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----- Original Message -----
From: Diane
To: phaedrus@hungrybrowser.com
Sent: Tuesday, June 30, 2009 9:22 PM
Subject: Solomon Grundy's Black Bean Soup
Hi, my name is Diane and I wondered if you have the recipe from Solomon Grundy's Black Bean Soup.
I hope am spelling it correctly. Solomon Grundy's used to be a very nice restaurant at the
Berkeley Marina in California. Thank you.
Hello Diane,
See below.
Phaed
Solomon Grundy's Black Bean Soup
Serves 10
8 ounces black beans
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon ham base
3 quarts, 6 ounces water
2 1/2 ounces sherry
6 ounces flour
6 ounces oil
1 teaspoon thyme
1/2 teaspoon celery salt
2 bay leaves
1 tablespoon grated egg
Lemon slice
1. Place black beans into a 4-quart cooking pot. Add spices, ham base and water.
Bring to a boil and simmer for 2 hours.
2. Add sherry. Prepare roux by mixing oil and flour in a small bowl. Mix thoroughly
and add to the pot, stirring constantly.
3. Set fire below simmering point and cook for 15 more minutes. Garnish with a
lemon slice and grated egg.
-- Recipe from "Solomon Grundy's Cookbook."
Per serving: 300 calories, 7 g protein, 28 g carbohydrates, 18 g total fat, 3.5 g saturated fat,
20 mg cholesterol, 390 mg sodium, 4 g fiber. Calories from fat: 160.
----- Original Message -----
From: Annette
To: phaedrus@hungrybrowser.com
Sent: Tuesday, June 30, 2009 1:02 PM
Subject: Capri Cake
Hi,
I've been looking for a recipe for the Capri Cake from a bakery that was in Newark, NJ.
It has to be forty years ago since I had it. It is a chocolate layer cake w about 4 layers.
The chocolate icing is more like a thick dark chocolate pudding.
Thanks.
Annette
Hello Annette,
Sorry, I cannot find a Capri Cake that is four layers. The only "Capri Chocolate Cake" that
I can find is a one-layer Italian torte that has almonds and bittersweet chocolate.
Phaed
----- Original Message -----
From: Annette
To: phaedrus@hungrybrowser.com
Sent: Tuesday, June 30, 2009 6:39 PM
Subject: Re: Capri Cake
That sounds similar--I really don't remember the number of layers--i was guessing four.
It was from and Italian bakery.
I'd like to see the info on the Capri cake that you found.
Thanks.
Annette
Hello Annette,
Gosh, it doesn't sound similar to your description to me, but see these sites:
Dessert First
Lovely Recipes
Epicurious
Big Oven
Phaed
----- Original Message -----
From: Donna
To: phaedrus@hungrybrowser.com
Sent: Wednesday, July 01, 2009 11:26 AM
Subject: onion soup batter bread
A long time ago- in the 1960's- I had a recipe for Onion Batter Bread from the back of a
package of dry Lipton Onion Soup Mix. The soup mix was incorporated with the flour and a
batter was complete. I don't remember if it had to rise before baking.
It was poured into a deep casserole dish and baked. It was delicious and a family favorite.
I would love to make it again.
Thank you for trying to help my search.
Donna
Hello Donna,
I cannot find anything called "onion soup batter bread" or "batter bread with onion soup".
The two recipes below fit your description.
Phaed
Cottage Style Onion Bread
3/4 c. milk
1 pkg. onion soup mix
1/2 c. sugar
1/2 c. butter or margarine, soft
2 pkg. active dry yeast
1/2 c. warm water
1 egg, beaten
4 c. unsifted flour
Preheat oven to 375 degrees. Grease two 1 1/2 quart casseroles. Scald milk and stir in
sugar and butter, mixing until butter melts. Cool to lukewarm. Sprinkle yeast over warm
water and stir to dissolve. Add the lukewarm milk mixture, egg, and 1/2 of the flour.
Beat until smooth. Add remaining flour to make a stiff batter. Cover tightly and chill
at least 2 hours. Cut dough in half, flatten and press evenly into the casseroles. Brush
each with melted butter and cover with clean towel. Let rise in a warm place (80 degrees)
free from drafts until doubled. Bake at 375 degrees for approximately 35 minutes or until
done (test to see if a hollow sound). Remove from casseroles, brush with butter and enjoy!
-------------------------
Casserole Onion Bread
1 c. milk, scalded
3 tbsp. sugar
1 1/2 tbsp. margarine
3/4 c. warm water
1 pkg. yeast
1 env. onion soup mix
4 c. unsifted all-purpose flour
In medium bowl, mix together milk, sugar and margarine. Cool to lukewarm. In water in a
measuring cup, sprinkle yeast. Stir until dissolved. Add yeast mixture to milk mixture,
then soup mix and flour. Stir and blend about 2 minutes. Cover bowl, let rise in warm
place until doubled in bulk, about 45 minutes. Preheat oven to 375 degrees. Stir down
batter, beat vigorously for 1 minute. Turn into greased 1 1/2 quart casserole. Bake
uncovered for 1 hour. Dough is very stiff. Heavy bread is excellent with any meat dish.
-------------------------------
Phaed,
Either of the recipes you sent could be the one I'm looking for. I'll try both.
Thank you so much!
Donna
----- Original Message -----
From: Tim
To: phaedrus@hungrybrowser.com
Sent: Thursday, July 02, 2009 10:36 PM
Subject: Help
Am looking for the recipe for El Pollo Chicken. I know it has a lot of citrus juices and
maybe some chili sauce.but can you help me find it.thanks.
Tim
Hello Tim,
See below.
Phaed
El Pollo Loco Chicken (Copycat Recipe)
Ingredients:
3/4 cup Heinz Chili Sauce
1 lemon, juice of
1 large orange, juice of
2 tablespoons vegetable oil
2 tablespoons vinegar
2 teaspoons sugar
2 teaspoons garlic powder
1 teaspoon worcestershire sauce
Tabasco sauce
4 boneless chicken breasts
Directions:
1 For marinade, mix all ingredients, except chicken, together.
2 Add chicken and marinate for 4-24 hours.
3 Remove chicken from marinade; discard marinade.
4 Cook chicken on a hot grill for about 10 minutes on each side.
5 Serve with tortillas and salsa.
----- Original Message -----
From: Kathryn
To: phaedrus
Sent: Friday, July 03, 2009 1:57 PM
Subject: ramen noodlesalad
I've lost my receipe for that Ramen noodle salad that used sunflower seeds, shredded cabbage etc.
can you help? I tried the search but google came up with lots of reeipes but none from you.
Thanks, Kaye
Hello Kaye,
There are dozens of recipes like that, with various ingredients on top of the basic recipe.
Below are a few. I don't know which one you want.
Phaed
Cloggers Delight Salad
1 pkg. beef or pork flavored ramen noodles
8 oz. pkg. cole slaw vegetable mix
3 to 4 oz. pkg. slivered toasted almonds
1/4 c. salted sunflower seeds
2 to 3 sliced green onions
--Dressing--
1/2 c. oil
1/3 c. cider vinegar
1/4 c. sugar
Seasoning packet from ramen noodles
Break up noodles (do not cook). In large bowl combine noodles, cole slaw vegetables,
almonds, sunflower seeds and green onions. In small bowl, combine dressing ingredients;
pour over salad just before serving; toss to coat evenly.
------------------------------
Oriental Salad
1 lb. cabbage slaw mix
1 bunch green onions
2 pkgs. Ramen noodle (chicken flavor)
1 c. sunflower & cashew nuts
In a large bowl mix together slaw mix, uncooked noodles (broken into small pieces) and
chopped green onions.
--Dressing:--
1/3 c. cider vinegar
1/2 c. sugar
1/4 c. oil
Seasoning from noodles
Mix sugar, oil, vinegar and package dry soup seasoning. Pour over salad about 2 hours
before serving. Add nuts, just before serving.
--------------------------
Chinese Cabbage Salad
1 head (or 1 pkg.) chopped cabbage
1/2-1 chopped onion
Grated carrot
Slivered almonds
1/4 c. sesame or sunflower nuts
1 pkg. Ramen soup mix - original flavor
--Dressing:--
Ramen seasoning packet
1/2 c. oil
2 tbsp. sugar
2 tbsp. vinegar
Put soup noodles aside and add just before serving. Mix Ramen seasoning packet with oil,
sugar, and vinegar. Mix all ingredients except soup noodles and vinegar. Mix all ingredients
except soup noodles and dressing. Add noodles and dressing just before serving. Serves 12.
-------------------------------
Ramen Noodle Salad
1 med. head cabbage, shredded
1 bunch green onion, chopped
Mix and chill.
1 pkg. Oriental flavor Ramen noodles(uncooked and broken into pieces)
1 (2 oz.) pkg. slivered almonds
1/2 c. sunflower seeds
Saute almonds in 1 tablespoon butter.
--Dressing:--
1/2 c. sugar
1 tsp. pepper
1/4 c. vinegar
3/4 c. vegetable oil
Flavor packet from Ramen noodles
Mix well. Pour over all ingredients. Stir
Note: Don't mix all together until just before serving as it gets soggy with time.
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