TALK TKL - 10-15-97
Kitchen to Kitchen Recipe Swap
Thai Iced Tea
Thai Iced Coffee
Starbucks Frappuccino
Creamed Chip Beef
Double Fudge Chocolate Cake
Stevie's Portuguese Rice
Carrot-Rice Puree (Baby Food)
Chili-Beer Brisket Of Beef Over Wild Rice
Pecan Chicken Divan
Wild Rice Pilaf
Hawaiin Wedding Cake
Hard Sauce

Betsy at TKL (12:23:38 am) :
From: ujenwong@mcl.ucsb.edu (Jennifer D. Wong)
Newsgroups: rec.food.recipes
Date: 5 Apr 1994 17:17:26 -0400
THAI ICED TEA
Ingredients:
1 can of sweetened, condensed milk
1 can of evaporated milk
1/4 cup Thai tea leaves (red or black)
4 cups water
crushed ice
Preparation:
1. Combine the sweetened, condensed milk and the evaporated milk.
Set aside.
2. In a 6 inch strainer, place a coffee filter. Put the tea leaves
in the filter and place in a 2 quart pan.
3. Bring the water to a boil, then pour it onto the tea leaves. Stir
thoroughly and let steep in the pan for two or three minutes.
4. Remove strainer and discard the tea leaves.
5. Allow tea to cool to lukewarm. Pour the tea into tall glasses
filled with crushed ice.
6. Add about 1 inch of milk mixture and stir.
Serves 4.
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Betsy at TKL (12:25:04 am) :
Newsgroups: rec.food.cooking
From: pad.gajajiva@runningb.com (Pad Gajajiva)
Date: Mon, 26 Sep 94 18:44:00 -0500
THAI ICED TEA
Cha Thai
This drink requires a unique tea from northern Thailand,
sold in Asian markets as cha thai. At first glance it looks more
like ground coffee than tea; the leaves are finely chopped and
flavored with vanilla and roasted corn, and artificial color is
added to boost its naturally red color. It is traditionally
brewed in a cloth bag. Hot water is poured through the bag
several times, producing a stronger brew each time. A drip-coffee
cone and filter make a fine substitute. When milk is added, the
tea turns a striking brick-orange color.
Thai tea (cha thai), 2 to 3 tablespoons per serving
Boiling water, about 6 ounces per serving
Sugar or sweetened condensed milk, to taste
Milk or half-and-half
1. Place tea in a coffee filter in a drip cone. Preheat carafe
with boiling water; discard water. Pour 6 ounces boiling water
per serving into cone and let it drip through. Transfer brew to
another container, then pour back through filter. Repeat until
tea is deep red in color, a total of 4 to 6 times.
2. Sweeten tea to taste with sugar or condensed milk. Fill tall
glasses with ice cubes and add tea to fill glasses halfway. Add
milk or half-and-half and stir.
Variation: The tea may be brewed in a teapot, but it will still
need to be filtered through a paper filter or a very fine nylon
strainer. Preheat pot with boiling water and allow to steep 6 to
8 minutes before straining.
From the California Culinary Academy's "Southeast Asian
Cooking", Jay Harlow, published by the Chevron Chemical Company,
1987. ISBN 0-89721-098-0.
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Betsy at TKL (12:28:51 am) :
From: jdtrach@IslandNet.com (Julia Trachsel)
Date: Thu, 08 Jun 1995 23:52:36 GMT
Newsgroups: rec.food.cooking
Thai Coffee
Make a 1/4 cup of expresso.
Put small ice-cubes into a clear medium tall glass.
Add 1/4 cup sweetened condensed milk.
Pour over the hot coffee.
Stir.
Drink.
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Betsy, NY (1:01:09 pm) :
Re: Starbucks Frappachino
From bogiesan@aol.com (Bogiesan)
Newsgroups rec.food.drink.coffee
Several posts on this subject have been inconclusive but the basic recipe
seems to be something like this:
Ice
Espresso (or coffee flavored syrup)
Milk
Chocolate flavored syrup
Cinnamon flavored syrup
commercial blender
Similar concoctions can be whipped up easily at home with some ice cream
instead of the milk and ice.
In some market areas (not in mine) you can find Starbies products in
supermarkets. The Frap line seems to come in bottles.
From Robert Spooner
Use Bogie's recipe (I prefer to substitute the caramel syrup for others,
such as almond and coconut, or raspberry, or vanilla, or a liquer, such
as Bailey's and/or Kahlua), but you need a high-quality blender to
"frappe" the ice cubes (don't start with crushed, their actually harder
to frappe in a blender). Blend at a medium speed with the ice cream
recipe, and use coffee, chocolate or vanilla. Use about 1.5 ounces of
Hershey's syrup per serving, total 1 ounce of syrup flavorings (try
Monin or DaVinci, they are easiest to find at a local coffeehouse,
though we use Senza Rivale), or similar amounts of liquers, to taste.
Note, though, that the espresso is important, make it right, and you'll
have a much better drink than Starbuck's Frappucino!
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Betsy, NY (1:13:06 pm) :
From: lmiller@slonet.org (Lois C. Miller)
Newsgroups: rec.food.recipes
Creamed Chip Beef
2 Tablespoons butter
2 Tablespoons flour
2 cups of milk
1 4oz. pkg. chipped beef
Salt and pepper to taste
Melt butter in saucepan over medium heat. Stir in flour until smooth and
heat until bubbly. Gradually stir in milk and continue stirring to keep
from getting lumpy. The mixture - which is white sauce - willl gradually
thicken. Add the chipped beef (separate the slices) and keep over low
heat about 5 minutes. Add salt and pepper as desired. Serve over toast.
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Betsy, NY (1:58:33 pm) :
Cynthia - this one might be what you're looking for:
Subj: Double Fudge Chocolate Cake
From: JillE4520
This cake is a chocolate lover's delight. For the times you really don't
care about fat and stuff in your diet. I've never had it fail and even won a
prize with it at our county fair. It came from the Expo 86 cookbook.
Preheat oven to 350. Butter and flour 2 8" or 9"cake pans.
in a large bowl, add ingredients one at a time in this order, beating after
each addition:
2 eggs
1 cup sugar
2 Tbsp soft butter
1 cup light oil
1/2 cocoa, packed
1/2 cup buttermilk
1 tsp vanilla
In separate bowl, mix together then add to above:
2 1/4 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
Fold into above: 1 cup boiling water
Add to above and mix in: 1/2 cup chocolate chips.
Place mixture in prepared cake pans. Bake for 25 minutes. Ice with
incredible chocolate icing. Don't overbake! When the cake comes out it is
not high and you can see where the oil separated -- don't worry, it's ok.
Incredible Cholocate Icing:
In blender or food processor add the following and blend for a few seconds:
1 cup soft butter
2 cups powdered sugar
1 1/3 cup cocoa
Add the liquids and blend until smooth. For a thinner icing use additional
milk, I never do.
2 tsp vanilla
1/4 cup milk
1/3 cup hot coffee (if you're not a coffee drinker you can use instant.)
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Betsy, NY (3:42:54 pm) :
From: jphelps@shell.portal.com (JUDI MAE PHELPS)
Newsgroups: alt.creative-cooking,
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Stevie's Portuguese Rice
Categories: Turkey, Grains, Low-cal
Yield: 8 servings
-JUDI M. PHELPS
2 3/4 c ;water
2 ts Olive oil
1/4 ts Salt
1 1/4 c Brown rice
2 lb Lean ground turkey
1 md Onion; chopped
2 Cloves garlic; finely chopped
2 28-oz cans peeled tomatoes; chopped with juice
16 oz Can tomato sauce
1 ts Hot red pepper sauce; or to taste
1/2 ts Dried oregano
1/2 ts Black pepper
In a medium saucepan, bring cups water, the oil, and salt to a boil
over high heat. Add the brown rice, reduce the heat to low, and
simmer covered for about 50 minutes, until the rice is tender.
Drain the rice if necessary, and set aside.
Meanwhile in a large nonstick skillet, cook the ground turkey,
chopped onion, and garlic over medium heat for about 7 minutes,
stirring occasionally, until the turkey loses its pink color. Stir
in the tomatoes and their juice, tomato sauce, hot pepper sauce,
oregano, and black pepper.
Bring to a simmer, reduce the heat to low, and cook, uncovered, for
about 45 minutes. Stir in the cooked brown rice, simmer an
additional 5 minutes, and serve immediately.
Per serving: Calories: 225, Protein: 25 g, Carbohydrates: 28 g, Fat:
2 g, Cholesterol: 58 mg, Sodium 700 mg, Fiber: 4 g, 8 percent
calories from fat. Source: The Healthy Firehouse Cookbook.
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Betsy, NY (4:16:28 pm) :
CARROT-RICE PUREE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Baby Food Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Brown rice, uncooked
6 Carrots, scrubbed and
-chopped in small pieces
1 1/3 c Water
From "Baby's First Helpings" by Chris Casson Madden
ISBN: 0-385-19143-X
A nutritious, smooth dish with a bit of texture for
older infants.
(or broth or leftover ooking liquid from cooking
vegetables) 1 teaspoon sweet butter (optional)
Place rice and carrots in a saucepan with the water
and cover. Simmer until the water is absorbed--about
30 to 40 minutes. When cool enough to handle, puree
in blender or food processor with butter until smooth
Refrigerate, or freeze leftovers in ice cube tray.
Makes 1-1/ cups
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Betsy, NY (5:24:12 pm) :
From: Leanda Goss ldgoss@METRONET.COM
To: Multiple recipients of list EAT-L
Chili-Beer Brisket Of Beef Over Wild Rice
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Fresh Beef Brisket
1/2 cup Diced Onion
1 teaspoon Salt
1 teaspoon Pepper
1/4 teaspoon Garlic Powder
1 Bottle (12 Oz) Chili Sauce
1 Bottle (12 oz) Beer
Wild Rice Amadine
-----GARNISHES-----
2 Med. Ripe Tomatoes -- Sliced
Parsley Sprigs
Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket
with onion, salt, pepper and garlic powder. Pour chili sauce over brisket.
Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer
over brisket. Increase oven temperature to moderate (350 degrees F.) and
continue cooking, covered, 30 minutes. Place brisket on large serving
platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes
and parsley. Slice brisket very thin and serve with hot cooking liquid.
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Betsy, NY (5:25:01 pm) :
From: Leanda Goss ldgoss@METRONET.COM
To: Multiple recipients of list EAT-L
* Exported from MasterCook II *
PECAN CHICKEN DIVAN
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tblsp. oil -- vegetable
1 1/2 cups mushrooms -- sliced
1 cup onion -- chopped
1 medium red pepper -- coarsely chopped
13 ounces chicken broth
1 teaspoon thyme -- dried
salt
1/2 teaspoon pepper
6 ounces wild rice mix -- package long-grain
1/3 cup pecans -- finely chopped
3 tblsp. flour
1/2 cup milk
1 pound chicken breasts -- boneless, skinless
2 cups broccoli -- steamed florets
Heat oven to 375 degrees. PREPARE RICE: In 2-quart flameproof casserole over
medium-high heat, heat 1 tablespoon oil; add mushrooms, onion and red
pepper; cook about 3 minutes until vegetables are crisp-tender. Stir in
chicken broth, 1/2 cup water, thyme, salt and pepper; bring to boil. Stir in
rice mix, omittng seasoning packet; remove from heat. Bake, covered, 15
minutes. PREPARE CHICKEN: While rice cooks, in shallow dish combine pecans
and flour; pour milk into second shallow dish. Dip chicken breasts, one at a
time, first into milk, then into pecan mixture to coat completely, gently
shaking off excess pecans. In 12-inch skillet over medium-high heat, heat
remaining 2 tablespoons oil; add chicken breasts; cook 2 to 3 minutes on
each side until browned. TO ASSEMBLE: Remove casserole from oven; uncover;
arrange browned chicken breasts over rice. Return to oven; bake, uncovered,
10 to 15 minutes longer until rice is tender and chicken is cooked through.
Arrange steamed broccoli florets over rice to serve.
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Betsy, NY (5:26:05 pm) :
From: Leanda Goss ldgoss@METRONET.COM
To: Multiple recipients of list EAT-L
* Exported from MasterCook II *
WILD RICE PILAF
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetarian
Christmas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 cups Water
2/3 cup Wild rice -- rinsed
2/3 cup Brown rice -- rinsed
1 teaspoon Seasoned salt
2 tablespoons Margarine
1 cup Chopped red onion
1/2 cup Finely diced celery
2 medium Tart apples -- peeled & cored
& diced
1/3 cup Orange juice
2 each Scallions -- green parts only
thinly sliced
1/4 cup Currants
1 dash Cinnamon -- nutmeg
Black pepper to taste
2 tablespoons Freshly minced parsley
1/2 cup Pecans
Stir rices into boiling water & add salt. Simmer covered for 40 minutes.
Heat margarine in a large skillet & saute onions & celery till golden. Ad
apple & saute for 5 minutes. Stir in cooked rices with juice, scallions,
currants & spices. Season to taste with pepper. Saute mixture for 5 minutes,
stirring. Just before serving, heat through, add more liquid if necessary &
stir in parsley & nuts.
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(6:08:52 pm) : Chicken Tortellini Salad
Make up a fresh green salad of your choice. Mine is endive, arugala and
radiccio. Add broccoli, cauliflower, radishes, tomato, green olives, feta
cheese or anything else you like. Grill or broil chicken breasts. I usually
marinate mine in red wine vinegar with a small amount of olive oil and some
rosemary, garlic and thyme. Cook either fresh or frozen tortellini. Arrange
warm trotellini and grilled chicken cut into strips atop green salad. Serve
with choice of dressing and warm bread.
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Betsy, NY (9:37:02 pm) : Does this look like the one Charlie?
Newsgroups: rec.food.recipes
From: rubyd@wam.umd.edu (teresa marie Cannon)
I found this recipe in an old church cookbook of mine. I have never tried
it, but all the recipes out of this book that I have tried have been
excellent...
HAWAIIN WEDDING CAKE
1 box yellow cake mix
8 oz. cream cheese
1 lg. pkg. instant vanilla pudding
2 c. milk
1 lg. can crushed pineapple (drained)
2 envelopes Dream Whip
1 can Angel Flake Coconut
Mix cake mix according to directions on the box. Bake in 12x18x3
inch or 11x15x3 inch pan for 15 to 20 minutes (or as shown on the package
for that size cake). Let cool.
Mix until creamy: 8 oz. cream cheese, pudding, and milk. spread
this on top of the cooled cake.
On top of this, spread 1 large can crushed pineaplle, drained well.
Whip 2 envelopes of Dream Whip according to package directions
and Spread this on top of the pineapple.
Spread 1 can Angel Flake coconut on top of Dream Whip. You can
also add chopped maraschino cherries or nuts.
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Betsy, NY (10:20:15 pm) :
Date: Tue, 30 Jan 1996 11:29:17 -0500
From: kmeade@ids2.idsonline.com (The Meades)
* Exported from MasterCook II *
Hard Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Confectioners' sugar
1 teaspoon Vanilla
1/2 cup Butter
2 tablespoons Brandy or rum
1/8 teaspoon Salt
Cream sugar, butter, salt and vanilla in a bowl. Add brandy, and if too
stiff, add a little cream. Beat until you have a creamy consistency.
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