On 23 Aug 2005 at 12:03, Betty wrote:
> I am busily going through your archives and want to thank you for your
> site. While in 2003 I read a request for Onion and Sour Cream Squares
> which reminded me of the German classic Zwiebelkuchen, which may have
> been what she had.
> One of the ingredients is magerquark (a sorta cross between cream
> cheese and sour cream) which is not readily available in the states,
> nor is buttersmalz (use any fat or butter). Also, baking powder comes
> in packets which might be about 2 teaspoons; I don't know because I
> buy it in Sweden where it is sold as in the states. To get around
> this and because I tend to be a lazy cook, I line the baking pan with
> slices of white/whole wheat bread which I prefer to dough.
> Zwiebelkuchen can be made without the bacon for vegetarians.
> Zwiebelkuchen (Onion Squares)
> 400 grams flour
> 1/2 tsp salt
> 1 pkg baking powder
> 200 grams magerquark
> 8 T milk
> 8 T oil
> 250 grams bacon
> 1 kg onions
> 2 T butterschmalz
> 100 ml dry white wine
> nutmeg; grated (pinch)
> black pepper
> 2 tsp corn starch
> 1 T caraway seeds
> 150 grams creme fraiche
> 2 large eggs
> Preheat oven to 225°C .
> 1. Combine flour, salt and backing powder with quark, milk and oil to
> form smooth dough. 2. Dice bacon and saute in pan; set aside. Cut
> onions into thin rings and saute until transparent. Add wine and 100
> ml water; cook for 10 minutes. Add nutmeg, salt and pepper to taste.
> 3. Mix corn starch with a little water. Add to onion mixture and
> cook to thicken. Stir in caraway seeds and creme fraiche. Stir in
> beaten eggs and bacon. 4. Grease baking sheet. Roll out dough, place
> in baking sheet and form a raised edge, sprinkle with flour. Spoon
> filling mixture evenly over dough. Bake for approximately 30 minutes.
> NOTE: Instead of dough, line a 9x12 baking pan with 6-8 slices of
> day-old whole wheat bread.
On 22 Aug 2005 at 12:59, Virginia wrote:
> I was looking for a recipe for 14-day sweet pickles. I searched most
> of the archives but could not find one. Could you please send me one.
> Thank you soooooooo much.
14-Day Sweet Pickles
2 gallons cucumbers
3 plus tbsp. alum, divided
8 c. sugar, divided
2 c. salt
6 c. vinegar
1/2 c. pickling spice
Wash and prepare cucumbers as desired for pickles (whole, sliced,
etc.). Place cucumbers in a glass or ceramic bowl or crock
(non-metallic). Make brine of 1 gallon water and the salt. Bring
solution to a boil and pour over cucumbers. Cover with paper
towels. Let stand, stirring daily. DAY 9: Drain and rinse
cucumbers. Clean the crock or bowl and replace the cucumbers
inside. Make a new solution of one gallon of water and 1 heaping
tablespoon of alum. Bring this to a boil and pour over cucumbers.
DAY 10: Same as Day 9. DAY 11: Same as Day 9. DAY 12: Drain and
rinse cucumbers. Clean the crock or bowl and replace the cucumbers
inside. Cut a square of gauze and bundle the pickling spice inside
by tying the ends. Heat the vinegar with 5 cups of sugar and the
pickling spice bundle until boiling. Pour syrup, including the spice
packet, into the cucumber crock. DAY 13: Drain cucumbers, retaining
vinegar syrup and spice packet. Replace the cucumbers inside the
crock. Reheat the vinegar syrup with 2 cups of additional sugar and
the pickling spice bundle until boiling. Pour syrup, including the
spice packet, into the cucumber crock. DAY 14: Drain cucumbers,
retaining vinegar syrup and spice packet. Wash canning jars and
pack cucumbers inside warm jars. Re-heat the vinegar syrup with 1
cup of additional sugar and the pickling spice bundle until boiling.
Discard the spice bundle. Pour syrup into the cucumber jars,
leaving 1/2 inch air space. Seal jars and boil them in a hot water
bath for 15 minutes.
14 Day Pickles (Sweet)
2 gallons whole cucumbers
2 c. salt
6 tbsp. tarragon vinegar
Wash cucumber thoroughly and remove any blemishes. Place whole
cucumbers into a crock jar. Cover cucumbers with vinegar. Add
salt; cover jar. Let stand for 10 days. Take out of jar and slice.
Wash crock jar. Return cucumbers to crock measuring as you do.
For every 3 cups of cucumbers add 1 cup of sugar. Add tarragon
vinegar. Cover crock jar. Stir cucumbers one time a day for 4
days. On fourth day put into jars and seal.
14 - Day Sweet Pickles
4 lbs. (2-inch) pickling cucumbers
1/2 tsp. powdered alum
3 c. sugar
4 (2-inch) cinnamon sticks
1 c pickling salt
2 qts. boiling water
5 c. white vinegar
1 1/2 tsp. celery seed
1 1/2 c. sugar
Wash cucumbers; cut in half lengthwise. Dissolve salt in boiling
water; pour over cucumbers in large crock or non-metallic container.
Weight cucumbers down with a plate almost as large as the crock.
Lay a large jar filled with water on place to keep cucumbers under
brine. Let stand in a cool place for seven days, removing scum as it
forms on top. Eighth day, drain; pour 2 quarts boiling water mixed
with 1/2 teaspoon alum over cucumbers; let stand 24 hours. Tenth
day, drain; pour 2 quarts boiling water over cucumbers. Eleventh
day, drain. Combine vinegar, 3 cups sugar, celery seed and cinnamon;
heat to boiling; pour over cucumbers. For the next two days, drain,
retaining liquid. Reheat this liquid, adding 1/2 cup sugar each
morning; pour over cucumbers. On the last day, drain, retaining
liquid. Pack pickles into hot sterilized jars. Discard cinnamon
sticks; add remaining 1/2 cup sugar; heat liquid to boiling. Fill
jars. Seal and process 5 minutes. Makes 5 pints.
On 22 Aug 2005 at 17:46, daniel wrote:
> Hi. My first name is Daniel. I am in the U.S. ARMY and currently
> serving over here in IRAQ. I am stationed in Augusta, Ga. Over there
> we have this restaurant called "Atlanta Bread Company". They have
> this soup there that i think is soooo damn good i eat it all of the
> time when i am back in the states. It gets a little expensive because
> i eat it twice a week every week. I was curious if you would have the
> recipe to this soup. It is called "Tomato Soup with Fennel and Dill".
> I have tried all different kinds of tomato soups in cans and they all
> have kind of a sweet taste. I dont like that. I prefer the more
> saltier taste that the Atlanta Bread Co. soup has. If there is any
> way you might get the recipe for this soup it would be greatly
> appriciated. Also if you could send me an email with the recipe
> whether or not you post it on you site that would be appreciated also.
> Thanks for your time and help.
> A soldier in iraq,
Sorry, but the Atlanta Bread Company's recipe for this doesn't seem to be on the
Internet. But there's a recipe below for cream of tomato soup with fennel and dill.
Cream of Tomato Soup
2 tablespoons unsalted butter
1 cup diced onion
1 cup diced fennel (see Cook’s Notes)
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 cup diced carrot
3 cups low sodium chicken broth
2 - 28 ounce cans whole plum tomatoes with juices
1 - 28 ounce can fire roasted diced tomatoes
3 tablespoons tomato paste
2 pieces parmesan rind (approximately 2 ounces)
1/4 cup chopped fresh dill
1 cup heavy cream
1. In a large stockpot begin by melting butter over high heat. Add chopped
onion and fennel along with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Sauté until soft and slightly caramelized, about 5 minutes.
2. Add carrot and cook for an additional 3 minutes.
3. Pour in chicken broth. Then add the plum tomatoes, tomato juices, diced
tomatoes, tomato paste and parmesan rind to the pot. Using a wooden spoon
break up the plum tomatoes. Add 1 1/2 teaspoons of salt and 3/4 teaspoon black
4. Bring to a boil then, reduce heat to a simmer. Cook for 20 - 25 minutes.
5. Add the dill and cream and stir to combine. Let simmer for 5 minutes.
Remove the parmesan rinds and discard. Adjust seasonings.
6. Take soup off heat and blend in a food processor or with a stick blender.
Don’t over process as a chunky consistency is desirable.
• For this recipe we are using only the fennel bulb, not the
stalks or fronds (leaves). Cut the bulb in half, cut out the
core and discard it. Cut the fennel into a medium dice and
add to the soup.
On 22 Aug 2005 at 13:20, Janet wrote:
> I know you don't like cheesecake but I recently ate a cheesecake pop.
> It was a piece of cheesecake on a wooden stick dipped in chocklate. If
> you have this freceipe I would appreciate it. Thank you Janet
Cheesecake on a Stick
1 (8-inch) cheesecake
1 (12 ounce) package milk chocolate chips
2 tablespoons vegetable shortening
1/2 cup chopped nuts of your choice or brittle chips
8 Popsicle sticks
Line a baking sheet with wax paper. Cut cheesecake into 8 equal wedges.
Make a 1/4-inch horizontal slit in the center back of the crust of each
slice of cheesecake with the tip of a knife. Insert a wooden craft stick
through the slit, halfway into each slice. Place the slices on the baking
sheet, cover, and freeze overnight.
Melt the chocolate chips and shortening over low heat, stirring constantly.
Remove from the heat and spoon over the cheesecake slices, coating completely
and allowing the excess chocolate to drip back into the saucepan. Before the
chocolate hardens, sprinkle 1 tablespoon nuts over the top of each and return
to the baking sheet; freeze for 1 hour, or until the chocolate and cheesecake
On 21 Aug 2005 at 21:06, Barbara wrote:
> I have just discovered your web sight and it is great. Please let me
> know if you have the recipe for Olive Garden Rest. salad dressing.
> Thank you,
See below for what I found.
Olive Garden House Dressing Copycat
Course : Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces paul newman's vinegar and oil dressing
1 centiliter garlic -- peel, halve
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar
Put ingredients into the bottle of dressing and shake well.
Refrigerate 24 hours before using.
Olive Garden Salad Dressing Clone
Categories: Copycat, Salads, Dressings
Yield: 1 servings
1 1/2 c Bottled italian dressing
2 tb Parmesan; grated
2 tb Sugar or equivalent
1 lg Raw egg; or egg beaters or 2 tb Mayonnaise
Blend in blender on high speed 1/2 minute or until smooth. Pour
this mixture into the top of a double boiler and add 1/4 c oil.
Stir gently with a whisk over gently boiling water until it begins
to thicken and egg is completely cooked. Chill several hours or
overnight before using. If the dressing is too thick, add more
Italian dressing as needed. Mix together equal amounts of fresh
spinach, iceberg and romaine lettuce. Allow 2 C for each salad.
Moisten leaves in dressing, do not saturate; let stand 5 minutes.
Add onion rings, radish, etc. Source: Gloria Pitzer
Olive Garden Italian Dressing Copy Recipe
1/2 cup Mayonnaise
1/3 cup White Vinegar
1 teaspoon Vegetable Oil
2 tablespoons Corn Syrup
2 tablespoons Parmesan Cheese
2 tablespoons Romano Cheese
1/4 teaspoon Garlic Salt
1/2 teaspoon Italian Seasoning
1/2 teaspoon Parsley Flakes
1 tablespoon Lemon Juice
Mix all ingredients in a blender until well mixed. If this is a little
too tart for your own personal tastes please add a little extra sugar.