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----- Original Message -----
From: Greg
To: phaedrus
Sent: Tuesday, November 12, 2002 5:07 PM
Subject: Need a recipe
HI
I am looking for a recipe for cheesecake wrapped in a pastry
tortilla that you deep fry
Greg
Hello Greg,
I found a couple of recipes. See below.
Phaed
Fried Cheesecake I
Recommendations:
9-Inch Springform Pan
Ingredients:
1 Favorite Plain Cheesecake Recipe (Such As Simple Cheesecake)
Flour Tortillas
Cooked Apples, Cut Into Pieces
Vegetable Oil (For Frying)
Cinnamon Sugar Or Caramel Ice Cream & Soft Caramels
This unusual dessert has been found to be served in a couple of cafés,
taking the customer a little aback no doubt at first, but ultimately
satisfied in the end. There are a couple of variations to this recipe,
including one particular variation that uses spring roll sheets rather
than tortillas or another one that uses a corn flake coating. You will
notice that the amounts for this recipe are rather arbitrary: use as
little or as much as you wish.
1. Make your favorite plain cheesecake, but add cooked apples to the
cake -- you may use apples from canned pie filling, but omit the filling.
2. After the cheesecake is firm, cut into pieces.
3. Wrap the morsels in a flour tortilla. Tie the packet with string to
hold it together so it will not come apart during frying.
4. Heat your frying oil to 350 degrees and fry the packet until golden
brown. Sprinkle with cinnamon sugar or serve with caramel ice cream
topping or melted soft caramels.
*Note: Cinnamon sugar can be made by mixing 2 cups sugar with 4 teaspoons
ground cinnamon.
------------------------------
Deep Fried Cheesecake Rolls
From: Busch Gardens
Makes 26 servings out of one whole cheesecake
1 (about 3 1/4 lb) cheesecake
1/4 cup raspberry jam
26 flour tortilla shells
1/2 cup water
1 tsp cornstarch
1 cup sugar
1 tbsp cinnamon
Mix corstarch with water
Cut cheesecake into 26 (2 oz) portions, about 4 by 1-inch pieces.
Smear 1/2 oz of raspberry jam to the front side of one tortilla shell.
Place 1-2 oz piece of cheesecake on top of jam. Brush cornstarch mix
on edge of tortilla.
Roll tortilla shell over cheesecake, about half way on shell. Fold in
the side of tortilla shell over cheesecake, then roll the rest of the
way. Do this 25 more times.
Place a small piece of parchment paper between rolls on a sheet pan.
Wrap in plastic and freeze.
Fry frozen rolls in oil at 350 degrees, until golden brown, center
should be warm.
Combine cinnamon and sugar in a bowl. Sprinkle cinnamon mixture over
hot rolls.
----- Original Message -----
From: Lori
To: phaedrus
Sent: Tuesday, November 12, 2002 7:02 PM
Subject: Mocha Torte
Dear Phaedrus,
I recently happened upon your site - and it has been such a treat!
I've shared it with some friends already.
I have one for you: My husband grew up in a small town west of
Chicago and his family had a tradition of buying a 7 layer Mocha
Torte for every birthday celebrant from a lady in Batavia, IL named
Birdie. He described it as ".. 7 layers of melt-in-your-mouth yellow
cake with the most delicious, creamy mocha frosting and all covered
in almonds.." Since he and his siblings all moved away after college,
no one remained to keep up with Birdie or get the recipe...
So far, every recipe I've tried has resulted in a rather dry, saw-dust
like cake - really doesn't help how good the mocha frosting is when the
cake is dry as dust.
Any suggestions or recipes to share would be most appreciated!
Lori
NC
Hello Lori,
Well, I have some recipes for you. They aren't 7-layer, and I can't promise that they won't turn out dry. Have a look below.
Phaed
Mocha Torte
Ingredients :
1/2 c. butter
1 c. sugar
2 eggs
2 sq. unsweetened chocolate
1 c. flour
1 tsp. baking powder
1/2 c. cold coffee
Dash of salt
1/2 tsp. almond extract
1/4 tsp. vanilla
Icing:
1/2 c. butter
1 c. confectioners' sugar
3 tsp. cocoa
2 tsp. cold coffee
1 tsp. vanilla
Preparation :
Cream butter and sugar. Beat in egg yolks and coffee. Add
melted chocolate alternately with sifted dry ingredients. Then add
flavoring. Fold in stiffly beaten egg whites. Bake in moderate
oven, 350 degrees. Beat together and frost cake.
----------------------------------
Mocha Torte
Ingredients :
1 c. sugar
6 eggs
1 c. flour, sifted (12 tbsp.)
Pinch of salt
1 rounded tsp. baking powder
1/2 tsp. vanilla
Filling:
3/4 c. sugar
1/2 c. cocoa
1 tbsp. cornstarch
Pinch of salt
1 tsp. vanilla
3/4 c. strong coffee
1 pt. cream (heavy cream)
Preparation :
(Line two cake pans with wax paper, bottom and sides.) Beat sugar
and eggs until creamed, about 7 minutes. Sift dry ingredients.
Fold flour into egg mixture a little at a time. Divide and bake in
2 cake pans at 325 degrees for 30 minutes. FOR FILLING: Mix dry
ingredients in saucepan, then add coffee and mix until smooth.
Bring to a boil for about 1 minute. Remove from head and add
vanilla. Cool. Whip cream and pour chocolate mixture into cream.
Add four level tablespoons sugar to whipping cream. Layer the
filling between layers and on top after cooling layers. Keep cake
in refrigerator.
----------------------------------
Mocha Torte
Ingredients :
4 eggs, separated
1 c. sugar
4 tbsp. water
1 c. flour
1 tsp. baking powder
1 tsp. vanilla
Frosting:
1 pt. whipping cream
1 c. powdered sugar
3 tbsp. cocoa
1 tsp. instant coffee
1 c. chopped nuts
Preparation :
Beat egg yolks, sugar, and water for 10 minutes on medium speed.
Add flour, baking powder, and vanilla. Fold in egg whites, stiffly
beaten. Bake in ungreased angel food tin or 2 layer pans at 350
degrees, 25 minutes for layer pans and 35 minutes for angel food
pan. FROSTING: Beat whipping cream, add powdered sugar. Mix in
cocoa and instant coffee. Slice cake into layers. Frost with cream
mixture. Sprinkle top with nuts and refrigerate until serving.
----- Original Message -----
From: Norma
To: phaedrus
Sent: Tuesday, November 12, 2002 12:56 PM
Subject: Potatoes Au Gratin
Ruth's Chris Steakhouse has the best Potatoes Au Gratin I have ever
had, but this is not a recipe that they give out. Can you find it
or something like it? Chunks of potatoes in a delicious creamy,
cheesy sauce. No frozen hash browns, no canned soups, no ham, no
exotic flavors -- this is a very simple dish, but Ruth's does it
just exactly right.
Many thanks -- Norma
Hello Norma,
I could not locate Ruth's recipe. However, it's in this book:
Top Secret Recipes
Below are some simple but good recipes.
Phaed
Potatoes Au Gratin
Ingredients :
1 1/2 lb. russet potatoes
Boiling water
2 c. chicken broth
1 c. shredded American cheese
1/2 c. butter, melted
1/4 tsp. tarragon
Salt and pepper
1 c. shredded Swiss cheese
Preparation :
Cook potatoes in boiling water until tender. Peel potatoes and
slice thinly. Spread potato slices in a shallow baking dish.
Combine broth, American cheese, tarragon and salt and pepper. Cook
and stir until cheese is melted and blended in, then simmer 5
minutes. Carefully pour sauce over potatoes. Sprinkle Swiss cheese
over top. Bake at 375 degrees for 15 to 20 minutes or until bubbly.
6 servings.
----------------------------------
Elegant Potatoes Au Gratin
Ingredients :
1 1/2 qt. casserole
8 med. red potatoes
8 oz. sharp Cheddar
1 tsp. salt
1 pt. whipping cream, unwhipped
1/4 c. bread crumbs
1 tbsp. butter, melted
Preparation :
Boil potatoes in jackets. Cool, peel and shred on medium grater.
Shred cheese on same grater. Butter casserole and alternate layers
of potatoes and cheese. Sprinkle with salt. Pour the unwhipped
cream over the layers. Top with the bread crumbs that have been
mixed with melted butter. Bake at 350 degrees for 45-60 minutes.
----------------------------------
Potatoes Au Gratin
Ingredients :
1 (10 1/2 oz.) can condensed cheddar cheese soup
1/2 c. milk
4 c. thinly sliced potatoes
1 sm. onion, thinly sliced
1/2 tsp. salt
1 tbsp. butter
Paprika
Preparation :
Blend soup with milk and salt. In a buttered 1 1/2-quart
casserole arrange alternate layers of potatoes, onions, and sauce.
Dot top with butter and sprinkle generously with paprika. Cover and
bake in 350 degree oven for 1 hour 15 minutes. Uncover and bake an
additional 15 minutes or until potatoes are done. Serves 4-6.
----- Original Message -----
From: Sharon
To: phaedrus
Sent: Tuesday, November 12, 2002 2:15 AM
Subject: red lobster tarter sauce
this is my favorite tarter sauce in the world
i hope you can get the recipe from red lobster
thanks sharon
Hi Sharon,
There are three different copycat recipes for Red Lobster tartar sauce. All three are below. Try
the top one first. It's from "Top Secret recipes". If it's not "just right", then try the other two.
If you get to the second one, be sure to use Hallman's or Kraft Mayo in it. Hellman's and Kraft have
a lemony taste that other Mayos don't have, and that can make a big difference.
Phaed
Red Lobster Tartar Sauce
1/2 cup mayonnaise
1 1/2 tablespoons finely minced onion
1 tablespoon sweet pickle relish
1 1/2 teaspoons shredded & chopped carrot (bits the size of rice)
1 1/2 teaspoons sugar
1. Combine all ingredients in a small bowl.
2. Cover and chill.
Makes 4 servings.
-----------------------------
Red Lobster Tartar Sauce
1/2 c Hellman's mayonnaise
1/4 c Sweet pickle relish
2 tb Miracle whip salad dressing
1 tb Sugar
1/2 ts Dry minced parsley
1/4 ts Onion powder
Mix all and store in the fridge.
---------------------------------------
Red Lobster Tartar Sauce
1/3 cup Miracle Whip Salad Dressing
2/3 cup Sour cream
1/4 cup Confectioner's Sugar
3 Tablespoons sweet white onion, chopped fine
2 Tablespoons sweet pickle relish from jar
with the relish juice
3 tsps carrot, chopped fine
1/4 tsp salt
Chop the sweet white onion in food processor, put in small
containerand set aside. Chop carrot in food processor, and
add to onion. Mix in remaining ingredients and stir to blend
thoroughly. Do not use electric mixer. Refrigerate for at
least 2 hours or overnight to let flavors blend.
----- Original Message -----
From: Sal
To: "Phaedrus"
Sent: Friday, November 29, 2002 7:19 AM
Subject: Re: Need help!!
> Hi,
> I have a lot of turkey left over, how do I make turkey soup?
> Please rush!
>
> Thanks,
>
> Sal
Hi Sal,
Below are several.
Phaed
Cream Of Turkey Soup
Ingredients :
Leftover turkey
3 qt. water
Boullion cubes to make broth
1 c. butter
1 c. flour
3 onions, chopped
2 lg. carrots
2 celery, diced
1 c. long grain rice, uncooked
2 tsp. salt
3/4 tsp. pepper
2 c. half & half
Preparation :
Broth: Bring to a boil. Add turkey. Set aside. Heat butter in
Dutch oven. Add flour and cook over medium heat, stirring
constantly 5 minutes. Stir in vegetables, cook 10 minutes. Stir
often. Add broth, turkey, rice, salt and pepper; bring to boil.
Cover, reduce heat and simmer 20 minutes, or until rice is tender.
Add half & half, cook until thoroughly heated.
----------------------------------
Hearty Turkey Soup
Ingredients :
1 carcass from cooked turkey
1 lg. onion, chopped
2 tbsp. salt (more or less to taste)
1/4 tsp. pepper
1/2 tsp. dried thyme leaves (optional)
2 to 5 c. leftover diced turkey meat
2 whole fresh bunches or 2 bags celery, diced
3 lb. bag carrots, sliced
2 to 4 c. Minute rice (judge kettle size)
Preparation :
To thicken use 2/3 cup cornstarch in 1/2 cup water or use instant
mashed potatoes. In large kettle, cover carcass parts with water.
Add salt, pepper, optional thyme, and chopped onion. Bring to a
boil; reduce heat and simmer, covered, for 2 hours. Strain; return
broth to kettle. Add carrots and celery. Cook until almost tender.
Add turkey meat and minute rice. Cover until rice has expanded.
Stir together cornstarch and 1/2 cup water until smooth. Stir into
soup, stirring constantly, over high heat until thickened. Use more
cornstarch if using a larger kettle or use instant mashed potatoes
to thicken the soup.
----------------------------------
Day After Turkey Soup
Ingredients :
Water
Leftover turkey and bones
Potatoes, cubed
Carrots, sliced bite sized
Onions and celery, sliced bite sized
1/2 lb. ditalini or any fancy macaroni
Parsley
Salt
Pepper
Preparation :
To a pot of water, add the turkey bones and boil. Take out bones
and cut turkey into bite sized pieces and return all the turkey to
the stock. Add all the vegetables and seasonings and simmer until
vegetables are almost cooked. Add macaroni to soup and cook until
soft. Serve.
----------------------------------
"Leftover Turkey" Soup
Ingredients :
Leftover turkey from 1 turkey
1/4 tsp. poultry seasoning
3 cubes or 3 tsp. chicken bouillon
1 bay leaf
6 c. water
1/2 c. rice or 1 c. noodles
3 med. carrots
2 stalks celery, sliced
2 med. onions, sliced or chopped
2 tbsp. chopped parsley
1 sm. can tomato sauce
Preparation :
In a large saucepan or pot combine first 5 ingredients. Simmer
covered for 1 1/2 hours. Remove bones, cut off meat and return meat
to broth. Add remaining ingredients to broth. Simmer covered 30
minutes or until vegetables are tender. TIP: Other vegetables may
be added such as corn, zucchini, tomatoes, potatoes, peas,
mushrooms, pick what you like.
----------------------------------
Turkey Leftovers Soup
Ingredients :
3 c. leftover Thanksgiving turkey
2 c. celery, diced
2 c. onion, diced
4 c. potatoes, diced
Preparation :
Cook remains of turkey in large pot with water covering it. Cook
30 to 40 minutes. Cool, remove meat from bones. Prepare vegetables;
put in the cooking pot. Boil 15 to 20 minutes. Add cut up turkey.
Cook 10 to 15 minute longer. Serve.
----------------------------------
Turkey Soup
Ingredients :
3 c. chopped leftover turkey
4 to 5 oz. frozen peas
4 carrots, sliced
3/4 c. chopped celery
1/2 c. chopped onion
1 can (each) cream of chicken soup, cream of celery soup
4 c. water
1 tsp. salt
1/4 tsp. pepper
Preparation :
Combine and cook until heated through.
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