Submitted by Leslie McConachie from Miami, FL

Q: Years ago I wrote the Herald for the recipe for the Wild Oats alligator pie, which was custard like with a few pecans in it. The recipe was published for me but I have not been able to find it. Thanks so much.

Answered 12/30/11 17:48:04 by Kathy Martin

A: I checked our electronic archives, which go back to 1981, and don't find a recipe for alligator pie. Sorry I couldn't help.

Submitted by Nancy from North Bay Village

Q: There was a recipe in last week's Miami Herald for a 5-minute cheese roll or cheese ball. I believe it was in last Thursday's paper (12/22/11). Unfortunately, I threw the recipe out with the coffee grounds and I had promised to send the recipe to my daughter. I have even been to the library trying to find a copy of the newspaper. Please help!

Answered 12/29/11 09:31:49 by Kathy Martin

A: Here's the recipe, which appeared in Linda Cicero's Cook's Corner column. Enjoy! Appetizer 5-Minute Cheese Roll 1 (8-ounce) package cream cheese 1 (8-ounce) package shredded sharp cheddar cheese 1/2 cup dried cherries, chopped 1/4 teaspoon pumpkin pie spice 1/2 cup finely chopped pecans, toasted Crackers Pulse the cheeses in food processor or blender until creamy. Stir in cherries and spice. Shape into log, wrap in plastic wrap. Place in freezer briefly to firm, then roll in nuts just before serving with crackers. Makes 24 servings, 2 tablespoons spread and 5 crackers each Variations: Prepare as directed, using one of the following flavor options: Italian: Substitute 1 8-ounce package shredded mozzarella for the cheddar, 1/4 cup sliced drained oil-packed sun-dried tomatoes for the cherries and 1/2 tsp. each Italian seasoning and garlic powder for the pumpkin pie spice. Smoky Bacon: Omit pumpkin pie spice. Mix ingredients as directed, substituting 1 2 tablespoons real bacon bits for cherries. Stir in 2 sliced green onions, then shape into ball. Herbed: Omit pumpkin pie spice. Substitutie1 8-ounce package shredded mozzarella for the cheddar and 1 clove minced garlic and 2 tablespoons each chopped fresh parsley, fresh basil and chives for the cherries. How to Wrap for Gift-Giving: Place cheese ball and knife on decorative platter or cutting board. Wrap with colorful cellophane and ribbon. After serving the cheese ball at the holiday party, the hostess will have a lovely gift to remember the occasion by! Per serving: 166 calories (56 percent from fat), 10.6 g fat (4.4 g saturated, 3.3 g monounsaturated), 20.3 mg cholesterol, 4.5 g protein, 14g carbohydrates, 1.0 g fiber, 228 mg sodium.

Submitted by vivian Rodriguez from miami, Fl

Q: Can you see if you find a recipe that ran in the Miami herald many years agao named the perfect Chocolate cake this was a cake with filling and icing all chocalate. this was run probably 18 or 20 years ago I lost a part of it and it is the perfect chocolate cake Thank you Vivian Rodriguez

Answered 12/28/11 13:42:15 by Kathy Martin

A: You have an excellent memory. This recipe appeared in Linda Cicero's Cook's Corner column in January 1989: THE PERFECT CHOCOLATE CAKE 1 cup unsweetened baking cocoa (preferably imported, see note) 2 cups boiling water 2 3/4 cups sifted all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup unsalted butter or margarine (regular, not diet), softened to room temperature 2 1/2 cups sugar 4 eggs, brought to room temperature 1 1/2 teaspoons pure vanilla extract Chocolate Cream Filling (recipe follows) Chocolate Buttercream Frosting (recipe follows) Fit oven rack in center of oven and preheat to 350 degrees. Grease well and lightly dust bottoms only of three 9- by-1 1/2-inch layer-cake pans with unsweetened cocoa. Tap upside down to remove excess. In medium bowl combine the cocoa powder with the boiling water, whisking until smooth. Set aside to cool completely. In a second bowl, sift together the flour, baking soda, salt and baking powder. In a large bowl, with electric mixer at high speed, beat the butter, sugar, eggs and vanilla, scraping down sides of bowl occasionally, until mixture is light, about 5 minutes. Reduce mixer speed to low and beat in dry ingredients, adding 1/4 at a time alternately with the liquid cocoa mixture in thirds, beginning and ending with dry ingredients. Do not overbeat. Divide batter evenly among the prepared pans and bake for 25 to 30 minutes or until surface springs back when gently pressed with fingertip or a cake tester inserted in center comes out clean. Remove cakes from oven to wire rack and let cool in pans for 10 minutes. Run a thin metal spatula around inside edge of cake pans to loosen cakes, then invert onto wire cake racks and let cool completely before filling and frosting. To assemble cake, place one layer, top side down, on a cake plate. Spread with half the chocolate cream filling, leaving a 1/2-inch border. Place a second layer, top side down and spread with the remainder of the chocolate cream, again leaving a 1/2- inch border. Place the third layer, top side up. To hold cake secure while frosting, insert three, long thin bamboo skewers through layers. With a flexible metal spatula, frost sides of cake with buttercream frosting, covering it completely. Frost top with remainder. Make decorative swirls and peaks in frosting using the back of a spoon or tines of a fork. Refrigerate cake at least 1 hour before serving. Carefully remove bamboo skewers. To serve, use a thin-bladed sharp knife or cake knife and cut into wedges, using a sawing motion. Makes 10 to 12 servings. Note: Imported baking cocoa powder, such as Droste or Van Houton, is darker and mellower in flavor, which results in a very rich chocolate cake. Purchase either of these cocoas at specialty food stores, or in the gourmet section of most supermarkets. Other brand names of cocoa powder, such as Hershey's, can be used. CHOCOLATE CREAM FILLING 1 cup whipping cream, well chilled 1/4 cup confectioner's sugar 1 tablespoon unsweetened baking cocoa 1 teaspoon pure vanilla extract In medium bowl, with electric mixer, beat whipping cream with confectioners' sugar, cocoa and vanilla just until stiff. Refrigerate until ready for use. Makes enough for 1 cake. CHOCOLATE BUTTERCREAM FROSTING 6 ounces semisweet chocolate pieces 1/2 cup half-and-half 1 cup (2 sticks) butter or margarine 2 1/2 cups confectioners' sugar In medium saucepan, combine chocolate pieces, half-and-half and butter. Cook and stir over medium heat until smooth. Remove from heat and whisk in confectioners' sugar. Set bowl over a second, larger, bowl filled with ice, beat with electric mixer until it holds its shape. Use to frost cake. Makes enough for 1 cake.

Submitted by linda from ftl

Q: a kosher meal 3 days before Christmas ?

Answered 12/28/11 13:38:24 by Kathy Martin

A: I'm sorry I didn't get back to you in a timely fashion. I was on vacation last week. There are a number of online directories to kosher restaurants including this one: http://www.kosher-directory.com/restaurants/florida.htm

Submitted by Jose from Miami, Fl.

Q: How can you replace buttermilk

Answered 12/28/11 13:34:18 by Kathy Martin

A: Sour milk is a suitable substitute: Put a teaspoon of white vinegar or lemon juice in a measuring cup, and add enough milk to make one cup. The amounts can be halved, doubled, etc., depending on your recipe.

Submitted by Judith Hand from Hollywood, FL

Q: Can you get the recipe for Burned (charred) String Beans from Matteo's Italian Restaurant in Hallandale, FL.? Thank you. Judy Hand

Answered 12/28/11 13:33:34 by Kathy Martin

A: Linda Cicero fields restaurant-recipe requests in her Cook's Corner column. I'll send yours on to her. For future reference, her email address is published with each column: LindaCiceroCooks@aol.com.

Submitted by susan manley from miami, fl

Q: on December 15 in the cooks column was a recipe for black and white olives from a cook book of cooking gifts. i cut out the column and when i made the black and white olives i accidentally threw it away. i am looking for the name of this book. plese give me the name of this book. thank you.

Answered 12/28/11 12:11:23 by Kathy Martin

A: The book Linda wrote about is "Gourmet Gifts to Make Yourself and Wrap with Style" by Dinah Corley (Harvard Common Press, $19.95).

Submitted by vivian Rodriguez from Mimai, florida

Q: Several years ago there was a food writer named vivianna Carballo that wrote for the Herald. the heral dpublished a recipe for creme de vie or Elisir or live as she called it. this a Cuban version of something like and Egg Nog I would like to see if you would be able to find her recipe for me. I have looked on line and can not find it on the Herald site thank you vivian Rodriguez

Answered 12/15/11 12:41:50 by Kathy Martin

A: Here's the recipe Viviana included in a 2001 column. Enjoy! BEVERAGE Creme de Vie This is my reconstruction of Tía's recipe. 2 cups sugar 1/2 cup water 14-ounce can evaporated milk 14-ounce can condensed milk 1-inch cinnamon stick 4 egg yolks, well beaten with a pinch of salt 1 cup dark rum (more or less to taste) Make a simple syrup with the sugar and water: Bring them to a boil in a saucepan, stirring to dissolve the sugar. Boil 5 minutes and set aside to cool. Bring the evaporated and condensed milks to a boil with the cinnamon stick, stirring. Take off the heat and discard the cinnamon. Slowly pour the hot milk mixture into the egg yolks, stirring constantly. Stir in the sugar syrup and rum. Strain through cheesecloth and refrigerate to chill thoroughly before serving. Serve in small sherry glasses. Makes about 5 cups. Per half-cup serving: 417 calories (19 percent from fat), 9 grams fat (5 grams saturated), 112 milligrams cholesterol, 7 grams protein, 67 grams carbohydrates, 0 fiber, 102 milligrams sodium.

Submitted by janet from fort lauderdale

Q: What was the glaze or frosting suggested with the recipe for Pumpkin Cake on 11/17.

Answered 11/28/11 10:33:47 by Kathy Martin

A: Instructions for the glaze are in the introduction to the recipe, which is between the recipe title and the ingredient list.

Submitted by Claudia Houska from Finlayson MN

Q: You told me to ask my question of Linda Cicero. I have tried to send the email to lcicero@miamiherald.com and keep getting it rejected. Is she no longer with your paper?

Answered 11/28/11 10:32:53 by Kathy Martin

A: I'm sorry for the difficulty. Linda still writes for us, as she has for nearly 30 years, but has a new email address: LindaCiceroCooks@aol.com.

Submitted by Tracy from Hollywood, FL

Q: Hi, Kathy... When Deli Den was alive and well in Hollywood, my friends and I went there for dinner at least every other week, and always took home something from their bakery. Our favorite was a "torte" shaped chocolate cake, with mocha filling between the 4 (or so) layers, and a chocolate ganache outer shell. It even came in two sizes: "almost enough", and "enough"! Did they do their own baking or did they buy from outside? We miss that cake! My friend's birthday is coming up next week and I'd love to bake/buy that little torte for him. Can you help? Thanks!

Answered 11/28/11 10:31:40 by Kathy Martin

A: Thanks for writing. I'm forwarding your request to Linda Cicero, our Cook's Corner columnist, who handles restaurant-recipe requests. If she's able to secure the recipe, it will appear in her column.

Submitted by Maria Don from Miami, Florida

Q: I have lost a recipe for Crema de Vie (Cuban eggnog) recipe that I cut out from The Miami Herald edition of Dec 20th - 24th, 2009. I am not sure of the exact date, but for sure it was during those days. I find that particular version of the recipe to be excellent and would love to have a copy. I would really appreciate your help. thank you.

Answered 11/14/11 10:28:43 by Kathy Martin

A: Here's the recipe as it appeared in Linda Cicero's Cook's Corner column. Enjoy! CUBAN CREME DE VIE * Zest of 2 limes * 1 cinnamon stick * 1 cup sugar * 6 egg yolks or pasteurized egg product equivalent * 1 (14-ounce) can sweetened condensed milk * 1 (12-ounce) can evaporated milk * 2 cups white rum, or to taste Bring 1¼ cups water to a boil with the lime zest and cinnamon stick. Add the sugar and stir until dissolved. Reduce heat to a bare simmer and cook 15 minutes. Chill thoroughly. Remove the cinnamon stick and strain mixture through a coffee filter. Beat the egg yolks until frothy. Beat in the condensed and evaporated milks, sugar syrup and rum. Refrigerate at least 8 hours before serving. Makes 16 servings. Per serving: 280 calories (20 percent from fat), 6.4 g fat (3.5 g saturated, 2.1 g monounsaturated), 96.9 mg cholesterol, 5.3 g protein, 33.3 g carbohydrates, 0 fiber, 70.8 mg sodium.

Submitted by Julia Pizarro from Coral gables Florida

Q: I had a great recipe for shrimp scampi served with linguine for years and years. My dear husband managed to through that tattered sheet out whilst trying to organize my recipes. Could you please see if you have it. Its main incrediants were shrimp garlic butter oil and parsely lemon and white wine. I have tried others, and they are not a patch on the one I had. Thank you very much. Julia

Answered 10/28/11 11:12:11 by Kathy Martin

A: Thanks for writing. Linda Cicero, our Cook's Corner columnist, handles requests such as yours. I'm sending it on to her. Watch her column, which you can find each Thursday in the Food section or at MiamiHerald.com/Food, for a response.

Submitted by Tina madden from NY,NY

Q: A friend found a delicious country pate at a french restaurant in Palm Beach, Fl. She asked and they said they got it from "Marty's" in Miami. She was told they would ship to customers, especially if we ordered a block of it. We can't seem to locate the supplier. Any thoughts? Many thanks. Tina Madden

Answered 10/28/11 11:09:05 by Kathy Martin

A: I'm sure they meant Marky's as in Marky's Caviar, 687 NE 79th St. Miami: www.markys.com, 800-522-8427 or 305-628-4650.

Submitted by Biagio Ambrosino from Metuchen, New Jersey

Q: Hi Kathy. Back in 1995, The Miami Herald posted in the food section Jackie Gleason's Chili Recipe. I believe it was called "The Great One's Chili Recipe" I believe, it was a time when they had celebrity recipes. Anyway, I've since moved from Miami, and have lost that recipe. Is there anyway you can dig into your archives and send me that recipe? I would certainly appreciate it. Thank you, Biagio Ambrosino

Answered 10/28/11 11:01:00 by Kathy Martin

A: Thanks for writing. Our Cook's Corner columnist, Linda Cicero, fields requests such as yours. I'm sending it on to her. Watch her column, which you can find each Thursday at MiamiHerald.com/food, for a response.

Submitted by guarina from Miami, Florida

Q: I'm trying to find the name of a vegetarian restaurant in Miami Beach in 1998 and 1999 which served the best mushroom caps.

Answered 10/13/11 19:28:18 by Kathy Martin

A: That's not ringing a bell with me. Our Cook's Corner columnist, Linda Cicero, may recall. You can query her at LindaCiceroCooks@aol.com.

Submitted by Vicki Pearlman from Miami, FL

Q: I've been trying to grow rosemary. I've tried a few different plants bought from different places. They all grow well but when I go to remove the stalk the plant is very sticky and difficult to use. I've never had that problem when I've bought fresh rosemary in the store.

Answered 10/03/11 12:20:43 by Kathy Martin

A: I wish I could help you, but I'm not much of a gardener.

Submitted by Karol Weech from Ellijay, GA

Q: From the old Studio Restaurant we loved a chicken dish that came with chutney. Maybe chicken ragu?? Would love the recipe.

Answered 09/16/11 18:04:57 by Kathy Martin

A: Your best bet is to contact our Cook's Corner columnist, Linda Cicero, at LindaCiceroCooks@aol.com.

Submitted by Vanda from Italy

Q: Hi! My name is Vanda, I' m an italian teacher, i like cooking for my family and for my friends. I have a website where I started writing simple Italian recipes. I was wondering if you are interested in working with me. You can take a look at my site, the address is: www.eatalianfoodcollection.com Many thanks

Answered 09/09/11 16:12:37 by Kathy Martin

A: Thanks for thinking of us!

Submitted by Anonymous from Miami,fl.

Q: What is a reasonably priced all-purpose white wine to have for drinking and cooking?the days of montrachet are over! Thank you.

Answered 08/18/11 17:31:04 by Kathy Martin

A: You can get a decent bottle of chardonnay or pinot grigio for under $10. Publix carries a Luna di Luna blend of the two wines that I especially like.