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----- Original Message -----
From: Debbie
To: phaedrus@hungrybrowser.com
Sent: Sunday, August 16, 2009 4:41 PM
Subject: Pomegranate Blueberry Salad Dressing like Litehouse
Hello Again!
I am looking for a recipe for Pomegranate Blueberry Salad Dressing like the
one the company Litehouse produces; hope you can help.
Thank You,
Debbie
Hi Debbie,
Sorry, no luck. Apparently no one has created a copycat for the Litehouse Pomegranate
Blueberry Salad Dressing. In fact, I could not find any Pomegranate Blueberry Salad
Dressing recipes at all.
Phaed
Timm in Oregon sent these:
I have two recipes for vinaigrettes that may work.
Timm in Oregon
Pomegranate Blueberry Vinaigrette
Ingredients:
1/4 cup fresh or bottled pomegranate juice
1/4 cup fresh or bottled blueberry juice
1/4 cup red wine vinegar
2 tablespoons honey
1/2 cup olive oil (not extra virgin) or sunflower oil
Sea salt to taste
Black pepper, freshly ground to taste
Instructions:
In a medium bowl, mix the juices, vinegar and honey and let sit for 10 minutes.
Slowly whisk in the oil and adjust the seasonings. Refrigerate until ready to serve.
Whisk thoroughly before using.
-------------------------------------------
Blueberry Pomegranate Vinaigrette
Ingredients:
1/3 cup blueberry juice
1/3 cup pomegranate juice
1/4 cup olive or vegetable oil
1/3 cup red or white wine vinegar
2 tablespoons grated red or yellow onion
1/2 teaspoon sugar or to taste
1/2 teaspoon salt
1/8 teaspoon black pepper, freshly ground
Instructions:
Place all of the ingredients into a pint glass jar with a tight fitting lid and
shake vigorously. Amounts may be adjusted to taste.
Halnya sent this one:
Perhaps the person looking for the blueberry pomogranate salad dressing could use
this recipe? Hope this helps.
Halyna
Blueberry Pomegranate Vinaigrette
Source: ABC7, Chicago
March 28, 2007 -- The Buonavolanto Family, Buona Restaurants and Buona Catering
shares some recipes.
3/4 cup of Blueberry-Pomegranate Juice
1/4 cup Balsamic Vinegar
1/4 cup Extra Virgin Olive Oil
2 tablespoons Lemon Juice
1 tablespoon Dijon-style Mustard
Salt and freshly ground Black Pepper to taste
1. Reduce blueberry-pomegranate juice and balsamic vinegar by boiling for 5-7 minutes
until thickened in a 1-quart saucepan.
2. In a small bowl, whisk blueberry-pomegranate reduction with olive oil, lemon juice,
and mustard.
3. Season to taste with salt and pepper.
4. Serve over a hearty mix of romaine, iceberg and mescaline lettuces and garnish as desired.
----- Original Message -----
From: Terri
To: phaedrus@hungrybrowser.com
Sent: Sunday, August 16, 2009 11:14 AM
Subject: taco tico taco recipe
Hello -
I would love to know the recipe for the meat seasoning for taco tico's tacos. I've tried
all the major brands (old el paso, ortega, chi-chi's) and store brands (kroger, meiger's)
but have not found the correct seasoning. Can you help?? Please!
Thanks -
Terri
Hi Terry,
The first recipe below claims to be it. Below it are a couple of recipes that claim to be similar to their Sanchos.
Phaed
Taco Tico Meat
Ingredients
1 lb. hamburger
1 c. water
1/3 c. oatmeal, pulsed briefly in food processor
2 T. butter
1 t. chili powder
1/4 t. pepper
1 t. onion salt
1/2 t. garlic salt
1/4 t. ground cumin
1/2 t. salt
1 t. vinegar
Directions
Place meat in skillet with water. Keep stirring until meat if finely broken up. Add the rest of the ingredients and brown the meat.
As you simmer, the meat will get soupy and gooey. Keep simmering, uncovered until the meat is nice and thick.
Use for tacos, sanchos or burritos.
---------------------------------
Sour Cream Sanchos
6-8 flour tortillas
1 lb. hamburger, browned
1 can refried beans
1 pkg. taco seasoning mix
1 lg. sour cream
Shredded lettuce
Diced tomatoes
Grated cheddar cheese
1 can cheese soup
Salt & pepper
Brown hamburger with onion and drain. Add beans, taco mix, salt and pepper.
Save 1/2 cup meat mixture for later. Divide remaining meat and put in tortillas
with lettuce, tomato and cheddar cheese. Roll up and put in cake pan, seam side
down. Mix soup, sour cream and reserved meat together. Pour over sanchos. Bake
at 350 degrees for 15 to 20 minutes until bubbling. May put jalapeno slices on top.
---------------------------------
sanchos
1 lb Ground Beef
1/2 C Oat Meal
1 Cup Water
Package of McCormick Original Taco Seasoning
Tortillas
Shredded Mild Cheddar Cheese
Brown the ground beef and drain the grease.
Add the oatmeal, McCormick Taco Seasoning, and Water let simmer a few minutes.
Optional: Put the mixture in food processor and process on high for about 1 1/2
minutes. Put the processed mixture back into the sauce pan and take off of heat.
Heat tortilla on cast iron griddle, add a 1/4 cup of meat sprinkle cheese on top.
Roll up tortilla and wrap in wax paper. Heat each Sancho for 30 seconds in microwave
before eating.
----- Original Message -----
From: Lisa
To: phaedrus@hungrybrowser.com
Sent: Tuesday, August 18, 2009 7:02 AM
Subject: Dos Coyotes Yin Yang Salad Recipe
Uncle Phaedrus:
I am looking for the recipe for a delicious salad I miss after moving to the east coast
from California. Can you help?
Dos Coyotes' Yin Yang Salad
Dos Coyotes Restaurant is located in Sacramento California or Roseville California
The salad is a Southwestern Asian chicken salad. Charbroiled chicken breast, jicama,
red bell pepper, scallions, cashews & snow peas, served on a bed of red cabbage, and
mixed greens on a flower tortilla bowl.
The Asian dessing is incrediable and what I am craving.
Thank you,
Lisa
Hi Lisa,
Sorry, no luck. This recipe doesn't appear to be available.
Phaed
----- Original Message -----
From: "Anne "
To: phaedrus@hungrybrowser.com
Sent: Monday, August 17, 2009 10:50 AM
Subject: Please help find this recipe
Dear Phaedrus,
I have been searching for vain for years for a recipe for Fruit Squares.
These are not your run of the mill, squares, but more like a square of pie.
These are not brownies, crumb bars, or any square baked in a 9x13 pan.
They are thin, tops a 1/2 inch, and taste almost exactly like good pie.
I know the product was regional, we didn't have them down south, nor did
we ever have them anywhere else, but New Hampshire, though my cousins
could get them in Massachusetts. Envision a 3"x3" piece of pie crust,
fruit filling, topped by more pie crust with a shiny egg wash and that's
it, you have a fruit square. I'm sure they were baked in large cookie
sheets and cut into squares.
My mother's family lived in Manchester, NH. We would get these delicous
fruit squares at the grocery store bakery and at the independent bakeries.
Everyone had them. In Manchester, the grocery stores were Star Market and
Alexander's, just regular old grocery stores. Nothing gourmet or fancy. The
usual flavors were lemon, cherry, blueberry, raspberry, apple, pineapple,
and fig (the only one with a crumb top). The center was not gooey, but more
along the lines of a Fig Newton center. Soft, sweet, fruity and set, with
pie crust rather than a cakey Newton outside. You had them for breakfast or
dessert with coffee as you might a donut or piece of coffee cake. The bakery
lady would stack them up on their ends like file folders in a paper pastry
box and tie them with bow.
By the early 1980's Fruit Squares became harder and harder to find. The
smaller bakeries closed and the grocery stores stopped making them or
replaced them with a commercial version that was frankly, awful. Usually too
thick and with gummy centers. Just yuck. Now, a fruit square is impossible
to find. I haven't been able to find a recipe anywhere. Attempting a clone
from pie crust and jam or even the Solo fruit fillings, gets close, but
never hits the mark. I can't figure out how to set the center so it doesn't
run out while baking and the crust is never "just right." It only makes you
miss a "real" fruit square all the more!
Can you help me recover this lost piece of pastry heaven?
Thanks for your efforts!
Anne
Hi Anne,
Anne, there are dozens of recipes on the web and elsewhere for "fruit
squares", but none of them sounds like what you describe. You are looking
for something particular, something that you used to get from bakeries and
bakeries in grocery stores. I tried searching for "bakery fruit squares",
and "New England fruit squares", "Northeastern fruit squares", and "New
Hampshire fruit squares", but I had no luck with any of those. Since
there are no recipes listed by any of those terms, then I have no way to
isolate what you want from all of the hundreds of "fruit squares" recipes
out there. Your descriptions give me a mental picture, but they're not much
help in searching the Internet or for searching through recipe databases,
because descriptions like that are not usually part of a recipe.
I can't possible check every "fruit squares" recipe on the Internet to see
if it's similar to your description. The only advice that I can give
you is to try to find forums frequented by bakers and forums with a New
England or New Hampshire, Maine, Massachusetts, etc., theme. Someone who
frequents that sort of message board might be able to help you.
I will post your request on my site, so that perhaps another reader can
help.
Phaed
-------------------------------
A reader sent this recipe.
Phaed
Phaedrus:
Thanks so much for the effort you put into creating and maintaining this site - it
provides me hours of delicious entertainment.
I believe this recipe meets what your reader requested and you discuss in your August archive:
Fig Squares
Dough:
6 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1/4 pound unsalted butter -- slightly softened,
plus 1 pound cold, unsalted butter
3/4 cup cold water
Fig filling:
2 pounds soft, dried figs, stems removed
1/2- pound dark raisins
1/2-pound pitted prunes
1/2-pound sugar (1 cup)
1/2-cup light corn syrup
3 lemons, zested
2 cups water
4 ounces (1 stick) unsalted butter, soft
For baking: 1 egg, beaten
For dough, in a large mixing bowl, mix dry ingredients. Add 1/4 pound soft butter
and work finely into flour. Cut cold butter into 1/2 pieces and add to bowl. Work
in until butter is left pea-sized. Drizzle water over mixture and toss in. If dough
is dry, add more water, 1 tablespoon at a time, as needed. Dough should be loose in
bowl, not in a ball.
Turn out onto work surface and pull together. Divide into 2 equal portions, flatten
each slightly, and wrap in plastic. Chill at least 1 hour before rolling. (Refrigerate
up to 3 days, freeze up to 6 months.)
For the fig filling, in a large saucepan, combine all but 1/3 of the grated zest and
butter, and bring to a boil over medium heat, stirring frequently to dissolve the sugar.
Reduce heat and simmer for 30 to 40 minutes until fruit is soft and liquid thickened.
Transfer to a food processor and puree until smooth. Add butter and puree to blend.
Add remaining zest and pulse in. Transfer to a bowl and allow to cool.
To assemble and bake, preheat oven to 375 degrees. Line a 11 by 17-inch baking sheet
(up to 12 x18) with parchment paper. Remove one of the wrapped pieces of dough from
the refrigerator and unwrap. Roll dough on a floured surface into a rectangle to fit
the bottom and sides of the baking sheet. Line the sheet with the dough. Place the
baking sheet in the freezer while the second piece of dough is rolled out in the same
way.
Remove baking sheet from freezer and spread fig filling evenly over the surface of the
dough. Top with the second sheet of dough and pinch the edges to seal. Trim the excess
dough. Brush surface of dough with beaten egg. Prick through the top layer of dough
with a fork evenly over the surface (about 1 1/2 apart.)
Place baking sheet on bottom rack of oven. Bake 25 to 35 minutes, until dough is a
light-medium golden brown. Remove from oven and cool on a wire rack. Cut into portions
(squares are traditional.)
Source:
www.cyber-kitchen.com/ubbs/archive/FRUIT/Fig_Squares.html
Best regards,
Eric
----- Original Message -----
From: Jean
To: phaedrus@hungrybrowser.com
Sent: Monday, August 17, 2009 7:23 AM
Subject: Fried rice from the China King in Tyson's Corner Virginia
Hi, my name is Jean (I am a French-Canadian living in Quebec) and I use to travel often
to the Dulles/Tyson's Corner area in Virginia and one of my favorite meal in that area
was the fried rice at the China King restaurant/takeout.
It is a white rice with onion, chicken, beef, shrimp etc but there was an ingredient in
the rice giving it a very special flavor.
This is my request.
Thank you,
Hello Jean,
I had no success finding a recipe or a copycat. I will post the request on the site,
maybe another reader can help.
Phaed
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