----- Original Message -----
Sent: Tuesday, September 16, 2003 10:11 PM
Subject: recipe for huarache
help i had a great huarache (sandal shaped corn tortilla topped with beans
and meat, etc) in sayulita mexico and would like a recipe can you send it to me?
Mexican huaraches are a special kind of tostada. It's vegetables, meat,
salsa, and cheese mounded on a thick, toasted tortilla that's shaped like
the sole of a shoe. Traditionally, the tortilla is made from masa dough,
whipped up in seconds from dehydrated masa flour and laden with lard. But a
little baking powder used instead of lard produces lean, tender results as
easily and quickly.
2 cups dehydrated masa flour (corn tortilla flour)
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups fat-skimmed chicken broth
1 can (15 oz.) refried beans
Chicken, beef, pork, or mushroom topping (separate recipes)
2 cups shredded cabbage
About 1/2 cup tomato or green tomatillo salsa
About 1/4 cup crumbled cotija or feta cheese
About 1/4 cup nonfat or reduced-fat sour cream
Salt and pepper
1. In a bowl, stir masa flour, baking powder, salt, and broth until dough
holds together well, adding a little water if needed.
2. Divide dough into 4 equal portions. Shape each portion into a 6-inch-long
log on a sheet of waxed paper. Pat each log into a 1/8-inch-thick oval,
about 4 by 8 inches. (If shaped ahead, stack with waxed paper, wrap
airtight, and refrigerate up to 2 hours.)
3. Place a griddle or 2 frying pans (10 to 12 in.) over medium-high heat.
When pan is hot, flip masa dough onto pan and peel off paper. Cook until
bottom of masa is light brown, about 3 minutes. Use a wide spatula to turn
4. Spread about 1/4 of the beans over each huarache. Cover beans with 1/4 of
the chicken topping. Cook until huarache bottoms are lightly browned, 2 to 3
minutes. With a wide spatula, transfer to plates.
5. Top huaraches equally with shredded cabbage, salsa, cheese, sour cream,
salt, and pepper to taste.
----- Original Message -----
Sent: Wednesday, September 17, 2003 8:39 AM
> I am from Cleveland, Ohio and now living in Williamstown, MA. I am
longing for two recipes that I enjoyed while growing up. The other recipe
is the fabulous Dobrosh Torte or Seven layer cake from Lox and Mandel Kosher
Bakery in also in Cleveland. Oh how I would enjoy preparing these for my
family and friends. Hope you can perform your Magic. Thanks Fern
I could not find a recipe from Lox and Mandel. However there are
two good Dobosh Torte recipes below.
Title: Dobosh Torte
Categories: Cakes, Chocolate
Yield: 1 servings
6 Eggs; separated
3/4 c Cake flour; sifted twice
1 1/2 c Confectioners' sugar; sifted
1 ts Baking powder
1 c Sugar
1/3 c Water
1/4 ts Cream of tartar
4 Egg yolks
1 1/2 c Sweet butter; softened
6 oz Semi-sweet chocolate morsels
4 tb Strong coffee
1/2 ts Vanilla extract
CAKE: Beat the yolks at medium speed until they are lemon
in color, and thick. Add the sugar and continue to beat
until well blended. Sift the baking powder into the four.
Then fold into the egg yolk mixture.Beat the whites until
stiff, then fold them into the mix gently. Grease the pans
~ two round if making four layers, or two loaf if making
seven. Line the bottoms with wax paper, that has been
greased. Pour in the batter and bake in preheated oven at
350~F for 15-20 minutes or until tester comes out clean.
Turn out immediately and remove the wax paper. Cool on
racks top side up. Make thin slices when cool and start to
frost with a cut side up and then keep layering. Cover the
entire torte with the buttercream and then melt down semi
sweet chocolate to melting point stirring well. Chill the
cake and when firm pour over the dark chocolate making sure
that the sides are covered.Chill to harden. Remove to new
plate so drips are not seen. FROSTING: Mix sugar, water and
cream of tartar in a saucepan and bring to a boil. Boil
over med heat for to 234 degree on candy thermometer. In a
large bowl with a mixer beat the eggs until thick. Add the
butter in small pieces and beat well. Combine chocolate and
the coffee in a saucepan and heat gently until chocolate is
melted and mixed. Add this and the vanilla to the bowl and
beat well. If buttercream starts to not hold up refrigerate
for a few mins and then beat again.
Dobosh Torte - Seven Layer Torte
Yield: 12 servings
7 eggs, separate out yolks
3 egg yolks, additional
3 1/2 cups confectioner's sugar, (1 pound)
3/4 cup sifted all-purpose flour
1 tablespoon lemon juice
1/8 teaspoon salt
FILLING AND ICING:
1/2 pound (good quality) semisweet or bittersweet chocolate
1 cup butter
1 teaspoon vanilla extract
3 egg yolks *SEE NOTE
2 tablespoons confectioner's sugar
*NOTE: Frosting contains raw egg yolks.
To prepare for baking seven layers (the usual number): Tear off seven
piece of aluminum foil, or baking pan liner paper (NOTE 1), each about
11-inches long. Spread softened butter lightly over a 10-inch square
area in the center of each piece of foil or paper. Sprinkle with flour.
Shake and tilt the foil or paper to make sure the buttered area is
thoroughly floured and shake off any excess. On the floured area trace a
9-inch circle. (Use any 9-inch circular object as a pattern: the bottom
of a 9-inch springform pan, an inverted 9-inch cake tin, or a 9-inch pot
cover.) Repeat with remaining pieces of foil or paper. Set aside.
Place rack in the center of the oven and preheat to 450 degrees.
In the large bowl of an electric mixer at high speed, beat the 10 egg
yolks for a few minutes until they are pale and lemon-colored. Reduce
speed and gradually add sugar. Increase speed to high again and and beat
for 5 minutes or until very thick. Reduce speed and gradually add the
flour, then again increase it to high and beat for 5 minutes more
(mixture will be almost stiff), scraping the bowl occasionally with a
rubber spatula. Mix in the lemon juice and remove from the mixer. (The
mixture will be very thick-use your fingers to get it all off the beaters.)
Beat the seven whites with the salt until they hold a point- stiff, but
not dry. Since the yolk mixture is very thick, actually stir a few
spoonfuls of the whites in to lighten it a bit. Then fold in a few large
spoonfuls three or four times until the mixture lightens.
Gently fold in the remaining whites.
With a large serving spoon, place two or three large spoonfuls of the
batter on one of the pieces of prepared foil or paper. Using the back of
the spoon, spread the batter thin, slowly rotating the paper with your
left hand as you spread the batter with your right hand. Make it thin,
but do not leave any holes in it. A 1/4- inch thickness should give you
seven layers. Do not make the edges too thin. Follow the lines closely,
but don't worry, the edges can be trimmed later.
Slide a cookie sheet under the foil or paper and bake for 5 to 7 minutes
or until the top is golden brown with dark brown spots. If the layers
are thicker than mine are, they will take longer to bake. If they are
not baked long enough they will stick to the foil or paper. Repeat with
remaining layers. If you bake more than one layer at a time, rotate the
positions of the pans during baking to insure even browning.
When a layer is baked and out of the oven, lift the corners of the foil
or paper and invert onto a rack. Peel off the paper and immediately
invert the layer onto another rack to cool, right side up. (Letting the
layer cool upside down will make it stick to the rack.) When you run out
of racks, layers may cool on smooth toweling that has been dusted with
confectioner's sugar. When you run out of room, cooled layers may be
stacked if you sprinkle the tops lightly with confectioner's sugar and
place wax paper between them.
Cooled layers may be trimmed to even the edges. Working on a board,
place an 8-1/2 inch or 9-inch pot cover or cake pan on the layer. Cut
around with a small sharp knife and then cut with scissors.
FILLING AND ICING: Melt the chocolate in the top of a double boiler over
hot water on moderate heat. Remove from heat, stir until smooth, and set
aside to cool completely.
In small bowl of electric mixer cream the butter. Add vanilla and egg
yolks and beat well. Add sugar and cooled chocolate. Beat until
thoroughly mixed, scraping the bowl with a rubber spatula.
Place four strips of wax paper around the outer edges of a cake plate.
Place one cake layer on the plate and with a long, narrow metal spatula
spread with a thin layer of the chocolate filling. If you have made more
than seven layers, the filling must be spread very thin, in order to
have enough for all. Place another layer on top, adjusting it carefully
so that the edges are lined up evenly. Continue icing the layers,
stacking them as evenly as possible.
Spread the remaining chocolate smoothly around the sides first and then
over the top.
Remove wax paper strips by pulling each one out by a narrow end and
refrigerate cake for at least several hours to set the icing. Store in
refrigerator and serve cold.
If you use baking pan liner paper it must be buttered and floured for
this recipe or the layers will stick to it.
This is a very firm cake; use a sharp heavy knife for serving.
Dobosh Torte may be made a day ahead, or it may be frozen.
----- Original Message -----
Sent: Wednesday, September 17, 2003 10:26 AM
Subject: Recipe request
> Love your site!
> I'm looking for a recipe for either "Sweet Potato and Tomato Bisque" or
> "Tomato and Sweet Potato Bisque" (maybe soup). I've search all search
> engines and all recipe sites and found nothing near this description.
> I remember it has tomatoes and sweet potatoes chopped up with other
> ingredients (onion, maybe garlic). At one point you put half through
> a food processor so it make a cream base with the other half chunky.
> Great recipe I found in St. Petersburg Times newspaper about 14 years
> ago but they are unable to find it now. I hope you have something close.
> It is nutritious, low fat, low carbs and delicious. Great in the winter.
Could the below recipe be correct?
Sweet Potato Tomato Bisque
3 tbsp. olive oil
1/4 c. finely chopped onion
1/2 c. coarsely diced green pepper
1 1/2 c. boiling water
4 med. sweet potatoes, peeled and coarsely diced
2 1/2 c. canned tomatoes
1 tbsp. brown sugar
1/4 c. butter or margarine
1/4 c. flour
4 c. milk
Salt and pepper to taste
Heat olive oil; add onion and green pepper and cook until tender.
Add water and sweet potatoes. Heat to boiling point over medium
heat and cook covered until potatoes are almost tender. Add
tomatoes and brown sugar. Cook covered 10 minutes. In another pan,
melt butter or margarine over low heat, stir in flour carefully and
blend. Gradually add milk and cook until thickened and smooth,
stirring constantly. Add white sauce to sweet potato mixture and
season to taste with salt and pepper.
----- Original Message -----
Sent: Wednesday, September 17, 2003 12:06 AM
Subject: Ikea "Delicato balls"
> Dear Phaedrus,
> I really enjoy your website! I've found some great recipes on it.
> I am hoping you can help me find a recipe for Ikea's "Delicato balls" or
> anything similar to them.
> They are walnut size balls of oats and cocoa with a hint of coffee flavor
> and rolled in coconut.
> I had a friend years ago who made Swedish cookies a lot like these, but I
> can't find that friend or that recipe.
> Thank you!
The Delicato website describes these as "chocolate mousse balls rolled in
Food from Sweden
You can buy them here:
----- Original Message -----
Sent: Tuesday, March 24, 2009 8:35 PM
Subject: 2003 recipe request - update
I was searching for a recipe for delicato balls and found your page
However, i knew they were made from oatmeal so searched further.
The reason you might have had trouble finding the recipe is due to
some controversy over the name of these sweets (which are,
incidentally, quite delicious). I will not cast judgement but will
refer you to the wikipedia page which in turn links to a recipe:
Thanks, Thirzah. The recipe is here:
"Chokladbollar" seems to me to be an appropriate name.
Subject: found recipe
Date: Monday, September 15, 2003 9:16 PM
I was reading through some of your latest entries and saw one (9/10/03) where someone was
looking for a recipe from a Betty Crocker cookbook for baked spareribs. I am not sure how
old this recipe is but it is from an old Betty Crocker cookbook.
4 lbs. spareribs
1 can (15 ounces) tomatoe sauce
1 envelope (.7 ounce) onion salad dressing mix
1/4 cup vinegar
1/4 cup light molasses
2 Tablespoons salad oil
1 teaspoon dry mustard
1 cup water
Place spareribs meaty side up in shallow roasting pan. Heat remaining ingredients to boiling,
stirring constantly. Boil and stir 3 minutes. Pour sauce over meat. Bake in 350 degree over
1 1/2 hours or until done, basting 4 or 5 times. 4 servings