French Lemon [censored] vinegar baased barbaque sauce Tomato Sauce
from Lo Coco's in Oakland Souffle Rhubarb in Juicer
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From: "Carolyn" <[email hidden]> Subject: French
Lemon [censored] Date: Sat, 29 May 2004 11:19:45 -0600
I have been trying to duplicate a French type of Lemon [censored]
that is served in a small bistro type of restaurant in the
City where I live. Naturally they won't part with the
recipe. It would appear that the filling is baked in a
crust and it is presented in a [censored]/flan type of dish
rather than a pie plate. It is more lemon that lemon pie,
and may have buttermilk/sour cream/whipping cream in it as
it is not translucent but more opaque in appearance. Served
with a rosette of whipped cream and a white chocolate curl
it is to die for.
Please help.
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From: "Steve" <[email hidden]> Subject: Barbaque
sauce Date: Sat, 29 May 2004 17:40:50 GMT
I am looking for a vinegar baased barbaque sauce like is
often found around Nashville, TN. Specifically, I would like
to have a recipe that reproduced a sauce like that of
Baldwin's Barbaque in Springfield, TN, but will settle for
any reasonable facimile of a good vinagar based sauce
similar to those generally found around the Nashville area.
Steve
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From: [email hidden] (William Dennehy) Subject:
Tomato Sauce from Lo Coco's in Oakland Date: 29 May 2004
14:09:13 -0700
Anyoe have a great recipe for tomato sauce? I have tried
many and experimented with many but none are as good as Lo
Coco's ( sp?) in Berkeley. Anyone have any ideas? Anyone
know how they do it? Thnaks, Bill
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From: [email hidden] (Katy) Subject: Souffle Date: 29 May
2004 16:47:58 -0700
hi all,
Does anyone has the recipe of Souffle?
Katy ^_^
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From: "glennda" <[email hidden]> Subject: juicer recipe
Date: Sat, 29 May 2004 20:18:35 -0700
for rhubarb only. For juicer only. Any suggestions
appreciated.
glennda
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