Submitted by dan priebe from newaygo michigan

Q: I was told you ran a turkey recipe with limes or lemons stuffed and wrapped in bacon ?

Answered 11/12/09 11:49:20 by Kathy Martin

A: You may be thinking of a popular Cuban-style roast turkey recipe. Check our website next week, when we post favorite Thanksgiving recipes from our archives.

Submitted by milton mersky from san antonio, texas

Q: how to cook a turkey using various fresh fruits to stuff the bird. thanks. milton mersky

Answered 11/12/09 11:48:30 by Kathy Martin

A: One technique I've used is to squeezed oranges and/or grapefruit over the turkey and then put the squeezed-out citrus halves inside the cavity before roasting. It imparts nice flavor.

Submitted by linda from ft lauderdale

Q: I don't like the Herald food section,it's so cuban oriented.why?

Answered 11/09/09 09:36:54 by Kathy Martin

A: I'm sorry you don't enjoy our section. We strive to offer a wide variety of stories that reflect our diverse community.

Submitted by Abbe Hurwitz from Dade County

Q: I have a recipe for pumpkin pie that entails using "crystallized ginger." I've had to delete this ingredient in the past because the ginger "clumps up" and thus doesn't spread evenly throughout the filling. I'd like to include this ingredient if I could get it to" behave". Any suggestions? Thank you!!

Answered 11/06/09 16:28:11 by Kathy Martin

A: If there's granulated sugar in the recipe, try pulsing the ginger with the sugar in your food processor to pulverize and distribute it before starting the recipe.

Submitted by karen pacifico from key largo Fl

Q: Do you know of any good restaurants in the upper keys serving Thanksgiving dinner?

Answered 10/30/09 18:01:35 by Kathy Martin

A: Hotels are usually a good bet for holiday dinners; you'll have to call around to see who's serving there.

Submitted by Luciano Isla from Miami Lakes, Fl

Q: Dear Ms. Martin, Could you please obtain and print for us the recipe for Lum's Restaurant Sloppy Joes? Thank You very much, Luciano

Answered 10/30/09 17:43:02 by Kathy Martin

A: Linda Cicero is our recipe sleuth. Your best bet is to email your request to her at lcicero@miamiherald.com for possible use in her Cook's Corner column.

Submitted by Emiro from Miami, FL

Q: Good day Kathy, I recently posted a request for a Stuffing Recipe that was posted last year in the Herald. I should have known better to provide a little more information as you requested. I believe the recipe called for cornbread and pork. I believe it was pork sausage. Hope this helps. Thanks again. Emiro.

Answered 10/30/09 17:42:18 by Kathy Martin

A: This recipe appeared in Linda Cicero's column last year. I hope it's the one you're looking for. CORN BREAD AND CHORIZO DRESSING We used lovely fresh chorizo made by a Miami company, Productos De La Sierra. It's available in six flavor profiles, Argentine (our choice), Colombian, Cuban, Spanish, Mexican and Italian, at South Florida supermarkets including Publix, Sedano, President, Milan's and Bravo. * Do ahead: The dressing can be assembled and refrigerated a day in advance. * 2 (8.5-ounce) packages corn bread mix (or a double recipe of homemade), baked and cooled * 4 tablespoons olive or vegetable oil (divided use) * 1 tablespoon dry leaf thyme * 1 tablespoon dried sage * Salt and freshly ground pepper * 2 tablespoons unsalted butter * 12 ounces fresh chorizo (cured spiced pork sausage), casing removed and meat chopped * 2 medium onions, coarsely chopped (3 cups) * 4 celery ribs, coarsely chopped (3 cups) * 1 cup dried cranberries * 1 cup coarsely chopped pecans * ¼ cup finely chopped fresh flat-leaf parsley * 1 cup reduced-sodium chicken broth * 1 large egg Heat oven to 350 degrees. Crumble the corn bread into ½-inch pieces; you should have about 12 cups. Place in a large bowl and toss with 2 tablespoons of the oil and the thyme and sage. Season with salt and pepper. Spread the crumbled bread on 2 rimmed baking sheets; bake 15 to 20 minutes or until lightly toasted, stirring occasionally. Cool and return to the bowl. Butter a shallow 3-quart baking dish. Meanwhile, cook chorizo in remaining 2 tablespoons oil in a heavy 12-inch skillet over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Use a slotted spoon to transfer to the bowl with the bread. Add onions and celery to the skillet and sauté over medium heat until softened, about 10 minutes. Stir in cranberries and cook about 5 minutes more. Gently fold the vegetables, the pecans and parsley into the bread mixture with rubber spatula. Whisk the broth with the egg, and drizzle over the bread mixture. Season with salt and pepper and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more. Makes 12 to 16 servings. Per serving (based on 16): 350 calories (56 percent from fat), 22.1 g fat (5.9 g saturated, 11.8 g monounsaturated), 36.4 mg cholesterol, 8.8 g protein, 30.5 g carbohydrates, 3.5 g fiber, 615 mg sodium.

Submitted by Emiro from Miami, Florida

Q: Good day Ms. Martin, I was wondering if you could help me out. Last year, for Turkey day I made the stuffing recipe that came out in the Herald previous to Turkey Day 2008. I have misplaced the recipe and my friends are expecting the same stuffing this year. Thank you for your help, Emiro.

Answered 10/26/09 16:47:32 by Kathy Martin

A: I'd be glad to help but need more information. Please tell me what ingredients you remember.

Submitted by Annie Ruiz from Miami fl

Q: Hello Kathy! I am a true Miami native. Born and raised. When I was a child my mother would buy the most amazing chocolate cakes that were decorated with pecans around the edges of the cake. It was their signature decoration. The bakery was in the TOWN AND Country shopping center on Kendall Drive 88 street. Im assuming they closed and moved because they are no longer there. I was wondering if there is any way of finding them? Can you help? Thanks!! Anniw

Answered 10/26/09 16:46:51 by Kathy Martin

A: I'll pass along your query to Linda Cicero, our Cook's Corner columnist and recipe sleuth, for possible use in her column.

Submitted by Betty Laughlin from Homestead FLorida

Q: There was a crockpot chicken cacciatore recipe in the Herald this summer. I used it and we loved it. Now I can't find it. The search of the Herald site hasn't been helpful. Can you help me?

Answered 10/15/09 17:59:33 by Kathy Martin

A: Here's the recipe as it appeared in Carole Kotkin's column in June: SLOW-COOKER CHICKEN CACCIATORE * 8 chicken thighs and legs, skin on * Coarse salt and freshly ground pepper * 2 teaspoons dried oregano * 1 cup all-purpose flour * ¼ cup olive oil * 1 pound cremini mushrooms, quartered * 2 medium onions, sliced thin * ½ teaspoon salt * 3 large garlic cloves, finely chopped * ½ teaspoon red pepper flakes * ¼ cup tomato paste * 3 (14½-ounce) cans diced tomatoes, drained * ¼ cup dry red wine, such as syrah * 12 ounces gemelli or penne pasta * 1 tablespoon sherry vinegar * ¼ cup roughly cut chopped fresh basil * ¼ cup roughly cut chopped fresh Italian parsley * 2 tablespoons capers Season chicken with coarse salt and pepper to taste and 1 teaspoon of the oregano. Dredge in flour. Heat oil in a large skillet over medium-high heat. Working in batches, cook the chicken until dark-golden brown, about 4 minutes per side. Transfer to slow cooker. Pour off and discard all but 1 tablespoon of fat from skillet. Add mushrooms, onion and the ½ teaspoon salt. Cook, stirring, until onions are golden, about 6 minutes. Reduce heat to medium-low. Add garlic, remaining 1 teaspoon oregano and red pepper flakes. Stir in tomato paste and diced tomatoes; simmer 4 minutes. Add wine and simmer 2 minutes. Pour tomato mixture over chicken in slow cooker. Cover and cook until chicken is very tender and cooked through, about 4 hours on high, 8 hours on low. Before serving, cook pasta according to package instructions; drain. Place in a large, shallow bowl, and use a slotted spoon to arrange chicken on top. Stir vinegar into tomato sauce and spoon it over chicken. Sprinkle with basil, parsley and capers. Makes 8 servings. Per serving: 539 calories (37 percent from fat), 22.3 g fat (5.3 g saturated, 11.2 g monounsaturated), 79 mg cholesterol, 26.4 g protein, 56.2 g carbohydrates, 5.2 g fiber, 455.6 mg sodium.

Submitted by Sandy Kaster from Key West, FL

Q: Hi Ms. Martin, I LOVE your column and wondered how you ended up writing this section for the Miami Herald. Thanks, Sandy

Answered 10/15/09 17:57:47 by Kathy Martin

A: I have a feeling you're referring to Linda Cicero's Cook's Corner column, which appears weekly. Much as I enjoy writing, I only have time to do so occasionally. Linda is a former Miami Herald food editor who continued with her column after her family relocated to Denver and then Virginia for her husband's job. I'm a big fan, too!

Submitted by elbe from miami

Q: Do you know the original recipe for Morrison Cafeteria's carrot salad? I've been looking for years. thanks

Answered 10/05/09 09:34:44 by Kathy Martin

A: Our Cook's Corner columnist, Linda Cicero, has come up with a number of Morrison's recipes over the years, including their tartar sauce and eggplant casserole, but the carrot salad. You may wish to contact her directly at lcicero@miamiherald.com.

Submitted by Patricia Franzen from Port St Joe, Fl

Q: Can you locate the recipe that ran under the Cook's Corner" by columnist Linda Cicero which was for Portillo's beef? It's a sandwich shop of great legend in Chicago. I made the recipe several times and LOST IT. The recipe tastes exactly like being there. Not only is my husband upset with me but several of our friends from Chicago are also. Thanks in advance!!

Answered 10/05/09 09:30:53 by Kathy Martin

A: Here's the recipe as it appeared in an August 2006 Cook's Corner column. Enjoy! SANDWICH CHICAGO ITALIAN BEEF * 1 (4- to 5-pound) boneless rump or eye of round roast * 2 (10.5-ounce) cans beef broth * 2 garlic cloves, minced * 2 tablespoons Worcestershire sauce * 2 to 3 green bell peppers, sliced in fine strips * 1 teaspoon oregano * 1 teaspoon marjoram * 1 teaspoon basil * 1/2 teaspoon thyme * Bottled hot sauce (optional) * 12 Kaiser or hoagie rolls * Pepperoncini or other pickled peppers Heat oven to 325 degrees. Place the meat on a rack in a roasting pan and roast 2 hours. Let cool 20 minutes, then slice as thin as possible (an electric knife works best). Set aside. Pour the broth into the roasting pan, set over medium-high heat on top of stove, and stir with a wooden spoon to loosed the browned bits. Add garlic, Worcestershire, bell pepper, oregano, marjoram, basil, thyme and hot sauce to taste. Bring to a boil, reduce heat and simmer 15 minutes. Add the sliced meat, stirring to coat with sauce. Cover and refrigerate at least 4 hours and preferably overnight. Reheat and serve on rolls moistened with the sauce and layered with pepperoncini. Makes enough for about 12 sandwiches. Leftovers freeze well. Per sandwich: 419 calories (24 percent from fat), 10.8 g fat (3.2 g saturated, 4.1 g monounsaturated), 91.9 mg cholesterol, 45 g protein, 32.6 g carbohydrates, 1.7 g fiber, 687.1 mg sodium.

Submitted by Kath Snelling from Seattle Washington

Q: I used to live in Miami 1979-90 and read Linda Cicero's column religiously. I would love a copy of the recipe for the Milky Way cake which I haven't made since leaving & lost.

Answered 09/25/09 09:40:37 by Kathy Martin

A: Here's the recipe as it appeared in a 1988 Cook's Corner column. Enjoy! DESSERT Milky Way Cake 2 tablespoons solid vegetable shortening 3/4 cup finely chopped walnuts 12 snack-size (1 7/8-ounce) Milky Way bars 1 cup buttermilk, plain yogurt or sour cream, divided 2 1/2 cups flour 1 teaspoon salt 3/4 teaspoon baking soda 1 cup (2 sticks) butter or margarine 1 1/2 cups sugar 1/2 teaspoon vanilla 4 eggs Generously grease a 12-cup Bundt pan or 10-inch tube pan with shortening; coat pan with nuts and set aside. In heavy saucepan over low heat, melt Milky Way bars with 1/4 cup buttermilk, stirring often until smooth. In a medium mixing bowl, stir together flour, salt and baking soda. In a large mixing bowl, beat together butter and sugar until light and fluffy, then blend in vanilla. Add eggs, one at a time, mixing well after each addition. Add flour mixture alternately with remaining 3/4 cup buttermilk, mixing just until dry ingredients are moistened. Blend in Milky Way mixture and spoon into prepared pan. Bake 55 to 60 minutes at 350 degrees, or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto wire rack. Cool completely. Makes 16 servings. Variations: Omit nuts and lightly flour greased pan. Or substitute Snickers candy bars for Milky Ways and peanuts for walnuts. Nutritional information per serving: 427 calories; 7 grams protein; 54 grams carbohydrate; 21 grams fat; 44 percent of calories as fat; 0.8 grams fiber; 75 milligrams cholesterol; 286 milligrams sodium.

Submitted by Teresa C. loyola from Miami

Q: I missed the recipe for the Peach Cake. Would you be so kind to send a copy to me. Thanks very Much

Answered 09/24/09 17:11:14 by Kathy Martin

A: You'll have to provide more specific information. I don't recall the recipe, and when I search our electronic archives for "peach cake" I find nothing.