Submitted by Marsha Dickman from Farmington Hills, MI

Q: Years ago there was a restaurant on the beach called Mitch's. They served a steak stuffed with oysters and topped with an anchovy sauce. We still dream about that place and wonder if anyone has the recipe. Kathy, we hope you can work your magic and find a recipe for us. Their caesar salad was one of the best! Thanks, Marsha

Answered 01/11/10 09:57:31 by Kathy Martin

A: Please contact our recipe sleuth, Cook's Corner columnist Linda Cicero, at lcicero@miamiherald.com. (She receives more requests that her column can accommodate, so I can't promise a response.)

Submitted by Debbie Howell from Homestead, Florida

Q: There was an article that ran around the week of December 17th (?)It was a remake of a chocolate cake recipe that had some coffee ingredient. A daughter made this recipe of herr mothers?

Answered 01/05/10 19:41:36 by Kathy Martin

A: A quick search of our archives did not turn up a recipe like that. If you go to MiamiHerald.com/Food and click "Recipes" on the left side of the page you can browse all the recipes we've run in the past three months. Perhaps you'll find what you're looking for there.

Submitted by bruce murphy from vero beach fl

Q: Kathy, I am staying at the hyatt in coral gables on feb 10 and 11. I would appreciate it if you would shares with me the 3 best restaurants in coral gables, or within reasonable driving distance. I like italian, cuban, mediterranean, creative and unusual food. Thank you very much for your help. Bruce 772-231-4202

Answered 12/30/09 10:44:24 by Kathy Martin

A: The best person to advise you is our restaurant critic, Victoria Pesce Elliott, who also has a Q&A Forum. Find it at www.miamiherald.com/dining and submit your query there. Enjoy your stay!

Submitted by Joyce Goolsby from Cochran,Ga

Q: I have lost the recipe for Len Berg's(Macon,Ga) Maccaroon Pie that was in Linda's column. Could I please get a copy. Thanks Joyce

Answered 12/24/09 11:31:48 by Kathy Martin

A: Here, from a 1986 column, is the only macaroon pie recipe I find in the Cook's Corner archives. (The only reference to Len Berg I find was a request for the restaurant's blue cheese dressing.) Q. On a television cooking program, they showed a macaroon pie recipe which I would like. It is prepared in a blender. There is no crust as it makes its own when baked. Flaked coconut is patted on top. Do you have a recipe? It's quick and easy. -- Carolyn Conniff, Miami A. Here's a lucky coincidence. Right after I received your request, two readers sent in the recipe below, which seems to fit your request. Elnora Huff of Miami and Joan Hardman of Summerland Key decided to share this recipe after seeing a similar makes-its-own crust pie in Cook's Corner. It doesn't make a pastry-like crust, but it's close. MAKES-ITS-OWN-CRUST COCONUT PIE 4 eggs 2 cups milk 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1 teaspoon vanilla 3/4 cup sugar Pinch of salt 1 7-ounce can flaked coconut 4 tablespoons ( 1/2 stick) butter or margarine, melted Mix all ingredients (in a blender if you wish). Pour into 1 10-inch pie plate or 2 8-inch plates and bake 45 minutes at 350 degrees.

Submitted by Vicki from Coral Gables

Q: Thursday, 12-10-09, there was a recipe for a lychee martini with ginger that I would like for a holiday party. I saw the recipe in the paper at work but cannot track it down on the site. I was right under a bar/restaurant promo that makes them. Thanks!!!

Answered 12/23/09 14:59:11 by Kathy Martin

A: Sorry for the delay. I'm just catching up from being away: The News Lounge located at 55th Street Station is a prime Upper East Side destination for a game of pool and a delish cocktail like the Spicy Lychee Martini. Staying in this weekend? Try it at home and impress your buddies. D.I.Y. * Spicy Lychee Martini: Combine 1¼ ounces each pepper-flavored vodka (Absolut preferred), ginger liqueur (Canton preferred) and lychee juice plus a drop of hot sauce (Tabasco preferred) in an ice-filled shaker. Shake well. Strain into a chilled martini glass and garnish with an edible flower.

Submitted by GiGi (my nickname I from Port St John, Florida

Q: Hello, I just sent you an email for your reader = Lindsey from Miami about the Pizzelle Recipe and Pizzelle Iron and her grandmother calling them "Krim Cakes". Well I was almost correct. I did more digging and on the link I sent you. I checked and there is a Krumkake Baker and a Krumkake and Pastry Shaping Cone and of course the Krumkaker (Crumb Cakes) recipe. So here is that link = http://www.fantes.com/krumkake.html#roller = So the grandmother (who is probably younger than me) almost had the exact name of Krum Cake when she was saying Krim Cake. Like the site says = " This traditional Scandinavian dessert cookie has a very delicate taste." These are great. Well now I can go to sleep. Using a friend's laptop while they are visiting with me from Orlando area so I better shut it down anyway. ha ha. Have a good one Mrs. Martin. GiGi

Answered 12/23/09 14:54:22 by Kathy Martin

A: Many thanks!

Submitted by MARIA HERRERA from MIRAMAR, FL.

Q: HI KATHY, I'M HAVING A PROBLEM BAKING MY TRES LECHE CAKES. I'VE BEEN BAKING THESE FOR A WHILE AND NO PROBLEMS. LATELY, I HAVE A PROBLEM WHEN I TAKE THE CAKE OUT OF THE OVEN. I SET IT ON A TABLE AND IN FIVE MINUTES, IT FALLS IN THE CENTER. I DON'T KNOW IF I'M LEAVING IT IN TOO LONG OR NOT HOT ENOUGH. SMALL CAKES COME OUT FINE. MAYBE YOU CAN HELP ME. THANK YOU, MARIA

Answered 12/23/09 14:53:48 by Kathy Martin

A: I can't really troubleshoot your recipe without seeing it. Here's a version you should have better luck with, developed by our Cook's Corner columnist, Linda Cicero: NICARAGUAN TRES LECHES CAKE This has become one of our most frequently requested recipes since we first published it in 1984. A Cook's Corner reader translated it from a Nicaraguan cookbook by after local restaurants refused to part with their recipes. Since then, Ive seen it copied word for word in more than one Miami cookbook. The most tedious part is the meringue. Nicaraguan friends say they've been known to substitute marshmallow cream with no one the wiser. I sometimes sprinkle toasted, slivered almonds between the soaked cake and the meringue. Because Nicaraguan cream is thicker and slightly more acidic than what's sold in this country, I use 1 cup each sour cream and heavy cream for the pint of cream specified in the original recipe. CAKE: * 9 eggs, separated * 2 cups sugar * 1 teaspoon vanilla * ½ cup milk * 2 cups all-purpose flour * 1 tablespoon baking powder FILLING: * 3 egg yolks * 1 (12-ounce) can evaporated milk * 1 (14-ounce) can sweetened condensed milk * 1 pint heavy cream * 1 teaspoon vanilla * 1 tablespoon dark rum or flavored liqueur (optional) MERINGUE: * 1 cup light corn syrup * 1½ cups sugar * 3 egg whites Cake: Heat oven to 350 degrees. Generously grease a 9-by-13-inch pan. Beat the 9 egg whites until stiff; set aside. Beat the sugar and 9 egg yolks until light, about 3 minutes. Add vanilla and milk, then beat in flour and baking powder. Fold egg whites into the batter and pour into prepared pan. Bake 30 to 40 minutes, or until cake springs back in center when touched. Let cool. (It's OK if cake falls somewhat at this point.) Filling: Beat the 3 egg yolks for 1 minute at high speed. Add the three milks, vanilla and rum; beat well. Soaking: When the cake has cooled, turn it out onto a rimmed platter. Pierce it all over with a fork, and slowly pour on the filling, allowing it to soak in without running over the sides. For the meringue: Bring corn syrup, sugar and ½ cup water to a boil in a heavy saucepan over medium-high heat. Cook until mixture reaches 227 degrees on a candy thermometer, or will spin a thread when drizzled from a spoon (about 30 minutes). Beat egg whites until very stiff. Slowly beat syrup into egg whites in a steady stream, whisking or beating constantly. Allow to cool slightly, then spread on top and sides of cake. Refrigerate cake at least 2 hours to chill before serving. Makes 20 servings. Per serving: 462 calories (28 percent from fat), 14.8 g fat (8.3 g saturated, 4.5 g monounsaturated), 170.6 mg cholesterol, 9.3 g protein, 75.3 g carbohydrates, 0.3 g fiber, 206.9 mg sodium.

Submitted by Dirk from miami

Q: Do you have a recipe for chimichurri sauce? Thanks Dirk

Answered 12/23/09 14:50:58 by Kathy Martin

A: Here is a version from Linda Cicero, our Cook's Corner columnist: CHIMICHURRI After an Argentine restaurant turned down our recipe request, I came up with this one by watching my Argentine friend Belen make chimichurri. Other versions use cilantro or the more intense culantro instead of parsley. To make churrasco, marinate two 1½-pound skirt steaks in about 2 cups chimichurri in the refrigerator for several hours or overnight. Grill steak as desired, basting with marinade. Serve with remaining 1 cup chimichurri on the side. * 1 tablespoon coarse salt * 1 cup boiling water * 2 tablespoons coarsely chopped fresh oregano * 3 cups coarsely chopped flat-leaf parsley * 6 garlic cloves * 1 cup extra-virgin olive oil * 1 dried red chile pepper, or to taste (optional) * 2 tablespoons Spanish sweet paprika * ½ teaspoon ground cumin * 1 teaspoon freshly ground pepper * Juice of 1 lime * ½ cup balsamic or other red wine vinegar * 2 whole roasted pimientos, diced fine * ¼ cup finely chopped sweet onion Add salt to water; set aside. In a food processor, pulse oregano, parsley and garlic to chop. Add salt water, olive oil, chile pepper, paprika, cumin, pepper, lime juice and vinegar; pulse about 20 seconds. Stir in pimiento and onion. Makes about 3 cups. Per tablespoon: 44 calories (89 percent from fat), 4.6 g fat (0.6 g saturated, 3.3 g monounsaturated), 0 cholesterol, 0.2 g protein, 0.9 g carbohydrates, 0.3 g fiber, 147.9 mg sodium.

Submitted by Sue Thomas from Miami, Florida

Q: Many years ago, you ran a recipe for brussel sprouts with bacon and cashew nute (and maybe shallots?)...it was delicious! I've searched and searched and can't find the original. Any chance you can find it in time for me to serve as an accompaniment for my Christmas dinner? I'd appreciate your help! Thank you and Merry Christmas!

Answered 12/23/09 14:48:23 by Kathy Martin

A: Sorry for the delay in responding. I'm catching up from being away. I believe this is the recipe you mean. I plan to make it for Christmas, too! SIDE DISH Chiffonade of Brussels Sprouts with Diced Bacon and Cashews 2 pounds Brussels sprouts 4 slices bacon, finely diced 1/2 cup chopped, toasted cashews 1 teaspoon salt 1/2 teaspoon freshly ground pepper Trim the stem end of the Brussels sprouts and discard any yellow or spotted outer leaves. Cut Brussels sprouts into thin slices. (Or you can shred the Brussels sprouts in a food processor with the coarse shredding disk, but the results won't be as pretty.) Place in a bowl, separate strands with your fingers and set aside. Heat a 12-inch skillet over medium-high heat. Cook the bacon, stirring, until crisp. Using a slotted spoon, transfer the bacon to paper towels. Set aside. Reserve the bacon fat in the pan. (Dish may be prepared several hours ahead to this point. Refrigerated Brussels sprouts, covered. Hold bacon and fat a room temperature.) Just before serving, reheat the bacon fat over medium-high. Sauté the Brussels sprouts, stirring often, until crisp-tender and bright green, 3 to 5 minutes. Add the bacon, cashews, salt and pepper; toss to mix. Taste and adjust seasoning. Serve hot. Makes 8 to 10 servings. Source: adapted from The Thanksgiving Table by Diane Morgan (Chronicle, $18.95). Per serving: 97 calories (47 percent from fat), 5 g fat (1.2 g saturated, 2.7 g monounsaturated), 3 mg cholesterol, 5.1 g protein, 10.4 g carbohydrates, 3.9 g fiber, 307 mg sodium.

Submitted by Joyce Gauthier from Pompano Beach , Florida

Q: Have you ever ran the recipe from Gary Woo's in Delray Beach for his Orange Beef. It is out of this world and I would love to make it for my husband at home. Is there a chance that you can get the recipe? Thanking you in advance. Joyce

Answered 12/10/09 09:50:25 by Kathy Martin

A: We have not run a recipe from that restaurant, but here's a version of Orange Beef our Cook's Corner columnist, Linda Cicero, developed 20 years ago: ORANGE BEEF Wok ingredients: 6 cups vegetable oil 1 pound flank steak or trimmed sirloin steak 10 to 15 pieces (about 1/4-inch wide) preserved orange peel 2 shallots, minced 2 cloves garlic, minced 8 inches of scallion, white part only, cut into 1/4-inch pieces 6 whole dried chili pods Marinade: 4 tablespoons rich chicken broth 2 tablespoons cornstarch 1 teaspoon kosher salt 1/4 teaspoon white pepper 1 teaspoon sesame oil Sauce: 2 tablespoons Kikkoman soy sauce 3 tablespoons pale dry sherry 1/4 cup rich, unseasoned chicken stock (low-sodium canned is OK) 1 pinch white pepper 1 teaspoon hoisin sauce Cut steak against the grain into pieces 2 inches by 1/2- inch. Pound lightly. Combine marinade ingredients and marinate beef overnight. Heat oil in a wok to 350 degrees. Drain beef if necessary. Blanch beef in oil until well done and crispy. Remove from oil and place in colander to allow excess oil to drain off. Remove all but 1 tablespoon oil from wok. Combine sauce ingredients and set aside. Stir-fry orange peel in oil until well done and lightly browned. Add shallots, garlic, scallion and chili pods. Stir-fry an additional 20 seconds. Add sauce and reduce by one third. Add beef and stir-fry one more minute. Add additional dash of sesame oil if desired and serve immediately. Note: If you like this dish fiery hot, crush the chili pods rather than use them whole.

Submitted by Willa Ham from Macon, GA

Q: I am looking for a recipe for the Burdine's Snow Princess Dessert that I had as a child when I visited my grandmother in Pompano Beach. Do you have this recipe or is it in a book or cookbook? I wanted to make it for my sisters this Christmas. thank you so much! Willa Ham

Answered 12/10/09 09:50:10 by Kathy Martin

A: Linda Cicero addresses your question in her Dec. 24 Cook's Corner column.

Submitted by Ray Fulcher from Meridian, MS 39301

Q: I am looking for the Morrison's eggplant casserole recipe. My Mother worked at Morrison's in New Orleans, LA. She died in 1990. I am also interested in any Morrison's recipe.

Answered 12/07/09 15:27:12 by Kathy Martin

A: The closest I find in our archives is this cafeteria-style eggplant from Linda Cicero's Cook's Corner column, circa 2001: SIDE DISH Eggplant Casserole Like Park Lane's 4 pounds eggplant (3 to 4 medium) 1 large onion, chopped 2 eggs 1 inner pack of saltine crackers, crumbled 2 slices bread, cubed Salt and pepper to taste 1 cup milk, about 2 cups shredded cheddar cheese 1 stick margarine Peel and cube eggplants. Place in pot and cover with water. Add salt and boil until tender. Drain well and mash. Add onion, eggs, saltines and bread cubes, then salt and pepper to taste. Mix 1 cup milk, adding more if needed to make a sponge-like texture. Layer half of the eggplant mixture into a 21/2-quart buttered casserole dish. Dot with 1/2 stick margarine and cover with half of shredded cheese. Put rest of eggplant mixture on top and dot with rest of margarine. Bake in 400-degree oven for 40 minutes. Sprinkle rest of cheese on top and bake 5 more minutes. Makes 10 servings. Per serving: 319 calories (56 percent from fat), 20 g fat (8 g saturated), 72 mg cholesterol, 11 g protein, 25 g carbohydrates, 1.2 g fiber, 432 mg sodium.

Submitted by Gina from Miami, FL

Q: I have looked everywhere and cant seem to find fresh yeast(compound yeast). Would you happen to know if its sold anywhere in Miami? Thanks!

Answered 12/07/09 15:23:38 by Kathy Martin

A: Whole Foods, health-food stores and kosher markets come to mind. If you need to mail-order, a Web search turns up Red Star Fresh Yeast at www.allinkosher.com.

Submitted by gogo aldi from farmington connecticut

Q: i am a guy that had clipped and saved thousands of recipes from the miami herald over a twenty year period. in a diet frenzy where i was going to live on brown rice,veggies and fruit. i cried as i placed my clippings in the garbage. that was a few years ago. is there a book of miami herald favorites or an access to these recipes.ps. now living in connecticut is there a recipe for a cuban style bread i can make at home.

Answered 12/03/09 18:12:07 by Kathy Martin

A: We don't, unfortunately, have a cookbook. As for Cuban bread, here's the definitive word from our Cook's Corner columnist, Linda Cicero: Q: I am Cuban who used to live in Miami and I would love to have a recipe for making Cuban bread. Roni, via e-mail A: First, let's acknowledge that the best you can do at home is produce a reasonable facsimile of Miami-style Cuban bread, and that even a tried-and-true recipe may not turn out every time. The recipe here is one I've worked on for more than 20 years. It makes a good, crusty loaf, but I won't pretend it's as good as the crisp bread brushed with garlic butter you can get in South Florida. One factor is that most commercial Cuban bread is made without fat or sugar, but in my experience you can't get a good loaf without those ingredients at home. Another reason is that bakeries have access to methods and ingredients home bakers can only imitate. My father had a wholesale Italian bread bakery, for example, and he bought fresh yeast and malt from a beer company and used only a particular high-gluten flour. Even when I took his dough home and baked it, it never tasted the same. I wondered if cooking teacher Sonia Martinez might have some insight, having relocated from Miami to Hawaii. (Many South Floridians will remember her Miami Lakes cooking school.) "One of the best recipes is in James Beard's Bread book; also one in Steven Raichlen's Miami Spice, but I have had some failures, " she told me. The loaf "sometimes does not get nice and crusty and it doesn't sound hollow when tapped, and yet other times it will. Go figure!" As a bonus, I'm sharing a simple yet stunning mahi-mahi recipe from Tropical Taste, a compilation of columns Martinez wrote for a Hawaiian newspaper that's newly available at amazon.com. BREAD CRUSTY CUBAN BREAD * 3/4 to 1 cup very warm water (105 to 115 degrees) * 3 teaspoons dry yeast * 2 teaspoons sugar * About 23/4 cups all-purpose flour * 1 teaspoon salt * 2 tablespoons butter or margarine * 1 teaspoon cornstarch Mix 1/4 cup of the warm water with the yeast and sugar in a small bowl. Stir to dissolve the yeast and let stand until foamy, about 5 minutes. Mix the flour and salt, then cut in butter (this may be done in a food processor by pulsing for 10 seconds). Add the yeast mixture to the flour mixture and stir well (or process an additional 10 seconds). Gradually add just enough of the remaining 3/4 cup warm water to make a dough that can be formed into a ball (or drizzle water through feed tube until dough forms into a ball that cleans the sides of the work bowl). Knead 5 minutes by hand (or let ball turn around bowl about 30 times). Let dough stand 2 minutes, then gradually add enough water to make a soft, smooth but not sticky dough (if the dough gets too sticky, add a little more flour). Knead 5 more minutes (or process until dough rides around bowl 20 more times). With greased hands, form dough into a smooth ball and place in lightly greased bowl. Cover and let stand in warm place until doubled, about 1 hour. Punch dough down and form into a log 12 to 14 inches long, to fit diagonally on a lightly greased cookie sheet. Slash the dough to allow air to escape. Cover and let rise in a warm place until almost doubled, about 40 minutes. Heat oven to 375 degrees. Bring a quart of water to a boil, place in a shallow oven-proof pan and place pan on lowest rack of oven. Combine 1/2 cup water and 1 teaspoon cornstarch in a small saucepan and bring to a boil, stirring. Brush this hot mixture over the dough. Bake until bread is golden brown and sounds hollow when tapped, about 35 minutes. Makes 1 loaf, 16 slices. Per slice: 96 calories (16 percent from fat), 1.7 g fat (0.9 g saturated, 0.4 g monounsaturated), 3.8 mg cholesterol, 2.5 g protein, 17.4 g carbohydrates, 0.7 g fiber, 156.4 mg sodium.

Submitted by Jennifer Vener from Framingham, MA

Q: Oh no, I can't find my copy of a favorite recipe that ran in the Hearld around 10-or-so years ago for curried lentils. It was a vegan dish where onion and spices were sauteed, then add broth and lentils and simmer, I remember that soy sauce, fresh cilantro & lime juice were added at the end. But I know I'm missing something!Thanks for your help.

Answered 12/03/09 18:07:46 by Kathy Martin

A: This recipe ran in 1992: Curried Lentils with Basmati Rice This low-fat vegetarian entree is a Friday-night, family dinner recipe from The Weekend Kitchen. Round out the menu with sauteed spinach, carrot and raisin salad (dressed with mayonnaise and low-fat yogurt) and broiled pineapple. 1 3/4 cups dried lentils ( 3/4 pound), cleaned 4 cups water 2 teaspoons olive oil 1 small green bell pepper, coarsely chopped (about 1/2 cup) 1 medium onion, coarsely chopped (about 1 cup) 2 teaspoons freshly grated gingerroot 1 teaspoon mustard seeds 2 to 4 teaspoons curry powder 1 teaspoon dried basil 1 teaspoon salt 2 15-ounce cans stewed tomatoes Basmati Rice: 1 1/2 cups Basmati or other aromatic rice 3 ups water 1/2 teaspoon salt To make the lentils: Combine lentils and water in a 4-quart saucepan; bring to a boil over high heat. Reduce heat and simmer, covered, until the lentils are almost tender and all of the water has been absorbed, about 30 minutes. Meanwhile, heat olive oil in a small skillet. Add pepper, onion, ginger and mustard seeds. Saute, stirring, until onion is golden brown. Stir in curry powder, basil and salt; set pepper mixture aside. Stir pepper mixture and stewed tomatoes into lentils. Return to a boil. Cover and cook over low heat until lentils are very tender, 20 to 30 minutes longer. To make the rice: Combine rice, water and salt in a 2-quart saucepan. Bring to a boil. Reduce heat, cover and cook over low heat until rice is tender and water has been absorbed, about 20 minutes. To serve, spoon the rice onto a large serving platter. Spoon the lentil mixture on top or serve from separate casseroles. Makes 6 servings. Nutritional information per serving: 263 calories; 7 grams protein; 55 grams carbohydrate; 2 grams fat; 8 percent of calories as fat; 4.3 grams fiber; 0 cholesterol; 899 milligrams sodium.

Submitted by Rena from Tamarac Fl

Q: Looking for a recipe for a breakfast bar containing oatmeal and wheatgerm. it was published in the spring of 2009. Can you help me? Thanks Rena

Answered 12/03/09 16:55:05 by Kathy Martin

A: This recipe, for Healthier Molasses Cookies, is the only one I find from 2009 that includes wheat germ as an ingredient: * ¾ cup stick margarine * 1 cup brown sugar * ¼ cup molasses * 1 egg (or equivalent egg substitute) * 3 tablespoons low-fat milk * 1 cup all-purpose flour * ½ cup whole wheat flour * 2 tablespoons wheat germ * ½ cup bran (wheat, oat or rice) * 2 teaspoons baking soda * ½ teaspoon salt * 1 teaspoon ground cinnamon * ½ teaspoon ground ginger * ¼ teaspoon ground cloves * 1 cup raisins or chopped dates (optional) * 1 cup chopped walnuts (optional) * Granulated sugar for topping (optional) In a large bowl, with mixer at low speed, beat margarine and brown sugar until fluffy. Beat in molasses, egg and milk. In a medium bowl, whisk flours, wheat germ, bran, baking soda, salt, cinnamon, ginger and cloves, blending well. If using raisins and nuts, toss with about -1/3 cup of this dry mixture. Beat remaining dry ingredients into margarine mixture. Stir in raisins and nuts. Cover and chill 30 minutes to make dough easier to handle. Heat oven to 375 degrees. Form dough into 1-inch balls. Roll each in sugar, then place on nonstick or lightly greased cookie sheets about 2 inches apart. Bake 8 to 10 minutes or until golden brown. Let stand 1 minute. Remove cookies to wire rack to cool completely. Makes 5 dozen. Per serving: 47 calories (44 percent from fat), 2.4 g fat (0.5 g saturated, 1.1 g monounsaturated), 3.6 mg cholesterol, 0.6 g protein, 6.2 g carbohydrates, 0.4 g fiber, 109 mg sodium

Submitted by Jeanie from Haddam Neck CT

Q: I am looking for a recipe that a friend saw in the Miami Herald that included beef short ribs and a bootle of root beer. It also had parsnips, onions & celery in it. It was delicious, but neither she nor I can find the recipe. Any help would be greatly appreciated. Thanks.

Answered 12/03/09 16:54:54 by Kathy Martin

A: Enjoy! ROOT BEER-BRAISED SHORT RIBS WITH SESAME SEEDS Root beer and sesame seeds is the flavor pairing McCormick spotlights in this recipe, but the seeds don't add much. We served the ribs with mashed potatoes, omitting the 2 pounds peeled and chunked sweet potatoes the original recipe added to the pot for the last hour of cooking. Feel free to put them back. You can eliminate a good deal of fat if you make the ribs a day ahead, refrigerate the sauce separately and remove the hardened layer from the top. Pour the sauce over the dish and reheat it, covered, in a 350-degree oven for 20 to 30 minutes. * ¼ cup flour * 2 tablespoons cooking oil * 6 pounds bone-in beef short ribs * 2 ribs celery, sliced * 2 medium onions, peeled and sliced * 2 medium parsnips (or carrots), peeled and sliced * 6 garlic cloves, peeled * 1 (12-ounce) bottle root beer, preferably micro-brewed * 2 beef bouillon cubes dissolved in 1½ cups hot water * 2 tablespoons tomato paste * 2 tablespoons balsamic vinegar * 2 bay leaves * 2 teaspoons toasted sesame seeds (optional) Heat oven to 300 degrees. Place flour in a gallon-size food-storage bag. Heat 1 tablespoon oil in a 6- to 8-quart Dutch oven or 12- to 14-inch cast iron skillet over medium-high heat. Working in batches, add the ribs to the bag, shake to coat with flour, shake off the excess and brown well on the meaty side, 3 to 5 minutes. Set aside. Heat remaining 1 tablespoon oil in the pot. Sauté the celery, onions, parsnips and garlic over medium heat until lightly browned, about 5 minutes. Add root beer, bouillon, tomato paste, vinegar and bay leaves. Bring to boil, stirring to loosen browned bits on bottom of pan. Return short ribs to Dutch oven, partially submerging them in the liquid. Cover tightly. (If your skillet has no lid, use heavy-duty foil.) Braise in oven 3 hours. If not making ahead (see note above), skim as much fat as possible from the liquid. Sprinkle with sesame seeds and serve. Makes 6 servings. Source: Adapted from McCormick. Per serving: 932 calories (51 percent from fat), 51.3 g fat (20.2 g saturated, 21.9 g monounsaturated), 267.7 mg cholesterol, 88.5 g protein, 25.1 g carbohydrates, 3.3 g fiber, 563 mg sodium.

Submitted by ellen gallagher from middleburg florida

Q: Morrison cafateria receipe for stuffing and cassorolethey made with stuffing and turkey.

Answered 11/25/09 17:47:59 by Kathy Martin

A: I'm afraid I don't recall a Morrison's stuffing recipe, nor do I find one in our archives.

Submitted by barbara nash from aventura, florida

Q: hope it is not too late I cannot find the recipe from last weeks paper regarding the butter that you put on the turkey. is it too late to get it on my e-mail. As well, you printed a letter from soneone looking for helsel. It is not a pudding or a kugel. It is made by making a stuffing & putting it in the skin of the neck of the chicken. you sew one end first. It is very hard to get now as other ethnic groups use it. thanx

Answered 11/25/09 17:43:54 by Kathy Martin

A: Here's the butter rub you're looking for. After the holiday, please share hour helsel info with Linda Cicero, our Cook's Corner columnist, lcicero@miamiherald.com Butter rub: Herb butter imparts lovely flavor. The Associated Press adapted this lemon-thyme version from Cook's Illustrated: Mix 4 tablespoons softened, unsalted butter with 3 minced garlic cloves, 2 tablespoons minced fresh thyme, 1 teaspoon grated lemon zest, ¾ teaspoon table salt and ¼ teaspoon freshly ground pepper. Loosen the skin all over the turkey and rub butter between it and the meat. Replace the skin and rub remaining butter on the outside of the skin. Roast as directed.

Submitted by Marco from Coconut Grove

Q: Replying to Linda from Fort Lauderdale. The only thing I don't like about our food section in our paper is that it's gotten to be quite small throughout the years. I remember when it was at least 6 pages long in its own section. You might want to try looking online for cooking sections in food you may like, say Nebraska or something. Keep up the good work, Kathy.

Answered 11/24/09 17:08:48 by Kathy Martin

A: Thanks!