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----- Original Message -----
From: Evelyn
To: phaedrus@hungrybrowser.com
Sent: Saturday, December 26, 2009 5:04 PM
Subject: Candy fruit slices
Have searched everywhere to find recipe for those candy jelly fruit slices in various flavors.
The ones with the candied rind.
They are sometimes called Bavarian Fruit Slices.
Please help!
Thanks,
Evelyn
Hi Evelyn,
Evelyn, those are a commercial product that are made using commercial ingredients and equipment.
The commercial recipe is not available, and I cannot locate a recipe or any evidence that a
recipe exists for making them at home.
For a description, see here:
The Nut Factory
Phaed
From: Pat
To: phaedrus@hungrybrowser.com
Subject: Re: Subject: Candy fruit slices recipe request
Date: Saturday, January 16, 2010 10:37 PM
Candy at About.Com
Here is a web site that has jellied candy recipes closer to what Evelyn wanted.
Pat
----- Original Message -----
From: Sue
To: phaedrus@hungrybrowser.com
Sent: Sunday, December 27, 2009 7:46 AM
Subject: beef brisket
I am looking for a beef brisket recipe. I remember that it cooked for hours at a
low temperature, possibly the day before and then cooked again the day of use.
The thing that may be helpful was that it was cooked with B & B mushrooms.
Thank you,
Sue
Hi Sue,
Sorry, no luck as yet. While I found no recipes that call for "B & B mushrooms"
by name, that's not surprising. When people put recipes on the Internet, they
often omit brand names. The cooking method is not searchable without exact wording.
I need you to provide more ingredients.
Phaed
----- Original Message -----
>From: Sue
>To: Phaedrus
>Sent: Sunday, December 27, 2009 2:31 PM
>Subject: Re: beef brisket
>
>As I recall it was just some broth and the mushrooms. I'm no help. Ha!
>
Hi Sue,
Well, all the recipes that I find call for other ingredients besides canned
mushrooms, such as french dressing, Italian Dressing, onion soup, or tomatoes.
Phaed
From: Sue
To: "Phaedrus"
Subject: Re: beef brisket
Date: Monday, December 28, 2009 5:10 PM
Found! I can't believe I am sending a recipe to the guru of lost recipes.
Here it is in case someone else should request it.
3-4 lb. brisket
1 can onion soup
1 can beef broth
1 can B & B mushrooms
Pour soup over brisket. Bake uncovered 3-4 hours at 225 degrees. Cover and let
stand overnight. Slice thin. Pour broth and mushrooms over brisket. Cover.
Bake 21/2-3 hours at 225 degrees,
Do B & B mushrooms even exist any longer?
Sue
Hi Sue,
Well, as I said, I found recipes with onion soup, but since you didn't mention it,
I didn't send them....
Sure, B & B mushrooms are still going strong.
Thanks for sending the recipe.
Phaed
----- Original Message -----
From: "ann"
To: phaedrus@hungrybrowser.com
Sent: Sunday, December 27, 2009 12:31 PM
Subject: German Chocolate Layer Cake
A long time ago I worked at the Fort Lauderdale Yacht Club - It was probably
around 1975 or 76 - they had a German pastry chef that made a fabulous German
Chocolate Cake - I was wondering if you can get me the recipe.
Thank you
Ann
Hi Ann,
Sorry, I had no success with this request.
Phaed
----- Original Message -----
From: "Jonathan"
To: phaedrus@hungrybrowser.com
Sent: Wednesday, December 30, 2009 6:19 PM
Subject: Wingstop recipe request
>
> Hello,
>
> I've been trying to find the recipe or a close version of Wingstop's Lemon
> Pepper Sauce. I'm close using butter and lemon pepper seasoning salt.
> But the butter is, too buttery and makes them too oily and I cannot get the
> lemon flavor lemony enough.
>
> Thanks for any help!!
>
> Jonathan
Hello Jonathan,
Wingstop's recipe is not available. Try these sites for some that are said to be close:
Wingstop's-lemon-pepper-chicken-wings
Chicken Wings
More Chicken Wings
Phaed
The search engine registry indicates that someone has searched for this:
Avgolemono Soup (Greek Egg And Lemon Soup)
2 (13 1/4 oz.) cans chicken broth
1/4 c. uncooked converted long-grain rice
3 lg. eggs
3 tbsp. fresh lemon juice
4 thin slices lemon for garnish
In a saucepan bring broth to a boil over high heat. Add rice, reduce heat to
low and simmer, partially covered, about 15 minutes until grains are just tender.
In a large bowl beat eggs until well broken up, then beat in lemon juice. Slowly
pour in about 1/2 cup of the hot broth, while beating eggs constantly. Add the
remaining broth and cook over low heat 3 to 5 minutes, stirring constantly with
a wooden spoon, until soup thickens enough to coat the spoon. Do not boil or eggs
will curdle. Remove from heat, garnish with lemon slices and serve immediately.
To reheat, warm soup over simmering water in a double boiler. Makes 4 cups or
4 servings. 128 calories per serving. Serve with bread sticks.
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