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From: Wendy
Sent: Thursday, December 15, 2011 9:18 PM
To: phaedrus@hungrybrowser.com
Subject: Recipe request
Hello Phaedrus,
You helped me once before.. and I greatly appreciate it :) !!
I have a new request.. I am looking for a recipe that appeared in a 1980's
Bon Appetite magazine they called it a Chocolate Terrine was a desert made
with 3 types of chocolate.. dark, milk and white. It was made in layers one
layer of each type of chocolate.
I know a place that had the recipe at one time but they will not part with it.
I would be most grateful!
thank you so much in advance!
Wendy
PS.. hope the traffic to your site has picked up.. have sent the link to lots
and lots of friends and family! it's one of My most favorite recipe sites ever!
Hi Wendy,
Thanks for spreading the word!
I had no success locating a three-chocolate terrine recipe that said it was from Bon Appetit, although I did find several triple chocolate terrine recipes.
I don’t have access to old copies of Bon Appetit, and the Epicurious website only has recipes from Bon Appetit going back to 1990 or so.
Here are links to the recipes that I did find. One of those might be the same or close enough:
Group Recipes
Food.com
that skinny chick can bake
recipes recipe
I will check with a couple of my sources that have Bon Appetit collections, but it being Christmas, they may not have time to search until after the holidays.
You should post your request on the Epicurious forum at:
Epicurious
The people who frequent that forum are more likely to have Bon Appetit recipes.
If all else fails, I will, of course, post the request on my site in a couple of weeks.
Phaed
Yay!! Phaed! You did it again!! It was the second one in the list of links!!
LOL I think I shall now dub you .. saver of my sanity ~giggles~
thank you once again!!
You once again have made my day!
Wendy
From: Pamela
Sent: Tuesday, December 20, 2011 9:14 AM
To: Phaedrus
Subject: Lasagna - Prince's Box
Good Morning,
I lost my lasagna recipe which I found on the back of a Prince’s Lasagna Noodle
box about 26 years ago. I pretty much know the recipe by heart but I was always
like to refer to it for measurements.
I am quite upset and would be quite grateful if you could come up with it.
Happy Holidays and a Happy Healthy New Year.
Thank you.
Best regards,
Pamela
Hello Pamela,
I wish this were a simple request, but it turns out that is not. Prince’s has had different lasagna recipes on their box at different times, and has had multiple lasagna recipes on their box at the same time. You don’t give me enough information to identify which recipe you want.
Further confusing the issue is that, when a recipe from a product box is posted on the Internet, it is rare for the poster to put the words: “this is from the box” as part of the recipe, and even rarer for them to say when (what year) the recipe appeared on the box.
The exact name of the recipe and/or a list of the ingredients are what I would need to identify your particular recipe.
Prince’s has a website on which they have 132 recipes using their lasagna noodles. There are 30 recipes on just the first page.
None of them says anything about having been on the Prince’s box. Their website is here:
Prince's New World Pasta
There is a “no-boil” recipe posted here:
All Recipes
This person says the “Classic North End Lasagna” recipe (first one below) was on the box:
Ann Arbor.com
There is another one here:
Italian Recipes
Below are several lasagna recipes that have appeared on the box at one time or another. Hopefully, yours is one of these,
or it’s the no-boil posted on the message board above, or it’s one that’s on the Prince’s website.
Phaed
Classic North End Lasagna
Ingredients
1 (1 pound) package Prince Lasagna, uncooked
1/2 pound bulk Italian sausage
1/2 pound lean ground beef
1 clove garlic, chopped
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 cup dry red wine or beef broth
1 (26-ounce) jar pasta sauce, any flavor
1 (15- or 16-ounce) container ricotta cheese
1 cup grated Parmesan cheese
2 eggs
2 tablespoons chopped parsley
1/4 teaspoon pepper
4 cups (1 pound) shredded mozzarella cheese
Directions
1. Cook lasagna as package directs; drain.
2. Preheat oven to 350 degrees.
3. In large skillet, over medium heat, brown meats; pour off fat.
Add garlic, oregano, salt and wine; cook and stir 5 minutes.
Stir in pasta sauce; simmer 15 minutes, stirring occasionally.
4. Combine ricotta cheese, parmesan cheese, eggs, parsley and pepper;
mix well.
5. On bottom of greased 13x9-inch baking dish, spread 3/4 cup meat sauce.
Top with half each the lasagna strips, ricotta cheese mixture,
remaining meat sauce and mozzarella. Repeat layering.
6. Bake uncovered 30 minutes or until bubbly. Let stand 10 minutes.
Refrigerate leftovers.
----------------------------------------------------------
Classic Lasagna
Ingredients:
1 (8-ounce) package Prince Lasagna
1 (26-ounce) jar Pasta Sauce
1 pound Italian sausage
2 (15-ounce) container ricotta cheese
1 egg, beaten
1 tablespoon parsley flakes
1/4 teaspoon nutmeg
1 teaspoon sugar
Salt and pepper to taste
1 cup mozzarella cheese
1/2 cup Parmesan cheese
Preheat oven to 375°. Cook sausage for 20 minutes, drain fat, cut into small
pieces and set aside. Cook Prince Lasagna strips according to package
directions for parboiling. Put drained strips in single layer on sheet of wax
paper until ready to proceed with recipe. In a large bowl
mix together the ricotta cheese, egg,
parsley flakes, nutmeg, sugar, salt and pepper to taste. To assemble Prince
Lasagna – pour 1 1/3 cups sauce in bottom of 9x13-inch dish, then a layer of
Prince Lasagna strips, 1/2 of the ricotta cheese mixture, mozzarella cubes and
sausage and another layer of Prince Lasagna strips. Repeat layers ending with
final 1 1/3 cups of sauce. Sprinkle with 1/2 cup Parmesan cheese. Cover with
aluminum foil and bake in 375° oven for 30 minutes. Remove foil and bake for
15 more minutes.
Let stand for 10 minutes before cutting. Refrigerate leftovers. 4 to 6 servings.
To Parboil: Bring 4 quarts of water to a boil, add 1 tablespoon salt (optional).
Cook 7 or 8 strips of Prince Lasagna at a time for 6-8 minutes. Occasionally stir
gently to keep strips from sticking together. Remove with slotted spoon and put
in cold water to stop cooking action. Strips can be kept in cold water or drained
and put in single layer on a sheet of wax paper until ready to proceed with recipe
-------------------------------------
Classic Lasagna
Ingredients:
1 lb. ground beef
3 cups (about 28-oz. jar) spaghetti sauce
16 pieces (about 16 oz.) Prince Lasagna, uncooked
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
In large skillet, brown meat; drain. Stir in spaghetti sauce; simmer 10 minutes.
Cook pasta according to package directions; drain. Lay flat on foil to cool.
Heat oven to 350°F. In large bowl, stir together ricotta cheese, 1-1/2 cups
mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Spread about
1/3 cup meat sauce on bottom of 13 x 9 x 2-inch glass baking dish. Arrange 4 pasta
pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture
over pasta; spread with about 3/4 cup meat sauce. Repeat layers Twice, beginning
and ending with pasta. Top with remaining meat sauce; sprinkle with remaining
1/2 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with
foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes
longer, or until lightly browned. Let stand 10 minutes before cutting.
10 to 12 servings.
Make Ahead Directions: Prepare as directed above. Do not bake. Cover baking dish
tightly with plastic wrap, then foil. Freeze up to 2 months or refrigerate up to
24 hours. Remove foil and plastic wrap; replace foil. If frozen, bake at 350°F.
2 hours 15 minutes. Remove foil; bake 10 minutes longer or until lightly browned.
If refrigerated, bake at 375°F. 50 to 60 minutes or until hot and bubbly. Remove
foil; bake 10 minutes longer or until lightly browned. Let stand 10 minutes before
cutting.
To make individual portions, prepare as directed in recipe above. Refrigerate unbaked
Prince Lasagna overnight. Cut into 8 to 12 squares (serving size pieces). Place each
piece in small microwave-safe dish. Cover tightly. Freeze up to 2 months. Thaw in
refrigerator overnight. Microwave each dish, loosely covered at HIGH (100%) 2-1/2 to
3-1/2 minutes or until hot and bubbly.
------------------------------------
Baked Lasagna
Ingredients:
8 ounces Prince Lasagna
8 ounces ricotta cheese (or cottage cheese)
Meat Sauce (see recipe below)
1/2 lb. mozzarella cheese, grated
6 tablespoons Parmesan cheese, grated
Meat Sauce:
1 lb. ground beef
2 tablespoons olive or salad oil
1 medium onion, chopped
1 clove garlic, chopped or pressed
1 (28 oz.) can tomatoes, chopped or mixed in blender for few seconds
1 (6 oz.) can tomato paste
12 ounces water
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon basil
Boil Prince Lasagna 10 minutes in 4 quarts water. Drain and rinse with cold water.
If Prince Lasagna is not to be used immediately, let stand in cold water to keep
strands separate. Grease baking dish (approximately 8x12’’) Pat Prince Lasagna
dry and arrange the bottom of the baking dish with parallel rows of Prince Lasagna.
Cover with meat sauce, Ricotta cheese and mozzarella cheese. Sprinkle with grated
Parmesan cheese. Cover with another layer of Prince Lasagna, sauce and cheese until
all is used.
Bake in 350° oven about 30 minutes. Cover with foil and let sit for 10-15 minutes
before slicing. Serves 4-6.
Meat Sauce: Sauté onion and garlic in oil. Add meat and brown. Add tomatoes, tomato
paste, water, salt, pepper and basil. Simmer 1 hour.
--------------------------------------------
Baked Lasagna
Ingredients:
1/2 pound Italian sausage
1/2 pound ground beef
1 clove garlic, minced
1/2 teaspoon salt
1/2 cup dry red wine (optional)
2 (15 1/2-oz.) jars Spaghetti Sauce
1 (6 oz.) can tomato paste
1 (16 oz.) package Prince Lasagna
2 eggs, slightly beaten
2 cups ricotta cheese or cottage cheese
1/2 cup grated Parmesan cheese
2 tablespoons parsley flakes
Dash of freshly ground black pepper
1 pound mozzarella cheese, thinly sliced
1. Brown meat in large skillet. Drain off excess fat. Add garlic, 1/2 teaspoon salt
and wine. Simmer 3-5 minutes. Stir in spaghetti sauce and tomato paste. Cook,
stirring occasionally 10-15 minutes.
2. Boil Prince Lasagna as directed.
3. Combine eggs, ricotta cheese or cottage cheese, Parmesan cheese, parsley and pepper.
Blend well.
4. In a greased 13x9-inch pan, arrange a layer of Prince Lasagna, spread with a layer
of ricotta cheese/cottage cheese mixture, a layer of meat sauce and a layer of sliced
mozzarella. Repeat until all ingredients are used. (Save enough of the sauce to pour
over top.)
Finish with a layer of mozzarella cheese. Bake in 350° oven for 30 minutes or until bubbly.
Let stand 10 minutes before serving. Serves 9
--------------------------------------
Baked Lasagna
1 box Prince Lasagna
1 (32 oz.) jar Prego meat sauce
2 lbs. Ricotta (whole milk)
1 lb. Provolone cheese, shredded
1 lb. Mozzarella cheese, shredded
1 1/2 lbs. hamburger
1 tsp. garlic salt
1 tsp. Italian seasoning
1/4 lb. fresh mushrooms
Boil lasagna in pot with 1/8 cup of vegetable oil and teaspoon salt. Cook until tender; drain.
Preheat oven to 375 degrees. Put hamburger in fry pan with garlic salt, seasonings, and chop
with spatula into small pieces. Brown and add Prego sauce and mushrooms. Stir until hot throughout
and slowly bubbling. Line bottom of large baking dish with sauce, then add a layer of lasagna and
add layers of the 3 cheeses.
Continue layering the lasagna, sauce, and 3 cheeses until dish is filled. Top with the meat sauce
and cheeses.
Cover with foil and place in oven for 1/2 to 1 hour or until you seed it bubbling. Then remove
foil and bake until top is slightly browned.
But be careful not to burn the lasagna.
======================================================================
I think the Classic Lasagna recipe is the one! Thanks so much as I need this for Xmas!
You are wonderful!
Best regards,
Pamela
From: Emily
Sent: Tuesday, December 20, 2011 8:34 PM
To: phaedrus@hungrybrowser.com
Hi, my name is Emily and me and my father love Taco John's Super Green Hot Sauce.
I have tried to make it myself this year and it didn't even compare.
I need help and would appreciate any type of recipe to try out.
We even have contests to see who can eat the most.
Thank you,
Emily
Hi Emily,
Former Taco John’s employees say that the green sauce is just pureed jalapenos. See these sites:
The green taco sauce is just whole fire roasted jalapenos pureed.
The green was my favorite and I remember exactly what was in it. I remember we took a can of whole pickled jalapenos and just put the whole can juice and all in a blender
1 pound fresh jalapeno peppers wash them dry them put them on an oiled baking sheet and roast them until skin is blistered and blackened. Remove from oven put in bowl covered with plastic wrap to sweat for a few minutes. Peel and put in blender.
Burrito Blog: "The green taco sauce is just whole fire roasted jalapenos pureed. I tried using La Victoria fire roasted jalapeno's and it's pretty close."
Phaed
"His breakfast consisted of a side-dish, a broiled fish with Reading sauce,
a scarlet slice of roast beef garnished with mushrooms, a rhubarb and
gooseberry tart, and a morsel of Cheshire cheese, the whole being washed
down with several cups of tea, for which the Reform is famous."
"Around the World in 80 Days" by Jules Verne
Reading Sauce
Ingredients
2 1/2 pints of walnut pickle
1 1/2 ounces of shallots
1 quart of spring water
3/4 pint of Indian soy
1/2 ounce of bruised ginger
1/2 ounce of long pepper
1 ounce of mustard-seed
1 anchovy
1/2 ounce of cayenne
1/4 ounce of dried sweet bay-leaves
Instructions
Bruise the shallots in a mortar, and put them in a stone jar with the walnut-liquor;
place it before the fire, and let it boil until reduced to 2 pints.
Then, into another jar, put all the ingredients except the bay-leaves, taking care
that they are well bruised, so that the flavour may be thoroughly extracted;
put this also before the fire, and let it boil for 1 hour, or rather more. When the
contents of both jars are sufficiently cooked, mix them together,
stirring them well as you mix them, and submit them to a slow boiling for 1/2 hour;
cover closely, and let them stand 24 hours in a cool place;
then open the jar and add the bay-leaves; let it stand a week longer closed down,
when strain through a flannel bag, and it will be ready for use.
The above quantities will make 1/2 gallon.
Time: Altogether, 3 hours.
Seasonable: This sauce may be made at any time.
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