Ingredients :
3/4 c. margarine
1 1/2 c. sugar
2 eggs
1 c. persimmon pulp
1 tsp. baking soda
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. cinnamon
1 1/2 c. quick oats
1/2 c. coconut
1/2 c. nuts
Preparation :
Cream butter and sugar; beat in eggs. Stir soda into persimmon
pulp and add to creamed mixture. Add vanilla and sifted dry
ingredients. Mix well. Add oats, coconut and nuts. Drop by
teaspoon on ungreased baking sheets. Bake at 350 degrees for about
12 minutes. Makes 4 1/2 dozen.
----------------------------------
Favorite Persimmon Cookies
Ingredients :
1/2 c. butter or margarine
1 c. nuts (pecans or walnuts)
1/2 c. chopped raisins
1 c. persimmon pulp
1/2 c. milk (more or less) to make drop batter
1 c. sugar
2 c. flour
1 tsp. soda
1 egg
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Preparation :
Cream butter and sugar; grind raisins and nuts and mix with flour
and spices. Dissolve soda in persimmon pulp. Add beaten egg and
persimmon pulp and stir into flour mixture. Drop by teaspoonfuls on
greased baking sheet. Bake in a moderate oven, 350 degrees, 10-12
minutes or until done.
----------------------------------
Soft And Moist Persimmon Cookies
Ingredients :
1 c. persimmon pulp (use very ripe persimmons, peeled)
1 c. sugar
1/2 c. butter
2 c. flour
1 tsp. baking soda
1 egg, beaten
1 c. nuts, chopped
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking powder
Preparation :
Mix soda and pulp and set aside. Cream butter and sugar, add
beaten egg, mix. Sift all dry ingredients together. Add to egg
mixture, mix. Add nuts and pulp mixture. Mix all together. Drop
onto a cookie sheet. Bake at 350 degrees for 12 to 15 minutes.
Cookies will stay moist for a long time if kept in an airtight
container.
----------------------------------
Persimmon Cookies
Ingredients :
1 c. persimmon puree
1 tsp. soda
1 c. butter or margarine
1 c. sugar
1 egg
1 tsp. vanilla
1 tsp. lemon juice
2 tbsp. brandy or orange juice
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
Currants & chopped nuts (opt.)
Preparation :
Mix together thoroughly the persimmon puree and soda; let stand
while you cream together the butter and sugar until light and
fluffy. Beat in egg, vanilla, lemon juice and brandy. Then add
persimmon puree and mix until blended. Sift dry ingredients
together. Gradually blend into creamed mixture; then add currants
and nuts and mix just until well blended. Drop by level
tablespoonfuls of dough 2 inches apart on lightly greased baking
sheet. Bake in a 375 degree oven for 12 to 14 minutes or until
browned. Makes about 5 dozen.
----- Original Message -----
From: Rosaria
To: phaedrus
Sent: Saturday, October 26, 2002 1:54 AM
Subject: (no subject)
Came across your site... very interesting and some nice recipes..
I am looking for a recipe for zeppoles but they are made with
potatoes, and help you could give me would be greatly appreciated.
Thank you Rosaria
Hello Rosaria,
I found the below recipe online.
Phaed
Zeppole (Flour and Potato Dough)
10 cups flour
3 eggs, beaten
1 tsp. salt
3 packages dry yeast
1/2 cup margerine
1 1/2 cups warm potato water
3 potatoes, peeled (boiled and mashed)
3 Tbsp. sugar
1/2 cup shortening
1 cup milk
oil for frying
In a large bowl, mix warm water from potatoes, milk,
margerine, shortening, yeast, sugar, salt and mashed
potatoes. Cover and set aside.
Make a well in center of flour and eggs and liquid
ingredients and mix with wooden spoon. Dough will be
soft and elastic. If necessary add a little more flour.
Beat well, cover bowl and let rise for 1 hour, punch
dough down and let rise an additional hour.
To make zeppole: Oil hands, take a piece of dough the
size of a large walnut, stretch and twist then fry in
hot oil. When cool, sprinkle zeppole with confectioners
sugar or dip them in warm honey.
----- Original Message -----
From: Jan
To: phaedrus
Sent: Saturday, October 26, 2002 11:17 PM
Subject: crystallized peppermint creams
HI:
I found your recipe site for the prior questioner, but you said
you sent you another receipt for crystallized mints or something.
Would you be so kind as to share with me also? I found the items
for sale at Vermont Co. Store but they want $15 for 12 oz. not
including shipping and handling, YIKES! Thank you for your time.
I did find a site for a fondant/cream candy that you pull and can
roll in granulated sugar but am not sure it's the same thing.
Hope I can find some molds too!
Regards,
Jan
Hello Jan,
Requests for mint candies come in often, and I'm still not certain about the distinctions between the different types. The only kind that I found at the Vermont Country Store
were "French Creams." Now, doing a search for "French Creams", I find that they are descibed as having a creamy center with a crystallized sugar coating, and I find them to be
sold many places. They're also called "opera creams", and they're sometimes dipped in chocolate.
The other thing that I find similar to this is called "peppermint creams", and it's a favorite in the U.K. There are dozens of recipes for them on the Internet.
They're basically just powdered sugar, egg white, and peppermint flavoring.
Remember, raw egg white can convey salmonella food poisoning. If you use a recipe with egg white, it's best to buy pasteurized egg whites.
There's a recipe for fondant, and you can buy molds here:
Sugarcraft
Recipe for peppermint creams without egg white here:
peppermint creams without egg white
Traditional recipe for peppermint creams with egg white here:
traditional recipe
and here:
Traditional Recipe
Phaed
----- Original Message -----
From: Chandel
To: phaedrus
Sent: Sunday, October 27, 2002 1:21 AM
Subject: burghul
> I was just wondring which people where the fist to have used
> burghul in there cooking and where they found the wheat to
> create it?
> sincerly
> Chandel
>
Hello Chandel,
The practice of soaking wheat and then cracking it has been around for
thousands of years. Wheat cultivation originated in the Middle Eastern
Tigris - Euphrates area or in Egypt and has been dated to at least 7,000
B.C. Burghul or bulgar wheat was a staple in those areas even in ancient
times and the wheat used was grown in those same areas.
Phaed
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