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Create a combustible crustacean dish
Pete Lore wanted a recipe for firecracker shrimp. Pete remembered that his recipe was cooked over high heat with crushed peppers. Carrie Werdine's recipe uses dried red pepper flakes and is a stir- fry dish with Asian influence.
Jean Johns requested a recipe for lemon cake that uses two packages of lemon pudding. Pat Durkin and Debbie McCully share a recipe for lemon cake that is served warm. Pat suggests that, for an even more intense lemon flavor, you add 1 tablespoon of grated lemon peel and 2 tablespoons of lemon juice to the pudding mixes.
Shirley Quimby wrote to ask where she could find the white chocolate wafers called for in the white bark candy recipe published recently. She was unable to find them in major supermarkets and superstores.
This is a specialty item that can be found in the cake decorating and candy section of an arts and crafts store like Michael's.
Mary Konopka is looking for a recipe for Jewish potato salad. Dolly Madison Cake is the recipe Dana Hangartner has requested. Stacey Whalen recently visited Jamaica and would like a recipe for homemade Jamaican jerk seasoning to use on chicken.
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© 2017 Tampa Bay Times
Warm, Luscious Lemon Cake
For: Jean Johns of Treasure Island
From: Pat Durkin of Pinellas Park and Debbie McCully
1 package yellow cake mix
2 cups cold milk
1 ¼ cups water
2 (4-ounce) packages lemon flavor instant pudding
1/3 cup granulated sugar
2 tablespoons powdered sugar
• Preheat oven to 350 degrees. Prepare cake mix according to package directions. Pour into a 13- by 9-inch baking dish. Set aside.
• Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 minutes until well blended. Pour over batter.
• Place baking dish on cookie sheet. Bake 55 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Sauce will thicken slightly as it cools. Sprinkle top with powdered sugar. Spoon into dessert dishes and serve warm. Refrigerate leftovers.
Serves 12 to 16.
For: Pete Lore of Seminole
From: Carrie Werdine
2 tablespoons dried red pepper flakes
2 tablespoons red wine vinegar
1 cup tomato puree
10 tablespoons dry sherry
6 tablespoons oyster sauce
¼ cup soy sauce
2 tablespoons red wine vinegar
2 tablespoons sesame oil
1 tablespoon sugar
1 tablespoon fresh ginger
¼ cup clarified butter
¼ cup vegetable oil
48 large shrimp, peeled and deveined
1 pound cabbage, shredded
1 pound snow peas, trimmed
8 garlic cloves, minced
Freshly cooked rice
• In a small bowl, soak red pepper flakes in red wine vinegar for 30 minutes.
• Blend tomato puree, sherry, oyster sauce, soy sauce, red wine vinegar, sesame oil, sugar and ginger. Set aside.
• Heat butter and oil in heavy large skillet over medium-high heat. Add undrained red pepper flakes, shrimp, cabbage, snow peas and garlic and stir-fry until shrimp turn pink. Add sauce and cook until heated through. Serve hot over rice.