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Captain Crunch Chicken

  ----- Original Message ----- 
  From: Debbie
  To: phaedrus
  Sent: Sunday, June 02, 2002 4:35 PM
  Subject: my new fav spot need this recipe 

  Hello my fav spot,

   I am looking for a recipe for Captain crunch chicken.A chicken 
   tenders coated in captain crunch cereal.I had it at a restaurant.
   Thanks again for all the help,my family is so happy i am cooking 
   up a storm.

Hi Debbie, Thanks, I'm glad you like the site. Below are three Captain Crunch Chicken recipes. Phaed

  Captain Crunch Chicken

  Makes 4 servings  

  4 skinless, boneless chicken breasts 
  5 cups Captain Crunch cereal, crushed 
  1 Preheat oven to 350 degrees F (175 degrees C). 
  2 Place crushed cereal crumbs in a large resealable plastic bag. Add 
  chicken breasts to bag, one at a time. Seal bag and shake to coat. Place 
  coated chicken in a lightly greased 9x13 inch baking dish. 
  3 Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is 
  cooked through and juices run clear. 
   Planet Hollywood Captain Crunch Chicken 

  2 cups Captain Crunch (crushed) 
  1 1/2 cups Cornflakes (crushed) 
  1 egg 
  1 cup milk 
  1 cup All purpose flour 
  1 tsp. onion powder 
  1 tsp. garlic powder 
  1/2 tsp. Black pepper 
  2 pounds Chicken Breast (either make the whole breasts and bake them 
  or cut them into strips and pan fry) 

  Beat egg with milk and set aside. 
  Stir together the flour, onion and garlic powders and black pepper. 
  Set this aside also. 
  Dip the chicken pieces into the seasoned flour.
  Move around to coat well, then shake off the excess flour. 
  Dip into the egg wash, coating well, then dip into the cereal mixture, 
  coating well. 
  Heat oil in a large heavy skillet to 325. Drop coated chicken tenders 
  carefully into the hot oil and cook until golden brown and fully cooked, 
  3 to 5 minutes depending on size. 
  Drain and serve immediately with Creole mustard sauce. 

  You can bake at 325° for 1 hour instead of frying if you wantto 
  cut out the fat. 
  Captain Crunch Chicken

  2 cups Captain Crunch Cereal
  1 1/2 cups Corn Flakes
  1 egg
  1/2 cup milk
  1/2 cup flour
  1/2 teaspoon onion powder
  1/2 teaspoon garlic powder
  1/4 teaspoon pepper
  2 pounds chicken breasts, cut in 1 ounce tenders
  Vegetable oil

  Coarsely grind or crush the two cereals and set aside.  Beat the egg with 
  milk and set aside.

  Stir together the flour, onion and garlic powders and pepper; set aside.

  Dip the chicken pieces in the seasoned flour and coat well; shake off the 
  excess flour.  Dip in the egg wash, coating well, then dip in the cereal 
  mixture, coating well.

  Heat oil in a large skillet to 355 degrees.  Drop coated chicken tenders 
  carefully in the hot oil and cook until golden brown and fully cooked, 
  3 to 5 minutes depending on size.  
  Drain and serve with Honey-Mustard Sauce.

  Honey Mustard Sauce

  1/2 cup mayonnaise
  2 tablespoons honey
  1 tablespoon prepared mustard

  Combine all ingredients and mix well.

Polenta with Spinach and Fontina

---- Original Message ----- 
From: Stephanie 
To: phaedrus 
Sent: Saturday, June 01, 2002 11:59 AM
Subject: ISO: Pasta Pomodoro's Polenta Farcita

Hi Phaed: 

can you help me find a recipe from Pasta Pomodoro called: 

Polenta Farcita
Broiled polenta, fontina cheese, spinaci, browned butter. 

Much thanks.

Hello Stephanie, Their current menu describes it like this, so perhaps they changed the cheese:
Polenta Farcita - polenta rolled and stuffed with organic spinach and provolone, topped with brown butter, crispy sage and tomatoes

I had no success with their recipe or a copycat. I looked a bit more and found some polenta recipes you might like. Nothing exactly like the Pomodoro dish, though.


Polenta Lasagne with Spinach, Zucchini, Herbs, and Fontina

  This is a variation of pasticciata, a traditional northern Italian 
  polenta dish that is often made with cheese only The addition of 
  vegetables and fresh herbs gives it a nice summery flavor. A fairly 
  substantial dish, it requires nothing more than a green salad liberally 
  scattered with halved red and yellow cherry tomatoes, dressed with a 
  simple lemon-juice vinaigrette, to accompany it. A light red wine, such 
  as a Valpolicella, would round out the menu nicely. This dish may take a 
  little time to prepare, but it's healthy eating at its very best.
  Serves 6

  Polenta Layers 

  1 tablespoon extra virgin olive oil 
  2 cloves garlic, finely chopped 
  3 cups chicken stock, preferably homemade 
  3 cups water 
  1 teaspoon coarse sea salt 
  1-1/2 cups polenta or coarsely ground yellow cornmeal 
  3 tablespoons unsalted butter
  Vegetable Filling 
  2 tablespoons extra virgin olive oil 
  1 medium-size white or yellow onion, coarsely chopped 
  3 medium zucchini, cut into 1/4-inch dice 
  6 ounces white button mushrooms, wiped clean and sliced 1/4 inch thick 
  Salt and freshly ground black pepper 
  1 pound fresh spinach leaves, well washed, shaken dry, and 
    coarsely chopped 
  2 tablespoons finely chopped fresh marjoram 
  2 tablespoons finely chopped fresh basil 
  Butter, for preparing the baking dish 
  2 cups (15-ounce container) fresh ricotta, at room temperature 
  1/2 cup freshly grated Parmesan or romano 
  1/2 pound Italian fontina, slivered 
  Freshly ground black pepper
  To Make the Polenta:
  In a very large heavy saucepan, heat the olive oil over very low heat. 
  Add the garlic and saute, stirring constantly, for about 3 minutes, or 
  until softened. Do not let the garlic burn. Add the chicken stock, 
  water, and salt and bring to a boil. Reduce the heat and, when the 
  liquid is simmering, gradually sprinkle the polenta over in a very slow, 
  thin stream, whisking constantly in the same direction until all the 
  grains have been incorporated and no lumps remain. Reduce the heat to 
  very low. Switch to a wooden paddle and stir every 1 or 2 minutes for 
  20 to 25 minutes, or until the mixture pulls away from the sides of the 
  pan and the grains of polenta have softened. Stir in the butter. The 
  mixture will be very thick.

  Rinse 2 large baking sheets with cold water and shake them dry. Mound 
  half the polenta on each one. Using a rubber spatula repeatedly dipped 
  in very hot water, spread the polenta evenly in the pans until it is 
  just over 1/4 inch thick. Cover the pans with tea towels and allow to 
  rest for 1 hour at room temperature or up to 24 hours in the refrigerator.

  To Make the Filling: In a large skillet, heat the olive oil over medium 
  heat and saute the onion for 4 to 5, minutes, stirring, or until it is 
  softened. Add the zucchini and mushrooms and stir for 3 to 4 minutes more, 
  or until the vegetables begin to soften. Season with salt and pepper to 
  taste. Add half the spinach, cover the pan, reduce the heat to low, and 
  cook for 2 minutes. Turn the spinach over so that the wilted leaves are 
  on top and add the remaining spinach. Cook, covered, for 2 minutes more,
  and turn the spinach. Repeat until all the spinach has wilted. Add the 
  fresh herbs, cover, and cook for 1 minute more. Remove from the heat.

  Preheat the oven to 375 F. Butter the bottom and sides of a large, deep 
  baking dish, attractive enough to serve at the table, either a 
  10 x 14 x 2-inch rectangular dish or a 13 x 9-inch oval dish.

  Cut the polenta into 2 x 4-inch rectangles. Layer the ingredients in 
  the following order: polenta rectangles, ricotta sprinkled with 
  Parmesan, another layer of polenta, vegetable filling, ricotta sprinkled 
  with fontina, and another layer of polenta. Continue layering until you 
  have used up all the ingredients, finishing with a thin layer of the 
  vegetable filling sprinkled with Parmesan and black pepper to taste. 
  Tap the baking dish gently on the counter to settle the ingredients.

  Bake for 35 minutes, or until the top is golden brown. Let stand for 
  about 7 minutes. Cut into loosely defined wedges and serve immediately.
  Polenta with Spinach 

  10-12ozs. fresh spinach
   (substitute 1 -10oz pk. Frozen chopped Spinach - defrosted)
  4 Tbsp. Butter
  1/3 Cup of cream
  1/3 Cup Grated Parmesan cheese
  Salt and pepper to taste

  Chop fresh spinach and saute in butter until tender. (If frozen, defrost 
  and Drain water from spinach). 
  Melt butter in skillet over medium heat until frothy. Add cream, spinach 
  and cook stirring frequently, 
  4-5 minutes. Stir in Parmesan, salt and pepper to taste. Meanwhile pan-fry
  1/2" thick slices of San Gennaro Polenta (2-3 slices per serving) in skillet 
  with one Tbsp. Butter or olive oil. 
  Spoon spinach over fried polenta slices in individual dishes and serve. 

  Serves 4
  Grilled Polenta with Fontina 

  This easy side dish begins with slices of San Genarro brand precooked 
  polenta from the supermarket. We added melted cheese and diced tomatoes 
  for a tasty topping.
  2 ripe medium tomatoes, diced
  2 tablespoons chopped fresh parsley
  1/4 teaspoon salt
  1/8 teaspoon coarsely ground black pepper
  1 chub San Gennaro Polenta, cut into 12 slices
  1 tablespoon olive oil
  2 ozs. Fontina cheese, shredded (1/2 cup)
  Prep time: 10 Minutes
  Grill time: about 10 minutes 
  In a small bowl, combine tomatoes, parsley, salt and pepper; set aside. 

  Brush both sides of polenta slices with olive oil. Place polenta on grill 
  over medium heat and cook 5 minutes or until underside is golden. Turn 
  slices over and top with Fontina cheese. 
  Cook polenta about 5 minutes longer or just until cheese melts. 

  Transfer polenta slices to platter and top with tomato mixture. 
  Makes 6 accompaniment servings. 
  Grilled Polenta With Fontina Cheese, Shiitake Mushrooms, 
  and Sun-Dried Tomatoes
  4 Cups Water 
  1/4 lb. Butter 
  1 Cup Polenta 
  2 tsp. ground white pepper 
  1 Tbsp. Minced Fresh Parsley 
  1 Tsp. Fresh Thyme 
  1/2 Cup Green Onions, Minced 
  Shiitake Mushrooms and 1/2 Cup Mushrooms, Minced 
  Sun-Dried Tomatoes for Garnish 
  1/4 lb. Fontina Cheese, Sliced Thin 
  1/2 Cup Dry White Wine 
  Pinch of Salt & Pepper 

  Bring water, salt, pepper, and thyme to a boil in large saucepan. Slowly 
  beat polenta with a whisk to avoid lumps. Reduce heat to low and stir to 
  prevent sticking. Cook slowly for 10 minutes. 

  In a separate pan, sauté mushrooms and green onions in 2 tbsp of butter 
  until cooked through and just beginning to brown. Season with a little 
  salt and pepper, add wine and reduce until most of the wine cooks away. 
  Add to polenta mixture with remaining butter and parsley. 

  Off heat, spread polenta mixture on buttered cake pan or cookie sheet so 
  that it is approx. 1/2" thick. Cool, cover with plastic and refrigerate 
  up to a day in advance. 

  To complete the dish, cut polenta into diamonds or other interesting 
  shapes. Grill over mesquite until surface is slightly toasted. 

  Turn, place a slice of Fontina cheese on top and allow to just melt. 

  Serve warm, garnished with grilled shiitake mushrooms and slivers of 
  sun-dried tomatoes. 

  Makes: 6 to 8 servings 

White Jello

----- Original Message ----- 
From: V
To: phaedrus
Sent: Saturday, June 01, 2002 8:47 PM
Subject: white jello recipie

> Would you happen to have it?

Hello V.,

Certainly. Below are several variations.


White  Jello

 Ingredients : 
 1/2 c. milk
 8 oz. cream cheese
 1/2 c. white sugar
 1/2 tsp. vanilla
 1 env. unflavored gelatin
 1/4 c. cold water
 3/4 c. boiling water
 1 c. Cool Whip

 Preparation : 
   Blend cream cheese, white sugar and vanilla.  Gradually add milk. 
 Dissolve gelatin in cold water.  Add boiling water to make a cup. 
 Stir gelatin in cream cheese mixture after slightly cooled.  Chill
 until slightly thickened and fold in whipped cream.  Chill in 1 1/2
 quart mold.  Garnish with cherries, strawberries.  
 White  Jello

 Ingredients : 
 1 envelope Knox gelatin
 1/4 c. cold water
 2/3 c. sugar
 1 c. boiling water

 Preparation : 
    Dissolve Knox in 1/4 cup cold water.  Mix together with sugar and
 boiling water, set aside.  In another bowl, mix: 1 (8 oz.) Cool Whip
 1 tsp. vanilla   Mix all together until smooth.  Add gelatin mixture
 and whisk again until smooth.   Spray mold with Pam, pour mixture
 in.  Chill 5 hours.  Serve with raspberry or strawberry sauce.  (Can
 be used as salad or dessert.)
 White  Jello

 Ingredients : 
 8 oz. cream cheese
 1/2 c. sugar
 1/2 tsp. vanilla
 1/2 c. milk
 1 c. whipped cream, whipped or "Cool Whip"
 1 env. unflavored gelatin
 3/4 c. boiling water
 1/4 c. cold water
 Red and green cherries
 Mandarin oranges

 Preparation : 
    Blend cream cheese, sugar and vanilla.  Gradually add 1/2 cup
 milk. Dissolve gelatin in cold water; add 3/4 cup boiling water. 
 Let cool sightly.  Stir into cream cheese mixture.  Chill until
 slightly thickened (about 30 minutes).  Fold in whipped cream or
 Cool Whip. Decorate with fruit and chill.  To decorate: For
 Christmas - use red and green cherries; other holidays - mandarin
 oranges, blueberries, grapes, kiwi or whatever suits you. 
 White  Jello

 Ingredients : 
 1 pkg. plus 1 tsp. unflavored gelatin
 3/4 c. sugar
 1 1/2 c. water
 1 (8 oz.) container Cool Whip
 16 oz. sour cream
 1 1/4 tsp. almond extract
 Fresh fruit

 Preparation : 
    Boil together gelatin, sugar and water.  Let cool (but not too
 long because it could gel).  Mix in Cool Whip, sour cream and almond
 extract.  Blend until smooth.  Pour into mold.  Serve with fresh

Crystallized Ginger

 ----- Original Message ----- 
  From: RBW
  To: phaedrus
  Sent: Sunday, June 02, 2002 3:30 PM
  Subject: homemade crystallized ginger

  Greetings Phaedrus!  I have been trying to figure out how to make 
  crystallized ginger (like Reeds or something similar)  but cannot 
  find a recipe. Many thanks for any recipes you can pass on! 

Hello RBW,

Below are three recipes for crystallized ginger.


  This is not a hard recipe, but it needs to be watched, and the heat 
  regulated carefully, so that all goes Slowly, and that the cooking 
  is stopped at the proper time. I took these notes this evening from 
  a batch I just finished, hope it can be understood.

  First, the ginger. You want young, tender ginger, as fresh as 
  The characteristics you want to look for are: 
  Thin, tender and even brown skin. 
  Firm flesh with minimal "give", or "spongyness". 
  Well shaped main body with minimal extraneous protrusions. 
  A fresh and pleasant odor. 
  For this recipe, buy about 10 ounces of ginger, which will give you about 
  6 ounces of cleaned and sliced ginger root. Once you have learned the 
  basics, this recipe can be multiplied to almost any quantity. 

  First, carefully peel off the outside brown skin of the root. Remove the 
  secondary knobs, freeze them for something else. Cut out any discolored 
  or dried out spots. Cut the root into 2 inch lengths and slice lengthwise 
  into 1/8th inch slices. Punch holes in the slices with a needle or fork, 
  sort of like you would tenderize a steak. Toss the slices in a bowl with: 

  2 Cups sugar. 

  Add 1 Tbl of water to a 6 or 8 inch iron frying pan or a heavy wok, pour 
  in the ginger and sugar, and bring very slowly up to a gentle simmer. 
  Stir occasionally for an hour. Lower the heat to a minimum and let very 
  slowly simmer, stirring occasionally and separating the slices, until the 
  syrup starts to get thick and crystallize. There will be a rim of sugar 
  that crystallizes out around the edge of the pan, and the mixture will 
  become quite thick and syrupy, and will have a lot of sugar crystals in it. 
  Soon the mixture will bubble slowly all over the surface, and when gently 
  stirred will crystallize more and more. (This last phase only takes a few 
  minutes, so watch carefully toward the end. If it carmelizes, it is junk.) 
  Soon the syrup is mostly crystals, and the whole mass will start coming 
  together when stirred. When you can make a pile of it in the middle of the 
  pan, and very little syrup drains out, take it off the heat, and toss 
  gently while it cools. Make sure the slices remain separated. If done 
  right, the crystallized ginger slices will separate from the sugar at this 
  point. Spread it all out on a tray to cool and dry, then store airtight 
  somewhere dark and cool. Use the sugar in coffee, cookies, or anywhere else 
  that a fresh, clean ginger accent would be nice. 
  Crystallized Ginger
  1.5 lbs fresh, young ginger, peeled, cut into 1/4-inch circles to make 1 quart 
  3 cups sugar
  1 lemon, seeded and sliced
  1 cup light corn syrup
  granulated sugar or special large crystal sugar
  In a large, HEAVY stainless steel pot place the ginger and cover
  with plenty of water.  Bring slowly to a boil, reduce heat, cover
  and simmer until tender when poked with a knife(~20 minutes.)  Add
  1 cup sugar, stir until it boils.  Remove from heat.  Cover and
  let stand at room temperature overnight.

  Second day, uncover, slowly bring to boil, simmer 15 minutes.  Add
  lemon and 1 cup light corn syrup.  Simmer 15 minutes more, stirring
  occasionally.  Remove from heat.  Cover and let stand at room
  temperature overnight.

  Third day, uncover and bring to boil, stirring more often.  Add 1
  cup sugar and simmer 30 minutes, stirring more often.  Add 1 cup
  sugar and bring to boil. Remove from heat.  Cover and let stand at
  room temperature overnight.

  Fourth day, slowly bring to boil, reduce heat and simmer until
  ginger is translucent and syrup drops heavily from side of
  spoon(instead of forming two drips, it forms one heavy drip from
  the side of the spoon.)  I let it cook quite slowly at this stage,
  at a medium-low heat, and stirred it occasionally(just avoid
  scortching.)  It took about 45 minutes.

  Drain the ginger, reserving the syrup for flavoring other things,
  and remove the lemon slices.  Spread ginger on a rack over a tray
  and dry uncovered overnight.  When dried, roll slices in granulated
  sugar.  I used a mix of plain sugar and that special large crystal
  sugar.  Store in tightly covered glass jars.
  Crystallized Ginger

  1 lb. fresh gingerroot
  1 1/2 C. plus 1/4 C. sugar

  Peel gingerroot.  Cut into 1/4 inch thick slices.  In 2-quart
  saucepan, heat ginger slices and 2 C. water to boiling over high heat.
  Boil 5 minutes.  Drain.  Repeat boiling and draining 3 more times,
  removing ginger from pan after last draining.

  In same saucepan, heat sugar and 1 1/2 C. water to boiling over high
  heat.  Add ginger slices and return to boiling.  Reduce heat to gently
  simmer ginger, stirring occasionally, until translucent -- about 1

  With slotted spoon, transfer ginger to wire rack placed over a tray.
  Let ginger stand until surface is dry to the touch.

  Roll ginger, a few slices at a time, in remaining 1/4 C. sugar until
  well coated.  Store ginger in jars.

Homemade Ranch Dressing

----- Original Message -----
From: Abby
To: phaedrus
Sent: Sunday, June 02, 2002 5:33 PM
Subject: Ranch Dressing

> Dear Phaedrus:
> I make the buttermilk and mayonaise ranch dressing from the Hidden
> Valley Mix, but would love to be able to make it fresh (fresh herbs,
> onion, garlic, etc.)  Do you have a recipe that tastes like the
> packaged, but "from scratch"?
> Thanks a million,
> Abby

Hi Abby,

I could not locate any recipe that used fresh herbs, just dried. However, if you have these in fresh form, give it a try. Let me know how it turns out.

There are quite a few "homemade ranch dressing" recipes. The first one below sounds best.


Ranch Dressing

1 cup mayonnaise
1/2 cup sour cream or buttermilk
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Whisk all of the ingredients together in a bowl, then cover and refrigerate
30 minutes before serving.  A single recipe will yield about 1-1/2 cups of
If you want to make up a mix to use try this:

4 teaspoons dried chives
4 teaspoons dried parsley
4 teaspoons dried dill weed
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper

Sift the spices together several times and store the dry mix in a sealed
container and tape a recipe card to the outside with these instructions:

Mix 1 cup of mayonnaise and 1/2 cup of sour cream or buttermilk.  Add 2-1/4
teaspoons of salad dressing mix and stir well.  Chill 30 minutes before

You might want to stir the dried ingredient mixture with a spoon or shake
the container well to redistribute the mix each time before you measure out
a single portion.
Homemade Ranch Style Salad Dressing

Ranch style salad dressing is very popular right now. I think one reason
that it has become so popular is that it is very versatile. It makes a good
dip as well.

To make Ranch Dressing easily, have the spices pre-mixed and stored in an
airtight container. Before serving, add mayonnaise and buttermilk. Here is
the recipe. Remember- be creative! Add, Subtract, and SUBSTITUTE!


1 1/2 Tablespoons parsley
1/2 Tablespoon pepper
1/2 Tablespoon dried chives
1/4 Tablespoon dried tarragon
1 Tablespoon salt
1/4 Tablespoon oregano
1/2 Tablespoon garlic powder
Just before serving mix 1/2 Cup of Mayonnaise and 1/2 Cup of Buttermilk to 1
Tablespoon of the spice mixture. Mix well.
Homemade  Ranch  Style  Dressing

 Ingredients :
 1 c. mayonnaise
 6 tbsp. milk
 1 tsp. dried parsley flakes
 1/8 tsp. dry mustard
 Dash salt
 1/3 tsp. onion powder
 1/3 tsp. garlic powder
 1 tsp. dried chives
 1 tbsp. lemon juice

 Preparation :
   Mix all together.


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