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2009

TODAY's CASES:

Santa Fe Chicken Dip

----- Original Message ----- 
From: Laura 
To: phaedrus@hungrybrowser.com 
Sent: Sunday, November 15, 2009 9:12 AM
Subject: Recipe Request- Santa Fe Chicken Dip

I am trying to find a recipe for a delicious dip that I had at "Meritage", 
a tapas restaurant in Charleston, SC.  I believe the name of the dish was 
"Santa Fe Chicken Dip".  It was served warm with tri color tortilla chips. 
To the best of my recollection, it was made with:
- shredded chicken breast
- black beans
-green onions
-monterey jack cheese
-tomatillos or salsa verde (or something like that)
- cheddar cheese
There may be other ingredients as well.  I'm sure there must be some spices 
in this dish.  It is fabulous and I would LOVE it if you can offer any help!
Thanks!
Laura 

Hello Laura,

Sorry, no success. I cannot locate either a copycat recipe for the Meritage dip, nor a Santa Fe Chicken dip with similar ingredients.

Phaed

Bea Sent this recipe:

I was browsing your site (love it, love it) and saw a request for Santa Fe Dip. (Nov 2009) 
I am glad to share my recipe.  I am certain it is not the same as the lady had in the 
restaurant in SC.  However, it does have some of the same ingredients. 
 
Santa Fe Dip

1 lb Mexican Style Velveeta, chopped
1 cups Colby jack cheese 
1 roll cooked bulk Sausage cooked and drained
1/2 cup diced, smoked chicken pieces ( use grilled chicken if smoked is not available)
1 can chopped green chilies
1 can cream of chicken soup
1/2 cup salsa verde or tomatillo sauce 
1 can drained black beans
1 bunch green onions, chopped
Milk if needed for dipping consistency

Add Velveeta, Colby jack, sausage, chicken, green chilies and cream chicken soup to 
crock pot. Heat until smooth and heated through.  Add Salsa Verde and black beans 
and heat another 30 minutes. Garnish with green onions.  Serve warm with chips.

Can be made in the microwave if needed but must be watched carefully.
Bea

Mince Pie with Cornflakes

----- Original Message ----- 
From: Pam 
To: phaedrus@hungrybrowser.com 
Sent: Saturday, November 14, 2009 10:39 PM
Subject: mince pie recipe

my grandmother used to make a mince pie with apples/pears, raisins, spice, etc., 
but she added crushed cornflakes at some point to make it crunchy. would appreciate 
any assistance, thanks.

Pam 

Hi Pam,

Sorry, I had no success with this.

Phaed


Pumpkin Spice Cappuccino

----- Original Message ----- 
From: Irene 
To: phaedrus@hungrybrowser.com 
Sent: Tuesday, November 17, 2009 2:47 PM
Subject: recipe

I'm looking for a recipe for a dry mix for Pumpkin Spice Cappuccino. Please help.
Thank you. Irene

Hello Irene,

The best I can do are the recipes here:

Pumpkin Spice Cappuccino

I cannot find any recipes for a completely dry mix like the ones you can buy.

Phaed


Candied Tomato Slices

----- Original Message ----- 
From: Charles 
To: phaedrus@hungrybrowser.com 
Sent: Wednesday, November 18, 2009 11:02 AM
Subject: Candied Sliced Tomato recipe

Had these at a friends house in Memphis over 30 yrs ago and can't find anything 
similar on the internet now.  They were made by her grandmother at the time. 
They looked like a perfect slice of tomato about 1/4 inch thick, brown and with a 
candied coating, similar in texture to candied fruit that you buy now.  She served 
them at room temperature on a plate to eat with the meal.  Have never forgotten 
them and have never seen a recipe that looked like it might produce them. I recall 
a spice taste but can't remember if it was clove, cinnamon or what.

Charles 

Hello Charles,

I coming up empty handed on this. I'm from the Memphis area, but I've never heard of anything like this. I did not find any "candied tomatoes" or "tomato preserves" recipes that fit your description. I'll put this on the site. Perhaps one of my readers can help.

Phaed

Timm sent the below recipe, but it doesn't seem quite right to me. Would it work with thick tomato slices instead of cherry tomatoes?

This is one of the oldest recipes from my recipe files. It's probably 40 or 50 years old. 

- The heating and reheating of the tomatoes forces the tomatoes to absorb the syrup 
thereby expanding in size during the process. The drying of the tomatoes removes 
the excess water but leaves the sweetness and also collapses the tomatoes so they 
resemble tomato slices.  This process should work with other small size tomatoes but 
may require slight adjustments to the recipe. 

Timm in Oregon

Southern Style Candied Tomatoes

Ingredients:

4 quarts plus 2 cups water, divided
2 tablespoons baking soda
30 cherry or pear tomatoes 
1-1/2 cups granulated sugar

Instructions:

In large bowl, combine 4 quarts water and baking soda. Add the tomatoes and soak 
for 10 minutes; drain. 

In large saucepan, combine the sugar and 2 cups of water. Bring the syrup to a boil; 
add the tomatoes and simmer for 20 minutes. Remove from the heat and allow to cool. 
Simmer the mixture for 20 minutes each day until the syrup is absorbed. 

Dry the tomatoes on waxed paper on trays in the sun. Dredge the fruit with either white sugar, 
cinnamon sugar or spiced sugar and store in an airtight container.

Genie's Weenies Chili

----- Original Message ----- 
From: Joe 
To: phaedrus@hungrybrowser.com 
Sent: Wednesday, November 18, 2009 4:09 PM
Subject: chili recipe

I grew up near Hamtramck, Michigan. There used to be a Coney Island named Genie Weinie's.
They had a unique chili that was just fantastic. Do you know where I can find the recipe for 
that chili?

Joe 

Hello Joe,

Sorry, I had no success finding a recipe or a copycat for this.

Phaed


"There is a cold partridge on the sideboard, Watson, and a bottle of Montrachet."
The Adventure of the Veiled Lodger - Sir Arthur Conan Doyle

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