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Cardamom Coffee

----- Original Message ----- 
From: Melvin 
Sent: Tuesday, November 10, 2009 5:56 AM
Subject: cardomom coffee

Morning.  Plz tell me how to brew a 12 cup glass caraf  using the correct amounts 
of coffee grounds and ground cardomom .  Also how much of each for a single 8 ounce cup.

Using the same ingredients - but this time the cardomom pod per cup and the number of 
pods in 12 cup caraf.  Crushed???



Hello Mel,

Sorry, I cannot find any instructions that are so specific. Try these:

Traditional Bahraini Cardamom Coffee

Simple Cardamom Coffee

cardamom flavoured black coffee

Cardamom Coffee


Dakota Bread

----- Original Message ----- 
From: "Marla" 
Sent: Saturday, November 07, 2009 7:21 PM
Subject: recipe request

>I am looking for a recipe for Dakota Bread.  This is a yeast bread and the 
>original recipe was for a bread machine though I don't have a bread machine 
>and am not planning to replace it.  I was going to adjust the recipe to 
>make it the good old fashioned way.  I have found some recipes that call 
>themselves Dakota Bread that are not what I am looking for.  My original 
>recipe included sunflower seeds, pumpkin seeds, sesame seeds, and poppy 
>seeds--there may have been 1 or 2 more which I don't remember.
> Can you help me?  Thank you in advance for your consideration.
> Marla

Hello Marla,

See these sites and below.

Non-bread machine recipe

Another non-bread machine recipe

Bread machine recipe


Dakota Bread

1       package dry yeast (1 Tablespoon)
1/2     cup honey
1/3     cup warm water (110-115 degrees F.)
2 3/4   cup whole wheat flour
1/2     cup cracked wheat
2       teaspoons salt
1/4     cup vegetable oil
1       cup cold water

1       cup raw sunflower seeds
2/3     cup raw pumpkin seeds
2       Tablespoons sesame seeds
2       Tablespoons poppy seeds
1       egg white

Combine yeast, honey and warm water in a 2 cup liquid measure.

Processor method: Insert dough blade into workbowl. Process the flours,
cracked wheat and salt until blended. Pour in the oil while machine runs,
then the yeast mixture, then the cold water, all in a slow steady stream,
as fast as the flour mixture absorbs it. Continue to run machine until the
dough cleans the sides of the workbowl, then process an additional 45
seconds to fully knead the dough. {If the dough rides around the center of
the bowl, the mixture is too dry. To correct, pour in 1 Tablespoon of water
while machine is running and let it incorporate. If the mixture is sticking
to the sides of the workbowl, it is too wet, so add 1 Tablespoon of flour
through the small feed tube while machine runs. Continue running for an
additional 45 seconds.}

Transfer the dough to a 1-gallon plastic zip-type bag and seal shut. Set
aside in a warm place until the dough has doubled in bulk, about 1 1/2 

Combine all the seeds except 2 Tablespoons of the pumpkin seeds. Open
plastic bag and add the seeds. Knead the seeds into the dough while in the
bag. Turn out onto lightly oiled surface. The dough may be shaped into 1 or
2 loaves, as desired.

Place loave(s) on a lightly oiled baking sheet, cover with plastic wrap and
let rise until doubled, about 1 hour.

Preheat oven to 375 degrees F.

Chop the remaining 2 Tablespoons pumpkin seeds. Stir egg white with 1
teaspoon water. Slash loaf surface. Brush with egg glaze and sprinkle with
the pumpkin seeds.

Bake in center of the preheated oven until lightly browned, about 35 

The recipe was developed by Kristen Gilbertson for the Cafe Latte in
Minnesota. She was from S. Dakota, hence the name.
Dakota Bread for Bread Machine
from "Heartland Cooking - Breads" by Frances Towner Giedt

1 lb. loaf:

3/4 cup plus 1 Tbl. spring water (75 to 80 F)
1 1/2 cups white bread flour
1/2 cup whole-wheat flour
1/4 cup cracked wheat (I used #3 bulgur which I soaked in boiling
   water for 5 minutes, then drained)
1 tsp. salt
2 Tbl. honey
2 tsp. gluten
1 Tbl. canola oil
1 tsp. rapid-rise yeast or 2 tsp. active dry yeast
1/4 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
2 tsp. sesame seeds
2 tsp. poppy seeds

Put all ingredients except the seeds in the bread pan and assemble the
bread machine according to mfr's instructions.  Select whole grain cycle,
dough, or manual cycle and light crust setting, if available.  Finely chop
8 of the pumpkin seeds; set aside.  Add all the remaining seeds after the
beep or toward the end of the first knead, following your bread machine's
instructions for raisin bread.  For added crunch, sprinkle the chopped
pumpkin seeds on top of the loaf after the final rise.
Bake and cool as directed.

For 1 1/2 lb. loaf:

1 1/4 cups plus 1 Tbl. water
2 cups white bread flour
3/4 cup whole-wheat flour
1/2 cup cracked wheat
1 1/2 tsp. salt
3 Tbl. honey
1 Tbl. gluten
1 1/2 Tbl. canola oil
2 tsp. rapid-rise yeast or 1 Tbl. active dry
1/3 cup raw pumpkin seeds
2/3 cup raw sunflower seeds
1 Tbl. sesame seeds
1 Tbl. poppy seeds

Chicken & Peanut Stew

----- Original Message ----- 
From: gloria 
Sent: Wednesday, November 11, 2009 1:12 PM
Subject: lost recipe

Just my luck to lose my early Everyday Foods magazines in a move. 
And worse, to miss a recipe they do not have published on their 2003 archives 
for some reason . Or anywhere else on the Martha Stewart site.

It is in the November 2003 issue and definitely called Chicken and Peanut Stew. 
As I recall it had peanut butter in it and was sent in by a subscriber. It is 
either at the very front or very back of the magazine.
It is so good and so easy that I would love to be able to make it again. Is there 
any way you could help find it?
Thanks a million-

Hi Gloria,

I found it on a message board. See below.


Chicken and Peanut Stew
Everyday Food 
Issue Number: 7 
Issue Date: November 2003 
Section: from your kitchen 
Page: 138 

1 whole chicken, cut into 8 pieces
1 garlic clove, minced
1 tsp. ground ginger
1 tsp ground coriander
coarse salt & ground pepper
1 tbsp canola oil
1 large onion, coarsely chopped
2 jalapeno chilies, finely chopped (seeds & ribs removed for less heat)
6 plum tomatoes, coarsely chopped
1 large sweet potato, peeled & cut into 1 inch chunks
1/3 cup smooth peanut butter
1 can (14.5 oz) reduced sodium chicken broth

1. Rub chicken with garlic & spices; season with salt & pepper. Heat oil in a 
large Dutch oven over medium heat. Working in batches, brown chicken on all sides, 
turning as needed, 6-8 minutes. Transfer to a plate & set aside.
2. Add onion and jalapenos to pot, and cook, stirring often, until onion is 
translucent, 6-8 minutes. Add tomatoes and sweet potato, cook, stirring occasionally, 
for 2 minutes.
3. Add peanut butter and broth to pot; bring to a boil. Reduce heat to a simmer & add 
chicken. Cover, and simmer until chicken and potatoes are very tender, 25 - 30 minutes. 
Serve hot.

Save any leftover sauce, and serve it over cooked rice or couscous.

Lingon Berry Pudding

----- Original Message ----- 
From: Roxann 
Sent: Friday, November 13, 2009 10:51 AM
Subject: Finish Lingonberry porridge

I have been trying to get this recipy on the Channel 2 perfectday TV. series. 
its from the "among lakes and berries". They give all how to make the puree etc. 
When i get on the internet it will abort????can you get it please  Roxann 

Hi Roxanne,

I managed to get it. See below.


Lingonberry Porridge 

By Sara Larsen  Perfect Day TV

Servings: 4 

1 tsp Vanilla sugar
1/3 cup sugar
1/3 cup Cream of wheat
1 cup Lingonberry puree
1/2 cup Milk
2 cups Water
Pinch Salt


1 Firstly, add the water and milk to a saucepan and bring to the boil. 
2 Next, add the lingonberry puree and the cream of wheat. Then add the sugar, 
vanilla sugar and a pinch of salt. 
3 Stir the ingredients and leave to simmer for 6-8 minutes. Then put the 
saucepan to one side and let the porridge cool down. When it is cold, start 
whipping it. This will give the porridge a fluffy texture. 
4 Serve in a glass. Firstly, spoon in the whipped lingonberry porridge, then 
pour over Wild Berry Kiesel and top with Granola. 
----- Original Message ----- 
From: Roxann 
Sent: Friday, November 13, 2009 11:52 AM
Subject: Re: Finish Lingonberry porridge

Hi thank you. but does it also have the recipy for lingonberry puree?? 
and the kesel?? 
thank you Roxann 

Hello Roxann,

Lingonberry puree is pureed lingonberries. I couldn't find a recipe for them on the Perfect Day site. Lingonberry puree is something you can buy. See below for the Wild Berry Kiesel recipe from Perfect Day.


Wild Berry Kiesel
by Sara Larsen   Perfect Day TV

1/3 cup Lingonberries
2 cups Cranberry juice
1/3 cup sugar
1/4 cup Water
2 tbsp Potato flour / Corn starch
3/4 cup Raspberries

1 Firstly, pour the cranberry juice and sugar into a saucepan and bring 
to the boil. 
2 While it is boiling, mix the potato flour with the water and stir well 
(you can also use corn starch instead of potato flour). Pour the mixture 
into the saucepan. 
3 Let it simmer until it bubbles, finally adding some raspberries and 
lingonberries. The berries will release delightful color and taste to 
the Kiesel. 
----- Original Message ----- 
From: Roxann 
Sent: Friday, November 13, 2009 4:55 PM
Subject: Re: wild berry kiesel

Hi thank you so much   I wonder why i got the boxes that said to abort.

Hi Roxann,

I got the same "abort" boxes, but I just kept clicking "OK" and then going back to the previous screen. After about 3 times, the abort box didn't appear. I've seen this happen before. There's some bad code on those pages.

Jello Recipe from Morrison's

----- Original Message ----- 
From: Daniel 
Sent: Wednesday, November 11, 2009 8:18 PM
Subject: Morrisons Cafeteria recipe

Hi! I am looking for a recipe I used to eat at Morrisons in Orlando. Thay are 
closed now. It was a dessert. It was served cut in squares. It was Jello based 
lemon flavor. I know it had grated carrots in it, cottage cheese and pinapple 
pieces. It was  not an ambrosia it was solid like Jello.  I really miss that 
dessert and if you can find the recipe Id be so grateful!!! Thank You for your 
help!! Daniel I

Hello Daniel,

No luck with the Morrison's recipe, but see below.


Cottage  Cheese  Salad

1 pkg. lemon Jello
1 c. hot water
2 1/2 cans pineapple chunks
1 c. cottage cheese
3/4 c. grated carrots
2 c. salad dressing

Mix all together.  Place in refrigerator to set.  
Carrot-Cottage  Cheese  Salad

1 3/4 c. boiling water
2 pkgs. lemon jello
3/4 c. grated carrots
1 sm. can crushed pineapple
1 sm. carton cottage cheese
1 tbsp. sugar
1/4 c. Miracle Whip

Mix all ingredients in order.  Chill until set.  

"Twenty mintes later, Maigret, seated across from his wife, was relishing a savory choucroute a l'alsacienne(Alsatian Sauerkraut) - the kind you find in only two restaurants in Paris. The petit sale (pork that has been corned, like corned beef)was particularly tasty and the commissaire had opened two bottles of Strasbourg beer."
Maigret and the Nahour Case by Georges Simenon

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