----- Original Message -----
Sent: Saturday, September 13, 2003 1:09 PM
Subject: Peanut Butter BBQ Sauce
For years when we lived in Richmond, VA we used to eat at the Farm House
Restaurant. Their specialty was pork ribs baked for hours and slathered with
a bbq sauce that included peanut butter, tomato sauce, hot peppers, etc. I
was never able to get the recipe but never forgot the crusty ribs when they
came off the grill.
Do you know of any recipe like this?
Thanks and keep on adding to your website. It is great!
Glad you like the website.
I couldn't find a recipe from The Farmhouse. Almost all of the sauces with
peanut butter that I found were Thai or Chinese.
Below is one that is not. It seems similar to what you describe, having
peanut butter and chipotle peppers.
Grilled Ribs with Spicy BBQ Sauce and Peanut Relish
4 cups soy sauce
2 cups water
1/4 cup chopped ginger
6 cloves garlic coarsely chopped
4 racks pork ribs
2 tablespoons unsalted butter
1 large onion, finely diced
2 cloves garlic, finely diced
8 plum tomatoes, coarsely chopped
1/4 cup ketchup
1/2 cup water
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
2 tablespoons honey
1 teaspoon cayenne
1 tablespoon ancho chile powder
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1/2 cup smooth peanut butter
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1 tablespoon pureed canned chipotle
1/4 cup molasses
Peanut-Green Onion Relish:
2 cups roasted peanuts, coarsely chopped
1/4 cup finely sliced green onion
1/4 teaspoon ground cinnamon
1 teaspoon finely grated ginger
1/2 teaspoon sugar
For the Grilled Ribs: Preheat oven to 400 degrees F. Combine the soy sauce,
water, ginger and garlic in a medium saucepan and bring to a boil. Turn off
heat and let cool. Pour soy sauce mixture in bottom of pan. Place ribs on a
rack in a large roasting dish. Bake ribs for 40 minutes, basting with sauce.
Finish on grill to make marks.
For the Peanut-chipotle Sauce: In a large saucepan, over medium high heat,
heat the butter and sweat the onion and garlic until translucent. Add the
tomatoes, ketchup and water and simmer for 15 minutes. Add the next 7
ingredients and continue cooking for 20 minutes. Puree the mixture in a food
processor, pour into a bowl and whisk in the peanut butter, soy sauce,
vinegar and chipotle. Preheat grill. Remove ribs from marinade. Grill the
ribs turning and brushing with the sauce until cooked through.
For the Peanut-Green Onion Relish: Combine all ingredients in a bowl. Serve
Sent: Thursday, February 07, 2013 11:34 AM
Subject: I need your help :-)
For years there was a place called THE FARM HOUSE on Jefferson-Davis Hwy. in Richmond, Va…
now know as North Chesterfield, Va. They had the best Ribs I have ever had. It was rumored
that the secret of the sauce might be Peanut Butter ????
Well they closed up at least 10 years ago and I still crave their Ribs. I would love to
find the recipe they used for so many years. Do you have any sources ???
Thanks for your help !!!!
I received this same request back in 2003, and I did a diligent search at that time.
I provided that requestor with a bbq sauce recipe made with peanut butter and chipotle peppers.
See: Peanut Butter BBQ Sauce
In the 10 years since, no one has provided me with any further information about "the ribs from “The Farmhouse”.
I did another diligent search today, and there is still no recipe available.
I’d say this is a lost cause unless someone can locate the owners of The Farmhouse or their descendants and obtains the recipe from them.
----- Original Message -----
Sent: Friday, September 12, 2003 1:19 PM
Subject: tomato jam recipe
> I'm looking for a romato jam recipe .I have one that calls for tomato
> juice,sugar.orange slices and two caps of lemon con, But I don't know
> how long to cook it. and was wondering if you could find a recipe simlar
> too it .
> The recipe was my Mom's and she is no longer with us.
> It's very good as all 10 of us grew upon eating home made bread and
> tomato jam
> Thank you ,
Please sign your first name when making a request.
See below for tomato jam recipes.
4 c. ripe tomatoes (we use juice)
4 c. sugar
3 tbsp. lemon juice
Boil hard 20 minutes. Take off heat and add 6 oz. package any
flavor Jello. Put in jars and seal. We like raspberry Jello best.
3 c. prepared tomatoes about 2 1/4 lbs.
1 1/2 tsp. grated lemon rind
1/4 c. lemon juice (2 lemons)
6 1/2 c. (2 lb. 14 oz.) sugar
1 bottle Certo fruit pectin
First prepare tomatoes. Scald, peel and chop fully ripe tomatoes.
Bring to a boil and simmer 10 minutes. Measure 3 cups into a large
saucepan, add lemon rind and juice. To the measured fruit in
saucepan, add the exact amount of sugar specified, mix well. Bring
to a full boil over high heat, at once stir in Certo. Skim off foam
with metal spoon, then skim and stir for five minutes to cool
slightly, to prevent floating fruit. Ladle into glasses, cover at
once with 1/8 inch hot paraffin. Yields: 7 cups.
4 1/2 c. chopped, peeled ripe tomatoes(med. chunks)
1 lg. fresh lemon, thin sliced and halved
7 1/2 c. sugar
1 pouch Certo or Sure Jell
1/2 tsp. butter or oleo to prevent foaming
7-9 sterile jelly jars or sm. Mason jars
Bring tomatoes, lemon and sugar to full rolling boil in pot at
least 4 times larger than contents. Boil 5-1 minutes stirring
constantly from bottom. Boil longer if you want thicker jam. Add
Certo and boil 2 more minutes. Remove from heat.
----- Original Message -----
Sent: Saturday, September 13, 2003 1:51 PM
Subject: tofu hard cheese
Uncle Phaedrus, I'm looking for a recipe for mozzarella style hard cheese
made from tofu. We buy a brand out of St. Augustine, FL called Soya Kaas.
It's ingred. are; tofu, caseinate, non-hydrogenated soy oil, natural flavor,
sea salt, cellulose gum, lactic acid from corn, soy lecithin, and guar gum.
I don't know what some of these things are, where to buy them or how to put
them together to make a hard cheese. We do have a cheese press so if it
matters that's not a problem. Any help would be appreciated as 12 oz. costs
us $ 5.39. So it's pretty costly. Also, any recipes on how to make vegan soy
sausage from soy beans would be wonderful.
Thank you, Roger.
I could not locate a recipe for mozarella-style cheese made from tofu or
soy. Sorry. There is a soy cheese recipe below.
There are a couple of soy-product sausage recipes below.
Soy Cheese (made from soy flour)
(From "Total Health in the Kitchen" by Lois Allen and D.W. Allen)
The soy flour must be fresh and fine to give a good texture and flavour.
1 cup soy flour
1 quart water
1. Blend or beat soy flour with a portion of the water until smooth. Use
only enough water to blend easily. For quick results bring the remaining
water to the boil first, then add blended soy flour and water.
2. Cook in a double boiler for 20 minutes, or simmer in a thick bottomed
saucepan, stirring frequently.
3. When piping hot, add 1 - 2 Tbs of lemon juice, citric acid or cider
vinegar. Stir slightly. Add a little more if the mixture is slow in turning.
It should separate into a very fine curd and lemon-coloured fluid.
4. Let stand for about 20 minutes until the cheese has formed a good curd.
5. Strain in a very fine strainer until all the liquid has drained away.
6. Chill and flavour with vegetable salt, tomato and green herbs.
Do exactly the same as above only substitute
the following ingredients
1 package plain soy Tempeh (8 oz/224gms), cut into quarters
a little olive oil for sauteing
1 small onion finely chopped
1 large garlic clove minced
pinch of cayenne pepper
2 tsps chopped fresh sage/1 teaspoon dried
1 tsps chopped fresh thyme/1/2 tsp dried
1/2 tsp salt
freshly ground black pepper
1. Steam tempeh for 20 minutes over about 2
inches of boiling water.
2. Meanwhile, saute onion in olive oil until
softened, then add garlic and cook about 1
minute more. Just before you take it off the
heat stir in all the seasonings including the
3. Remove Tempeh from steamer reserving 1/8
cup/approx 25 ml of steaming water. In a
large bowl, mash the Tempeh with a fork. Add
the onion-spice mixture and the reserved water
and mix well.
4. Form mixture into 8 equal size balls and
make into little sausage patties about 2
inches in diameter. Pack them well they seem
to break apart easily. I let them sit a bit
so that the pepper had more of a chance to
soak into the tempeh before cooking.
5. In a heavy skillet, fry the sausages in a
few teaspoons of vegetable oil on medium heat
until browned on both sides.
3/4 cup boiling water
2 Tbs soy sauce
1 cup TVP granules
1/2 cup mashed firm tofu
2 tsp marjoram
1/2 tsp garlic granules
1/2 tsp onion powder
1/2 tsp thyme
1/2 tsp salt
1/2 tsp red pepper flakes
Black pepper to taste
1 tsp liquid smoke
1/2 cup wheat gluten or unbleached flour
In a bowl, pour the water and soy sauce over the TVP. When soft add the
other ingredients except the gluten and mix well.
When the mixture is cooled, add the gluten flour. Mix well with your hands
and form into 10 thin patties (I get 5). Steam-fry in two batches in a
heavy skillet sprayed with PAM until firm and browned, 7-10 minutes per
side. These can be refrigerated or frozen for later use. I place them on
a baking sheet and freeze them and then place them all in a freezer bag.
For a quick sandwich I put them in the microwave for about 1-2 minutes,
depending on the microwave and then make a sandwich with your favorite
Per patty: Calories 66, Protein 11g, Fat 0g, Carbohydrates 4g, Calcium
34mg, Fiber 1g, Sodium 204mg
----- Original Message -----
Sent: Saturday, September 13, 2003 9:45 AM
> There was a recipe that came from the food tv network a number of years
> ago. It was for a cheesecake with a pound cake crust. Have since lost
> the recipe and have searched for it and cannot find it. I know it was
> baked at a high temp. 425 degrees I believe for about 30-45 min.
> No sour cream in the cake, no flour. Cream cheese, vanilla, heavy cream,
> sugar. Not sure of amounts or if I am forgetting an ingredient. Just
> trying to give as much info as possible. Crust was a pound cake sliced
> and layered in bottom of pan. Crust absorbed some of the batter and the
> rest would get crunchy. Have searched FoodTV.com with no results.
> Have searched other places on the net and can't seem to find this recipe.
> Can you help find this recipe?
> Much thanks,
I didn't find that particular recipe. However the one below is supposed to
be very good.
Italian Ricotta cheesecake
Ricotta Cheese-2 pounds.
Granulated Sugar-1 cup.
Whole Milk-1 1/2 cups.
Lemon Rind-rind of 1 fresh lemon.
Store bought Pound Cake-3/4 loaf.
Sweet Butter-6 tablespoons, room temperature.
Preheat oven to 350° In a large bowl crumble up the pound cake into small
pieces. Mix the butter in to the crumbled pound cake. Line the bottom and
the edges of a 9" spring form pan all the way up to the top. Set aside.
In a large bowl mix the ricotta cheese, eggs, sugar milk and lemon rind until
smooth. Pour the mixture into the pound cake crust spring form pan. Set the
pan in a cookie sheet filled with 1/2" of water. Bake in a preheated oven
for about 1 1/2 hours. Remove and allow to cool completely. Refrigerate the
cheesecake in the spring form pan over night. Do Not remove the spring form
pan or the cheesecake will rip. The next day using a sharp knife go carefully
along the edges of the spring form pan around the entire cake to release any
cheesecake that may have stuck to the sides of the pan. Remove the spring
----- Original Message -----
Sent: Friday, September 12, 2003 5:47 PM
Subject: Cornstarch Pudding
> Hello! I would appreciate your help with this. On the boxes of Argo
> Cornstarch they use to put a recipe for Cornstarch Pudding. It is no
> longer being put on the boxes. I would really appreciate it if you
> could find this recipe for me and send it to my e-mail address.
> Thank you,
I could not find a recipe that actually said it was from Argo, but surely
one of the recipes below must be close.
1 c. sugar
1/2 gal. milk
1/2 c. cornstarch
2 tsp. vanilla
Beat eggs. Add sugar and 1 cup milk. Add this mixture to the
rest of the 1/2 gallon milk. Cook (Stir Constantly) until almost
scalding (or until you can see a little steam). Add cornstarch
mixed with a little water. Cook mixture until it thickens (or looks
glossy on top). Add vanilla and pour in bowl. Allow to cool (in or
out of refrigerator). Also good served over pineapple chunks.
5 level tbsp. sugar
2 c. sugar
3 pinches of salt
Mix with 1 cup milk. Add this mixture to 1 quart milk which has
reached boiling point in a skillet. Turn heat down low and stir
mixture constantly until it boils and thickens. Remove from heat
and add 2 teaspoons vanilla. Pour into bowls and cover with waxed
paper immediately to prevent skin from forming. When pudding is
completely cold, beat pudding with electric mixer. Beat 1/2 pint
whipping cream until stiff and mix with pudding until well blended.
*1/2 pint whipping cream is enough for doubling of the recipe.
2 tbsp. cornstarch
1 qt. milk
4 tbsp. sugar
2 eggs, beaten
1 tsp. butter
Mix cornstarch with a small amount of milk and stir into a smooth
paste. Heat remainder of milk in a double boiler. When scalded,
add hot milk to paste mixture. Add sugar and salt. Stir until
sugar is dissolved. Pour slowly into well beaten eggs Return to
boiler and cook a few minutes until mixture thickens, stirring
constantly. Cool. Add butter then turn into molds. Serve cold.
1 1/2 qt. milk
3 eggs, beaten
1 c. sugar, or less if desired
5 level tbsp. cornstarch
1/4 tsp. salt
1 1/2 tsp. vanilla
Heat milk in double boiler (save 1 cup to dissolve cornstarch
in). Add sugar to beaten eggs. Add this to milk. Then add
cornstarch which has been dissolved in cold milk. Stir slowly to
avoid lumping and cook until thick. Add salt and vanilla after
removing from over hot water. Serves 6 to 8.
Old Fashioned Cornstarch Pudding
3/4 c. sugar
3 tbsp. cornstarch
Salt to taste
Juice & rind of 1 lemon
Sm. amount water
1 pt. boiling water
2 egg whites, well beaten
Mix sugar, cornstarch, salt, juice and rind of lemon and small
amount of water. Add boiling water and stir constantly until it
thickens. Fold in well beaten egg whites. Serve with the following
sauce. Mix together thoroughly 1/2 cup sugar, 1 1/2 cups milk, 1
teaspoon vanilla and the well beaten yolks of 2 eggs. Put in double
boiler and stir constantly until a soft custard forms. Pour over
pudding when served.