Custom Search



Fried Cheesecake

  ----- Original Message ----- 
  From: Greg
  To: phaedrus
  Sent: Tuesday, November 12, 2002 5:07 PM
  Subject: Need a recipe 


  I am looking for a recipe for cheesecake wrapped in a pastry 
  tortilla that you deep fry 


Hello Greg,

I found a couple of recipes. See below.


  Fried Cheesecake I

  9-Inch Springform Pan


  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. 

Mocha Torte

  ----- 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!


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.


  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
   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
   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
   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.  

Potatoes au Gratin

  ----- 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.


  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

   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. 

Red Lobster Tartar Sauce

  ----- 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.


  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. 

Leftover Turkey Soup

----- 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.


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 : 
 Leftover turkey and bones
 Potatoes, cubed
 Carrots, sliced bite sized
 Onions and celery, sliced bite sized
 1/2 lb. ditalini or any fancy macaroni

 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.   


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus