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----- Original Message -----
From: Wayne
To: phaedrus@hungrybrowser.com
Sent: Saturday, January 23, 2010 9:42 PM
Subject: Mississippi Mud Cake frm. Wayne
I was wondering if you have seen a recipe for Mississippi Mud Cake, the one i'm
looking for has 13 eggs in the recipe and i'm not able to find it any where
Wayne
Hello Wayne,
Sorry, I had no success locating such a recipe with 13 eggs.
Phaed
----- Original Message -----
From: "Cate "
To: phaedrus@hungrybrowser.com
Sent: Tuesday, January 26, 2010 4:58 AM
Subject: Recipe request
>
>>> Could you please find the recipe for Rag Cake for me? I tried a
>>> piece in a coffee shop made by a Greek lady. It was very light,
>>> sort of like layers of pastry and had a light, not too sweet syrup
>>> poured over the cake. It was delicious!!
>
>>> Thank you,
>
>>> Cate
Hello Cate,
The only "rag cake" that I can find is Irish, not Greek, and it does not
have the syrup. Do you know the Greek name for the cake you tried?
Phaed
----- Original Message -----
From: "Cate "
To: "Phaedrus"
Sent: Thursday, January 28, 2010 2:15 AM
Subject: Re: Rag Cake
> Hi Phaedrus,
>
> Could I possibly trouble you to give me your Irish Rag Cake recipe?
>
> I think this might be one I'm looking for.
>
> Many thanks,
>
> Cate
Hi Cate,
Below are two Irish Rag Cake recipes, but they aren't like your description.
Phaed
Irish Rag Cake
1 c. shortening
1/2 tsp. salt
2 c. sugar
5 eggs, beaten one at a time
Sift together: 3 c. flour 2 tsp. vanilla 1 c. milk Cream shortening, add
eggs one at a time. Add dry ingredients alternately with milk. Beat 2
minutes. Bake at 350 degrees for 30 minutes or until golden brow. Makes
three 9 inch layers.
----------------------------
Irish Rag Cake
1 c. butter
3 c. sugar
6 eggs, beaten
2 tsp. baking powder
c. flour
1 c. milk
2 tsp. vanilla
1/4 c. Irish whiskey or Rum, optional
Preheat oven to 350 degrees. Cream together butter and sugar. Add
remaining ingredients except whiskey. Beat slowly just until thoroughly
mixed. Pour into prepared 12 cup bundt pan and bake 1 hour or until done.
Don't overcook!! Once cake is on plate, brush lightly with whiskey or rum.
Sprinkle top with 10x sugar.
----- Original Message -----
From: Judy
To: phaedrus@hungrybrowser.com
Sent: Saturday, January 23, 2010 5:44 PM
Subject: Peanut Butter Cookie
Dear Phaedrus
I had the most delicious peanut butter cookie at the Finale, Brookline, Ma
and would you be able to obtain the recipe. The other cookie that was equally
delicious was their sugar cookie. These cookies are light, not greasy and the
best I've ever eater. Please see what you can do. Thank you.
Judy
Hi Judy,
Sorry, I had no success locating any recipes for any of Finale's products.
Phaed
The search engine registry indicates that someone has searched for this:
Memphis Style Ribs
More Memphis Style Ribs
Dry Rub Ribs
Wet Rub Ribs
Another Memphis Style Ribs Recipe
Chicago Style Ribs
---------------------------------------------------
Chinese Barbecued Spare Ribs
4 lbs. spare ribs
1 c. dark soy sauce
1/2 c. light soy sauce
2 tbsp. red wine
1 tbsp. sugar
1 tbsp. maple syrup
1 tsp. salt
1 clove mashed garlic
Slash the meat between the ribs but not all the way through.
Place the meat in a bowl, mixing the remaining ingredients
and pour over the ribs. Let sit in the marinade for 1 1/2 hours,
turning every 30 minutes. Remove the meat and save the liquid.
Place the ribs on a hibachi or grill over low coals for about
1 1/2 hours, turning frequently and basting continually.
Cut with a poultry scissor. Can also be cooked in the oven in
a roasting pan, turning and basting.
------------------------------------
Hawaiian Barbecued Ribs
3-4 lb. spareribs
--Marinade:--
1/2 c. soy sauce
1/4 c. cornstarch
1 tbsp. ginger
Pour marinade over ribs in roasting pan. Let stand for 1 hour,
turning frequently. Roast in marinade in 350 degree oven for
about 30 minutes. Remove from oven and broil or grill slowly
brushing frequently with basting sauce. The secret to good ribs
is slow broiling and frequent basting.
--Basting Sauce:--
3/4 c. sugar
1/2 c. pineapple juice
3 tbsp. vinegar
The search engine registry indicates that someone has searched for this:
Mediterranean Chicken
3 tbsp. olive oil
4 boneless, skinless chicken breast halves
3 tbsp. black olives, chopped
2 tbsp. chopped parsley
3 tbsp. Sun Dried tomatoes (chopped)
Freshly ground pepper to taste
1 tbsp. margarine
1/4 c. flour
4 marinated artichoke hearts, diced
1/2 c. chicken broth
1 1/2 tsp. capers
Heat olive oil and margarine in a skillet. Dredge chicken in flour;
place in skillet and cook over high heat, 3-4 minutes per side, until
golden brown. Remove chicken to side dish and keep warm. Stir Sun Dried
tomatoes, capers, olives, artichokes and parsley into skillet. Pour in
broth and cook until bubbly, scraping bottom of skillet. Add chicken
breasts and spoon sauce over them. Cook 30 seconds. Serve with Rice Pilaf.
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