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Thread: Top Secret Recipes Collection (Large!)

  1. #1
    Sqwertz Guest

    Default Top Secret Recipes Collection (Large!)

    A1-Sauce

    Recipe By : Gloria Pitzer
    Serving Size : 1 Preparation Time :0:00
    Categories : Copycat Condiments

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 C Dark Molasses
    2 Green onions -- chop
    3 Tbsp Coarse salt (kosher)
    3 Tbsp Dry mustard
    1 Tsp Paprika
    1/4 Tsp Cayene
    1 Clove garlic -- crush or
    1 Tsp Garlic powder
    1 Anchovy fillet; chop -- or
    1 tbsp Anchovey paste
    6 tbsp Fresh taramind -- or
    1 tbsp Taramind extract
    1 tsp Pepper
    1/2 tsp Fenugreek
    1/2 tsp Powdered ginger
    1/2 tsp Ground cinnamon
    1 tsp Powdered cloves
    1/2 tsp Caradamen seeds
    3 drops Tabasco
    6 oz Rhine wine
    2 oz Rose wine
    1 pt White vinegar
    1 tbsp Kitchen Bouquet
    1 tbsp Postum Powder

    Put all spices (except last 6 ingr.) through blender till fine powder.
    Place over low heat with half vinegar and simmer 1 hr; adding rest of
    vinegar alittle at a time as mixture is reduced in bulk. Stir in
    tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
    heat. Pour into crock or tuperware container (2qt) Let stand covered for
    1 week. Then strain thru cheese- cloth, six times.
    bottle and cap tightly. Keep refrigerated indefinely.
    Freeze to keep for years.

    A1A-READ ME.txt


    I hope you enjoy the assorted Secret Recipes
    included here!
    More Secret Recipes are to come soon
    from SKILLET!

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    only from § Skillet §
    accept No substitutes.. & enjoy!
    Almost Snickers.txt


    Almost Snickers

    Recipe By : Mary Ann Housman (WW leader)
    Serving Size : 8 Preparation Time :0:00
    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 8x8 inch pan and freeze.

    Applebee's Pico de Gallo.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    Applebee's® Tequila Lime Chicken

    It's one of Applebee's top-selling signature dishes
    and a big request here on the site. This tasty dish
    combines the tangy flavor of the tequila lime marinade
    with creamy southwestern-style dressing, and tops it all
    off with a melted cheese blend. Just be sure you don't
    marinate the chicken longer than the 3 to 4 hours, or the
    citric acid in the lime juice may toughen the chicken.
    The bed of crispy corn tortilla strips can be easily
    cloned with crumbled store-bought corn chips, but if
    you want strips like those served at the restaurant,
    just follow the "tidbits" below. Serve this dish with
    your choice of rice (Spanish rice is recommended),
    along with some pico de gallo (you can find a recipe here)
    or salsa on the side.

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

    4 chicken breast fillets

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

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

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

    Tidbits
    Crumbling store-bought tortilla chips is the easy way to
    make the bed of crunchy chips that the tequila lime chicken
    rests on. But, you can make tortilla strips like those served
    at the restaurant by cutting a stack of eight 6-inch corn
    tortillas in half. Stack the halves on top of each other and
    slice the tortillas into thin strips. Fry the tortilla strips
    in 2 cups of oil preheated in a large skillet for 3-5 minutes
    or until crispy. Salt lightly and cool on paper towels to drain.


    ARBY'S HORSEY SAUCE.txt


    ARBY'S HORSEY SAUCE

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Copycats Sauces

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 c Mayo
    3 tb Bottled horseraddish cream
    Sauce
    1 tb Sugar -- or
    2 pk Equal

    Mix all well. Keep refrigerated, tightly covered to
    use in 2 weeks. Do not freeze.
    Arby's® Bronco Berry® Sauce.txt


    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.txt


    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.txt


    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.txt


    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.txt


    BABOLI PIZZA CRUST

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Breads Pizza

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pk Yeast
    1/4 c Water -- warm
    6 tb Olive oil -- + extra for pan
    6 c Flour
    1 t Salt (Optional)
    2 1/4 c Water -- warm
    -----TOPPINGS-----
    SEA SALT -- OR KOSHER SALT
    Pepper -- ground
    4 tb Olive Oil
    Chopped Rosemary and Thyme
    2 tb Water

    Mix together first six ingredients and let rise 30 to
    0 minutes. Divide dough into 3 parts and place in 3
    olive-oiled pie pans. Dimple dough with fingers. Mix
    olive oil and water, brush tops with this mixture.
    Sprinkle on top: sea salt, pepper, rosemary and thyme.
    Let rise 50 to 60 mins. Bake at 350 degrees F. for 25
    minutes. May dip in olive oil. Peggy also says if the
    herbs are dried to soak in water 10 minutes and then
    pat dry with paper towels.

    Baby Ruth® Candy Bar.txt


    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.txt


    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).txt


    Bake And Baste Chicken (Boston Chicken)
    Categories: Copycat
    Yield: 1 servings

    [email protected]
    1/4 c Canola oil
    1 tb Honey
    1 tb Lime juice
    1/4 ts Paprika
    4 Chicken breast halves
    Washed/patted dry

    Preheat oven to 400 degrees. In a small bowl, combine
    canola oil, honey, lime juice and paprika. Place
    chicken, skin side up, in a 7x11 inch baking dish.
    Apply mixture to chicken pieces in a single layer.

    Bake in over for 35-40 minutes, basting every 8-10
    minutes or until well browned and juices run clear
    when you cut into the thickest part of chicken. Remove
    from oven. Cover with foil for 15 minutes. This
    softens chicken and keeps it hot until served. Serves
    4.

    BAKED BEANS BOSTON CHICKEN.txt


    BAKED BEANS LIKE BOSTON CHICKEN

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Copycat Side dishes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    14 c Dried Onions
    Reconstitute in 1/4 c hot
    Water 5 minutes
    24 Oz-Jar Great Northern Beans
    1 c Hunt's Ketchup
    1/2 c Open Pit Hickory Flavored
    Bbq Sauce
    1 lg Can Baked Beans

    While onions are softening, empty jar of northern
    beans into a 4-quart baking dish or pan. Add pork and
    beans to northern beans. Stir in onion, ketchup, BBQ
    sauce and ham. Bake, uncovered at 350~ about 30-35
    minutes or until piping hot. Stir 2-3 times during
    baking. Refrigerate covered, to use in 1 week. Freeze
    to use in 4 months.

    Baskin-Robbins® B.R. Blast®.txt


    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.txt


    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. Voil*! 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.txt


    Ben & jerry's fresh georgia peach ice cream

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Desserts Fruits
    Copycat

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 c Ripe peaches -- finely chopped
    1 1/4 c Sugar
    1/2 Juice of lemon
    2 lg Eggs
    2 c Heavy or whipping cream
    1 c Milk

    The best way to capture the elusive flavor of summertime. Ben and Jerry
    prefer
    small peaches because they have more flavor and less water than the larger
    ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a
    bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30
    minutes. Remove the peaches from the refrigerator and drain the juice into
    another bowl. Return the peaches to the refrigerator. Whisk the eggs in a
    mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4
    cup sugar, a little at a time, then continue whisking until completely
    blended, about 1 minute more. Pour in the cream and milk and whisk to
    blend.
    Add the peach juice and blend. Transfer the mixture to an ice cream maker
    and
    freeze following manufacturer's instructions. After the ice cream stiffens
    (about 2 minutes before if is done) add the peaches, then continue freezing
    until the ice cream is ready. Makes 1 generous quart.

    Benihana Japanese Fried Rice.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    Bennigan's Hot Bacon Dressing

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Dressings Salads
    Meats

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 ounces Bacon grease
    1/4 pound Red onion -- dice fine
    2 cups Water
    1/2 cup Honey
    1/2 cup Red wine vinegar
    2 tablespoons Dijon mustard
    1 1/2 tablespoons Cornstarch
    1 tablespoon Tabasco

    Place the bacon grease in a saucepan over medium-high heat. Add the
    onions and saute until the onions start to blacken. While the onions
    are carmelizing, in a mixing bowl place the water, honey and red wine
    vinegar. Using a wire whisk, mix the ingredients well. Add the
    cornstarch and whisk well. After the onions have carmelized, add the
    Dijon mustard to the onions and stir together with a rubber spatula.
    Add the water, vinegar, pepper (sic.) honey and cornstarch to the
    mustard and onions and mix. Continue stirring until mix thickens and
    comes to a boil. Remove from heat and store in refigerator until
    needed. Note: To reheat use a double boiler. I put the tabasco on the
    ingredient list if you like it. In differnt parts of the country
    Bennigan's omits this ingredient.

    Bennigan's Onion Soup.txt


    Bennigan's Onion Soup

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Soups Vegetables
    Meats

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----WALDINE VAN GEFFEN VGHC42A-----
    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.txt


    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.txt


    Big Boy's Chicken Gravy

    Categories: Copycat, Sauces, Chicken
    Yield: 1 quart

    -patdwigans fwds07a
    28 oz Chicken broth
    1/2 ts Onion powder
    1 tb Chicken bouillon powder
    2/3 c Bisquick

    In blender, combine broth, onion powder, bouillon
    powder and Bisquick. Blend at high speed, about 1/2
    minute or until smooth. Pour into saucepan and stir
    constantly over medium high heat, about 4 or 5 minutes
    until if comes to a boil, is smooth and thickened a
    bit. Serve at once. Can freeze up to 4 months.
    Big Bucket In The Sky Chicken.txt


    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.txt


    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.txt


    BOB "OVEN'S " COLONIAL DRESSING

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Copycat Dressings

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 c Water
    1/8 c Cornstarch
    1/2 c Vinegar -- light or dark
    1 c Sugar
    1 t Onion powder
    1 tb Salt
    1/4 c Butter or margarine
    1/2 ts Pepper
    1 t Celery salt
    1 tb Celery seed

    Put water and cornstarch
    into blender on High speed for 1 minute or until
    smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture
    over Medium High heat, stirring constantly as you
    begin to add each of the remaining ingredients,
    stirring well after each addition. Cook and continue
    stirring until it begins to thicken and become quite
    smooth. Let it cool completel before pouring into a
    refrigerator container. Cap tightly. Kepps for about
    weeks. Do Not Freeze. Makes 2
    1/2 cups. Variations: Creamy Italian Colonial:
    to one recipe (above) add 1 Tbsp. prepared mustard, 1
    Tbsp. light corn syrup, 1 Tbsp. dry oregano leaves,
    1/2 tsp. garlic powder and 1/2 cup mayonnaise. Stir to
    combine well. Keep refrigerated. Makes about 3 cups.
    Do Not Freeze. Catalina Colonial: To one recipe
    (above) add: 1 cup catsup and 1/2 cup sweet pickle
    relish. Makes 3 1/2 cups. Creamy Onion Dressing: To
    one recipe (above) stir in: 8 ounce carton onion chip
    dip. Makes 3 cups. Do Not Freeze. Slaw Dressing: To
    one recipe (above) stir in: 1/2 cup sour cream, 1/2
    cup mayonnaise. Use within one week of preparing.
    Makes 3 cups. Do Not Freeze.
    Boston Chicken & KFC Rotisserie Style Chicken.txt


    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.txt


    Boston Chicken Baked Beans

    Categories: Copycat, Beans
    Yield: 6 servings

    -patriciadwigans fwds07a
    14 c Dry chopped onions; reconsti
    -tute in 1/4 c hot water 5
    -minutes
    24 oz Jar great northern beans;
    -drain, rinse and drain
    28 oz Can Campbell's Pork & Beans
    1 c Hunt's Ketchup
    1/2 c Open Pit hickory flavored
    -BBQ sauce
    3 sl Boiled ham; chopped fine

    While onions are softening, empty jar of northern
    beans into a 4-quart baking dish or pan. Add pork and
    beans to northern beans. Stir in onion, ketchup, BBQ
    sauce and ham. Bake, uncovered at 350~ about 30-35
    minutes or until piping hot. Stir 2-3 times during
    baking. Refrigerate covered, to use in 1 week. Freeze
    to use in 4 months.
    Boston Chicken Cranberry Sauce.txt


    Boston Chicken Cranberry Sauce

    Categories: Copycat, Sauces, Fruits
    Yield: 3 cups

    -patdwigans fwds07a
    1 lb Can jellied cranberry sauce
    10 oz Jar Smucker's Simply Fruit
    -Orange Marmalade
    1/4 ts Ground ginger
    2 c Fresh cranberries; each
    -sliced 2 or 3 pcs horizont.
    1/3 c Walnuts; chop fine

    in 2-quart saucepan, over medium-to-low heat, use
    rubber bowl scraper to stir together jellied sauce,
    marmalade and ginger until melted, about 6-8 minutes.
    Add the sliced cranberries, keeping sauce on low. Stir
    often. Continue cooking and stirring often until
    cranberries are no longer white and taste tender to
    the bite (not soft, but not too crisp). Stir in
    walnuts. When cooled to lukewarm, refrigerate, covered
    and use with a week to 10 days. Should freeze well to
    be used within 4 months.
    Boston Chicken Creamed Spinach.txt


    Boston Chicken Creamed Spinach

    Categories: Copycat, Vegetables
    Yield: 4 servings

    -patdwigans fwds07a
    1 tb Flour
    4 tb Butter, margarine or canola
    -oil
    1/2 ts Garlic salt
    Salt and pepper
    20 oz Frozen chopped spinach; cook
    -and drain
    1 sm Onion; diced

    In a saucepan, on medium heat, stir together with wire
    whisk soup, flour, butter, garlic salt, salt and
    pepper until smooth and piping hot. Combine with
    spinach and onion. (MY NOTE:I'd substitute fresh
    minced garlic for the garlic salt).
    Boston Chicken Cucumber Salad.txt


    Boston Chicken Cucumber Salad

    Categories: Salads, Copycat, Wrv
    Yield: 4 to 6

    patdwigans fwds07a
    2 md Cucumbers w/skin;half, seed,
    -1/2" slices
    1/4 Red Spanish onion; 1/2" dice
    1 lg Ripe tomato; dice
    8 oz Paul Newman's Olive Oil and
    -Vinegar Dressing
    1 ts Dry dill weed
    1/2 ts Dry parsley; mince
    1/4 c Olive oil

    Combine cucumbers with the rest of the ingredients in
    non-metal refrigerator container, tightly covered.
    Marinate for 24 hours in fridge before serving. Do not
    freeze.
    Boston Chicken Macaroni & Cheese.txt


    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.txt


    Boston Chicken Marinade/basting Sauce

    Categories: Copycat, Sauces
    Yield: 1 servings

    -patdwigans fwds07a
    1/4 c Canola oil
    1 tb Honey
    1 tb Lime juice
    1/4 ts Paprika

    Mix all ingredients well and apply to skin-side-up
    chicken in a single layer in greased baking dish or
    pan. Bake at 400~ 35-40 minutes. Baste every 8-10
    minutes during the baking time.

    Boston Chicken Saucer Sized Chocolate Chip Co.txt


    Boston Chicken Saucer Sized Chocolate Chip Co

    Categories: Copycat, Desserts, Cookies
    Yield: 1 servings

    -pat dwigans fwds07a
    4 oz Nestle's Milk Chocolate bars
    4 oz Baker's german sweet choc
    4 oz Dove milk chocolate
    Cookie dough
    use your our recipe

    Melt 3 chocolates, stirring until smooth. Pur into
    greased 9" metal pie pan and refrigerate until hard.
    Hammer into pea-sized bits. Store refrigerated until
    ready to use. Use 1/3 c dookie dough, flattening to a
    3-1/2 to 4" round. Bake at 375 for 16 to 18 minutes
    or until golden brown but not overbaked or cookies
    will be hard as rocks when cooled. The cookies will
    look almost "RAW" at the end of 16 minutes if you make
    them big enough and will continue to bake in their own
    heat as they cool on the sheets a few minutes.
    Boston Chicken Spicy Rice.txt


    Boston Chicken Spicy Rice

    Categories: Rice, Copycat, Wrv
    Yield: 6 servings

    -patdwigans fwds07a
    1/4 c Raw Rice-shaped pasta
    3/4 c Minute rice
    1 tb Pimiento; chop fine
    1/2 ts Dry minced celery leaf
    1 ts Dry minced parsley
    1/4 ts Dry mustard
    14 oz Can chicken broth
    1/4 c Olive oil
    1/2 ts Salt

    In a 2-qt saucepan combine all ingredients. Stir often
    and bring to a bol. Cover and remove from heat. Let
    stand 15 minutes. Fluff rice with a fork occasionally.
    Salt and pepper to taste if desired. Keep warm in top
    of double boiler, over simmering water, to serve
    within an hour. Refrigerate leftovers covered. Rewarm
    Gently i 3 to 4 days. Do not freeze.
    Boston Chicken Squash.txt


    Boston Chicken Squash

    Categories: Copycat, Vegetables
    Yield: 6 servings

    [email protected]
    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.txt


    Boston Chicken Stuffing

    Categories: Copycat, Dressings, Vegetables
    Yield: 8 side dish

    -Patdwigans fwds07a
    10 oz Can sliced carrots; undrain
    4 oz Can slices mushrooms;undrain
    14 oz Can chicken broth
    2 Ribs celery; cut 4-5 pieces
    1 tb Rubbed sage
    12 ts Poultry seasoning
    1 tb Chicken bouillon powder
    3 tb Bottled liquid margarine or
    -melted butter or margarine
    3 English muffins; cut into
    -1/2" cubes with crumbs
    8 oz Bag unseasoned croutons
    1 tb Dry parsley; minced
    2 tb Dry minced onion

    When you open the can of carrots, run the blade of a
    paring knife through them right in the can so that
    you've reduced them to tiny bits without mashing them.
    Empty it then into a Dutch oven. Add the mushrooms;
    set aside. Empty the cam of broth into the blender and
    add the celery along with the sage, poultry seasoning,
    bouillon powder and margarine. Blend a few seconds on
    high speed, only until celery is finely minced.
    Meanwhile, add the English muffin cubes, (crumbs too),
    croutons, parsley and onion to the Dutch oven. Pour
    blender mixture over and stir to combine with rubber
    bowl scraper until completely moist. Cover with a lid
    and bake at 350~ about 45 minutes to an hour or until
    piping hot. Refrigerate leftovers to use within a
    week. Freeze to use within 4 months.
    Boston Market Meatloaf.txt


    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.txt


    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.txt


    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®.txt


    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.txt


    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.txt


    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®.txt


    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.txt


    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.txt


    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®.txt


    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.txt


    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.txt


    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®.txt


    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.txt


    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 chilis to use in other recipes.
    CHI-CHI'S CHICKEN FAJITAS.txt


    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.txt


    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.txt


    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.txt


    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®.txt


    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.txt


    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®.txt


    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 9x9-inch baking dish or pan.
    6. Sprinkle the cup of chocolate chips evenly over the graham cracker
    crust.
    7. Press the cookie dough into the dish, covering the chocolate
    chips. Use flour on your fingers to keep the soft dough from sticking.

    8. Sprinkle the chopped walnuts over the dough. Use your fingers to
    press the nuts into the dough.
    9. Bake for 40-45 minutes or until the edges of the “pie” become
    light brown.
    10. Prepare the cinnamon butter by creaming together the butter,
    sugar and cinnamon in a small bowl with an electric mixer on high
    speed.
    11. When you are ready to make your dessert, heat up a small skillet
    over medium heat. When the skillet is hot, remove it from the heat
    then add about 1 tablespoon of the cinnamon butter to the pan.
    It should quickly melt and sizzle. Slice the “pie” into 9 pieces
    and place one into the hot skillet. If the “pie” has cooled,
    you can reheat each slice by zapping it in the microwave for
    30-40 seconds.
    12. Place a scoop of ice cream on top of the “pie.” Drizzle
    chocolate and caramel syrup over the dessert and then sprinkle
    about 2 teaspoons of chopped walnuts over the top. Repeat for
    the remaining ingredients and serve sizzling in the skillet.
    Makes 9 desserts.


    Chili's® Nacho Burger.txt


    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.txt


    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.txt


    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.txt


    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.txt


    Church's Fried Chicken

    Recipe By :
    Serving Size : 3 Preparation Time :0:00
    Categories : Chicken Sandwiches
    Salsa

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----WALDINE VAN GEFFEN VGHC42A-----
    1 tablespoon Sugar
    1 1/2 cups Self-rising flour
    1/2 cup Cornstarch
    3 teaspoons Seasoned salt
    2 teaspoons Paprika
    1/2 teaspoon Baking soda
    1/2 cup Biscuit mix
    1 Env Italian Dressing Mix
    1 Env Onion soup mix
    -----TO USE-----
    2 Eggs -- mix with
    1/4 cup Cold water
    1 cup Corn oil

    Combine all ingredients in a 4-cup container. Mix to blend the
    ingredients thoroughly. Store tightly covered at room temperature up to
    3 months. TO USE-Dip the chicken pieces in egg mixture and then into
    dry coating mix and back into egg to coat the pieces evenly but lightly
    and finally back into dry mix. Have oil piping hot in heavy skillet.
    Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.
    Turn and brown underside of pieces a few minutes. Transfer to an oiled
    or Pam-sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 side
    of pan. Bake 350~ for about 45 to 50 minutes. Remove foil. Bake another
    5 minutes just to crisp the coating. Serves 4
    Cinnabon Cinnamon Roll.txt


    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®.txt


    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®.txt


    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.txt


    Cracker Jacks

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Snacks Copycat
    Popcorn

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup Peanuts -- warmed
    1 cup Butter
    5 cups Popped corn -- warm
    2 cups Brown sugar -- packed
    1/2 cup Light corn syrup
    1/2 teaspoon Baking soda

    Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter;
    add br
    own suagr and syrup. Cook till thick then add baking soda; stir. Pour over
    warm
    ed popped corn and peanuts. Stir well. Let cool and munch down.

    Denny's Cheese Soup.txt


    Denny's Cheese Soup

    Categories: Copycat, Soups, Cheese
    Yield: 4 servings

    [email protected]
    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.txt


    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).txt


    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.txt


    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.txt


    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®.txt


    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.txt


    Durkee's Famous Sauce

    Recipe By :
    Serving Size : 16 Preparation Time :0:00
    Categories : Sauces Cheese/Eggs

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----WALDINE VAN GEFFEN VGHC42A-----
    1/2 cup Cold water
    4 tablespoons Cornstarch
    1/2 cup Plus 2 TB dark vinegar
    2 tablespoons Salt
    1/2 cup Sugar
    1 Whole egg
    4 tablespoons French's prepared mustard
    4 tablespoons Margarine -- tiny bits

    Place all ingredients as listed in blender on high speed until smooth (2
    minutes). Transfer to top of double boiler and cook over gently boiling
    water, stirring often for 12 to 15 minutes or until thickened and smooth.
    Once more put mixture back through blender 30 seconds or till smooth,
    using high speed. Refrigerate in covered container 24 hours before using.
    Keep refrigerated 3 months.
    El Pollo Loco (Pollo Asada).txt


    El Pollo Loco (Pollo Asada)

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Chicken Cheese/Eggs

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup White wine vinegar
    1 cup Olive oil
    1/2 cup White wine
    Oregano
    Thyme
    Salt
    10 milliliters Garlic -- mince
    1 1/2 teaspoons Hot sauce

    Mix all ingredients and marinate two whole chicken which have been cut in
    half. Marinate several hours in refrigerator. Grill chickens slowly until
    done.
    El Pollo Loco Chicken.txt


    El Pollo Loco Chicken

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Chicken Sauces

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Chicken -- cut pieces w/skin
    BROILER BASTING SAUCE
    1/3 cup Lemon juice
    1/3 cup Lime juice
    1/3 cup Canola or vegetable oil
    1 teaspoon Ground turmeric
    1/2 teaspoon Garlic salt
    1/4 teaspoon Black pepper

    Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces
    in single layer without crowding them, until the meat appears milky white
    and the juices run clear, no longer pink. Allow to cool in the broth,
    uncovered, while you prepare the basting sauce. Arrange the chicken pieces
    skin-side up on broiler pan in single layer and baste with enough of
    mixture to evenly coat skin side. Turn and baste other side. Turn again to
    skin side up and broil 6" from the heat, brushing with additional sauce
    every few minutes until skin is really crispy and golden brown,
    approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices,
    oil, turmeric, salt and pepper. This makes enough to baste nine pieces.

    El Pollo Loco Mexican Beans.txt


    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.txt


    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.txt


    El Torito Sweet Corn Cake

    Recipe By : El Torito Restaurant, California
    Serving Size : 12 Preparation Time :0:30
    Categories : Breads Copycat
    Mexican

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/4 cup butter or margarine
    2 tablespoons shortening
    1/2 cup masa harina
    3 tablespoons cold water
    10 ounces corn kernels
    3 tablespoons cornmeal
    1/4 cup sugar
    2 tablespoons whipping cream
    1/4 teaspoon baking powder
    1/4 teaspoon salt

    My favorite, and well worth the effort. Masa harina comes in a bag like
    flour and can be found with the flour in most supermarkets. It's the flour
    to use for corn tortillas. The recipe doubles easily and turns out well
    with
    either of the two methods provided. -- Ann Weeks, Corona Method two is
    the
    moist scoop we usually get at the restaurant. -- patH
    -----
    Place butter and shortening in mixer bowl and whip until soft; continue
    whipping until fluffy and creamy. Add masa gradually while mixing; add
    water
    gradually and mix thoroughly.

    Place corn kernels in blender or food processor fitted with metal blade;
    coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar,
    whipping cream, baking powder and salt in large mixing bowl; mix quickly.
    Add masa mixture and mix lightly, just until blended. Pour into greased
    8-inch-square baking pan. Cover with foil.

    Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a
    firm texture.

    Method 2: Place pan in a larger pan and pour boiling water half way up corn
    cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and
    adding more boiling water, if necessary. When cooked through, remove corn
    cake pan from water.

    Let cooked cake stand at room temperature for few minutes before cutting
    into squares or using a small ice cream scoop to serve.

    Makes 10 to 12 small servings. Store leftovers in the refrigerator.

    El Torito's Sweet Corn Cake.txt


    El Torito's Sweet Corn Cake

    Yield: 10 servings

    LYNN THOMAS DCQP82A--
    1/4 c Butter, unsalted
    2 tb Shortening
    1/2 c Masa harina
    3 tb Cold water
    1 10 Ounce Pkg frozen corn
    Kernels
    3 tb Cornmeal
    1/4 c Sugar
    2 tb Whipping cream
    1/4 ts Baking powder
    1/4 ts Salt

    1) Whip butter and shortening in mixing bowl until fluffy and
    creamy.
    Add masa harina gradually and mix thoroughly. Add water gradually,

    mixing thoroughly. 2) Blend corn kernels until coarsley chopped.
    Stir
    into masa mixture. 3) Mix cornmeal, sugar, whipping cream, baking
    powder and salt in large bowl. Add butter-masa mixture; mix until
    blended. 4) Pour masa mixture into 8" greased baking pan. Cover
    with
    foil and bake at 350 degrees until corn cake is firm, 40 to 50
    minutes. Allow to stand at room temperature 15 minutes before
    cutting
    into squares. Or use ice cream scoop to serve. Each serving
    contains
    about: 147 calories; 76 mg sodium; 16 mg cholesterol; 9 grams
    fat; 17
    grams carbohydrates; 2 grams protein; 0.21 grams fiber.
    Entenmann's Apple Crumb Cake.txt


    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.txt


    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.txt


    Entenmann's Fat-Free Oatmeal Raisin Cookies

    Recipe By :
    Serving Size : 48 Preparation Time :0:00
    Categories : Desserts Cookies
    Low-Fat

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----WALDINE VAN GEFFEN VGHC42A-----
    1 tablespoon Molasses
    3 Raw egg whites
    1 cup Dark raisins
    1 1/2 teaspoons Vanilla
    1 cup Light brown sugar -- packed
    1 cup Granulated sugar
    1/2 cup Non-fat dry milk powder
    1/2 teaspoon Cinnamon
    1 1/2 teaspoons Baking powder
    2 1/2 cups Quaker brand quick-cooking -- rolled oats
    1 cup All-purpose flour

    Put molasses, egg whites and raisins into blender and blend on high speed
    just to mince but not to puree (about 5-10 seconds). Empty mixture into
    medium mixing bowl. With mixer beat in on medium speed each of the
    remaining ingredients, beating well after each addition, adding both the
    oats and flour in small portions. Switch to mixing spoon if dough becomes
    too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off
    excess lightly with paper towel; any excess of the cookie sheet may burn
    while cookies are baking. You need only a very light film of the Pam just
    to keep cookies from sticking. Use 1 measuring teaspoonful of dough for
    each cookie and place 2" apart on prepared cookie sheet. Bake in preheated
    350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing
    from cookie sheets carefully.
    Entenmann's Pound Cake.txt


    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.txt


    Famous Amos Chocolate Chip Cookies

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Desserts Cookies
    Low-Fat

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----WALDINE VAN GEFFEN VGHC42A-----
    1/2 pound Butter or margarine
    1 cup Light brown sugar -- packed
    1 cup Sugar
    3 Eggs
    3 cups Bisquick
    1 cup Cornstarch
    1/2 cup Nonfat milk powder
    2 tablespoons Sanka or coffee powder
    1 tablespoon Unsweetened cocoa powder
    1 tablespoon Vanilla
    1 Package semi-sweet chocolate pieces -- (12 ounces)
    4 ounces Pecans -- well-chopped

    With electric mixer, high speed, cream butter until light and fluffy. Beat
    in sugars, beating until very creamy. Beat in eggs, then each remaining
    ingredient, except chips and pecans When dough is smooth, work in chips
    and pecans with spoon. Make grape-sized pieces of dough for each cookie,
    placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or until
    golden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to
    thaw, shape and bake in 4 months.


    Famous Amos Raisin-Filled Choc Chip Cookies.txt


    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®.txt


    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®.txt


    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.

    foo



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    Fatburger®.txt



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    foo.txt



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    foo.txt


    -- More (100%) -- A1-Sauce

    Recipe By : Gloria Pitzer
    Serving Size : 1 Preparation Time :0:00
    Categories : Copycat Condiments

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 C Dark Molasses
    2 Green onions -- chop
    3 Tbsp Coarse salt (kosher)
    3 Tbsp Dry mustard
    1 Tsp Paprika
    1/4 Tsp Cayene
    1 Clove garlic -- crush or
    1 Tsp Garlic powder
    1 Anchovy fillet; chop -- or
    1 tbsp Anchovey paste
    6 tbsp Fresh taramind -- or
    1 tbsp Taramind extract
    1 tsp Pepper
    1/2 tsp Fenugreek
    1/2 tsp Powdered ginger
    1/2 tsp Ground cinnamon
    1 tsp Powdered cloves
    1/2 tsp Caradamen seeds
    3 drops Tabasco
    6 oz Rhine wine
    2 oz Rose wine
    1 pt White vinegar
    1 tbsp Kitchen Bouquet
    1 tbsp Postum Powder

    Put all spices (except last 6 ingr.) through blender till fine powder.
    Place over low heat with half vinegar and simmer 1 hr; adding rest of
    vinegar alittle at a time as mixture is reduced in bulk. Stir in
    tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
    heat. Pour into crock or tuperware container (2qt) Let stand covered for
    1 week. Then strain thru cheese- cloth, six times.
    bottle and cap tightly. Keep refrigerated indefinely.
    Freeze to keep for years.
    -- More (100%) -- I hope you enjoy the assorted Secret Recipes
    included here!
    More Secret Recipes are to come soon
    from SKILLET!

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    only from § Skillet §
    accept No substitutes.. & enjoy!
    -- More (100%) -- Almost Snickers

    Recipe By : Mary Ann Housman (WW leader)
    Serving Size : 8 Preparation Time :0:00
    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 8x8 inch pan and freeze.
    -- More (100%) -- 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.
    -- More (100%) -- 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.

    -- More (100%) -- 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.
    -- More (100%) -- 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

    -- More (100%) -- 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.


    -- More (100%) -- 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.


    -- More (100%) -- Applebee's® Tequila Lime Chicken

    It's one of Applebee's top-selling signature dishes
    and a big request here on the site. This tasty dish
    combines the tangy flavor of the tequila lime marinade
    with creamy southwestern-style dressing, and tops it all
    off with a melted cheese blend. Just be sure you don't
    marinate the chicken longer than the 3 to 4 hours, or the
    citric acid in the lime juice may toughen the chicken.
    The bed of crispy corn tortilla strips can be easily
    cloned with crumbled store-bought corn chips, but if
    you want strips like those served at the restaurant,
    just follow the "tidbits" below. Serve this dish with
    your choice of rice (Spanish rice is recommended),
    along with some pico de gallo (you can find a recipe here)
    or salsa on the side.

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

    4 chicken breast fillets

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

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

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

    Tidbits
    Crumbling store-bought tortilla chips is the easy way to
    make the bed of crunchy chips that the tequila lime chicken
    rests on. But, you can make tortilla strips like those served
    at the restaurant by cutting a stack of eight 6-inch corn
    tortillas in half. Stack the halves on top of each other and
    slice the tortillas into thin strips. Fry the tortilla strips
    in 2 cups of oil preheated in a large skillet for 3-5 minutes
    or until crispy. Salt lightly and cool on paper towels to drain.

    -- More (100%) -- ARBY'S HORSEY SAUCE

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Copycats Sauces

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 c Mayo
    3 tb Bottled horseraddish cream
    Sauce
    1 tb Sugar -- or
    2 pk Equal

    Mix all well. Keep refrigerated, tightly covered to
    use in 2 weeks. Do not freeze.
    -- More (100%) -- 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
    -- More (100%) -- 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.


    -- More (100%) -- 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.
    -- More (100%) -- 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).
    -- More (100%) -- BABOLI PIZZA CRUST

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Breads Pizza

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pk Yeast
    1/4 c Water -- warm
    6 tb Olive oil -- + extra for pan
    6 c Flour
    1 t Salt (Optional)
    2 1/4 c Water -- warm
    -----TOPPINGS-----
    SEA SALT -- OR KOSHER SALT
    Pepper -- ground
    4 tb Olive Oil
    Chopped Rosemary and Thyme
    2 tb Water

    Mix together first six ingredients and let rise 30 to
    0 minutes. Divide dough into 3 parts and place in 3
    olive-oiled pie pans. Dimple dough with fingers. Mix
    olive oil and water, brush tops with this mixture.
    Sprinkle on top: sea salt, pepper, rosemary and thyme.
    Let rise 50 to 60 mins. Bake at 350 degrees F. for 25
    minutes. May dip in olive oil. Peggy also says if the
    herbs are dried to soak in water 10 minutes and then
    pat dry with paper towels.

    -- More (100%) -- 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.
    -- More (100%) -- 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.

    -- More (100%) -- Bake And Baste Chicken (Boston Chicken)
    Categories: Copycat
    Yield: 1 servings

    [email protected]
    1/4 c Canola oil
    1 tb Honey
    1 tb Lime juice
    1/4 ts Paprika
    4 Chicken breast halves
    Washed/patted dry

    Preheat oven to 400 degrees. In a small bowl, combine
    canola oil, honey, lime juice and paprika. Place
    chicken, skin side up, in a 7x11 inch baking dish.
    Apply mixture to chicken pieces in a single layer.

    Bake in over for 35-40 minutes, basting every 8-10
    minutes or until well browned and juices run clear
    when you cut into the thickest part of chicken. Remove
    from oven. Cover with foil for 15 minutes. This
    softens chicken and keeps it hot until served. Serves
    4.

    -- More (100%) -- BAKED BEANS LIKE BOSTON CHICKEN

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Copycat Side dishes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    14 c Dried Onions
    Reconstitute in 1/4 c hot
    Water 5 minutes
    24 Oz-Jar Great Northern Beans
    1 c Hunt's Ketchup
    1/2 c Open Pit Hickory Flavored
    Bbq Sauce
    1 lg Can Baked Beans

    While onions are softening, empty jar of northern
    beans into a 4-quart baking dish or pan. Add pork and
    beans to northern beans. Stir in onion, ketchup, BBQ
    sauce and ham. Bake, uncovered at 350~ about 30-35
    minutes or until piping hot. Stir 2-3 times during
    baking. Refrigerate covered, to use in 1 week. Freeze
    to use in 4 months.
    -- More (100%) -- 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.


    -- More (100%) -- 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. Voil*! 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.



    -- More (100%) -- Ben & jerry's fresh georgia peach ice cream

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Desserts Fruits
    Copycat

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 c Ripe peaches -- finely chopped
    1 1/4 c Sugar
    1/2 Juice of lemon
    2 lg Eggs
    2 c Heavy or whipping cream
    1 c Milk

    The best way to capture the elusive flavor of summertime. Ben and Jerry
    prefer
    small peaches because they have more flavor and less water than the larger
    ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a
    bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30
    minutes. Remove the peaches from the refrigerator and drain the juice into
    another bowl. Return the peaches to the refrigerator. Whisk the eggs in a
    mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4
    cup sugar, a little at a time, then continue whisking until completely
    blended, about 1 minute more. Pour in the cream and milk and whisk to
    blend.
    Add the peach juice and blend. Transfer the mixture to an ice cream maker
    and
    freeze following manufacturer's instructions. After the ice cream stiffens
    (about 2 minutes before if is done) add the peaches, then continue freezing
    until the ice cream is ready. Makes 1 generous quart.
    -- More (100%) -- 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.
    -- More (100%) -- 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.


    -- More (100%) -- 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.

    -- More (100%) -- 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.
    -- More (100%) -- 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.

    -- More (100%) -- 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.

    -- More (100%) -- Bennigan's Hot Bacon Dressing

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Dressings Salads
    Meats

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 ounces Bacon grease
    1/4 pound Red onion -- dice fine
    2 cups Water
    1/2 cup Honey
    1/2 cup Red wine vinegar
    2 tablespoons Dijon mustard
    1 1/2 tablespoons Cornstarch
    1 tablespoon Tabasco

    Place the bacon grease in a saucepan over medium-high heat. Add the
    onions and saute until the onions start to blacken. While the onions
    are carmelizing, in a mixing bowl place the water, honey and red wine
    vinegar. Using a wire whisk, mix the ingredients well. Add the
    cornstarch and whisk well. After the onions have carmelized, add the
    Dijon mustard to the onions and stir together with a rubber spatula.
    Add the water, vinegar, pepper (sic.) honey and cornstarch to the
    mustard and onions and mix. Continue stirring until mix thickens and
    comes to a boil. Remove from heat and store in refigerator until
    needed. Note: To reheat use a double boiler. I put the tabasco on the
    ingredient list if you like it. In differnt parts of the country
    Bennigan's omits this ingredient.
    -- More (100%) -- Bennigan's Onion Soup

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Soups Vegetables
    Meats

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----WALDINE VAN GEFFEN VGHC42A-----
    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.
    -- More (100%) -- 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.
    -- More (100%) -- Big Boy's Chicken Gravy

    Categories: Copycat, Sauces, Chicken
    Yield: 1 quart

    -patdwigans fwds07a
    28 oz Chicken broth
    1/2 ts Onion powder
    1 tb Chicken bouillon powder
    2/3 c Bisquick

    In blender, combine broth, onion powder, bouillon
    powder and Bisquick. Blend at high speed, about 1/2
    minute or until smooth. Pour into saucepan and stir
    constantly over medium high heat, about 4 or 5 minutes
    until if comes to a boil, is smooth and thickened a
    bit. Serve at once. Can freeze up to 4 months.
    -- More (100%) -- 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.

    -- More (100%) -- 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.
    -- More (100%) -- BOB "OVEN'S " COLONIAL DRESSING

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Copycat Dressings

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 c Water
    1/8 c Cornstarch
    1/2 c Vinegar -- light or dark
    1 c Sugar
    1 t Onion powder
    1 tb Salt
    1/4 c Butter or margarine
    1/2 ts Pepper
    1 t Celery salt
    1 tb Celery seed

    Put water and cornstarch
    into blender on High speed for 1 minute or until
    smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture
    over Medium High heat, stirring constantly as you
    begin to add each of the remaining ingredients,
    stirring well after each addition. Cook and continue
    stirring until it begins to thicken and become quite
    smooth. Let it cool completel before pouring into a
    refrigerator container. Cap tightly. Kepps for about
    weeks. Do Not Freeze. Makes 2
    1/2 cups. Variations: Creamy Italian Colonial:
    to one recipe (above) add 1 Tbsp. prepared mustard, 1
    Tbsp. light corn syrup, 1 Tbsp. dry oregano leaves,
    1/2 tsp. garlic powder and 1/2 cup mayonnaise. Stir to
    combine well. Keep refrigerated. Makes about 3 cups.
    Do Not Freeze. Catalina Colonial: To one recipe
    (above) add: 1 cup catsup and 1/2 cup sweet pickle
    relish. Makes 3 1/2 cups. Creamy Onion Dressing: To
    one recipe (above) stir in: 8 ounce carton onion chip
    dip. Makes 3 cups. Do Not Freeze. Slaw Dressing: To
    one recipe (above) stir in: 1/2 cup sour cream, 1/2
    cup mayonnaise. Use within one week of preparing.
    Makes 3 cups. Do Not Freeze.
    -- More (100%) -- 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.

    -- More (100%) -- Boston Chicken Baked Beans

    Categories: Copycat, Beans
    Yield: 6 servings

    -patriciadwigans fwds07a
    14 c Dry chopped onions; reconsti
    -tute in 1/4 c hot water 5
    -minutes
    24 oz Jar great northern beans;
    -drain, rinse and drain
    28 oz Can Campbell's Pork & Beans
    1 c Hunt's Ketchup
    1/2 c Open Pit hickory flavored
    -BBQ sauce
    3 sl Boiled ham; chopped fine

    While onions are softening, empty jar of northern
    beans into a 4-quart baking dish or pan. Add pork and
    beans to northern beans. Stir in onion, ketchup, BBQ
    sauce and ham. Bake, uncovered at 350~ about 30-35
    minutes or until piping hot. Stir 2-3 times during
    baking. Refrigerate covered, to use in 1 week. Freeze
    to use in 4 months.
    -- More (100%) -- Boston Chicken Cranberry Sauce

    Categories: Copycat, Sauces, Fruits
    Yield: 3 cups

    -patdwigans fwds07a
    1 lb Can jellied cranberry sauce
    10 oz Jar Smucker's Simply Fruit
    -Orange Marmalade
    1/4 ts Ground ginger
    2 c Fresh cranberries; each
    -sliced 2 or 3 pcs horizont.
    1/3 c Walnuts; chop fine

    in 2-quart saucepan, over medium-to-low heat, use
    rubber bowl scraper to stir together jellied sauce,
    marmalade and ginger until melted, about 6-8 minutes.
    Add the sliced cranberries, keeping sauce on low. Stir
    often. Continue cooking and stirring often until
    cranberries are no longer white and taste tender to
    the bite (not soft, but not too crisp). Stir in
    walnuts. When cooled to lukewarm, refrigerate, covered
    and use with a week to 10 days. Should freeze well to
    be used within 4 months.
    -- More (100%) -- Boston Chicken Creamed Spinach

    Categories: Copycat, Vegetables
    Yield: 4 servings

    -patdwigans fwds07a
    1 tb Flour
    4 tb Butter, margarine or canola
    -oil
    1/2 ts Garlic salt
    Salt and pepper
    20 oz Frozen chopped spinach; cook
    -and drain
    1 sm Onion; diced

    In a saucepan, on medium heat, stir together with wire
    whisk soup, flour, butter, garlic salt, salt and
    pepper until smooth and piping hot. Combine with
    spinach and onion. (MY NOTE:I'd substitute fresh
    minced garlic for the garlic salt).
    -- More (100%) -- Boston Chicken Cucumber Salad

    Categories: Salads, Copycat, Wrv
    Yield: 4 to 6

    patdwigans fwds07a
    2 md Cucumbers w/skin;half, seed,
    -1/2" slices
    1/4 Red Spanish onion; 1/2" dice
    1 lg Ripe tomato; dice
    8 oz Paul Newman's Olive Oil and
    -Vinegar Dressing
    1 ts Dry dill weed
    1/2 ts Dry parsley; mince
    1/4 c Olive oil

    Combine cucumbers with the rest of the ingredients in
    non-metal refrigerator container, tightly covered.
    Marinate for 24 hours in fridge before serving. Do not
    freeze.
    -- More (100%) -- 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.
    -- More (100%) -- Boston Chicken Marinade/basting Sauce

    Categories: Copycat, Sauces
    Yield: 1 servings

    -patdwigans fwds07a
    1/4 c Canola oil
    1 tb Honey
    1 tb Lime juice
    1/4 ts Paprika

    Mix all ingredients well and apply to skin-side-up
    chicken in a single layer in greased baking dish or
    pan. Bake at 400~ 35-40 minutes. Baste every 8-10
    minutes during the baking time.
    -- More (100%) -- Boston Chicken Saucer Sized Chocolate Chip Co

    Categories: Copycat, Desserts, Cookies
    Yield: 1 servings

    -pat dwigans fwds07a
    4 oz Nestle's Milk Chocolate bars
    4 oz Baker's german sweet choc
    4 oz Dove milk chocolate
    Cookie dough
    use your our recipe

    Melt 3 chocolates, stirring until smooth. Pur into
    greased 9" metal pie pan and refrigerate until hard.
    Hammer into pea-sized bits. Store refrigerated until
    ready to use. Use 1/3 c dookie dough, flattening to a
    3-1/2 to 4" round. Bake at 375 for 16 to 18 minutes
    or until golden brown but not overbaked or cookies
    will be hard as rocks when cooled. The cookies will
    look almost "RAW" at the end of 16 minutes if you make
    them big enough and will continue to bake in their own
    heat as they cool on the sheets a few minutes.
    -- More (100%) --
    foo.txt



    1



    A1-Sauce.txt



    A1A-READ ME.txt



    Almost Snickers.txt



    Applebee's Pico de Gallo.txt



    Applebee's® Baked French Onion Soup.txt



    Applebee's® Bananaberry Freeze.txt



    Applebee's® Low-Fat Asian Chicken Salad.txt



    Applebee's® Low-Fat Blackened Chicken Salad.txt



    Applebee's® Oriental Chicken Salad.txt



    Applebee's® Tequila Lime Chicken.txt



    ARBY'S HORSEY SAUCE.txt



    Arby's® Bronco Berry® Sauce.txt



    Arby's® Jamocha Shake.txt



    Arby's® Sauce.txt



    Auntie Anne's Pretzels.txt



    BABOLI PIZZA CRUST.txt



    Baby Ruth® Candy Bar.txt



    Bailey's Irish Cream.txt



    Bake And Baste Chicken (Boston Chicken).txt



    BAKED BEANS BOSTON CHICKEN.txt



    Baskin-Robbins® B.R. Blast®.txt



    Baskin-Robbins® Ice Cream Cake.txt



    Ben & jerry's fresh georgia peach ice cream.txt



    Benihana Japanese Fried Rice.txt



    Benihana Magic Mustard Sauce.txt



    BENIHANA MUSTARD SAUCE.txt



    Benihana Style Steak.txt



    Benihana® Ginger Salad Dressing.txt



    Benihana® Japanese Fried Rice.txt



    Bennigan's Hot Bacon Dressing.txt



    Bennigan's Onion Soup.txt



    Big Boy's Blue Cheese Dressing.txt



    Big Boy's Chicken Gravy.txt



    Big Bucket In The Sky Chicken.txt



    Big Mouth Sandwich.txt



    BOB OVEN'S COLONIAL DRESSING.txt



    Boston Chicken & KFC Rotisserie Style Chicken.txt



    Boston Chicken Baked Beans.txt



    Boston Chicken Cranberry Sauce.txt



    Boston Chicken Creamed Spinach.txt



    Boston Chicken Cucumber Salad.txt



    Boston Chicken Macaroni & Cheese.txt



    Boston Chicken Marinade basting Sauce.txt



    Boston Chicken Saucer Sized Chocolate Chip Co.txt



    Boston Chicken Spicy Rice.txt



    Boston Chicken Squash.txt



    Boston Chicken Stuffing.txt



    Boston Market Meatloaf.txt



    Boston Market® Meatloaf.txt



    Bull's Eye BBQ Sauce.txt



    Burger King® Big King®.txt



    Burger King® BK Broiler.txt



    Burger King® Breakfast Sandwiches.txt



    California Pizza Kitchen®.txt



    Carl's Jr.® Bacon Swiss Crispy Chicken Sandwich.txt



    Carl's Jr.® Ranch Crispy Chicken Sandwich.txt



    Chef Paul Prudhomme's® Poultry Magic®.txt



    Chevys® Fresh Salsa.txt



    Chevys® Garlic Mashed Potatoes.txt



    Chevys® Mesquite-Grilled BBQ Chicken Quesadilla®.txt



    Chi Chi's Mild Salsa.txt



    CHI-CHI'S CHICKEN FAJITAS.txt



    Chili's Margarita Presidente.txt



    Chili's Twisted Lemonade Twist.txt



    Chili's® Boneless Buffalo Wings.txt



    Chili's® Calypso Cooler®.txt



    Chili's® Chicken Enchilada Soup.txt



    Chili's® Chocolate Chip Paradise Pie®.txt



    Chili's® Nacho Burger.txt



    Chili's® Southwestern Eggrolls.txt



    Chili's® Southwestern Vegetable Soup.txt



    CHOCOLATE COCONUT CRUNCH COOKIES.txt



    Church's Fried Chicken.txt



    Cinnabon Cinnamon Roll.txt



    Cinnabon® Icescape®.txt



    Cinnabon® Strawberry Lemonade & Mochalatta Chill®.txt



    Cracker Jacks.txt



    Denny's Cheese Soup.txt



    Dive!® S'mores.txt



    Dolly Madison® Zingers® (Devil's Food).txt



    DoubleTree® Hotel Chocolate Chip Cookies.txt



    Dr. Ruth's almost as good as Sex Cheesecake.txt



    Drake's® Devil Dogs®.txt



    Durkee's Famous Sauce.txt



    El Pollo Loco (Pollo Asada).txt



    El Pollo Loco Chicken.txt



    El Pollo Loco Mexican Beans.txt



    EL TORITO CHICKEN AND LIME SOUP.txt



    El Torito Sweet Corn Cake.txt



    El Torito's Sweet Corn Cake.txt



    Entenmann's Apple Crumb Cake.txt



    Entenmann's Fat-Free Chocolate Cupcakes.txt



    Entenmann's Fat-Free Oatmeal Raisin Cookies.txt



    Entenmann's Pound Cake.txt



    Famous Amos Chocolate Chip Cookies.txt



    Famous Amos Raisin-Filled Choc Chip Cookies.txt



    Fatburger®.txt



    Fiddle Faddle® & Screaming Yellow Zonkers®.txt



    foo.txt



    Girl Scout Cookies® Shortbread.txt



    Girl Scout Cookies® Thin Mints.txt



    Good Reasons Italian Dressing.txt



    Good Seasons® Italian Salad Dressing Mix.txt



    GrandMa's® Oatmeal Raisin Big Cookies.txt



    GrandMa's® Peanut Butter Big Cookies.txt



    Great American Cookies® Snickerdoodles.txt



    Great American Cookies® White Chunk Macadamia.txt



    Hard Rock Cafe Baked Potato Soup.txt



    Hard Rock Cafe Orange Freeze.txt



    Hard Rock Cafe® Bar-B-Que Beans.txt



    Hard Rock Cafe® Cole Slaw.txt



    Hard Rock Cafe® Homemade Chicken Noodle Soup.txt



    Hard Rock Cafe® Pig Sandwich.txt



    Hard Rock Cafe® Tupelo Style Chicken.txt



    Hardee's Biscuits.txt



    Harley Davidson Cafe® Harley Hog Sandwich®.txt



    Heinz 57® Steak Sauce.txt



    Hershey® PayDay® Candy Bar.txt



    Hidden Valley Ranch Dressing Mix-dressing.txt



    Honey Baked Ham.txt



    HOSTESS TWINKIES.txt



    Hostess® Twinkie Creme Filling.txt



    Hot Dog on a Stick® Hot Dog®.txt



    Hot Dog on a Stick® Muscle Beach Lemonade®.txt



    Houlihan's® Houli Fruit Fizz®.txt



    Howard Johnson Spicy Mustard.txt



    Howard Johnson's Boston Brown Bread.txt



    I.H.O.P.® Country Griddle Cakes.txt



    In-N-Out® Double-Double®.txt



    International House of Pancakes® Pumpkin Pancakes.txt



    Islands® China Coast Salad Dressing.txt



    Jack In The Box® Oreo Cookie Shake.txt



    Jacquin's® Peppermint Schnapps Liqueur.txt



    K.C. Masterpiece® Original Barbecue Sauce.txt



    KC Masterpiece' s Chocolate Peanut Butter Ice Cream Pie.txt



    Kellogg's® Cocoa Rice Krispies Treats®.txt



    Kellogg's® Peanut Butter Chocolate Rice Krispies Treats®.txt



    Kenny Rogers BBQ Sauce.txt



    Kenny Rogers Roasters® Corn Muffins.txt



    KFC® Bean Salad.txt



    KFC® Cole Slaw Fat Free.txt



    KFC® Cole Slaw.txt



    KFC® Honey BBQ Wings®.txt



    KFC® Kentucky Biscuits.txt



    KFC® Macaroni & Cheese.txt



    KFC® Old-Fashioned Huckleberry Cake.txt



    KFC® Pecan Pie.txt



    KFC® Potato Salad.txt



    KFC® Puffy Meat Patties.txt



    KFC® Refrigerator Rolls.txt



    KFC® Southern Spoon Bread.txt



    KFC® Waffles.txt



    Koo Koo Roo® Santa Fe Pasta.txt



    Kraft® Deluxe Original Macaroni & Cheese Dinner.txt



    Kraft® Shake'n Bake® (Original).txt



    Kraft® Thousand Island Dressing.txt



    La Victoria's Green Taco sauce.txt



    Lawry's® Seasoned Salt.txt



    Lawry's® Taco Spices & Seasonings.txt



    Little Debbie® Oatmeal Creme Pies.txt



    Lone Star Steakhouse® Baked Sweet Potato.txt



    Lone Star Steakhouse® Chili.txt



    Lone Star Steakhouse® Lettuce Wedge Salad.txt



    Long John Silver's Batter.txt



    Marie Calendar's Cornbread.txt



    Marie Callendar's Honey Butter.txt



    MARIE CALLENDAR'S POTATO CHEESE SOUP.txt



    MCDonald's Apple Muffin.txt



    McDonald's Big Mac Sauce.txt



    McDonald's® Arch Deluxe®.txt



    McDonald's® Big Mac Sauce®.txt



    McDonald's® BigXtra!®.txt



    McDonald's® Biscuits.txt



    McDonald's® Breakfast Burrito®.txt



    McDonald's® Ham & Egg Bagel.txt



    McDonald's® Hot Mustard Sauce.txt



    McDonald's® Lobster Sandwich.txt



    McDonald's® Shakes.txt



    McDonald's® Spanish Omelet Bagel.txt



    McDonald's® Steak & Egg Bagel.txt



    McDonald's® Sweet & Sour Dipping Sauce.txt



    McDonald's® Yogurt Parfait.txt



    Mimi's Cafe® Carrot Raisin Bread.txt



    Mimi's Cafe® French Market Onion Soup.txt



    Mr & Mrs T® Rich & Spicy Bloody Mary Mix.txt



    Mrs Fields Apricot Nectar Cookies.txt



    Mrs Fields Banana Nut Cookies.txt



    Mrs Fields Black and Whites.txt



    Mrs Fields Butterscotch Pecan Cookies.txt



    Mrs Fields Carrot Fruit Jumbles.txt



    Mrs Fields Cashew and Coconut Cookies.txt



    Mrs Fields Chocolate Chip Cookies.txt



    Mrs Fields Chocolate Mint Cookies.txt



    MRS FIELDS CHOCOLATE RAISIN COOKIES.txt



    Mrs Fields Choconut Macaroons.txt



    Mrs Fields Cinnamon Maple Rings.txt



    Mrs Fields Gingersnaps.txt



    Mrs Fields Krispies.txt



    Mrs Fields Lacy Oatmeal Cookies.txt



    MRS FIELDS LEMON MACADAMIA COOKIES.txt



    Mrs Fields Lemon Poppy Seed Cookies.txt



    Mrs Fields Linzer Cookies.txt



    Mrs Fields Malted Milk Cookies.txt



    Mrs Fields Maple Pecan Butterballs.txt



    Mrs Fields Marbles.txt



    Mrs Fields Mocha Chunk Cookies.txt



    MRS FIELDS NUTTY WHITE CHUNK COOKIES.txt



    Mrs Fields Original Cookies.txt



    Mrs Fields Party Time Cookies.txt



    Mrs Fields Peanut Butter Chocolate Bars.txt



    Mrs Fields Peanut Butter Cookies.txt



    Mrs Fields Peanut Butter Cream -Filled Cookies.txt



    Mrs Fields Peanut Butter Oatmeal Ranch Cookie.txt



    Mrs Fields Pecan Pie Bars.txt



    MRS FIELDS PECAN SUPREMES.txt



    Mrs Fields White Chocolate Chip.txt



    MRS FIELDS' APPLE OATMEAL COOKIES.txt



    MRS FIELDS' APPLESAUCE OATIES.txt



    MRS FIELDS' BLACK AND WHITES.txt



    Mrs Fields' Lemon Chocolate Chip Buttons.txt



    Mrs Fields' Orange Chocolate Chunk Cookies.txt



    Mrs. Dash® Salt Free Seasoning Blend.txt



    Mrs. Dole's Pecan Roll Cookies.txt



    MRS. FIELD'S SWEETIE PIES.txt



    Mrs. Fields Carrot Cake.txt



    Mrs. Fields® Chocolate Chip Cookies.txt



    Nabisco Snack Well's Banana Snack Bars.txt



    Nabisco® Cheese Nips®.txt



    Nabisco® Nilla® Wafers.txt



    Nabisco® Old Fashioned Ginger Snaps.txt



    Nabisco® Oreo (Wafers).txt



    Nabisco® SnackWell’s Banana Snack Bars.txt



    Neiman Marcus® Chocolate Chip Cookie.txt



    Olive Garden Breadsticks.txt



    Olive Garden Chicken Formaggio Pizza.txt



    Olive Garden Tiramisu Dessert.txt



    Olive Garden® Pasta e Fagioli.txt



    ORANGE JULIUS.txt



    OREO COOKIES.txt



    Outback Bloomin' Onion.txt



    Outback Steakhouse® Bleu Cheese Dressing.txt



    Outback Steakhouse® Caesar Salad Dressing.txt



    Outback Steakhouse® Cinnamon Oblivion.txt



    Outback Steakhouse® Coral Reef 'Rita.txt



    Outback Steakhouse® Honey Wheat Bushman Bread®.txt



    Outback Steakhouse® Ranch Salad Dressing.txt



    Outback Steakhouse® Sydney's Sinful Sundae.txt



    Outback Steakhouse® The Wallaby Darned.txt



    Pace® Picante Sauce (Medium).txt



    Pal's® Sauceburger.txt



    Pancakes from International House of Pancakes®.txt



    Panda Express® Orange Flavored Chicken.txt



    Papa John's® Pizza Dipping Sauces.txt



    Pepperidge Farm® Ginger Man Cookies®.txt



    PIZZA HUT CAVATINI.txt



    Pizza Hut Pizza Dough.txt



    Pizza Hut Sauce and Toppings.txt



    Planet Hollywood's Captain Crunch Chicken.txt



    Planet Hollywood's Cool Running.txt



    Planet Hollywood's The Terminator.txt



    Planet Hollywood® Pot Stickers.txt



    Planet Hollywood® Signature Drinks.txt



    PONDEROSA COLE SLAW.txt



    PONDEROSA STEAK AGER.txt



    PONDEROSA'S STEAK SAUCE.txt



    Popeye's Dirty Rice.txt



    Popeye's Fried Chicken.txt



    POPEYE'S RED BEANS AND RICE.txt



    Progresso® Italian-Style Bread Crumbs.txt



    Ranch Flavored Oyster Crackers Mix.txt



    RED LOBSTER BBQ SAUCE.txt



    RED LOBSTER CAESAR DRESSING W-VARIATIONS.txt



    Red Lobster Cheese Biscuits.txt



    Red Lobster Cheesecake.txt



    Red Lobster Clam Chowder.txt



    RED LOBSTER CREAMY CAESAR DRESSING.txt



    RED LOBSTER EASY CHEESECAKE.txt



    RED LOBSTER GARLIC CHEESE BISCUITS (LIGHT).txt



    Red Lobster Shrimp Scampi.txt



    RED LOBSTER SWEET AND SOUR SAUCE.txt



    RED LOBSTER TARTAR SAUCE.txt



    Red Lobster Trout Vera Cruz.txt



    Red Lobster® Bacon-Wrapped Stuffed Shrimp.txt



    Red Lobster® Cheddar Bay Crab Bake®.txt



    Red Lobster® Tartar Sauce.txt



    Red Robin® Seasoning.txt



    Reese's® Peanut Butter Cups.txt



    Roadhouse Grill® Roadhouse Cheese Wraps.txt



    Sabrett® Onions in Sauce (for hot dogs).txt



    Sara Lee Apple Maple Cheesecake.txt



    Sara Lee's Carrot Square Cake.txt



    Schilling® Salad Supreme® Seasoning.txt



    Seasoned Long Grain & Wild Rice Mix (Uncle Bens).txt



    Seven Seas® Free Viva Italian Fat-Free Dressing.txt



    Shoney's Tomato Florentine Soup.txt



    Sonic® Cherry Limeade.txt



    Sonic® Ocean Water.txt



    Spaghetti Factory Mizithra Cheese Sauce.txt



    Starbucks® Frappuccino®.txt



    Strawberry Julius and Pineapple Julius.txt



    Sunshine® Lemon Coolers®.txt



    Swiss Miss® Fat-Free Tapioca Pudding.txt



    T.G.I. Friday's® Broccoli Cheese Soup.txt



    T.G.I. Friday's® Jack Daniels Grill Glaze.txt



    Taco 5 Alarm Sauce.txt



    Taco Bell's Cinnamon Twists.txt



    Taco Bell® Burrito Supreme®.txt



    Taco Bell® Chicken Fajita Seasoning Mix.txt



    Taco Bell® Enchirito.txt



    Taco Bell® Fire Border Sauce®.txt



    Taco Bell® Mexican Pizza.txt



    Taco Bell® Soft Taco.txt



    Taco Bell® Taco Seasoning Mix.txt



    TGI Friday's Soy Sauce Dressing.txt



    The Soup Nazi's® Crab Bisque.txt



    The Soup Nazi's® Cream of Sweet Potato Soup.txt



    The Soup Nazi's® Indian Mulligatawny Soup.txt



    The Soup Nazi's® Mexican Chicken Chili.txt



    TOMATO SOUP 4 B'S.txt



    Tommy's® World Famous Hamburgers.txt



    Tony Roma's® Baked Potato Soup.txt



    Tony Roma's® Blue Ridge Smokies Sauce.txt



    UNO'S DEEP PAN PIZZA.txt



    UNO'S PIZZERIA RECIPE.txt



    Waffle House® Waffles.txt



    Wendy's Frosties.txt



    Wendy's® Chicken Caesar Fresh Stuffed Pita.txt



    Wendy's® Chili.txt



    Wendy's® Classic Greek Fresh Stuffed Pita.txt



    Wendy's® Spicy Chicken Fillet Sandwich.txt



    White Tassel Hamburgers 2.txt



    White Tassel Hamburgers.txt



    Wolfgang Pucks Pumpkin Pie.txt



    Yonah Schimmel® Low-Fat New York City Knish.txt



    Yoo-Hoo® Mix-Ups.txt



    Z Tejas' Chile Fudge Pie.txt



    foo.txt



    A1-Sauce.txt


    A1-Sauce

    Recipe By : Gloria Pitzer
    Serving Size : 1 Preparation Time :0:00
    Categories : Copycat Condiments

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 C Dark Molasses
    2 Green onions -- chop
    3 Tbsp Coarse salt (kosher)
    3 Tbsp Dry mustard
    1 Tsp Paprika
    1/4 Tsp Cayene
    1 Clove garlic -- crush or
    1 Tsp Garlic powder
    1 Anchovy fillet; chop -- or
    1 tbsp Anchovey paste
    6 tbsp Fresh taramind -- or
    1 tbsp Taramind extract
    1 tsp Pepper
    1/2 tsp Fenugreek
    1/2 tsp Powdered ginger
    1/2 tsp Ground cinnamon
    1 tsp Powdered cloves
    1/2 tsp Caradamen seeds
    3 drops Tabasco
    6 oz Rhine wine
    2 oz Rose wine
    1 pt White vinegar
    1 tbsp Kitchen Bouquet
    1 tbsp Postum Powder

    Put all spices (except last 6 ingr.) through blender till fine powder.
    Place over low heat with half vinegar and simmer 1 hr; adding rest of
    vinegar alittle at a time as mixture is reduced in bulk. Stir in
    tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
    heat. Pour into crock or tuperware container (2qt) Let stand covered for
    1 week. Then strain thru cheese- cloth, six times.
    bottle and cap tightly. Keep refrigerated indefinely.
    Freeze to keep for years.

    A1A-READ ME.txt


    I hope you enjoy the assorted Secret Recipes
    included here!
    More Secret Recipes are to come soon
    from SKILLET!

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    only from § Skillet §
    accept No substitutes.. & enjoy!
    Almost Snickers.txt


    Almost Snickers

    Recipe By : Mary Ann Housman (WW leader)
    Serving Size : 8 Preparation Time :0:00
    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 8x8 inch pan and freeze.

    Applebee's Pico de Gallo.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    Applebee's® Tequila Lime Chicken

    It's one of Applebee's top-selling signature dishes
    and a big request here on the site. This tasty dish
    combines the tangy flavor of the tequila lime marinade
    with creamy southwestern-style dressing, and tops it all
    off with a melted cheese blend. Just be sure you don't
    marinate the chicken longer than the 3 to 4 hours, or the
    citric acid in the lime juice may toughen the chicken.
    The bed of crispy corn tortilla strips can be easily
    cloned with crumbled store-bought corn chips, but if
    you want strips like those served at the restaurant,
    just follow the "tidbits" below. Serve this dish with
    your choice of rice (Spanish rice is recommended),
    along with some pico de gallo (you can find a recipe here)
    or salsa on the side.

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

    4 chicken breast fillets

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

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

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

    Tidbits
    Crumbling store-bought tortilla chips is the easy way to
    make the bed of crunchy chips that the tequila lime chicken
    rests on. But, you can make tortilla strips like those served
    at the restaurant by cutting a stack of eight 6-inch corn
    tortillas in half. Stack the halves on top of each other and
    slice the tortillas into thin strips. Fry the tortilla strips
    in 2 cups of oil preheated in a large skillet for 3-5 minutes
    or until crispy. Salt lightly and cool on paper towels to drain.


    ARBY'S HORSEY SAUCE.txt


    ARBY'S HORSEY SAUCE

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Copycats Sauces

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 c Mayo
    3 tb Bottled horseraddish cream
    Sauce
    1 tb Sugar -- or
    2 pk Equal

    Mix all well. Keep refrigerated, tightly covered to
    use in 2 weeks. Do not freeze.
    Arby's® Bronco Berry® Sauce.txt


    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.txt


    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.txt


    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.txt


    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.txt


    BABOLI PIZZA CRUST

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Breads Pizza

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pk Yeast
    1/4 c Water -- warm
    6 tb Olive oil -- + extra for pan
    6 c Flour
    1 t Salt (Optional)
    2 1/4 c Water -- warm
    -----TOPPINGS-----
    SEA SALT -- OR KOSHER SALT
    Pepper -- ground
    4 tb Olive Oil
    Chopped Rosemary and Thyme
    2 tb Water

    Mix together first six ingredients and let rise 30 to
    0 minutes. Divide dough into 3 parts and place in 3
    olive-oiled pie pans. Dimple dough with fingers. Mix
    olive oil and water, brush tops with this mixture.
    Sprinkle on top: sea salt, pepper, rosemary and thyme.
    Let rise 50 to 60 mins. Bake at 350 degrees F. for 25
    minutes. May dip in olive oil. Peggy also says if the
    herbs are dried to soak in water 10 minutes and then
    pat dry with paper towels.

    Baby Ruth® Candy Bar.txt


    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.txt


    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).txt


    Bake And Baste Chicken (Boston Chicken)
    Categories: Copycat
    Yield: 1 servings

    [email protected]
    1/4 c Canola oil
    1 tb Honey
    1 tb Lime juice
    1/4 ts Paprika
    4 Chicken breast halves
    Washed/patted dry

    Preheat oven to 400 degrees. In a small bowl, combine
    canola oil, honey, lime juice and paprika. Place
    chicken, skin side up, in a 7x11 inch baking dish.
    Apply mixture to chicken pieces in a single layer.

    Bake in over for 35-40 minutes, basting every 8-10
    minutes or until well browned and juices run clear
    when you cut into the thickest part of chicken. Remove
    from oven. Cover with foil for 15 minutes. This
    softens chicken and keeps it hot until served. Serves
    4.

    BAKED BEANS BOSTON CHICKEN.txt


    BAKED BEANS LIKE BOSTON CHICKEN

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Copycat Side dishes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    14 c Dried Onions
    Reconstitute in 1/4 c hot
    Water 5 minutes
    24 Oz-Jar Great Northern Beans
    1 c Hunt's Ketchup
    1/2 c Open Pit Hickory Flavored
    Bbq Sauce
    1 lg Can Baked Beans

    While onions are softening, empty jar of northern
    beans into a 4-quart baking dish or pan. Add pork and
    beans to northern beans. Stir in onion, ketchup, BBQ
    sauce and ham. Bake, uncovered at 350~ about 30-35
    minutes or until piping hot. Stir 2-3 times during
    baking. Refrigerate covered, to use in 1 week. Freeze
    to use in 4 months.

    Baskin-Robbins® B.R. Blast®.txt


    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.txt


    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. Voil*! 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.txt


    Ben & jerry's fresh georgia peach ice cream

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Desserts Fruits
    Copycat

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 c Ripe peaches -- finely chopped
    1 1/4 c Sugar
    1/2 Juice of lemon
    2 lg Eggs
    2 c Heavy or whipping cream
    1 c Milk

    The best way to capture the elusive flavor of summertime. Ben and Jerry
    prefer
    small peaches because they have more flavor and less water than the larger
    ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a
    bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30
    minutes. Remove the peaches from the refrigerator and drain the juice into
    another bowl. Return the peaches to the refrigerator. Whisk the eggs in a
    mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4
    cup sugar, a little at a time, then continue whisking until completely
    blended, about 1 minute more. Pour in the cream and milk and whisk to
    blend.
    Add the peach juice and blend. Transfer the mixture to an ice cream maker
    and
    freeze following manufacturer's instructions. After the ice cream stiffens
    (about 2 minutes before if is done) add the peaches, then continue freezing
    until the ice cream is ready. Makes 1 generous quart.

    Benihana Japanese Fried Rice.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    Bennigan's Hot Bacon Dressing

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Dressings Salads
    Meats

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 ounces Bacon grease
    1/4 pound Red onion -- dice fine
    2 cups Water
    1/2 cup Honey
    1/2 cup Red wine vinegar
    2 tablespoons Dijon mustard
    1 1/2 tablespoons Cornstarch
    1 tablespoon Tabasco

    Place the bacon grease in a saucepan over medium-high heat. Add the
    onions and saute until the onions start to blacken. While the onions
    are carmelizing, in a mixing bowl place the water, honey and red wine
    vinegar. Using a wire whisk, mix the ingredients well. Add the
    cornstarch and whisk well. After the onions have carmelized, add the
    Dijon mustard to the onions and stir together with a rubber spatula.
    Add the water, vinegar, pepper (sic.) honey and cornstarch to the
    mustard and onions and mix. Continue stirring until mix thickens and
    comes to a boil. Remove from heat and store in refigerator until
    needed. Note: To reheat use a double boiler. I put the tabasco on the
    ingredient list if you like it. In differnt parts of the country
    Bennigan's omits this ingredient.

    Bennigan's Onion Soup.txt


    Bennigan's Onion Soup

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Soups Vegetables
    Meats

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----WALDINE VAN GEFFEN VGHC42A-----
    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.txt


    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.txt


    Big Boy's Chicken Gravy

    Categories: Copycat, Sauces, Chicken
    Yield: 1 quart

    -patdwigans fwds07a
    28 oz Chicken broth
    1/2 ts Onion powder
    1 tb Chicken bouillon powder
    2/3 c Bisquick

    In blender, combine broth, onion powder, bouillon
    powder and Bisquick. Blend at high speed, about 1/2
    minute or until smooth. Pour into saucepan and stir
    constantly over medium high heat, about 4 or 5 minutes
    until if comes to a boil, is smooth and thickened a
    bit. Serve at once. Can freeze up to 4 months.
    Big Bucket In The Sky Chicken.txt


    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.txt


    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.txt


    BOB "OVEN'S " COLONIAL DRESSING

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Copycat Dressings

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 c Water
    1/8 c Cornstarch
    1/2 c Vinegar -- light or dark
    1 c Sugar
    1 t Onion powder
    1 tb Salt
    1/4 c Butter or margarine
    1/2 ts Pepper
    1 t Celery salt
    1 tb Celery seed

    Put water and cornstarch
    into blender on High speed for 1 minute or until
    smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture
    over Medium High heat, stirring constantly as you
    begin to add each of the remaining ingredients,
    stirring well after each addition. Cook and continue
    stirring until it begins to thicken and become quite
    smooth. Let it cool completel before pouring into a
    refrigerator container. Cap tightly. Kepps for about
    weeks. Do Not Freeze. Makes 2
    1/2 cups. Variations: Creamy Italian Colonial:
    to one recipe (above) add 1 Tbsp. prepared mustard, 1
    Tbsp. light corn syrup, 1 Tbsp. dry oregano leaves,
    1/2 tsp. garlic powder and 1/2 cup mayonnaise. Stir to
    combine well. Keep refrigerated. Makes about 3 cups.
    Do Not Freeze. Catalina Colonial: To one recipe
    (above) add: 1 cup catsup and 1/2 cup sweet pickle
    relish. Makes 3 1/2 cups. Creamy Onion Dressing: To
    one recipe (above) stir in: 8 ounce carton onion chip
    dip. Makes 3 cups. Do Not Freeze. Slaw Dressing: To
    one recipe (above) stir in: 1/2 cup sour cream, 1/2
    cup mayonnaise. Use within one week of preparing.
    Makes 3 cups. Do Not Freeze.
    Boston Chicken & KFC Rotisserie Style Chicken.txt


    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.txt


    Boston Chicken Baked Beans

    Categories: Copycat, Beans
    Yield: 6 servings

    -patriciadwigans fwds07a
    14 c Dry chopped onions; reconsti
    -tute in 1/4 c hot water 5
    -minutes
    24 oz Jar great northern beans;
    -drain, rinse and drain
    28 oz Can Campbell's Pork & Beans
    1 c Hunt's Ketchup
    1/2 c Open Pit hickory flavored
    -BBQ sauce
    3 sl Boiled ham; chopped fine

    While onions are softening, empty jar of northern
    beans into a 4-quart baking dish or pan. Add pork and
    beans to northern beans. Stir in onion, ketchup, BBQ
    sauce and ham. Bake, uncovered at 350~ about 30-35
    minutes or until piping hot. Stir 2-3 times during
    baking. Refrigerate covered, to use in 1 week. Freeze
    to use in 4 months.
    Boston Chicken Cranberry Sauce.txt


    Boston Chicken Cranberry Sauce

    Categories: Copycat, Sauces, Fruits
    Yield: 3 cups

    -patdwigans fwds07a
    1 lb Can jellied cranberry sauce
    10 oz Jar Smucker's Simply Fruit
    -Orange Marmalade
    1/4 ts Ground ginger
    2 c Fresh cranberries; each
    -sliced 2 or 3 pcs horizont.
    1/3 c Walnuts; chop fine

    in 2-quart saucepan, over medium-to-low heat, use
    rubber bowl scraper to stir together jellied sauce,
    marmalade and ginger until melted, about 6-8 minutes.
    Add the sliced cranberries, keeping sauce on low. Stir
    often. Continue cooking and stirring often until
    cranberries are no longer white and taste tender to
    the bite (not soft, but not too crisp). Stir in
    walnuts. When cooled to lukewarm, refrigerate, covered
    and use with a week to 10 days. Should freeze well to
    be used within 4 months.
    Boston Chicken Creamed Spinach.txt


    Boston Chicken Creamed Spinach

    Categories: Copycat, Vegetables
    Yield: 4 servings

    -patdwigans fwds07a
    1 tb Flour
    4 tb Butter, margarine or canola
    -oil
    1/2 ts Garlic salt
    Salt and pepper
    20 oz Frozen chopped spinach; cook
    -and drain
    1 sm Onion; diced

    In a saucepan, on medium heat, stir together with wire
    whisk soup, flour, butter, garlic salt, salt and
    pepper until smooth and piping hot. Combine with
    spinach and onion. (MY NOTE:I'd substitute fresh
    minced garlic for the garlic salt).
    Boston Chicken Cucumber Salad.txt


    Boston Chicken Cucumber Salad

    Categories: Salads, Copycat, Wrv
    Yield: 4 to 6

    patdwigans fwds07a
    2 md Cucumbers w/skin;half, seed,
    -1/2" slices
    1/4 Red Spanish onion; 1/2" dice
    1 lg Ripe tomato; dice
    8 oz Paul Newman's Olive Oil and
    -Vinegar Dressing
    1 ts Dry dill weed
    1/2 ts Dry parsley; mince
    1/4 c Olive oil

    Combine cucumbers with the rest of the ingredients in
    non-metal refrigerator container, tightly covered.
    Marinate for 24 hours in fridge before serving. Do not
    freeze.
    Boston Chicken Macaroni & Cheese.txt


    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.txt


    Boston Chicken Marinade/basting Sauce

    Categories: Copycat, Sauces
    Yield: 1 servings

    -patdwigans fwds07a
    1/4 c Canola oil
    1 tb Honey
    1 tb Lime juice
    1/4 ts Paprika

    Mix all ingredients well and apply to skin-side-up
    chicken in a single layer in greased baking dish or
    pan. Bake at 400~ 35-40 minutes. Baste every 8-10
    minutes during the baking time.

    Boston Chicken Saucer Sized Chocolate Chip Co.txt


    Boston Chicken Saucer Sized Chocolate Chip Co

    Categories: Copycat, Desserts, Cookies
    Yield: 1 servings

    -pat dwigans fwds07a
    4 oz Nestle's Milk Chocolate bars
    4 oz Baker's german sweet choc
    4 oz Dove milk chocolate
    Cookie dough
    use your our recipe

    Melt 3 chocolates, stirring until smooth. Pur into
    greased 9" metal pie pan and refrigerate until hard.
    Hammer into pea-sized bits. Store refrigerated until
    ready to use. Use 1/3 c dookie dough, flattening to a
    3-1/2 to 4" round. Bake at 375 for 16 to 18 minutes
    or until golden brown but not overbaked or cookies
    will be hard as rocks when cooled. The cookies will
    look almost "RAW" at the end of 16 minutes if you make
    them big enough and will continue to bake in their own
    heat as they cool on the sheets a few minutes.
    Boston Chicken Spicy Rice.txt


    Boston Chicken Spicy Rice

    Categories: Rice, Copycat, Wrv
    Yield: 6 servings

    -patdwigans fwds07a
    1/4 c Raw Rice-shaped pasta
    3/4 c Minute rice
    1 tb Pimiento; chop fine
    1/2 ts Dry minced celery leaf
    1 ts Dry minced parsley
    1/4 ts Dry mustard
    14 oz Can chicken broth
    1/4 c Olive oil
    1/2 ts Salt

    In a 2-qt saucepan combine all ingredients. Stir often
    and bring to a bol. Cover and remove from heat. Let
    stand 15 minutes. Fluff rice with a fork occasionally.
    Salt and pepper to taste if desired. Keep warm in top
    of double boiler, over simmering water, to serve
    within an hour. Refrigerate leftovers covered. Rewarm
    Gently i 3 to 4 days. Do not freeze.
    Boston Chicken Squash.txt


    Boston Chicken Squash

    Categories: Copycat, Vegetables
    Yield: 6 servings

    [email protected]
    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.txt


    Boston Chicken Stuffing

    Categories: Copycat, Dressings, Vegetables
    Yield: 8 side dish

    -Patdwigans fwds07a
    10 oz Can sliced carrots; undrain
    4 oz Can slices mushrooms;undrain
    14 oz Can chicken broth
    2 Ribs celery; cut 4-5 pieces
    1 tb Rubbed sage
    12 ts Poultry seasoning
    1 tb Chicken bouillon powder
    3 tb Bottled liquid margarine or
    -melted butter or margarine
    3 English muffins; cut into
    -1/2" cubes with crumbs
    8 oz Bag unseasoned croutons
    1 tb Dry parsley; minced
    2 tb Dry minced onion

    When you open the can of carrots, run the blade of a
    paring knife through them right in the can so that
    you've reduced them to tiny bits without mashing them.
    Empty it then into a Dutch oven. Add the mushrooms;
    set aside. Empty the cam of broth into the blender and
    add the celery along with the sage, poultry seasoning,
    bouillon powder and margarine. Blend a few seconds on
    high speed, only until celery is finely minced.
    Meanwhile, add the English muffin cubes, (crumbs too),
    croutons, parsley and onion to the Dutch oven. Pour
    blender mixture over and stir to combine with rubber
    bowl scraper until completely moist. Cover with a lid
    and bake at 350~ about 45 minutes to an hour or until
    piping hot. Refrigerate leftovers to use within a
    week. Freeze to use within 4 months.
    Boston Market Meatloaf.txt


    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.txt


    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.txt


    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®.txt


    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.txt


    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.txt


    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®.txt


    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.txt


    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.txt


    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®.txt


    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.txt


    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.txt


    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®.txt


    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.txt


    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 chilis to use in other recipes.
    CHI-CHI'S CHICKEN FAJITAS.txt


    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.txt


    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.txt


    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.txt


    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®.txt


    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.txt


    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®.txt


    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 9x9-inch baking dish or pan.
    6. Sprinkle the cup of chocolate chips evenly over the graham cracker
    crust.
    7. Press the cookie dough into the dish, covering the chocolate
    chips. Use flour on your fingers to keep the soft dough from sticking.

    8. Sprinkle the chopped walnuts over the dough. Use your fingers to
    press the nuts into the dough.
    9. Bake for 40-45 minutes or until the edges of the “pie” become
    light brown.
    10. Prepare the cinnamon butter by creaming together the butter,
    sugar and cinnamon in a small bowl with an electric mixer on high
    speed.
    11. When you are ready to make your dessert, heat up a small skillet
    over medium heat. When the skillet is hot, remove it from the heat
    then add about 1 tablespoon of the cinnamon butter to the pan.
    It should quickly melt and sizzle. Slice the “pie” into 9 pieces
    and place one into the hot skillet. If the “pie” has cooled,
    you can reheat each slice by zapping it in the microwave for
    30-40 seconds.
    12. Place a scoop of ice cream on top of the “pie.” Drizzle
    chocolate and caramel syrup over the dessert and then sprinkle
    about 2 teaspoons of chopped walnuts over the top. Repeat for
    the remaining ingredients and serve sizzling in the skillet.
    Makes 9 desserts.


    Chili's® Nacho Burger.txt


    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.txt


    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.txt


    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.txt


    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.txt


    Church's Fried Chicken

    Recipe By :
    Serving Size : 3 Preparation Time :0:00
    Categories : Chicken Sandwiches
    Salsa

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----WALDINE VAN GEFFEN VGHC42A-----
    1 tablespoon Sugar
    1 1/2 cups Self-rising flour
    1/2 cup Cornstarch
    3 teaspoons Seasoned salt
    2 teaspoons Paprika
    1/2 teaspoon Baking soda
    1/2 cup Biscuit mix
    1 Env Italian Dressing Mix
    1 Env Onion soup mix
    -----TO USE-----
    2 Eggs -- mix with
    1/4 cup Cold water
    1 cup Corn oil

    Combine all ingredients in a 4-cup container. Mix to blend the
    ingredients thoroughly. Store tightly covered at room temperature up to
    3 months. TO USE-Dip the chicken pieces in egg mixture and then into
    dry coating mix and back into egg to coat the pieces evenly but lightly
    and finally back into dry mix. Have oil piping hot in heavy skillet.
    Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.
    Turn and brown underside of pieces a few minutes. Transfer to an oiled
    or Pam-sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 side
    of pan. Bake 350~ for about 45 to 50 minutes. Remove foil. Bake another
    5 minutes just to crisp the coating. Serves 4
    Cinnabon Cinnamon Roll.txt


    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®.txt


    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®.txt


    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.txt


    Cracker Jacks

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Snacks Copycat
    Popcorn

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup Peanuts -- warmed
    1 cup Butter
    5 cups Popped corn -- warm
    2 cups Brown sugar -- packed
    1/2 cup Light corn syrup
    1/2 teaspoon Baking soda

    Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter;
    add br
    own suagr and syrup. Cook till thick then add baking soda; stir. Pour over
    warm
    ed popped corn and peanuts. Stir well. Let cool and munch down.

    Denny's Cheese Soup.txt


    Denny's Cheese Soup

    Categories: Copycat, Soups, Cheese
    Yield: 4 servings

    [email protected]
    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.txt


    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).txt


    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.txt


    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.txt


    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®.txt


    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.txt


    Durkee's Famous Sauce

    Recipe By :
    Serving Size : 16 Preparation Time :0:00
    Categories : Sauces Cheese/Eggs

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----WALDINE VAN GEFFEN VGHC42A-----
    1/2 cup Cold water
    4 tablespoons Cornstarch
    1/2 cup Plus 2 TB dark vinegar
    2 tablespoons Salt
    1/2 cup Sugar
    1 Whole egg
    4 tablespoons French's prepared mustard
    4 tablespoons Margarine -- tiny bits

    Place all ingredients as listed in blender on high speed until smooth (2
    minutes). Transfer to top of double boiler and cook over gently boiling
    water, stirring often for 12 to 15 minutes or until thickened and smooth.
    Once more put mixture back through blender 30 seconds or till smooth,
    using high speed. Refrigerate in covered container 24 hours before using.
    Keep refrigerated 3 months.
    El Pollo Loco (Pollo Asada).txt


    El Pollo Loco (Pollo Asada)

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Chicken Cheese/Eggs

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup White wine vinegar
    1 cup Olive oil
    1/2 cup White wine
    Oregano
    Thyme
    Salt
    10 milliliters Garlic -- mince
    1 1/2 teaspoons Hot sauce

    Mix all ingredients and marinate two whole chicken which have been cut in
    half. Marinate several hours in refrigerator. Grill chickens slowly until
    done.
    El Pollo Loco Chicken.txt


    El Pollo Loco Chicken

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Chicken Sauces

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Chicken -- cut pieces w/skin
    BROILER BASTING SAUCE
    1/3 cup Lemon juice
    1/3 cup Lime juice
    1/3 cup Canola or vegetable oil
    1 teaspoon Ground turmeric
    1/2 teaspoon Garlic salt
    1/4 teaspoon Black pepper

    Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces
    in single layer without crowding them, until the meat appears milky white
    and the juices run clear, no longer pink. Allow to cool in the broth,
    uncovered, while you prepare the basting sauce. Arrange the chicken pieces
    skin-side up on broiler pan in single layer and baste with enough of
    mixture to evenly coat skin side. Turn and baste other side. Turn again to
    skin side up and broil 6" from the heat, brushing with additional sauce
    every few minutes until skin is really crispy and golden brown,
    approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices,
    oil, turmeric, salt and pepper. This makes enough to baste nine pieces.

    El Pollo Loco Mexican Beans.txt


    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.txt


    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.txt


    El Torito Sweet Corn Cake

    Recipe By : El Torito Restaurant, California
    Serving Size : 12 Preparation Time :0:30
    Categories : Breads Copycat
    Mexican

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/4 cup butter or margarine
    2 tablespoons shortening
    1/2 cup masa harina
    3 tablespoons cold water
    10 ounces corn kernels
    3 tablespoons cornmeal
    1/4 cup sugar
    2 tablespoons whipping cream
    1/4 teaspoon baking powder
    1/4 teaspoon salt

    My favorite, and well worth the effort. Masa harina comes in a bag like
    flour and can be found with the flour in most supermarkets. It's the flour
    to use for corn tortillas. The recipe doubles easily and turns out well
    with
    either of the two methods provided. -- Ann Weeks, Corona Method two is
    the
    moist scoop we usually get at the restaurant. -- patH
    -----
    Place butter and shortening in mixer bowl and whip until soft; continue
    whipping until fluffy and creamy. Add masa gradually while mixing; add
    water
    gradually and mix thoroughly.

    Place corn kernels in blender or food processor fitted with metal blade;
    coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar,
    whipping cream, baking powder and salt in large mixing bowl; mix quickly.
    Add masa mixture and mix lightly, just until blended. Pour into greased
    8-inch-square baking pan. Cover with foil.

    Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a
    firm texture.

    Method 2: Place pan in a larger pan and pour boiling water half way up corn
    cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and
    adding more boiling water, if necessary. When cooked through, remove corn
    cake pan from water.

    Let cooked cake stand at room temperature for few minutes before cutting
    into squares or using a small ice cream scoop to serve.

    Makes 10 to 12 small servings. Store leftovers in the refrigerator.

    El Torito's Sweet Corn Cake.txt


    El Torito's Sweet Corn Cake

    Yield: 10 servings

    LYNN THOMAS DCQP82A--
    1/4 c Butter, unsalted
    2 tb Shortening
    1/2 c Masa harina
    3 tb Cold water
    1 10 Ounce Pkg frozen corn
    Kernels
    3 tb Cornmeal
    1/4 c Sugar
    2 tb Whipping cream
    1/4 ts Baking powder
    1/4 ts Salt

    1) Whip butter and shortening in mixing bowl until fluffy and
    creamy.
    Add masa harina gradually and mix thoroughly. Add water gradually,

    mixing thoroughly. 2) Blend corn kernels until coarsley chopped.
    Stir
    into masa mixture. 3) Mix cornmeal, sugar, whipping cream, baking
    powder and salt in large bowl. Add butter-masa mixture; mix until
    blended. 4) Pour masa mixture into 8" greased baking pan. Cover
    with
    foil and bake at 350 degrees until corn cake is firm, 40 to 50
    minutes. Allow to stand at room temperature 15 minutes before
    cutting
    into squares. Or use ice cream scoop to serve. Each serving
    contains
    about: 147 calories; 76 mg sodium; 16 mg cholesterol; 9 grams
    fat; 17
    grams carbohydrates; 2 grams protein; 0.21 grams fiber.
    Entenmann's Apple Crumb Cake.txt


    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.txt


    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.txt


    Entenmann's Fat-Free Oatmeal Raisin Cookies

    Recipe By :
    Serving Size : 48 Preparation Time :0:00
    Categories : Desserts Cookies
    Low-Fat

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----WALDINE VAN GEFFEN VGHC42A-----
    1 tablespoon Molasses
    3 Raw egg whites
    1 cup Dark raisins
    1 1/2 teaspoons Vanilla
    1 cup Light brown sugar -- packed
    1 cup Granulated sugar
    1/2 cup Non-fat dry milk powder
    1/2 teaspoon Cinnamon
    1 1/2 teaspoons Baking powder
    2 1/2 cups Quaker brand quick-cooking -- rolled oats
    1 cup All-purpose flour

    Put molasses, egg whites and raisins into blender and blend on high speed
    just to mince but not to puree (about 5-10 seconds). Empty mixture into
    medium mixing bowl. With mixer beat in on medium speed each of the
    remaining ingredients, beating well after each addition, adding both the
    oats and flour in small portions. Switch to mixing spoon if dough becomes
    too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off
    excess lightly with paper towel; any excess of the cookie sheet may burn
    while cookies are baking. You need only a very light film of the Pam just
    to keep cookies from sticking. Use 1 measuring teaspoonful of dough for
    each cookie and place 2" apart on prepared cookie sheet. Bake in preheated
    350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing
    from cookie sheets carefully.
    Entenmann's Pound Cake.txt


    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.txt


    Famous Amos Chocolate Chip Cookies

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Desserts Cookies
    Low-Fat

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----WALDINE VAN GEFFEN VGHC42A-----
    1/2 pound Butter or margarine
    1 cup Light brown sugar -- packed
    1 cup Sugar
    3 Eggs
    3 cups Bisquick
    1 cup Cornstarch
    1/2 cup Nonfat milk powder
    2 tablespoons Sanka or coffee powder
    1 tablespoon Unsweetened cocoa powder
    1 tablespoon Vanilla
    1 Package semi-sweet chocolate pieces -- (12 ounces)
    4 ounces Pecans -- well-chopped

    With electric mixer, high speed, cream butter until light and fluffy. Beat
    in sugars, beating until very creamy. Beat in eggs, then each remaining
    ingredient, except chips and pecans When dough is smooth, work in chips
    and pecans with spoon. Make grape-sized pieces of dough for each cookie,
    placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or until
    golden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to
    thaw, shape and bake in 4 months.


    Famous Amos Raisin-Filled Choc Chip Cookies.txt


    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®.txt


    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®.txt


    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.

    foo



    A1-Sauce.txt



    A1A-READ ME.txt



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    Entenmann's Pound Cake.txt



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    Famous Amos Raisin-Filled Choc Chip Cookies.txt



    Fatburger®.txt



    Fiddle Faddle® & Screaming Yellow Zonkers®.txt



    foo.txt



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    foo.txt


    -- More (100%) -- A1-Sauce

    Recipe By : Gloria Pitzer
    Serving Size : 1 Preparation Time :0:00
    Categories : Copycat Condiments

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 C Dark Molasses
    2 Green onions -- chop
    3 Tbsp Coarse salt (kosher)
    3 Tbsp Dry mustard
    1 Tsp Paprika
    1/4 Tsp Cayene
    1 Clove garlic -- crush or
    1 Tsp Garlic powder
    1 Anchovy fillet; chop -- or
    1 tbsp Anchovey paste
    6 tbsp Fresh taramind -- or
    1 tbsp Taramind extract
    1 tsp Pepper
    1/2 tsp Fenugreek
    1/2 tsp Powdered ginger
    1/2 tsp Ground cinnamon
    1 tsp Powdered cloves
    1/2 tsp Caradamen seeds
    3 drops Tabasco
    6 oz Rhine wine
    2 oz Rose wine
    1 pt White vinegar
    1 tbsp Kitchen Bouquet
    1 tbsp Postum Powder

    Put all spices (except last 6 ingr.) through blender till fine powder.
    Place over low heat with half vinegar and simmer 1 hr; adding rest of
    vinegar alittle at a time as mixture is reduced in bulk. Stir in
    tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
    heat. Pour into crock or tuperware container (2qt) Let stand covered for
    1 week. Then strain thru cheese- cloth, six times.
    bottle and cap tightly. Keep refrigerated indefinely.
    Freeze to keep for years.
    -- More (100%) -- I hope you enjoy the assorted Secret Recipes
    included here!
    More Secret Recipes are to come soon
    from SKILLET!

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    only from § Skillet §
    accept No substitutes.. & enjoy!
    -- More (100%) -- Almost Snickers

    Recipe By : Mary Ann Housman (WW leader)
    Serving Size : 8 Preparation Time :0:00
    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 8x8 inch pan and freeze.
    -- More (100%) -- 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.
    -- More (100%) -- 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.

    -- More (100%) -- 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.
    -- More (100%) -- 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

    -- More (100%) -- 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.


    -- More (100%) -- 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.


    -- More (100%) -- Applebee's® Tequila Lime Chicken

    It's one of Applebee's top-selling signature dishes
    and a big request here on the site. This tasty dish
    combines the tangy flavor of the tequila lime marinade
    with creamy southwestern-style dressing, and tops it all
    off with a melted cheese blend. Just be sure you don't
    marinate the chicken longer than the 3 to 4 hours, or the
    citric acid in the lime juice may toughen the chicken.
    The bed of crispy corn tortilla strips can be easily
    cloned with crumbled store-bought corn chips, but if
    you want strips like those served at the restaurant,
    just follow the "tidbits" below. Serve this dish with
    your choice of rice (Spanish rice is recommended),
    along with some pico de gallo (you can find a recipe here)
    or salsa on the side.

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

    4 chicken breast fillets

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

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

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

    Tidbits
    Crumbling store-bought tortilla chips is the easy way to
    make the bed of crunchy chips that the tequila lime chicken
    rests on. But, you can make tortilla strips like those served
    at the restaurant by cutting a stack of eight 6-inch corn
    tortillas in half. Stack the halves on top of each other and
    slice the tortillas into thin strips. Fry the tortilla strips
    in 2 cups of oil preheated in a large skillet for 3-5 minutes
    or until crispy. Salt lightly and cool on paper towels to drain.

    -- More (100%) -- ARBY'S HORSEY SAUCE

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Copycats Sauces

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 c Mayo
    3 tb Bottled horseraddish cream
    Sauce
    1 tb Sugar -- or
    2 pk Equal

    Mix all well. Keep refrigerated, tightly covered to
    use in 2 weeks. Do not freeze.
    -- More (100%) -- 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
    -- More (100%) -- 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.


    -- More (100%) -- 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.
    -- More (100%) -- 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).
    -- More (100%) -- BABOLI PIZZA CRUST

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Breads Pizza

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pk Yeast
    1/4 c Water -- warm
    6 tb Olive oil -- + extra for pan
    6 c Flour
    1 t Salt (Optional)
    2 1/4 c Water -- warm
    -----TOPPINGS-----
    SEA SALT -- OR KOSHER SALT
    Pepper -- ground
    4 tb Olive Oil
    Chopped Rosemary and Thyme
    2 tb Water

    Mix together first six ingredients and let rise 30 to
    0 minutes. Divide dough into 3 parts and place in 3
    olive-oiled pie pans. Dimple dough with fingers. Mix
    olive oil and water, brush tops with this mixture.
    Sprinkle on top: sea salt, pepper, rosemary and thyme.
    Let rise 50 to 60 mins. Bake at 350 degrees F. for 25
    minutes. May dip in olive oil. Peggy also says if the
    herbs are dried to soak in water 10 minutes and then
    pat dry with paper towels.

    -- More (100%) -- 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.
    -- More (100%) -- 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.

    -- More (100%) -- Bake And Baste Chicken (Boston Chicken)
    Categories: Copycat
    Yield: 1 servings

    [email protected]
    1/4 c Canola oil
    1 tb Honey
    1 tb Lime juice
    1/4 ts Paprika
    4 Chicken breast halves
    Washed/patted dry

    Preheat oven to 400 degrees. In a small bowl, combine
    canola oil, honey, lime juice and paprika. Place
    chicken, skin side up, in a 7x11 inch baking dish.
    Apply mixture to chicken pieces in a single layer.

    Bake in over for 35-40 minutes, basting every 8-10
    minutes or until well browned and juices run clear
    when you cut into the thickest part of chicken. Remove
    from oven. Cover with foil for 15 minutes. This
    softens chicken and keeps it hot until served. Serves
    4.

    -- More (100%) -- BAKED BEANS LIKE BOSTON CHICKEN

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Copycat Side dishes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    14 c Dried Onions
    Reconstitute in 1/4 c hot
    Water 5 minutes
    24 Oz-Jar Great Northern Beans
    1 c Hunt's Ketchup
    1/2 c Open Pit Hickory Flavored
    Bbq Sauce
    1 lg Can Baked Beans

    While onions are softening, empty jar of northern
    beans into a 4-quart baking dish or pan. Add pork and
    beans to northern beans. Stir in onion, ketchup, BBQ
    sauce and ham. Bake, uncovered at 350~ about 30-35
    minutes or until piping hot. Stir 2-3 times during
    baking. Refrigerate covered, to use in 1 week. Freeze
    to use in 4 months.
    -- More (100%) -- 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.


    -- More (100%) -- 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. Voil*! 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.



    -- More (100%) -- Ben & jerry's fresh georgia peach ice cream

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Desserts Fruits
    Copycat

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 c Ripe peaches -- finely chopped
    1 1/4 c Sugar
    1/2 Juice of lemon
    2 lg Eggs
    2 c Heavy or whipping cream
    1 c Milk

    The best way to capture the elusive flavor of summertime. Ben and Jerry
    prefer
    small peaches because they have more flavor and less water than the larger
    ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a
    bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30
    minutes. Remove the peaches from the refrigerator and drain the juice into
    another bowl. Return the peaches to the refrigerator. Whisk the eggs in a
    mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4
    cup sugar, a little at a time, then continue whisking until completely
    blended, about 1 minute more. Pour in the cream and milk and whisk to
    blend.
    Add the peach juice and blend. Transfer the mixture to an ice cream maker
    and
    freeze following manufacturer's instructions. After the ice cream stiffens
    (about 2 minutes before if is done) add the peaches, then continue freezing
    until the ice cream is ready. Makes 1 generous quart.
    -- More (100%) -- 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.
    -- More (100%) -- 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.


    -- More (100%) -- 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.

    -- More (100%) -- 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.
    -- More (100%) -- 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.

    -- More (100%) -- 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.

    -- More (100%) -- Bennigan's Hot Bacon Dressing

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Dressings Salads
    Meats

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 ounces Bacon grease
    1/4 pound Red onion -- dice fine
    2 cups Water
    1/2 cup Honey
    1/2 cup Red wine vinegar
    2 tablespoons Dijon mustard
    1 1/2 tablespoons Cornstarch
    1 tablespoon Tabasco

    Place the bacon grease in a saucepan over medium-high heat. Add the
    onions and saute until the onions start to blacken. While the onions
    are carmelizing, in a mixing bowl place the water, honey and red wine
    vinegar. Using a wire whisk, mix the ingredients well. Add the
    cornstarch and whisk well. After the onions have carmelized, add the
    Dijon mustard to the onions and stir together with a rubber spatula.
    Add the water, vinegar, pepper (sic.) honey and cornstarch to the
    mustard and onions and mix. Continue stirring until mix thickens and
    comes to a boil. Remove from heat and store in refigerator until
    needed. Note: To reheat use a double boiler. I put the tabasco on the
    ingredient list if you like it. In differnt parts of the country
    Bennigan's omits this ingredient.
    -- More (100%) -- Bennigan's Onion Soup

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Soups Vegetables
    Meats

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----WALDINE VAN GEFFEN VGHC42A-----
    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.
    -- More (100%) -- 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.
    -- More (100%) -- Big Boy's Chicken Gravy

    Categories: Copycat, Sauces, Chicken
    Yield: 1 quart

    -patdwigans fwds07a
    28 oz Chicken broth
    1/2 ts Onion powder
    1 tb Chicken bouillon powder
    2/3 c Bisquick

    In blender, combine broth, onion powder, bouillon
    powder and Bisquick. Blend at high speed, about 1/2
    minute or until smooth. Pour into saucepan and stir
    constantly over medium high heat, about 4 or 5 minutes
    until if comes to a boil, is smooth and thickened a
    bit. Serve at once. Can freeze up to 4 months.
    -- More (100%) -- 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.

    -- More (100%) -- 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.
    -- More (100%) -- BOB "OVEN'S " COLONIAL DRESSING

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Copycat Dressings

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 c Water
    1/8 c Cornstarch
    1/2 c Vinegar -- light or dark
    1 c Sugar
    1 t Onion powder
    1 tb Salt
    1/4 c Butter or margarine
    1/2 ts Pepper
    1 t Celery salt
    1 tb Celery seed

    Put water and cornstarch
    into blender on High speed for 1 minute or until
    smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture
    over Medium High heat, stirring constantly as you
    begin to add each of the remaining ingredients,
    stirring well after each addition. Cook and continue
    stirring until it begins to thicken and become quite
    smooth. Let it cool completel before pouring into a
    refrigerator container. Cap tightly. Kepps for about
    weeks. Do Not Freeze. Makes 2
    1/2 cups. Variations: Creamy Italian Colonial:
    to one recipe (above) add 1 Tbsp. prepared mustard, 1
    Tbsp. light corn syrup, 1 Tbsp. dry oregano leaves,
    1/2 tsp. garlic powder and 1/2 cup mayonnaise. Stir to
    combine well. Keep refrigerated. Makes about 3 cups.
    Do Not Freeze. Catalina Colonial: To one recipe
    (above) add: 1 cup catsup and 1/2 cup sweet pickle
    relish. Makes 3 1/2 cups. Creamy Onion Dressing: To
    one recipe (above) stir in: 8 ounce carton onion chip
    dip. Makes 3 cups. Do Not Freeze. Slaw Dressing: To
    one recipe (above) stir in: 1/2 cup sour cream, 1/2
    cup mayonnaise. Use within one week of preparing.
    Makes 3 cups. Do Not Freeze.
    -- More (100%) -- 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.

    -- More (100%) -- Boston Chicken Baked Beans

    Categories: Copycat, Beans
    Yield: 6 servings

    -patriciadwigans fwds07a
    14 c Dry chopped onions; reconsti
    -tute in 1/4 c hot water 5
    -minutes
    24 oz Jar great northern beans;
    -drain, rinse and drain
    28 oz Can Campbell's Pork & Beans
    1 c Hunt's Ketchup
    1/2 c Open Pit hickory flavored
    -BBQ sauce
    3 sl Boiled ham; chopped fine

    While onions are softening, empty jar of northern
    beans into a 4-quart baking dish or pan. Add pork and
    beans to northern beans. Stir in onion, ketchup, BBQ
    sauce and ham. Bake, uncovered at 350~ about 30-35
    minutes or until piping hot. Stir 2-3 times during
    baking. Refrigerate covered, to use in 1 week. Freeze
    to use in 4 months.
    -- More (100%) -- Boston Chicken Cranberry Sauce

    Categories: Copycat, Sauces, Fruits
    Yield: 3 cups

    -patdwigans fwds07a
    1 lb Can jellied cranberry sauce
    10 oz Jar Smucker's Simply Fruit
    -Orange Marmalade
    1/4 ts Ground ginger
    2 c Fresh cranberries; each
    -sliced 2 or 3 pcs horizont.
    1/3 c Walnuts; chop fine

    in 2-quart saucepan, over medium-to-low heat, use
    rubber bowl scraper to stir together jellied sauce,
    marmalade and ginger until melted, about 6-8 minutes.
    Add the sliced cranberries, keeping sauce on low. Stir
    often. Continue cooking and stirring often until
    cranberries are no longer white and taste tender to
    the bite (not soft, but not too crisp). Stir in
    walnuts. When cooled to lukewarm, refrigerate, covered
    and use with a week to 10 days. Should freeze well to
    be used within 4 months.
    -- More (100%) -- Boston Chicken Creamed Spinach

    Categories: Copycat, Vegetables
    Yield: 4 servings

    -patdwigans fwds07a
    1 tb Flour
    4 tb Butter, margarine or canola
    -oil
    1/2 ts Garlic salt
    Salt and pepper
    20 oz Frozen chopped spinach; cook
    -and drain
    1 sm Onion; diced

    In a saucepan, on medium heat, stir together with wire
    whisk soup, flour, butter, garlic salt, salt and
    pepper until smooth and piping hot. Combine with
    spinach and onion. (MY NOTE:I'd substitute fresh
    minced garlic for the garlic salt).
    -- More (100%) -- Boston Chicken Cucumber Salad

    Categories: Salads, Copycat, Wrv
    Yield: 4 to 6

    patdwigans fwds07a
    2 md Cucumbers w/skin;half, seed,
    -1/2" slices
    1/4 Red Spanish onion; 1/2" dice
    1 lg Ripe tomato; dice
    8 oz Paul Newman's Olive Oil and
    -Vinegar Dressing
    1 ts Dry dill weed
    1/2 ts Dry parsley; mince
    1/4 c Olive oil

    Combine cucumbers with the rest of the ingredients in
    non-metal refrigerator container, tightly covered.
    Marinate for 24 hours in fridge before serving. Do not
    freeze.
    -- More (100%) -- 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.
    -- More (100%) -- Boston Chicken Marinade/basting Sauce

    Categories: Copycat, Sauces
    Yield: 1 servings

    -patdwigans fwds07a
    1/4 c Canola oil
    1 tb Honey
    1 tb Lime juice
    1/4 ts Paprika

    Mix all ingredients well and apply to skin-side-up
    chicken in a single layer in greased baking dish or
    pan. Bake at 400~ 35-40 minutes. Baste every 8-10
    minutes during the baking time.
    -- More (100%) -- Boston Chicken Saucer Sized Chocolate Chip Co

    Categories: Copycat, Desserts, Cookies
    Yield: 1 servings

    -pat dwigans fwds07a
    4 oz Nestle's Milk Chocolate bars
    4 oz Baker's german sweet choc
    4 oz Dove milk chocolate
    Cookie dough
    use your our recipe

    Melt 3 chocolates, stirring until smooth. Pur into
    greased 9" metal pie pan and refrigerate until hard.
    Hammer into pea-sized bits. Store refrigerated until
    ready to use. Use 1/3 c dookie dough, flattening to a
    3-1/2 to 4" round. Bake at 375 for 16 to 18 minutes
    or until golden brown but not overbaked or cookies
    will be hard as rocks when cooled. The cookies will
    look almost "RAW" at the end of 16 minutes if you make
    them big enough and will continue to bake in their own
    heat as they cool on the sheets a few minutes.
    -- More (100%) --
    foo.txt



    1



    A1-Sauce.txt



    A1A-READ ME.txt



    Almost Snickers.txt



    Applebee's Pico de Gallo.txt



    Applebee's® Baked French Onion Soup.txt



    Applebee's® Bananaberry Freeze.txt



    Applebee's® Low-Fat Asian Chicken Salad.txt



    Applebee's® Low-Fat Blackened Chicken Salad.txt



    Appl
    Girl Scout Cookies® Shortbread.txt


    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.txt


    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.txt


    Good Reasons Italian Dressing

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Dressings Copycat

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Tbls Garlic Salt
    1 Tbls Onion Powder
    1 Tbls Sugar
    2 Tbls Oregano
    1 Tsp Pepper
    1/4 Tsp Thyme
    1 Tsp Basil
    1 Tbls Parsley
    1/4 tsp Celery Salt
    2 Tbls Salt
    1 Env. Cup Of Soup Cream Of Chicken Mix
    1/4 C Cider Vinegar
    2 Tbls Water
    2/3 c Oil

    Combine all dry ingr. Store covered at room temp. For dressing: Mix
    vinegar, water, oil and 2 oz of the dry mix. Shake well. From: GLORIA
    PITZER "EATING OUT AT HOME" (CB018) *Also good as a italian spice blend

    - - - - - - - - - - - - - - - - - -

    NOTES : Yield One Serving


    Good Seasons® Italian Salad Dressing Mix.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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®.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    HOSTESS TWINKIES

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Cakes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 c Margarine
    1/2 c Crisco
    1 c Sugar
    3/4 c Evaporated milk
    1 tb Vanilla
    -----CAKE-----
    3 lg Eggs
    3 1/2 ts Baking powder
    1 1/2 ts Vanilla
    2 c Flour
    1 c Milk
    1/2 c Butter
    1 1/2 c Plus 1/2 cup Sugar
    Sugar
    1 t Salt

    FILLING:

    Mix together and bake in 13 x 9 pan cut cake into
    sections and layer with cake, filling and more cake.
    Hostess® Twinkie Creme Filling.txt


    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®.txt


    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®.txt


    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®.txt


    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.txt


    Howard Johnson Spicy Mustard

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Sauces Meats
    Cake Mix

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/4 cup Dijon mustard
    1/4 cup French's prepared mustard
    1/4 cup Honey


    Howard Johnson's Boston Brown Bread.txt


    Howard Johnson's Boston Brown Bread

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Meats Cake Mix

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup Unsifted whole wheat flour
    1 cup Unsifted rye flour
    1 cup Yellow corn meal
    1 1/2 teaspoons Baking soda
    1 1/2 teaspoons Salt
    3/4 cup Molasses
    2 cups Buttermilk

    Grease and flour a 2 qt. mold. Combine flours, corn meal, soda ,salt.
    Stir in molasses, buttermilk. Turn into mold, cover tightly.
    Place on trivet in deep kettle. Add enough boiling water to kettle to
    come half way up sides of mold; cover. Steam 3 1/2 hr., or until done.
    Remove from mold to cake rack. Serve hot with baked beans.
    Makes 1 loaf
    I.H.O.P.® Country Griddle Cakes.txt


    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®.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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®.txt


    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®.txt


    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.


    Kenny Rogers BBQ Sauce.txt


    BBQ Sauce like Kenny Rogers

    Recipe By :
    Serving Size : 3 Preparation Time :0:00
    Categories : Sauces

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----WALDINE VAN GEFFEN VGHC42A-----
    1 cup Applesauce
    1/2 cup Heintz ketchup
    1 1/4 cups Light brown sugar -- pack
    6 tablespoons Lemon juice
    Salt and pepper
    1/2 teaspoon Paprika
    1/2 teaspoon Garlic salt
    1/2 teaspoon Cinnamon

    In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5
    minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
    making sure sugar is completely dissolved. Allow to cook without
    stirring for 15 minutes on lowest possible heat, uncovered. Transfer to
    top of double boiler over simmering watr if to be used as a basting
    sauce for ribs or chicken during baking; or cool sauce and refrigerate
    covered to use in 30 days. Sauce freezes well.
    Kenny Rogers Roasters® Corn Muffins.txt


    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.txt


    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.txt


    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.txt


    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®.txt


    KFC® Honey BBQ Wings®

    Once a regular menu item, these sweet, saucy wings are now
    added to the KFC menu on a "limited-time-only" basis in many
    markets. So how are we to get that sticky sauce all over our
    faces and hands during those many months when we're cruelly
    denied our Honey BBQ Wings? Now it's as easy as whipping up a
    clone that re-creates a crispy breading on the chicken wings,
    and then slathering those puppies in a tasty knock-off of the
    sweet, tangy honey BBQ sauce. "Limited-time-only" signs -
    we laugh in your direction!

    Sauce
    1 1/4 cup ketchup
    1/3 cup white vinegar
    1/4 cup molasses
    1/4 cup honey
    1 teaspoon liquid smoke
    1/2 teaspoon salt
    1/4 teaspoon onion powder
    1/4 teaspoon chili powder

    6 to 8 cups vegetable shortening
    1 egg, beaten
    1 cup milk
    2 cups all-purpose flour
    2 1/2 teaspoons salt
    3/4 teaspoon pepper
    3/4 teaspoon MSG
    20 chicken wing pieces

    1. Combine the sauce ingredients in a small saucepan over medium
    heat. Stir until ingredients are well combined and bring to a boil.
    Then reduce heat and simmer uncovered for 15 to 20 minutes.
    2. As sauce is simmering, heat up 6 to 8 cups of shortening in
    a deep fryer set to 350 degrees.
    3. Combine the beaten egg with the milk in a small bowl.
    4. In another small bowl, combine the flour, salt, pepper, and MSG.

    5. When shorteningl is hot, dip each wing first in the flour mixture,
    then into the milk and egg mixture, and back into the flour. Arrange
    wings on a plate until each one is coated with batter.
    6. Fry the wings in the shortening for 9 to 12 minutes or until light
    golden brown. If you have a small fryer, you may wish to fry 10 of
    the wings at a time. Drain on paper towels or a rack.
    7. When the sauce is done, brush the entire surface of each wing with
    a light coating of sauce. Serve immediately.
    Makes 2 to 4 servings (20 wings).

    Tidbits
    Liquid smoke is a flavoring found near the barbecue sauces and
    marinades. Use hickory-flavored liquid smoke if you have a choice.
    MSG is monosodium glutamate, the solid form of a natural amino acid
    found in many vegetables. It can be found in stores in the spice
    sections and as the brand name Accent flavor enhancer. MSG is an
    important component of many KFC items.



    KFC® Kentucky Biscuits.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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).txt


    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.txt


    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.


    La Victoria's Green Taco sauce.txt


    Almost La Victoria's Green Taco sauce

    Recipe By : Bill Wight via chile-heads
    Serving Size : 1 Preparation Time :0:00
    Categories : Mexican Sauces

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 lbs. Anaheim or New Mex. chiles -- Roast -- peel, deseed
    1 lb. Yellow Hungarian Wax chiles -- seeded and chopped
    1 Serranos and jalapeno -- seeded and chopped
    2 1/2 lbs. Tomatillos -- slice 1/8" thick
    7 lbs. Green tomatoes -- slice 1/4" thick
    1/2 bunch Cilantro -- rough chop
    4 cloves Garlic
    1 med. White onion -- chopped
    1/4 cup Lime juice
    1/4 cup Apple cider vinegar
    2 Tbs. Salt
    4 Tbs. Corn Starch

    Heat a large cast iron skillet to hot and toast the tomatoes and
    tomatillos
    without any oil. Do just one layer at a time and give each slice a nice
    dark brown color on both sides without burning. Remove when toasted to a
    glass bowl. Do not deglaze the pan.
    In a blender, combine the onion, cilantro, chiles, tomatoes, garlic and
    tomatillos in batch sizes to half-fill the blender jar. Pur|e. If any
    dark brown liquid collects in the bottom of the toasted tomato and
    tomatillo bowl, add this to the last blender load.
    Mix the cornstarch in the lime juice/vinegar. In a large stewing pot,
    combine the blender loads, add the cornstarch mixture and heat until the
    sauce comes to a low boil, mixing constantly. Be careful here, if you
    don't mix constantly the thick sauce will tend to erupt in hot little
    geysers of taco sauce that could burn you. Allow sauce to cool and add
    salt to taste. Transfer to clean jars, filling them 3/4 full and freeze
    what you can't use in a few weeks. Be careful not to fill the jars too
    full or they'll break when you freeze them.
    I made a batch of sauce last year and it tastes just fine after a year in
    the freezer. The sauce keeps OK in my refrigerator for at least a month.
    * Adjust heat level to your personal taste. The La Victoria sauce is
    mild.
    3 to 4 quarts

    NOTES : Here is a recipe that I think comes close to the taste and texture
    of
    La Victoria's Green Taco sauce.

    Per serving: 258 Calories; 3g Fat (8% calories from fat); 11g Protein; 58g
    Carbohydrate; 0mg Cholesterol; 4371mg Sodium

    NOTES : Half a recipes is plenty!

    Lawry's® Seasoned Salt.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    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.txt


    Long John Silver's Batter

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Seafood Dressings
    Fish And Seafood

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    LAWRIE (RGGW25A)
    Bisquick
    Pancake mix
    Club soda

    With wire whisk whip together equal parts Bisquick & boxed pancake mix with
    club soda till it's the consistency of buttermilk. Moisten fish fillets in
    water & then coat lightly but evenly in flour. Let dry on waxed paper 5
    minutes. Spear pieces one at a time with tip of sharp knife & coat in
    batter. Deep fry in 385F oil, about 4 minutes each side, till crispy and
    browned. Do not use tongs or coating will break apart.

    Marie Calendar's Cornbread.txt


    Marie Calendar's Cornbread

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    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.txt


    Marie Callendar's Honey Butter

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Copycat Spreads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Van Geffen VGHC42A
    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.
    MARIE CALLENDAR'S POTATO CHEESE SOUP.txt


    ALMOST MARIE CALLENDAR'S POTATO CHEESE SOUP

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Copy cat Soup
    Restaurant

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 c Potatoes -- peeled and
    Cubed
    2 c Chopped onion
    4 c Chopped celery
    2 ts Salt
    4 c Water
    4 c Half-and-half
    6 tb Butter or margarine
    1 c Shredded sharp cheddar
    Cheese

    Place potatoes, onions, celery, and salt in the 4 c of
    water in a large pot. Simmer about 15 minutes until
    vegetables are tender. Put in blender and puree until
    chunky. Return soup to pot and add half-and-half,
    butter, and cheese. Simmer until hot. Do NOT Boil.

    MCDonald's Apple Muffin.txt


    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.txt


    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®.txt


    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®.txt


    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!®.txt


    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.txt


    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®.txt


    McDonald's® Breakfast Burrito®

    It was in the late seventies, shortly after McDonald's had
    introduced the Egg McMuffin, that the food giant realized the
    potential of a quick, drive-thru breakfast. Soon, the company
    had developed several breakfast selections, including the Big
    Breakfast with eggs, hash browns, and sausage. Eventually one
    out of every four breakfasts eaten on the go would be served
    at McDonald's - an impressive statistic indeed. The newest
    kid on the McBreakfast block is this morning meal in a tortilla,
    first offered on the menu in 1991.

    4 ounces breakfast sausage
    1 tablespoon minced white onion
    1/2 tablespoon minced mild green chilies (canned)
    4 eggs, beaten
    salt
    pepper
    4 8-inch flour tortillas
    4 slices American cheese

    On the side
    salsa

    1. Preheat a skillet over medium heat. Crumble the sausage
    into the pan, then add the onion. Sauté the sausage and onion
    for 3 to 4 minutes or until the sausage is browned.
    2. Add the mild green chilies and continue to sauté for 1 minute.
    3. Pour the beaten eggs into the pan and scramble the eggs with
    the sausage and vegetables. Add a dash of salt and pepper.
    4. Heat up the tortillas by steaming them in the microwave in
    moist paper towels or a tortilla steamer for 20 to 30 seconds.
    5. Break each slice of cheese in half and position two halves
    end-to-end in the middle of each tortilla.
    6. To make the burrito, spoon 1/4 of the egg filling onto the
    cheese in a tortilla. Fold one side of the tortilla over the
    filling, then fold up about two inches of one end. Fold over the
    other side of the tortilla to complete the burrito (one end should
    remain open). Serve hot with salsa on the side, if desired.
    Makes 4 burritos.

    McDonald's® Ham & Egg Bagel.txt


    McDonald's® Breakfast Bagel Sandwiches®

    Ham & Egg Bagel

    Sauce
    2 tablespoons mayonnaise
    1 teaspoon creamy dill mustard

    4 eggs
    salt
    ground black pepper
    1 teaspoon butter
    8-ounces deli-sliced ham (2 to 3 slices per sandwich)
    4 plain bagels
    8 slices Kraft Singles American cheese

    1. First prepare the sauce by combining the mayonnaise with
    the dill mustard in a small bowl. Set this aside until you
    are ready to use it.
    2. To prepare the eggs it's best to make one at a time in a
    small 6-inch skillet. If you have more than one of these small
    pans, you can save a little time.
    3. Beat an egg in a small bowl with a whisk until it is smooth,
    but not foamy. Add a pinch of salt and pepper to the egg. Heat
    a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter
    to the pan. When the butter has melted add the egg to the pan.
    Swirl the pan so that the egg spreads evenly. As the egg begins to
    cook, use a spatula to pull in a couple of the edges so that raw
    egg flows from the top onto the hot pan. Cook for 2 to 3 minutes,
    then fold over one of the edges of the egg using a spoon or fork.
    Fold it down about an inch. Fold the opposite end over as well.
    Then fold the remaining two edges over, creating a small rectangular
    or square mini-omelet. Flip the little omelet over and turn off the
    heat.
    4. Heat up the ham in a covered dish in the microwave for 1 minute.
    This will make it hot, and keep it from drying.
    5. Slice a bagel in half and place it with the faces up on a baking
    sheet. Grill the faces of the bagel halves in your oven, set on
    broil, until golden brown. You may also use a toaster oven for this
    step, but be sure to place the sliced bagel halves onto a small
    baking sheet or on aluminum foil.
    6. When the bagels are toasted, spread about 1/2 tablespoon of the
    sauce onto the face of the top bagel half.
    7. Place a slice of cheese onto the face of each bagel half.
    8. Place the finished omelet onto the cheese on the bottom half of
    the sandwich.
    9. Place the ham onto the egg.
    10. Finish by flipping the top half of the sandwich over onto the
    bottom. Heat for 15 seconds in microwave if needed to warm.
    Makes 4 servings.
    McDonald's® Hot Mustard Sauce.txt


    McDonald's® Hot Mustard Sauce

    I finally got on the case to bring you the definitive kitchen
    clone for this one - and it's a cinch! Tie one hand behind
    your back and witness plain old ground dried mustard mixing
    it up with sweet and sour flavors in a saucepan over medium heat.
    The cornstarch wrangles around in there to thicken and stabilize
    while Captain Habanero pops in for the perfect spicy punch.
    Use it for dipping, use it for spreading, use it again and again,
    since you'll make about a cup of the stuff. And McDonald's will
    be glad that we no longer need to hoard the little blister packs
    from the restaurants.

    1/2 cup water
    1/2 cup corn syrup
    1/3 cup plus 1 tablespoon white vinegar
    2 tablespoons ground dried mustard
    4 teaspoons cornstarch
    1 tablespoon granulated sugar
    1 tablespoon vegetable oil
    1/2 teaspoon turmeric
    1/2 teaspoon salt
    10-14 drops habanero hot sauce

    1. Combine all ingredients in a small uncovered saucepan. Whisk
    until smooth.
    2. Turn heat to medium and bring mixture to a boil, stirring often.
    Sauce should thicken in 2 to 3 minutes after it begins to boil.
    Remove sauce from heat and chill in refrigerator in a covered
    container.
    Makes 1 cup.


    McDonald's® Lobster Sandwich.txt


    McDonald's® Lobster Sandwich

    Yes, this actually exists. On an excursion through some New
    England states I practically drove off the road when I first
    saw a sign advertising lobster at this fast food chain. I just
    had to get a closer look. That's when I discovered that this
    unique sandwich is served only at select McDonald's locations,
    mostly in Maine, for a limited time only during the summer months.
    It's basically a lobster salad served on a hoagie roll with some
    lettuce, but with fresh Maine lobster, is quite tasty.
    Since you can't get this anywhere else, I figured this sandwich
    was a prime candidate for kitchen cloning. Here's a recipe to
    make a version of your own that has never before been published.

    1\2 cup cooked Maine Lobster (fresh is best)
    1\2 tablespoon mayonnaise
    pinch salt
    1 lettuce leaf
    small hoagie roll

    1. Mix together lobster, mayonnaise and salt.
    2. Slice hoagie roll length wise, and spread the lettuce leaf on
    the bottom half.
    3. Spread lobster over lettuce. Top off sandwich with top half of
    the roll.
    Makes 1 sandwich.


    McDonald's® Shakes.txt


    McDonald's® Shakes

    All right, it's the middle of summer and it's dang hot out.
    Wouldn't it be nice if we could whip up a little something
    to help keep those beads of sweat from rollin'? Check out
    how simple it is to recreate any of the three flavors of
    McDonald's thick shakes from scratch. Just three ingredients
    to each clone. And the secret ingredient for the chocolate
    and strawberry flavors is Nesquik mix. How McEasy is that?
    Throw everything in a blender and press a button -- the one
    on the right. And if you want your shake thicker, just put
    it in the freezer for a while. That's it!

    Vanilla Shake
    2 cups vanilla ice cream
    1 1/4 cups low fat milk
    3 tablespoons sugar

    Chocolate Shake
    2 cups vanilla ice cream
    1 1/4 cups low fat milk
    2 tablespoons chocolate flavor Nesquik mix

    Strawberry Shake
    2 cups vanilla ice cream
    1 1/4 cups low fat milk
    3 tablespoons strawberry flavor Nesquik mix

    1. Combine all ingredients for the shake flavor of your choice
    in a blender and mix on high speed until smooth. Stop blender,
    stir and blend again, if necessary to combine ingredients.
    2. Pour into two 12-ounce cups.
    Serves 2.




    McDonald's® Spanish Omelet Bagel.txt


    McDonald's® Breakfast Bagel Sandwiches®

    Spanish Omelet Bagel

    Sauce
    2 tablespoons mayonnaise
    1 teaspoon creamy dill mustard

    2 teaspoons minced green pepper
    2 teaspoons minced white onion
    4 eggs
    1 teaspoon butter
    salt
    ground black pepper
    8 ounces breakfast sausage

    4 plain bagels
    4 slices Kraft Singles American cheese
    4 slices Kraft Singles Monterey Jack cheese

    1. First prepare the sauce by combining the mayonnaise
    with the dill mustard in a small bowl. Set this aside
    until you are ready to use it.
    2. To prepare the eggs it's best to make one at a time
    in a small 6-inch skillet. If you have more than one of
    these small pans, you can save a little time.
    3. First preheat pan over low heat. Add 1/4 teaspoon of butter.
    Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoon
    minced white onion to the pan and sauté for a couple minutes,
    or until soft.
    4. Beat an egg in a small bowl with a whisk until it is smooth,
    but not foamy. Add a pinch of salt and pepper to the egg. Add the
    egg to the pan with the vegetables. Swirl the pan so that the egg
    spreads out. As the egg begins to cook, use a spatula to pull in a
    couple of the edges so that raw egg flows from the top onto the hot
    pan. Cook for 2 to 3 minutes, then fold over one of the edges of the
    egg using a spoon or fork. Fold it down about an inch. Fold the
    opposite end over as well. Then fold the remaining two edges over,
    creating a small rectangular or square mini-omelet. Flip the little
    omelets over and turn off the heat.
    5. Press the sausage into four 2-ounce patties approximately the size
    of the bagel. Cook the sausage in a large skillet over medium heat
    until brown. Drain when done.
    6. Slice a bagel in half and place it with the faces up on a baking
    sheet. Grill the faces of the bagel halves in your oven, set on
    broil, until golden brown. You may also use a toaster oven for this
    step, but be sure to place the sliced bagel halves onto a small
    baking sheet or on aluminum foil.
    7. When the bagels are toasted, spread about 1/2 tablespoon of the
    sauce onto the face of the bottom bagel half.
    8. Place a slice of Monterey Jack cheese onto the face of the bottom
    bagel half.
    9. Place a sausage patty on the cheese on the Jack cheese.
    10. Place the finished omelet onto the sausage and then place the
    American cheese on the omelet.
    11. Finish the sandwich with the bagel top and heat for 15 seconds
    in the microwave if needed to warm. Repeat for remaining servings.
    Makes 4 servings.




    McDonald's® Steak & Egg Bagel.txt


    McDonald's® Breakfast Bagel Sandwiches®


    Steak & Egg Bagel

    Sauce
    2 tablespoons mayonnaise
    1 teaspoon creamy dill mustard

    1 teaspoon vegetable oil
    1 slice of white onion, quartered
    1 14-ounce pkg. Steak-Umm chopped steak (7 steaks)

    4 eggs
    1 teaspoon butter
    salt
    ground black pepper
    4 plain bagels
    8 slices Kraft Singles American cheese

    1. First prepare the sauce by combining the mayonnaise with
    the dill mustard in a small bowl. Set this aside until you
    are ready to use it.
    2. Heat 1 teaspoon of vegetable oil in a medium skillet over
    medium heat. Separate the onion slices and sauté in the oil until
    light brown.
    3. Heat a large skillet over medium/high heat. Break up the sandwich
    steak into the hot pan and cook until brown. Drain off fat. Add the
    grilled onions to the meat and stir.
    4. To make the eggs it's best to make one at a time in a small 6-inch
    skillet. If you have more than one of these small pans, you can save
    a little time.
    5. Beat an egg in a small bowl with a whisk until it is smooth, but
    not foamy. Add a pinch of salt and pepper to the egg. Heat a small
    6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan.
    When the butter has melted add the egg to the pan. Swirl the pan so
    that the egg spreads evenly. As the egg begins to cook, use a spatula
    to pull in a couple of the edges so that raw egg flows from the top
    onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the
    edges of the egg using a spoon or fork. Fold it down about an inch.
    Fold the opposite end over as well. Then fold the remaining two edges
    over, creating a small rectangular or square mini-omelet. Flip the
    little omelet over and turn off the heat.
    6. Slice a bagel in half and place it with the faces up on a baking
    sheet. Grill the faces of the bagel halves in your oven, set on
    broil, until golden brown. You may also use a toaster oven for this
    step, but be sure to place the sliced bagel halves onto a small
    baking sheet or on aluminum foil.
    7. When the bagels are toasted, spread about 1/2 tablespoon of the
    sauce onto the face of the top bagel half.
    8. Place a slice of cheese onto the face of each bagel half.
    9. Divide the meat into four portions and stack one portion onto the
    cheese on the bottom bagel half.
    10. Place the finished omelet onto the meat on the bottom half of the
    sandwich.
    11. Finish by flipping the top half of the sandwich over onto the
    bottom. Heat for 15 seconds in microwave if needed to warm.
    Makes 4 servings.


    McDonald's® Sweet & Sour Dipping Sauce.txt


    McDonald's® Sweet & Sour Dipping Sauce

    This recipe clones one of those sauces you get with your
    order of McNuggets at the world's largest hamburger outlet.
    Now, instead of shoving a fistful of the little green packs
    into your backpack, you can make up a batch of your own to
    use as a dip for store bought nuggets, chicken fingers, fried
    shrimp, and tempura. Or you can even use this as a sauce
    for the traditional Chinese sweet and sour dish (with pineapple,
    bell pepper, onion, and sautéed chicken or pork.) It's a
    simple recipe that requires a food processor or a blender,
    and the sauce will keep well for some time in the fridge.

    1/4 cup peach preserves
    1/4 cup apricot preserves
    2 tablespoons light corn syrup
    5 teaspoons white vinegar
    1 1/2 teaspoons cornstarch
    1/2 teaspoon soy sauce
    1/2 teaspoon yellow mustard
    1/4 teaspoon salt
    1/8 teaspoon garlic powder
    2 tablespoons water

    1. Combine all ingredients except the water in a food processor
    or a blender and puree until the mixture is smooth.
    2. Pour mixture into a small saucepan over medium heat. Add water,
    stir, and bring mixture to a boil. Allow it to boil for five
    minutes, stirring often. When the sauce has thickened, remove
    it from the heat and let it cool. Store sauce in a covered
    container in the refrigerator.
    Makes about 3/4 cup.



    McDonald's® Yogurt Parfait.txt


    McDonald's® Yogurt Parfait

    This one's super easy to make, plus it's low fat and delicious.
    The yogurt in the original is very sweet and creamy, like Yoplait.
    So that's the brand that you should use, although any brand of
    vanilla yogurt will work fine. If you use Yoplait, you'll need two
    6-ounce containers of the stuff per serving. For the granola,
    just look for one that contains mostly oats. It should be crunchy
    and sweet (such as "maple" flavor) and can also include puffed
    rice bits. You can even make these a day or two ahead of time.
    Keep them covered in the fridge, and hold off on the granola
    topping until you serve 'em up or it'll get mighty soggy.

    4 cups vanilla-flavored low-fat yogurt (or 8 6-ounce containers
    of Yoplait)
    2 10-ounce boxes sliced strawberries with sugar added, thawed
    1/3 cup frozen blueberries, thawed
    1/2 cup crunchy, sweet granola

    1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.
    2. Add 1/2 cup of strawberries into the glass on top of the yogurt.
    3. Add 1 tablespoon of blueberries to the glass.
    4. Pour 1/2 cup of yogurt over the fruit.
    5. Sprinkle granola over the top and serve. Repeat for remaining
    3 servings.
    Makes 4 servings.



    Mimi's Cafe® Carrot Raisin Bread.txt


    Mimi's Cafe® Carrot Raisin Bread

    It's dark, moist and delicious. And it comes in a bread basket
    to your table at this French-themed west coast casual restaurant.
    Now the tastiest carrot bread ever can be yours to create at home
    with a couple of grated carrots, molasses, raisins and chopped
    walnuts. You'll be baking this one in the oven for at least an
    hour. That should be enough time to warm up the house and send
    amazing smells wafting through every room. Line the carpet with
    newspaper to catch the family drool.

    1 1/2 cups all-purpose flour
    1 teaspoon cinnamon
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup vegetable oil
    1 cup plus 2 tablespoons granulated sugar
    3 eggs
    1/4 cup molasses
    1/2 teaspoon vanilla extract
    1 cup shredded carrot
    1 cup raisins
    3/4 cup chopped walnuts
    Dark, moist carrot bread is a Mimi's Cafe specialty. Now it's yours.

    1. Preheat oven to 350 degrees.
    2. Combine flour, cinnamon, baking powder, baking soda, and salt in
    a large mixing bowl.
    3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla
    with an electric mixer. Add shredded carrot and mix. Add raisins
    and walnuts and mix well by hand.
    4. Pour flour mixture into the other ingredients and stir until
    combined.
    5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60
    minutes, or until done.
    Makes 2 loaves.


    Mimi's Cafe® French Market Onion Soup.txt


    Mimi's Cafe® French Market Onion Soup

    You might not imagine a tough World War II flying ace would
    open a restaurant called "Mimi's," but that's exactly what
    happened in the 70's. Arthur J. Simms flew spy missions over
    France during the war and helped liberate a small French town
    near Versailles. After the war Arthur ran the commissary at
    MGM studios in Hollywood, stuffing the bellies of big-time celebs
    like Judy Garland, Clark Gable and Mickey Rooney. He later
    joined his son Tom in several restaurant ventures including one
    called "French Quarter" in West Hollywood. This was the prototype
    for the French-themed Mimi's Cafe. In 1978, the first Mimi's
    opened in Anaheim, California. Today there's over 40 Mimi's in
    the chain with a new one opening every other week; all of them
    serving this amazing onion soup that can now be part of your
    culinary repertoire. Oui!

    1/4 cup butter
    3 medium white onions, sliced
    3 14-ounce cans beef broth (Swanson is best)
    1 teaspoon salt
    1/4 teaspoon garlic powder
    3 tablespoons Kraft grated parmesan cheese
    6 to 12 slices French bread (baguette)
    6 slices Swiss cheese
    6 slices mozzarella cheese
    6 tablespoons shredded parmesan cheese
    You've just cloned a batch of the best onion soup from any chain.
    Got spoon?


    1. Sauté onions in melted butter in a large soup pot or saucepan
    for 15 to 20 minutes or until onions begin to brown and turn
    transparent.
    2. Add beef broth, salt and garlic powder to onions. Bring mixture
    to a boil, then reduce heat and simmer uncovered for 1 hour. Add
    the grated parmesan cheese in the last 10 minutes of cooking the
    soup.
    3. When soup is done, preheat oven to 350 degrees and toast the
    French bread slices for about 10 to 12 minutes or until they begin
    to brown. When bread is done, set oven to broil.
    4. Build each serving of soup by spooning about 1 cup of soup into
    an oven-safe bowl. Float a toasted slice or two of bread on top of
    the soup, then add a slice of Swiss cheese on top of that. Place a
    slice of mozzarella on next and sprinkle 1 tablespoon of shredded
    parmesan cheese over the top of the other cheeses.
    5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes
    or until the cheese begins to brown.
    Makes 6 servings.



    Mr & Mrs T® Rich & Spicy Bloody Mary Mix.txt


    Mr & Mrs T® Rich & Spicy Bloody Mary Mix

    Here's a way to clone the famous and very popular Bloody Mary
    Mix from that couple with only a letter as a last name. It's
    a simple-to-make blend of tomato juice and spices with some
    prepared horseradish and canned jalapeno juice thrown in for
    a "spicier, zestier" drink. Mix this with vodka over ice and
    you've got a delicious cocktail. But if you're not in the mood
    to get zoinked, this clone recipe is also a great way to kick
    up your tomato juice, just for drinking straight.

    1 46-ounce can tomato juice
    4 tablespoons lime juice
    3 tablespoons juice from canned jalapenos (nacho slices)
    3 tablespoons vinegar
    2 tablespoons sugar
    2 teaspoons prepared horseradish
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1/8 teaspoon onion powder
    dash garlic

    1. Combine all ingredients in a 2-quart pitcher. Store covered
    in the refrigerator.
    2. Directions for mixing a drink, as per the original mix: "Add
    3 parts Mr & Mrs T Rich & Spicy Bloody Mary Mix to 1 part vodka,
    gin, rum or tequila, over ice. Mr & Mrs T Rich & Spicy Bloody
    Mary Mix is also delicious by itself. Simply pour over ice and
    serve."
    Makes 52 ounces.


    Mrs Fields Apricot Nectar Cookies.txt


    Mrs Fields Apricot Nectar Cookies

    Categories: Cookies
    Yield: 36 servings

    2 3/4 c All-purpose flour
    1 ts Baking soda
    3/4 c White sugar
    1/4 c Dark brown sugar; packed
    1 c Salted butter; softened
    1 lg Egg
    1/4 c Apricot nectar
    1/2 c Apricot preserves
    1/4 c Dried apricots; chopped

    Preheat oven to 300-degrees. In a medium bo wl combine flour and
    baking
    soda. Mix well with a wire wish and set aside.
    In a large bowl blend sugars with an electric mixer at medium speed.
    Add
    butter and mix to form a grainy paste. Scrape down sides of bowl. Then
    add
    egg, apricot nectar and apricot preserves; beat at medium speed until
    smooth. Add the flour mixture and apricots, and blend on low just until
    combined. Do not overmix.
    Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2
    inches apart. Bake 22-24 minutes or until cookies just begin to brown at
    bottom edges. Remove from oven and let cookies cool on baking sheet 5
    minutes before transferring to a cool flat surface with spatula.

    Mrs Fields Banana Nut Cookies.txt


    Mrs Fields Banana Nut Cookies

    Recipe By :
    Serving Size : 48 Preparation Time :0:00
    Categories : Cookies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 2/3 C FLOUR
    1/2 Tsp SODA
    1/4 Tsp SALT
    1 C LT BROWN SUGAR -- PACKED
    1/2 C SUGAR
    1 C BUTTER -- SOFTENED
    1 Lg EGG
    1 Tsp BANANA LIQUEUR OR EXTRACT
    3/4 c MASHED RIPE BANANA
    2 c SEMISWEET CHOCOLATE CHIPS
    1 c CHOPPED WALNUTS

    PREHEAT OVEN TO 300*F. IN A MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT.
    MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN EXLECTRIC MIXER, BLEND
    SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY PASTE, SCRAPING
    DOWN THE SIDES OF THE BOWL. ADD EGG, LIQUEUR AND BANANA, AND BEAT AT
    MEDIUM SPEED UNTIL SMOOTH. ADD THE FLOUR MIXTURE, 1 CUP OF THE CHOCOLATE
    CHIPS AND THE WALNUTS AND BLEND AT LOW SPEED UNTIL JUST COMBINED. DROP BY
    ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2 INCHES APART. SPRINKLE
    COOKIES WITH CHOCOLATE CHIPS, 6 TO 8 PER COOKIE. BAKE 25-27 MINUTES UNTIL
    COOKIE EDGES BEGIN TO BROWN. TRANSFER IMMEDIATELY TO A COOL SURFACE.
    Mrs Fields Black and Whites.txt


    Mrs Fields Black and Whites

    Categories: Cookies
    Yield: 36 servings

    2 1/4 c All purpose flour
    1/2 c Unsweetened cocoa powder
    1/2 ts Baking soda
    1/4 ts Salt
    1 c Dark brown sugar; packed
    3/4 c White sugar
    1 c Salted butter; soft
    3 lg Eggs
    2 ts Pure vanilla extract
    5 1/4 oz Semisweet chocolate bar
    - coarsely chop
    5 1/4 oz White chocolate bar;
    -coarsely chop

    Preheat oven to 300 degrees (yes, it says 300) In a medium bowl
    combine
    flour, cocoa, soda and salt. Mix well with a wire whisk. Set aside. Blend
    sugars in a large bowl using an electric mixer set at medium speed. Add
    butter and mix to form a grainy paste, scraping down the sides of the
    bowl.
    Add eggs and vanilla, and beat at medium speed until smooth. Add the
    flour
    mixture and chocolates, and blend at low speed until just combined. Do
    not
    overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2
    inches apart. Bake 23-25 minutes. Transfer cookies immediately to a cool
    flat surface. Yield: 3 dozen.
    *NOTE: I just made her oatmeal cookies, also 300 degrees for 23-25
    minutes
    and found I had to leave them in the oven a little longer.

    Mrs Fields Butterscotch Pecan Cookies.txt


    Mrs Fields Butterscotch Pecan Cookies

    Categories: Cookies
    Yield: 30 servings

    2 1/2 c Flour
    1/2 ts Soda
    1/4 ts Salt
    1 1/2 c Dark brown sugar; packed
    1 c Butter; softened
    2 lg Eggs
    2 ts Vanilla extract
    1 c Chopped pecans (4 oz)
    1 c Whole pecans (3 oz)
    Caramel glaze:
    8 oz Caramels
    1/4 c Heavy cream

    PREHEAT OVEN TO 300*F. IN A BOWL COMBINE FLOUR, SODA AND SALT. MIX WELL
    AND SET ASIDE. IN A LARGE BOWL WITH ELECTRIC MIXER, BEAT SUGAR AND
    BUTTER.
    MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS
    AND VANILLA, AND BEAT AT MEDIUM SPEED UNTIL SOFT AND LUMPY (?). ADD THE
    FLOUR MIXTURE AND CHOPPED PECANS JUST UNTIL COMBINED. DROP DOUGH BY
    ROUNDED TABLESPOONS 2 INCHES APART ONTO AND UNGREASED COOKIE SHEETS.
    PLACE
    1 WHOLE PECAN IN CENTER OF EACH COOKIE. BAKE 23-25 MINUTES OR UNTIL
    COOKIE
    EDGES BEGIN TO BROWN LIGHTLY. TRANSFER IMMEDIATELY TO COOL, FLAT SURFACE
    WITH A SPATULA.
    TO PREPARE THE CARAMEL GLAZE: MELT THE CARAMELS WITH THE CREAM IN A SMALL
    SAUCEPAN OVER LOW HEAT. STIR WITH A SPOON UNTIL SMOOTH. REMOVE FROM HEAT.
    DRIZZLE COOLED COOKIES WITH THE CARAMEL GLAZE IN DESIRED PATTERN USING A
    SPOON OR FORK.

    Mrs Fields Carrot Fruit Jumbles.txt


    Mrs Fields Carrot Fruit Jumbles

    Categories: Cookies
    Yield: 48 servings

    2 1/2 c Flour
    1 ts Soda
    1/2 ts Baking powder
    1/2 ts Ground cloves
    2 ts Cinnamon
    1/4 ts Salt
    1 c Quick oats (not instant)
    3/4 c Dark brown sugar; packed
    3/4 c Sugar
    1 c Butter; softened
    2 lg Eggs
    2 ts Vanilla extract
    2 c Grated carrots (2-3 medium
    Carrots)
    1/2 c Crushed pineapple; drained
    1 c Chopped walnuts (4 oz)

    Preheat oven to 350*f. In a medium bowl combine flour, soda, baking
    powder, cloves, cinnamon, salt and oats. Mix well with a wire whisk and
    set
    aside. In a large bowl with an electric mixer, blend sugars. Add butter
    and
    mix to form a grainy paste. Scrape down sides of bowl. Add eggs and
    vanilla
    and beat at medium speed until light and fluffy.. Add carrots, pineapple
    and nuts, and blend until combined. Batter will appear lumpy. Add flour
    mixture and blend at low speed until just combined. Drop by rounded
    teaspoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake 13-15
    minutes, taking care not to brown cookies. Immediately transfer cookies
    with a spatula to a cool, flat surface.


    Mrs Fields Cashew and Coconut Cookies.txt


    Mrs Fields Cashew and Coconut Cookies

    Categories: Cookies
    Yield: 30 servings

    2 1/4 c Flour
    1/2 ts Baking soda
    1/4 ts Salt
    3/4 c Light brown sugar
    1/2 c Sugar
    3/4 c Butter; softened
    2 lg Eggs
    2 ts Vanilla
    1/2 c Sweetened shredded coconut
    1 c Chopped raw cashews;
    -unsalted
    1 c Chopped dates
    1/4 c Sweetened shredded coconut
    Reserved for topping

    Preheat oven to 300*F. In a medium bowl combine flour, soda and salt.
    Mix well with a wire whisk and set aside. In a medium bowl combine sugars
    with an electric mixer at medium speed. Add butter and mix to form a
    grainy
    paste. Add eggs and vanilla, and beat until smooth. Add flour mixture,
    coconut, cashews and dates. Blend at low speed just until combined. Drop
    by
    rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart.
    Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or
    until bottoms turn golden brown. With a spatula, transfer to a cool, flat
    surface.

    Mrs Fields Chocolate Chip Cookies.txt


    Mrs Fields Chocolate Chip Cookies

    Categories: Cookies
    Yield: 112 servings

    2 c Butter
    2 c Sugar
    2 c Brown suga
    4 Eggs
    2 ts Vanilla
    4 c Flour
    5 c Oatmeal flour*
    1 ts Salt
    2 ts Baking powder
    2 ts Baking soda
    24 oz Chocolate chips
    3 c Chopped nuts
    8 oz Hershey bar(grated)

    Preheat oven to 375 F. Cream butter and sugars together, add flour,
    oatmeal powder, salt, baking powder, and baking soda. Then add chips,
    chocolate and nuts. Bake on ungreased coolkie sheet, golf-ball sized
    dough,
    2 inches apart,for 6 minutes. Makes 112 cookies OATMEAL POWDER-
    Premeasure
    5 cups oatmeal. Put in blender or processor, and grind until powdered.

    Mrs Fields Chocolate Mint Cookies.txt


    Mrs Fields Chocolate Mint Cookies

    Categories: Cookies
    Yield: 36 servings

    2 2/3 c All-purpose flour
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 c Unsweetened cocoa powder
    3/4 c Light brown sugar; packed
    2/3 c White sugar
    1 c Salted butter; softened
    3 lg Eggs
    1 ts Pure mint extract
    10 oz Mint chocolate chips

    Preheat oven to 300-degrees. In a medium bowl combine flour, soda,
    salt
    and cocoa powder. Mix well with a wire whisk and set aside.
    In a large bowl blend sugars with an electric mixer at medium speed.
    Add butter and beat to form a grainy paste. Scrape sides of bow, then add
    eggs and mint extract. Beat at medium speed until light and fluffy. Add
    the flour mixture and chocolate chips, and blend at low spead just until
    combined. Do not overmix Drop dough by rounded tablespoonsfuls onto
    ungreased cookie sheets, 1-1/2 inches apart.
    Bake for 19-21 miuntes. Immediately transfer cookies with a spatula
    to
    a cool, flat surface.
    MRS FIELDS CHOCOLATE RAISIN COOKIES.txt


    MRS FIELDS CHOCOLATE RAISIN COOKIES

    Categories: Cookies, Mimi
    Yield: 48 servings

    1 c BUTTER,DIVIDED
    2 oz UNSWEETENED BAKING CHOCOLATE
    2 1/4 c FLOUR
    1/2 ts SODA
    1/4 ts SALT
    1 c DARK BROWN SUGAR, PACKED
    1/2 c SUGAR
    2 lg EGGS
    2 ts VANILLA EXTRACT
    1 1/2 c RAISINS
    1 c SEMISWEET CHOCOLATE CHIPS

    PREHEAT OVEN TO 300*F. IN A DOUBLE-BOILER OVER HOT BUT NOT BOILING
    WATER, MELT 1/2 CUP BUTTER AND THE CHOCOLAT. REMOVE FROM HEAT AND SET
    ASIDE. IN MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT. IN A LARGE
    BOWL WITH AN ELECTRIC MIXER BLEND SUGARS AT MEDIUM SPEED UNTIL
    FLUFFY. ADD THE REMAINING 1/2 CUP BUTTER AND MIX TO FORM A GRAINY
    PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS AND VANILLA, AND
    BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD MELTED CHOCOLATE AND
    BLEND UNTIL THOROUGHLY COMBINED. ADD THE FLOUR MIXTURE, RAISINS AND
    CHOCOLATE CHIPS. BLEND JUST UNTIL COMBINED. DROP BY ROUNDED
    TABLESPOONS ONTO UNGREASED BAKING SHEETS 2 INCHES APART. BAKE FOR
    20-22 MIN OR UNTIL SET. TRANSFER TO COOL, FLAT SURFACE IMMEDIATELY
    WITH A SPATULA.

    Mrs Fields Choconut Macaroons.txt


    Mrs Fields Choconut Macaroons

    Categories: Cookies
    Yield: 20 servings

    1/4 c Sugar
    2 tb Pure almond paste
    1 c Shredded sweetened coconut
    1/3 c Mini semisweet choc chips
    3 lg Egg whites
    1/2 ts Cream of tartar

    Preheat oven to 325d F. Combine almond paste and sugar in a medium bowl.
    Using
    your fingers, work paste into sugar completely. Add coconut and chocolate
    chips
    and stir to combine. In a clean medium-sized bowl beat egg whites until
    fluffy
    using absolutely clean beaters. Add cream of tartar and beat on high
    until
    stiff
    peaks form. Add half of beaten egg whites to coconut mixture and combine
    to
    lighten. Fold in remaining whites gently being careful not to deflate.
    Drop by rounded teaspoons onto lightly greased cookie sheets. Bake 20
    minutes
    until tops are lightly browned. Cool 1 minute on cookie sheets before
    transferring cookies to a cool surface.
    Mrs Fields Cinnamon Maple Rings.txt


    Mrs Fields Cinnamon Maple Rings

    Categories: Cookies
    Yield: 48 servings

    2 c All-purpose flour
    1/4 c Sugar
    1 c Butter; chilled
    Sliced into 8 pieces
    1/4 c Maple syrup; chilled
    2 tb Ice water; or as needed
    Filling:
    1/4 c Sugar
    4 ts Ground cinnamon
    Topping:
    1/4 c Maple syrup

    Recipe by: Ruth Burkhardt (KKBG35A)
    Combine flour and sugar in a medium bowl using an electric mixer
    set
    on medium speed. Add butter and mix until the dough forms small,
    pea-sized
    pellets. Add chilled maple syrup and 2 Tbl water, and mix on low speed
    until dough can be formed into a ball, do not overmix or the dough will
    be
    tough! Separate dough into 2 balls andflatten into disks. Wrap dough
    tightly in plastic wrap or place in plastice bags. Refrigerate for 2 hrs.
    To Prepare the Filling: Combine the sugar and cinnamon in a small bowl.
    Preheat oven to 325d F. Using a floured rolling pin on a floured
    board, roll one piece of dough into a rough rectangle 10 inches wide, 15
    inches long, and 1/8 inch thick. Sprinkle dough with half of the
    cinnamon-sugar filling. Starting with smaller side, roll dough up tightly
    into a cylinder. Wrap each roll in plastic wrap and refrigerate for 1
    hour.
    Using a sharp thin knife, cut 1/4 inch slices from each roll. Place
    slices on ungreased baking sheets, 1 inch apart. Brush tips lightly with
    1/4 cup maple syrup. Bake for 16-17 minutes or until light golden brown.
    Immediately transfer cookies to a cool, flat surface.

    Mrs Fields Gingersnaps.txt


    Mrs Fields Gingersnaps

    Categories: Cookies
    Yield: 30 servings

    2 1/2 c Flour
    1/2 ts Soda
    1/4 ts Salt
    2 ts Ginger
    1 ts Crystallized ginger; diced
    1/2 ts Allspice
    1/2 ts Black pepper
    1 1/4 c Dark brown sugar; packed
    3/4 c Butter; softened
    1 lg Egg
    1/4 c Unsulfured molasses

    Preheat oven to 300d F. In a medium bowl combine flour, soda, salt,
    ginger, crystallized ginger, allspice and pepper. Mix well and set aside.
    In a large bowl, mix sugar and butter with an electric mixer set at
    medium
    speed. Scrape down sides of the bowl. Add egg and molasses, beat at
    medium
    speed until light and fluffy. Add the flour mixture and mix at low speed
    just until combined. Chill the dough in the refrigerator for 1 hour--the
    dough well be less sticky and easier to handle. Form dough into balls 1
    inch in diameter. Place onto ungreased cookie sheets, 1 1/2 inches apart.
    Bake 24-25 minutes. Use a spatula to immediately transfer cookies to a
    cool, flat surface.

    Mrs Fields Krispies.txt


    Mrs Fields Krispies

    Categories: Cookies, Mimi
    Yield: 36 servings

    2 c Flour
    1/4 ts Salt
    1/2 ts Soda
    1/2 c Dark brown sugar, packed
    1/2 c Sugar
    3/4 c Butter, softened
    1 lg Egg
    2 ts Vanilla extract
    1 c Crispy rice chocolate bar
    Coarsely chopped

    Preheat oven to 300*F. In a medium bowl combine flour, salt and
    soda. Mix well and set aside. In a large bowl blend sugars with an
    electric mixer at medium speed. Add butter and mix to form a grainy
    paste. Scrape down sides of bowl and add egg and vanilla. Beat at
    medium speed until light and fluffy. Add flour mixture, rice cereal
    and chocolate chunks. Blend at low speed just until blended. Drop by
    rounded tablespoons onto ungreased cookie sheet 2inches apart. Bake
    for 22-24 minutes. Immediately transfer cookies to a cool flat
    surface.


    Mrs Fields Lacy Oatmeal Cookies.txt


    Mrs Fields Lacy Oatmeal Cookies

    Categories: Cookies
    Yield: 96 servings

    1 c Rolled oats; quick-cooking
    1/4 c All-purpose flour
    1/2 ts Salt
    1 1/2 ts Baking powder
    1 c Granulated sugar
    1/2 c Butter; softened
    1 Egg
    1 ts Vanilla extract

    Recipe by: Mrs. Fields Cookie Book
    Preheat oven to 325 degrees; cover baking sheets with foil, then
    coat
    with nonstick cooking spray. In a medium bowl, combine the oats, flour,
    salt and baking powder; mix well with a wire whisk and set aside. In a
    large bowl, combine the sugar and butter with an electric mixer on medium
    speed to form a grainy paste. Add the egg and vanilla extract; beat
    until
    smooth. Add the flour mixture and blend just until combined.
    Drop the dough by teaspoonfuls 2 1/2 inches apart onto the cookie
    sheets. Bake for 10 to 12 minutes, or until the edges begin to turn
    golden
    brown. Let cool, then peel the cookies from the foil with your fingers.
    Be
    sure to respray the cookie sheets between batches.
    MRS FIELDS LEMON MACADAMIA COOKIES.txt


    MRS FIELDS LEMON MACADAMIA COOKIES

    Recipe By :
    Serving Size : 36 Preparation Time :0:00
    Categories : Cookies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 c FLOUR
    1/2 ts BAKING SODA
    1/4 ts SALT
    1 c LT BROWN SUGAR,PACKED
    1/2 c SUGAR
    1/2 c BUTTER, SOFTENED
    4 oz CREAM CHEESE, SOFTENED
    1 lg EGG
    1 t LEMON EXTRACT
    1 1/2 c MACADAMIA NUTS, UNSALTED

    -PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, SODA AND
    SALT. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WELL WITH
    AN ELECTRIC MIXER SET AT MED SPEED. ADD THE BUTTER AND CREAM CHEESE,
    AND MIX TO FORM A SMOOTH PASTE. ADD THE EGG AND LEMON EXTRACT, AND
    BEAT AT MEDIUM SPEED UNTIL LIGHT AND SOFT. SCRAPE DOWN SIDES OF BOWL
    OCCASIONALLY. ADD THE FLOUR MIXTURE AND NUTS. BLEND AT LOW SPEED JUST
    UNTIL COMBINED. DO NOT OVERMIX. DROP BY ROUNDED TABLESPOONS ONTO
    UNGREASED COOKIE SHEETS, 2 INCHES APART. BAKE 23-25 MIN. IMMEDIATELY
    TRANSFER TO A COOL FLAT SURFACE. YIELD APPROX 3 DOZEN

    Mrs Fields Lemon Poppy Seed Cookies.txt


    Mrs Fields Lemon Poppy Seed Cookies

    Categories: Cookies
    Yield: 1 servings

    2 c All-purpose flour
    1/2 ts Baking powder
    1 1/2 ts Freshly grated lemon zest
    1 ts Ground corriander
    2 tb Poppy seeds
    1/4 c Salted butter; softened
    1 c White sugar
    2 lg Egg yolks
    1 lg Egg
    1 1/2 ts Pure lemon extract

    Preheat oven to 300-degrees F. In a medium bowl combine flour, baking
    soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk and
    set aside.
    In a large bowl cream butter and sugar with electric mixer at medium
    speed until mixture forms a grainy paste. Scrape down sidw of bowl, then
    add yolks, egg and lemon extract. Beat at medium speed until light and
    fluffy. Add the flour mixture and mix at low speed just until combined.
    Do
    not overmix.
    Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches
    apart. Bake for 23-25 minutes until cookies are slightly brown along
    edges.
    Immediately transfer cookies with a spatula to a cool surface.

    Mrs Fields Linzer Cookies.txt


    Mrs Fields Linzer Cookies

    Categories: Cookies
    Yield: 24 servings

    Cookies
    1 1/2 c Flour
    1/2 c Ground almonds
    1/2 ts Baking powder
    1/4 ts Salt
    1/2 ts Cinnamon
    3/4 c Butter; softened
    3/4 c Sugar
    2 Egg yolks
    1 ts Vanilla
    1 ts Almond extract
    Filling:
    1/2 c Raspberry jam
    1 ts Grated lemon peel
    Topping
    1/4 c Confectioners' sugar
    1/2 c Sliced almonds (2 oz)

    Preheat oven to 300d F. In medium bowl combine flour, almonds,
    baking
    powder, salt and cinnamon with wire whisk. In large bowl with an electric
    mixer cream butter and sugar. Add egg yolks, the vanilla and almond
    extracts, and beat at medium speed until light and fluffy. Add the flour
    mixture and blend at low speed until just combined. Roll dough into 1 1/2
    inch balls. Place 2 inches apart on ungreased baking sheet. With index
    finger press an indentation in center of each ball to hold filling.

    Bake 22-24 minutes or until just golden brown on bottom. Transfer
    cookies to a cool,, flat surface. In a small bowl combine jam and grated
    lemon peel. Place 1/2 teaspoon of filling mixture in center of cooled
    cookie. If you wish to add an extra decorative touch, sift confectioners'
    sugar over cookies and place sliced almonds in the jam filling.

    Mrs Fields Malted Milk Cookies.txt


    Mrs Fields Malted Milk Cookies

    Categories: Cookies
    Yield: 42 servings

    1/8 c All purpose flour
    3/4 c Plain malted milk powder
    1/2 ts Baking soda
    1/4 ts Salt
    1 c White sugar
    1/2 c Light brown sugar; firmly
    1 c Salted butter; softened
    2 lg Eggs
    2 ts Pure vanilla extract
    2 tb Sweetened condensed milk
    12 oz Milk choc. chips

    Preheat oven to 300. In medium bowl combine flour, malted milk powder,
    soda and salt. Mix well with a wire whisk. Set aside Blend sugars in a
    large bowl using an electric mixer set at medium speed. Add butter and
    mix,
    occasionally scraping down the sides of the bowl. Add the eggs, vanilla
    and
    condensed milk, and beat at medium speed until light and fluffy. Add the
    flour mixture and choc. chips, and blend at low speed until just
    combined.
    Do not overmix.
    Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches
    apart. Bake 24-25 minutes until cookies are slightly brown along the
    edges.
    Transfer cookies immediately to a cool surface with a spatula.

    Mrs Fields Maple Pecan Butterballs.txt


    Mrs Fields Maple Pecan Butterballs

    Categories: Cookies
    Yield: 24 servings

    1 1/4 c Flour
    1/2 ts Soda
    1 ts Cinnamon
    3/4 c Pecans; finely ground in
    Food processor or blender
    1/2 c Butter; softened
    2/3 c Sugar
    1/4 c Maple syrup
    1 lg Egg

    Recipe by: Ruth Burkhardt (KKBG35A)
    Preheat oven to 300d F. In a medium bowl combine flour, soda,
    cinnamon
    and finely ground pecans. For extra flavor, saute pecans in 1 Tbl butter
    until slightly browned. Mix ingredients well with a wire whisk and set
    aside. In a medium bowl cream butter and sugar with an electric mixer
    until mixture forms a grainy paste. Add syrup and egg and beat until
    slightly thickened. Add the flour mixture and blend at low speed just
    until combined. Place dough in plastic bag and refrigerate until firm,
    about 1 hour. Remove dough from refrigerator and shape into 1-inch balls.
    Place cookies on ungreased cookie sheets 1 inch apart. Bake 17-18 minutes
    or until cookie bottoms are golden brown. Immediately transfer to a cool,
    flat surface.

    Mrs Fields Marbles.txt


    Mrs Fields Marbles

    Categories: Cookies
    Yield: 30 servings

    2 c All purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
    1/2 c Light brown sugar
    1/2 c White sugar
    1/2 c Salted butter; softened
    Egg
    1/2 c Sour cream
    1 ts Vanilla
    1 c Chocolate chips

    Preheat oven 300. In med bowl, combine flour, baking powder, and salt
    with wire whisk. Set aside. Combine sugars in a lg bowl using an electric
    mixer set at med speed. Add butter and beat until batter is grainy. Add
    egg, sour cream, and vanilla, and beat at med speed until light and
    fluffy.
    Scrape bowl. Add flour mixture and blend at low speed until just
    combined.
    Do not overmix.
    Place chocolate chips in double boiler over hot but not boiling
    water.
    Stir constantly until melted. OR, microwave, stirring every 20 sec until
    melted. Cool chocolate for a few minutes and pour over cookie batter.
    Using
    a wooden spoon or rubber spatula, lightly fold melted chocolate into the
    dough. Do not mix chocolate completely into cookie dough. Drop by rounded
    T's, 2" apart, onto ungreased cookie sheets. Bake 23-25 mins. Do not
    brown.
    Quickly transfer cookie to a cool surface.

    Mrs Fields Mocha Chunk Cookies.txt


    Mrs Fields Mocha Chunk Cookies

    Categories: Cookies
    Yield: 48 servings

    2 1/2 c All-purpose flour
    1/3 c Unsweetened cocoa powder
    1/2 ts Baking soda
    1/4 ts Salt
    2 ts Instant coffee crystals
    - (french roast or other
    Coffee)
    2 ts Coffee liqueur
    1 c White sugar
    3/4 c Dark brown sugar; packed
    1 c Salted butter; softened
    2 lg Eggs
    10 oz Semisweet chocolate bar
    - coarsely chopped

    Preheat oven to 300 degrees. In a medium bowl combine flour, cocoa,
    soda and salt. Mix well with a wire whisk and set aside. In a small bowl
    dissolve coffee crystals in coffee liqueur and set aside. In a large bowl
    blend sugars with an electric mixer at medium speed. Add butter and mix
    to
    form a grainy paste. Scrape adown sides of bowl. Then add eggs and
    dissolved coffee crystals, and beat at medium speed until smooth. Add the
    flour mixture and chocolate chunks, and blend at low speed just until
    combined. Do not overmix.
    Drop by rounded tablespoonfuls onto ungreased cookie sheet, 2 inches
    apart. Bake for 23-25 minutes. Immediately transfer cookies with a
    spatula
    to a cool, flat surface.
    MRS FIELDS NUTTY WHITE CHUNK COOKIES.txt


    MRS FIELDS NUTTY WHITE CHUNK COOKIES

    Categories: Cookies, Mimi
    Yield: 1 servings

    2 1/4 c FLOUR
    1/2 ts SODA
    1/4 ts SALT
    1 c LT BROWN SUGAR, PACKED
    1/2 c SUGAR
    3/4 c BUTTER, SOFTENED
    2 lg EGGS
    2 ts VANILLA EXTRACT
    1 c PECANS, CHOPPED (4 0Z)
    1 1/2 c WHITE CHOCOLATE BAR (8 OZ)
    COARSELY CHOPPED

    PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, SODA AND
    SALT MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN ELECTRIC MIXER
    BLEND SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY
    PASTE, SCRAPING DOWN THE SIDES OF BOWL. ADD EGGS AND VANILLA AND
    BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE,
    PECANS AND WHITE CHOCOLATE AND BLEND ON LOW SPEED UNTIL JUST
    COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2
    INCHES APART. BAKE 20-22 MIN. OR UNTIL EDGES JUST BEGIN TO TURN
    GOLDEN BROWN. TRANSFER COOKIES TO A COOL FLAT SURFACE.

    Mrs Fields Original Cookies.txt


    Mrs Fields Original Cookies

    Categories: Cookies
    Yield: 30 servings

    1/2 c Butter
    1/2 c Sugar
    1/2 c Brown sugar
    1 Egg
    1/2 ts Vanilla
    1 1/4 c Oatmeal
    2 oz Plain hershey bar
    1 c Flour
    1/4 ts Salt
    1/2 ts Baking powder
    1/2 ts Baking soda
    6 oz Chocolate chips

    Put oatmeal in blender, blend till powder, set aside. Grate hershey
    bar
    in blender or by hand, set aside.
    Cream together butter, sugar and brown sugar. In large bowl, mix
    oatmeal, flour, salt, baking powder, and baking soda. Blend in butter and
    sugar mix to dry ingredients. Add chocolate chips and grated hershey bar.
    Make golfball size cookies, bake on ungreased cookie sheet for 6
    minutes at 375 degrees.


    Mrs Fields Party Time Cookies.txt


    Mrs Fields Party Time Cookies

    Categories: Cookies
    Yield: 36 servings

    3/4 c Salted butter; soft
    1/3 c Sugar
    1 ts Vanilla
    1/3 ts Almond extract
    1 c Flour
    1 c Semisweet chocolate chips
    1 c Slivered almonds

    Preheat oven to 350 F. Cream butter and sugar together in a medium
    bowl
    using an electric mixer set at medium speed. Add extracts and beat well.
    Scrape bowl. Add flour, chocolate chips and almonds, and blend on low
    speed
    until just combined. Do Not Overmix. Shape rounded tablespoonsful into 1
    1/2 inch balls and place on ungreased baking sheets, 2 inches apart.
    Press
    balls with palm of hands or bottom of drinking glass into 1/2 inch thick
    rounds. Bakes 15-17 minutes or until cookies just begin to brown.
    Transfer
    cookies to a cool, flat surface.

    Mrs Fields Peanut Butter Chocolate Bars.txt


    Mrs Fields Peanut Butter Chocolate Bars

    Categories: Cookies
    Yield: 24 servings

    8 md Butter cookies
    1/4 c Salted butter; melted
    Chocolate layers:
    2 1/2 c Milk choc chips(15 oz)
    Peanut butter filling:
    1 1/2 c Creamy peanut butter
    1/2 c Salted butter; softened
    3 c Confectioners' sugar
    2 ts Pure vanilla extract

    *Crush cookies until finely ground. Add butter & mix. Press crumb
    mixture into bottom of 8x8 baking pan & bake 10 mins. at 325 F. Cool to
    room temperature. *Melt chocolate. Pour half into pan & smooth evenly
    over
    crust. Place pan in refrigerator. Keep remaining choc. warm. *Blend
    peanut
    butter & butter together until smooth using electric mixer. Slowly beat
    in
    confectioners' sugar & vanilla. Beat until smooth. Spread mixture over
    chilled chocolate layer. Pour remaining warm chocolate over top & spread
    smoothly. Chill in refrigerator one hour. Yields 24-36 bars.


    Mrs Fields Peanut Butter Cookies.txt


    Mrs Fields Peanut Butter Cookies

    Categories: Cookies
    Yield: 1 servings

    2 ts Vanilla
    1 c Peanut butter; creamy
    3 Eggs
    1 c Butter; softened
    1 1/4 c Sugar
    1 1/4 c Dark brown sugar
    1/4 ts Salt
    1/2 ts Baking soda
    2 c Flour

    Preheat oven to 300 degrees. In a medium bowl, combine flour, soda,
    and
    salt. Mix well with a wire whisk. In a large bowl, blend sugars using a
    mixer at medium speed. Add butter and mix to form a grainy paste. Add
    eggs,
    peanut butter, and vanilla. Mix at medium speed until light and fluffy.
    Add the flour mixture and mix at low speed until just mixed. (Do not
    overmix). Drop by rounded tablespoons onto an ungreased cookie sheet, 1
    1/2
    inches apart. With a wet fork, gently press a crisscross pattern on top
    of
    the cookies.
    Bake for 8-22 minutes until cookies are slightly brown along the
    edges.
    Transfer cookies immediately to cool surface with a spatula

    Mrs Fields Peanut Butter Cream -Filled Cookies.txt


    Mrs Fields Peanut Butter Cream -Filled Cookies

    Categories: Cookies, Snacks, Peanut butt
    Yield: 36 servings

    Mmmm----------------
    -----------cookies-----
    1 1/2 c All-purpose flour
    1/2 ts Baking soda
    1/2 ts Ground cinnamon
    1 c Quick oats (not instant)
    1 c Light brown sugar, firmly
    - packed
    1/2 c Salted butter, softened
    1 lg Egg
    1 ts Pure vanilla extract
    Mmmmm---------------
    ------------filling---- -- ¥
    3/4 c Smooth peanut butter
    1/4 c Salted butter, softened
    2 tb Half-and-half
    1 ts Pure vanilla extract
    1 1/2 c Confectioners sugar

    Preheat overn to 325-degrees F. In medium bowl combine flour,
    soda,
    cinnamon and oats. Mix well with a whire whisk. Set aside. Cream
    sugar and butter in a large bowl using an electric mixer set at medium
    speed. Add the flour-oat mixture, and blend at low speed until just
    combined. Do not overmix. Separate dough into two balls, flatten
    them into disks, and wrap each tightly in plastic wrap or a plastic
    bag.
    Chill 1 hour. On floured board using a floured rolling pin, roll
    out
    one disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted
    cookie cutter dipped in flour. Repeat procedure with the second disk,
    reworking scraps until all the dough is used. Bake cookies on
    ungreased
    baking sheets 1/2 inch aprt for 13-15 minutes or until bottoms turn
    light brown. Transfer immediately to a cool, flat surface with a
    spatula. When cookies are cool, spread 1 tablespoon of peanut butter
    filling on the bottom side of a cookies. Top with another
    cookie-bottom
    side toward the filling-to make a sandwich. Repeat with the remaining
    cookies and filling : Yield: 3 1/2 dozen cookies.

    Mrs Fields Peanut Butter Oatmeal Ranch Cookie.txt


    Mrs Fields Peanut Butter Oatmeal Ranch Cookie

    Categories: Cookies
    Yield: 42 servings

    3/4 c Whole wheat flour
    3/4 c Flour
    1/2 ts Baking powder
    1 c Oats/old fashioned or quick
    1 c Light brown sugar
    1/2 c Butter; softened
    1/2 c Creamy peanut butter
    1/4 c Honey
    2 lg Eggs
    2 ts Vanilla
    1 c Raisins
    1/2 c Sunflower seeds

    Preheat oven to 300*F. In a medium bowl combine flours, baking powder
    and oats. Mix well with a wire whisk and set aside. In a large bowl beat
    sugar and butter with an electric mixer at medium speed to form a grainy
    paste. Blend together the peanut butter, honey, eggs and vanilla. Scrape
    down sides of bowl. Add the flour mixture, raisins and sunflower seeds.
    Blend at low speed just until combined. Drop by rounded tablespoonfuls
    onto
    ungreased baking sheets, 2 inches apart. Bake for 23-25 minutes until
    bottoms turn golden brown. Immediately transfer cookies with a spatula to
    a
    cool, flat surface.

    Mrs Fields Pecan Pie Bars.txt


    Mrs Fields Pecan Pie Bars

    Categories: Cookies
    Yield: 1 servings

    Pastry:
    1 1/2 c All-purpose flour
    1/2 c Salted butter; chilled
    5 tb Ice water; (5 to 6)
    Filling:
    5 tb Salted butter
    1 c Dark brown sugar; firmly pac
    -k
    1/2 c Light corn syrup
    2 ts Pure vanilla extract
    3 lg Eggs; beaten
    1 1/2 c Chopped pecans

    Preheat oven to 350-degrees F. In a medium bowl combine flour and
    chilled butter with a pastry cutter until dough resembles coarse meal.
    Add
    water gradually and mix just until dough holds together and can be shaped
    into a ball. Or, use a food processor fitted with metal blade to combine
    four and butter until they resemble coarse meal. Add watter by
    tablespoonfuls and process just until a dough ball begins to form. Wrap
    dough tightly in a plastic scrap or a plastic bag. Refrigerate 1 hour or
    until firm.
    On floured board using a floured rolling pin, roll out dough into a
    10x10-inch pan. Fold dough in half and then into quarters. Place it in
    an
    8x8-inch baking pan. Unfold the dough and press it into the corners and
    up
    along the sides of the pan. Refrigerate 15 minutes.

    TO PREPARE THE FILLING: Melt 5 tablespoons of butter in medium
    saucepan
    over medium heat. Remove from heat, and stir in sugar and corn syrup. Mix
    until smooth. Add vanilla and eggs, and beat with spoon until thoroughly
    combined. Fold in chopped pecans. Pour the pecan filling into the
    pastry-lined pan. If dough extends beyond filling minsture trim dough
    with
    a knife. Place pan in center of oven and bake 50-60 minutes or until
    filling is set. Cool on wire rack. Cut into 2x2-inch square, and top each
    with a pecan half. Serve at room temperature or chilled.

    MRS FIELDS PECAN SUPREMES.txt


    MRS FIELDS PECAN SUPREMES

    Categories: Cookies, Mimi
    Yield: 36 servings

    2 c FLOUR
    1/2 ts SODA
    1/4 ts SALT
    3/4 c QUICK OATS
    3/4 c DARK BROWN SUGAR, PACKED
    3/4 c SUGAR
    1 c BUTTER, SOFTENED
    2 lg EGGS
    2 ts VANILLA EXTRACT
    1 c CHOPPED PECANS (4 OZ)
    1 c SEMISWEET CHOCOLATE CHIPS

    PREHEAT OVEN TO 300*F. IN A MEDIUM BOWL COMBINE FLOUR, SODA,
    SALT, AND OATS. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS
    WITH AN ELECTRIC MIXER AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A
    GRAINY PASTE. SCRAPE DOWN SIDES OF BOWL, THEN ADD EGGS AND VANILLA.
    BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE,
    PECANS AND CHOCOLATE CHIPS AND BLEND AT LOW SPEED JUST UNTIL
    COMBINED. DROP DOUGH BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE
    SHEETS, 1 1/2 INCHES APART. BAKE FOR 20-22 MINUTES. IMMEDIATELY
    TRANSFER COOKIES TO A COOL, FLAT SURFACE.

    Mrs Fields White Chocolate Chip.txt


    Mrs Fields White Chocolate Chip

    Categories: Cookies
    Yield: 24 servings

    2/3 c Butter plus 2 tbs.
    1/2 c Sugar
    1/2 c Dark brown sugar
    1 Egg
    1 ts Vanilla
    1 1/2 c Flour
    3 1/2 oz Macadamia nuts; chopped
    6 oz White chocolate; chopped in

    Heat oven to 325. Grease cookie sheets. In large bowl with electric
    mixer beat butter, sugars, egg and vanilla at med-high speed until
    fluffy.
    Reduce mixer speed to low, add flour, increase speed gradually and beat
    just until blended. Stirr in nuts and chocolate. Drop by heaping
    tablespoon
    onto cookie sheets. Bake about 15 minutes or until edges are slightly
    brown
    and tops look dry. Cool on cookie sheet on wire rack about 5 minutes the
    remove to rack to cool completely.

    MRS FIELDS' APPLE OATMEAL COOKIES.txt


    MRS FIELDS' APPLE OATMEAL COOKIES

    Categories: Cookies, Mimi
    Yield: 48 servings

    2 1/2 c Flour
    1 c Quick oats (not instant)
    1/2 ts Salt
    1 ts Soda
    1 ts Cinnamon
    1/4 ts Cloves
    2 ts Grated lemon zest
    1 c Dark brown sugar, packed
    3/4 c Butter
    1 lg Egg
    1/2 c Unsweetened applesauce
    1/2 c Honey
    1 c Fresh apple, peeled and
    Finely chopped (1 med apple)
    1 c Raisins (6 oz)
    Topping:
    1/2 c Quick oats

    Preheat oven to 300*F.
    In a medium bowl combine flour, oats, salt, soda, cinnamon,
    cloves and lemon zest. Mix well and set aside. Cream sugar and butter
    together in a large bowl using an electric mixer. Add egg, applesauce
    and honey and beat at medium speed until smooth. Add the flour
    mixture, fresh apple and raisins, and blend at low speed until just
    combined. Dough will be quite soft. Drop by rounded tablespoons onto
    ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle
    cookies with oats. Bake 23-25 minutes or until bottoms are golden.

    MRS FIELDS' APPLESAUCE OATIES.txt



    MRS FIELDS' APPLESAUCE OATIES

    Recipe By :
    Serving Size : 48 Preparation Time :0:00
    Categories : Cookies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 3/4 c Quick oats
    1 1/2 c Flour
    1 tsp Baking powder
    1/2 tsp Soda
    1/2 tsp Salt
    1 tsp Cinnamon
    1/2 tsp Nutmeg
    1 c Lt brown sugar -- packed
    1/2 c Sugar
    1/2 c Butter -- softened
    1 lg Egg
    3/4 c Applesauce
    1 c Semisweet chocolate chips
    1 c Raisins
    1 c Chopped walnuts

    Preheat oven to 375*F.
    In a medium bowl combine oats, flour, baking powder, soda, salt, cinnamon
    and nutmeg. Mix well with a wire whisk and set aside. In a large bowl
    combine sugars with an electric mixer at medium speed. Add butter and beat
    to form a grainy paste. Add egg and applesauce, and blend until smooth.
    Add the flour mixture, chocolate chips, raisins and walnuts. Blend at low
    speed just until combined. Drop dough by tablespoons onto lightly greased
    baking sheets, 2 inches apart. Bake 12-14 minutes or until light brown.
    Immediately transfer cookies with a spatula to a cool flat surface.


    MRS FIELDS' BLACK AND WHITES.txt


    MRS FIELDS' BLACK AND WHITES

    Categories: Cookies, Mimi
    Yield: 36 servings

    2 1/4 c Flour
    1/2 c Cocoa powder
    1/2 ts Soda
    1/4 ts Salt
    1 c Dark brown sugar, packed
    3/4 c Sugar
    1 c Butter, softened
    3 lg Eggs
    2 ts Vanilla extract
    1 c Semisweet chocolate bar
    Coarsely chopped (5 1/4 oz)
    1 c White chocolate bar
    Coarsely chopped (5 1/4 oz)

    Preheat oven to 300*F. In a medium bowl combine flour, cocoa,
    soda and salt. Mix well and set aside.
    Blend sugars in a large bowl using an electric mixer set at medium
    speed. Add butter and mix to form a grainy paste, scraping down
    sides of bowl. Add eggs and vanilla, and beat at medium speed until
    smooth. Add the flour mixture and chocolates, and blend at low speed
    until just combined. Drop by rounded tablespoons onto ungreased
    cookie sheets, 2 in apart. Bake 23-25 min. Transfer to cooling rack.

    Mrs Fields' Lemon Chocolate Chip Buttons.txt


    Mrs Fields' Lemon Chocolate Chip Buttons

    Categories: Cookies, Mimi
    Yield: 48 servings

    2 c Flour
    1/2 ts Soda
    1 ts Ground coriander
    3/4 c Butter, softened
    1 c Sugar
    2 lg Eggs
    1 1/2 ts Lemon extract
    1 1/2 c Miniature chocolate chips

    Preheat oven to 300* F. In a medium bowl combine flour, soda and
    coriander with a wire whisk, set aside. In a large bowl cream butter
    and sugar with an electric mixer at medium speed to form a grainy
    paste. Add eggs and lemon extract, and beat well. Scrape down sides
    of bowl. Add the flour mixture and the chocolate chips, and blend at
    low speed just until combined. Drop dough by teaspoons onto
    ungreased baking sheets, 1 1/2 inches apart. Bake for 14-15 minutes
    on center rack of oven. Do not brown. Immediately transfer with a
    spatula to a cool surface.

    Mrs Fields' Orange Chocolate Chunk Cookies.txt


    Mrs Fields' Orange Chocolate Chunk Cookies

    Categories: Cookies, Mimi
    Yield: 1 servings

    2 1/2 c Flour
    1/2 ts Baking soda
    1/4 ts Salt
    1 ts Grated orange peel
    1 c Sugar
    1/2 c Light brown sugar, packed
    1 c Butter, softened
    2 lg Eggs
    1 ts Orange extract
    1 1/2 c Semisweet chocolate bar
    Coarsely chopped (8 oz)

    Preheat oven to 300*F. In a medium bowl combine flour, soda,
    salt and orange peel. Mix well and set aside. In a large bowl blend
    sugars with electric mixer at medium speed. Add butter and beat to
    form a grainy paste, scraping sides of bowl as needed. Add eggs and
    orange extract, and beat at medium speed until light and fluffy. Add
    the flour mixture and chopped chocolate. Blend on low speed just
    until mixed. Drop by rounded tablespoons onto ungreased cookie
    sheets, 1 1/2 inches apart. Bake for 22-24 minutes until cookies are
    slightly brown along the edges. Transfer cookies immediately to a
    cool surface.

    Mrs. Dash® Salt Free Seasoning Blend.txt


    Mrs. Dash® Salt Free Seasoning Blend

    So here's the challenge with this clone recipe: Not only do
    we have to get the right ratios for nearly 20 different spices,
    but we also have to come up with a way to get the same lemony
    tang that makes the real Mrs. Dash the tasty salt-free seasoning
    blend we've come to know and love over the years. Sure, we could
    use powdered citric acid that is sometimes found in health food
    stores, but not everyone is going to have that scary sounding
    ingredient readily available. Then we still need to figure out
    the "lemon juice solids" part. Ah, but wait, there's citric acid
    and lemon juice solids in Kool-Aid unsweetened lemonade drink
    mix. It's perfect! Add a little of that drink powder to the spice
    blend and we have a clone that in a blindfolded taste test could
    fool even Mr. Dash.

    1/4 cup crushed dried minced onion flakes
    4 teaspoons crushed dried vegetable flakes (Schilling)
    1 tablespoon garlic powder
    1 tablespoon dried orange peel
    2 teaspoons coarse ground black pepper
    1 teaspoon dried parsley
    1/2 teaspoon dried basil
    1/2 teaspoon dried marjoram
    1/2 teaspoon dried oregano
    1/2 teaspoon dried savory
    1/2 teaspoon dried thyme
    1/2 teaspoon cayenne pepper
    1/2 teaspoon cumin
    1/2 teaspoon coriander
    1/2 teaspoon dried mustard
    1/4 teaspoon celery seed
    1/4 teaspoon Kool-Aid unsweetened lemonade drink mix
    dash crushed dried rosemary


    Crushing the vegetable flakes with extreme prejudice

    1. Combine all of the ingredients in a small bowl and stir well.
    As you stir, crush the leafy spices for a finer blend.
    2. Store the spice blend in a covered container or a sealed shaker
    bottle.
    Makes about 2/3 cup.

    Tidbits
    It's best to use a mortar and pestle to crush these sometimes tough
    little onion and vegetable flakes to about the size of rice, before
    adding them to the mix. But if you don't have one of those handy
    kitchen tools, you may also use the back of a spoon and a small
    bowl - plus a little grease. You know, the elbow kind.



    Mrs. Dole's Pecan Roll Cookies.txt


    Mrs. Dole's Pecan Roll Cookies

    Categories: Cookies
    Yield: 45 servings

    1 c Margarine; room temp
    1/4 c Powdered sugar plus more
    For coating baked cookies
    1 tb Cold water
    1 ts Vanilla
    2 c All-purpose flour
    2 c Pecan pieces

    Recipe by: St. Louis Post-Dispatch 8/12/96
    Preheat oven to 275 degrees. Grease baking sheet. In medium bowl with
    mixer on medium speed, beat together margarine and 1/4 cup powdered sugar
    until smooth and creamy. Beat in water and vanilla. On low speed,
    gradually
    beat in flour. Mix in pecans with a wooden spoon or by hand.
    With floured hands, roll 2 teaspoons dough for each cookie into a
    datelike shape. Place cookies on greased baking sheet. Score top of each
    cookie lengthwise with knife. Bake 45 minutes. Roll in powdered sugar
    while
    still warm. Yield: 3 3/4 dozen cookies.

    MRS. FIELD'S SWEETIE PIES.txt


    MRS. FIELD'S SWEETIE PIES

    Yield: 6 Servings

    2 oz Unsweetened chocolate
    3/4 c (4 oz) semisweet chocolate-chips
    1/2 c Salted butter, softened
    1 c White sugar
    2 lg Eggs
    2 ts Pure vanilla extract
    1 1/2 c All purpose flour
    1 c (6 oz) semi sweet chocolate-chips
    1/2 c (3 oz) white chocolate chips
    1/4 c (1/5oz) milk chocolate chips

    Preheat oven to 375F. Line cookie sheets with waxed paper.

    In a double boiler, melt the unsweetened chocolate and the first
    batch of chocolate chips. Stir frequently with a wooden spoon or
    wire
    whisk until creamy and smooth. Pour melted chocolate into a large
    bowl. Add butter and beat with electric mixer at medium speed until
    thoroughly combined. Add the sugar, eggs and vanilla. Beat on medium
    speed until well blended. Scape down the sides of the bowl. Add the
    flour and the three types of chocolate chips. Mix at low speed just
    until combined. Chips should be distributed equally throughout the
    dough.

    Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches
    in diameter. Place dough balls onto paper-lined pans, 2 inches apart.
    With the palm of your hand, flatten each bal to 1/2-inch thickness.
    Bake for 10-12 minutes. Transfer with a spatula to a cool, flat
    surface like your countertop.

    Mrs. Fields Carrot Cake.txt


    Mrs. Fields Carrot Cake

    Yield: 12 Servings

    CAKE

    2 1/2 cups All-purpose flour
    1 tbs Baking soda
    1/4 tsp Salt
    2 tsp Cinnamon
    1 cup Light brown sugar, packed
    1 cup White sugar
    1 1/2 cup Butter, softened
    3 large Eggs
    2 tsp Pure vanilla extract
    3 cups Grated carrots
    1/2 cup Crushed pineapple, drained
    1 cup (6-oz.) raisins
    1 cup (4-oz.) chopped walnuts
    ICING

    16 oz Cream cheese, softened
    1/2 cup Salted butter, softened
    1 tbsp Fresh lemon juice (about 1 large lemon)
    2 tsp Pure vanilla extract
    3 cups Confectioners' sugar
    Preheat oven to 350-degrees. Grease and flour two 9-inch
    cake pans.
    In a large bowl stir together flour, baking soda, salt, cinnamon
    and sugars. Add butter, one egg and vanilla; blend with electric
    mixer on low speed. Increase speed to medium and beat for 2 minutes.
    Scrape down sides of bowl. And remaining eggs, one at a time,
    beating 30 seconds after each addition. Add carrots, pineapple,
    raisins and walnuts. Blend on low until thoroughly combined. Pour
    batter into prepared pans and smooth the surface with a rubber
    spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted
    into center should come out clean. Cool in pans for 10 minutes.
    Then invert cakes on rack and cool to room temperature.

    PREPARE ICING: In a medium bowl with an electric mixer on medium
    speed, beat cream cheese and butter until smooth add lemon juice
    and vanilla; beat until combined. Add sugar gradually, mixing on
    low until smooth.

    ICE THE CARROT CAKE: Place one layer on a cake platter, and with
    a metal spatula spread icing over the top to form a thin filling.
    Place second layer over the first, rounded side up. Coat the top
    and sides of the cake evenly with remaining icing. Refrigerate 1
    hour to set icing.


    Mrs. Fields® Chocolate Chip Cookies.txt


    Mrs. Fields® Chocolate Chip Cookies

    Mrs. Fields cookies that are crispy around the edge and chewy
    in the middle. Be careful not to cook these too long. I know
    it becomes tempting to keep cooking these because they don't
    seem to be done after 10 minutes, but they will continue to
    cook for awhile after you take them out of the oven, and when
    cool, will be nice and chewy. Mmm...got milk?

    1 cup (2 sticks) softened butter
    1/2 cup granulated sugar
    1 1/2 cups packed brown sugar
    2 eggs
    2 1/2 teaspoons vanilla extract
    2 1/2 cups all-purpose flour
    3/4 teaspoon salt
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 1/2 twelve-ounce bags semisweet chocolate chips


    1. Preheat oven to 350 degrees.
    2. In a large mixing bowl, cream together the butter, sugars,
    eggs, and vanilla.
    3. In another bowl, mix together the flour, salt, baking powder
    and baking soda.
    4. Combine the wet and dry ingredients.
    5. Stir in the chocolate chips.
    6. With your fingers, place golf ball-sized dough portions 2
    inches apart on an ungreased cookie sheet.
    7. Bake for 9-10 minutes or just until edges are light brown.
    Makes 30 cookies.


    Nabisco Snack Well's Banana Snack Bars.txt


    Nabisco Snack Well's Banana Snack Bars

    Servings: 21 Snack Bars
    Nutrition Facts Serving size – 1 bar Servings – 21 Total fat
    (per serving) – 1.8g Calories (per serving) – 118
    INGREDIENTS:
    2 egg whites, 1 cup plus 5 tablespoons sugar,
    2 tablespoons brown sugar, 2 tablespoons molasses,
    1 1/2 cups banana puree* , 3 tablespoons shortening,
    1/4 cup whole milk, 1/2 teaspoon vanilla butter nut extract,
    1 1/2 cups all-purpose flour, 1/2 teaspoon salt,
    1/4 teaspoon baking soda.
    *********
    Preparation Instructions: 1. Preheat oven to 350°. 2. In a large
    bowl, whip the egg whites with an electric mixer until they
    become thick. Do not use a plastic bowl for this. 3. Add the
    sugar to the egg whites and continue to beat until the mixture
    forms soft peaks. 4. Add the brown sugar, molasses, banana puree,
    shortening, milk and vanilla butter nut flavoring to the mixture,
    beating after each addition. 5. In a separate bowl, combine the
    remaining ingredients. 6. While beating the wet mixture, slowly
    add the bowl of dry ingredients. 7. Lightly grease a 9x14-inch
    pan with a light coating of non-stick cooking spray. Be sure to
    coat the sides as well as the bottom of the pan. Dump about 3
    tablespoons of sugar into the pan, then tilt and shake the pan
    so that a light layer of sugar coats the entire bottom of the pan,
    and about halfway up the sides. Pour out the excess sugar. 8.
    Pour the batter into the pan, and spread it evenly around the
    inside of the pan. Sprinkle a light coating of sugar -- about
    two tablespoons -- over the entire top surface of the batter.
    Gently shake the pan from side-to-side to evenly distribute the
    sugar over the batter. Bake for 25-28 minutes or until the cake
    begins to pull away from the sides of the pan. 9. Remove the
    cake from the oven and turn it out onto a cooling rack. When cake
    has cooled, place it onto a sheet of wax paper on a cutting board
    and slice across the cake 6 times, creating 7 even slices. Next
    cut the cake lengthwise twice, into thirds, creating a total of 21
    snack bars. When the bars have completely cooled, store them in a
    resealable plastic bag or an airtight container. *Puree whole
    bananas (approximately 3) in a food processor or blender until
    smooth and creamy.
    Nabisco® Cheese Nips®.txt


    Nabisco® Cheese Nips®

    Here's a clone recipe that gets one very important
    ingredient from another packaged product. The powdered
    cheese included in the Kraft instant macaroni & cheese
    kits flavors this homegrown version of the popular bright
    orange crackers. You'll need a can of Kraft Macaroni &
    Cheese Cheese Topping or two boxes of the most inexpensive
    instant variety of macaroni & cheese; you know, the kind
    with the cheese powder. Two boxes will give you enough
    cheese to make 300 crackers. As for the macaroni left over
    in the box, just use that for another recipe requiring elbow
    macaroni.

    1 cup sifted all-purpose flour (plus 1/2 cup divided and reserved
    for kneading and rolling)
    1 teaspoon baking soda
    1/4 teaspoon baking powder
    1/2 cup Kraft Macaroni & Cheese Cheese Topping powder (or 2 packages
    dry cheese powder from 2 boxes Kraft macaroni & cheese)
    3 tablespoons shortening
    1/3 cup buttermilk
    1/2 teaspoon salt (for tops, optional)

    1. Sift together 1 cup flour, baking soda, baking powder, and
    cheese powder in a large bowl.
    2. Cut in the shortening with a fork and knife with a crosswise
    motion until dough is broken down into rice-size pieces. Mixture
    will still be very dry.
    3. Stir in buttermilk with a fork until dough becomes very moist
    and sticky.
    4. Sprinkle a couple tablespoons of the reserved flour over the
    dough and work it in until the dough can be handled without
    sticking, then turn it out onto a floured board, being sure to keep
    1/4 cup of the reserve flour for later. Knead the dough well for
    60 to 90 seconds, until the flour is well incorporated. Wrap the
    dough in plastic wrap and chill for at least one hour.
    5. Preheat oven to 325 degrees. Spray a light coating of cooking
    spray on a baking sheet.
    6. Remove the dough from the refrigerator and use the remaining
    reserve flour to dust a rolling surface. Roll about one-third of
    the dough to just under 1/16th of inch thick. Trim the edges square
    (a pizza cutter or wheel works great for this), then transfer the
    dough to a lightly greased baking sheet. Use the rolling pin to
    transfer the dough. Simply pick up one end of the dough onto a
    rolling pin, and roll the dough around the rolling pin. Reverse the
    process onto the baking sheet to transfer the dough.
    7. Use a pizza cutter to cut across and down the dough, creating
    1-inch square pieces. Use the blunt end of a skewer or broken
    toothpick to poke a hole in the center of each piece.
    8. Sprinkle a very light coating of salt over the top of the crackers
    (crackers will already be quite salty) and bake for 8 to 10 minutes
    mix the crackers around (so those on the edge don’t burn) and bake
    for another 3 to 5 minutes, or until some are just barely turning
    a light brown. Repeat the rolling and baking process with the
    remaining dough.
    Makes approximately 300 crackers.



    Nabisco® Nilla® Wafers.txt


    Nabisco® Nilla® Wafers

    No one knows the exact origin of the vanilla wafer but it's
    guessed that the recipe was developed in the south. The wafers
    were being whipped up from scratch at home long before Nabisco
    introduced the lightweight, poker chip-like packaged cookies in
    1945. Back then they were called Vanilla Wafers. But in the 60s
    Nabisco slapped the trade name Nilla Wafers on the box. Today the
    real things come about 100 to a box and really fly when whipped
    into the air with a little flick of the wrist. Here now, you can
    relive the days of old with a homemade version fresh out of the oven.
    This clone recipe makes about half a box's worth and they fly just
    as far.

    For just a slight variation on this recipe - with similar
    aerodynamics - check out the clone for Sunshine Lemon Coolers.

    1/2 cup powdered sugar
    1/3 cup sugar
    1/3 cup shortening
    1 egg
    1 teaspoon vanilla
    1/8 teaspoon salt
    1 1/2 cups cake flour
    1 1/2 teaspoons baking powder
    1 tablespoon water

    1. Preheat oven to 325 degrees.
    2. Cream together sugars, shortening, egg, vanilla, and salt in a
    large bowl.
    3. Add the flour and baking powder. Add 1 tablespoon of water and
    continue mixing until dough forms a ball.
    4. Roll dough into 3/4-inch balls and flatten slightly onto a
    lightly greased cookie sheet. Bake for 15 to 18 minutes or until
    cookies are light brown.
    Makes 50 to 56 cookies.




    Nabisco® Old Fashioned Ginger Snaps.txt


    Nabisco® Old Fashioned Ginger Snaps

    Nabisco's version of this old favorite cookie may not be as big
    a seller as its much-cloned Oreo. Heck, it's not even close. But
    if you're a ginger snap fanatic, this recipe will give you a
    killer clone of the cookie giant's store-bought version that you
    can whip up in a...uh...snap. And if you're watching the fat,
    four of these cookies check in with a total of around 2.5 grams
    of fat.

    1 cup packed dark brown sugar
    3/4 cup sugar
    1/4 cup molasses
    1/4 cup shortening
    1 tablespoon butter, softened
    1 egg
    1/2 teaspoon vanilla
    2 1/2 cups all-purpose flour
    2 teaspoons baking soda
    2 teaspoons ground ginger
    1 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/4 cup water

    1. Preheat oven to 350 degrees.
    2. Cream together the sugars, molasses, shortening, butter, egg,
    and vanilla in a large bowl. Beat with an electric mixer until
    smooth.
    3. In another large bowl combine the flour, baking soda, ginger,
    salt, cinnamon, and cloves.
    4. Pour the dry mixture into the wet mixture and beat while adding
    the water. Continue to mix until ingredients are incorporated.
    5. Measure a heaping teaspoon of dough at time. Roll the dough into
    a sphere between the palms of your hands then press the dough onto
    the cookie. Flatten to about 1/8-inch thick.
    6. Bake cookies for 10-14 minutes or until edges begin to brown and
    cookies are crispy when cool.
    Makes 120 (10 dozen) cookies.


    Nabisco® Oreo (Wafers).txt


    Nabisco® Oreo (Wafers)

    When I first designed the Oreo cookie clone recipe for the second
    book, More Top Secret Recipes, I decided that a cake mix would
    suit the recipe best. However, the variety and brand I chose --
    Duncan Hines Dark Dutch Fudge -- became unavailable in many parts
    of the country. Now, for all of my faithful readers, it is time
    to fix that problem with a cake mix that should be available
    everywhere. Many of the ingredients have changed to create an even
    more tender, chocolatey cookie that can be the same color as the
    real thing if you decide to add some brown paste food coloring.
    You will also note that the method has been improved to create
    cookies that are more uniform in size by using a spice bottle
    lid on the thinly rolled out dough. This will allow you to make
    your wafers faster, and they will all be the same size. The
    filling recipe remains the same, and can be found on page 68 of
    More Top Secret Recipes. For those of you who don't have the book
    (and, of course, for those who do), tune in next week for a
    brand-new recipe that requires these wafers. (Hint: T.M.)

    1 18.25-ounce pkg. Betty Crocker chocolate fudge cake mix
    3 tablespoons shortening, melted
    1/2 cup cake flour, measured then sifted
    1 egg
    3 tablespoons water
    2 tablespoons brown paste food coloring (optional)*

    1. Combine the cookie ingredients in a large bowl. Add the water
    a little bit at a time until the dough forms. Cover and chill
    for 2 hours.
    2. Preheat oven to 350 degrees.
    3. On a lightly floured surface roll out a portion of the dough
    to just under one 16th of an inch thick. To cut, use a lid from
    a spice container with a 1 1/2-inch diameter (Schilling brand is
    good). Arrange the cut dough rounds on a cookie sheet that is
    sprayed with a light coating of non-stick spray. Bake for 10 minutes.
    Remove wafers from the oven and cool completely.
    4. As the cookies bake, make the filling (recipe in More Top Secret
    Recipes on page 68).
    5. When the cookies have cooled, roll a small portion (heaping 1/4
    teaspoon) of the filling into a ball (just over 1/4-inch in diameter),
    and press it between two of the cookies. Repeat with the remaining
    cookies. Makes 108-116 wafers; for 54-58 sandwich cookies.

    *This is an optional step to help recreate the color of the original
    cookie. If you do not use the paste food coloring be sure to change
    the amount of water added to the wafer cookies from 3 tablespoons to
    1/4 cup. The food coloring gives the cookies the dark brown, almost
    black color. The coloring can be found with cake decorating supplies
    at art supply and craft stores.

    Tidbits
    If the dough seems too tacky, you can work in as much as 1/4 cup of
    flour as you pat out and roll the dough. Use just enough flour to make
    the dough workable, but not tough.



    Nabisco® SnackWell’s Banana Snack Bars.txt


    Nabisco® SnackWell’s Banana Snack Bars

    In 1996, Nabisco built up its growing line of SnackWell’s
    baked products with the introduction of low-fat snack bars
    in several varieties, including fudge brownie, golden cake,
    apple raisin, and the chewy banana variety cloned here. The
    secret ingredients that help us keep the fat grams under 2
    grams per serving is banana puree to help keep the cake moist
    while adding real banana flavor, egg whites rather than whole
    eggs, some molasses and just a little bit of shortening. Whip
    it all up, pour it into a pan and bake. Soon you'll have 21 tasty
    little low-fat snack bars to get you through the week.

    2 egg whites
    1 cup plus 5 tablespoons sugar
    2 tablespoons brown sugar
    2 tablespoons molasses
    1 1/2 cups banana puree*
    3 tablespoons shortening
    1/4 cup whole milk
    1/2 teaspoon vanilla butter nut extract
    1 1/2 cups all-purpose flour
    1/2 teaspoon salt
    1/4 teaspoon baking soda

    1. Preheat oven to 350°.
    2. In a large bowl, whip the egg whites with an electric mixer
    until they become thick. Do not use a plastic bowl for this.
    3. Add the sugar to the egg whites and continue to beat until
    the mixture forms soft peaks.
    4. Add the brown sugar, molasses, banana puree, shortening, milk
    and vanilla butter nut flavoring to the mixture, beating after
    each addition.
    5. In a separate bowl, combine the remaining ingredients.
    6. While beating the wet mixture, slowly add the bowl of dry
    ingredients.
    7. Lightly grease a 9x14-inch pan with a light coating of non-stick
    cooking spray. Be sure to coat the sides as well as the bottom of
    the pan. Dump about 3 tablespoons of sugar into the pan, then tilt
    and shake the pan so that a light layer of sugar coats the entire
    bottom of the pan, and about halfway up the sides. Pour out the
    excess sugar.
    8. Pour the batter into the pan, and spread it evenly around the
    inside of the pan. Sprinkle a light coating of sugar -- about two
    tablespoons -- over the entire top surface of the batter. Gently
    shake the pan from side-to-side to evenly distribute the sugar over
    the batter. Bake for 25-28 minutes or until the cake begins to pull
    away from the sides of the pan.
    9. Remove the cake from the oven and turn it out onto a cooling rack.
    When cake has cooled, place it onto a sheet of wax paper on a cutting
    board and slice across the cake 6 times, creating 7 even slices.
    Next cut the cake lengthwise twice, into thirds, creating a total
    of 21 snack bars. When the bars have completely cooled, store them
    in a resealable plastic bag or an airtight container.

    *Puree whole bananas (approximately 3) in a food processor or blender
    until smooth and creamy.

    Nutrition Facts
    Serving size – 1 bar
    Servings – 21
    Total fat (per serving) – 1.8g
    Calories (per serving) – 118




    Neiman Marcus® Chocolate Chip Cookie.txt


    Neiman Marcus® Chocolate Chip Cookie

    To dispel the urban legend of the $250 recipe, as told in the
    text of the infamous chain letter recipe, Neiman Marcus created
    an actual recipe for chocolate chip cookies and displayed it on
    the Neiman Marcus Web site...for a limited time only. I recently
    went to take another look at the recipe, and it was gone. Georgia
    Christiansen, Neiman Marcus Creative Director, told me that the
    recipe will no longer be featured on the site. But she did send
    me a copy. Since I get so many request for the recipe, and because
    I get even more e-mail copies of the bogus chain letter, I will
    post the recipe here. Maybe this will help put an end to the myth.

    1/2 cup unsalted butter, softened
    1 cup brown sugar
    3 tablespoons granulated sugar
    1 egg
    2 teaspoons vanilla extract
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 3/4 cups flour
    1 1/2 teaspoons instant coffee, slightly crushed
    8 oz. semisweet chocolate chips

    1. Cream the butter with the sugars until fluffy.
    2. Beat in the egg and the vanilla extract
    3. Combine the dry ingredients and beat into the butter mixture.
    4. Stir in the chocolate chips.
    5. Drop by large spoonfuls onto a greased cookie sheet.
    6. Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a
    crispier
    cookie. Makes 15 large cookies.



    Olive Garden Breadsticks.txt


    Olive Garden Breadsticks

    1 Loaf unfrozen bread dough - (if frozen, thaw in bowl at room temp)
    Pam or oil
    Garlic powder
    Dry oregano leaf -- rub between fingers

    When dough is soft enough to knead, spray your fingers with Pam
    or oil and knead just until you can shape into cigar-sized pieces
    (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets.
    Let rise in warm place until doubled - about 1-1/2 hours. Then
    holding Pam about 8" from sticks, lightly spray top of each and
    then dust with garlic powder and oregano. Bake at 375~ about 20 to
    25 minutes or until golden brown. Cool in pan on rack to serve
    within a day or two.

    Olive Garden Breadsticks are just brown and serve soft breadsticks.
    Brown in the oven and spread liquid margarine over them, then
    sprinkle with garlic salt.


    Olive Garden Chicken Formaggio Pizza.txt


    Olive Garden Chicken Formaggio Pizza

    4 ounces Chicken breast; bone -- skin
    1 tablespoon Olive oil
    2 tablespoons Onions -- dice
    1 cup Tomatoes; drain -- dice
    1 teaspoon Garlic -- chop
    1/8 teaspoon Salt
    1/2 teaspoon Dried basil
    1/2 cup Fontinella cheese -- shred
    1/2 cup Mozzarella cheese -- shred
    1/2 cup Mushrooms -- slice
    1 tablespoon Parmesan cheese -- shred
    1 12" pre-baked pizza crust

    Preheat oven to 450~F. Saute or bake chicken breast. Cool.
    Cut into 1/4" wide strips. Spray or grease a 12" pizza pan.
    Saute onions and garlic briefly in the olive oil and add them
    to the tomatoes,salt and basil.Spread the tomato mixture over
    the top of the crust. Lay chicken strips down over the tomatoes.
    Top with fontinella and mozzarella cheeses. Add the sliced mushooms
    and sprinkle with Parmesan cheese. Bake at 450 degrees F. for 8
    minutes, or until cheese is melted and crust is piping hot.


    Olive Garden Tiramisu Dessert.txt


    Olive Garden Tiramisu Dessert

    1 sponge cake (10-12") - about 3" tall
    3 oz strong black coffee
    3 oz brandy or rum
    1½ lbs mascarpone - room temp
    1½ cups superfine/powdered sugar
    unsweetened cocoa powder

    Cut across middle of sponge cake forming two layers,
    each about 1½" high. Blend coffee and brandy.

    Sprinkle enough of mixture over bottom half of cake to
    flavor it strongly. Don't moisten cake too much or it
    may collapse on serving. Beat room-temperature cheese and
    1 cup sugar until sugar is completely dissolved and cheese
    is light and spreadable. test for sweetness during beating,
    adding more sugar if needed. Spread cut surface of bottom
    layer with half of the cheese mixture. Replace second layer
    and top this with remaining cheese mixture. Sprinkle top
    liberally with sifted cocoa. Refrigerate cake for at least
    2 hours before cutting and serving.

    Olive Garden® Pasta e Fagioli.txt


    Olive Garden® Pasta e Fagioli

    It's amazing how many lousy clones for this delicious
    chili-like soup from Olive Garden are floating around on the Web.
    Some are shared on message boards, others are displayed on sites
    in a collection of "actual restaurant recipes" (yeah, right!).
    But they all leave out obvious ingredients you can see, like the
    carrots, ground beef, or two kinds of beans. Others don't get
    the pasta right -- it's obviously ditali pasta (short little tubes).
    Then there's the recipe that really squeezed the seeds from my
    gourd -- one that's floating around in MasterCook format that
    lists "Top Secret Recipes" as the source. But, wait a minute!
    I've never before created a clone for this dish -- not here on
    the site, and not in any book. So, after logging some time over
    a chopping block, an open flame, and a couple tasty glasses of
    Merlot, out popped this puppy. And this is the one, kitchen cloners!
    If you want the taste of Pasta e Fagioli at home, this is the
    only recipe that will fool in a side-by-side taste test. Accept
    no other imitation imitation!

    1 pound ground beef
    1 small onion, diced (1 cup)
    1 large carrot, julienned (1 cup)
    3 stalks celery, chopped (1 cup)
    2 cloves garlic, minced
    2 14.5-ounce cans diced tomatoes
    1 15-ounce can red kidney beans (with liquid)
    1 15-ounce can great northern beans (with liquid)
    1 15-ounce can tomato sauce
    1 12-ounce can V-8 juice
    1 tablespoon white vinegar
    1 1/2 teaspoons salt
    1 teaspoon oregano
    1 teaspoon basil
    1/2 teaspoon pepper
    1/2 teaspoon thyme
    1/2 pound (1/2 pkg.) ditali pasta

    1. Brown the ground beef in a large saucepan or pot over medium heat.
    Drain off most of the fat.
    2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
    3. Add remaining ingredients, except pasta, and simmer for 1 hour.
    4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2
    quarts of boiling water over high heat. Cook for 10 minutes or just
    until pasta is al dente, or slightly tough. Drain.
    5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes
    and serve.
    Serves 8.


    ORANGE JULIUS.txt


    ORANGE JULIUS

    Recipe By :
    Serving Size : 2 Preparation Time :0:00
    Categories : Beverages

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 c Milk
    1 c Orange juice
    1 x Sugar to taste
    1 x Egg is optional

    Mix infredients in a blender & blend until frothy or looks good to you
    and wala.....

    OREO COOKIES.txt


    OREO COOKIES

    Categories: Cookies, Chocolate
    Yield: 6 servings

    --------------------------COOKIE--------------------------
    18 oz Devils food cake mix
    2 tb Water
    2 tb Cooking oil
    1/4 c Bitter cocoa powder

    --------------------------FILLING--------------------------
    1 Envelope unflavored gelatin
    1/4 c Cold water
    1 c Crisco
    1 ts Vanilla
    1 lb Powdered sugar +1 cup

    Mix up cookies take small balls roll them in your
    hands place in cookie sheet bake 350 for 10 to 15
    minutes let cool and put in filling.

    Outback Bloomin' Onion.txt


    The Outback Bloomin' Onion

    1/3 c Cornstarch; more if needed
    1 1/2 c Flour
    2 ts Garlic; mince
    2 ts Paprika
    1 ts Salt
    1 ts Pepper
    24 oz Beer
    4 Sweet Vidalia Onions
    2 c Flour
    4 ts Paprika
    2 ts Garlic powder
    1/2 ts Pepper
    1/4 ts Cayenne Creamy chili sauce
    1 pt Mayonnaise
    1 pt Sour cream
    1/2 c Tomato chili sauce
    1/2 ts Cayenne

    Mix cornstarch, flour and seasonings until well blended. Add beer,
    mix well. Cut about 3/4" off top of onion and peel. Cut into onion
    12 to 16 vertical wedges but do not cut through bottom root end.
    Remove about 1" of petals from center of onion. Dip onion in
    seasoned flour and remove excess by shaking. Separate petals to
    coat thoroughly with batter. Gently place in fryer basket and
    deep-fry at 375 to 400~ 1-1/2 minutes. Turn over and fry 1-1/2
    minutes longer or until golden brown. Drain on paper towels. Place
    onion upright in shallow bowl and remove center core with circular
    cutter or apple corer. Serve hot with Creamy Chili Sauce.
    Seasoned Flour:
    Combine flour, paprika, garlic powder, pepper and cayenne and mix
    well.
    Creamy Chili Sauce:
    Combine mayo, sour cream, chili sauce and cayenne and mix well.



    Outback Steakhouse® Bleu Cheese Dressing.txt


    Outback Steakhouse® Bleu Cheese Dressing

    If you've had the Kookaburra Wings from Outback, then
    you've tasted the chain's thick and creamy bleu cheese dressing
    served up on the side. Use this stuff when you need an excellent
    dipping sauce for your next batch of wings, or just pour it over
    a salad and dive in.

    1 cup mayonnaise
    2 tablespoons buttermilk
    1 tablespoon crumbled bleu cheese
    1/8 teaspoon coarse ground black pepper
    1/8 teaspoon onion powder
    1/8 teaspoon garlic powder

    1. Mix all ingredients together by hand in a small bowl until smooth.
    2. Cover and chill for 30 minutes before serving.
    Makes 1 cup.


    Outback Steakhouse® Caesar Salad Dressing.txt


    Outback Steakhouse® Caesar Salad Dressing

    Ask and you shall receive. To answer many requests,
    I've whipped up this killer clone for the mouth-watering
    caesar salad dressing from America's favorite steakhouse
    chain. You can't buy it in the stores, but now you can make
    it from scratch in mere minutes. Best of all, this dressing
    keeps for weeks and weeks in the fridge in a covered container
    (if it's even around that long).

    1 cup mayonnaise
    1/4 cup egg substitute
    1/4 cup grated parmesan cheese
    2 tablespoons water
    2 tablespoons olive oil
    1 1/2 tablespoons lemon juice
    1 tablespoon anchovy paste
    2 cloves garlic, pressed
    2 teaspoons sugar
    1/2 teaspoon coarse ground pepper
    1/4 teaspoon salt
    1/4 teaspoon dried parsley flakes, crushed fine

    1. Combine all ingredients in a medium bowl. Use an electric
    mixer to beat ingredients for about 1 minute.
    2. Cover bowl and chill for several hours so that flavors can
    develop.
    Makes approximately 2 cups.


    Outback Steakhouse® Cinnamon Oblivion.txt


    Outback Steakhouse® Cinnamon Oblivion

    Roll a scoop of creamy vanilla ice cream in home-made candied
    pecans. Surround the ice cream with warm cinnamon apples and
    drizzle caramel over the top. Sprinkle fresh cinnamon-butter
    croutons on the dessert and you've got an irresistible clone
    of one of Outback's most popular menu items. For the croutons,
    it's best to use the Bushman Bread clone from right here on the
    site. But if you're not up for bread making, choose another sweet
    bread, such as Hawaiian Sweet Bread or Pillsbury Honey White Bread.

    Candied Pecans
    1/2 cup granulated sugar
    2 tablespoons water
    1/2 teaspoon cinnamon
    1 teaspoon butter
    1 1/4 cups chopped pecans

    Cinnamon Croutons
    2 cups cubed Bushman Bread (from clone here --
    or you can use another sweet bread such as
    Hawaiian Sweet Bread or Pillsbury Honey White Bread.)
    1/3 cup salted butter
    2 tablespoons sugar
    1/2 teaspoon cinnamon

    Cinnamon Apples
    1 20-ounce can apple pie filling
    1/4 teaspoon cinnamon
    1 tablespoon brown sugar

    4 cups vanilla ice cream
    1/2 cup caramel topping (Smucker's is good)
    1 1/2 cups whipped cream
    4 fresh strawberries

    1. For candied pecans, combine 1/2 cup granulated sugar, 2
    tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon
    in a small saucepan over medium heat. Heat until mixture boils
    and all sugar granules are dissolved.
    2. Add chopped pecans to mixture and stir for 1 to 2 minutes over
    heat. Be sure that all pecans are well-coated.
    3. Pour mixture onto a large plate and continue to stir until mixture
    hardens and begins to break up. You should be able to separate all
    of the nuts.
    4. For the croutons, preheat the oven to 300 degrees. Pour the slice
    bread cubes onto an ungreased cookie sheet and bake for 15 to 20
    minutes or until the bread has turned light brown. Stir halfway
    through cooking time.
    5. Melt the butter in a skillet over medium heat. Pour baked croutons
    into the pan and sauté until the bread is well-coated with butter.
    Combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in
    a small bowl. Sprinkle this mixture over the croutons while stirring
    so that the croutons are well-coated with cinnamon/sugar. Remove
    croutons from the heat and pour them onto a plate to cool.
    6. Prepare apples by carefully mixing them with 1/4 teaspoon cinnamon
    and 1 tablespoon of brown sugar in a large bowl. You want to be sure
    you don't stir hard enough to break up the apples. Microwave the
    apple for 1 to 2 minutes or until hot.
    7. To assemble the dessert for serving, first roll four cup-size
    scoops of ice cream in the pecan pieces. You can do this step ahead
    of time if you like, keeping the pecan-covered scoops in your
    freezer.
    8. Place an ice cream scoop onto a small plate, then pour about
    a tablespoon of caramel over the ice cream. Dribble another
    tablespoon around the base of the ice cream onto the plate.
    9. Spread the hot apples around the base of the ice cream being
    sure to divide them evenly amongst the four servings.
    10. Divide the croutons into four portions and sprinkle them on
    the apples around the base of the ice cream scoop on each plate.
    11. Spread a generous portion of whipped cream onto the top of
    each scoop of ice cream.
    12. Top off each dish with a fresh strawberry.
    Makes 4 servings.



    Outback Steakhouse® Coral Reef 'Rita.txt


    Outback Steakhouse® Coral Reef 'Rita

    This Outback margarita selection will handily quench,
    soothe and ring the bell in your clock tower -- just what
    the doctor ordered for a hot summer evening fiesta. A mildly
    fruity on-the-rocks margarita is powerful ammunition in any
    home bartender's arsenal of party cocktails. I like tequila.
    Tequila is my friend. But get to the bottom of too many of
    these tasty pink drinks and you'll feel like a used pinata
    in the morning.

    1 1/4 ounces Margaritaville gold tequila (1 shot)
    3/4 ounce triple sec
    3 ounces (approx. 1/3 cup) cup sweet and sour mix
    3 ounces (approx. 1/3 cup) cranberry juice
    3/4 ounce Grand Marnier
    wedge of lime
    Optional
    margarita salt (for rim of glass)


    1. If you want salt on the rim of your glass, moisten the rim
    of a 16-ounce mug (or glass) and dip it in margarita salt.
    2. To make the drink, fill the glass with ice.
    3. Add the tequila, triple sec, then some sweet and sour mix
    and cranberry juice (in equal amounts -- about 1/3 cup each
    should do it) to within a half-inch of the top of the glass. Stir.
    4. Splash a half shot of Grand Marnier over the top of the drink.
    5. Add a wedge of lime and serve with a straw.
    Makes 1 serving.


    Outback Steakhouse® Honey Wheat Bushman Bread®.txt


    Outback Steakhouse® Honey Wheat Bushman Bread®

    Along with an entree at this popular steakhouse chain, comes
    a freshly baked loaf of this dark, sweet bread, served on it's
    own cutting board with soft whipped butter. One distinctive
    feature of the bread is its color. How does the bread get so
    dark? While you may notice the recipe includes instant coffee
    and cocoa, these ingredients will not give it it's deep dark
    chocolate brown color - not even close. Usually breads that
    are this dark -- such as pumpernickel or dark bran muffins --
    contain caramel color, an ingredient often used in the industry
    to darken foods. Since your local supermarket will not likely
    have this mostly commercial product, we will make the caramel
    color from a mixture of three food colorings -- red, yellow and
    blue. Just be sure to get the food coloring in the little droppers
    so that you can count the drops as you measure. That's very
    important to getting the color just right. You may also opt
    to keep the color out. The bread will certainly taste the same,
    but will look nothing like the real deal. I suggest using a
    bread machine for the mixing and kneading, if you have one.

    Dough
    1 1/2 cups warm water
    2 tablespoons butter, softened
    1/2 cup honey
    2 cups bread flour
    1 2/3 cups wheat flour
    1 tablespoon cocoa
    1 tablespoon granulated sugar
    2 teaspoons instant coffee
    1 teaspoon salt
    2 1/4 teaspoons (1 pkg.) yeast

    Coloring
    1/4 cup water
    75 drops red food coloring
    45 drops blue food coloring
    30 drops yellow food coloring

    cornmeal for dusting

    1. If using a bread machine, add all of the ingredients for the
    dough in the exact order listed into the pan of your machine.
    Set it on "knead" and when the machine begins to mix the dough,
    combine the food coloring with 1/4 cup of water and drizzle it
    into the mixture as it combines. After the dough is created let
    it rest to rise for an hour or so. Then remove it from the pan
    and go to step #3.
    2. If you are not using a bread machine, combine the flours, cocoa,
    sugar, coffee and salt in large bowl. Make a depression or "well"
    in the middle of the dry mixture. Pour the warm water into this
    "well," then add the butter, honey and yeast. Combine the food
    coloring drops with 1/4 cup of water and add that to the "well.
    " Slowly mix the ingredients with a spoon, drawing the dry
    ingredients into the wet. When you can handle the dough, begin to
    combine it by hand, kneading the dough thoroughly for at least ten
    minutes, until it is very smooth and has a consistent color. Set
    the dough into a covered bowl in a warm place for an hour, to allow
    it to rise.
    3. When the dough has risen to about double in size, punch it down
    and divide it into 8 even portions (divide dough in half, divide
    those halves in half, and then once more). Form the portions into
    tubular shaped loaves about 8 inches long and 2 inches wide.
    Sprinkle the entire surface of the loaves with cornmeal and place
    them on a cookie sheet, or two. Cover the cookie sheet(s) with
    plastic wrap and let the dough rise once more for another hour in a warm
    location.
    4. Preheat the oven to 350 degrees. Uncover the dough and bake it
    for 20-24 minutes in the hot oven. Loaves should begin to darken
    slightly on top when done. Serve warm with a sharp bread knife
    and butter on the side. If you want whipped butter, like you get
    at the restaurant, just use an electric mixer on high speed to
    whip some butter until it's fluffy.
    Makes 8 small loaves.

    Tidbits

    It is normal for this dough to be a bit tacky and to seem somewhat
    thin. Just be sure to add plenty of flour to your hands and work
    surface when working with the dough to prevent sticking.
    If you are able to find caramel color, you can use that rather than
    the food coloring formula described in the recipe. Just measure 1
    tablespoon of caramel color into the dough mixture where the recipe
    uses food coloring and water.



    Outback Steakhouse® Ranch Salad Dressing.txt


    Outback Steakhouse® Ranch Salad Dressing

    This always-popular growing restaurant chain makes a tasty
    version of creamy ranch dressing for its house and Queensland
    salads. To get the same unique flavor and creaminess of the
    original at home, mates, you'll need just one teaspoon of Hidden
    Valley ranch salad dressing mix swimming in there with the mayo
    and buttermilk and other spices. Since there's three teaspoons
    of dressing mix per packet, you'll be able to stretch one envelope
    three times as far, by crackey!

    1 teaspoon Hidden Valley Ranch salad dressing mix (buttermilk recipe)
    1 cup mayonnaise
    1/2 cup buttermilk
    1/4 teaspoon coarse grind black pepper
    1/8 teaspoon paprika
    1/8 teaspoon garlic powder =

    1. Combine all ingredients in a medium bowl. Mix well.
    2. Cover bowl and chill dressing for at least 30 minutes before
    serving.
    Makes 1 1/2 cups

    Outback Steakhouse® Sydney's Sinful Sundae.txt


    Outback Steakhouse® Sydney's Sinful Sundae

    Here's an easy-to-make, yet delectable dessert served at the
    popular Outback Steakhouse chain. This scrumptious sundae is
    the first dessert in the list on their menu, which describes it
    as: "Vanilla ice cream rolled in toasted coconut, covered in
    chocolate sauce and topped with whipped cream." Resting on the
    very top is a fresh, ripe strawberry. The secret to this recipe
    is to well-coat your large scoop of ice cream with that incredible,
    crunchy, toasted coconut. And there's nothing like the sweet smell
    of freshly toasted coconut that will soon be wafting through your
    entire house, room by room. This is a good one to make when you
    want a quick dessert that totally satisfies.

    1 cup shredded coconut
    4 large scoops vanilla ice cream
    1/2 cup Hershey chocolate syrup
    whipped cream (in a can)
    4 large, ripe strawberries

    1. Preheat the oven to 300 degrees.
    2. Spread the coconut over the bottom of the inside of a large
    oven pan. Shake the pan a little to spread the coconut evenly.
    3. Bake the coconut for 25-30 minutes or until the coconut is a
    light, golden brown. You may have to stir or shake the coconut in
    the last 10 minutes to help it brown evenly.
    4. When the coconut has cooled, pour it onto a plate, or into a
    large bowl. Roll each scoop of ice cream in the coconut until it
    is well coated. Press down on the ice cream to help the coconut
    stick. Put the ice cream into four separate bowls.
    5. Heat up the chocolate syrup for 10-15 seconds in the microwave.
    Pour about two tablespoons over each scoop of ice cream. Try to
    completely cover the ice cream with chocolate.
    6. Spray some whipped cream on the top of each scoop of ice cream.

    7. Cut the stems from the strawberries and place one on each
    serving; upside down on the whipped cream. Serve with a spoon.
    Serves four.




    Outback Steakhouse® The Wallaby Darned.txt


    Outback Steakhouse® The Wallaby Darned

    The menu describes the steakhouse chain's popular fruity drink
    as a: "Down under frozen wonder with peaches, DeKuyper Peachtree
    Schnapps, champagne, Smirnoff Vodka and secret mixers." While you
    don't need to use the same brand-name booze as the chain does,
    you will need to find a can of Kern's peach nectar to re-create
    the same secret mixer magic.

    1 cup frozen sliced peaches
    2 ounces champagne
    1 ounce peach schnapps
    1 ounce vodka
    4 ounces (1/2 cup) Kern's peach nectar
    2 or 3 ice cubes

    1. Combine all of the ingredients in a blender. Blend on high
    speed for approximately 30 seconds or until ice is completely
    crushed and the drink is smooth.
    2. Pour into a 12-ounce glass and serve with a straw.
    Makes 1 drink.



    Pace® Picante Sauce (Medium).txt


    Pace® Picante Sauce (Medium)

    Texan David Pace had been selling 58 different varieties
    of jam, jellies, and sauces from the back of his liquor store
    in the 1940s when he came up with a recipe for a thick and spicy
    tomato-based sauce he dubbed "Picante." When sales of David's
    new sauce took off, he concentrated all his efforts on marketing
    his all-natural, preservative-free product, and designed the
    sauce's famous hourglass-shaped jar (to keep it from tipping over).
    Now America's number one Mexican hot sauce brand, Pace Foods,
    makes it known that it still uses only fresh jalapeño peppers in
    the sauces, rather than the brined, less flavorful jalapeños -
    like those canned nacho slices. Each year all the fresh jalapeños
    used by the company weigh in at around 30 million pounds, and the
    nation gobbles up around 120 million pounds of the zingy sauces.
    Here's a simple recipe to make a kitchen copy of the medium
    heat-level Pace Picante Sauce, which was the first variety David
    created. The mild and hot versions were added in 1981, and you'll
    find clones for those at the bottom of the recipe in Tidbits.

    1 10.75-ounce can tomato puree
    1 can full of water (1 1/3 cups)
    1/3 cup chopped Spanish onion
    1/4 cup chopped fresh jalapeño peppers, with seeds (3 to 4 peppers)
    2 tablespoons white vinegar
    rounded 1/4 teaspoon salt
    1/4 teaspoon dried minced onion
    1/4 teaspoon dried minced garlic

    1. Combine all ingredients in a saucepan over medium high heat.
    2. Bring to a boil, reduce heat, and simmer for 30 minutes or until
    thick.
    3. When cool, bottle in 16-ounce jar and refrigerate overnight.
    Makes 2 cups (16 oz.).

    Tidbits
    For the mild version of the salsa, reduce the amount of fresh
    jalapeños to 2 rounded tablespoons (2 to 3 peppers).
    For the hot variety, increase the amount of jalapeños to 1/3 cup
    (4 to 5 peppers).


    Pal's® Sauceburger.txt


    Pal's® Sauceburger

    Here's a simple, great tasting burger from a small chain called
    Pal's in Tennessee. This little drive-thru developed this simple
    sauce -- a combination of ketchup, mustard and relish -- that
    makes quick production of scores of these tasty sandwiches a
    breeze when the line of cars grows long. Yes, it's easy...it's
    also very good on any burger at your next cookout.

    1/8 pound ground beef
    1 small sesame seed bun
    salt
    2 tablespoons ketchup
    1 teaspoon sweet pickle relish
    1/2 teaspoon yellow mustard


    1. Pat out the ground beef until about the same diameter as the bun.
    If you like, you can freeze this patty ahead of time to help keep
    the burger from falling apart when you cook it.
    2. Brown or toast the faces of the top and bottom buns. You can do
    this in a frying pan over medium heat or by toasting them in the
    oven (or toaster oven).
    3. As the buns are browning, grill the hamburger patty, either in
    a hot frying pan over medium heat...or you can use a barbecue grill.
    Salt the meat generously.
    4. Combine the ketchup, relish and mustard in a small bowl.
    5. When the meat is cooked to your liking, place it on the face of
    the bottom bun.
    6. Slather the sauce on the face of the top bun and place it onto the

    meat. Ta-da...Sauceburger!
    Makes 1 burger.

    Tidbits

    To multiply this recipe, use this handy multiplier for the sauce:

    Sauce for 2 burgers: 1/4 cup ketchup 2 teaspoons relish 1 teaspoon
    mustard
    Sauce for 4 burgers: 1/2 cup ketchup 4 teaspoons relish 2 teaspoons
    mustard
    Sauce for 6 burgers: 3/4 cup ketchup 2 tablespoons relish 3 teaspoons
    mustard

    Pancakes from International House of Pancakes®.txt


    Pancakes from International House of Pancakes®

    Even though the early press runs of Top Secret Recipes excluded
    buttermilk in this recipe -- a very important ingredient if you
    really want pourable batter -- many figured out the missing
    ingredient on their own and the error was quickly corrected in
    later copies. Now we just like to call those copies of the book
    the "Collector's Editions." For any of you who were lucky enough
    to get one of the "Collector's Editions" we'd liked to say
    "Congratulations!" Now here's the recipe, in its entirety, to
    make pancakes just like those served every day at IHOP.

    Nonstick Spray
    1 1/4 cups all-purpose flour
    1 egg
    1 1/4 cups buttermilk
    1/4 cup granulated sugar
    1 heaping teaspoon baking powder
    1 teaspoon baking soda
    1/4 cup cooking oil
    pinch of salt


    1. Preheat a skillet over medium heat. Use a pan with a nonstick
    surface or apply a little nonstick spray.
    2. In a blender or with a mixer, combine all of the remaining
    ingredients until smooth.
    3. Pour the batter by spoonfuls into the hot pan, forming 5-inch
    circles.
    4. When the edges appear to harden, flip the pancakes. They should
    be golden brown.
    5. Cook pancakes on the other side for same amount of time, until
    golden brown.
    Makes 8 to 10 pancakes.




    Panda Express® Orange Flavored Chicken.txt


    Panda Express® Orange Flavored Chicken

    As far as Chinese food goes, I think the stuff these guys
    throw together in sizzling woks is surprisingly tasty for
    a takeout chain. This dish is something of a twist on the
    traditional sweet and sour chicken commonly found at Chinese
    restaurants over the years. This popular menu item has a
    delicious, citrus-laced, tangy-sweet sauce with a spicy nip
    the regulars find truly addictive. The chain claims to cook
    all of its food in woks, including sauces. But this homegrown
    version will work fine, whether you go for a wok, or not.

    Sauce
    1 1/2 cups water
    2 tablespoons orange juice
    1 cup packed dark brown sugar
    1/3 cup rice vinegar
    2 1/2 tablespoons soy sauce
    1/4 cup plus 1 teaspoon lemon juice
    1 teaspoon minced water chestnuts
    1/2 teaspoon minced fresh ginger
    1/4 teaspoon minced garlic
    1 rounded teaspoon chopped green onion
    1/4 teaspoon crushed red pepper flakes
    5 teaspoons cornstarch
    2 teaspoons arrowroot
    3 tablespoons water

    Chicken
    4 chicken breast fillets
    1 cup ice water
    1 egg
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1 1/2 cups unsifted cake flour

    2 to 4 cups vegetable oil

    1. Combine all of the sauce ingredients - except the cornstarch,
    arrowroot, and 3 tablespoons of water - in a small saucepan over
    high heat. Stir often while bringing mixture to a boil. When sauce
    reaches a boil, remove it from heat and allow it to cool a bit,
    uncovered.
    2. Slice chicken breasts into bite-size chunks. Remove exactly 1
    cup of the marinade from the pan and pour it over the chicken in
    a large resealable plastic bag or other container which allows
    the chicken to be completely covered with the marinade. The chicken
    should marinate for at least a couple hours. Cover the remaining
    sauce and leave it to cool until the chicken is ready.
    3. When chicken has marinated, preheat 2 inches of vegetable oil
    in a wok or skillet to 350 degrees.
    4. Combine cornstarch with arrowroot in a small bowl, then add 3
    tablespoons of water. Stir until cornstarch and arrowroot have
    dissolved. Pour this mixture into the sauce and set the pan over
    high heat. When sauce begins to bubble and thicken, cover and
    remove it from heat.
    5. Beat together the ice water and egg in a medium bowl. Add baking
    soda and salt.
    6. Add 3/4 cup of the flour and stir with a fork just until the
    flour in blended into the mixture. The batter should still be lumpy.
    7. Sprinkle another 1/4 cup of flour on top of the batter and mix
    with only one or two strokes. Most of the new flour will still
    floating on top of the mixture. Put the remaining flour (1/2 cup)
    into a separate medium bowl.
    8. Dip each piece of chicken first into the flour, then into the
    batter. Let some of the batter drip off and then slide the chicken
    into the oil. Fry up to 1/2 of the chicken pieces at a time for
    3 to 4 minutes, or until golden brown. Flip the chicken over halfway
    through the cooking time. Remove the chicken to a rack or paper
    towels to drain.
    9. As the chicken cooks, reheat the sauce left covered on the stove.
    Stir occasionally.
    10. When all of the chicken is done, pour it into a large bowl,
    and cover with the thickened sauce. Stir gently until all of the
    pieces are well coated.
    Serves four.




    Papa John's® Pizza Dipping Sauces.txt


    Papa John's® Pizza Dipping Sauces

    John Schnatter was only 23 years old when he used 1600 dollars
    of start-up money to buy a pizza oven and have it installed in
    the broom closet of an Indiana tavern. John started delivering
    his hot, fresh pizzas, and in 1984, the first year of his business,
    he sold 300 to 400 pizzas a week. One year later, he opened the
    first Papa John's restaurant, and has become an American success
    story. Today the company has expanded to over 2600 locations in
    49 states and has revenues of 1.7 billion dollars a year. That
    puts John's business in the top three of all restaurant chains
    in overall sales growth, and the country's fastest growing pizza
    chain.

    John has kept the Papa John's menu simple. You won't find
    salads or subs or chicken wings on his menu. The company just
    sells pizza, with side orders of breadsticks and cheesesticks
    made from the same pizza dough recipe. With each order of
    breadsticks or cheesesticks comes your choice of dipping sauces.
    I've got clones here for all three of those tasty sauces. You
    can use these easy clones as dips for a variety of products, or
    you can simply make your own breadsticks by baking your favorite
    pizza dough, then slicing it into sticks. If you want cheesesticks,
    just brush some of the Garlic Sauce on the dough, then sprinkle
    with mozzarella cheese and bake. Slice the baked dough into sticks
    and use the dipping sauce of your choice. It's a cinch.

    Special Garlic Sauce
    1/2 cup margarine spread
    1/4 teaspoon garlic powder

    1. Combine ingredients in a small bowl.
    2. Microwave on 1/2 power for 20 seconds. Stir.
    Makes 1/2 cup.

    Cheese Sauce
    1/2 cup milk
    2 teaspoons cornstarch
    1/4 cup Cheez Whiz
    2 teaspoon juice from canned jalapeños (nacho slices)

    1. Combine cornstarch with milk in a small bowl and stir until
    cornstarch has dissolved.
    2. Add Cheez Whiz and stir to combine. Microwave on high for
    1 minute, then stir until smooth.
    3. Add juice from jalapeño slices, and stir.
    Makes 1/2 cup.

    Pizza Sauce
    1 10 3/4-ounce can of tomato puree
    1/4 cup water
    1 tablespoon sugar
    1 teaspoon olive oil
    1/4 teaspoon lemon juice
    1/4 teaspoon salt
    1/4 teaspoon oregano
    1/8 teaspoon basil
    1/8 teaspoon thyme
    1/8 teaspoon garlic powder

    1. Combine ingredients in a small saucepan over medium heat.
    Bring to a boil.
    2. Reduce heat and simmer for 15 to 20 minutes.
    Makes 1 cup.




    Pepperidge Farm® Ginger Man Cookies®.txt


    Pepperidge Farm® Ginger Man Cookies®

    When cloning cookies for the holidays, why not clone the best?
    Pepperidge Farm's Ginger Man cookies bring a sweet gingery crunch
    to the seasonal festivities. And so will your version no matter
    what shape they end up.

    1 cup packed dark brown sugar
    3/4 cup granulated sugar
    1/2 cup shortening
    1/4 cup molasses
    2 eggs
    1/2 teaspoon vanilla
    2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon ground ginger
    1 teaspoon salt
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    red sugar crystals (for cake decorating)
    Cut your cookies into any crazy shape you want (these are mentally
    deranged snowmen), then sprinkle on the red sugar crystals.


    1. Preheat oven to 300 degrees.
    2. Cream together the sugars, shortening, molasses, eggs, and vanilla
    in a large bowl. Beat with an electric mixer until smooth.
    3. In another large bowl, combine flour, baking soda, baking powder,
    ginger, salt, cinnamon, and cloves.
    4. Add the dry mixture to the wet mixture, stirring while you add it.
    5. Roll a portion of the dough out on a heavily floured surface. Roll
    to under 1/4-inch thick. Cut the cookies using a man-shaped cookie
    cutter, or any other cookie cutter shape you've got in the bottom
    drawer.
    6. Place cookies on an oiled cookie sheet and bake for 15 to 18
    minutes. Bake only one cookie sheet of cookies at a time.
    Makes around 3 dozen cookies.
    PIZZA HUT CAVATINI.txt


    PIZZA HUT CAVATINI

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Pasta Cake mix

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    WALDINE VAN GEFFEN
    VGHC42A-----
    4 c Uncooked assorted pasta --
    Cook al dente
    2 lb Ground round
    2 tb Oil
    1 1/2 pk Onion soup mix
    28 oz Stewed tomatoes -- sliced
    Styl
    1 cn V-8 juice -- (6 ounces)
    1 lb Jar Prego spaghetti sauce --
    Flavored in meat
    1/2 c Grape jelly
    Mozzarella cheese
    Provolone cheese

    Brown the meat in oil. Crumble with a fork, browning
    until the pink color disappears. Turn heat to low. Add
    remaining ingredients. Stir lightly to combine. Allow
    sauce to cook, uncovered about 20 minutes, but do not
    let it boil. Alternate layers of cooked pasta, the
    sauce and slices of mozzarella and half the provolone
    ~ sufficiently to fill individualau gratin dishes -
    or small oven-proof serving dishes.
    Pizza Hut Pizza Dough.txt


    PIZZA HUT PIZZA DOUGH

    1 1/3 cup water
    2 teaspoons sugar
    1 1/4 teaspoons salt
    2 tablespoons olive oil
    2 tablespoons cornmeal
    2 cups unbleached all purpose flour
    1 cup bread flour
    1 teaspoon baking powder
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    3/8 teaspoon MSG
    1 1/2 teaspoons yeast
    (You may use all-purpose flour only for this recipe)

    Bread machine: Add ingredients to machine bread pan in order
    given or as per
    manufacturer's instructions. Set to 'dough' mode.

    Food processor:
    Place water, sugar, salt and olive oil in bowl of food processor
    and pulse
    to dissolve sugar and salt. Add yeast, bread flour, all purpose
    flour other
    dry ingredients. Process until a soft ball forms. Remove from
    machine and
    allow to rest, covered with a tea towel, about 45 minutes.

    Dough hook:
    Place water, sugar, salt and olive oil in bowl of mixer and
    dissolve sugar
    and salt. Stir in yeast, bread flour, all purpose flour, other
    dry
    ingredients and knead with dough hook to form a soft, but not-too
    sticky
    dough (about 8 minutes). Remove from machine and allow to rest,
    covered with
    a tea towel about 45 minutes.

    By Hand:
    In this case, use only all-purpose flour. Place water, sugar,
    salt and olive
    oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose
    flour,
    other dry ingredients and knead to form a soft, but not-too sticky
    dough
    (about 8-l0 minutes). Allow to rest, covered with a tea towel about
    45
    minutes.

    (*) For a breadier pizza dough - depending on taste and recipe
    requirements,
    you can add an additional 1/4 tsp. yeast.

    Deflate dough very gently before using and allow it to rest a
    further 15
    minutes before using in a recipe. You may refrigerate dough in
    an oiled
    plastic bag for up to two days.


    Pizza Hut Sauce and Toppings.txt


    Pizza Hat Sauce and Toppings

    Recipe By :
    Serving Size : 2 Preparation Time :0:00
    Categories : Pizza Sauces
    Cake Mix

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    VAN GEFFEN VGHC42A
    1 Can tomato soup -- (10 1/2 ounces)
    1 tablespoon Dry oregano leaves
    1/2 teaspoon Garlic salt
    TOPPINGS
    8 ounces Mozzarella -- shred
    8 ounces Meunster -- shred
    1/3 cup Parmesan -- grate
    8 ounces Pepperoni -- slice thin
    1 Can mushrooms -- (8 ounces) drain

    Planet Hollywood's Captain Crunch Chicken.txt


    Planet Hollywood's Captain Crunch Chicken

    Serving Size : 1
    Categories :Chicken
    INGREDIENTS:
    2cups Captain Crunch Cereal, crush
    1 1/2cupsCornflakes, crush
    1Egg, 1cupMilk, 1cupAll purpose flour
    1teaspoon Onion powder, 1teaspoonGarlic powder
    1/2 teaspoon Black pepper,
    2 pounds Chicken breast; skin, bone1oz tenders
    Vegetable oil for frying
    *********
    Preparation Instructions: Beat the egg with milk and set
    aside. Stir together the flour, onion and garlic powders
    and black pepper. Set this aside also. Dip the chicken
    pieces into the seasoned flour. Move around to coat well,
    then shake off the excess flour. Dip into the egg wash,
    coating well, then dip into the cereal mixture, coating well.
    Heat oil in a large heavy skillet to 325~. Drop coated
    chicken tenders carefully into the hot oil and cook until
    golden brown and fully cooked, 3 to 5 minutes depending on
    size. Drain and serve immediately with Creole mustard sauce.

    Planet Hollywood's Cool Running.txt


    Planet Hollywood's Cool Running

    ½ oz Captain Morgan spiced rum
    ½ oz Malibu rum
    ½ oz Bacardi Limon
    2 oz pineapple juice
    1 oz cranberry juice
    1 oz orange juice
    1 splash grenadine
    1 splash Rose's lime juice
    1 splash Bacardi 151



    Combine crushed ice with all ingredients, except
    Bacardi 151, in a tumbler. Shake. Pour a splash of
    Bacardi 151 on top and serve with a straw.

    Makes 1 serving
    Planet Hollywood's The Terminator.txt


    Planet Hollywood's The Terminator

    ½ oz vodka
    ½ oz white rum
    ½ oz gin
    ½ oz Grand Marnier
    ½ oz Kahlua
    2 oz sweet & sour mix
    1 oz cranberry juice
    1 splash beer



    Combine crushed ice with all ingredients, except beer,
    in a tumbler. Shake. Pour a splash of beer on top and
    serve with a straw.

    Makes 1 serving.

    Planet Hollywood® Pot Stickers.txt


    Planet Hollywood® Pot Stickers

    Menu Description: "Six pot stickers filled with fresh ground turkey
    meat
    seasoned with ginger, water chestnuts, red pepper and green onions.
    They are fried and served in a basket with spicy hoisin."

    Here's a special recipe from one of the most popular theme
    restaurant chains. Pot stickers are a popular Asian dumpling that
    can be fried, steamed, or simmered in a broth. Planet Hollywood
    has customized its version to make them crunchier than the traditional
    dish, and it's a tasty twist that I'm sure you'll love. Since
    hoisin sauce would be very difficult to make from scratch, you
    can use a commercial brand found in most stores.

    1/4 pound ground turkey
    1/2 teaspoon minced fresh ginger
    1 teaspoon minced green onion
    1 teaspoon minced water chestnuts
    1/2 teaspoon soy sauce
    1/2 teaspoon ground black pepper
    1/4 teaspoon crushed red pepper flakes (no seeds)
    1/4 teaspoon salt
    1/8 teaspoon garlic powder
    1 egg, beaten
    Vegetable oil for frying
    12 wonton wrappers (3 x 3-inch size)

    On the side
    Hoisin sauce

    1. In a small bowl, combine all the ingredients except the egg,
    wrappers and oil. Add 1 tablespoon of the beaten egg. Save the
    rest of the egg for later. Preheat oil in a deep fryer or a deep
    saucepan to 375 degrees. Use enough oil to cover the pot stickers
    -- 1 to 2 inches should be enough.
    2. Invert a small bowl or glass with a 3-inch diameter on the center
    of a wonton wrapper and cut around it to make a circle. Repeat for
    the remaining wrappers.
    3. Spoon 1/2 tablespoon of the turkey filling into the center of one
    wrapper. Brush a little beaten egg around half of the edge of the
    wrapper and fold the wrapper over the filling. Gather the wrapper as
    you seal it so that it is crinkled around the edge. Repeat with the
    remaining ingredients.
    4. Deep-fry the pot stickers, six at a time in the hot oil for 3 to
    5 minutes or until they are brown. Drain on a rack or paper towels.
    Serve with hoisin sauce for dipping. If you want some crushed red
    pepper or cayenne pepper to the sauce.
    Serves 3 to 4 as an appetizer.

    Tidbits

    If you can't find wonton wrappers, you can also use eggroll wrappers
    for this recipe. Eggroll wrappers are much bigger, so you will be
    wasting more of the dough when you trim the wrappers to 3-inch
    diameter circles. But in a pinch, this is a quick solution.
    Pot sticker wrappers can also be found in some supermarkets, but
    I've found the wonton wrappers and eggroll wrappers, when fried,
    taste more like the restaurant version.




    Planet Hollywood® Signature Drinks.txt


    Planet Hollywood® Signature Drinks

    Here are clones for two of Planet Hollywood's most popular drinks.
    And, take it from me, they really hit the spot on a hot summer
    night. But, if you don't wanna feel like you were hit by a
    truck the next day, go easy on these babies -- they pack quite
    a punch. Serve 'em with a 7-dollar cheeseburger, crank up some
    clips of bad Stallone movies and it's almost like you're
    actually at a famous Hollywood-themed eatery.

    The Terminator
    3/4 ounce vodka
    3/4 ounce white rum
    3/4 ounce gin
    3/4 ounce Grand Marnier
    3/4 ounce Kahlua liqueur
    2 ounces sweet and sour mix
    1 ounce cranberry juice
    splash of beer

    1. Fill a 16-ounce glass with ice.
    2. Mix all ingredients, except beer, in a shaker and shake well.
    2. Pour over ice.
    3. Pour a splash of beer over the top, garnish with an orange
    wedge and serve with a straw.
    Makes 1 drink.

    Cool Running
    3/4 ounce Captain Morgan spiced rum
    3/4 ounce Malibu rum
    3/4 ounce Bacardi Limon
    2 ounces (1/4 cup) pineapple juice
    1 ounce cranberry juice
    1 ounce orange juice
    splash of grenadine
    splash of Rose's lime juice
    splash of Bacardi 151 rum

    1. Fill a 16-ounce glass with ice.
    2. Combine all ingredients, except Bacardi 151, in a shaker.
    Shake, shake, shake.
    3. Pour over ice.
    3. Pour a splash of Bacardi 151 on top, garnish with an orange
    wedge on the rim of the glass, drop in a cherry, and serve with
    a straw.
    Makes 1 drink.


    PONDEROSA COLE SLAW.txt


    PONDEROSA COLE SLAW

    Recipe By :
    Serving Size : 10 Preparation Time :0:00
    Categories : Salads Copycat

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 c Mild honey
    1/2 c Chopped onions
    1 t Celery seed
    1 c Diced green pepper
    1 c Diced celery
    1 c Wine vinegar
    1 t Salt
    1 lg Head cabbage, chopped fine

    Combine honey, vinegar, onion, salt, celery seed in
    small saucepan. Bring to boil, reduce heat, simmer 5
    minutes; cool. Pour cooled dressing over prepared
    vegetables; toss lightly. Cover, chill several hours,
    or overnight. Stir several times while chilling.

    PONDEROSA STEAK AGER.txt


    PONDEROSA STEAK AGER

    Recipe By :
    Serving Size : 3 Preparation Time :0:00
    Categories : Marinades Copycat

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 c Ketchup
    2 c Water
    1/4 c Lemon juice
    1/4 c Dark vinegar
    1/2 ts Smoked salt
    1 ea Onion, large, Wedge cut
    1 c Corn oil
    3 tb Soy sauce
    2 tb French's prepared mustard
    1 t Garlic salt
    1 t Coarse ground black pepper

    Combine everything. Submerge steaks in it for 24
    hours refrigerated and covered. Drain Well and broil
    as usual.

    PONDEROSA'S STEAK SAUCE.txt


    PONDEROSA'S STEAK SAUCE

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Sauces Meats
    Copycat

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----waldine van geffen vghc
    1/3 c Heinz 57 sauce
    1/3 c Worcestershire sauce
    1/3 c A-1 steak sauce
    2 tb Light corn syrup

    Combine as listed and funnel into bottle with tight
    fitting cap. Keep refrigerated to use in a few months.
    Shake well before using.
    Popeye's Dirty Rice.txt


    Popeye's Dirty Rice

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Rice Meats
    Cake Mix

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----WALDINE VAN GEFFEN VGHC42A-----
    1 pound Spicy bulk breakfast sausage
    1 Can clear chicken broth -- (14 ounces)
    1/2 cup Long-grain rice
    1 teaspoon Dry minced onion

    Brown sausage in skillet until pink color disappears, crumbling with fork.
    Stir in broth, rice and minced onion. Simmer gently, covered, 18 to 20
    minutes or until rice is tender and most of broth is absorbed.
    Popeye's Fried Chicken.txt


    Popeye's Fried Chicken

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Chicken Meats
    Cake Mix

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----WALDINE VAN GEFFEN VGHC42A-----
    3 cups Self-rising flour
    1 cup Cornstarch
    3 tablespoons Seasoned salt
    2 tablespoons Paprika
    1 teaspoon Baking soda
    1 package Italian Salad Dressing Mix -- Powder
    1 package Onion Soup Mix -- (1 1/2 ounces)
    1 package spaghetti sauce mix -- (1/2 ounce)
    3 tablespoons Sugar
    3 cups Corn flakes -- crush slightly
    2 Eggs -- well beaten
    1/4 cup Cold water
    4 pounds Chicken -- cut up

    Combine first 9 ingredients in large bowl. Put the cornflakes into another
    bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy
    roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan.
    Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as
    follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn
    flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil,
    skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown
    other side of each piece. Don't crowd pieces during frying. Place in
    prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only,
    leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes
    removing foil then to test tenderness of chicken. Allow to bake uncovered
    5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
    well up to 4 days. Do not freeze these leftovers. Leftover coating mix
    (1st 9 ingredients) can be stored at room temp in covered container up to
    2 months.
    POPEYE'S RED BEANS AND RICE.txt


    POPEYE'S RED BEANS AND RICE

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Beans/Red

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Van geffen vghc42a
    1 c Uncle ben's long grain rice
    - cooked
    2 cn Red chili beans in chili
    - gravy--1 lb each
    1 t Chili powder
    1/4 t Cumin
    1 Dash garlic salt

    In saucepan heat beans without letting it boil and
    stir in chili powder, cumin and garlic salt. When
    piping hot, spoon chili mixture into 6 small dishes,
    adding a few tb of hot, cooked rice to each serving.
    Season with Chili Seasoning Mix, if desired. 270 cal,
    5.9 gr fat, 60% fat.
    Progresso® Italian-Style Bread Crumbs.txt


    Progresso® Italian-Style Bread Crumbs

    Here's a real easy one that clones the most popular brand
    of seasoned bread crumbs. Just throw all of the ingredients
    into a small bowl, mix it up, and you're done. Use the
    finished product for an Italian-style breading - when frying
    or baking chicken, fish, pork chops, eggplant, etc. - just
    as you would the store-bought stuff.

    1 cup plain bread crumbs
    1/2 teaspoon salt
    1/2 teaspoon parsley flakes
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    1/4 teaspoon sugar
    dash oregano

    Combine all ingredients in a small bowl.
    Makes 1 cup.



    Ranch Flavored Oyster Crackers Mix.txt


    Ranch Flavored Oyster Crackers Mix

    Recipe By :
    Serving Size : 24 Preparation Time :0:00
    Categories : Copycat

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 package Unsalted oyster crackers
    1 can Mixed nuts
    1/2 package Fish crackers
    3/4 cup Vegetable oil
    1 package Hidden Valley Ranch Mix
    (buy or make your own ranch mix)
    1 teaspoon Lemon pepper seasoning
    1 teaspoon Garlic powder
    1 teaspoon Onion powder
    2 teaspoons Dried dill

    Preheat oven to 250~. Mix oil, dressingmix, and all seasonings together.
    Pour
    crackers into large baking pan. Stir in fish crackers and nuts. Drizzle oil
    mixture over and stir well to coat all crackers and nuts. Bake for 15
    minutes.
    Do not overbake. Store in air-tight container.
    RED LOBSTER BBQ SAUCE.txt


    RED LOBSTER BBQ SAUCE

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Sauces Bbq
    Cake mix

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    WALDINE VAN GEFFEN
    VGHC42A-----
    1/2 c Chunky-style Prego sauce
    1/2 c Del Monte Ketchup
    1 tb Dijon mustard
    1 tb Vinegar
    1/8 ts Dry mustard
    1 t Chili powder

    Combine thoroughly and refrigerate, tightly covered,
    to use within 90 days
    or freeze to thaw and use within 1 year. Serve with
    chicken sandwich.
    RED LOBSTER CAESAR DRESSING W-VARIATIONS.txt


    RED LOBSTER CAESAR DRESSING W/VARIATIONS

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Salads Dressings
    Cake mix

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/4 c Mayo
    1/4 c Bottled Hidden Valley Ranch
    1/4 c Wish bone Italian Dressing
    1 tb White vinegar
    1 tb Water

    Combine all ingredients with wire whisk until
    perfectly smooth and creamy. GREEK DRESSING-Add 1/4 ts
    cumin powder, whisking well. CREAMY CAESAR-Add 1
    ts anchovy paste or 1 tb soy sauce and 2 tb sour
    cream. Refrigerate dressing tightly covered to use in
    30 days. Do not freeze.
    Red Lobster Cheese Biscuits.txt


    Red Lobster Cheese Biscuits

    Serving Size : 10 Preparation Time :0:00
    Categories : Breads Biscuits
    Cake Mix

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----WALDINE VAN GEFFEN VGHC42A-----
    1 cup Milk
    1/3 cup Mayo
    1 tablespoon Sugar -- or
    3 packages Sweet & Low
    2 cups Self-rising flour
    1/4 cup Kraft's American cheese -- grate
    Liquid margarine
    Garlic powder
    Kraft American Cheese food

    Combine milk, Mayo, sugar and flour. Beat with mixer at high speed, not
    quite 1 minute until smooth and completely combined. Remove beaters. Use
    rubber spatula to streak the dough with 1/4c cheese food. Drop batter
    equally between 10 paper-lined muffin wells. Drizzle top of each with ts
    liquid margarine and dust each with a little garlic powder plus 1 scant ts
    additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown
    and tripled in size. Cool in pan on racks for 30 minutes. Add only enough
    flour so batter drops from spoon.
    Red Lobster Cheesecake.txt


    Red Lobster Cheesecake

    Filling:
    16 oz Cream cheese
    8 oz Sour cream
    2 large Eggs
    2 tbsp Butter
    2 tbsp Cornstarch
    1 cup Sugar
    1 tsp Vanilla
    Cookie crumbs
    Crust:
    10 oz Package Lorna Doone cookies - crushed
    ¼ lb Butter - melted
    ¼ cup Sugar
    1 Envelope Knox unflavored gelatin

    Mix crumbs with butter, sugar and gelatin. Pat out evenly
    over bottom of greased 9" springform pam. Bake at 350°F
    exactly 8 minutes. Beat with electric mixer cream cheese,
    sour cream, eggs, butter, cornstarch, sugar and vanilla.
    When the filling is perfectly smooth and creamy pour into crust.
    Return to 350°F oven and bake 30 to 35 minutes or until a knife
    inserted comes out clean. Cool in pan on rack 20 minutes before
    releasing springform from the cake. Cool another 20 minutes
    before cutting. Sprinkle top with cookie crumbs.

    Red Lobster Clam Chowder.txt


    CLAM CHOWDER (RED LOBSTER)

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Chicken Sandwiches
    Salsa

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    WALDINE VAN GEFFEN
    VGHC42A-----
    1 qt Clam juice
    1 c Non-fat dry milk powder
    2/3 c Flour
    1 cn Chicken broth -- (14
    Ounces)
    2 Ribs celery -- chop fine
    1 tb Dry minced onion
    1 cn Clams -- (10 ounces) minced
    Well
    1 pn Dry parsley flakes
    2 Baked potatoes -- cook,
    Peel
    Crumbled

    In blender put clam juice, milk powder and flour,
    blending smooth. Pour into 2-1/2 qt saucepan and stir
    in chicken broth, stirring constantly on medium-high
    heat until thick andsmooth. Turn heat to low. Stir in
    celery, onions, clams, parsley and potatoes. Keep on
    low heat up to an hour and season with salt and
    pepper. Freezes well.
    RED LOBSTER CREAMY CAESAR DRESSING.txt


    RED LOBSTER CREAMY CAESAR DRESSING

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Salads Dressings
    Cake mix

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    3/4 c Bottled Italian dressing
    1 tb Parmesan -- grated
    1 tb Sugar
    1/3 c Mayo
    1 t Anchovy paste -- or
    Soy sauce

    Combine all with wire whisk. Keep refrigerated. Use in
    a week.
    RED LOBSTER EASY CHEESECAKE.txt


    RED LOBSTER EASY CHEESECAKE

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Desserts Dressings
    Cake mix

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    CRUST-----
    1 pk Lorna Doone cookies -- (10
    Ounces) crush
    1/4 lb Butter -- melted
    1/4 c Sugar
    1 Env Knox unflavored gelatin
    FILLING-----
    16 oz Cream cheese -- room temp
    8 oz Sour cream
    2 lg Eggs
    2 tb Butter
    2 tb Cornstarch
    1 c Sugar
    1 t Vanilla
    Crushed cookie crumbs --
    For

    CRUST-Mix crumbs with butter, sugar and gelatin. Pat
    out evenly over bottom of greased 9" springform pam.
    Bake at 350~ exactly 8 minutes. FILLING-Beat with
    electric mixer cream cheese, sour cream, eggs, butter,
    cornstarch, sugar and vanilla. When the filling is
    perfectly smooth and creamy pour into crust. Return to
    350~ oven and bake 30 to 35 minutes or until a knife
    inserted comes out clean. Cool in pan on rack 20
    minutes before releasing springform from the cake.
    Cool another 20 minutes before cutting. Sprinkle top
    with cookie crumbs.
    RED LOBSTER GARLIC CHEESE BISCUITS (LIGHT).txt


    RED LOBSTER GARLIC CHEESE BISCUITS (LIGHT)

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Breads Muffins
    Low-Cal

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 c Minus 1 T flour
    1 tb Plus 2 tsp baking powder
    1/2 ts Baking soda
    1 Pinch salt
    3 tb Stick margarine, chilled
    3/4 c Low fat (1.5%) buttermilk
    1 1/2 oz Sharp cheddar cheese, grated
    1/4 ts Garlic powder

    1. Preheat oven to 450F. Line baking sheet with
    parchment or waxed paper; spray with nonstick cooking
    spray.

    2. In a medium bowl, sift together the flour, baking
    powder, soda and salt. Add 2 tablespoons of the
    margarine and blend with pastry cutter until mixture
    resembles coarse crumbs. Add buttermilk and cheese;
    combine with fork, handling dough as little as
    possible. Drop by spoonfuls onto prepared baking
    sheet; bake until lightly browned, about 8-10 minutes.

    3. While biscuits are baking, in a small microwavable
    bowl, add remaining tablespoon margarine; microwave on
    high until margarine is melted. Stir in garlic powder;
    set aside.

    4. When biscuits are done, remove from oven and brush
    margarine mixture evenly over the warm biscuits.
    Remove from baking sheet and serve immediately.

    Serving (1 biscuit) equals 3/4 fat, 1 1/4 bread, 15
    calories. Per serving 83 calories, 2 gm pro, 9 gm
    carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib.

    Red Lobster Shrimp Scampi.txt


    Red Lobster Shrimp Scampi

    1 C. White Wine
    1/2 C. unsalted Butter do not use Margarine
    3 Tbsp. minced Garlic
    1 lb. Shrimp, peeled and devined

    Bake at 350 degree oven for about 6 to 7 minutes.
    Be carefull not to overcook the Shrimp. The shrimp are
    done when they turn pink.
    Thanks to Gregm former Red Lobster Chef.


    RED LOBSTER SWEET AND SOUR SAUCE.txt


    RED LOBSTER SWEET AND SOUR SAUCE

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Sauces Seafood

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cn Tomato paste -- (6 ounces)
    2 tb Lemon juice
    2 tb Dijon mustard
    2 tb Horseradish cream sauce

    Mix all ingredients together well. Refrigerate,
    tightly covered, to serve as an accompaniment to
    marinated chicken or with shrimp as a cocktail sauce.

    RED LOBSTER TARTAR SAUCE.txt


    RED LOBSTER TARTAR SAUCE

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Sauces Seafood

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ -------------------------------
    1/2 c Kraft's mayo
    1/4 c Sweet pickle relish
    2 tb Miracle whip salad dressing
    1 tb Sugar
    1/2 ts Dry minced parsley
    1/4 ts Onion powder

    Mix all and stor in the fridge.
    Red Lobster Trout Vera Cruz.txt


    Red Lobster Trout Vera Cruz

    Yield: 1 servings

    Marinade:
    1/4 c Black olives; slice
    1/4 c Green olives; slice
    1/2 c Olive oil
    1/2 c White wine
    1 ts Oregano
    Trout fillets
    1/2 c Onion; chop
    1/2 c Green pepper; chop
    1/2 c Tomatoes; chop

    Mix marinade and let sit 5 minutes. Brush fish with
    butter, salt and pepper and place in a baking pan.
    Pour marinade over and bake at 350~ for 20 to 25
    minutes.
    Red Lobster® Bacon-Wrapped Stuffed Shrimp.txt


    Red Lobster® Bacon-Wrapped Stuffed Shrimp

    It's shrimp, it's bacon, it's cheese; what's not to like?
    It's one of the latest tasty appetizers on the Red Lobster
    menu, and now you can dupe it at home. Find some large shrimp,
    a wooden skewer, and cook the bacon about halfway to done before
    you begin. Mix up a clone of Red Lobster's top secret seasoning
    and the cilantro-ranch dipping sauce, and you're minutes away
    from scarfing down a delectable dish that's meant to be a teaser
    for what's to come. Looks like you'd better make the main coarse
    a real doozy.

    Seasoning
    1/4 teaspoon salt
    1/4 teaspoon paprika
    dash ground black pepper
    dash cayenne pepper
    dash allspice

    Dipping Sauce
    1/3 cup ranch dressing
    1/4 teaspoon dried cilantro
    (or 1/2 teaspoon fresh minced cilantro)

    5 pieces bacon
    5 large shrimp
    3 slices fresh jalapeno
    1 ounce pepper jack cheese
    Open the shrimp, put a jalapeno slice in there, a chunk of
    cheese on top, and wrap it all up with bacon.

    When skewering, be sure to face all the shrimp the right direction
    -- like a tight little Rockettes kick line.

    1. Preheat oven to broil.
    2. Make the seasoning blend by combining the ingredients in a small
    bowl. Set this aside.
    3. Make the dipping sauce by combining the ranch dressing with
    cilantro in a medium bowl.
    4. Cook the bacon in a frying pan over medium/high heat, but don't
    cook it all the way to crispy. You want undercooked bacon that,
    when cool, will easily wrap around the shrimp. Cook the bacon about
    3 minutes per side, and don't let it brown. When the bacon is done
    lay it on paper towels to drain and cool.
    5. Shell the shrimp, leaving the last segment of the shell and the
    tail. Remove the dark vein from the back of the shrimp, and then
    cut down into the back of the shrimp, without cutting all the way
    through, so that the shrimp is nearly butterflied open. This will
    make a pocket for the pepper and cheese.
    6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno
    peppers and microwave for 60 to 90 seconds. Shrimp should be starting to
    firm up and change color. Immediately pour the water out of the bowl,
    remove the jalapeno slices and pour cold water over the shrimp. Place the
    the shrimp and jalapeno pepper slices onto paper towels to drain off excess
    water.
    7. Build the appetizer by cutting the jalapeno slices in half and
    removing the seeds. You should now have 6 jalapeno slices -- you'll
    need 5 of these. Place one slice into the slit on the back of a shrimp.
    Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on
    the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where
    the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2
    times around the shrimp and then cut of the excess bacon and slide a skewer
    through the shrimp, starting with the end where the cheese is and piercing
    the cut end of the bacon on the other side. Repeat with the remaining
    shrimp and slide them onto the skewer with the tails facing the same
    direction.
    8. Put the skewer onto a baking sheet or broiler pan and sprinkle
    a very light coating of the seasoning blend over the shrimp, then
    broil for 3 to 4 minutes or until the bacon begins to brown and
    the cheese begins to ooze. Serve over a bed of rice if desired.
    Feed the left over bacon pieces to the dog while you scarf out
    on the shrimp.
    Serves 2 as an appetizer.


    Red Lobster® Cheddar Bay Crab Bake®.txt


    Red Lobster® Cheddar Bay Crab Bake®

    Ahoy. Here's a cool clone for a pizza-shaped adaptation
    of Red Lobster's famous Cheddar Bay Biscuits, with a
    little crab thrown in. If you like those tender, cheesy
    biscuits that come with every meal at Red Lobster, then
    you'll surely like this new recipe. Plus, it's a cinch
    to make. I suggest you use fresh crabmeat as they do in
    the restaurants, but if it's only the canned stuff you
    have available, no problem. You'll still be able to enjoy
    the taste of Red Lobster's appetizer, without having to
    leave a tip.

    2 cups Bisquick baking mix
    1 3/4 cup finely shredded cheddar cheese
    2/3 cups milk
    2 tablespoons butter, melted and divided
    1/4 teaspoon garlic powder
    1/2 teaspoon fine parsley flakes
    1/3 cup crab meat (fresh or canned lump)

    1. Preheat oven to 450 degrees.
    2. Combine baking mix, 1 cup of the cheddar cheese, milk,
    and 1 half of the melted butter in a medium bowl. Mix by
    hand until well-combined.
    3. Pat out the dough into circle approximately 8 inches in
    diameter, with a slight lip around the edge, like a pizza crust.
    4. Sprinkle the parsley over the top of the dough. Be sure
    the dried parsley flakes are crushed fine. You can easily
    crush the flakes in a small bowl with your thumb and forefinger.
    5. Sprinkle the crab over the top of the dough.
    6. Sprinkle the remaining cheese over the crab. Don’t go all
    of the way to the edge of the dough – leave a margin of a
    half-inch or so around the edge.
    7. Bake for 14-16 minutes or until the cheese on top begins
    to slightly brown.
    8. Combine the remaining butter with the garlic powder and
    brush it over the top of the bake as soon as it comes out of
    the oven. Slice it like a pizza into 8 pieces and serve hot.
    Makes 8 pieces


    Red Lobster® Tartar Sauce.txt


    Red Lobster® Tartar Sauce

    Here's a clone for that dollop of sweet, creamy goodness that
    comes alongside your fish entree at the world's largest seafood
    chain. I've received many e-mail requests for this one, and
    there have been several versions posted on the TSR Message
    Board. I think you'll find this never-before-revealed clone
    recipe gives you a quick and tasty sauce that has the look
    and flavor of the real thing. Use the sauce to dress up your
    next home-cooked fish platter or as a spread on a variety of
    sandwiches.

    1/2 cup mayonnaise
    1 1/2 tablespoons finely minced onion
    1 tablespoon sweet pickle relish
    1 1/2 teaspoons shredded & chopped carrot (bits the size of rice)
    1 1/2 teaspoons sugar

    1. Combine all ingredients in a small bowl.
    2. Cover and chill.
    Makes 4 servings.


    Red Robin® Seasoning.txt


    Red Robin® Seasoning

    Give yourself some time to make a tough decision
    because there are nearly two dozen gourmet burgers
    on the Red Robin menu to pick from, not to mention
    scores of other fantastic food choices. Red Robin
    claims its steak fries are world-famous, and when
    you get a burger your fries are served up on the
    side in a "bottomless" portion. Want some more fries?
    Just ask and you can have as many as your belly can
    pack in. But we found out that the burgers and fries
    have a very special secret ingredient in common that
    makes them taste so good: It's the Red Robin seasoning
    that's sprinkled on the food. Next time you make a burger,
    sprinkle some our version of the seasoning blend over the
    patty. Cook up some frozen steak fries or french fries and
    sprinkle a little of this blend over the top. You'll all
    sorts of uses for this versatile spice. And the recipe
    makes a portion that should fit nicely in an empty spice bottle.

    3 tablespoons salt
    1 tablespoon instant tomato soup mix
    (Knorr tomato with basil works great)
    2 teaspoons chili powder
    1/4 teaspoon cumin
    1/4 teaspoon ground black pepper

    Combine the ingredients in a small bowl and stir well.
    Store in a covered container.
    Makes 1/3 cup.


    Reese's® Peanut Butter Cups.txt


    Reese's® Peanut Butter Cups

    The first Top Secret Recipes book features a version of this
    clone recipe for America's most beloved candy creation.
    That recipe now sits in just about every collection of
    "copycat" recipes passed around the Web. But since 1993,
    I've learned a few things about the delicate science of
    Reese's Peanut Butter Cup cloning. You know, stuff like:
    "Never clone peanut butter cups while crossing a busy
    intersection," and "Don't clone peanut butter cups while
    under a tall tree in the rain." These are the sort of
    handy tips that you don't find anywhere else on the Internet.
    These are the things that come with experience, perseverance
    and a long, complicated thought process. Over seven years have
    passed, and I figured perhaps it was time to share some of the
    more useful of these discoveries with all you great folks here
    on the site. Now when you make your Reese's clones, you'll know
    to use reduced-fat peanut butter for a better texture. Now when
    you're craving that delicate combination of flavors, you'll know
    to get out the scissors to trim muffin cups for the chocolate.
    This is the improved recipe right here, authorized, and in its
    entirety! Now you can forget all about that other Reese's clone
    formula.
    Although, you might want to keep in mind the thing about
    the busy intersection.

    12 paper muffin cups
    One 12-ounce pkg. milk chocolate chips
    1 cup reduced-fat peanut butter
    1/2 cup powdered sugar
    1/4 teaspoon salt
    Paper muffin cups and chocolate -- what a glorious day!


    1. Cut the top half off of the muffin cups so that they are
    shallower.
    2. Pour the chocolate chips into a glass bowl and melt them
    in the microwave: Microwave at 50% power for 2 minutes. Stir
    the chips gently, and let them sit for a minute or so. If the
    chocolate needs more melting, microwave those chippies again at
    half power for 30 seconds. Stir gently. Continue the process,
    stirring gently as you go. But be very careful not to overcook
    the chocolate or it'll seize up on you like day old Carolina roof
    tar.
    3. Using a teaspoon, spoon a portion of the chocolate into the
    middle of a muffin cup. Draw the chocolate up the edges of the
    cup with the back of the spoon. Coat the entire inside of the
    muffin cup with chocolate and place it into a muffin tin. Repeat
    with the remaining muffin cups and then put the whole muffin tin
    in the fridge so that the chocolate hardens.
    4. Combine the reduced-fat peanut butter, powdered sugar and salt
    in a medium bowl.
    5. When the chocolate in the muffin cups has hardened, pop the
    sweetened peanut butter into the microwave oven on full power
    for 1 minute. This will soften up the peanut butter so that it
    easily flows into the cups.
    6. Spoon a small portion of peanut butter into each of the
    chocolate-coated cups. Leave room at the top for an additional
    layer of chocolate, which we'll add later. Pop the candy back
    in the refrigerator to harden the peanut butter. This should
    take an hour or so.
    7. When the peanut butter filling has hardened, re-melt the
    chocolate chips in the microwave on half power for 30 to 60
    seconds. Use a teaspoon to spread a layer of chocolate over
    the top of each candy. Chill the candy once again to set up
    the chocolate.
    8. Finally, remember to take the paper off the outside of the
    peanut butter cups before eating them.
    Makes 12 candies.


    Roadhouse Grill® Roadhouse Cheese Wraps.txt


    Roadhouse Grill® Roadhouse Cheese Wraps

    You'll find the original version of this delectable
    Roadhouse Grill signature item in the "starters"
    section of the menu. It's a variation on the popular
    fried cheese sticks appetizers with spicy jalapeno
    peppers in the middle, all wrapped in large spring
    roll wrappers before frying. The marinara sauce on
    the side is perfect for dipping this tasty cheesy
    tidbit. To save time -- and we all like that --
    you can use any of your favorite marinara pasta
    sauces (such as Ragu) for dipping so you won't have
    to whip it up from scratch.

    8 thin slices monterey jack cheese
    8 thin slices cheddar cheese
    1 jalapeno pepper, seeded and diced
    1 teaspoon minced fresh chives
    4 large spring roll wrappers
    1 beaten egg
    6 to 10 cups vegetable oil

    On the side
    Marinara (pasta) sauce
    Slice the cheese real thin, add peppers and chives, roll
    it all up and give it a good squeeze before wrapping

    1. Use a sharp knife to make 8 thin slices each from the
    end of standard-size hunks of cheddar and monterey jack cheeses.

    2. Arrange 2 slices of cheddar and 2 slices of jack on your hand,
    then sprinkle about 1 teaspoon of diced jalapeno on top of the

    cheese. Sprinkle 1/4 teaspoon of minced chives on next. Sandwich


    the peppers and chives between the cheese and roll it all up.
    Fold the cheese and squeeze it all together so that the peppers
    and chives are well sealed into the middle of the cheeses.
    3. Lay a spring roll wrapper with one corner pointing away from
    you. Arrange the cheese lengthwise on the center of the wrapper.
    4. Fold one of the side corners over the cheese filling. Brush a
    little beaten egg on the tip of the other side corner and fold it
    over the first corner so that it sticks. Brush some beaten egg on
    the corner pointing away from you. Fold the bottom corner up and
    over the filling. Roll the wrapper up, keeping it tight, until it
    rolls over the top corner with the egg on it. It should stick.
    Repeat with the remaining rolls, then cover them all and chill
    for at least 30 minutes. This will be long enough to heat up the
    oil in a deep fryer or large saucepan to 350 degrees.
    5. When the oil is hot, fry the rolls for 2 1/2 to 3 minutes or
    until the outside is golden brown. Drain the rolls on a rack or
    paper towels for 2 minutes before serving with your favorite
    marinara sauce on the side for dipping.
    Serves 2.


    Sabrett® Onions in Sauce (for hot dogs).txt


    Sabrett® Onions in Sauce (for hot dogs)

    Here's a cool clone for the tangy orange/red onion sauce slathered
    over hot dogs ordered from Sabrett push carts. For a buck or two
    you can grab a hot dog with the works on the fly from these popular
    umbrella-covered food carts in many major cities. You find hundreds
    of 'em in New York City, especially around Central Park
    (that's where the sample for this re-creation was obtained).
    While most of the Sabrett toppings are standard hot dog fare
    - ketchup, mustard, sauerkraut - the onion sauce is a real
    Top Secret Recipe. And it's one that we can now slam into the
    "solved" file.

    1 1/2 teaspoons olive oil
    1 medium onion, sliced thin and chopped
    4 cups water
    2 tablespoons tomato paste
    2 teaspoons corn syrup
    1 teaspoon cornstarch
    1/2 teaspoon salt
    1/4 teaspoon crushed red pepper flakes
    1/4 cup vinegar

    1. Heat the oil in a large saucepan over medium heat.
    2. Sauté sliced onion in the oil for 5 minutes, until onions are
    soft but not brown.
    3. Add water, tomato paste, corn syrup, cornstarch, salt, and red
    pepper flakes, and stir.
    4. Bring mixture to a boil, then reduce heat and simmer for 45
    minutes. Add vinegar. Continue to simmer for an additiona1 30 to 45
    minutes or until most of the liquid has reduced and the sauce is
    thick.
    Makes about 1 cup.




    Sara Lee Apple Maple Cheesecake.txt


    Sara Lee (R) Apple Maple Cheesecake

    2 tablespoons butter or margarine
    2 medium tart cooking apples, peeled and sliced (2 cups)
    1/3 cup maple-flavored syrup
    1 tablespoon light brown sugar
    1 teaspoon cornstarch
    1 teaspoon ground cinnamon
    1 Sara Lee Original Cheesecake, cut into 6 wedges, thawed
    1 cup chopped walnuts
    Slivered apple for garnish

    In large skillet, melt butter over medium heat. Add sliced
    apples; cook, stirring occasionally, 5 minutes or just until
    tender. In small bowl, combine maple-flavored syrup, sugar,
    cornstarch and cinnamon. Add to apples in skillet. Cook,
    stirring frequently, 2-3 minutes or until syrup is bubbly
    and slightly thickened. Cook 1 minute more. Remove from
    heat; refrigerate 10 minutes. Spoon apple mixture over
    cheesecake; sprinkle with walnuts. Garnish with slivered apple.
    Makes 6 servings.


    Sara Lee's Carrot Square Cake.txt


    Sara Lee's Carrot Square Cake

    Yield: 6 servings

    2 Eggs
    1 ts Vanilla
    6 oz Oil
    1 ts Salt
    1 1/2 ts Baking powder
    2 ts Cinnamon
    1 c Sugar
    1 1/4 c All-purpose flour
    1 c Carrots; grate fine
    1 c Walnuts; well-chopped
    1/2 c Light raisins; optional
    Cream cheese icing
    6 oz Cream cheese; softened
    1/4 lb Butter
    1 lb Powdered sugar
    1 1/2 ts Orange extract
    1 ts Spice island orange peel
    1 tb Light corn syrup or pancake
    1 tb Cornstarch or flour

    Combine first 8 ingredients with electric mixer on medium-high.
    Beat 3 minutes scraping down sides of bowl often. Remove beaters.
    Stir in last 3 ingredients. Grease and flour 9" square pan.
    Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool
    in pan about 30 minutes. Frost with Cream Cheese Frosting and
    sprinkle with additional walnuts. ICING-Cream the cream cheese
    with the butter until light and fluffy, using med-high spped of
    electric mixer. Add half of the sugar, increasing speed to high.
    Add extract and peel and beat about 1 minute. Scrape down sides
    of bowl often. Resume beating adding remaining powdered sugar.
    Beat smooth. Frost sides and top of cake.


    Schilling® Salad Supreme® Seasoning.txt


    Schilling® Salad Supreme® Seasoning

    This orange-colored spice blend has been perking up salads,
    pasta, potatoes, hamburgers, and vegetables for years now,
    but I've never seen a homegrown clone for the stuff. Time
    to change that. While it's obvious that sesame seeds are a
    major part of this blend, you may not know that the main
    ingredient is Romano cheese (in the bottle, it's been dyed
    orange by the paprika). Be sure to store this one in the
    refrigerator. You might even want to keep the seasoning in
    an empty shaker-top spice bottle. And if you're in the mood
    for some tasty pasta salad, just check out the tidbit below
    that comes right off the bottle of the original product.

    2 tablespoons Romano cheese
    1 1/2 teaspoons sesame seeds
    1 teaspoon paprika
    3/4 teaspoon salt
    1/2 teaspoon poppy seeds
    1/2 teaspoon celery seeds
    1/4 teaspoon garlic powder
    1/4 teaspoon coarse ground black pepper
    dash cayenne pepper

    1. Combine all ingredients in a small bowl and mix well.
    2. Pour blend into a sealed container (such as an empty spice bottle)
    and store chilled.
    Makes 1/4 cup.

    Tidbits
    The label of the original product includes an easy recipe for
    Supreme Pasta Salad.
    "Combine 1 pound cooked pasta, 8 ounces Italian dressing and 4
    tablespoons Salad Supreme (or the amount made in the above
    clone recipe). Toss with an assortment of chopped fresh vegetables.
    Chill."




    Seasoned Long Grain & Wild Rice Mix (Uncle Bens).txt


    Seasoned Long Grain & Wild Rice Mix (Uncle Be

    Serving Size : 3 Preparation Time :0:00
    Categories : Desserts Cookies
    Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----DRY MIX-----
    1 tablespoon Chicken bouillon powder
    1 teaspoon Dry chopped onion
    1/2 teaspoon Dry minced parsley
    1/4 teaspoon Garlic powder
    1/4 teaspoon Onion powder
    1 teaspoon Ground turmeric
    1/2 teaspoon Ground cumin
    1/4 teaspoon Ground ginger
    1/2 teaspoon Black pepper
    1 1/2 teaspoons Season salt -- to 2 ts
    -----RICE MIXTURE-----
    2 cups Water
    2 tablespoons Butter or margarine
    1 cup Premium Minute Rice
    1/3 cup Dry wild rice

    Combine all of the ingredients as listed in Dry Mix in medium saucepan.
    Add to this water, butter, rice and dry wild rice. Bring to boil. Stir
    once or twice just to combine. Cover pan with lid tightly. Simmer gently 8
    to 10 minutes or until almost all liquid has been absorbed. Makes 3 cups
    cooked rice.
    Seven Seas® Free Viva Italian Fat-Free Dressing.txt


    Seven Seas® Free Viva Italian Fat-Free Dressing

    Seven Seas dressings were first introduced by Anderson
    Clayton Foods back in 1964, when the trend toward fat-free
    foods was in its infancy. Kraft Foods later picked up the
    brand, and Seven Seas today ranks number four in sales of
    salad dressings in the United States. Here's our special
    technique to creating a delicious clone of Seven Seas
    spice-filled fat-free Italian dressing straight out of
    the latest TSR low-fat cookbook, using a secret combination
    of water, cornstarch and gelatin where the fat used to be.
    1 1/3 cups water
    1 1/2 tablespoons granulated sugar
    2 teaspoons cornstarch
    1 teaspoon salt
    1/2 teaspoon dried minced onion
    1/2 teaspoon dried minced garlic
    1/2 teaspoon finely minced red bell pepper
    1/2 teaspoon Italian seasoning
    1/4 teaspoon gelatin
    1/2 cup white vinegar
    1 teaspoon dry nonfat buttermilk
    1. Combine water, sugar, cornstarch, salt, onion, garlic,
    bell pepper, Italian seasoning, and gelatin in a small
    saucepan. Whisk to dissolve cornstarch, then set pan over
    medium/low heat.
    2. Heat mixture until boiling, stirring often. When mixture
    begins to boil, cook for 1 additional minute, stirring
    constantly, then remove from heat.
    3. Add vinegar and dry buttermilk to saucepan and stir.
    Transfer dressing to a covered container and refrigerate--
    preferably overnight--before serving.
    Makes 1 1/2 cups.

    Nutrition Facts
    Serving size – 2 tablespoons
    Total servings – 12
    Fat (per serving) – 0g
    Calories (per serving) – 10


    Shoney's Tomato Florentine Soup.txt


    Shoney's Tomato Florentine Soup

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Soups Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cans Clear chicken broth -- 14oz ea.
    1 Can sliced stewed tomatoes -- (14 ounces)
    12 ounces V-8 juice
    10 ounces Cream of tomato soup
    1 tablespoon Sugar
    10 ounces Frozen chopped spinach

    dash Nutmeg Salt and pepper Combine broth, tomatoes, juice and soup in a
    saucepan with a wire whisk over medium heat. Add remaining ingredients,
    without even thawing spinach. Allow to heat gently 30 minutes on
    medium-low until spinach is tender. Keep hot without letting it boil.
    Freeze leftovers.
    Sonic® Cherry Limeade.txt


    Sonic® Cherry Limeade

    Here's the signature drink from the chain that's reviving
    the drive-up burger joint, just like a scene out of American
    Graffiti or Happy Days. It was in 1953 that Troy Smith obtained
    the parcel of land in Shawnee, Oklahoma that was big enough
    to fit the new steakhouse and root beer stand that was his
    dream. Troy thought he'd make he steakhouse his primary operation,
    but as it turned out folks preferred the hot dogs and cold drinks
    over at the root beer stand. So Troy did the smart thing and
    ditched the steakhouse to focus all his efforts on the other joint.
    At first he called the root beer stand "Top Hat," but when Troy
    found out later that name was already being used, he came up
    "Sonic" to signify "service at the speed of sound." Today the
    chain is the sixth largest hamburger outlet in the country.
    This recipe makes a simple, old-fashioned drink by combining
    Sprite with cherry juice and some lime wedges. Use cherry juice
    made by Libby under the brand-name Juicy Juice for the best home
    clone.

    12 ounces Sprite (1 can)
    3 lime wedges (1/8 of a lime each)
    1/4 cup cherry juice (Libby's Juicy Juice is best)

    1. Fill a 16-ounce glass 2/3 full with ice.
    2. Pour Sprite over the ice.
    3. Add the juice of three lime wedges and drop them into the drink.
    4. Add the cherry juice and serve with a straw.
    Makes 1 16-ounce drink (medium size).


    Sonic® Ocean Water.txt


    Sonic® Ocean Water

    Any Sonic Drive-In regular knows the three or four unique
    fountain drink favorites on the menu. There's the Limeade,
    the Diet Limeade, and, of course, the Cherry Limeade. But
    that bright blue stuff called Ocean Water has become a
    recent favorite for anyone who digs the taste of coconut -
    it's like a pina colda soda. The server simply squirts a
    bit of blue coconut syrup into some cold Sprite. The big
    secret to duplicating this one at home is re-creating that
    syrup, so that's the first step. After that's done, you make
    the drink as they do at the restaurant in less time than it
    takes to say, "Does my blue tongue clash with what I'm wearing?"

    3 tablespoons water
    2 tablespoons sugar
    1 teaspoon imitation coconut extract
    2 drops blue food coloring
    2 12-ounce cans cold Sprite
    ice

    1. Combine the water and the sugar in a small bowl. Microwave
    for 30-45 seconds, then stir to dissolve all of the sugar.
    Allow this syrup to cool.
    2. Add coconut extract and food coloring to the cooled syrup.
    Stir well.
    3. Combine the syrup with two 12-ounce cans of cold Sprite.
    Divide and pour over ice. Add straws and serve.
    Makes two 12-ounce servings.




    Spaghetti Factory Mizithra Cheese Sauce.txt


    Spaghetti Factory Mizithra Cheese Sauce

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Sauces Pasta

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 tablespoons Flour
    4 tablespoons Butter
    1 teaspoon Olive Oil
    10 milliliters Garlic -- crush
    2 tablespoons Parsley -- chopped
    1/2 cup Half and Half
    1 cup Milk
    3/4 cup Romano Cheese
    White Pepper to taste

    Make a light roux over a medium fire with olive oil and butter. Add flour
    and cook flour out of raw state; add garlic. Pour milk and half and half
    in the roux with pepper and parsley. At the last moment add the cheese.
    Place over hot pasta.


    Starbucks® Frappuccino®.txt


    Starbucks® Frappuccino®

    Here's one that I get requests for all of the time,
    and that you won't yet find in any book. This is a
    clone for Starbuck's "Lowfat Creamy Blend of Coffee
    & Milk" that you can now find in the all-too-puny
    9 1/2-ounce bottles in most stores. Those little
    bottles will set you back at least a buck, but this
    Top Secret Recipes version costs a mere fraction of that.
    Plus, the recipe actually makes enough that you can get
    a pretty major caffeine buzz. Then, when you get down to
    the "Tidbits" I'll tell you how to clone espresso with a
    standard drip machine and ground coffee. Cool!

    1/2 cup fresh espresso
    2 1/2 cups lowfat milk (2 percent)
    1/4 cup granulated sugar
    1 tablespoon dry pectin*

    Combine all of the ingredients in a pitcher or covered container.
    Stir or shake until sugar is dissolved. Chill and serve cold.
    Makes 24 ounces.

    Tidbits

    To make the "Mocha" variety:
    Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before
    combining.

    To fake espresso with a drip coffee maker and standard grind of
    coffee:
    Use 1/3 cup ground coffee and 1 cup of water.
    Brew once then run coffee through machine again, same grounds.
    Makes about 1/2 cup fresh espresso to use in the above recipe.
    Run a pot of water through machine, without grounds, to clean.

    *This is a natural thickener found in fruits that is used for
    canning. You can find it in the supermarket near the canning
    supplies. It is used in this recipe to make the drink thicker
    and creamier, and can be found in the original recipe. It does
    not add to the flavor and can be excluded if you don't care so
    much about duplicating the texture of the real thing.


    Strawberry Julius and Pineapple Julius.txt


    Strawberry Julius and Pineapple Julius

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Beverages Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup frozen sliced strawberries -- thawed
    or
    1 can crushed pineapple in juice (8-oz)
    1 cup water
    2 egg whites
    3/4 teaspoon vanilla extract
    1/4 cup granulated sugar
    1 cup crushed ice -- heaping

    1. Combine all the ingredients in a blender set on high speed for exactly
    1 minute.
    Makes 2 drinks.

    NOTES : For the Strawberry Julius, sweetened sliced strawberries work
    best. They can often be found in 16-ounce boxes in the
    frozen-food section of the supermarket. Make sure to thaw them
    first.

    Sunshine® Lemon Coolers®.txt


    Sunshine® Lemon Coolers®

    Brothers Jacob and Joseph Loose had a dream of creating
    products in a bakery filled with sunshine. In 1912 they
    got their wish by opening the famous "Thousand Window Bakery"
    in Long Island City, New York. It was the largest bakery in
    the work until 1955. Today Sunshine Biscuits has moved to
    another location in Sayerville, New Jersey, where ovens the
    size of football fields bake like crazy. Sunshine is now
    owned by Keebler and continues to produce many baked treats
    you're likely familiar with, such as Hydrox Cookies, Saltine
    Crackers, Vienna Fingers, Cheez-it Crackers, and these sweet
    Lemon Coolers. All we have to do is make a few simple
    adjustments to the Nilla Wafer clone recipe, and we can create
    a cool copy of these awesome little tangy wafer cookies.
    You know the ones - those little round cookies dusted
    with lemon-flavored powdered sugar. To make that coating,
    we'll just use a little unsweeteneed Kool-Aid lemonade
    drink mix combined with powdered sugar. Shake the cookies
    in a bag with this mixture (I call is bake 'n shake) and
    you've got yourself another tasty knock-off.

    1/2 cup powdered sugar
    1/3 cup sugar
    1/3 cup shortening
    1 egg
    1/2 teaspoon vanilla
    1/8 teaspoon salt
    1 1/2 cups cake flour
    1 1/2 teaspoons baking powder
    1 tablespoon water

    Lemon Powdered Sugar
    1 cup powdered sugar
    rounded 1/2 teaspoon unsweetened Kool-Aid lemonade drink mix

    1. Preheat oven to 325 degrees.
    2. Cream together sugars, shortening, egg, vanilla, and salt in
    a large bowl.
    3. Add the flour and baking powder. Add 1 tablespoon of water and
    continue mixing until dough forms a ball.
    4. Roll dough into 3/4-inch balls and flatten slightly onto a
    lightly greased cookie sheet. Bake for 15 to 18 minutes or until
    cookies are light brown.
    5. As cookies bake, combine 1 cup powdered sugar with the lemonade
    drink mix in a large plastic bag and shake thoroughly to mix.
    6. When the cookies are removed from the oven and while they are
    hot, add 4 or 5 at a time to the bag and shake it until the cookies
    are well coated. Repeat with the remaining cookies.
    Makes 50 to 56 cookies.



    Swiss Miss® Fat-Free Tapioca Pudding.txt


    Swiss Miss® Fat-Free Tapioca Pudding

    When the first instant hot cocoa mix was developed in the fifties,
    it was available only to the airlines in individual portions for
    passengers and was called Brown Swiss. This mix was so popular
    that the company packaged it for sale in the grocery stores and
    changed the name to Swiss Miss. In the seventies, the first Swiss
    Miss Puddings were introduced and quickly became the leader of
    dairy case puddings. When the fat-free versions of the puddings
    were introduced some 23 years later, they, too, would become a
    popular favorite.
    No sugar needs to be added to this recipe that recreates one of
    the best-tasting brands of fat-free pudding on the market. The
    condensed milk is enough to sweeten the pudding; plus it provides
    a creamy consistency, which, along with the cornstarch, helps
    replace fat found in the full-fat version of this tasty tapioca treat.
    It's a simple recipe to make and you won't even "miss" the fat.

    2 tablespoons cornstarch
    2 1/2 cups fat-free milk
    1/2 cup sweetened condensed skim milk
    dash salt
    2 1/2 tablespoons instant tapioca
    1/2 teaspoon vanilla extract

    1. Combine the cornstarch with the fat-free milk in a medium saucepan
    and whisk thoroughly to dissolve the cornstarch.
    2. Add the condensed milk, salt, and tapioca to the pan. Stir until
    smooth and then set the pan aside for 5 minutes.
    3. After 5 minutes, bring the mixture to a boil over medium/low heat,
    stirring constantly until it thickens, then cover and remove from the
    heat. Let the pudding sit, covered, for 20 minutes.
    4. Stir in the vanilla, then transfer the pudding to serving cups.
    Cover the cups with plastic wrap and let them chill for at least
    2 to 3 hours before serving.


    Nutrition Facts
    Serving size – 3/4 cup
    Total servings – 4
    Fat (per serving) – 0g
    Calories (per serving) – 140

    T.G.I. Friday's® Broccoli Cheese Soup.txt


    T.G.I. Friday's® Broccoli Cheese Soup

    So good, and yet so easy. Now you can recreate this one at
    home just by tossing a few items into a saucepan. Try to find
    one of the large cartons of chicken stock at your store --
    there's a perfect four cups of broth in there. Use Swanson
    brand if your store carries it. One bunch of broccoli should
    provide enough florets for this baby. Just cut the broccoli
    into bite-size pieces using a sharp knife. Use only the
    florets and ditch the stem.

    4 cups chicken broth
    1 cup water
    1 cup half & half
    4 slices Kraft Cheddar Singles
    1/2 cup all-purpose flour
    1/2 teaspoon dried minced onion
    1/4 teaspoon ground black pepper
    4 cups broccoli florets (bite-size)

    Garnish
    1/2 cup shredded cheddar cheese
    2 teaspoons minced fresh parsley

    1. Combine chicken broth, water, half & half, cheese, flour,
    onion and pepper in a large saucepan. Whisk to combine and
    to break up any lumps of flour, then turn heat to medium/high.
    2. Bring soup to a boil, then reduce heat to low.
    3. Add broccoli to soup and simmer for 15-20 minutes or until
    broccoli is tender but not soft.
    4. For each serving spoon one cup of soup into a bowl and garnish
    with a tablespoon of shredded cheese and a pinch of parsley.
    Makes 6 servings.



    T.G.I. Friday's® Jack Daniels Grill Glaze.txt


    T.G.I. Friday's® Jack Daniels Grill Glaze

    The Jack Daniel's Grill Glaze is one of the most scrumptious
    sauces you will ever taste on fish or just about any other meat.
    Introduced in April of 1997, this glaze has become one of
    Friday's best-selling items. This versatile sweet-and-slightly-spicy
    sauce can be ordered on salmon, baby back ribs, steak, chicken,
    pork chops...even on chicken wings (but only if you know to order
    it that way, since that one isn't on the menu). I was encouraged
    to figure out how to clone the stuff when the Oprah Winfrey Show
    requested an appearance. I think you'll find it tastes virtually
    identical to the original glaze! you can use it to top your
    favorite meat, but if you're grilling, be sure to use the sauce
    just before taking the meat off the flame, since it is very sweet
    and will quickly burn. Serve extra on the side.

    1 head of garlic
    1 tablespoon olive oil
    2/3 cup water
    1 cup pineapple juice
    1/4 cup teriyaki sauce
    1 tablespoon soy sauce
    1 1/3 cups dark brown sugar
    3 tablespoons lemon juice
    3 tablespoons minced white onion
    1 tablespoon Jack Daniels Whiskey
    1 tablespoon crushed pineapple
    1/4 teaspoon cayenne pepper

    1. Cut about 1/2-inch off of top of garlic. Cut the roots so that
    the garlic will sit flat. Remove the papery skin from the garlic,
    but leave enough so that the cloves stay together. Put garlic into
    a small casserole dish or baking pan, drizzle olive oil over it,
    and cover with a lid or foil. Bake in a preheated 325° oven for
    1 hour. Remove garlic and let it cool until you can handle it.
    2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
    brown sugar in a medium saucepan over medium/high heat. Stir
    occasionally until mixture boils then reduce heat until mixture
    is just simmering.
    3. Squeeze the sides of the head of garlic until the pasty roasted
    garlic is squeezed out. Measure 2 teaspoons into the saucepan and
    whisk to combine. Add remaining ingredients to the pan and stir.
    4. Let mixture simmer for 40-50 minutes or until sauce has reduced
    by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
    Makes 1 cup of glaze.


    Taco 5 Alarm Sauce.txt


    Taco 5 Alarm Sauce

    Recipe By :
    Serving Size : 18 Preparation Time :0:00
    Categories : Sauces

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Can tomato paste -- (6 ounces)
    1 teaspoon Chili powder
    1 teaspoon Soy sauce

    dash Tobasco sauce pinch Pepper 1 ts Onion salt 1/4 c Undrained pickle
    relish 1 TB Instant POSTUM drink powder -For coloring 1 ts Dark molasses 1
    ts Dry mustard 1/4 c Ketchup 1/2 c Water 1/2 ts Cumin powder 10 1/2 oz
    Tomato soup In saucepan combine all ingredients. Stir over low heat to
    blend all flavors. Makes enough sauce to cover 18 to 20 tacos. Freeze
    unused portion in family sized containers.
    Taco Bell's Cinnamon Twists.txt


    Taco Bell's Cinnamon Twists

    Categories: Copycat, topsecret
    Yield: 1 servings

    -patdwigans fwds07a
    5 Eggs yolks; well beaten
    5 tb Sour cream
    5 tb Sugar
    1 tb Almond extract
    1/4 ts Salt
    2 1/2 c Flour

    Combine all, adding each item as listed, and enough
    more flour so that dough is no longer sticky, but
    still very soft. Roll small portions of dough at a
    time to paper-thin. Use lightly floured working
    surface. Cut into strips 2"x5" and arrange in single
    layer on oiled cookie sheets. Bring enough oil to 400~
    in deep heavy saucpan, at least 3" deep. As you drop
    the dough into oil, make a 1" slit down center of each
    and draw the opposite ends of the strip through the
    slit. They'll fall to the bottom but will surface in a
    few seconds as they brown, about 2 minutes. Lift out
    with tongs and drop into large grocery sack containing
    about 1 lb of 10-X powdered sugar.
    Taco Bell® Burrito Supreme®.txt


    Taco Bell® Burrito Supreme®

    To copy Taco Bell's most famous burrito at home you first
    must assemble the meaty foundation of many of the chain's
    top selling products: The spiced ground beef. Toss it
    and seven other tasty ingredients into a large flour tortilla
    and fold using the same technique as taught to new recruits to
    the chain. If you like a bit of heat, throw on some of the
    hot sauce from the Taco Bell Fire Border Sauce clone recipe.

    1 pound lean ground beef
    1/4 cup all-purpose flour
    1 tablespoon chili powder
    1 teaspoon salt
    1/2 teaspoon dried minced onion
    1/2 teaspoon paprika
    1/4 teaspoon onion powder
    dash garlic powder
    1/2 cup water
    1 16-ounce can refried beans
    8 10-inch flour tortillas
    1/2 cup enchilada sauce
    3/4 cup sour cream
    2 cups shredded lettuce
    2 cups shredded cheddar cheese
    1 medium tomato, diced
    1/2 cup diced yellow onion

    1. In a medium bowl, combine the ground beef with the flour,
    chili powder, salt, minced onion, paprika, onion powder, and
    garlic powder. Use your hands to thoroughly mix the ingredients
    into the ground beef.
    2. Add the seasoned beef mixture to the water in a skillet over
    medium heat. Mix well with a wooden spoon or spatula, and break
    up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
    The finished product should be very smooth, somewhat pasty,
    with no large chunks of beef remaining.
    3. Heat up the refried beans in a covered container in the microwave
    set on high temperature for 1 1/2 to 2 minutes.
    4. Place the flour tortillas on a plate and cover with plastic wrap.
    Heat the tortillas for 30 to 45 seconds in the microwave on high
    temperature.
    5. Build each burrito by first spreading about 1/4 cup of refried
    beans on the center of a heated flour tortilla. Spread one-eighth
    of the meat mixture over the beans, then pour about a tablespoon of
    the enchilada sauce over the meat.
    6. Stir the sour cream well, so that it is smoother, then spread
    about 1 1/2 tablespoons onto the burrito. Arrange some of the
    lettuce, cheese, tomato, and onion onto the tortilla, and then
    you're ready to roll.
    7. Fold the end of the tortilla closest to you over the filling
    ingredients. Fold either the left or right end over next. Then
    fold the top edge over the filling. You will be leaving one end
    of the burrito open and unfolded. Repeat with the remaining
    ingredients and serve immediately.
    Makes 8 burritos.



    Taco Bell® Chicken Fajita Seasoning Mix.txt


    Taco Bell® Chicken Fajita Seasoning Mix

    A couple years ago Taco Bell and Kraft Foods got together
    to produce a line of products - everything from taco kits
    to salsas and spice mixes - all stamped with the familiar
    Taco Bell logo and available in supermarkets across the country.
    The idea was a winner, and now the Taco Bell line of products
    is among Kraft's top sellers. The clone of this mix, made with
    a combination of common spices and cornstarch, can be kept
    indefinitely until your brain's fajita-craving neurons begin
    firing. When you're set to cook, you'll just need some chicken,
    a bell pepper, and an onion, and then you simply follow the
    same instructions that you find on the package of the real thing.

    1 tablespoon cornstarch
    2 teaspoons chili powder
    1 teaspoon salt
    1 teaspoon paprika
    1 teaspoon sugar
    3/4 teaspoon crushed chicken bouillon cube
    1/2 teaspoon onion powder
    1/4 teaspoon garlic powder
    1/4 teaspoon cayenne pepper
    1/4 teaspoon cumin

    1. Combine all of the ingredients in a small bowl.
    2. Prepare fajitas using the following ingredients:


    4 boneless, skinless chicken breasts (1 to 1 1/4 lb.), cut into
    thin strips
    2 tablespoons oil
    1/3 cup water
    1 green bell pepper, cut into strips
    1 medium onion, sliced

    Prepare the fajitas using the same directions found on the package
    of the original seasoning mix:

    1. COOK and stir chicken in hot oil in a large nonstick skillet 5
    minutes on medium-high heat. Add TACO BELL Fajita Seasoning Mix,
    water, green pepper, and onion; cook and stir on medium heat 5
    minutes or until chicken is cooked through and the vegetables are
    tender.
    2. PLACE tortillas on microwavable plate. Cover with plastic wrap.
    Microwave on high 1 minute.
    3. SPOON chicken mixture onto each tortilla. Top as desired with
    TACO BELL salsa. Roll up tortillas.

    Makes 5 servings.




    Taco Bell® Enchirito.txt


    Taco Bell® Enchirito

    "The Enchirito is back!" say the bright yellow signs posted on
    Taco Bell stores (at least those in the West) this month. For
    most of this decade, Taco Bell had stopped selling its once
    popular burrito/enchilada hybrid product. But the first Top
    Secret Recipes book had cracked the recipe before the product
    vanished in the early 90's, and until now that was the only
    way we could make our Enchiritos and eat them too. This recipe
    is an update with some improvements to that original recipe
    first released several years ago. Is the Enchirito here to stay?
    If it sells well, I'm sure we'll see it stick around. But even
    if we don't, this clone recipe will allow us to taste the Taco
    Bell creation whether or not the real thing is once again
    "adios-ed."

    1 pound ground beef
    1/4 cup all-purpose flour
    1 tablespoon chili powder
    1 teaspoon salt
    1/2 teaspoon dried minced onion
    1/2 teaspoon paprika
    1/4 teaspoon onion powder
    dash garlic powder
    1/2 cup water
    1 30-ounce can refried beans
    1 package large flour tortillas (10-inch)
    1/4 onion, diced
    1 10-ounce can La Victoria enchilada sauce
    2 1/2 cups shredded cheddar cheese
    1 2-ounce can sliced black olives

    1. Brown the ground beef in a skillet over medium heat, using a
    wooden spoon or spatula to separate the beef into pea-size pieces.
    Drain fat.
    2. Add the flour, chili powder, salt, dried minced onion, paprika,
    onion powder, garlic powder, and water.
    3. Heat up the refried beans in a medium sauce pan over medium heat,
    or in the microwave for a couple of minutes on high.
    4. Warm the tortillas in a steamer, or wrap them in a moist towel
    and microwave for 1 minute on high. You may also heat up the
    tortillas individually by placing them in a hot pan over medium
    heat for about 15 seconds per side.
    5. Spoon about 3 tablespoons of beef into the center of each
    tortilla. Sprinkle on 1/2 teaspoon of diced fresh onion. Add 1/3
    cup of hot refried beans.
    6. Fold the tortilla over the beans and meat and flip the tortilla
    over onto a plate.
    7. Spoon 3 tablespoons of enchilada sauce over the top of the
    tortilla, then sprinkle on 1/4 cup of shredded cheese.
    8. Heat up the dish for 20-30 seconds in the microwave, until the
    cheese begins to melt.
    9. Top with three olive slices.
    Makes 10.



    Taco Bell® Fire Border Sauce®.txt


    Taco Bell® Fire Border Sauce®

    For years Taco Bell customers had only the "mild" and "hot"
    varieties of free taco sauce blister packs to choose from
    to add a bit of zing to their fistful of tacos. That is, until
    a recent addition to the hot sauce selection kicked the
    heat-o-meter up a few notches. While true hot sauce freaks
    might find this sauce still on the mild side when compared
    with the glut of habanero-based sauces on the market today,
    it's definitely a recipe that improves on the Mexican fast-food
    chain's original formulas if you're one of the many who get a
    rush from a good tastebud tingle.

    1 6-ounce can tomato paste
    3 cups water
    3 tablespoons vinegar
    3 tablespoons finely minced canned jalapeno slices
    1 tablespoon chili powder
    1 tablespoon dried minced onion
    2 teaspoons salt
    2 teaspoons cornstarch
    1 teaspoon cayenne pepper
    1 teaspoon sugar
    1/4 teaspoon onion powder
    dash garlic powder

    1. Combine the tomato paste with the water in a medium saucepan
    and whisk until smooth.
    2. Add the remaining ingredients and stir until combined.
    3. Heat mixture over medium high heat until it begins to boil.
    Continue to cook for about 3 minutes, stirring often. Remove from
    heat.
    4. When sauce has cooled, poured it into a sealed container and
    refrigerate.
    Makes 3 cups.


    Taco Bell® Mexican Pizza.txt


    Taco Bell® Mexican Pizza

    Hope you're hungry, 'cause this recipe makes four of the
    Mexican Pizzas like those served at the Bell. Prepare to
    blow your diners away with this one if they're at all
    familiar with the real thing.

    1/2 lb ground beef
    2 tablespoons all-purpose flour
    1 1/2 teaspoons chili powder (Spanish blend is best)
    3/4 teaspoon salt
    1/4 teaspoon dried minced onion
    1/4 teaspoon paprika
    dash garlic powder
    dash onion powder
    2 tablespoons water
    8 small (6" diameter) flour tortillas
    1 cup Crisco shortening or cooking oil
    1 16-ounce can refried beans
    2/3 cup mild Picante salsa
    1/2 cup shredded cheddar cheese
    1/2 cup shredded Monterey Jack cheese
    1/3 cup diced tomato
    1/4 cup chopped green onions

    1. In a medium bowl, combine the ground beef with the flour,
    chili powder, salt, dried onion, paprika, garlic powder, and
    onion powder. Use your hands to thoroughly incorporate everything
    into the ground beef.
    2. Preheat a skillet over medium heat, and add the ground beef
    mixture to the pan along with the water. Brown the beef mixture
    for 5 to 6 minutes, using a wooden spoon or spatula to break up
    the meat as it cooks.
    3. Heat oil or Crisco shortening in a frying pan over medium high
    heat. If oil begins to smoke, it is too hot. When oil is hot,
    fry each tortilla for about 30 to 45 seconds per side and set
    aside on paper towels. When frying each tortilla, be sure to pop
    any bubbles that form so that tortilla lays flat in oil. Tortillas
    should become golden brown.
    4. Heat up refried beans in a small pan over the stove or in the
    microwave. Preheat oven to 400 degrees.
    5. When meat and tortillas are done, stack each pizza by first
    spreading about 1/3 cup refried beans on the face of one tortilla.
    Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat
    your pizzas with two tablespoons of salsa on each, then combine
    the cheeses and sprinkle the blend evenly over the top of each pizza.
    Split up the diced tomato and arrange evenly over the cheese on
    each pizza, followed by the green onion.
    6. Place pizzas in your hot oven for 8-12 minutes or until cheese
    on top is melted. Cut each pizza into 4 slices and serve.
    Makes 4 pizzas.

    Taco Bell® Soft Taco.txt


    Taco Bell Soft Taco

    If you don't think those packets of Taco Bell spices you
    buy in the grocery stores makes spiced ground meat that
    tastes like the stuff they use at the giant Mexican food
    chain, you'd be correct. If you want the taco meat to taste
    right you're going to have to whip it up from scratch using
    this original TSR recipe. Once you've prepped your meat,
    these steps will help you build your tacos the Taco Bell
    way, without any pesky talking Chihuahuas running through
    the kitchen.

    1 pound lean ground beef
    1/4 cup all-purpose flour
    1 tablespoon chili powder
    1 teaspoon salt
    1/2 teaspoon dried minced onion
    1/2 teaspoon paprika
    1/4 teaspoon onion powder
    dash garlic powder
    1/2 cup water
    12 soft taco flour tortillas (6-inch tortillas)
    2 cups shredded lettuce
    1 cup shredded cheddar cheese

    1. In a medium bowl, combine the ground beef with the flour,
    chili powder, salt, minced onion, paprika, onion powder, and
    garlic powder. Use your hands to thoroughly mix the ingredients
    into the ground beef.
    2. Add the seasoned beef mixture to the water in a skillet over
    medium heat. Mix well with a wooden spoon or spatula, and break
    up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
    The finished product should be very smooth, somewhat pasty, with no
    large chunks of beef remaining.
    3. Heat up the flour tortillas in your microwave for 20 - 30 seconds,
    or until warm.
    4. Build each taco by spooning 2 to 3 tablespoons of the meat into
    a warm tortilla. Spread some of the shredded lettuce over the meat
    and then sprinkle some cheese over the top. Repeat with the
    remaining ingredients and serve immediately.
    Makes 12 soft tacos.



    Taco Bell® Taco Seasoning Mix.txt


    Taco Bell® Taco Seasoning Mix

    This is a simple recipe to clone the contents of the
    seasoning packet that bears the Taco Bell logo found
    in practically all the grocery stores these days. You
    probably expect the seasoning mix to make meat that
    tastes exactly like the stuff you get at the big chain.
    Well, uh, nope. It's more like the popular Lawry's seasoning
    mix, which still makes good spiced ground meat, and works
    great for a tasty bunch of tacos. But if it's the mushy,
    spiced meat that’s packed into tacos and burritos at America's
    largest taco joint that you want, you'll have to use the clone
    recipe for the Taco Bell Taco.

    2 tablespoons flour
    2 teaspoons chili powder
    1 1/2 teaspoons dried minced onion
    1 1/4 teaspoons salt
    1 teaspoon paprika
    3/4 teaspoon crushed beef bouillon cube
    1/4 teaspoon sugar
    1/4 teaspoon cayenne pepper
    1/4 teaspoon garlic powder
    dash onion powder

    1. Combine all of the ingredients in a small bowl.
    2. Prepare taco meat using 1 pound of ground beef and following
    the same spunky directions as on the original package:

    1. BROWN ground beef; drain. Add seasoning mix and 3/4 cup of
    water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes,
    stirring occasionally.
    2. HEAT taco shells or tortillas as directed on package.
    3. SERVE bowls of seasoned ground beef, lettuce, tomato and
    cheese. Pass the taco shells or tortillas and let everyone
    PILE ON THE FUN!
    Makes 12 tacos.




    TGI Friday's Soy Sauce Dressing.txt


    TGI Friday's Soy Sauce Dressing

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Dressings Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----WALDINE VAN GEFFEN VGHC42A-----
    1/3 cup Peanut oil
    1/3 cup Cider vinegar
    1/3 cup Water
    2 tablespoons Soy sauce
    2 tablespoons Green onion stems -- minced
    1 tablespoon Honey -- to 2tb or to taste
    1/2 teaspoon Prepared hot mustard -- or the
    removed from 2 -- capsules of ground g

    Combine all ingredients in a jar with tight-fitting lid; shake the jar
    vigorously to combine ingredients thoroughly. Keep refrigerated and
    covered to use within a few weeks. Shake before using. CAL 38 per T.

    The Soup Nazi's® Crab Bisque.txt


    The Soup Nazi's® Crab Bisque

    4 pounds snow crab clusters (legs)
    4 quarts water (16 cups)
    1 small onion, chopped
    1 1/2 stalks celery, chopped
    2 cloves garlic, quartered
    2 potatoes, peeled and chopped
    1/4 cup fresh chopped Italian parsley
    2 teaspoons mustard seed
    1 tablespoon chopped pimento
    1/2 teaspoon coarse ground pepper
    2 bay leaves
    1/3 cup tomato sauce
    2 tablespoons half and half
    1/4 cup unsalted butter
    1/4 teaspoon thyme
    1/8 teaspoon basil
    1/8 teaspoon marjoram

    1. Remove all the crab meat from the shells and set it aside.
    2. Put half of the shells into a large pot with 4 quarts of
    water over high heat. Add onion 1 stalk of chopped celery,
    and garlic, then bring mixture to a boil. Continue to boil
    for 1 hour, stirring occasionally (The white part of the shells
    will start to become transparent), then strain stock. Discard
    the shells, onion, celery and garlic, keeping only the stock.
    3. Measure 3 quarts (12 cups) of the stock into a large sauce
    pan or cooking pot. If you don't have enough stock, add enough
    water to make 3 quarts.
    4. Add potatoes, bring mixture to a boil, then add 1/2 of the
    crab and the remaining ingredients to the pot and bring it
    back to boiling. Reduce heat and simmer for 4 hours, uncovered
    until it reduces by about half and starts to thicken. Add the
    remaining crab and simmer for another hour until the soup is
    very thick.
    Makes 4-6 servings.




    The Soup Nazi's® Cream of Sweet Potato Soup.txt


    The Soup Nazi's® Cream of Sweet Potato Soup

    4 sweet potatoes (about 1 pound each)
    8 cups water
    1/3 cup butter
    1/2 cup tomato sauce
    2 tablespoons half and half
    2 teaspoons salt
    1/8 teaspoon pepper
    dash thyme
    1 cup cashews (split in half)

    1. Preheat oven to 375 degrees. Bake the sweet potatoes for
    45 minutes or until they are soft. Cool the potatoes until
    they can be handled.
    2. Peel away the skin, then put the potatoes into a large bowl.
    Mash the potatoes for 15-20 seconds, but you don't need to mash
    them until they are entirely smooth.
    3. Spoon the mashed sweet potato into a large saucepan over
    medium/high heat, add the remaining ingredients and stir to combine.

    4. When the soup begins to boil, reduce the heat and simmer for
    50-60 minutes. Cashews should be soft. Serve hot with an attitude.

    Makes 6-8 servings.


    The Soup Nazi's® Indian Mulligatawny Soup.txt


    The Soup Nazi's® Indian Mulligatawny Soup

    4 quarts water (16 cups)
    6 cups chicken stock
    2 potatoes, peeled & sliced
    2 carrots, peeled & sliced
    2 stalks celery, with tops
    2 cups peeled & diced eggplant (about 1/2 of an eggplant)
    1 medium onion, chopped
    1 cup frozen yellow corn
    2/3 cup canned roasted red pepper, diced
    1/2 cup tomato sauce
    1/2 cup shelled pistachios
    1/2 cup roasted cashews
    1/2 cup chopped fresh Italian parsley
    1/4 cup lemon juice
    1/4 cup butter
    3 tablespoons sugar
    1/2 teaspoon curry powder
    1/2 teaspoon pepper
    1/4 teaspoon thyme
    1 bay leaf
    dash marjoram
    dash nutmeg

    1. Combine all ingredients in a large pot over high heat.
    2. Bring to a boil, then reduce heat and simmer for 4-5 hours
    or until soup has reduced by more than half, and is thick and
    brownish in color. It should have the consistency of chili.
    Stir occasionally for the first few hours, but stir often in
    the last hour. The edges of the potatoes should become more
    rounded, and the nuts will soften. Serve hot.
    Makes 4-6 servings.



    The Soup Nazi's® Mexican Chicken Chili.txt


    The Soup Nazi's® Mexican Chicken Chili

    1 pound chicken breast fillets (4 fillets)
    1 tablespoon olive oil
    10 cups water
    2 cups chicken stock
    1/2 cup tomato sauce
    1 potato, peeled & chopped
    1 small onion, diced
    1 cup frozen yellow corn
    1/2 carrot, sliced
    1 celery stalk, diced
    1 cup canned diced tomatoes
    1 15-ounce can red kidney beans, plus liquid
    1/4 cup diced canned pimento
    1 jalapeno, diced
    1/4 cup chopped Italian parsley
    1 clove garlic, minced
    1 1/2 teaspoons chili powder
    1 teaspoon cumin
    1/4 teaspoon salt
    dash cayenne pepper
    dash basil
    dash oregano

    On the side
    Sour cream
    Pinch chopped Italian parsley

    1. Sauté the chicken breasts in the olive oil in a large pot
    over medium/high heat. Cook the chicken on both side until
    done -- about 7-10 minutes per side. Cool the chicken until
    it can be handled. Do not rinse the pot.
    2. Shred the chicken by hand into bite-sizes pieces and place
    the pieces back into the pot.
    3. Add the remaining ingredients to the pot and turn heat to
    high. Bring mixture to a boil, then reduce heat and simmer for
    4-5 hours. Stir mixture often so that many of the chicken pieces
    shred into much smaller bits. Chili should reduce substantially
    to thicken and darken (less orange, more brown) when done.
    4. Combine some chopped Italian parsley with sour cream and serve
    it on the side for topping the chili, if desired.
    Makes 4-6 servings.



    TOMATO SOUP 4 B'S.txt


    TOMATO SOUP 4 B'S

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Copycat

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cn 28 0z diced tomatoes
    1 c Chicken broth
    1/4 c Butter
    2 tb Sugar
    1 tb Chopped onion
    1/8 ts Baking soda
    2 c Milk

    In a saucepan, combine the first 6 ingredients. Cover
    and simmer for 1 hour. Heat milk, add to tomato
    mixture just before serving. makes about 1
    1/2 quarts.


    Tommy's® World Famous Hamburgers.txt


    Tommy's® World Famous Hamburgers

    This clone recipe may be for the whole hamburger, but anybody
    who knows about Tommy's goes there for the chili - and that's
    the part of this clone they seek. That's also the part that
    required the most kitchen sleuthing. Turn out it's an old chili
    con carne recipe created back in 1946 by Tommy's founder,
    Tommy Koulax, for his first hamburger stand on the corner of
    Beverly and Rampart Boulevards in Los Angeles. By adding the
    right combination of water and flour and broth and spices
    to the meat we can create a thick, tomato-less chili sauce
    worthy of the gajillions of southern California college students
    that make late-night Tommy's runs a four-year habit. And if you
    don't live near one of the two dozen Tommy's outlets, you can
    still get a gallon of Tommy's famous chili shipped to you. But
    I hope you really dig the stuff, because you'll shell out around
    70 bucks for the dry ice packaging and overnight shipping.
    And don't expect to see the ingredients on the label since
    the chili comes packed in a gallon-size mustard jug.

    Chili
    1 pound ground beef (not lean)
    1/4 cup flour plus 1 1/4 cups flour
    1 1/3 cups beef broth
    4 cups water
    3 tablespoons chili powder
    2 tablespoons grated (and then chopped) carrot
    1 tablespoon white vinegar
    2 teaspoons dried minced onion
    2 teaspoons salt
    1 teaspoon granulated sugar
    1 teaspoon paprika
    1/4 teaspoon garlic powder

    3 pounds ground beef
    8 hamburger buns
    16 slices Kraft cheddar cheese Singles
    1/2 cup diced onion
    32 to 40 hamburger pickles (slices)
    8 slices large beefsteak tomato (1/2-inch thick)
    1/4 cup yellow mustard
    Strain the fat out of the meat with popular
    and common kitchen gadgets

    Roux. Something good can come from the French.

    1. Prepare the chili by first browning the meat in a large
    saucepan over medium heat. Crumble the meat as it browns.
    When the meat has been entirely cooked (7 to 10 minutes),
    pour the meat into a strainer over a large cup or saucepan.
    Let the fat drip out of the meat for about 5 minutes, then
    return the meat back to the first saucepan. Cover and set aside.
    2. With the fat from the meat, we will now make a roux - a French
    contribution to thicker sauces and gravies usually made with fat
    and flour. Heat the drippings in a saucepan over medium heat
    (you should have drained off around 1/2 cup of the stuff).
    When the fat is hot, add 1/4 cup flour to the pan and stir well.
    Reduce heat to medium low, and continue to heat the roux, stirring
    often, until it is a rich caramel color. This should take 10 to 15
    minutes. Add the beef broth to the pan and stir. Remove from heat.
    3. Meanwhile, back at the other pan, add the water to the beef, then
    whisk in the remaining 1 1/4 cups flour. Add the roux/broth mixture
    and the other chili ingredients and whisk until blended. Make sure
    your grated carrot is chopped up to the size of rice before you add
    it.
    4. Crank the heat up to medium high. Stir often until you see bubbles
    forming on the surface of the chili. Turn the heat down to medium
    low, and continue to simmer for 15 to 20 minutes, or until thick.
    The chili should be calmly bubbling like lava as it simmers. When
    it's done cooking, take the chili off the heat, cover it, and let it
    sit for 30 minutes to an hour before using it on the burgers. It
    should thicken to a tasty brown paste as it sits.
    5. To make your hamburgers, you'll first divide 3 pounds of hamburger
    into 16 portions of 3 ounces each. Grill the burgers in a hot skillet
    or on an indoor griddle for 4 to 5 minutes per side or until done.
    Sprinkle some salt and pepper on each patty.
    6. Build the burgers by lightly toasting the faces of the hamburger
    buns. Turn them over into a hot skillet or a griddle on medium heat.
    7. Place one patty onto the bottom bun.
    8. Position two slices of cheese on the meat.
    9. Place another beef patty on the cheese.
    10. Spoon about 1/3 cup of chili onto the beef patty.
    11. Sprinkle about 1 tablespoon of diced onion onto the chili.
    12. Arrange 4 to 5 pickle slices on the onion.
    13. Place a thick slice of tomato on next.
    14. Spread mustard over the face of the top bun and top off your
    hamburger by turning this bun over onto the tomato.
    Makes 8 burgers. (6 cups of chili.)


    Tony Roma's® Baked Potato Soup.txt


    Tony Roma's® Baked Potato Soup

    "A house specialty full of baked potatoes and topped
    with Cheddar
    cheese, bacon and green onions."

    The thick-and-creamy texture and rich taste of Tony Roma's
    best-selling soup can be easily cloned with basic ingredients.
    This TSR version is thickened with a little flour, some
    half-and-half and, most notably, instant mashed potatoes.
    Give yourself an hour to bake the potatoes and around 30
    minutes to prepare the soup. Garnish each serving with
    shredded cheese, crumbled bacon and green onions and you
    will have a home kitchen Tony Roma's recreation that will
    surely impress.

    2 medium potatoes (about 2 cups chopped)
    3 tablespoons butter
    1 cup diced white onion
    2 tablespoons flour
    4 cups chicken stock
    2 cups water
    1/4 cup cornstarch
    1 1/2 cups instant mashed potatoes
    1 teaspoon salt
    3/4 teaspoon pepper
    1/2 teaspoon basil
    1/8 teaspoon thyme
    1 cup half and half

    Garnish
    1/2 cup shredded cheddar cheese
    1/4 cup crumbled cooked bacon
    2 green onions, chopped (green part only)

    1. Preheat oven to 400 degrees and bake the potatoes or 1
    hour or until done. When potatoes have cooked remove them
    from the oven to cool.
    2. As potatoes cool prepare soup by melting butter in a large
    saucepan, and sauté onion until light brown. Add the flour to
    the onions and stir to make a roux.
    3. Add stock, water, cornstarch, mashed potatoes, and spices to
    the pot and bring to a boil. Reduce heat and simmer for 5
    minutes.
    4. Cut potatoes in half lengthwise and scoop out contents with
    a large spoon. Discard skin. Chop baked potato with a large
    knife to make chunks that are about 1/2-inch in size.
    5. Add chopped baked potato and half-and-half to the saucepan,
    bring soup back to a boil, then reduce heat and simmer the soup
    for another 15 minutes or until it is thick.
    6. Spoon about 1 1/2 cups of soup into a bowl and top with about
    a tablespoon of shredded cheddar cheese, a half tablespoon of
    crumbled bacon and a teaspoon or so of chopped green onion.
    Repeat for remaining servings.
    Serves 6 to 8.


    Tony Roma's® Blue Ridge Smokies Sauce.txt


    Tony Roma's® Blue Ridge Smokies Sauce

    Of the four famous barbecue sauces served on those delicious,
    tender ribs at Tony Roma's, this is the only one that wasn't
    cloned in the third book, Top Secret Restaurant Recipes. This
    sweet, smoky sauce is great on pork spareribs cooked with the
    technique found on page 298 of the book, or you can use it on
    a recipe of your own that includes pork or beef ribs, even chicken.
    Now Tony Roma's sells each of its four barbecue sauces at the
    restaurant chain, separately, or in gift sets of four. But if
    you don't have a Tony Roma's near you, this is the only way to
    get that one-of-a-kind barbecue taste at home.

    1 cup ketchup
    1 cup red wine vinegar
    1/2 cup brown sugar
    1/4 cup molasses
    1 1/2 teaspoons liquid smoke
    1/2 teaspoon salt
    rounded 1/4 teaspoon black pepper
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder

    1. Combine all of the ingredients in a medium saucepan over high
    heat, and whisk until smooth.
    2. Bring sauce to a boil, then reduce heat and simmer uncovered
    for 30-40 minutes or until sauce has thickened. Use on pork
    spareribs -- as cooked with the method from the book Top Secret
    Restaurant Recipes -- or any of your beef, pork or chicken recipes.
    Makes 1 1/2 cups.


    UNO'S DEEP PAN PIZZA.txt


    UNO'S DEEP PAN PIZZA

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Italian Pizza
    Meats

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----CRUST-----
    1 c Warm tap water (110-115ø)
    1 t Active dry yeast
    3 1/2 c Flour
    1/2 c Coarse ground cornmeal
    1 t Salt
    1/4 c Vegetable oil
    -----FILLING-----
    1 lb Mozzarella, sliced
    1 lb Sausage, removed from the
    Casing and crumbled
    1 cn Whole tomatos, drained and
    Coarsely crushed
    2 c Cloves, peeled and minced
    3 ts Dried oregano,OR
    5 Fresh basil leaves,
    Shredded
    4 tb Freshly grated Parmesan
    Cheese

    Pour the warm water into a large mixing bowl and
    dissolve the yeast with a fork. Add 1 cup of flour,
    all of the cornmeal, salt, and, and vegetable oil. Mix
    well with a spoon. Continue stirring in the rest of
    the flour 1/2 cup at a time, until the dough comes
    away from the sides of the bowl. Flour your hands and
    the work surface and kneed the ball of dough until it
    is no longer sticky.

    Let the dough rise in an oiled bowl, sealed with
    plastic wrap, for 45 to 60 minutes in a warm place,
    until it is doubled in bulk. Punch it down and kneed
    it briefly. Press it into an oiled 15-inch deep dish
    pizza pan, until it comes 2 inches up the sides and is
    even on the bottom of the pan. Let the dough rise
    15-20 minutes before filling.

    Preheat the oven to 500 degrees.

    While the dough is rising, prepare the filling. Cook
    the crumbled sausage until it is no longer pink, drain
    it of it's excess fat. Drain and chop the tomatos.

    When the dough has finished its second rising, lay the
    cheese over the dough shell. Then distribute the
    sausage and garlic over the cheese. Top with the
    tomatos. Sprinkle on the seasonings and Parmesan
    cheese.

    Bake for 15 minutes at 500 degrees. Then lower the
    temperature to 400 degrees and bake for 25 to 35
    minutes longer. Lift up a section of the crust from
    time to time with a spatula to check on its color. The
    crust will be golden brown when done. Serve
    immediately.

    UNO'S PIZZERIA RECIPE.txt


    UNO'S PIZZERIA RECIPE

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Cheese/eggs

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 pk Yeast
    2 c -Tepid water
    1/2 c Salad oil
    4 tb Olive oil
    3 c Flour
    1/2 c Cornmeal -- I think this is
    -the secret
    2 ts -salt -- Frugal Gourmet does
    -not have salt in dough
    2 1/2 c Flour
    -Sauce
    2 cn Plum tomatoes 28 ounce
    -drained -- crushed; drained
    1 Mozzarella -- to taste
    1 pn -salt -- ground pepper
    1 -garlic -- chopped; to taste
    1 Basil -- fresh; chopped
    1 Oregano -- fresh; chopped
    1 Meat -- choice
    1 Onion -- etc; choice
    1 Parmesan -- to taste
    1 Romano cheese -- to taste

    Mix two packets of yeast in 2 cups of tepid water and let sit for ten
    minutes. Add 1/2 cup salad oil. Add Olive oil, 3 cups flour; cornmeal
    and salt. Knead for about ten minutes. Add 2-1/2 cups of additional
    flour.
    Knead this for 15 minutes. Let dough rise to twice its size. Use
    blackened
    deep dish pizza pans. I'm not sure how you get 'em blackened - I cured
    mine
    with olive oil and then I just wipe them out when I'm
    done. They are kind of getting blackened looking with use. I have two
    pans
    and make two pizzas at a time. I spread the pan with olive oil and
    sprinkle
    with cornmeal. Divide the dough in half. Spread and cover the bottom of
    the
    pan. Spread it up the sides. I then let it rise again in the pan. Cover
    pizza dough with sliced mozzarella. Drain and squash a 28 ounce can of
    plum
    tomatoes for each pizza. Drain off the excess fluid after squashing, and
    spread this over the cheese. Smidge of salt and ground pepper over the
    top.
    Chopped garlic, fresh chopped basil and oregano. Add the filling of your
    choice (I use sliced onion and Italian Sausage). Top with a
    Parmesan/Romano
    Cheese mix. Bake in preheated oven at 475 degrees for 35-40 minutes.

    Waffle House® Waffles.txt


    Waffle House® Waffles

    It was two friendly Atlanta, Georgia neighbors who got
    together in 1955 to build the first Waffle House in their
    eventual 1200-restaurant chain. With the dimpled breakfast
    hotcake as a signature item (and this is 3 years before
    IHOP was founded!), the privately-held chain grew into
    20 Southern U.S. states. Today tasty food at rock-bottom
    prices, plus 24-hours-a-day service, makes Waffle House
    a regular stop for devoted customers any time of the day
    or night. And don't even think about referring to your server
    as a waitress; they're called "associates."
    For the best clone of the 45-year-old secret formula for these
    waffles you really should chill this batter overnight in the
    fridge as they do in each of the restaurants. But, hey, sometimes
    you just can't wait, right? If you need instant gratification,
    the recipe still works fine if you cook up the waffles the same
    day. At least wait for 15-20 minutes after you make the batter
    so that it can rest and thicken a bit. That'll give you time to
    search for the waffle iron and heat it up. Also, you might need
    some time to dust it off.

    1 1/2 cups all-purpose flour
    1 teaspoon salt
    1/2 teaspoon baking soda
    1 egg
    1/2 cup plus 1 tablespoon granulated sugar
    2 tablespoons butter, softened
    2 tablespoons shortening
    1/2 cup half & half
    1/2 cup milk
    1/4 cup buttermilk
    1/4 teaspoon vanilla

    1. Combine flour, salt and baking soda in a medium bowl. Stir to
    combine.
    2. Lightly beat the egg in another medium bowl. Add the sugar,
    butter, and shortening and mix well with an electric mixer until
    smooth. Add the half & half, milk, buttermilk and vanilla. Mix well.
    3. Add the dry flour mixture to the wet mixture while beating. Mix
    until smooth.
    4. Cover and chill overnight. (You can use batter right away if you
    like, but a good 12-hour chill makes the batter better.)
    5. Rub a light coating of vegetable oil on a waffle iron. Preheat
    the waffle iron. Leave the batter out of the refrigerator to warm
    up a bit as your waffle iron is preheating.
    6. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for
    3 to 4 minutes or until the waffles are light brown.
    Makes 6 waffles.
    Wendy's Frosties.txt


    Wendy's Frosties
    Yield: 6 servings

    1 cup Milk
    1/2 cup Nestle's Quik
    3 cups ice cream, softened in fridge 1 hour

    Put in blender until smooth. Serve.


    Wendy's® Chicken Caesar Fresh Stuffed Pita.txt


    Wendy's® Chicken Caesar Fresh Stuffed Pita

    Early in 1997 Wendy's introduced its selection of cold
    "Fresh Stuffed" pita sandwiches -- a nice change of pace
    from the typical fast food fare. Basically what you're
    getting is a small salad wrapped in a warm pita bread.
    You might be saying to yourself "That doesn't sound like
    much for 3 bucks!" Then I would have to say, "Perhaps,
    but what if you could make a clone yourself for a mere
    fraction of that?" You would probably say, "Cool, man!
    Lay it on me." And then I would just say, "Already did."

    Dressing
    1/2 cup water
    1/8 teaspoon dry, unflavored gelatin
    1/3 cup white vinegar
    1/2 cup olive oil
    1/2 teaspoon finely minced red bell pepper
    1/2 teaspoon salt
    1/4 teaspoon garlic powder
    1/4 teaspoonWorcestershire sauce
    1/8 teaspoon coarse ground black pepper
    dash parsley
    dash oregano
    dash thyme
    dash basil
    1 tablespoon grated Romano cheese
    1 tablespoon grated Parmesan cheese
    2 tablespoons egg substitute

    2 boneless, skinless chicken breasts
    salt
    pepper
    6 cups romaine lettuce, chopped
    1/4 cup red cabbage, shredded
    1/4 cup carrot, shredded
    4 pita breads
    4 teaspoons shredded, fresh Parmesan cheese


    1. Make the dressing by first dissolving the gelatin in the
    water. Heat the mixture in the microwave on high for two
    minutes or until it begins to boil rapidly. Add the vinegar,
    then whisk while adding the oil. Add bell pepper, salt,
    garlic powder, Worcestershire, black pepper, parsley, oregano,
    thyme and basil. Let dressing cool for about 15 minutes before
    adding cheeses and egg substitute. Whisk until slightly thicker,
    then chill. Overnight refrigeration makes the dressing thicker.
    2. Preheat a barbecue or indoor grill to medium heat. Salt and
    pepper the chicken, then grill it for 5 minutes per side, or until
    done. Remove chicken from the grill and dice it.
    3. While chicken cooks, prepare the salad by combining the romaine
    lettuce, red cabbage and shredded carrot in a large bowl and toss.
    4. Prepare the sandwiches by first microwaving each pita for 20
    seconds.
    5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of
    the romaine salad into the bread.
    6. Add about 1/3 cup of diced chicken on top of the salad in the pita.
    7. Pour about a tablespoon of dressing over each sandwich.
    8. Sprinkle about a teaspoon of shredded fresh Parmesan on top of
    each one and serve.
    Serves 4.
    Wendy's® Chili.txt


    Wendy's® Chili

    Here's a favorite recipe for chili that clones the stuff served
    at the Wendy's chain. Dave Thomas, Wendy's founder, has been
    serving this chili since 1969, he year the first Wendy's opened
    its doors. Over the years the recipe has changed a bit, but
    this version here is an amazing copy of the version of chili
    served in the early 90's. Try topping it with some chopped onion
    and cheddar cheese, as you can request in the restaurant.
    2 pounds ground beef
    One 29-ounce can tomato sauce
    One 29-ounce can kidney beans (with liquid)
    One 29-ounce can pinto beans (with liquid)
    1 cup diced onion (1 medium onion)
    1/2 cup diced green chili (2 chilies)
    1/4 cup diced celery (1 stalk)
    3 medium tomatoes, chopped
    2 teaspoons cumin powder
    3 tablespoons chili powder
    1 1/2 teaspoons black pepper
    2 teaspoons salt
    2 cups water

    1. Brown the ground beef in a skillet over medium heat; drain off
    the fat.
    2. Using a fork, crumble the cooked beef into pea-size pieces.
    3. In a large pot, combine the beef plus all the remaining ingredients,
    and bring to a simmer over low heat. Cook, stirring every 15 minutes,
    for 2 to 3 hours.

    Makes about 12 servings.

    Tidbits

    For spicier chili, add 1/2 teaspoon more black pepper.
    For much spicier chili, add 1 teaspoon black pepper and a tablespoon
    cayenne pepper.
    And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers
    to the pot.
    Leftovers can be frozen for several months.


    Wendy's® Classic Greek Fresh Stuffed Pita.txt


    Wendy's® Classic Greek Fresh Stuffed Pita

    Here's a clone for another of Wendy's four Fresh Stuffed Pitas.
    This Classic Greek Pita uses the same salad base and dressing
    as last week's clone for the Chicken Caesar Pita, but replaces
    the chicken and parmesan with a Greek topping that's very easy
    to make. Even though Wendy's uses a special custom pita that can't
    be bought in the stores, you can use the type that most people
    tend to slice open and fill. You won't be filling any pockets in
    this recipe (other than those in your pants with the money you save).
    Instead, you just heat up the pita, and fill it like a soft taco.

    Dressing
    1/2 cup water
    1/8 teaspoon dry, unflavored gelatin
    1/3 cup white vinegar
    1/2 cup olive oil
    1/2 teaspoon finely minced red bell pepper
    1/2 teaspoon salt
    1/4 teaspoon garlic powder
    1/4 teaspoon Worcestershire sauce
    1/8 teaspoon coarse ground black pepper
    dash parsley
    dash oregano
    dash thyme
    dash basil
    1 tablespoon grated Romano cheese
    1 tablespoon grated Parmesan cheese
    2 tablespoons egg substitute

    1 cup (4-ounce package) crumbled feta cheese
    1/2 cup tomato, seeded and diced
    1/4 cup cucumber, thinly sliced and chopped
    1/4 cup red onion, diced
    6 cups romaine lettuce, chopped
    1/4 cup red cabbage, shredded
    1/4 cup carrot, shredded
    4 pita breads

    1. Make the dressing by first dissolving the gelatin in the water.
    Heat the mixture in the microwave on high for two minutes or until
    it begins to boil rapidly. Add the vinegar, then whisk while adding
    the oil. Add bell pepper, salt, garlic powder, Worcestershire, black
    pepper, parsley, oregano, thyme and basil. Let dressing cool for
    about 15 minutes before adding cheeses and egg substitute. Whisk
    until slightly thicker, then chill. Overnight refrigeration makes
    the dressing thicker.
    2. Make the Greek topping for the sandwiches by combining the crumbled
    feta cheese, tomato, cucumber, and red onion in a small bowl.
    3. Prepare the salad by combining the romaine lettuce, red cabbage
    and shredded carrot in a large bowl and toss.
    4. Prepare the sandwiches by first microwaving each pita for 20
    seconds.
    5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of
    the romaine salad into the bread.
    6. Add 1/2 to 1/3 cup of the greek topping to each sandwich.
    7. Pour about a tablespoon of dressing over each sandwich and serve.
    Serves 4.


    Wendy's® Spicy Chicken Fillet Sandwich.txt


    Wendy's® Spicy Chicken Fillet Sandwich

    There once was a time when Wendy's offered this sandwich for a
    "limited time only." Apparently the tasty zing from this breaded
    chicken sandwich won it many loyal customers and a permanent place
    on the fast food chain's menu. Now you can re-create the spicy
    kick of the original with a secret blend of spices in the chicken's
    crispy coating. Follow the same stacking order as the original,
    and you've just made 4 sandwich clones at a fraction of the cost
    of the real thing.

    6 to 8 cups vegetable oil
    1/3 cup Frank's Original Red Hot Pepper Sauce
    2/3 cup water
    1 cup all-purpose flour
    2 1/2 teaspoons salt
    4 teaspoons cayenne pepper
    1 teaspoon coarse ground black pepper
    1 teaspoon onion powder
    1/2 teaspoon paprika
    1/8 teaspoon garlic powder
    4 chicken breast fillets
    4 plain hamburger buns
    8 teaspoons mayonnaise
    4 lettuce leaves
    4 tomato slices

    1. Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.
    2. Combine the pepper sauce and water in a small bowl.
    3. Combine the flour, salt, cayenne pepper, black pepper, onion
    powder, paprika and garlic powder in another shallow bowl.
    4. Pound each of the chicken pieces with a mallet until about
    3/8-inch thick. Trim each breast fillet if necessary to help it
    fit on the bun.
    5. Working with one fillet at a time, coat each piece with the flour,
    then dredge it in the diluted pepper sauce. Coat the chicken once
    again in the flour mixture and set it aside until the rest of the
    chicken is coated.
    6. Fry the chicken fillets for 8 to 12 minutes or until they are light
    brown and crispy. Remove the chicken to a rack or to paper towels to
    drain.
    7. As chicken is frying, prepare each sandwich by grilling the face of
    the hamburger buns on a hot skillet over medium heat. Spread about 2
    teaspoons of mayonnaise on the face of each of the inverted top buns.
    8. Place a tomato slice onto the mayonnaise, then stack a leaf of
    lettuce on top of the tomato.
    9. On each of the bottom buns, stack one piece of chicken.
    10. Flip the top half of each sandwich onto the bottom half and
    serve hot.
    Makes 4 sandwiches.




    White Tassel Hamburgers 2.txt


    White Tassel Hamburgers 2

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Sandwiches Beef

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pound Ground SIRLOIN
    2/3 cup Canned beef broth
    1 Jar babyfood strained beef -- (3 ounces)
    -----ONIONS-----
    1/4 cup Dry onions
    1/4 cup Hot water
    Mustard
    Catsup
    Pickles

    mix meat babyfood and broth together well then but in fridge for 3 hours
    or over night. then add hot water to onions to hydrate them make small
    hamburgers put in frying pan with the end of a spoon put holes in the
    burgers while frying so they will cook evenly. then before tuning put some
    onions on top of each burger then place buns on top bottom of buns down.
    so they will be steamed warm. garnish with pickle catsup and mustard.


    White Tassel Hamburgers.txt


    White Tassel Hamburgers

    Categories: Polkadot, Menarea, Ground meat, Beef
    Yield: 1 Servings

    1 lb Ground sirloin (not ground
    -chuck)
    3 oz Jar of strained beef or
    -veal baby food
    2/3 c Canned clear beef broth
    1/4 c Dry minced onion
    1/4 c Hot water
    1 pk Regular hot dog buns

    Mush together beef, baby food, and broth. Refrigerate, tightly
    covered, for a couple of hours. Roll meat into small balls, flatten
    and fry in pan on stovetop. Mix together onion and water. Place
    approx. 1 tbsp of onion/water mixture in the bottom of the pan. Flip
    burger on top of this mixture. Serve immediately after they are
    finished cooking. For buns, cut a hot dog bun into pieces that are
    the same size as the hamburgers.

    Wolfgang Pucks Pumpkin Pie.txt


    WOLFGANG PUCK'S PUMPKIN PIE

    Yield: 1 servings

    Unbaked 10-inch single
    -crust pie shell
    4 tb Sugar syrup
    1 tb Minced orange peel
    2 tb Grand Marnier
    1 Vanilla bean, split and
    -scraped
    1 Cinnamon stick
    Fresh grated nutmeg
    6 Oz. fresh cranberries
    2 c Pumpkin puree
    1 c Dark brown sugar, packed
    1/2 ts Cinnamon
    1 ts Ginger
    1/2 ts Nutmeg
    1/2 ts Cloves
    ds Salt
    ds Fresh ground white pepper
    4 Eggs
    1 c Whipping cream
    1/2 c Half and half
    3 tb Bourbon
    Cinnamon ice cream
    -(optional)

    Wolfgang Puck is a German-born chef who has made his mark here in
    California. He has such goldmines as Spago's in LA and Stars in the
    City plus a few more salted away around the globe. This is Wolfgang
    Puck's very own punkin' pie. How does it stack up against
    Grandma's?

    Line a buttered 10-inch pie dish or flan ring with pastry.


    Refrigerate for 1/2 hour. Line with parchment paper and fill
    with pie
    weights or uncooked beans. Bake at 350F for 25 minutes, or until
    crust is golden. Let cool. Remove paper and beans.

    Meanwhile, in large stainless steel saucepan, combine sugar syrup,
    orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon
    stick and nutmeg. Bring to boil. Stir in cranberries then reduce
    heat and simmer for 3 to 5 minutes or until berries are softened.
    Remove vanilla bean and cinnamon stick. Spread mixture in thin
    layer on bottom of tart shell. (Leftover marmalade is good served
    on side
    with smoked meat, fowl or curry.)

    In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg,
    cloves and pepper. Beat in eggs, cream, half and half and bourbon,
    Pour into pastry shell. Bake at 375F for 30 to 40 minutes or until
    set.

    Serve warm with cinnamon ice cream, if desired.
    Yonah Schimmel® Low-Fat New York City Knish.txt


    Yonah Schimmel® Low-Fat New York City Knish

    Here's a recipe that comes from a challenge issued by
    the New York Daily News. They wanted to find out if a
    West Coast boy could duplicate the taste of an authentic
    New York City knish. But, mind you, not just any knish.
    This knish comes from one of the oldest knisheries in the
    Big Apple; a place which also takes pride in the low fat
    content of its knishes, versus the popular deep-fried variety.
    When I tasted the famous Yonah Schimmel knish (the first knish
    I had ever sampled), I realized that not only could a simple
    clone recipe be created, but that the fat gram count could
    come in even lower. The Daily News even went so far as to have
    a lab analyze the fat content of not only the original knish
    and the clone, but also the fat grams in a street vendor knish
    and a supermarket knish, just for comparison. The results are
    listed below. If you'd like to check out the original article
    that ran in the Daily News, click here.

    6 medium russet potatoes
    2 1/2 tablespoons low-fat butter
    1/4 minced onion
    3 tablespoons fat-free chicken (or vegetable) broth
    1/2 teaspoon salt, or more to taste
    1/8 teaspoon ground black pepper, or more to taste
    Seasoning blends, chives or pepper flakes to taste (optional)
    6 sheets phyllo dough

    1. Peel, halve and boil potatoes until tender, 15-20 minutes.
    Mash in a large bowl.
    2. Sauté onion in 1 1/2 tablespoons butter until translucent but
    not brown. Add to mashed potatoes with broth, salt, pepper and
    spices. Stir well.
    3. Melt remaining tablespoon of butter. Pre-heat oven to 375
    degrees.
    4. Layer 3 sheets of phyllo dough and cut in half. Repeat with
    remaining 3 sheets. Spoon 1 cup of potato mixture on each section
    of phyllo, mold into a large ball and position off-center at one
    end of strip of dough. Roll ball along the length of phyllo,
    folding dough over bottom of filling and leaving some filling
    poking through the top. (Trim and discard excess dough.)
    5. Brush melted butter over edges of knish to seal the seams and
    press down onto an ungreased baking sheet. Repeat with other
    knishes. Bake 30-40 minutes, until golden brown.
    Makes four knishes.

    Yoo-Hoo® Mix-Ups.txt


    Yoo-Hoo® Mix-Ups

    A while back when I was rummaging through my pantry
    I came upon several bottles of flavored Yoo-hoo that
    I had scored from Wal-Mart and tucked away for over a year.
    Each of the bottles was covered with a little dust and needed
    a pretty fierce shaking, but the contents were very well
    preserved and quite tasty. After some Web browsing of a few
    unofficial Yoo-hoo Web sites, I discovered these worshipped
    "Mix-ups" variety of the famous chocolate drink had since been
    put to rest. Now, after a little work in the top secret
    "lab," I've come up with a way to clone the flavor of these
    bottled products which can no longer be obtained outside of
    the ethereal food-world afterlife.

    Chocolate-Banana
    3/4 cup nonfat dry milk
    3 tablespoons Nesquik chocolate drink powder
    1 1/2 cups cold water
    1 1/2 teaspoons sugar
    1/2 teaspoon banana extract

    Chocolate-Strawberry
    3/4 cup nonfat dry milk
    3 tablespoons Nesquik chocolate drink powder
    3 cups cold water
    1 tablespoon sugar
    1 1/2 teaspoons strawberry extract

    Chocolate-Mint
    3/4 cup nonfat dry milk
    3 tablespoons Nesquik chocolate drink powder
    1 1/2 cups cold water
    1 teaspoonn sugar
    dash mint extract (less than 1/8 teaspoon)

    Combine all the ingredients in a blender for the flavor of your
    choice in a container or jar with a lid. Shake until dry milk
    is dissolved. Drink immediately or chill in the refrigerator.
    Makes 1 14-ounce drink.
    Z Tejas' Chile Fudge Pie.txt


    Z Tejas' Chile Fudge Pie

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Desserts Copycat
    Pies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 ts Ancho puree*
    1/2 lb Butter
    1/2 c Chopped walnuts
    1/2 c Chopped pecans
    2 Eggs
    1/2 c White sugar
    1/2 c Brown sugar
    1/2 c Flour
    1 c Semisweet chocolate chips
    9 inch unbaked pie shell

    *For ancho puree: Ancho chiles, which are dried
    poblanos, are dark brown peppers found in the produce
    section. Remove seeds and stem from one ancho chile
    pepper. Place ancho in a small saucepan with water to
    cover. Bring to a boil and simmer until ancho is
    tender. Puree in a food processor.

    Melt butter and let cool to warm. Toast pecans and
    walnuts until lightly brown. Beat eggs well and then
    add sugars and flour. Beat until smooth. Add warm
    butter and mix well. (It is important for butter to be
    warm so chocolate chips will melt some.) Add chile
    puree. Stir in nuts and chocolate chips. Pour filling
    into pastry shell and bake at 325 degrees for 45 to 60
    minutes until done.


  2. #2
    ChattyCathy Guest

    Default Re: Top Secret Recipes Collection (Large!)

    Sqwertz wrote:

    <snip>

    I have decided I like eel.... went to our favorite fishmonger today -
    and that was part of the haul.

    --
    Cheers
    Chatty Cathy

  3. #3
    pavane Guest

    Default Re: Top Secret Recipes Collection (Large!)


    "ChattyCathy" <[email protected]> wrote in message news:LnM3n.13956$[email protected]..
    | Sqwertz wrote:
    |
    | <snip>
    |
    | I have decided I like eel.... went to our favorite fishmonger today -
    | and that was part of the haul.

    I really love uni, the weirdly textured sea urchin innards
    so common in good sushi bars. Wonderful tang of the sea.

    pavane



  4. #4
    Dave Smith Guest

    Default Re: Top Secret Recipes Collection (Large!)

    ChattyCathy wrote:

    > I have decided I like eel.... went to our favorite fishmonger today -
    > and that was part of the haul.



    Eel is one of those things that a lot of people are turned off to
    because of the idea that there are writhing, slippery, work like
    creatures. I remember facing it the first time I was in Denmark after
    asking a Danish friend to order me something that is traditionally
    Danish and he ordered smoked eel. It was incredible,

  5. #5
    George Guest

    Default Re: Top Secret Recipes Collection (Large!)

    On 1/14/2010 17:24, Dave Smith wrote:
    > ChattyCathy wrote:
    >
    >> I have decided I like eel.... went to our favorite fishmonger today -
    >> and that was part of the haul.

    >
    >
    > Eel is one of those things that a lot of people are turned off to
    > because of the idea that there are writhing, slippery, work like
    > creatures. I remember facing it the first time I was in Denmark after
    > asking a Danish friend to order me something that is traditionally
    > Danish and he ordered smoked eel. It was incredible,


    I love smoked eel. I also like the Japanese grilled presentation of
    freshwater eel "unagi".

  6. #6
    Mark Thorson Guest

    Default Re: Top Secret Recipes Collection (Large!)

    ChattyCathy wrote:
    >
    > Sqwertz wrote:
    >
    > <snip>
    >
    > I have decided I like eel.... went to our favorite fishmonger today -
    > and that was part of the haul.


    Yes, eel is very good. I've only had it canned and
    frozen, the latter imported from Asia premarinated
    with a teriyaki-style sauce. When one of the frozen ones
    is steamed, it develops a jelly-like consistency that
    is fantastic. One of the best foods I know.

    Another good fish is skate. It has a large-grain texture
    which is very nice. It's sometimes compared to lobster.
    I'd mention a rumor involving skate and a certain shellfish,
    but we don't need to go through that again.

  7. #7
    Sqwertz Guest

    Default Re: Top Secret Recipes Collection (Large!)

    On Thu, 14 Jan 2010 23:53:45 +0200, ChattyCathy wrote:

    > Sqwertz wrote:
    >
    > <snip>
    >
    > I have decided I like eel....


    Was that one of Burger King recipes?

    -sw

  8. #8
    ChattyCathy Guest

    Default Re: Top Secret Recipes Collection (Large!)

    Sqwertz wrote:

    > On Thu, 14 Jan 2010 23:53:45 +0200, ChattyCathy wrote:
    >
    >> Sqwertz wrote:
    >>
    >> <snip>
    >>
    >> I have decided I like eel....

    >
    > Was that one of Burger King recipes?


    Tsk, tsk, tsk. If our resident fast food guru has to ask me that... I
    dunno what this group is coming to.

    <loud sigh>

    --
    Cheers
    Chatty Cathy

  9. #9
    Sky Guest

    Default Re: Top Secret Recipes Collection (Large!)

    ChattyCathy wrote:
    >
    > Sqwertz wrote:
    >
    > > On Thu, 14 Jan 2010 23:53:45 +0200, ChattyCathy wrote:
    > >
    > >> Sqwertz wrote:
    > >>
    > >> <snip>
    > >>
    > >> I have decided I like eel....

    > >
    > > Was that one of Burger King recipes?

    >
    > Tsk, tsk, tsk. If our resident fast food guru has to ask me that... I
    > dunno what this group is coming to.


    Avoid BK (Burger King)! I used to like BK but it's gone drastically
    downhill Their so-called $1 "chicken tenders" are FAKE! Thankfully,
    the person at the front counter gave me a refund when I said, "is this
    what they are?"! Four itsy bitsy pieces of processed and reformed
    chicken that was molded & formed in the shape of a king's crown that'd
    been deep fried! UGH! I'm so glad that dude behind the counter
    refunded my $1!

    Sky, who very rarely visits fast-food establishments!

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  10. #10
    phaeton Guest

    Default Re: Top Secret Recipes Collection (Large!)

    I think i've only ever eaten eel in an eel-cucumber roll. But it's
    often one of the things I order at my usual sushi place.

    I don't find the idea of eating eel offensive. I'd try smoked eel if
    I knew where to get it.

    -J

  11. #11
    Dora Guest

    Default Re: Top Secret Recipes Collection (Large!)

    ChattyCathy wrote:
    > Sqwertz wrote:
    >
    > <snip>
    >
    > I have decided I like eel.... went to our favorite fishmonger
    > today -
    > and that was part of the haul.


    Nobody could have been more squeamish about eel than I until I ate it.
    Very sweet and not at all fishy. Live and learn!
    Dora


  12. #12
    Sqwertz Guest

    Default Re: Top Secret Recipes Collection (Large!)

    On Fri, 15 Jan 2010 06:20:52 +0200, ChattyCathy wrote:

    > Sqwertz wrote:
    >
    >> On Thu, 14 Jan 2010 23:53:45 +0200, ChattyCathy wrote:
    >>
    >>> Sqwertz wrote:
    >>>
    >>> <snip>
    >>>
    >>> I have decided I like eel....

    >>
    >> Was that one of Burger King recipes?

    >
    > Tsk, tsk, tsk. If our resident fast food guru has to ask me that... I
    > dunno what this group is coming to.


    Again, you talk in riddles. I hardly eat any fast food. And that's
    pretty well-known around here.

    I haven't said **** to you lately. Did you just take an extra dose
    of "Lets be an annoying bitch" pills today?

    -sw

  13. #13
    ChattyCathy Guest

    Default Re: Top Secret Recipes Collection (Large!)

    Sqwertz wrote:

    > On Fri, 15 Jan 2010 06:20:52 +0200, ChattyCathy wrote:
    >
    >> Sqwertz wrote:
    >>
    >>> On Thu, 14 Jan 2010 23:53:45 +0200, ChattyCathy wrote:
    >>>
    >>>> Sqwertz wrote:
    >>>>
    >>>> <snip>
    >>>>
    >>>> I have decided I like eel....
    >>>
    >>> Was that one of Burger King recipes?

    >>
    >> Tsk, tsk, tsk. If our resident fast food guru has to ask me that... I
    >> dunno what this group is coming to.

    >
    > Again, you talk in riddles. I hardly eat any fast food. And that's
    > pretty well-known around here.


    Could have fooled me - considering the amount of crossposting you do
    from that other fast food group.

    >
    > I haven't said **** to you lately. Did you just take an extra dose
    > of "Lets be an annoying bitch" pills today?


    No. I don't need any pills to be an annoying bitch. Eat your heart out.
    --
    Cheers
    Chatty Cathy

  14. #14
    Terry Pulliam Burd Guest

    Default Re: Top Secret Recipes Collection (Large!)

    On Fri, 15 Jan 2010 10:36:41 -0500, "Dora" <[email protected]> wrote:

    >ChattyCathy wrote:
    >> Sqwertz wrote:
    >>
    >> <snip>
    >>
    >> I have decided I like eel.... went to our favorite fishmonger
    >> today -
    >> and that was part of the haul.

    >
    >Nobody could have been more squeamish about eel than I until I ate it.
    >Very sweet and not at all fishy. Live and learn!


    Not about eel, but another briney denizen, I pretty much had to eat
    octopus with my eyes closed. I'll generally try anything once, but I'm
    not going there again - not the big sort with fat suckers on 'em. I
    rather like the very small ones I had in Spain, once I got over the
    little suckers lying there with their tentacles sticking out.

    Terry "Squeaks" Pulliam Burd

    ---

    "If the soup had been as warm as the wine,
    if the wine had been as old as the turkey,
    and if the turkey had had a breast like the maid,
    it would have been a swell dinner." Duncan Hines

  15. #15
    sf Guest

    Default Re: Top Secret Recipes Collection (Large!)

    On Fri, 15 Jan 2010 22:08:17 +0200, ChattyCathy
    <[email protected]> wrote:

    >Sqwertz wrote:
    >
    >>
    >> I haven't said **** to you lately. Did you just take an extra dose
    >> of "Lets be an annoying bitch" pills today?

    >
    >No. I don't need any pills to be an annoying bitch. Eat your heart out.


    LOLOL!

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  16. #16
    Sqwertz Guest

    Default Re: Top Secret Recipes Collection (Large!)

    On Fri, 15 Jan 2010 22:08:17 +0200, ChattyCathy wrote:

    > Sqwertz wrote:
    >
    >> On Fri, 15 Jan 2010 06:20:52 +0200, ChattyCathy wrote:
    >>
    >>> Sqwertz wrote:
    >>>
    >>>> On Thu, 14 Jan 2010 23:53:45 +0200, ChattyCathy wrote:
    >>>>
    >>>>> Sqwertz wrote:
    >>>>>
    >>>>> <snip>
    >>>>>
    >>>>> I have decided I like eel....
    >>>>
    >>>> Was that one of Burger King recipes?
    >>>
    >>> Tsk, tsk, tsk. If our resident fast food guru has to ask me that... I
    >>> dunno what this group is coming to.

    >>
    >> Again, you talk in riddles. I hardly eat any fast food. And that's
    >> pretty well-known around here.

    >
    > Could have fooled me - considering the amount of crossposting you do
    > from that other fast food group.


    You're on drugs. I haven't cross-posted anything from there in
    months, and even then it was only 3-4 messages. and since when have
    you heard a pro-fast-food post from me? Probably never.

    I can start doing it again if you'd like.

    > No. I don't need any pills to be an annoying bitch. Eat your heart out.


    You weren't even here for a long time (that I noticed - maybe I had
    you killfiled), but you sure have turned into a Supreme **** from
    the posts of yours I've read since your return.

    -sw

  17. #17
    David Harmon Guest

    Default Re: Top Secret Recipes Collection (Large!)

    Here it is without the duplicates and less of the honked-up formatting.

    __________________________________________________ ______________
    A1A-READ ME.txt

    I hope you enjoy the assorted Secret Recipes
    included here!
    More Secret Recipes are to come soon
    from SKILLET!

    /T /I
    / |/ | .-~/
    T\ Y I |/ / _
    /T | \I | I Y.-~/
    I l /I T\ | | l | T /
    T\ | \ Y l /T | \I l \ ` l Y
    __ | \l \l \I l __l l \ ` _. |
    \ ~-l `\ `\ \ \\ ~\ \ `. .-~ |
    \ ~-. "-. ` \ ^._ ^. "-. / \ |
    .--~-._ ~- ` _ ~-_.-"-." ._ /._ ." ./
    >--. ~-. ._ ~>-" "\\ 7 7 ]

    ^.___~"--._ ~-{ .-~ . `\ Y . / |
    <__ ~"-. ~ /_/ \ \I Y : |
    ^-.__ ~(_/ \ >._: | l______
    ^--.,___.-~" /_/ ! `-.~"--l_ / ~"-.
    (_/ . ~( /' "~"--,Y -=b-. _)
    (_/ . \ : / l c"~o \
    \ / `. . .^ \_.-~"~--. )
    (_/ . ` / / ! )/
    / / _. '. .': / '
    ~(_/ . / _ ` .-<_
    /_/ . ' .-~" `. / \ \ ,z=.
    ~( / ' : | K "-.~-.______//
    "-,. l I/ \_ __{--->._(==.
    //( \ < ~"~" //
    /' /\ \ \ ,v=. ((
    .^. / /\ " }__ //===- `
    / / ' ' "-.,__ {---(==-
    .^ ' : T ~" ll
    / . . . : | :! \\
    (_/ / | | j-" ~^



    only from § Skillet §
    accept No substitutes.. & enjoy!

    __________________________________________________ ______________
    A1-Sauce.txt

    Recipe By : Gloria Pitzer
    Serving Size : 1 Preparation Time :0:00
    Categories : Copycat Condiments

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 C Dark Molasses
    2 Green onions -- chop
    3 Tbsp Coarse salt (kosher)
    3 Tbsp Dry mustard
    1 Tsp Paprika
    1/4 Tsp Cayene
    1 Clove garlic -- crush or
    1 Tsp Garlic powder
    1 Anchovy fillet; chop -- or
    1 tbsp Anchovey paste
    6 tbsp Fresh taramind -- or
    1 tbsp Taramind extract
    1 tsp Pepper
    1/2 tsp Fenugreek
    1/2 tsp Powdered ginger
    1/2 tsp Ground cinnamon
    1 tsp Powdered cloves
    1/2 tsp Caradamen seeds
    3 drops Tabasco
    6 oz Rhine wine
    2 oz Rose wine
    1 pt White vinegar
    1 tbsp Kitchen Bouquet
    1 tbsp Postum Powder

    Put all spices (except last 6 ingr.) through blender till fine powder.
    Place over low heat with half vinegar and simmer 1 hr; adding rest of
    vinegar alittle at a time as mixture is reduced in bulk. Stir in
    tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
    heat. Pour into crock or tuperware container (2qt) Let stand covered for
    1 week. Then strain thru cheese- cloth, six times.
    bottle and cap tightly. Keep refrigerated indefinely.
    Freeze to keep for years.


    __________________________________________________ ______________
    Almost Snickers.txt

    Almost Snickers

    Recipe By : Mary Ann Housman (WW leader)
    Serving Size : 8 Preparation Time :0:00
    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 8x8 inch pan and freeze.


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    Applebee's Pico de Gallo.txt

    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(R) Baked French Onion Soup.txt

    Applebee's(R) 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(R) Bananaberry Freeze.txt

    Applebee's(R) 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(R) Low-Fat Asian Chicken Salad.txt

    Applebee's(R) 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(R) Low-Fat Blackened Chicken Salad.txt

    Applebee's(R) 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.




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    Applebee's(R) Oriental Chicken Salad.txt

    Applebee's(R) 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.




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    Applebee's(R) Tequila Lime Chicken.txt

    Applebee's(R) Tequila Lime Chicken

    It's one of Applebee's top-selling signature dishes
    and a big request here on the site. This tasty dish
    combines the tangy flavor of the tequila lime marinade
    with creamy southwestern-style dressing, and tops it all
    off with a melted cheese blend. Just be sure you don't
    marinate the chicken longer than the 3 to 4 hours, or the
    citric acid in the lime juice may toughen the chicken.
    The bed of crispy corn tortilla strips can be easily
    cloned with crumbled store-bought corn chips, but if
    you want strips like those served at the restaurant,
    just follow the "tidbits" below. Serve this dish with
    your choice of rice (Spanish rice is recommended),
    along with some pico de gallo (you can find a recipe here)
    or salsa on the side.

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

    4 chicken breast fillets

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

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

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

    Tidbits
    Crumbling store-bought tortilla chips is the easy way to
    make the bed of crunchy chips that the tequila lime chicken
    rests on. But, you can make tortilla strips like those served
    at the restaurant by cutting a stack of eight 6-inch corn
    tortillas in half. Stack the halves on top of each other and
    slice the tortillas into thin strips. Fry the tortilla strips
    in 2 cups of oil preheated in a large skillet for 3-5 minutes
    or until crispy. Salt lightly and cool on paper towels to drain.



    __________________________________________________ ______________
    ARBY'S HORSEY SAUCE.txt

    ARBY'S HORSEY SAUCE

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Copycats Sauces

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 c Mayo
    3 tb Bottled horseraddish cream
    Sauce
    1 tb Sugar -- or
    2 pk Equal

    Mix all well. Keep refrigerated, tightly covered to
    use in 2 weeks. Do not freeze.

    __________________________________________________ ______________
    Arby's(R) Bronco Berry(R) Sauce.txt

    Arby's(R) Bronco Berry(R) 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(R) Jamocha Shake.txt

    Arby's(R) 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(R) Sauce.txt

    Arby's(R) 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.txt

    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.txt

    BABOLI PIZZA CRUST

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Breads Pizza

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pk Yeast
    1/4 c Water -- warm
    6 tb Olive oil -- + extra for pan
    6 c Flour
    1 t Salt (Optional)
    2 1/4 c Water -- warm
    -----TOPPINGS-----
    SEA SALT -- OR KOSHER SALT
    Pepper -- ground
    4 tb Olive Oil
    Chopped Rosemary and Thyme
    2 tb Water

    Mix together first six ingredients and let rise 30 to
    0 minutes. Divide dough into 3 parts and place in 3
    olive-oiled pie pans. Dimple dough with fingers. Mix
    olive oil and water, brush tops with this mixture.
    Sprinkle on top: sea salt, pepper, rosemary and thyme.
    Let rise 50 to 60 mins. Bake at 350 degrees F. for 25
    minutes. May dip in olive oil. Peggy also says if the
    herbs are dried to soak in water 10 minutes and then
    pat dry with paper towels.


    __________________________________________________ ______________
    Baby Ruth(R) Candy Bar.txt

    Baby Ruth(R) 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.


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    Bailey's Irish Cream.txt

    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.



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    Bake And Baste Chicken (Boston Chicken).txt

    Bake And Baste Chicken (Boston Chicken)
    Categories: Copycat
    Yield: 1 servings

    [email protected]
    1/4 c Canola oil
    1 tb Honey
    1 tb Lime juice
    1/4 ts Paprika
    4 Chicken breast halves
    Washed/patted dry

    Preheat oven to 400 degrees. In a small bowl, combine
    canola oil, honey, lime juice and paprika. Place
    chicken, skin side up, in a 7x11 inch baking dish.
    Apply mixture to chicken pieces in a single layer.

    Bake in over for 35-40 minutes, basting every 8-10
    minutes or until well browned and juices run clear
    when you cut into the thickest part of chicken. Remove
    from oven. Cover with foil for 15 minutes. This
    softens chicken and keeps it hot until served. Serves
    4.


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    BAKED BEANS BOSTON CHICKEN.txt

    BAKED BEANS LIKE BOSTON CHICKEN

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Copycat Side dishes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    14 c Dried Onions
    Reconstitute in 1/4 c hot
    Water 5 minutes
    24 Oz-Jar Great Northern Beans
    1 c Hunt's Ketchup
    1/2 c Open Pit Hickory Flavored
    Bbq Sauce
    1 lg Can Baked Beans

    While onions are softening, empty jar of northern
    beans into a 4-quart baking dish or pan. Add pork and
    beans to northern beans. Stir in onion, ketchup, BBQ
    sauce and ham. Bake, uncovered at 350~ about 30-35
    minutes or until piping hot. Stir 2-3 times during
    baking. Refrigerate covered, to use in 1 week. Freeze
    to use in 4 months.


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    Baskin-Robbins(R) B.R. Blast(R).txt

    Baskin-Robbins(R) B.R. Blast(R)

    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.




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    Baskin-Robbins(R) Ice Cream Cake.txt

    Baskin-Robbins(R) 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. Voil*! 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.





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    Ben & jerry's fresh georgia peach ice cream.txt

    Ben & jerry's fresh georgia peach ice cream

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Desserts Fruits
    Copycat

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 c Ripe peaches -- finely chopped
    1 1/4 c Sugar
    1/2 Juice of lemon
    2 lg Eggs
    2 c Heavy or whipping cream
    1 c Milk

    The best way to capture the elusive flavor of summertime. Ben and Jerry
    prefer
    small peaches because they have more flavor and less water than the
    larger
    ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in
    a
    bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30
    minutes. Remove the peaches from the refrigerator and drain the juice
    into
    another bowl. Return the peaches to the refrigerator. Whisk the eggs in
    a
    mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining
    3/4
    cup sugar, a little at a time, then continue whisking until completely
    blended, about 1 minute more. Pour in the cream and milk and whisk to
    blend.
    Add the peach juice and blend. Transfer the mixture to an ice cream
    maker
    and
    freeze following manufacturer's instructions. After the ice cream
    stiffens
    (about 2 minutes before if is done) add the peaches, then continue
    freezing
    until the ice cream is ready. Makes 1 generous quart.


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    Benihana Japanese Fried Rice.txt

    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.


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    Benihana Magic Mustard Sauce.txt

    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.




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    BENIHANA MUSTARD SAUCE.txt

    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.txt

    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.


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    Benihana(R) Ginger Salad Dressing.txt

    Benihana(R) 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(R) Japanese Fried Rice.txt

    Benihana(R) 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.



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    Bennigan's Hot Bacon Dressing.txt

    Bennigan's Hot Bacon Dressing

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Dressings Salads
    Meats

    Amount Measure Ingredient -- Preparation Method
    -------- --------