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Top Secret Restaurant Recipes You Can Cook In Home – Part 1

     

     

    TOP SECRET RESTAURANT RECIPES

     

     

     

     

     

     

    A1-Sauce

    Recipe By : Gloria Pitzer
    Serving Size : 1 
    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 
    Categories : Copycat

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    12 ounces Low fat ice cream — softened
    1 cup Low fat Cool Whip
    1|4 cup Crunchy peanut butter
    1 package Sugar free Chocolate pudding
    3 ounces Grape Nut cereal

    Mix together ice cream, Cool Whip, peanut butter and pudding.
    Fold in Grape Nuts.
    Spread in 8×8 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 10-ounce box frozen sweetened sliced strawberries, thawed
    1|3 cup pina colada mix
    2 cups ice
    2 ripe bananas

    Garnish
    whipped cream
    2 fresh strawberries

    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.

    Nutrition Facts
    Serving size – 1 salad
    Total servings – 4
    Fat (per serving) – 12g
    Calories (per serving) – 575

     

     

     

    Applebee’s® Low-Fat Blackened Chicken Salad

     

    Applebee’s original Blackened Chicken Salad quickly became
    a favorite, encouraging this popular full-service chain to
    create a low-fat version of the delish dish. While most of
    the fat in the original comes from the tasty honey mustard
    dressing, this version creates a dressing that tastes just
    as good, yet has not a single gram of fat. Combine that with
    fresh lettuce, shredded carrot, a little egg white, non-fat
    shredded cheese, and a delicious Cajun spice blend which
    generously coats chicken seared in light butter then grilled,
    and you have a majorly munchable salad which is incredibly
    easy on the waistline. Who says you need gobs of fat to create
    a tasty meal?

    Dressing
    1|4 cup fat free mayonnaise
    1|4 cup Grey Poupon Dijon mustard
    1|4 cup honey
    1 tablespoon prepared mustard
    1 tablespoon white vinegar
    1|8 teaspoon paprika

    Chicken Marinade
    1 cup water
    3 tablespoons lime juice
    2 tablespoons soy sauce
    1|2 tablespoon Worcestershire

    Cajun Spice Blend
    1|2 tablespoon salt
    1 teaspoon sugar
    1 teaspoon paprika
    1 teaspoon onion powder
    1 teaspoon black pepper
    1|2 teaspoon garlic powder
    1|2 teaspoon cayenne pepper
    1|2 teaspoon white pepper

    2 boneless, skinless chicken breast halves
    2 tablespoons light butter

    Salad
    8 cups chopped iceberg lettuce
    1|2 cup shredded red cabbage
    1|2 cup shredded carrot
    1|2 cup fat free shredded mozzarella cheese
    1|2 cup fat free shredded cheddar cheese
    1 large tomato, diced
    1 hardboiled egg white, diced

    1. Make dressing by combining ingredients in a small bowl.
    Mix well by hand. Store in a covered container in the
    refrigerator until salad is ready.
    2. Combine water, lime juice, soy sauce, and Worcestershire
    in a medium bowl, and stir. Add the chicken breasts to the
    marinade, cover bowl and keep in refrigerator for several hours.
    Overnight is even better.
    3. When chicken is marinated, preheat a frying pan or skillet
    (an iron skillet, if you’ve got it) over medium|high heat. Also,
    preheat your barbecue grill to medium|high heat.
    4. Combine the spices for the Cajun spice blend in a small bowl.
    Sprinkle a teaspoon of the spice blend over one side of each of
    the chicken breasts. Cover the entire surface of the chicken
    with spice.
    5. Melt the butter in the hot pan, then sear the chicken breasts
    for 2-3 minutes on the side with the spices. While first side
    cooks, sprinkle another teaspoon of spice over the top of each
    chicken breast, coating that side as you did the other. Flip the
    chicken over, and sear for another 2-3 minutes. The surface of
    the chicken will be coated with a charred, black layer of flavor.
    This is exactly what you are shooting for.
    6. Finish the chicken off on your barbecue grill. Grill each breast
    on both sides for 2-3 minutes, or until they are done.
    7. While chicken is cooking prepare the salads by splitting the
    lettuce into two large bowls. Toss in the red cabbage and carrots.
    Mix the cheeses together, then top the salad with the cheeses
    and hardboiled egg. Sprinkle the diced tomato on each salad.
    8. Slice the chicken breast, across each breast in 1|2-inch-thick
    slices. Spread the chicken over the top of the salad and serve
    immediately with dressing on the side. Serves 2 as an entree.

     

     

    Applebee’s® 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.

    Oriental Dressing
    3 tablespoons honey
    1 1|2 tablespoons rice winevinegar
    1|4 cup mayonnaise
    1 teaspoon Grey Poupon Dijon mustard
    1|8 teaspoon sesame oil

    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 or salsa on the side.

    Marinade
    1 cup water
    1|3 cup teriyaki sauce
    2 tablespoons lime juice
    2 teaspoons minced garlic
    1 teaspoon mesquite liquid smoke flavoring
    1|2 teaspoon salt
    1|4 teaspoon ground ginger
    1|4 teaspoon tequila

    4 chicken breast fillets

    Mexi-Ranch Dressing
    1|4 cup mayonnaise
    1|4 cup sour cream
    1 tablespoon milk
    2 teaspoons minced tomato
    1 1|2 teaspoons white vinegar
    1 teaspoon minced canned jalapeno slices (nacho slices)
    1 teaspoon minced onion
    1|4 teaspoon dried parsley
    1|4 teaspoon Tabasco pepper sauce
    1|8 teaspoon salt
    1|8 teaspoon dried dill weed
    1|8 teaspoon paprika
    1|8 teaspoon cayenne pepper
    1|8 teaspoon cumin
    1|8 teaspoon chili powder
    dash garlic powder
    dash ground black pepper

    1 cup shredded cheddar|monterey jack cheese blend
    2 cups crumbled corn chips or fried tortilla strips (see tidbits)

    1. Prepare marinade by combining marinade ingredients
    in a medium bowl. Add the chicken to the bowl, cover and
    chill for 2 to 3 hours.
    2. Make the mexi-ranch dressing by combining all of the
    ingredients in a medium bowl. Mix well until smooth, then
    cover dressing and chill it until needed.
    3. When you are ready to prepare the entree, preheat the
    oven to high broil. Also, preheat your barbecue or indoor
    grill to high heat. When the grill is hot cook the marinated
    chicken breasts for 3 to 5 minutes per side, or until
    they’re done.
    4. Arrange the cooked chicken in a baking pan. Spread a
    layer of mexi-ranch dressing over each piece of chicken
    (you’ll have plenty left over), followed by 1|4 cup of
    the shredded cheese blend. Broil the chicken for 2 to 3
    minutes, or just until the cheese has melted.
    5. Spread a bed of 1|2 cup of the tortilla strips or crumbled
    corn chips on each of four plates. Slide a chicken breast onto
    the chips on each plate and serve with your choice of rice,
    and pico de gallo, or salsa. 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

     
    Serving Size : 1
    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 cup cold coffee
    1 cup low-fat milk
    3 tablespoons granulated sugar
    3 cups vanilla ice cream
    3 tablespoons chocolate syrup

    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

    Serving Size : 1
    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
    40 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.

    Centers
    1|4 cup whole milk
    5 unwrapped caramels
    1 tablespoon light corn syrup
    1 teaspoon butter
    1|4 teaspoon vanilla
    1|8 teaspoon salt
    1 1|4 cups powdered sugar

    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.

     

    Bailey’s Irish Cream

    Yield: 1 Servings

    1 c Light cream
    1 14-oz can sweetened condensed milk
    1 2|3 c Irish Whiskey
    1 ts Instant coffee
    2 tb Hershey’s chocolate syrup
    1 ts Vanilla
    1 ts Almond extract

    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.

     

     

    Bake And Baste Chicken (Boston Chicken)

    Categories: Copycat
    Yield: 1 servings

    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 7×11 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

    Serving Size : 6 
    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

    Serving Size : 1 
    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

    Serving Size : 1
    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

    Serving Size : 8
    Categories : Soups Vegetables
    Meats

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–

    1|2 pound Firm white onions — sliced
    1|4 cup Butter
    2 tablespoons Corn oil
    3 tablespoons Flour
    1 quart Chicken broth
    1 quart Beef broth
    8 slices French bread
    Swiss cheese — shredded
    Parmesan — grated

    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.

    Use within 10 days.

     

     

    Big Boy’s Chicken Gravy

    Categories: Copycat, Sauces, Chicken
    Yield: 1 quart

    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.

     

     

    Big Bucket In The Sky Chicken

    Categories: Polkadot, Menarea, Chicken
    Yield: 1 Servings

    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

    Serving Size : 1 
    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

    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

    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

    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
    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.

     

     

    Boston Chicken Macaroni & Cheese

    Categories: Pitzer, Pasta, Cheese
    Yield: 6 Servings

    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

    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
    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

    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
    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

    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 cup tomato sauce
    1 1|2 tablespoons Kraft original barbecue sauce
    1 tablespoon granulated sugar
    1 1|2 pounds ground sirloin (10 percent fat)
    6 tablespoons all-purpose flour
    3|4 teaspoon salt
    1|2 teaspoon onion powder
    1|4 teaspoon ground black pepper
    dash garlic powder

    1. Preheat oven to 400 degrees.
    2. Combine the tomato sauce, barbecue sauce, and sugar in
    a small saucepan over medium heat. Heat the mixture until
    it begins to bubble, stirring often, then remove it from
    the heat.
    3. In a large bowl, add all but 2 tablespoons of the tomato
    sauce to the meat. Use a large wooden spoon or your hands to
    work the sauce into the meat until it is very well combined.

    4. Combine the remaining ingredients with the ground
    sirloin – flour, salt, onion powder, ground pepper,
    and garlic powder. Use the wooden spoon or your hands to work
    the spices and flour into the meat.
    5. Load the meat into a loaf pan (preferably a meatloaf pan
    with two sections that allows the fat to drain, but if you
    don’t have one of those a regular loaf pan will work). Wrap
    foil over the pan and place it into the oven for 30 minutes.
    6. After 30 minutes, take the meatloaf from the oven, remove
    the foil and, if you aren’t using a meatloaf pan, drain the fat.
    7. Using a knife, slice the meatloaf all the way through into
    8 slices while it is still in the pan. This will help to cook
    the center of the meatloaf. Pour the remaining 2 tablespoons
    of sauce over the top of the meatloaf, in a stream down the center. Don’t spread the sauce.
    8. Place the meatloaf back into the oven, uncovered, for 25 – 30
    minutes or until it is done. Remove and allow it to cool for a
    few minutes before serving.
    Serves 4.

     

     

    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.

    1 1|2 teaspoons salt
    1|2 teaspoon paprika
    1|4 teaspoon cayenne
    1|4 teaspoon onion powder
    1|4 teaspoon garlic powder
    1|4 teaspoon ground black pepper
    1|4 teaspoon dried thyme
    1|4 teaspoon dried oregano
    1|4 teaspoon rubbed sage
    dash cumin

    Combine all ingredients in a small bowl. Store in a covered
    container. Sprinkle on any poultry to taste.
    Makes 4 teaspoons.

    Chevys® Fresh Salsa

    Whip out the food processor and fire up the grill
    because you’ll need these essential tools to clone
    one of the best restaurant salsas in the business.
    The key to recreating the flavor of the real deal
    is to fire roast the tomatoes and the jalapenos,
    and to add a little mesquite-flavored liquid smoke.
    The restaurant chain uses a mesquite grill, so these
    steps are crucial to getting the same smoky flavor
    as the addictive restaurant version. Chevys uses chipotle
    peppers, or smoked red jalapeno peppers. But unless you
    grow your own jalapenos, it may be difficult to find the
    riper red variety in your local supermarket. For this recipe,
    the green jalapeno peppers will work fine.

    6 medium tomatoes
    10 jalapenos (red is best)
    1|4 of a medium Spanish onion
    2 cloves garlic
    2 tablespoons chopped fresh cilantro
    2 tablespoons white vinegar
    2 teaspoons salt
    1 1|2 teaspoons mesquite-flavored liquid smoke

    1. Preheat your barbecue grill to high temperature.
    2. Remove any stems from the tomatoes, then rub some oil over
    each tomato. You can leave the stems on the jalapenos.
    3. Place the tomatoes on the grill when it’s hot. After about
    10 minutes, place all of the jalapenos onto the grill. In about
    10 minutes you can turn the tomatoes and the peppers. When almost
    the entire surface of the peppers has charred black you can remove
    them from the grill. The tomatoes will turn partially black, but
    when the skin begins to come off they are done. Put the peppers
    and tomatoes on a plate and let them cool.
    4. When the tomatoes and peppers have cooled, remove most of the
    skin from the tomatoes and place them into a food processor.
    Pinch the stem end from each of the peppers and place them into
    the food processor as well. Toss out the liquid that remains on
    the plate.
    5. Add the remaining ingredients to the food processor and puree
    on high speed for 5-10 seconds or until the mixture has a smooth
    consistency.
    6. Place the salsa into a covered container and chill for several
    hours or overnight while the flavors develop.
    Makes approximately 2 cups.

     

     

    Chevys® 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.

    Nutrition Facts
    Serving size – 2 pieces
    Total servings – 4

     

     

    Chi Chi’s Mild Salsa

    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 chilies to use in other recipes.

     

     

     

    CHI-CHI’S CHICKEN FAJITAS

    Categories: Mexico, Restaurants, Poultry
    Yield: 1 Servings

    From: Brett Jones

    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

    Cinnamon Butter
    1|2 cup butter (1 stick), softened
    3 tablespoons granulated sugar
    1 1|2 teaspoons cinnamon

    9 scoops vanilla ice cream
    chocolate syrup
    caramel syrup
    6 tablespoons 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 9×9-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

    2 pounds ground beef
    4 large sesame seed buns
    2 cups iceberg lettuce, shredded or chopped thin
    2 tablespoons mayonnaise
    1 green onion, chopped
    16-20 tortilla chips
    2-3 fresh jalapenos, sliced

    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

    Garnish
    2 tablespoons chopped tomato
    1 tablespoon chopped onion

    1. Preheat barbecue grill to high heat.
    2. Rub the chicken breast with some vegetable oil then grill
    it on the barbecue for 4 to 5 minutes per side or until done.
    Lightly salt and pepper each side of the chicken while it cooks.
    Set chicken aside until it cools down enough to handle.
    3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet
    over medium-high heat.
    4. Add the red pepper and onion to the pan and sauté for a couple
    minutes until tender.
    5. Dice the cooked chicken into small cubes and add it to the pan.
    Add the corn, black beans, spinach, jalapeno peppers, parsley,
    cumin, chili powder, salt, and cayenne pepper to the pan. Cook
    for another 4 minutes. Stir well so that the spinach separates
    and is incorporated into the mixture.
    6. Remove the pan from the heat and add the cheese. Stir until the
    cheese is melted.
    7. Wrap the tortillas in a moist cloth and microwave on high
    temperature for 1 1|2 minutes or until hot.
    8. Spoon approximately one-fifth of the mixture into the center
    of a tortilla. Fold in the ends and then roll the tortilla over
    the mixture. Roll the tortilla very tight, then pierce with a
    toothpick to hold together. Repeat with the remaining ingredients
    until you have five eggrolls. Arrange the eggrolls on a plate,
    cover the plate with plastic wrap and freeze for at least 4 hours.
    Overnight is best.
    9. While the eggrolls freeze prepare the avocado-ranch dipping
    sauce by combining all of the ingredients in a small bowl.
    10. Preheat 4-6 cups of oil to 375 degrees.
    11. Deep fry the eggrolls in the hot oil for 12-15 minutes and
    remove to paper towels or a rack to drain for about 2 minutes.
    12. Slice each eggroll diagonally lengthwise and arrange on a
    plate around a small bowl of the dipping sauce. Garnish the
    dipping sauce with the chopped tomato and onion.
    Serves 3-4

     

     

    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

    Serving Size : 3 
    Categories : Chicken Sandwiches
    Salsa

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–

    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

    Serving Size : 1
    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.

     

     

    Denny’s Cheese Soup

    Categories: Copycat, Soups, Cheese
    Yield: 4 servings

    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

    Serving Size : 16 
    Categories : Sauces Cheese|Eggs

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–

    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)

    Serving Size : 4 
    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

    Serving Size : 4
    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

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 tablespoon vegetable oil
    1 whole serrano chile
    1|4 teaspoon serrano chiles — ground
    1 28-oz. can pinto beans
    1|3 cup water

    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. 
    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

    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

    Serving Size : 48
    Categories : Desserts Cookies
    Low-Fat

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–

    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

    Serving Size : 1 
    Categories : Desserts Cookies
    Low-Fat

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–

    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.

    1|3 pound lean ground beef
    seasoned salt
    ground black pepper
    1 plain hamburger bun
    1|2 tablespoon mayonnaise
    1|4 cup chopped iceberg lettuce
    1 tomato slice
    1|2 tablespoon mustard
    1|2 tablespoon sweet pickle relish
    1 tablespoon chopped onion
    3 dill pickle slices (hamburger slices)

    Optional
    1 slice American cheese
    Grill the unsuspecting beef patty in a hot frying pan.

    Slap the hot side and the cold side together.

    1. Form the ground beef into a patty that is about 1 inch wider
    than the circumference of the hamburger bun.
    2. Preheat a non-stick frying pan to medium|high heat. Fry the
    patty in the pan for 3 to 4 minutes per side or until done. Season
    both sides of the beef with seasoned salt and ground black pepper.
    3. As the meat cooks prepare the bun by spreading approximately 1|2
    tablespoon of mayonnaise on the face of the top bun.
    4. Place the lettuce on the mayonnaise, followed by the tomato slice.
    5. When the beef is done place the patty on the bottom bun.
    6. Spread about 1|2 tablespoon of mustard over the top of the beef
    patty.
    7. Spoon about 1|2 tablespoon of relish over the mustard.
    8. Sprinkle the chopped onion onto the relish.
    9. Arrange the pickles on the chopped onion.
    10. Bring the two halves of the burger together and serve with
    gumption.
    Makes 1 burger.

    Tidbits
    If you want cheese on your burger, put a slice of American cheese
    on the face of the bottom bun before adding the beef patty. The
    heat from the meat will melt the cheese.

     

     

    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.

     

     

    Chocolate Cookie Wafers
    1 18.25-ounce package Betty Crocker chocolate fudge cake mix
    3 tablespoons shortening, melted
    1|2 cup cake flour, measured then sifted
    1 egg
    3 tablespoons water
    Non-stick cooking spray

    Coating
    3 12-ounce bags semi-sweet chocolate chips
    3|4 teaspoon peppermint extract
    6 tablespoons shortening

    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

    Serving Size : 1
    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”  *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

    Topping
    2 tablespoons granulated sugar
    1 teaspoon cinnamon

    1. In a large bowl, cream together the butter and sugars with
    an electric mixer on high speed. Add the egg and vanilla and
    beat until smooth.
    2. In another bowl, combine the flour, salt, baking soda, and
    cream of tartar.
    3. Pour the dry ingredients into the wet ingredients and mix well.
    4. Preheat oven to 300 degrees while you let the dough rest for
    30 to 60 minutes in the refrigerator.
    5. In a small bowl, combine the sugar with the cinnamon for the
    topping.
    6. Take about 2 1|2 tablespoons of the dough and roll it into a
    ball. Roll this dough in the cinnamon|sugar mixture and press it
    onto an ungreased cookie sheet. Repeat for the remaining cookies.
    7. Bake the cookies for 12 to 14 minutes and no more. The cookies
    may seem undercooked, but will continue to develop after they are
    removed from the oven. When the cookies have cooled they should be
    soft and chewy in the middle.
    Makes 16 to 18 cookies.

     

     

    Great American Cookies® White Chunk Macadamia

    When Arthur Karp shared his grandmother’s favorite chocolate
    chip cookie recipe with Michael Coles, the business partners
    knew they had a hit on their hands. They opened their first
    Great American Cookies store in 1977 in The Perimeter Mall
    in Atlanta, Georgia. Now with more than 350 stores in the chain,
    these cookies have quickly become a favorite, just begging to
    be cloned. The chain bakes the cookies in convection ovens at
    the low temperature of 280 degrees for around 16 to 17 minutes.
    But since most of us don’t have convection ovens and may have
    a hard time getting the oven temperature to this odd setting,
    we have made some adjustments. Just be sure, when you remove
    the cookies from the oven, that they appear undercooked and
    only slightly browned around the edges. This will give the
    cookies the perfect chewy texture when they cool.

    1|2 cup butter (1 stick), softened
    1 cup brown sugar
    1|2 cup coconut flakes, finely minced
    1 egg
    1 tablespoon milk
    1 teaspoon vanilla
    1 1|2 cups flour
    2 teaspoons baking soda
    1|2 teaspoon baking powder
    1|2 teaspoon salt
    8 ounces solid white chocolate, cut into chunks
    1 cup macadamia nuts, chopped

    1. Cream together the butter and sugar in a large bowl with
    a mixer on high speed.
    2. Add the coconut, egg, milk, and vanilla and mix well.
    3. In another bowl combine the flour, baking soda, baking powder,
    and salt.
    4. Add the dry mixture to the wet mixture and mix until dough
    forms. Mix in the white chocolate and macadamia nuts.
    5. Preheat oven to 300 degrees while you let the dough rest for
    30 to 60 minutes in the refrigerator.
    6. Measure out about 2 1|2 tablespoons of the dough and form a
    ball. Drop each ball of dough onto an ungreased cookie sheet
    about 3 inches apart and bake for 12 to 14 minutes. Do not overbake!
    Cookies should come out of the oven appearing slightly browned,
    yet undercooked. When cooled the cookies will be soft and chewy
    like the original.
    Makes 16 to 18 cookies.

     

     

    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.

    Marinated Cabbage
    2 tablespoons white vinegar
    1 tablespoon granulated sugar
    4 cups thinly-sliced cabbage

    4 cups hickory smoking chips

    Spice Rub
    2 tablespoons kosher salt
    2 teaspoons cracked black pepper
    1 teaspoon paprika
    1|2 teaspoon onion powder
    1|2 teaspoon ground sage
    1|2 teaspoon thyme
    1|4 teaspoon cayenne

    1 boneless pork loin roast (3 to 4 pounds)
    vegetable oil

    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.

    4 to 6 cups vegetable oil

    Honey Mustard Dipping Sauce
    1|4 cup mayonnaise
    1 1|2 teaspoons prepared mustard
    2 teaspoons honey
    pinch paprika

    Apricot Dipping Sauce
    2 tablespoons Grey Poupon Dijon mustard
    1 tablespoon apricot preserves
    2 tablespoons honey

    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.

    Centers
    1|4 cup whole milk
    5 unwrapped caramels
    1 tablespoon light corn syrup
    1 teaspoon peanut butter
    1|4 teaspoon vanilla
    1|4 teaspoon salt
    1 1|4 cups powdered sugar

    20 unwrapped caramels
    1 1|2 teaspoons water
    2 cups dry roasted peanuts

    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

    Serving Size : 6 
    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

    Serving Size : 1 
    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

    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.

    2 eggs
    1 1|4 cups buttermilk
    4 tablespoons butter, melted
    3 tablespoons canned pumpkin
    1|4 cup granulated sugar
    1|4 teaspoon salt
    1 1|4 cups all-purpose flour
    1|2 teaspoon baking powder
    1|2 teaspoon baking soda
    1|4 teaspoon cinnamon
    1|4 teaspoon allspice

    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.

    1|2 cup mayonnaise
    5 tablespoons rice vinegar
    2 tablespoons sugar
    2 tablespoons sesame oil
    1 tablespoon soy sauce
    1|4 teaspoon garlic powder

    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.

    3 cups vanilla ice cream
    1 1|2 cups milk
    8 Oreo cookies

    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|3 cup granulated sugar
    1 16-oz. bottle light corn syrup
    2 cups 80-proof vodka
    2 teaspoons peppermint extract

    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

    Serves 12

    Ingredients
    15 chocolate sandwich cookies
    1|2 cup dry roasted peanuts
    vegetable cooking spray
    4 tablespoons butter or margarine
    3 quarts chocolate ice cream
    (7) 1.8 ounce packages milk chocolate covered peanut butter cups
    (1) 8 ounce jar milk chocolate fudge topping
    1|4 cup strong brewed coffee
    2 tablespoons coffee flavored liqueur

    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.

    3 tablespoons margarine
    1|4 teaspoon salt
    5 cups miniature marshmallows
    1|2 teaspoon vanilla
    4 teaspoons cocoa
    6 cups Cocoa Krispies cereal
    non-stick cooking spray

    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.

     

     

    Kellogg’s® Peanut Butter Chocolate Rice Krispies Treats®

    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 tablespoon margarine
    3 tablespoons peanut butter
    1|8 teaspoon salt
    5 cups miniature marshmallows
    1|2 teaspoon vanilla
    6 cups Rice Krispies cereal
    1 12-ounce bag milk chocolate chips
    non-stick cooking spray

    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
    Categories : Sauces

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–

    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.

    Nutrition Facts
    Serving size – Approx. 3|4 cup
    Total servings – 8
    Fat (per serving) – 0g
    Calories (per serving) – 57

    Original
    Fat (per serving) – 10.5g
    Calories (per serving) – 210

     

     

    KFC® Cole Slaw

    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 shortening 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.

    2 pounds russet potatoes
    1 cup mayonnaise
    4 teaspoons sweet pickle relish
    4 teaspoons sugar
    2 teaspoons minced white onion
    2 teaspoons prepared mustard
    1 teaspoon vinegar
    1 teaspoon minced celery
    1 teaspoon diced pimentos
    1|2 teaspoon shredded carrot
    1|4 teaspoon dried parsley
    1|4 teaspoon pepper
    dash salt

    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.

     

     

    KFC Southern Spoon Bread

    3 cups milk
    1 teaspoon salt
    1 Tablespoon sugar
    1 1|4 cups corn meal
    3 eggs
    1 Tablespoon baking powder
    2 Tablespoons cold water
    2 Tablespoons butter

    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|2 cup plus 1 tablespoon corn flake crumbs
    2 teaspoons all-purpose flour
    1 teaspoon salt
    1|4 teaspoon paprika
    1|4 teaspoon sugar
    scant 1|4 teaspoon garlic powder
    scant 1|4 teaspoon onion powder

    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 
    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. 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?

    2 tablespoons salt
    2 teaspoons sugar
    1|2 teaspoon paprika
    1|4 teaspoon turmeric
    1|4 teaspoon onion powder
    1|4 teaspoon garlic powder
    1|4 teaspoon cornstarch

    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 tablespoon flour
    1 teaspoon chili powder
    1 teaspoon paprika
    3|4 teaspoon salt
    3|4 teaspoon minced onion
    1|2 teaspoon cumin
    1|4 teaspoon cayenne pepper
    1|4 teaspoon garlic powder
    1|4 teaspoon sugar
    1|8 teaspoon ground oregano

    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.

    4 garnet yams
    3 tablespoons granulated sugar
    1 1|2 teaspoons cinnamon
    1|2 cup whipped butter

    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

    Serving Size : 1 
    Categories : Seafood Dressings
    Fish And Seafood

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–

    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

    Serving Size : 1 
    Categories : Breads Dressings

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 box corn muffin mix — (9 oz)
    1 box yellow cake mix — (9 oz)

    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

    Serving Size : 1 
    Categories : Copycat Spreads

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–

    1|4 pound Butter
    1|2 cup Honey
    6 slices Bacon; cook crisp — crumble

    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

    Serving Size : 8 
    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.

     

     

    Next : Top Secret Restaurant Recipes You Can Cook In Home- Part 2

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