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Marian Burros Asian Hoisin Chicken

From: Jessica  
Sent: Saturday, January 05, 2013 6:34 PM
Subject: Asian Hoisin Chicken

Hello Phaedrus, 

I have a slight dilemma. I checked out a cookbook from my local library 
called "Keep It Simple" by Marian Burros and I saved a couple of recipes 
from it that my husband really enjoyed. It ends up that I forgot to get his 
favorite - it was a chicken recipe with ginger, garlic, hoisin sauce, soy 
sauce, and maybe bell peppers. I know it had hoisin sauce because I 
had to buy it specifically for the recipe.  I looked at the online library 
catalog for the cookbook again and they don't have it anymore! 
It's been probably 6 months since I first checked it out. I've been 
searching online for recipes with ginger, garlic, and hoisin sauce but 
they're not what I remember (and most have cashews when I don't 
remember having those at all).  It's the only recipe that I want from the 
cookbook, so I think it would be a waste to buy the book online. 
I want to say the title of the recipe was something like 
"Asian Hoisin Chicken" but I honestly don't remember. 

Thank you for your help!

Hi Jessica,

I had no success finding Marian Burros’ hoisin chicken recipe online, and we don’t have the cookbook. All I can do is post your request in the hope that a reader will respond. It will be a month before it appears.

You can buy a used copy of that cookbook for as little as one cent plus shipping on Amazon. See: Keep it Simple by Marian Burros


I have two Marian Burros that may work.                  Timm in Oregon

Marian Burros, a New York Times columnist, submitted this recipe on January 5, 1994 

Alice's Chicken


1 clove garlic 
2 tablespoons hoisin sauce 
4 tablespoons dry sherry 
2 tablespoons ketchup 
8 ounces skinless, boneless chicken breast 


If using a broiler, turn it on.
Mince garlic and combine in small bowl with hoisin sauce, 
sherry and ketchup.
Wash and dry chicken and add to the marinade, turning to 
coat well.
Prepare top of the stove grill, if using one. Grill or broil chicken,
turning once or twice and basting with marinade, for about 
10 minutes.
Slice on the diagonal, and serve.
Marian Burros submitted this recipe in December, 1994 

Chinese Carryout Noodles


8 ounces fresh angel hair pasta
1 teaspoon canola oil
1 teaspoon Oriental sesame oil
1 cup onions, chopped
1 clove garlic, minced
4 ounces skinless, boneless chicken breast, cut into 1 inch pieces
1 tablespoon coarse-grated gingerroot
2 large stalks bok choy (or 1 rib celery), chopped
1/4 cup no-salt-added chicken stock
2 tablespoons dry sherry
1 tablespoon reduced-sodium soy sauce
1-1/2 tablespoons Hoisin sauce
1/8 teaspoon salt
2 scallions, sliced


Bring water to boil in a covered pot for pasta. Cook pasta 
according to package directions. Meanwhile, in a nonstick 
skillet, heat canola and sesame oils over medium-high heat 
until very hot. Add onions and garlic; saute in the oil until 
soft. Add chicken and cook until browned. 
Add the ginger and bok choy to pan; stir. Add chicken stock, 
sherry, soy sauce and Hoisin sauce to the chicken mixture. 
Stir well, reduce heat and continue cooking until chicken is 
cooked through.

Turkey Stuffing

From: Sandra
Sent: Wednesday, January 09, 2013 9:58 PM
Subject: Trying to find out what a recipe is called

My friend who is of Spanish/Mexican heritage says that her 
mother made a turkey stuffing that only had 5 ingredients.
She is trying to find out what it's name is.  Her mother used 
to make the stuffing when she was a child.  

The ingredients are

Ground meat
Brown Sugar 

She says there is nothing else.  Do you know where this may 
have originated.

Hello Sandra,

Sorry, I had no success locating a recipe, Mexican or otherwise, with exactly those ingredients and only those ingredients. I have no idea of how you could find it with the information you have. If your friend can come up with more details, it might point to a direction for research: more about her mother’s heritage – Is it for sure a Mexican recipe or just possibly? What kind of “ground meat?” – that’s pretty vague - sausage? ground beef? ground pork? Is she absolutely certain that it only had those 5 ingredients, or is that just a young child’s foggy memory? Does she have any relatives who might be able to tell her more about it?


Folks, I think we're misunderstanding the request here. Sandra is looking for clues to the name and origin of a particular stuffing recipe with only the 5 ingredients that she lists. The input I've received is appreciated, but we're not looking for similar recipes with more ingredients than are listed and with no information as to the origin.

Wreath Stollen from Seventeen Magazine

From: louise
Sent: Wednesday, January 09, 2013 1:28 PM
Subject: request

I'm looking for a recipe for a wreath stollen published in Seventeen 
magazine many years ago. Can you help?

Hello Louise,

Sorry, I had no success with this. There are other wreath stollen recipes on the web. There does not appear to be an online archive of recipes that appeared in Seventeen magazine.

I’ll post your request n the site, but it will be a month before it appears there.


Magic Pan Parmesan Dressing

From: Robin 
Sent: Thursday, January 10, 2013 12:16 PM
Subject: Magic Pan recipe

Thank you so much for your website.  I have been looking and looking 
for some of the scrumptious recipes that I tasted at the Magic Pan in 
Cleveland, Ohio.   You have mastered some of these recipes for me on 
your website, and am so grateful.

There was a salad dressing that I always ordered that had Parmesan 
cheese mixed in it.  I thought it might have been their thousand island 
or maybe a Parmesan dressing.  It was the consistency of a ranch too.

I appreciate your help in located it.

Thank you so much for your efforts.

Cleveland, Ohio

Hello Robin,

Sorry, I cannot find any mention at all of a salad dressing from Magic Pan that fits your description, nor a MP thousand island dressing or parmesan dressing.


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