On 30 Oct 2007 at 16:58, Jeanne wrote:
> Dear Phaedrus,
> I would love your help in finding out how to make Applebee's Tuscan
> Cheese Spread. I understand that this is a pretty mundane request.
> The reason I’m bothering you with it is that my little slip of a
> daughter loves it. As she generally only eats vegetables and fruit,
> whenever she wants to eat something with big-old, no value calories,
> I am one happy mama. She doesn’t have an eating disorder, she is
> just a naturally healthy eater (we should all have that problem!)
> but her body needs the calories & I would like her to grow tall
> enough to reach the pedals to drive a car when she is 16…only 4
> years away.
> If you can help, great! If you have more interesting recipes to
> pursue, I completely understand. Thanks for considering this…
> ps-I checked the archives & didn't see it..
I searched everywhere that I could think of, but had no success with
a specific copycat for Applebee's spread. Lots of people have posted
requests for it on various message boards around the Internet, but
they had no replies. The below recipes may be similar, or maybe you
can adapt one of them.
Tuscan Cream Cheese Spread
20 servings 30 min 30 min prep
2 (8 ounce) packages cream cheese, softened
2 teaspoons chopped garlic
1 teaspoon salt
1 (14 ounce) can artichoke hearts, drained and chopped (save the juice)
1/3 cup chopped black olives
8 green onions, chopped
3 ounces sun-dried tomatoes, softened and chopped
1/4 cup parsley, chopped
1 tablespoon fresh chives, chopped
In a medium bowl, mix cream cheese, garlic and salt; stir and blend in
artichokes and olives.
Add green onions, tomatoes, parsley and chives; gently mix together.
Refrigerate for several hours or overnight (if possible) to blend flavors.
If mixture is too thick, stir in some of the artichoke juice.
Bring to room temperature and serve with water crackers or other crispy bread.
Or, you can add more of the artichoke juice to make it more of a dip consistency,
and serve with cut up veggies.
Tuscan Cheese Spread
Recipe By :chowhounds
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces softened cream cheese
2 teaspoons chopped garlic
1 teaspoon salt
14 ounces artichoke hearts
8 chopped green onions
3 ounces chopped sundried tomatoes
1/4 cup chopped parsley
1 tablespoon chopped chives
Mix all ingredients together. Serve with crusty bread or crackers.
On 31 Oct 2007 at 6:08, Michele wrote:
> I remember a television show in the 1960s called "Meet the Millers" on
> WEBN. I am looking for their kielbasa and cabbage recipe that aired
> on their show. It had chicken broth in it and it was cooked on top of
> the stove in a large skillet.
> Thank you,
I cannot find any recipes at all from that show. Sorry. Perhaps the below
recipe is similar.
1 lb. Kielbasa sausage
1 tbsp. vegetable oil
1 med. onion, sliced
4 c. chopped cabbage
4 med. carrots, sliced
1 lg. potato, peeled and chopped
1 c. chicken broth
1 clove garlic, minced
Slice sausage. Place oil in large skillet and saute sausage, onion, and
garlic until onion is wilted but not brown. Add remaining ingredients,
cover and cook until vegetables are tender and most of the liquid is
absorbed - about 30 minutes. 4-6 servings.
I have lost a recipe for yeast bread
It was originally call Kentucky White Bread and had several variations...
my favorite was the whole wheat. It also had rye. Some of the ingredients
included...buttermilk, yeast, lard. It made two loaves, but I usually
tripled it. The whole wheat had molasses, the rye had honey.
Thanks for looking for it. I found it in the late 60's early 70's before 1976.
There is a recipe with that name here: Kentucky White Bread
In the 1930s, French author Georges Simenon created a fictional detective with
a penchant for fine food named Inspector Maigret. Inspector Maigret's wife is an
excellent cook, and French chef Robert J. Courtine put together a cookbook
based on the dishes mentioned in the series:
"Madame Maigret's Recipes" Presented by Robert J. Courtine
Ragout de Boeuf au Paprika
* Place 2 Tb. of butter in a Dutch oven. Add 1/4 lb. of diced fat trimmed
from fresh ham and cook until the fat has melted.
* Cut 2 1/2 lbs of rump of beef into 1 - 2 inch pieces. Chop 1 lb. onions
* Place a layer of meat in the bottom of the pan. Salt it and cover it with
half the chopped onions. Add 1/2 tsp. of paprika. Add 3/4 cup of hot water.
Bring to a boil, lower heat, and simmer covered for 2 hours and 45 minutes.
* At the end of cooking time add 1 cup of heavy cream. Bring to a boil,
remove from stove, and serve.