Submitted by Gail Ackermann from Coral Gables, Flordia

Q: Why are my cookies always flat? (My baking soda is brand new) Thank you in advance for your diagnosis and cure!

Answered 07/06/09 10:49:42 by Kathy Martin

A: You've eliminated the most common culprit by buying new baking powder. Here are other measures to try: Make sure you're spooning the flour into the measuring cup and then leveling it, not scooping the cup directly into the flour; the latter method will result in too much flour and a heavy dough that won't easily rise. Use butter or a 50-50 blend of butter and shortening (e.g., Crisco), not margarine, which tends to spread. Don’t over-beat the butter and sugar. Preheat the oven fully. Chill the dough and start with a cold cookie sheet (put it in the refrigerator for a half-hour). Be sure you are not greasing the cookie sheet if the recipe does not call for it. Even if it does call for greasing, try lining the pan with parchment or nonstick foil instead.

Submitted by VAlerie Tidwell from macon,ga.

Q: How do you grate dried papaya chunks without getting a gummy grating instead of fine grated papaya? I use the gratings in a chicken salad.

Answered 07/03/09 10:17:20 by Kathy Martin

A: Have you tried a Microplane grater? They're super-sharp and do a beautiful job on most any food I've tried. Amazon.com has them for under $15.

Submitted by Suzanne Hue from Pembroke Pines

Q: Hello, Do you have a recipe for the delicious shrimp sauce they serve at Samurai Restaurant in Miami by the Falls? I have to drive for 45 minutes to buy the sauce for my kids. They can't get enough of it. So if you have the secret to it, please share it with me...for their sake and my gas tank! Thanks!

Answered 06/29/09 13:28:53 by Kathy Martin

A: The person to ask is our Cook's Corner columnist, Linda Cicero: lcicero@miamiherald.com.

Submitted by Marlene Oleshansky

Q: I loved the mini cheese danish at Rascal House, Pumpernick's and the Eden Roc Hotel. Has anyone been able to obtain the recipe? I'd love to be able to make it for my family.

Answered 06/22/09 10:09:25 by Kathy Martin

A: The person to ask is our recipe sleuth, Cook's Corner columnist Linda Cicero, who may be reached at lcicero@miamiherald.com.

Submitted by Mary Ellen Bos from San Antonio, TX

Q: In the early eighties, the Herald published a recipe for a brunch casserole that used halved hard boiled eggs, cheese, cream of mushroom soup, and some other ingredients i cannot remember. I made it for my mother's bridge club and they loved it! Can you locate this recipe please?

Answered 06/08/09 09:55:26 by Kathy Martin

A: Let me suggest that you contact our Cook's Corner columnist, Linda Cicero, with your request. That way she can, if the recipe is retrievable, share it w/ the readers of her column. You can contact her at lcicero@miamiherald.com.

Submitted by dorothy arnold from san antonio, tx

Q: Hi, I grew up in Florida, Mother often made guava jelly, and now I buy it when I can find it in the market. Please tell me when guava marmalade made an appearance, and where might I look for it here in TX? This is entirely new to me, I want to try the sauce that the Columbia Restaurant makes. I lived in Tampa, often went to Ybor City, and miss it still. Will guava jelly work for this recipe? Thanks!!!

Answered 06/03/09 17:21:43 by Kathy Martin

A: Your best bet is to contact Linda Cicero, our Cook's Corner columnist, at lcicero@miamiherald.com. She is our resident expert on vintage recipes and Florida cooking lore.

Submitted by Edna Seabolt from Miami, FL

Q: Receipe on Pineapple fried rice who do I make it

Answered 06/03/09 17:20:45 by Kathy Martin

A: Search for Thai Heavenly Pineapple Fried Rice at www.google.com and you will find a delicious-sounding recipe.

Submitted by Nan from Miami, Florida

Q: The Miami Herald printed a receipe many years ago maybe in the 1980s maybe before that up to about the 1990s called a Spanish pork roast. A marinade was made of chicken broth and vermouth. The pork roast sat overnight in this marinade. Olives were put over it and placed in the oven at 325 degrees to roast. I lost my receipe. I would like to get a copy of it again. Not sure of the portions of the broth and vermouth. Tried the Hearld Search it does not come up with anything. Thank you.

Answered 06/03/09 17:17:35 by Kathy Martin

A: I searched our archives for a roast pork recipe with those ingredients and came up empty-handed. You may wish to contact our Cook's Corner columnist, Linda Cicero, at lcicero@miamiherald.com; perhaps she has something like it in her files.

Submitted by Bernice Evaro-Ash from Orland,Californina 95963

Q: Is there cook books for people with renal failure and diabitis

Answered 06/03/09 17:14:28 by Kathy Martin

A: A search of "kidney and cookbook" at amazon.com turns up several cookbooks for people with kidney disease. Have a look and see if any fit your needs.

Submitted by susan from Aventura

Q: Hi I need to clarify the best settings for non stick cookware. I always thought it is best to use at medium or medium high but I just read a recipe by the editors of Cook's Illustrated who say " heat the oil in a large non stick skillet over high heat until almost smoking" confused

Answered 06/03/09 17:12:50 by Kathy Martin

A: I was under the same impression you were, but I defer to Cook's Illustrated on questions like this. Their large staff tests equipment extensively. If you'd like further detail, you'd best e-mail them.

Submitted by susan from Aventura

Q: I'm having a hard time finding the right pan for crepes. It needs to be kind of light so I can swirl the batter but not flimsy, about 8-10 inches in circumference and with an almost non existent side or lip? Any ideas?

Answered 06/03/09 17:11:14 by Kathy Martin

A: If you search "nonstick crepe pan" at amazon.com you'll find one by Nordicware and another by Calphalon that both look good. Be sure to choose "all departments," not just books before you hit search.

Submitted by Deanne Batterman from DeLand, Florida

Q: Many years ago, possibly 1994, your paper printed a recipe for Fleming's Chocolate-Banana Cheesecake from Fleming's Restaurant in S. Miami. I have enjoyed baking that cheesecake for many special occassions, but I seem to have misplaced the recipe. Would it be possible to print that recipe once more or to e-mail it to me? I've been so lost without it. Since I no longer live in S. Florida, will you e-mail me to let me know whenthe recipe has been printed. Thank you so very, very much for your help.

Answered 06/03/09 17:09:00 by Kathy Martin

A: Here's the recipe our Cook's Corner columnist, Linda Cicero, obtained from Fleming's in 1992: Fleming's Chocolate-Banana Cheesecake 5 8-ounce packages cream cheese 1 1/3 cups sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 2 ripe bananas 1/2 cup heavy cream 1/4 pound sweet or semi-sweet chocolate, melted 8 eggs Mix the cream cheese and sugar with an electric mixer on low speed until smooth. Add the almond and vanilla extracts. In another bowl, blend the bananas with the heavy cream, then add to the cream cheese mixture. Add the melted chocolate, then add the eggs and mix all ingredients thoroughly. Pour into a 10-inch springform pan. Place pan in a baking tray and add water to come halfway up the sides of the pan. Bake at 250 to 300 degrees for 1 1/2 to 2 hours, or until cake is firm. Cool before serving. Serves 12 to 16. Nutritional information per serving: 563 calories; 12 grams protein; 35 grams carbohydrate; 44 grams fat; 68 percent of calories as fat; 0.3 grams fiber; 260 milligrams cholesterol; 330 milligrams sodium.

Submitted by susan from Aventura Florida

Q: Hi I'm looking for a Peruvian Chupe recipe. We used to eat it at a small restaurant in Davie which has since closed. You can make it with fish or chicken. Thank you Susan in Aventura

Answered 05/19/09 09:46:08 by Kathy Martin

A: I'm happy to share this recipe from a 2004 column by Maricel Presilla: MAIN DISH CHUPE DE PESCADO AREQUIPEÑO (Peruvian Fish and Vegetable Chowder in the Style of Arequipa) Colonial cooks kept the thickness, the Andean peppers and the vegetables (pumpkin, corn, potatoes, tomatoes) of the pre-Hispanic versions of chupe, a chowder-like soup, but incorporated myriad Old World ingredients such as cow's milk and cheese, onion, garlic, oregano, rice, peas and even poached egg. I learned this stylized interpretation from my late friend Felipe Rojas Lombardi, a Peruvian-born chef, and his mother, Judith Lombardi. I normally prepare my own Caribbean-style fish stock (the recipe is at herald.com/living), but any well-flavored fish stock or chicken broth will do. Serve as a main course for lunch or dinner with ice-cold Cuzqueña beer or a fruity Bodegas Lurton Pinot Gris 2003. * 1/4 cup vegetable oil or extra-virgin olive oil * 1 medium red onion, finely chopped (about 1 cup) * 2 Andean yellow peppers (ají amarillo, available frozen in Hispanic markets) or 2 jalapeños, seeded and finely chopped * 4 garlic cloves, finely chopped * 1/4 teaspoon dried oregano * 1 large, ripe tomato, peeled, seeded and coarsely chopped (about 1/2 cup) * 3 quarts well-flavored fish stock or chicken broth * 1 pound calabaza (West Indian pumpkin) or winter squash, peeled, seeded and cut into 1/2-inch cubes (about 21/2 cups) * 3 baking potatoes such as Russet Burbank, peeled and cut into 1-inch dice (about 3 cups) * 2 ears fresh sweet corn, shucked, or frozen Andean corn, defrosted * 11/2 cups fresh peas or 1 (10-ounce package) frozen peas * 1 cup cooked rice * 1/2 cup milk * 1/2 cup heavy cream * 1/4 pound feta (preferably low-salt) or ricotta cheese * 1/4 teaspoon freshly ground black pepper TO FINISH: * 2 pounds flounder or snapper fillets, cut in half lengthwise * 1 cup all-purpose flour * 1 teaspoon coarse salt, or to taste * 1/4 cup vegetable oil for frying Preparing the chupe: Heat the oil in a large, heavy-bottomed pot over medium heat. Sauté the onion, hot pepper and garlic until the onion is translucent, about 5 minutes. (If using the frozen hot peppers, defrost and pat dry before chopping.) Add the oregano and tomato and cook 2 minutes. Stir in the fish stock and bring to a boil over medium-high heat. Add the calabaza and potatoes, reduce the heat and simmer until the vegetables are tender, about 15 minutes. Meanwhile, cut one of the ears of corn into 1/2 inch slices and cut the kernels from the other, discarding the cob. Add the corn, peas and rice to the soup and cook for 3 more minutes. Process the milk, cream and cheese in a blender just long enough to combine. Stir the mixture into the soup. Add the black pepper and taste for salt. Keep warm over very low heat while preparing the fish. Preparing the fish: Cut the fish into 1-by-2-inch strips. Place the flour on a large plate and stir in the salt. Heat the oil in a medium skillet over medium heat. Dip the fish in the salted flour, coating evenly. Shake off the excess, and, working in batches, add the fish to the skillet. Cook about 4 minutes per side, until brown. Drain on paper towels. Serving: Ladle the soup into wide bowls and top each portion with strips of the fried fish. Makes 8 servings. Per serving: 546 calories (42 percent from fat), 25.9 g fat (8.1 g saturated, 5.9 g monounsaturated), 89 mg cholesterol, 30.6 g protein, 50 g carbohydrates, 6.3 g fiber, 1,457 mg sodium.

Submitted by Isabel goodridge from Palmetto Bay, fla.

Q: Years ago I had a recipe for a chocolate cake that appeared on the Velvet Flour bag. It called for sour milk and soda and vinegar among other things. This was back in the 50's. I would love to have it again. It was fabulous and made a huge 2 layer cake.

Answered 05/15/09 17:31:04 by Kathy Martin

A: That's just the kind of question Linda Cicero likes to tackle in her Cook's Corner column. Please e-mail her at lcicero@miamiherald.com.

Submitted by Dee Wade from miami lakes

Q: Does mustard and Ketchup have to been refrigerated?

Answered 05/15/09 17:30:14 by Kathy Martin

A: No. Both have enough vinegar and other acidic ingredients to preserve them at room temperature. However, they will retain their quality longer if refrigerated.