Applebee's® Low-Fat Asian Chicken Salad As the seasons change so does the menu, at this popular 1064-unit casual restaurant chain. You’ll find this item in the “Low-Fat and Fabulous” column during the summer months where it’s been a favorite since 1997. As with any salad, the waistline violator is the traditionally fat-filled dressing that’s drizzled in gobs over the top of very healthy greens (a tablespoon of dressing is usually around 10-12 grams of fat each). So if we can just figure out a cool way to make the dressing fat-free, we’re well on our way to making huge salad – four of them to be exact – with only 12 grams of fat on the entire plate. Most of those grams come from the chicken breast, while the crunchy chow mein noodles pick up the rest. Just be sure to plan ahead when you make this one. The chicken should marinate for a few hours if you want it to taste like the original. Get ready for some big, meal-size salads. 1 cup teriyaki marinade 4 chicken breast fillets Fat-Free Asian Dressing 2 cups water 1/2 cup granulated sugar 3 tablespoons dry pectin 1 tablespoon white vinegar 1/2 teaspoon soy sauce 1 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 8 cups chopped romaine lettuce 8 cups chopped iceberg lettuce 3 cups shredded red cabbage 3 cups shredded green cabbage 2 cups shredded carrots 1 cup chopped green onion 1 1/3 cups crispy chow mein noodles 1. Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours. 2. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill. 3. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done. 4. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well. 5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles. 6. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad. 7. Place a 1/4 cup pile of shredded carrots in the center of each salad. Nutrition Facts Serving size – 1 salad Total servings – 4 Fat (per serving) – 12g Calories (per serving) – 575
Applebee's® Low-Fat Blackened Chicken Salad Applebee's original Blackened Chicken Salad quickly became a favorite, encouraging this popular full-service chain to create a low-fat version of the delish dish. While most of the fat in the original comes from the tasty honey mustard dressing, this version creates a dressing that tastes just as good, yet has not a single gram of fat. Combine that with fresh lettuce, shredded carrot, a little egg white, non-fat shredded cheese, and a delicious Cajun spice blend which generously coats chicken seared in light butter then grilled, and you have a majorly munchable salad which is incredibly easy on the waistline. Who says you need gobs of fat to create a tasty meal? Dressing 1/4 cup fat free mayonnaise 1/4 cup Grey Poupon Dijon mustard 1/4 cup honey 1 tablespoon prepared mustard 1 tablespoon white vinegar 1/8 teaspoon paprika Chicken Marinade 1 cup water 3 tablespoons lime juice 2 tablespoons soy sauce 1/2 tablespoon Worcestershire Cajun Spice Blend 1/2 tablespoon salt 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon white pepper 2 boneless, skinless chicken breast halves 2 tablespoons light butter Salad 8 cups chopped iceberg lettuce 1/2 cup shredded red cabbage 1/2 cup shredded carrot 1/2 cup fat free shredded mozzarella cheese 1/2 cup fat free shredded cheddar cheese 1 large tomato, diced 1 hardboiled egg white, diced 1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready. 2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better. 3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you’ve got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat. 4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice. 5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for. 6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. 7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad. 8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side. Serves 2 as an entree.
Applebee's® Tequila Lime Chicken It's one of Applebee's top-selling signature dishes and a big request here on the site. This tasty dish combines the tangy flavor of the tequila lime marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese blend. Just be sure you don't marinate the chicken longer than the 3 to 4 hours, or the citric acid in the lime juice may toughen the chicken. The bed of crispy corn tortilla strips can be easily cloned with crumbled store-bought corn chips, but if you want strips like those served at the restaurant, just follow the "tidbits" below. Serve this dish with your choice of rice (Spanish rice is recommended), along with some pico de gallo (you can find a recipe here) or salsa on the side. Marinade 1 cup water 1/3 cup teriyaki sauce 2 tablespoons lime juice 2 teaspoons minced garlic 1 teaspoon mesquite liquid smoke flavoring 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon tequila 4 chicken breast fillets Mexi-Ranch Dressing 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon milk 2 teaspoons minced tomato 1 1/2 teaspoons white vinegar 1 teaspoon minced canned jalapeno slices (nacho slices) 1 teaspoon minced onion 1/4 teaspoon dried parsley 1/4 teaspoon Tabasco pepper sauce 1/8 teaspoon salt 1/8 teaspoon dried dill weed 1/8 teaspoon paprika 1/8 teaspoon cayenne pepper 1/8 teaspoon cumin 1/8 teaspoon chili powder dash garlic powder dash ground black pepper 1 cup shredded cheddar/monterey jack cheese blend 2 cups crumbled corn chips or fried tortilla strips (see tidbits) 1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours. 2. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. 3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done. 4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted. 5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. (http://www.topsecretrecipes.com) Serves 4. Tidbits Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.
Arby's® Sauce Although the beef sandwiches from Arby's would be very hard to duplicate since they are made from specially processed beef hunks, thinly sliced, this fast food chain's barbecue sauce can be cloned easily. Now you can whip up this slightly tangy sauce to put on your own homemade sandwich creations, even barbecued ribs or chicken. 1 cup ketchup 2 teaspoons water 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon pepper 1/4 teaspoon salt 1/2 teaspoon Tabasco pepper sauce 1. Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes. 2. Remove the sauce from the heat. Cover and allow to cool. 3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two. Makes 1 cup.
Boston Market Meatloaf 1 cup tomato sauce 1½ tbsp Kraft barbecue sauce 1 tbsp granulated sugar 1½ lbs 10% fat ground sirloin 6 tbsp all-purpose flour ¾ tsp salt ½ tsp onion powder ¼ tsp ground black pepper dash garlic powder Preheat oven to 400°F. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. In a large bowl, add all but 2 tbsp of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined. Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat. Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tbsp of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Makes 4 servings.
Boston Market® Meatloaf In the early 90s Boston Chicken was on a roll. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. So successful was the chain with chicken, that the company quickly decided it was time to introduce other entrée selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. But offering the other entrées presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts sent the company into a tailspin. By 1988, Boston Market's goose was cooked: the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again. Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country. 1 cup tomato sauce 1 1/2 tablespoons Kraft original barbecue sauce 1 tablespoon granulated sugar 1 1/2 pounds ground sirloin (10 percent fat) 6 tablespoons all-purpose flour 3/4 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper dash garlic powder 1. Preheat oven to 400 degrees. 2. Combine the tomato sauce, barbecue sauce, and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. 3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined. 4. Combine the remaining ingredients with the ground sirloin - flour, salt, onion powder, ground pepper, and garlic powder. Use the wooden spoon or your hands to work the spices and flour into the meat. 5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections that allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes. 6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat. 7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce. 8. Place the meatloaf back into the oven, uncovered, for 25 - 30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Serves 4.
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® BK Broiler This grilled chicken sandwich was introduced by America's number-two burger chain in 1990, and soon after the launch the BK Broiler was selling at a rate of over a million a day. Not good news for chickens. This one's easy to duplicate at home. To clone the shape of the chicken served at the burger giant, you'll simply slice the chicken breasts in half, and pound each piece flat with a mallet. Pounding things is fun. Let the chicken marinate and then fire up the grill. The recipe makes four sandwiches and can be easily doubled if necessary for a king-size munch fest. Marinade 3/4 cup water 2 teaspoons ketchup 1 teaspoon salt 1/4 teaspoon liquid smoke 1/8 teaspoon pepper 1/8 teaspoon oregano dash onion powder dash parsley 2 chicken breast fillets 4 sesame seed hamburger buns 1 1/3 cups chopped lettuce 1/4 cup mayonnaise 8 tomato slices 1. Make the marinade by combining the ingredients in a medium bowl. 2. Prepare the chicken by cutting each breast in half. Fold a piece of plastic wrap around each piece of chicken and pound the meat with a tenderizing mallet until it is about 1/4 - inch thick and about the same diameter as the hamburger buns. Place the chicken into the marinade, cover it, and chill for at least four hours. Overnight is even better. 3. Preheat your barbecue or indoor grill to high heat. Grill the chicken for 3 to 4 minutes per side or until done. 4. Toast the faces of the hamburger buns in a pan or griddle, in a toaster oven, or facedown on the grill. Watch the buns closely to be certain that the faces turn only light brown and do not burn. 5. Build each sandwich from the top down by first spreading about a tablespoon of the mayonnaise on the toasted face of a top bun. 6. Spread about 1/3 cup of chopped lettuce over the mayonnaise. 7. Arrange two tomato slices on the lettuce. 8. Place a chicken breast on the toasted face of the bottom bun. 9. Flip the top part of the sandwich over onto the bottom and scarf out. Serves 4. Tidbits Liquid smoke is a flavoring found near the barbecue sauces and marinades. Use hickory-flavored liquid smoke if you have a choice.
Chef Paul Prudhomme's® Poultry Magic® Louisianna chef Paul Prudhomme, America's number one Dom DeLuise look a like, hit it big in supermarkets with his magical brand of Cajun spice blends. Chef Paul developed his seasonings after years of making little batches and passing them out to customers in the restaurants where he worked. Now his Magic Seasoning Blends come in several varieties and are produced in a whopping 30,000- square-foot plant by 38 employees. Fortunately, it'll take only one of you in a small kitchen to make a clone of one of the most popular versions of the blend. Use it when you barbecue, roast, grill, or sauté your favorite chicken, turkey, duck, or Cornish game hens. 1 1/2 teaspoons salt 1/2 teaspoon paprika 1/4 teaspoon cayenne 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon rubbed sage dash cumin Combine all ingredients in a small bowl. Store in a covered container. Sprinkle on any poultry to taste. Makes 4 teaspoons.
Chevys® Fresh Salsa Whip out the food processor and fire up the grill because you’ll need these essential tools to clone one of the best restaurant salsas in the business. The key to recreating the flavor of the real deal is to fire roast the tomatoes and the jalapenos, and to add a little mesquite-flavored liquid smoke. The restaurant chain uses a mesquite grill, so these steps are crucial to getting the same smoky flavor as the addictive restaurant version. Chevys uses chipotle peppers, or smoked red jalapeno peppers. But unless you grow your own jalapenos, it may be difficult to find the riper red variety in your local supermarket. For this recipe, the green jalapeno peppers will work fine. 6 medium tomatoes 10 jalapenos (red is best) 1/4 of a medium Spanish onion 2 cloves garlic 2 tablespoons chopped fresh cilantro 2 tablespoons white vinegar 2 teaspoons salt 1 1/2 teaspoons mesquite-flavored liquid smoke 1. Preheat your barbecue grill to high temperature. 2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos. 3. Place the tomatoes on the grill when it’s hot. After about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool. 4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate. 5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency. 6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. Makes approximately 2 cups.
Chevys® Mesquite-Grilled BBQ Chicken Quesadilla® With this secret recipe from the latest TSR low-lat book, it isn't necessary to cook the chicken over a mesquite grill as they do in the restaurant chain. Sure, you could get some mesquite wood chips and throw 'em on your barbecue or you can use that charcoal that has mesquite in it. But an easier way to get the flavor of mesquite--especially if all you've got is a gas grill--is to soak the chicken in a marinade made with mesquite-flavored liquid smoke. In the restaurant these puppies are made with red chili tortillas. Since these type of tortillas can be a drag to track down, especially in fat-free versions, we'll use plain fat-free tortillas for our tasty reduced-fat clone. Mesquite Marinade 1/2 cup water 1 teaspoon mesquite-flavored liquid smoke 1/2 teaspoon salt dash ground black pepper Spicy BBQ Sauce 1/2 cup Bull's-Eye Original BBQ Sauce 1/4 teaspoon cayenne pepper dash chili powder 1 boneless chicken breast 1/3 cup sliced red bell pepper 1/3 cup sliced green bell pepper 1/3 cup sliced Spanish onion 2 large (12-inch) fat-free flour tortillas 1 1/3 cups shredded Monterey Jack cheese 1. Prepare the marinade by combining the ingredients in a medium bowl. Add chicken breast fillet to the bowl, cover, and chill for one hour. 2. When the chicken is finished marinating, preheat your grill to high temperature. 3. As grill is heating, prepare the spicy BBQ sauce by mixing the ingredients in a small bowl. 4. Throw the chicken on the grill and cook it for 4 to 5 minutes per side or until it's done. When the chicken is done cooking, chop it into bite-size pieces. 5. Spray a light coating of nonstick cooking spray on a medium skillet over medium heat. Sauté the sliced peppers and onion in the pan for 4 to 5 minutes or until the veggies start to brown. 6. Set a large skillet over medium/low heat. 7. Put one flour tortilla in the skillet and sprinkle 1/3 cup of cheese over half of the tortilla. Spoon half of the vegetables over the cheese, followed by half of the chicken. 8. Spoon a generous portion of the spicy BBQ sauce over the chicken, followed by another 1/3 cup of cheese. 9. Fold the other side of the tortilla over the filling, and press down so that it stays in place. 10. By this time, the cheese on the bottom should be melted. If not, wait another minute or so, then flip the quesadilla over and heat for another couple minutes or until all of the cheese has melted. 11. Slide the quesadilla onto a plate and slice it into 4 pieces. Repeat for the second quesadilla and serve immediately with salsa on the side. Serves 4 as an appetizer. Nutrition Facts Serving size – 2 pieces Total servings – 4
Chili's® Southwestern Eggrolls Many people have hopped on the cloning bandwagon for this recipe. Unfortunately the "clone" recipes that are floating around out there for this dish are pretty lame. So into the TSR test kitchen we go, and out comes the closest thing you'll ever savor next to actually eating the real thing. These "eggrolls" are made with flour tortillas, stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, monterey jack cheese and spices. When you add the creamy avocado ranch dipping sauce, you're tastebuds will begin to party. Make these several hours before you plan to serve them so that they can freeze solid before frying. This will help to make the outside a dark golden brown, and the eggrolls will stay folded without letting any oil seep into the filling. This is how they cook 'em at the restaurant chain. And now you can check out the video for a hands-on demonstration. 1 chicken breast fillet 1 tablespoon vegetable oil 2 tablespoons minced red bell pepper 2 tablespoons minced green onion 1/3 cup frozen corn 1/4 cup canned black beans, rinsed and drained 2 tablespoons frozen spinach, thawed and drained 2 tablespoons diced, canned jalapeno peppers 1/2 tablespoon minced fresh parsley 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/4 teaspoon salt dash cayenne pepper 3/4 cup shredded Monterey Jack cheese five 7-inch flour tortillas Avocado-ranch dipping sauce 1/4 cup smashed, fresh avocado (about half of an avocado) 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon buttermilk 1 1/2 teaspoons white vinegar 1/8 teaspoon salt 1/8 teaspoon dried parsley 1/8 teaspoon onion powder dash dried dill weed dash garlic powder dash pepper Garnish 2 tablespoons chopped tomato 1 tablespoon chopped onion 1. Preheat barbecue grill to high heat. 2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle. 3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. 4. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. 5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture. 6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted. 7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. 8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. 9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl. 10. Preheat 4-6 cups of oil to 375 degrees. 11. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. 12. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion. Serves 3-4
Harley Davidson Cafe® Harley Hog Sandwich® In late September 1997, the Harley Davidson Cafe celebrated its grand opening in Las Vegas. This is the second Harley Davidson Cafe, with the first one located in New York City, just a short walk from the first Planet Hollywood. Both locations serve up some delicious "road food" amongst the awesome collection of vintage Harley's and Harley Davidson paraphernalia. I think this sandwich is one of their best, and this recipe comes right from the source. The Pork Producers Council got the recipe from the cafe's chef, and featured it in a promotional pull-out that ran in a restaurant trade magazine in 1995. Now the secret can be shared with you. 6 to 8 lb. boneless pork butt, tied Rub 1 cup Kosher salt 1 cup course ground black pepper 1 cup paprika (sweet Hungarian is best) 2 cups hickory wood chips 1 cup apple wood chips Hog Sauce 2 large onions, chopped 3 tablespoons vegetable oil 1 tablespoon paprika 1 tablespoons chili powder 1 tablespoon red pepper flakes 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 5 1/4 cups (42 ounces) canned tomatoes, with juice 3 cups cider vinegar 1 3/4 cups ketchup 1/2 cup orange juice 1/4 cup dark brown sugar, packed 1/4 cup brown mustard 1 tablespoon salt 1 tablespoon coarse black pepper 12 large round rolls 1. Combine all of the rub ingredients. Coat the pork butt evenly with mixture, shaking off any excess. 2. Soak wood chips in water 30 minutes. Place pork butt in a smoker on rack at 220 degrees for 8 hours, with smoke going for 2 hours. Let it cool slightly. Break the meat apart with your hands. 3. Sauté' onions in oil in heavy saucepan until translucent. Add the remaining ingredients and cook until mixture is thick and coats the back of a spoon. Puree the sauce and let it cool. (Sauce can be made 2 to 3 days in advance and refrigerated.) 4. Combine the pork and the sauce (to taste) in a heavy saucepan. Cook until it is heated through. 5. To serve: Pile the pork on the rolls. Serve with french fries and cole slaw if desired. Yields 12 servings. Todd's Tidbits You can also smoke your pork in a charcoal barbecue, such as a round Weber Grill. Just arrange the charcoal around the edge of the inside of the grill. When the coals are hot, place the soaked wood chips on them, and then place the pork on the center of the rack above the coals. Cover. Cook the meat for 2-4 hours or until the internal temperature comes to 150°-165°.
K.C. Masterpiece® Original Barbecue Sauce Even though it's now owned and produced by the Clorox Company, the taste of Original K. C. Masterpiece barbecue sauce is the same as when it was first created in good ole' Kansas City, USA. This is the sauce that steals awards from all the other popular slathers on the market. It's now even is sold in a variety of flavors. But this is the clone for the original, and you'll find it very easy to make. Just throw all of the ingredients in a saucepan, crank it up to a boil, then simmer for about an hour. Done deal. And just like the original Masterpiece, this stuff will make a work of art out of any of your grilled meats, or burgers and sandwiches; and as a dipping sauce or marinade. 2 cups water 3/4 cup light corn syrup 1/2 cup tomato paste 1/2 cup vinegar 3 tablespoons molasses 3 tablespoons brown sugar 1 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon pepper 1/8 teaspoon paprika 1/8 teaspoon garlic powder 1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth. 2. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick. 3. Cool, then store in a covered container in the refrigerator overnight so that flavors can develop. Makes 1 1/2 cups. Tidbits Liquid smoke is a flavoring found near the barbecue sauces and marinades. Use hickory-flavored liquid smoke if you have a choice.
KFC® Honey BBQ Wings® Once a regular menu item, these sweet, saucy wings are now added to the KFC menu on a "limited-time-only" basis in many markets. So how are we to get that sticky sauce all over our faces and hands during those many months when we're cruelly denied our Honey BBQ Wings? Now it's as easy as whipping up a clone that re-creates a crispy breading on the chicken wings, and then slathering those puppies in a tasty knock-off of the sweet, tangy honey BBQ sauce. "Limited-time-only" signs - we laugh in your direction! Sauce 1 1/4 cup ketchup 1/3 cup white vinegar 1/4 cup molasses 1/4 cup honey 1 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon chili powder 6 to 8 cups vegetable shortening 1 egg, beaten 1 cup milk 2 cups all-purpose flour 2 1/2 teaspoons salt 3/4 teaspoon pepper 3/4 teaspoon MSG 20 chicken wing pieces 1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes. 2. As sauce is simmering, heat up 6 to 8 cups of shortening in a deep fryer set to 350 degrees. 3. Combine the beaten egg with the milk in a small bowl. 4. In another small bowl, combine the flour, salt, pepper, and MSG. 5. When shorteningl is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is coated with batter. 6. Fry the wings in the shortening for 9 to 12 minutes or until light golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack. 7. When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately. Makes 2 to 4 servings (20 wings). Tidbits Liquid smoke is a flavoring found near the barbecue sauces and marinades. Use hickory-flavored liquid smoke if you have a choice. MSG is monosodium glutamate, the solid form of a natural amino acid found in many vegetables. It can be found in stores in the spice sections and as the brand name Accent flavor enhancer. MSG is an important component of many KFC items.
Pal's® Sauceburger Here's a simple, great tasting burger from a small chain called Pal's in Tennessee. This little drive-thru developed this simple sauce -- a combination of ketchup, mustard and relish -- that makes quick production of scores of these tasty sandwiches a breeze when the line of cars grows long. Yes, it's easy...it's also very good on any burger at your next cookout. 1/8 pound ground beef 1 small sesame seed bun salt 2 tablespoons ketchup 1 teaspoon sweet pickle relish 1/2 teaspoon yellow mustard 1. Pat out the ground beef until about the same diameter as the bun. If you like, you can freeze this patty ahead of time to help keep the burger from falling apart when you cook it. 2. Brown or toast the faces of the top and bottom buns. You can do this in a frying pan over medium heat or by toasting them in the oven (or toaster oven). 3. As the buns are browning, grill the hamburger patty, either in a hot frying pan over medium heat...or you can use a barbecue grill. Salt the meat generously. 4. Combine the ketchup, relish and mustard in a small bowl. 5. When the meat is cooked to your liking, place it on the face of the bottom bun. 6. Slather the sauce on the face of the top bun and place it onto the meat. Ta-da...Sauceburger! Makes 1 burger. Tidbits To multiply this recipe, use this handy multiplier for the sauce: Sauce for 2 burgers: 1/4 cup ketchup 2 teaspoons relish 1 teaspoon mustard Sauce for 4 burgers: 1/2 cup ketchup 4 teaspoons relish 2 teaspoons mustard Sauce for 6 burgers: 3/4 cup ketchup 2 tablespoons relish 3 teaspoons mustard
Tony Roma's® Blue Ridge Smokies Sauce Of the four famous barbecue sauces served on those delicious, tender ribs at Tony Roma's, this is the only one that wasn't cloned in the third book, Top Secret Restaurant Recipes. This sweet, smoky sauce is great on pork spareribs cooked with the technique found on page 298 of the book, or you can use it on a recipe of your own that includes pork or beef ribs, even chicken. Now Tony Roma's sells each of its four barbecue sauces at the restaurant chain, separately, or in gift sets of four. But if you don't have a Tony Roma's near you, this is the only way to get that one-of-a-kind barbecue taste at home. 1 cup ketchup 1 cup red wine vinegar 1/2 cup brown sugar 1/4 cup molasses 1 1/2 teaspoons liquid smoke 1/2 teaspoon salt rounded 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1. Combine all of the ingredients in a medium saucepan over high heat, and whisk until smooth. 2. Bring sauce to a boil, then reduce heat and simmer uncovered for 30-40 minutes or until sauce has thickened. Use on pork spareribs -- as cooked with the method from the book Top Secret Restaurant Recipes -- or any of your beef, pork or chicken recipes. Makes 1 1/2 cups.
Wendy's® Chicken Caesar Fresh Stuffed Pita Early in 1997 Wendy's introduced its selection of cold "Fresh Stuffed" pita sandwiches -- a nice change of pace from the typical fast food fare. Basically what you're getting is a small salad wrapped in a warm pita bread. You might be saying to yourself "That doesn't sound like much for 3 bucks!" Then I would have to say, "Perhaps, but what if you could make a clone yourself for a mere fraction of that?" You would probably say, "Cool, man! Lay it on me." And then I would just say, "Already did." Dressing 1/2 cup water 1/8 teaspoon dry, unflavored gelatin 1/3 cup white vinegar 1/2 cup olive oil 1/2 teaspoon finely minced red bell pepper 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoonWorcestershire sauce 1/8 teaspoon coarse ground black pepper dash parsley dash oregano dash thyme dash basil 1 tablespoon grated Romano cheese 1 tablespoon grated Parmesan cheese 2 tablespoons egg substitute 2 boneless, skinless chicken breasts salt pepper 6 cups romaine lettuce, chopped 1/4 cup red cabbage, shredded 1/4 cup carrot, shredded 4 pita breads 4 teaspoons shredded, fresh Parmesan cheese 1. Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it begins to boil rapidly. Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, Worcestershire, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker. 2. Preheat a barbecue or indoor grill to medium heat. Salt and pepper the chicken, then grill it for 5 minutes per side, or until done. Remove chicken from the grill and dice it. 3. While chicken cooks, prepare the salad by combining the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss. 4. Prepare the sandwiches by first microwaving each pita for 20 seconds. 5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread. 6. Add about 1/3 cup of diced chicken on top of the salad in the pita. 7. Pour about a tablespoon of dressing over each sandwich. 8. Sprinkle about a teaspoon of shredded fresh Parmesan on top of each one and serve. Serves 4.
Barbecue Frankburgers 1 pound hot dogs 1 1/2 tablespoons Worcestershire sauce 1/4 cup vinegar 1 to 2 tablespoons granulated sugar 1/2 cup catsup 1/2 cup water 1/2 cup chopped onions 1/2 cup chopped green bell pepper Hot dog buns In an oblong glass dish, place hot dogs. Combine remaining ingredients except buns. Pour over hot dogs and bake at 350 degrees F for 1 hour. Serve in hot dog buns. Variation Use ground beef patties in place of hot dogs and serve on hamburger buns.
Barbecue Pork on Buns 1 (2-pound) boneless pork loin 1 onion, chopped 3/4 cup cola carbonated beverage 3/4 cup barbecue sauce 8 sandwich buns Combine all ingredients except buns in a 4-quart crockpot; cook, covered, on HIGH for 5 to 6 hours, until very tender. Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired. Serves 8. Tip: Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving.
Barbecue Quesadillas 8 (10-inch) flour tortillas 12 ounces smoked or barbecued meat 2 cups shredded Cheddar cheese 1 cup sautéed red bell peppers, julienne 1 cup sautéed onions, julienne 1 cup sautéed sliced mushrooms Barbecue sauce Sauté onions, peppers and mushrooms and place in bowl. Shred or chop your meat and coat lightly with barbecue sauce. Preheat nonstick skillet on medium. Spray pan with Pam. Place on tortilla in pan and cover entire tortilla with layer of cheese. Top cheese with smoked sauced meat and sautéed vegetables. Cover everything with another tortilla. Spray top of second tortilla with Pam and turn over after the bottom is browned. When the bottom of the second tortilla is browned, remove from pan and cut into wedges. Repeat process until all tortillas are used. Serve on a large platter with salsa, sour cream and guacamole.
Barbecued Brisket 1 (4 to 5 pound) fresh beef brisket 1 (5 ounce) bottle Liquid Smoke 3 teaspoons garlic salt 2 teaspoons onion salt 2 teaspoons celery salt 1 (18 ounce) bottle barbecue sauce Heavy-duty aluminum foil Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to cover meat. Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. Sprinkle the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight. Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool. Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a thin setting or use an electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook an additional 30 to 45 minutes in a 300 degree F oven until warm. Yields 8 to 10 servings.
Barbecued Slaw Burgers 2 pounds ground beef 1 medium onion, diced 1 bottle barbecue sauce 1 sauce bottle water 5 to 6 tablespoons brown sugar Buns Cole slaw Brown ground beef and onion in small amount of hot shortening. Add barbecue sauce, water and brown sugar. Bring to boil; simmer for 2 hours. Serve on buns with cole slaw. Yields 10 to 12 servings.
Carolina Pulled Pork Sandwich 1/4 cup butter 1 1/2 cups chopped onion 3 cloves garlic, chopped 1 tablespoon powdered mustard 1 tablespoon paprika 1 teaspoon ground cinnamon 1 teaspoon cayenne pepper 2 cups catsup 1/4 cup packed dark brown sugar 1/4 cup apple cider vinegar 2 cups water 1 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon vegetable oil 1 whole (5 pound) Boston pork butt 12 soft hamburger buns Melt butter in saucepan. Add onion and garlic; cook until softened, 5 minutes. Add mustard, paprika, cumin and cayenne; cook 1 minute. Add catsup, sugar, vinegar and water; simmer, covered, 30 minutes. Uncover; simmer 30 minutes. Add salt and pepper. This can be made two days ahead, then refrigerated, covered. Before using, simmer 3 minutes. Preheat oven to 350 degrees F. Heat oil in large ovenproof Dutch oven; add pork; brown for 10 minutes. Bake, uncovered for 30 minutes. Pour 1 cup of barbecue sauce over pork. Cover pot. Lower heat to 250 degrees F. Bake 3 to 3 1/2 hours, basting meat occasionally, until a thermometer inserted in the middle of the roast registers 170 degrees F to 180 degrees F. Let cool slightly. Trim off excess fat. Pull meat apart using two forks. Mix pulled meat with remaining barbecue sauce in a large bowl. Serve on buns with cole slaw.
Coca-Cola® Sloppy Joes 1 1/2 pounds lean ground beef or turkey 1 large onion, chopped 1 cup Coca-Cola® 1 cup thick, tomato-based barbecue sauce 6 hamburger buns In a nonstick skillet over medium-high heat, brown the beef or turkey with the onion until onion is soft and meat is no longer pink, about 5-10 minutes. Reduce heat to medium; stir in cola and barbecue sauce and continue to cook, stirring occasionally, until sauce is thickened to desired consistency, another 10-15 minutes. Season to taste with salt and pepper. Toast cut side of buns, if desired, under broiler or in a skillet. Heap mixture onto buns. Serve. Makes 6 servings. Per serving: 385 calories, (percent of calories from fat, 35), 27 grams protein, 34 grams carbohydrates, 2 grams fiber, 15 grams fat, 75 milligrams cholesterol, 645 milligrams sodium
Crock Pot Barbecue Beef 1 (2 1/2 pound) chuck roast 1 cup water 1 bottle barbecue sauce 1/3 cup Worcestershire sauce 1 teaspoon mustard 1 onion, chopped Salt and pepper Add all ingredients to crockpot. Cook on HIGH heat until it boils. Simmer on LOW for 6 to 8 hours. Chop meat and stir all well. Serve.
Easy BBQ Beef Sandwiches 1 (3- to 5-pound) chuck roast 1 can ginger ale 1 1/2 cups ketchup Using an electric skillet brown beef on both sides. Mix ketchup and ginger ale together and pour over the browned beef. Cook for 7 hours at 200 degrees F. All the fat will separate and the ginger ale and ketchup will make a thick barbecue sauce.
Grilled Salmon Burgers 1 (15 1/2) ounce) can salmon 1/4 cup uncooked oatmeal 1/2 cup corn flake crumbs 2 tablespoons mayonnaise 1/3 cup chopped onions 2 tablespoons lemon juice 1 egg 2 teaspoons horseradish Mix well. Make into four large or six small patties. Grill over a finely meshed grill screen on the barbecue grill or broil fairly far away from the heat in a broiler for about six minutes on each side. Serve on buns. These are delicious!
Hoisin Garlic Burgers 1 pound lean burger 1/4 cup bread crumbs 1/4 cup chopped green onion 3 tablespoons chopped coriander 2 tablespoons hoisin sauce 2 teaspoons minced garlic 1 teaspoon minced ginger root 1 egg 2 tablespoons water 2 tablespoons hoisin sauce 1 teaspoon sesame oil In a bowl combine beef, bread crumbs, green onions, coriander, hoisin sauce, garlic, ginger and egg; mix well. Makes 5 burgers. In a small bowl whisk together water, hoisin sauce and sesame oil. Brush half of the sauce over top of burgers. Place on greased grill and barbecue, or place on rack on baking sheet and bake for 15 minutes. Turn patties once, and brush with remaining sauce.
Oven "Pit" Barbecue 1 (5 pound) boneless chuck roast Marinade 1 (16 ounce) can whole, peeled tomatoes 1 tablespoon hot chile salsa 3/4 teaspoon garlic salt 1 teaspoon ground pepper 1 large onion, chopped 1 cup celery chopped 1 (4 ounce) can chopped green chiles 1/2 teaspoon salt Combine marinade ingredients and pour over the roast. Cover and refrigerate overnight. Bake at 275 degrees F for a maximum of 10 hours. The meat will shred very easily. Excellent for burritos or served on onion rolls. Makes approximately 25 sandwiches.
Pork Barbecue 1 (5 pound) pork loin 5 tablespoons brown sugar 1 tablespoon vinegar 2 tablespoons Worcestershire sauce 2 teaspoons salt 1 teaspoon pepper 1 teaspoon chili powder 1 (22 ounce) bottle catsup 1 onion 2 cups pork broth 1 cup water Preheat oven to 350 degrees F. Place pork loin in a shallow baking pan, fat side up. Roast 3 hours, or until the temperature at the center of the pork is 160 degrees F. (If desired, roast a little longer to ensure it is very well done.) Drain pork well. Chop into bite-size pieces with a large knife. In a large saucepan or Dutch oven, combine remaining ingredients. Bring to a simmer over medium heat. Add chopped pork; simmer 10 to 15 minutes. Per serving: 188 calories, 6 g fat, 47 mg cholesterol, 13 g carbohydrates, 1 g fiber, 21 g protein, 775 mg sodium
Pulled Pork with Root Beer Barbecue Sauce 1 (2 1/2 to 3 pound) pork sirloin roast 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon vegetable oil 2 medium onions, cut into thin wedges 1 cup root beer 2 tablespoons minced garlic 3 cups root beer (two 12 ounce cans or bottles) 1 cup bottled chili sauce 1/4 teaspoon root beer concentrate (optional) Several dashes hot pepper sauce (optional) 8 to 10 hamburger buns, split Lettuce leaves (optional) Tomato slices (optional) Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a large crockery cooker. Add onions, the 1 cup root beer and garlic. Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce if desired. Transfer roast to a cutting board or serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns, either plain or toasted, with lettuce leaves and tomato slices, if desired. Add meat and onions, then spoon on sauce. Makes 8 to 10 servings.
Sausage and Green Pepper Heroes 4 Italian sausages 1/2 cup barbecue sauce 1 green bell pepper, cut into strips 4 Hero rolls Cook sausages until done. Set aside. Cook barbecue sauce with pepper strips until pepper strips are tender. Split rolls almost in half. Place 1 sausage on each roll. Top each with sauce and pepper strips.
Tangy Barbecue Sandwiches 3 cups chopped celery 1 cup chopped onion 1 cup catsup 1 cup barbecue sauce 1 cup water 2 tablespoons vinegar 2 tablespoons Worcestershire sauce 2 tablespoons brown sugar 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1 (3 to 4 pound) boneless chuck roast, trimmed 14 to 18 hamburger buns, split In a crockpot, combine the first 12 ingredients; mix well. Add roast. Cover and cook on HIGH for 6 to 7 hours or until tender. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns.
Turkle Burgles 8 hamburger buns 1 pound bacon (cut in half crosswise and cook crisp) 8 slices turkey 8 cheese slices 1000 Island Dressing Mayonnaise Preheat broiler. Toast hamburger buns. Place bottom half of buns on a cookie sheet. Top with slice of turkey, cheese slice, and 3 half strips of bacon. Place under broiler until cheese begins to melt. Put top on bun and serve with choice of 1000 Island Dressing or mayonnaise. I serve this with French fries and coleslaw. My youngest son also likes ranch dressing or barbecue sauce on them. I slice up the turkey and fry the bacon the day before and refrigerate. Then it is quick and easy when you need it
Wild West Burgers 8 hamburger patties (2 pounds total) 3 tablespoons barbecue sauce 1 (4.5 ounce) can chopped green chiles, well drained 8 slices Monterey jack cheese 1 cup canned French-fried onions 8 hamburger buns, split Preheat the oven to 375 degrees F. Place the hamburger patties on two rimmed baking sheets. Spread the barbecue sauce evenly over the tops of the patties and sprinkle with the green chilies. Bake for 15 minutes. Top each burger with a slice of cheese and a sprinkle of French-fried onions. Bake for 3 to 5 minutes, or until no pink remains in the burgers and the cheese is melted. Serve in the buns.
Barbecue Sloppy Joes 1 - pound lean ground beef 1 - medium onion, chopped 1/2 - cup Bar-B-Q Sauce (choice of flavor) 6 - hamburger buns In a skillet, sauté onions until tender. Remove and set aside. Brown ground beef. Add and stir in reserved onions, and BBQ Sauce. Cover and simmer 15 minutes or until mixture thickens slightly, stirring occasionally. Spoon mixture over bottom halves of buns and top with remaining halves. Picnicking & Tailgating Make it at home and place hot hamburger mixture in a thermal container. It will remain nice and hot until you are ready to eat. Then spoon on your buns and you are ready to eat. Makes 6 sandwiches.
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.
Italian Pork Sandwiches Ingredients: 1 pound boneless pork, cut into 3/4-inch cubes 1 8-ounce bottle low-calorie Italian dressing (purchased) 4 French-style rolls, split and toasted Servings: 4 Instructions: In self-sealing plastic bag, marinate pork cubes in dressing, refrigerated, overnight (6-24 hours). Discard dressing and thread pork cubes onto barbecue skewers. (Note: If using wooden skewers, soak skewers in water for an hour before using to prevent burning.) Grill or broil, about four inches from heat, for 8-10 minutes, turning to brown all sides. Place cubes inside rolls and serve with purchased marinated roasted peppers, if desired.
Texas Barbecue Sandwich Ingredients: 2 cups GRILLED TURKEY 3/4 cup tomato juice 1/4 cup catsup 2-2/3 Tbsp vinegar 2 Tbsp molasses 1-1/2 Tbsp Worcestershire sauce 1 Tbsp each dried onions and sugar 2 tsp paprika 3/4 tsp each salt and dry mustard 1/2 tsp each chili powder, dried minced garlic and cayenne pepper - dash hot pepper sauce 4 hamburger buns, split horizontally and toasted Servings: 4 Instructions: 1. Cut meat from bones and mince. 2. In 3-quart saucepan, over high heat, combine tomato juice, catsup, vinegar, molasses, Worcestershire sauce, onions, sugar, paprika, salt, dry mustard, chili powder, garlic, cayenne pepper and hot pepper sauce; bring to boil. Reduce heat and simmer 10 minutes. Add turkey and simmer 10 to 15 minutes or until heated throughout. 3. To serve, spoon barbeque on bottom half of burger bun. Top with other half.
Sloppy Franks Yield: 6 servings 1 ea Small Onion, Chopped 1/2 c Chopped Green Pepper 1 tb Butter Or Margarine 1/2 c Barbecue sauce 1/4 c Catsup 1 lb Franks,Cut In 1/4-in. Slices 12 ea Hamburger Buns, Split Cover and microwave onion, green pepper,and margarine in 1-qt casserole on high (100%) until vegetables are tender, 3 to 4 minutes. Stir in barbecue sauce, catsup and franfurters. Cover and microwave on high (100%), 2 1/2 minutes, stir. Cover and microwave until mixture boils, 2 to 3 minutes. Spoon mixture onto buns on serving plate. Microwave uncovered on high, (100%) until buns are hot, 1 to 2 minutes.