Submitted by Beth Gledhill from Macon, Ga

Q: Regarding your jalepeno poppers recipe from today's Macon paper Love these - healthier version is to use Laughing Cow Cheese, chopped mushrooms, vegetarian sausage, onion..filling. Also, figured out years ago that my rounded, pointed tip vegetable peeler works perfectly to core and remove seeds and membranes from the average size jalapeno...no chile twister needed! Thanks, love your column - keep them coming! Beth

Answered 03/03/10 15:46:28 by Kathy Martin

A: Thanks for taking the time to write, Beth. I'll share your comments with Linda Cicero, in whose column the recipe appeared.

Submitted by samuel hogg from 1691nw96terrace pembroke pines fl 33024

Q: regarding the Rock Beach Grill at 11825 Pines Blvd Pembroe pines fl,we were regular customers for over a year,and received a $100.00 gift certificate from a family member for christmas and wento use it shortly after new years and found the place closed with no explanation or notice.Do you have any info.

Answered 02/22/10 09:49:45 by Kathy Martin

A: What a disappointment that must have been. I don't have any information about the restaurant, but will ask our Broward dining critic, Rochelle Koff, if she does. If so, I'll update this reponse.

Submitted by Alayne from pembroke Pines, Fl

Q: no question but a response to the request for Froggers" in today's paper. They are called "joe froggers' and the recipe and story can be found at cakespy.com and probably other sites

Answered 02/18/10 15:36:58 by Kathy Martin

A: Thanks for that information, Alayne. I'll pass it along to Linda Cicero, in whose column the item appeared.

Submitted by Pat Ronalder from Vancouver, WA.

Q: Back in the '60s there was a recipe for salmon and honeydew melon salad. It was printed in the Parade magazine that came in the Sunday paper. I've lost my mothers copy of this great salad and was wondering how to go about checking the arcives. Do your archives go back this far? Thanks, Pat

Answered 02/17/10 12:01:19 by Kathy Martin

A: Our archives go back to 1982, but even if they extended further, they wouldn't help.We only archive stories that run in the Herald. Parade magazine is a separately owned publication that's inserted into the Sunday paper. We don't have any control over or access to its content. That said, I suggested you email our Cook's Corner columnist, Linda Cicero, with your request. If she uses it as a Sleuth's Corner query, it's possible one of her readers will come up with the recipe.

Submitted by Lori Wasserman from Boca raton

Q: Hi. I generally love biscotti and mandel bread but I keep thinking I can taste the baking powder. Is it the baking powder giving the recipes that off taste? Does refrigerating flour help or hurt (I know you have to bring it to room temp before baking). Thank you.

Answered 02/15/10 10:13:43 by Kathy Martin

A: Too much baking powder can create what I'd describe as a metallic taste. You might want to try a different recipe. Here's one, from the great Maida Heatter, that uses just 1/2 teaspoon baking powder: CHOCOLATE-CHIP-AND-ALMOND BISCOTTI * 6 ounces (11/4 cups) whole blanched (skinned) almonds * 2 cups sifted unbleached flour * 1/2 teaspoon baking soda * 1/2 teaspoon baking powder * 1/8 teaspoon salt * 1 cup minus 2 tablespoons granulated sugar * 12 ounces (2 cups) semisweet chocolate morsels * 2 eggs graded "large" * 1 teaspoon vanilla extract * 2 tablespoons whiskey or brandy Toast the almonds in a single layer in a shallow pan in a 350-degree oven for 12 to 15 minutes, shaking the pan a few times until the almonds are lightly colored and have a delicious smell when you open the oven door. Set aside to cool. Adjust two racks to divide the oven into thirds, and preheat the oven to 375 degrees. If possible, use cookie sheets with two or three flat edges; otherwise, use any sheets upside down. Line the sheets with baking parchment or aluminum foil, shiny side up, and set aside. Sift together into a large bowl the flour, baking soda, baking powder and salt. Add the sugar and stir to mix. Place about 1/2 cup of these dry ingredients in the bowl of a food processor fitted with the metal chopping blade. Add about 1/2 cup of the toasted almonds and process for about half a minute, until the nuts are fine and powdery. Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels and stir to mix. In a small bowl, beat the eggs with the vanilla and whiskey or brandy just to mix. Add the egg mixture to the dry ingredients and stir until the dry ingredients are moistened. Be patient. Place a length of baking parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment or wax paper. Wet your hands with cold water - do not dry them - and press the dough into a round mound. With a long, heavy, sharp knife, cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip about 9 inches long, 21/2 inches wide and a generous 1 inch high (you will press the dough into shape, more than roll it). The ends of the strips should be rounded. Place two strips crosswise on each of the lined sheets. Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking. Remove the sheets from the oven, and slide the parchment or foil off the sheets. With a metal spatula, transfer the baked strips to a large cutting board, and let them cool for 20 minutes. Reduce the oven temperature to 275 degrees. With a serrated French-bread knife, carefully cut on a sharp angle into slices about 1 inch wide. This is tricky; cut slowly with a sawing motion. Place the slices, cut side down, on the two unlined sheets. Bake the two sheets, turning the slices upside down and reversing the sheets top to bottom and front to back once during baking. Bake for about 25 minutes (depending on the thickness of the biscotti) until dry. Turn the oven heat off, open the door and let the biscotti cool in the oven. When cool, store in an airtight container. Makes about 40 biscotti. Source: Maida Heatter's Book of Great Chocolate Desserts.

Submitted by jay jones from miami, fl.

Q: once again, could you please tell me where i can buy english bacon in south fla. ?

Answered 02/04/10 15:30:35 by Kathy Martin

A: There is not a wealth of South Florida sources for British specialty food items. Here are two shops we've written about in the past decade which may or may not still be in business: British Depot, 1322 E. Commercial Blvd., Fort Lauderdale; 954-491-4920. Hubbard's Cupboard, 7114 SW 117th Ave., Kendall, 305-270-6997. Good luck!

Submitted by molle grad from miami, fl 33143

Q: Hi Kathy, Love your column, help, and recipes that you find. I have been trying unsuccessfully to find the recipe for The Four Season's Fancy Cake, from NYC. It is mentioned and described in columns and I enjoyed it a great many years ago at the restaurant, and even made it myself many years ago. My copy of the recipe from a magazine has vanished and I wonder if you might have it, find it, and could pass it on. Thank you. Molle Grad

Answered 01/29/10 12:03:41 by Kathy Martin

A: Thanks for writing. I'll pass along your kind words to Linda Cicero, who writes the weekly Cook's Corner column to which you refer. She's the person who tries to find lost recipes for readers. You can send your request to her at lcicero@miamiherald.com.

Submitted by Suzanne Kroll from Miami

Q: I remember reading about Italian Beef sandwich recipes in the Herald. I tried to research and find it in the Herald archives, but it didn't show up. Is there an easier way to find old recipes that you have published?

Answered 01/29/10 12:02:13 by Kathy Martin

A: Below is the Italian Beef recipe Linda Cicero developed for her Cook's Corner column in 2006. You can search for recipes in the paid archives at MiamiHerald.com. Using the search terms "Italian beef and Cicero and recipe" I turned this up there, among 104 results. I'm happy to help readers who have difficulty finding what they're looking for there. 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 Susan from VA Beach

Q: I'm looking for citrus acid.

Answered 01/26/10 17:34:39 by Kathy Martin

A: Citric acid, also called sour salt, is available at some natural-foods stores (call to check before you go) and online at sites including amazon.com.

Submitted by Kathleen W. from Davie

Q: The Rock Beach Grill in Pembroke Pines had the best Clam Chowder I have ever tasted. Unfortunately, they have recently closed. Can you possibly get their recipe? I will be forever indebted. Also, is there any chance they might relocate somewhere else?

Answered 01/26/10 17:31:29 by Kathy Martin

A: I'll forward your query about the restaurant to our Broward dining critic, Rochelle Koff. I'll get back to you if she know anything about its fate. The best person to whom to direct your recipe request is Linda Cicero, our Cook's Corner columnist, a lcicero@miamiherald.com.

Submitted by Walter Kopp from 14239 Sw 42 street

Q: how do i get my restaurant rated by the Herald?

Answered 01/21/10 17:44:57 by Kathy Martin

A: Email me details (name, address, phone, hours, price range, a little menu description), I'll pass along your information to our restaurant writers for their consideration. My address is kmartin@miamiherald.com.

Submitted by Paul Bryan from Miami Beach, Florida

Q: I have a Japanese Hand Rolls restaurant, call KING KONE HAND ROLLS, here in Miami Beach at 1570 Alton Rd. I would like to invite a editor to come and try our Kones. It's a new concept in the USA. Best regards, Paul Bryan

Answered 01/21/10 17:43:49 by Kathy Martin

A: If you email me details (name, address, phone, hours, price range, a little menu description), I'll be glad to mention it in our Nibbles & Bits column. I can't promise a story or review, but I will pass along your information to our restaurant writers for their consideration. My address is kmartin@miamiherald.com.

Submitted by Doris Fairchild from Leland, N.C.

Q: Years ago, my mother made a Farina Pudding that consisted of Farina, milk, sugar, lemon peel and cinnamon sticks. this was cooked until thick, and then folded into beaten egg whites. Don't know if the yolks were added into the farina mixture before cooking.this was then put into a bowl and cooled, then it was unmolded, and sliced. She served this with Blueberry Sauce. Could you please find this recipe.

Answered 01/15/10 14:06:40 by Kathy Martin

A: The closest I come in our archives is the Grape Nuts pudding below from Linda Cicero's Cook's Corner column. Linda is our recipe sleuth, and you're welcome to contact her directly with your query at lcicero@miamiherald.com. DESSERT Old-Fashioned Grape-Nuts Pudding 1 cup Grape-Nuts 1 quart milk 4 eggs 1/2 cup sugar 1/8 teaspoon salt 1 tablespoon vanilla Nutmeg or cinnamon (optional) Preheat oven to 350 degrees. Grease a 2-quart baking dish. Heat milk until steaming but not simmering. Pour over the cereal and let sit 5 minutes. Beat eggs, sugar, salt and vanilla. Add to cereal mixture. Pour into a prepared pan. Sprinkle generously with cinnamon. Set in a pan of hot water coming halfway up the sides of the baking dish. Bake about 55 minutes, until a knife inserted 1 inch from the center comes out clean. Makes 8 servings. Per serving: 209 calories (29 percent from fat), 6.8 g fat (3.3 g saturated, 2.2 g monounsaturated), 123 mg cholesterol, 8.6 g protein, 29.7 g carbohydrates, 1.3 g fiber, 215 mg sodium.

Submitted by Garrett Schendowich from Hollywood Fl

Q: Hi! I just got back from vacation to Montreal. While I was there, I found the most amazing spice shop ever. The name was Epices de cru. They had huge variety of spices from around the world. Most of which I have never heard of. I was wondering if there is any place in So Fl that specializes in rare and exotic herbs and spices?

Answered 01/15/10 10:51:11 by Kathy Martin

A: I don't know of a shop here that specializes in spices, but you can find a wide array at our various ethinic groceries -- Middle Eastern (such as Daily Bread), Asian (Vinh An, North Miami Beach, Lucky in Southwest Miami) and Indian (Indian Grocery, Coral Gables), among others.

Submitted by Dorry Wahlberg from Hollywood, Florida

Q: Hi Kathy How does one go about asking a chef for a recipe? There is a bar in Dania Beach where I have been getting soup to go for several months now. I don't drink and not into sports, I just get the soup! The soups are always good they've had some I've never heard of before-today I got 16 Bean Egg Drop Soup. Sounded weird but it was delicious. I was hoping they would have the Spinach Bleu Cheese soup. That is the one I would like the recipe for but not sure how to go about asking. The bartenders refer to the cook as the Soup Nazi (from Seinfeld) so I don't want to hear "No Soup for you!" Do chefs get upset if you ask for their recipes?

Answered 01/11/10 09:58:30 by Kathy Martin

A: Drop a note to Linda Cicero, our Cook's Corner columnist, at lcicero@miamiherald.com. Chefs are not always willing to share recipes, but if anyone can get it, it's Linda.