|
----- 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.
Debbie
Hi Debbie,
Thanks, I'm glad you like the site.
Below are three Captain Crunch Chicken recipes.
Phaed
Captain Crunch Chicken
Makes 4 servings
Ingredients
4 skinless, boneless chicken breasts
5 cups Captain Crunch cereal, crushed
Directions
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.
---- 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.
Phaed
Polenta Lasagne with Spinach, Zucchini, Herbs, and Fontina
https://www.cookstr.com/recipes/polenta-lasagna-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
----- 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.
Phaed
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
Blueberries
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
fruit.
----- 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.
Phaed
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
possible.
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
water
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
hour.
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.
----- 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.
Phaed
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
dressing.
****
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
serving.
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!
Spices:
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.
|
