Use this to search the site!
Just type your request in the
blank and click on "Search"!
Custom Search


York Steak House Honey Glazed Chicken

From: Sheila 
Sent: Wednesday, May 15, 2013 4:24 PM
Subject: York Steak House Recipe


This web site is AMAZING!!!!!!

There was a chain restaurant back in the 1970’s and 1980’s that was called the York Steak House. 
It might have just been a North East thing, I’m not sure, it was before my time. 

At any rate, I have heard stories of their “Legendary” honey glazed chicken.  I have searched high & low for the
recipe with no luck. From folks who remember it, they insist it must have had either brown sugar or molasses.

If you have any info, it would be most appreciated!

Thank you! 


Hi Sheila,

I had no success locating a recipe. York's was similar to Bonanza and Ponderosa. There may be one York’s Steakhouse still in operation in Columbus, Ohio near the Westland Mall. There are lots of message posts about York’s on these sites:



Zap to Reading - with photos

I found one message board post that said this:

I also cook a whole chicken and add the honey and five spice powder toward the end. If any one remembers York Steak House's honey glazed chicken, this is it!

It might be worth a try. There is also a honey roasted chicken recipe below, although I have no idea if it is similar to York’s.


Honey-Roasted Chicken With Lemon And Tarragon
Gourmet, September 2003

2 lemons
2 tablespoons unsalted butter, softened
2 tablespoons finely chopped fresh tarragon
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (3 1/2-lb) chicken, rinsed and patted dry
1 head garlic, left unpeeled and halved horizontally
1/4 cup mild honey
1 tablespoon olive oil
Special equipment: kitchen string; an instant-read thermometer 

Put oven rack in middle position and preheat to 425°F. 
Finely grate enough zest from 1 lemon to measure 1 tablespoon, then squeeze enough juice from same lemon to measure 2 tablespoons. 

Stir together butter, tarragon, zest, 1/2 teaspoon salt, and pepper. 

Put chicken, breast side up, in a small roasting pan. Starting from neck cavity, work your fingers gently between skin and flesh of 
breast to loosen skin all the way to thighs without tearing. 
Put one fourth of tarragon butter under skin of each breast, then rub skin from outside to spread evenly. 

Starting from large cavity, loosen skin on both sides of cavity with a paring knife (to provide access to thighs), then work your 
fingers gently between skin and flesh of thighs and drumsticks. 
Divide remaining tarragon butter among thighs and drumsticks, rubbing skin from outside to spread evenly. Season cavity and skin 
with salt and pepper, then halve remaining lemon and put
inside cavity along with garlic. Tie drumsticks together with kitchen string. 

Whisk together honey, lemon juice, oil, and remaining 1/4 teaspoon salt. Roast chicken 30 minutes, then brush pan juices and half of 
honey mixture over chicken and roast 10 minutes more. 
Brush chicken again with pan juices and remaining honey mixture and continue to roast until thermometer inserted in fleshy part of a 
thigh (do not touch bone) registers 170°F, about 20 minutes more.  
 *From:* Dean 
 *Sent:* Sunday, February 07, 2016 1:06 PM
 *Subject:* York steakhouse roasted chicken

 I worked at York steakhouse in the Jefferson mall in Louisville Kentucky I
 prepared the chickens and they put the spice on first roasted then brushed
 on a molasses based sauce twice

Hello Dean,

Thanks for writing. Do you know the recipe for the spice mixture? The recipe for the molasses based sauce? Do you know the recipe for the marinated mushrooms including the ingredients of the marinade?


From: "Dean" 
Subject: Re: York steakhouse roasted chicken
Date: Sunday, February 07, 2016 3:26 PM

No I don't they were premixed me and a buddy was talking about that roast
chicken this week we both used to work there there's still one open maybe
you can get the recipe from them

"Premixed." There's the rub. The spices and sauces and marinades were made at a central commissary or by an outside vendor, and shipped to the local steakhouses, not made at the local steakhouses. The employees of the local steakhouses would not know the recipe or even the ingredients.

Janowski's Texas Ranger Burger

-----Original Message----- 
From: Jeff 
Sent: Tuesday, May 14, 2013 6:45 AM
Subject: Texas ranger burger

Shredded cole slaw, mayo with white vinegar, salt pepper, tomato... And the 
burgers were from janowskis in Rockville centre

Hello Jeff,

Sorry, no luck with Janowski's Texas Ranger Burger. Janowski's has a website here:

They don't mention the Texas Ranger Burger on their website or on their flyer here:
Janowski's Flyer

I found no mention at all of a "Texas Ranger Burger" connected with Janowski's. I found them only connected with Texas Ranger Restaurants (closed) and Max & Erma's Restaurant.

See also: Texas Ranger Burger


Libby's Baked Beans in Tomato Sauce

-----Original Message----- 
From: Saul
Sent: Tuesday, May 21, 2013 1:15 AM
Subject: libby's baked beans

Dear Uncle Phaedrus:
I see that Libby's baked beans are made and sold overseas, but not
here. The photo of a can reveals even the spices! But do you have a
recipe for their beans, which were in a sweet tomato sauce, unlike
most brands?
A favorite taste of my childhood.
Butter brickle ice cream, my favorite, was on the front page. Are you
getting a lot of requests for that? I remember searching before and
someone had sent in a recipe for making the candy.
Bridgeman's, in Minneapolis, I am pleased to say, still manufactures
it and it is delicious. But they only have one or two stores left.
Alden's makes an organic one that is good. I have seen no others.
Lund's grocery stores in Minneapolis used to sell it, but it was
probably made for them by Bridgeman's, and I think they might have
switched to Kemp's, who never made it.

Hello Saul,

Baked beans in tomato sauce don't seem to be as popular anymore in the US. I guess we prefer "pork and beans" or beans spiffed up with bacon, molasses, brown sugar, etc.

Heinz, as well as Libby's, sells baked beans in tomato sauce overseas. This kind of beans is particularly popular in the UK and former British Empire countries, where they are eaten for breakfast, often on toast.

I found nothing but a couple of message board posts from people who ate Libby's baked beans in tomato sauce as children and who were, like you, trying to find either a place to buy the beans or a recipe to make them at home. No one appears to have had any success. There are a few recipes on the Internet for "baked beans in tomato sauce", but none mention being similar to Libby's, and I hesitate to recommend any of them since I am not familiar with the Libby's product. You can find them via Google by searching for "baked beans in tomato sauce" + recipes.

I found indications that both the Libby's and the Heinz product are sold in Canada, so if you are able to make a trip across the border, you might find them in a Canadian grocery. I have seen Heinz baked beans in tomato sauce for sale in our local grocery stores here in Maine - not with the regular beans, but in the imported foods section, where most of our supermarkets have a small selection of British foodstuffs.

Thanks for the info about butter brickle. I have not had a request for the ice cream in years. Your comment makes me think that you were looking at the 2002 archives page. The current front page is here: Hungrybrowser


Chocolate Cake with Tomato Sauce

-----Original Message----- 
From: Jet
Sent: Monday, May 13, 2013 3:27 PM
Subject: Chocolate cake with tomato sauce

This recipe was published in chocolatier at least 15 years ago.  The icing 
also had tomato sauce in it.  Thanks

Hello Jet,

Sorry, no success with this. There's one here with tomato sauce in the cake, but not in the icing:
Chocolate Cake with Tomato Sauce

There is no database on the Internet of recipes that have appeared in chocolatier magazine.


From: Donna
To: "Phaedrus" 
Subject: Re: Chocolate Tomato Cake
Date: Tuesday, July 09, 2013 4:32 PM

Hello Phaed,

Sorry it took me a few days to get back to you.  As you can see, I needed a little time on my hands to type out the recipe - lol.  
I no longer have the issue this was published in, but I did tear out the recipe.  It was indeed from Chocolatier Magazine under 
"An Insider's View".   It looks like it was published in 1984.  I hope Jet enjoys it!

Tomato Devil's Food Cake with Fudge Icing

4 oz german's sweet chocolate
1/2 cup milk
1 C. well packed dark brown sugar
2 eggs, separated plus 1 egg yolk
2  cups sifted cake flour
1 tsp. baking soda
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
1 cup unseasoned tomato sauce
1 tbsp heavy cream
1 tsp vanilla 

Tomato fudge icing:
3 oz. unsweeted chocolate
14 oz sweetened condensed milk
1 1/2 tbsps tomato sauce
8 tbsps butter, cut into 8 pieces
1 egg yolk
1/2 tsp vanilla


1.  Preheat the oven to 350.  Butter and flour 2 9" round pans.
2.  In a double boiler, over hot, not simmering water, combine the chocolate, milk, brown sugar and the egg yolk.  
 Stir occasionally, until the mixture is smooth and slightly thickened and the chocolate is melted.  Remove from 
 heat and allow the chocolate miture to cool to room temperature.
3.  Sift together the flour, baking soda and salt.
4.  In the large mixing bowl of an electric mixer, cream the butter.  Add the granulated sugar and continue beating 
 until the mixture is light in color.  One at a time, add 2 egg yolks, mixing well after each addition.
5.  In a small bowl, combine the tomato sauce with the cream and vanilla.
6.  With the mixer running (beginning and ending with the dry ingredients), one third at a time, alternately add the 
 dry ingredients and the tomato mixture to the butter mixture.  Stir in the cooled chocolate mixture.
7.  In a large bowl, beat the egg whites until stiff but not dry.  Gently fold them into the batter.  Pour the batter 
 into the prepared pans and bake for 25 to 30 mins until the cake pulls away from the side of the pan.  Let the layers 
 cool in the pans for a few mintes before turning them onto a wire rack to cool completely.  
 Frost the cake layers when they are cool.

Make the icing:

8.  In a double boiler over hot, not simmering water,, melt the the chocolate.  Stir in the condensed milk and tomato 
 sauce and beat until smooth.
9.  One piece at a time, ad the butter, beating after each addition until each piece is completely incorporated.
10. Stir in the egg yolk and vanilla, and beat until the mixture is thick.  If the icing becomes too thick, thin it 
 with a little hot water.  Spread the icing between the layers and over top and sides of the cake.  
 Serve at room temperature.
Here is some Tomato Icing for the Tomato cake.              

Timm in Oregon.

Tomato Icing


2-1/4 cups powdered sugar
1/2 cup margarine, softened
1 tablespoon tomato paste
1 tablespoon milk or more if needed 
Pinch of salt


In a large mixing bowl, use an electric hand mixer to beat the margarine until creamy. Add the powdered sugar gradually, 
starting with a slow speed setting and working up to a fast setting, beating until the mixture is combined and slightly stiff. 
Add the tomato paste and milk, beating until smooth and creamy. Add additional milk if necessary for consistency.

Please read the Instructions before requesting a recipe.

Please sign your real first name to all recipe requests.

Please don't type in all capital letters.

If you have more than one request, please send them in separate e-mails.

Send Requests to

Copyright © 2012, 2013 Phaedrus