Burger King® Big King® The Burger Wars are becoming the biggest food fight since that cafeteria scene from the movie "Animal House". The two burger giants, McDonald's and Burger King, have each been cloning the other's top products in the bloody battle for the big burger buck. Burger King stepped up first with the Big King - Burger King's version of the McDonald's Big Mac. Yes, it had two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun; although everything was arranged a bit differently, and there's no middle bun in there. Then McDonald's rolled out the Big N' Tasty, which bore a striking resemblance to Burger King's Whopper, with fresh lettuce, tomato, and onion on top of a huge beef patty. Who's winning this fight by leveraging the popularity of the other company's product? Nobody, really. McDonald's chose to alter its Big N' Tasty recipe by making it smaller n' cheaper, then changed the name to Big Xtra!, while Burger King bailed out on the Big King altogether. But this food fight is far from over. More recently Burger King tweaked its french fry formula in an unsuccessful attempt to steal away fans from McDonald's winning fried spuds recipe. And McDonald's has added more breakfast sandwiches to compete with Burger King's wider wake-up selection. So the war continues. And the battlefield is splattered with ketchup. Spread 1/4 cup mayonnaise 2 teaspoons French dressing 2 teaspoons sweet pickle relish 1 teaspoon white vinegar 1/2 teaspoon sugar 1/4 teaspoon lemon juice 1/8 teaspoon paprika 1 1/2 pounds ground beef dash salt dash pepper 4 sesame seed hamburger buns 1 1/3 cups chopped lettuce 8 slices American cheese 1 to 2 slices white onion, separated 8 dill pickle slices 1. Prepare the spread by combining the ingredients in a small bowl. Set this aside until you are ready to use it. 2. Preheat your barbecue or indoor grill to high heat. 3. Divide the ground beef into 8 even portions (3 ounces each). Roll each portion into a ball, then press each ball flat to form a patty about the same diameter as the bun. 4. Grill the beef patties for 2 to 3 minutes per side, or until done. Lightly salt and pepper each side of the patties. 5. As the meat cooks, brown the faces of the buns in a hot skillet, toaster oven, or face down on the grill. Watch the buns closely so that they do not burn. 6. Build each burger by first spreading a tablespoon of the spread on the face of the top bun. Arrange about 1/3 cup of lettuce evenly over the spread. 7. On the bottom bun stack a patty, then a slice of American cheese, another patty, and another slice of cheese. 8. On the top slice of cheese arrange 2-3 separated onion slices (rings), then 2 pickle slices. 9. Turn the top part of the burger over onto the bottom and serve. You may also want to zap the sandwiches in the microwave, individually, for 15 to 20 seconds each. Serves 4.
Burger King® Breakfast Sandwiches You can have your eggs and sausage and biscuits sitting next to each other on the plate like all the traditional folks out there, or you can get vertical with this top secret breakfast-in-sandwich from the world's number two fast food chain. And if you prefer a croissant to a biscuit, I've got that version for you, too (along with the special way to get bigger, circular croissants). A great way to make the eggs for these breakfast sandwiches is to pour the beaten egg into a well-greased mold made from an empty pineapple can. Just cut both ends off an 8-ounce pineapple can - you know, the short cans that have crushed or sliced pineapple inside. Oh, and take the pineapple out. Then, before you know it, you'll be making perfectly round eggs like the fast food pros. Biscuit Sandwich 1 small can (5 biscuits) Pillsbury Grands Buttermilk Biscuits melted butter Non-stick cooking spray 5 eggs salt ground black pepper 10 ounces ground breakfast sausage (such as Jimmy Dean) or 10 slices of bacon 5 slices American cheese 1. Prepare biscuits following instructions on the can (bake at 350 degrees for 15 to 18 minutes). When you remove the biscuits from the oven brush the top of each with melted butter. 2. Spray a skillet over medium heat with non-stick cooking spray. Open both ends of a clean, small, sliced pineapple can. Spray the inside of the empty can with the non-stick spray, and then place the can in the pan to heat up. Use more than one can if you'd like to speed up the cooking process. 3. Beat an egg, then pour it into the empty can mold, add a bit of salt and pepper, and cover with a saucepan lid. Cook for a couple minutes, then scrape a knife around the edge of the egg to release it. Remove the can, then turn the egg over and cook it for another minute or two. Repeat with the remaining eggs. 4. If using sausage, form 2-ounce portions of sausage into patties with the same diameter as the biscuits. Cook the sausage in another hot skillet over medium heat until brown. If using bacon, cook the bacon and drain on paper towels. 5. Slice a biscuit in half through the middle. Build each sandwich by first stacking egg on the bottom half of the biscuit. Next arrange sausage (or 2 slices of bacon) on the egg, then a slice of American cheese. Top off each sandwich with the top biscuit half, then zap it in the microwave for 15 to 20 seconds to help melt the cheese. Repeat with the remaining ingredients. Makes 5 sandwiches. Croissan'wich® 1 8-ounce can Pillsbury Original Crescent Rolls 4 eggs salt ground black pepper 8 ounces ground breakfast sausage (such as Jimmy Dean) or 8 slices of bacon 4 slices American cheese 1. Prepare the rolls by first unrolling the dough out of the can. Separate the dough into four sections, each made up of two triangles. Detach the triangles by tearing along the diagonal perforation, then reattach the dough along the outside parallel edges, pinching the dough together along the middle. This will make one bigger triangle. Loosely roll the dough, from the wide end, all the way up. Now, bring the ends around so that they overlap and the roll is in the shape of a circle. Press the ends together and place the roll onto a baking sheet. Repeat with the remaining dough, then bake following the directions on the package (bake at 375 degrees for 11 to13 minutes). 2. When the rolls are done baking build the sandwich using the above steps 2 through 5 in the recipe for the biscuit sandwich clone. Makes 4 sandwiches.
Fatburger® Southern California - the birthplace of famous hamburgers from McDonald's, Carl's Jr., and In-n-Out Burger - is home to another thriving burger chain that opened its first outlet in 1952. Lovie Yancey thought of the perfect name for the 1/3-pound burgers she sold at her Los Angeles burger joint: Fatburger. Now with over 41 units in California, Nevada, and moving into Washington and Arizona, Fatburger has become the food critics' favorite, winning "best burger in town" honors with regularity. The secret is the seasoned salt used on a big 'ol lean beef patty. And there's no ketchup on the stock version, just mayo, mustard, and relish. Replace the ground beef with ground turkey and you've got Fatburger's Turkeyburger all up and cloned. 1/3 pound lean ground beef seasoned salt ground black pepper 1 plain hamburger bun 1/2 tablespoon mayonnaise 1/4 cup chopped iceberg lettuce 1 tomato slice 1/2 tablespoon mustard 1/2 tablespoon sweet pickle relish 1 tablespoon chopped onion 3 dill pickle slices (hamburger slices) Optional 1 slice American cheese Grill the unsuspecting beef patty in a hot frying pan. Slap the hot side and the cold side together. 1. Form the ground beef into a patty that is about 1 inch wider than the circumference of the hamburger bun. 2. Preheat a non-stick frying pan to medium/high heat. Fry the patty in the pan for 3 to 4 minutes per side or until done. Season both sides of the beef with seasoned salt and ground black pepper. 3. As the meat cooks prepare the bun by spreading approximately 1/2 tablespoon of mayonnaise on the face of the top bun. 4. Place the lettuce on the mayonnaise, followed by the tomato slice. 5. When the beef is done place the patty on the bottom bun. 6. Spread about 1/2 tablespoon of mustard over the top of the beef patty. 7. Spoon about 1/2 tablespoon of relish over the mustard. 8. Sprinkle the chopped onion onto the relish. 9. Arrange the pickles on the chopped onion. 10. Bring the two halves of the burger together and serve with gumption. Makes 1 burger. Tidbits If you want cheese on your burger, put a slice of American cheese on the face of the bottom bun before adding the beef patty. The heat from the meat will melt the cheese.
Great American Cookies® Snickerdoodles Rather than trying to beat the competitors - especially if they have an exceptional product - Mrs. Fields Famous Brands waves the cash at 'em. With the acquisition of Great American Cookies in 1998 by the company that made chewy mall cookies big business -- Mrs. Fields is now peddling her baked wares in more than 90 percent of the premier shopping malls in the United States. That's how you make the dough! One of the all-time favorites you can snag at any of the 364 Great American Cookies outlets is this clone of the classic snickerdoodle. Rolled in cinnamon and sugar, it's soft and chewy like the other cookies, and will seem to be undercooked when you take it out of the oven. When it cools it should be gooey, yet firm in the middle. And a couple bites will make you wonder: "Got milk?!" 1/2 cup butter (1 stick), softened 1/2 cup granulated sugar 1/3 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 1/2 cups flour 1/4 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar Topping 2 tablespoons granulated sugar 1 teaspoon cinnamon 1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth. 2. In another bowl, combine the flour, salt, baking soda, and cream of tartar. 3. Pour the dry ingredients into the wet ingredients and mix well. 4. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator. 5. In a small bowl, combine the sugar with the cinnamon for the topping. 6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies. 7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle. Makes 16 to 18 cookies.
Great American Cookies® White Chunk Macadamia When Arthur Karp shared his grandmother's favorite chocolate chip cookie recipe with Michael Coles, the business partners knew they had a hit on their hands. They opened their first Great American Cookies store in 1977 in The Perimeter Mall in Atlanta, Georgia. Now with more than 350 stores in the chain, these cookies have quickly become a favorite, just begging to be cloned. The chain bakes the cookies in convection ovens at the low temperature of 280 degrees for around 16 to 17 minutes. But since most of us don't have convection ovens and may have a hard time getting the oven temperature to this odd setting, we have made some adjustments. Just be sure, when you remove the cookies from the oven, that they appear undercooked and only slightly browned around the edges. This will give the cookies the perfect chewy texture when they cool. 1/2 cup butter (1 stick), softened 1 cup brown sugar 1/2 cup coconut flakes, finely minced 1 egg 1 tablespoon milk 1 teaspoon vanilla 1 1/2 cups flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 8 ounces solid white chocolate, cut into chunks 1 cup macadamia nuts, chopped 1. Cream together the butter and sugar in a large bowl with a mixer on high speed. 2. Add the coconut, egg, milk, and vanilla and mix well. 3. In another bowl combine the flour, baking soda, baking powder, and salt. 4. Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts. 5. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator. 6. Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12 to 14 minutes. Do not overbake! Cookies should come out of the oven appearing slightly browned, yet undercooked. When cooled the cookies will be soft and chewy like the original. Makes 16 to 18 cookies.
In-N-Out® Double-Double® This is a recipe for making what I believe is the best hamburger in the world. The secret to duplicating this and other fast-food burgers is getting the beef patties real thin...about 1/4 inch-thick. If you like, you can press the beef thin onto wax paper and freeze the patties ahead of time. This makes them easier to work with on the hot pan. 1 plain hamburger bun 1/3 pound ground beef Dash salt 1 tablespoon Kraft Thousand Island dressing 1 large tomato slice (or 2 small slices) 1 large lettuce leaf 4 slices American cheese (Singles) -or- 2 slices real American cheese 1 whole onion slice (sliced thin) 1. Preheat a frying pan over medium heat. 2. Lightly toast the both halves of the hamburger bun, face down in the pan. Set aside. 3. Separate the beef into two even portions, and form each half into a thin patty slightly larger than the bun. 4. Lightly salt each patty and cook for 2-3 minutes on the first side. 5. Flip the patties over and immediately place two slices of cheese on each one. Cook for 2-3 minutes. 6. Assemble the burger in the following stacking order from the bottom up: bottom bun dressing tomato lettuce beef patty with cheese onion slice beef patty with cheese top bun. Makes one hamburger.
McDonald's® Arch Deluxe® In 1996, McDonald's set out to target more educated tastebuds in a massive advertising campaign for its newest burger creation. We watched while Ronald McDonald golfed, danced, and leisurely hung out with real-life grown-up humans, instead of the puffy Mayor McCheese and that bunch of wacko puppets. Supposedly the Arch Deluxe, with the "Adult Taste", would appeal to those dancers and golfers and anyone else with a sophisticated palate. But let's face it, we're not talking Beef Wellington here. The Arch Deluxe is just a hamburger, after all, with only a couple of elements that set it apart from the other menu items. The big difference is the creamy brown mustard spread on the sandwich right next to the ketchup. And the burger is assembled on a sesame seed potato roll (which actually tastes very much like your common hamburger bun). Also, you can order the burger with the optional thick-sliced peppered bacon, for an extra ka-ching. Okay, so the plan hasn't quite worked out the way Micky D's had hoped. Sales of the Arch Deluxe have been disappointing, to say the least. That's why I thought this would be a good recipe to clone. You know, for all of you who have been struggling to get by without the Arch Deluxe in your lives. The Arch Deluxe may have gone on to join the McD.L.T and the McLean Deluxe on the great list of fast food duds from our past. But you can now create a delicious kitchen facsimile of your own with this recipe. And hopefully, in the meantime, Ronald has gone back to work. 1 tablespoon mayonnaise 1/2 teaspoon brown mustard (French's "Hearty Deli" is good) 1 sesame seed hamburger bun 1/4 pound ground beef 1 slice American cheese 1 to 2 tomato slices 1 to 2 lettuce leaves, chopped 1/2 tablespoon ketchup 2 tablespoons chopped onion 1. In a small bowl, mix together the mayonnaise and the brown mustard. Set aside. 2. Grill the face of each of the buns on a griddle or frying pan over medium heat. 3. Roll the ground beef into a ball and pat it out until it's approximately the same diameter as the bun. 4. Cook meat on hot griddle or frying pan for about 5 minutes per side or until done. Be sure to lightly salt and pepper each side of the patty. 5. Build the burger in the following order, from the bottom up: On Bottom Bun beef patty American cheese slice 1 to 2 tomato slices lettuce On Top Bun mayo/mustard ketchup onions 6. Slap the top onto the bottom and serve hot. Makes one burger. Tidbits If you can find thick-sliced pepper bacon in your supermarket, you can add it to the burger just as you could at the restaurant chain. Cut one slice in half after cooking and place the slices next to each other onto the bottom bun before adding the beef patty.
McDonald's® Breakfast Burrito® It was in the late seventies, shortly after McDonald's had introduced the Egg McMuffin, that the food giant realized the potential of a quick, drive-thru breakfast. Soon, the company had developed several breakfast selections, including the Big Breakfast with eggs, hash browns, and sausage. Eventually one out of every four breakfasts eaten on the go would be served at McDonald's - an impressive statistic indeed. The newest kid on the McBreakfast block is this morning meal in a tortilla, first offered on the menu in 1991. 4 ounces breakfast sausage 1 tablespoon minced white onion 1/2 tablespoon minced mild green chilies (canned) 4 eggs, beaten salt pepper 4 8-inch flour tortillas 4 slices American cheese On the side salsa 1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned. 2. Add the mild green chilies and continue to sauté for 1 minute. 3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables. Add a dash of salt and pepper. 4. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds. 5. Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla. 6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about two inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired. Makes 4 burritos.
McDonald's® Breakfast Bagel Sandwiches® Ham & Egg Bagel Sauce 2 tablespoons mayonnaise 1 teaspoon creamy dill mustard 4 eggs salt ground black pepper 1 teaspoon butter 8-ounces deli-sliced ham (2 to 3 slices per sandwich) 4 plain bagels 8 slices Kraft Singles American cheese 1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it. 2. To prepare the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time. 3. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads evenly. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelet over and turn off the heat. 4. Heat up the ham in a covered dish in the microwave for 1 minute. This will make it hot, and keep it from drying. 5. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil. 6. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half. 7. Place a slice of cheese onto the face of each bagel half. 8. Place the finished omelet onto the cheese on the bottom half of the sandwich. 9. Place the ham onto the egg. 10. Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm. Makes 4 servings.
McDonald's® Breakfast Bagel Sandwiches® Spanish Omelet Bagel Sauce 2 tablespoons mayonnaise 1 teaspoon creamy dill mustard 2 teaspoons minced green pepper 2 teaspoons minced white onion 4 eggs 1 teaspoon butter salt ground black pepper 8 ounces breakfast sausage 4 plain bagels 4 slices Kraft Singles American cheese 4 slices Kraft Singles Monterey Jack cheese 1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it. 2. To prepare the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time. 3. First preheat pan over low heat. Add 1/4 teaspoon of butter. Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoon minced white onion to the pan and sauté for a couple minutes, or until soft. 4. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Add the egg to the pan with the vegetables. Swirl the pan so that the egg spreads out. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelets over and turn off the heat. 5. Press the sausage into four 2-ounce patties approximately the size of the bagel. Cook the sausage in a large skillet over medium heat until brown. Drain when done. 6. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil. 7. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the bottom bagel half. 8. Place a slice of Monterey Jack cheese onto the face of the bottom bagel half. 9. Place a sausage patty on the cheese on the Jack cheese. 10. Place the finished omelet onto the sausage and then place the American cheese on the omelet. 11. Finish the sandwich with the bagel top and heat for 15 seconds in the microwave if needed to warm. Repeat for remaining servings. Makes 4 servings.
McDonald's® Breakfast Bagel Sandwiches® Steak & Egg Bagel Sauce 2 tablespoons mayonnaise 1 teaspoon creamy dill mustard 1 teaspoon vegetable oil 1 slice of white onion, quartered 1 14-ounce pkg. Steak-Umm chopped steak (7 steaks) 4 eggs 1 teaspoon butter salt ground black pepper 4 plain bagels 8 slices Kraft Singles American cheese 1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it. 2. Heat 1 teaspoon of vegetable oil in a medium skillet over medium heat. Separate the onion slices and sauté in the oil until light brown. 3. Heat a large skillet over medium/high heat. Break up the sandwich steak into the hot pan and cook until brown. Drain off fat. Add the grilled onions to the meat and stir. 4. To make the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time. 5. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads evenly. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelet over and turn off the heat. 6. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil. 7. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half. 8. Place a slice of cheese onto the face of each bagel half. 9. Divide the meat into four portions and stack one portion onto the cheese on the bottom bagel half. 10. Place the finished omelet onto the meat on the bottom half of the sandwich. 11. Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm. Makes 4 servings.
Papa John's® Pizza Dipping Sauces John Schnatter was only 23 years old when he used 1600 dollars of start-up money to buy a pizza oven and have it installed in the broom closet of an Indiana tavern. John started delivering his hot, fresh pizzas, and in 1984, the first year of his business, he sold 300 to 400 pizzas a week. One year later, he opened the first Papa John's restaurant, and has become an American success story. Today the company has expanded to over 2600 locations in 49 states and has revenues of 1.7 billion dollars a year. That puts John's business in the top three of all restaurant chains in overall sales growth, and the country's fastest growing pizza chain. John has kept the Papa John's menu simple. You won't find salads or subs or chicken wings on his menu. The company just sells pizza, with side orders of breadsticks and cheesesticks made from the same pizza dough recipe. With each order of breadsticks or cheesesticks comes your choice of dipping sauces. I've got clones here for all three of those tasty sauces. You can use these easy clones as dips for a variety of products, or you can simply make your own breadsticks by baking your favorite pizza dough, then slicing it into sticks. If you want cheesesticks, just brush some of the Garlic Sauce on the dough, then sprinkle with mozzarella cheese and bake. Slice the baked dough into sticks and use the dipping sauce of your choice. It's a cinch. Special Garlic Sauce 1/2 cup margarine spread 1/4 teaspoon garlic powder 1. Combine ingredients in a small bowl. 2. Microwave on 1/2 power for 20 seconds. Stir. Makes 1/2 cup. Cheese Sauce 1/2 cup milk 2 teaspoons cornstarch 1/4 cup Cheez Whiz 2 teaspoon juice from canned jalapeños (nacho slices) 1. Combine cornstarch with milk in a small bowl and stir until cornstarch has dissolved. 2. Add Cheez Whiz and stir to combine. Microwave on high for 1 minute, then stir until smooth. 3. Add juice from jalapeño slices, and stir. Makes 1/2 cup. Pizza Sauce 1 10 3/4-ounce can of tomato puree 1/4 cup water 1 tablespoon sugar 1 teaspoon olive oil 1/4 teaspoon lemon juice 1/4 teaspoon salt 1/4 teaspoon oregano 1/8 teaspoon basil 1/8 teaspoon thyme 1/8 teaspoon garlic powder 1. Combine ingredients in a small saucepan over medium heat. Bring to a boil. 2. Reduce heat and simmer for 15 to 20 minutes. Makes 1 cup.
Red Lobster Cheese Biscuits Serving Size : 10 Preparation Time :0:00 Categories : Breads Biscuits Cake Mix Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----WALDINE VAN GEFFEN VGHC42A----- 1 cup Milk 1/3 cup Mayo 1 tablespoon Sugar -- or 3 packages Sweet & Low 2 cups Self-rising flour 1/4 cup Kraft's American cheese -- grate Liquid margarine Garlic powder Kraft American Cheese food Combine milk, Mayo, sugar and flour. Beat with mixer at high speed, not quite 1 minute until smooth and completely combined. Remove beaters. Use rubber spatula to streak the dough with 1/4c cheese food. Drop batter equally between 10 paper-lined muffin wells. Drizzle top of each with ts liquid margarine and dust each with a little garlic powder plus 1 scant ts additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown and tripled in size. Cool in pan on racks for 30 minutes. Add only enough flour so batter drops from spoon.
Sonic® Cherry Limeade Here's the signature drink from the chain that's reviving the drive-up burger joint, just like a scene out of American Graffiti or Happy Days. It was in 1953 that Troy Smith obtained the parcel of land in Shawnee, Oklahoma that was big enough to fit the new steakhouse and root beer stand that was his dream. Troy thought he'd make he steakhouse his primary operation, but as it turned out folks preferred the hot dogs and cold drinks over at the root beer stand. So Troy did the smart thing and ditched the steakhouse to focus all his efforts on the other joint. At first he called the root beer stand "Top Hat," but when Troy found out later that name was already being used, he came up "Sonic" to signify "service at the speed of sound." Today the chain is the sixth largest hamburger outlet in the country. This recipe makes a simple, old-fashioned drink by combining Sprite with cherry juice and some lime wedges. Use cherry juice made by Libby under the brand-name Juicy Juice for the best home clone. 12 ounces Sprite (1 can) 3 lime wedges (1/8 of a lime each) 1/4 cup cherry juice (Libby's Juicy Juice is best) 1. Fill a 16-ounce glass 2/3 full with ice. 2. Pour Sprite over the ice. 3. Add the juice of three lime wedges and drop them into the drink. 4. Add the cherry juice and serve with a straw. Makes 1 16-ounce drink (medium size).
Baked Cheese Sandwiches 12 slices bread 6 slices American cheese Butter 4 eggs 1 1/2 cups milk Cut off crusts and spread bread with butter. Place cheese between 2 slices. Place sandwiches side by side in a 13 x 9-inch baking dish. Beat eggs with milk. Pour over sandwiches and let stand for 1 hour or overnight. Bake 1/2 hour at 350 degrees F. Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed
French Dip Sandwich 1 can Franco-American Au Jus Gravy 4 servings thinly sliced cooked roast beef 4 servings French bread or long hard rolls, cut in half lengthwise In 10-inch skillet, combine gravy and beef. Over low heat, heat through, stirring occasionally. To make sandwiches, arrange beef on bread. Serve each sandwich with small bowl of gravy for dipping.
Hotdogs Azteca® 1 package Azteca® Flour tortillas 1 pound hot dogs 1 (15 ounce) can chili with beans 8 ounces American cheese slices Bring tortillas to room temperature. Preheat oven to 475 degrees F. Spread 1 heaping teaspoon of chili on each tortilla. Place slice of cheese on top of chili. Set hot dog in center of cheese. Roll up sides of tortilla and fasten with wooden picks. Bake approximately 10 minutes until cheese is melted and tortilla is crisp. Serves 5 to 6. NOTE: For appetizers, slice in quarters.
Open Face Pineapple Sandwich 2 slices white or wheat bread Peanut butter 3 slices pineapple from a can 2 slices American cheese Toast bread in the toaster until medium brown. Spread each with peanut butter to taste and place on a cookie sheet or in a baking pan. Top each with 1 1/2 slices of pineapple, which has been drained on a paper towel to remove excess juice. Top each with a slice of cheese. Place under the broiler just until cheese melts. Makes 2 open-face sandwiches.
Original Philadelphia Cheese Steak Sandwich 1 (24 ounce) thinly-sliced rib eye or eye roll steak 6 tablespoons soy bean oil Cheese (Cheez Whiz® is recommended), American or provolone 4 crusty Italian rolls 1 large Spanish onion Sweet green and red peppers, sautéed in oil (optional) Mushrooms, sautéed in oil (optional) Heat a cast iron skillet or nonstick pan over medium heat. Add 3 tablespoons of the oil to the pan and sauté the onions to desired doneness. Remove the onions. Ad remaining oil and sauté the slices of meat quickly on both sides. Melt the Cheez Whiz in a double boiler or in the microwave. Place 6 ounces of the meat onto each roll. Add onions, and pour the Cheez Whiz over the top. Garnish with hot fried sweet peppers, mushrooms and catsup.
Taco Joes 1 pound ground chuck 1 small onion, chopped 3/4 cup commercial taco sauce 2 teaspoons Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon garlic powder 8 hamburger buns Sliced American cheese Cook ground chuck and onion in a skillet until meat is browned, stirring to crumble meat. Drain off pan drippings. Stir in taco sauce and next 4 ingredients; simmer 5 minutes or until thoroughly heated. Placed opened hamburger buns on a baking sheet. Spoon about 1/4 cup meat mixture onto bottom half of each bun. Top meat mixture with a slice of cheese. Bake at 350 degrees F for 4 minutes or until cheese melts and buns are warmed. Place top of bun over cheese.
Tuna Bumsteads 1/2 pound American cheese, coarsely grated 2 tablespoons chopped stuffed green olives 3 hardcooked eggs, chopped 2 tablespoons chopped green bell pepper 2 tablespoons chopped sweet pickles 1 (7 ounce) can tuna fish, drained well 2 tablespoons chopped onion 1/2 cup mayonnaise Mix all ingredients together. Put mixture on 8 buns. Wrap in foil. Bake in preheated 350 degree F oven for 30 minutes
Tunaburgers 1 (7 ounce) can chunk white tuna, packed in water 1 cup celery, chopped fine 1 small onion, chopped fine 1 1/2 cup American cheese 1/2 cup Velveeta® cheese 1/2 cup chopped green or black olives 1/2 cup chopped sweet pickles 1/4 cup mayonnaise 2 hardboiled eggs, chopped Salt, to taste Pepper, to taste Spread mix on hamburger-style buns. Heat 15 to 20 minutes at 350 degrees F. Serves 8.
Wineburgers 1 1/2 pounds lean ground beef Seasoning salt, to taste 3 to 4 cups Burgundy wine, any kind 4 slices American or Swiss cheese 4 hamburger buns Heat grill and form ground beef into four 5- to 6-ounce patties. Place patties on grill and season lightly with seasoning salt. Cook for about 3 minutes, then flip patties. Cook 1 or 2 minutes longer, then pour 6 to 8 ounces (3/4 to 1 cup) Burgundy on each patty. Cook until medium or mediumwell. Top with cheese and serve on buns.
All American Club Sandwich A layered sandwich that’s an all-American lunch special. 1/2 cup mayonnaise 1 tablespoon Dijon-style mustard 12 slices whole wheat bread, toasted 8 leaf lettuce leaves 8 (3/4-ounce) slices LAND O LAKES® Deli American Cheese 1/2 pound thinly sliced deli ham 8 slices tomato 1/2 pound thinly sliced deli turkey breast 8 slices cooked bacon Combine mayonnaise and mustard in small bowl; mix well. Spread 1 teaspoon mayonnaise mixture on 1 side of each toast slice. To assemble each sandwich, layer 1 slice toast, mayonnaise-side up, 1 lettuce leaf, 1 slice cheese, 2 ounces ham, 2 slices tomato, 1 slice toast, mayonnaise-side down. Spread 1 teaspoon mayonnaise on toast. Continue assembling each sandwich with 1 slice cheese, 2 ounces turkey, 2 slices bacon, 1 lettuce leaf and 1 slice toast, mayonnaise-side down. Cut into triangles. Secure with toothpicks. Makes 4 sandwiches
Anytime Apple Muffinwiches Serve this sweet but tangy sandwich anytime. 4 English muffins, sliced in half, toasted 8 teaspoons LAND O LAKES® Butter, softened 8 teaspoons apricot preserves or orange marmalade 8 slices (1/2-ounce) Canadian bacon or ham 4 slices LAND O LAKES® American Cheese Food Singles 1 small apple, cored, cut into 4 (1/4-inch) rings To assemble, spread each muffin half with 2 teaspoons butter and 2 teaspoons preserves. Top bottom half with 2 slices Canadian bacon, 1 slice cheese and 1 apple ring. Place remaining muffin half on top. Makes 4 sandwiches
Berry Turkey Bagel Deli turkey and cheese are complemented by a tangy spread with dried fruit. Spread Ingredients: 1/2 cup chopped celery 1/2 cup chopped dried cranberries, dried cherries or raisins 1/3 cup mayonnaise 1 tablespoon Dijon-style mustard Sandwich Ingredients: 4 bagels, split 1/2 pound thinly sliced deli turkey breast 4 (3/4-ounce) slices LAND O LAKES® Deli American Cheese 4 leaf lettuce leaves Stir together all spread ingredients in small bowl. Cover; refrigerate at least 1 hour. To assemble sandwiches, divide spread among bagel halves. Layer each bottom bagel half with 1/4 turkey, 1 slice cheese, 1 lettuce leaf and bagel top. Makes 4 sandwiches. In large skillet, heat 1 teaspoon olive oil over medium-high heat. Add zucchini, onion, bell pepper and Italian seasoning. Stir fry 3 to 4 minutes or until crisp-tender. Remove from skillet. In same skillet, heat 1 teaspoon oil until hot. Stir fry beef in two batches, 1 to 2 minutes each. Season with salt and pepper. Stir in zucchini mixture; heat through. Arrange 1/4 of beef mixture on bottom of each roll; top each with 1 cheese slice. Place on rack in broiler pan so surface of cheese is 4 inches from heat. Broil 1 to 2 minutes or until cheese is melted. Makes 4 sandwiches
Cheese Stacked Hero A hearty whole-grain sandwich stacked high with deli ham and cheese spread with a tasty mustard mayonnaise. Spread Ingredients: 1/4 cup mayonnaise 1 tablespoon prepared mustard Sandwich Ingredients: 8 slices whole grain bread 4 leaf lettuce leaves 12 (1-ounce) slices deli ham 14 (1/2-ounce) slices LAND O LAKES® Deli White American Cheese* 2 red onion slices, separated into rings 2 tomatoes, sliced Combine mayonnaise and mustard in small bowl; mix well. Cut 6 slices cheese in half diagonally. To assemble each sandwich, spread 1 slice bread with 1 tablespoon mayonnaise mixture. Layer 1 slice bread with 1 lettuce leaf, 3 slices ham, 3 half slices cheese, 1/4 onion rings, 1/4 tomato slices and 2 whole slices cheese; top with 1 slice bread. Makes 4 servings.
Game Day Sub Sandwich You will score extra points at half time with your guests when you serve this sandwich. 1 pound loaf French bread, cut in half lengthwise 1/2 cup mayonnaise 1/4 cup Dijon-style or honey mustard 6 leaves leaf lettuce 1 medium tomato, cut into thin slices 6 ounces thinly sliced deli turkey breast 6 (3/4-ounce each) slices deli LAND O LAKES® American Cheese 6 ounces thinly sliced deli ham 6 (3/4-ounce each) slices deli LAND O LAKES® Swiss Cheese 2 thin slices onion, separated into rings Wooden picks Combine mayonnaise and mustard in small bowl. Spread each cut-side of French bread halves with mayonnaise mixture. To assemble sandwich, layer bottom half of loaf with lettuce, tomato, turkey, American cheese, ham, Swiss cheese and onion. Cover with top half of loaf; secure with wooden picks, if desired. Cut into 6 sandwiches. Makes 6 sandwiches. TIP: To make individual sub sandwiches use 6 split hoagie rolls. Spread 1 tablespoon mayonnaise mixture on each cut-side of each split hoagie roll. Assemble sandwiches as directed above.
Hero-In-The-Round Serve this family-size sandwich with potato salad, coleslaw and cookies. 1 (8-inch) loaf round bread, unsliced 1/2 cup LAND O LAKES® Butter, softened 4 ounces thinly sliced roast beef 8 LAND O LAKES® American Cheese slices 1/4 cup Thousand Island dressing 6 lettuce leaves 1 medium tomato, sliced 1/4-inch 4 ounces thinly sliced pastrami 4 ounces LAND O LAKES® Monterey Jack Cheese, cut into 16 (2x1-inch) slices Cut loaf lengthwise horizontally into 4 slices; spread all cut surfaces with butter. Place bottom slice of loaf on platter; top with roast beef and American cheese slices. Spread with 2 tablespoons Thousand Island dressing. Place second bread slice on top of beef and cheese; top with lettuce and tomatoes. Place third bread slice on top of tomatoes; top with pastrami and Monterey Jack cheese. Spread with remaining Thousand Island dressing. Add remaining bread slice. Skewer loaf with 6 to 8 skewers from top to bottom, if desired. Cut into 8 pie-shaped wedges. Makes 8 servings. TIP: For variety, add 1/2 teaspoon seasoned pepper to butter. Spread cut surfaces of bread with butter mixture. TIP: Prepare sandwich as directed above. Cover with plastic food wrap; place in cold picnic cooler when transporting.
Hometown Ham & Turkey Focaccia Using focaccia is a creative way to serve this cold summertime sandwich that features many deli ingredients. 1 (12-ounce) focaccia bread (about 9 inches), sliced in half horizontally 1/2 cup cream cheese with chive and onion 24 fresh spinach leaves, washed, stems removed 1/2 pound thinly sliced deli turkey breast 6 slices (3/4-ounce each) deli LAND O LAKES® American Cheese 1/2 pound thinly sliced deli ham 6 slices (3/4-ounce each) deli LAND O LAKES® Provolone Cheese 2 medium tomatoes, thinly sliced Spread both cut-sides of focaccia bread halves with cream cheese. Place one-half spinach on bottom half focaccia. Layer with turkey, American cheese, ham, Provolone cheese, tomatoes and remaining spinach. Cover with top half focaccia. To serve, secure each serving with long toothpick. Cut into 6 wedges. Makes 6 servings
Inside-Out Sandwiches Recipes like this meet the all important picnic criteria: easy to fix, easy to pack and easy to serve! 6 thin slices deli ham 6 (3/4-ounce) slices LAND O LAKES® American Cheese Food Singles 2 tablespoons prepared mustard or mayonnaise 6 (1-inch thick) soft breadsticks, baked Prepared mustard and/or ketchup, if desired Top 1 slice ham with 1 slice cheese. Spread with 1 teaspoon mustard. Place breadstick on edge of ham and cheese; roll ham and cheese around breadstick. Repeat with remaining ingredients. Wrap each sandwich tightly in plastic food wrap; refrigerate at least 30 minutes. Serve with mustard or ketchup for dipping, if desired. Makes 6 sandwiches.
New Orleans Muffuletta Celebrate the spirit of Mardi Gras with this New Orlean’s inspired sandwich. Olive Mixture Ingredients: 1 (16-ounce) jar mixed pickled vegetables, drained, finely chopped 1/2 cup finely chopped stuffed green olives 1 (4 1/4-ounce) can chopped pitted ripe olives 3 tablespoons olive oil 1 tablespoon finely chopped fresh garlic Sandwich Ingredients: 1 (1-pound) unsliced round Italian bread 1/4 pound thinly sliced deli turkey 4 slices (3/4-ounce each) deli LAND O LAKES® American Cheese 1/4 pound thinly sliced deli hard salami 4 slices (3/4-ounce each) deli LAND O LAKES® Provolone Cheese Combine pickled vegetables, green olives, ripe olives, olive oil and garlic in medium bowl; mix well. Set aside. Cut bread in half horizontally; remove bread in center, leaving 1/2-inch thick bread shells. Divide olive mixture between bread shells; press firmly. Layer bottom bread shell with turkey, American cheese, salami and Provolone cheese. Carefully top with remaining bread shell. Wrap tightly in plastic food wrap; refrigerate at least 2 hours or overnight. To serve, secure with toothpicks. Cut into wedges. Makes 8 servings
Peanut Butter & Cheesy Apple Bagels A delicious, nutritious combo for lunch at home or away. 4 teaspoons peanut butter 1 plain bagel, split 2 LAND O LAKES® American Cheese Singles 6 slices apple Spread 2 teaspoons peanut butter on cut-side of each bagel half. Place cheese slice on peanut butter; layer with apple slices. Makes 2 sandwiches.
Pretzelwiches This creative sandwich will be a lunchbox favorite. 8 (4 to 4 1/2-inch) soft pretzels* 4 teaspoons prepared mustard 8 LAND O LAKES® American Cheese Food Singles 6 ounces your favorite sliced luncheon or deli meat Spread bottom side of each pretzel with 1/2 teaspoon mustard. To assemble each sandwich, layer 1 pretzel, mustard-side up, with 1 slice cheese, 1/4 meat and 1 slice cheese. Place another pretzel, mustard-side down, over sandwich ingredients; press gently. Makes 4 sandwiches. *If using frozen soft pretzels, bake according to package directions; cool.
MeanwhBBQ Cheeseburgers Ingredients: 1-1/2 lb ground Beef 1/4 cup finely chopped onion - Prepared barbecue sauce 4 slices process American cheese 4 crusty rolls, split - Romaine lettuce - Tomato slices Servings: 4 Instructions: 1. In large bowl, combine ground Beef and onion, mixing lightly but thoroughly. Shape into four 3/4"-thick patties. 2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer pink, turning occasionally. Approx. 1 minute before burgers are done, brush with barbecue sauce; top with cheese. 3. Line bottom of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches.
Submarine Sandwich This sandwich is quick to make and is a tangy combination of roast beef and horseradish-flavored spread. 1/2 pint deli creamy coleslaw 2 tablespoons prepared horseradish 4 hoagie buns, cut in half 8 ounces thinly sliced deli roast beef 8 slices (3/4-ounce each) deli LAND O LAKES® American Cheese 8 slices tomato 4 lettuce leaves Stir together coleslaw and horseradish in small bowl. To assemble sandwiches, spread about 1/4 cup coleslaw mixture on bottom half of each bun. Layer with 1/4 roast beef, 2 slices cheese, 2 slices tomato, 1 lettuce leaf and top of bun. Makes 4 sandwiches.
Fired Up Over Turkey Barbeque,"Grilled Crab Sandwich 1 cup crab meat, drained and flaked 1/2 cup shredded process American cheese 1/4 cup chopped celery 2 tablespoons sweet pickle relish, drained 2 tablespoons chopped green onions, with tops 1 hard cooked egg, chopped 3 tablespoons mayonnaise 1/2 teaspoon lemon juice 10 slices bread, buttered 5 large tomato slices PREPARATION: Combine crab meat, cheese, celery, relish, green onions, hard cooked egg, mayonnaise, and lemon juice. Spread on unbuttered side of 5 bread slices. Add a tomato slice to top of each sandwich then season with salt and pepper. Top with remaining bread slices, buttered side up. Grill on a griddle, panini maker, or skillet, until sandwiches are golden brown on both sides. Makes 5 sandwiches.
BAKED PIZZA SANDWICH Yield: 6 servings 1 lb Lean Ground Beef 15 oz Tomato Sauce; 1 Cn, OR 15 oz Pizza Sauce; 1 Cn 1 ts Oregano Leaves 2 c Biscuit Baking Mix 1 ea Egg; Lg 2/3 c Milk 8 oz Cheese; * 2 oz Mushrooms;Sliced,Drained,1Cn 1/4 c Parmesan Cheese; Grated * Use 1 8-oz package of sliced process American Or mozzarella cheese. Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving.