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  ----- Original Message ----- 
  From: Pat 
  Sent: Wednesday, August 19, 2009 12:43 AM
  Subject: recipe request: bollos

  I was wondering if you have come across a recipe for bollos. 
  I am not sure of the spelling. We ate them every time we went 
  to Key West when I was a kid in the 70's.  There was a street 
  vendor who used to be in front of the Key West Aquarium selling 
  them - they were hot fried balls of dough - my father said they 
  were made from chickpeas or garbanzo beans, but we couldn't 
  believe that something so delicious came from beans!  

  Thank you!


Hi Pat, There are several recipes for bollos on the web. Bollos are actually a Cuban dish, and are traditionally made from black-eyed peas. See the recipe below and the one here:





  1 1/2 cup dried black-eyed peas 
  1 medium onion; sliced 
  2 garlic cloves; bruised 
  2 large garlic cloves; crushed 
  2 chili peppers - seeded and chopped 
  1/2 teaspoon salt 
  1/2 cup flour 
  1 oil for frying 

  Cooking Directions:

  Soak the peas in water to cover overnight. Drain and place in saucepan with fresh water 
  to cover. Add the sliced onion and bruised garlic. Bring the water to a boil and simmer 
  for about 2 hours or until the peas are soft. Drain well. Puree in a food mill or food 
  processor. Add the crushed garlic, chili peppers, and salt; mix well. Form into 1-inch 
  balls and roll in the flour, shaking off any excess. Heat the oil to 350 degrees and 
  carefully drop the balls in, a few at a time. Fry for about 1 minute or until golden brown. 
  Drain on paper towels and serve.

Moe's Queso

  ----- Original Message ----- 
  From: Debbie 
  Sent: Wednesday, August 19, 2009 12:33 AM
  Subject: Looking for Queso Recipe

  I recently visited a restaurant in Worcester Mass by the name of Moes' Southwest Grill. 
  I ordered Queso with nachos. I loved it the best I ever had. I asked the server what was 
  in it and all they would tell me was Cheese. It was a very white creamy sauce. I would 
  love the recipe so that I may make it at home. Any help would be appreciated. 
  Thank you 

Hi Debbie,

Moe's queso is made with a white cheese, onions, and jalapenos. The white cheese is almost certainly asadero cheese. The best brand is Cacique. If you can't find it, try Queso Quesadilla cheese or Queso Blanco cheese. Try the recipe below.


  Chile Con Queso 

  Yield: 1 1/4 cups 

  1 c Asadero cheese; shredded 
  4 oz Jalapenos, chopped; -drained, OR 4 oz Poblanos, deveined & -julienned 
  1/4 c Half & half 
  2 T Onion; finely chopped 
  2 ts Cumin, ground 
  1/2 ts Salt 

  Heat all ingredients over low heat, stirring constantly, until the cheese is melted. 
  Serve warm with tostaditas.

Brown Bag Apple Pie

The search engines show that someone's been looking for this...

Brown  Bag  Apple  Pie

Pastry for single crust
5 c. apples, sliced and peeled
1 c. sugar, divided
1/2 c. flour
1 tsp. cinnamon
2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. butter or margarine, softened

 Line pie pan with pastry.  Mix together 1/2 cup sugar, 2 tablespoons of flour, cinnamon 
and lemon juice.  Pour over apple slices and toss gently to coat; then fill shell with 
apple mixture.  Rub together remaining sugar, remaining flour, vanilla and margarine. 
Sprinkle over filling.  Place pie in a brown paper grocer bag.  Fold twice to close 
airtight.  Staple or use paper clips.  Place on cookie sheet and bake 1 hour at 425 degrees. 

Persian Meatballs

  ----- Original Message ----- 
  From: Michael 
  Sent: Tuesday, August 25, 2009 4:23 PM
  Subject: Persian Meatballs

  Dear Uncle Phaedrus,

  I am craving a recipe I made almost 25 years ago... Don't remember where it came from, 
  but the name (I believe) was Persian meatballs.  I think it was a pretty basic recipe 
  with the addition of a few spices and they were served over steamed spinach and chickpeas. 
  I've tried to recreate it, and am close, but not quite there...

  Please help!

Hello Karen,

Below are four recipes for Persian Meatballs.


  Persian  Meatballs

   1/2 c. currants
  1 tbsp. oil
  1 lb. ground beef, lean
  1 tbsp. lemon juice
  1 egg
  1 slice bread, made into crumbs
  1/2 c. grated cheese
  1 tsp. salt
  1 tsp. pepper
  1 tsp. red pepper
  1 tsp. ginger
  1/4 c. pine nuts, roasted
  3/4 c. flour
  1/2 c. milk
  1 egg
  1 c. bread crumbs
  1/2 c. oil to fry

  Heat 1 tablespoon oil and cook currants until they begin to swell. Set aside. 
Mix together the meat, lemon juice, egg, bread, cheese and spices. Knead everything 
together very well.  Divide into small balls and put a pine nut and a currant in center 
of each ball, or flatten instead.  Place flour in one dish and in another dish, a mixture 
of egg and milk.  In another dish put bread crumbs.  Dip meat first into the flour, then 
egg, then the crumbs.  Fry on low heat until golden brown.  Serve hot with Baba Ghannouj, 
an eggplant dish. 
  Sabzi Koofteh (Persian Meatballs)

  1 lb Ground meet (beef or lamb) 
  2 md Onion 
  Large handful of fresh mint 
  Large handful of fresh 
  1 Egg 
  Tomato paste 
  Split peas 

  Cook some of rice and split peas (1/2 to 3/4 cup each) in pan --- with not too much 
  water for 5-10 min. Chop onion with mint and watercress. Add about 1/2 tsp. salt 
  and 1/4 to 1/2 tsp. turmeric on rice, then add onions and mix with meat. Add 1 egg. 
  Mix well. Coarsely chop 1 medium onion and put in pan with a little oil and about 
  3 tbsp. butter. Saute, then add about 1/2 tsp. turmeric, 3 tbsp. tomato paste, salt 
  (1/2 tsp.), and water (about 1/2 saucepan). Bring to a boil. Make palm-sized meatballs 
  and place in boiling mixture. Cook about 1/2 hour. Serve in bowls with broth. 
  Yogurt and pickles on the side.
  Persian Meatballs with Yogurt Sauce

  3/4 cup fine ground bulgur wheat
  2 cups boiling water
  2 pounds lean ground lamb
  1/2 cup finely chopped yellow onion
  1/2 cup very coarsely chopped pine nuts
  3 tablespoons olive oil
  2 large eggs, lightly beaten
  1 teaspoon ground coriander
  2 teaspoons ground cumin
  1/4 teaspoon ground cinnamon
  3 tablespoons fresh lemon juice
  2 tablespoons finely chopped fresh dill
  2 tablespoons finely chopped fresh mint
  1/2 teaspoons salt
  1/4 teaspoon freshly cracked pepper
  2 tablespoons olive oil
  1 medium onion, peeled and chopped
  2 cups plain Greek yogurt
  2 tablespoons cornstarch
  1 tablespoon cold water

  1) Preheat oven to 375 degrees F.
  2) Place bulgur in a small bowl. Cover with boiling water. Soak for 30 minutes. Drain well.
  3) Combine ground bulgur, lamb, onions, pine nuts, olive oil, eggs, coriander, cumin, 
  cinnamon, lemon juice, dill, mint, salt and pepper in a large bowl. Mix well.
  4) Form into 1-1/2 inch balls and place on a lightly greased baking sheet. Bake 20 minutes, 
  or until just cooked through.
  5) Meanwhile, heat olive oil in a medium frying pan. Add onion and saute until tender but 
  not brown.
  6) Heat yogurt in a small saucepan to a gentle simmer. Mix cornstarch with water; add to yogurt, 
  stirring until smooth and thickened. Add onions and salt and pepper to taste. Remove from heat. 
  Keep warm.
  7) To serve, place meatballs on a large platter. Drizzle with yogurt sauce. Yield: 6 servings.
  Persian Meatballs

  2 lbs ground beef or lamb
  1 large onion
  1 cup bulgur wheat, soaked for 1/2 hour in warm water
  5 cloves garlic, peeled and crushed
  1 tsp turmeric
  1 tbsp cumin
  1 tsp coriander
  Salt and pepper, to taste
  Toasted almonds and pine nuts, chopped
  1 egg

  Chop onion and pine nuts. Add all ingredients together and mix well. Form small balls 
and place on a foil covered baking sheet. Cook at 375 for 25 minutes. Serve with rice 
pilaf and garlic-yogurt dressing

  Garlic Yogurt Dressing

  3 cups yogurt (preferably fresh, from a mediterranean deli.)
  3-5 garlic cloves, peeled and crushed
  1 tbsp dill
  1 tbsp lemon juice.

  Crush the garlic in a garlic press or mortar and pestle. Add all ingredients together

Breaded Gizzards

  ----- Original Message ----- 
  From: Ruth 
  Sent: Tuesday, August 25, 2009 5:17 PM
  Subject: recipe request

  recipe i'm looking for is one for a breaded gizzard. can you help?

Hello Ruth,

Try these recipes:

First boil your gizzards in seasoned water (salt, pepper, onion powder or any other spices you like) until they are tender and moist. Let them cool completely. Flour them and then drop them in a fryer of hot oil and fry until lightly brown. Drain on paper towels

Southern Fried Gizzardz

Fried Chicken Gizzards

Chicken Gizzards

Fried Gizzards



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