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----- Original Message -----
From: T
To: phaedrus
Sent: Saturday, August 17, 2002 10:29 AM
Subject: Gee Your Hair Smells Terrific
Read your article on this shampoo and would love to find out
if Cheryl got some of the shampoo. Is there a way to find this
out. I am so excited this is the closest I have every gotten
to finding it. ...I may fly to the phillipines and get it.
Your site is awesome.
I cant tell you how cool this is.
T :)
Hi Tracey,
I'm glad you like the site.
See this page for sources to buy Gee.......:
Gee...
Phaed
----- Original Message -----
From: John
To: phaedrus
Sent: Tuesday, August 20, 2002 12:03 AM
Subject: Greek Green Beans
> I am looking for a receipt for Green Beans w/tomatoe fixed like I have had
> in Greek restruants.
>
> Thanks for your help.
>
> Carol
Hi Carol,
Try the one below.
Phaed
Green Beans - Greek Style
Fasolakia
2 1/2 lbs Fresh Green Beans
1 Cup Olive Oil
1 Clove Garlic, chopped
2 Onions, sliced thin
1-1/2 lbs Tomatoes, chopped
3 Tbls Parsley, chopped
1 tsp Sugar
1/2 tsp Salt
1/4 tsp Black Pepper
Wash beans and break them in half or slice them lengthwise. Place in a large
pot of cold water.
Heat the oil in a large skillet and saute the onions until soft and
translucent.
Drain green beans and add to the skillet.
Add the rest of the ingredients. Cover and simmer over moderate heat for
about 1/2 hour.
----- Original Message -----
From: Kathy
To: phaedrus
Sent: Saturday, August 17, 2002 8:29 PM
Subject: Rosemary Cornbread
I was wondering if you have a copycat of the Rosemary Cornbread served
at the House of Blues restaurants. I know that it has red and yellow
peppers in it in addition to the rosemary.
Thanks
Hi Kathy,
I found two copycat recipes. See below.
Phaed
House of Blues Rosemary Cornbread
3 oz. frozen corn
1 T. roughly chopped fresh rosemary leaves (no stems)
1 c. heavy cream
1 package corn muffin mix
1/4 c. finely diced red pepper
2 eggs
1 T. minced shallot or green
onions
Spray 13x9 or 11x9"cake pan with non-stick oil and coat with
granulated sugar. In a mixing bowl, combine all ingredients and mix
thoroughly. Pour mixture into cake pan and bake in a preheated oven
for 30 minutes at 300F. Raise temperature to 325F and bake an
additional 20 minutes.
---------------------------
House Of Blues' Rosemary Cornbread
Orlando, FL.
5 eggs
2 1/2 C. heavy cream
6 T. chopped red bell pepper
4 T. minced shallots
1/2 pound corn kernels
1 T. fresh rosemary, chopped
1/2 lb. corn muffin mix
Cooking spray to coat pans
Granulated sugar for dusting pans
Fresh cilantro
Heat oven to 300°F. In a bowl, combine eggs, heavy cream, red pepper,
shallots, corn and rosemary. Add muffin mix to bind ingredients.
Coat small cast-iron pans with cooking spray. Dust pans with sugar.
Using an ice cream scoop, plop three scoops of batter into each pan.
Place a sprig of cilantro on top of each pan. Bake for 25 minutes. Serve.
Note from editor: You could also use small pie tins to bake this in.
Serves 10.
----- Original Message -----
From: Ken
To: phaedrus
Sent: Tuesday, August 13, 2002 7:19 AM
Subject: Searching for information
On the brand of seasoning or recipe used by Outback Steakhouse on the
rack of lamb. Not the cabernet sauce, but the actual seasoning or spices
used on the lamb?
Any ideas?
Thanks,
Ken
Hello Ken,
My guess is that it's Schwartz Lamb Seasoning. Just a guess, though.
Below is a recipe for homemade lamb seasoning. Can't say that it's the same as Outback's, though.
Phaed
Lamb Seasoning:
1 tbsp. sweet paprika
2-1/2 tsp. kosher salt
1/2 tsp. cayenne pepper
1/2 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. dried rosemary, crushed
Mix and store in a airtight container in a cool place.
--------------------------------------------------------
Lamb Seasoning like Outback
1 1/2tsp kosher or sea salt
1 tsp freshly ground black pepper
1 tsp Paprika
1/2 tsp Powdered garlic
1/4 tsp Powdered onion
1/4 tsp Cayenne
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/4 tsp dried basil
1/4 tsp Dried Marjoram
1/4 tsp dried oregano
Mix in a small bowl. Sprinkle each rack with the seasoning blend
before cooking.
----- Original Message -----
From: Jewell
To: phaedrus
Sent: Monday, July 29, 2002 6:49 PM
Subject: How do I make solid sorghum/molasses sugar cones?
We saw these 2 to 3 inch cones at a big flea market displayed in
rustic tinware containers for decorative purposes. The looked like
they had been poured into a wood sugar mold. Would love to know how
to make. Do you have a recipe or any suggestions?
Thanks,
Jewell
Boulder, CO
Hello Jewell,
Well, if we are reading from the same sheet of music, these are "piloncillo".
They're little cones of brown sugar made by pouring liquid raw sugar into sugar
molds. They aren't the sort of thing you can make at home. They're common in
Mexico and Central & South America. You might find them in a Mexican grocery
in Boulder or Denver. Or, on your next vacation go down across the border and
you can pick up all you want.
Phaed
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