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2010

TODAY's CASES:

GQ Flank Steak Beef Borscht

----- Original Message ----- 
From: Noelle 
To: phaedrus@hungrybrowser.com 
Sent: Thursday, October 07, 2010 11:32 AM
Subject: Borscht Recipe

First of all, let me say I love your website, you have given me wonderful 
new recipes to try, and found a couple of old ones I never thought existed 
(Kresge's chili for one). I certainly can appreciate the time and effort it 
takes to find the information.  Which brings me to my search for a recipe I 
had and lost; while I've found various other recipes that are similar- none 
have exactly duplicated the flavors of the original.  The recipe was for Borscht 
and it was made using flank steak. It was featured- of all places- in a GQ magazine . 
I'm not sure of the exact year of the magazine but I feel confident that it was 
between 2001 and 2003.  That's about all I have. I had the clipping for years 
and like an idiot never wrote it down.  Now , due to a move it's disappeared along 
with several other treasures. So far I have recovered most of them thanks to 
purchasing back issues of Bon Appétit on EBay.  BTW, I would be glad to serve 
as a source for people looking for old Bon Appétit recipes- all the issues I 
have are from the 1990's , so most of the recipes are not available on Epicurious. 

Anyway, I appreciate any help you can give me on this!

Noelle 

Hello Noelle,

I wish that I could say that I found it, but I had no success at all with any borscht recipes from GQ Magazine. Knowing that people often post recipes on the Internet without telling the source, I searched for any borscht recipes with flank steak. I found one:

Beef Borscht made with Zinfandel at: winefromtouringandtasting

I'll post your request on the site. Perhaps one of my readers has the recipe.

Phaed


Dolly Parton Maple Pecan Glazed Chicken

----- Original Message ----- 
From: Jan 
To: phaedrus@hungrybrowser.com 
Sent: Friday, October 08, 2010 12:36 PM
Subject: recipe request

Thanksgiving 1985 I served a fried chicken with maple pecan glaze recipe that 
was from a women's magazine and attributed to Dolly Parton. I have searched 
and searched for it to no avail. It was probably from Better Homes & Gardens 
or Southern Living. I would love to have the recipe again. Thanks for your help. 

Hello Jan,

Sorry, I can't find a maple pecan glazed fried chicken recipe at all, either with or without Dolly Parton's name. Nor can I find a "maple glazed" chicken recipe that mentions Dolly Parton.

I did find a maple glazed grilled chicken recipe at:FoodFit

It doesn't mention Dolly Parton.

Phaed

At Dollywood, one of the restaurants served Cranberry Maple Baked Chicken. 
I'm not sure if the following recipe is a clone or not. 
Timm in Oregon

Cranberry Maple Baked Chicken

Ingredients:

1/2 cup whole cranberry sauce
1/4 cup maple syrup
3 tablespoons ketchup
2 tablespoons cider vinegar
1/2 teaspoon onion powder
3 to 3-1/2 pound chicken, halved lengthwise

Instructions:

For the Sauce: In a small saucepan combine the cranberry sauce, maple syrup, 
ketchup, vinegar and onion powder. Bring to boiling; reduce the heat; simmer, 
uncovered for 5 minutes, stirring occasionally. Remove the saucepan from the heat. 
Place the chicken in a 9 x 13 inch baking pan and brush liberally with the sauce. 
Bake the chicken for 1 to 1-1/4 hours, brushing occasionally with some of the sauce 
during baking.
To Serve: Cut each chicken half into 2 portions. Reheat and pass the remaining 
sauce with chicken. 
Serves 4.

Stephenson's Old Apple Farm Zucchini Casserole

----- Original Message ----- 
From: Terry 
To: Phaedrus 
Sent: Friday, October 08, 2010 5:59 AM
Subject: Stephenson's Zucchini Casserole

Dear Phaedrus,

Back in the 90's my husband and I used to go to Stephenson's Old Apple Farm Restaurant 
in Lee's Summit, MO.  It has since closed for business.  It was an old-fashioned place 
that served steaks, chicken, apple fritters, and side dishes that have since vanished 
from restaurants.  I bought a cookbook from them, which contained many of the prized 
recipes from their menu.  Unfortunately, one recipe that I have not been able to find 
(or duplicate) is "zucchini casserole".  I believe that is what it was called.  They 
served a small spoonful with each entree, so I never got enough to figure out what 
was in it.  The zucchini was grated.  It appeared to also contain carrots, and egg, 
and had a slightly sweet taste.  The overall texture melted in your mouth.  I would 
really love to have this recipe, so I could taste it again.  Thank you for all your 
efforts.

Sincerely,

Terry

Hi Terry,

I had no success at all in locating the zucchini casserole recipe. There's a blog with a few Stephenson's recipes on it (not the zucchini). You might try posting a request there. See: Pitch.com

Loyd Stephenson's son, J.L. "Steve" Stephenson, has opened a restaurant called "Stephenson's Santa Fe Inn" in the Kansas City area. He has the old recipes and possibly the same chef. He's serving many of the same dishes, including the zucchini casserole. See:Examiner

Phaed

Barbara sent this suggestion:

Phaed,

Here's a recipe I found on line with no attribution, but it sounds similar to
the one requested:

Zucchini Casserole

1 c. grated carrots
1 c. grated potatoes
1/3 c. minced onion
2 c. grated zucchini
salt and pepper to taste
1 egg
milk

Combine carrots, potatoes, onion, zucchini, salt and
pepper. Add egg and enough milk to be like cake batter. Place
in casserole. Dot with butter. Sprinkle bread crumbs over
top. Bake at 350 degrees until tender.
-------------------------------------------------
Dear Phaedrus,

Once again you have come through with shining colors.  All these ingredients 
look to be the simple but delicious recipe I have been searching for.  It is 
a cool 41F degrees here this morning, so that makes 2 lovely gifts, long overdue 
here in Florida.  My thanks to you and Barbara!

Sincerely,

Terry


Winter Street BBQ Sauce

----- Original Message ----- 
From: Ramona 
To: phaedrus@hungrybrowser.com 
Sent: Wednesday, October 06, 2010 4:17 PM
Subject: winter street bbq sauce

Dear Phaedrus,

I am looking for a recipe for BBQ sauce like my dad would make for chicken. 
It had a tomato base, but used a substantial amount of vinegar (more than the 
2-3 tablespoons most recipes I've found call for).  I do know that he learned 
to make it from someone at the Winter Street BBQ in Fort Wayne Indiana in the 
60's. It also had brown sugar and some hot sauce in it.

Peace,
Ramona

Hi Ramona,

I did not find any mention at all of a "Winter Street BBQ" in Fort Wayne, Indiana. Guess it's been gone too long. I found a couple of dozen barbecue sauce recipes with a more substantial amount of vinegar. There is a sampling below.

When searching for bbq sauce recipes, it's important to remember that the word can be spelled "barbecue" or "barbeque" or abbreviated "bbq". If you don't search all three ways, you may miss your recipe. Also, "tomato-based" often means "ketchup-based", and that may be "ketchup" or "catsup". Again, you have to search both ways or run the risk of missing your recipe. Of course, in some recipes it may be "tomato paste" or "tomato sauce". "Hot sauce" can also be "pepper sauce" or "hot pepper sauce" or just "tabasco". Just some tips.

Phaed

BBQ  Sauce

1 1/2 c. brown sugar
4 tsp. dried mustard
1 tsp. salt
1/2 tsp. coarse black pepper
3 tsp. paprika
1 1/2 c. Heinz catsup
1/2 c. water
1/2 c. onion
1/2 to 3/4 c. vinegar
3 tbsp. Worcestershire sauce
1/2 tsp. garlic powder
Few drops hot pepper sauce

Mix all ingredients and simmer over low heat until the onion is tender. 
Stores well in the refrigerator.  Good over pork, chicken, beef or shrimp.  
------------------------------------
Barbeque  sauce

2 sm. cans tomato puree
1 c. vinegar
1 1/4 c. brown sugar
2 tsp. dry mustard
2 tbsp. Worcestershire sauce
1 tbsp. butter
1 bottle catsup
1 tsp. onion flakes
2 tbsp. red hot sauce
6 tbsp. liquid smoke

Mix.  Cook and simmer together.
-------------------------------
Barbeque  sauce   

1 qt. tomato juice
1 pt. vinegar, dark
1 med. bottle ketchup
1 clove garlic
Pepper
1 stick oleo
1 bottle Worcestershire sauce
2 to 3 onions, chunked
1/2 lb. brown sugar (taste)
Tabasco sauce

Simmer about 30 minutes.  
------------------------------
Barbecue  sauce

1 c. packed brown sugar
1 c. prepared mustard
1 c. cider vinegar
3 c. ketchup
4 tbsp. Worcestershire sauce
2 tsp. salt
2 tbsp. grated onion
1 tsp. garlic powder
Few drops of Tabasco sauce

Mix all ingredients in a saucepan. Simmer, stirring often, until thickened. 
Makes about 1 1/2 quarts. 

Broiled Burnt Sugar Icing

----- Original Message ----- 
From: Ramona 
To: phaedrus@hungrybrowser.com 
Sent: Wednesday, October 06, 2010 4:12 PM
Subject: burnt sugar icing

Dear Phaedrus,

I am looking for a recipe for burnt sugar icing.  The recipe I had was 
part of a recipe for mayonnaise cake.  The icing would be spread on the 
cake after baking and then put under the broiler.  I don't remember much 
else about it other than it was a light brown before broiling, and the 
texture of the finished icing would be firm, but still somewhat creamy 
underneath and crunchy on top.  I did check you archives but the only 
burnt sugar icing recipe you have was not the one I am looking for. 

Thank you, 
Ramona

Hello Ramona,

Sorry, I had no success in locating such a recipe.

Phaed

Hello, Phaed!
 
On my usual rounds through your site, I saw a request from Ramona, dated 10/06/2010, 
for a burnt sugar icing. I believe what she's looking for is a broiled suger icing. 
Below are a couple of broiled icing recipes from my collection. Hope this helps!
 
Marsha
 
 
Broiled Icing for a 13x9 cake:
6 TB butter, softened
3/4 C brown sugar
4 TB evaporated milk 
1/2 C nuts, chopped

Mix ingredients together in bowl. Spread over top of warm cake. 
Place about 3 inches under broiler until mixture browns.
------------------------------
Broiled Coconut Frosting:

3 TB melted butter or margarine
5 TB brown sugar
2 TB heavy cream
1/2 C shredded coconut
1/4 C nuts, chopped

Mix well and spread on warm cake. Broil 3 inches from the heat until the 
mixture bubbles, about 3 to 5 minutes. Watch carefully so it doesn't burn.
---------------------------
Broiled Peanut Butter Frosting:

2 TB melted butter or margarine
1/3 C brown sugar
2 TB heavy cream
2 TB peanut butter
1/2 C roasted peanuts, chopped

Mix all together and spread on warm cake. Place under broiler 3 inches from heat. 
Broil until mixture bubbles and browns lightly, asbout 3 to 5 minutes. 
Be careful not to burn.

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.

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010 Phaedrus