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----- Original Message -----
From: Christine
To: phaedrus
Sent: Friday, May 31, 2002 8:47 AM
Subject: Re: Recipe
Hi Phaed,
Thanks so much for the quick response. It was the best email I got
when I arrived at work this morning!
Anyway, the hot dog onion sauce is the one that all the street vendors
here in Cleveland serve. I noticed on their umbrella carts signs that
said Sabrett. That is the brand of hot dog/sausage, I think. On the
Internet, I have found a recipe for Sabrett hot dog onion sauce. I asked
one of the vendors last year, and she told me that they all get the sauce
at a central location in town that distributes the goods to each vendor.
>From what I recall, she said that they boil the onions first, and that
a little bit of tomato paste or sauce is put into it. I've also noticed
little bits of what looked like chopped peppers or something in it. It is
very good. It has a slightly orangey color to it. There is an umbrella
cart right outside my building downtown, and I see it every day. I'd
really like to duplicate the sauce at home.
I will definitely try your Coney Island onion sauce recipe. It looks
more involved and substantial, since it also has ground beef in it. The
ones on the standard carts here don't have meat in it. I hope the Sabrett
brand hot dogs might be able to narrow it down for you.
Thank you so much. What city are you located in?
Christine in Cleveland
Hello Christine,
I'll answer these one at a time. It's easier for me that way.
I did find a recipe for the Sabrett's onions in sauce, along
with comments from two people who had tried the recipe and were
also familiar with Sabrett's. See below.
Phaed
Here's a clone for the tangy orange/red onion sauce slathered over hot dogs
ordered from Sabrett push carts. For a buck or two you can grab a hot dog
with the works on the fly from these popular umbrella-covered food carts in
many major cities. You find hundreds of 'em in New York City, especially
around Central Park While most of the Sabrett toppings are standard hot dog
fare - ketchup, mustard, sauerkraut - the onion sauce is a real top secret
recipe.
Sabrett's Onions in Sauce
1 1/2 teaspoons olive oil
1 medium onion, sliced thin and chopped
4 cups water
2 tablespoons tomato paste
2 teaspoons corn syrup
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup vinegar
1. Heat the oil in a large saucepan over medium heat.
2. Sauté sliced onion in the oil for 5 minutes, until onions are
soft but not brown.
3. Add water, tomato paste, corn syrup, cornstarch, salt, and red
pepper flakes, and stir.
4. Bring mixture to a boil, then reduce heat and simmer for 45 minutes.
Add vinegar. Continue to simmer for an additiona1 30 to 45 minutes or
until most of the liquid has reduced and the sauce is thick.
Makes about 1 cup.
---------------------------
Comment #1
I came from New York and was thrilled to see this recipe. Having been
a cook for what feels like hundreds of years, I thought that this recipe
had some flaws before I made it, but decided to try it anyway. These are
my complaints and I don't know what other people have said, but I think
you ought to rethink this one.
1. One onion? Why bother. I used six huge ones in the second batch and
it worked much better.
2. Four cups of water? My goodness, they were swimming. I used one small
can of V-8 and it was perfect.
3. Cook first for 45 minutes? By the first cooking they were almost
indistinguishable as onions, and by the second 30 minutes they were they
were pure thick gravy. I sautéed, then added all the other ingredients (12
ounces of V-8 instead of water) and only cooked until the sauce was thick.
The time depends on the water content of the onions, but it was only about
30 minutes total.
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Comment #2
I have an easier recipe for the sabrett onion sauce, that I like a lot,
it tastes like the real thing, and it is no fuss!! I do not use exact
measurements, but the basics are: I saute some finely chopped onion on
medium heat til clear and tender, not browned. Turn burner to low and add
some Heinz Ketchup to the onions (enough to coat the onions well, and a
litle extra. I then rub some dried oregano between my hands, into the
onion/ketchup mixture. WALAH!!!! I hope you will try this.
More Hot Dog, Chili Dog & Coney recipes
----- Original Message -----
From: Christine
To: phaedrus
Sent: Friday, May 31, 2002 8:47 AM
Subject: Re: Recipe
Hi Phaed,
Thanks so much for the quick response. It was the best email I got
when I arrived at work this morning!
Also, what is "nesselrode"? Thanks in advance.
Got to get back to work now.
Christine in Cleveland
Hi Christine,
Count Nesselrode was a 19th-century Russian diplomat who lived and dined
quite lavishly. As a result, he had a number of rich dishes dedicated to him
by chefs. The most famous is Nesselrode pudding, developed by his head chef
Mouy. It consists of cream-enriched custard mixed with chestnut puree,
candied fruits, currants, raisins and maraschino liqueur. This elegant
mixture is often frozen, or made into a pie or dessert sauce. Other dishes
named after the Count include a game soup and a braised sweetbread dish, but
none gained the same fame as the Nesselrode pudding. there's a recipe below.
Phaed
Nesselrode Pudding
(Chestnut Pudding)
1/2 cup chestnut puree
1/4 cup crystallized cherries
1/2 cup candied orange peel
1/2 cup Marsala
1/2 cup currants
1/2 cup sultanas
1 dessertspoon Maraschino liquor
2 cups whipping cream
2 cups milk
5 eggs
3/4 cup sugar
Dice glaceed and candied things into bits and macerate them in the
Marsala. Wash the currants and sultanas and soak them in warm water;
when it's time to use them drain them well and dry them thoroughly in
a clean dish towel, if you have any, or paper towels. In a heavy
bottomed saucepan, heat the milk slowly until it boils. Separate the
eggs. Reserve the whites for a chemistry experiment in the back of
the refrigerator; place the yolks in a bowl and add the sugar,
beating vigorously until the mixture is light and frothy, which takes
some doing. By then the milk should be boiling. Pour it over the mixture
in the bowl, then return the contents of the bowl to the saucepan.
Stir religiously, scraping all the corners and cook over low heat until
the custard thickens. Strain the custard through a sieve. Mix the
chestnut puree, the Maraschino and the custard together well, then add
the candied things and the raisinoids.
Whip the cream until it is very stiff, and fold it carefully into
the mixture. Pour it into a charlotte mold (I used a 2-quart plastic tub)
lined with waxed paper. Cover tightly with foil and freeze for 24 hours.
----- Original Message -----
From: Jan
To: phaedrus
Sent: Saturday, June 01, 2002 12:52 PM
Subject: hi!
In Fallbrook, California in the seventies and eighties, there was a
steakhouse called Valley Fort. It was owned by the baseball player
Duke Snyder. They had the very best bbq pinto beans I have ever tasted
in my life. Of course, they are long gone and no one seems to have the
recipe. It was not a "saucy" bbq as we know it on ribs and the like..
but a somewhat smokey flavor and tase...and used pintos..there were
onions...a diced of "smashed" up tomato...I could identify salt and
pepper...maybe some cilantro..but thought maybe I would give it a shot
and see if you have or know of any such recipe...these were not oily...
so doubt any refrying was involved...quite "juicy"...NO bite to them...
Thanks..and what a great site..have it bookmarked for further reference..
thanks for taking all that time...
Hi Jan,
No luck at all finding Valley Fort's recipe. I found a post on a message board from someone who's also been looking for this recipe for months.
They haven't had a response.
I'm sending you a couple of barbecued pinto bean recipes that may or may not be similar.
Phaed
Luby's Pinto Beans
Serves 24
4 Cups dried pinto beans, picked over and washed
1 Gallon water
1 tsp granulated sugar
1 tsp garlic powder
2 tsp chili powder
1/2 tsp black pepper
1 Cup diced tomatoes, 1/3 inch cubes
1/2 Cup Cilantro sprigs, no stems
1 Cup diced white onion, 1/3 inch cubes
Place all ingredients except Tomato, Cilantro, and Onion in heavy pot and
simmer for 1.5 - 2 hours. Stir occasionally, check for tenderness of beans.
Add Tomato, Cilantro, and Onion, and simmer for 5 minutes.
------------------------------------------------------------
Barbecued Pinto Beans
Ingredients :
1 lb. pinto beans
1 qt. water
2 tbsp. cooking oil
4 onions, peeled & chopped fine
3 green peppers, seeded & chopped fine
2 cloves garlic, peeled & crushed
1 lb. ground beef
1/2 tsp. rosemary
1/4 tsp. oregano
2 tsp. chili powder
4 1/2 tsp. salt
1 can (1 lb. 12 oz.) tomatoes
Preparation :
Wash and pick over the beans. Place in a 4 quart kettle with the
water. Cover and bring to a boil. Boil gently for 10 minutes.
Remove from heat and let stand for 1 hour. Heat the oil in a
skillet and saute the onions, green peppers, garlic and beef until
golden. Add to the beans with all remaining ingredients. Mix well.
Cover and simmer for 3 hours or until beans are tender. Makes 6
servings. This dish will taste even better if allowed to stand
overnight, then reheat before serving. If you wish to serve it as a
side dish, reduce the ground beef to 1/4 or 1/2 pound.
----- Original Message -----
From: BM
To: phaedrus
Sent: Saturday, June 01, 2002 7:58 AM
Subject: Breakfast cookie recipe using oj concentrate and bacon bits...
My mother used to make these years and years ago and I have misplaced
her recipe. Any help would be appreciated. Thank you.
Hello BM,
There's lots of variety among these recipes. Most call for real bacon. There are 4 below, 2 with real bacon, 1 with bacon bits & 1 with no bacon.
Phaed
Breakfast Cookies
Ingredients :
1 1/4 c. unsifted flour
2/3 c. sugar
1/2 c. Grape Nuts cereal
1 tbsp. baking powder
1/2 lb. bacon, cooked, crumbled (9 slices or 6 tbsp. crumbled)
1/2 c. soft margarine
1 egg, beaten
2 tbsp. frozen orange juice, thawed & undiluted
1 tbsp. grated orange peel
Preparation :
Mix together flour, sugar, Grape Nuts and baking powder. Add
remaining ingredients. Mix until well blended. Drop by tablespoon
2 inches apart on ungreased cookie sheet. Bake at 350 degrees for
about 10 minutes, until light brown. Do not overbake. Should be
soft. Remove from baking sheet immediately. Makes 2 1/2 dozen.
Doubles easily.
----------------------------------
Breakfast Cookies
Ingredients :
1 1/4 c. flour (white or whole wheat)
2/3 c. brown sugar
1/2 c. Grape Nuts
1/2 c. bacon bits and 1/2 c. melted shortening
2 tbsp. frozen orange juice concentrate
1 tbsp. grated orange peel
Preparation :
Mix flour, sugar, Grape Nuts, and bacon. Add remaining
ingredients and blend well. Drop by spoonfuls onto a sheet
(ungreased if real bacon is used, otherwise greased). Bake at 350
degrees for 10-12 minutes until cookies are light brown.
----------------------------------
Breakfast Cookies
Ingredients :
4 to 6 slices bacon
1 c. flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. butter
1/2 c. sugar
1 egg
2/3 c. buttermilk
1 tsp. orange juice
1 c. quick or old fashioned rolled oats, uncooked
Preparation :
Place bacon in cold skillet, fry on low heat until crisp. Drain
well by patting with paper towels. Break into bits; cool. Sift dry
ingredients; set aside. Cream butter and sugar until light. Beat
egg, then add to creamed mixture; beat well. Stir in dry
ingredients alternately with milk. Add juice. Stir in rolled oats
and bacon bits. Drop by spoonfuls on well buttered cookie sheets.
Bake at 375 degrees about 15 minutes. Makes 24 cookies.
----------------------------------
Breakfast Cookies
Ingredients :
1/3 c. bran cereal
1/4 c. orange juice
1 1/2 sticks butter, softened
1 egg
1/4 c. honey
1/4 c. brown sugar
1 tsp. vanilla
1 tsp. baking powder
1 c. whole wheat flour
1/2 tsp. soda
1/3 c. dry milk
3/4 c. oatmeal
1/4 c. wheat germ
1 c. chopped almonds or hazel nuts
1 c. raisins or chopped dates
Preparation :
Combine bran, orange juice, let stand 5 minutes. Cream butter
and sugar. Add egg and beat. Blend in honey, vanilla and bran
mixture. Stir in remaining ingredients. Drop by spoonfuls on
cookie sheet. Bake at 350 degrees for 10-12 minutes. 3 dozen.
----- Original Message -----
From: Eileen
To: phaedrus@hungrybrowser.com
Sent: Saturday, June 01, 2002 2:18 PM
Subject: Answers!
> Can you tell me please, may I substitute olive oil for canola oil
> in any baking. And what would be the ratio. I would also like a
> recipe for puffed wheat cake that does not turn hard right away.
>
> The last chocolate mixture I boiled for only 1 min. and it still
> turned hard. I am using corn syrup instead of Roger's syrup and
> also adding brand white sugar, please help. Thanks so much Eileen!
>
> Eileen
Hello Eileen,
You can technically substitute olive oil for canola oil on a 1 to 1 basis.
However, most people would not use olive oil in baking anything except bread
because, unlike canola oil, olive oil adds its own flavor. This can be good
in bread, but not in most other baked goods. "Olive cake????"
As for the puffed rice cake, try the below recipes. White sugar is very dry,
brown sugar is moister. Don't use any white sugar; use brown sugar instead.
Also, as you see, the below recipes have butter or margarine. This helps
them stay moist longer.
Phaed
Puffed Wheat Cake
1/3 c butter
1/2 c corn syrup
1 t vanilla
1 T cocoa
1 c brown sugar
8 c puffed wheat
Mix all ingredients except puffed wheat in a pot and boil for 2 - 3 minute.
Add puffed wheat and press into a buttered 9 X 13 pan.
---------------------------
Puffed Wheat Cake
Boil together for two minutes:
1 cup brown sugar
1/2 cup corn syrup
1/2 cup margarine
2 tbsp. cocoa
1 tsp. vanilla
Cool slightly and mix in:
6 cups puffed wheat
2 cups miniature marshmallows
Press into greased pan.
----------------------------
Puffed Wheat Cake
1/3 c. butter
1 c. brown sugar
1 tsp. vanilla
1/2 c. honey
2 tbsp. cocoa
8 c. puffed wheat
Melt butter. Add sugar, honey, cocoa, & vanilla. Bring to a boil & remove
from heat. Add puffed wheat & mix well. Press into a buttered pan.
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