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Rye and Beef Dip

On 17 Dec 2007 at 16:10, Olga wrote:

> I have been looking for a dry beef recipe that takes sour cream, cream
> cheese and I know it takes some Beau Monde.   This spice they said was
> very important.  I don't know what else.   You hollowed out a round
> pumpernickel bread and filled it with the dip.  It is delicious.  I
> have lost my recipe.  I hope you could find one like this for me.
> Sincerely
> Olga

Hello Olga,

See below.


Rye  Boat

1 loaf unsliced rye bread (preferably round)
1 1/3 c. sour cream
1 1/2 c. mayonnaise
2 tsp. Beau Monde seasoning
2 tsp. dill weed
2 tbsp. chopped onion
2 tbsp. parsley
1 (2 1/2 oz.) jar dried beef, chopped
   in sm. pieces (optional)

 Mix all ingredients, except loaf of bread, together. (It's better to make this 
 at least a day ahead of time)  Before serving, hollow out loaf of bread and cut 
 into 1-inch cubes.  Fill hollowed-out loaf with dip.  Use cubes for dipping. 
Brown  Bread  Dip

2 3/4 c. sour cream
2 3/4 c. mayonnaise
3 oz. dried chipped beef
3 to 4 tsp. Beau Monde
2 tsp. dill weed
4 tbsp. minced onions
4 tbsp. parsley
1 round pumpernickel or rye bread

 Chop dried beef in food processor. Set aside. In separate bowl, combine 
 all other ingredients. Mix well by hand. Add chipped beef. Hollow out bread. 
 Cut into cubes.  Fill bread with dip. 
Round  Bread  And  Dip

his is great for a large crowd. 
1 lg. round pumpernickel or hawaiian bread
1 pt. sour cream
1 pt. mayonnaise
2 tsp. dill seed or weed
2 tbsp. minced onion
2 tbsp. parsley flakes
2 pkgs. dried beef or 8 oz. corned
   beef (cut into small pieces)
2 tsp. Beau Monde (a seasoning)

 Cut top off bread.  Scoop out the bread (set aside), leaving shell. 
 Mix thoroughly all other ingredients and pour into shell.  Cut the 
 remaining bread into easy to handle pieces for dipping.

Calabrese Bread

On 14 Dec 2007 at 11:26, Garry wrote:

> Hi I am looking for a plain and simple recipe for the fine bread. I
> can find nothing but complicated ones with all kinds of extra
> ingredients. All the bakeries have no trouble making this bread, why
> can I not find a simple recipe. you help would be appreciated. Thanks
> Garry

Hello Garry,

There are dozens of requests for this recipe on different message boards around the web, and no one has been able to provide any of the requesters with a home recipe to make it. All that I can find about the bread are small clues here and there. Adding these clues up gives me this:

In the U.S., this "Calabrese Bread" is basically a bakery creation. It's based on a bread from Calabria that is called "Pitta Bread". When bakers began making this "Pitta Bread" in America, they called it "Calabrese Bread" so that it wouldn't be confused with flat "pita bread", which is also called "pitta bread". In Calabria, this "pitta bread" is sometimes stuffed with pizza-like ingredients and is then called "Piccia Calabrese".

As for making the bread at home, I found a message from someone who said :

"I spoke with the owner of our local Italian bakery and he said the method of baking the bread is what makes it different, not the ingredients. He didn't know how to duplicate the process in a normal oven. The bakery ovens have a fan and a method of spraying water into the oven."

That sort of evades the issue, which is that, in Calabria, "pitta bread" is obviously baked in people's homes....

Sorry that I couldn't be more help.

Garry, I suggest that you post a request on Italian forums, such as the one on this site:

You might ask the 'guide' of that site as well, since he is actually in Italy. When you make your request, don't ask for "Calabrese Bread", since they don't call it that in Italy. Ask for "Calabrian Pitta Bread."


Bonnie sent this recipe:

Basic Calabrese Pitta Bread Dough

1.5 kg strong plain flour (3lb)
1 tablespoon dried yeast (10z)
1 tablespoon salt
90 cl tepid water (1 1/2 pints)
2 tablespoons oil

Sift flour and salt into a bowl.
Mix yeast with water, leave to soften for about 15 minutes.
Add to flour with 2 tablespoons oil.
Mix to a stiff dough.
Knead until elastic and glossy (about 15 minutes)
Shape dough into a ball, place in oiled bowl, cover with clingfilm  and 
leave to rise until doubled in bulk.
Punch down , knead into a ball and leave to rest another 10 - 15 minutes.
Pull off lumps of dough, shape into a ball, flatten and place on a floured 
tea towel.
Rest for 20 minutes.
Preheat the oven to 230C (450F)
Heat oven trays for 10 minutes in hot oven.
Place baking paper on tray and put Pitta rounds onto hot trays.
After about 10 minutes - when the breads have puffed up - remove them from 
the oven. If you want a crisper texture bake a further 5 - 10 minutes.
Serve warm.

Killer Brownies

On 16 Dec 2007 at 1:52, Michelle wrote:

> Phaedrus,
> I JUST found your site and am hoping you can help me. 
> I am looking for a brownie recipe... A store named Larry's Market in
> Brown Deer, Wisconsin makes these brownies called "Killer Brownies". I
> relocated and can no longer?enjoy them! I used to get them all of time
> - especially when I was pregnant,? many, many? years ago?- and I would
> now love to make them for my daughter. She loved them in the womb! 
> Back to the point, I was told that they obtained the recipe from
> Pillsbury and it includes thier German Chocolate Cake mix in them.
> They also have chocolate chips, nuts and carmel. They are delicious
> and I cannot find the recipe anywhere - can you help? I looked on
> Pillsbury website - to no avail. 
> Please advise!
> Thanks, 
> Michelle

Hello Michelle,

See below.


Killer  Brownies

1 (14 oz.) pkg. Kraft caramels
1/3 c. evaporated milk
1 Pillsbury Plus German chocolate cake mix
3/4 c. butter, melted
1/3 c. evaporated milk
1 3/4 c. chopped walnuts
1 1/2 c. semi-sweet chocolate bits

 In a heavy saucepan, combine caramels and 1/3 cup evaporated milk. 
 Cook over low heat, stirring constantly until caramels are melted. 
 Set aside.  Grease and flour a 13 x 9 inch baking pan. In a large 
 mixing bowl, combine dry cake mix, melted butter and 1/3 cup evaporated 
 milk. By hand stir until dough holds together.  Add walnuts.  Press 
 3/4 of dough into prepared pan.  Reserve remaining dough for the top. 
 Bake at 350 degrees for 12 minutes.  Pour caramel mixture over baked 
 crust as evenly as possible.  Spread only if necessary.  Sprinkle 
 chocolate pieces over caramel.  Flatten remaining dough with fingers 
 and lay over top.  Return to oven and bake 15 minutes.  Cool slightly. 
 Refrigerate about 30 minutes to set caramel layer.


The cookbook is "Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes" by Arthur Schwartz. This, folks, is one of the best references on New York food that I have seen.

There were many, many recipes that I could have chosen from this cookbook, but I chose one that seems to be pretty rare these days according to Mr. Schwartz. These sounded so good that I had to bring them to your attention.


A Romanian dish.

1 pound not-too-lean stew beef, cut into 1/4 inch cubes
1 pound veal, cut into 1/4 inch cubes
1/2 cup club soda
1/2 teaspoon baking soda
 8 to 10 large cloves garlic, minced
2 teaspoons salt (kosher or sea)
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1/2 cup finely chopped parsley

Mix the two meats together.
Put about 1/2 pound of the meat in a food processor fitted with the metal 
blade. Pulse the machine until the meat is finely minced, but not a paste. 
Scrape the meat into a mixing bowl, and repeat with the remaining meat.
In a small bowl or cup, combine the club soda and baking soda. Pour the 
mixture into the meat.
Add the garlic, salt, pepper, paprika, and parsley. Stir with a wooden 
spoon, or mix with your hands. The meat should be very well blended.
Cover the bowl with plastic wrap and place it in the refrigerator for at 
least 2 hours, but preferably for about 8 hours.
Wet your hands with cold water and form the meat mixture into tapering 
rolls about 3 inches long and 1 inch in diameter. Every couple of rolls, 
you will have to re-wet your hands. Place the karnatzlach on a platter 
or baking sheet.
Prepare a charcoal fire, or preheat the broiler.
Place the karntzlach on the hot grill or hot broiler tray and cook for 
8 to 10 minutes, turning the rolls a couple of times to brown them on 
all sides.
The lesser time is for rare, the longer time for medium-well.
Serve hot.

Tanzanian Recipes



Tanzanian Recipes

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