----- Original Message -----
From: Kathy
To: phaedrus
Sent: Saturday, June 22, 2002 7:09 PM
Subject: Boneless Chicken Breasts with Honey Mustard Glaze/Sauce
Hi Phaedrus,
Have been looking over your wonderful site. I am looking for a
recipie for boneless chicken breasts with a home made honey/mustard
glaze or sauce. Hope you can help. Thanks a lot.
Kathy
Hi Kathy,
I'm glad you like the website.
There are several honey-mustard chicken recipes below. Just substitute
the same weight of boneless chicken breasts for the amount of chicken
that the recipe calls for.
Phaed
Honey Mustard Chicken
Ingredients
One 3- to 4-pound chicken, cut up
1 stick margarine, melted
1/2 cup honey
1/4 cup dijon mustard
salt and pepper to taste (optional)
Preheat oven to 350 degrees. Mix together margarine, honey, mustard,
salt, and pepper. Pour over chicken pieces.
Bake uncovered for 60 to 75 minutes or until nicely browned, basting
often.
Serve with rice or couscous.
--------------------------------
Honey-Dijon Mustard Chicken
4 Chicken breast halves -- skinned and boned
1/4 cup honey
1 teaspoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons light soy sauce
Place chicken in an ungreased 11-in. by 7-in. by 2-in. baking dish.
Combine remaining ingredients; pour over chicken.
Bake uncovered, at 350 degrees for 35-40 minutes or until juices run
clear, turning and basting with pan juices every 15 minutes.
Yield: 4 servings
------------------------------
Honey Mustard Chicken
Ingredients
1 can pineapple rings in juice
4 boneless skinless chicken breast halves
2 teaspoons vegetable oil
2 large garlic cloves, minced
1 teaspoon thyme
1/4 cup honey
1 cup Dijon mustard
1 tablespoon cornstarch
Directions
Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper
to taste. Rub with garlic and thyme. Brown chicken in hot oil in skillet.
Combine 2 tablespoons reserved juice with cornstarch. Combine honey and
mustard; stir into skillet with remaining juice. Spoon sauce over chicken.
Cover and simmer for 15 minutes. Stir cornstarch mixture into pan juices.
Add pineapple. Cook, stirring, until sauce boils and thickens.
----------------------------------------------------
Honey Mustard Grilled Chicken
2 lb Boneless chicken parts (may use bone in parts)
2 tb Honey
2 tb Dijon mustard
2 tb Melted margarine
1 ts Basil Leaves
1/2 ts California Style Blend Garlic Powder .
Preheat grill for direct-heat cooking. Place chicken on grill rack.
Combine remaining ingredients. During last 3-4 minutesper side of
grilling time, brush chicken with sauce.
------------------------------------------------
Artistic Honey-Mustard Chicken
3 tablespoons honey
3 tablespoons grainy mustard
1 tablespoon vegetable oil,preferably canola oil
1 1/2 teaspoons curry powder, preferably Madras
1/2 teaspoon salt
1/4 teaspoon freshly
ground black pepper
1 3-pound chicken, skin removed, trimmed of fat and cut into 8 pieces
Preheat oven to 400°F. Line a baking sheet with
aluminum foil, spray a rack with nonstick cooking spray
and set it on top. In a small bowl, combine honey,
mustard, oil, curry powder, salt and pepper. Using a
brush, coat chicken pieces all over with the mustard
glaze; set the pieces on the rack. Bake, basting
occasionally, until the chicken is golden on the outside
and no longer pink in the center, about 35 to 40 minutes.
----- Original Message -----
From: UncleSamJo
To: phaedrus@hungrybrowser.com
Sent: Saturday, June 22, 2002 9:27 PM
Subject: recipe please
I am looking for the recipe for Casada Cake please. Thank You
Unclesamjo
Hello Unclesamjo,
Well, this one has some complexities. The name can be spelled several different ways: "casada", "cassada", "casata", or "cassata". The first and last seem to be the most used.
My Italian food dictionary says that "cassata" is the correct spelling.
As if that weren't enough, the name(s) are applied to three distinctly different recipes: One is an ice cream dessert; one is a yellow cake with strawberries, and one is a
ricotta cheesecake with chocolate. Of these, the last one seems to be the proper Italian "wedding cake" known as "cassata." However, some bakeries in America are selling the
strawberry yellow cake as "casada", and that one seems to be what people are usually looking for the recipe of.
Anyhow, there are several versions below.
Phaed
Casada Cake Trifle
1 box yellow cake mix
1 pkg. (5 oz.) vanilla instant pudding
1 ctn strawberry glaze
1 qt. ctn. strawberries, cleaned and sliced
1 ctn (16 oz.) whipped topping, frozen
Bake cake according to directions on box and allow to cool.
Make instant pudding according to directions and refrigerate
for 2 to 3 hours.Put strawberries (reserve a few for the top)
in the glaze. Refrigerate for 1/2 hour. Assemble in a trifle bowl.
Cut cake so it will fit in bowl in three layers. Layer your cake,
pudding, strawberries and 1/3 of whipped topping, ending with the
whipped topping. Garnish with fresh strawberries.
-------------------------------------------------
Casada Cake
Ingredients :
1 pkg. yellow cake mix
Filling:
2 lbs. Ricotta cheese
1 c. sugar
1 tsp. almond extract
1/2 to 1 c. miniature chocolate chips
1/2 to 1 c. chopped filberts
1/4 c. each red and green candied cherries
Frosting:
2 c. whipped cream, whipped with 1/4 c. powdered sugar
Preparation :
Prepare cake according to package directions, baking in bundt
pan. Remove cake from pan. When cake is completely cool, slice into
3 layers. For Filling: Combine Ricotta cheese, sugar, almond
extract, miniature chocolate chips, chopped filberts, and candied
cherries. Spread mixture between layers. Frost cake with whipped
cream, whipped with 1/4 cup powdered sugar.
----------------------------------
Pineapple Casada
Ingredients :
1 box yellow cake mix
1 sm. box instant vanilla pudding
1 sm. Cool Whip
1 (8 oz.) cream cheese
1/2 c. chopped nuts
2 lg. cans crushed pineapple, drained
Preparation :
Mix cake as directed on box. Mix pudding while cake is baking and
refrigerate. Soften cream cheese and beat with mixer. Mix pudding
and cream cheese together, put on top of cooled cake. Put on
drained pineapple, then put on Cool Whip and top with nuts.
----------------------------------
Italian Casada Cheese Cake
Ingredients :
2 lbs. fine Ricotta cheese
28 eggs
2 c. sugar
2 tsp. cinnamon
1 box citron (may omit)
1 (8 oz.) bottle maraschino cherries,
chopped and drained
1 (13 oz.) Hershey bar, grated
Preparation :
Combine with electric mixer eggs and sugar until sugar is
dissolved. Add Ricotta; mix thoroughly. Add Hershey; mix again.
Pour into greased springform pans (2-8 inch or 1 large pan). Drop
in citron and cherries; sprinkle cinnamon on top. It will make its
own crust. Bake at 350 degrees for 2-2 1/2 hours. Check with
tester until not wet in middle.
---------------------------------------
Italian Wedding Cake (Cassada Cake)- Take a bundt style
angel food cake and slice in three layers. In a bowl mix a
large package of ricotta cheese, crushed up chocolate bars
with nuts, sliced up a about ten maricchino cherries and pour
a couple of spoonfuls of the liquid into the mixture and add
powdered sugar to the mixture to taste and to thicken the
consistency. A cup or so should do. Using heavy whipping crème,
whip the crème with a little vanilla extract, no powdered sugar
is really needed but add some if you wish. Frost the centers of
the slices with the cheese and candy mixture. Then frost the
cake with whip crème. It must be fresh whip crème, canned will
not hold it's shape. Garnish with grapes.
----- Original Message -----
From: David
To: phaedrus
Sent: Sunday, June 23, 2002 5:50 PM
Subject: Lost Salad Dressing-
Hi,
I haver a memory from late childhood of "Wish-Bone Creamy Ceaser"
Dressing. They have discontinued this... I used to eat 'gallons'
of this dressing. I remember it used to be right next to "Green
Goddess" on the shelves. I have searched the web for months with
no results... maybe you can help find the original or a suitable
knock off recipe.. Thanks....
David
Hello David,
When a company discontinues a favorite product, it's like losing an old friend. No other brand is quite the same.
I couldn't locate a knock-off recipe for the Wishbone dressing. I'm sending you some creamy caesar salad dressing recipes that you can try.
You might try "Newman's Own" Creamy Caesar Salad Dressing. It's quite good.
Phaed
Red Lobster Creamy Caesar Dressing
3/4 cup bottled Italian dressing
1 tablespoon parmesan, grated
1 tablespoon sugar
1/3 cup mayonnaise
1 teaspoon anchovy paste, or soy sauce
Combine all with wire whisk. Keep refrigerated. Use in a week.
-----------------------------------
Outback Steakhouse® Caesar Salad Dressing
1 cup mayonnaise
1/4 cup egg substitute
1/4 cup grated parmesan cheese
2 tablespoons water
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 tablespoon anchovy paste
2 cloves garlic, pressed
2 teaspoons sugar
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley flakes, crushed fine
1. Combine all ingredients in a medium bowl. Use an electric mixer
to beat ingredients for about 1 minute.
2. Cover bowl and chill for several hours so that flavors can develop.
Makes approximately 2 cups.
----------------------------------------
Creamy Caesar Salad Dressing
3 to 4 garlic cloves, crushed
1/4 cup fresh lemon juice or white wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground pepper
2 tablespoons Worcestershire sauce
Few drops red pepper or Tabasco sauce
1/4 cup freshly grated Parmesan cheese
1 cup extra virgin olive oil
Place the garlic, lemon juice, salt, pepper, Worcestershire sauce,
Tabasco and cheese in the container of a blender; process until mixture
is smooth.
With motor running, add the oil in a very thin stream through the center
of the blender's lid until all oil is incorporated. Dressing should have
a creamy-like consistency. Store in the refrigerator.
Makes about one cup.
----------------------------
Creamy Caesar Salad Dressing
Ingredients:
1/3 cup light olive oil
2-3 cloves garlic, crushed
1 tsp salt
2-3 tsp grated parmesan cheese
1/2 tsp dry mustard
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp course pepper
1 tsp lemon juice
2 Tbsp vinegar
Directions: Whisk ingredients together to blend well. To thin add
1 to 2 Tbsp milk.
Servings: 2 cups
------------------------
The Best Creamy Caesar Salad Dressing
Imported freshly ground parmesan makes all the difference here.
3 to 4 medium garlic cloves - crushed
1/4 (scant) cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 1/2 teaspoons Worcestershire sauce
2 to 3 drops Tabasco sauce
1 tablespoon anchovy paste
1/4 cup fresh grated imported parmesan cheese
1 cup virgin olive oil
garlic croutons
In a food processor or in a large bowl, whisk together garlic,
lemon juice, salt, pepper, Worcestershire sauce, Tabasco, anchovy
paste and cheese until well blended and salt is dissolved.
With motor of food processor running, or whisking constantly, add
the oil in a thin stream until it is incorporated.
Dressing should have a light, mayonnaise-like consistency.
Makes about one cup.
Refrigerate until needed.
To serve, place a little dressing in the bottom of a large salad bowl.
Place romaine lettuce on top, sprinkle on about half of the cheese, a
few tablespoons (or to taste) of dressing and toss. Add more dressing
if desired, the remaining cheese and sprinkle on croutons.
Serve immediately.
----- Original Message -----
From: linda
To: phaedrus
Sent: Sunday, June 23, 2002 12:03 PM
Subject: ketsup
any ideas on how to make
ketsup - no sugar
linda
Hi Linda,
Well, I had mixed results on this. Almost all homemade ketchup recipes contain sugar, because they are attempting to taste like commercial ketchup,
which usually has added sugar. Heinz does have a reduced sugar version now.
The first recipe below is the only one that I found that didn't call for added sugar. The second recipe only calls for 7 TBSP sugar, so it might be
easy to omit the sugar from. All of the others call for at least a cup of sugar. You could try using sugar substitute or omitting the sugar altogether
from any of these recipes. However, without some sort of sweetener, your final product isn't going to taste like what comes out of the bottle.
Phaed
Heirloom Tomato Ketchup
Instructions
Peel 4 quarts tomatoes and place in a kettle with 2 quarts vinegar,
6 chopped red peppers, 4 tablespoons salt, black pepper, 2 tablespoons
dry mustard, and 3 tablespoons allspice. Boil for 4 hours until thickened.
Bottle, seal, and serve as a condiment for meat and fish.
-------------------------------------------
Tomato Ketchup
Ingredients
10 pounds tomato, dead-ripe
1 red bell pepper, seeded and chopped
4 large onions, chopped
1-1/2 cups cider vinegar
2 garlic cloves, crushed
1 tsp peppercorns
1 tsp whole allspice
1 tsp whole cloves
5 cinnamon sticks
1 tsp celery seed
1/2 tsp dry mustard
1/4 tsp cayenne
4 tbsp brown sugar, packed firm
3 tbsp granulated sugar
1 tsp salt
Instructions
Cut tomatoes in quarters and puree them in food processor along with
bell pepper. Strain puree through a coarse sieve to remove skins and
seeds. (You can dump the puree into a colander and work it through with
your hands until there is nothing left in the colander but a dryish pulp
of skins and seeds.) Now puree onions, combine with tomato and pepper
puree, and pour into a large stainless steel or enameled kettle. Cook and
stir occasionally over low heat until it is reduced by about a third and
is considerably thicker.
Meanwhile put garlic, peppercorns, allspice, cloves, cinnamon, and celery
seed into the vinegar in a small pot and simmer covered for 1/2 hour to
steep spices in the vinegar. Pour about half the spiced vinegar through a
tea strainer into the thickened tomato mixture. Stir. Also add sugar,
mustard, cayenne, and salt at this point.
Here is where the tasting comes in. You can adjust any of these
ingredients to suit you. You can add more spiced vinegar. Or a
little plain vinegar. More or less sugar, mustard, cayenne. Just
sort of tinker with it. Cook it some more, stirring often, until
it looks like catsup should look. Taste and adjust again. You may
notice that it looks slightly curdled. Not to worry. Hit it a lick
in the food processor. Smooths right out. Pour into sterile jars
leaving 1/8" of head space. Process in a boiling water bath 15 minutes
--------------------------------------
Homemade Catsup
Ingredients :
2 gallons tomato juice
Preparation :
Cook 3-4 large onions with tomatoes before juicing. Let juice
stand overnight and take off the clear liquid on top. Blend pulp in
blender until smooth, a small amount at a time. Cook until reduced
by half. Stir often. Add the following: 1/2 tsp. dry mustard 4
tsp. salt 1/2 tsp. cloves 1 1/2 c. sugar 1 1/2 tsp. cinnamon 1/2
tsp. allspice 1/2 tsp. red pepper Cook another 30 minutes or so
until quite thick. Make a paste of cornstarch or clear jell and
water. Add to catsup until desired consistency. More spice may be
added to your taste. Do not use an aluminum pan.
----------------------------------
Homemade Catsup
Ingredients :
7 lb. tomatoes
1/3 c. brown sugar
2 1/2 tsp. salt
1 tsp. dry mustard
2 tsp. celery seed
1/2 stick cinnamon
1 tsp. whole black peppers
1 c. cider vinegar
Preparation :
Choose firm red ripe tomatoes to secure a good colored catsup.
Wash, core and cut tomatoes into quarters. Boil vigorously for 1/2
hour in an uncovered kettle, stirring occasionally. Press through a
fine sieve or food mill pushing all of pulp through. Add sugar,
salt, vinegar and mustard. Tie celery seed, cinnamon stick and
black peppers in a cheesecloth bag and add to kettle. Boil 45 to 60
minutes longer, or to the desired consistency, stirring frequently.
Remove spice bag, squeezing thoroughly with two spoons. Pour hot
catsup into clean sterilized jars and seal immediately. Yields
about 1 1/2 pints. Accounting
----------------------------------
Homemade Catsup
Ingredients :
1 gallon thick tomato juice
1 tsp. cayenne pepper
2 1/3 c. sugar
1 1/2 c. onions, put in blender, or 1
1/2 tsp. onion salt1 1/4 c. vinegar
2 tsp. celery seed
1 tsp. mustard seed
1 tsp. cinnamon
1 tsp. paprika
1 tsp. mixed pickling spices
Preparation :
Bring to brisk boil and simmer briskly until 1/2 volume. Add to:
----------------------------------
Homemade Ketchup
Ingredients :
4 qts. tomato pieces
2 tbsp. salt
3 c. sugar
1 pepper, cut up
2 onions, cut up
2 c. vinegar
1 tsp. mustard
2 tsp. cinnamon
1 tsp. whole cloves
1 tsp. mixed pickling spice
Preparation :
Boil 1 hour, then sieve. Add 10 tablespoons cornstarch (make
paste with a little water). Boil until thick and constantly stir
approximately 30 minutes and fill jars that will seal.
----------------------------------
Grandma Purdy's Homemade Ketchup
Ingredients :
10 c. tomato pulp*
2 med. onions in cloth bag
1/4 tsp. red pepper
2 c. vinegar
1 tbsp. stick cinnamon
1 tbsp. paprika
2 c. sugar
2 1/2 tsp. salt
1/2 tsp. cloves
Preparation :
*Cook fresh tomatoes without added water; cook down, run through
colander. Cook all over very low heat until thick, 1-2 hours.
----------------------------------
Homemade Ketchup
Ingredients :
1/2 peck (1 gal) tomatoes
1 lg. onion
1 tbsp. mixed pickle spice
1 c. sugar
1 c. vinegar
2 tbsp. salt
1/4 tsp. red pepper
Preparation :
Mix the first 3 items in a large saucepan and add 1/2 cup water to
get the cooking started. Cook about one hour, stirring
occasionally, until tender. Put in a cloth bag and drain one hour.
Now put the cooked tomato mix in a ricer and process to get your
pulp. Add the tomato pulp; sugar, vinegar, salt, and red pepper.
Boil this final mix for 10 minutes. Preserve by bottling and
capping. Alternatively, freeze it in 8 or 16 ounce packages; upon
thawing you will need to beat it into a smooth homogenous mixture
again. A unique, homemade taste in ketchup.
----------------------------------
Homemade Ketchup
Ingredients :
1 1/2 tsp. whole cloves
1 1/2 inches stick cinnamon, broken
1 tsp. celery seed
1 c. white vinegar
8 lbs. (about 25) med. tomatoes
1 med. onion, chopped
1/4 tsp. cayenne pepper
1 c. sugar
4 tsp. salt
Preparation :
In small saucepan, combine cloves, cinnamon, celery seed, and
vinegar; cover. Bring to boiling. Remove from heat; let stand.
Wash, remove stem ends, and quarter tomatoes into large boiler (6
quart). Add onion and cayenne. Bring to boiling; cook 15 minutes,
stirring occasionally. Drain off excess liquid. Put tomatoes
through food mill or coarse sieve. Add sugar to juice; bring to
boiling. Simmer, briskly, 1 1/2 to 2 hours or until reduced by half
(measure depth with ruler at start and end). Strain spiced mixture
into tomato mixture; discard spices. Add salt. Simmer about 30
minutes or to desired consistency, stirring often. Ladle into hot
pint jars, leaving 1/2 inch headspace. Adjust lids. Process in
boiling water bath 5 minutes. (Start counting time when water
returns to boiling). Makes 2 pints.
----- Original Message -----
From: Manuel
To: phaedrus
Sent: Saturday, June 22, 2002 4:14 PM
Subject: Vienna Roll Pan
I have recently been given a "Vienna Roll Pan #1. It is a cast
iron pan by Griswold (I found a picture of it among cast ironware
collectors).
I would like to know how it was used and exactly what kind of
bread/muffin was made in it. I am an avid cook and baker of over
30 years' experience.
Hello Manuel,
I found several photos of these "Vienna Roll Pans" in collections for sale online, such as here, at:
The Pan-Handler
However, I found nothing about the history of the pans. I did find that the common hot dog "bun" is said to be descended from the Vienna Roll.
Around 1900 an enterprising sausage vendor put his sausage between the halves of a split Vienna roll and called them "red hots".
I found some recipes for "Vienna Rolls", but they seem to be of two types: one a hard roll and one a soft roll. The recipes are below.
There's a photo of "Vienna Rolls" at:
Rolls
All of this just seems to confuse the issue. I even found one reference that equated "Vienna rolls" with "Kaiser rolls."
All I can say for sure is that your pan was used to bake small torpedo shaped bread rolls about the size of a hot dog bun.
Since they were used as hot dog buns, maybe they were originally soft, rather than the hard crusty "Vienna rolls" that
some of the recipes are for.
Phaed
Soft Rolls
fresh yeast 3 ounces
water - cold water 2# 8 ounces
dry milk 4 ounces
bread flour 5#
salt 1.5 ounces
sugar 6 ounces
butter - softened 8 ounces
eggs 8 ounces
mixing: straight Dough Mixing Method
1) In a Hobart bowl, place in the yeast and water and dissolve with
your hand, then mix in the dry milk. Top with the flour, salt, sugar,
butter and eggs.
2) Using a dough hook, mix on 1st speed for 3 minutes, then 2nd speed
for 7 minutes.
3) Place the dough in a lightly oiled bowl, and allow to rise for
1 hour. Covered.
4) Punch-down, and scale into 1.75 to 2 ounce pieces (this makes a nice
sized dinner roll).
5) Round each piece of dough, and allow them to "bench rest" on a floured
bench for 20 minutes, covered. Then shape these rounds into many forms.
Example: Vienna rolls, Knot rolls, Parker House rolls, Cloverleaf rolls,
Club rolls, and Butterflake rolls, etc. Egg wash, and place on a parchment
lined sheetpan.
6) Proof until doubled in size (30-45 minutes).
7) Bake @ 400 degrees.
-----------------------------------
Crusty Water Rolls (Vienna Rolls)
Source: Source: Mary Margaret McBride Encyclopedia of Cooking 1959/1960
1 pkg. active dry yeast
1 cup warm water
1 T. sugar
1 tsp. salt
2 T. melted shortening
About 4 cups sifted flour
1 egg white, beaten
Soften yeast in 1/4 cup warm water. To the remaining warm water
add sugar, salt and shortening. Add 1 cup flour, beating well.
Add yeast and egg whites. Mix thoroughly. Add enough more flour
to make soft dough. Knead until smooth and satiny, 5 to 8 minutes.
Shape into buns or Vienna rolls. Place 2 1/2 inches apart on
greased baking sheet. Cover and let rise until doubled, about
45 minutes.
Before baking, place a large flat pan filled with boiling water
on bottom of oven to give crustiness. Bake in very hot oven (450°F)
20 minutes. Makes 2 dozen large rolls.
-------------------------------------
Hard or Vienna Rolls
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
SIFT:
4 cups all-purpose flour
DISSOLVE FOR 3 to 5 MINUTES IN:
1/4 cup 105° - 115° water
1 package dry yeast
COMBINE:
1 cup warm water
1 tablespoon sugar
1 teaspoon salt
2 tablespoons shortening
AND THE DISSOLVED YEAST MIXTURE.
FOLD IN THOROUGHLY BUT LIGHTLY:
2 stiffly beaten egg whites
Add enough of the sifted flour to make a soft dough. Knead, and allow the
dough to rise twice. After the second rising, punch down and knead about 1
minute, then let rest, covered, about 10 minutes before shaping into 12
oblong pieces. Place them about 3 inches apart on a greased baking sheet.
To ensure a hard crust, have in the oven a 9 x 13-inch pan filled with 1/2
inch boiling water. Bake at once in a preheated 450° oven about 20
minutes or until golden brown.
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