Use this to search the site! Just type your request in the blank and click!
----- Original Message ----- From: Joyce To: phaedrus@hungrybrowser.com Sent: Sunday, March 06, 2011 6:47 PM Subject: Mexican Fiesta Restaurant on Ford Road in Dearborn Height's Michigan I would like to request the Recipe for Botana Snack with home made Salsa from the Mexican Fiesta Restaurant on Ford Road (near Telegraph Road) in Dearborn Heights Michigan. I have lived in Florida for over 20 years now and have still never forgotten the Botana Snack. I would like to surprise my sister with this recipe for her birthday. Please, please see if you can get tre recipe along with the salsa recipe to go with it. I wonder if they have ever written a cook book or published any of their recipes in local newspapers. If you go to the local reviews on Mexican Fiesta, many people would love to know how they can make this at home. Thank you so much I would be forever grateful to surprise my sister with a Botana Snack for her birthday. Sincerely, Joyce
Hello Joyce,
Sorry, I cannot find any recipe for "botana snack" or salsa from Mexican Fiesta Restaurant in Dearborn Heights, Michigan.
"Botana" means "snack" and is equivalent to an appetizer. It's a generic term and can be almost anything from key lime pie to quail eggs.
Phaed
Botanas in many Mexican restaurants are simply variations of nachos. The menu at the Mexican Fiesta Restaurant describes their Botana dish as Tortilla chips covered with refried beans, Mexican sausage, melted cheese and garnished with fresh tomatoes, onions, olives, bell peppers and avocado slices. The recipe below is what I use to make botanas. Timm in Oregon Mexican Botana Ingredients: 2 pounds beef skirt steak 2 pounds chicken thighs, boneless and skinless 2 teaspoons fajita seasoning 2-1/2 teaspoons garlic powder, divided 15 ounce can refried beans Kosher salt to taste Black pepper, freshly ground to taste 4 Hass avocados, peeled and pitted Squeeze of fresh lemon juice 1 cup corn oil 24 corn tortillas 1 medium size green bell pepper, chopped 1 medium size onion, chopped 1/3 bunch cilantro, chopped 16 ounce package shredded Mexican 4 cheese blend 12 ounces sour cream 2 large tomatoes, seeded and chopped Chopped black olive 6 pickled jalapeno peppers, sliced Instructions: Cut the beef and chicken into 1 inch strips. Combine the fajita seasoning with 2 teaspoons garlic powder and use to season the beef and chicken; set aside. In a saucepan, warm the refried beans over medium-low heat. Combine the salt, pepper and 1/2 teaspoon garlic powder and mash into the avocados with a squeeze of fresh lemon juice; set aside. Heat the corn oil in a deep skillet over medium-high heat. Cut the tortillas in half and then cut in half again to make 4 triangular pieces per tortilla. Place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. Remove crisp tortillas to paper towels. Discard oil and wipe out skillet. Return the skillet to medium heat and stir in the beef, chicken, bell pepper and onion; cook while stirring occasionally for about 7 minutes and then stir in the cilantro and remove from the heat. Preheat the oven to 350F degrees. Layer the tortilla pieces along the bottom of a large baking dish. Spread the refried beans evenly over tortilla pieces. Sprinkle cheese over the beans and then spread the meat mixture evenly on top. Bake in the preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from the oven and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle the tomatoes, black olive and jalapenos on top. Note: Cooked Mexican sausages such as chorizo, chorizo verde, moronga or longaniza can be added. A variation called Tres Carnes Botanas uses 3 meats such as beef, chicken and pork.
----- Original Message ----- From: Barb To: phaedrus@hungrybrowser.com Sent: Saturday, March 05, 2011 7:12 PM Subject: Hot Dog Sauce Recipe Hi Phaedrus, I noticed on your site that you were unable to obtain a recipe for Hot Dog Charlie's Sauce (Troy, NY). Can you get one from Gus's Hot Dogs in Watervliet, NY? He's Greek and has the most wonderful sauce on his dogs. Thank you, Barb
Hi Barb,
Sorry, no success.
Phaed
Dawn sent this:
Dear Uncle Phaedrus, A recent request from Barb asked for a hot dog sauce from Gus' Hot Dogs in Watervliet, NY. She mentioned that Gus was Greek. I have a recipe given to me from my mother that reportedly came from Nick's, a restaurant in Bradford, PA that served the most wonderful sauce on their dogs. If you search for hot dog sauce in the Western PA/NY area you will find references to several Greek immigrants serving their own variation of hot dog sauces at their restaurants. Perhaps this is similar to the one Barb and other's have requested? I have posted it below. Thanks for all the research and work you put into your site. I have enjoyed it and found several "lost" recipes through the years because of you. Sincerely, Chef Dawn ---------- Hot Dog Sauce Do not skimp on the ingredients and be precise. 2 medium onions, finely chopped 1 pound ground beef 2 2/3 teaspoon chili powder 1 1/3 teaspoon paprika 2 teaspoons cinnamon 2/3 teaspoon cloves 2 2/3 teaspoon ground cumin 2/3 teaspoon garlic powder 1/2 teaspoon black pepper 1 3/4 teaspoon salt 1/3 teaspoon cayenne pepper 1. In a four- or five-quart pan, cook onions in a little salad oil until tender. Add ground beef and brown. Add 1 1/2 quarts water and simmer for one hour. Add remaining ingredients. Cook 1/2 hour longer. Thicken with cornstarch or flour to desired consistency. Note: Mix cornstarch or flour with water to a paste. 2. Sauce can be frozen in an ice cube tray. One cube is enough for one hot dog. After frozen, take out of tray and store cubes in freezer bag.
----- Original Message ----- From: Elaine To: phaedrus@hungrybrowser.com Sent: Sunday, March 06, 2011 6:31 PM Subject: Chicken with Bing Cherries 30 years ago I had a great recipe for chicken breasts cooked in my electric frypan. While the chicken was browning with chopped onions I soaked a can of (I think) Bing Cherries in red wine. There was some liquid (maybe broth) that was used after the chicken was browned to help finish cooking. Then the cherries/wine mixture was added and simmered for a bit. I served it with rice and it was always a big hit. I could probably re-create the recipe but I'd really like to be sure of ingredients and preparation. Hope you can help me! Elaine Arizona
Hello Elaine,
Sorry, no luck.
Phaed
See below for some recipes sent by readers. None are cooked in an electric skillet, but they might be similar.
Hello, Here are links to a couple of recipes for Chicken Jubilee that might help Elaine in Arizona recreate the dish she recalls. One has cut-up chicken, red wine and onions; the other uses chicken breasts with white wine but not onions. I imagine that someone who's been cooking for over thirty years should be able to merge the two recipes using the preferred parts. http://www.cooks.com/rec/doc/0,1739,159185-231192,00.html http://www.cooks.com/rec/doc/0,1739,158185-231192,00.html Judy -------------------------------------------------------------- I have a skillet chicken recipe that is similar except it calls for dried cherries. Timm in Oregon. Skillet Chicken in Red Wine Cherry Sauce Ingredients: 3 chicken breast halves, boneless and skinless Kosher salt to taste Black pepper, freshly ground to taste 1/4 cup all purpose flour 1-1/2 tablespoon butter or margarine 1-1/2 tablespoon olive oil For the Red Wine Cherry Sauce: 2/3 cup red onions, finely diced 1 cup chicken stock or broth 2/3 cup dried tart cherries 1/2 cup dry red wine Two 2 inch strips lemon zest 2 teaspoons brown sugar 1 teaspoon balsamic vinegar 1/4 teaspoon dried thyme Kosher salt to taste Black pepper, freshly ground to taste 1 teaspoon lemon juice, freshly squeezed 3 teaspoons butter or margarine Instructions: For the Chicken: Season the chicken breasts on both sides with salt and pepper and then with flour. In a preheated skillet, over medium heat, add the butter and cook until fragrant and nut brown. Add the olive oil, swirling into butter to mix well. Saute the chicken until browned on outside and done in the center, about 10 minutes total. For the Red Wine Cherry Sauce: Remove the chicken breasts from pan and then pour off all but 1 teaspoon of fat from the skillet and set pan over medium-high heat. Add the diced red onions and cook while stirring until just starting to soften and brown. Add the wine and bring to boil while stirring to loosen and dissolve any browned bits and cook for 1 minute. Add the stock and dried cherries, along with the lemon zest, brown sugar, vinegar and thyme. Bring to boil over high heat and cook while stirring often until reduced by half and thickened, about 2 minutes. Discard the zest and season with salt and pepper to taste; add the fresh lemon juice and then swirl in 3 teaspoon of butter. Pour over the breasts and serve.
----- Original Message ----- From: Sue To: phaedrus@hungrybrowser.com Sent: Wednesday, March 09, 2011 4:02 PM Subject: Recipe Hello...I am new to your web-site......and have hopes that you can find this recipe! In the early 1960's and 1970's there was a grocery store in Johnson City, Tennessee named Giant.....not to be confused with the Giant grocery chain in metro D.C. They made a coconut cake that had a whipped icing and was covered in coconut. It was amazing! I hope you can help me. Sue
Hi Sue,
Sorry, I had no success with this search.
Phaed