Dear Ellen!
This is really not about food. Just taking a million chance that you might take a glance on this short message.
I am one of the million Filipinos thanking you so much after you spoke highly of us.
Your message is so important to all of us especially to a group of musicians called PINOY CLASSIC ROCKERS, since Arnel, we consider really is one of us, a pride of the Filipinos!
Now, about food...I can see, you are on the right track...Try some Filipino preparations sometime!
Caution! Double watch your figure..
Take Care Our Hero,
Dr. Tuason,
( PCR )

GAH!! I LOVE sandwiches :D

Nadiah[spore]

Have I got a lunch recipe for you! I will copy paste it here, but I'd love to come out to the show and make it for you. I could be the next Rachel Ray or at least the next food network star like The Gourmet Next Door, Amy! HA! Enjoy your day.

Instruction:
Arrange all your ingredients at the beginning of your prep time. This was the first time I used this WW recipe builder and the ingredients are not in the order they are used. Plus, many are split measurements between the various elements of the dish.

Slaw Dressing:
Mix sake, lime juice, rice wine vinegar, ginger root, honey for dressing (remember to reserve balance for dipping or drizzling sauce), soy sauce, and canola oil - whisk together while honey is warm and heat in mircowave briefly for hot slaw, or once all mixed, the slaw can be chilled covered in the fridge. You can sprinkle a little more five-spice on top of slaw before serving for garnish.
Dipping Sauce: Whisk together 3 Tbsp Sake, soy sauce, Chinese five-spice powder, hoisin sauce and honey. Use warm immediately or can be refrigerated for future use. When it comes out of fridge you might need to zap in microwave a few seconds to loosen honey and get a nice consistency.
Buy a broasted chicken, remove skin and shred four - 4 oz portions or prepare 4 chicken breasts as you wish to get your portions of shredded/sliced chicken for main dish wraps.
To prepare as a wrap for main dish: Warm tortilla, spread with dipping sauce, top with slaw, cucumber, chicken, and scallions then roll to serve. Use remaining portion of sauce to dip if you wish.
To use as an appetizer or chai-pas: Cut your prepared romaine to the size you prefer, spread dipping sauce on lettuce, top with chicken, slaw, cucumber, onions and drizzle a little more dipping sauce for garnish.

Enoy!!! CAT

Ellen, i read in the fat book of Petete, when i was a child tha the inventor of sandwiches was a british that used to play cards and couldnt stop for dinner.... Do you know Petete???

Hi, I realize this is not the best spot to post my silly little request..but, MATT DILLON WILL TURN 44 ON FEB 18TH..HOW ABOUT YOU INVITE HIM FOR LUNCH WITH YOU THAT DAY?..OR SOMETIME SOON..

for 30 yrs I've had this huge ridiculous crush on him and have met him twice and spoke with him on the phone once, and I realize this is silly but he is such a nice guy and I wish him a better birthday then he expects, surprise him Ellen, ok?

THANX!!! :~)

Ha. A pickle spear could be useful in a fight. Just jab the pickle in the other person's eye, pickle juice doesn't feel very well in the eye. Trust me. Lol. Then you could have enought time to run away. =)

Hope you enjoyed your lunch, and avoided a pickle fight.

Hi Ellen

Please Hi Ellen You Love Very Much With You Meet A lot of Want Please Me Help Please Meat Programme İnvite Turkish Them English Turn PlEASE HEP:(
from Turkey...
-----------------------------------------------
Ellen Ve Ergün :)
Ellen And Ellen
ellen harikasın yaw sana hastayım......
Ellen Duy Beni!
Seni Çok Seviyorum Sana Hastayım Sana Türkiyeden Yazıyorum Adım Ergün 15 Yaşındayım Seni Ve Programını Çok Seviyorum Seni Zevkle İzliyorum Harika Bir İnsansın Beni Programına Davet Edermisin Lütfen Seninle Tanışmayı Çok İsiyorum Kendine İyi Bak.Hoşcakal

MSN :ergsimsek@gmail.com

Hey Ellen, the 'history of food' is a really cool subject. I am a CIA (Culinary Institute of America)graduate and when I was studying there, I read about a variety of obscure 'food facts and legends.'

The Earl of Sandwich is a really good one that I hope people will remember. My favorite is the history of "Eggs Benedict."

One Sunday afternoon, a very hung-over guest at the Paris Ritz, Mr. Benedict, called the chef Augusta Escoffier, to request a dish that would complement his hangover. Escoffier, being the newest young talent in Paris and happened to be a partner at the Ritz Hotel, honored the renowned guest and named his newest dish for him, thus we have "Eggs Benedict."

Cesar Ritz was the original proprietor of the Paris Ritz, a legend and founder of comfort and hospitality, with the inspiration of Augusta Escoffier, the chef who initiated the trend of culinary awareness that we find pleasures in today, began trends that enriched the entire world.

Monsieur Ritz and Escoffier were partners, their appreciation for such fine details set them apart from others: such as heated linen closets because the threads in cotton fabric tend to ‘relax and soften’ when they are stored in a heated space. Escoffier is the 'Father of Modern Refrigeration" and one of my heroes because he introduced the concept of modern refrigeration to help civilize the state of culinary health. He accomplished this by promoting and teaching others how to handle and store food.

The partnership of these two men advanced the concept of hospitality and cordiality to be synonymous, to eventually affirm that hanging-out elsewhere/vacationing, or to be where people think like hoteliers and their friends, would become in modern terms, symbolized by “That’s hot” in fashionable lingo.

Bon Appetite, my friend!

Hey Ellen, the 'history of food' is a really cool subject. I am a CIA (Culinary Institute of America)graduate and when I was studying there, I read about a variety of obscure 'food facts and legends.'

The Earl of Sandwich is a really good one that I hope people will remember. My favorite is the history of "Eggs Benedict."

One Sunday afternoon, a very hung-over guest at the Paris Ritz, Mr. Benedict, called the chef Augusta Escoffier, to request a dish that would complement his hangover. Escoffier, being the newest young talent in Paris and happened to be a partner at the Ritz Hotel, honored the renowned guest and named his newest dish for him, thus we have "Eggs Benedict."

Cesar Ritz was the original proprietor of the Paris Ritz, a legend and founder of comfort and hospitality, with the inspiration of Augusta Escoffier, the chef who initiated the trend of culinary awareness that we find pleasures in today, began trends that enriched the entire world.

Monsieur Ritz and Escoffier were partners, their appreciation for such fine details set them apart from others: such as heated linen closets because the threads in cotton fabric tend to ‘relax and soften’ when they are stored in a heated space. Escoffier is the 'Father of Modern Refrigeration" and one of my heroes because he introduced the concept of modern refrigeration to help civilize the state of culinary health. He accomplished this by promoting and teaching others how to handle and store food.

The partnership of these two men advanced the concept of hospitality and cordiality to be synonymous, to eventually affirm that hanging-out elsewhere/vacationing, or to be where people think like hoteliers and their friends, would become in modern terms, symbolized by “That’s hot!” in fashionable lingo.

Ellen,

best scene in which a guy explains the invention of earl sndwich was in the movie ("High Society") with Grace Kelly by Bing Crosby on the boat "True Love". That´s why a sandwich always brings that song into my mind.

Hey Ellen! Hope you enjoyed your lunch, can't say that I've ever tried lentil soup, maybe it's time I did! Thanks for the info on Earl of sandwich etc.... lol! Anyway, Happy Belated Birthday to you and Portia!!!! We, here in small town, Ontario Canada watch you every day and have a blast! You are truly an Angel, and I always feel better after your show! Keep Up your Incredible Work and God Bless! Say hi to your Mom too, please! Thanks :D

Deen

This is funny - my husband and I had lentil soup (and half a ham sandwich)for lunch today, too! It doesnt' look great but it sure tastes good and is good for you. And it proves that we three have good taste!!!

Thank you for having such a positive influence on the world and making it fun, too! You're the best!

Love,
Rhonda

Okay I will be the honest one. Your lunch looks good, but your soup looks like carp. Sorry chicka

Hey Ellen tell Emily T. who wrote you earlier that if she was as big of a fan as I am she would already know what was in the cup next to your plate. It is vitamins Emily NOTHING like cigarette butts!!!!!!!!!! Ellen, where is your silverware?????? Maybe you've just decided to drink the soup out of the bowl---------that's okay, at least your soup looks a heck of a lot better than the pea soup yesterday. ENJOY!!!!!!!

Have fun this weekend. ;D

Can we come for happy hour next week.......PLEASE Can't wait for the invite.

Alright, I just sent you an email, all about me
but, this is all the more reason to "do lunch".
I also take pictures of all my food. The journal
I kept in Australia is loaded with almost every
meal I ate.

Now, from reading these comments, sorry I misspelled Portia's name.

Happy birthday to you both and welcome to the
Red Hat Ladies Club. Because I don't take it
serious, my red hat is a cowboy hat!

Love your show, you have been great therapy for me
Carol

Hi Ellen, your lunch looks delicious! Since you shop at T.J's you should try their vegetable lentil soup in a can, it is so yummy. Also, I noticed some cigarette butts in an ash tray next to your lunch, I hope you aren't smoking again????

Lentil soup sounds great. How about the recipe? I just made some taco soup and need a new recipe. Love ya!!!!!

Ellen how do you get the receipes for food made on your show? I want the dip ones. I love your show, I also dance with you. Love Deb