Recipe By : Gloria Pitzer
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Dark Molasses
2 Green onions -- chop
3 Tbsp Coarse salt (kosher)
3 Tbsp Dry mustard
1 Tsp Paprika
1/4 Tsp Cayene
1 Clove garlic -- crush or
1 Tsp Garlic powder
1 Anchovy fillet; chop -- or
1 tbsp Anchovey paste
6 tbsp Fresh taramind -- or
1 tbsp Taramind extract
1 tsp Pepper
1/2 tsp Fenugreek
1/2 tsp Powdered ginger
1/2 tsp Ground cinnamon
1 tsp Powdered cloves
1/2 tsp Caradamen seeds
3 drops Tabasco
6 oz Rhine wine
2 oz Rose wine
1 pt White vinegar
1 tbsp Kitchen Bouquet
1 tbsp Postum Powder
Put all spices (except last 6 ingr.) through blender till fine powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of
vinegar alittle at a time as mixture is reduced in bulk. Stir in
tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
heat. Pour into crock or tuperware container (2qt) Let stand covered for
1 week. Then strain thru cheese- cloth, six times.
bottle and cap tightly. Keep refrigerated indefinely.
Freeze to keep for years.
Almost Snickers
Recipe By : Mary Ann Housman (WW leader)
Serving Size : 8 Preparation Time :0:00
Categories : Copycat
Mix together ice cream, Cool Whip, peanut butter and pudding.
Fold in Grape Nuts.
Spread in 8x8 inch pan and freeze.
Applebee's Pico de Gallo
Notes: This is a great summer relish to serve with chips,
or even on a hamburger.
INGREDIENTS:
3 large tomatoes diced, 1 large onion diced
2 Tbsp. diced Jalapenos, 1/2 cup fresh cilantro (diced)
2 tsp. Salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder
1 Tbsp. olive oil, 1 Tbsp. white vinegar
*********
Preparation Instructions: Mix all ingredients together in
large container until well blended. Allow to sit for at least
6 hours, it is better if allowed to sit overnight.
Applebee's® Baked French Onion Soup
Don't even try to find this one on the menu at Applebee's,
because it isn't there; though it's the most popular soup
served each day at this huge restaurant chain. This is the
first of several big-time soup clones we'll unveil here in
the next few weeks to help get you through the cold winter
months. And they're all a cinch to make. Just be sure you
have some oven-safe soup bowls for this one, since we'll
have to broil it a bit before serving. Under the gooey
melted provolone of the original version you get from A
pplebee's is a unique round crouton that's made from bread
similar to a hamburger bun. So that's exactly what we'll use
in our clone.
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
1. Add 3 tablespoons oil to a large soup pot or saucepan
over medium/high heat. Add the sliced onions and sauté
for 20 minutes until the onions begin to soften and start
to become translucent. You don't want them to brown.
2. Add the beef broth, water, salt, garlic powder and
black pepper to the pan and bring mixture to a boil.
When soup begins to boil, reduce heat and simmer for
45 minutes.
3. To make the croutons cut off the top half of each top
of the hamburger bun so that the bread is the same thickness
as the bottom half of each bun. Throw the tops away. Now you
should have 10 round pieces of bread -- 5 bottom buns, and 5
top buns with the tops cut off. Preheat oven to 325 degrees.
Place the bread in the the oven directly on the rack and bake
for 15 to 20 minutes or until each piece is golden brown
and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe
bowl. Float a crouton on top of the soup, then place a slice
of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon
of shredded parmesan cheese over the provolone.
5. Place the bowl into your oven set to high broil. Broil the
soup for 5 to 6 minutes or until the cheese is melted and
starting to brown (you may need to broil longer if you are
making more than one bowl at a time). Sprinkle an additional
1/2 teaspoon of shredded parmesan cheese over the top of the
soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.
Applebee's® Bananaberry Freeze
Ah, if only kitchen cloning was an exact science.
While working on this one I saw the same bartender
make the drink two different ways on two different
days. Only after a firm grilling did I get her
admitting to her personal "improvement" to the chain's
secret recipe. The official clone includes the
ingredients found below. But if you want to add a little
pineapple juice -- as some independent thinking
bartenders are apt to do -- you might discover you
have indeed created a tastier version of this refreshing
smoothie. On that day the cloning gods shall be looking
the other way.
But, for heaven's sake, be sure your banana is soft
and ripe. This is a detail the gods won't ignore.
1. Use a blender to puree the entire contents of the thawed
box of frozen strawberries.
2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.
3. Cut the end off end banana -- set these pieces aside to use
later as a garnish -- then put the bananas into the blender.
4. Blend on high speed until the ice is crushed and the drink
is smooth. Pour into two tall stemmed glasses, such as daiquiri
glasses.
5. Slice each strawberry halfway up through the middle and add
one to the rim of each glass.
6. Cut each banana slice halfway through the middle and add one
to the rim of each glass next to the strawberry. Top with
whipped cream and serve with a straw.
Makes 2 servings.
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.
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
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® Oriental Chicken Salad
Applebee's 60-item menu is revised twice a year.
That means about 40 percent of the entire menu
changes on a regular basis. The other 60 percent
are items that are found on menus in all of the
Applebee's restaurants, and seldom ever change.
One item that has been on the menu for some time
now is this Oriental Chicken salad, which is
considered one of the restaurant's signature
items. The recipe makes one dinner-size salad
and can be easily doubled or quadrupled for
additional servings. This recipe comes from
the third book, "Top Secret Restaurant Recipes,"
but the dressing has been improved to more closely
match the current dressing served at the restaurant.
Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
1. Preheat oil in deep fryer or deep pan over medium heat.
You want the temperature of the oil to be around 350 degrees.
2. Blend together all ingredients for dressing in a small
bowl with an electric mixer. Put dressing in refrigerator
to chill while you prepare the salad.
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt
and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip
of chicken first into egg mixture then into the flour mixture,
coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has
darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped
red cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite-size chunks. Place the
chicken onto the salad forming a pile in the middle. Serve
with salad dressing on the side.
Makes 1 dinner-size salad.
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
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 HORSEY SAUCE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycats Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Mayo
3 tb Bottled horseraddish cream
Sauce
1 tb Sugar -- or
2 pk Equal
Mix all well. Keep refrigerated, tightly covered to
use in 2 weeks. Do not freeze.
Arby's® Bronco Berry® Sauce
This sweet and spicy jelly sauce comes on the side,
in little 1.5-ounce containers, with Arby's battered
jalapeno and cheese Side Kickers. But, you know, you
ust never get enough of the tasty gelatinous goo in
those little dipping packs to use later with your own
home-cooked delicacies. And isn't it odd that the sauce
is called "Bronco Berry" when there's not a berry to be
found in there? Sure, the sauce is bright red and sugary,
but you won't find a speck of fruit on the ingredients list.
Nevertheless, the sweet and spicy flavors make this a
delicious jelly sauce that has many uses beyond dipping
quick service finger foods. For one, use it as a side
for your next batch of lamb chops rather than mint jelly.
It would take more than just a few blister packs to perk
u that meal.
3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
50 drops or 1/4 teaspoon red food coloring
1/8 teaspoon onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers
1. Combine all the ingredients except the bell and minced
jalapeno peppers in a small saucepan. Whisk well.
2. Set saucepan over medium/high heat, uncovered. Add peppers
and bring mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until
thick. Remove from heat and let sauce sit for about 10 minutes.
Stir and cover.
4. Use sauce when it reaches room temperature or cover and chill
until needed.
Makes 1 cup
Arby's® Jamocha Shake
Okay, wash out the blender; this one's been
begging to be cloned for years now. Arby's
famous Jamocha Shake was one of the first frozen
coffee drinks to gain popularity, even before
Starbucks pummeled us with Frappuccinos. This
thick drink is actually more milk shake than
coffee drink, but if you like the original,
you'll love this easy-to-make clone that serves two.
1. Combine the coffee, milk, and sugar in a blender and
mix on medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high
speed until smooth and creamy. Stop blender and stir mixture
with a spoon if necessary to help blend ingredients.
3. Pour drink into two 16-ounce glasses.
Makes 2 large drinks.
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.
Auntie Anne's Pretzels
Servings Size: 1
INGREDIENTS:
1 1/2 tsp Yeast, 1/2 tsp Brown sugar, 1 tsp Salt, 1 1/2 c Water,
4 c Bread flour, 2 tsp Baking soda, 2 c Warm water, 1/2 lb Butter,
2 Tbsp Honey, White sugar Brown sugar.
*********
Preparation Instructions: Mix yeast, brown sugar, dash of salt
and 1 1/2 cups water. Let sit for five minutes. Add bread flour.
Knead well. Let rise for about one hour. Grease baking sheet.
Mix baking soda and warm water. Take a piece of dough and roll
and shape into a pretzel. The easiest way to shape is to roll
into a rope, whatever size you prefer. Pinch ends of rope then
bring ends of rope to other side of circle. Dip pretzels in
warm water and baking soda mixture and put on baking sheet.
Bake at 425F for about 12 minutes. While still hot, brush
with melted butter and honey. Sprinkle with white and brown
sugar (approx. half and half mixture).
BABOLI PIZZA CRUST
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Yeast
1/4 c Water -- warm
6 tb Olive oil -- + extra for pan
6 c Flour
1 t Salt (Optional)
2 1/4 c Water -- warm
-----TOPPINGS-----
SEA SALT -- OR KOSHER SALT
Pepper -- ground
4 tb Olive Oil
Chopped Rosemary and Thyme
2 tb Water
Mix together first six ingredients and let rise 30 to
0 minutes. Divide dough into 3 parts and place in 3
olive-oiled pie pans. Dimple dough with fingers. Mix
olive oil and water, brush tops with this mixture.
Sprinkle on top: sea salt, pepper, rosemary and thyme.
Let rise 50 to 60 mins. Bake at 350 degrees F. for 25
minutes. May dip in olive oil. Peggy also says if the
herbs are dried to soak in water 10 minutes and then
pat dry with paper towels.
Baby Ruth® Candy Bar
Beneath the chocolate of Nestlés popular candy bar
is a chewy, peanut-covered center that resembles
Hershey's PayDay. To clone this one we'll only have
to make a couple adjustments to the PayDay clone recipe,
then add the milk chocolate coating. Even though the
wrapper of this candy bar calls the center "nougat,"
it's more of a white or blonde fudge that you can make
in a saucepan on your stovetop with a candy thermometer.
20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips
1. Combine all ingredients for the centers, except the
powdered sugar, in a small saucepan over low heat. Stir
often as the caramel slowly melts. When the mixture is smooth,
add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2
cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230
degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the
remaining 1/2 cup powdered sugar to the pan, then use a hand
mixer on high speed to combine. Keep mixing until the candy
cools and thickens and can no longer be mixed. That should take
a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until
it can be touched. Don't let it sit too long - you want the candy
to still be warm and pliable when you shape it. Take a
tablespoon-size portion and roll it between your palms or on a
countertop until it forms a roll the width of your index finger,
and measuring about 4 1/2-inches long. Repeat with the remaining
center candy mixture and place the rolls on wax paper. You should
have 8 rolls. Let the center rolls sit out for an hour or two to
firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a
small saucepan over low heat. Stir often until the caramels melt
completely, then turn off the heat. If you work fast this caramel
will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface.
Using a basting brush and working quickly, "paint" a coating of
caramel onto one side of a center roll. Quickly turn the center
over, caramel side down, onto the peanuts and press gently so that
the peanuts stick to the surface of the candy. Paint more caramel
onto the other side of the roll and press it down onto the peanuts.
The candy should have a solid layer of peanuts covering all sides.
If needed, brush additional caramel onto the roll, then turn it onto
the peanuts to coat the roll completely. Place the candy bar onto
wax paper, and repeat with the remaining ingredients. Place these
bars into your refrigerator for an hour or two so that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap
it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't overcook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the
candy bar with chocolate using two forks, one in each hand. When
the candy is covered with chocolate, balance the bar on both of the
forks, one at each end of the candy bar, and tap the forks on the
top edge of the bowl so that much of the chocolate drops off.
Carefully place the candy bar onto wax paper and remove the two
forks. Repeat with the remaining ingredients, and then chill the
candy bars until firm.
Makes 8 candy bars.
Combine all the ingredients in a blender set on high
speed for 30 seconds. Bottle in a tightly sealed container
and refrigerate. The liqueur will keep for at least 2
months if kept cool. Be sure to shake the bottle well
before serving.
Makes 4 cups.
-patdwigans_om@juno.com
1/4 c Canola oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
4 Chicken breast halves
Washed/patted dry
Preheat oven to 400 degrees. In a small bowl, combine
canola oil, honey, lime juice and paprika. Place
chicken, skin side up, in a 7x11 inch baking dish.
Apply mixture to chicken pieces in a single layer.
Bake in over for 35-40 minutes, basting every 8-10
minutes or until well browned and juices run clear
when you cut into the thickest part of chicken. Remove
from oven. Cover with foil for 15 minutes. This
softens chicken and keeps it hot until served. Serves
4.
BAKED BEANS LIKE BOSTON CHICKEN
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Copycat Side dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 c Dried Onions
Reconstitute in 1/4 c hot
Water 5 minutes
24 Oz-Jar Great Northern Beans
1 c Hunt's Ketchup
1/2 c Open Pit Hickory Flavored
Bbq Sauce
1 lg Can Baked Beans
While onions are softening, empty jar of northern
beans into a 4-quart baking dish or pan. Add pork and
beans to northern beans. Stir in onion, ketchup, BBQ
sauce and ham. Bake, uncovered at 350~ about 30-35
minutes or until piping hot. Stir 2-3 times during
baking. Refrigerate covered, to use in 1 week. Freeze
to use in 4 months.
Baskin-Robbins® B.R. Blast®
Burt Baskin and Irv Robbins' idea to franchise their ice
cream stores for rapid growth was so inspired that the
company's former milk shake machine salesman, Ray Kroc,
adopted the technique to successfully expand his new chain
of McDonald's hamburger outlets.
Ice cream is this chain's staple. So this coffee drink,
unlike the Frappuccino made famous by Starbucks, requires
adding ice cream for a creamy texture and rich taste.
If you've got a blender you can clone either of the two
varieties of this refreshing coffee beverage. For
chocoholics bent on everything mocha, just add some
chocolate syrup to the mix.
Cappuccino
1 cup double-strength coffee (see Tidbits)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes
Garnish
whipped cream
cinnamon
1. Combine the strong coffee, milk and sugar in a blender
and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth
and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add
whipped cream to the top of each drink followed by a sprinkle
of cinnamon.
Makes 2 large drinks.
Mocha
For this version, add 2 tablespoons of chocolate syrup to
the recipe above and prepare as described.
Tidbits
Make double-strength coffee in your coffee maker by adding
half the water suggested by the manufacturer. Allow coffee
to chill in the refrigerator before using it in this recipe.
Baskin-Robbins® Ice Cream Cake
Traditional white birthday cakes are pretty boring
by themselves. Scoop a little ice cream onto the
plate and I'll perk up a bit. But, hey baby, bring
a Baskin-Robbins ice cream cake to the party and I'll
be the first one in line with a plastic fork. This
4500-unit ice cream chain stacks several varieties of
pre-made ice cream cakes in its freezer, but I've
discovered the most popular version, over and over
again, is the one made from white cake with pralines
and cream ice cream on top. So that's got to be the
version we clone here. But don't think you're locked
into this formula - you can use any flavor of cake and
ice cream you fancy for your homemade masterpiece.
Just be sure the ice cream you choose comes in a box.
It should be rectangular shape so that the ice cream
layer stacks up right. Then you'll want to find a real
sharp serrated knife to cut the ice cream in half while
it's in the box. And check this out: That white stuff
that coats the cake is actually softened ice cream spread
on a thin layer like frosting, and then re-frozen.
After it sets up, you can decorate the cake any way
you like with pre-made frosting in whatever color suits
your festive occasion. Voilà! You've just made an ice
cream cake at home that looks and tastes like those in the
stores that costs around 35 buck each.
Cake
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2-gallon box pralines and cream ice cream
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting
Optional
colored frosting
A sharp bread knife makes box slicing easy
Ice cream on top of the cake, and all the trimming
1. Make your cake following the directions on the box.
If you are making the white cake you will likely blend
the cake mix with water, oil, and 3 eggs. Pour the batter
into a greased 9 x 13-inch baking pan and bake at 350 degrees
for 30 to 35 minutes. This will make a thin cake for our bottom
layer. When cake is done, let it cool to room temperature.
2. When the cake has cooled, carefully remove it from the
pan and place it on a wax paper-covered cookie sheet, or a
platter or tray that will fit into your freezer.
3. Use a sharp serrated knife (a bread knife works great)
to slice the ice cream lengthwise through the middle, box
and all, so that you have two 2-inch thick sheets of ice cream.
Peel the cardboard off the ice cream and lay the halves next
to each other on the cake. Slice the edges of the cake all
the way around so that the cake is the same size as the ice
cream on top. Work quickly so that the ice cream doesn't melt.
When the cake has been trimmed, place it into the freezer
for an hour or two.
4. When you are ready to frost the cake, take the two pints
(4 cups) of vanilla ice cream out of the freezer for 20 to 30
minutes to soften. Sitr the ice cream so that it is smooth,
like frosting. Use a frosting knife or spatula to coat your
cake with about 2 cups of ice cream. Cover the entire surface
thoroughly so that you cannot see any of the cake or ice cream
underneath. Pop the cake into the freezer for an hour or so
to set up.
5. When the cake has set, fill a pastry bag (with a fancy tip)
with white frosting to decorate all around the top edge of the
cake. Also decorate around the bottom of the cake. Use colored
frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the cake with plastic wrap and keep it in your freezer until party time.
6. When you are ready to serve the cake, leave it out for 10
minutes before slicing. Cut the cake with a sharp knife that
has been held under hot water.
Makes 1 large cake (16 - 20 servings).
Tidbits
You may wish to use another flavor cake mix such as chocolate
or devil's food for this dessert - even low-fat cake mix works.
It's up to you. Just follow the directions on the box for making
the cake in a 9 x 13-inch baking pan.
You can also use any flavor of ice cream. Just be sure to get
it in a box.
Ben & jerry's fresh georgia peach ice cream
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits
Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Ripe peaches -- finely chopped
1 1/4 c Sugar
1/2 Juice of lemon
2 lg Eggs
2 c Heavy or whipping cream
1 c Milk
The best way to capture the elusive flavor of summertime. Ben and Jerry prefer
small peaches because they have more flavor and less water than the larger
ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a
bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30
minutes. Remove the peaches from the refrigerator and drain the juice into
another bowl. Return the peaches to the refrigerator. Whisk the eggs in a
mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4
cup sugar, a little at a time, then continue whisking until completely
blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Add the peach juice and blend. Transfer the mixture to an ice cream maker and
freeze following manufacturer's instructions. After the ice cream stiffens
(about 2 minutes before if is done) add the peaches, then continue freezing
until the ice cream is ready. Makes 1 generous quart.
Benihana Japanese Fried Rice
4 cups cooked rice
1 cup frozen peas - thawed
2 tbsp finely grated carrot
2 eggs - beaten
½ cup diced onion
1½ tbsp butter
2 tbsp soy sauce
salt
pepper
Cook rice following instructions on package (Bring 2 cups
water to a boil, add rice and a dash of salt, reduce heat
and simmer in covered saucepan for 20 minutes). Pour rice
into a large bowl to let it cool in the refrigerator. Scramble
the eggs in a small pan over medium heat. Separate the scrambled
chunks of egg into small pea-size bits while cooking. When rice
has cooled to near room temperature, add peas, grated carrot,
scrambled egg and diced onion to the bowl. Carefully toss all
of the ingredients together. Melt 1½ tbsp of butter in a large
frying pan over medium/high heat. When butter has completely
melted, dump the bowl of rice and other ingredients into the
pan and add soy sauce plus a dash of salt and pepper. Cook
rice for 6-8 minutes over heat, stirring often.
Makes 4 servings.
Benihana Magic Mustard Sauce
1 tbsp Sesame seeds - crushed & toasted
3 tbsp Dry mustard
2 tbsp Hot water
3/4 cup Soy sauce
1/4 Garlic clove - crushed
3 tbsp Heavy cream - whipped
Preheat oven to 350°F. Place sesame seeds in flat pan in
oven to toast. (about 10 - 15 minutes) Mix mustard and water
in a small mixing bowl until it forms a paste. Place in blender
with sesame seeds, soy sauce and garlic. Blend at high speed
for about 1 minute. Remove and stir in whipped cream.
BENIHANA MUSTARD SAUCE
Categories: Sauces
Yield: 8 servings
3 tb Dry mustard
2 tb Hot water
1 tb Sesame seeds; toasted
3/4 c Soy sauce
1/4 Garlic clove; crushed
3 tb Whipping cream; whipped
In small mixing bowl, combine mustard and water to
form paste. Place in blender with remaining
ingredients except cream and blend at high speed about
1 minute. Remove and stir in whipped cream.
Benihana Style Steak
¼ cup Uncooked rice
6 oz sirloin steak - boneless
1 tbsp Peanut oil
2 large Mushrooms - sliced
Salt
Pepper
Cook rice according to package directions. Set aside.
Heat griddle to 350°F and pour on oil to coat surface.
Sear steak on both sides. Cut steak into strips. Return to
griddle along with mushroom slices.
Turn meat pieces until done to preference. Season with salt
and pepper to taste. Serve with boiled rice and magic mustard sauce.
Makes 1 serving.
Benihana® Ginger Salad Dressing
As far as salad dressings go, this is one of the
most requested, and tasty. At the Benihana chain
of hibachi grill restaurants, you are served a
side salad before your meal that is doused with this
tangy, slightly sweet, fresh ginger dressing.
This Top Secret Recipes version of that dressing
is a real cinch to make, once you've got the ingredients.
Just dump everything into a blender, whiz it, and you're set.
Although this recipe is inspired by the many variations of
the clone recipe that are floating around (and that I have
received by e-mail), you should know that this is an
original never-before-published creation that comes closer
to the original product than any other version I have seen.
See what you think.
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Combine all ingredients in a blender. Blend on high speed for
about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.
Benihana® Japanese Fried Rice
When 20-year-old Rocky Aoki came to the New York City
from Japan with his wrestling team in 1959 he was
convinced it was the land of opportunity. Just five
years later he took $10,000 he had saved plus another
$20,000 that he borrowed to open a Benihana steakhouse
on the West side of Manhattan. His concept of bringing
the chefs out from the back kitchen to prepare the food
in front of customers on a specially designed hibachi
grill was groundbreaking. The restaurant was such a smashing
success that it paid for itself within six months.
Here's a clone recipe for the fried rice at Banihana
that is prepared by chefs with pre-cooked rice on those
open hibachi grills.
4 cups cooked converted or parboiled rice (1 cup uncooked)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
pepper
1. Cook rice following instructions on package (Bring 2 cups
water to a boil, add rice and a dash of salt, reduce heat
and simmer in covered saucepan for 20 minutes). Pour rice into
a large bowl to let it cool in the refrigerator.
2. Scramble the eggs in a small pan over medium heat. Separate
the scrambled chunks of egg into small pea-size bits while
cooking.
3. When rice has cooled to near room temperature, add peas,
grated carrot, scrambled egg and diced onion to the bowl.
Carefully toss all of the ingredients together.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over
medium/high heat.
5. When butter has completely melted, dump the bowl of rice and
other ingredients into the pan and add soy sauce plus a dash of
salt and pepper. Cook rice for 6-8 minutes over heat, stirring
often
Serves 4.
Tidbits
This fried rice can be prepared ahead of time by cooking the rice,
then adding the peas, carrots and egg plus half of the soy sauce.
Keep this refrigerated until you are ready to fry it in the butter.
That's when you add the salt, pepper and remaining soy sauce.
Bennigan's Hot Bacon Dressing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dressings Salads
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces Bacon grease
1/4 pound Red onion -- dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco
Place the bacon grease in a saucepan over medium-high heat. Add the
onions and saute until the onions start to blacken. While the onions
are carmelizing, in a mixing bowl place the water, honey and red wine
vinegar. Using a wire whisk, mix the ingredients well. Add the
cornstarch and whisk well. After the onions have carmelized, add the
Dijon mustard to the onions and stir together with a rubber spatula.
Add the water, vinegar, pepper (sic.) honey and cornstarch to the
mustard and onions and mix. Continue stirring until mix thickens and
comes to a boil. Remove from heat and store in refigerator until
needed. Note: To reheat use a double boiler. I put the tabasco on the
ingredient list if you like it. In differnt parts of the country
Bennigan's omits this ingredient.
Bennigan's Onion Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Meats
Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of
bread atop each serving. Mix equal parts of cheese to smooth paste and
spread over bread. Place all bowls on oven rack 4" from broiler heat and
broil until cheese melts. Serve at once. Leftover soup freezes well up
to 6 months.
Big Boy's Blue Cheese Dressing
Recipe By : Gloria Pitzer
Serving Size : 2 Preparation Time :0:05
Categories : Salad Dressings Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Sour cream
1/2 Cup Milk
1 Cup Kraft mayo
4 Ounces Blue cheese -- crumble
1/8 Teaspoon Onion powder
Use electric mixer to combine all ingredients until smooth. Tightly
cover and refrigerate.
-patdwigans fwds07a
28 oz Chicken broth
1/2 ts Onion powder
1 tb Chicken bouillon powder
2/3 c Bisquick
In blender, combine broth, onion powder, bouillon
powder and Bisquick. Blend at high speed, about 1/2
minute or until smooth. Pour into saucepan and stir
constantly over medium high heat, about 4 or 5 minutes
until if comes to a boil, is smooth and thickened a
bit. Serve at once. Can freeze up to 4 months.
3 c Self-rising flour
1 tb Paprika
2 pk Lipton Tomato Cup-A-Soup
-powder
2 pk Good Seasons Italian
-Dressing mix powder
1 ts Salt
1/4 lb Butter or margarine
Moisten chicken in water. Place coating mixture in an oven roasting
bag and shake until chicken is covered. Bake in 350 degree oven for
about 40 minutes or until juices are clear.
Big Mouth Sandwich
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:30
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound lean ground beef
1 teaspoon chili powder
1/2 teaspoon salt -- or seasoned salt
2 California avocados -- sliced
1 French bread loaf -- or long loaf
garlic salt -- to taste
8 ounces refried beans -- 1 can
shredded lettuce
1 tomato -- sliced
2 green onions -- sliced
1/2 cup cheddar cheese -- shredded
taco sauce -- optional
1. Brown ground beef very thoroughly; drain well. Stir in salt and chili
powder; keep hot.
2. Halve, peel and slice avocados into flat slices.
3. Split French bread in half lengthwise. Lightly toast cut sides under
broiler.
4. Place half the avocado slices on bottom half of bread. Sprinkle with
garlic salt if using.
5. Heat refried beans. Spread an even layer of beans over avocado, then
spoon on browned meat.
6. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle
lettuce with taco sauce if using.
7. Cover with a layer of sliced tomato then sprinkle on the chopped
onions. Place remaining avocado slices on tomatoes and sprinkle with
garlic salt.
8. Cover with top half of bread; cut into serving sized sandwiches.
Serving Ideas : Serve with warm tortilla chips and iced tea or beer.
NOTES : This sandwich speaks for itself as to how it got its name.
BOB "OVEN'S " COLONIAL DRESSING
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Water
1/8 c Cornstarch
1/2 c Vinegar -- light or dark
1 c Sugar
1 t Onion powder
1 tb Salt
1/4 c Butter or margarine
1/2 ts Pepper
1 t Celery salt
1 tb Celery seed
Put water and cornstarch
into blender on High speed for 1 minute or until
smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture
over Medium High heat, stirring constantly as you
begin to add each of the remaining ingredients,
stirring well after each addition. Cook and continue
stirring until it begins to thicken and become quite
smooth. Let it cool completel before pouring into a
refrigerator container. Cap tightly. Kepps for about
weeks. Do Not Freeze. Makes 2
1/2 cups. Variations: Creamy Italian Colonial:
to one recipe (above) add 1 Tbsp. prepared mustard, 1
Tbsp. light corn syrup, 1 Tbsp. dry oregano leaves,
1/2 tsp. garlic powder and 1/2 cup mayonnaise. Stir to
combine well. Keep refrigerated. Makes about 3 cups.
Do Not Freeze. Catalina Colonial: To one recipe
(above) add: 1 cup catsup and 1/2 cup sweet pickle
relish. Makes 3 1/2 cups. Creamy Onion Dressing: To
one recipe (above) stir in: 8 ounce carton onion chip
dip. Makes 3 cups. Do Not Freeze. Slaw Dressing: To
one recipe (above) stir in: 1/2 cup sour cream, 1/2
cup mayonnaise. Use within one week of preparing.
Makes 3 cups. Do Not Freeze.
Boston Chicken & KFC Rotisserie Style Chicken
Serving Size : 4
1/4 c Oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
Season salt
4 Chicken breast halves with skin
Mix all ingredients well in saucepan and warm just to
melt honey. Arrange 4 chicken breast halves, skin-side-up
in a square baking dish or pan, sprayed with Pam.
Bake uncovered at 400~ about 35 to 40 minutes, basting
chicken without turning them, 3 or 4 times during baking
or until nicely browned.
Immediately upon removing from oven, seal baking dish
tightly in foil and let stand 15 to 20 minutes before
serving.
Boston Chicken Baked Beans
Categories: Copycat, Beans
Yield: 6 servings
-patriciadwigans fwds07a
14 c Dry chopped onions; reconsti
-tute in 1/4 c hot water 5
-minutes
24 oz Jar great northern beans;
-drain, rinse and drain
28 oz Can Campbell's Pork & Beans
1 c Hunt's Ketchup
1/2 c Open Pit hickory flavored
-BBQ sauce
3 sl Boiled ham; chopped fine
While onions are softening, empty jar of northern
beans into a 4-quart baking dish or pan. Add pork and
beans to northern beans. Stir in onion, ketchup, BBQ
sauce and ham. Bake, uncovered at 350~ about 30-35
minutes or until piping hot. Stir 2-3 times during
baking. Refrigerate covered, to use in 1 week. Freeze
to use in 4 months.
Boston Chicken Cranberry Sauce
Categories: Copycat, Sauces, Fruits
Yield: 3 cups
-patdwigans fwds07a
1 lb Can jellied cranberry sauce
10 oz Jar Smucker's Simply Fruit
-Orange Marmalade
1/4 ts Ground ginger
2 c Fresh cranberries; each
-sliced 2 or 3 pcs horizont.
1/3 c Walnuts; chop fine
in 2-quart saucepan, over medium-to-low heat, use
rubber bowl scraper to stir together jellied sauce,
marmalade and ginger until melted, about 6-8 minutes.
Add the sliced cranberries, keeping sauce on low. Stir
often. Continue cooking and stirring often until
cranberries are no longer white and taste tender to
the bite (not soft, but not too crisp). Stir in
walnuts. When cooled to lukewarm, refrigerate, covered
and use with a week to 10 days. Should freeze well to
be used within 4 months.
Boston Chicken Creamed Spinach
Categories: Copycat, Vegetables
Yield: 4 servings
-patdwigans fwds07a
1 tb Flour
4 tb Butter, margarine or canola
-oil
1/2 ts Garlic salt
Salt and pepper
20 oz Frozen chopped spinach; cook
-and drain
1 sm Onion; diced
In a saucepan, on medium heat, stir together with wire
whisk soup, flour, butter, garlic salt, salt and
pepper until smooth and piping hot. Combine with
spinach and onion. (MY NOTE:I'd substitute fresh
minced garlic for the garlic salt).
Boston Chicken Cucumber Salad
Categories: Salads, Copycat, Wrv
Yield: 4 to 6
patdwigans fwds07a
2 md Cucumbers w/skin;half, seed,
-1/2" slices
1/4 Red Spanish onion; 1/2" dice
1 lg Ripe tomato; dice
8 oz Paul Newman's Olive Oil and
-Vinegar Dressing
1 ts Dry dill weed
1/2 ts Dry parsley; mince
1/4 c Olive oil
Combine cucumbers with the rest of the ingredients in
non-metal refrigerator container, tightly covered.
Marinate for 24 hours in fridge before serving. Do not
freeze.
3 c Dry spiral shaped pasta
Cook al dente, drain
2/3 c Milk (2% or regular)
1 lb Velveeta cheese, light or
- cubed small
1/4 ts Dry mustard powder
1/2 ts Ground turmeric
Salt and pepper to taste
Place into top of double boiler over gently simmering water milk, cheese,
mustard powderm turmeric, salt and pepper in that order. Stir with whisk
occasionally until melted and smooth. Stir pasta into hot cheese mixture
and keep hot until serving time over hot water, up to an hour. (If it
begins to thicken up too much, dilute with a little milk). Neverput into
oven or over direct heat as it will scorch and change the texture to a
sticky mess. 6-8 side servings or 4 main-dish servings.
Boston Chicken Marinade/basting Sauce
Categories: Copycat, Sauces
Yield: 1 servings
-patdwigans fwds07a
1/4 c Canola oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
Mix all ingredients well and apply to skin-side-up
chicken in a single layer in greased baking dish or
pan. Bake at 400~ 35-40 minutes. Baste every 8-10
minutes during the baking time.
Boston Chicken Saucer Sized Chocolate Chip Co
Categories: Copycat, Desserts, Cookies
Yield: 1 servings
-pat dwigans fwds07a
4 oz Nestle's Milk Chocolate bars
4 oz Baker's german sweet choc
4 oz Dove milk chocolate
Cookie dough
use your our recipe
Melt 3 chocolates, stirring until smooth. Pur into
greased 9" metal pie pan and refrigerate until hard.
Hammer into pea-sized bits. Store refrigerated until
ready to use. Use 1/3 c dookie dough, flattening to a
3-1/2 to 4" round. Bake at 375 for 16 to 18 minutes
or until golden brown but not overbaked or cookies
will be hard as rocks when cooled. The cookies will
look almost "RAW" at the end of 16 minutes if you make
them big enough and will continue to bake in their own
heat as they cool on the sheets a few minutes.
Boston Chicken Spicy Rice
Categories: Rice, Copycat, Wrv
Yield: 6 servings
-patdwigans fwds07a
1/4 c Raw Rice-shaped pasta
3/4 c Minute rice
1 tb Pimiento; chop fine
1/2 ts Dry minced celery leaf
1 ts Dry minced parsley
1/4 ts Dry mustard
14 oz Can chicken broth
1/4 c Olive oil
1/2 ts Salt
In a 2-qt saucepan combine all ingredients. Stir often
and bring to a bol. Cover and remove from heat. Let
stand 15 minutes. Fluff rice with a fork occasionally.
Salt and pepper to taste if desired. Keep warm in top
of double boiler, over simmering water, to serve
within an hour. Refrigerate leftovers covered. Rewarm
Gently i 3 to 4 days. Do not freeze.
Boston Chicken Squash
Categories: Copycat, Vegetables
Yield: 6 servings
-patdwigans_om@juno.com
2 Butternut squash; halve
-long, remove seeds
Margarine or butter
Salt
1/2 c Brown sugar; packed
1/2 c Honey
1/2 ts Ground ginger
1 ts Pumpkin pie spices
4 tb Butter or margarine; melted
Preheat oven to 400 . Place squash cut-side down on
Pam-sprayed shallow baking pan. Bake uncovered about
45 minutes or until fork tender. Wipe cut surface with
a little butter and sprinkle with salt. Return to bake
cut-side up about 10 minutes longer or until browned
and soft. Scrape out the meat into a mixing bowl. Add
sugar, honey, ginger, pumpie pie spice and butter.
Beat with electric mixer at med speed until smooth.
Return to oven, ocvered in foil, just to keep warm
until time to serve, 325 for 30 minutes. Refrigerate
leftovers for about a week or freeze up to 4 months.
Boston Chicken Stuffing
Categories: Copycat, Dressings, Vegetables
Yield: 8 side dish
-Patdwigans fwds07a
10 oz Can sliced carrots; undrain
4 oz Can slices mushrooms;undrain
14 oz Can chicken broth
2 Ribs celery; cut 4-5 pieces
1 tb Rubbed sage
12 ts Poultry seasoning
1 tb Chicken bouillon powder
3 tb Bottled liquid margarine or
-melted butter or margarine
3 English muffins; cut into
-1/2" cubes with crumbs
8 oz Bag unseasoned croutons
1 tb Dry parsley; minced
2 tb Dry minced onion
When you open the can of carrots, run the blade of a
paring knife through them right in the can so that
you've reduced them to tiny bits without mashing them.
Empty it then into a Dutch oven. Add the mushrooms;
set aside. Empty the cam of broth into the blender and
add the celery along with the sage, poultry seasoning,
bouillon powder and margarine. Blend a few seconds on
high speed, only until celery is finely minced.
Meanwhile, add the English muffin cubes, (crumbs too),
croutons, parsley and onion to the Dutch oven. Pour
blender mixture over and stir to combine with rubber
bowl scraper until completely moist. Cover with a lid
and bake at 350~ about 45 minutes to an hour or until
piping hot. Refrigerate leftovers to use within a
week. Freeze to use within 4 months.
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. 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.
Bull's Eye BBQ Sauce
1/2 C. chopped onions
1 (8 oz.) can tomatoes sauce
1 C. water (OPTION: Beer)
1 1/4 C. ketchup
2 T. brown sugar
2 T. prepared yellow mustard
1 T. olive oil
1 T. Worcestershire sauce
1 dash Tabasco sauce
Combine ingredients, cover and simmer for 30 minutes.
I cooked this for 45 minutes to an hour. The sauce reduced
itself and tasted good. If you taste the sauce before simmering,
it will not taste as good as when the flavors have melded,
but after cooking it is great.
Just like the 'real' sauce on barbecued pork steaks. For
the original, do not use beer.
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.
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.
California Pizza Kitchen®
Dakota Smashed Pea & Barley Soup®
Got one of those cool hand blenders? You know,
the kind of gadget that used to be pitched on
those annoying yet compelling late-night infomercials?
It comes in handy for this recipe, which requires the
split peas to be smashed into a smooth consistency,
just like the original. If you don't have a hand mixer,
a standard blender works just fine. This soup is very
tasty and very low in fat. And the barley gives it a
special chunky consistency and added flavor that isn't
found in most pea soups.
2 cups split peas
6 cups water
2 14.5-ounce cans chicken broth (4 cups)
1/3 cup minced onion
1 large clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon dried parsley
1/4 teaspoon white pepper
dash dried thyme
1/2 cup barley
6 cups water
2 medium carrots, diced (about 1 cup)
1/2 stalk celery, diced (1/4 cup)
Garnish
chopped green onion
1. Rinse and drain the split peas, then add them to a large
pot with 6 cups of water, chicken broth, onion, garlic,
lemon juice, salt, sugar, parsley, pepper, and thyme. Bring
to a boil, then reduce heat and simmer for 75 minutes or until
the peas are soft.
2. While the peas are cooking, combine the barley with 6 cups
of water in a saucepan. Bring to a boil, then reduce heat and
simmer for 75 minutes or until the barley is soft and most of
the water has been absorbed.
3. When the split pea mixture has become a thick soup, use a
handheld blender to puree the peas until the mixture is smooth.
You may also use a standard blender or food processor for this step,
pureeing the soup in batches. Alternately, if you like, you may
skip this step, keeping the soup rather chunky. It's still good
this way, just not as smooth as the real thing.
4. Drain the barley mixture in a sieve or colander and add it to
the split pea mixture. Add the carrots and celery and continue to
simmer the soup for 15 to 30 minutes or until the carrots are
tender. Stir occasionally. Turn off the heat, cover the soup,
and let it sit for 10 to 15 minutes before serving. Garnish
each serving with a little chopped green onion.
Makes 8 servings.
Carl's Jr.® Bacon Swiss Crispy Chicken Sandwich
If you love crispy chicken sandwiches - and especially
if you don't live in the West - you'll want to try out
this clone of the tasty Carl's Jr. creation. The recipe
makes four of the addicting chicken sandwiches from the
California-based chain, but will also come in handy for
making a delicious homemade ranch dressing. Try using
some lean turkey bacon, fat-free Swiss cheese, and fat-free
mayonnaise if you feel like cutting back on the fat.
Then you can eat two.
Ranch Dressing
1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon parsley
1/8 teaspoon onion powder
dash dill weed
dash garlic powder
dash ground black pepper
2 teaspoons hot water
1/2 teaspoon unflavored gelatin
6 to 8 cups vegetable shortening
1 egg
1 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion powder
1/8 teaspoon garlic powder
4 chicken breast fillets
4 sesame seed hamburger buns
4 lettuce leaves
4 tomato slices
Kraft Swiss cheese Singles
8 slices bacon, cooked
1. Preheat 6 to 8 cups of shortening in a deep fryer to 350
degrees. If you don't have a deep fryer, you can also pan
fry using a large frying pan and just a couple cups of shortening.
2. To prepare the ranch dressing, combine all of the ingredients
except the water and gelatin in small bowl. Mix the water with
the gelatin in a small cup until all of the gelatin is dissolved.
Add this gelatin solution to the other ingredients and stir. Cover
and chill the dressing until it's needed.
3. Beat the egg and then combine with 1 cup water in a small,
shallow bowl. Stir.
4. Combine the flour, salt, paprika, onion powder and garlic
powder in another shallow bowl.
5. Pound each of the breast fillets with a mallet until about
1/4-inch thick. Trim each breast fillet until it is round.
6. Working with one fillet at a time, first coat each fillet
with the flour, then dredge it in the egg and water mixture.
Coat the chicken once again in the flour and set it aside until
all of the fillets have been coated.
7. Fry the chicken fillets for 8 to 12 minutes or until light
brown and crispy.
8. As chicken is frying, prepare each sandwich by grilling the
face of the hamburger buns on a hot skillet over medium heat.
Spread about 1 1/2 teaspoons of the ranch dressing on the face
of the top and bottom buns.
9. On the bottom bun, stack a leaf of lettuce and a tomato slice.
10. When the chicken is done frying, remove the fillets from the
fryer and drain them on paper towels or a rack for a couple minutes.
11. Stack one fillet on the bottom of the sandwich (on top of the
tomato), then stack a slice of the Swiss cheese onto the chicken.
12. Arrange the bacon, crosswise, on top of the Swiss cheese, then
top off the sandwich with the top bun. Repeat the stacking process
for each of the remaining sandwiches.
Makes 4 sandwiches.
Carl's Jr.® Ranch Crispy Chicken Sandwich
We'll use elements of the Carl's Jr. Bacon Swiss
Crispy Chicken Sandwich clone recipe to whip up one
of the other Carl's Jr. crispy chicken sandwiches,
because I always say you can never have too much crispy
chicken. This fried chicken breast sandwich includes
lettuce and tomato, and is slathered with a clone of Carl's
tasty ranch dressing. Use the recipes together and you
can easily serve up two different sandwich clones for
different tastes, with little extra effort. And you diners
will be so impressed.
Ranch Dressing
1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon parsley
1/8 teaspoon onion powder
dash dill weed
dash garlic powder
dash ground black pepper
2 teaspoons hot water
1/2 teaspoon unflavored gelatin
6 to 8 cups vegetable shortening
1 egg
1 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion powder
1/8 teaspoon garlic powder
4 chicken breast fillets
4 sesame seed hamburger buns
4 lettuce leaves
4 tomato slices
1. Preheat 6 to 8 cups of shortening in a deep fryer to 350
degrees. If you don't have a deep fryer, you can also pan
fry using a large frying pan, and just a couple cups of shortening.
2. To prepare the ranch dressing, combine all of the ingredients
except the water and gelatin in small bowl. Mix the water with
the gelatin in a small cup until all of the gelatin is dissolved.
Add this gelatin solution to the other ingredients and stir.
Cover and chill the dressing until it's needed.
3. Beat the egg and then combine with 1 cup of water in a small,
shallow bowl. Stir.
4. Combine the flour, salt, paprika, onion powder, and garlic
powder in another shallow bowl.
5. Pound each of the breast fillets with a mallet until about
1/4-inch thick. Trim each breast fillet until it is round.
6. Working with one fillet at a time, first coat each fillet
with the flour, then dredge it in the egg and water mixture.
Coat the chicken once again in the flour and set it aside until
all of the fillets have been coated.
7. Fry the chicken fillets for 8 to 12 minutes or until light
brown and crispy.
8. As chicken is frying, prepare each sandwich by grilling the
face of the hamburger buns on a hot skillet over medium heat.
Spread about 1 1/2 teaspoons of the ranch dressing on the face
of the top and bottom buns.
9. On the bottom bun, stack a leaf of lettuce and a tomato slice.
10. When the chicken is done frying, remove the fillets from the
fryer and drain on paper towels or a rack for a couple minutes.
11. Stack one fillet on the bottom of the sandwich (on top of
the tomato), then top it off with the top bun. Repeat the
stacking process for each of the sandwiches.
Makes 4 sandwiches.
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.
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® Garlic Mashed Potatoes
This easy-to-clone dish comes with many of the tasty
entrees at the restaurant chain or can be ordered up,
pronto, on the side. It's a nice clone to have around
since it goes well with so many dishes, Mexican or otherwise.
Just give yourself the time to bake and cool the potatoes.
Be here at TSR next week for a big clone request from the
same "always fresh ingredients" Mexican food chain. It's
for that muy delicioso salsa, baby! Si, si, si. See you then.
4 medium/large russet potatoes
1 tablespoon butter
1 tablespoon minced fresh garlic (3-4 cloves)
3/4 cup water
1/2 cup cream
3/4 teaspoon salt
1/8 teaspoon black pepper
1. Preheat oven to 400 degrees.
2. Bake the potatoes by first rubbing them lightly with oil
and then baking them in the preheated oven for 1 hour until
they are tender. Cool.
3. Mash potatoes and remove about half of the skin. You want
to leave the rest in.
4. Melt the butter in a large suacepan over medium heat, then
add garlic and saute for 5 minutes.
5. Add the remaining ingredients to the pan and cook for 5-10
minutes while stirring often until garlic mashed potatoes are
very hot.
Serves 4.
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.
Recipe By : Gloria Pitzer
Serving Size : 1 Preparation Time :0:15
Categories : Salsas Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cn Stewed Tomatoes (14 Oz.) -- sliced
2 Large Green onions -- snipped*
1 Large Ripe Tomato -- cored and diced
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1 Ds Tabasco=AE Sauce -- or to taste
Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato,
salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once
from heat. Put half of mixture through blender just to mince fine but not to
puree. Return to remaining half of mixture. Cool and refrigerate in tightly
covered container to use with a few weeks. Freezes well to use within 6=
months.
NOTE-For hot salsa, add 1 ts canned green chopped chilis or to taste,
freezing unused chilis to use in other recipes.
In the last 17 years, I've worked for a LOT of restaurants :) My
favorite trick was from Chi-Chi's [ha! I NEVER signed that
non-disclosure agreement] .... the absolute best marinade for chicken
(we used it for our fajitas) is margarita mix. Yes, just go out and
find your favorite margarita mix (Mr & Mrs T's is good) or a little
sweet & sour, put the chicken breasts in a shallow pan and cover with
the mix. Marinate at least overnight, preferably for 24 hours.
Chili's Margarita Presidente
1 oz vodka
½ oz triple sec
1/3 cup sweet & sour mix
Lemon wedge
Fill a glass with crushed ice and add vodka and triple sec.
Top off the drink with sweet & sour mix. Add a lemon wedge
for garnish and serve.
Makes 1 serving.
Chili's Twisted Lemonade Twist
1 oz Sauza Commemoritiva Tequila
½ oz Cointreau
½ oz Presidente Brandy
½ oz Rose's lime juice
1/3 cup sweet & Sour mix
Combine all ingredients in a shaker with crushed ice.
Shake Pour drink into a martini glass rimmed with salt.
Serve the remainder of the drink in the shaker on the side.
Makes 1 serving.
Chili's® Boneless Buffalo Wings
This clone of Chili's new menu items gives us the
zesty flavor of traditional Buffalo chicken wings
without the bones or skin. That's because these "wings"
are actually nuggets sliced from chicken breast fillets
that are breaded and fried, then smothered with the same
type of spicy wing sauce used on typical wings. If you
like Buffalo wings, you'll love this recipe. Serve these
babies up with some celery sticks and bleu cheese dressing
on the side for dipping. Now you can actually eat Buffalo
wings with a fork!
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine
On the side
bleu cheese dressing (for dipping)
celery sticks
1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups
of vegetable oil in a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the
egg mixture, then into the breading blend; then repeat the
process so that each piece of chicken is double-coated.
5. When all chicken pieces have been breaded, arrange them on
a plate and chill for 15 minutes.
6. When the chicken is done resting, drop each piece into the
hot oil and fry for 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a
small bowl. Microwave sauce for 20-30 seconds or just until the
margarine is melted, then stir to combine. You can also use a
small saucepan for this step. Just combine the hot sauce and
margarine in the saucepan over low heat and stir until margarine
is melted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate
lined with a couple paper towels.
9. Place the chicken pieces into a covered container such as a
large jar with a lid. Pour the sauce over the chicken in the
container, cover, and then shake gently until each piece of chicken
is coated with sauce. Pour the chicken onto a plate and serve
the dish with bleu cheese dressing and sliced celery on the side.
Serves 2-4 as an appetizer.
Chili's® Calypso Cooler®
Ever order one of those expensive specialty drinks
off the shiny, full-color restaurant table-stand
cards and wish you had a clone recipe? This is one
of those drinks, off of one of those cards. And here's
the clone recipe.
1 1/4 ounces Captain Morgan spiced rum
1/2 ounce peach schnapps
4 ounces (1/2 cup) orange juice
splash Rose's lime juice
1/2 ounce grenadine
Garnish
orange wedge
maraschino cherry
1. Fill a 16-ounce glass with ice.
2. Pour all ingredients over ice in the order listed. Don't stir.
3. Garnish with an orange wedge and a cherry on a toothpick. Serve
with a straw.
Makes 1 drink.
Chili's® Chicken Enchilada Soup
It's an item that you won't even find on the current
menu at this national restaurant chain. But ask your
server what soups are available and this is a selection
that's available every day of the week. The dish is one
of Chili's most raved-about items, and a recipe to clone
the delicious soup is easily one of the most requested
here on the Internet. Looks like it's time for an official
TSR custom clone to answer those many requests. The secret
here is the addition of masa harina -- a corn flour that
you will find in your supermarket near the other flours
or in the Mexican food section. You'll find the recipe for
the pico de gallo garnish in the Chili's Nacho Burger clone
recipe from last November. Enjoy, amigos!
1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo (from recipe for November 17, 1997)
1. Add 1 tablespoon of oil to a large pot over medium heat.
Add chicken breasts to pot and brown for 4-5 minutes per side.
Set chicken aside.
2. Add onions and garlic to pot and sauté over medium heat for
about 2 minutes, or until onions begin to become translucent.
Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl
and whisk until blended. Add masa mixture to pot with onions,
garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot
and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to
the pot. Reduce heat and simmer soup for 30-40 minutes or until
thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar
cheese, crumbled corn tortilla chips, and pico de gallo.
Makes approx. 12 servings.
Chili's® Chocolate Chip Paradise Pie®
What makes this dessert so special is the way it
comes to your table sizzling in a cast iron skillet.
just like fajitas. The chocolate chip cookie and graham
cracker crust "pie" is topped with a scoop of vanilla
ice cream, and then drizzled with chocolate and caramel
syrup. It's all served up in a hot skillet of cinnamon
butter. Yum! If you want to prepare this one just like
they do at the restaurant, you'll need one of those
skillets for each serving. Small iron skillets work the
best, but any 6 or 8-inch frying pan will do fine.
You just have to be sure your pan is super hot to get
that authentic Chili's "sizzle." If you don't have enough
of the right pans for each serving, you can slide it all
onto a plate. It may not have the sizzle of the real thing,
but it'll still taste awesome!
Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts
1. Preheat the oven to 325 degrees.
2. Combine the flour, baking soda and baking powder in a
medium bowl.
3. In a separate large bowl, beat together the butter and
sugar with an electric mixer. Continue beating for about
30 seconds or until mixture turns lighter in color. Add the egg,
milk, and vanilla and beat until smooth.
4. Slowly mix the dry mixture into the wet mixture. Beat until
well-combined and then mix in the coconut flakes. Set this cookie
dough aside for now.
5. Melt 6 tablespoons of butter in a medium bowl in the microwave
on high temperature for about 30 seconds. Add the sugar and stir
well for 30 seconds. Add the graham cracker crumbs and stir. Press
this mixture into the bottom of a 9x9-inch baking dish or pan.
6. Sprinkle the cup of chocolate chips evenly over the graham cracker
crust.
7. Press the cookie dough into the dish, covering the chocolate
chips. Use flour on your fingers to keep the soft dough from sticking.
8. Sprinkle the chopped walnuts over the dough. Use your fingers to
press the nuts into the dough.
9. Bake for 40-45 minutes or until the edges of the “pie” become
light brown.
10. Prepare the cinnamon butter by creaming together the butter,
sugar and cinnamon in a small bowl with an electric mixer on high
speed.
11. When you are ready to make your dessert, heat up a small skillet
over medium heat. When the skillet is hot, remove it from the heat
then add about 1 tablespoon of the cinnamon butter to the pan.
It should quickly melt and sizzle. Slice the “pie” into 9 pieces
and place one into the hot skillet. If the “pie” has cooled,
you can reheat each slice by zapping it in the microwave for
30-40 seconds.
12. Place a scoop of ice cream on top of the “pie.” Drizzle
chocolate and caramel syrup over the dessert and then sprinkle
about 2 teaspoons of chopped walnuts over the top. Repeat for
the remaining ingredients and serve sizzling in the skillet.
Makes 9 desserts.
Chili's® Nacho Burger
Here's a clone recipe for a delicious new burger from Chili's
unlike any you may have tasted before. It was designed by
the folks at this popular chain to incorporate several of
restaurant's prepared sides -- all of which you will now
have clones for -- including Chili's chili queso, Chili's
pico de gallo, and Chili's guacamole. Stack it all onto a
bun with a juicy 1/4-pound ground beef patty and some crumbled
tortilla chips for crunch, and you've got a slightly spicy,
South-of-the-border taste. Muy bien, amigos!
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt
Guacamole
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
Chili Queso
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1. First make the pico de gallo. This is easy. Just combine all
of the ingredients for the pico in a small bowl and mix well.
Cover bowl and chill in the refrigerator.
2. Now we'll make the guacamole. In a small bowl, smash up most
of the avocado, but be sure to leave several unsmashed chunks.
Add the remaining ingredients for the guacamole to the avocado
and mix well. Cover bowl and chill in the refrigerator, next to
the pico.
3. Next we'll make the chili queso. In yet another small bowl, mix
together ground beef, flour, a pinch of salt, a pinch of black
pepper, and a pinch of chili powder. Use your hands to work the
dry ingredients into the ground beef. Brown the beef in a small
skillet over medium heat for about 5 minutes. Use a spoon or
spatula to crumble the beef as it cooks. Cook until it's brown,
then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat.
When milk and cheese has been combined, add the remaining queso
ingredients. Heat while stirring often until cheese is smooth
and creamy, then cover saucepan and remove it from the heat.
5. Pre-heat a griddle or large frying pan over medium heat.
Lightly butter the face of each bun and brown the buns face-down
on the heat.
6. Separate the ground beef into four 1/2-pound portions. Roll
each portion of meat into a ball and then pat the meat down into
a circular patty slightly larger in diameter than the hamburger
buns. Cook the hamburger patties for 5-10 minutes per side, until
done. Lightly salt and pepper each burger patty.
7. Build the burger open-faced in the following order starting
with the bottom bun:
On Bottom Bun
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion
On Top Bun
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices
Serve burger with extra queso and guacamole. May also serve french
fries on the side and use the chili queso for dipping.
Makes 4 burgers.
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
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
Chili's® Southwestern Vegetable Soup
If you like a soup that's packed with veggies,
that's low in fat, and has some of that Southwestern
zing to it, this is the one for you. Just toss all the
ingredients in a pot and simmer. Garnish with some
shredded cheese and crumbled tortillas, and prepare to
take the chill off.
6 cups chicken broth (Swanson is best)
1 14.5-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder
Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips
1. Combine all the soup ingredients in a large saucepan or soup
pot over high heat. Be sure to mince the corn tortillas into
small pieces with a sharp knife before adding them to the soup.
2. Bring soup to a boil, then reduce the heat and simmer for 45
minutes to 1 hour, or until the soup has thickened and tortilla
pieces have mostly dissolved.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping
tablespoon of the grated cheddar/jack cheese blend over the top of
the soup, and then a heaping tablespoon of crumbled corn tortilla
chips over the cheese.
Makes 6 servings.
CHOCOLATE COCONUT CRUNCH COOKIES
Categories: Cookies
Yield: 4 dozen
2 c Flour
1 ts Baking soda
1/4 ts Salt
1 c Butter; unsalted, softened
3/4 c Brown sugar
2 Eggs; lightly beaten
2 ts Vanilla
1 ts Almond extract
2 c Coconut; shredded
12 oz Chocolate chips
1 1/2 c Almonds; lightly salted
-dry roasted, finely chopped
Preheat the oven to 300. In a small bowl, whisk together the flour,
baking soda and salt. In a medium bowl, whisk together the flour,
baking soda and salt. In a medium bowl with an electric mixer, cream
the butter and sugars. Beat in the eggs, vanilla and almond extract.
Mix on low speed until blended. Add the flour mixture and mix just
until blended; do not overmix. add the coconut, chocolate chips, and
almonds and stir just until blended. Drop the dough by rounded tbsp
2" apart onto an ungreased cookie sheet. Bake for 18 to 20 minutes.
Church's Fried Chicken
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Chicken Sandwiches
Salsa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 tablespoon Sugar
1 1/2 cups Self-rising flour
1/2 cup Cornstarch
3 teaspoons Seasoned salt
2 teaspoons Paprika
1/2 teaspoon Baking soda
1/2 cup Biscuit mix
1 Env Italian Dressing Mix
1 Env Onion soup mix
-----TO USE-----
2 Eggs -- mix with
1/4 cup Cold water
1 cup Corn oil
Combine all ingredients in a 4-cup container. Mix to blend the
ingredients thoroughly. Store tightly covered at room temperature up to
3 months. TO USE-Dip the chicken pieces in egg mixture and then into
dry coating mix and back into egg to coat the pieces evenly but lightly
and finally back into dry mix. Have oil piping hot in heavy skillet.
Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.
Turn and brown underside of pieces a few minutes. Transfer to an oiled
or Pam-sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 side
of pan. Bake 350~ for about 45 to 50 minutes. Remove foil. Bake another
5 minutes just to crisp the coating. Serves 4
Cinnabon Cinnamon Roll
Serving Size : 12
Categories : Rolls
INGREDIENTS:
DOUGH
1/4 cup warm water, 1 cup milk -- room temperature
1 large egg -- beaten, 1/4 cup butter -- softened,
1 tablespoon sugar
1/2 teaspoon salt, 4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)
1 tablespoon bread machine yeast FILLING 1 cup brown sugar
-- packed 1 tablespoon cinnamon, 1/4 cup butter -- softened
CREAM CHEESE CINNAMON FROSTING, 1/2 teaspoon cinnamon
4 ounces cream cheese -- softened, 1/4 cup butter -- softened
1/2 teaspoon vanilla, 1/2 tablespoon milk, 1 1/2 cups powdered
sugar
*********
Preparation Instructions: Dough; (Add the dough ingredients,
in the order listed, to the bread machine and prepare using
the dough setting. On a lightly floured surface, roll out to an
18" by 30" rectangle. The dough can also be handmade. If you
use regular yeast, you may want to let the rolls proof for
15-30 minutes after assembly). Filling In a small bowl, mix
brown sugar and cinnamon. Spread the softened butter over the
dough and evenly sprinkle on the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly. Mark
the roll every 2 inches. With a thread cut the roll by placing
the thread under the roll at your mark, crisscross over and
pull to cut. Place rolls into greased 8" or 9" baking pans 2"
apart. Cover and let rise in a warm, draft free place until
almost double, approximately 1 hour. After rising, rolls should
be touching each other and the sides of the pan. Bake at 350
degrees F. for 15 to 20 minutes, or until golden brown. Cream
Cheese Cinnamon Frosting In a small bowl, mix cream cheese,
butter, vanilla and milk. Add powdered sugar and cinnamon and
mix until smooth. Spread on warm rolls and serve immediately.
This recipe has been adjusted so that the dough can be prepared
in your bread machine. These will taste most like the originals
if you use Makara Cinnamon (available at the Cinnabon Stands)
instead of conventional powdered cinnamon from the supermarket.
Cinnabon® Icescape®
In a blender, Cinnabon adds concentrated flavoring,
some ice and a curious secret ingredient referred to
only as a "dairy product." When blended smooth,
out comes these thick, refreshing drinks that look
and taste like they were made with ice cream.
For this clone we just need a little half-and-half
(that's half cream and half milk for those of you
across the pond). It gives this version the exact
same creamy consistency as the original with its custom
"dairy" ingredient. Strawberry is the most popular of
the flavors, but the other two are tasty as well.
The Mochalatta version uses the TSR clone of the
Mochalatta Chill from last week and produces as thicker
blended version of the drink, similar to Starbuck's
popular blended Frappuccino.
Strawberry
1 cup water
1/4 cup granulated sugar
3 cups crushed ice
1/3 cup frozen whole strawberries (about 4 large strawberries)
1/2 cup half-and-half
1/4 cup lemon juice
1/4 cup Hershey’s strawberry syrup
1. Combine the water and sugar in a cup and stir until the sugar
is dissolved.
2. Add this sugar syrup to other ingredients in a blender. Blend
on high speed until the drink is smooth. Serve in two 16-ounce
glasses.
Makes 2 large drinks.
Orange
3 cups crushed ice
1 cup water
2/3 cup orange juice
1/2 cup half-and-half
3 tablespoons Tang orange drink mix
1. Mix all ingredients in a blender set on high speed until smooth
and creamy. Serve in two 16-ounce glasses.
Makes 2 large drinks.
Mochalatta
3 cups crushed ice
1 1/2 cups TSR version of Mochalatta Chill
1/2 cup half-and-half
2 tablespoons chocolate syrup
1. Mix all ingredients in a blender set on high speed until smooth
and creamy. Serve in two 16-ounce glasses.
Makes 2 large drinks.
Cinnabon® Strawberry Lemonade & Mochalatta Chill®
Cinnabon gives lemonade a twist by adding strawberry syrup.
It's a simple clone when you snag some Hershey's strawberry
syrup (near the chocolate syrup in your supermarket),
and a few juicy lemons. But if it's a bit of a caffeine
buzz you're looking for -- enhanced by a killer chocolate
rush -- it's the Mochalatta Chill you'll want to whip up.
Brew some double-strength coffee (see Tidbits) and let it
cool off, then get out the half & half and chocolate syrup.
Man, these sippers are just too dang easy!
Strawberry Lemonade
1/2 cup lemon juice (from 3-4 fresh lemons)
1/4 cup sugar
2 cups water
2 tablespoons Hershey’s strawberry syrup
1. Mix ingredients together in a pitcher. Serve over ice.
Makes 2 drinks.
Mochalatta Chill
1 cup double strength coffee, cold (see Tidbits)
1 cup half and half
1/2 cup Hershey's chocolate syrup
Topping
whipped cream
1. Combine all ingredients in a small pitcher. Stir well or cover
and shake. Pour over ice in two 16 ounce glasses, and top with
whipped cream.
Makes 2 large drinks.
Tidbits
Make double-strength coffee in your coffee maker by adding half
the water suggested by the manufacturer. Allow coffee to chill
in the refrigerator before using it in this recipe.
Cracker Jacks
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Copycat
Popcorn
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Peanuts -- warmed
1 cup Butter
5 cups Popped corn -- warm
2 cups Brown sugar -- packed
1/2 cup Light corn syrup
1/2 teaspoon Baking soda
Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter; add br
own suagr and syrup. Cook till thick then add baking soda; stir. Pour over warm
ed popped corn and peanuts. Stir well. Let cool and munch down.
-patdwigans_om@juno.com
4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft's mayonnaise
8 oz Jar cheese Whiz
14 oz Can chicken broth
Salt and pepper
Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart
saucepan, stirring constantly over medium heat, until
smooth. Stir in broth and season to taste with salt
and pepper. Stir occasionally until piping hot -BUT
DO NOT LET IT BOIL! . Do not freeze because of the mayo.
Use within a week.
Dive!® S'mores
You don't need a campfire, wire hangers or long
sticks to make this popular marshmallow, chocolate
and graham cracker dessert. Steven Spielberg's Dive!
chain of theme restaurants is the inspiration for this
week's clone recipe, pulled from the third TSR book,
Top Secret Restaurant Recipes (which includes other
clones from the chain as well). You need only four
ingredients, an oven with a broiler, and a serious
sweet tooth to put together this delicious dessert
previously enjoyed only camping trips and at beach parties.
2 whole graham crackers (4 sections, not separated)
two 1 1/2-ounce Hershey milk chocolate bars
16 large marshmallows
2 tablespoons Hershey's chocolate syrup, in squirt bottle
1. Preheat the broiler. Arrange the graham crackers side by side
on an oven-safe plate (such as ceramic). You can also use a baking
sheet.
2. Stack the milk chocolate bars side by side on top of the graham
crackers.
3. Arrange the marshmallows on the chcocolate in 4 rows -- 4 across,
4 down.
4. Broil the dessert on the middle rack for 1 to 3 minutes or until
the marshmallows turn light brown on top.
5. Remove the dessert from the oven. If you used a baking sheet,
carefully slide the dessert onto a serving plate. With the squirt
bottle, immediately drizzle the chocolate syrup over the marshmallows
in a sweeping back-and-forth motion. Drizzle the chocolate diagonally
across the dessert one way, and then the other, creating a
cross-hatch pattern. Allow the chocolate to over-shoot the
dessert so that it creates a decorative pattern on the serving
plate as well.
Serves 2-4.
Dolly Madison® Zingers® (Devil's Food)
Former U.S. President James Madison's wife did not
create this baking company, despite the fact that her
name is on every carrot cake, crumb cake, and Zinger that
comes off the production line. It was instead company
founder Roy Nafziger's brainstorm to use the former first
lady's name, since she was notorious for throwing huge
shindigs featuring a fine selection of desserts and baked
goods. Nafziger said his company would create cakes "fine
enough to serve at the White House." While I don't expect
you'll be treated to a tray of Zingers on your next stay
in the Lincoln Bedroom, I will agree that these little
snack cakes are a tasty way to appease a sweet tooth.
You can craft a version at home by making little cake
pans out of aluminum foil that is wrapped around an
empty prescription pill bottle. The cake batter is easy,
since you just use any instant devil's food cake mix.
I like Duncan Hines, but you can use whatever you want.
As for the frosting, it may not come out as dark brown
as the original since the recipe here doesn't include brown
food coloring (caramel coloring). But the taste will be
right on. And I think President Clinton would agree that as
long as the sweet little treats taste good, appearance is secondary.
Cake
Duncan Hines devil's food cake mix
1 1/3 cups water
1/2 cup oil
3 large eggs
Filling
2 teaspoons hot water
1/4 teaspoon salt
2 cups marshmallow creme (one 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
Frosting
1 cup powdered sugar
1/4 cup Hershey's chocolate syrup
2 tablespoons shortening
1/2 teaspoon vanilla
dash salt
Tear off a bunch of foil pieces about this size. These will be your
mini cake pans after folding two times and wrapping around a pill
bottle.
Empty prescription medicine bottles are actually good for something.
Use a toothpick or skewer to dig three caverns in the cakes where the
filling will live. Later you will cleverly hide these holes with
frosting.
1. Prepare the cake batter following the directions on the box.
If you use Duncan Hines brand, you will need 1 1/3 cups of water,
1/2 cup of oil, and three eggs. Preheat oven to 350 degrees.
2. To prepare the cake pans that will make cakes the size of Zingers,
tear off 20 pieces of aluminum foil that are each about 8 inches
wide. Fold the foil in half and then in half once more so that you
have a rectangular piece of foil. Wrap this piece of foil around a
small prescription medicine bottle. Tuck in the ends and take the
bottle out, leaving the foil open at the top. This will form a little
pan. Flatten the bottom so that the mini pan stands up straight.
Place this into a baking pan and repeat with the remaining pieces
of foil. When you have arranged all of the foil pans in a baking
pan, spray the inside of all the pans with non-stick cooking spray.
Fill each little pan about halfway with cake batter. Bake cakes
for 15 to 17 minutes or until a toothpick stuck in the center comes
out clean. Remove the cakes from the oven and allow them to cool
completely.
3. To make the filling, combine the hot water with the salt in a
small bowl and stir until the salt is dissolved. Let this mixture
cool.
4. Combine the marshmallow creme, shortening, powdered sugar, and
vanilla in a medium bowl and mix well with an electric mixer on high
speed until fluffy. Add the salt mixture to the bowl and mix.
5. To make the chocolate frosting, combine all the frosting
ingredients in a medium bowl and mix well with an electric mixer
until smooth.
6. To assemble your snack cakes first poke three holes with a
toothpick or skewer in the top of a cake and swirl around inside
the holes making little caverns for your filling.
7. Use a pastry bag with a small tip to squeeze some filling into
each hole. Careful not to overfill, or your cake will burst open.
Sure, it's exciting, but this mess won't make for a good clone.
8. Once the cake is filled, use a butter knife to spread frosting
on top of the cake over the holes. Drag a fork lengthwise over
the frosting making grooves just like the real thing.
Makes 20 snack cakes.
DoubleTree® Hotel Chocolate Chip Cookies
When you check in at one of 240 hotels run by this U.S.
chain, you are handed a bag from a warming oven that
contains two soft and delicious chocolate chip cookies.
This is a tradition that began in the early 90s using a
recipe from a small bakery in Atlanta. All of the
cookies - which weigh in at an impressive two ounces
each - are baked fresh every day on the hotel premises.
Raves for the cookies from customers convinced the hotel
chain to start selling the chocolaty munchables by the
half-dozen. But if you've got an insatiable chocolate
chip cookie urge that can't wait for a package to be delivered
in the mail, you'll want to try this cloned version fresh out
of your home oven. Just be sure to get the cookies out of
there when they are turning light brown. This way they'll
stay soft in the middle when cool. For even better results,
you can chill the dough overnight before you commence with
the ceremonial baking.
1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon juice
2 eggs
3 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts
1. Preheat oven to 350 degrees.
2. Grind oats in a food processor or blender until fine. Combine
the ground oats with the flour, baking soda, salt, and cinnamon
in a medium bowl.
3. Cream together the butter, sugars, vanilla, and lemon juice in
another medium bowl with an electric mixer. Add the eggs and mix
until smooth.
4. Stir the dry mixture into the wet mixture and blend well. Add
the chocolate chips and nuts to the dough and mix by hand until
ingredients are well incorporated.
5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet.
Place the scoops about 2 inches apart. You don't need to press
the dough flat. Bake for 16 to 18 minutes or until cookies are
light brown and soft in the middle. Store in a sealed container
when cool to keep soft. For the best results, chill the dough
overnight in the refrigerator before baking the cookies.
Makes 20 cookies.
Dr. Ruth's almost as good as Sex Cheesecake
Servings: 8
Crust:
5 oz Graham cracker crumbs
3 tb Sugar
5 tb Butter melted
Filling:
16 oz Cream cheese softened
1/2 c Sugar
1/2 ts Vanilla
pn Salt
2 lg Eggs
3 tb Chambord liqueur
Topping:
8 oz Sour cream
1 tb Sugar
1/2 ts Vanilla
1 tb Chambord liqueur
1 c Raspberries fresh
Preheat oven to 350 Deg. F. To prepare crust, mix graham cracker
crumbs, sugar and butter. Press mixture firmly into bottom of 9"
springform pan.
To make filling, mix cream cheese, sugar, vanilla, and salt at
medium speed with electric mixer. Add eggs, and mix until well
blended. Using a fork, gently fold Chambord into batter. Pour
mixture into crust.
Bake for approximately 40 minutes or until golden brown. Loosen
cake from rim of pan. Let cool and remove rim of pan.
To prepare topping, mix sour cream, sugar, vanilla, and Chambord
and spread evenly over cheesecake. Refrigerate for 4 hours or
until firm. Top with fresh raspberries just before serving.
Chambord a French liqueur
Drake's® Devil Dogs®
Here's a clone recipe for a favorite east coast
treat that could even fool Rosie O'Donnell. The snack
food - loving talk show hostess professes her love
for these tasty Drake's goodies all the time on her
daytime show. And who could blame her? It's hard not
to relish the smooth, fluffy filling sandwiched between
two tender devil's food cake fingers. I'll take a Devil
Dog over a Twinkie any day of the week. For this clone
recipe, we'll make the cakes from scratch. This will
help us to create a flavor and texture closest to the
original, although the color will be much lighter than
the real thing (the miracles of food coloring). But if
you're feeling especially lazy, you can certainly use a
devil's food cake mix in place of the scratch recipe here.
Just make the filling with the recipe below and assemble
your cakes the same way.
Cake
1 egg
1/2 cup shortening
1 1/4 cups granulated sugar
1 cup milk
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
Filling
2 cups marshmallow creme (1 7-ounce jar)
1 cup shortening
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
2 teaspoons very hot water
1. Preheat oven to 400 degrees.
2. In a medium bowl, blend together the egg, shortening,
and sugar with an electric mixer. Continue beating while
adding the milk and vanilla.
3. In another bowl sift together remaining cake ingredients -
flour, cocoa, salt, and baking powder.
4. Combine the dry ingredients with the wet ingredients and beat
until smooth.
5. Spoon about a tablespoon of the batter in strips about 4 inches
long and 1 inch wide on a lightly greased cookie sheet. Bake for
5 to 6 minutes or until the cakes are done. Cool.
6. In another bowl combine the marshmallow creme, shortening,
powdered sugar and vanilla. Dissolve the 1/8 teaspoon of salt
in the 2 teaspoons of very hot water in a small bowl. Add this
salt solution to the filling mixture and beat on high speed with
an electric mixer until the filling is smooth and fluffy.
7. When the cakes have cooled, spread about a tablespoon of
filling on the face of one cake and top it off with another cake.
Repeat with the remaining ingredients.
Makes 20 to 24 snack cakes.
Durkee's Famous Sauce
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Sauces Cheese/Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1/2 cup Cold water
4 tablespoons Cornstarch
1/2 cup Plus 2 TB dark vinegar
2 tablespoons Salt
1/2 cup Sugar
1 Whole egg
4 tablespoons French's prepared mustard
4 tablespoons Margarine -- tiny bits
Place all ingredients as listed in blender on high speed until smooth (2
minutes). Transfer to top of double boiler and cook over gently boiling
water, stirring often for 12 to 15 minutes or until thickened and smooth.
Once more put mixture back through blender 30 seconds or till smooth,
using high speed. Refrigerate in covered container 24 hours before using.
Keep refrigerated 3 months.
El Pollo Loco (Pollo Asada)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Cheese/Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup White wine vinegar
1 cup Olive oil
1/2 cup White wine
Oregano
Thyme
Salt
10 milliliters Garlic -- mince
1 1/2 teaspoons Hot sauce
Mix all ingredients and marinate two whole chicken which have been cut in
half. Marinate several hours in refrigerator. Grill chickens slowly until
done.
El Pollo Loco Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chicken -- cut pieces w/skin
BROILER BASTING SAUCE
1/3 cup Lemon juice
1/3 cup Lime juice
1/3 cup Canola or vegetable oil
1 teaspoon Ground turmeric
1/2 teaspoon Garlic salt
1/4 teaspoon Black pepper
Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces
in single layer without crowding them, until the meat appears milky white
and the juices run clear, no longer pink. Allow to cool in the broth,
uncovered, while you prepare the basting sauce. Arrange the chicken pieces
skin-side up on broiler pan in single layer and baste with enough of
mixture to evenly coat skin side. Turn and baste other side. Turn again to
skin side up and broil 6" from the heat, brushing with additional sauce
every few minutes until skin is really crispy and golden brown,
approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices,
oil, turmeric, salt and pepper. This makes enough to baste nine pieces.
El Pollo Loco Mexican Beans
Recipe By : Greg Young of El Pollo Loco via LA Times
Serving Size : 6 Preparation Time :0:30
Categories : Beans and Legumes California
Mexican Side Dishes
Low Fat
Heat oil and whole chile in sauce pan. When chile is tender, add ground
chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10
to 15 minutes.
EL TORITO CHICKEN AND LIME SOUP
Categories: Soups, Mexican
Yield: 4 servings
1 qt Chicken stock 1 c Julienne-cut tomatoes
2 Limes; (just the juice) 1/2 c Julienne-cut red onion
1 t Dried Mexican oregano 1 T Minced cilantro
1 t Dried basil 4 oz Jalapeno Jack cheese; cubed
1 t Pureed chipotle chile 2 Corn tortillas;cut in strip
s
1 Bay leaf 1 Avocado*
Salt & White pepper 4 Lime slices
2 Chicken breast halves* 4 Cilantro sprigs
*Note- Chicken breasts should be cooked and shredded. Avocado, peeled,
pitted and sliced. Combine stock, lime juice, oregano, basil, pureed
chipotle and bay leaf in stockpot. Season to taste with salt and white
pepper. Bring to boil. Simmer 15 minutes.
Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil.
Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot soup into
warm soup bowls. Drop in cheese cubes. Garnish each serving with a few
tortilla strips, avocado slices, lime slice and cilantro sprig. Makes
about 1 quart.
El Torito Sweet Corn Cake
Recipe By : El Torito Restaurant, California
Serving Size : 12 Preparation Time :0:30
Categories : Breads Copycat
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter or margarine
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounces corn kernels
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt
My favorite, and well worth the effort. Masa harina comes in a bag like
flour and can be found with the flour in most supermarkets. It's the flour
to use for corn tortillas. The recipe doubles easily and turns out well with
either of the two methods provided. -- Ann Weeks, Corona Method two is the
moist scoop we usually get at the restaurant. -- patH
-----
Place butter and shortening in mixer bowl and whip until soft; continue
whipping until fluffy and creamy. Add masa gradually while mixing; add water
gradually and mix thoroughly.
Place corn kernels in blender or food processor fitted with metal blade;
coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar,
whipping cream, baking powder and salt in large mixing bowl; mix quickly.
Add masa mixture and mix lightly, just until blended. Pour into greased
8-inch-square baking pan. Cover with foil.
Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a
firm texture.
Method 2: Place pan in a larger pan and pour boiling water half way up corn
cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and
adding more boiling water, if necessary. When cooked through, remove corn
cake pan from water.
Let cooked cake stand at room temperature for few minutes before cutting
into squares or using a small ice cream scoop to serve.
Makes 10 to 12 small servings. Store leftovers in the refrigerator.
El Torito's Sweet Corn Cake
Yield: 10 servings
LYNN THOMAS DCQP82A--
1/4 c Butter, unsalted
2 tb Shortening
1/2 c Masa harina
3 tb Cold water
1 10 Ounce Pkg frozen corn
Kernels
3 tb Cornmeal
1/4 c Sugar
2 tb Whipping cream
1/4 ts Baking powder
1/4 ts Salt
1) Whip butter and shortening in mixing bowl until fluffy and
creamy.
Add masa harina gradually and mix thoroughly. Add water gradually,
mixing thoroughly. 2) Blend corn kernels until coarsley chopped.
Stir
into masa mixture. 3) Mix cornmeal, sugar, whipping cream, baking
powder and salt in large bowl. Add butter-masa mixture; mix until
blended. 4) Pour masa mixture into 8" greased baking pan. Cover
with
foil and bake at 350 degrees until corn cake is firm, 40 to 50
minutes. Allow to stand at room temperature 15 minutes before
cutting
into squares. Or use ice cream scoop to serve. Each serving
contains
about: 147 calories; 76 mg sodium; 16 mg cholesterol; 9 grams
fat; 17
grams carbohydrates; 2 grams protein; 0.21 grams fiber.
Entenmann's Apple Crumb Cake
1/3 cup Butter
4 Granny Smith Apples
¾ cup Sugar
1 tsp Lemon peel
½ tsp Cinnamon
1/8 tsp Mace
1/3 cup Currants
2½ cups Flour
3 tbsp Sugar
½ tsp Salt
1 package Active dry yeast
¾ cup Water
1/3 cup Butter
1 Egg
1 tsp Lemon peel
¾ cup Chopped pecans
6 tbsp Flour
¼ cup Confectioner's sugar
3 tbsp Butter
¼ tsp Cinnamon
Melt butter in large skillet. Pare,core and slice apples
to ½" pieces. Add apples to butter and cook, stirring,
8 minutes until tender. stir in sugar, peel, cinnamon,
mace and currants. Cook 15 minutes, stirring until thickened.
Cool.
In large bowl, combine 1 cup flour, sugar, salt and yeast.
In small saucepan, combine water and butter. Heat on low flame
until 120°F Gradually add to dry ingredients. Beat 2 minutes,
Beat in egg, peel and ¾ cup flour. With mixer, beat 2 minutes.
Add remaining flour, stir in. Cover, let rest 20 minutes.
Grease 2 baking sheets. Place half the dough on well floured
work surface, roll to 14"x12". Place on sheet. Spread ½ filling
lengthwise down center of the dough. Starting about ¾" for filling,
cut 1" wide strips diagonally from filling to edges of dough.
Alternately fold opposite strips of dough at angles across filling.
Fold ends over filling. Brush large piece of waxed paper with
vegetable oil. Loosely cover sheet. Top with plastic wrap.
Refrigerate 2 hours.
Uncover, let stand at room temperature 10 minutes. Preheat oven
to 375°F. Combine rest of ingredients for topping. Sprinkle over
loaves.
Bake 30-35 minutes until lightly browned. Remove from sheet. Cool.
Entenmann's Fat-Free Chocolate Cupcakes
1 small Box Jello chocolate pudding powder
½ cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
½ cup Sugar
1 cup Self-rising flour
4 Egg whites, beat until stiff with 1 pinch Salt
1½ qt bowl
1 tsp Vanilla
4 oz Applesauce
¼ tsp Baking soda
In medium mixing bowl combine Jello powder, dry milk, cocoa,
sugar and flour. Set aside. With electric mixer, beat
alternately into the egg white mixture a cup at a time with
the vanilla, applesauce and baking soda, which have been
mixed together. Beat 2 minutes after last addition. Divide
batter equally between 12 paper-line cupcake wells. Bake at 350°F
about 18-20 minutes or until tester comes out clean. Cool in
pan on wire rack 10 minutes then remove.
Entenmann's Fat-Free Oatmeal Raisin Cookies
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Desserts Cookies
Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 tablespoon Molasses
3 Raw egg whites
1 cup Dark raisins
1 1/2 teaspoons Vanilla
1 cup Light brown sugar -- packed
1 cup Granulated sugar
1/2 cup Non-fat dry milk powder
1/2 teaspoon Cinnamon
1 1/2 teaspoons Baking powder
2 1/2 cups Quaker brand quick-cooking -- rolled oats
1 cup All-purpose flour
Put molasses, egg whites and raisins into blender and blend on high speed
just to mince but not to puree (about 5-10 seconds). Empty mixture into
medium mixing bowl. With mixer beat in on medium speed each of the
remaining ingredients, beating well after each addition, adding both the
oats and flour in small portions. Switch to mixing spoon if dough becomes
too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off
excess lightly with paper towel; any excess of the cookie sheet may burn
while cookies are baking. You need only a very light film of the Pam just
to keep cookies from sticking. Use 1 measuring teaspoonful of dough for
each cookie and place 2" apart on prepared cookie sheet. Bake in preheated
350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing
from cookie sheets carefully.
Entenmann's Pound Cake
½ lb Real butter
2 cups Powdered sugar
3 large Eggs
1 2/3 cups Flour
1 tbsp Lemon or vanilla extract
Preheat oven to 325°F. Spray an 8½" Pyrex loaf dish with Pam.
Cream butter with sugar on high speed of mixer for 5 minutes.
Add 1 egg and then a little flour, beating 2 minutes. Add 2nd
egg and half of remaining flour and beat 2 minutes. Add 3rd egg,
rest of flour and extract, beating 2 minutes. Spread thick and
creamy batter evenly in prepared loaf dish. Bake 65 minutes or
until tester inserted into center comes out clean.
Cool in baking dish on wire rack 30 minutes. Remove from dish.
Slice ½" thick. If freezing, be sure to slice before freezing
loaf. Thaw to use within 6 months.
Famous Amos Chocolate Chip Cookies
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cookies
Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1/2 pound Butter or margarine
1 cup Light brown sugar -- packed
1 cup Sugar
3 Eggs
3 cups Bisquick
1 cup Cornstarch
1/2 cup Nonfat milk powder
2 tablespoons Sanka or coffee powder
1 tablespoon Unsweetened cocoa powder
1 tablespoon Vanilla
1 Package semi-sweet chocolate pieces -- (12 ounces)
4 ounces Pecans -- well-chopped
With electric mixer, high speed, cream butter until light and fluffy. Beat
in sugars, beating until very creamy. Beat in eggs, then each remaining
ingredient, except chips and pecans When dough is smooth, work in chips
and pecans with spoon. Make grape-sized pieces of dough for each cookie,
placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or until
golden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to
thaw, shape and bake in 4 months.
Famous Amos Raisin-Filled Choc Chip Cookies
Categories: Cookies
Yield: 72 servings
2 c Margarine; softened
3/4 c Packed light brown sugar
3/4 c Granulated sugar
1 ts Vanilla
2 md Eggs
2 1/2 c All-purpose flour; sifted
1 ts Baking soda
1/2 ts Salt
2 c Raisins
12 oz Semisweet chocolate chips
Recipe by: St. Louis Post-Dispatch 11/27/95
Preheat oven to 375 degrees. Beat margarine, brown and white sugars,
vanilla, 1 teaspoon water and eggs with electric mixer in large bowl until
creamy and thoroughly blended.
By hand, stir in flour, baking soda and salt until well mixed. Stir in
raisins and chocolate chips.
Spoon dough by teaspoonfuls onto cookie sheets. Leave 1 to 1 1/2 inches
between cookies. Bake 8 minutes or until cookies are browned to your
liking. Yield: About 6 dozen.
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.
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.
Fiddle Faddle® & Screaming Yellow Zonkers®
I know the most popular candy corn out there is Cracker Jack,
but my favorite has always been Screaming Yellow Zonkers and
Fiddle Fiddle from Lincoln Snacks Company. Fiddle Faddle is
butter toffee-coated popcorn with almonds thrown in. Screaming
Yellow Zonkers (you gotta love the name) is similar, but without
the almonds. The secret to the yellow coloring of the Zonkers:
buttered popcorn.
Fiddle Faddle (butter toffee with almonds)
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags plain or natural-flavored microwave popcorn
1/2 cup roasted almonds
Zonkers
1 cup granulated sugar
4 tablespoons butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags butter-flavored microwave popcorn
1. For either recipe, combine sugar, butter, corn syrup, water
and salt in a large saucepan over medium heat. You're going to
bring the candy to 265-275 degrees, or what is known as the hard
ball stage. For this it's best to use a candy thermometer. If you
don't have one, don't worry. Drip the candy into a small glass of
cold water. If the candy forms a very hard, yet slightly pliable
ball, bingo, you're there. Watch your mixture closely so that it
doesn't boil over.
2. While candy cooks, pop both bags of popcorn and spread about 2
quarts or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle)
on one large or two small cookie sheets. Put the popcorn in your
oven set on its lowest temperature. This will keep the popcorn hot
so that the candy will coat better.
3. When your candy has reached the hard ball stage, add the vanilla.
4. Pull the popcorn from the oven and, working quickly, pour the
candy over the popcorn in thin streams. Mix the popcorn so that
each kernel is coated with candy, put the popcorn back into the oven
for five more minutes, then stir once again. This will help to coat
each kernel. You can repeat this step once more if necessary to get
all of the popcorn coated. Pour popcorn onto a large sheet of wax
paper to cool. Spread the popcorn out, but be careful...it's hot.
5. When popcorn is cool, break it up and immediately put it into a
tightly sealed container, such as Tupperware. This will ensure that
it stays fresh. This stuff gets stale very quickly in moist climates
if left out.
Makes about 4 quarts.
Girl Scout Cookies® Shortbread
Since they only sell these once a year, right around
springtime, you're bound to get a craving sometime around fall.
And if you're still holding onto a box, they may have begun
to taste a bit like used air-hockey pucks. Now you can toss out
those relics and fill the box with a fresh batch, made from
this clone recipe for the first variety of cookies sold by the
Girl Scouts back in 1917.
1/2 cup butter-flavored shortening
1 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons beaten egg
1/2 teaspoon baking soda
2 tablespoons buttermilk
1 1/2 cups all-purpose flour (plus an extra 1/4 cup reserved for
rolling)
1/8 teaspoon baking powder
1. In a large mixing bowl, cream together the shortening, sugar,
vanilla, and salt with an electric mixer.
2. Add the egg and beat mixture until it's fluffy. Add the baking
soda and mix for about 20 seconds, then add the buttermilk and mix
for an additional 30 seconds.
3. In another bowl, combine the flour and baking powder.
4. Pour dry ingredients into wet ingredients and mix well with an
electric mixer until flour is incorporated.
5. Roll the dough into a ball, cover it with plastic wrap, and chill
it for 1 hour.
6. Preheat oven to 325 degrees.
7. Roll dough out on a well-floured surface to 1/8-inch thick and
punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice
bottle lid works well). Arrange cookies on an ungreased cookie sheet.
8. Bake for 12 to 15 minutes or until golden brown.
Makes 60 cookies.
Girl Scout Cookies® Thin Mints
If those cute little cookie peddlers aren't posted outside
the market, it may be tough to get your hands on these -
the most popular cookies sold by the Girl Scouts each year.
One out of every four boxes of cookies sold by the girls is
Thin Mints. This recipe uses an improved version of the
chocolate wafers created for the Oreo cookie clone in the
second TSR book "More Top Secret Recipes." That recipe creates
108 cookie wafers, so when you're done dipping, you'll have
the equivalent of three boxes of the Girl Scout Cookies favorite.
(See? That's why you bought those extra cookie sheets.)
You could, of course, reduce the recipe by baking only 1/3
of the cookie dough for the wafers and then reducing the
coating ingredients by 1/3, giving you a total of 36 cookies.
But that may not be enough to last you until next spring.
1. Combine the cookie ingredients in a large bowl, adding the
water a little bit at a time until the dough forms. Cover
and chill for 2 hours.
2. Preheat oven to 350 degrees.
3. On a lightly floured surface, roll out a portion of the dough
to just under 1/16 of an inch thick. To cut, use a lid from a
spice container with a 1 1/2-inch diameter (Schilling brand is good.)
Arrange the cut dough rounds on a cookie sheet that is sprayed with
a light coating on non-stick spray. Bake for 10 minutes. Remove
the wafers from the oven and cool completely.
4. Combine chocolate chips with peppermint extract and shortening
in a large microwave - safe glass or ceramic bow. Heat on 50
percent power for 2 minutes, stir gently, then heat for an addition
minute. Stir once again, and if chocolate is not a smooth
consistency, continue to zap in microwave in 30-second intervals
until smooth.
5. Use a fork to dip each wafer in the chocolate, tap the fork on
the edge of the bowl so that the excell chocolate runs off, and
then place the cookies side-by-side on a wax paper - lined baking
sheet. Refrigerate until firm.
Makes 108 cookies.
Good Reasons Italian Dressing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dressings Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbls Garlic Salt
1 Tbls Onion Powder
1 Tbls Sugar
2 Tbls Oregano
1 Tsp Pepper
1/4 Tsp Thyme
1 Tsp Basil
1 Tbls Parsley
1/4 tsp Celery Salt
2 Tbls Salt
1 Env. Cup Of Soup Cream Of Chicken Mix
1/4 C Cider Vinegar
2 Tbls Water
2/3 c Oil
Combine all dry ingr. Store covered at room temp. For dressing: Mix vinegar, water, oil and 2 oz of the dry mix. Shake well. From: GLORIA PITZER "EATING OUT AT HOME" (CB018) *Also good as a italian spice blend
- - - - - - - - - - - - - - - - - -
NOTES : Yield One Serving
Good Seasons® Italian Salad Dressing Mix
Here's a clone for the instant dressing mix you buy in the
little .7-ounce packets. When added to vinegar, water, and
oil, you get one of the best-tasting instant salad dressings
around. But what if you can't find the stuff, or it is no
longer sold in your area, as I've heard from so many? Or maybe
you want to save some money and make a bunch of your own?
Just use the recipe below to make as much dry mix as you want,
and save it for when you need instant salad satisfaction.
I've used McCormick lemon pepper in the recipe here because
it contains lemon juice solids that help duplicate the taste
of the sodium citrate and citric acid in the real thing.
The dry pectin, which can be found near the canning supplies
in your supermarket, is used as a thickener, much like the
xanthan gum in the original product.
1 teaspoon carrot, grated and finely chopped
1 teaspoon red bell pepper, finely minced
3/4 teaspoon McCormick lemon pepper
1/8 teaspoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sugar
1/8 teaspoon black pepper
2 teaspoons dry pectin
pinch ground oregano
1. Place the carrot and bell pepper on a baking pan in an oven
set on 250 degrees for 45 to 60 minutes, or until all of the
small pieces are completely dry, but not browned.
2. Combine the dried carrot and bell pepper with the other
ingredients in a small bowl. Mix can be stored in a sealed
container indefinitely until needed.
3. When ready to use, pour 1/4 cup of vinegar into a cruet or
jar. Add 3 tablespoons of water, then the dressing mix. Seal
and shake vigorously. Add 1/2 cup of oil and shake until well
blended.
Serves 8 to10.
GrandMa's® Oatmeal Raisin Big Cookies
GrandMa's Cookie Company was founded back in 1914 by Foster
Wheeler, but it wasn't until 1977 that the company introduced
the popular Big Cookie. This large, soft cookie comes two to
a pack and is offered in several varieties, including oatmeal
raisin. Now you can bake up a couple batches all your own with
this spiffy kitchen clone. Just be sure not to overdo it in the
oven. You want these cookies soft and chewy when cool - just
like a happy grandma would make 'em -- so take them out when
they are just beginning to turn light brown around the edges.
1/2 cup raisins
1/3 cup water
1/2 cup vegetable shortening
1 egg
1 1/2 cups dark brown sugar
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 1/4 cups oats (not instant)
2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon salt
1/2 cup raisins
1. Preheat oven to 275 degrees.
2. Combine 1/2 cup raisins with water in a food processor and
blend on high speed for about 1 minute or until very smooth.
3. Combine this raisin puree with the vegetable shortening, egg,
brown sugar, and vanilla in a large bowl. Mix well with electric
mixer until smooth.
4. In a separate bowl, combine the flour with the oats, baking
soda, cinnamon, and salt. Pour this dry mixture into the wet
mixture and mix well until ingredients are incorporated. Mix in
1/2 cup raisins.
5. Roll 3 tablespoon-size portions of the dough into a ball in
your hands and press to 1/2-inch flat on an ungreased baking sheet.
Bake for 18 to 20 minutes. Be careful not to overcook, or the
cookies will not be chewy. Store in a sealed container.
Makes 16 to 18 cookies.
GrandMa's® Peanut Butter Big Cookies
When these cookies are cool, be sure to seal them up
real super duper tight in something like Tupperware or
a Ziploc bag. That's the way to keep these puppies moist
and chewy like the original GrandMa's Big Cookies. In fact,
the real product claims to be the only national cookie brand
that guarantees the freshness of the product or double your
money back. That's very big of the current manufacturer,
Frito-Lay, which purchased the GrandMa's Cookies brand from
General Mills back in 1980.
1/2 cup vegetable shortening
1/2 cup Peter Pan peanut butter
1 1/4 cups packed dark brown sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon salt
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1. Preheat oven to 275 degrees.
2. Beat shortening, peanut butter, brown sugar, egg, vanilla,
and salt together in large bowl until smooth.
3. In a separate bowl combine the flour and baking soda. Slowly
add the dry mixture to the wet mixture while beating.
4. Roll 3 tablespoon-size portions of the dough into a ball in
your hands and press to 1/2-inch flat on an ungreased baking
sheet. Bake for 18 to 20 minutes. Be careful not to overcook,
or the cookies will not be chewy and you may negatively impact
the full enjoyment potential of the product.
Makes 14 to 16 cookies.
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
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.
Hard Rock Cafe Baked Potato Soup
8 Bacon slices - fried & crumbled
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
¼ cup Parsley - chopped
1½ tsp Granulated garlic
1½ tsp Salt
1½ tsp Red pepper sauce
1½ tsp Coarse black pepper
1 cup Cheddar cheese - grated
¼ cup Green onions - diced
Chop bacon; reserve. Cook onions in remaining drippings
over medium high heat until transparent, about 3 minutes.
Add flour, stirring to prevent lumps; cook for 3-5 minutes,
until mixture just begins to turn golden. Add chicken stock
grdually, whisking to prevent lumps until liquid thickens.
Reduce heat to simmer and add potatoes, cream, chopped bacon,
parsley, garlic, basil, salt, pepper sauce and plack pepper.
Simmer for 10 minutes; do not allow to boil. Add grated cheese
and green onions, heat until cheese melts smoothly. Garnish
each serving as desired with chopped bacon, grated cheese and
chopped parsley.
Makes 8 Servings.
Hard Rock Cafe Orange Freeze
Here's a quick recipe for the dessert drink served at Hard Rock
Cafes all over the world. With only a few ingredients you can
make this one super-quick in the blender. Great on a hot day.
And it's easy to double or quadruple to serve more.
2 cups orange sherbet or sorbet
1 cup fresh squeezed orange juice
1/4 cup milk
1 sprig fresh spearmint
1. Put the sherbet, juice, and milk in a blender and blend for
15 seconds or just until the sherbet is smooth. You may have
to stop the blender and stir the sherbet up a bit to help it combine.
2. Pour the orange freeze into a tall, chilled glass. Place a
sprig of fresh spearmint in the top and serve immediately.
Serves 1 as a dessert or beverage.
Hard Rock Cafe® Bar-B-Que Beans
If you love baked beans you'll go nuts over this clone recipe from
the world's first theme restaurant chain. It's real easy to make
too, since you just pour all of the ingredients into a covered
casserole dish, stir, and bake for an hour and a half. The only
element that may give you pause is the pulled pork from last week's
recipe. It's an effortless addition if you've got some of that
pork on hand. If not, just leave that ingredient out. Or you could
add some cooked bacon to the mix. Either way the beans will still
come out awesome as a nosh-worthy side dish or snack.
2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork (from last week's recipe)
1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole
dish (with a lid).
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons
of water. Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30
minutes. After removing the beans from the oven, let the beans
cool for 5 to 10 minutes before serving.
Serves 6 to 8 as a side dish.
Hard Rock Cafe® Cole Slaw
If you want the authentic Hard Rock Cafe Pig Sandwich experience,
you just have to serve your clone of that pulled-pork sandwich
with this creamy, delicious cole slaw on the side. Even if you
don't whip up the sandwich, you'll want to dive into a batch of
this secret slaw. It's just too easy to make, and Who Wants to
be a Millionaire? isn't on tonight. But be sure to let the stuff
hibernate in the fridge for a day or two after you toss it.
That's the only way to get the flavors up to dancing the perfect
tastebud mambo.
1 1/3 cups mayonnaise
3 tablespoons white vinegar
2 tablespoons plus 2 teaspoons granulated sugar
2 tablespoons milk
dash salt
8 cups chopped cabbage (1 head)
1/2 cup shredded carrot
1. Combine all ingredients except the cabbage and carrots in a
large bowl and blend until smooth with an electric mixer.
2. Add cabbage and carrots and toss well.
3. Cover and chill overnight in the refrigerator. The flavors
fully develop after 24 to 48 hours.
Serves 6 to 8 as a side dish.
Hard Rock Cafe® Homemade Chicken Noodle Soup
It's the chunkiest dang chicken soup you'll ever slurp down and
it comes from the first worldwide theme eatery and hip hangout.
Crank up the rock 'n roll and throw all this good stuff into a
pot and enjoy this final secret recipe in our series of
mouth-watering soup clones. Bah-bye winter!
1 pound chicken breast fillets
1 pound chicken thigh fillets
vegetable oil
2 tablespoons butter
1 cup chopped onion
1/2 cup diced celery
4 cups chicken stock
2 cups water
1 cup sliced carrot
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon minced fresh parsley
2 cups egg noodles
Garnish
minced fresh parsley
1. Preheat oven to 375 degrees.
2. Rub a little vegetable oil over the surface of each piece of
chicken and arrange them on a baking sheet. Bake for 25 minutes.
Remove the chicken from the oven when it's done and set it aside
to cool.
3. Melt the butter in a large saucepan or dutch oven over medium
heat. Sauté the onion and celery in the saucepan for just 4 to 5
minutes. You don't want to brown the veggies.
4. Dice the chicken and add it to the pot along with the remaining
ingredients, except the noodles.
5. Bring the soup to a boil, reduce the heat and simmer for 30
minutes or until the carrots are soft.
6. Add the noodles and simmer for an additional 15 minutes, or
until the noodles are tender. Serve with a pinch of minced fresh
parsley sprinkled on top.
Makes 6 servings.
Hard Rock Cafe® Pig Sandwich
Take a big honkin' bite out of one of these and you'll soon know
why it's the Hard Rock Cafe's most popular sandwich. According
to the menu the pork is hickory smoked for 10 hours. But since
we're impatient hungry people here, we'll cut that cooking time
down to under 4 hours using a covered grill and carefully
arranged charcoal. Just sprinkle wet hickory chips over the hot
charcoal arranged around the inside edge of a grill (such as a
round Weber), and let the smoking begin. You can certainly use
an actual smoker if you've got one, and go the full 10 hours with
this puppy. But while you're still waiting for your sandwiches,
the rest of us will have already dragged our full, round bellies
over to the couch for a nap.
By the way, make your marinated cabbage a day ahead of time,
if you have the foresight.
Sauce
2 15-ounce cans tomato puree
1 cup white vinegar
3/4 cup brown sugar
2 tablespoons vegetable oil
1/2 teaspoon onion powder
1/2 teaspoon liquid smoke (hickory)
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
8 Kaiser rolls
1. Make the marinated cabbage at least one day prior to building
your sandwiches. Like cole slaw, this garnish needs some time to
develop in the fridge. Combine the vinegar and sugar in a medium
bowl. Add the cabbage, stir, cover the bowl and store it in the
refrigerator until you are ready to make the sandwiches.
2. Put the wood chips in a bowl and cover with water. Let the wood
soak for at least 1 hour. Light the charcoal after it has been
arranged around the inside edge of your grill. You don't want coals
directly under your pork. When the coals are hot, drain the water
from the wood chips and sprinkle the chips over the top of the coals.
You should now have smoke.
3. Combine the spices for the rub in a small bowl and mix well.
4. Rub some vegetable oil over the surface of the pork roast.
Sprinkle the spices over the entire surface of the roast.
5. Place the roast in the center of your grill and put the lid on.
Let the pork cook for 3 to 4 hours or until the internal temperature
of the roast reaches 175 to 180 degrees.
6. As the pork cooks, make the sauce by combining the ingredients in
a medium saucepan over medium/low heat. Let the sauce simmer for 15
to 20 minutes, then cover and remove from heat. Set this aside until
your pork is ready.
7. When the pork is done, remove it from the grill and let it sit to
cool for 15 to 20 minutes or until you can handle it. Now you want
to tear the meat along the grain, making bite-size strips of shredded
pork.
8. Put the shredded pork into a large saucepan over medium heat. Add
2 cups of the sauce to the pan and stir. Keep the rest of the sauce
for later to serve on the side. Cook the pork for 15 minutes or until
it is heated through.
9. Grill the faces of the rolls and stack about 1 cup of pork onto
the bottom half of each roll. Add a rounded tablespoon of marinated
cabbage on top of the pork, add a tablespoon or so of extra sauce
on top of that, then cap off each sandwich with the top half of the
roll. Serve with clones for the Hard Rock's cole slaw and baked beans
on the side, if desired.
Makes 8 sandwiches.
Hard Rock Cafe® Tupelo Style Chicken
The world's most famous theme restaurant pays tribute to the
birthplace of Elvis Presley with this chicken finger appetizer
dish, and two tasty dipping sauces. It's probably best they
chose to name the dish after a city, rather than after the King
himself. "Elvis Style Chicken" sounds like a concoction that
should include bananas, peanut butter and bacon grease.
1 cup corn flake crumbs
2 teaspoons crushed red pepper flakes
1 1/4 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic
1 egg
1 cup milk
1 cup flour
1 pound chicken breast fillets
1. Preheat oil in a deep fryer to 350 degrees.
2. Make the honey mustard dipping sauce by combining the
ingredients in a medium bowl. Cover and refrigerate. Make the
apricot dipping sauce by combing those ingredients in a medium
bowl. Cover and refrigerate this sauce as well, until your chicken
is ready.
3. Prepare the breading by combining the corn flake crumbs, crushed
red pepper flakes, cayenne pepper, cumin, salt, paprika, onion
powder, and garlic in a medium bowl.
4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.
5. Pour the flour into another medium bowl.
6. Slice each chicken breast lengthwise into strips approximately
1/2-inch wide.
7. When the oil is hot, bread your chicken by first coating each
strip with flour. Dip the chicken into the egg/milk mixture and
then back into the flour. Dip each chicken strip back in the egg/milk
mixture and then in the corn flake crumb mixture. Be sure to coat
each chicken piece thoroughly with the corn flake crumbs.
8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5
minutes or until the chicken is golden brown. Drain and serve
chicken with the dipping sauces on the side.
Serves 6 to 8 as an appetizer
Hardee's Biscuits
Categories: Copycat, Breads
Yield: 1 servings
2 c Self-rising flour
1 tb Sugar
1 c milk
1/3 c Mayo
Combine flour, sugar, milk and mayo into a smooth
dough. Divide batter equally between 10 paper-lined
muffin wells or cupcake wells. Bake 350~ about 25 to
30 minutes or until golden brown and doubled in size.
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°.
Heinz 57® Steak Sauce
In the late 1800s Henry John Heinz established the slogan
"57 Varieties," which you can still find printed on Heinz
products even though the company now boasts over 5700 varieties
in 200 countries. Today Heinz is the world's largest tomato
producer, but interestingly the first product for the company
that was launched in 1869 had nothing to do with tomatoes; it
was grated horseradish. It wasn't until 1876 that ketchup was
added to the growing company's product line.
Tomato is also an important ingredient in this tangy steak
sauce. But you'll find some interesting ingredients in there as
well, such as raisin puree, malt vinegar, apple juice concentrate,
and mustard. And don't worry if your version doesn't come out as
brown as the original. Heinz uses a little caramel coloring in its
product to give it that distinctive tint. It's just for looks,
though, so I've left that ingredient out of this clone recipe.
Besides, I've found that the turmeric and yellow mustard will help
get this version close to the color of the real deal.
Raisin Puree
1/2 cup raisins
1/2 cup water
1 1/3 cup white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1 1/2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric
1. Make the raisin puree by combining the raisins with the water
in a food processor or blender. Blend on high speed for 1 minute
or until the puree is smooth. Measure 1/4 cup of this puree into
a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium high and bring mixture to a thorough boil.
Reduce heat to low and simmer, uncovered, for 1/2 hour or until
thick. Let sauce cool and then refrigerate it in a covered container
for at least 24 hours.
Makes 3 cups.
Hershey® PayDay® Candy Bar
In December of 1996, Hershey Foods snagged the U.S. operations
of Leaf Brands for a pretty penny. This added several well
known candies to Hershey's already impressive roster, including
Good & Plenty, Jolly Rancher, Milk Duds, Whoppers, Heath, and
this delicious peanut roll, which we can finally clone at home.
The center is sort of a white fudge that we can make by combining
a few ingredients on the stove, then getting the mixture up to
just the right temperature using a candy thermometer (you've got
one, right?). Once cool, this candy center is coated with a thin
layer of caramel, then quickly pressed onto roasted peanuts.
Looks just like the real thing! This recipe will make eight
candy bars. But it's up to you to make the dental appointment.
1. Combine all ingredients for the centers, except the powdered
sugar, in a small saucepan over low heat. Stir often as the
caramel slowly melts. When the mixture is smooth, add 3/4 cup of
powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar
for later.
2. Use a candy thermometer to bring the mixture to exactly 230
degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the
remaining 1/2 cup powdered sugar to the pan, then use a hand mixer
on high speed to combine. Keep mixing until the candy cools and
thickens and can no longer be mixed. That should take a minute or
two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it
can be touched. Don't let it sit too long - you want the candy to
still be warm and pliable when you shape it. Take a tablespoon-size
portion and roll it between your palms or on a countertop until it
forms a roll the width of your index finger, and measuring about
4 1/2 inches long. Repeat with the remaining center candy mixture
and place the rolls on wax paper. You should have 8 rolls. Let the
center rolls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a
small saucepan over low heat. Stir often until the caramels melt
completely, then turn off the heat. If you work fast this caramel
will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface.
Using a basting brush and working quickly, "paint" a coating of
caramel onto one side of a center roll. Quickly turn the center
over, caramel-side-down, onto the peanuts and press gently so that
the peanuts stick to the surface of the candy. Paint more caramel
onto the other side of the roll and press it down onto the peanuts.
The candy should have a solid layer of peanuts covering all sides.
If needed, brush additional caramel onto the roll, then turn it
onto the peanuts to coat the roll completely. Place the candy bar
onto wax paper, and repeat with the remaining ingredients. Eat
when completely cool.
Makes 8 candy bars.
Hidden Valley Ranch Dressing Mix-dressing
Categories: Copycat, Salads, Dressings
Yield: 1 pint
Powder Mix
15 2" square saltines
2 c Dry minced parsley flakes
1/2 c Dry minced onions
2 tb Dry dill weed
1/4 c Onion salt
1/4 c Garlic salt
1/4 c Onion powder
1/4 c Garlic powder
Salad dressing
1 tb Mix
1 c Mayo
1 c Buttermilk
Put crackers through blender on high speed until
powdered. Add parsley, minced onions and dill weed.
Blend again until powdered. Put into bowl. Stir in
onion salt, garlic salt, onion powder and garlic
powder. Put into container with tight-fitting lid.
Store at room temp for 1 year. Makes 42- 1 tablespoon
servings.
TO USE MIX-Combine mix, mayo and buttermilk. Yield 1
pint.
Honey Baked Ham
Servings: 1
1 (7 lb.) med. smoked pork
picnic
shoulder (bone in or out)
2 c sugar
1 c honey or brown sugar,
packed
1 (6 oz.) can frozen orange
juice
concentrate, thawed
1 ts whole cloves
Preparation :
Make crosswise slits, 1/2 inch apart, halfway through ham to where
knife touches bone. Place ham in deep bowl and barely cover with
water. Stir in sugar. Soak at least 2 days in refrigerator.
Drain. Place ham in roasting pan, lined with enough foil to wrap
completely. Pour honey or brown sugar and orange juice all over
pork. Stick cloves all over meat. Wrap tightly with foil. Bake at
200 degrees for 6 to 7 hours or until done, unwrapping and basting
occasionally with honey mixture. Unwrap and bake at 450 degrees
about 15 minutes for slightly crisp skin.
HOSTESS TWINKIES
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Margarine
1/2 c Crisco
1 c Sugar
3/4 c Evaporated milk
1 tb Vanilla
-----CAKE-----
3 lg Eggs
3 1/2 ts Baking powder
1 1/2 ts Vanilla
2 c Flour
1 c Milk
1/2 c Butter
1 1/2 c Plus 1/2 cup Sugar
Sugar
1 t Salt
FILLING:
Mix together and bake in 13 x 9 pan cut cake into
sections and layer with cake, filling and more cake.
Hostess® Twinkie Creme Filling
Recently I've had an opportunity to go back and improve
the recipe for the Hostess Twinkie clone found on page
47 of the first book, "Top Secret Recipes." Specifically,
I wanted to make the creme filling more stable, using
non-dairy ingredients, so that it could not spoil and would
be easier to make. Here now, is the much improved recipe,
using fewer ingredients than the original clone, and with
marshmallow creme as the new secret component. This recipe
is for all of you who have supported the site by buying the
books, since the cake part of the recipe and mold-making
technique is not included here. But even if you don't have
the books, I'm sure you can find many uses for this versatile,
commercial-style, creme filling. Hope you like it!
2 teaspoons very hot water
rounded 1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
1. Combine the salt with the hot water in a small bowl and stir
until salt is dissolved. Let this mixture cool.
2. Combine the marshmallow creme, shortening, powdered sugar,
and vanilla in a medium bowl and mix well with an electric mixer
on high speed until fluffy.
3. Add the salt solution to the filling mixture and combine.
Makes 1 1/2 cups.
Hot Dog on a Stick® Hot Dog®
One hot summer day in 1946 Dave Barham was inspired to
dip a hot dog into his mother's cornbread batter, then
deep fry it to a golden brown. You could say that's when
the first Hot Dog on a Stick was born, and Dave soon found
a quaint Santa Monica, California, location near the beach to offer his new creation with mustard on the sidde along with a tall glass of ice-cold lemonade.
The chain uses only turkey dogs for this treat, so we'll
do the same. Just be sure you find the shorter dogs, not
"bun-length." In this case size does matter. For the stick,
simply snag some of the disposable wood chopsticks from a
local Chinese or Japanese food restaurant next time you're
there and start dipping.
2 cups flour
3/4 cup cornmeal
1/2 cup sugar
1 3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups fat-free milk
2 egg yolks, slightly beaten
8 to 10 turkey hot dogs
8 to 10 cups vegetable oil
5 pairs of chopsticks
1. Preheat oil in a deep pan or fryer to 375 degrees.
2. Combine the flour, cornmeal, sugar, salt, and baking soda
in a large bowl.
3. Add the milk and egg yolks to the dry ingredients and mix
with an electric mixer on high speed until batter is smooth.
4. Dry off the hot dogs with a paper towel. Jab the thin end
of a single chopstick about halfway into the end of each hot dog.
5. When the oil is hot, tip the bowl of batter so that you can
completely coat each hot dog. Roll the hot dog in the batter
until it is entirely covered.
6. Hold the hot dog up by the stick and let some of the batter
drip off. Quickly submerge the hot dog in the oil and spin it
slowly so that the coating cooks evenly. After about 20 seconds
you can use a lid to the deep fryer or pan to put weight on the
stick, keeping the hot dog fully immersed in the oil. You can
cook a couple dogs at a time this way. Cook for 5 to6 minutes or
until coating is dark brown. Turn them once or twice as they cook.
Drain on paper towels while cooling, and repeat with remaining hot
dogs.
Makes 8 to 10 hot dogs.
Hot Dog on a Stick® Muscle Beach Lemonade®
Entrepreneur Dave Barham opened the first Hot Dog on a Stick
location in Santa Monica, California near famed Muscle Beach.
That was in 1946, and today the chain has blossomed into a
total of more than 100 outlets in shopping malls across America.
You've probably seen the bright red, white, blue and yellow
go-go outfits and those trippy fez-style bucket hats on the
girls behind the counter.
In giant clear plastic vats at the front of each store
floats ice, fresh lemon rinds and what is probably the world's
most thirst-quenching substance -- Muscle Beach Lemonade.
It's a simple concoction really. Only three ingredients.
And with this TSR formula, you'll have your own version of the
lemonade in the comfort of your own home at a fraction of the price.
Check back next week and we'll have the secret formula for a
taste-alike version of the cornbread coated hot dog -- stick
and all.
1 cup fresh-squeezed lemon juice (about 6 lemons)
7 cups water
1 cup granulated sugar
1. Combine the lemon juice with the water and sugar in an
2-quart pitcher. Stir or shake vigorously until all the sugar
is dissolved.
2. Slice two of the remaining lemon rind halves into fourths for
a total of eight pieces, then add the rinds to the pitcher. Add
ice to the top of the pitcher and chill.
3. Serve the lemonade over ice in 12-ounce glass and add a lemon
rind slice to each glass.
Makes 2 quarts, or 8 servings.
Houlihan's® Houli Fruit Fizz®
Restaurateurs Joseph Gilbert and John Robinson needed a name
for the new restaurant they planned to open in the Country
Club Plaza of Kansas City, Missouri. To make the job easy,
they kept the name of the location's previous tenant -- a
clothing store called Houlihan's Men's Wear -- and opened
Houlihan's Old Place in 1972. This was at the time when
T.G.I. Friday's was popularizing casual dining, so the concept
was an instant hit. That early success led to more Houlihan's
opening in other states, and another multi-million dollar chain
was born. The Houli Fruit Fizz is a simple blend of fruit juices
and Sprite that can be served with a meal or enjoyed on its own.
This drink is one of Houlihan's own classic, signature recipes.
1 12-ounce can cold Sprite
1/2 cup cold pineapple juice
1/4 cup cold orange juice
1 cup cold cranberry juice
1. Combine all of the ingredients in a pitcher and pour into two
glasses over ice. Be sure all of the ingredients are cold when
combined.
Howard Johnson Spicy Mustard
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Meats
Cake Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Dijon mustard
1/4 cup French's prepared mustard
1/4 cup Honey
Howard Johnson's Boston Brown Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Meats Cake Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Unsifted whole wheat flour
1 cup Unsifted rye flour
1 cup Yellow corn meal
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Salt
3/4 cup Molasses
2 cups Buttermilk
Grease and flour a 2 qt. mold. Combine flours, corn meal, soda ,salt.
Stir in molasses, buttermilk. Turn into mold, cover tightly.
Place on trivet in deep kettle. Add enough boiling water to kettle to
come half way up sides of mold; cover. Steam 3 1/2 hr., or until done.
Remove from mold to cake rack. Serve hot with baked beans.
Makes 1 loaf
I.H.O.P.® Country Griddle Cakes
This nationwide chain, which is known for it's big bargain
breakfasts, serves an impressive number of non-breakfast
items as well. In 1997, I.H.O.P. dished out over 6 million
pounds of french fries and over half a million gallons of
soft drinks. But it's the Country Griddle Cakes on the breakfast
menu that inspired this Top Secret Recipe. The unique flavor
and texture of this clone comes from the Cream of Wheat in the
batter. Now you can have your pancakes, and eat your cereal too.
nonstick spray
1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1/3 cup instant Cream of Wheat (dry)
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt
1. Preheat a skillet over medium heat. Apply nonstick spray.
2. Combine all ingredients in a large bowl with a mixer set on
high speed. Mix until smooth.
3. Pour the batter by 1/3-cup portions into the hot pan and cook
pancakes for 1-2 minutes per side or until brown. Repeat with
remaining batter.
Makes 8-10 pancakes.
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.
International House of Pancakes® Pumpkin Pancakes
During the holiday season this particular pancake flavor sells
like...well, you know. It's one of 16 varieties of pancakes
served at this national casual diner chain. You can make your
own version of these delicious flapjacks with a little canned
pumpkin, some spices and traditional buttermilk pancake ingredients.
Get out the mixer, fire up the stove, track down the syrup.
1. Preheat a skillet over medium heat. Coat pan with oil cooking
spray.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in
a large bowl. Use an electric mixer to blend ingredients.
3. Combine remaining ingredients in a small bowl. Add dry
ingredients to wet ingredients and blend with mixer until smooth.
4. Pour the batter in 1/4 cup portions into the hot pan. Should
form 5-inch circles.
4. When the batter stops bubbling and edges begin to harden,
flip the pancakes. They should be dark brown. This will take
from 1 to 2 minutes.
5. Flip the pancakes and cook other side for the same amount
of time, until dark brown.
Serves 3 to 4
Islands® China Coast Salad Dressing
Here's a cool recipe that clones a favorite from the 30-store
Islands chain of restaurants. This California/Arizona chain
is known for it's hand-made burger buns, specialty sandwiches
and taco platters with names like Shorebird, Pelican, Sandpiper,
Baja, Northshore and Island Fish. Some people, though, go to the
Islands just for a scrumptious salad that's dressed with this top
secret formula. Here's the Top Secret Recipes version of the
delicious Asian dressing that's poured over the China Coast Salad
-- it's a huge bowl filled with sliced chicken breast, lettuce,
red cabbage, julienned carrots, fried noodles, sesame seeds,
mandarin orange wedges and chives. But's it's the dressing that
pulls it all together. In fact, many diners think the dressing's
so good they ask for extra and discreetly smuggle it home. Well,
no more smuggling required. Now, with this simple formula, you
can make your own clone at home and use it on any salad combination.
Combine all ingredients in a medium bowl and mix with an electric
mixer until well-blended and sugar is dissolved. Chill.
Jack In The Box® Oreo Cookie Shake
If you live in one of the 15 Western states served by Jack in
the Box, you have no doubt cracked a gut from the hilarious
TV ads produced by this popular hamburger chain. In the spots
a suit-wearing "Jack" runs the company, even though he's got
a bulbous antenna ball for a head with a giant smiley-face
painted on it. He has a private jet, plays golf, even has kids
with mini antenna-ball heads.
Jack also has a featured shake flavor that, it turns out,
is very easy to make at home with a blender, ice cream, milk
and a handful of Oreo cookies. Sure the drive-thru is convenient
and easy. But if you don't feel like getting out, now you can
enjoy this clone at home from the first fast food chain in the
country to use a drive-thru window way beck when.
1. Combine the ice cream and milk in a blender and mix on low
speed until smooth. Stir the shake with a spoon to mix, if
necessary.
2. Break Oreo cookies while adding them to the blender. Mix on
low speed for 5 to 10 seconds or until cookies are mostly pureed
into the shake, but a few larger pieces remain. Stir with a spoon
if necessary to help combine cookies.
3. Pour shake into two 12-ounce glasses.
Serves 2.
Jacquin's® Peppermint Schnapps Liqueur
Here's a liqueur that's simple to make at home. All you need
is an inexpensive vodka and an empty bottle to store the
Schnapps in. This is another recipe that was created for More
Top Secret Recipes, but just didn't make it into the final
version. Try storing it in the freezer for a cold shot on a
hot summer day. Whoof!
1. Combine sugar and corn syrup in a 2 quart pan over medium
heat. Heat until sugar dissolves, stirring regularly
(about 5 minutes).
2. When sugar has dissolved, add vodka and stir well. Remove
mixture from heat and cover tighly with lid. Let cool.
3. Add peppermint extract to mixture and pour into a sealable
bottle.
Makes 4 cups.
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.
KC Masterpiece' s Chocolate Peanut Butter Ice Cream Pie
Preparation
Preheat oven to 400 degrees. In a food processor or blender,
blend chocolate sandwich cookies and peanuts until finely chopped.
Spray 9-inch pie plate with vegetable cooking spray. Reserve 1
tablespoon cookie mixture for garnish. In pie plate, mix butter
or margarine and remaining cookie mixture by hand. Press mixture
onto bottom and up side of pie plate. Bake 8 minutes. Cool crust
completely on wire rack.
Meanwhile, place chocolate ice cream in refrigerator about 40
minutes to soften slightly. Coarsely chop milk chocolate covered
peanut butter cups. In a large bowl mix softened ice cream with
chopped peanut butter cups. Spoon ice cream mixture into cooled
cookie crust. Sprinkle reserved crumb mixture on top. Freeze until
firm, at least 6 hours or overnight.To serve, let pie stand at
room temperature 15 minutes for easier slicing. Meanwhile, in a
1-quart saucepan over low heat, heat milk chocolate fudge topping
until hot; stir in coffee and liqueur until blended. Cut pie
into wedges and serve with warm fudge sauce.
Kellogg's® Cocoa Rice Krispies Treats®
It's the Rice Krispies Treat for all you chocolate lovers.
By simply replacing regular Rice Krispies with Kellogg's
Cocoa Krispies, then adding a bit of cocoa to the recipe,
we can clone the exact flavor of the product you otherwise
have to buy in boxes in the grocery store. This recipe makes
16 of the crunchy brown bars, or the equivalent of two boxes
of the real thing.
1. Combine margarine and salt in a large saucepan over low heat.
2. When margarine has melted, add marshmallows and vanilla and stir
until marshmallows have melted. Add cocoa and stir well. Remove
from heat.
3. Add Cocoa Krispies and stir until the cereal is well coated with
the melted marshmallow mixture.
4. Spray a 9 x 13-inch baking dish with a light coating of non-stick
cooking spray. Pour the mixture into the dish and, using wax paper
or lightly greased hands, press down until it's flat in the dish.
Cool. Slice into 16 bars.
Makes 16 bars.
When Kellogg's reacted to spectacular sales of its Rice Krispies
Treats with two new varieties of the popular and addictive snack,
TSR got on the case. It seems we've all tasted the original Rice
Krispies Treats. The homemade version is the next homework
assignment in Cooking 101, after learning how to boil water.
And the Kellogg's store-bought packaged version has been available
to the lazier of us for several years now. This variety, however,
puts that whole Reese's "You got your peanut butter in my chocolate"
thing to work. The crunchy bar has just a touch of nutty essence
that builds nicely on the other familiar flavors. But don't be
fooled by that dark "chocolatey" coating on top. It's not actually
chocolate, but rather a melt-resistant custom blend of cocoa and
uh, stuff, that tastes a lot like chocolate; and that happens to
work better for the product from a manufacturing, shipping, and
shelf-life aspect. But here in kitchen cloning land, we don't have
to worry about those things. So get ready to walk on the wild side,
people, as we step up to the microwave and melt some real chocolate
chips for topping our cinch of a crunchy clone.
1. Combine margarine, peanut butter, and salt in a large saucepan
over low heat.
2. When peanut butter and margarine have melted, add marshmallows
and vanilla and stir until marshmallows have melted. Remove from
heat.
3. Add Rice Krispies and stir until cereal is well coated with the
melted marshmallow mixture.
4. Spray a 9 x 13-inch baking dish with a light coating of non-stick
cooking spray. Pour the Rice Krispies mixture into the dish and,
using wax paper or lightly greased hands, press down until it's
flat in the dish. Cool.
5. Prepare the topping by pouring the chocolate chips into a glass
dish. Microwave for 2 minutes on 50 percent power. Stir gently.
Microwave for an additional minute on 50 percent power. Stir gently
once more until smooth. If the mixture hasn't completely melted,
zap it again for another 30 seconds.
6. Use a spatula to spread a thin layer of chocolate over the top
of the Rice Krispies mixture. Cool at room temperature
(at least 72 degrees), or chill until firm. Slice into 16 bars.
Makes 16 bars.
BBQ Sauce like Kenny Rogers
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 cup Applesauce
1/2 cup Heintz ketchup
1 1/4 cups Light brown sugar -- pack
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5
minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer to
top of double boiler over simmering watr if to be used as a basting
sauce for ribs or chicken during baking; or cool sauce and refrigerate
covered to use in 30 days. Sauce freezes well.
Kenny Rogers Roasters® Corn Muffins
He knows when to hold em, and he knows when to fold em. And
lately he's been folding em quite a bit as Kenny Rogers Roasters
restaurants across the country have bolted their doors for lack
of interest. Looks like that whole "home meal replacement"
think hasn't worked out too well for this fire-roasted chicken
chain. But that doesn't mean that Kenny didn't know how to make
awesome corn muffins that are served with every meal. And since
it's becoming harder and harder to find a Kenny Rogers Roasters
outlet, we have no choice but to duplicate these at home if we
want to re-create this part of the Kenny experience.
1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn
1. Preheat oven to 400 degrees.
2. Cream together butter, sugar, honey, eggs, and salt in a large
bowl.
3. Add flour, cornmeal, and baking powder and blend thoroughly.
Add milk while mixing.
4. Add corn to mixture and combine by hand until corn is worked in.
5. Grease a 12-cup muffin pan and fill each cup with batter. Bake
for 20 to 25 minutes or until muffins begin to turn brown on top.
Makes 12 muffins.
KFC Bean Salad
1 16-oz can green beans (Blue Lake or some good quality)
1 16-oz can wax beans
1 16-oz can kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Drain and rinse kidney beans well. Drain additional beans
and combine all ingredients together. Marinate and refrigerate
overnight. Bean salad tastes better after 3 or 4 days. Makes
about 7 cups.
KFC® Cole Slaw Fat Free
It doesn't get much easier than this. If you like the taste
of KFC Cole Slaw, but don't like the 10.5 grams of fat per
3/4 cup serving, you're going to love this recipe. Using
fat free Miracle Whip and sugar you can make a guiltless
dressing to recreate the taste of the world's most famous
cole slaw. The most work you'll do on this one is chopping
the cabbage, carrot and onion into tiny, rice-size bits.
That's an important step, if you want the texture of the
original. Plus, the chopping action may help burn off what
little calories you consume eating this original Top Secret
Recipes fat free conversion of a fast food favorite.
1 cup fat free Miracle Whip
1/4 cup sugar
8 cups cabbage, finely minced
1/4 cup carrot, shredded then minced
2 tablespoons minced onion
1. Combine Miracle Whip with sugar in a large bowl. Mix well
with electric beater until sugar is dissolved.
2. Add cabbage, carrot, and onion, and toss well. Be sure
cabbage and carrot are chopped into very small pieces, about
the size of rice.
3. Cover and chill for at least two hours before serving.
Serves 8.
If you've ever seen a clone recipe for KFC Cole Slaw floating
around on the Internet, it probably looks like this. That's
because this formula has become one of the most copied & pasted
recipes from the first book, "Top Secret Recipes." It's also
one of the most requested recipes on the TSR Message Board. So,
to fulfill all those requests, and to stake claim to a recipe
that's rarely sourced as a TSR original, here's the killer recipe
to clone the world's best slaw. And, because I love to out-clone
the "copycats", I'm going to take it one step further. Tune in
next week for an original version of this clone recipe that tastes
just like the real thing but includes only five ingredients...and
is completely fat free! Don't believe it? Be here next Monday.
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
1. Be sure cabbage and carrots are chopped up into very fine pieces
(about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk,
vinegar, and lemon juice in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10-12.
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.
Kentucky Biscuits
1 1/2 cups flour
1 1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening
Preheat oven to 425ºF. Sift together flour,
salt, sugar and baking powder into mixing bowl.
Make a well in the flour mix and add the milk.
Add shortening and begin kneading with hands
(to cut in) the vegetable shortening and flour
in the milk until thoroughly mixed. Add milk,
if needed to form, and mix. Turn onto floured
board, and knead gently 6 to 8 times. Pat dough
to 1/2-inch thickness. Cut into biscuits. Place
on baking sheet and brown in oven 10-13 minutes.
Makes about 9 biscuits.
KFC® Macaroni & Cheese
Here's a clone for another of KFC's famous side dishes.
We'll use easy-to-melt Velveeta, with its very smooth
texture, as the main ingredient for the cheese sauce.
Then a bit of cheddar cheese is added to give the sauce
a sharp cheddary zing like the original. It's a very simple
recipe that will take only 15 minutes to prepare. That's
great news if you're a lazy cook like me who wants to dig right
into the tasty vittles. Weeell doggies!
6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup shredded cheddar cheese
2 tablespoons whole milk
1/4 teaspoon salt
1. Bring water to a boil over high heat in a medium saucepan.
Add elbow macaroni to the water and cook it for 10 to 12 minutes
or until tender, stirring occasionally.
2. While the macaroni is boiling, prepare the cheese sauce by
combining the remaining ingredients in a small saucepan over
low heat. Stir often as the cheese melts into a smooth consistency.
3. When the macaroni is done, strain it and then pour it back into
the same pan, without the water.
4. Add the cheese sauce to the pan and stir gently until the
macaroni is well coated with the cheese. Serve immediately while hot.
Makes about 3 servings.
KFC Old-Fashioned Huckleberry Cake
1 egg, beaten
3 Tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla or almond extract
2 teaspoons baking powder
1 1/2 cups cake flower
1/2 teaspoon salt
1/3 cup milk
1 1/2 cups berries (huckleberries or blueberries)
Preheat oven to 350ºF. Combine egg and butter. Gradually add
sugar into egg mixture and beat until light. Add extract. In
a separate bowl sift together baking powder, cake flour, salt.
Add the flour to the egg mixture alternately with milk. Beat well.
Fold in the berries and pour into an 8-inch cake pan. Bake about
35-40 minutes or until done.
KFC Pecan Pie
4 Eggs, slightly beaten
1 cup dark corn syrup
pinch of salt
1/3 cup sugar
1 Tablespoon lemon juice or vinegar
4 Tablespoons melted butter
2 teaspoons vanilla
2/3 cup pecan halves
1 9-inch unbaked pie shell
Preheat oven to 325-350ºF. Mix together the first seven
ingredients listed above. Stir in 2/3 cup pecan halves.
Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.
KFC® Potato Salad
Here's a simple clone for the potato salad that is purchased
as a side dish from America's largest fast food chicken chain.
Some of the skin is left on the potatoes in the real thing, so
you don't have to peel them too thoroughly. Just be sure to
chop your potatoes into cubes that are approximately 1/2-inch thick,
and then let the salad marinate for at least 4 hours so that the
flavors can properly develop. If you let the salad chill overnight,
it tastes even better.
1. Lightly peel the potatoes (you don't have to get all of the
skin off) then chop them into bite-size pieces and boil in 6 cups
of boiling, salted water for 7 to10 minutes. The potato chuncks
should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water.
2. In a medium bowl, combine remaining ingredients and whisk until
smooth.
3. Poured drained potatoes into a large bowl. Pour the dressing
over the potatoes and mix until well combined.
4. Cover and chill for at least 4 hours. Overnight is best.
Makes 6 cups (about 8 servings).
KFC Puffy Meat Patties
3 egg yolks
8 ounces ground beef
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon black pepper
1 Tablespoon (more or less) minced parsley
1 small onion grated or finely chopped
3 egg whites, beaten until soft peaks form
vegetable shortening or oil
Beat yolks until they are lemon-colored. Add the ground beef,
salt, baking powder, pepper, parsley and onion. Mix thoroughly.
Last, fold in the stiffly beaten egg whites and blend gently.
In a 10-inch skillet heat about 1/8 inch of shortening until hot.
Spoon heaping teaspoons of the meat mixture into medium heat
skillet. Let cook about 2 minutes on each side-- do not turn
meat until browned on first side (cook to 165ºF
internal temperature). Serve as soon as done with potatoes,
vegetables, or as desired. Serves 4 to 6.
KFC Refrigerator Rolls
1 cup shortening
1 cup sugar
1 cup mashed potatoes
1 quart milk
1 cake yeast
10 to 12 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
Preheat oven to 400ºF. Cream shortening and sugar until light
and fluffy. Add potatoes and cream again. In separate pot,
heat milk to lukewarm, and dissolve yeast. Pour milk mixture
into shortening, sugar and potatoes. Add enough flour (about 4 cups)
to make like cake dough consistency. Stir in salt. Cover. Let rise
2 hours, stir in balance of flour (about 6 to 7 cups), baking soda
and baking powder to make like biscuit dough--knead. Cover and
refrigerate 1/2 hour, make into rolls. Let rise until double in
size. Bake about 15-20 minutes. Refrigerate and use over 5 or 6
days. Makes 24 rolls.
Preheat oven to 400ºF. In pan, heat milk, salt and sugar to
a moderate temperature. Add corn meal and cook as mush
(about 5 minutes). Beat together eggs, baking powder, water
and butter. Add to corn meal mixture. Pour into buttered
1 1/2 quart baking dish. Bake for 25 to 30 minutes.
KFC Waffles
2 cups sifted flour
1/2 cup vegetable shortening
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon cornmeal
1 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs
Sift all dry ingredients together, then cut in the shortening
(as for pie crust). Add the buttermilk and unbeaten eggs,
mix until smooth. Preheat the waffle iron. Pour into lightly
greased waffle iron. Yield will vary depending on size of
waffle iron.
Koo Koo Roo® Santa Fe Pasta
With Southwestern-style dressing, corn, peppers and fresh cilantro,
this is an addicting clone from a quickly growing fast food concept.
Koo Koo Roo's "California Style" flame broiled and rotisserie
chicken meals come with a wide selection of very tasty side dishes,
including Tangy Tomato Salad, Garlic Mashed Potatoes, and Confetti
Rice. This cold Santa Fe Pasta salad is one of the favorites on the
long list of 24 sides. And here's the TSR clone recipe to help you
make a version of your own that tastes as good as the real thing.
1 16-ounce package Rotini pasta
4-5 quarts water
Dressing
1 1/4 cups V-8 juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoons diced red bell pepper
2 tablespoons diced green bell pepper
1 chicken breast fillet, cooked and diced
1. Prepare the pasta by bringing 4-5 quarts of water to a rolling
boil in a large saucepan. Add pasta to the pan, and when water
begins to boil again, cook for 8-11 minutes. Pasta should be al dente,
or mostly tender but with a slight toughness in the middle.
2. Whisk all of the dressing ingredients together in a small bowl.
Cover and chill the dressing until you're ready to use it.
3. When pasta is done, pour it into a large bowl. Add the dressing,
then toss.
4. Add the remaining ingredients to the pasta, and toss until combined.
Cover and chill for several hours before serving.
Serves 8.
Kraft® Deluxe Original Macaroni & Cheese Dinner
It's time to clone America's best-selling brand of instant
macaroni & cheese. This recipe is for the "Deluxe" variety
of this popular product - that is, the one that comes with
an envelope of thick cheese sauce, rather than the dry,
powdered cheese. I think the "Deluxe" version, with it's
two-cheese blend, is the better tasting of the two, although
it's gonna hit you a bit harder in the wallet at the supermarket.
But now, with this Top Secret Recipe, you can make creamy
macaroni & cheese that taste like Kraft's original at a fraction
of the price of the real deal. You gotta love that!
8 cups water
2 cups uncooked elbow macaroni
1/3 cup shredded cheddar cheese
1/2 cup Cheez Whiz
2 tablespoons whole milk
1/4 teaspoon salt
1. Bring 8 cups (2 quarts) of water to a boil over high heat in
a large saucepan. Add elbow macaroni to water and cook for
10 to 12 minutes or until tender, stirring occasionally.
2. As macaroni boils, prepare sauce by combining cheddar cheese,
Cheez Whiz, and milk in a small saucepan over medium low heat.
Stir cheese mixture often as it heats, so that it does not burn.
Add salt. When all of the cheddar cheese has melted and the sauce
is smooth, cover pan and set aside until macaroni is ready.
3. When macaroni is ready, strain water, but do not rinse the
macaroni.
4. Using the same pan you prepared the macaroni in, combine the
macaroni with the cheese sauce, and mix well.
Makes about 4 cups.
Kraft® Shake'n Bake® (Original)
Need a recipe that copies Shake'n Bake in a pinch?
Or maybe you don't feel like going to the store for
the real thing. Here's the TSR solution for a quick
clone that will give you the same texture and flavor of
Kraft Shake'n Bake using very common ingredients. You may
notice the color is a bit different in this clone when
compared to the real thing. That's because this recipe doesn't
include beet powder - a hard to find ingredient that lends a
dark orange tint to the original. But after you sink your teeth
into the chicken (baked the same way as described on the
Shake'n Bake box) and you'll swear it's the same stuff. When
you're ready to get shaking and baking, use this breading on
2 1/2 pounds of chicken pieces or on 2 pounds of boneless,
skinless chicken breasts.
1. Combine all ingredients in a small bowl and stir to combine.
2. Prepare chicken following the same technique as described on
the box of the original mix using 2 1/2 lbs. of bone-in chicken
(6 to 8 pieces, with or without skin) or 2 lbs. boneless skinless
chicken breast halves. Preheat your oven to 400 degrees, then moisten
the chicken with water. Use a large plastic bag for the coating
and use the same steps as described on the original package:
"Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag
with coating mixture. Discard any remaining mixture and bag. Bake
at 400 degrees in ungreased or foil-lined 15 x 10 x 1-inch baking
pan until cooked through -
BONE-IN: 45 minutes/BONELESS: 20 minutes."
Serves 4.
Kraft® Thousand Island Dressing
Here's a quick clone for one of the best-selling thousand
island dressings around. Use this one on salads or on burgers
(such as the In-N-Out Double-Double clone) as a homemade
"special sauce." It's easy, it's tasty, it's cheap and it
can be made low fat simply by using low-fat mayo. Dig it.
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for
several hours, stirring occasionally, so that the sugar dissolves
and the flavors blend.
Makes about 3/4 cup.
Almost La Victoria's Green Taco sauce
Recipe By : Bill Wight via chile-heads
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs. Anaheim or New Mex. chiles -- Roast -- peel, deseed
1 lb. Yellow Hungarian Wax chiles -- seeded and chopped
1 Serranos and jalapeno -- seeded and chopped
2 1/2 lbs. Tomatillos -- slice 1/8" thick
7 lbs. Green tomatoes -- slice 1/4" thick
1/2 bunch Cilantro -- rough chop
4 cloves Garlic
1 med. White onion -- chopped
1/4 cup Lime juice
1/4 cup Apple cider vinegar
2 Tbs. Salt
4 Tbs. Corn Starch
Heat a large cast iron skillet to hot and toast the tomatoes and tomatillos
without any oil. Do just one layer at a time and give each slice a nice
dark brown color on both sides without burning. Remove when toasted to a
glass bowl. Do not deglaze the pan.
In a blender, combine the onion, cilantro, chiles, tomatoes, garlic and
tomatillos in batch sizes to half-fill the blender jar. Pur|e. If any
dark brown liquid collects in the bottom of the toasted tomato and
tomatillo bowl, add this to the last blender load.
Mix the cornstarch in the lime juice/vinegar. In a large stewing pot,
combine the blender loads, add the cornstarch mixture and heat until the
sauce comes to a low boil, mixing constantly. Be careful here, if you
don't mix constantly the thick sauce will tend to erupt in hot little
geysers of taco sauce that could burn you. Allow sauce to cool and add
salt to taste. Transfer to clean jars, filling them 3/4 full and freeze
what you can't use in a few weeks. Be careful not to fill the jars too
full or they'll break when you freeze them.
I made a batch of sauce last year and it tastes just fine after a year in
the freezer. The sauce keeps OK in my refrigerator for at least a month.
* Adjust heat level to your personal taste. The La Victoria sauce is mild.
3 to 4 quarts
NOTES : Here is a recipe that I think comes close to the taste and texture of
La Victoria's Green Taco sauce.
Per serving: 258 Calories; 3g Fat (8% calories from fat); 11g Protein; 58g
Carbohydrate; 0mg Cholesterol; 4371mg Sodium
NOTES : Half a recipes is plenty!
Lawry's® Seasoned Salt
This seven-ingredient clone of Lawry's Seasoned Salt can be
made in a small bowl, but is best used when poured into an
old spice bottle that you've cleaned out and saved. You've
saved one of those somewhere, right?
1. Combine all ingredients in a small bowl and mix well.
2. Pour blend into an empty spice bottle with shaker top to store.
Makes 1/4 cup.
Lawry's® Taco Spices & Seasonings
This is a clone for the stuff you buy in 1- ounce packets to
create, as the package says, "a fun-filled Mexican fiesta in
minutes." Isn't that so true? In fact, thanks to Lawry's my
last Mexican fiesta was filled with so much fun that I had to
take a siesta the next day. I owe it all to that fabulous little
packet of seasoning. And now I promise you just as much fun with
this TSR clone. Golly, maybe even a tad more fun if you're lucky.
Just mix the ingredients together in a small bowl, then add it to
1 pound of browned ground beef along with some water and let it
simmer. Before you know it you'll be up to your nostrils in good
old-fashioned, taco-making fun. Better rest up, gosh darn it.
1. Combine all of the ingredients in a small bowl.
2. To prepare the meat filling for the tacos as described on the
original package instructions:
"In large skillet, brown 1 pound ground beef until crumbly; drain
fat. Add spices & seasoning and 2/3 cup water; mix thoroughly.
Bring to a boil; reduce heat to low, and cook, uncovered,
7 to 10 minutes, stirring occasionally. Spoon meat filling into
warmed taco shells or tortillas. Top with shredded lettuce,
grated cheddar cheese and chopped tomato. Use fresh salsa and
guacamole if desired."
Makes meat filling for 12 tacos (about 3 tablespoons each).
Little Debbie® Oatmeal Creme Pies
These soft, creme-filled sandwich cookies were the first snacks
produced by McKee Foods back in 1960. It was his 4-year old
granddaughter Debbie after which founder O.D. McKee named his
line of snack cakes. O.D. was inspired by a picture of the
little girl in play clothes and a straw hat, and that's the
image we still find today on every package. The secret to cloning
these mouth-watering snacks is re-creating the soft, chewy
consistency of the oatmeal cookies. To duplicate the texture,
the cookies are slightly underbaked. Then you whip up some of
the easy-to-make creme filling with marshmallow creme and spread
it between two of the oatmeal cookies to complete the sandwich.
Next stop, yum city!
Cookies
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups 1-minute Quaker Oats
Creme Filling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together margarine, sugars, molasses,
vanilla, and eggs.
3. In a separate bowl combine the flour, salt, baking soda, and
cinnamon.
4. Combine the dry ingredients with the wet ingredients. Mix in
the oats.
5. Drop dough by tablespoonfuls onto an ungreased baking sheet.
Bake for 10 to 12 minutes, or until cookies are just starting to
darken around the edges. They will still appear moist in the center.
Be careful not to overcook - when cooled, the cookies should be soft
and chewy.
6. While the cookies bake, prepare the filling. Use a small bowl to
dissolve the salt in 2 teaspoons of very hot water. Set this
solution aside to cool.
7. Combine the marshmallow creme, shortening, powdered sugar, and
vanilla in a medium bowl and mix well with an electric mixer on
high speed until fluffy. Add the cooled salt solution to the filling
mixture and combine with the mixer.
8. Assemble each creme pie by spreading the filling over one side of
a cookie (the flat side) and press another cookie on top, making a
sandwich. Repeat for the remaining cookies and filling.
Makes 2 dozen creme pies.
Lone Star Steakhouse® Baked Sweet Potato
It saddles on up next to your entree at this huge steakhouse
chain, but it's not what it claims to be. Sure, the menu says
"baked sweet potato," but you're actually getting a sweet and
tender red-skinned yam underneath all that yummy melted butter
and cinnamon/sugar. And don't just get any yam for this top secret
clone. You want to use garnet yams, if you have a choice. Then be
sure to cook them long enough that the sugar in the yams begins
to squirt out and burn in a couple of spots. Each yam should be
tender, but not mushy. The skin on the outside will turn from red
to greyish-brown, and inside it will be a hearty shade of black.
1. Preheat oven to 400 degrees. Bake yams for 45 to 75 minutes
(bigger yams take longer to cook). When they are done, the outside
will have darkened and the inside will be soft. You may see liquid
from the potato oozing out and charring. When the potato is sliced
open, the inside of the skin will be charred black from the
caramelizing sugar in the potato. This is a perfectly cooked potato.
3. To serve, slice a potato down the center. Add two tablespoons of
whipped butter, then sprinkle some cinnamon/sugar over the top.
Makes 4 servings.
Lone Star Steakhouse® Chili
When the weather gets cold it's time to fire up the stovetop.
This chain makes a tasty chili that warms the bones on a nippy
fall day. This clone recipe is easy-to-make, low-fat and
delicious. And if it's super brisk outside, you might want to add
an additional tablespoon of diced jalapeno to aggressively stoke
those internal flames.
1 pound ground beef
1 diced onion
1 tablespoon diced fresh jalapeno pepper
1 15-ounce can kidney beans with liquid
1 14.5-ounce can peeled diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 bay leaf
Garnish
grated cheddar cheese
diced onion
canned whole jalapeno chili peppers
Hot enough for you?
1. Brown ground beef in a large saucepan over medium heat. Drain fat.
2. Add onion and pepper and sauté for about two minutes.
3. Add remaining ingredients and simmer for 1 hour, stirring
occasionally. Serve one cup in a bowl with the optional cheese,
diced onion and whole jalapeno garnish on top.
Makes 4 servings.
Lone Star Steakhouse® Lettuce Wedge Salad
Why waste time chopping up the lettuce when you can just
hack a head into four chunks, dress it up and serve? This
unique presentation is not only easy to make, but also a
deliciously different way to serve your next salad. The creamy
bleu cheese dressing is a cinch to make from scratch and tastes
much better than anything you'll buy in a store. Add a bit of
extra crumbled bleu over the top, some freshly diced tomatoes,
and you're well on your way to a fancy-pants side salad that'll
surely impress.
Bleu Cheese Dressing
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup crumbled bleu cheese
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
1 head iceberg lettuce
1 cup crumbled bleu cheese
1 cup diced tomato (1 large tomato)
Do the wedge.
1. Use an electric mixer to combine all ingredients for bleu
cheese dressing in a medium bowl.
2. Slice a head of iceberg lettuce into quarters through the
stem end. Cut the stem off of the wedges and arrange each one
on a plate.
3. Spoon about 1/4 cup of bleu cheese dressing over each lettuce
wedge.
4. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing.
5. Sprinkle 1/4 cup of diced tomato over the top and serve.
Makes 4 servings.
Long John Silver's Batter
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Dressings
Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
LAWRIE (RGGW25A)
Bisquick
Pancake mix
Club soda
With wire whisk whip together equal parts Bisquick & boxed pancake mix with
club soda till it's the consistency of buttermilk. Moisten fish fillets in
water & then coat lightly but evenly in flour. Let dry on waxed paper 5
minutes. Spear pieces one at a time with tip of sharp knife & coat in
batter. Deep fry in 385F oil, about 4 minutes each side, till crispy and
browned. Do not use tongs or coating will break apart.
Marie Calendar's Cornbread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Dressings
Prepare corn muffin mix per directions on box and cake mix per directions
on box in separate bowl. Pour prepared yellow cake mix into prepared corn
muffin mix and stir well. Pour into greased 9x12x2 pan and bake 350F for
30 to 35 min until toothpick comes out clean.
Marie Callendar's Honey Butter
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Spreads
Beat butter in a 1-1/2 qt bowl with electric mixer, high speed, till light
and fluffy. Gradually on reduced speed, beat in honey and bacon, beating till
thoroughly combined and smooth. Keep refrigerated in covered container to
serve within a week.
ALMOST MARIE CALLENDAR'S POTATO CHEESE SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Copy cat Soup
Restaurant
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 c Potatoes -- peeled and
Cubed
2 c Chopped onion
4 c Chopped celery
2 ts Salt
4 c Water
4 c Half-and-half
6 tb Butter or margarine
1 c Shredded sharp cheddar
Cheese
Place potatoes, onions, celery, and salt in the 4 c of
water in a large pot. Simmer about 15 minutes until
vegetables are tender. Put in blender and puree until
chunky. Return soup to pot and add half-and-half,
butter, and cheese. Simmer until hot. Do NOT Boil.
MCDonald's Apple Muffin
Yield: 24 copycat Servings
21 oz Apple pie filling
3 Eggs
2 ts Apple pie spice
18 oz Yellow cake mix
Beat all together with electric mixer on medium-speed.
Divide batter equally between 24 paper-lined cupcake
wells. Bake 350~ 25 to 30 minutes or until knife inserted
comes out clean. Cool before peeling off paper liners.
McDonald's Big Mac Sauce
Yield: 2 Cups
1 c Miracle Whip
1/3 c sweet relish
1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion
Mix Ingredients Well.
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® Big Mac Sauce® ("Special Sauce")
If you like Big Macs, it's probably because of that tasty
"secret" spread that is plopped onto both decks of the world's
most popular double-decker hamburger. So what's so special
about this sauce? After all, it's basically just thousand island
dressing, right? Pretty much. But this sauce has a bit more sweet
pickle relish in it than a typical thousand island salad slather.
Also, I found that this clone comes close to the original with the
inclusion of French dressing. It's an important ingredient -
ketchup just won't do it. That, along with a sweet & sour flavor
that comes from vinegar and sugar, makes this sauce go well on
any of your home burger creations, whether they're Big Mac clones
or not. This is the closest "special sauce" clone you'll find
anywhere.
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several
hours, or overnight, so that the flavors blend. Stir the sauce a
couple of times as it chills.
Makes about 3/4 cup.
McDonald's® BigXtra!®
McDonald's roll-out of the BigXtra! is another bomb dropped on
the battlefield of the latest burger war. Burger King took the
first shot by introducing the Big King - a pretty good clone of
McDonald's signature Big Mac, with a bit more meat and no middle bun.
Then Mickey D's fired back with a clone of Burger King's popular
Whopper, to be exact. That's just under 5 ounces of ground beef,
stacked on a huge sesame seed bun, with the same ingredients you
would find piled on the Whopper - lettuce, onion, tomato, ketchup,
mayo, and pickles. Plus McDonald's addition of a special spice
sprinkled on the beef as it cooks. It's all very tasty.
Especially if you like Whoppers. Today the Big Xtra! is less extra,
having been shrunk down and renamed Big 'N Tasty.
1 large sesame seed bun (4 3/4-inch diameter)
5 ounces ground beef
seasoned salt
ground black pepper
2 teaspoons ketchup
1 tablespoon mayonnaise
1 tablespoon chopped onion
3 pickle slices (hamburger style)
1/2 cup chopped lettuce
1 large tomato slice
non-stick cooking spray
1. Form the ground beef into a very large patty on wax paper.
Make it approximately 5 1/2 to 6 inches in diameter (the meat
should shrink to the perfect size for the buns when cooked). Freeze
this patty for a couple hours before cooking.
2. Grill the faces of the hamburger bun in a hot skillet over medium
heat. Grill until the buns are golden brown. Leave pan hot.
3. Grill the frozen patty in the pan for 2 to 3 minutes per side.
Sprinkle one side with seasoned salt and ground black pepper.
4. Prepare the rest of the burger by first spreading the 2 teaspoons
of ketchup on the face of the top bun. Follow the ketchup with the
tablespoon of mayonnaise.
5. Stack the onion onto the top bun next, followed by the pickles and
lettuce. Add the tomato slice to the top of the stack.
6. When the beef patty is done cooking, use a spatula to arrange it on
the bottom bun. Turn the top of the burger over onto the bottom and
serve.
Makes 1 hamburger.
McDonald's® Biscuits
Them's the biscuits served at America's most popular stop
for breakfast, partners - simple to make and gosh darn tasty.
Get yourself some Bisquick and buttermilk and crank up the
oven for a clone that's become one very frequent request.
2 cups Bisquick baking mix
2/3 cups buttermilk
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons margarine, melted and divided
1. Preheat oven to 450 degrees.
2. Combine the baking mix, buttermilk, sugar, salt, and half of
the melted margarine in a medium bowl. Mix until well blended.
3. Turn dough out onto a floured surface and knead for about 30
seconds, or until dough becomes elastic.
4. Roll dough to about 3/4-inch thick and punch out biscuits using
a 3-inch cutter. Arrange the punched-out dough on an ungreased
baking sheet, and bake for 10 to12 minutes or until the biscuits
are golden on top and have doubled in height.
5. Remove the biscuits from the oven and immediately brush each one
with a light coating of the remaining melted margarine. Serve warm.
Makes 8 biscuits.
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.
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® Hot Mustard Sauce
I finally got on the case to bring you the definitive kitchen
clone for this one - and it's a cinch! Tie one hand behind
your back and witness plain old ground dried mustard mixing
it up with sweet and sour flavors in a saucepan over medium heat.
The cornstarch wrangles around in there to thicken and stabilize
while Captain Habanero pops in for the perfect spicy punch.
Use it for dipping, use it for spreading, use it again and again,
since you'll make about a cup of the stuff. And McDonald's will
be glad that we no longer need to hoard the little blister packs
from the restaurants.
1/2 cup water
1/2 cup corn syrup
1/3 cup plus 1 tablespoon white vinegar
2 tablespoons ground dried mustard
4 teaspoons cornstarch
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1/2 teaspoon turmeric
1/2 teaspoon salt
10-14 drops habanero hot sauce
1. Combine all ingredients in a small uncovered saucepan. Whisk
until smooth.
2. Turn heat to medium and bring mixture to a boil, stirring often.
Sauce should thicken in 2 to 3 minutes after it begins to boil.
Remove sauce from heat and chill in refrigerator in a covered
container.
Makes 1 cup.
McDonald's® Lobster Sandwich
Yes, this actually exists. On an excursion through some New
England states I practically drove off the road when I first
saw a sign advertising lobster at this fast food chain. I just
had to get a closer look. That's when I discovered that this
unique sandwich is served only at select McDonald's locations,
mostly in Maine, for a limited time only during the summer months.
It's basically a lobster salad served on a hoagie roll with some
lettuce, but with fresh Maine lobster, is quite tasty.
Since you can't get this anywhere else, I figured this sandwich
was a prime candidate for kitchen cloning. Here's a recipe to
make a version of your own that has never before been published.
1\2 cup cooked Maine Lobster (fresh is best)
1\2 tablespoon mayonnaise
pinch salt
1 lettuce leaf
small hoagie roll
1. Mix together lobster, mayonnaise and salt.
2. Slice hoagie roll length wise, and spread the lettuce leaf on
the bottom half.
3. Spread lobster over lettuce. Top off sandwich with top half of
the roll.
Makes 1 sandwich.
McDonald's® Shakes
All right, it's the middle of summer and it's dang hot out.
Wouldn't it be nice if we could whip up a little something
to help keep those beads of sweat from rollin'? Check out
how simple it is to recreate any of the three flavors of
McDonald's thick shakes from scratch. Just three ingredients
to each clone. And the secret ingredient for the chocolate
and strawberry flavors is Nesquik mix. How McEasy is that?
Throw everything in a blender and press a button -- the one
on the right. And if you want your shake thicker, just put
it in the freezer for a while. That's it!
1. Combine all ingredients for the shake flavor of your choice
in a blender and mix on high speed until smooth. Stop blender,
stir and blend again, if necessary to combine ingredients.
2. Pour into two 12-ounce cups.
Serves 2.
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.
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.
McDonald's® Sweet & Sour Dipping Sauce
This recipe clones one of those sauces you get with your
order of McNuggets at the world's largest hamburger outlet.
Now, instead of shoving a fistful of the little green packs
into your backpack, you can make up a batch of your own to
use as a dip for store bought nuggets, chicken fingers, fried
shrimp, and tempura. Or you can even use this as a sauce
for the traditional Chinese sweet and sour dish (with pineapple,
bell pepper, onion, and sautéed chicken or pork.) It's a
simple recipe that requires a food processor or a blender,
and the sauce will keep well for some time in the fridge.
1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons cornstarch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water
1. Combine all ingredients except the water in a food processor
or a blender and puree until the mixture is smooth.
2. Pour mixture into a small saucepan over medium heat. Add water,
stir, and bring mixture to a boil. Allow it to boil for five
minutes, stirring often. When the sauce has thickened, remove
it from the heat and let it cool. Store sauce in a covered
container in the refrigerator.
Makes about 3/4 cup.
McDonald's® Yogurt Parfait
This one's super easy to make, plus it's low fat and delicious.
The yogurt in the original is very sweet and creamy, like Yoplait.
So that's the brand that you should use, although any brand of
vanilla yogurt will work fine. If you use Yoplait, you'll need two
6-ounce containers of the stuff per serving. For the granola,
just look for one that contains mostly oats. It should be crunchy
and sweet (such as "maple" flavor) and can also include puffed
rice bits. You can even make these a day or two ahead of time.
Keep them covered in the fridge, and hold off on the granola
topping until you serve 'em up or it'll get mighty soggy.
4 cups vanilla-flavored low-fat yogurt (or 8 6-ounce containers
of Yoplait)
2 10-ounce boxes sliced strawberries with sugar added, thawed
1/3 cup frozen blueberries, thawed
1/2 cup crunchy, sweet granola
1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.
2. Add 1/2 cup of strawberries into the glass on top of the yogurt.
3. Add 1 tablespoon of blueberries to the glass.
4. Pour 1/2 cup of yogurt over the fruit.
5. Sprinkle granola over the top and serve. Repeat for remaining
3 servings.
Makes 4 servings.
Mimi's Cafe® Carrot Raisin Bread
It's dark, moist and delicious. And it comes in a bread basket
to your table at this French-themed west coast casual restaurant.
Now the tastiest carrot bread ever can be yours to create at home
with a couple of grated carrots, molasses, raisins and chopped
walnuts. You'll be baking this one in the oven for at least an
hour. That should be enough time to warm up the house and send
amazing smells wafting through every room. Line the carpet with
newspaper to catch the family drool.
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup plus 2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrot
1 cup raisins
3/4 cup chopped walnuts
Dark, moist carrot bread is a Mimi's Cafe specialty. Now it's yours.
1. Preheat oven to 350 degrees.
2. Combine flour, cinnamon, baking powder, baking soda, and salt in
a large mixing bowl.
3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla
with an electric mixer. Add shredded carrot and mix. Add raisins
and walnuts and mix well by hand.
4. Pour flour mixture into the other ingredients and stir until
combined.
5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60
minutes, or until done.
Makes 2 loaves.
Mimi's Cafe® French Market Onion Soup
You might not imagine a tough World War II flying ace would
open a restaurant called "Mimi's," but that's exactly what
happened in the 70's. Arthur J. Simms flew spy missions over
France during the war and helped liberate a small French town
near Versailles. After the war Arthur ran the commissary at
MGM studios in Hollywood, stuffing the bellies of big-time celebs
like Judy Garland, Clark Gable and Mickey Rooney. He later
joined his son Tom in several restaurant ventures including one
called "French Quarter" in West Hollywood. This was the prototype
for the French-themed Mimi's Cafe. In 1978, the first Mimi's
opened in Anaheim, California. Today there's over 40 Mimi's in
the chain with a new one opening every other week; all of them
serving this amazing onion soup that can now be part of your
culinary repertoire. Oui!
1/4 cup butter
3 medium white onions, sliced
3 14-ounce cans beef broth (Swanson is best)
1 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons Kraft grated parmesan cheese
6 to 12 slices French bread (baguette)
6 slices Swiss cheese
6 slices mozzarella cheese
6 tablespoons shredded parmesan cheese
You've just cloned a batch of the best onion soup from any chain.
Got spoon?
1. Sauté onions in melted butter in a large soup pot or saucepan
for 15 to 20 minutes or until onions begin to brown and turn
transparent.
2. Add beef broth, salt and garlic powder to onions. Bring mixture
to a boil, then reduce heat and simmer uncovered for 1 hour. Add
the grated parmesan cheese in the last 10 minutes of cooking the
soup.
3. When soup is done, preheat oven to 350 degrees and toast the
French bread slices for about 10 to 12 minutes or until they begin
to brown. When bread is done, set oven to broil.
4. Build each serving of soup by spooning about 1 cup of soup into
an oven-safe bowl. Float a toasted slice or two of bread on top of
the soup, then add a slice of Swiss cheese on top of that. Place a
slice of mozzarella on next and sprinkle 1 tablespoon of shredded
parmesan cheese over the top of the other cheeses.
5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes
or until the cheese begins to brown.
Makes 6 servings.
Mr & Mrs T® Rich & Spicy Bloody Mary Mix
Here's a way to clone the famous and very popular Bloody Mary
Mix from that couple with only a letter as a last name. It's
a simple-to-make blend of tomato juice and spices with some
prepared horseradish and canned jalapeno juice thrown in for
a "spicier, zestier" drink. Mix this with vodka over ice and
you've got a delicious cocktail. But if you're not in the mood
to get zoinked, this clone recipe is also a great way to kick
up your tomato juice, just for drinking straight.
1 46-ounce can tomato juice
4 tablespoons lime juice
3 tablespoons juice from canned jalapenos (nacho slices)
3 tablespoons vinegar
2 tablespoons sugar
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon onion powder
dash garlic
1. Combine all ingredients in a 2-quart pitcher. Store covered
in the refrigerator.
2. Directions for mixing a drink, as per the original mix: "Add
3 parts Mr & Mrs T Rich & Spicy Bloody Mary Mix to 1 part vodka,
gin, rum or tequila, over ice. Mr & Mrs T Rich & Spicy Bloody
Mary Mix is also delicious by itself. Simply pour over ice and
serve."
Makes 52 ounces.
MRS FIELDS' APPLE OATMEAL COOKIES
Categories: Cookies, Mimi
Yield: 48 servings
2 1/2 c Flour
1 c Quick oats (not instant)
1/2 ts Salt
1 ts Soda
1 ts Cinnamon
1/4 ts Cloves
2 ts Grated lemon zest
1 c Dark brown sugar, packed
3/4 c Butter
1 lg Egg
1/2 c Unsweetened applesauce
1/2 c Honey
1 c Fresh apple, peeled and
Finely chopped (1 med apple)
1 c Raisins (6 oz)
Topping:
1/2 c Quick oats
Preheat oven to 300*F.
In a medium bowl combine flour, oats, salt, soda, cinnamon,
cloves and lemon zest. Mix well and set aside. Cream sugar and butter
together in a large bowl using an electric mixer. Add egg, applesauce
and honey and beat at medium speed until smooth. Add the flour
mixture, fresh apple and raisins, and blend at low speed until just
combined. Dough will be quite soft. Drop by rounded tablespoons onto
ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle
cookies with oats. Bake 23-25 minutes or until bottoms are golden.
MRS FIELDS' APPLESAUCE OATIES
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 c Quick oats
1 1/2 c Flour
1 tsp Baking powder
1/2 tsp Soda
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Nutmeg
1 c Lt brown sugar -- packed
1/2 c Sugar
1/2 c Butter -- softened
1 lg Egg
3/4 c Applesauce
1 c Semisweet chocolate chips
1 c Raisins
1 c Chopped walnuts
Preheat oven to 375*F.
In a medium bowl combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Mix well with a wire whisk and set aside. In a large bowl combine sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Add egg and applesauce, and blend until smooth. Add the flour mixture, chocolate chips, raisins and walnuts. Blend at low speed just until combined. Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart. Bake 12-14 minutes or until light brown. Immediately transfer cookies with a spatula to a cool flat surface.
Mrs Fields Apricot Nectar Cookies
Categories: Cookies
Yield: 36 servings
2 3/4 c All-purpose flour
1 ts Baking soda
3/4 c White sugar
1/4 c Dark brown sugar; packed
1 c Salted butter; softened
1 lg Egg
1/4 c Apricot nectar
1/2 c Apricot preserves
1/4 c Dried apricots; chopped
Preheat oven to 300-degrees. In a medium bo wl combine flour and baking
soda. Mix well with a wire wish and set aside.
In a large bowl blend sugars with an electric mixer at medium speed. Add
butter and mix to form a grainy paste. Scrape down sides of bowl. Then add
egg, apricot nectar and apricot preserves; beat at medium speed until
smooth. Add the flour mixture and apricots, and blend on low just until
combined. Do not overmix.
Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2
inches apart. Bake 22-24 minutes or until cookies just begin to brown at
bottom edges. Remove from oven and let cookies cool on baking sheet 5
minutes before transferring to a cool flat surface with spatula.
Mrs Fields Banana Nut Cookies
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 2/3 C FLOUR
1/2 Tsp SODA
1/4 Tsp SALT
1 C LT BROWN SUGAR -- PACKED
1/2 C SUGAR
1 C BUTTER -- SOFTENED
1 Lg EGG
1 Tsp BANANA LIQUEUR OR EXTRACT
3/4 c MASHED RIPE BANANA
2 c SEMISWEET CHOCOLATE CHIPS
1 c CHOPPED WALNUTS
PREHEAT OVEN TO 300*F. IN A MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT.
MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN EXLECTRIC MIXER, BLEND
SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY PASTE, SCRAPING
DOWN THE SIDES OF THE BOWL. ADD EGG, LIQUEUR AND BANANA, AND BEAT AT
MEDIUM SPEED UNTIL SMOOTH. ADD THE FLOUR MIXTURE, 1 CUP OF THE CHOCOLATE
CHIPS AND THE WALNUTS AND BLEND AT LOW SPEED UNTIL JUST COMBINED. DROP BY
ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2 INCHES APART. SPRINKLE
COOKIES WITH CHOCOLATE CHIPS, 6 TO 8 PER COOKIE. BAKE 25-27 MINUTES UNTIL
COOKIE EDGES BEGIN TO BROWN. TRANSFER IMMEDIATELY TO A COOL SURFACE.
Mrs Fields Black and Whites
Categories: Cookies
Yield: 36 servings
2 1/4 c All purpose flour
1/2 c Unsweetened cocoa powder
1/2 ts Baking soda
1/4 ts Salt
1 c Dark brown sugar; packed
3/4 c White sugar
1 c Salted butter; soft
3 lg Eggs
2 ts Pure vanilla extract
5 1/4 oz Semisweet chocolate bar
- coarsely chop
5 1/4 oz White chocolate bar;
-coarsely chop
Preheat oven to 300 degrees (yes, it says 300) In a medium bowl combine
flour, cocoa, soda and salt. Mix well with a wire whisk. Set aside. Blend
sugars in a large bowl using an electric mixer set at medium speed. Add
butter and mix to form a grainy paste, scraping down the sides of the bowl.
Add eggs and vanilla, and beat at medium speed until smooth. Add the flour
mixture and chocolates, and blend at low speed until just combined. Do not
overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2
inches apart. Bake 23-25 minutes. Transfer cookies immediately to a cool
flat surface. Yield: 3 dozen.
*NOTE: I just made her oatmeal cookies, also 300 degrees for 23-25 minutes
and found I had to leave them in the oven a little longer.
MRS FIELDS' BLACK AND WHITES
Categories: Cookies, Mimi
Yield: 36 servings
2 1/4 c Flour
1/2 c Cocoa powder
1/2 ts Soda
1/4 ts Salt
1 c Dark brown sugar, packed
3/4 c Sugar
1 c Butter, softened
3 lg Eggs
2 ts Vanilla extract
1 c Semisweet chocolate bar
Coarsely chopped (5 1/4 oz)
1 c White chocolate bar
Coarsely chopped (5 1/4 oz)
Preheat oven to 300*F. In a medium bowl combine flour, cocoa,
soda and salt. Mix well and set aside.
Blend sugars in a large bowl using an electric mixer set at medium
speed. Add butter and mix to form a grainy paste, scraping down
sides of bowl. Add eggs and vanilla, and beat at medium speed until
smooth. Add the flour mixture and chocolates, and blend at low speed
until just combined. Drop by rounded tablespoons onto ungreased
cookie sheets, 2 in apart. Bake 23-25 min. Transfer to cooling rack.
Mrs Fields Butterscotch Pecan Cookies
Categories: Cookies
Yield: 30 servings
2 1/2 c Flour
1/2 ts Soda
1/4 ts Salt
1 1/2 c Dark brown sugar; packed
1 c Butter; softened
2 lg Eggs
2 ts Vanilla extract
1 c Chopped pecans (4 oz)
1 c Whole pecans (3 oz)
Caramel glaze:
8 oz Caramels
1/4 c Heavy cream
PREHEAT OVEN TO 300*F. IN A BOWL COMBINE FLOUR, SODA AND SALT. MIX WELL
AND SET ASIDE. IN A LARGE BOWL WITH ELECTRIC MIXER, BEAT SUGAR AND BUTTER.
MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS
AND VANILLA, AND BEAT AT MEDIUM SPEED UNTIL SOFT AND LUMPY (?). ADD THE
FLOUR MIXTURE AND CHOPPED PECANS JUST UNTIL COMBINED. DROP DOUGH BY
ROUNDED TABLESPOONS 2 INCHES APART ONTO AND UNGREASED COOKIE SHEETS. PLACE
1 WHOLE PECAN IN CENTER OF EACH COOKIE. BAKE 23-25 MINUTES OR UNTIL COOKIE
EDGES BEGIN TO BROWN LIGHTLY. TRANSFER IMMEDIATELY TO COOL, FLAT SURFACE
WITH A SPATULA.
TO PREPARE THE CARAMEL GLAZE: MELT THE CARAMELS WITH THE CREAM IN A SMALL
SAUCEPAN OVER LOW HEAT. STIR WITH A SPOON UNTIL SMOOTH. REMOVE FROM HEAT.
DRIZZLE COOLED COOKIES WITH THE CARAMEL GLAZE IN DESIRED PATTERN USING A
SPOON OR FORK.
Mrs Fields Carrot Fruit Jumbles
Categories: Cookies
Yield: 48 servings
2 1/2 c Flour
1 ts Soda
1/2 ts Baking powder
1/2 ts Ground cloves
2 ts Cinnamon
1/4 ts Salt
1 c Quick oats (not instant)
3/4 c Dark brown sugar; packed
3/4 c Sugar
1 c Butter; softened
2 lg Eggs
2 ts Vanilla extract
2 c Grated carrots (2-3 medium
Carrots)
1/2 c Crushed pineapple; drained
1 c Chopped walnuts (4 oz)
Preheat oven to 350*f. In a medium bowl combine flour, soda, baking
powder, cloves, cinnamon, salt and oats. Mix well with a wire whisk and set
aside. In a large bowl with an electric mixer, blend sugars. Add butter and
mix to form a grainy paste. Scrape down sides of bowl. Add eggs and vanilla
and beat at medium speed until light and fluffy.. Add carrots, pineapple
and nuts, and blend until combined. Batter will appear lumpy. Add flour
mixture and blend at low speed until just combined. Drop by rounded
teaspoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake 13-15
minutes, taking care not to brown cookies. Immediately transfer cookies
with a spatula to a cool, flat surface.
Mrs Fields Cashew and Coconut Cookies
Categories: Cookies
Yield: 30 servings
2 1/4 c Flour
1/2 ts Baking soda
1/4 ts Salt
3/4 c Light brown sugar
1/2 c Sugar
3/4 c Butter; softened
2 lg Eggs
2 ts Vanilla
1/2 c Sweetened shredded coconut
1 c Chopped raw cashews;
-unsalted
1 c Chopped dates
1/4 c Sweetened shredded coconut
Reserved for topping
Preheat oven to 300*F. In a medium bowl combine flour, soda and salt.
Mix well with a wire whisk and set aside. In a medium bowl combine sugars
with an electric mixer at medium speed. Add butter and mix to form a grainy
paste. Add eggs and vanilla, and beat until smooth. Add flour mixture,
coconut, cashews and dates. Blend at low speed just until combined. Drop by
rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart.
Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or
until bottoms turn golden brown. With a spatula, transfer to a cool, flat
surface.
Mrs Fields Chocolate Chip Cookies
Categories: Cookies
Yield: 112 servings
2 c Butter
2 c Sugar
2 c Brown suga
4 Eggs
2 ts Vanilla
4 c Flour
5 c Oatmeal flour*
1 ts Salt
2 ts Baking powder
2 ts Baking soda
24 oz Chocolate chips
3 c Chopped nuts
8 oz Hershey bar(grated)
Preheat oven to 375 F. Cream butter and sugars together, add flour,
oatmeal powder, salt, baking powder, and baking soda. Then add chips,
chocolate and nuts. Bake on ungreased coolkie sheet, golf-ball sized dough,
2 inches apart,for 6 minutes. Makes 112 cookies OATMEAL POWDER- Premeasure
5 cups oatmeal. Put in blender or processor, and grind until powdered.
Mrs Fields Chocolate Mint Cookies
Categories: Cookies
Yield: 36 servings
2 2/3 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
1/2 c Unsweetened cocoa powder
3/4 c Light brown sugar; packed
2/3 c White sugar
1 c Salted butter; softened
3 lg Eggs
1 ts Pure mint extract
10 oz Mint chocolate chips
Preheat oven to 300-degrees. In a medium bowl combine flour, soda, salt
and cocoa powder. Mix well with a wire whisk and set aside.
In a large bowl blend sugars with an electric mixer at medium speed.
Add butter and beat to form a grainy paste. Scrape sides of bow, then add
eggs and mint extract. Beat at medium speed until light and fluffy. Add
the flour mixture and chocolate chips, and blend at low spead just until
combined. Do not overmix Drop dough by rounded tablespoonsfuls onto
ungreased cookie sheets, 1-1/2 inches apart.
Bake for 19-21 miuntes. Immediately transfer cookies with a spatula to
a cool, flat surface.
MRS FIELDS CHOCOLATE RAISIN COOKIES
Categories: Cookies, Mimi
Yield: 48 servings
1 c BUTTER,DIVIDED
2 oz UNSWEETENED BAKING CHOCOLATE
2 1/4 c FLOUR
1/2 ts SODA
1/4 ts SALT
1 c DARK BROWN SUGAR, PACKED
1/2 c SUGAR
2 lg EGGS
2 ts VANILLA EXTRACT
1 1/2 c RAISINS
1 c SEMISWEET CHOCOLATE CHIPS
PREHEAT OVEN TO 300*F. IN A DOUBLE-BOILER OVER HOT BUT NOT BOILING
WATER, MELT 1/2 CUP BUTTER AND THE CHOCOLAT. REMOVE FROM HEAT AND SET
ASIDE. IN MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT. IN A LARGE
BOWL WITH AN ELECTRIC MIXER BLEND SUGARS AT MEDIUM SPEED UNTIL
FLUFFY. ADD THE REMAINING 1/2 CUP BUTTER AND MIX TO FORM A GRAINY
PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS AND VANILLA, AND
BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD MELTED CHOCOLATE AND
BLEND UNTIL THOROUGHLY COMBINED. ADD THE FLOUR MIXTURE, RAISINS AND
CHOCOLATE CHIPS. BLEND JUST UNTIL COMBINED. DROP BY ROUNDED
TABLESPOONS ONTO UNGREASED BAKING SHEETS 2 INCHES APART. BAKE FOR
20-22 MIN OR UNTIL SET. TRANSFER TO COOL, FLAT SURFACE IMMEDIATELY
WITH A SPATULA.
Mrs Fields Choconut Macaroons
Categories: Cookies
Yield: 20 servings
1/4 c Sugar
2 tb Pure almond paste
1 c Shredded sweetened coconut
1/3 c Mini semisweet choc chips
3 lg Egg whites
1/2 ts Cream of tartar
Preheat oven to 325d F. Combine almond paste and sugar in a medium bowl.
Using
your fingers, work paste into sugar completely. Add coconut and chocolate
chips
and stir to combine. In a clean medium-sized bowl beat egg whites until
fluffy
using absolutely clean beaters. Add cream of tartar and beat on high until
stiff
peaks form. Add half of beaten egg whites to coconut mixture and combine
to
lighten. Fold in remaining whites gently being careful not to deflate.
Drop by rounded teaspoons onto lightly greased cookie sheets. Bake 20
minutes
until tops are lightly browned. Cool 1 minute on cookie sheets before
transferring cookies to a cool surface.
Mrs Fields Cinnamon Maple Rings
Categories: Cookies
Yield: 48 servings
2 c All-purpose flour
1/4 c Sugar
1 c Butter; chilled
Sliced into 8 pieces
1/4 c Maple syrup; chilled
2 tb Ice water; or as needed
Filling:
1/4 c Sugar
4 ts Ground cinnamon
Topping:
1/4 c Maple syrup
Recipe by: Ruth Burkhardt (KKBG35A)
Combine flour and sugar in a medium bowl using an electric mixer set
on medium speed. Add butter and mix until the dough forms small, pea-sized
pellets. Add chilled maple syrup and 2 Tbl water, and mix on low speed
until dough can be formed into a ball, do not overmix or the dough will be
tough! Separate dough into 2 balls andflatten into disks. Wrap dough
tightly in plastic wrap or place in plastice bags. Refrigerate for 2 hrs.
To Prepare the Filling: Combine the sugar and cinnamon in a small bowl.
Preheat oven to 325d F. Using a floured rolling pin on a floured
board, roll one piece of dough into a rough rectangle 10 inches wide, 15
inches long, and 1/8 inch thick. Sprinkle dough with half of the
cinnamon-sugar filling. Starting with smaller side, roll dough up tightly
into a cylinder. Wrap each roll in plastic wrap and refrigerate for 1 hour.
Using a sharp thin knife, cut 1/4 inch slices from each roll. Place
slices on ungreased baking sheets, 1 inch apart. Brush tips lightly with
1/4 cup maple syrup. Bake for 16-17 minutes or until light golden brown.
Immediately transfer cookies to a cool, flat surface.
Mrs Fields Gingersnaps
Categories: Cookies
Yield: 30 servings
2 1/2 c Flour
1/2 ts Soda
1/4 ts Salt
2 ts Ginger
1 ts Crystallized ginger; diced
1/2 ts Allspice
1/2 ts Black pepper
1 1/4 c Dark brown sugar; packed
3/4 c Butter; softened
1 lg Egg
1/4 c Unsulfured molasses
Preheat oven to 300d F. In a medium bowl combine flour, soda, salt,
ginger, crystallized ginger, allspice and pepper. Mix well and set aside.
In a large bowl, mix sugar and butter with an electric mixer set at medium
speed. Scrape down sides of the bowl. Add egg and molasses, beat at medium
speed until light and fluffy. Add the flour mixture and mix at low speed
just until combined. Chill the dough in the refrigerator for 1 hour--the
dough well be less sticky and easier to handle. Form dough into balls 1
inch in diameter. Place onto ungreased cookie sheets, 1 1/2 inches apart.
Bake 24-25 minutes. Use a spatula to immediately transfer cookies to a
cool, flat surface.
Mrs Fields Krispies
Categories: Cookies, Mimi
Yield: 36 servings
2 c Flour
1/4 ts Salt
1/2 ts Soda
1/2 c Dark brown sugar, packed
1/2 c Sugar
3/4 c Butter, softened
1 lg Egg
2 ts Vanilla extract
1 c Crispy rice chocolate bar
Coarsely chopped
Preheat oven to 300*F. In a medium bowl combine flour, salt and
soda. Mix well and set aside. In a large bowl blend sugars with an
electric mixer at medium speed. Add butter and mix to form a grainy
paste. Scrape down sides of bowl and add egg and vanilla. Beat at
medium speed until light and fluffy. Add flour mixture, rice cereal
and chocolate chunks. Blend at low speed just until blended. Drop by
rounded tablespoons onto ungreased cookie sheet 2inches apart. Bake
for 22-24 minutes. Immediately transfer cookies to a cool flat
surface.
Mrs Fields Lacy Oatmeal Cookies
Categories: Cookies
Yield: 96 servings
1 c Rolled oats; quick-cooking
1/4 c All-purpose flour
1/2 ts Salt
1 1/2 ts Baking powder
1 c Granulated sugar
1/2 c Butter; softened
1 Egg
1 ts Vanilla extract
Recipe by: Mrs. Fields Cookie Book
Preheat oven to 325 degrees; cover baking sheets with foil, then coat
with nonstick cooking spray. In a medium bowl, combine the oats, flour,
salt and baking powder; mix well with a wire whisk and set aside. In a
large bowl, combine the sugar and butter with an electric mixer on medium
speed to form a grainy paste. Add the egg and vanilla extract; beat until
smooth. Add the flour mixture and blend just until combined.
Drop the dough by teaspoonfuls 2 1/2 inches apart onto the cookie
sheets. Bake for 10 to 12 minutes, or until the edges begin to turn golden
brown. Let cool, then peel the cookies from the foil with your fingers. Be
sure to respray the cookie sheets between batches.
Mrs Fields' Lemon Chocolate Chip Buttons
Categories: Cookies, Mimi
Yield: 48 servings
2 c Flour
1/2 ts Soda
1 ts Ground coriander
3/4 c Butter, softened
1 c Sugar
2 lg Eggs
1 1/2 ts Lemon extract
1 1/2 c Miniature chocolate chips
Preheat oven to 300* F. In a medium bowl combine flour, soda and
coriander with a wire whisk, set aside. In a large bowl cream butter
and sugar with an electric mixer at medium speed to form a grainy
paste. Add eggs and lemon extract, and beat well. Scrape down sides
of bowl. Add the flour mixture and the chocolate chips, and blend at
low speed just until combined. Drop dough by teaspoons onto
ungreased baking sheets, 1 1/2 inches apart. Bake for 14-15 minutes
on center rack of oven. Do not brown. Immediately transfer with a
spatula to a cool surface.
MRS FIELDS LEMON MACADAMIA COOKIES
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c FLOUR
1/2 ts BAKING SODA
1/4 ts SALT
1 c LT BROWN SUGAR,PACKED
1/2 c SUGAR
1/2 c BUTTER, SOFTENED
4 oz CREAM CHEESE, SOFTENED
1 lg EGG
1 t LEMON EXTRACT
1 1/2 c MACADAMIA NUTS, UNSALTED
-PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, SODA AND
SALT. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WELL WITH
AN ELECTRIC MIXER SET AT MED SPEED. ADD THE BUTTER AND CREAM CHEESE,
AND MIX TO FORM A SMOOTH PASTE. ADD THE EGG AND LEMON EXTRACT, AND
BEAT AT MEDIUM SPEED UNTIL LIGHT AND SOFT. SCRAPE DOWN SIDES OF BOWL
OCCASIONALLY. ADD THE FLOUR MIXTURE AND NUTS. BLEND AT LOW SPEED JUST
UNTIL COMBINED. DO NOT OVERMIX. DROP BY ROUNDED TABLESPOONS ONTO
UNGREASED COOKIE SHEETS, 2 INCHES APART. BAKE 23-25 MIN. IMMEDIATELY
TRANSFER TO A COOL FLAT SURFACE. YIELD APPROX 3 DOZEN
Mrs Fields Lemon Poppy Seed Cookies
Categories: Cookies
Yield: 1 servings
2 c All-purpose flour
1/2 ts Baking powder
1 1/2 ts Freshly grated lemon zest
1 ts Ground corriander
2 tb Poppy seeds
1/4 c Salted butter; softened
1 c White sugar
2 lg Egg yolks
1 lg Egg
1 1/2 ts Pure lemon extract
Preheat oven to 300-degrees F. In a medium bowl combine flour, baking
soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk and
set aside.
In a large bowl cream butter and sugar with electric mixer at medium
speed until mixture forms a grainy paste. Scrape down sidw of bowl, then
add yolks, egg and lemon extract. Beat at medium speed until light and
fluffy. Add the flour mixture and mix at low speed just until combined. Do
not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches
apart. Bake for 23-25 minutes until cookies are slightly brown along edges.
Immediately transfer cookies with a spatula to a cool surface.
Mrs Fields Linzer Cookies
Categories: Cookies
Yield: 24 servings
Cookies
1 1/2 c Flour
1/2 c Ground almonds
1/2 ts Baking powder
1/4 ts Salt
1/2 ts Cinnamon
3/4 c Butter; softened
3/4 c Sugar
2 Egg yolks
1 ts Vanilla
1 ts Almond extract
Filling:
1/2 c Raspberry jam
1 ts Grated lemon peel
Topping
1/4 c Confectioners' sugar
1/2 c Sliced almonds (2 oz)
Preheat oven to 300d F. In medium bowl combine flour, almonds, baking
powder, salt and cinnamon with wire whisk. In large bowl with an electric
mixer cream butter and sugar. Add egg yolks, the vanilla and almond
extracts, and beat at medium speed until light and fluffy. Add the flour
mixture and blend at low speed until just combined. Roll dough into 1 1/2
inch balls. Place 2 inches apart on ungreased baking sheet. With index
finger press an indentation in center of each ball to hold filling.
Bake 22-24 minutes or until just golden brown on bottom. Transfer
cookies to a cool,, flat surface. In a small bowl combine jam and grated
lemon peel. Place 1/2 teaspoon of filling mixture in center of cooled
cookie. If you wish to add an extra decorative touch, sift confectioners'
sugar over cookies and place sliced almonds in the jam filling.
Mrs Fields Malted Milk Cookies
Categories: Cookies
Yield: 42 servings
1/8 c All purpose flour
3/4 c Plain malted milk powder
1/2 ts Baking soda
1/4 ts Salt
1 c White sugar
1/2 c Light brown sugar; firmly
1 c Salted butter; softened
2 lg Eggs
2 ts Pure vanilla extract
2 tb Sweetened condensed milk
12 oz Milk choc. chips
Preheat oven to 300. In medium bowl combine flour, malted milk powder,
soda and salt. Mix well with a wire whisk. Set aside Blend sugars in a
large bowl using an electric mixer set at medium speed. Add butter and mix,
occasionally scraping down the sides of the bowl. Add the eggs, vanilla and
condensed milk, and beat at medium speed until light and fluffy. Add the
flour mixture and choc. chips, and blend at low speed until just combined.
Do not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches
apart. Bake 24-25 minutes until cookies are slightly brown along the edges.
Transfer cookies immediately to a cool surface with a spatula.
Mrs Fields Maple Pecan Butterballs
Categories: Cookies
Yield: 24 servings
1 1/4 c Flour
1/2 ts Soda
1 ts Cinnamon
3/4 c Pecans; finely ground in
Food processor or blender
1/2 c Butter; softened
2/3 c Sugar
1/4 c Maple syrup
1 lg Egg
Recipe by: Ruth Burkhardt (KKBG35A)
Preheat oven to 300d F. In a medium bowl combine flour, soda, cinnamon
and finely ground pecans. For extra flavor, saute pecans in 1 Tbl butter
until slightly browned. Mix ingredients well with a wire whisk and set
aside. In a medium bowl cream butter and sugar with an electric mixer
until mixture forms a grainy paste. Add syrup and egg and beat until
slightly thickened. Add the flour mixture and blend at low speed just
until combined. Place dough in plastic bag and refrigerate until firm,
about 1 hour. Remove dough from refrigerator and shape into 1-inch balls.
Place cookies on ungreased cookie sheets 1 inch apart. Bake 17-18 minutes
or until cookie bottoms are golden brown. Immediately transfer to a cool,
flat surface.
Mrs Fields Marbles
Categories: Cookies
Yield: 30 servings
2 c All purpose flour
1/2 ts Baking powder
1/4 ts Salt
1/2 c Light brown sugar
1/2 c White sugar
1/2 c Salted butter; softened
Egg
1/2 c Sour cream
1 ts Vanilla
1 c Chocolate chips
Preheat oven 300. In med bowl, combine flour, baking powder, and salt
with wire whisk. Set aside. Combine sugars in a lg bowl using an electric
mixer set at med speed. Add butter and beat until batter is grainy. Add
egg, sour cream, and vanilla, and beat at med speed until light and fluffy.
Scrape bowl. Add flour mixture and blend at low speed until just combined.
Do not overmix.
Place chocolate chips in double boiler over hot but not boiling water.
Stir constantly until melted. OR, microwave, stirring every 20 sec until
melted. Cool chocolate for a few minutes and pour over cookie batter. Using
a wooden spoon or rubber spatula, lightly fold melted chocolate into the
dough. Do not mix chocolate completely into cookie dough. Drop by rounded
T's, 2" apart, onto ungreased cookie sheets. Bake 23-25 mins. Do not brown.
Quickly transfer cookie to a cool surface.
Mrs Fields Mocha Chunk Cookies
Categories: Cookies
Yield: 48 servings
2 1/2 c All-purpose flour
1/3 c Unsweetened cocoa powder
1/2 ts Baking soda
1/4 ts Salt
2 ts Instant coffee crystals
- (french roast or other
Coffee)
2 ts Coffee liqueur
1 c White sugar
3/4 c Dark brown sugar; packed
1 c Salted butter; softened
2 lg Eggs
10 oz Semisweet chocolate bar
- coarsely chopped
Preheat oven to 300 degrees. In a medium bowl combine flour, cocoa,
soda and salt. Mix well with a wire whisk and set aside. In a small bowl
dissolve coffee crystals in coffee liqueur and set aside. In a large bowl
blend sugars with an electric mixer at medium speed. Add butter and mix to
form a grainy paste. Scrape adown sides of bowl. Then add eggs and
dissolved coffee crystals, and beat at medium speed until smooth. Add the
flour mixture and chocolate chunks, and blend at low speed just until
combined. Do not overmix.
Drop by rounded tablespoonfuls onto ungreased cookie sheet, 2 inches
apart. Bake for 23-25 minutes. Immediately transfer cookies with a spatula
to a cool, flat surface.
MRS FIELDS NUTTY WHITE CHUNK COOKIES
Categories: Cookies, Mimi
Yield: 1 servings
2 1/4 c FLOUR
1/2 ts SODA
1/4 ts SALT
1 c LT BROWN SUGAR, PACKED
1/2 c SUGAR
3/4 c BUTTER, SOFTENED
2 lg EGGS
2 ts VANILLA EXTRACT
1 c PECANS, CHOPPED (4 0Z)
1 1/2 c WHITE CHOCOLATE BAR (8 OZ)
COARSELY CHOPPED
PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, SODA AND
SALT MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN ELECTRIC MIXER
BLEND SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY
PASTE, SCRAPING DOWN THE SIDES OF BOWL. ADD EGGS AND VANILLA AND
BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE,
PECANS AND WHITE CHOCOLATE AND BLEND ON LOW SPEED UNTIL JUST
COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2
INCHES APART. BAKE 20-22 MIN. OR UNTIL EDGES JUST BEGIN TO TURN
GOLDEN BROWN. TRANSFER COOKIES TO A COOL FLAT SURFACE.
Mrs Fields' Orange Chocolate Chunk Cookies
Categories: Cookies, Mimi
Yield: 1 servings
2 1/2 c Flour
1/2 ts Baking soda
1/4 ts Salt
1 ts Grated orange peel
1 c Sugar
1/2 c Light brown sugar, packed
1 c Butter, softened
2 lg Eggs
1 ts Orange extract
1 1/2 c Semisweet chocolate bar
Coarsely chopped (8 oz)
Preheat oven to 300*F. In a medium bowl combine flour, soda,
salt and orange peel. Mix well and set aside. In a large bowl blend
sugars with electric mixer at medium speed. Add butter and beat to
form a grainy paste, scraping sides of bowl as needed. Add eggs and
orange extract, and beat at medium speed until light and fluffy. Add
the flour mixture and chopped chocolate. Blend on low speed just
until mixed. Drop by rounded tablespoons onto ungreased cookie
sheets, 1 1/2 inches apart. Bake for 22-24 minutes until cookies are
slightly brown along the edges. Transfer cookies immediately to a
cool surface.
Mrs Fields Original Cookies
Categories: Cookies
Yield: 30 servings
1/2 c Butter
1/2 c Sugar
1/2 c Brown sugar
1 Egg
1/2 ts Vanilla
1 1/4 c Oatmeal
2 oz Plain hershey bar
1 c Flour
1/4 ts Salt
1/2 ts Baking powder
1/2 ts Baking soda
6 oz Chocolate chips
Put oatmeal in blender, blend till powder, set aside. Grate hershey bar
in blender or by hand, set aside.
Cream together butter, sugar and brown sugar. In large bowl, mix
oatmeal, flour, salt, baking powder, and baking soda. Blend in butter and
sugar mix to dry ingredients. Add chocolate chips and grated hershey bar.
Make golfball size cookies, bake on ungreased cookie sheet for 6
minutes at 375 degrees.
Mrs Fields Party Time Cookies
Categories: Cookies
Yield: 36 servings
3/4 c Salted butter; soft
1/3 c Sugar
1 ts Vanilla
1/3 ts Almond extract
1 c Flour
1 c Semisweet chocolate chips
1 c Slivered almonds
Preheat oven to 350 F. Cream butter and sugar together in a medium bowl
using an electric mixer set at medium speed. Add extracts and beat well.
Scrape bowl. Add flour, chocolate chips and almonds, and blend on low speed
until just combined. Do Not Overmix. Shape rounded tablespoonsful into 1
1/2 inch balls and place on ungreased baking sheets, 2 inches apart. Press
balls with palm of hands or bottom of drinking glass into 1/2 inch thick
rounds. Bakes 15-17 minutes or until cookies just begin to brown. Transfer
cookies to a cool, flat surface.
Mrs Fields Peanut Butter Chocolate Bars
Categories: Cookies
Yield: 24 servings
8 md Butter cookies
1/4 c Salted butter; melted
Chocolate layers:
2 1/2 c Milk choc chips(15 oz)
Peanut butter filling:
1 1/2 c Creamy peanut butter
1/2 c Salted butter; softened
3 c Confectioners' sugar
2 ts Pure vanilla extract
*Crush cookies until finely ground. Add butter & mix. Press crumb
mixture into bottom of 8x8 baking pan & bake 10 mins. at 325 F. Cool to
room temperature. *Melt chocolate. Pour half into pan & smooth evenly over
crust. Place pan in refrigerator. Keep remaining choc. warm. *Blend peanut
butter & butter together until smooth using electric mixer. Slowly beat in
confectioners' sugar & vanilla. Beat until smooth. Spread mixture over
chilled chocolate layer. Pour remaining warm chocolate over top & spread
smoothly. Chill in refrigerator one hour. Yields 24-36 bars.
Mrs Fields Peanut Butter Cookies
Categories: Cookies
Yield: 1 servings
2 ts Vanilla
1 c Peanut butter; creamy
3 Eggs
1 c Butter; softened
1 1/4 c Sugar
1 1/4 c Dark brown sugar
1/4 ts Salt
1/2 ts Baking soda
2 c Flour
Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and
salt. Mix well with a wire whisk. In a large bowl, blend sugars using a
mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs,
peanut butter, and vanilla. Mix at medium speed until light and fluffy.
Add the flour mixture and mix at low speed until just mixed. (Do not
overmix). Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2
inches apart. With a wet fork, gently press a crisscross pattern on top of
the cookies.
Bake for 8-22 minutes until cookies are slightly brown along the edges.
Transfer cookies immediately to cool surface with a spatula
Mmmm----------------
-----------cookies-----
1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Ground cinnamon
1 c Quick oats (not instant)
1 c Light brown sugar, firmly
- packed
1/2 c Salted butter, softened
1 lg Egg
1 ts Pure vanilla extract
Mmmmm---------------
------------filling---- -- ¥
3/4 c Smooth peanut butter
1/4 c Salted butter, softened
2 tb Half-and-half
1 ts Pure vanilla extract
1 1/2 c Confectioners sugar
Preheat overn to 325-degrees F. In medium bowl combine flour, soda,
cinnamon and oats. Mix well with a whire whisk. Set aside. Cream
sugar and butter in a large bowl using an electric mixer set at medium
speed. Add the flour-oat mixture, and blend at low speed until just
combined. Do not overmix. Separate dough into two balls, flatten
them into disks, and wrap each tightly in plastic wrap or a plastic bag.
Chill 1 hour. On floured board using a floured rolling pin, roll out
one disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted
cookie cutter dipped in flour. Repeat procedure with the second disk,
reworking scraps until all the dough is used. Bake cookies on ungreased
baking sheets 1/2 inch aprt for 13-15 minutes or until bottoms turn
light brown. Transfer immediately to a cool, flat surface with a
spatula. When cookies are cool, spread 1 tablespoon of peanut butter
filling on the bottom side of a cookies. Top with another cookie-bottom
side toward the filling-to make a sandwich. Repeat with the remaining
cookies and filling : Yield: 3 1/2 dozen cookies.
Mrs Fields Peanut Butter Oatmeal Ranch Cookie
Categories: Cookies
Yield: 42 servings
3/4 c Whole wheat flour
3/4 c Flour
1/2 ts Baking powder
1 c Oats/old fashioned or quick
1 c Light brown sugar
1/2 c Butter; softened
1/2 c Creamy peanut butter
1/4 c Honey
2 lg Eggs
2 ts Vanilla
1 c Raisins
1/2 c Sunflower seeds
Preheat oven to 300*F. In a medium bowl combine flours, baking powder
and oats. Mix well with a wire whisk and set aside. In a large bowl beat
sugar and butter with an electric mixer at medium speed to form a grainy
paste. Blend together the peanut butter, honey, eggs and vanilla. Scrape
down sides of bowl. Add the flour mixture, raisins and sunflower seeds.
Blend at low speed just until combined. Drop by rounded tablespoonfuls onto
ungreased baking sheets, 2 inches apart. Bake for 23-25 minutes until
bottoms turn golden brown. Immediately transfer cookies with a spatula to a
cool, flat surface.
Mrs Fields Pecan Pie Bars
Categories: Cookies
Yield: 1 servings
Pastry:
1 1/2 c All-purpose flour
1/2 c Salted butter; chilled
5 tb Ice water; (5 to 6)
Filling:
5 tb Salted butter
1 c Dark brown sugar; firmly pac
-k
1/2 c Light corn syrup
2 ts Pure vanilla extract
3 lg Eggs; beaten
1 1/2 c Chopped pecans
Preheat oven to 350-degrees F. In a medium bowl combine flour and
chilled butter with a pastry cutter until dough resembles coarse meal. Add
water gradually and mix just until dough holds together and can be shaped
into a ball. Or, use a food processor fitted with metal blade to combine
four and butter until they resemble coarse meal. Add watter by
tablespoonfuls and process just until a dough ball begins to form. Wrap
dough tightly in a plastic scrap or a plastic bag. Refrigerate 1 hour or
until firm.
On floured board using a floured rolling pin, roll out dough into a
10x10-inch pan. Fold dough in half and then into quarters. Place it in an
8x8-inch baking pan. Unfold the dough and press it into the corners and up
along the sides of the pan. Refrigerate 15 minutes.
TO PREPARE THE FILLING: Melt 5 tablespoons of butter in medium saucepan
over medium heat. Remove from heat, and stir in sugar and corn syrup. Mix
until smooth. Add vanilla and eggs, and beat with spoon until thoroughly
combined. Fold in chopped pecans. Pour the pecan filling into the
pastry-lined pan. If dough extends beyond filling minsture trim dough with
a knife. Place pan in center of oven and bake 50-60 minutes or until
filling is set. Cool on wire rack. Cut into 2x2-inch square, and top each
with a pecan half. Serve at room temperature or chilled.
MRS FIELDS PECAN SUPREMES
Categories: Cookies, Mimi
Yield: 36 servings
2 c FLOUR
1/2 ts SODA
1/4 ts SALT
3/4 c QUICK OATS
3/4 c DARK BROWN SUGAR, PACKED
3/4 c SUGAR
1 c BUTTER, SOFTENED
2 lg EGGS
2 ts VANILLA EXTRACT
1 c CHOPPED PECANS (4 OZ)
1 c SEMISWEET CHOCOLATE CHIPS
PREHEAT OVEN TO 300*F. IN A MEDIUM BOWL COMBINE FLOUR, SODA,
SALT, AND OATS. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS
WITH AN ELECTRIC MIXER AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A
GRAINY PASTE. SCRAPE DOWN SIDES OF BOWL, THEN ADD EGGS AND VANILLA.
BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE,
PECANS AND CHOCOLATE CHIPS AND BLEND AT LOW SPEED JUST UNTIL
COMBINED. DROP DOUGH BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE
SHEETS, 1 1/2 INCHES APART. BAKE FOR 20-22 MINUTES. IMMEDIATELY
TRANSFER COOKIES TO A COOL, FLAT SURFACE.
Mrs Fields White Chocolate Chip
Categories: Cookies
Yield: 24 servings
2/3 c Butter plus 2 tbs.
1/2 c Sugar
1/2 c Dark brown sugar
1 Egg
1 ts Vanilla
1 1/2 c Flour
3 1/2 oz Macadamia nuts; chopped
6 oz White chocolate; chopped in
Heat oven to 325. Grease cookie sheets. In large bowl with electric
mixer beat butter, sugars, egg and vanilla at med-high speed until fluffy.
Reduce mixer speed to low, add flour, increase speed gradually and beat
just until blended. Stirr in nuts and chocolate. Drop by heaping tablespoon
onto cookie sheets. Bake about 15 minutes or until edges are slightly brown
and tops look dry. Cool on cookie sheet on wire rack about 5 minutes the
remove to rack to cool completely.
Mrs. Dash® Salt Free Seasoning Blend
So here's the challenge with this clone recipe: Not only do
we have to get the right ratios for nearly 20 different spices,
but we also have to come up with a way to get the same lemony
tang that makes the real Mrs. Dash the tasty salt-free seasoning
blend we've come to know and love over the years. Sure, we could
use powdered citric acid that is sometimes found in health food
stores, but not everyone is going to have that scary sounding
ingredient readily available. Then we still need to figure out
the "lemon juice solids" part. Ah, but wait, there's citric acid
and lemon juice solids in Kool-Aid unsweetened lemonade drink
mix. It's perfect! Add a little of that drink powder to the spice
blend and we have a clone that in a blindfolded taste test could
fool even Mr. Dash.
Crushing the vegetable flakes with extreme prejudice
1. Combine all of the ingredients in a small bowl and stir well.
As you stir, crush the leafy spices for a finer blend.
2. Store the spice blend in a covered container or a sealed shaker
bottle.
Makes about 2/3 cup.
Tidbits
It's best to use a mortar and pestle to crush these sometimes tough
little onion and vegetable flakes to about the size of rice, before
adding them to the mix. But if you don't have one of those handy
kitchen tools, you may also use the back of a spoon and a small
bowl - plus a little grease. You know, the elbow kind.
Mrs. Dole's Pecan Roll Cookies
Categories: Cookies
Yield: 45 servings
1 c Margarine; room temp
1/4 c Powdered sugar plus more
For coating baked cookies
1 tb Cold water
1 ts Vanilla
2 c All-purpose flour
2 c Pecan pieces
Recipe by: St. Louis Post-Dispatch 8/12/96
Preheat oven to 275 degrees. Grease baking sheet. In medium bowl with
mixer on medium speed, beat together margarine and 1/4 cup powdered sugar
until smooth and creamy. Beat in water and vanilla. On low speed, gradually
beat in flour. Mix in pecans with a wooden spoon or by hand.
With floured hands, roll 2 teaspoons dough for each cookie into a
datelike shape. Place cookies on greased baking sheet. Score top of each
cookie lengthwise with knife. Bake 45 minutes. Roll in powdered sugar while
still warm. Yield: 3 3/4 dozen cookies.
Mrs. Fields Carrot Cake
Yield: 12 Servings
CAKE
2 1/2 cups All-purpose flour
1 tbs Baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 cup Light brown sugar, packed
1 cup White sugar
1 1/2 cup Butter, softened
3 large Eggs
2 tsp Pure vanilla extract
3 cups Grated carrots
1/2 cup Crushed pineapple, drained
1 cup (6-oz.) raisins
1 cup (4-oz.) chopped walnuts
ICING
16 oz Cream cheese, softened
1/2 cup Salted butter, softened
1 tbsp Fresh lemon juice (about 1 large lemon)
2 tsp Pure vanilla extract
3 cups Confectioners' sugar
Preheat oven to 350-degrees. Grease and flour two 9-inch
cake pans.
In a large bowl stir together flour, baking soda, salt, cinnamon
and sugars. Add butter, one egg and vanilla; blend with electric
mixer on low speed. Increase speed to medium and beat for 2 minutes.
Scrape down sides of bowl. And remaining eggs, one at a time,
beating 30 seconds after each addition. Add carrots, pineapple,
raisins and walnuts. Blend on low until thoroughly combined. Pour
batter into prepared pans and smooth the surface with a rubber
spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted
into center should come out clean. Cool in pans for 10 minutes.
Then invert cakes on rack and cool to room temperature.
PREPARE ICING: In a medium bowl with an electric mixer on medium
speed, beat cream cheese and butter until smooth add lemon juice
and vanilla; beat until combined. Add sugar gradually, mixing on
low until smooth.
ICE THE CARROT CAKE: Place one layer on a cake platter, and with
a metal spatula spread icing over the top to form a thin filling.
Place second layer over the first, rounded side up. Coat the top
and sides of the cake evenly with remaining icing. Refrigerate 1
hour to set icing.
MRS. FIELD'S SWEETIE PIES
Yield: 6 Servings
2 oz Unsweetened chocolate
3/4 c (4 oz) semisweet chocolate-chips
1/2 c Salted butter, softened
1 c White sugar
2 lg Eggs
2 ts Pure vanilla extract
1 1/2 c All purpose flour
1 c (6 oz) semi sweet chocolate-chips
1/2 c (3 oz) white chocolate chips
1/4 c (1/5oz) milk chocolate chips
Preheat oven to 375F. Line cookie sheets with waxed paper.
In a double boiler, melt the unsweetened chocolate and the first
batch of chocolate chips. Stir frequently with a wooden spoon or
wire
whisk until creamy and smooth. Pour melted chocolate into a large
bowl. Add butter and beat with electric mixer at medium speed until
thoroughly combined. Add the sugar, eggs and vanilla. Beat on medium
speed until well blended. Scape down the sides of the bowl. Add the
flour and the three types of chocolate chips. Mix at low speed just
until combined. Chips should be distributed equally throughout the
dough.
Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches
in diameter. Place dough balls onto paper-lined pans, 2 inches apart.
With the palm of your hand, flatten each bal to 1/2-inch thickness.
Bake for 10-12 minutes. Transfer with a spatula to a cool, flat
surface like your countertop.
Mrs. Fields® Chocolate Chip Cookies
Mrs. Fields cookies that are crispy around the edge and chewy
in the middle. Be careful not to cook these too long. I know
it becomes tempting to keep cooking these because they don't
seem to be done after 10 minutes, but they will continue to
cook for awhile after you take them out of the oven, and when
cool, will be nice and chewy. Mmm...got milk?
1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter, sugars,
eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder
and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2
inches apart on an ungreased cookie sheet.
7. Bake for 9-10 minutes or just until edges are light brown.
Makes 30 cookies.
Nabisco Snack Well's Banana Snack Bars
Servings: 21 Snack Bars
Nutrition Facts Serving size – 1 bar Servings – 21 Total fat
(per serving) – 1.8g Calories (per serving) – 118
INGREDIENTS:
2 egg whites, 1 cup plus 5 tablespoons sugar,
2 tablespoons brown sugar, 2 tablespoons molasses,
1 1/2 cups banana puree* , 3 tablespoons shortening,
1/4 cup whole milk, 1/2 teaspoon vanilla butter nut extract,
1 1/2 cups all-purpose flour, 1/2 teaspoon salt,
1/4 teaspoon baking soda.
*********
Preparation Instructions: 1. Preheat oven to 350°. 2. In a large
bowl, whip the egg whites with an electric mixer until they
become thick. Do not use a plastic bowl for this. 3. Add the
sugar to the egg whites and continue to beat until the mixture
forms soft peaks. 4. Add the brown sugar, molasses, banana puree,
shortening, milk and vanilla butter nut flavoring to the mixture,
beating after each addition. 5. In a separate bowl, combine the
remaining ingredients. 6. While beating the wet mixture, slowly
add the bowl of dry ingredients. 7. Lightly grease a 9x14-inch
pan with a light coating of non-stick cooking spray. Be sure to
coat the sides as well as the bottom of the pan. Dump about 3
tablespoons of sugar into the pan, then tilt and shake the pan
so that a light layer of sugar coats the entire bottom of the pan,
and about halfway up the sides. Pour out the excess sugar. 8.
Pour the batter into the pan, and spread it evenly around the
inside of the pan. Sprinkle a light coating of sugar -- about
two tablespoons -- over the entire top surface of the batter.
Gently shake the pan from side-to-side to evenly distribute the
sugar over the batter. Bake for 25-28 minutes or until the cake
begins to pull away from the sides of the pan. 9. Remove the
cake from the oven and turn it out onto a cooling rack. When cake
has cooled, place it onto a sheet of wax paper on a cutting board
and slice across the cake 6 times, creating 7 even slices. Next
cut the cake lengthwise twice, into thirds, creating a total of 21
snack bars. When the bars have completely cooled, store them in a
resealable plastic bag or an airtight container. *Puree whole
bananas (approximately 3) in a food processor or blender until
smooth and creamy.
Nabisco® Cheese Nips®
Here's a clone recipe that gets one very important
ingredient from another packaged product. The powdered
cheese included in the Kraft instant macaroni & cheese
kits flavors this homegrown version of the popular bright
orange crackers. You'll need a can of Kraft Macaroni &
Cheese Cheese Topping or two boxes of the most inexpensive
instant variety of macaroni & cheese; you know, the kind
with the cheese powder. Two boxes will give you enough
cheese to make 300 crackers. As for the macaroni left over
in the box, just use that for another recipe requiring elbow
macaroni.
1 cup sifted all-purpose flour (plus 1/2 cup divided and reserved
for kneading and rolling)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup Kraft Macaroni & Cheese Cheese Topping powder (or 2 packages
dry cheese powder from 2 boxes Kraft macaroni & cheese)
3 tablespoons shortening
1/3 cup buttermilk
1/2 teaspoon salt (for tops, optional)
1. Sift together 1 cup flour, baking soda, baking powder, and
cheese powder in a large bowl.
2. Cut in the shortening with a fork and knife with a crosswise
motion until dough is broken down into rice-size pieces. Mixture
will still be very dry.
3. Stir in buttermilk with a fork until dough becomes very moist
and sticky.
4. Sprinkle a couple tablespoons of the reserved flour over the
dough and work it in until the dough can be handled without
sticking, then turn it out onto a floured board, being sure to keep
1/4 cup of the reserve flour for later. Knead the dough well for
60 to 90 seconds, until the flour is well incorporated. Wrap the
dough in plastic wrap and chill for at least one hour.
5. Preheat oven to 325 degrees. Spray a light coating of cooking
spray on a baking sheet.
6. Remove the dough from the refrigerator and use the remaining
reserve flour to dust a rolling surface. Roll about one-third of
the dough to just under 1/16th of inch thick. Trim the edges square
(a pizza cutter or wheel works great for this), then transfer the
dough to a lightly greased baking sheet. Use the rolling pin to
transfer the dough. Simply pick up one end of the dough onto a
rolling pin, and roll the dough around the rolling pin. Reverse the
process onto the baking sheet to transfer the dough.
7. Use a pizza cutter to cut across and down the dough, creating
1-inch square pieces. Use the blunt end of a skewer or broken
toothpick to poke a hole in the center of each piece.
8. Sprinkle a very light coating of salt over the top of the crackers
(crackers will already be quite salty) and bake for 8 to 10 minutes
mix the crackers around (so those on the edge don’t burn) and bake
for another 3 to 5 minutes, or until some are just barely turning
a light brown. Repeat the rolling and baking process with the
remaining dough.
Makes approximately 300 crackers.
Nabisco® Nilla® Wafers
No one knows the exact origin of the vanilla wafer but it's
guessed that the recipe was developed in the south. The wafers
were being whipped up from scratch at home long before Nabisco
introduced the lightweight, poker chip-like packaged cookies in
1945. Back then they were called Vanilla Wafers. But in the 60s
Nabisco slapped the trade name Nilla Wafers on the box. Today the
real things come about 100 to a box and really fly when whipped
into the air with a little flick of the wrist. Here now, you can
relive the days of old with a homemade version fresh out of the oven.
This clone recipe makes about half a box's worth and they fly just
as far.
For just a slight variation on this recipe - with similar
aerodynamics - check out the clone for Sunshine Lemon Coolers.
1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening
1 egg
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water
1. Preheat oven to 325 degrees.
2. Cream together sugars, shortening, egg, vanilla, and salt in a
large bowl.
3. Add the flour and baking powder. Add 1 tablespoon of water and
continue mixing until dough forms a ball.
4. Roll dough into 3/4-inch balls and flatten slightly onto a
lightly greased cookie sheet. Bake for 15 to 18 minutes or until
cookies are light brown.
Makes 50 to 56 cookies.
Nabisco® Old Fashioned Ginger Snaps
Nabisco's version of this old favorite cookie may not be as big
a seller as its much-cloned Oreo. Heck, it's not even close. But
if you're a ginger snap fanatic, this recipe will give you a
killer clone of the cookie giant's store-bought version that you
can whip up in a...uh...snap. And if you're watching the fat,
four of these cookies check in with a total of around 2.5 grams
of fat.
1 cup packed dark brown sugar
3/4 cup sugar
1/4 cup molasses
1/4 cup shortening
1 tablespoon butter, softened
1 egg
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup water
1. Preheat oven to 350 degrees.
2. Cream together the sugars, molasses, shortening, butter, egg,
and vanilla in a large bowl. Beat with an electric mixer until
smooth.
3. In another large bowl combine the flour, baking soda, ginger,
salt, cinnamon, and cloves.
4. Pour the dry mixture into the wet mixture and beat while adding
the water. Continue to mix until ingredients are incorporated.
5. Measure a heaping teaspoon of dough at time. Roll the dough into
a sphere between the palms of your hands then press the dough onto
the cookie. Flatten to about 1/8-inch thick.
6. Bake cookies for 10-14 minutes or until edges begin to brown and
cookies are crispy when cool.
Makes 120 (10 dozen) cookies.
Nabisco® Oreo (Wafers)
When I first designed the Oreo cookie clone recipe for the second
book, More Top Secret Recipes, I decided that a cake mix would
suit the recipe best. However, the variety and brand I chose --
Duncan Hines Dark Dutch Fudge -- became unavailable in many parts
of the country. Now, for all of my faithful readers, it is time
to fix that problem with a cake mix that should be available
everywhere. Many of the ingredients have changed to create an even
more tender, chocolatey cookie that can be the same color as the
real thing if you decide to add some brown paste food coloring.
You will also note that the method has been improved to create
cookies that are more uniform in size by using a spice bottle
lid on the thinly rolled out dough. This will allow you to make
your wafers faster, and they will all be the same size. The
filling recipe remains the same, and can be found on page 68 of
More Top Secret Recipes. For those of you who don't have the book
(and, of course, for those who do), tune in next week for a
brand-new recipe that requires these wafers. (Hint: T.M.)
1 18.25-ounce pkg. Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
2 tablespoons brown paste food coloring (optional)*
1. Combine the cookie ingredients in a large bowl. Add the water
a little bit at a time until the dough forms. Cover and chill
for 2 hours.
2. Preheat oven to 350 degrees.
3. On a lightly floured surface roll out a portion of the dough
to just under one 16th of an inch thick. To cut, use a lid from
a spice container with a 1 1/2-inch diameter (Schilling brand is
good). Arrange the cut dough rounds on a cookie sheet that is
sprayed with a light coating of non-stick spray. Bake for 10 minutes.
Remove wafers from the oven and cool completely.
4. As the cookies bake, make the filling (recipe in More Top Secret
Recipes on page 68).
5. When the cookies have cooled, roll a small portion (heaping 1/4
teaspoon) of the filling into a ball (just over 1/4-inch in diameter),
and press it between two of the cookies. Repeat with the remaining
cookies. Makes 108-116 wafers; for 54-58 sandwich cookies.
*This is an optional step to help recreate the color of the original
cookie. If you do not use the paste food coloring be sure to change
the amount of water added to the wafer cookies from 3 tablespoons to
1/4 cup. The food coloring gives the cookies the dark brown, almost
black color. The coloring can be found with cake decorating supplies
at art supply and craft stores.
Tidbits
If the dough seems too tacky, you can work in as much as 1/4 cup of
flour as you pat out and roll the dough. Use just enough flour to make
the dough workable, but not tough.
Nabisco® SnackWell’s Banana Snack Bars
In 1996, Nabisco built up its growing line of SnackWell’s
baked products with the introduction of low-fat snack bars
in several varieties, including fudge brownie, golden cake,
apple raisin, and the chewy banana variety cloned here. The
secret ingredients that help us keep the fat grams under 2
grams per serving is banana puree to help keep the cake moist
while adding real banana flavor, egg whites rather than whole
eggs, some molasses and just a little bit of shortening. Whip
it all up, pour it into a pan and bake. Soon you'll have 21 tasty
little low-fat snack bars to get you through the week.
2 egg whites
1 cup plus 5 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons molasses
1 1/2 cups banana puree*
3 tablespoons shortening
1/4 cup whole milk
1/2 teaspoon vanilla butter nut extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1. Preheat oven to 350°.
2. In a large bowl, whip the egg whites with an electric mixer
until they become thick. Do not use a plastic bowl for this.
3. Add the sugar to the egg whites and continue to beat until
the mixture forms soft peaks.
4. Add the brown sugar, molasses, banana puree, shortening, milk
and vanilla butter nut flavoring to the mixture, beating after
each addition.
5. In a separate bowl, combine the remaining ingredients.
6. While beating the wet mixture, slowly add the bowl of dry
ingredients.
7. Lightly grease a 9x14-inch pan with a light coating of non-stick
cooking spray. Be sure to coat the sides as well as the bottom of
the pan. Dump about 3 tablespoons of sugar into the pan, then tilt
and shake the pan so that a light layer of sugar coats the entire
bottom of the pan, and about halfway up the sides. Pour out the
excess sugar.
8. Pour the batter into the pan, and spread it evenly around the
inside of the pan. Sprinkle a light coating of sugar -- about two
tablespoons -- over the entire top surface of the batter. Gently
shake the pan from side-to-side to evenly distribute the sugar over
the batter. Bake for 25-28 minutes or until the cake begins to pull
away from the sides of the pan.
9. Remove the cake from the oven and turn it out onto a cooling rack.
When cake has cooled, place it onto a sheet of wax paper on a cutting
board and slice across the cake 6 times, creating 7 even slices.
Next cut the cake lengthwise twice, into thirds, creating a total
of 21 snack bars. When the bars have completely cooled, store them
in a resealable plastic bag or an airtight container.
*Puree whole bananas (approximately 3) in a food processor or blender
until smooth and creamy.
To dispel the urban legend of the $250 recipe, as told in the
text of the infamous chain letter recipe, Neiman Marcus created
an actual recipe for chocolate chip cookies and displayed it on
the Neiman Marcus Web site...for a limited time only. I recently
went to take another look at the recipe, and it was gone. Georgia
Christiansen, Neiman Marcus Creative Director, told me that the
recipe will no longer be featured on the site. But she did send
me a copy. Since I get so many request for the recipe, and because
I get even more e-mail copies of the bogus chain letter, I will
post the recipe here. Maybe this will help put an end to the myth.
1/2 cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups flour
1 1/2 teaspoons instant coffee, slightly crushed
8 oz. semisweet chocolate chips
1. Cream the butter with the sugars until fluffy.
2. Beat in the egg and the vanilla extract
3. Combine the dry ingredients and beat into the butter mixture.
4. Stir in the chocolate chips.
5. Drop by large spoonfuls onto a greased cookie sheet.
6. Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a
crispier
cookie. Makes 15 large cookies.
Olive Garden Breadsticks
1 Loaf unfrozen bread dough - (if frozen, thaw in bowl at room temp)
Pam or oil
Garlic powder
Dry oregano leaf -- rub between fingers
When dough is soft enough to knead, spray your fingers with Pam
or oil and knead just until you can shape into cigar-sized pieces
(about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets.
Let rise in warm place until doubled - about 1-1/2 hours. Then
holding Pam about 8" from sticks, lightly spray top of each and
then dust with garlic powder and oregano. Bake at 375~ about 20 to
25 minutes or until golden brown. Cool in pan on rack to serve
within a day or two.
Olive Garden Breadsticks are just brown and serve soft breadsticks.
Brown in the oven and spread liquid margarine over them, then
sprinkle with garlic salt.
Olive Garden Chicken Formaggio Pizza
4 ounces Chicken breast; bone -- skin
1 tablespoon Olive oil
2 tablespoons Onions -- dice
1 cup Tomatoes; drain -- dice
1 teaspoon Garlic -- chop
1/8 teaspoon Salt
1/2 teaspoon Dried basil
1/2 cup Fontinella cheese -- shred
1/2 cup Mozzarella cheese -- shred
1/2 cup Mushrooms -- slice
1 tablespoon Parmesan cheese -- shred
1 12" pre-baked pizza crust
Preheat oven to 450~F. Saute or bake chicken breast. Cool.
Cut into 1/4" wide strips. Spray or grease a 12" pizza pan.
Saute onions and garlic briefly in the olive oil and add them
to the tomatoes,salt and basil.Spread the tomato mixture over
the top of the crust. Lay chicken strips down over the tomatoes.
Top with fontinella and mozzarella cheeses. Add the sliced mushooms
and sprinkle with Parmesan cheese. Bake at 450 degrees F. for 8
minutes, or until cheese is melted and crust is piping hot.
Olive Garden Tiramisu Dessert
1 sponge cake (10-12") - about 3" tall
3 oz strong black coffee
3 oz brandy or rum
1½ lbs mascarpone - room temp
1½ cups superfine/powdered sugar
unsweetened cocoa powder
Cut across middle of sponge cake forming two layers,
each about 1½" high. Blend coffee and brandy.
Sprinkle enough of mixture over bottom half of cake to
flavor it strongly. Don't moisten cake too much or it
may collapse on serving. Beat room-temperature cheese and
1 cup sugar until sugar is completely dissolved and cheese
is light and spreadable. test for sweetness during beating,
adding more sugar if needed. Spread cut surface of bottom
layer with half of the cheese mixture. Replace second layer
and top this with remaining cheese mixture. Sprinkle top
liberally with sifted cocoa. Refrigerate cake for at least
2 hours before cutting and serving.
Olive Garden® Pasta e Fagioli
It's amazing how many lousy clones for this delicious
chili-like soup from Olive Garden are floating around on the Web.
Some are shared on message boards, others are displayed on sites
in a collection of "actual restaurant recipes" (yeah, right!).
But they all leave out obvious ingredients you can see, like the
carrots, ground beef, or two kinds of beans. Others don't get
the pasta right -- it's obviously ditali pasta (short little tubes).
Then there's the recipe that really squeezed the seeds from my
gourd -- one that's floating around in MasterCook format that
lists "Top Secret Recipes" as the source. But, wait a minute!
I've never before created a clone for this dish -- not here on
the site, and not in any book. So, after logging some time over
a chopping block, an open flame, and a couple tasty glasses of
Merlot, out popped this puppy. And this is the one, kitchen cloners!
If you want the taste of Pasta e Fagioli at home, this is the
only recipe that will fool in a side-by-side taste test. Accept
no other imitation imitation!
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta
1. Brown the ground beef in a large saucepan or pot over medium heat.
Drain off most of the fat.
2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2
quarts of boiling water over high heat. Cook for 10 minutes or just
until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes
and serve.
Serves 8.
ORANGE JULIUS
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Milk
1 c Orange juice
1 x Sugar to taste
1 x Egg is optional
Mix infredients in a blender & blend until frothy or looks good to you
and wala.....
OREO COOKIES
Categories: Cookies, Chocolate
Yield: 6 servings
--------------------------COOKIE--------------------------
18 oz Devils food cake mix
2 tb Water
2 tb Cooking oil
1/4 c Bitter cocoa powder
--------------------------FILLING--------------------------
1 Envelope unflavored gelatin
1/4 c Cold water
1 c Crisco
1 ts Vanilla
1 lb Powdered sugar +1 cup
Mix up cookies take small balls roll them in your
hands place in cookie sheet bake 350 for 10 to 15
minutes let cool and put in filling.
The Outback Bloomin' Onion
1/3 c Cornstarch; more if needed
1 1/2 c Flour
2 ts Garlic; mince
2 ts Paprika
1 ts Salt
1 ts Pepper
24 oz Beer
4 Sweet Vidalia Onions
2 c Flour
4 ts Paprika
2 ts Garlic powder
1/2 ts Pepper
1/4 ts Cayenne Creamy chili sauce
1 pt Mayonnaise
1 pt Sour cream
1/2 c Tomato chili sauce
1/2 ts Cayenne
Mix cornstarch, flour and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in
seasoned flour and remove excess by shaking. Separate petals to
coat thoroughly with batter. Gently place in fryer basket and
deep-fry at 375 to 400~ 1-1/2 minutes. Turn over and fry 1-1/2
minutes longer or until golden brown. Drain on paper towels. Place
onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.
Seasoned Flour:
Combine flour, paprika, garlic powder, pepper and cayenne and mix
well.
Creamy Chili Sauce:
Combine mayo, sour cream, chili sauce and cayenne and mix well.
Outback Steakhouse® Bleu Cheese Dressing
If you've had the Kookaburra Wings from Outback, then
you've tasted the chain's thick and creamy bleu cheese dressing
served up on the side. Use this stuff when you need an excellent
dipping sauce for your next batch of wings, or just pour it over
a salad and dive in.
1. Mix all ingredients together by hand in a small bowl until smooth.
2. Cover and chill for 30 minutes before serving.
Makes 1 cup.
Outback Steakhouse® Caesar Salad Dressing
Ask and you shall receive. To answer many requests,
I've whipped up this killer clone for the mouth-watering
caesar salad dressing from America's favorite steakhouse
chain. You can't buy it in the stores, but now you can make
it from scratch in mere minutes. Best of all, this dressing
keeps for weeks and weeks in the fridge in a covered container
(if it's even around that long).
1 cup mayonnaise
1/4 cup egg substitute
1/4 cup grated parmesan cheese
2 tablespoons water
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 tablespoon anchovy paste
2 cloves garlic, pressed
2 teaspoons sugar
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley flakes, crushed fine
1. Combine all ingredients in a medium bowl. Use an electric
mixer to beat ingredients for about 1 minute.
2. Cover bowl and chill for several hours so that flavors can
develop.
Makes approximately 2 cups.
Outback Steakhouse® Cinnamon Oblivion
Roll a scoop of creamy vanilla ice cream in home-made candied
pecans. Surround the ice cream with warm cinnamon apples and
drizzle caramel over the top. Sprinkle fresh cinnamon-butter
croutons on the dessert and you've got an irresistible clone
of one of Outback's most popular menu items. For the croutons,
it's best to use the Bushman Bread clone from right here on the
site. But if you're not up for bread making, choose another sweet
bread, such as Hawaiian Sweet Bread or Pillsbury Honey White Bread.
Candied Pecans
1/2 cup granulated sugar
2 tablespoons water
1/2 teaspoon cinnamon
1 teaspoon butter
1 1/4 cups chopped pecans
Cinnamon Croutons
2 cups cubed Bushman Bread (from clone here --
or you can use another sweet bread such as
Hawaiian Sweet Bread or Pillsbury Honey White Bread.)
1/3 cup salted butter
2 tablespoons sugar
1/2 teaspoon cinnamon
Cinnamon Apples
1 20-ounce can apple pie filling
1/4 teaspoon cinnamon
1 tablespoon brown sugar
4 cups vanilla ice cream
1/2 cup caramel topping (Smucker's is good)
1 1/2 cups whipped cream
4 fresh strawberries
1. For candied pecans, combine 1/2 cup granulated sugar, 2
tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon
in a small saucepan over medium heat. Heat until mixture boils
and all sugar granules are dissolved.
2. Add chopped pecans to mixture and stir for 1 to 2 minutes over
heat. Be sure that all pecans are well-coated.
3. Pour mixture onto a large plate and continue to stir until mixture
hardens and begins to break up. You should be able to separate all
of the nuts.
4. For the croutons, preheat the oven to 300 degrees. Pour the slice
bread cubes onto an ungreased cookie sheet and bake for 15 to 20
minutes or until the bread has turned light brown. Stir halfway
through cooking time.
5. Melt the butter in a skillet over medium heat. Pour baked croutons
into the pan and sauté until the bread is well-coated with butter.
Combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in
a small bowl. Sprinkle this mixture over the croutons while stirring
so that the croutons are well-coated with cinnamon/sugar. Remove
croutons from the heat and pour them onto a plate to cool.
6. Prepare apples by carefully mixing them with 1/4 teaspoon cinnamon
and 1 tablespoon of brown sugar in a large bowl. You want to be sure
you don't stir hard enough to break up the apples. Microwave the
apple for 1 to 2 minutes or until hot.
7. To assemble the dessert for serving, first roll four cup-size
scoops of ice cream in the pecan pieces. You can do this step ahead
of time if you like, keeping the pecan-covered scoops in your
freezer.
8. Place an ice cream scoop onto a small plate, then pour about
a tablespoon of caramel over the ice cream. Dribble another
tablespoon around the base of the ice cream onto the plate.
9. Spread the hot apples around the base of the ice cream being
sure to divide them evenly amongst the four servings.
10. Divide the croutons into four portions and sprinkle them on
the apples around the base of the ice cream scoop on each plate.
11. Spread a generous portion of whipped cream onto the top of
each scoop of ice cream.
12. Top off each dish with a fresh strawberry.
Makes 4 servings.
Outback Steakhouse® Coral Reef 'Rita
This Outback margarita selection will handily quench,
soothe and ring the bell in your clock tower -- just what
the doctor ordered for a hot summer evening fiesta. A mildly
fruity on-the-rocks margarita is powerful ammunition in any
home bartender's arsenal of party cocktails. I like tequila.
Tequila is my friend. But get to the bottom of too many of
these tasty pink drinks and you'll feel like a used pinata
in the morning.
1 1/4 ounces Margaritaville gold tequila (1 shot)
3/4 ounce triple sec
3 ounces (approx. 1/3 cup) cup sweet and sour mix
3 ounces (approx. 1/3 cup) cranberry juice
3/4 ounce Grand Marnier
wedge of lime
Optional
margarita salt (for rim of glass)
1. If you want salt on the rim of your glass, moisten the rim
of a 16-ounce mug (or glass) and dip it in margarita salt.
2. To make the drink, fill the glass with ice.
3. Add the tequila, triple sec, then some sweet and sour mix
and cranberry juice (in equal amounts -- about 1/3 cup each
should do it) to within a half-inch of the top of the glass. Stir.
4. Splash a half shot of Grand Marnier over the top of the drink.
5. Add a wedge of lime and serve with a straw.
Makes 1 serving.
Outback Steakhouse® Honey Wheat Bushman Bread®
Along with an entree at this popular steakhouse chain, comes
a freshly baked loaf of this dark, sweet bread, served on it's
own cutting board with soft whipped butter. One distinctive
feature of the bread is its color. How does the bread get so
dark? While you may notice the recipe includes instant coffee
and cocoa, these ingredients will not give it it's deep dark
chocolate brown color - not even close. Usually breads that
are this dark -- such as pumpernickel or dark bran muffins --
contain caramel color, an ingredient often used in the industry
to darken foods. Since your local supermarket will not likely
have this mostly commercial product, we will make the caramel
color from a mixture of three food colorings -- red, yellow and
blue. Just be sure to get the food coloring in the little droppers
so that you can count the drops as you measure. That's very
important to getting the color just right. You may also opt
to keep the color out. The bread will certainly taste the same,
but will look nothing like the real deal. I suggest using a
bread machine for the mixing and kneading, if you have one.
Coloring
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
cornmeal for dusting
1. If using a bread machine, add all of the ingredients for the
dough in the exact order listed into the pan of your machine.
Set it on "knead" and when the machine begins to mix the dough,
combine the food coloring with 1/4 cup of water and drizzle it
into the mixture as it combines. After the dough is created let
it rest to rise for an hour or so. Then remove it from the pan
and go to step #3.
2. If you are not using a bread machine, combine the flours, cocoa,
sugar, coffee and salt in large bowl. Make a depression or "well"
in the middle of the dry mixture. Pour the warm water into this
"well," then add the butter, honey and yeast. Combine the food
coloring drops with 1/4 cup of water and add that to the "well.
" Slowly mix the ingredients with a spoon, drawing the dry
ingredients into the wet. When you can handle the dough, begin to
combine it by hand, kneading the dough thoroughly for at least ten
minutes, until it is very smooth and has a consistent color. Set
the dough into a covered bowl in a warm place for an hour, to allow
it to rise.
3. When the dough has risen to about double in size, punch it down
and divide it into 8 even portions (divide dough in half, divide
those halves in half, and then once more). Form the portions into
tubular shaped loaves about 8 inches long and 2 inches wide.
Sprinkle the entire surface of the loaves with cornmeal and place
them on a cookie sheet, or two. Cover the cookie sheet(s) with
plastic wrap and let the dough rise once more for another hour in a warm location.
4. Preheat the oven to 350 degrees. Uncover the dough and bake it
for 20-24 minutes in the hot oven. Loaves should begin to darken
slightly on top when done. Serve warm with a sharp bread knife
and butter on the side. If you want whipped butter, like you get
at the restaurant, just use an electric mixer on high speed to
whip some butter until it's fluffy.
Makes 8 small loaves.
Tidbits
It is normal for this dough to be a bit tacky and to seem somewhat
thin. Just be sure to add plenty of flour to your hands and work
surface when working with the dough to prevent sticking.
If you are able to find caramel color, you can use that rather than
the food coloring formula described in the recipe. Just measure 1
tablespoon of caramel color into the dough mixture where the recipe
uses food coloring and water.
Outback Steakhouse® Ranch Salad Dressing
This always-popular growing restaurant chain makes a tasty
version of creamy ranch dressing for its house and Queensland
salads. To get the same unique flavor and creaminess of the
original at home, mates, you'll need just one teaspoon of Hidden
Valley ranch salad dressing mix swimming in there with the mayo
and buttermilk and other spices. Since there's three teaspoons
of dressing mix per packet, you'll be able to stretch one envelope
three times as far, by crackey!
1 teaspoon Hidden Valley Ranch salad dressing mix (buttermilk recipe)
1 cup mayonnaise
1/2 cup buttermilk
1/4 teaspoon coarse grind black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder =
1. Combine all ingredients in a medium bowl. Mix well.
2. Cover bowl and chill dressing for at least 30 minutes before
serving.
Makes 1 1/2 cups
Outback Steakhouse® Sydney's Sinful Sundae
Here's an easy-to-make, yet delectable dessert served at the
popular Outback Steakhouse chain. This scrumptious sundae is
the first dessert in the list on their menu, which describes it
as: "Vanilla ice cream rolled in toasted coconut, covered in
chocolate sauce and topped with whipped cream." Resting on the
very top is a fresh, ripe strawberry. The secret to this recipe
is to well-coat your large scoop of ice cream with that incredible,
crunchy, toasted coconut. And there's nothing like the sweet smell
of freshly toasted coconut that will soon be wafting through your
entire house, room by room. This is a good one to make when you
want a quick dessert that totally satisfies.
1 cup shredded coconut
4 large scoops vanilla ice cream
1/2 cup Hershey chocolate syrup
whipped cream (in a can)
4 large, ripe strawberries
1. Preheat the oven to 300 degrees.
2. Spread the coconut over the bottom of the inside of a large
oven pan. Shake the pan a little to spread the coconut evenly.
3. Bake the coconut for 25-30 minutes or until the coconut is a
light, golden brown. You may have to stir or shake the coconut in
the last 10 minutes to help it brown evenly.
4. When the coconut has cooled, pour it onto a plate, or into a
large bowl. Roll each scoop of ice cream in the coconut until it
is well coated. Press down on the ice cream to help the coconut
stick. Put the ice cream into four separate bowls.
5. Heat up the chocolate syrup for 10-15 seconds in the microwave.
Pour about two tablespoons over each scoop of ice cream. Try to
completely cover the ice cream with chocolate.
6. Spray some whipped cream on the top of each scoop of ice cream.
7. Cut the stems from the strawberries and place one on each
serving; upside down on the whipped cream. Serve with a spoon.
Serves four.
Outback Steakhouse® The Wallaby Darned
The menu describes the steakhouse chain's popular fruity drink
as a: "Down under frozen wonder with peaches, DeKuyper Peachtree
Schnapps, champagne, Smirnoff Vodka and secret mixers." While you
don't need to use the same brand-name booze as the chain does,
you will need to find a can of Kern's peach nectar to re-create
the same secret mixer magic.
1. Combine all of the ingredients in a blender. Blend on high
speed for approximately 30 seconds or until ice is completely
crushed and the drink is smooth.
2. Pour into a 12-ounce glass and serve with a straw.
Makes 1 drink.
Pace® Picante Sauce (Medium)
Texan David Pace had been selling 58 different varieties
of jam, jellies, and sauces from the back of his liquor store
in the 1940s when he came up with a recipe for a thick and spicy
tomato-based sauce he dubbed "Picante." When sales of David's
new sauce took off, he concentrated all his efforts on marketing
his all-natural, preservative-free product, and designed the
sauce's famous hourglass-shaped jar (to keep it from tipping over).
Now America's number one Mexican hot sauce brand, Pace Foods,
makes it known that it still uses only fresh jalapeño peppers in
the sauces, rather than the brined, less flavorful jalapeños -
like those canned nacho slices. Each year all the fresh jalapeños
used by the company weigh in at around 30 million pounds, and the
nation gobbles up around 120 million pounds of the zingy sauces.
Here's a simple recipe to make a kitchen copy of the medium
heat-level Pace Picante Sauce, which was the first variety David
created. The mild and hot versions were added in 1981, and you'll
find clones for those at the bottom of the recipe in Tidbits.
1 10.75-ounce can tomato puree
1 can full of water (1 1/3 cups)
1/3 cup chopped Spanish onion
1/4 cup chopped fresh jalapeño peppers, with seeds (3 to 4 peppers)
2 tablespoons white vinegar
rounded 1/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon dried minced garlic
1. Combine all ingredients in a saucepan over medium high heat.
2. Bring to a boil, reduce heat, and simmer for 30 minutes or until
thick.
3. When cool, bottle in 16-ounce jar and refrigerate overnight.
Makes 2 cups (16 oz.).
Tidbits
For the mild version of the salsa, reduce the amount of fresh
jalapeños to 2 rounded tablespoons (2 to 3 peppers).
For the hot variety, increase the amount of jalapeños to 1/3 cup
(4 to 5 peppers).
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
Pancakes from International House of Pancakes®
Even though the early press runs of Top Secret Recipes excluded
buttermilk in this recipe -- a very important ingredient if you
really want pourable batter -- many figured out the missing
ingredient on their own and the error was quickly corrected in
later copies. Now we just like to call those copies of the book
the "Collector's Editions." For any of you who were lucky enough
to get one of the "Collector's Editions" we'd liked to say
"Congratulations!" Now here's the recipe, in its entirety, to
make pancakes just like those served every day at IHOP.
Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
1. Preheat a skillet over medium heat. Use a pan with a nonstick
surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining
ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch
circles.
4. When the edges appear to harden, flip the pancakes. They should
be golden brown.
5. Cook pancakes on the other side for same amount of time, until
golden brown.
Makes 8 to 10 pancakes.
Panda Express® Orange Flavored Chicken
As far as Chinese food goes, I think the stuff these guys
throw together in sizzling woks is surprisingly tasty for
a takeout chain. This dish is something of a twist on the
traditional sweet and sour chicken commonly found at Chinese
restaurants over the years. This popular menu item has a
delicious, citrus-laced, tangy-sweet sauce with a spicy nip
the regulars find truly addictive. The chain claims to cook
all of its food in woks, including sauces. But this homegrown
version will work fine, whether you go for a wok, or not.
Sauce
1 1/2 cups water
2 tablespoons orange juice
1 cup packed dark brown sugar
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1/4 cup plus 1 teaspoon lemon juice
1 teaspoon minced water chestnuts
1/2 teaspoon minced fresh ginger
1/4 teaspoon minced garlic
1 rounded teaspoon chopped green onion
1/4 teaspoon crushed red pepper flakes
5 teaspoons cornstarch
2 teaspoons arrowroot
3 tablespoons water
Chicken
4 chicken breast fillets
1 cup ice water
1 egg
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups unsifted cake flour
2 to 4 cups vegetable oil
1. Combine all of the sauce ingredients - except the cornstarch,
arrowroot, and 3 tablespoons of water - in a small saucepan over
high heat. Stir often while bringing mixture to a boil. When sauce
reaches a boil, remove it from heat and allow it to cool a bit,
uncovered.
2. Slice chicken breasts into bite-size chunks. Remove exactly 1
cup of the marinade from the pan and pour it over the chicken in
a large resealable plastic bag or other container which allows
the chicken to be completely covered with the marinade. The chicken
should marinate for at least a couple hours. Cover the remaining
sauce and leave it to cool until the chicken is ready.
3. When chicken has marinated, preheat 2 inches of vegetable oil
in a wok or skillet to 350 degrees.
4. Combine cornstarch with arrowroot in a small bowl, then add 3
tablespoons of water. Stir until cornstarch and arrowroot have
dissolved. Pour this mixture into the sauce and set the pan over
high heat. When sauce begins to bubble and thicken, cover and
remove it from heat.
5. Beat together the ice water and egg in a medium bowl. Add baking
soda and salt.
6. Add 3/4 cup of the flour and stir with a fork just until the
flour in blended into the mixture. The batter should still be lumpy.
7. Sprinkle another 1/4 cup of flour on top of the batter and mix
with only one or two strokes. Most of the new flour will still
floating on top of the mixture. Put the remaining flour (1/2 cup)
into a separate medium bowl.
8. Dip each piece of chicken first into the flour, then into the
batter. Let some of the batter drip off and then slide the chicken
into the oil. Fry up to 1/2 of the chicken pieces at a time for
3 to 4 minutes, or until golden brown. Flip the chicken over halfway
through the cooking time. Remove the chicken to a rack or paper
towels to drain.
9. As the chicken cooks, reheat the sauce left covered on the stove.
Stir occasionally.
10. When all of the chicken is done, pour it into a large bowl,
and cover with the thickened sauce. Stir gently until all of the
pieces are well coated.
Serves four.
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.
Pepperidge Farm® Ginger Man Cookies®
When cloning cookies for the holidays, why not clone the best?
Pepperidge Farm's Ginger Man cookies bring a sweet gingery crunch
to the seasonal festivities. And so will your version no matter
what shape they end up.
1 cup packed dark brown sugar
3/4 cup granulated sugar
1/2 cup shortening
1/4 cup molasses
2 eggs
1/2 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
red sugar crystals (for cake decorating)
Cut your cookies into any crazy shape you want (these are mentally
deranged snowmen), then sprinkle on the red sugar crystals.
1. Preheat oven to 300 degrees.
2. Cream together the sugars, shortening, molasses, eggs, and vanilla
in a large bowl. Beat with an electric mixer until smooth.
3. In another large bowl, combine flour, baking soda, baking powder,
ginger, salt, cinnamon, and cloves.
4. Add the dry mixture to the wet mixture, stirring while you add it.
5. Roll a portion of the dough out on a heavily floured surface. Roll
to under 1/4-inch thick. Cut the cookies using a man-shaped cookie
cutter, or any other cookie cutter shape you've got in the bottom
drawer.
6. Place cookies on an oiled cookie sheet and bake for 15 to 18
minutes. Bake only one cookie sheet of cookies at a time.
Makes around 3 dozen cookies.
PIZZA HUT CAVATINI
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Cake mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
WALDINE VAN GEFFEN
VGHC42A-----
4 c Uncooked assorted pasta --
Cook al dente
2 lb Ground round
2 tb Oil
1 1/2 pk Onion soup mix
28 oz Stewed tomatoes -- sliced
Styl
1 cn V-8 juice -- (6 ounces)
1 lb Jar Prego spaghetti sauce --
Flavored in meat
1/2 c Grape jelly
Mozzarella cheese
Provolone cheese
Brown the meat in oil. Crumble with a fork, browning
until the pink color disappears. Turn heat to low. Add
remaining ingredients. Stir lightly to combine. Allow
sauce to cook, uncovered about 20 minutes, but do not
let it boil. Alternate layers of cooked pasta, the
sauce and slices of mozzarella and half the provolone
~ sufficiently to fill individualau gratin dishes -
or small oven-proof serving dishes.
PIZZA HUT PIZZA DOUGH
1 1/3 cup water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
2 cups unbleached all purpose flour
1 cup bread flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/8 teaspoon MSG
1 1/2 teaspoons yeast
(You may use all-purpose flour only for this recipe)
Bread machine: Add ingredients to machine bread pan in order
given or as per
manufacturer's instructions. Set to 'dough' mode.
Food processor:
Place water, sugar, salt and olive oil in bowl of food processor
and pulse
to dissolve sugar and salt. Add yeast, bread flour, all purpose
flour other
dry ingredients. Process until a soft ball forms. Remove from
machine and
allow to rest, covered with a tea towel, about 45 minutes.
Dough hook:
Place water, sugar, salt and olive oil in bowl of mixer and
dissolve sugar
and salt. Stir in yeast, bread flour, all purpose flour, other
dry
ingredients and knead with dough hook to form a soft, but not-too
sticky
dough (about 8 minutes). Remove from machine and allow to rest,
covered with
a tea towel about 45 minutes.
By Hand:
In this case, use only all-purpose flour. Place water, sugar,
salt and olive
oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose
flour,
other dry ingredients and knead to form a soft, but not-too sticky
dough
(about 8-l0 minutes). Allow to rest, covered with a tea towel about
45
minutes.
(*) For a breadier pizza dough - depending on taste and recipe
requirements,
you can add an additional 1/4 tsp. yeast.
Deflate dough very gently before using and allow it to rest a
further 15
minutes before using in a recipe. You may refrigerate dough in
an oiled
plastic bag for up to two days.
Pizza Hat Sauce and Toppings
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pizza Sauces
Cake Mix
Menu Description: "Six pot stickers filled with fresh ground turkey
meat
seasoned with ginger, water chestnuts, red pepper and green onions.
They are fried and served in a basket with spicy hoisin."
Here's a special recipe from one of the most popular theme
restaurant chains. Pot stickers are a popular Asian dumpling that
can be fried, steamed, or simmered in a broth. Planet Hollywood
has customized its version to make them crunchier than the traditional
dish, and it's a tasty twist that I'm sure you'll love. Since
hoisin sauce would be very difficult to make from scratch, you
can use a commercial brand found in most stores.
1/4 pound ground turkey
1/2 teaspoon minced fresh ginger
1 teaspoon minced green onion
1 teaspoon minced water chestnuts
1/2 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (no seeds)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg, beaten
Vegetable oil for frying
12 wonton wrappers (3 x 3-inch size)
On the side
Hoisin sauce
1. In a small bowl, combine all the ingredients except the egg,
wrappers and oil. Add 1 tablespoon of the beaten egg. Save the
rest of the egg for later. Preheat oil in a deep fryer or a deep
saucepan to 375 degrees. Use enough oil to cover the pot stickers
-- 1 to 2 inches should be enough.
2. Invert a small bowl or glass with a 3-inch diameter on the center
of a wonton wrapper and cut around it to make a circle. Repeat for
the remaining wrappers.
3. Spoon 1/2 tablespoon of the turkey filling into the center of one
wrapper. Brush a little beaten egg around half of the edge of the
wrapper and fold the wrapper over the filling. Gather the wrapper as
you seal it so that it is crinkled around the edge. Repeat with the
remaining ingredients.
4. Deep-fry the pot stickers, six at a time in the hot oil for 3 to
5 minutes or until they are brown. Drain on a rack or paper towels.
Serve with hoisin sauce for dipping. If you want some crushed red
pepper or cayenne pepper to the sauce.
Serves 3 to 4 as an appetizer.
Tidbits
If you can't find wonton wrappers, you can also use eggroll wrappers
for this recipe. Eggroll wrappers are much bigger, so you will be
wasting more of the dough when you trim the wrappers to 3-inch
diameter circles. But in a pinch, this is a quick solution.
Pot sticker wrappers can also be found in some supermarkets, but
I've found the wonton wrappers and eggroll wrappers, when fried,
taste more like the restaurant version.
Planet Hollywood® Signature Drinks
Here are clones for two of Planet Hollywood's most popular drinks.
And, take it from me, they really hit the spot on a hot summer
night. But, if you don't wanna feel like you were hit by a
truck the next day, go easy on these babies -- they pack quite
a punch. Serve 'em with a 7-dollar cheeseburger, crank up some
clips of bad Stallone movies and it's almost like you're
actually at a famous Hollywood-themed eatery.
The Terminator
3/4 ounce vodka
3/4 ounce white rum
3/4 ounce gin
3/4 ounce Grand Marnier
3/4 ounce Kahlua liqueur
2 ounces sweet and sour mix
1 ounce cranberry juice
splash of beer
1. Fill a 16-ounce glass with ice.
2. Mix all ingredients, except beer, in a shaker and shake well.
2. Pour over ice.
3. Pour a splash of beer over the top, garnish with an orange
wedge and serve with a straw.
Makes 1 drink.
Cool Running
3/4 ounce Captain Morgan spiced rum
3/4 ounce Malibu rum
3/4 ounce Bacardi Limon
2 ounces (1/4 cup) pineapple juice
1 ounce cranberry juice
1 ounce orange juice
splash of grenadine
splash of Rose's lime juice
splash of Bacardi 151 rum
1. Fill a 16-ounce glass with ice.
2. Combine all ingredients, except Bacardi 151, in a shaker.
Shake, shake, shake.
3. Pour over ice.
3. Pour a splash of Bacardi 151 on top, garnish with an orange
wedge on the rim of the glass, drop in a cherry, and serve with
a straw.
Makes 1 drink.
Planet Hollywood's Captain Crunch Chicken
Serving Size : 1
Categories :Chicken
INGREDIENTS:
2cups Captain Crunch Cereal, crush
1 1/2cupsCornflakes, crush
1Egg, 1cupMilk, 1cupAll purpose flour
1teaspoon Onion powder, 1teaspoonGarlic powder
1/2 teaspoon Black pepper,
2 pounds Chicken breast; skin, bone1oz tenders
Vegetable oil for frying
*********
Preparation Instructions: Beat the egg with milk and set
aside. Stir together the flour, onion and garlic powders
and black pepper. Set this aside also. Dip the chicken
pieces into the seasoned flour. Move around to coat well,
then shake off the excess flour. Dip into the egg wash,
coating well, then dip into the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325~. Drop coated
chicken tenders carefully into the hot oil and cook until
golden brown and fully cooked, 3 to 5 minutes depending on
size. Drain and serve immediately with Creole mustard sauce.
Planet Hollywood's Cool Running
½ oz Captain Morgan spiced rum
½ oz Malibu rum
½ oz Bacardi Limon
2 oz pineapple juice
1 oz cranberry juice
1 oz orange juice
1 splash grenadine
1 splash Rose's lime juice
1 splash Bacardi 151
Combine crushed ice with all ingredients, except
Bacardi 151, in a tumbler. Shake. Pour a splash of
Bacardi 151 on top and serve with a straw.
Makes 1 serving
Planet Hollywood's The Terminator
½ oz vodka
½ oz white rum
½ oz gin
½ oz Grand Marnier
½ oz Kahlua
2 oz sweet & sour mix
1 oz cranberry juice
1 splash beer
Combine crushed ice with all ingredients, except beer,
in a tumbler. Shake. Pour a splash of beer on top and
serve with a straw.
Makes 1 serving.
PONDEROSA COLE SLAW
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Mild honey
1/2 c Chopped onions
1 t Celery seed
1 c Diced green pepper
1 c Diced celery
1 c Wine vinegar
1 t Salt
1 lg Head cabbage, chopped fine
Combine honey, vinegar, onion, salt, celery seed in
small saucepan. Bring to boil, reduce heat, simmer 5
minutes; cool. Pour cooled dressing over prepared
vegetables; toss lightly. Cover, chill several hours,
or overnight. Stir several times while chilling.
PONDEROSA STEAK AGER
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Marinades Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Ketchup
2 c Water
1/4 c Lemon juice
1/4 c Dark vinegar
1/2 ts Smoked salt
1 ea Onion, large, Wedge cut
1 c Corn oil
3 tb Soy sauce
2 tb French's prepared mustard
1 t Garlic salt
1 t Coarse ground black pepper
Combine everything. Submerge steaks in it for 24
hours refrigerated and covered. Drain Well and broil
as usual.
PONDEROSA'S STEAK SAUCE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Meats
Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----waldine van geffen vghc
1/3 c Heinz 57 sauce
1/3 c Worcestershire sauce
1/3 c A-1 steak sauce
2 tb Light corn syrup
Combine as listed and funnel into bottle with tight
fitting cap. Keep refrigerated to use in a few months.
Shake well before using.
Popeye's Dirty Rice
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rice Meats
Cake Mix
Brown sausage in skillet until pink color disappears, crumbling with fork.
Stir in broth, rice and minced onion. Simmer gently, covered, 18 to 20
minutes or until rice is tender and most of broth is absorbed.
Popeye's Fried Chicken
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Meats
Cake Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
3 cups Self-rising flour
1 cup Cornstarch
3 tablespoons Seasoned salt
2 tablespoons Paprika
1 teaspoon Baking soda
1 package Italian Salad Dressing Mix -- Powder
1 package Onion Soup Mix -- (1 1/2 ounces)
1 package spaghetti sauce mix -- (1/2 ounce)
3 tablespoons Sugar
3 cups Corn flakes -- crush slightly
2 Eggs -- well beaten
1/4 cup Cold water
4 pounds Chicken -- cut up
Combine first 9 ingredients in large bowl. Put the cornflakes into another
bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy
roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan.
Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as
follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn
flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil,
skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown
other side of each piece. Don't crowd pieces during frying. Place in
prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only,
leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes
removing foil then to test tenderness of chicken. Allow to bake uncovered
5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating mix
(1st 9 ingredients) can be stored at room temp in covered container up to
2 months.
POPEYE'S RED BEANS AND RICE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans/Red
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Van geffen vghc42a
1 c Uncle ben's long grain rice
- cooked
2 cn Red chili beans in chili
- gravy--1 lb each
1 t Chili powder
1/4 t Cumin
1 Dash garlic salt
In saucepan heat beans without letting it boil and
stir in chili powder, cumin and garlic salt. When
piping hot, spoon chili mixture into 6 small dishes,
adding a few tb of hot, cooked rice to each serving.
Season with Chili Seasoning Mix, if desired. 270 cal,
5.9 gr fat, 60% fat.
Progresso® Italian-Style Bread Crumbs
Here's a real easy one that clones the most popular brand
of seasoned bread crumbs. Just throw all of the ingredients
into a small bowl, mix it up, and you're done. Use the
finished product for an Italian-style breading - when frying
or baking chicken, fish, pork chops, eggplant, etc. - just
as you would the store-bought stuff.
Combine all ingredients in a small bowl.
Makes 1 cup.
Ranch Flavored Oyster Crackers Mix
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Unsalted oyster crackers
1 can Mixed nuts
1/2 package Fish crackers
3/4 cup Vegetable oil
1 package Hidden Valley Ranch Mix
(buy or make your own ranch mix)
1 teaspoon Lemon pepper seasoning
1 teaspoon Garlic powder
1 teaspoon Onion powder
2 teaspoons Dried dill
Preheat oven to 250~. Mix oil, dressingmix, and all seasonings together. Pour
crackers into large baking pan. Stir in fish crackers and nuts. Drizzle oil
mixture over and stir well to coat all crackers and nuts. Bake for 15 minutes.
Do not overbake. Store in air-tight container.
RED LOBSTER BBQ SAUCE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Bbq
Cake mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
WALDINE VAN GEFFEN
VGHC42A-----
1/2 c Chunky-style Prego sauce
1/2 c Del Monte Ketchup
1 tb Dijon mustard
1 tb Vinegar
1/8 ts Dry mustard
1 t Chili powder
Combine thoroughly and refrigerate, tightly covered,
to use within 90 days
or freeze to thaw and use within 1 year. Serve with
chicken sandwich.
RED LOBSTER CAESAR DRESSING W/VARIATIONS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Dressings
Cake mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Mayo
1/4 c Bottled Hidden Valley Ranch
1/4 c Wish bone Italian Dressing
1 tb White vinegar
1 tb Water
Combine all ingredients with wire whisk until
perfectly smooth and creamy. GREEK DRESSING-Add 1/4 ts
cumin powder, whisking well. CREAMY CAESAR-Add 1
ts anchovy paste or 1 tb soy sauce and 2 tb sour
cream. Refrigerate dressing tightly covered to use in
30 days. Do not freeze.
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.
Red Lobster Cheesecake
Filling:
16 oz Cream cheese
8 oz Sour cream
2 large Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 cup Sugar
1 tsp Vanilla
Cookie crumbs
Crust:
10 oz Package Lorna Doone cookies - crushed
¼ lb Butter - melted
¼ cup Sugar
1 Envelope Knox unflavored gelatin
Mix crumbs with butter, sugar and gelatin. Pat out evenly
over bottom of greased 9" springform pam. Bake at 350°F
exactly 8 minutes. Beat with electric mixer cream cheese,
sour cream, eggs, butter, cornstarch, sugar and vanilla.
When the filling is perfectly smooth and creamy pour into crust.
Return to 350°F oven and bake 30 to 35 minutes or until a knife
inserted comes out clean. Cool in pan on rack 20 minutes before
releasing springform from the cake. Cool another 20 minutes
before cutting. Sprinkle top with cookie crumbs.
CLAM CHOWDER (RED LOBSTER)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Sandwiches
Salsa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
WALDINE VAN GEFFEN
VGHC42A-----
1 qt Clam juice
1 c Non-fat dry milk powder
2/3 c Flour
1 cn Chicken broth -- (14
Ounces)
2 Ribs celery -- chop fine
1 tb Dry minced onion
1 cn Clams -- (10 ounces) minced
Well
1 pn Dry parsley flakes
2 Baked potatoes -- cook,
Peel
Crumbled
In blender put clam juice, milk powder and flour,
blending smooth. Pour into 2-1/2 qt saucepan and stir
in chicken broth, stirring constantly on medium-high
heat until thick andsmooth. Turn heat to low. Stir in
celery, onions, clams, parsley and potatoes. Keep on
low heat up to an hour and season with salt and
pepper. Freezes well.
RED LOBSTER CREAMY CAESAR DRESSING
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Salads Dressings
Cake mix
3/4 c Bottled Italian dressing
1 tb Parmesan -- grated
1 tb Sugar
1/3 c Mayo
1 t Anchovy paste -- or
Soy sauce
Combine all with wire whisk. Keep refrigerated. Use in
a week.
RED LOBSTER EASY CHEESECAKE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Dressings
Cake mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST-----
1 pk Lorna Doone cookies -- (10
Ounces) crush
1/4 lb Butter -- melted
1/4 c Sugar
1 Env Knox unflavored gelatin
FILLING-----
16 oz Cream cheese -- room temp
8 oz Sour cream
2 lg Eggs
2 tb Butter
2 tb Cornstarch
1 c Sugar
1 t Vanilla
Crushed cookie crumbs --
For
CRUST-Mix crumbs with butter, sugar and gelatin. Pat
out evenly over bottom of greased 9" springform pam.
Bake at 350~ exactly 8 minutes. FILLING-Beat with
electric mixer cream cheese, sour cream, eggs, butter,
cornstarch, sugar and vanilla. When the filling is
perfectly smooth and creamy pour into crust. Return to
350~ oven and bake 30 to 35 minutes or until a knife
inserted comes out clean. Cool in pan on rack 20
minutes before releasing springform from the cake.
Cool another 20 minutes before cutting. Sprinkle top
with cookie crumbs.
RED LOBSTER GARLIC CHEESE BISCUITS (LIGHT)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins
Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Minus 1 T flour
1 tb Plus 2 tsp baking powder
1/2 ts Baking soda
1 Pinch salt
3 tb Stick margarine, chilled
3/4 c Low fat (1.5%) buttermilk
1 1/2 oz Sharp cheddar cheese, grated
1/4 ts Garlic powder
1. Preheat oven to 450F. Line baking sheet with
parchment or waxed paper; spray with nonstick cooking
spray.
2. In a medium bowl, sift together the flour, baking
powder, soda and salt. Add 2 tablespoons of the
margarine and blend with pastry cutter until mixture
resembles coarse crumbs. Add buttermilk and cheese;
combine with fork, handling dough as little as
possible. Drop by spoonfuls onto prepared baking
sheet; bake until lightly browned, about 8-10 minutes.
3. While biscuits are baking, in a small microwavable
bowl, add remaining tablespoon margarine; microwave on
high until margarine is melted. Stir in garlic powder;
set aside.
4. When biscuits are done, remove from oven and brush
margarine mixture evenly over the warm biscuits.
Remove from baking sheet and serve immediately.
1 C. White Wine
1/2 C. unsalted Butter do not use Margarine
3 Tbsp. minced Garlic
1 lb. Shrimp, peeled and devined
Bake at 350 degree oven for about 6 to 7 minutes.
Be carefull not to overcook the Shrimp. The shrimp are
done when they turn pink.
Thanks to Gregm former Red Lobster Chef.
RED LOBSTER SWEET AND SOUR SAUCE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Seafood
Marinade:
1/4 c Black olives; slice
1/4 c Green olives; slice
1/2 c Olive oil
1/2 c White wine
1 ts Oregano
Trout fillets
1/2 c Onion; chop
1/2 c Green pepper; chop
1/2 c Tomatoes; chop
Mix marinade and let sit 5 minutes. Brush fish with
butter, salt and pepper and place in a baking pan.
Pour marinade over and bake at 350~ for 20 to 25
minutes.
Red Lobster® Bacon-Wrapped Stuffed Shrimp
It's shrimp, it's bacon, it's cheese; what's not to like?
It's one of the latest tasty appetizers on the Red Lobster
menu, and now you can dupe it at home. Find some large shrimp,
a wooden skewer, and cook the bacon about halfway to done before
you begin. Mix up a clone of Red Lobster's top secret seasoning
and the cilantro-ranch dipping sauce, and you're minutes away
from scarfing down a delectable dish that's meant to be a teaser
for what's to come. Looks like you'd better make the main coarse
a real doozy.
Seasoning
1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash cayenne pepper
dash allspice
5 pieces bacon
5 large shrimp
3 slices fresh jalapeno
1 ounce pepper jack cheese
Open the shrimp, put a jalapeno slice in there, a chunk of
cheese on top, and wrap it all up with bacon.
When skewering, be sure to face all the shrimp the right direction
-- like a tight little Rockettes kick line.
1. Preheat oven to broil.
2. Make the seasoning blend by combining the ingredients in a small
bowl. Set this aside.
3. Make the dipping sauce by combining the ranch dressing with
cilantro in a medium bowl.
4. Cook the bacon in a frying pan over medium/high heat, but don't
cook it all the way to crispy. You want undercooked bacon that,
when cool, will easily wrap around the shrimp. Cook the bacon about
3 minutes per side, and don't let it brown. When the bacon is done
lay it on paper towels to drain and cool.
5. Shell the shrimp, leaving the last segment of the shell and the
tail. Remove the dark vein from the back of the shrimp, and then
cut down into the back of the shrimp, without cutting all the way
through, so that the shrimp is nearly butterflied open. This will
make a pocket for the pepper and cheese.
6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno
peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.
7. Build the appetizer by cutting the jalapeno slices in half and
removing the seeds. You should now have 6 jalapeno slices -- you'll
need 5 of these. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.
8. Put the skewer onto a baking sheet or broiler pan and sprinkle
a very light coating of the seasoning blend over the shrimp, then
broil for 3 to 4 minutes or until the bacon begins to brown and
the cheese begins to ooze. Serve over a bed of rice if desired.
Feed the left over bacon pieces to the dog while you scarf out
on the shrimp.
Serves 2 as an appetizer.
Red Lobster® Cheddar Bay Crab Bake®
Ahoy. Here's a cool clone for a pizza-shaped adaptation
of Red Lobster's famous Cheddar Bay Biscuits, with a
little crab thrown in. If you like those tender, cheesy
biscuits that come with every meal at Red Lobster, then
you'll surely like this new recipe. Plus, it's a cinch
to make. I suggest you use fresh crabmeat as they do in
the restaurants, but if it's only the canned stuff you
have available, no problem. You'll still be able to enjoy
the taste of Red Lobster's appetizer, without having to
leave a tip.
2 cups Bisquick baking mix
1 3/4 cup finely shredded cheddar cheese
2/3 cups milk
2 tablespoons butter, melted and divided
1/4 teaspoon garlic powder
1/2 teaspoon fine parsley flakes
1/3 cup crab meat (fresh or canned lump)
1. Preheat oven to 450 degrees.
2. Combine baking mix, 1 cup of the cheddar cheese, milk,
and 1 half of the melted butter in a medium bowl. Mix by
hand until well-combined.
3. Pat out the dough into circle approximately 8 inches in
diameter, with a slight lip around the edge, like a pizza crust.
4. Sprinkle the parsley over the top of the dough. Be sure
the dried parsley flakes are crushed fine. You can easily
crush the flakes in a small bowl with your thumb and forefinger.
5. Sprinkle the crab over the top of the dough.
6. Sprinkle the remaining cheese over the crab. Don’t go all
of the way to the edge of the dough – leave a margin of a
half-inch or so around the edge.
7. Bake for 14-16 minutes or until the cheese on top begins
to slightly brown.
8. Combine the remaining butter with the garlic powder and
brush it over the top of the bake as soon as it comes out of
the oven. Slice it like a pizza into 8 pieces and serve hot.
Makes 8 pieces
Red Lobster® Tartar Sauce
Here's a clone for that dollop of sweet, creamy goodness that
comes alongside your fish entree at the world's largest seafood
chain. I've received many e-mail requests for this one, and
there have been several versions posted on the TSR Message
Board. I think you'll find this never-before-revealed clone
recipe gives you a quick and tasty sauce that has the look
and flavor of the real thing. Use the sauce to dress up your
next home-cooked fish platter or as a spread on a variety of
sandwiches.
1/2 cup mayonnaise
1 1/2 tablespoons finely minced onion
1 tablespoon sweet pickle relish
1 1/2 teaspoons shredded & chopped carrot (bits the size of rice)
1 1/2 teaspoons sugar
1. Combine all ingredients in a small bowl.
2. Cover and chill.
Makes 4 servings.
Red Robin® Seasoning
Give yourself some time to make a tough decision
because there are nearly two dozen gourmet burgers
on the Red Robin menu to pick from, not to mention
scores of other fantastic food choices. Red Robin
claims its steak fries are world-famous, and when
you get a burger your fries are served up on the
side in a "bottomless" portion. Want some more fries?
Just ask and you can have as many as your belly can
pack in. But we found out that the burgers and fries
have a very special secret ingredient in common that
makes them taste so good: It's the Red Robin seasoning
that's sprinkled on the food. Next time you make a burger,
sprinkle some our version of the seasoning blend over the
patty. Cook up some frozen steak fries or french fries and
sprinkle a little of this blend over the top. You'll all
sorts of uses for this versatile spice. And the recipe
makes a portion that should fit nicely in an empty spice bottle.
3 tablespoons salt
1 tablespoon instant tomato soup mix
(Knorr tomato with basil works great)
2 teaspoons chili powder
1/4 teaspoon cumin
1/4 teaspoon ground black pepper
Combine the ingredients in a small bowl and stir well.
Store in a covered container.
Makes 1/3 cup.
Reese's® Peanut Butter Cups
The first Top Secret Recipes book features a version of this
clone recipe for America's most beloved candy creation.
That recipe now sits in just about every collection of
"copycat" recipes passed around the Web. But since 1993,
I've learned a few things about the delicate science of
Reese's Peanut Butter Cup cloning. You know, stuff like:
"Never clone peanut butter cups while crossing a busy
intersection," and "Don't clone peanut butter cups while
under a tall tree in the rain." These are the sort of
handy tips that you don't find anywhere else on the Internet.
These are the things that come with experience, perseverance
and a long, complicated thought process. Over seven years have
passed, and I figured perhaps it was time to share some of the
more useful of these discoveries with all you great folks here
on the site. Now when you make your Reese's clones, you'll know
to use reduced-fat peanut butter for a better texture. Now when
you're craving that delicate combination of flavors, you'll know
to get out the scissors to trim muffin cups for the chocolate.
This is the improved recipe right here, authorized, and in its
entirety! Now you can forget all about that other Reese's clone
formula.
Although, you might want to keep in mind the thing about
the busy intersection.
12 paper muffin cups
One 12-ounce pkg. milk chocolate chips
1 cup reduced-fat peanut butter
1/2 cup powdered sugar
1/4 teaspoon salt
Paper muffin cups and chocolate -- what a glorious day!
1. Cut the top half off of the muffin cups so that they are
shallower.
2. Pour the chocolate chips into a glass bowl and melt them
in the microwave: Microwave at 50% power for 2 minutes. Stir
the chips gently, and let them sit for a minute or so. If the
chocolate needs more melting, microwave those chippies again at
half power for 30 seconds. Stir gently. Continue the process,
stirring gently as you go. But be very careful not to overcook
the chocolate or it'll seize up on you like day old Carolina roof
tar.
3. Using a teaspoon, spoon a portion of the chocolate into the
middle of a muffin cup. Draw the chocolate up the edges of the
cup with the back of the spoon. Coat the entire inside of the
muffin cup with chocolate and place it into a muffin tin. Repeat
with the remaining muffin cups and then put the whole muffin tin
in the fridge so that the chocolate hardens.
4. Combine the reduced-fat peanut butter, powdered sugar and salt
in a medium bowl.
5. When the chocolate in the muffin cups has hardened, pop the
sweetened peanut butter into the microwave oven on full power
for 1 minute. This will soften up the peanut butter so that it
easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the
chocolate-coated cups. Leave room at the top for an additional
layer of chocolate, which we'll add later. Pop the candy back
in the refrigerator to harden the peanut butter. This should
take an hour or so.
7. When the peanut butter filling has hardened, re-melt the
chocolate chips in the microwave on half power for 30 to 60
seconds. Use a teaspoon to spread a layer of chocolate over
the top of each candy. Chill the candy once again to set up
the chocolate.
8. Finally, remember to take the paper off the outside of the
peanut butter cups before eating them.
Makes 12 candies.
Roadhouse Grill® Roadhouse Cheese Wraps
You'll find the original version of this delectable
Roadhouse Grill signature item in the "starters"
section of the menu. It's a variation on the popular
fried cheese sticks appetizers with spicy jalapeno
peppers in the middle, all wrapped in large spring
roll wrappers before frying. The marinara sauce on
the side is perfect for dipping this tasty cheesy
tidbit. To save time -- and we all like that --
you can use any of your favorite marinara pasta
sauces (such as Ragu) for dipping so you won't have
to whip it up from scratch.
8 thin slices monterey jack cheese
8 thin slices cheddar cheese
1 jalapeno pepper, seeded and diced
1 teaspoon minced fresh chives
4 large spring roll wrappers
1 beaten egg
6 to 10 cups vegetable oil
On the side
Marinara (pasta) sauce
Slice the cheese real thin, add peppers and chives, roll
it all up and give it a good squeeze before wrapping
1. Use a sharp knife to make 8 thin slices each from the
end of standard-size hunks of cheddar and monterey jack cheeses.
2. Arrange 2 slices of cheddar and 2 slices of jack on your hand,
then sprinkle about 1 teaspoon of diced jalapeno on top of the
cheese. Sprinkle 1/4 teaspoon of minced chives on next. Sandwich
the peppers and chives between the cheese and roll it all up.
Fold the cheese and squeeze it all together so that the peppers
and chives are well sealed into the middle of the cheeses.
3. Lay a spring roll wrapper with one corner pointing away from
you. Arrange the cheese lengthwise on the center of the wrapper.
4. Fold one of the side corners over the cheese filling. Brush a
little beaten egg on the tip of the other side corner and fold it
over the first corner so that it sticks. Brush some beaten egg on
the corner pointing away from you. Fold the bottom corner up and
over the filling. Roll the wrapper up, keeping it tight, until it
rolls over the top corner with the egg on it. It should stick.
Repeat with the remaining rolls, then cover them all and chill
for at least 30 minutes. This will be long enough to heat up the
oil in a deep fryer or large saucepan to 350 degrees.
5. When the oil is hot, fry the rolls for 2 1/2 to 3 minutes or
until the outside is golden brown. Drain the rolls on a rack or
paper towels for 2 minutes before serving with your favorite
marinara sauce on the side for dipping.
Serves 2.
Sabrett® Onions in Sauce (for hot dogs)
Here's a cool clone for the tangy orange/red onion sauce slathered
over hot dogs ordered from Sabrett push carts. For a buck or two
you can grab a hot dog with the works on the fly from these popular
umbrella-covered food carts in many major cities. You find hundreds
of 'em in New York City, especially around Central Park
(that's where the sample for this re-creation was obtained).
While most of the Sabrett toppings are standard hot dog fare
- ketchup, mustard, sauerkraut - the onion sauce is a real
Top Secret Recipe. And it's one that we can now slam into the
"solved" file.
1 1/2 teaspoons olive oil
1 medium onion, sliced thin and chopped
4 cups water
2 tablespoons tomato paste
2 teaspoons corn syrup
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup vinegar
1. Heat the oil in a large saucepan over medium heat.
2. Sauté sliced onion in the oil for 5 minutes, until onions are
soft but not brown.
3. Add water, tomato paste, corn syrup, cornstarch, salt, and red
pepper flakes, and stir.
4. Bring mixture to a boil, then reduce heat and simmer for 45
minutes. Add vinegar. Continue to simmer for an additiona1 30 to 45
minutes or until most of the liquid has reduced and the sauce is
thick.
Makes about 1 cup.
Sara Lee (R) Apple Maple Cheesecake
2 tablespoons butter or margarine
2 medium tart cooking apples, peeled and sliced (2 cups)
1/3 cup maple-flavored syrup
1 tablespoon light brown sugar
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 Sara Lee Original Cheesecake, cut into 6 wedges, thawed
1 cup chopped walnuts
Slivered apple for garnish
In large skillet, melt butter over medium heat. Add sliced
apples; cook, stirring occasionally, 5 minutes or just until
tender. In small bowl, combine maple-flavored syrup, sugar,
cornstarch and cinnamon. Add to apples in skillet. Cook,
stirring frequently, 2-3 minutes or until syrup is bubbly
and slightly thickened. Cook 1 minute more. Remove from
heat; refrigerate 10 minutes. Spoon apple mixture over
cheesecake; sprinkle with walnuts. Garnish with slivered apple.
Makes 6 servings.
Sara Lee's Carrot Square Cake
Yield: 6 servings
2 Eggs
1 ts Vanilla
6 oz Oil
1 ts Salt
1 1/2 ts Baking powder
2 ts Cinnamon
1 c Sugar
1 1/4 c All-purpose flour
1 c Carrots; grate fine
1 c Walnuts; well-chopped
1/2 c Light raisins; optional
Cream cheese icing
6 oz Cream cheese; softened
1/4 lb Butter
1 lb Powdered sugar
1 1/2 ts Orange extract
1 ts Spice island orange peel
1 tb Light corn syrup or pancake
1 tb Cornstarch or flour
Combine first 8 ingredients with electric mixer on medium-high.
Beat 3 minutes scraping down sides of bowl often. Remove beaters.
Stir in last 3 ingredients. Grease and flour 9" square pan.
Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool
in pan about 30 minutes. Frost with Cream Cheese Frosting and
sprinkle with additional walnuts. ICING-Cream the cream cheese
with the butter until light and fluffy, using med-high spped of
electric mixer. Add half of the sugar, increasing speed to high.
Add extract and peel and beat about 1 minute. Scrape down sides
of bowl often. Resume beating adding remaining powdered sugar.
Beat smooth. Frost sides and top of cake.
Schilling® Salad Supreme® Seasoning
This orange-colored spice blend has been perking up salads,
pasta, potatoes, hamburgers, and vegetables for years now,
but I've never seen a homegrown clone for the stuff. Time
to change that. While it's obvious that sesame seeds are a
major part of this blend, you may not know that the main
ingredient is Romano cheese (in the bottle, it's been dyed
orange by the paprika). Be sure to store this one in the
refrigerator. You might even want to keep the seasoning in
an empty shaker-top spice bottle. And if you're in the mood
for some tasty pasta salad, just check out the tidbit below
that comes right off the bottle of the original product.
1. Combine all ingredients in a small bowl and mix well.
2. Pour blend into a sealed container (such as an empty spice bottle)
and store chilled.
Makes 1/4 cup.
Tidbits
The label of the original product includes an easy recipe for
Supreme Pasta Salad.
"Combine 1 pound cooked pasta, 8 ounces Italian dressing and 4
tablespoons Salad Supreme (or the amount made in the above
clone recipe). Toss with an assortment of chopped fresh vegetables.
Chill."
Seasoned Long Grain & Wild Rice Mix (Uncle Be
Serving Size : 3 Preparation Time :0:00
Categories : Desserts Cookies
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DRY MIX-----
1 tablespoon Chicken bouillon powder
1 teaspoon Dry chopped onion
1/2 teaspoon Dry minced parsley
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 teaspoon Ground turmeric
1/2 teaspoon Ground cumin
1/4 teaspoon Ground ginger
1/2 teaspoon Black pepper
1 1/2 teaspoons Season salt -- to 2 ts
-----RICE MIXTURE-----
2 cups Water
2 tablespoons Butter or margarine
1 cup Premium Minute Rice
1/3 cup Dry wild rice
Combine all of the ingredients as listed in Dry Mix in medium saucepan.
Add to this water, butter, rice and dry wild rice. Bring to boil. Stir
once or twice just to combine. Cover pan with lid tightly. Simmer gently 8
to 10 minutes or until almost all liquid has been absorbed. Makes 3 cups
cooked rice.
Seven Seas® Free Viva Italian Fat-Free Dressing
Seven Seas dressings were first introduced by Anderson
Clayton Foods back in 1964, when the trend toward fat-free
foods was in its infancy. Kraft Foods later picked up the
brand, and Seven Seas today ranks number four in sales of
salad dressings in the United States. Here's our special
technique to creating a delicious clone of Seven Seas
spice-filled fat-free Italian dressing straight out of
the latest TSR low-fat cookbook, using a secret combination
of water, cornstarch and gelatin where the fat used to be.
1 1/3 cups water
1 1/2 tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried minced garlic
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon gelatin
1/2 cup white vinegar
1 teaspoon dry nonfat buttermilk
1. Combine water, sugar, cornstarch, salt, onion, garlic,
bell pepper, Italian seasoning, and gelatin in a small
saucepan. Whisk to dissolve cornstarch, then set pan over
medium/low heat.
2. Heat mixture until boiling, stirring often. When mixture
begins to boil, cook for 1 additional minute, stirring
constantly, then remove from heat.
3. Add vinegar and dry buttermilk to saucepan and stir.
Transfer dressing to a covered container and refrigerate--
preferably overnight--before serving.
Makes 1 1/2 cups.
dash Nutmeg Salt and pepper Combine broth, tomatoes, juice and soup in a
saucepan with a wire whisk over medium heat. Add remaining ingredients,
without even thawing spinach. Allow to heat gently 30 minutes on
medium-low until spinach is tender. Keep hot without letting it boil.
Freeze leftovers.
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).
Sonic® Ocean Water
Any Sonic Drive-In regular knows the three or four unique
fountain drink favorites on the menu. There's the Limeade,
the Diet Limeade, and, of course, the Cherry Limeade. But
that bright blue stuff called Ocean Water has become a
recent favorite for anyone who digs the taste of coconut -
it's like a pina colda soda. The server simply squirts a
bit of blue coconut syrup into some cold Sprite. The big
secret to duplicating this one at home is re-creating that
syrup, so that's the first step. After that's done, you make
the drink as they do at the restaurant in less time than it
takes to say, "Does my blue tongue clash with what I'm wearing?"
1. Combine the water and the sugar in a small bowl. Microwave
for 30-45 seconds, then stir to dissolve all of the sugar.
Allow this syrup to cool.
2. Add coconut extract and food coloring to the cooled syrup.
Stir well.
3. Combine the syrup with two 12-ounce cans of cold Sprite.
Divide and pour over ice. Add straws and serve.
Makes two 12-ounce servings.
Spaghetti Factory Mizithra Cheese Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Flour
4 tablespoons Butter
1 teaspoon Olive Oil
10 milliliters Garlic -- crush
2 tablespoons Parsley -- chopped
1/2 cup Half and Half
1 cup Milk
3/4 cup Romano Cheese
White Pepper to taste
Make a light roux over a medium fire with olive oil and butter. Add flour
and cook flour out of raw state; add garlic. Pour milk and half and half
in the roux with pepper and parsley. At the last moment add the cheese.
Place over hot pasta.
Starbucks® Frappuccino®
Here's one that I get requests for all of the time,
and that you won't yet find in any book. This is a
clone for Starbuck's "Lowfat Creamy Blend of Coffee
& Milk" that you can now find in the all-too-puny
9 1/2-ounce bottles in most stores. Those little
bottles will set you back at least a buck, but this
Top Secret Recipes version costs a mere fraction of that.
Plus, the recipe actually makes enough that you can get
a pretty major caffeine buzz. Then, when you get down to
the "Tidbits" I'll tell you how to clone espresso with a
standard drip machine and ground coffee. Cool!
1/2 cup fresh espresso
2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin*
Combine all of the ingredients in a pitcher or covered container.
Stir or shake until sugar is dissolved. Chill and serve cold.
Makes 24 ounces.
Tidbits
To make the "Mocha" variety:
Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before
combining.
To fake espresso with a drip coffee maker and standard grind of
coffee:
Use 1/3 cup ground coffee and 1 cup of water.
Brew once then run coffee through machine again, same grounds.
Makes about 1/2 cup fresh espresso to use in the above recipe.
Run a pot of water through machine, without grounds, to clean.
*This is a natural thickener found in fruits that is used for
canning. You can find it in the supermarket near the canning
supplies. It is used in this recipe to make the drink thicker
and creamier, and can be found in the original recipe. It does
not add to the flavor and can be excluded if you don't care so
much about duplicating the texture of the real thing.
Strawberry Julius and Pineapple Julius
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup frozen sliced strawberries -- thawed
or
1 can crushed pineapple in juice (8-oz)
1 cup water
2 egg whites
3/4 teaspoon vanilla extract
1/4 cup granulated sugar
1 cup crushed ice -- heaping
1. Combine all the ingredients in a blender set on high speed for exactly
1 minute.
Makes 2 drinks.
NOTES : For the Strawberry Julius, sweetened sliced strawberries work
best. They can often be found in 16-ounce boxes in the
frozen-food section of the supermarket. Make sure to thaw them
first.
Sunshine® Lemon Coolers®
Brothers Jacob and Joseph Loose had a dream of creating
products in a bakery filled with sunshine. In 1912 they
got their wish by opening the famous "Thousand Window Bakery"
in Long Island City, New York. It was the largest bakery in
the work until 1955. Today Sunshine Biscuits has moved to
another location in Sayerville, New Jersey, where ovens the
size of football fields bake like crazy. Sunshine is now
owned by Keebler and continues to produce many baked treats
you're likely familiar with, such as Hydrox Cookies, Saltine
Crackers, Vienna Fingers, Cheez-it Crackers, and these sweet
Lemon Coolers. All we have to do is make a few simple
adjustments to the Nilla Wafer clone recipe, and we can create
a cool copy of these awesome little tangy wafer cookies.
You know the ones - those little round cookies dusted
with lemon-flavored powdered sugar. To make that coating,
we'll just use a little unsweeteneed Kool-Aid lemonade
drink mix combined with powdered sugar. Shake the cookies
in a bag with this mixture (I call is bake 'n shake) and
you've got yourself another tasty knock-off.
1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening
1 egg
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water
1. Preheat oven to 325 degrees.
2. Cream together sugars, shortening, egg, vanilla, and salt in
a large bowl.
3. Add the flour and baking powder. Add 1 tablespoon of water and
continue mixing until dough forms a ball.
4. Roll dough into 3/4-inch balls and flatten slightly onto a
lightly greased cookie sheet. Bake for 15 to 18 minutes or until
cookies are light brown.
5. As cookies bake, combine 1 cup powdered sugar with the lemonade
drink mix in a large plastic bag and shake thoroughly to mix.
6. When the cookies are removed from the oven and while they are
hot, add 4 or 5 at a time to the bag and shake it until the cookies
are well coated. Repeat with the remaining cookies.
Makes 50 to 56 cookies.
Swiss Miss® Fat-Free Tapioca Pudding
When the first instant hot cocoa mix was developed in the fifties,
it was available only to the airlines in individual portions for
passengers and was called Brown Swiss. This mix was so popular
that the company packaged it for sale in the grocery stores and
changed the name to Swiss Miss. In the seventies, the first Swiss
Miss Puddings were introduced and quickly became the leader of
dairy case puddings. When the fat-free versions of the puddings
were introduced some 23 years later, they, too, would become a
popular favorite.
No sugar needs to be added to this recipe that recreates one of
the best-tasting brands of fat-free pudding on the market. The
condensed milk is enough to sweeten the pudding; plus it provides
a creamy consistency, which, along with the cornstarch, helps
replace fat found in the full-fat version of this tasty tapioca treat.
It's a simple recipe to make and you won't even "miss" the fat.
1. Combine the cornstarch with the fat-free milk in a medium saucepan
and whisk thoroughly to dissolve the cornstarch.
2. Add the condensed milk, salt, and tapioca to the pan. Stir until
smooth and then set the pan aside for 5 minutes.
3. After 5 minutes, bring the mixture to a boil over medium/low heat,
stirring constantly until it thickens, then cover and remove from the
heat. Let the pudding sit, covered, for 20 minutes.
4. Stir in the vanilla, then transfer the pudding to serving cups.
Cover the cups with plastic wrap and let them chill for at least
2 to 3 hours before serving.
So good, and yet so easy. Now you can recreate this one at
home just by tossing a few items into a saucepan. Try to find
one of the large cartons of chicken stock at your store --
there's a perfect four cups of broth in there. Use Swanson
brand if your store carries it. One bunch of broccoli should
provide enough florets for this baby. Just cut the broccoli
into bite-size pieces using a sharp knife. Use only the
florets and ditch the stem.
4 cups chicken broth
1 cup water
1 cup half & half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/4 teaspoon ground black pepper
4 cups broccoli florets (bite-size)
1. Combine chicken broth, water, half & half, cheese, flour,
onion and pepper in a large saucepan. Whisk to combine and
to break up any lumps of flour, then turn heat to medium/high.
2. Bring soup to a boil, then reduce heat to low.
3. Add broccoli to soup and simmer for 15-20 minutes or until
broccoli is tender but not soft.
4. For each serving spoon one cup of soup into a bowl and garnish
with a tablespoon of shredded cheese and a pinch of parsley.
Makes 6 servings.
T.G.I. Friday's® Jack Daniels Grill Glaze
The Jack Daniel's Grill Glaze is one of the most scrumptious
sauces you will ever taste on fish or just about any other meat.
Introduced in April of 1997, this glaze has become one of
Friday's best-selling items. This versatile sweet-and-slightly-spicy
sauce can be ordered on salmon, baby back ribs, steak, chicken,
pork chops...even on chicken wings (but only if you know to order
it that way, since that one isn't on the menu). I was encouraged
to figure out how to clone the stuff when the Oprah Winfrey Show
requested an appearance. I think you'll find it tastes virtually
identical to the original glaze! you can use it to top your
favorite meat, but if you're grilling, be sure to use the sauce
just before taking the meat off the flame, since it is very sweet
and will quickly burn. Serve extra on the side.
1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
1. Cut about 1/2-inch off of top of garlic. Cut the roots so that
the garlic will sit flat. Remove the papery skin from the garlic,
but leave enough so that the cloves stay together. Put garlic into
a small casserole dish or baking pan, drizzle olive oil over it,
and cover with a lid or foil. Bake in a preheated 325° oven for
1 hour. Remove garlic and let it cool until you can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
brown sugar in a medium saucepan over medium/high heat. Stir
occasionally until mixture boils then reduce heat until mixture
is just simmering.
3. Squeeze the sides of the head of garlic until the pasty roasted
garlic is squeezed out. Measure 2 teaspoons into the saucepan and
whisk to combine. Add remaining ingredients to the pan and stir.
4. Let mixture simmer for 40-50 minutes or until sauce has reduced
by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
Makes 1 cup of glaze.
Taco 5 Alarm Sauce
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Sauces
dash Tobasco sauce pinch Pepper 1 ts Onion salt 1/4 c Undrained pickle
relish 1 TB Instant POSTUM drink powder -For coloring 1 ts Dark molasses 1
ts Dry mustard 1/4 c Ketchup 1/2 c Water 1/2 ts Cumin powder 10 1/2 oz
Tomato soup In saucepan combine all ingredients. Stir over low heat to
blend all flavors. Makes enough sauce to cover 18 to 20 tacos. Freeze
unused portion in family sized containers.
Taco Bell® Burrito Supreme®
To copy Taco Bell's most famous burrito at home you first
must assemble the meaty foundation of many of the chain's
top selling products: The spiced ground beef. Toss it
and seven other tasty ingredients into a large flour tortilla
and fold using the same technique as taught to new recruits to
the chain. If you like a bit of heat, throw on some of the
hot sauce from the Taco Bell Fire Border Sauce clone recipe.
1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 16-ounce can refried beans
8 10-inch flour tortillas
1/2 cup enchilada sauce
3/4 cup sour cream
2 cups shredded lettuce
2 cups shredded cheddar cheese
1 medium tomato, diced
1/2 cup diced yellow onion
1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, minced onion, paprika, onion powder, and
garlic powder. Use your hands to thoroughly mix the ingredients
into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over
medium heat. Mix well with a wooden spoon or spatula, and break
up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
The finished product should be very smooth, somewhat pasty,
with no large chunks of beef remaining.
3. Heat up the refried beans in a covered container in the microwave
set on high temperature for 1 1/2 to 2 minutes.
4. Place the flour tortillas on a plate and cover with plastic wrap.
Heat the tortillas for 30 to 45 seconds in the microwave on high
temperature.
5. Build each burrito by first spreading about 1/4 cup of refried
beans on the center of a heated flour tortilla. Spread one-eighth
of the meat mixture over the beans, then pour about a tablespoon of
the enchilada sauce over the meat.
6. Stir the sour cream well, so that it is smoother, then spread
about 1 1/2 tablespoons onto the burrito. Arrange some of the
lettuce, cheese, tomato, and onion onto the tortilla, and then
you're ready to roll.
7. Fold the end of the tortilla closest to you over the filling
ingredients. Fold either the left or right end over next. Then
fold the top edge over the filling. You will be leaving one end
of the burrito open and unfolded. Repeat with the remaining
ingredients and serve immediately.
Makes 8 burritos.
Taco Bell® Chicken Fajita Seasoning Mix
A couple years ago Taco Bell and Kraft Foods got together
to produce a line of products - everything from taco kits
to salsas and spice mixes - all stamped with the familiar
Taco Bell logo and available in supermarkets across the country.
The idea was a winner, and now the Taco Bell line of products
is among Kraft's top sellers. The clone of this mix, made with
a combination of common spices and cornstarch, can be kept
indefinitely until your brain's fajita-craving neurons begin
firing. When you're set to cook, you'll just need some chicken,
a bell pepper, and an onion, and then you simply follow the
same instructions that you find on the package of the real thing.
1. Combine all of the ingredients in a small bowl.
2. Prepare fajitas using the following ingredients:
4 boneless, skinless chicken breasts (1 to 1 1/4 lb.), cut into
thin strips
2 tablespoons oil
1/3 cup water
1 green bell pepper, cut into strips
1 medium onion, sliced
Prepare the fajitas using the same directions found on the package
of the original seasoning mix:
1. COOK and stir chicken in hot oil in a large nonstick skillet 5
minutes on medium-high heat. Add TACO BELL Fajita Seasoning Mix,
water, green pepper, and onion; cook and stir on medium heat 5
minutes or until chicken is cooked through and the vegetables are
tender.
2. PLACE tortillas on microwavable plate. Cover with plastic wrap.
Microwave on high 1 minute.
3. SPOON chicken mixture onto each tortilla. Top as desired with
TACO BELL salsa. Roll up tortillas.
Makes 5 servings.
Taco Bell® Enchirito
"The Enchirito is back!" say the bright yellow signs posted on
Taco Bell stores (at least those in the West) this month. For
most of this decade, Taco Bell had stopped selling its once
popular burrito/enchilada hybrid product. But the first Top
Secret Recipes book had cracked the recipe before the product
vanished in the early 90's, and until now that was the only
way we could make our Enchiritos and eat them too. This recipe
is an update with some improvements to that original recipe
first released several years ago. Is the Enchirito here to stay?
If it sells well, I'm sure we'll see it stick around. But even
if we don't, this clone recipe will allow us to taste the Taco
Bell creation whether or not the real thing is once again
"adios-ed."
1 pound ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 30-ounce can refried beans
1 package large flour tortillas (10-inch)
1/4 onion, diced
1 10-ounce can La Victoria enchilada sauce
2 1/2 cups shredded cheddar cheese
1 2-ounce can sliced black olives
1. Brown the ground beef in a skillet over medium heat, using a
wooden spoon or spatula to separate the beef into pea-size pieces.
Drain fat.
2. Add the flour, chili powder, salt, dried minced onion, paprika,
onion powder, garlic powder, and water.
3. Heat up the refried beans in a medium sauce pan over medium heat,
or in the microwave for a couple of minutes on high.
4. Warm the tortillas in a steamer, or wrap them in a moist towel
and microwave for 1 minute on high. You may also heat up the
tortillas individually by placing them in a hot pan over medium
heat for about 15 seconds per side.
5. Spoon about 3 tablespoons of beef into the center of each
tortilla. Sprinkle on 1/2 teaspoon of diced fresh onion. Add 1/3
cup of hot refried beans.
6. Fold the tortilla over the beans and meat and flip the tortilla
over onto a plate.
7. Spoon 3 tablespoons of enchilada sauce over the top of the
tortilla, then sprinkle on 1/4 cup of shredded cheese.
8. Heat up the dish for 20-30 seconds in the microwave, until the
cheese begins to melt.
9. Top with three olive slices.
Makes 10.
Taco Bell® Fire Border Sauce®
For years Taco Bell customers had only the "mild" and "hot"
varieties of free taco sauce blister packs to choose from
to add a bit of zing to their fistful of tacos. That is, until
a recent addition to the hot sauce selection kicked the
heat-o-meter up a few notches. While true hot sauce freaks
might find this sauce still on the mild side when compared
with the glut of habanero-based sauces on the market today,
it's definitely a recipe that improves on the Mexican fast-food
chain's original formulas if you're one of the many who get a
rush from a good tastebud tingle.
1. Combine the tomato paste with the water in a medium saucepan
and whisk until smooth.
2. Add the remaining ingredients and stir until combined.
3. Heat mixture over medium high heat until it begins to boil.
Continue to cook for about 3 minutes, stirring often. Remove from
heat.
4. When sauce has cooled, poured it into a sealed container and
refrigerate.
Makes 3 cups.
Taco Bell® Mexican Pizza
Hope you're hungry, 'cause this recipe makes four of the
Mexican Pizzas like those served at the Bell. Prepare to
blow your diners away with this one if they're at all
familiar with the real thing.
1/2 lb ground beef
2 tablespoons all-purpose flour
1 1/2 teaspoons chili powder (Spanish blend is best)
3/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
dash garlic powder
dash onion powder
2 tablespoons water
8 small (6" diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 16-ounce can refried beans
2/3 cup mild Picante salsa
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/3 cup diced tomato
1/4 cup chopped green onions
1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, dried onion, paprika, garlic powder, and
onion powder. Use your hands to thoroughly incorporate everything
into the ground beef.
2. Preheat a skillet over medium heat, and add the ground beef
mixture to the pan along with the water. Brown the beef mixture
for 5 to 6 minutes, using a wooden spoon or spatula to break up
the meat as it cooks.
3. Heat oil or Crisco shortening in a frying pan over medium high
heat. If oil begins to smoke, it is too hot. When oil is hot,
fry each tortilla for about 30 to 45 seconds per side and set
aside on paper towels. When frying each tortilla, be sure to pop
any bubbles that form so that tortilla lays flat in oil. Tortillas
should become golden brown.
4. Heat up refried beans in a small pan over the stove or in the
microwave. Preheat oven to 400 degrees.
5. When meat and tortillas are done, stack each pizza by first
spreading about 1/3 cup refried beans on the face of one tortilla.
Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat
your pizzas with two tablespoons of salsa on each, then combine
the cheeses and sprinkle the blend evenly over the top of each pizza.
Split up the diced tomato and arrange evenly over the cheese on
each pizza, followed by the green onion.
6. Place pizzas in your hot oven for 8-12 minutes or until cheese
on top is melted. Cut each pizza into 4 slices and serve.
Makes 4 pizzas.
Taco Bell Soft Taco
If you don't think those packets of Taco Bell spices you
buy in the grocery stores makes spiced ground meat that
tastes like the stuff they use at the giant Mexican food
chain, you'd be correct. If you want the taco meat to taste
right you're going to have to whip it up from scratch using
this original TSR recipe. Once you've prepped your meat,
these steps will help you build your tacos the Taco Bell
way, without any pesky talking Chihuahuas running through
the kitchen.
1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
12 soft taco flour tortillas (6-inch tortillas)
2 cups shredded lettuce
1 cup shredded cheddar cheese
1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, minced onion, paprika, onion powder, and
garlic powder. Use your hands to thoroughly mix the ingredients
into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over
medium heat. Mix well with a wooden spoon or spatula, and break
up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
The finished product should be very smooth, somewhat pasty, with no
large chunks of beef remaining.
3. Heat up the flour tortillas in your microwave for 20 - 30 seconds,
or until warm.
4. Build each taco by spooning 2 to 3 tablespoons of the meat into
a warm tortilla. Spread some of the shredded lettuce over the meat
and then sprinkle some cheese over the top. Repeat with the
remaining ingredients and serve immediately.
Makes 12 soft tacos.
Taco Bell® Taco Seasoning Mix
This is a simple recipe to clone the contents of the
seasoning packet that bears the Taco Bell logo found
in practically all the grocery stores these days. You
probably expect the seasoning mix to make meat that
tastes exactly like the stuff you get at the big chain.
Well, uh, nope. It's more like the popular Lawry's seasoning
mix, which still makes good spiced ground meat, and works
great for a tasty bunch of tacos. But if it's the mushy,
spiced meat that’s packed into tacos and burritos at America's
largest taco joint that you want, you'll have to use the clone
recipe for the Taco Bell Taco.
1. Combine all of the ingredients in a small bowl.
2. Prepare taco meat using 1 pound of ground beef and following
the same spunky directions as on the original package:
1. BROWN ground beef; drain. Add seasoning mix and 3/4 cup of
water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes,
stirring occasionally.
2. HEAT taco shells or tortillas as directed on package.
3. SERVE bowls of seasoned ground beef, lettuce, tomato and
cheese. Pass the taco shells or tortillas and let everyone
PILE ON THE FUN!
Makes 12 tacos.
Taco Bell's Cinnamon Twists
Categories: Copycat, topsecret
Yield: 1 servings
-patdwigans fwds07a
5 Eggs yolks; well beaten
5 tb Sour cream
5 tb Sugar
1 tb Almond extract
1/4 ts Salt
2 1/2 c Flour
Combine all, adding each item as listed, and enough
more flour so that dough is no longer sticky, but
still very soft. Roll small portions of dough at a
time to paper-thin. Use lightly floured working
surface. Cut into strips 2"x5" and arrange in single
layer on oiled cookie sheets. Bring enough oil to 400~
in deep heavy saucpan, at least 3" deep. As you drop
the dough into oil, make a 1" slit down center of each
and draw the opposite ends of the strip through the
slit. They'll fall to the bottom but will surface in a
few seconds as they brown, about 2 minutes. Lift out
with tongs and drop into large grocery sack containing
about 1 lb of 10-X powdered sugar.
TGI Friday's Soy Sauce Dressing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dressings Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1/3 cup Peanut oil
1/3 cup Cider vinegar
1/3 cup Water
2 tablespoons Soy sauce
2 tablespoons Green onion stems -- minced
1 tablespoon Honey -- to 2tb or to taste
1/2 teaspoon Prepared hot mustard -- or the
removed from 2 -- capsules of ground g
Combine all ingredients in a jar with tight-fitting lid; shake the jar
vigorously to combine ingredients thoroughly. Keep refrigerated and
covered to use within a few weeks. Shake before using. CAL 38 per T.
The Soup Nazi's® Crab Bisque
4 pounds snow crab clusters (legs)
4 quarts water (16 cups)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 potatoes, peeled and chopped
1/4 cup fresh chopped Italian parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram
1. Remove all the crab meat from the shells and set it aside.
2. Put half of the shells into a large pot with 4 quarts of
water over high heat. Add onion 1 stalk of chopped celery,
and garlic, then bring mixture to a boil. Continue to boil
for 1 hour, stirring occasionally (The white part of the shells
will start to become transparent), then strain stock. Discard
the shells, onion, celery and garlic, keeping only the stock.
3. Measure 3 quarts (12 cups) of the stock into a large sauce
pan or cooking pot. If you don't have enough stock, add enough
water to make 3 quarts.
4. Add potatoes, bring mixture to a boil, then add 1/2 of the
crab and the remaining ingredients to the pot and bring it
back to boiling. Reduce heat and simmer for 4 hours, uncovered
until it reduces by about half and starts to thicken. Add the
remaining crab and simmer for another hour until the soup is
very thick.
Makes 4-6 servings.
The Soup Nazi's® Cream of Sweet Potato Soup
4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
2 teaspoons salt
1/8 teaspoon pepper
dash thyme
1 cup cashews (split in half)
1. Preheat oven to 375 degrees. Bake the sweet potatoes for
45 minutes or until they are soft. Cool the potatoes until
they can be handled.
2. Peel away the skin, then put the potatoes into a large bowl.
Mash the potatoes for 15-20 seconds, but you don't need to mash
them until they are entirely smooth.
3. Spoon the mashed sweet potato into a large saucepan over
medium/high heat, add the remaining ingredients and stir to combine.
4. When the soup begins to boil, reduce the heat and simmer for
50-60 minutes. Cashews should be soft. Serve hot with an attitude.
Makes 6-8 servings.
The Soup Nazi's® Indian Mulligatawny Soup
4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours
or until soup has reduced by more than half, and is thick and
brownish in color. It should have the consistency of chili.
Stir occasionally for the first few hours, but stir often in
the last hour. The edges of the potatoes should become more
rounded, and the nuts will soften. Serve hot.
Makes 4-6 servings.
The Soup Nazi's® Mexican Chicken Chili
1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano
On the side
Sour cream
Pinch chopped Italian parsley
1. Sauté the chicken breasts in the olive oil in a large pot
over medium/high heat. Cook the chicken on both side until
done -- about 7-10 minutes per side. Cool the chicken until
it can be handled. Do not rinse the pot.
2. Shred the chicken by hand into bite-sizes pieces and place
the pieces back into the pot.
3. Add the remaining ingredients to the pot and turn heat to
high. Bring mixture to a boil, then reduce heat and simmer for
4-5 hours. Stir mixture often so that many of the chicken pieces
shred into much smaller bits. Chili should reduce substantially
to thicken and darken (less orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve
it on the side for topping the chili, if desired.
Makes 4-6 servings.
TOMATO SOUP 4 B'S
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cn 28 0z diced tomatoes
1 c Chicken broth
1/4 c Butter
2 tb Sugar
1 tb Chopped onion
1/8 ts Baking soda
2 c Milk
In a saucepan, combine the first 6 ingredients. Cover
and simmer for 1 hour. Heat milk, add to tomato
mixture just before serving. makes about 1
1/2 quarts.
Tommy's® World Famous Hamburgers
This clone recipe may be for the whole hamburger, but anybody
who knows about Tommy's goes there for the chili - and that's
the part of this clone they seek. That's also the part that
required the most kitchen sleuthing. Turn out it's an old chili
con carne recipe created back in 1946 by Tommy's founder,
Tommy Koulax, for his first hamburger stand on the corner of
Beverly and Rampart Boulevards in Los Angeles. By adding the
right combination of water and flour and broth and spices
to the meat we can create a thick, tomato-less chili sauce
worthy of the gajillions of southern California college students
that make late-night Tommy's runs a four-year habit. And if you
don't live near one of the two dozen Tommy's outlets, you can
still get a gallon of Tommy's famous chili shipped to you. But
I hope you really dig the stuff, because you'll shell out around
70 bucks for the dry ice packaging and overnight shipping.
And don't expect to see the ingredients on the label since
the chili comes packed in a gallon-size mustard jug.
Chili
1 pound ground beef (not lean)
1/4 cup flour plus 1 1/4 cups flour
1 1/3 cups beef broth
4 cups water
3 tablespoons chili powder
2 tablespoons grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder
3 pounds ground beef
8 hamburger buns
16 slices Kraft cheddar cheese Singles
1/2 cup diced onion
32 to 40 hamburger pickles (slices)
8 slices large beefsteak tomato (1/2-inch thick)
1/4 cup yellow mustard
Strain the fat out of the meat with popular
and common kitchen gadgets
Roux. Something good can come from the French.
1. Prepare the chili by first browning the meat in a large
saucepan over medium heat. Crumble the meat as it browns.
When the meat has been entirely cooked (7 to 10 minutes),
pour the meat into a strainer over a large cup or saucepan.
Let the fat drip out of the meat for about 5 minutes, then
return the meat back to the first saucepan. Cover and set aside.
2. With the fat from the meat, we will now make a roux - a French
contribution to thicker sauces and gravies usually made with fat
and flour. Heat the drippings in a saucepan over medium heat
(you should have drained off around 1/2 cup of the stuff).
When the fat is hot, add 1/4 cup flour to the pan and stir well.
Reduce heat to medium low, and continue to heat the roux, stirring
often, until it is a rich caramel color. This should take 10 to 15
minutes. Add the beef broth to the pan and stir. Remove from heat.
3. Meanwhile, back at the other pan, add the water to the beef, then
whisk in the remaining 1 1/4 cups flour. Add the roux/broth mixture
and the other chili ingredients and whisk until blended. Make sure
your grated carrot is chopped up to the size of rice before you add
it.
4. Crank the heat up to medium high. Stir often until you see bubbles
forming on the surface of the chili. Turn the heat down to medium
low, and continue to simmer for 15 to 20 minutes, or until thick.
The chili should be calmly bubbling like lava as it simmers. When
it's done cooking, take the chili off the heat, cover it, and let it
sit for 30 minutes to an hour before using it on the burgers. It
should thicken to a tasty brown paste as it sits.
5. To make your hamburgers, you'll first divide 3 pounds of hamburger
into 16 portions of 3 ounces each. Grill the burgers in a hot skillet
or on an indoor griddle for 4 to 5 minutes per side or until done.
Sprinkle some salt and pepper on each patty.
6. Build the burgers by lightly toasting the faces of the hamburger
buns. Turn them over into a hot skillet or a griddle on medium heat.
7. Place one patty onto the bottom bun.
8. Position two slices of cheese on the meat.
9. Place another beef patty on the cheese.
10. Spoon about 1/3 cup of chili onto the beef patty.
11. Sprinkle about 1 tablespoon of diced onion onto the chili.
12. Arrange 4 to 5 pickle slices on the onion.
13. Place a thick slice of tomato on next.
14. Spread mustard over the face of the top bun and top off your
hamburger by turning this bun over onto the tomato.
Makes 8 burgers. (6 cups of chili.)
Tony Roma's® Baked Potato Soup
"A house specialty full of baked potatoes and topped
with Cheddar
cheese, bacon and green onions."
The thick-and-creamy texture and rich taste of Tony Roma's
best-selling soup can be easily cloned with basic ingredients.
This TSR version is thickened with a little flour, some
half-and-half and, most notably, instant mashed potatoes.
Give yourself an hour to bake the potatoes and around 30
minutes to prepare the soup. Garnish each serving with
shredded cheese, crumbled bacon and green onions and you
will have a home kitchen Tony Roma's recreation that will
surely impress.
2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half
Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)
1. Preheat oven to 400 degrees and bake the potatoes or 1
hour or until done. When potatoes have cooked remove them
from the oven to cool.
2. As potatoes cool prepare soup by melting butter in a large
saucepan, and sauté onion until light brown. Add the flour to
the onions and stir to make a roux.
3. Add stock, water, cornstarch, mashed potatoes, and spices to
the pot and bring to a boil. Reduce heat and simmer for 5
minutes.
4. Cut potatoes in half lengthwise and scoop out contents with
a large spoon. Discard skin. Chop baked potato with a large
knife to make chunks that are about 1/2-inch in size.
5. Add chopped baked potato and half-and-half to the saucepan,
bring soup back to a boil, then reduce heat and simmer the soup
for another 15 minutes or until it is thick.
6. Spoon about 1 1/2 cups of soup into a bowl and top with about
a tablespoon of shredded cheddar cheese, a half tablespoon of
crumbled bacon and a teaspoon or so of chopped green onion.
Repeat for remaining servings.
Serves 6 to 8.
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.
UNO'S DEEP PAN PIZZA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pizza
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 c Warm tap water (110-115ø)
1 t Active dry yeast
3 1/2 c Flour
1/2 c Coarse ground cornmeal
1 t Salt
1/4 c Vegetable oil
-----FILLING-----
1 lb Mozzarella, sliced
1 lb Sausage, removed from the
Casing and crumbled
1 cn Whole tomatos, drained and
Coarsely crushed
2 c Cloves, peeled and minced
3 ts Dried oregano,OR
5 Fresh basil leaves,
Shredded
4 tb Freshly grated Parmesan
Cheese
Pour the warm water into a large mixing bowl and
dissolve the yeast with a fork. Add 1 cup of flour,
all of the cornmeal, salt, and, and vegetable oil. Mix
well with a spoon. Continue stirring in the rest of
the flour 1/2 cup at a time, until the dough comes
away from the sides of the bowl. Flour your hands and
the work surface and kneed the ball of dough until it
is no longer sticky.
Let the dough rise in an oiled bowl, sealed with
plastic wrap, for 45 to 60 minutes in a warm place,
until it is doubled in bulk. Punch it down and kneed
it briefly. Press it into an oiled 15-inch deep dish
pizza pan, until it comes 2 inches up the sides and is
even on the bottom of the pan. Let the dough rise
15-20 minutes before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling. Cook
the crumbled sausage until it is no longer pink, drain
it of it's excess fat. Drain and chop the tomatos.
When the dough has finished its second rising, lay the
cheese over the dough shell. Then distribute the
sausage and garlic over the cheese. Top with the
tomatos. Sprinkle on the seasonings and Parmesan
cheese.
Bake for 15 minutes at 500 degrees. Then lower the
temperature to 400 degrees and bake for 25 to 35
minutes longer. Lift up a section of the crust from
time to time with a spatula to check on its color. The
crust will be golden brown when done. Serve
immediately.
UNO'S PIZZERIA RECIPE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pk Yeast
2 c -Tepid water
1/2 c Salad oil
4 tb Olive oil
3 c Flour
1/2 c Cornmeal -- I think this is
-the secret
2 ts -salt -- Frugal Gourmet does
-not have salt in dough
2 1/2 c Flour
-Sauce
2 cn Plum tomatoes 28 ounce
-drained -- crushed; drained
1 Mozzarella -- to taste
1 pn -salt -- ground pepper
1 -garlic -- chopped; to taste
1 Basil -- fresh; chopped
1 Oregano -- fresh; chopped
1 Meat -- choice
1 Onion -- etc; choice
1 Parmesan -- to taste
1 Romano cheese -- to taste
Mix two packets of yeast in 2 cups of tepid water and let sit for ten
minutes. Add 1/2 cup salad oil. Add Olive oil, 3 cups flour; cornmeal
and salt. Knead for about ten minutes. Add 2-1/2 cups of additional flour.
Knead this for 15 minutes. Let dough rise to twice its size. Use blackened
deep dish pizza pans. I'm not sure how you get 'em blackened - I cured mine
with olive oil and then I just wipe them out when I'm
done. They are kind of getting blackened looking with use. I have two pans
and make two pizzas at a time. I spread the pan with olive oil and sprinkle
with cornmeal. Divide the dough in half. Spread and cover the bottom of the
pan. Spread it up the sides. I then let it rise again in the pan. Cover
pizza dough with sliced mozzarella. Drain and squash a 28 ounce can of plum
tomatoes for each pizza. Drain off the excess fluid after squashing, and
spread this over the cheese. Smidge of salt and ground pepper over the top.
Chopped garlic, fresh chopped basil and oregano. Add the filling of your
choice (I use sliced onion and Italian Sausage). Top with a Parmesan/Romano
Cheese mix. Bake in preheated oven at 475 degrees for 35-40 minutes.
Waffle House® Waffles
It was two friendly Atlanta, Georgia neighbors who got
together in 1955 to build the first Waffle House in their
eventual 1200-restaurant chain. With the dimpled breakfast
hotcake as a signature item (and this is 3 years before
IHOP was founded!), the privately-held chain grew into
20 Southern U.S. states. Today tasty food at rock-bottom
prices, plus 24-hours-a-day service, makes Waffle House
a regular stop for devoted customers any time of the day
or night. And don't even think about referring to your server
as a waitress; they're called "associates."
For the best clone of the 45-year-old secret formula for these
waffles you really should chill this batter overnight in the
fridge as they do in each of the restaurants. But, hey, sometimes
you just can't wait, right? If you need instant gratification,
the recipe still works fine if you cook up the waffles the same
day. At least wait for 15-20 minutes after you make the batter
so that it can rest and thicken a bit. That'll give you time to
search for the waffle iron and heat it up. Also, you might need
some time to dust it off.
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla
1. Combine flour, salt and baking soda in a medium bowl. Stir to
combine.
2. Lightly beat the egg in another medium bowl. Add the sugar,
butter, and shortening and mix well with an electric mixer until
smooth. Add the half & half, milk, buttermilk and vanilla. Mix well.
3. Add the dry flour mixture to the wet mixture while beating. Mix
until smooth.
4. Cover and chill overnight. (You can use batter right away if you
like, but a good 12-hour chill makes the batter better.)
5. Rub a light coating of vegetable oil on a waffle iron. Preheat
the waffle iron. Leave the batter out of the refrigerator to warm
up a bit as your waffle iron is preheating.
6. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for
3 to 4 minutes or until the waffles are light brown.
Makes 6 waffles.
Wendy's Frosties
Yield: 6 servings
1 cup Milk
1/2 cup Nestle's Quik
3 cups ice cream, softened in fridge 1 hour
Put in blender until smooth. Serve.
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.
Wendy's® Chili
Here's a favorite recipe for chili that clones the stuff served
at the Wendy's chain. Dave Thomas, Wendy's founder, has been
serving this chili since 1969, he year the first Wendy's opened
its doors. Over the years the recipe has changed a bit, but
this version here is an amazing copy of the version of chili
served in the early 90's. Try topping it with some chopped onion
and cheddar cheese, as you can request in the restaurant.
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
1. Brown the ground beef in a skillet over medium heat; drain off
the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.
Makes about 12 servings.
Tidbits
For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon
cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers
to the pot.
Leftovers can be frozen for several months.
Wendy's® Classic Greek Fresh Stuffed Pita
Here's a clone for another of Wendy's four Fresh Stuffed Pitas.
This Classic Greek Pita uses the same salad base and dressing
as last week's clone for the Chicken Caesar Pita, but replaces
the chicken and parmesan with a Greek topping that's very easy
to make. Even though Wendy's uses a special custom pita that can't
be bought in the stores, you can use the type that most people
tend to slice open and fill. You won't be filling any pockets in
this recipe (other than those in your pants with the money you save).
Instead, you just heat up the pita, and fill it like a soft taco.
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 teaspoon Worcestershire 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
1 cup (4-ounce package) crumbled feta cheese
1/2 cup tomato, seeded and diced
1/4 cup cucumber, thinly sliced and chopped
1/4 cup red onion, diced
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads
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. Make the Greek topping for the sandwiches by combining the crumbled
feta cheese, tomato, cucumber, and red onion in a small bowl.
3. 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 1/2 to 1/3 cup of the greek topping to each sandwich.
7. Pour about a tablespoon of dressing over each sandwich and serve.
Serves 4.
Wendy's® Spicy Chicken Fillet Sandwich
There once was a time when Wendy's offered this sandwich for a
"limited time only." Apparently the tasty zing from this breaded
chicken sandwich won it many loyal customers and a permanent place
on the fast food chain's menu. Now you can re-create the spicy
kick of the original with a secret blend of spices in the chicken's
crispy coating. Follow the same stacking order as the original,
and you've just made 4 sandwich clones at a fraction of the cost
of the real thing.
6 to 8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices
1. Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.
2. Combine the pepper sauce and water in a small bowl.
3. Combine the flour, salt, cayenne pepper, black pepper, onion
powder, paprika and garlic powder in another shallow bowl.
4. Pound each of the chicken pieces with a mallet until about
3/8-inch thick. Trim each breast fillet if necessary to help it
fit on the bun.
5. Working with one fillet at a time, coat each piece with the flour,
then dredge it in the diluted pepper sauce. Coat the chicken once
again in the flour mixture and set it aside until the rest of the
chicken is coated.
6. Fry the chicken fillets for 8 to 12 minutes or until they are light
brown and crispy. Remove the chicken to a rack or to paper towels to
drain.
7. As chicken is frying, prepare each sandwich by grilling the face of
the hamburger buns on a hot skillet over medium heat. Spread about 2
teaspoons of mayonnaise on the face of each of the inverted top buns.
8. Place a tomato slice onto the mayonnaise, then stack a leaf of
lettuce on top of the tomato.
9. On each of the bottom buns, stack one piece of chicken.
10. Flip the top half of each sandwich onto the bottom half and
serve hot.
Makes 4 sandwiches.
White Tassel Hamburgers 2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground SIRLOIN
2/3 cup Canned beef broth
1 Jar babyfood strained beef -- (3 ounces)
-----ONIONS-----
1/4 cup Dry onions
1/4 cup Hot water
Mustard
Catsup
Pickles
mix meat babyfood and broth together well then but in fridge for 3 hours
or over night. then add hot water to onions to hydrate them make small
hamburgers put in frying pan with the end of a spoon put holes in the
burgers while frying so they will cook evenly. then before tuning put some
onions on top of each burger then place buns on top bottom of buns down.
so they will be steamed warm. garnish with pickle catsup and mustard.
1 lb Ground sirloin (not ground
-chuck)
3 oz Jar of strained beef or
-veal baby food
2/3 c Canned clear beef broth
1/4 c Dry minced onion
1/4 c Hot water
1 pk Regular hot dog buns
Mush together beef, baby food, and broth. Refrigerate, tightly
covered, for a couple of hours. Roll meat into small balls, flatten
and fry in pan on stovetop. Mix together onion and water. Place
approx. 1 tbsp of onion/water mixture in the bottom of the pan. Flip
burger on top of this mixture. Serve immediately after they are
finished cooking. For buns, cut a hot dog bun into pieces that are
the same size as the hamburgers.
WOLFGANG PUCK'S PUMPKIN PIE
Yield: 1 servings
Unbaked 10-inch single
-crust pie shell
4 tb Sugar syrup
1 tb Minced orange peel
2 tb Grand Marnier
1 Vanilla bean, split and
-scraped
1 Cinnamon stick
Fresh grated nutmeg
6 Oz. fresh cranberries
2 c Pumpkin puree
1 c Dark brown sugar, packed
1/2 ts Cinnamon
1 ts Ginger
1/2 ts Nutmeg
1/2 ts Cloves
ds Salt
ds Fresh ground white pepper
4 Eggs
1 c Whipping cream
1/2 c Half and half
3 tb Bourbon
Cinnamon ice cream
-(optional)
Wolfgang Puck is a German-born chef who has made his mark here in
California. He has such goldmines as Spago's in LA and Stars in the
City plus a few more salted away around the globe. This is Wolfgang
Puck's very own punkin' pie. How does it stack up against
Grandma's?
Line a buttered 10-inch pie dish or flan ring with pastry.
Refrigerate for 1/2 hour. Line with parchment paper and fill
with pie
weights or uncooked beans. Bake at 350F for 25 minutes, or until
crust is golden. Let cool. Remove paper and beans.
Meanwhile, in large stainless steel saucepan, combine sugar syrup,
orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon
stick and nutmeg. Bring to boil. Stir in cranberries then reduce
heat and simmer for 3 to 5 minutes or until berries are softened.
Remove vanilla bean and cinnamon stick. Spread mixture in thin
layer on bottom of tart shell. (Leftover marmalade is good served
on side
with smoked meat, fowl or curry.)
In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg,
cloves and pepper. Beat in eggs, cream, half and half and bourbon,
Pour into pastry shell. Bake at 375F for 30 to 40 minutes or until
set.
Serve warm with cinnamon ice cream, if desired.
Yonah Schimmel® Low-Fat New York City Knish
Here's a recipe that comes from a challenge issued by
the New York Daily News. They wanted to find out if a
West Coast boy could duplicate the taste of an authentic
New York City knish. But, mind you, not just any knish.
This knish comes from one of the oldest knisheries in the
Big Apple; a place which also takes pride in the low fat
content of its knishes, versus the popular deep-fried variety.
When I tasted the famous Yonah Schimmel knish (the first knish
I had ever sampled), I realized that not only could a simple
clone recipe be created, but that the fat gram count could
come in even lower. The Daily News even went so far as to have
a lab analyze the fat content of not only the original knish
and the clone, but also the fat grams in a street vendor knish
and a supermarket knish, just for comparison. The results are
listed below. If you'd like to check out the original article
that ran in the Daily News, click here.
6 medium russet potatoes
2 1/2 tablespoons low-fat butter
1/4 minced onion
3 tablespoons fat-free chicken (or vegetable) broth
1/2 teaspoon salt, or more to taste
1/8 teaspoon ground black pepper, or more to taste
Seasoning blends, chives or pepper flakes to taste (optional)
6 sheets phyllo dough
1. Peel, halve and boil potatoes until tender, 15-20 minutes.
Mash in a large bowl.
2. Sauté onion in 1 1/2 tablespoons butter until translucent but
not brown. Add to mashed potatoes with broth, salt, pepper and
spices. Stir well.
3. Melt remaining tablespoon of butter. Pre-heat oven to 375
degrees.
4. Layer 3 sheets of phyllo dough and cut in half. Repeat with
remaining 3 sheets. Spoon 1 cup of potato mixture on each section
of phyllo, mold into a large ball and position off-center at one
end of strip of dough. Roll ball along the length of phyllo,
folding dough over bottom of filling and leaving some filling
poking through the top. (Trim and discard excess dough.)
5. Brush melted butter over edges of knish to seal the seams and
press down onto an ungreased baking sheet. Repeat with other
knishes. Bake 30-40 minutes, until golden brown.
Makes four knishes.
Yoo-Hoo® Mix-Ups
A while back when I was rummaging through my pantry
I came upon several bottles of flavored Yoo-hoo that
I had scored from Wal-Mart and tucked away for over a year.
Each of the bottles was covered with a little dust and needed
a pretty fierce shaking, but the contents were very well
preserved and quite tasty. After some Web browsing of a few
unofficial Yoo-hoo Web sites, I discovered these worshipped
"Mix-ups" variety of the famous chocolate drink had since been
put to rest. Now, after a little work in the top secret
"lab," I've come up with a way to clone the flavor of these
bottled products which can no longer be obtained outside of
the ethereal food-world afterlife.
Chocolate-Mint
3/4 cup nonfat dry milk
3 tablespoons Nesquik chocolate drink powder
1 1/2 cups cold water
1 teaspoonn sugar
dash mint extract (less than 1/8 teaspoon)
Combine all the ingredients in a blender for the flavor of your
choice in a container or jar with a lid. Shake until dry milk
is dissolved. Drink immediately or chill in the refrigerator.
Makes 1 14-ounce drink.
Z Tejas' Chile Fudge Pie
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Copycat
Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Ancho puree*
1/2 lb Butter
1/2 c Chopped walnuts
1/2 c Chopped pecans
2 Eggs
1/2 c White sugar
1/2 c Brown sugar
1/2 c Flour
1 c Semisweet chocolate chips
9 inch unbaked pie shell
*For ancho puree: Ancho chiles, which are dried
poblanos, are dark brown peppers found in the produce
section. Remove seeds and stem from one ancho chile
pepper. Place ancho in a small saucepan with water to
cover. Bring to a boil and simmer until ancho is
tender. Puree in a food processor.
Melt butter and let cool to warm. Toast pecans and
walnuts until lightly brown. Beat eggs well and then
add sugars and flour. Beat until smooth. Add warm
butter and mix well. (It is important for butter to be
warm so chocolate chips will melt some.) Add chile
puree. Stir in nuts and chocolate chips. Pour filling
into pastry shell and bake at 325 degrees for 45 to 60
minutes until done.
