Insider's Recipes Master Edition

Copyright© 2002 VJJE Publishing Co.

 

Insider's Recipes Master Edition

 

Table of Contents

 

Introduction.........................................................................................................................................................1

 

 101st Airborne Beer Cheese Soup ...................................................................................................................2

 

 3 Musketeers Bars.............................................................................................................................................3

 

 A&W Chili Dogs ...............................................................................................................................................4

 

 A&W Onion Rings ............................................................................................................................................6

 

 A1 Sauce.............................................................................................................................................................7

 

 Almond Bark .....................................................................................................................................................8

 

 Almond Joy Bars...............................................................................................................................................9

 

 Andouille Sausage ...........................................................................................................................................10

 

 Applebee's Blonde Brownies ..........................................................................................................................12

 

 Applebee's Lemonade .....................................................................................................................................13

 

 Applebee's Oriental Chicken Salad  ............................................................................................................14

 

 Applebee's Baby Back Ribs............................................................................................................................15

 

 Applebee's Bourbon Street Steak ..................................................................................................................16

 

 Applebee's Club House Grill Sandwich ........................................................................................................17

 

 Applebee's Spinach Pizza Appetizer .............................................................................................................18

 

 Arby's Barbecue Sauce...................................................................................................................................19

 

 Arby's Horsey Sauce.......................................................................................................................................20

 

 Arthur Treacher's Fish Batter.......................................................................................................................21

 

 Aunt Jemima's Pancake Mix .........................................................................................................................22

 

 Aunt Jamima Maple Syrup............................................................................................................................23

 

 Auntie Ann's Pretzels .....................................................................................................................................24

 

 Baby Ruth Bars ...............................................................................................................................................25

 

 Bailey's Original Irish Cream........................................................................................................................26

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 BB King's BBQ Ribs .......................................................................................................................................27

 

 Beef Jerky ........................................................................................................................................................28

 

 Ben & Jerry's Cherry Garcia ........................................................................................................................29

 

 Ben & Jerry's Heath Bar Crunch Ice Cream...............................................................................................30

 

 Ben & Jerry's Fresh Georgia Peach Ice Cream ...........................................................................................31

 

 Ben & Jerry's Giant Chocolate Chip Cookies..............................................................................................32

 

 Ben & Jerry's NY Super Fudge Chunk ........................................................................................................33

 

 Benihana's Fried Rice.....................................................................................................................................34

 

 Benihana's Ginger Salad Dressing ................................................................................................................35

 

 Benihana Magic Mustard Sauce....................................................................................................................36

 

 Benihana Shrimp Sauce .................................................................................................................................37

 

 Bennigan's Onion Soup ..................................................................................................................................38

 

 Bennigan's Broccoli Bites ...............................................................................................................................39

 

 Bennigan's Hot Bacon Dressing.....................................................................................................................40

 

 Big Boy's Blue Cheese Dressing.....................................................................................................................41

 

 Big Boy's Strawberry Pie ...............................................................................................................................42

 

 Big−John's Beans 'n Fixin's ...........................................................................................................................43

 

 Bisquick............................................................................................................................................................44

 

 Black Angus Garlic Cheese Bread.................................................................................................................45

 

 Black−Eyed Pea's Baked Squash...................................................................................................................46

 

 Black Eyed Pea's Broccoli−Cheese Soup ......................................................................................................47

 

 Black Eyed Pea's Cornbread .........................................................................................................................48

 

 Blueberry Lemonade ......................................................................................................................................49

 

 Bob Evan's Colonial Dressing........................................................................................................................50

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 Bob Evans Peanut Butter Pie.........................................................................................................................51

 

 Bob Evan's Sausage Gravy ............................................................................................................................52

 

 Boboli Pizza Crust...........................................................................................................................................53

 

 Bob's Big Boy...................................................................................................................................................54

 

 Bojangles Biscuits............................................................................................................................................55

 

 Borden's Sweetened Condensed Milk ...........................................................................................................56

 

 Boston Market Cranberry Sauce ..................................................................................................................57

 

 Boston Market Creamed Spinach .................................................................................................................58

 

 Boston Chicken Macaroni & Cheese.............................................................................................................59

 

 Boston Market Stuffing ..................................................................................................................................60

 

 Boston Market Chicken..................................................................................................................................61

 

 Boston Market Dill Potato Wedges ...............................................................................................................62

 

 Boston Market Meatloaf.................................................................................................................................63

 

 Boston Market's Sweet Potato Casserole......................................................................................................64

 

 Bran Flakes......................................................................................................................................................65

 

 Bread and Butter Pickles................................................................................................................................66

 

 Bread Bowls .....................................................................................................................................................67

 

 Brown Derby's Original Cobb Salad ............................................................................................................68

 

 Buffalo Chicken Wings...................................................................................................................................70

 

 Bullseye BBQ Sauce ........................................................................................................................................71

 

 Burger King Breakfast Sandwiches ..............................................................................................................72

 

 Burger King Whopper....................................................................................................................................73

 

 Burger King's Big King ..................................................................................................................................74

 

 Burger King's Hershey Sundae Pie ...............................................................................................................75

 

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 Butterfingers....................................................................................................................................................76

 

 Cadbury Eggs ..................................................................................................................................................77

 

 Cajun Cafe's Bourbon Chicken .....................................................................................................................78

 

 Cake Donuts ....................................................................................................................................................79

 

 California Pizza Kitchen Chicken Tequila Fettucine ..................................................................................80

 

 California Pizza Kitchen Thai Chicken Pizza ..............................................................................................81

 

 CPK Brocolli and Sun−Dried Tomato Fusilli ..............................................................................................83

 

 California Pizza Kitchen BBQ Chicken Salad .............................................................................................84

 

 Candy Corn .....................................................................................................................................................86

 

 Carl's Jr. Chicken Club..................................................................................................................................87

 

 Carl's Jr's Famous Star..................................................................................................................................88

 

 Carmel Apples .................................................................................................................................................90

 

 Carrabba's Mussels In White Wine Sauce ...................................................................................................91

 

 Casa Ole Green Sauce ....................................................................................................................................92

 

 Cheese Crackers ..............................................................................................................................................93

 

 Cheese Danish..................................................................................................................................................94

 

 Cheesecake Factory Bruschetta.....................................................................................................................95

 

 Cheesecake Factory Key Lime Cheesecake ..................................................................................................96

 

 Cheesecake Factory Pumpkin Cheesecake ...................................................................................................97

 

 Cheez−Whiz.....................................................................................................................................................98

 

 Chi−Chi's Baked Chicken Chimichangas.....................................................................................................99

 

 Chi Chi's Margarita Marinade....................................................................................................................100

 

 Chi Chi's Mexican Chicken Salad ...............................................................................................................101

 

 Chi Chi's Old West Oven−Fried Chicken ..................................................................................................102

 

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 Chi Chi's Pork Tenderloin With Bourbon Sauce ......................................................................................103

 

 Chi−Chi's Salsa Verde Chicken Kabobs.....................................................................................................104

 

 Chi Chi's Salsa...............................................................................................................................................105

 

 Chi Chi's Seafood Enchiladas ......................................................................................................................106

 

 Chi−Chi's Sweet Corn Cake ........................................................................................................................107

 

 Chi Chi's Chili Con Queso ...........................................................................................................................108

 

 Chick−Fil−A Chicken Nuggets ....................................................................................................................109

 

 Chick−Fil−A Chicken Salad ........................................................................................................................110

 

 Chick−Fil−A Chicken Sandwich .................................................................................................................111

 

 Chick−Fil−A Coleslaw ..................................................................................................................................112

 

 Chili Powder ..................................................................................................................................................113

 

 Chili's Grilled Caribbean Chicken Salad ...................................................................................................114

 

 Chili's Chicken Enchilada Soup ..................................................................................................................115

 

 Chili's Honey Lime Dressing........................................................................................................................116

 

 Chili's Monterey Chicken.............................................................................................................................117

 

 Chili's Nacho Burger ....................................................................................................................................118

 

 Chili's Steak Fajitas ......................................................................................................................................120

 

 Chinese Sesame Chicken ..............................................................................................................................121

 

 Chorizo...........................................................................................................................................................122

 

 Church's Fried Chicken ...............................................................................................................................123

 

 Cinnabon French Toast ................................................................................................................................124

 

 Cinnabon Rolls ..............................................................................................................................................125

 

 Cinnamon Glazed Almonds .........................................................................................................................127

 

 Clausen Kosher Dill Pickles .........................................................................................................................128

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 Coney Island Dogs.........................................................................................................................................129

 

 Corn Dogs ......................................................................................................................................................130

 

 Corn Syrup ....................................................................................................................................................131

 

 County Line BBQ's Chuck Wagon Beans ..................................................................................................132

 

 Crab Ragoon..................................................................................................................................................133

 

 Cracker Barrel Cherry Chocolate Cobbler................................................................................................134

 

 Cracker Barrel's Bread Pudding.................................................................................................................135

 

 Cracker Barrel's Hashbrown Casserole .....................................................................................................136

 

 Cracker Jack .................................................................................................................................................137

 

 Cream Cheese................................................................................................................................................138

 

 Creme De Menthe .........................................................................................................................................139

 

 Denny's Cheese Soup ....................................................................................................................................140

 

 Der Weinerschnitzel's Chili Sauce ..............................................................................................................141

 

 Disney Mickey's Meatloaf ............................................................................................................................142

 

 Disney Tonga Toast.......................................................................................................................................143

 

 Domino's Pizza Sauce ...................................................................................................................................144

 

 Double Tree Hotel Chocolate Chip Cookies ...............................................................................................145

 

 Duck Sauce ....................................................................................................................................................146

 

 Dunkin Doughnuts ........................................................................................................................................147

 

 Eatmore Bars.................................................................................................................................................148

 

 Ebingers Blackout Cake ...............................................................................................................................149

 

 El Chico Mexican Restaurant Relish ..........................................................................................................151

 

 El Pollo Loco Mexican Beans.......................................................................................................................152

 

 El Pollo Loco Chicken ..................................................................................................................................153

 

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 El Torito's Deep−Fried Ice Cream ..............................................................................................................154

 

 El Torito's Black Bean Soup ........................................................................................................................155

 

 El Torito's Enchilada Sauce .........................................................................................................................156

 

 El Torito's Mexican Caesar Salad ...............................................................................................................157

 

 Emeril's Creole Seasoning............................................................................................................................159

 

 Emeril's Southwest Seasoning .....................................................................................................................160

 

 Emeril's Mole Sauce .....................................................................................................................................161

 

 Energy Bars ...................................................................................................................................................162

 

 Entenmann's Fat Free Chocolate Cupcakes...............................................................................................163

 

 Famous Amos Cookies..................................................................................................................................164

 

 Fannie Mae Caramels...................................................................................................................................165

 

 Fig Newtons ...................................................................................................................................................166

 

 Four Seasons Crab Cakes ............................................................................................................................167

 

 Four Seasons Minestrone alla Milanese......................................................................................................168

 

 Frango Chocolate Mints ...............................................................................................................................169

 

 Fried Dough ...................................................................................................................................................170

 

 Fried Pickles ..................................................................................................................................................171

 

 Fruit Roll−ups ...............................................................................................................................................172

 

 Funnel Cakes .................................................................................................................................................173

 

 Galiano ...........................................................................................................................................................174

 

 Gardenburger................................................................................................................................................175

 

 Gatorade ........................................................................................................................................................176

 

 General Tsao's Chicken................................................................................................................................177

 

 Gingersnaps ...................................................................................................................................................178

 

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 Girl Scout Mint Cookies ...............................................................................................................................179

 

 Girl Scout Samoa Cookies............................................................................................................................180

 

 Golden Corral Rolls ......................................................................................................................................181

 

 Golden Corral's Seafood Salad....................................................................................................................182

 

 Goo Goo Clusters ..........................................................................................................................................183

 

 Good Season's Italian Dressing....................................................................................................................184

 

 Graham Crackers .........................................................................................................................................185

 

 Grand Marnier..............................................................................................................................................187

 

 Grape Nuts Cereal ........................................................................................................................................188

 

 Green Goddess Dressing...............................................................................................................................189

 

 Gum Drops ....................................................................................................................................................190

 

 Gummi Bears.................................................................................................................................................191

 

 Half Moons ....................................................................................................................................................192

 

 Hamburger Buns...........................................................................................................................................194

 

 Hamburger Helper........................................................................................................................................195

 

 Hardee's Buttermilk Biscuits .......................................................................................................................196

 

 Hardee's Cinnamon Raisin Biscuits ............................................................................................................197

 

 Heath Bar Candy ..........................................................................................................................................198

 

 Heinz 57 Sauce...............................................................................................................................................199

 

 Hellman's Mayonnaise..................................................................................................................................200

 

 Hershey's Chocolate Syrup ..........................................................................................................................201

 

 Hidden Valley Ranch Dressing ....................................................................................................................202

 

 Honey Baked Ham Broccoli Souffle ............................................................................................................203

 

 Honey Baked Ham Potato Ham Hash.........................................................................................................204

 

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 Honey Baked Ham ........................................................................................................................................205

 

 Hooter's Buffalo Chicken Wings .................................................................................................................206

 

 Horseradish ...................................................................................................................................................207

 

 Hostess Cupcakes ..........................................................................................................................................208

 

 Hostess Twinkies ...........................................................................................................................................210

 

 Chinese Hot and Sour Soup .........................................................................................................................211

 

 Houlihan's Baked Potato Soup ....................................................................................................................212

 

 Houston's Grilled Chicken Salad ................................................................................................................213

 

 Houston's Spinach and Artichoke Dip ........................................................................................................214

 

 Houston's Tortilla Soup................................................................................................................................215

 

 Howard Johnson's Boston Brown Bread  ..................................................................................................217

 

 Ice Cream Sandwiches..................................................................................................................................218

 

 International House Of Coffee Flavored Coffees.......................................................................................219

 

 Italian Sausage ..............................................................................................................................................221

 

 Jack Daniel's Honey Mustard......................................................................................................................222

 

 Jack Daniel's Marinade ................................................................................................................................223

 

 Jack−In−The−Box Jumbo Jack ...................................................................................................................224

 

 Jack−In−The−Box Tacos..............................................................................................................................225

 

 Jalapeno Poppers ..........................................................................................................................................226

 

 Jerk Seasonings .............................................................................................................................................227

 

 K.C. Masterpiece BBQ Sauce ......................................................................................................................228

 

 Kahlua ............................................................................................................................................................229

 

 Keebler Soft Batch Cookies..........................................................................................................................230

 

 Kenny Rogers BBQ Sauce............................................................................................................................231

 

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 Kenny Rogers Fire−And−Ice Chili..............................................................................................................232

 

 Kentucky Derby Museum Pie ......................................................................................................................233

 

 Ketchup ..........................................................................................................................................................234

 

 Kettle Corn ....................................................................................................................................................235

 

 KFC BBQ Baked Beans................................................................................................................................236

 

 KFC Buttermilk Bisquits .............................................................................................................................237

 

 KFC Cole Slaw ..............................................................................................................................................238

 

 KFC Gravy ....................................................................................................................................................239

 

 KFC Honey Barbecued Wings.....................................................................................................................240

 

 KFC Macaroni Salad ....................................................................................................................................241

 

 KFC Original Fried Chicken .......................................................................................................................242

 

 King's Hawaiian Bread.................................................................................................................................243

 

 Kit Kat Bars...................................................................................................................................................244

 

 Kraft Catalina Salad Dressing .....................................................................................................................245

 

 Kraft Thousand Island Dressing .................................................................................................................246

 

 Krispy Kreme Doughnuts ............................................................................................................................247

 

 Krystal's Hamburgers ..................................................................................................................................249

 

 Lawry's Taco Seasoning ...............................................................................................................................250

 

 Lawry's Seasoned Salt  ................................................................................................................................251

 

 Legal Seafood Clam Chowder .....................................................................................................................252

 

 Licorice Drops ...............................................................................................................................................253

 

 Lipton's Onion Soup .....................................................................................................................................254

 

 Little Caesar's Pizza Sauce ..........................................................................................................................255

 

 Little Debbie Oatmeal Cream Pies ..............................................................................................................256

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 Long John Silver's Battered Fish ................................................................................................................257

 

 Luchow's German Potato Salad ..................................................................................................................258

 

 Lum's Ollieburger.........................................................................................................................................259

 

 Lynchburg Lemonade ..................................................................................................................................260

 

 Macaroni Grill's Baked Creamy Seafood...................................................................................................261

 

 Macaroni Grill Foccacia Bread ...................................................................................................................262

 

 Macaroni Grill Fonduta Gamberi ...............................................................................................................263

 

 Macaroni Grill Gemberetti Noci E De Pino ...............................................................................................264

 

 Macaroni Grill Pasta Di Pollo Al Sugo Bianco ..........................................................................................266

 

 Macaroni Grill Penne Rustica .....................................................................................................................267

 

 Magic Shell Ice Cream Topping ..................................................................................................................268

 

 Maid Rite Sandwiches ..................................................................................................................................269

 

 Manwich Sloppy Joes ...................................................................................................................................270

 

 Marie Callender's Corn Bread ....................................................................................................................271

 

 Marie Callender's Pie Crust ........................................................................................................................272

 

 Marie Callender's Potato Cheese Soup.......................................................................................................273

 

 Marshmallows ...............................................................................................................................................274

 

 McDonald's Big Mac Sauce..........................................................................................................................275

 

 McDonald's Honey Mustard Sauce  ...........................................................................................................276

 

 McDonald's Hot Mustard Sauce..................................................................................................................277

 

 McDonald's Shakes .......................................................................................................................................278

 

 McDonald's Sweet and Sour Sauce .............................................................................................................279

 

 McDonald's Big Mac.....................................................................................................................................280

 

 McDonald's Breakfast Burrito ....................................................................................................................281

 

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 McDonald's Hot Apple & Cherry Pies........................................................................................................282

 

 McDonald's Chicken McNuggets ................................................................................................................284

 

 McDonald's Egg McMuffin..........................................................................................................................285

 

 McDonald's Filet−O−Fish Sandwich ..........................................................................................................286

 

 McDonalds Hamburgers ..............................................................................................................................287

 

 McDonald's Hotcakes ...................................................................................................................................288

 

 McDonald's Shamrock Shakes ....................................................................................................................289

 

 Miniture Chocolates......................................................................................................................................290

 

 Miracle Whip.................................................................................................................................................292

 

 Mrs. Fields Carrot Cake...............................................................................................................................293

 

 Mrs. Fields Chocolate Chip Cookies ...........................................................................................................294

 

 Mrs. Fields Peanut Butter Cookies..............................................................................................................295

 

 Mrs. Fields Cinnamon Sugar Cookies ........................................................................................................296

 

 Nutri−Grain Bars..........................................................................................................................................297

 

 Nutter Butter Cookies...................................................................................................................................298

 

 O'Charley's Baked Potato Soup ..................................................................................................................299

 

 Old Bay Seasoning   ....................................................................................................................................300

 

 Old El Paso Enchilada Sauce .......................................................................................................................301

 

 Old Fashioned Hard Candy .........................................................................................................................302

 

 Old Fashioned Jelly Doughnuts ...................................................................................................................303

 

 Old Fashioned Peanut Brittle ......................................................................................................................304

 

 Old Spaghetti Factory Creamy Pesto Dressing..........................................................................................305

 

 Olive Garden Fried Mozzarella ...................................................................................................................306

 

 Olive Garden Lasagna ..................................................................................................................................307

 

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 Olive Garden Pasta Frittata.........................................................................................................................309

 

 Olive Garden Shrimp Primavera ................................................................................................................310

 

 Olive Garden Tiramisu Dessert ...................................................................................................................311

 

 Olive Garden Capellini Pomodoro ..............................................................................................................312

 

 Olive Garden Fettucine Alfredo ..................................................................................................................313

 

 Olive Garden House Dressing......................................................................................................................314

 

 Olive Garden Toscana Soup ........................................................................................................................315

 

 Olive Garden Eggplant Parmigiana............................................................................................................316

 

 Orange Julius ................................................................................................................................................317

 

 Oreo Cookies  ...............................................................................................................................................318

 

 Outback Steakhouse Aussie Fries................................................................................................................319

 

 Outback Steakhouse Bloomin Onion ..........................................................................................................320

 

 Outback Steakhouse Coconut Shrimp ........................................................................................................321

 

 Outback Steakhouse Marinade ...................................................................................................................322

 

 Outback Steakhouse Alice Springs Chicken ..............................................................................................323

 

 Outback Steakhouse Queenland Chicken and Shrimp .............................................................................325

 

 Outback Steakhouse Ranch Dressing .........................................................................................................326

 

 Outback Steakhouse Steak Seasoning.........................................................................................................327

 

 Outback Steakhouse Walkabout Soup........................................................................................................328

 

 Oyster Sauce ..................................................................................................................................................329

 

 P.F. Chang's Lettuce Wraps ........................................................................................................................330

 

 Pace Picante Sauce ........................................................................................................................................331

 

 Panda Express Orange Chicken ..................................................................................................................332

 

 Papa John's Garlic Sauce .............................................................................................................................334

 

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 Pay Day Candy Bars .....................................................................................................................................335

 

 Peanut Butter Tastykakes ............................................................................................................................336

 

 Pepperidge Farm Sausalito Cookies  .........................................................................................................337

 

 Pepperidge Farms Milano Cookies .............................................................................................................338

 

 Peppermint Schnapps ...................................................................................................................................339

 

 Philadelphia Cheesesteaks............................................................................................................................340

 

 Philadelphia Sticky Buns..............................................................................................................................341

 

 Piccadilly Carrot Souffle ..............................................................................................................................343

 

 Pillsbury Crescent Rolls  .............................................................................................................................344

 

 Pimento Cheese Spread ................................................................................................................................345

 

 Pita Bread ......................................................................................................................................................346

 

 Pizza Hut Cavatini ........................................................................................................................................347

 

 Pizza Hut Creamy Italian Dressing.............................................................................................................348

 

 Pizza Hut Dessert Pizza ................................................................................................................................349

 

 Pizza Hut Original Pan Pizza.......................................................................................................................350

 

 Pizzeria Uno's Chicago Deep Dish Pizza ....................................................................................................352

 

 Planet Hollywood Cap'n Crunch Chicken .................................................................................................354

 

 Planet Hollywood Thai Shrimp Pasta .........................................................................................................356

 

 Planters Heat .................................................................................................................................................358

 

 Ponderosa's Steak Sauce ..............................................................................................................................359

 

 Pop Tarts........................................................................................................................................................360

 

 Popeye's Fried Chicken ................................................................................................................................361

 

 Popeye's Red Beans and Rice.......................................................................................................................362

 

 Popeye's Biscuits ...........................................................................................................................................363

 

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 Popeye's Dirty Rice .......................................................................................................................................364

 

 Popcorn Balls.................................................................................................................................................365

 

 Potato Rolls....................................................................................................................................................366

 

 Prudhomme's Cajun Seasoning Mix ...........................................................................................................367

 

 Red Lobster's Cheesecake ............................................................................................................................368

 

 Red Lobster's Crab Au Gratin ....................................................................................................................369

 

 Red Lobster's Shrimp Diablo ......................................................................................................................370

 

 Red Lobster Cheese Biscuits ........................................................................................................................371

 

 Red Lobster Creamy Caesar Dressing........................................................................................................372

 

 Red Lobster Fried Catfish & Hushpuppies................................................................................................373

 

 Red Lobster Tartar Sauce............................................................................................................................374

 

 Red Lobster's Clam Chowder......................................................................................................................375

 

 Red Lobster's Crab Stuffed Mushrooms ....................................................................................................376

 

 Reese's Peanut Butter Cups .........................................................................................................................377

 

 Reuben Sandwich..........................................................................................................................................378

 

 Rib Shack Bar−B−Q Sauce ..........................................................................................................................379

 

 Ruby Tuesday Apple Pie ..............................................................................................................................380

 

 Ruby Tuesday's Chicken Quesadillas .........................................................................................................381

 

 Sanders Hot Fudge Topping ........................................................................................................................382

 

 Sbarro Baked Ziti .........................................................................................................................................383

 

 Sbarro Spinach and Cheese Rolls Florentina.............................................................................................384

 

 Sbarro Tomato Sauce ...................................................................................................................................385

 

 Sbarro Chicken Francese .............................................................................................................................386

 

 Sbarro Rigatoni Ala Vodka..........................................................................................................................387

 

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 Schlotsky's Deli Rolls ....................................................................................................................................388

 

 See's Fudge Candy ........................................................................................................................................389

 

 Shake and Bake  ...........................................................................................................................................390

 

 Shoney's Beef Cabbage Soup .......................................................................................................................391

 

 Shoney's Broccoli Casserole.........................................................................................................................392

 

 Shoney's Country Fried Steak .....................................................................................................................393

 

 Silver Spoon Cafe Spinach Queso Dip ........................................................................................................394

 

 Sizzler Cheese Toast .....................................................................................................................................395

 

 Sizzler Fried Shrimp.....................................................................................................................................396

 

 Snapple Flavored Ice Teas ...........................................................................................................................397

 

 Snickerdoodles...............................................................................................................................................398

 

 Snickers Candy Bar ......................................................................................................................................399

 

 Snickers Cheesecake .....................................................................................................................................400

 

 Soup Nazi's Seafood Bisque .........................................................................................................................401

 

 Sour Cream....................................................................................................................................................403

 

 Starbuck's Frappuccino ...............................................................................................................................404

 

 Steak & Ale Cajun Chicken Pasta...............................................................................................................405

 

 Steak & Ale's Burgundy Mushrooms .........................................................................................................406

 

 Steak & Ale's Bourbon Street Steak ...........................................................................................................407

 

 Steak & Ale's Hawaiian Chicken.................................................................................................................408

 

 Steak−n−Shake Chili ....................................................................................................................................409

 

 Stouffer's Corn Souffle .................................................................................................................................410

 

 Stouffer's Macaroni and Cheese..................................................................................................................411

 

 Stove Top Stuffing.........................................................................................................................................412

 

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 Stuckey's Pecan Log Rolls............................................................................................................................413

 

 Sun Dried Tomatoes .....................................................................................................................................414

 

 Swiss Miss Hot Chocolate.............................................................................................................................417

 

 T.G.I. Friday's Signiture Cocktails .............................................................................................................418

 

 T.G.I. Friday's Jack Daniels Grill Glaze ....................................................................................................420

 

 T.G.I. Friday's French Onion Soup ............................................................................................................421

 

 T.G.I. Friday's Au Gratin Potatoes .............................................................................................................422

 

 T.G.I. Friday's Sizzling Vegetable Fajitas ..................................................................................................423

 

 T.G.I. Friday's Soy Dressing ........................................................................................................................424

 

 T.J. Cinnamon's Cinnamon Rolls................................................................................................................425

 

 Taco Bell Hot Sauce ......................................................................................................................................427

 

 Taco Bell Chalupa Supreme ........................................................................................................................428

 

 Taco Bell Crispitos ........................................................................................................................................429

 

 Taco Bell Sante Fe Gordita's .......................................................................................................................430

 

 Taco Bell Green Sauce..................................................................................................................................431

 

 Teriyaki Sauce  .............................................................................................................................................432

 

 Thomas English Muffins ..............................................................................................................................433

 

 Tiger Sauce ....................................................................................................................................................434

 

 Tony Roma's Baby Back Ribs .....................................................................................................................435

 

 Tony Roma's Onion Rings ...........................................................................................................................436

 

 Tootsie Rolls ..................................................................................................................................................437

 

 Twix Bars .......................................................................................................................................................438

 

 Uncle Ben's Seasoned Long Grain & Wild Rice ........................................................................................439

 

 V−8 Juice........................................................................................................................................................440

 

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Insider's Recipes Master Edition

 

Table of Contents

 

 Vanilla Extract ..............................................................................................................................................441

 

 Waldorf Astoria Fresh Pea Soup.................................................................................................................442

 

 Waldorf Astoria Olive And Lemon Potatoes..............................................................................................443

 

 Waldorf Hotel's Waldorf Salad ...................................................................................................................444

 

 Walnettos Caramels......................................................................................................................................445

 

 Wendy's Chicken Caesar Fresh Stuffed Pita .............................................................................................446

 

 Wendy's Chili ................................................................................................................................................448

 

 Wendy's Frosty..............................................................................................................................................449

 

 Wendy's Spicy Chicken Fillet Sandwich.....................................................................................................450

 

 Wheat Thins ..................................................................................................................................................452

 

 White Castle Sliders......................................................................................................................................453

 

 Wicker's BBQ Sauce.....................................................................................................................................454

 

 Wonder Bread ...............................................................................................................................................455

 

 Worcestershire Sauce ...................................................................................................................................456

 

 York Peppermint Patties ..............................................................................................................................457

 

 Zwieback ........................................................................................................................................................458

 

xviii

 

Introduction

 

"Insider's Recipes Master Edition"

Copyright© 2002 VJJE Publishing Co.

All Rights Reserved

 

Compiled and Distributed by E−Cookbooks.net

 

Introduction

1

 

 101st Airborne Beer Cheese Soup

1 large can chicken broth

1 medium jar cheese whiz

1 can stale beer

cayenne pepper to taste

Heat broth to boiling, reduce heat, add cheese whiz, stir till melted, add

beer and reheat, but do not boil. Top with bacon bits and green onions

 

 

 

 101st Airborne Beer Cheese Soup


2

 

 3 Musketeers Bars

 3 cups granulated sugar

 3/4 cup light corn syrup

 3/4 cup water

 1/8 teaspoon salt

 3 egg whites

 1/3 cup semisweet chocolate chips

 2 bags milk chocolate chips (12−ounce bags)

  In a large saucepan over medium heat, combine the sugar,

 corn syrup, water, and salt.  Heat, stirring, to boiling, then continue

 to cook using a candy thermometer to monitor the temperature.

 Beat the egg whites until they are stiff and form peaks.  Don't use a

 plastic bowl for this. When the sugar solution comes to 270 degrees F,

 or the soft−crack stage, remove from the heat and pour the mixture in

 thin streams into the egg whites, blending completely with a mixer set

 on low speed. Continue to mix until the candy begins to harden to the

 consistency of dough. This may take as long as 20 minutes.  At this point

 add the semisweet chocolate chips.  Remember that the candy must

 already be at the consistency of dough when you add the chocolate;

 the nougat will thicken no more after the chocolate is added.

 When the chocolate is thoroughly blended and the nougat has thickened,

 Press it into a greased 9x9−inch pan.  Refrigerate until firm, about 30

 minutes. With a sharp knife, cut the candy in half down the middle of

 the pan. Then cut across into 7 segments to create a total of 14 bars.

 Melt the milk chocolate chips in the microwave for 2 minutes on half

 power, stirring halfway through the heating time. Melt completely, but

 be careful not to overheat. Resting a bar on a fork dip each bar into

 the chocolate to coat completely and place on wax paper.

 Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.

 

 3 Musketeers Bars


3

 

 A&W Chili Dogs

1 Sabrett brand 2 ounce beef frankfurter (7˝" long)

1 regular hot dog roll

3 Tablespoons A&W Coney Island Sauce (see recipe below)

1 Tablespoon chopped white onion

1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)

  A&W  Coney Island Chili Dog Sauce

1 pound ground chuck

1 six ounce can Hunts  tomato paste

1 Cup water

1 Tablespoon sugar

1 Tablespoon prepared yellow mustard

1 Tablespoon dried, minced onion

2 teaspoons chili powder

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon celery seed

1/2 teaspoon ground cumin (heaping)

1/4 teaspoon ground black pepper

Making the Chili Dog Sauce:

1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small

pieces. Salt and pepper lightly while cooking. Do not drain the fat.

2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it

thickens. Stir occasionally.

3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be

microwaving what you need later.

Cooking your A&W  Chili Dog

1. Bring a 2 qt. saucepan of water to a rolling boil.

2. Remove the saucepan from the heat, and add the desired number of

frankfurters to the water. Cover and let sit about 10 minutes.

3. After the franks are done, microwave the chili dog sauce until steaming.

(Only microwave what you need, save the rest) Then microwave each hot dog

roll 10 seconds....just enough to warm.

 

 A&W Chili Dogs


4

 

Insider's Recipes Master Edition

 

4. Remove the cooked franks with tongs, and place on the microwaved hot dog

roll.

5. Add about 3 Tablespoons of your prepared A&W  chili dog sauce, and the

chopped onion. Grated cheddar cheese is optional.

 

 A&W Chili Dogs


5

 

 A&W Onion Rings

    1 cup McCormick Golden Dipt Tempura batter mix

    1/4 teaspoon onion powder

    1/8 teaspoon ground black pepper

    1/2 cup water

    1/4 cup beer

    1 extra large white onion, sliced 3/8" thick

    6 cups vegetable oil in your deep fryer

   Preheat the deep fryer to 375F

  Combine the tempura mix with the spices and liquid to make a

 batter using a fork. There will be some small lumps; don't worry

 about those.

  Slice the onion, and separate all of the rings.

  Dip the individual rings in the batter, and drop into the

 preheated oil. Deep fry 3−5 minutes until golden brown. Remove

 to a paper towel lined plate, salt lightly, and serve hot.

 

 A&W Onion Rings


6

 

 A1 Sauce

  1/2 Cup Orange Juice

  1/2 Cup Raisins

  1/4 Cup Soy Sauce

  1/4 Cup White Vinegar

  2 Tbsp Dijon mustard

  1 Tbsp Bottled Grated Orange Peel

  2 Tbsp Heinz Ketchup

  2 Tbsp Heinz Chili Sauce

   1. Bring to a boil for 2 minutes stirring.

   2. Remove from heat. Allow to cool to lukewarm.

   3. Put mixture in a blender till it is pureed. Pour in bottle.

   4. Cap tightly and refrigerate to use within 90 days.

 

 

 A1 Sauce


7

 

 Almond Bark

1 Cup Whole blanched almonds

1 Tsp. Butter

1 Lb. White chocolate

This is a mircowave recipe. Place almonds and butter in a 9−inch glass pie

plate. Cook on high (max. power) 4 to 5 1/2 minutes, or until almonds are

toasted, stirring twice during cooking. Set aside. Place chocolate in large

microwave proof mixing bowl and cook on high (max. power) 2 1/2 to 3

minutes, or until softened. Stir in almonds and pour onto waxed paper lined

baking sheet. Spread to desired thickness and refrigerate until set. Break

into serving size peices. Makes (approx.) 1 1/2 lbs.

 

 Almond Bark


8

 

 Almond Joy Bars

 Ingredients (26 servings)

   4 c (8 1/2−oz) shredded coconut

 1/4 c Light corn syrup

   1 pk (11 1/2−oz) milk chocolate pieces

 1/4 c Vegetable shortening

  26 Whole natural almonds (1−oz)

 Line two large cookie sheets with waxed paper. Set large wire cooling rack

 on paper; set aside.

 

 Place coconut in large bowl; set aside.

 

 Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute

 or until syrup boils. Immediately pour over coconut. Work warm syrup into

 coconut using the back of a wooden spoon until coconut is thoroughly coated.

 This takes a little time, and yes, there is enough syrup.

 

 Using 1 level measuring tablespoon of coconut, shape into a ball by

 squeezing coconut firmly in palm of one hand, then rolling between both

 palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2

 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so

 there are no loose ends of coconut sticking up.

 

 Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart

 microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can

 be stirred smooth and is glossy; stirring once or twice.

 Working quickly, spoon 1 level measuring tablespoon of the chocolate

 over each coconut ball, making sure chocolate coats and letting excess

 chocolate drip down onto waxed paper. While chocolate coating is still soft,

 lightly press whole almond on top of each. Let stand to set or place

 in refrigerator. Store in a single layer in airtight container.

 Keeps best if refrigerated. Makes 26.

 

 

 Almond Joy Bars


9

 

 Andouille Sausage

1−1/2 Yards large sausage casing, approximately (about 2−3 inches wide)

4 Pound Lean fresh pork

2 Pound Pork fat

3 1/3 Tablespoon Finely minced garlic

2 Tablespoon Salt

1/2 Teaspoon Freshly ground black pepper

1/8 Teaspoon Cayenne

1/8 Teaspoon Chili powder

1/8 Teaspoon Mace

1/8 Teaspoon Allspice

1/2 Teaspoon Dried thyme

1 Tablespoon Paprika

1/4 Teaspoon Ground bay leaf

1/4 Teaspoon Sage

5 Teaspoon Colgin's liquid hickory smoke

Soak the casing about an hour in cold water to soften it and to loosen the

salt in which it is packed. Cut into 3 yard lengths, then place the narrow

end of the sausage stuffer in one end of the casing. Place the wide end of

the stuffer up against the sink faucet and run cold water through the inside

of the casing to remove any salt.

(Roll up the casing you do not intend to use; put about 2 inches of coarse

salt in a large jar, place the rolled up casing on it, then fill the rest of

the jar with salt. Close tightly and refrigerate for later use.)

Cut the meat and fat into chunks about 1/2 inch across and pass once through

the coarse blade of the meat grinder. Combine the pork with the remaining

ingredients in a large bowl and mix well with a wooden spoon. Cut the

casings into 26 inch lengths and stuff as follows: Tie a knot in each piece

of casing about 2 inches from one end. Fit the open end over the tip of the

sausage stuffer and slide it to about 1 inch from the wide end. Push the

rest of the casing onto the stuffer until the top touches the knot.

(The casing will look like accordian folds on the stuffer.)

Fit the stuffer onto the meat grinder as directed on the instructions that

come with the machine, or hold the wide end of the stuffer against or over

the opeoning by hand. Fill the hopper with stuffing. Turn the machine on if

it is electric and feed the stuffing gradually into the hopper; for a manual

machine, push the stuffing through with a wooden pestle. The sausage casing

 Andouille Sausage


10

 

Insider's Recipes Master Edition

 

will fill and inflate gradually. Stop filling about 1 1/4 inches from the

funnel end and slip the casing off the funnel, smoothing out any bumps

carefully with your fingers and being careful not to push the stuffing out

of the casing. Tie off the open end of the sausage tightly with a piece of

string or make a knot in the casing itself. Repeat until all the stuffing is

used up.

To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with

no water for about 12 minutes on each side, until brown and crisp at the

edges.

 

 Andouille Sausage


11

 

 Applebee's Blonde Brownies

   2 cups flour

   1 tsp. baking powder

   3 /4 tsp. salt

   1/4 tsp. baking soda

   1 1/4 sticks unsalted butter (10 Tbsp.)

   2 cups packed golden brown sugar

   2 large eggs

   2 tsp. vanilla

   3/4 cup chocolate chips

   3/4 cup chopped pecans

 Preheat oven to 350 degrees. Flour and butter a 9 x13 x 2 pan.

 Sift flour into a  bowl. Mix flour, baking powder, salt, and baking

 soda. Set aside. Melt butter. In mixing bowl, place melted butter

 and add sugar, mixing well. Add eggs and vanilla, mixing well.

 Add flour slowly, blending. Batter will be slightly thick.

 Spread in pan. Sprinkle chocolate chips and pecans over all.

 Bake for 25 − 30 minutes.

 

 

 Applebee's Blonde Brownies


12

 

 Applebee's Lemonade

                            1 Quart water

                            1 Cup sugar

                            1 Cup FRESH lemon juice

             Sparkling Water (not tonic water, like Perrier)

           Mix first three togther. Fill a tall glass 2/3 to

           3/4 with Lemon mixture then fill with sparkling water.

         An intresting variation is to puree some fruit

         (raspberries, strawberries, etc) with a little

         superfine or powdered sugar and put that in the

         glass before adding the the lemonade and water.

 

 Applebee's Lemonade


13

 

 Applebee's Oriental Chicken Salad

  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

      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

 Dressing:

      3 tablespoons honey

      1 1/2 tablespoons rice wine vinegar

      1/4 cup mayonnaise

      1 teaspoon Grey Poupon Dijon mustard

      1/8 teaspoon sesame oil

  Prepare dressing ingredients by mixing in a small bowl. Refrigerate while

 preparing salad.

  Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.

 In another bowl, combine flour with corn flake crumbs, salt and pepper.

  Preheat oil over medium heat.

  Dip individual chicken pieces in egg mixture and then roll in the flour

 mixture. Fry chicken until browned, drain and set aside.

  Prepare salad by tossing the chopped romaine with the chopped red

 cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of

 the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.

  Cut the chicken into small chunks. Place the chicken onto the salad

 forming a pile in the middle. Serve with salad dressing on the side.

 

 Applebee's Oriental Chicken Salad 


14

 

 Applebee's Baby Back Ribs

3 racks (about 1 lb. each) pork baby back ribs, each cut in half

Barbecue sauce:

1 cup ketchup

1/4 cup apple cider vinager

3 tablespoons dark brown sugar

3 tablespoons worcestershire sauce

1 teaspoon liquid smoke

1/2 teaspoon salt

1. Put ribs in a large pot with enough water to cover them. Bring water to a

boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.

2. Mix all sauce ingrediants together in a medium sauce pan and bring to a

boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or

until slightly thickened.

3.Heat broiler.  Line broiler with foil for easy cleanup. Place ribs, meat

side down, on broiler pan, brush with 1/2 the sauce and broil 4−5 inches

from heat source for 6 to 7 minutes. turn ribs over, brush with remaining

sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

 

 Applebee's Baby Back Ribs


15

 

 Applebee's Bourbon Street Steak

1/2 cup bottled steak sauce

1/4 cup bourbon whiskey

1 tablespoon honey

2 teaspoons prepared mustard

4 beef rib, round, or chuck steaks (10 ounces each)

Combine all the ingredients except the steaks in a baking dish or resealable

plastic storage bag; mix well. Add the steaks; cover (or seal) and

refrigerate for 2 hours, or overnight. Preheat the grill to medium−high

heat. Grill the steaks for 12 to 15 minutes, or until desired doneness,

turning them over halfway through the grilling.

 

 Applebee's Bourbon Street Steak


16

 

 Applebee's Club House Grill Sandwich

2 thick slices of french bread

softened butter

mayonnaise

1/3 cup shredded cheddar cheese

2 slices deli turkey breast

2 slices deli ham

2 slices tomato

2 tsps. bullseye barbecue sauce

Butter one slice of bread and put butter side down into preheated skillet,

on medium heat. Spread the up side of the slice with mayo. Sprinkle on half

of cheese. Heat the turkey and ham slices in the same skillet for about 30

seconds. Lay the turkey on the cheese, then the tomato. Spread bbq sauce

over tomato, then lay on the ham, sprinkle the rest of the cheese over ham.

Butter the second slice of bread on one side and put on top, with butter

side up. The first bread slice should be brown, flip sandwich over and brown

the second side for 2−3 minutes, or till golden brown. Remove from skillet,

cut in half diagonally and serve with additional bbq sauce.

 

 Applebee's Club House Grill Sandwich


17

 

 Applebee's Spinach Pizza Appetizer

Pita Bread (2 or 3 whole)

1 − 10 oz. pkg frozen spinach

1/3 cup nutritional yeast

1 med. onion

5 or 6 plum tomatoes

8 Ounce pkg fresh mushrooms

3−4 cloves garlic

1 Teaspoon of each of the following spices:

basil, parsley, cayenne pepper

1/2 to 1 cup rice milk

4 Tablespoon flour

Thaw spinach completely, press out all water.  Heat milk in saucepan, when

hot but not boiling stir in flour.  Stir until sauce begins to thicken, turn

heat down.  Add nutritional yeast and spinach.  Stir constantly until thick

and gooey, only about 3−4 min. In separate pan, saute onion, garlic, until

onion is tender.  Stir in tomatoes, mushrooms, and spices.  Saute until just

done.  Preheat oven to 425.  Using a very sharp bread knife, split each pita

bread so that you have two round flat pieces instead of one thick one.

Place each piece of bread on a cookie sheet or pizza pan.  Spread spinach

sauce over each.  Top with tomato mixture, being careful to avoid the juice.

 Bake for 5 to 7 min. Watch closely so that the edges of the pita don't

burn.

 

 

 Applebee's Spinach Pizza Appetizer


18

 

 Arby's Barbecue Sauce

    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.

 

 Arby's Barbecue Sauce


19

 

 Arby's Horsey Sauce

   1 cup mayonnaise

   3 tbsp. Bottled horseradish cream

   1 tbsp. Sugar

   2 packages Equal

   Mix all ingredients and chill.

 

 Arby's Horsey Sauce


20

 

 Arthur Treacher's Fish Batter

   3      Pounds        Fish Fillets

   2      Cups          All−purpose flour

   3      Cups          Pancake mix

   3      Cups          Club soda

   1      Tablespoon    Onion powder

   1      Tablespoon    Seasoned salt

   Dip moistened fish pieces evenly but lightly in the flour.

   Dust off any excess flour and allow pieces to air dry on waxed paper,

   about 5 minutes. Whip the pancake mix with the club soda to the

   consistency of buttermilk− pourable, but not too thin and not too thick.

   Beat in the onion powder and seasoned salt.

   Dip floured fillets into batter and drop into 425 oil in heavy saucepan

   using meat thermometer. Brown about 4 minutes per side.

   Arrange on cookie sheet in 325 oven until all pieces have been fried.

 

 

 Arthur Treacher's Fish Batter


21

 

 Aunt Jemima's Pancake Mix

2 cups Self−rising flour

2 cups Bisquick

1/2 cup Sugar

1/2 cup Non−dairy creamer powder

TO USE THE MIX:

1 Egg

8 ounces 7−up

1 3/4 cups prepared pancake mix

THE MIX: In an 8−cup container, stir together flour, Bisquick, sugar and

creamer. Cover tightly. Refrigerate mix to use within 3 months.

Makes 7 cups of mix.

TO USE: Into blender, put egg, 7−up and prepared pancake mix. Blend at high

speed until smooth, 1 minute. Allow 1/3 cup batter for each 6" pancake.

 

 

 Aunt Jemima's Pancake Mix


22

 

 Aunt Jamima Maple Syrup

2 Cup Water

1 Cup Sugar

2 Cup Dark corn syrup

1/4 Teaspoon Salt

1 Teaspoon Maple flavoring

Combine the first four ingredients in a saucepan over med. heat. Stir

occasionally, until the mixture comes to a full boil. Let it boil for 7 min.

Turn the heat off and let the syrup cool for 15 min. Add the maple flavoring

and stir. When completely cool, transfer the syrup to a covered plastic or

glass container.

VARIATION: For syrup with a butter flavor, just add 3 tbsp. of butter to the

mixture before heating. For a lighter syrup, use a sugar substitute instead

of the regular sugar.

 

 Aunt Jamima Maple Syrup


23

 

 Auntie Ann's Pretzels

  1 1/2 cup warm water

  1 1/8 tsp. active yeast (1 1/2 pkg)

  2 Tbs. brown sugar

  1 1/8 tsp. salt

  1 cup bread flour

  3 cups regular flour

  2 cups warm water

  2 Tbs. baking soda

  To taste coarse salt

  2−4 Tbs. butter (melted)

  Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add

  sugar, salt, and stir to dissolve; add flour and knead dough until smooth

  and elastic. Let rise at least 1/2 hour.

  While dough is rising, prepare a baking soda water bath with 2 cups warm

  water and 2 Tbs. baking soda. Be certain to stir often.

  After dough has risen, pinch off bits of dough and roll into a long rope

  (about 1/2 inch or less thick) and shape. Dip pretzel into soda solution

  and place on greased baking sheet. Allow pretzel to rise again. Bake in a

  450 degree oven for about 10 minutes or until golden. Brush with melted

  butter and enjoy!

  Toppings:

  After you brush with butter try sprinkling with coarse salt.

  Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter

  in a shallow bowl( big enough to fit the entire pretzel) and in another

  bowl, make a mixture of cinnamon and sugar. dip the pretzel into the

  butter, coating both sides generously. then dip again into the cinnamon

  mixture.

 

 

 Auntie Ann's Pretzels


24

 

 Baby Ruth Bars

  1 1/3 cups margarine

  2 cups brown sugar

  1/3 cup white corn syrup

  8 cups oatmeal

  2 tsp. vanilla

  1/2 cup peanut butter

    Melt margarine. Add brown sugar, syrup, peanut butter,

    oatmeal and vanilla. Put in 9x13 cake pan.

    Bake 350 for about 15 minutes.

     Topping:

     6 oz. package. chocolate chips

     1/2 6 oz. package butterscotch chips

     2/3 cup peanut butter

     1 cup chopped nuts/peanuts

     Melt together and spread on top. Cut into bars when cool.

 

 Baby Ruth Bars


25

 

 Bailey's Original Irish Cream

    1 cup light cream

    1 can sweetened condensed milk (14 oz.)

    1 2/3 cups Irish whiskey

    1 teaspoon instant coffee

    2 tablespoons chocolate syrup

    1 teaspoon vanilla extract

    1 teaspoon almond extract

  Combine all the ingredients in a blender and blend at high speed

 for about 20 seconds.

  Transfer to a clean bottle with a tightly fitting cap.

  Store, refrigerated, and shake well before using.

 

 Bailey's Original Irish Cream


26

 

 BB King's BBQ Ribs

   2 Pounds Pork Loin Ribs

   Dry Spice Rub (recipe follows)

   4 cups canned tomato sauce

   1/2 cup diced tomato

   1/4 cup firmly packed brown sugar

   1/4 tablespoon Worcestershire sauce

   2 tablespoons dried onion

   1/4 cup soy sauce

   1/4 cup water

   Coleslaw and grilled corn on the cob as

   accompaniments

   Rub ribs well with some of the Dry Spice Rub and refrigerate,

   covered, for 4 to 6 hours.

   In a saucepan combine tomato sauce, tomato, sugar,

   Worcestershire sauce, onion, soy sauce, water, and 1/2 cup

   Dry Spice Rub and cook over very low heat for 3 hours.

   Preheat a grill or smoker over low heat until hot. Add ribs and

   cook, covered, for 3 to 5 hours. Brush with sauce during last

   minutes of cooking. Serve with remaining sauce, coleslaw, and

   corn.

        Dry Spice Rub:

       1 cup chili powder

       1 tablespoon garlic granules

       1 teaspoon onion powder

       1/2 teaspoon cumin

       1 1/2 teaspoons salt

       2 tablespoons seasoned salt

   In a jar combine all ingredients well and store in a dry place,

   covered, until ready to use.

 

 BB King's BBQ Ribs


27

 

 Beef Jerky

  1/2 cup dark soy sauce

  2 Tbs Worcestershire sauce

  1 tsp monosodium glutamate (optional)

  1 tsp onion powder

  1 tsp garlic powder

  1/4 tsp powdered ginger

  2 Tbls. freshly ground black pepper

  1/2  tsp Tabasco

  1/2 tsp liquid smoke seasoning

  2 lbs lean beef brisket, eye−of−round or flank steak,

  trimmed completely of fat and cut across grain into

  slices 1/4 inch thick

 To aid in slicing meat thinly, freeze the meat slightly

 until ice crystals are formed.

 Blend all ingredients except meat in small bowl. Dip each piece

 of meat into marinade, coating well. Place in shallow dish.

 Pour remaining marinade over top, cover and refrigerate

 overnight.

 Oven method: Preheat oven to lowest setting (about 130F).

 Place several layers of paper towels on baking sheets. Arrange

 meat in single layer on prepared sheets and cover with

 additional toweling. Flatten meat with rolling pin. Discard

 towels and set meat directly on oven racks, with foil below

 to catch any drips.

 Let dry 8 to 12 hours (depending on temperature of oven).

 Dehydrator method: Arrange meat on trays in single layer and

 dehydrate 10 to 12 hours, depending on thickness.

 Store jerky in plastic bags or in tightly covered containers in

 cool, dry area.

 

 

 Beef Jerky


28

 

 Ben & Jerry's Cherry Garcia

          1/4 cup shaved semi−sweet chocolate bars

          1/4 cup fresh Bing cherries, halved and pitted (you may

                  use canned cherries, but be sure to drain the syrup)

          2 large eggs

          3/4 cup sugar

          2 cups heavy or whipping cream

          1 cup milk

      1. Place the shaved chocolate flakes and the cherries in

      separate bowls. Cover and refrigerate.

      2. Whisk the eggs in a mixing bowl until light and fluffy, 1

      to 2 minutes. Whisk in the 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.

      3. Transfer the mixture to an ice cream maker and freeze

      following the manufacturer’s instructions.

      4. After the ice cream stiffens (about 2 minutes before it is

      done), add the chocolate and the cherries, then continue

      freezing until the ice cream is ready.

 

 

 Ben & Jerry's Cherry Garcia


29

 

 Ben & Jerry's Heath Bar Crunch Ice Cream

4 Heath Bars

2 Cup Heavy or whipping cream

2 Large Eggs

1 Cup Whole milk

3/4 Cup Sugar

2 Teaspoon Vanilla

Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You

should have about 1 cup. Place the chucks in a bowl, cover and freeze.

Whisk the egg in a mixing bowl until light and fluffy, 1−2 minutes. Whisk in

the sugar, a little at a time, then continue to whisk until completely

blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to

blend. Transfer the mixture to ice cream maker and freeze following

manufacturer's instructions.

After the ice cream stiffens (about 2 minutes before it is done) add the

candy, then continue freezing until the ice cream is ready.

Variation: COFFEE HEATH BAR CRUNCH:

Omit vanilla and substitute 3T good quality freeze−dried coffee. Add 2 T

coffee with the cream and milk, and add the remaining 1 T coffee with the

candy. (after the ice cream stiffens).

 

 Ben & Jerry's Heath Bar Crunch Ice Cream


30

 

 Ben & Jerry's Fresh Georgia Peach Ice Cream

2 Cup Ripe peaches finely chopped

1 1/4 Cup Sugar

1/2 Juice of lemon

2 Large Eggs

2 Cup Heavy or whipping cream

1 Cup 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.

 

 

 Ben & Jerry's Fresh Georgia Peach Ice Cream


31

 

 Ben & Jerry's Giant Chocolate Chip Cookies

    1/2 cup   Butter, room temperature

    1/4 cup   Granulated sugar

    1/3 cup   Brown sugar

      1       Large egg

    1/2 teas  Vanilla extract

    1 cup (+ 2 teas) All Purpose Flour

    1/2 teas  Salt

    1/2 teas  Baking Soda

      1 cup   Semisweet Chocolate Chips

    1/2 cup   Coarsely Chopped Walnuts

 

  1.  Preheat the oven to 350F.

  2.  Beat the butter and both sugars in a large mixing bowl until light

  and fluffy.  Add the egg and vanilla extract and mix well.

  3.  Mix the flour, salt, and baking soda in another bowl.  Add the dry

  ingredients to the batter and mix until well blended.  Stir in the

  chocolate chips and walnuts.

  4.  Drop the dough by small scoops 2 to 3 inches apart on an ungreased

  cookie sheet.  Flatten each scoop with the back of a spoon to about 3

  inches in diameter.

  5.  Bake until the centers are still slightly soft to the touch, 11 to

  14 minutes.  Let cool on the cookie sheet for 5 minutes, then transfer

  to racks to cool completely.

  Makes 12 to 15 cookies.

 

 Ben & Jerry's Giant Chocolate Chip Cookies


32

 

 Ben & Jerry's NY Super Fudge Chunk

    1/4 cup  White chocolate; chop coarse

    1/4 cup  Semisweet chocoate; chop

    1/4 cup  Pecan halves; chopped

    1/4 cup  Walnuts; chop coarse

    1/4 cup  Chocolate covered almonds; cut in half

    4 oz     Unsweetened chocolate

    1 cup    Milk

     2       Large Eggs

    1 cup    Sugar

    1 cup    Heavy or whipping cream

    1 teas   Vanilla extract

    1/2 teas Salt

 

  Combine the coarsely chopped chocolate, pecans, walnuts and chocolate

  covered almonds in a bowl, cover and refrigerate. Melt the unsweetened

  chocolate in the top of a double boiler over hot, not boiling water.

  Whisk in the milk, a little at a time, and heat, stirring constantly,

  until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing

  bowl until light and fluffy, 1−2 minutes. Whisk in the sugar, a little at a

  time, then continue whisking until completely blended, about 1 minute more.

  Add the cream, vanilla and salt and whisk to blend. Pour the chocolate

  mixture into the cream mixture and blend. Cover and refrigerate until cold,

  about 1−3 hours, depending on your refrigerator. Transfer the cream mixture

  to an ice cream maker and freeze following the manufacturer's instructions.

  After the ice cream stiffens (about 2 minutes before it is done), add the

  chocolate and nuts, then continue freezing until the ice cream is ready.

 

  Makes one Quart.

 

 Ben & Jerry's NY Super Fudge Chunk


33

 

 Benihana's Fried Rice

      1 c  Uncooked rice

      5 T  Butter

      1 c  Chopped onion

      1 c  Chopped carrots

    2/3 c  Chopped scallions

      3 T  Sesame seeds

      5    Eggs

      5 T  Soy sauce

           Salt

           Pepper

  Cook rice according to package directions. In a large skillet melt butter.

  Add onions, carrots and scallions. Saute until carrots are translucent.

  Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.

  Bake until golden brown (10 to 15 minutes), shaking pan occasionally for

  even color. Lightly grease another skillet. Beat eggs. Pour into hot

  skillet. Cook as you would scrambled eggs. Combine rice, vegetables,

  sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

 

 

 

 Benihana's Fried Rice


34

 

 Benihana's Ginger Salad Dressing

    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

   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's Ginger Salad Dressing


35

 

 Benihana Magic Mustard Sauce

   3 tb  Powdered mustard

   2 tb  Hot water

 1/2  c  Soy sauce or tamari sauce

   2 t.  Sesame seeds, toasted

   1     Garlic clove

  In a small bowl, blend mustard and water into a paste.

  Pour paste into blender container; add remaining ingredients and process

  about 1 minute or until smooth.

  Makes 6 servings, about 2 Tb. each.

 

 Benihana Magic Mustard Sauce


36

 

 Benihana Shrimp Sauce

2 cups mayonnaise

1/2 cup water

1 Teaspoon sugar

1/4 Teaspoon salt

1 tablespoon garlic juice

3−4 Teaspoons ketchup

1 Teaspoon ground ginger

1 Teaspoon hot sauce

1 Teaspoon dry mustard

1 Teaspoon paprika

3/4 Teaspoon white pepper

Whisk together.

 

 Benihana Shrimp Sauce


37

 

 Bennigan's Onion Soup

     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.  Mix equal parts of

  cheese to  smooth paste and spread over bread. Float a slice of

  bread atop each serving. 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.

 

 Bennigan's Onion Soup


38

39

 

 Bennigan's Broccoli Bites

3 eggs

6oz. shredded monterey jack cheese

6 oz. shredded colby cheese

1− 16 oz. box frozen chopped broccoli, thawed, drained and dried

2 1/2 ozs. bacon pieces

1/2 oz. diced yellow onion

1 oz. all purpose flour

Italian bread crumbs as needed

Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs

in a mixing bowl with a whisk until well blended. Place all the ingredients

into a plastic container, except the bread crumbs. Stir together with a

spatula until thoroughly combined. Refrigerat mixture for about 1 hour. This

will help to bind the mix making preparation much easier. Heat about 4 cups

oil in a fryer or deep pan for frying at 350F. Set up a shallow pan with

bread crumbs. Scoop about 1/2 oz. portion of the broccoli mixture into the

bread crumbs. Form each portion into a ball and coat it well. Place broccoli

bites into the fry basket or frying pan. Make sure they do not stick

together. Fry for one minute, then remove and place onto a plate lined with

paper towels to absorb excess oil. Serve with : HONEY MUSTARD DRESSING 3/4

cup sour cream 1/3 cup mayonnaise 1/3 cup dijon mustard 1/3 cup honey 1

Tbsp. + 1 tsp. lemon juice In a mixing bowl, combine sour cream, mayonnaise

and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and

lemon juice, continue mixing until smooth and well combined.

 

 

 Bennigan's Broccoli Bites


 

 Bennigan's Hot Bacon Dressing

         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 (optional)

     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, pepper sauce, 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 sauce

     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. To reheat use a

     double boiler.

 

 Bennigan's Hot Bacon Dressing


40

 

 Big Boy's Blue Cheese Dressing

   1/2 cup Sour cream

   1/2 cup Milk

   1 cup Kraft mayo

   4 ounces Blue cheese, crumbled

   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 Blue Cheese Dressing


41

 

 Big Boy's Strawberry Pie

    1 cup All Purpose Flour

    1/4 tsp. salt

    3/4 stick butter

    1 1/2 Tbsp. shortening

    1/8 cup Ice water

  Put flour and salt in the bowl of a food processor. Cut

 the butter, and shortening into the flour. Process a

 few seconds until the mixture resembles a coarse

 meal. Drop by drop add the water, processing briefly.

 The whole process should take about 20 to 30

 seconds. Wrap and chill for an hour. Remove from

 refrigerator, and let stand 15 minutes before rolling.

 You can double this up for a top and bottom crust.

   Filling:

    1 cup Sugar

    3 Tbsp. Corn Starch

    1 pint Strawberries

    1 12 oz. can 7−UP

    Whipped cream

  In a medium sized sauce pan combine sugar,

 cornstarch, and 7−UP until creamy. Cook over a

 medium to a medium high heat until the mixture

 becomes thick. When this mixture becomes thick, cool

 to room temperature, and add a couple of drops of red

 food coloring. Wash, and cut strawberries into

 quarters, or smaller depending on how large they are.

 Sprinkle a teaspoon or two of sugar on the

 strawberries, and place them into the shell. Pour the

 cooled 7−Up mixture over the strawberries. Allow this

 to set for a few minutes. Serve with plenty of Whipped Cream.

 

 Big Boy's Strawberry Pie


42

 

 Big−John's Beans 'n Fixin's

Ingredients:

1 16 ounce can Campbell's Pork & Beans

The "Fixin's":

1/2 cup Manwich brand sloppy−joe sauce (Heinz works well too)

1−1/2 Tablespoons Hormel real bacon bits

1/2 Tablespoon sugar

1−1/2 teaspoons molasses

1 teaspoon dried, minced onion

1/8 teaspoon salt

1/8 teaspoon ground mustard

1/16 teaspoon pepper

Combine the ingredients for the Fixin's in a small jar, cover, and

refrigerate at least a 1/2 hour (this allows the flavors to blend).

At "bean" time, empty the can of beans into a small saucepan, and stir in

the pre−made Fixin's. Over low−medium heat, bring the Beans and Fixin's to a

simmer, stirring occasionally. When heated through, serve.

 

 

 Big−John's Beans 'n Fixin's


43

 

 Bisquick

       8 Cups Flour

       1 1/4 Cups  Nonfat Dry Milk Powder

       1/4 Cup Baking Powder

       1 Tablespoon Salt

       2 Cups Shortening

 Combine flour, milk, baking  powder, and salt in a very large bowl.

 Cut in shortening until it resembles coarse cornmeal. Store in  tightly

 closed covered container in a cool place.  Makes about 10 cups.

 

 

 Bisquick


44

 

 Black Angus Garlic Cheese Bread

     1 loaf    french bread

     1/2 cup   butter

     1 cup     shredded jack cheese

     1 cup     shredded asiago cheese

     1 cup     mayonnaise

     1 bunch   green onions, chopped

     2 cloves  garlic, pureed

  Split french bread loaf into halves horizontally. Mix butter, cheeses,

  mayonnaise, green onions and garlic in a bowl, blending well. Spread the

  cut side of bread with spread. Bake at 350 degrees for 7 minutes, then

  place under broiler about 3 minutes longer. Cut into slices and serve.

 

 Black Angus Garlic Cheese Bread


45

 

 Black−Eyed Pea's Baked Squash

5 pounds medium−size yellow squash

2 eggs, beaten

1 cup bread crumbs plus additional bread crumbs for topping

1 stick butter or margarine

1/4 cup sugar

Salt, to taste

2 tablespoons chopped onion

Dash of pepper

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into

a large saucepan with enough boiling water to cover. Return to boil, reduce

heat and cook until tender. Drain in colander and mash. Combine with beaten

eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into

3−quart casserole that has been lightly greased or sprayed with nonstick

spray. Cover with light layer of bread crumbs. Bake at 350 degrees for 20 to

25 minutes or until lightly browned.

 

 Black−Eyed Pea's Baked Squash


46

 

 Black Eyed Pea's Broccoli−Cheese Soup

   1 1/2 pounds broccoli, fresh

   2 cups water

   3/4 teaspoon salt

   1/2 cup cornstarch, mixed with 1 cup cold water

   1 pint half and half

   1 pound Velveeta

   1/2 teaspoon pepper

    Steam or boil broccoli until tender.

    Place half−and−half and 2 cups water in top of double boiler.

    Add cheese, salt and pepper.  Heat until cheese is melted.

    Add broccoli.  Mix cornstarch and water in small bowl.

    Stir into cheese mixture in double boiler and heat over

    simmering water until soup thickens.

 

 Black Eyed Pea's Broccoli−Cheese Soup


47

 

 Black Eyed Pea's Cornbread

1 lb. ground beef

1 cup canned black−eyed peas, drained

1 cup onion, chopped

3/4 cup cream−style corn

1 cup cornmeal

1/2 cup flour

1 cup buttermilk

1/4 cup cooking oil

2 eggs, slightly beaten

1 tsp. Salt

1/2 tsp. Baking soda

2 jalapeno peppers, chopped

1 cup Cheddar cheese, grated

Brown meat and drain well. Break into small pieces. Add other ingredients in

order given. Mix well. Place in 13−by−9−by−2 inch pan that has been well

greased. Cook at 350 degrees for 45 minutes, or until done.

 

 Black Eyed Pea's Cornbread


48

 

 Blueberry Lemonade

1 cup plus 2 tbsp. granulated sugar

2 cups water

1 pint fresh blueberries

1−1/2 cups freshly squeezed lemon juice (from about

10 big lemons, including pulp but not seeds)

.

First make a simple syrup by combining 1 cup sugar and water in a saucepan

over medium heat, stirring until the mixture boils. Lower the heat and allow

the syrup to simmer for another minute. Remove from heat and let cool. In a

blender or food processor, puree the blueberries with 2 tablespoons of

sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry

puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with

water. Makes base for 12 servings.

 

 Blueberry Lemonade


49

 

 Bob Evan's Colonial Dressing

1 Cup Water

1/8 Cup Cornstarch

1/2 Cup Vinegar, light or dark

1 Cup Sugar

1 Teaspoon Onion powder

1 Tablespoon Salt

1/4 Cup Butter or margarine

1/2 Teaspoon Pepper

1 Teaspoon Celery salt

1 Tablespoon 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 completely

before pouring into a refrigerator container. Cap tightly.

 

 

 Bob Evan's Colonial Dressing


50

 

 Bob Evans Peanut Butter Pie

1 5 oz. pkg. Jell−O Instant Vanilla Pudding

2 cups cold skim milk (you could use any milk you like)

1/2 cup whipping cream, whipped

1−1/4 cup creamy peanut butter

1 prebaked pie shell of your choice (use a ready made, refrigerated

crust, or you can bake your own), lightly browned

1 − 8 Ounce container of Cool Whip (or store brand equivalent)

Garnish: chocolate syrup & crushed peanuts

Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup

whipped whipping cream, peanut butter. Whisk until completely blended. Pour

into baked pie shell, cover with generous layer of Cool Whip whipped

topping. Put in freezer for 1 hour until set. Remove from freezer, drizzle

with your favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours,

serve.

 

 

 Bob Evans Peanut Butter Pie


51

 

 Bob Evan's Sausage Gravy

    1 pound Bob Evans Farms Original Recipe Bulk Sausage

    1/4 cup all−purpose flour

    2 cups milk

    salt & pepper to taste

    8 prepared biscuits

  Crumble sausage into a large skillet. Cook over

 medium heat until browned, stirring occasionally. Stir

 in flour until dissolved. Gradually stir in milk. Cook

 until thick and bubbly. Season with salt & pepper.

 Serve over hot biscuits.

 

 Bob Evan's Sausage Gravy


52

 

 Boboli Pizza Crust

          1 pk   Dry Yeast

          1/4 cup  Water

          2 1/4 cups  Warm water

          6 tb  Olive oil,+ extra for pans

          6 cups  Flour

          1 ts  Salt

  Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes.

  Add the rest of the ingedients and mix well. Turn out onto board and knead

  for ten minutes. Place back in bowl covered with a damp towel and let rise

  30 to 40 minutes.

  Divide dough into 3 parts and place in 3 olive−oiled pie pans.

  Dimple dough with fingers. Place on top the following mixture:

  Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary

  and thyme. If herbs are dried, soak them in water for 10 minutes and then

  pat dry on paper towels.

  Let rise 50 to 60 minutes.

  Bake at 350 degrees F for 25 minutes.

  May dip in olive oil.

 

 Boboli Pizza Crust


53

 

 Bob's Big Boy

    1 pound ground chuck

    8 jumbo sesame seed buns

    1 cup shredded lettuce

    4 slices real American cheese

    salt

  Sauce:

    1/4 cup mayonnaise

    2 Tablespoons sweet relish

    2 Tablespoons ketchup

    2 teaspoons water

  In a small container, combine the mayo, relish, ketchup, and water.

 Set aside. This is your Big Boy sauce.

  Carefully form the beef into eight equal sized, round patties about

 4" in diameter. Do this on waxed paper. Discard the top half of four

 of the eight buns. Toast the the buns until golden. The extra bottom,

 or "heal" is your middle bun, or "club".

  After the buns are toasted, grill your freshly formed beef patties.

 Salt liberally. Cook for about two minutes, then turn and add another

 dash of salt. Cook for about another two minutes.

  While the beef is cooking, dress your Big Boy buns as follows:

 Put half the sauce on the toasted bottom, and the other half on the

 middle, adding 1/8 cup of lettuce to each. The slice of cheese goes

 on top of the lettuce on the true bottom bun.

  When the beef is done, drain excess fat by tilting the patty to the

 side while holding it to the spatula with your free hand. Put one

 patty on each dressed bun, stack the center (non−cheese) patty/bun

 on top of the bottom (cheesed) patty/bun. Finish by placing the

 toasted crowns on top.

 

 Bob's Big Boy


54

 

 Bojangles Biscuits

2 cups self rising flour

2 teaspoons baking powder

2 teaspoons confectioners sugar

1/2 cup solid vegetable shortening (such as Crisco)

1−1/2 cups buttermilk

Melted butter (about 1/4 cup)

Stir together the flour, baking powder & 10x sugar. Cut in the shortening

until pieces are about the size of grains of rice. Stir in the buttermilk.

Knead a few times, roll out on a floured board or counter top to 3/4−inch

thickness. Be careful not to work dough too much or add too much flour, or

you'll have dry biscuits. Cut with an oversized biscuit cutter (about 3−

inches). Place on an ungreased cookie sheet and bake about 12 minutes in a

preheated 450 degree oven.

 

 

 Bojangles Biscuits


55

 

 Borden's Sweetened Condensed Milk

          3/4 Cup sugar

          1/2 Cup water

            1 Cup plus 2 Tbls. powdered milk

 

    Combine all ingredients. Heat to boiling.

    Cook until thick, this will take 15 to 20

    minutes. This equals one can.

 

 Borden's Sweetened Condensed Milk


56

 

 Boston Market Cranberry Sauce

1 Pound Can jellied cranberry sauce

10 Ounce Jar Smucker's Simply Fruit Orange Marmalade

1/4 Teaspoon Ground ginger

2 Cup Fresh cranberries; each sliced into 2 or 3 pcs

1/3 cup Walnuts, chopped 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 Market Cranberry Sauce


57

 

 Boston Market Creamed Spinach

10 3/4 can cream of celery soup

1 tbs. flour

1/4 cup butter or margarine or canola oil

1/2 tsp. garlic salt or to taste

Salt to taste

Pepper to taste

20 oz. frozen chopped spinach, cooked according

      to package directions, well drained OR

2 pounds fresh spinach, cleaned, stems removed,

chopped, cooked and drained

1 tblsp dry onion, chopped, OR

1 small onion, peeled, ends removed, diced

In a large saucepan over medium heat, whisk together celery soup, flour,

butter or margarine or canola oil, garlic salt, salt and pepper until smooth

and piping hot. Add cooked and drained spinach, dry chopped onion or diced

onion. Serve.

 

 Boston Market Creamed Spinach


58

 

 Boston Chicken Macaroni & Cheese

3 Cups Dry spiral−shaped pasta, Cook al dente, drain

2/3 Cup Milk (2% or regular)

1 Pound Velveeta cheese, light or

Cubed small

1/4 Teaspoon Dry mustard powder

1/2 Teaspoon Ground turmeric

Salt and pepper to taste

Place into top of double boiler over gently simmering water milk, cheese,

mustard powder, 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). Never put into oven or over

direct heat as it will scorch and change the texture to a sticky mess.

 

 

 Boston Chicken Macaroni & Cheese


59

 

 Boston Market Stuffing

10 Ounce Can sliced carrots; undrained

4 Ounce Can sliced mushrooms; undrained

14 Ounce Can chicken broth

2 ribs celery; cut 4−5 pieces

1 Tbl. Rubbed sage

12 Tbl. Poultry seasoning

1 Tbl. Chicken bouillon powder

3 Tbl. Bottled liquid margarine or melted butter or margarine

3 English muffins; cut into 1/2" cubes with crumbs

8 Ounce Bag unseasoned croutons

1 Tablespoon Dry parsley; minced

2 Tablespoon 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 Stuffing


60

 

 Boston Market Chicken

       1/4 cup  canola oil

       1 Tbl.  honey

       1 Tbl.  lime juice

       1/4 tsp.  paprika

       4 chicken breast halves, washed and 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 oven for

  35−40 minutes, basting every 8−10 minutes, until well browned and juices

  run clear when you cut into the thickest part of the chicken. Remove from

  oven. Cover with foil for 15 minutes.

  This softens the chicken and keeps it hot until served. Serves four.

 

 Boston Market Chicken


61

 

 Boston Market Dill Potato Wedges

    7 or 8 new red potatoes

    2 cloves garlic, minced fine

    1/4 pound butter

    1/2 tsp. salt

    1/2 tsp. black pepper

    1/2 tsp. celery salt

    2 tsp. dried dill weed

  Wash potatoes well and boil until barely soft. Drain, and cut

 potatoes in wedges. Melt 1 stick of butter, in large frying

 pan (use only real butter) and saute garlic for about one minute.

 Add potatoes and the rest of the seasonings. Pan−fry the potatoes

 until they are lightly brown.

 

 Boston Market Dill Potato Wedges


62

 

 Boston Market Meatloaf

    1 cup tomato sauce

    1 1/2 tablespoons barbecue sauce

    1 tablespoon granulated sugar

    1 1/2 pounds ground sirloin

    6 tablespoons all−purpose flour

    3/4 teaspoon salt

    1/2 teaspoon onion powder

    1/4 teaspoon ground black pepper

    dash garlic powder

  Preheat oven to 400 degrees.

  Mix together 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 tablespoons of the tomato sauce to the meat.

 Mix the sauce into the meat, then add the remaining ingredients. Mix again.

  Pack a loaf pan with the meat mixture, cover with foil, and bake for about

 30 minutes. Remove foil and drain fat. Cut the meatloaf, while in the pan,

 into eight separate slices. Pour remaining sauce over the meatloaf. Return

 to oven and cook for another 30 minutes, uncovered. Allow to cool slightly

 before serving.

 

 Boston Market Meatloaf


63

 

 Boston Market's Sweet Potato Casserole

    3 large sweet potatoes

    1 cup sugar

    2 eggs

    1 stick butter, softened

    1 tsp. vanilla extract

  Crunch Topping:

  1/3 cup melted butter

  1/3 cup flour

    1 cup brown sugar

    1 cup chopped pecans

    1 tblsp. cinnamon

 Boil potatoes until tender. Take skin off when cooled and able to

 handle. Put in a large bowl and whip them until fluffy. Add all other

 ingredients. Pour into a greased casserole and top with the crunch

 topping. Bake at 350 for 45 minutes.

 

 

 Boston Market's Sweet Potato Casserole


64

 

 Bran Flakes

2 Cup Bran

2 Cup Whole wheat flour

1/2 Cup Nonfat dry milk powder

3 Tablespoon Brewer's yeast (optional)

1 Teaspoon Salt

1/4 Cup Oil

1 Tablespoon Molasses

1 Cup Water

Combine dry ingredients. Make a well in the center and add oil,molasses and

water. Mix well. Divide into three parts and roll out as thin as possible on

greased cookie sheets. bake in 350 F oven 15−20 minutes, or until lightly

browned and crisp. If dough is not completely dry, turn oven off and let it

remain longer. Break into small pieces. Store in airtight container. Makes 1

lb of cereal.

 

 Bran Flakes


65

 

 Bread and Butter Pickles

    4 quarts pickling cucumbers

    1 1/2 cups onions, sliced

    2 large garlic cloves

    1/3 cup pickling salt

    2 quarts chopped ice

    4 1/2 cups sugar

    1 1/2 teasp. turmeric

    1 1/2 teasp. celery seed

    2 tabls. mustard seed

    3 cups white vinegar

  In large bowl, add sliced cucumbers and onions, garlic cloves and

 pickling salt; mix well. Cover with chopped ice, place towel over,

 and let stand 3 hours. Prepare brine by combining sugar, turmeric,

 celery seed, mustard seed and vinegar in large pot; bring to a boil.

 Drain water and ice from cucumber slices and remove garlic cloves.

 Add cucumbers to brine; simmer 5 minutes. Pack in sterile jars,

 leaving 1/2 inch headspace. Seal. Process in boiling water bath for

 10 minutes. Allow to stand two weeks before opening.

 

 Bread and Butter Pickles


66

 

 Bread Bowls

2 1/2 cups warm water (105−115 degrees Fahrenheit)

2 packages active dry yeast

1 Tbsp. salt

1 Tbsp. sugar

2 Tbsp. oil

6 1/2 − 7 1/2 cups bread flour

1 egg, beaten

1 Tbsp. milk

Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved.

Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough

additional flour to make a stiff dough. Turn out onto lightly floured board;

knead until smooth and elastic, about 10 to 12 minutes. Place dough in bowl

that has been lightly coated with nonstick spray, turning to grease top.

Cover; let rise in warm place until doubled, about 1 hour.

Grease outside of 12, 10−ounce custard cups or oven−proof bowls of similar

size.

Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes.

Spread each piece into a circle about 6 inches in diameter. Place over

outside of bowl, working dough with hands until it fits. Set bowls, dough

side up, on baking sheet that has been coated with nonstick spray. Cover

with plastic wrap; let rise in warm place until doubled, about 30 minutes.

Combine egg and milk; gently brush mixture on dough. Bake at 400 degrees

Fahrenheit for 15 minutes until golden brown. Using potholders, carefully

remove the bowls. Set bread bowls open side up on baking pan; bake 5

minutes. Makes 12 servings.

For larger bowls, use oven−proof bowls that are approximately 6 inches in

diameter. Divide dough into 6 portions. Frozen bread dough also can be used.

A 1−pound loaf will make 2 large or 4 small bowls.

 

 Bread Bowls


67

 

 Brown Derby's Original Cobb Salad

      1/2 head of lettuce

      1/2 bunch watercress

        1 small bunch chicory

      1/2 head romaine

        2 medium tomatoes, peeled

        2 breasts of boiled roasting chicken

        6 strips crisp bacon

        1 avocado

        3 hard−cooked eggs

        2 tablespoons chopped chives

     1/2 cup crumbled imported Roquefort cheese

        1 cup Brown Derby Old−Fashioned French Dressing (See recipe, below)

  Cut finely lettuce, watercress, chicory and romaine and arrange in salad

  bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over

  top of chopped greens. Dice breasts of chicken and arrange over top of

  chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado

  in small pieces and arrange around the edge of the salad. Decorate the

  salad by sprinkling over the top the chopped eggs, chopped chives, and

  grated cheese. Just before serving mix the salad thoroughly

  with French Dressing.

  Yield: Serves 4 to 6

      Brown Derby Old−Fashioned French Dressing

        1 cup water

        1 cup red wine vinegar

        1 teaspoon sugar

        Juice of 1/2 lemon

        2 1/2 teaspoons salt

        1 teaspoon ground black pepper

        1 teaspoon Worcestershire sauce

        1 teaspoon English mustard

        1 clove garlic, chopped

        1 cup olive oil

        3 cups salad (vegetable) oil

  Blend together all ingredients except oils. Then add olive and salad oils

  and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts.

  This dressing keeps well in the refrigerator. Can be made and stored in

 Brown Derby's Original Cobb Salad


68

 

Insider's Recipes Master Edition

 

  a 2−quart Mason jar.

 

 Brown Derby's Original Cobb Salad


69

 

 Buffalo Chicken Wings

 2 lbs. chicken wings (disjointed − discard the tips)

 1/4 Lb.  Margarine (do not use butter!)

 8 Oz. "Frank's" Hot Sauce (also labeled as

     Durkee Hot Sauce. NO SUBSTITUTIONS!!!)

 Oil for frying

 1. Melt margarine in sauce pan until barely liquid.

     Add hot sauce, mix, and put aside.

 2. Deep fry wings until brown and crispy. Remove

     and drain on paper towels.

 3. Put wings in a large bowl that has a cover. Pour

     sauce over all, cover, and shake to coat the wings.

    Serve with celery sticks and Kraft Roka Blue Cheese

   Dressing.

   Adjust the amount of hot sauce to your desire.

 

 Buffalo Chicken Wings


70

 

 Bullseye BBQ Sauce

1/2 Cup chopped onions

1 can tomatoe sauce − 8 oz.

1 Cup water

1 1/4 Cup ketchup

2 Teaspoon brown sugar

2 Teaspoon prepared yellow mustard

1 Teaspoon olive oil

1 Teaspoon worcestershire sauce

1 dash tobasco sauce

Combine ingredients, cover and simmer for 30 mins.

 

 

 Bullseye BBQ Sauce


71

 

 Burger King Breakfast Sandwiches

  For the eggs, you will need to create a ring to make them

 perfectly round (same as with an Egg McMuffin). Just cut both

 ends off tuna cans, clean thoroughly, and you will have a mold

 to use. Be sure to use non−stick spray around the sides that

 touch the egg. When they're time to flip over, left the can

 up and loosen the egg from the can with a knife.

  > For The Biscuit Sandwich:

   Use Pillsbury "Grands" Buttermilk Biscuits (Five biscuits per can)

   1 Egg per biscuit

   2 oz. ground breakfast sausage per biscuit, or two slices bacon

   1 slice American cheese per biscuit

  Prepare biscuits according to package instructions.

  Meanwhile, cook bacon and/or sausage. Flatten the sausage out

 to be about the same diameter as your tuna cans, and cook.

  Beat each egg individually and fry using the molds. Salt and

 pepper to your taste.

  To assemble, slice biscuit in half; on the bottom, place the egg,

 then sausage/bacon, topped with a cheese slice, and then top half

 of biscuit. Microwave for about 30 seconds to melt the cheese.

  > For the Croissanwich:

  To prepare the large croissants, use 1 − 8 ounce can of Pillsbury

 Original Crescent Rolls (normally, 8 rolls). Open the can and

 separate the dough into four squares (two rolls per square). Take

 one square, separate the pieces and turn one 180 degrees around to

 form a large triangle. Pinch the dough in the middle to seal, and

 roll up starting with the wide end. Then, take both ends and bring

 together to form a tight circle. Repeat with others and cook

 according to instructions. Top in the same manner as biscuits.

 

 Burger King Breakfast Sandwiches


72

 

 Burger King Whopper

1 Sesame−seed hamburger bun

1/4 Pound Ground beef

1 d Salt

3 Dill pickle slices

1 Teaspoon Catsup

4 Onion rings

2 Tomato slices

1/4 Cup Chopped lettuce

1 Tablespoon Mayonnaise

Preheat a barbecue grill on high. Toast both halves of the bun, face down,

in a hot skillet. Set aside. Form the beef into a thin patty slightly larger

than the bun. Lightly salt the hamburger patty and cook on the barbecue

grill for 2 to 3 minutes per side. Build the burger in the following

stacking order from the bottom up: bottom bun, hamburger patty, pickles,

catsup, onion rings, tomatoes, lettuce, mayonnaise, top bun.

 

 

 Burger King Whopper


73

 

 Burger King's Big King

   1/2 cup mayonnaise

   2 Tbls. French dressing

   1 Tbls. sweet pickle relish

   1 teas. white vinegar

   1 teas. sugar

   8 sesame seed hamburger buns

   4 store bought frozen burgers (4 oz. each)

  16 slices American cheese

   1 1/3 cups shredded lettuce

   12 white onion rings

   8 dill pickle slices

   salt and pepper to taste

  Mix the first five ingredients together in a small bowl.

 Refrigerate until ready to use.

  Preheat barbecue or gas grill on high heat.

  Grill frozen burgers to desired doneness. Season to taste.

  Toast buns either on the grill or in a toaster oven.

  Assemble the finished product in this order:

  Spread 2 Tbls. sauce on top bun and then place 1/3 cup lettuce

 evenly over sauce.

  On bottom bun place one burger, then one slice of cheese, then

 another burger, and another slice of cheese. Follow this with

 3 onion slices and then 2 pickle slices. Finish with top bun.

 

 

 Burger King's Big King


74

 

 Burger King's Hershey Sundae Pie

Chocolate crust (store bought or hershey crumb recipe)

layer 1:

8 Ounce cream cheese

3/4 c. powder suger

8 Ounces cool−whip

1 Teaspoon vanilla

Whip cheese till softened, add powdered sugar blend well, add remaining

ingredients, blending well, place in crust

layer 2:

 1 lg. box chocolate pudding milk

 Milk

 cool−whip

 chocolate curls

Make pudding as directed minus 1/2 c. milk.

Add to pie. Top with more coolwhip and chocolate curls.

 

 Burger King's Hershey Sundae Pie


75

 

 Butterfingers

 1 Cup Peanut Butter

 1/3 cup light corn syrup

 1 cup sugar

 1/3 cup water

 Melted Milk Chocolate

 Cook syrup, sugar, and water to 310 F. Remove from heat.

 Stir in warmed peanut butter (warm slightly in microwave)

 until well blended. Pour into a greased (buttered) 8" X 8" pan.

 Score mixture into desired size bars.

 When COMPLETELY cool, dip in melted milk chocolate

 (use a double boiler to SLOWLY melt) and set on wax paper

 until chocolate has hardened.

 

 Butterfingers


76

 

 Cadbury Eggs

1/2 cups light corn syrup

1/4 cup butter, softened

1 teas. vanilla

1/4 teas. salt

3 cups powdered sugar

4 drops yelllow food coloring

2 drops red food coloring

1 − 12 oz. bag milk chocolate chips

2 Tbls. shortening

Combine corn syrup, butter, vanilla and salt in large bowl. Beat well with

electric mixer. Add sugar, one cup at a time, mixing by hand after each

addition. Remove about 1/3 of the mix and place in small bowl. Add yellow &

red coloring and stir. Cover both mixes and refrigerate at least 2 hours.

When mixes are firm, roll a small ball from the orange filling and wrap

around it a portion of the white filling that is twice that size. Form into

the shape of an egg and place onto a cookie sheet that has been brushed with

shortening. Repeat with remaining ingredients. Refrigerate 3−4 hrs. Combine

chocolate chips with shortening in glass bowl. Microwave on high for 1

minute. Then stir and microwave another minute. Use a fork to dip each

center into the chocolate. Place candy onto wax paper to dry. After 1−2

hours of chilling, dip each candy one more time and chill.

 

 Cadbury Eggs


77

 

 Cajun Cafe's Bourbon Chicken

       1 Pound Chicken leg or thigh meat

         Cut in bite size chunks

       4 oz Soy sauce

     1/2 cup Brown sugar

     1/2 tsp. Garlic powder

       1 tsp. Powdered ginger

       2 tbs. Dried minced onion

     1/2 cup Jim Beam Bourbon Whiskey

       2 tbs. White wine

   Mix all the marinade ingredients and pour over chicken pieces in a bowl.

   Cover and refrigerate (stirring often) for several hours (best overnight).

   Bake chicken at 350 for one hour in a single layer, basting every

   10 minutes. Remove chicken. Scrape pan juices with all the brown bits into

   a frying pan.

   Heat, and add 2 Tbs. white wine. Stir and add chicken.

   Cook for 1 minute and serve.

 

 Cajun Cafe's Bourbon Chicken


78

 

 Cake Donuts

1−1/2 cups sugar

3 Tblsp. melted shortening

3 large eggs

1 cup milk

1 tsp. vanilla extract

5 tsp. baking powder

1 tsp. salt

2 tsp. nutmeg

2 cups mashed potatoes, cooled

3 to 3−1/2 cups flour

Beat eggs; add sugar, shortening and vanilla. Add mashed potatoes and milk

and beat with electric mixer until smooth. Add flour, baking powder, salt

and nutmeg. Stir in additional flour to reach batter consistency (this is

"by look and feel"−− It should still be somewhat sticky...it will pick up

more flour when you roll out the dough on a floured surface). Chill the

dough for several hours or overnight. Take a portion of the dough and rough

out to about 3/8 to 1/2 inch thickness, using flour as needed to prevent

your rolling pin picking up dough. Use a donut cutter and cut out your

donuts. Preheat oil in deep fryer to 375F (use a thermometer if you're using

a fry daddy!). Fry 3−4 donuts at a time −− turning when they are a nice

golden brown. Drain on brown paper bags to remove excess grease.

 

 

 Cake Donuts


79

 

 California Pizza Kitchen Chicken Tequila Fettucine

  1 pound dry spinach fettucine

  1/2 cup chopped fresh cilantro

  2 tablespoons minced fresh garlic

  2 tablespoons minced jalapeno pepper

  3 tablespoons unsalted butter

  1/2 cup chicken stock

  2 tablespoons gold tequila

  2 tablespoons freshly squeezed lime juice

  3 tablespoons soy sauce

  1 1/4 pounds chicken breast, diced 3/4 inch

  1/4 medium red onion, thinly sliced

  1/2 medium red bell pepper, thinly sliced

  1/2 medium yellow bell pepper, thinly sliced

  1/2 medium green bell pepper, thinly sliced

  1 1/2 cups heavy cream

 Prepare rapidly boiling, salted water to cook pasta; cook until

 al dente, 8 to 10 minutes. Toss with a little oil and set aside.

 Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons

 butter over medium heat for 4 to 5 minutes. Add stock, tequila,

 and lime juice. Bring the mixture to a boil and cook until

 reduced to a paste like consistency; set aside.

 Pour soy sauce over diced chicken; set aside for 5 minutes.

 Meanwhile cook onion and peppers,stirring occasionally, with

 remaining butter over medium heat for 3−4 minutes. Add chicken

 and soy sauce; toss and add reserved tequila/lime paste and cream.

 Bring the sauce to a boil; boil gently until chicken is cooked through

 and sauce is thick (about 3 minutes). When sauce is done,

 toss with well−drained spinach fettucine and remaining cilantro.

 

 California Pizza Kitchen Chicken Tequila Fettucine


80

 

 California Pizza Kitchen Thai Chicken Pizza

           Makes 2  9−inch pizzas

     Spicy peanut sauce:

               1/2 Cup peanut butter

               1/2 Cup hoisin sauce

               1 Tbsp. honey

               2 tsp. red wine vinegar

               2 tsp.  minced ginger

               2 Tbsp. sesame oil

               2 tsp. soy sauce

               1 tsp. Vietnamese chili sauce (or dried chili flakes)

               1 Tbsp. oyster sauce

               2 Tbsp. water

     Thai chicken pieces:

              1 Tbsp. olive oil

              10 oz. boneless/skinless chicken beast, cut into 3/4−inch cubes

     For the pizza:

               Make pizza dough using your own recipe.

 

               2 Cups shredded mozzarella cheese

               4 scallions, slivered diagonally

               1/2 Cup white bean sprouts

               1/4 Cup shredded carrots

               1/4 Cup chopped, roasted peanuts

               2 Tbsp. chopped fresh cilantro

   To make spicy sauce:

     Combine sauce ingredients in a small pan over med. heat. Bring the sauce

     to a boil; boil gently for one minute. Divide into 2 portions for use on

     chicken and pizza; Set aside.

   To make Thai chicken:

     Cook the chicken in olive oil over med−high heat, stirring, until just

     cooked, 5 to 6 min..do not overcook. Set aside in refrigerator until

     chilled through. Once chilled, coat the chicken with 1/4c sauce.

     Set aside in refrigerator.

          To make the pizza:

 

 California Pizza Kitchen Thai Chicken Pizza


81

 

Insider's Recipes Master Edition

 

    Use a large spoon to spread 1/4c sauce evenly over pizza dough within

    the rim. Cover sauce with 3/4c cheese.

    Distribute half the chicken pieces over the cheese followed by half the

    green onions, bean sprouts, and carrots, respectively. Sprinkle an

    additional 1/4c cheese over the toppings and top the pizza with 2Tbl

    chopped peanuts.

    Transfer the pizza to oven: bake until crisp and golden and the cheese is

    bubbly, 9 to 10 min. When cooked through, remove pizza from oven.

    Sprinkle 1T chopped cilantro over the hot cheesy surface.

       Repeat with remaining ingredients for a second pizza.

 

 California Pizza Kitchen Thai Chicken Pizza


82

 

 CPK Brocolli and Sun−Dried Tomato Fusilli

    1 pound dry fusilli pasta

    1/2 cup extra virgin olive oil

    1 teaspoon salt

    1/4 cup chopped fresh garlic

    2 tablespoons chopped fresh thyme leaves

    About 12 oil−packed sun−dried tomatoes, drained and thinly sliced

    1 quart blanched broccoli florets, drained (bite−size pieces)

    1 1/4 cups grated parmesan cheese (reserve 1/4 cup for garnish)

  Bring a large pot of salted water to boil. Cook pasta until

 al dente, 8 to 10 minutes.

  Heat olive oil in a large non−stick frying pan over high heat.

 Add salt and garlic; when the garlic just begins to brown, add

 thyme and sun−dried tomatoes. Toss and add broccoli. When broccoli

 is heated through, add drained pasta (if pan is not large enough,

 combine in a large mixing bowl while ingredients are hot). Add

 1 cup parmesan cheese to all, sprinkling and stirring to mix.

  Serve in warm bowls with a fresh dusting of parmesan cheese.

 

 

 CPK Brocolli and Sun−Dried Tomato Fusilli


83

 

 California Pizza Kitchen BBQ Chicken Salad

Fried Tortilla Strips:

Vegetable oil for deep−frying

12 corn tortillas, cut into 1/4−inch−wide strips (about 6 cups)

Garden Herb Ranch Dressing:

1/2 teaspoon dry mustard

1/4 teaspoon cold water

2 3/4 cups mayonnaise

1 cup buttermilk

7 tablespoons sour cream

2 1/2 tablespoons apple cider vinegar

1−1/2 tablespoons thinly sliced scallions (greens and whites)

2 teaspoons minced garlic

2 teaspoons minced fresh Italian parsley

1−1/2 teaspoons Worcestershire sauce

1 teaspoons minced fresh dill

1/2 teaspoon minced fresh oregano (or 1/4 teaspoon dried)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon minced fresh basil

Grilled Garlic BBQ Chicken:

1 1/3 tablespoons olive oil

1 1/3 tablespoons minced garlic

2 teaspoons soy sauce

2 teaspoons salt

Four 5−ounce boneless, skinless chicken breasts

1/4 cup good quality bottled sweet−and−spicy barbecue sauce

For the Salad:

1/2 head iceberg lettuce, cored, rinsed, dried, and cut into 1/8−inch−wide

strips

1/2 head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cut

into 1/8−inch−wide strips

12 large fresh basil leaves cut into 1/8−inch−wide strips

1 pound jicama, cut into 1/4 x 1/4 x 3/4−inch strips

2 cups shredded Monterey Jack cheese

1 cup canned black beans, rinsed and drained

1 cup canned sweet white corn kernels, drained

3 tablespoons chopped fresh cilantro

2 pounds ripe fresh tomatoes, cut into 1/2−inch dice

 

 California Pizza Kitchen BBQ Chicken Salad


84

 

Insider's Recipes Master Edition

 

1/2 cup good quality bottled sweet−and−spicy barbecue sauce

1/4 cup thinly sliced scallion greens

To Make the Fried Tortilla Strips:

1. In a deep, heavy frying pan, heat several inches of vegetable oil to a

temperature of 375 degrees F. Working in batches if necessary to prevent

overcrowding, carefully add the tortilla strips to the hot oil, submerging

them with a metal skimmer or slotted spoon. Fry the tortilla strips until

evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or

slotted spoon and transfer them to paper towels to drain and cool. Set

aside, uncovered.

To Make the Garden Herb Ranch Dressing:

2. In a mixing bowl, use a fork to stir together the mustard and cold water,

forming a paste. Set aside for 10 minutes. Add the remaining dressing

ingredients to the bowl and, using a handheld electric mixer at low speed or

a whisk, blend together just until smooth, taking care not to incorporate

too much air into the dressing. Cover with plastic wrap and refrigerate.

To Make the Grilled Garlic and BBQ Chicken:

3. Preheat a stovetop grill or the broiler. In a mixing bowl, stir together

the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this

marinade and leave to marinate at room temperature for about 15 minutes.

Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per

side. Chill thoroughly in the refrigerator. Cut the chicken breasts into

3/4−inch cubes and, in a bowl, toss with the barbecue sauce to coat well.

Cover with plastic wrap and refrigerate.

To Make the Salad:

4. In a large mixing bowl, toss together the lettuces, basil, jicama,

Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried

Tortilla Strips. Transfer the salads to chilled serving plates. Surround

each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top

each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken

with the barbecue sauce. Garnish with the scallion.

 

 California Pizza Kitchen BBQ Chicken Salad


85

 

 Candy Corn

    1 cup sugar

    2/3 cup white corn syrup

    1/3 cup butter

    1 teaspoon vanilla

    2 1/2 cups powdered sugar

    1/4 teaspoon salt

    1/3 cup powdered milk

      food coloring (optional)

 Combine sugar, butter, and corn syrup in pan and bring to a boil

 stirring CONSTANTLY. Turn heat low and boil 5 minutes. Stir

 occasionally. Remove from heat and add vanilla. In a separate

 dish, combine powdered sugar, salt, and powdered milk. Add all

 at once to the mixture in the pan. Add food coloring if desired.

 Stir until cool enough to handle. Shape into creative pieces.

 

 

 Candy Corn


86

 

 Carl's Jr. Chicken Club

2 Whole chicken breasts, Boned and halved

1 Cup Teriyaki marinade (Lawry's Is best)

4 Whole−wheat hamburger buns

8 Slice Bacon

1/4 Cup Mayonnaise

1 Cup Alfalfa sprouts, loosely

Packed

4 Lettuce leaves

4 Large Tomato slices

4 Slice Kraft Swiss Cheese Singles

  Marinate the chicken in the teriyaki marinade in a shallow bowl for 30

minutes. Preheat a clean barbecue to medium grilling heat. Brown the

faces of each bun in a frying pan on the stove. Keep the pan hot. Cook

the bacon in the pan until crisp, then set aside. Grill the chicken

breasts 5 to 8 minutes per side, or until cooked through. Spread about

1/2 tablespoon of mayonnaise on the face of each bun, top and bottom.

Divide the sprouts into 4 portions and mound on each bottom bun. On the

sprouts, stack a lettuce leaf, then a slice of tomato. Place one chicken

breast half on each of the sandwiches, a top the tomato. Next, stack a

slice of Swiss cheese on the chicken, and then the 2 pieces of bacon,

crossed over each other. Top off the sandwich with the top bun.

Microwave for 15 seconds on high. Makes 4 sandwiches.

 

 Carl's Jr. Chicken Club


87

 

 Carl's Jr's Famous Star

1/4 pound ground chuck

1 large sesame−seed bun

Kraft mayonnaise

Heinz ketchup

Heinz hamburger relish (the red stuff)

Vlasic hamburger slices

tomato, white onion, lettuce

Pre−Prepare your Condiments:

Mix 1 Tablespoon ketchup with 1/2 Tablespoon relish, set aside. Chop the

lettuce...you'll need a handful per burger. Thinly slice the tomato and

onion. You'll need 1−2 tomato slices, and 3−4 rings of fresh onion. (These

amounts are for each Famous Star )

Divide one pound of ground chuck ito 4 equal portions. On waxed paper, form

each portion into 5 inch round patties. Freeze for at least an hour. Keep

any spares frozen until needed. Obviously you'll do this in advance.

When cooking time draws near, toast the faces of the bun (top and bottom) on

a 375  electric griddle. They should be an even tan color.

1. Preheat either an outdoor gas barbecue, or an indoor electric one. After

it is pre−heated, place a still−frozen beef patty on the grill, pressing

down firmly for 4−5 seconds. (This will get you the grill marks) Salt

liberally. Cook for 3 minutes (gas) or 5−6 minutes (electric). Eyeball

it−−−if it looks ready to turn, turn it.

2. While the beef is cooking, dress your bun as follows:

Top Half: Your pre−mixed special sauce (ketchup and relish) 1/2 Tablespoon

mayonnaise

Bottom Half: 1/2 Tablespoon mayonnaise 3 pickle slices 1 handful of chopped

iceberg lettuce 1−2 tomato slices 3−4 fresh rings of onion

3. Turn the beef patty over, press down firmly with a spatula for 3−4

seconds, and salt liberally. (Don't be afraid to have a few flames "kiss"

the burger...they are charbroiled)

4. Place the cooked beef patty on the dressed bottom bun, add the top.

 Carl's Jr's Famous Star


88

 

Insider's Recipes Master Edition

 

Want to make a Carl's Jr  All−Star ? After placing the beef on the bottom

bun, add a slice of real Amercian cheese on top of the patty, then 2 slices

of cooked bacon before placing the top bun on. (Criss−cross the bacon in an

X pattern)

 

 Carl's Jr's Famous Star


89

 

 Carmel Apples

 12 tart apples, washed and dried

 3/4 cup chopped salted peanuts

 1 cup light corn syrup

 dash of salt

 1/2 cup butter

 2 cups firmly packed brown sugar

 1−14 ounce can of sweetened condensed milk

 1 teaspoon vanilla

 In 2 quart saucepan melt butter and add salt, syrup and sugar.

 Cook over medium heat, stirring occasionally until mixture comes

 to a full boil, 10−12 minutes. Stir in milk and continue cooking,

 stirring occaisionally, until small amount of mixture dropped in

 ice water forms a ball or candy thermometer reaches 245 F.

 Remove from heat, stir in vanilla. Dip apples in carmel mixture.

 Place coated apples on waxed paper. Put peanuts in a small

 bowl so you can dip the apples in. Allow to dry completely

 and then place in air tight container.

 

 

 Carmel Apples


90

 

 Carrabba's Mussels In White Wine Sauce

4 cups mussels

2 Tbsp. extra−virgin olive oil

2 Tbsp. chopped yellow onion

2 Tbsp. chopped garlic

2 Tbsp. Annisette

1 to 2 Tbsp. chopped fresh basil

Juice of 1/2 lemon

3/4 cup Lemon Butter Sauce (recipe follows)

Soak mussels in cold water for several minutes, then scrub with a stiff

brush and remove "beard" (the little tuft of fibers protruding from the

shell), either with a sharp knife or by pulling on it with a damp cloth.

Rinse mussels again in cold water.

Heat olive oil in a 10−inch skillet; add mussels. Cover with another 10−inch

skillet or lid and cook until shells begin to open, about 2 minutes. Remove

top and add onion and garlic and toss. Cover pan again and cook for 1

minute. Remove top and add pernod, basil, lemon juice and lemon butter

sauce. Return to flame for 30 to 45 seconds with top off skillet. Discard

any mussels that did not open. Serve in a deep bowl.

Makes 2 servings.

LEMON BUTTER SAUCE: 2 Tbsp. clarified butter (you'll need about 1/2 stick

butter; directions follow) 2 Tbsp. finely chopped yellow onion 2 Tbsp.

finely chopped garlic 6 Tbsp. fresh lemon juice 2 Tbsp. dry white wine

Kosher salt White pepper 2 Tbsp. cold butter

To clarify butter: Melt 1/2 stick butter over low heat. When melted, remove

from heat and set aside for several minutes to allow the milk solids to

settle to the bottom. Skim the clear (clarified) butter from the top and

discard sediment. (This can be done ahead.)

To make sauce: Heat clarified butter, add onion and garlic and saut  until

transparent. Add lemon juice and white wine and season to taste with salt

and pepper. Simmer 2 to 3 minutes to reduce liquid. Remove from heat and

swirl in cold butter until sauce is smooth and emulsified.

 

 Carrabba's Mussels In White Wine Sauce


91

 

 Casa Ole Green Sauce

4 Avocados

1 (16 oz.) Container Sour Cream

1 can Rotel tomatoes

1 Tbsp. Garlic Powder

1 (4 oz.) Can Green Chili Peppers

2 tsp. Salt

1 tsp. Lemon juice

3 oz. Cream Cheese

Mix and blend all ingredients until smooth.

 

 Casa Ole Green Sauce


92

 

 Cheese Crackers

   1 Cup Flour

   2 Teaspoons Dry Mustard Powder

   1/4 Teaspoon Cayenne

   1/2 Teaspoon Paprika

   1/2 Teaspoon Thyme

   1/2 Teaspoon Chili Powder

   1/2 Teaspoon Salt

   1/4 Cup Unsalted Butter

   2 Cups Aged Cheddar, grated

   1/4 Cup Cold Water

  Preheat oven to 350F. Combine mustard powder and seasonings

 with the flour and mix well.  Cut butter into the flour mixture.

 Add grated cheese to the flour and mix well.  Add the water and

 knead for a short time until the dough forms a ball.  Take one

 quarter of the dough at a time and roll out very thin

 (about 1/8 inch). Cut into crackers, prick the tops with a fork,

 and bake on a greased cookie sheet for about 10 minutes or until

 lightly browned.

 Put into a container and allow to sit overnight uncovered.

 

 Cheese Crackers


93

 

 Cheese Danish

16 ozs. cream cheese, softened

1−1/2 teaspoons vanilla

1 egg, beaten

1/2 cup sugar

1/2 cup raspberry or apricot jam

2 packages of refrigerated crescent roll dough

4 ozs. sliced almonds

Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll

1 can crescent roll dough on a cookie sheet, sealing perforations. Spread

cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll

second can of dough and lay on top of first layer. Seal edges with edge of

fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30

minutes. Allow to cool slightly before cutting.

 

 Cheese Danish


94

 

 Cheesecake Factory Bruschetta

1−1/2 cups chopped roma tomatoes

2 Tbsp.diced red onion

1 large clove garlic, minced

2 Tbsp. chopped fresh basil

2 tbsp. olive oil

1/2 tsp. red wine vinegar

1/4 tsp. salt

dash of ground black pepper

1/2 loaf french baguette or ctusty italian bread, sliced into 5−7 slices

1/4 tsp. garlic salt

2−3 sprigs italian parsley

In a medium bowl, combine tomatoes, onion, garlic and basil. Add 1/2 Tbsp.

of oil, vinegar, salt and pepper and mix well. Cover bowl and refrigerate

for at least an hour. Preheat broiler, slice the bread in 1" slices

diagonally to make 5−7 slices. Combine remaining 1 1/2 Tbsp. oil with the

garlic salt. Brush entire surface of each slice (both sides) with the olive

oil mixture. Broil slices for 1 1/2−2 mins. on each side, until surface

starts to brown. Arrange bread like spokes of a wheel on plate. Put the

chilled tomato mixture in a pile in the middle of the slices. Garnish with

italian parsley.

 

 Cheesecake Factory Bruschetta


95

 

 Cheesecake Factory Key Lime Cheesecake

1 3/4 cups graham cracker crumbs

5 Tbsp. butter, melted

1 cup plus 1 Tbsp. sugar

3− 8oz. pkgs cream cheese, softened

1 tsp. vanilla

1/2 cup fresh lime juice (about 5 limes) If using key limes or juice,

                                                                  

use half as much.

3 eggs

whipped cream

Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl.

Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the

bottom and half way up the sides of an 8" springform pan. Bake crust for 5

mins.and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.

Mix with electric mixer till smooth. Add the lime juice and eggs and

continue to beat till smooth and creamy. Pour filling into crust. Bake for

60 to 70 mins. If top is turning light brown it's done. Remove from oven and

allow to cool till room temperature. Put into fridge. When chilled, remove

the pan sides and cut. Serve with whipped cream.

 

 Cheesecake Factory Key Lime Cheesecake


96

 

 Cheesecake Factory Pumpkin Cheesecake

Crust:

1−1/2 cups graham crumbs

5 Tbsp. butter, melted

1 Tbsp. sugar

Filling:

3 − 8oz. pkgs. cream cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup canned pumpkin

3 eggs

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the

bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at

350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until

smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth

and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a

bit darker. Remove from oven and allow to come to room temperature, then

refrigerate. After it has thoroughly chilled, remove the pan sides and cut.

Serve with whipped cream.

 

 

 Cheesecake Factory Pumpkin Cheesecake


97

 

 Cheez−Whiz

1 lb. cheddar cheese

2 cups evaporated milk

1−1/2 Teaspoon salt

1−1/2 tsp. dry mustard

2 beaten eggs

Cut cheese into small pieces and melt in double boiler. When melted, add

evaporated milk, salt and mustard. Remove from heat and stir in eggs. Return

to double boiler and stir and cook until eggs thicken sightly. Remove from

heat. Pour into a dish and cool slowly. Stir as it cools to prevent a crust

from forming. (Might just be able to cover with plastic wrap, too.) Put in

jars, cover and store in refrigerator. Keeps several weeks.

 

 Cheez−Whiz


98

 

 Chi−Chi's Baked Chicken Chimichangas

2 1/2 cup chicken, cooked, shredded

2 Tblsp Olive oil

1/2 cup Onion,chopped

2 garlic cloves, minced

1/2 Tblsp chili powder

16 Ounce salsa (choice of hotness)

1/2 Teaspoon cumin,ground

1/2 Teaspoon cinnamon

pinch of salt(if necessary)

6 −10 inch flour tortillas, nice flexible ones; if stiff, warm before filling

1 cup refried beans

Olive oil (for basting)

Sour Cream

Guacamole

In large saucepan, saute onion and garlic in oil until tender. Stir in chili

powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Heat

oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla

at a time, spoon a heaping tablespoon of beans down center of each tortilla.

Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and

sides of tortilla; secure with wooden toothpicks if necessary. Place

chimichangas in greased baking pan, seam side down. Brush all sides with the

oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5

minutes.

 

 Chi−Chi's Baked Chicken Chimichangas


99

 

 Chi Chi's Margarita Marinade

    1 − 10 oz. can Chi Chi's diced tomatoes and green chilies, drained

    1/4 cup orange juice

    1/4 cup Tequila

    1/4 cup vegetable oil

    2 tablespoons fresh lime juice

    1 tablespoon honey

    1 teaspoon fresh garlic, minced

    1 teaspoon grated lime peel

  Use With Two Pounds:

   Pork tenderloin, or

   Chicken breasts, or

   Beef tenderloin, or

   Flank steak

 

  In large recloseable plastic food bag, combine all ingredients except

 meat. Mix well. Add meat, seal the bag and turn over several times to

 coat meat thoroughly. Place bag in refrigerator, turning bag occasionally

 8 hours or overnight.

  Preheat broiler.

  Remove meat from marinade; reserve marinade. Place meat on broiler

 pan. Broil 7 to 8 inches from heat source until desired doneness. In

 a small saucepan, bring marinade to a boil, boil one minute. Serve

 marinade with the meat.

 

 Chi Chi's Margarita Marinade


100

 

 Chi Chi's Mexican Chicken Salad

1 Pound boneless skinless chicken breasts, cooked and shredded

1 cup chi chi's salsa, drained

2 hard cooked eggs, finely chopped

1/2 cup sour cream

1/4 cup mayo

2 tbsp. finely chopped onion

1 tsp. grated lime peel

1/2 tsp. chili powder

1/4 tsp. ground cumin

lettuce leaves

In a large bowl, combine all ingredients except lettuce leaves. Mix well.

Serve over lettuce leaves.

 

 Chi Chi's Mexican Chicken Salad


101

 

 Chi Chi's Old West Oven−Fried Chicken

1 jar Taco Sauce (8−oz.)

1 Egg

2 cloves Garlic, minced

2 cups Crushed Cornflakes

2 teaspoons Chili Powder

2 teaspoons Cumin

1 teaspoon Oregano

Dash ground Cloves

Crushed red pepper to taste (optional)

2 1/2 pounds Chicken Thighs

6 tablespoons Butter, melted

Preheat oven to 375 degrees.

In a shallow dish, whisk together taco sauce, egg and garlic. In a plastic

or paper bag, combine cornflakes, chili powder, cumin, oregano, ground

cloves and crushed red pepper if using. Dip chicken pieces in sauce; toss in

cornflakes mixture; place on a greased shallow baking pan. Drizzle with

butter; bake 45 minutes or until golden and tender, and juices run clear.

 

 

 Chi Chi's Old West Oven−Fried Chicken


102

 

 Chi Chi's Pork Tenderloin With Bourbon Sauce

10 Ounce Can Chi Chi's diced tomatoes and green chilies, drained

1/3 cup Bourbon

1/3 cup Soy sauce

1/3 cup Worcestershire sauce

1/2 cup Chopped onion

2 Tblsp Honey

2 Tblsp Dijon mustard

1/4 Teaspoon Pepper

2 Pound Pork tenderloin

Combine all marinade ingredients in recloseable plastic food bag. Mix well.

Add the pork tenderloin. Seal bag and turn several times to coat the meat.

Place in refrigerator for 8 hours or overnight, turning occasionally.

Preheat broiler. Remove meat from marinade; reserve marinade.

Place meat on broiler pan, broil 7 to 8 inches from heat source for

approximately 7 to 9 minutes on each side. In small saucepan, bring

remainder of marinade to a boil; boil one minute. Serve with the meat.

 

 

 Chi Chi's Pork Tenderloin With Bourbon Sauce


103

 

 Chi−Chi's Salsa Verde Chicken Kabobs

16 Ounce Chi Chi Salsa Verde

1/4 cup olive oil

2 tblsp lime juice

3 cloves garlic

1 boneless skinless chicken breasts cut into 1 1/2 inch strips

2 cup finely shredded cabbage

1−1/2 cup finely juilienned jicama

1 cup shredded carrot

1/3 cup coarsely chopped fresh Cilantro

dash of salt to taste

dash of pepper to taste

2 large ripe bananas

In blender container or food processor combine salsa verde, oil, lime and

garlic. Process until smooth.Remove 2/3 cup of this mix and set aside.

Refrigerate. Place chicken in recloseable plastic food storage bag; pour the

remaining salsa mixture over the chicken. Seal bag and turn over several

times to coat pieces thoroughly. Refrigerate, turning bag occasionally for

at least four hours or over night. In large bowl, combine vegetables and

cilantro. Stir in the reserved 2/3 cup salsa verde mixture. Add salt and

pepper to taste; set aside.

Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak the

skewers in water 30 mins. before using) Cook over medium hot coals, grill

kabobs five minutes on each side or until no longer pink in the center.

Slice bananas lengthwise, grill two minutes on each side. Serve chicken and

bananas on top of cabbage mixture.

 

 

 Chi−Chi's Salsa Verde Chicken Kabobs


104

 

 Chi Chi's Salsa

        2 green onions diced

        2 ripe tomatoes diced

      1/2 tsp. salt

      1/2 tsp. black pepper

          dash of tabasco sauce

      14 oz. can stewed tomatoes

    Dice the stewed tomatoes and combine in sauce pan with onions, fresh

    tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute

    and remove from heat. Put half of the mixture through a blender,

    just to mince fine but not puree. Return to remaining half of mixture.

    Add tabasco to taste.

    Cool and refrigerate in tightly covered container.

    Use within a few weeks and it freezes up to 6 months.

 

 Chi Chi's Salsa


105

 

 Chi Chi's Seafood Enchiladas

   10 oz. Cream of chicken soup

   1/2 cup Onions; chopped

   8 oz. Crab (real or imitation); chopped

   1 3/4 cup Monterey Jack cheese; shredded

   8 Flour tortillas; 5−6 inch

   1 cup Milk

   dash Nutmeg

   dash Pepper

 In a mixing bowl stir together soup, onion, nutmeg and black pepper.

 In another bowl, place half of the soup mixture,

 crab, and 1 cup of the monterey jack cheese; set aside. Wrap the

 tortillas in paper towels; microwave on 100% power for 30−60 seconds.

 Place 1/3 cup mixture on each tortilla; roll up. Place seam side down

 in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup

 mixture, pour over enchiladas. Microwave, covered, on high for 12−14

 minutes. Sprinkle with the remaining cheese. Let stand for 10

 minutes. Add a dash of hot pepper sauce to soup mix if desired.

 

 Chi Chi's Seafood Enchiladas


106

 

 Chi−Chi's Sweet Corn Cake

    1/2 cup (1 stick butter), softened

    1/3 cup masa harina

    1/4 cup water

    1 1/2 cups frozen corn, thawed

    1/4 cup cornmeal

    1/3 cup sugar

    2 tablespoons heavy cream

    1/4 teaspoon salt

    1/2 teaspoons baking powder

 

   Preheat oven to 350 degrees.

   Blend butter in a medium bowl with an electric mixer until creamy.

   Add the masa harina and water to the butter and beat until well combined.

   Put defrosted corn into a blender or food processor and with short

   pulses, coarsely chop the corn on low speed. You want to leave several

   whole pieces of corn.

   Stir the chopped corn into the butter and masa harina mixture.

   Add cornmeal to mixture and combine.

   In another medium bowl, mix together the sugar, cream, salt, and

   baking powder. When the ingredients are well blended, pour the mixture

   into the other bowl and stir everything together by hand.

   Pour corn batter into an ungreased 8"x8" baking pan.

   Cover the pan with aluminum foil. Place this pan into a 13"x9" pan

   filled 1/3 of the way up with hot water. Bake for 50−60 minutes or until

   the corn cake is cooked through. When the corn cake is done, remove

   the small pan from the larger pan and let sit for at least 10 minutes.

 

 

 

 Chi−Chi's Sweet Corn Cake


107

 

 Chi Chi's Chili Con Queso

Take a pound of Velveeta and melt it until it becomes stirable. Use a

microwave for this. Combine an equal amount of half and half and mix

thoroughly. Add one 4 oz can of chilis and an equal amount of pimientos.

Microwave again until the mixture is hot. For a little more spice, add a

dash or three of Tabasco at this point. Pour into small bowls and cover with

plastic wrap and place in the refrigerator overnite. Don't leave this step

out. Take the bowl out and place into microwave, heat and stir.

 

 Chi Chi's Chili Con Queso


108

 

 Chick−Fil−A Chicken Nuggets

    2 Cups Chicken Breast (Boneless, Skinless, Cubed)

    1 Cup Flour

    1−1/2 Cups Cracker Meal

    1/4 teaspoon Paprika

    2 Cups Water

    2 Chicken Bouillon Cubes

    2−1/4 teaspoons McCormick Season−all

  Place cool water in bowl, add 1/4 teaspoon season−all and

 dissolve bouillon cubes in mixture. Place cubed chicken in

 water, mix, cover and place in refrigerator for 12 hours or

 next day. When ready to cook nuggets, mix flour, cracker meal,

 2 teaspoons season−all and paprika in bowl. Heat oil for deep

 frying. Drain chicken. Coat nuggets in flour, cracker mixture

 and fry until golden. Chicken will be flavorful and juicy.

 

 

 Chick−Fil−A Chicken Nuggets


109

 

 Chick−Fil−A Chicken Salad

    2 Cups Cooked Chicken Breast

    1/3 Cup Finely Diced Celery

    1 hard boiled egg, minced

    1/4 teaspoon Salt

    1/2 teaspoon Sugar

    1/4 teaspoon Freshly Ground Pepper

    1/3 Cup Sweet Pickle Relish

    2/3 − 1 Cup Mayonnaise

    Texas Toast or Thick Cut Sandwich Bread

  Boil chicken until completely cooked. Remove from water and cool meat.

 You can save the chicken broth, seal and refrigerate no more than a week.

 After chicken is cool, cut into tiny pieces. Place in a mixing bowl with

 all other ingredients and mix well. Butter one side of sandwich bread and

 grill. Place salad in between grilled bread slices and serve.

 

 Chick−Fil−A Chicken Salad


110

111

 

 Chick−Fil−A Chicken Sandwich

    3 cups peanut oil

    1 egg

    1 cup Milk

    1 cup flour

    2 1/2 Tb. powdered sugar

    1/2 ts. pepper

    2 teas. salt

    2 skinless, boneless chicken breasts, halved

    4 plain hamburger buns

    2 Tb. melted butter

    8 dill pickle slices

  Heat the peanut oil in a pressure cooker over medium heat to

 about 400 degrees. In a small bowl, beat the egg and stir in the

 milk. In a separate bowl, combine the flour, sugar, pepper, and salt.

 Dip each piece of chicken in milk until it is fully moistened.

 Roll the moistened chicken in the flour mixture until completely

 coated. Drop all four chicken pieces into the hot oil and close the

 pressure cooker. When steam starts shooting through the pressure

 release, set the times for 3 1/2 minutes.

 IMPORTANT!!! DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS!

  While the chicken is cooking, spread a coating of melted butter

 on the face of each bun. When the chicken is done, remove it from

 the oil and drain or blot on paper towels. Place two pickles on

 each bottom bun; add a chicken breast, then the top bun. To make

 a deluxe chicken sandwich, simply add two tomato slices and a

 leaf of lettuce. Mayonnaise or mustard also goes well on this sandwich.

 

 Chick−Fil−A Chicken Sandwich


 

 Chick−Fil−A Coleslaw

    6 cups shredded cabbage

    1/4 cup sugar

    1 cup shredded carrots

    1/2 tsp. salt

    1/4 tsp. pepper

    1/4 − 1/2 cup milk

  Mix & Chill 15 minutes.

  Meanwhile combine:

    1/2 cup mayonnaise

    1/2 tsp. celery seed

    2−3 drops hot sauce

    3 Tbsp. dry minced onion

    1/4 − 1/2 cup buttermilk

  Mix well with cabbage. Chill. Allow flavors to blend for

 several hours before serving.

 

 Chick−Fil−A Coleslaw


112

 

 Chili Powder

3 Tbsp. paprika

1 Tbsp. ground cumin

2 Tbsp. oregano

1 tsp. red or cayenne pepper

1/2 tsp. garlic powder

Mix well. Place in an airtight container. Adjust red pepper to taste for a

hot or mild blend. This makes 2/3 cup.

 

 Chili Powder


113

 

 Chili's Grilled Caribbean Chicken Salad

4 boneless, skinless chicken breast halves

1/2 cup teriyaki marinade (store bought)

4 cups chopped iceberg lettuce

4 cups chopped green leaf lettuce

1 cup chopped red cabbage

5.5 oz. can pineapple chunks in juice, drained

tortilla chips

PICO DE GALLO:

2 med. tomatoes , diced

1/2 cup diced spanish onion

2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed

2 tsps. finely minced fresh cilantro

pinch of salt

Combine all ingredients in a small bowl. Cover and chill.

HONEY LIME DRESSING:

1/4 cup Grey Poupon dijon mustard

1/4 cup honey

1−1/2 Tbsps. sugar

1 Tbsp. sesame oil

1−1/2 Tbsp. apple cider vinegar

1−1/2 tsps. lime juice

Blend all the ingredients in a small bowl with an electric mixer, Cover and

chill.

Marinate the chicken in the teriyaki for at least two hours.Use a resealable

plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the

chicken for 4−5 mins. per side or until done. Toss the lettuces and cabbage

together and divide into 2 large serving size salad bowls. Divide the pico

de gallo and pour in equal portions over the two bowls of greens. Divide the

pineapple and sprinkle on salads. Break tortilla chips into large chunks and

sprinkle on salads. Slice the grilled chicken into thin strips and divide

among bowls. Pour the dressing into two small bowls and serve with the

salads.

 

 Chili's Grilled Caribbean Chicken Salad


114

 

 Chili's Chicken Enchilada Soup

1/2 cup Vegetable oil

1/4 cup Chicken base

3 cups diced Yellow Onions

2 tsp. ground Cumin

2 tsp. Chili Powder

2 tsp. granulated Garlic

1/2 tsp. Cayenne pepper

2 cups Masa Harina

4 quarts Water (divided)

2 cups crushed Tomatoes

1/2 lb. processed American cheese, cut in small cube

3 lb. cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Saut  until onions

are soft and clear, about 5 minutes In another container, combine Masa

Harina with 1 quart water. Stir until all lumps dissolve. Add to sauted

onions, bring to boil. Once mixture starts to bubble, continue cooking 2−3

minutes, stirring constantly. This will eliminate any raw taste from Masa

harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture

return to boil stirring occasionally. Add cheese to soup. Cook stirring

occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2

gallons or 16−20 servings.

 

 

 Chili's Chicken Enchilada Soup


115

 

 Chili's Honey Lime Dressing

1/4 Cup Grey Poupon Dijon mustard

1/4 Cup honey

1−1/2 Teaspoon sugar

1 Teaspoon sesame oil

1−1/2 Teaspoon apple cider vinegar

1−1/2 Teaspoon lime juice

Blend all ingredients in a small bowl with an electric mixer. Cover and

chill.

 

 

 Chili's Honey Lime Dressing


116

 

 Chili's Monterey Chicken

1 boneless skinless Chicken Breast

2 tsp. Barbeque sauce

2 slices of well crisped Bacon

1/4 cup mixture of Monterey Jack and Sharp Cheddar Cheese

Pound chicken breast until it is somewhat flattened, and season with salt

and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until

it is done. Transfer to a serving plate. Top chicken breast with Barbeque

sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the

cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes

and chives.

 

 Chili's Monterey Chicken


117

 

 Chili's Nacho Burger

   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.

 Chili's Nacho Burger


118

 

Insider's Recipes Master Edition

 

     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 Nacho Burger


119

 

 Chili's Steak Fajitas

   Mix together in a bowl:

 1 cup soy sauce

 1/4 cup honey

 1 tablespoon Worcestershire sauce

 1 teaspoons minced garlic

 1 teaspoon ground ginger

 1 cup water

 In an appropriate size dish, place a:

      2 lb. sirloin or flank steak

 Pour sauce (reserve 1/4 cup) over steak.

 Cover, and allow to marinate overnight.

 Drain meat and slice into thin strips. Heat skillet over medium high.

 Add drained meat and:

 1 red bell pepper, cut in thin strips

 1 green bell pepper, cut in thin strips

 1 onion, thinly sliced

 Stir−fry just until meat is done, adding reserved

 marinade as needed to prevent sticking.

 Serve with warmed flour tortillas.

 

 Chili's Steak Fajitas


120

 

 Chinese Sesame Chicken

2 Chicken Breast, skinless & boned pieces about 6−8 oz.

5 tablespoons corn starch

Pinch of salt

6 tablespoons water

1/2 teaspoon minced ginger

1/2 teaspoon chopped fresh garlic

1 teaspoon chili oil depending on degree of spicy of your taste

1/2 teaspoon roasted sesame seeds

Salad oil for deep fry

Iceberg lettuce

Sauce:

8 tablespoons Chicken broth

1 tablespoon Dark soy sauce

2 tablespoons Soy sauce

4 tablespoons Sugar

4 tablespoons White vinegar

1 teaspoon Corn starch

1 teaspoon Sake

1/2 teaspoon Oyster sauce

In a small bowl, mix all sauce ingredients until well blended.

Cut chicken breast into ˝ inch strips. Place in a bowl with water and salt

and let soak for about 15 minutes. Do not drain. Add cornstarch and mix

well, coating chicken. Add 1 tablespoon salad oil to chicken and mix to

smooth and separate chicken strips.

Heat wok with medium flame, pour in oil for deep frying. Heat oil up to

about 325 degrees. Place coated chicken strips in piece by piece and fry

until it is crispy and cooked through. Remove chicken and pour off oil.

Heat up wok again with an additional 1−teaspoon salad oil. Add ginger,

garlic and chili oil stir frying until fragrant. Add sauce mix, stir until

thickens. Add fried chicken strips and mix well to coat all chicken strips

with sauce. Sprinkle on the sesame seeds before serving on a bed of lettuce.

 

 

 Chinese Sesame Chicken


121

 

 Chorizo

   1 lb. ground lean pork

   1 teaspoon salt

   2 Tablespoons chili powder

   1/4 teaspoon cumin

   1/2 teaspoon oregano

   2 cloves garlic, pressed

   2 Tablespoons vinegar

 Mix all ingredients.  Allow to sit overnight in the refrigerator.

 Form into patties as with other sausage, or crumble and fry.

 

 Chorizo


122

 

 Church's Fried Chicken

   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 envelope Italian dressing mix

   1 envelope onion soup mix

   2 eggs mixed with 1/4 cup cold water

   1 cup oil

 Combine dry 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 sides

 of pan. Bake at 350F for about 45 to 50 minutes. Remove foil. Bake

 another 5 minutes just to crisp the coating.

 

 

 Church's Fried Chicken


123

 

 Cinnabon French Toast

2 Cinnabon Cinnamon Rolls

2 eggs

2/3 cup half−and−half

3/4 tsp. vanilla

1 T. sugar

1/8 tsp. cinnamon

1−2 T. butter or margarine

Slice Cinnabon rolls in half horizontally. Place them, cut side up, on a

plate and allow to dry for 20−30 minutes. Combine eggs, half−and−half,

vanilla, sugar, and cinnamon. Whisk together until all ingredients are well

blended. Refrigerate until ready to use. At serving time, preheat oven to

400 , and place Cinnabon halves in a shallow baking dish. Pour french toast

batter over halves and allow to soak for 5−10 minutes until moist. You may

weigh the rolls down (cover them with waxed paper and place a heavy skillet

on the paper) during this time to make sure batter is absorbed into the

dough layers. Heat a heavy skillet and melt butter or margarine in it. When

butter is hot, place the Cinnabon halves into the pan, gooey side down. Sear

until golden brown. Turn the halves over, and place the skillet in the oven.

Bake 8−10 minutes or until rolls are puffed up and golden. Serve with maple

syrup.

 

 Cinnabon French Toast


124

 

 Cinnabon Rolls

      ROLLS:

       1/2 cup warm water

         2 packages dry yeast

    2 Tbl. sugar

     3 1/2 oz. pkg. vanilla pudding mix

       1/2 cup margarine −− melted

         2 eggs

         1 teas. salt

         6 cups flour

      CREAM CHEESE FROSTING:

         8 oz cream cheese

       1/2 cup margarine

         1 teas. vanilla

         3 cups confectioner's sugar

         1 Tbl. milk

     To make frosting, mix all ingredients until smooth.

 

  In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.

  In large bowl, take pudding mix and prepare according to package

  directions. Add margarine, eggs and salt. Mix well. Then add yeast

  mixture. Blend.

  Gradually add flour; knead until smooth. Place in a greased

  bowl. Cover and let rise until doubled.

  Punch down dough and let rise again.

  Then roll out on floured board to 34 x 21" size. Take 1

  cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar

  and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.

  With knife, put a notch every 2". Cut with thread or knife.

  Place on lightly greased cookie sheet 2" apart.

  Take hand and lightly press down on each roll.

  Cover and let rise until double

  again. Bake at 350 15−20 minutes. Remove when they start to turn golden.

  DON'T OVER BAKE.

  Frost warm rolls with Cream Cheese Frosting

 

 Cinnabon Rolls


125

 

Insider's Recipes Master Edition

 

  Makes about 20 very large rolls.

 

 Cinnabon Rolls


126

 

 Cinnamon Glazed Almonds

   1/3 cup butter

   2 egg whites, at room temperature

   Pinch of salt

   1 cup sugar

   3 cups whole natural almonds

   4 teaspoons cinnamon

 Preheat oven to 325 degrees. Place butter in a 13" X 9" pan;

 place in oven to melt butter, about 7 minutes. Meanwhile, beat

 egg whites with salt until frothy; gradually add sugar, beating to

 stiff peaks. Gently fold in almonds and cinnamon. Pour almond

 mixture onto pan; toss with butter. Bake about 40 minutes,

 tossing every 10 minutes, until almonds are crisp. Serve warm or at room

 temperature. Store cooled almonds in airtight container up to 2 weeks.

 

 

 Cinnamon Glazed Almonds


127

 

 Clausen Kosher Dill Pickles

      2 dill flowers

      2 garlic cloves, peeled & halved

  1 1/4 lbs. (8−10) pickling cucumbers

      6 long sprigs fresh dill

      1 tbsp coarse kosher salt

       Put dill flower and garlic in bottom of mason jar;

       add the cukes, put sprigs of dill in center of

       cukes, add salt, fill jar with half boiled water

       that is now cool, and half vinegar to within 1/8th of top.

       Put on seal and ring, shake to dissolve salt,

       set upside down on counter away from sunlight

       and heat. Let sit 4−5 days flipping the jar

       either upright or upside down each day.

       Let sit upright 2 more days then refrigerate.

       Lasts about 6 months.

 

 Clausen Kosher Dill Pickles


128

 

 Coney Island Dogs

     1 pound Ground Beef, Lean

     1 Small Onion, Chopped

     2 Tbls. Prepared Yellow Mustard

     2 Tbls. Vinegar

     2 Tbls. Sugar

     1 Tbls. Water

     1 tsp. Worcestershire Sauce

     1/4 tsp. Celery Seed

     1/4 tsp. Tabasco Sauce

     1/4 cup Catsup, Approximate (Use enough to keep mixture loose)

 In salted skillet, over medium heat, brown ground beef with onion,

 breaking up meat with fork to crumble fine. Drain off fat.

 Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed,

 and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose.

 Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes

 enough sauce for six to eight medium weiners.

 

 Coney Island Dogs


129

 

 Corn Dogs

1 lb. hot dogs

4 cups vegetable oil

1/2 cup flour

1/2 cup cornmeal

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. sugar

1 Tbsp. vegetable shortening

1/3 cup milk

1 egg

8−10 wooden skewers

Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring

back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a

2−inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal,

baking powder, salt, and sugar in a medium−size bowl and blend with fork.

Add shortening and cut in with fork until the size of small peas. Combine

milk and egg in a 1 cup measure. Stir into flour− cornmeal mixture. Pour

mixture into a tall glass. Remove hot dogs from water and dry with paper

towels. Insert skewer into the hot dog, and be sure to leave about 1 inch

for handle. Dip hot dog into batter; let excess batter drip into glass. Drop

into hot fat fry 2 minutes, or until golden brown.

 

 Corn Dogs


130

 

 Corn Syrup

2 cups granulated sugar

3/4 cup water

1/4 teaspoon cream of tarter

Dash of salt

  In a heavy 2 1/2 quart saucepan, combine all ingredients over medium heat.

Stir till mixture comes to a boil. Reduce heat to simmer. Cover pan and cook

3 minutes, just to reduce crystal build−up on sides of pan. Uncover and

cook, stirring often to "soft ball stage"−−or when you drop a little from a

spoon into a glass of cold water and it drops to bottom of water in a soft

ball. Cool the syrup completely and store in covered container at room

temperature to be used within 2 months. Makes about 2 cups.

 

 Corn Syrup


131

 

 County Line BBQ's Chuck Wagon Beans

 1 lb. dry Pinto Beans

 1/2 cup finely Diced Onions

 1 Tbls. of Salt

 1 tsp. of Pepper

 1 Tbls. of Brown Sugar

 2 tsp. of Chili Powder

 1/2 tsp. of Garlic Powder

 1/4 tsp. of Celery Salt

 1/2 cup of Chopped Bacon

Cover beans with water. Bring to a boil and then turn off heat. Soak for one

hour aand then drain. Add more water to cover beans and add all remaining

ingredients. Cook on low to medium heat (you'll want a low boil) for 2 to 3

hours or until beans are done to desired tenderness.

 

 

 County Line BBQ's Chuck Wagon Beans


132

 

 Crab Ragoon

1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat.

1/2 tsp. A−1 Steak Sauce

1 egg yolk, beaten

1/4 tsp. garlic powder

1 − 8 oz. pkg. cream cheese at room temperature

3 dozen won−ton wrappers

Combine crabmeat, steak sauce, egg yolk, and garlic powder, until

it forms a paste−like consistency.

Place rounded spoonful of mixture in center of each wrapper. Bring

4 corners of wrapper together, pinch to seal , brush with egg yolk

Deep fry at 375 degrees till golden brown. Serve with sweet and

sour sauce or Chinese mustard. Leftovers will only keep for a day

or two. Do not freeze.

 

 

 Crab Ragoon


133

 

 Cracker Barrel Cherry Chocolate Cobbler

    1−1/2 cups flour

    1/2 cups sugar

    2 teaspoons baking powder

    1/2 teaspoon salt

    1/4 cups butter

    1 (6 oz.) pkg. Nestle's semi−sweet chocolate morsels

    1/4 cups milk

    1 egg

    1 (21 oz.) can cherry pie filling

    1/2 cups nuts, finely chopped

  Preheat oven to 350F. In large bowl, combine flour, sugar, baking

 powder, salt and butter; cut with pastry blender until crumbs are

 size of large peas. Melt over hot (not boiling) water, Nestle's

 semi−sweet chocolate morsels. Remove from heat and cool slightly

 at room temperature (about 5 minutes). Add milk and egg to melted

 chocolate and mix well. Blend chocolate into flour mixture. Spread

 cherry pie filling in bottom of 2 quart casserole. Drop chocolate

 batter randomly over cherries. Sprinkle with chopped nuts.

  Bake at 350 F for 40 − 45 minutes. Serve warm with heavy cream.

 

 Cracker Barrel Cherry Chocolate Cobbler


134

 

 Cracker Barrel's Bread Pudding

 Sugared Pecans: In small skillet combine 2 tablespoons butter and

 1 tablespoon oil, med−low heat, with 2−oz pecan pieces. Stir only till

 heated and barely bubbly. Sprinkle with 4 tablespoons sugar.

 Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY!

 Work fast. Dump them into paper towel lined plate.

 Spread out to cool while you prepare the rest.

 Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup

 boiling water. Cover pan with lid 20 minutes. Drain and discard water.

 Add 1/2 cup packaged shredded coconut to raisins. Set aside.

 Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to

 boil. While you wait for that to boil, combine in medium bowl, 3 cups

 Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten

 thick dough. When water come to boil, drop dough by rounded tablespoonful

 into boiling water, making about 14 dumplings. Cover pan with lid. Simmer

 dumplings very gently 20 minutes. Uncover and let cook another 10 minutes

 gently. Baste often in the liquid, which is now becoming thickened and

 creamy looking. Remove pan from heat. With slotted spoon remove HALF of

 dumplings to greased 8" square baking dish. Sprinkle with pecans and

 raisins/coconut. Arrange rest of dumplings over that. Set aside.

 Make sauce next.

 Caramel Sauce: Strain remaining liquid into heavy 2 1/2−quart saucepan.

 Bring to boil. Stir constantly. Add 1 cup packed light brown sugar,

 stirring vigorously, med−heat till it boils briskly 2 or 3 minutes or

 till sugar is completely dissolved and sauce drops from spoon in large

 drops rather than like water. It should be the consistancy of smooth gravy.

 Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes.

 Cover; refrigerate to serve within few days. Micro warm servings or

 use cold with a scoop of ice cream on top of each. Serves 6 to 8.

 

 Cracker Barrel's Bread Pudding


135

 

 Cracker Barrel's Hashbrown Casserole

      2 lbs. frozen hashbrowns

     1/2 cup melted butter

      1 can cream of chicken soup

      1 pt. sour cream

     1/2 cup chopped onion

      2 cups grated cheddar

      1 tsp. salt

     1/4 tsp. pepper

      2 cups crushed cornflakes

     1/4 cup melted butter

  DEFROST hashbrowns.

 

  COMBINE next 7 ingr. and mix with hashbrowns.

  PUT all in a 3 qt. casserole.

  SAUTE cornflakes in butter and sprinkle on top.

  COVER and BAKE at 350 for about 40 min.

 

 

 Cracker Barrel's Hashbrown Casserole


136

 

 Cracker Jack

    4 Quarts Popped popcorn

    1 Cup Spanish peanuts

    4 Tablespoons Butter

    1 Cup Brown sugar

    1/2 Cup light Corn syrup

    2 Tablespoons Molasses

    1/4 Teaspoon Salt

    Preheat oven to 250 degrees.

    Combine popcorn and peanuts in a metal bowl or on a cookie sheet

    and place in preheated oven. Combine all remaining ingredients in a

    saucepan. Stirring over medium heat, bring the mixture to a boil.

    Using a cooking thermometer, bring the mixture to the hard−ball stage

    (260−275 degrees). This will take about 20 to 25 minutes.

    Remove the popcorn and peanuts from the oven and, working very quickly,

    pour the caramel mixture in a fine stream over them.

    Then place them back in the oven for 15 minutes.

    Mix well every five minutes, so that all of the popcorn is coated.

    Cool and store in a covered container to preserve freshness.

 

 Cracker Jack


137

 

 Cream Cheese

1 gallon whole milk

1 quart cultured buttermilk

1/2 teaspoon salt

Pour milk and buttermilk into a large pan and suspend the thermometer in the

milk. cook over medium heat, stirring occasionally until the termperature

reads 170 degrees.

Keep the mixture on the heat and the temp of the milk between 170 and 175

degrees. After 30 minutes, the mixture should start to separate into curds

(the lumps) and whey (the liquid).

Line a strainer with several lavers of moistened cheesecloth and set it

inside a large bowl to lift the curds from the milk mixture and lay them in

the cheesecloth. Pour the remainder of the whey through the cheesecloth

and save the whey for other recipes.

Let curds drain at room temp for 2−4 hours. Remove the cheese from the

cheescloth and place in blender with the salt. Blend until creamy.

Store the cheese in small containers with tight fitting lids and refrgerate.

Cheese can also be frozen thawed and then beaten again in blender until

creamy.

 

 Cream Cheese


138

 

 Creme De Menthe

1 1/4 cups fresh mint leaves, slightly packed

3 cups vodka

2 cups granulated sugar

1 cup water

1 Teaspoon glycerine (optional)

8 drops green food coloring (optional)

2 drops blue food coloring (optional)

Wash leaves in cold water several times. Shake or pat gently dry. Snip each

leaf into halves or thirds, discarding stems. Measure cut mint leaves to

above measurement. Combine leaves and vodka, steep for 2 weeks. Shake

occasionally. Strain out leaves. Boil sugar and water together, cool. Add to

vodka mixture, add optional ingredients. Age 1 to 3 months. Yield: 1 quart.

 

 

 Creme De Menthe


139

 

 Denny's Cheese Soup

4 Tablespoon Butter or margarine

10 Ounce Cream of chicken soup

10 oz Cream of celery soup

1/2 Soup can Kraft's mayonnaise

8 Ounce Jar cheese Whiz

14 Ounce 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.

 

 Denny's Cheese Soup


140

 

 Der Weinerschnitzel's Chili Sauce

2 cloves garlic, minced

1/2 cup onion, minced

2 tablespoons olive oil

1 pound ground beef

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon prepared mustard

1 tablespoon vinegar

1 teaspoon Worcestershire Sauce

1/2 teaspoon Tabasco

1/4 cup ketchup

1/2 cup tomato juice

In a large heavy skillet cook garlic and onion in oil over moderate heat,

stirring, until onion is softened. Add beef and cook, stirring and breaking

up any lumps with a fork,until cooked through. Drain off any excess fat. Add

remaining ingredients, adding just enough juice to create a spoonably loose

but not soupy mixture. Simmer sauce, stirring occasionally; about 10

minutes. Makes enough sauce to top 6 hot dogs. Steam the hot dogs and use

potato rolls.

 

 Der Weinerschnitzel's Chili Sauce


141

 

 Disney Mickey's Meatloaf

2 lbs ground beef

1 lb ground pork

1−1/2 onions, diced

1/8 Teaspoon garlic, granulated

2 cups bread crumbs, fresh

2/3 cup cold water

1/8 Teaspoon thyme

1/4 cup parsley, chopped

1 whole egg

1 Teaspoon Worcestershire sauce

1/8 Teaspoon salt

Soak bread crumbs in cold water and set aside. Saute diced onion until

tender. Set aside and allow to cool. Pre−heat oven to 350 degrees. In a

large bowl, combine ground beef, ground pork, onions, granulated garlic, and

bread crumbs mixed with water. Mix well and add remaining ingredients. Mix

well and mold into loaves. form in either loaf pans or a meat pan with sides

high enough to hold juices. Bake for 45 minutes to 1 hour.

 

 Disney Mickey's Meatloaf


142

 

 Disney Tonga Toast

2 or 4 slices sourdough bread cut 1 inch thick

1 banana

1/3 cup sugar

1 teaspoon cinnamon

1 egg

1/4 cup milk

1/2 teaspoon vanilla extract

Oil for frying

Whipped butter if desired

Maple syrup if desired

Depending on the size of the bread slices, cut a 1 inch pocket in one side

of the bread slice. Cut banana in half crosswise, then split each piece

lengthwise. Remove peel and stuff two pieces in each pocket, again depending

on size. Set aside. Mix sugar and cinnamon. Set aside. Mix egg, milk, and

vanilla until well blended. Heat about 4 inches of oil in a pan to 350

degrees F. Dip stuffed bread into egg mixture, allowing it to soak in for a

few minutes. Fry in hot oil until lightly brown,turning to brown both sides.

Drain on paper towels on cake rack. Sprinkle with cinnamon−sugar and serve

at once.

 

 

 Disney Tonga Toast


143

 

 Domino's Pizza Sauce

    2 cups Hunt's Angela−Mia pizza sauce (You can find this

    at the wholesale shopping clubs − Sam's, BJ's, etc.)

    1/4 cup water

    1 1/2 teaspoons sugar

    1 teaspoon ground oregano

    1/4 teaspoon black pepper

    1/4 teaspoon garlic powder

    1/8 teaspoon Accent (MSG)

    1/8 teaspoon salt

  In a medium saucepan, pour in Hunt's basic sauce. Add water,

 and spices. Combine well, stirring over medium heat until bubbling.

 Lower heat, cover, and cook 20−25 minutes, stirring occasionally.

 Cool to room temperature. Store in an airtight container, refrigerated,

 until needed. Makes 2 cups.

  Because the sauce base comes only in large #10 size cans, store

 remaining Hunt's Angela−Mia sauce in 2 one quart jars in freezer,

 or fridge until you make the next batch.

 

 

 Domino's Pizza Sauce


144

 

 Double Tree Hotel Chocolate Chip Cookies

    2 cups flour

    1/2 tsp. baking soda

    1/4 tsp salt

    1 cup oats (uncooked)

    3/4 cup sugar

    3/4 cup Dark Brown sugar

    1 cup butter, softened

    2 large eggs

    2 tsp. vanilla

    1 tsp. lemon juice

    12 oz. chocolate chips

    1 1/2 cup walnuts

  Preheat oven to 375 degrees. Lightly grease cookie sheets.

 Place the butter in a large bowl and cream lightly with an

 electric mixer. Add the sugars and beat on medium speed for

 about 2 minutes. Add the eggs, one at a time, beating well

 after each addition. Add the vanilla and lemon juice and mix

 well. In a separate bowl, stir together the flour, oatmeal,

 baking soda, and salt. Add to the creamed butter mixture and

 stir well to blend. Add chocolate chips and walnuts and stir

 to combine. Using a 1/4 cup measure or a 2−oz ice cream scoop,

 drop the batter on the cookie sheets, leaving 2 −3 inches

 between each cookie. Bake for 13 − 15 minutes or until lightly

 browned around the edges. Remove from the cookie sheets and

 cool on wire racks.

 

 Double Tree Hotel Chocolate Chip Cookies


145

 

 Duck Sauce

 First:

  1 Pound Plums halved and pitted

  1 Pound Apricots halved and pitted

  1 1/4 Cups Cider vinegar

  3/4 Cup Water

 Second:

  1 Cup Cider vinegar

  1 Cup Firmly packed brown sugar

  1 Cup White sugar

  1/2 cup Lemon juice

 The Rest:

  1/4 cup Chopped ginger

  1 small Onion sliced

  1 (or more) serrano −− seeded & chopped

  2 small Garlic cloves sliced

  4 teaspoons Salt

  1 tablespoon Mustard seed (toasted)

  1 Cinnamon stick

 Combine first set of ingredients and cook over moderate heat

 for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.

 Combine second set of ingredients and boil for 10 minutes.

 Combine the above three sets of ingredients and simmer for 45 minutes.

 Remove cinnamon. Puree in food processor. Return to kettle and

 simmer until thick. Transfer to sterilized mason jar, cap loosely

 and let cool. Tighten caps and let stand in dark at least 2 weeks.

 Makes 2 pints.

 

 

 Duck Sauce


146

 

 Dunkin Doughnuts

   1 pkg. regular or quick−acting yeast

   1/8 cup warm water (105−115 degrees)

   3/4 cup lukewarm milk (scalded then cooled)

   1/4 cup sugar

   1/2 tsp. salt

   1 egg

   1/6 cup shortening

   2 1/2 cups all−purpose flour

 Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg,

 shortening and 1 cup of flour. Beat on low speed while scraping bowl for

 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.

 Stir in remaining flour until smooth. Cover and let rise in warm place

 until double, about 50−60 minutes. Turn dough onto floured surface.

 Roll dough 1/2− inch thick. Cut with round cookie cutter. Cover and

 let rise on floured baking sheets until double, 30−40 minutes. Heat

 vegetable oil in deep fryer or Dutch oven to 350. Slide doughnuts into

 hot oil. Turn doughnuts as they turn golden brown, about one minute on

 each side. Remove carefully from oil (do not prick surfaces) and drain.

 When cool, make small hole to insert vanilla frosting. Take a sharp

 knife and carefully make a large cavity inside of the doughnut to hold

 the frosting. Fill the doughnuts generously with vanilla frosting and

 dust heavily with powdered sugar. Makes: 12 doughnuts

  VANILLA FROSTING FOR FILLING:

 1/4 cup solid vegetable shortening

 1/4 cup butter or margarine

 1/2 tsp. clear vanilla extract

 2 cups sifted confectioners sugar

 1 tbsp. milk

 Cream butter and shortening, gradually add sugar 1/2 cup at a time.

 Add milk and vanilla, beat until light and fluffy.

 

 Dunkin Doughnuts


147

 

 Eatmore Bars

1 cup peanut butter

1 cup corn syrup

1/2 cup chocolate chips

1 cup brown sugar

3/4 cup peanuts

1/2 cup sesame seeds

1−1/2 cup rice krispies

1/2 cup sunflower seeds (raw, shelled)

Simmer peanut butter, corn syrup, chocolate chips, and brown sugar together

for 8−10 minutes. Mix in remaining ingredients. Press onto cookie sheet.

Cool and cut into bars. Do NOT put in fridge as they'll become too hard.

 

 

 Eatmore Bars


148

 

 Ebingers Blackout Cake

For the cake:

1/2 cup unsweetened Dutch−process cocoa, or Hersheys European

2 Tablespoons boiling water

2 ozs. unsweetened chocolate (2 squares), chopped

3/4 cup milk

2 cups granulated sugar

2 sticks unsalted butter, slightly softened

2 Tablespoons unsalted butter, for cake pans

4 eggs, separated

2 Teaspoons vanilla extract

2 cups all−purpose flour, + 1 Tablespoon for pans

1 Teaspoon baking powder

1 Teaspoon salt

1 Teaspoon baking soda

For the filling:

1 Tablespoon unsweetened Dutch process cocoa, + 1−3/4 teaspoons

2 cups boiling water

3/4 cup sugar, + 3−1/2 teaspoons

1 oz. bittersweet chocolate, chopped

2 Tablespoons cornstarch

1 Tablespoon cold water

1/4 Teaspoon salt

1 Teaspoon vanilla extract

2 Tablespoons unsalted butter

Frosting:

12 ozs. semisweet chocolate, chopped

3/4 cup unsalted butter

1/2 cup hot water

1 Tablespoon corn syrup

1 Tablespoon vanilla extract

.

Preheat the oven to 375 F. To make the cake, place the cocoa in a small bowl

and whisk in boiling water to form a paste. Combine the chocolate and milk

in a saucepan over medium heat. Stir frequently as the mixture warms and the

chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of

the heated chocolate milk into the cocoa paste and then whisk the cocoa

paste into the milk mixture. Return to heat, stir for one minute, remove and

cool until tepid. In a small bowl of a mixer, cream the sugar and butter

 

 Ebingers Blackout Cake


149

 

Insider's Recipes Master Edition

 

together. Beat in the egg yolks one at a time and add the vanilla. Slowly

stir in the chocolate mixture. Combine the flour, baking powder, salt and

baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture

to the chocolate mixture. In another bowl, whip the egg whites to form soft

peaks and, using a rubber spatula, gently fold the egg whites into the

batter. Butter and lightly flour two 8 inch round cake pans and divide the

batter between the two pans. Bake for 45 minutes and cool on a rack for 15

minutes. Gently remove the cakes from their pans and continue to cool. While

the cake is baking, make the filling. Put the cocoa into a saucepan and pour

in the boiling water and place over low heat. Add the sugar and chocolate.

Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the

cornstarch mixture into the water and chocolate, add the salt and bring it

to a boil, stirring constantly. Boil for one minute. Remove the pan from the

heat, whisk in the vanilla and the butter and transfer the mixture to a bowl

and refrigerate until cool. Make the frosting: In a double boiler (or a pan

within a pan), melt the chocolate. remove from heat and whisk in the butter,

one tablespoon at a time, returning to the heat if necessary to melt the

butter. Whisk in the hot water all at once and stir until smooth. Whisk in

the corn syrup and the vanilla. Refrigerate for up to 15 minutes before

using. Assemble the cake: Use a sharp knife to slice each cake into two

disks to form 4 layers. Set one layer aside. Place one layer on a cake round

or plate. Generously swath the layer with filling. Add the second layer and

repeat. Add the third layer. Quickly apply a layer of frosting to the top

and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble

the remaining cake layer, into fine crumbs. Apply a second layer of frosting

to the cake, sprinkle liberally with crumbs and serve within 24 hours. Store

in a cool place.

 

 Ebingers Blackout Cake


150

 

 El Chico Mexican Restaurant Relish

4 cups carrots, sliced

2 cups onion, cubed

1 16 oz. can Jalapenos, sliced

4 oz. vinegar

2 cups water

1 tsp. salt

1/2 tsp. Oregano leaf

2 cloves garlic, chopped

1. Measure and place carrots in container.

2. Measure cubed onions and place in container with carrots.

3. Add the Jalapenos, including juice, to the carrots and onions.

4. Add the vinegar, water, salt, oregano and garlic to the other ingredients

and mix well.

5. Cover container and place in refrigerator for a minimum of 24 hours.

6. Before serving, stir all ingredients thoroughly.

*Remember, relish must be allowed to marinate for a MINIMUM of 24 hours.

 

 

 El Chico Mexican Restaurant Relish


151

 

 El Pollo Loco Mexican Beans

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 Pollo Loco Mexican Beans


152

 

 El Pollo Loco Chicken

    1 cup White wine vinegar

    1 cup Olive oil

    1/2 cup White wine

    1 tbls. Oregano

    1 teas. Thyme

    3 tbls. Salt

    10 Garlic cloves; minced

    1 1/2 teas. Tabasco 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


153

 

 El Torito's Deep−Fried Ice Cream

    20 ounces chocolate chip ice cream

    2 cups 4−grain flake cereal, crushed

    1 1/2 tablespoons sugar

    3 1/2 teaspoons ground cinnamon

    2 eggs

    1 teaspoon water

    4 (8−inch) flour tortillas

    Oil for deep−frying

    Cinnamon mixed with sugar

    Whipped cream

    4 maraschino cherries

  Form ice cream into 4 balls. Place in baking pan and

 freeze solid, 2 hours or longer. Mix cereal, sugar and

 cinnamon. Divide equally between 2 pie plates or other

 shallow containers. Beat eggs with water.

  Roll each ice cream ball in cereal mixture and press

 coating into ice cream. Dip coated ball in egg wash,

 then roll in second container of cereal mixture. Again

 press coating onto ice cream. Freeze coated ice

 cream balls solid, 4 to 6 hours.

  Shape each tortilla into hourglass form (with narrow

 waist) by cutting off curved slice from 2 opposite

 sides. One end will serve as base for ice cream. Other

 end will be decorative fan.

  Heat oil in wok or large deep−fryer. Place tortilla

 between 2 ladles or large spoons of different sizes

 (smaller ladle on top). Place tortilla so that base end is

 cupped in larger ladle to form basket, with back of

 upper fan supported by handle of larger ladle.

 Deep−fry until crisp. Drain and sprinkle with

 cinnamon−sugar. Set aside.

  Deep−fry frozen coated ice cream balls 30 to 45

 seconds. Place each fried tortilla in large−stemmed

 glass, with fan part of tortilla standing vertically above

 glass. Set fried ice cream ball in base of tortilla. Top

 with dollop of whipped cream and decorate with cherry.

 

 El Torito's Deep−Fried Ice Cream


154

 

 El Torito's Black Bean Soup

 12 oz. dried black beans

 8 cups chicken or vegetable stock

 2 teaspoons olive oil

 1 onion, chopped

 1 cup carrots, chopped

 1 cup celery, chopped

 2 cloves garlic, minced

 2 teaspoons dried oregano

 1 teaspoon dried thyme

 1 bay leaf

 1/2 teaspoon cayenne pepper

 3 tablespoons fresh lime juice

 Fresh cilantro (optional)

 Rinse and sort though black beans, discarding any that are

 shriveled or  discolored. Place beans in a large stockpot.

 Cover beans with water and refrigerate to soak overnight.

 Drain beans and return to stockpot.

  Add stock and heat to boiling.

 Meanwhle, heat olive oil over medium−high heat in a large

 skillet. Add onion, carrot, celery and garlic and saute until

 tender, approximately 5 minutes. Add to stockpot along with

 oregano, thyme, bay leaf and cayenne pepper.

 Cover stockpot and reduce heat to simmer for 3 to 4 hours.

 Transfer soup to blender or food processor and puree to

 desired thickness. Just before serving add lime juice and

 garnish with a sprig of fresh cilantro, if desired.

 Add salt and pepper to taste and serve.

 

 

 El Torito's Black Bean Soup


155

 

 El Torito's Enchilada Sauce

    2 Tbls. vegetable oil

    2 Tbls. flour

    1/4 cup red chile powder, mild

    2 cups beef broth, fresh or canned

    2 cups tomato puree, canned

    1/2 teas. oregano, dried

    1/4 teas. cumin

    1/2 teas. granulated garlic

    1 teas. salt (to taste)

   Heat oil in large saucepan. Add the flour to the oil and make a roux.

 Stir and cook over medium heat for 2 minutes until it becomes brown

 in color.  Add the chile powder, beef broth, tomato puree, oregano,

 cumin, garlic and salt to the roux and simmer over low heat for

 15 minutes.

 

 El Torito's Enchilada Sauce


156

 

 El Torito's Mexican Caesar Salad

     Cilantro Pepita Dressing:

        2 medium Anaheim chiles, roasted, peeled and seeded

       1/3 cup roasted pepitas (pumpkin seeds)

        2 garlic cloves, peeled

       1/4 tsp. ground black pepper

        1 tsp. salt

        12 oz. salad oil

       1/4 cup red wine vinegar

        5 Tbs. grated Cotija cheese (see note)

        2 small bunches cilantro, stemmed

        1 1/2 cup mayonnaise

       1/4 cup water

      Salad:

        2 corn tortillas

           Vegetable oil

        1 large (or two small) heads romaine lettuce, rinsed and spun dry

       1/3 cup finely grated Cotija cheese

           Roasted red bell pepper, peeled and cut into julienne strips

       1/2 cup pepitas (roasted pumpkin seeds)

   Place all dressing ingredients except cilantro, mayonnaise and water

   in a a blender of food processor. Blend approximately 10 seconds, then

   add cilantro little by little until blended smooth. Depending on size

   of blender, it may be necessary to do in batches.

   Place mayonnaise and water in a large stainless steel bowl, and mix

   with a wire whip until smooth. Add the blended ingredients to the

   mayonnaise mixture, and mix thoroughly. Place in an air−tight container

   and refrigerate. Will keep for three days. Yields 1 quart.

   To assemble salad: Cut corn tortillas into matchstick−size strips.

   Heat oil in sauté pan; fry tortilla strips until crisp. Remove with

   slotted spoon, and drain on paper towels. Set aside. Tear romaine into

   bite−size pieces. Place greens on salad plates and ladle approximately

   2 ounces of cilantro pepita dressing on each salad.

   Sprinkle each dish with Cotija cheese and tortilla strips.

   Arrange four red pepper strips like spokes on the top of each salad,

   and garnish with whole pepitas.

   Note: Cotija cheese is a hard cheese, similar to Parmesan.

 El Torito's Mexican Caesar Salad


157

 

Insider's Recipes Master Edition

 

   It is available at some grocery stores and most Mexican markets.

 

 

 El Torito's Mexican Caesar Salad


158

 

 Emeril's Creole Seasoning

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

 

 Emeril's Creole Seasoning


159

 

 Emeril's Southwest Seasoning

2 tablespoons chili powder

2 teaspoons ground cumin

2 tablespoons paprika

1 teaspoon black pepper

1 tablespoon ground coriander

1 teaspoon cayenne pepper

1 tablespoon garlic powder

1 teaspoon crushed red pepper

1 tablespoon salt

1 tablespoon dried oregano

Combine all ingredients thoroughly.

 

 Emeril's Southwest Seasoning


160

 

 Emeril's Mole Sauce

1/2 cup shelled pumpkin seeds

1/4 cup shelled pistachio nuts

1/4 cup roasted pine nuts

2 poblano peppers

1 medium onion, quartered

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1 tablespoon tamarind paste

1 tablespoon dark cane or corn syrup

1 teaspoon distilled white vinegar

1 cup plus 1 tablespoon olive oil

1/2 cup chicken stock

1/2 cup heavy cream

Preheat the oven to 400 degrees F. Place the nuts, peppers, and onions on a

baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15

minutes. Remove from the oven and peel, seed and chop the peppers. In a food

processor, combine the nuts, peppers, onions, chili powder, cumin, salt,

tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree

until creamy, stopping once to scrape the sides of the bowl. Turn the sauce

into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to

a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and

keep warm.

 

 Emeril's Mole Sauce


161

 

 Energy Bars

   1 cup dark raisins

   1/2 cup golden raisins

   1/3 cup butter or margarine

   1/2 cup sugar

   1 egg

   1 1/4 cup whole wheat flour

   1/4 cup toasted wheat germ

   1/2 cup molasses

   1/2 cup nonfat dry milk

   1 cup sliced almonds (optional)

   1 cup quick cooking oats

   1/2 cup skim milk

   1/2 teaspoon ground ginger

   1/2 teaspoon salt

   1/2 teaspoon baking soda

   1 1/2 teaspoon baking powder

  Chop raisins (using a food processor if possible). Cream butter,

 sugar, molasses and egg.

 Combine flour, dry milk, wheat germ, baking powder, baking soda,

 salt and ginger. Blend into creamed mixture with skim milk. Stir in

 oats, raisins, and half the almonds (if desired).

 Pour into greased 13x9x2 inch pan and spread evenly. Sprinkle

 with remaining almonds (if desired).

 Bake at 350 degrees for approx. 30 minutes. Cool in pan and cut

 into 1x4 inch bars.

 

 

 Energy Bars


162

 

 Entenmann's Fat Free Chocolate Cupcakes

          1 small Box Jello cook & serve, chocolate pudding powder

          1/2 cup Non−fat dry milk powder

          1 tablespoon Unsweetened Hershey's cocoa

          1/2 cup Sugar

          1 cup Self−rising flour

          4 Egg whites, beat til stiff with 1 pinch Salt in 1−1/2 qt. bowl

          1 teaspoon Vanilla

          4 ounces Applesauce

          1/4 teaspoon 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 degrees about 18−20

        minutes or until tester comes out clean. Cool in pan on wire rack

        10 minutes then remove.

 

 Entenmann's Fat Free Chocolate Cupcakes


163

 

 Famous Amos Cookies

2 cups of softened margarine

2 medium eggs

1 teaspoon vanilla

3/4 cups light brown sugar

3/4 cups sugar

1 teaspoon water

1 teaspoon baking soda

1/2 teaspoon salt

2 and 1/2 cups flour

2 cups raisins

1 package of chocolate chips

Mix together margarine, eggs, vanilla, sugars, water and baking soda.

Gradually add the flour, salt and chocolate and any other things that you

add to cookies such as nuts or raisins. Mix well; place on ungreased cookie

sheets. Bake at 375 for 8 minutes. Makes 6 dozen.

 

 

 Famous Amos Cookies


164

 

 Fannie Mae Caramels

    4 cups sugar

    2 cups light corn syrup

    14 ounce can sweetened condensed milk

    1 1/2 cups milk

    1 cup whipping cream

    1 cup butter

    2 teas. vanilla

    2 cups chopped walnuts or pecans

  Lightly grease a 9" by 13" baking pan. In a large sauce pan, combine

 sugar, corn syrup, condensed milk, milk, cream and butter. Place over

 medium heat and stir occasionally with a wooden spoon until it comes

 to a boil. Attach a candy thermometer and continuously stir until

 temperature reaches 240F. Remove immediately and stir in vanilla and

 nuts. Pour into baking pan and allow to cool completely before cutting.

 Cut into desired serving pieces. They can also be dipped in chocolate

 that has been melted in a double boiler. Dip one at a time and allow

 chocolate to harden.

 

 Fannie Mae Caramels


165

 

 Fig Newtons

         1 lb. dried figs or 2 lbs. fresh figs

         1 cup  sugar

        1/2 or 1 cup water (1 cup for dried figs; 1/2 cup for fresh)

        1/2 cup butter, room temp.

         1 cup sugar

         1 egg

         1 tbl. cream or milk

        1/2 teas. vanilla

        1/2 teas. salt

         1 teas. baking powder

         1 3/4 cup flour

   Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until

   of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until

   well blended. Add dry ingredients. Mix well and refrigerate for 1 hour.

   Place 1/2 on well floured dough cloth; knead about 6 times.

   Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs.

   Roll remaining dough, cover figs. Cook at 350' 30 minutes.

   Let cool and cut into squares.

 

 Fig Newtons


166

 

 Four Seasons Crab Cakes

        2 pounds jumbo lump crabmeat

        1/2 pound fresh codfish fillet

        1/2 to 1 cup heavy cream

        1 tablespoon Dijon mustard

        2 teaspoons sesame oil

        2 tablespoons finely chopped parsley

        2 tablespoons finely chopped chives

        2 tablespoons basil, julienned

           Salt and pepper to taste

           Juice of 1/2 lemon

           Olive oil for sauteing

   Pick through crabmeat, removing all shells but being careful not to

   break up the large lumps too much. In a food processor, grind codfish

   until pureed. Add 1/2 cup of heavy cream and puree until incorporated.

   Then add more cream if needed. The mixture should be smooth and

   shiny, yet firm enough to hold its shape.

   Place this mousse in a metal bowl and add the other ingredients, except

   for the olive oil. Take a small portion of the crab−cake mixture and saute

   in hot olive oil until golden brown. Taste to adjust seasoning.

   Form the rest of the crab cakes and saute in hot olive oil until golden

   on both sides. Finish by baking in a 450−degree oven for 4 to 5 minutes.

   Serves six to eight.

 

 Four Seasons Crab Cakes


167

 

 Four Seasons Minestrone alla Milanese

    1/4 cup olive oil

    1 cup finely chopped onion

    1 cup finely chopped leek, white and light green parts

    1 cup finely chopped celery

    2 cups finely chopped carrots

    2 cups finely chopped cabbage (preferably Savoy)

    1 cup green beans cut into 1/2−inch lengths

    2 cups of 1/2−inch cubes of peeled boiling potatoes

    1/2 cup finely chopped prosciutto

    1 cup of 1/2−inch cubes of unpeeled zucchini

    1 cup chopped rinsed fresh stemmed spinach

    2/3 cup chopped fresh or canned tomatoes

    1/2 cup tomato sauce

    6 cups chicken broth

    3/4 cup rice (preferably short grain Arborio)

    2 cups canned cannelini beans

    1 tablespoon chopped fresh rosemary or 1 teaspoon dried

    2 tablespoons olive oil

    1/4 cup minced fresh parsley

    1/2 cup grated Parmesan cheese

    Salt and freshly ground black pepper

    Grated Parmesan for garnish, optional

  In a large stock or soup pot, over medium heat, heat the olive oil. Add

 the onion, leek, celery, carrots, cabbage, green beans and potatoes and

 stir for 2 minutes.

  Add the prosciutto, zucchini, spinach, tomatoes and tomato sauce and

 stir for another 2 minutes.

  Add the chicken broth, bring to a boil and simmer, covered, over low

 heat for 15 minutes.

  Add the rice and beans, and simmer, uncovered for 15 minutes or until

 the rice is tender. Remove the soup from the heat.

  In a small skillet saute the rosemary in the olive oil for 30 seconds.

 Add this to the soup along with the parsley and cheese. Season with

 salt and pepper to taste and serve immediately. Garnish with more

 cheese if desired.

 

 Four Seasons Minestrone alla Milanese


168

 

 Frango Chocolate Mints

   2 cups semi−sweet chocolate chips

   1/2 cup butter

   1 & 1/8 cup powdered sugar

   2 eggs

   1 teas. vanilla

   2 teas. peppermint extract, or to taste

 Melt chips in double−boiler, cool. Beat butter and sugar together.

 Beat in eggs, one at a time, into sugar mix. Add vanilla.

 Now beat in cooled chocolate and peppermint, the longer you

 beat the mixture at this point the lighter and fluffier the mints are.

 Drop by half teaspoons onto wax paper or use a pastry bag

 for decorative mints. Keep refrigerated.

 

 

 Frango Chocolate Mints


169

 

 Fried Dough

   1/2 cup warm water

   5 teaspoons yeast

   pinch of sugar

   1 cup warm milk

   1/3 cup sugar

   1 1/2 teaspoons salt

   1 teaspoon vanilla

   2 eggs

   1/3 cup oil

   2 cups unbleached all purpose flour

   3−4 cups unbleached bread flour (or all−purpose)

   oil for frying

   granulated sugar for dusting

 NOTE: This recipe can also be made in a bread machine on 'dough' cycle.

 In a large mixing bowl, stir together the yeast, warm water and a

 pinch of sugar. Allow to stand a couple of minutes to allow yeast to

 swell or dissolve. Stir in remaining sugar, milk, vanilla, eggs, oil,

 salt, all−purpose flour and most of bread flour (if using) to make a

 soft dough. Knead 5 to 8 minutes by hand or with a dough hook, adding

 flour as needed to form a firmer smooth and elastic dough. Place in a

 greased bowl. Place bowl in a plastic bag and seal. If not using right

 away, you can refrigerate the dough at this point. Let rise about one

 hour. Gently deflate dough. If dough is coming out of the refrigerator,

 allow to warm about 40 minutes before proceeding.

 Cut off portions of dough (about the size of a mandarine orange).

 Stretch or roll into large, thin oblong shapes and place on waxed

 paper−lined baking sheet. Prepare all dough this way, layering more

 paper between the stretched pieces of dough. Cover with a wet towel

 and let rest 15 minutes. When oil is hot (385 F) fry slabs, one or two

 at a time. Turn them over as soon as they puff up and fry on other side

 for a few seconds to complete.

 Drain on paper towels. Prepare a bowl with a cup or two of white sugar.

 Toss in one at a time and coat well, shaking off excess in the bowl.

 You can also serve these with pie toppings or a dollop of strawberry

 or raspberry jam.

 

 

 Fried Dough


170

 

 Fried Pickles

    Seasoned Egg Wash:

     1 Egg

     1 teaspoon salt

     1/3 cup milk

     1/2 teaspoon black pepper

     1/3 cup Worcestershire Sauce

     1/3 teaspoon Tabasco

    Seasoned flour:

     2 cup flour

     1/2 tablespoon paprika

     1 tablespoon garlic salt

     1/4 teaspoon poultry seasoning

     2 teaspoons  black pepper

     Oil for deep frying

     Klauson Whole Pickles

 Whip together all ingredients for seasoned egg wash, set aside.

 Mix ingredients for flour mixture in a shallow dish. Slice pickles

 1/8" thick. Dip into flour mix, then egg wash, then flour mix again.

 Fry until golden brown, about 1 minute. Drain on paper towels. Serve

 with dipping sauce of ranch dressing, ketchup or horseradish sauce.

 

 

 Fried Pickles


171

 

 Fruit Roll−ups

  2 Cups Sliced Peaches

  2 Tablespoons Honey

     Vegetable Spray

     Plastic Wrap

  Puree sliced peaches in a blender with  honey.

  Pour into a non−stick baking sheet coated with vegetable

  cooking spray. Dry in a 140F oven until the sheets peel away

  easily from the baking sheet. Store by rolling on plastic wrap

  and keeping in a covered container in the refrigerator.

 

 Fruit Roll−ups


172

 

 Funnel Cakes

  2 eggs

  1 1/2 cups milk

  2 cups sifted flour

  1 teas. baking powder

  1 teas. salt

  2 cups vegetable oil

        cinnamon sugar

 Sift together the flour, baking powder, and salt.  In a large mixing

 bowl, stir together the eggs and the milk. Add flour mixture to the

 egg mixture. Beat with a mixer until smooth; the consistency

 should be thin enough to run through a small kitchen funnel.

 Test it and if it is too thick beat in a little more milk;

 if too thin, beat in a bit more flour,

 In an eight inch skillet, heat the oil to 360 degrees.

 Put your finger over the bottom opening of the funnel, and fill the funnel

 with a generous 1/2 cup of the batter. Hold the funnel close to the

 surface of the oil, and release the batter into the oil while making a

 circular motion. Fry until golden brown, use tongs and wide spatula to

 turn the cake over carefully. Fry the second side 1 minute.

 Drain on paper towels, and sprinkle with powdered sugar or

 cinnamon sugar.

 

 Funnel Cakes


173

 

 Galiano

2 Cup Sugar

1 Cup Water

1/4 Teaspoon Anise extract

1 Teaspoon Vanilla extract or Vanilla Bean Extract

3 Drops yellow food coloring

1 Fifth vodka

Combine sugar and water in a pan and bring to a boil. Boil for 1 minute and

immediately reduce heat. Simmer for 1 hour or until thickened. Remove from

heat and cool.

Pour sugar−water syrup into a sterilized quart−size bottle. Add anise

extract, vanilla and food coloring. Stir gently and add the vodka.

Cover and let the mixture sit for 10 days to 2 weeks before serving.

Yield: 32 oz.

 

 Galiano


174

 

 Gardenburger

2 Tbs. bulgur wheat

1 pound mushrooms, halved or quartered

1 cup diced onion

1/2 cup rolled oats

2/3 cup cooked brown rice

1/2 cup shredded low−fat mozzarella cheese

2 Tbs. shredded low−fat cheddar cheese

2 Tbs. low−fat cottage cheese

1/2 tsp. salt

1/2 tsp. garlic powder

dash of pepper

2 Tbs. cornstarch

olive oil cooking spray

1/4 cup boiling water

1/2 cup water

Add the boiling water to the bulgur wheat in a small bowl and let sit for

about an hour. The wheat will swell to about double in size. Steam the

quartered mushrooms for about ten minutes or until tender. Remove and steam

onions for about ten minutes or until they become translucent. Keep these

two ingredients separated and set them aside. Add 1/2 cup water to the oats

and let them soak for about ten minutes. Drain any excess water from the

bulgur wheat and oats, then combine the grains with the mushrooms, rice,

cheeses and spices in a food processor and pulse four or five times until

ingredients are chopped fine but not pureed. Pour the mixture in a bowl and

add the steamed onion and cornstarch, blending well.

Preheat oven to 300 degrees. Spray a large skillet with olive oil cooking

spray and place it over medium−low heat. Measure a 1/2 cup of the patty

mixture at a time into the pan and shape with a spoon into a 3" round patty

that is about 1/2" thick. Cook for two to four minutes per side or until

light brown on the surface. When all of the patties have been browned,

arrange them on a lightly sprayed baking sheet and bake them for 20 to 25

minutes in the oven. Be sure to turn them over halfway through the cooking

time. Patties may be frozen once they have cooled.

 

 

 Gardenburger


175

 

 Gatorade

    1 pack unsweetened Kool Aid (any flavor)

    2 quarts cold water

    1/2 cup sugar

    1/2 teas. salt

    1/2 cup orange juice

  Mix together. This equals the electrolyte replacement found

  in many popular drinks on the market. Great for a hot summer!

 

 Gatorade


176

 

 General Tsao's Chicken

 Sauce:

 1/2 cup cornstarch

 1/4 cup water

 1+1/2 tsp. minced garlic

 1+1/2 tsp. minced ginger root

 3/4 cup sugar

 1/2 cup soy sauce

 1/4 cup white vinegar

 1/4 cup cooking wine

 1+1/2 cup hot chicken broth

 3 lbs. deboned dark chicken meat, cut into large chunks

 1/4 cup soy sauce

 1 tsp white pepper

 1 egg

 1 cup cornstarch

 Vegetable oil for deep−frying

 2 cups sliced green onions

 16 small dried hot peppers

  Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2

  cup soy sauce, vinegar, wine, chicken broth and MSG (if desired).

  Stir until sugar dissolves. Refrigerate until needed.

  In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.

  Stir in egg. Add 1 cup cornstarch and mix until chicken pieces

  are coated evenly. Add a little vegetable oil to help separate

  chicken pieces. Divide chicken into small quantities and deep−fry

  at 350 degrees until crispy. Drain on paper towels.

  Place a small amount of oil in wok and heat until wok is hot. Add

  onions and peppers and stir−fry briefly. Stir sauce and add to

  wok. Place chicken in sauce and cook until sauce thickens.

 

 General Tsao's Chicken


177

 

 Gingersnaps

    2 1/4 cups all−purpose flour

    1 teaspoon baking soda

    1 1/2 teaspoons ground ginger

    1 teaspoon ground cinnamon

    1/2 teaspoon ground cloves

    1 cup packed brown sugar

    1 1/2 sticks (3/4 cup) unsalted butter

    1/4 cup molasses

    1 large egg

       parchment paper

    1/4 cup granulated sugar

 Into a large bowl sift together 1 cup plus 2 tablespoons flour,

 baking soda, and spices and whisk in brown sugar. In a small

 saucepan melt butter and whisk into flour mixture with molasses

 and egg until combined well. With a wooden spoon stir in

 remaining 1 cup plus 2 tablespoons flour until combined well.

 Chill dough, covered, until firm, at least 1 hour, and up to 2 days.

 Preheat oven to 350F. and line baking sheets with parchment paper.

 Roll level tablespoons of dough into balls and in a small bowl roll

 balls in granulated sugar to coat. Arrange balls about 2 inches

 apart on baking sheets and bake in batches in middle of oven

 until flattened and a shade darker, 10 to 12 minutes. (Cookies

 will puff slightly and then collapse slightly, and tops will be covered

 with little cracks.) Cool cookies on baking sheets 2 minutes and

 transfer with a spatula to racks to cool completely. Cookies keep

 in an airtight container at room temperature 5 days.

 

 Gingersnaps


178

 

 Girl Scout Mint Cookies

        1 box Devil's Food Cake Mix

        2 Eggs

        2 Tbl. Water

        2 Tbl. Cooking Oil

       1/2 Cup Cocoa

       1 pkg. Chocolate Chips

       2−3 drops Wilton's Candy Mint Flavoring

   Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,

   and cocoa. You will need to blend this together well, this will be a

   very sticky mess. Let stand for 20 minutes, and then shape into very

   small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,

   and smash down flat. You will need to spray a large spoon with Pam to

   make them flat. Bake for about 8 minutes. Let cool until they reach

   room temperature.

   Heat chocolate chips in either the microwave, or in a double boiler.

   When completely melted add a couple drops of the mint flavoring.

   Be carefull not to add too much, it is a powerfull flavoring.

   You can either spread the melted chocolate on the cookies,

   or you can dip the cookies into the chocolate.

 

 Girl Scout Mint Cookies


179

 

 Girl Scout Samoa Cookies

    6 tablespoons butter

    1/2 cup sugar

    1/2 cup light corn syrup

    1/2 of 14−oz can sweetened condensed milk

    1/2 tsp. vanilla

    4 cups toasted coconut

    1 cup semi−sweet or milk chocolate chips

  In 2−quart saucepan over medium−low heat, combine butter,

 sugar and corn syrup. Heat to a full boil, stirring constantly

 with a wooden spoon. Boil 3 minutes, stirring constantly.

 Slowly pour in sweetened condensed milk, stirring constantly.

 Continue cooking over low heat until candy thermometer reaches

 220−228 degrees. Remove from heat. Stir in vanilla. Beat until

 creamy. Immediately stir in toasted coconut and mix well.

  Spoon mixture by teaspoonfuls into circular mounds onto

 buttered waxed paper. Flatten slightly and with the end of a

 wooden spoon poke a small round hole into the center of each

 cookie. Cool completely.

  Melt chocolate chips and drizzle thinly in stripes over

 cookies and let chocolate harden at room temperature. Store

 in airtight container.

 

 Girl Scout Samoa Cookies


180

 

 Golden Corral Rolls

    1 envelope Active dry yeast

    1/4 cup Very warm water

    1/3 cup Sugar

    1/4 cup Butter or margarine

    1 teaspoon Salt

    1 cup Scalding hot milk

    1 Egg −− lightly beaten

    4 1/2 cups Sifted all−purpose flour

    2 tablespoons Melted butter or margarine −− for brushing rolls

  Sprinkle the yeast over very warm water in a large bowl (Very warm

 water should feel comfortably warm when dropped on wrist.) Stir until

 yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt

 to hot milk and stir until the sugar dissolves and butter or margarine

 is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to

 yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time,

 to form a soft dough. Use some of the remaining 1/2 cup of the flour to

 dust a pastry cloth. Knead the dough lightly for 5 minutes, working in

 the remaining flour (use it for flouring the pastry cloth and your

 hands). Place dough in a warm buttered bowl; turn greased side up.

 Cover and let rise in a warm place until doubled in bulk, about 1 1/4

 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly

 floured pastry cloth. Dough will be sticky, but use as little flour

 as possible for flouring your hands and the pastry cloth, otherwise

 the rolls will not be as feathery light as they should be. Pinch off

 small chunks of dough and shape into round rolls about 1 1/2 to

 1 3/4 inches in diameter. Place in neat rows, not quite touching,

 in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in

 a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of

 rolls with melted butter or margarine, then bake in a 375 degree oven

 for 18 to 20 minutes or until nicely browned. Serve warm with plenty

 of butter. This recipe yields about 2 dozen rolls.

 

 

 Golden Corral Rolls


181

 

 Golden Corral's Seafood Salad

1 lb. imitation crab meat, shredded

1 cup diced celery

1/2 cup mayonnaise

1/4 cup sliced green onions (with the green too)

1 tablespoon lemon juice

3 hard boiled eggs, chopped.

Mix all ingredients. Refrigerate for about an hour to allow flavors to

blend. Serve either as a salad, on lettuce, or on split croissants.

 

 

 Golden Corral's Seafood Salad


182

 

 Goo Goo Clusters

                  1 large bag miniature marshmallows

                  1 bag chocolate chips

                  2 cups dry roasted peanuts

                  1 can Eagle Brand milk

                  2 tsp. butter

      Melt chocolate chips in pan with Eagle Brand milk.

      While this is heating, mix marshmallows and peanuts in a large

      bowl. Pour melted mixture over nuts and marshmallows. Mix

      together. Pour in buttered pan. Chill 2 hours and cut.

 

 Goo Goo Clusters


183

 

 Good Season's Italian Dressing

             1 TB Garlic salt

             1 TB Onion powder

             1 TB Sugar

             2 TB Oregano

             1 ts Pepper

           1/4 ts Thyme

             1 ts Basil

             1 TB Parsley

           1/4 ts Celery salt

             2 TB Salt

 

 For Dressing Mix:

 

           1/4 Cup Cider Vinegar

           2/3 Cup Oil

              2 TB Water

              2 TB Dry Mix

           Shake well.

 

 Good Season's Italian Dressing


184

 

 Graham Crackers

1 cup white flour

1 1/4 cup whole wheat flour

5 Tablespoon sugar

1/2 Teaspoon salt

1/2 Teaspoon baking soda

1 Teaspoon baking powder

1/4 Teaspoon ground cinnamon

3 Tablespoon butter or margarine, cold and sliced in small pieces

1/4 cup solid vegetable shortening

2 Tablespoon honey

1 Tablespoon molasses

1/4 cup water

1 Teaspoon vanilla extract

Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a

large bowl. Work in the butter and shortening with your fingers until the

mixture has the consistency of coarse crumbs.

In a separate bowl, mix the honey, molasses, water and vanilla. Sprinkle

this mixture over the dry ingredients and toss with a fork until well

blended.

Form the dough into a ball. Cover and chill for several hours.

Cut the dough in half and let it sit for 15 minutes at room temperature.

Sprinkle a piece of wax paper with whole wheat flour. Roll out one of the

dough pieces flat to about 7x15 inches. If the dough cracks or breaks, just

pinch the edges back together.

Poke a fork into the dough at 1/2 to 1" intervals. Then cut into 2 1/2 inch

squares. Use a spatula to move the squares to a large, ungreased baking

sheet. You can place them close together.

Repeat with the other half of the dough.

Bake in the center of the oven for 15 minutes at 350  or until lightly

browned on the edges. Store at room temperature in an airtight container.

Should last up to a month.

For a sweeter treat: Sprinkle a mixture of sugar and cinnamon over the top

 

 Graham Crackers


185

 

Insider's Recipes Master Edition

 

of the crackers before baking.

 

 Graham Crackers


186

 

 Grand Marnier

   4 medium Oranges

   1 Vanilla bean

   2 1/2 cups  Vodka

   1 cup Brandy

   1 cup  white granulated sugar

   1/2 cup water

 

 Look for firm, heavy oranges which indicates lots of juice,

 and smooth−skinned ones free from soft spots and mold.

 Wash and peel oranges making sure to scrape ALL white rind

 from the peels to avoid bitter flavor. Slice in strips and add to

 liquor and vanilla bean. Steep 2−3 weeks, strain and filter.

 Boil together water and sugar for about 5 minutes at a full boil

 and be sure the sugar is dissolved. Allow to cool.

 Add sugar syrup to orange liquor and let age for 4 weeks.

 

 

 Grand Marnier


187

 

 Grape Nuts Cereal

     3 1/2 cups sifted whole wheat flour

     1 tsp. baking soda

     1/2 cup brown sugar

     2 cups milk

     2 tbsp. vinegar

     3/4 tsp. salt

   Mix flour, baking soda, sugar and salt. Stir vinegar

   into milk and add to flour mixture. Beat until smooth.

   Spread dough 1/4−inch thick on a greased cookie sheet.

   Bake in a 375F. oven about 15 minutes.

   When cool, grind in a food chopped.

   Don't dry out completely or you'll get flour.

   Let it finish drying after grinding.

   Before serving, mix in anything else you would like;

   Nuts and fruit go especially well.

 

 Grape Nuts Cereal


188

 

 Green Goddess Dressing

  2 oz. can anchovy fillets

  1/2 cup chopped parsley

  3 Tbls. chopped chives

  1 Cup Mayonaise

  1 Cup Sour Cream

  2 Tbls. tarragon vinegar

  1/2 teas. salt

     Dash of freshly ground pepper

 Put all ingredients in a blender or food processor and blend for

 about 20 seconds. Cover and refrigerate until needed.

 

 

 

 Green Goddess Dressing


189

 

 Gum Drops

1 package (a 3/4 ounces) powdered fruit pectin

3/4 cup water

1/2 teaspoon baking soda

1 cup sugar

1 cup light corn syrup

2 teaspoons imitation strawberry extract

red food coloring

sugar

Combine fruit pectin, water and baking soda in a medium−size pan. (Note,

mixture will foam).

Combine sugar and corn syrup in large saucepan. Place both saucepans over

high heat. Cook, stirring alternately until foam disappears from fruit

pectin mixture and sugar mixture boils rapidly for 5 minutes.

Pour fruit pectin mixture into boiling sugar mixture in a thin stream until

all pectin is added. Boil, stirring constantly 1 minute longer. Remove pan

from heat. Stir in extract and a few drops of coloring. Immediately pour

mixture into and 8x8x2 inch pan. For fancier shapes spoon mixture into tart

or similar little pans. Allow to stand at room temperature (do NOT

refrigerate) about 3 hours or until candy is cool and firm.

Cut gum drop mixture into fancy shapes with small cutters or into cubes with

a knife dipped in warm water. Roll in granulated sugar.

For green gumdrops: Substitute oil of anise for strawberry extract and green

food coloring for red.

For yellow: Substitute oil of lemon and yellow food coloring

For red: Substitute oil of clove for strawberry extract

Makes about 1 1/4 pound.

 

 Gum Drops


190

 

 Gummi Bears

     1 small box Jello with sugar (any flavor)

     7 envelopes unflavored gelatin

   1/2 cup water

 Mix in a saucepan until the mixture resembles playdough.

 Place pan over low heat and stir until melted.

 Once completely melted, pour into plastic candy molds,

 and place in the freezer for 5 min.

 When very firm, take out of molds and eat! Have fun!

 

 Gummi Bears


191

 

 Half Moons

    3 3/4 cups flour

    3/4 tsp. baking powder

    2 tsp. baking soda

    2 1/4 cups sugar

    2 sticks margarine, cut in pieces

    3/4 cup sifted unsweetened cocoa

    1/4 tsp. salt

    2 eggs

    1 tsp. vanilla

    1 1/2 cups milk

  Fudge Icing:

    3 1/2 ounces bittersweet chocolate

    3 1/2 ounces semisweet chocolate

    1 Tbls. butter

    4 1/3 cups sifted confectioner's sugar

    2 Tbls. corn syrup

    1 tsp. vanilla

    Pinch of salt

  Buttercream Icing:

    7 cups confectioner's sugar

    2 sticks softened butter, cut in  pieces

    1/2 cup vegetable shortening

    7 Tbls. milk

    1 Tbls. vanilla

    Pinch of salt

  For the cookies: sift together first 3 ingredients and

 set aside. Combine next 4 ingredients in large bowl and beat

 at medium speed until fluffy. Add eggs and vanilla and continue

 to beat. Add half the milk, then half the flour mixture, beating

 well. Repeat with remaining milk and flour mixture. Spoon onto

 parchment− lined baking sheets, making 3−inch rounds about 2

 inches apart. Bake at 350 degrees until cookies are set − about

 12 minutes. Allow to cool, then remove from parchment.

  For fudge icing: melt both chocolates with butter in top of

 double boiler over simmering water. Add remaining ingredients

 along with 6 Tbls. of boiling water; mix to a smooth, stiff paste.

 Thin icing with up to 8 more Tbls. of boiling water. Icing should

 Half Moons


192

 

Insider's Recipes Master Edition

 

 fall from a spoon in thick ribbons. Keep icing warm in double

 boiler over low heat.

 For buttercream icing: with mixer on low, combine all ingredients

 in large bowl; then beat at medium speed until light and fluffy.

 Using a metal spatula, spread about 1 Tbls. of warm fudge icing

 on half of the flat side of each cookie. Spread other half with

 1 heaping Tbls. of buttercream icing.

 Makes about 2 1/2 dozen cookies.

 

 Half Moons


193

 

 Hamburger Buns

1−1/2 cups warm water

5 teaspoons dry yeast

pinch sugar

1/3 cup oil

1/2 cup sugar

2 1/2 teaspoons salt

1/4 teaspoon malt powder or syrup − optional

6 cups (approximately) bread flour

milk for brushing

sesame seeds

Place water, yeast and pinch of sugar in bread machine pan and let stand for

a couple of minutes. Add remaining ingredients in order given.

Place machine on 'dough' mode. When cycle is over, remove dough from

machine. Gently deflate. Divide dough in 8−10 portions, cover with a clean

tea towel and let rest five minutes. Shape each portion into a ball and

place, evenly spaced, on a parchment paper lined baking sheet. Insert entire

sheet in a large plastic bag (like a garbage bag).

Allow to rise until quite puffy (20−30 minutes). Remove from plastic bag.

Flatten each roll gently with palm of hand. Brush, if desired, with milk and

sprinkle with sesame seeds.

Preheat oven to 375 F.

Bake, until nicely browned (15−20 minutes). Freeze leftovers.

 

 Hamburger Buns


194

 

 Hamburger Helper

   1. Brown one pound (more or less) of ground beef in a skillet.

   2. Stir in 2 cups pasta or 1 cup rice or 2 cups slices potatoes (dried

      is fine) and 2 cups water (use one cup if using fresh potatoes),

      1/4 cup butter or margarine, and one of the sauce mixes below.

  CHEESEBURGER MACARONI

   Use macaroni and 1/4 cup of this mixture.

    4 1/2 cups dehydrated cheese

    2 2/3 Tbls powdered milk

    2 2/3 cups flour

    2 tsp onion powder

  STROGANOFF

   Use noodles or potatoes and 1/3 cup of the following mixture. Stir in

   1/4 cup sour cream just before serving. (1/4 cup fresh or canned

   mushrooms may be used instead of dried, but put them in when you cook,

   not when preparing the mix for storage)

    4 cups powdered milk

    4 cups flour

    2 cups minced onion

    1 cup beef bouillon

    1/4 cup onion powder

    4 cups dried mushrooms

    2 Tbls celery salt

  PIZZA SPINS

   Use wheel shaped pasta, one can tomato sauce and 2 Tbls of Italian

   seasoning or 2 Tbls of the following mixture.

   1/4 cup crushed basil

   1/4 cup ground oregano

   2 Tbls garlic powder

   1/2 cup parsely

 

 Hamburger Helper


195

 

 Hardee's Buttermilk Biscuits

           4 cups self−rising flour

           1 tbs. sugar

           1 tbs. baking powder

           2 cups buttermilk

           2/3 c. shortening

      Mix together, but do not knead. Roll out to 1" thick.

      Cut and brush tops with additional buttermilk.

      Place on greased cookie sheet.

 

      Bake at 400 degrees for 15 minutes.

 

 Hardee's Buttermilk Biscuits


196

 

 Hardee's Cinnamon Raisin Biscuits

 1 oz. Bran Flakes cereal

 1 tbsp. cinnamon

 2 tbsp. brown sugar, packed

 2 tbsp. butter, melted

 2 1/2 cups Bisquick

 2 tbsp. sugar

 1/2 cup raisins

 1/3 cup buttermilk

 1/2 cup tonic water

 1/2 tsp. vanilla

 Place cereal into blender. Add cinnamon and brown sugar and blend

 for about 3 seconds or until crumbled, but not powdered. Empty into

 small bowl. Stir in melted butter with fork until mixture is completely

 softened. Set aside. For biscuit dough, use  a 2−quart mixing bowl.

 Stir Bisquick together with sugar and raisins. Put buttermilk, tonic,

 and vanilla into measuring cup without stirring and pour into Bisquick

 mixture. Use a fork to mix until all of the liquid is absorbed. Knead

 in the bowl with hands, dipping into additional Bisquick, to make dough

 smooth and no longer stick. Break dough up into 4 or 5 portions in the

 bowl. Sprinkle the flake mixture over the dough and then work it into

 it with your hands until most of it is evenly distributed throughout.

 Marbleize the dough more than just mix the flake mixture in. Divide

 into 12 equal parts and shape each into 1/2−inch thick patty, arranging

 together in 2 Pam−sprayed 8−inch round cake pans. Bake at 400F for 20−25

 minutes or until evenly golden. Remove and top with icing.

     Icing:

 With an electric mixer beat on high speed, 2 Tbls. melted butter,

 1 teas. vanilla, 2 Tbls. sour cream, and 1 1/2 cups powdered sugar

 until smooth. Place one tablespoon icing on each hot biscuit.

 Allow to melt slightly and then swirl to cover top surface.

 

 Hardee's Cinnamon Raisin Biscuits


197

 

 Heath Bar Candy

     1/2 lb  Butter

      1 cup  Sugar

    1/2 cup  Nuts, finely chopped

    1/3 cup  Chocolate chips

 

  Combine first 3 ingredients and boil, stirring constantly until it

  thickens and looks like a brown paper bag.  Pour on greased cookie

  sheet. Sprinkle the chocolate chips on top.  Let melt and spread

  smooth over the mixture.

 

  Let cool and harden.  Break into pieces.

 

 Heath Bar Candy


198

 

 Heinz 57 Sauce

                1/2 Cup Raisins

                2/3 Cup Heinz ketchup

                  1 tsp chili powder

                  1 tsp seasoned salt

                   4 oz applesauce

                 2 Tbsp Wish Bone Itailian Dressing

     1. Put all ingredients in a blender and blend on/off for 2 minutes

        on high or until smooth.

 

 Heinz 57 Sauce


199

 

 Hellman's Mayonnaise

    1 egg (room temp)

    1 teaspoon dry mustard

    1 teaspoon salt

    1 1/4 cup vegetable oil

    dash cayenne pepper

    3 tablespoons lemon juice or vinegar

  Place egg, mustard, salt, cayenne pepper and 1/4 cup oil

 in blender and blend on low. While the machine is blending,

 SLOWLY pour in another 1/2 cup oil. You may have to stop

 and scrape down the mayo. Add the lemon juice/vinegar and the

 remaining 1/2 cup oil. Blend until well combined.

 Store in refrigerator.

 

 Hellman's Mayonnaise


200

 

 Hershey's Chocolate Syrup

                1/2 Cup Cocoa

                1 Cup Sugar

                1 Cup water

                1 tsp. Vanilla

                dash of salt

  Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until

  smooth. Bring this mixture to a boil. Allow it to boil for one minute,

  be carefull this does not over boil. Remove from heat, when this cools

  add the vanilla.

 

 Hershey's Chocolate Syrup


201

 

 Hidden Valley Ranch Dressing

               15 Saltines

               2 cups Dry minced parsley flakes

              1/2 cup Dry minced onion

               2 tablespoons Dry dill weed

              1/4 cup Onion salt

              1/4 cup Garlic salt

              1/4 cup Onion powder

              1/4 cup Garlic powder

                   Salad Dressing:

                    1 tablespoon Mix

                    1 cup Mayonnaise

                    1 cup Buttermilk

      Put crackers through blender on high speed until powdered. Add

      parsley, minced onions, and dill weed. Blend again until

      powdered. Dump into bowl. Stir in onion salt, garlic salt, onion

      powder, and garlic powder. Put into container with tight−fitting

      lid.

      Store dry mix at room temperature for 1 year. Makes 42 1

      tablespoon servings. To use mix−−Combine mix, mayonnaise,

      and buttermilk.

      Yield: 1 pint.

 

 Hidden Valley Ranch Dressing


202

 

 Honey Baked Ham Broccoli Souffle

1 pound fresh broccoli

1 large minced onion

3 eggs

2 tablespoons butter

3 tablespoons flour

1 cup hot milk

2 ounces crumbled Roquefort cheese

1/2 teaspoon Tabasco

1/2 teaspoon salt

1/2 cup dried bread crumbs

Preheat oven to 350 degrees.

Wash broccoli, pare any tough skin from stems and cut into pieces. Cook in

salted boiling water for 10 minutes. Drain and squeeze well. Chop in food

processor.

Melt butter and cook onion until soft. Stir in flour. Slowly add milk. Cook

until mixture thickens, stirring constantly. Remove from heat.

Stir in cheese, broccoli and Tabasco. Beat eggs with a little salt. Stir

eggs into cooled broccoli mixture.

Butter baking dish and dust with bread crumbs. Pour mixture into baking dish

and bake for 40 minutes.

 

 Honey Baked Ham Broccoli Souffle


203

 

 Honey Baked Ham Potato Ham Hash

2 ribs celery, chopped

1 onion, chopped

1 bell pepper, chopped

1 cup cooked ham, chopped

4 white potatoes, well−scrubbed and shredded

1 teaspoon dried parsley

1/2 cup milk

6 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

Heat oil in heavy iron skillet. Saute onion, pepper and celery until soft.

Preheat oven to 350 degrees.

Add potatoes to the vegetables in skillet, add the ham and cook all to

brown, stirring often. Season with salt and pepper. Add half the parsley.

Pour milk over mixture. Bring to a boil. Cover with foil. Place in oven and

bake for 15 minutes. Uncover and let potatoes brown for a few minutes.

Remove from oven and sprinkle with parsley before serving.

 

 Honey Baked Ham Potato Ham Hash


204

 

 Honey Baked Ham

 1 fully cooked ham

 1 cup sugar

 1/4 tsp. ground cinnamon

 1/4 tsp. ground nutmeg

 1/4 tsp. ground clove

 1/8 tsp paprika

 dash ground ginger

 dash ground allspice

Partially slice ham quite thin. Mix remaining ingredients and

spread on wax paper. Roll ham in mixture. Then, use blow torch

with medium flame to caramelize sugar. Wave torch over sugar

with rapid movement so that sugar bubbles and browns but doesn't

burn. Repeat several times until ham is well−glazed. Serve ham

warm or re−heated.

 

 Honey Baked Ham


205

 

 Hooter's Buffalo Chicken Wings

    1/4 cup butter

    1/4 cup Crystal Louisiana Hot Sauce

    dash ground pepper

    dash garlic powder

    1/2 cup all−purpose flour

    1/4 teas. paprika

    1/4 teas. cayenne pepper

    1/4 teas. salt

    10 chicken wing pieces

    vegetable oil for frying

  Heat oil in a deep fryer to 375. You want just enough oil to cover the

  wings entirely; an inch or so deep at least.

  Combine the butter, hot sauce, ground pepper, and garlic powder in a

  small saucepan over low heat. Heat until the butter is melted and

  the ingredients are well−blended.

  Combine the flour, paprika, cayenne powder, and salt in a small bowl.

  If the wings are frozen, be sure to defrost and dry them. Put the wings

  in a large bowl and sprinkle the flour mixture over them, coating each

  wing evenly. Put the wings in the refrigerator 60−90 minutes.

  This will help the breading to stick to the wings when fried.

  Put all the wings in the hot oil and fry 10 to 15 minutes or until

  some parts of the wings begin to turn dark brown. Remove from the oil

  to a paper towel to drain. Don't let them sit too long, because you

  want to serve them hot. Quickly put the wings in a large bowl. Add the hot

  sauce and stir, coating all of the wings evenly.

  Serve with bleu cheese dressing and celery sticks on the side.

 

 Hooter's Buffalo Chicken Wings


206

 

 Horseradish

1 cup Cubed peeled horseradish Root (1/2−inch pieces)

3/4 cup Vinegar

2 teaspoons Sugar

1/4 teaspoon Salt

Combine all ingredients in a food processor or blender; process until

pureed. Carefully remove cover of processor or blender, keeping face away

from container. Cover and store in the refrigerator. Use as a condiment or

in other recipes. Yield: 1−1/4 cups.

 

 

 Horseradish


207

 

 Hostess Cupcakes

                CAKES:

                       1/2 c  Plus 2 tbsp Flour

                       2 1/2 tb Cocoa powder

                       3/4 ts Baking soda

                       1/4 ts Salt

                       1/2 c  Sugar

                       1/2 c  Water

                       3 tb Vegetable oil

                       1 1/2 ts Distilled white vinegar

                       1 ts Vanilla extract

                FILLING:

                        1 c  Heavy whipping cream

                        6 oz Finely chopped white chocolate

 

                GLAZE:

                        3 oz Finely chopped bittersweet chocolate

                        3 tb Boiling water

                ICING:

                        1 tb Egg white, at room temperature

                        1 pinch cream of tartar

                        1/2 c  Plus 2 to 3 tbsp confectioner's sugar

 

 

 Make the cupcakes:

 

  1. Position a rack in the center and preheat oven to 325F. Lightly

  butter twenty−four 1−3/4" x 3/4" (1−oz) muffin of biscuit cups.

 

  2. Into a medium bowl, sift together the flour, cocoa, baking soda,

  and salt. Mix in the sugar. Make a well in the center. Whisk in the

  water, oil, vinegar, and vanilla. Blend until smooth. (The batter

  will be very thin.)

 

  3. Spoon the batter into the prepared cups. Bake until a cake tester

  inserted into the center of one of the cupcakes comes out clean,

  about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack

  for 5 minutes. Remove the cupcakes from the pans and finish cooling

  on the rack.

 

 Hostess Cupcakes


208

 

Insider's Recipes Master Edition

 

  Make the filling:

 

  4. In a heavy medium saucepan over medium−high heat, bring the cream

  to a boil. Add the white chocolate and remove from heat. let the

  mixture stand briefly; stir until smooth. Transfer to a metal bowl

  and refrigerate until chilled thoroughly, stirring occasionally. (To

  speed the process, set the metal bowl over a larger bowl of ice

  water; stir the chocolate mixture until cool.) With an electric

  mixer, beat the white chocolate mixture just until fluffy, about 1

  minute.

 

  5. Transfer the filling to a pastry bag fitted with a 3/8−inch plain

  tip. Insert the pastry tip 1/4−inch into the bottom of each cupcake

  and squeeze a little filling into each one.

 

  Make the glaze:

 

  6. Place the chocolate in a small bowl. Whisk in the boiling water and

  blend until smooth. One at a time, dip the top of each cupcake into

  the warm glaze. Turn the glazed cupcakes right side up and set them

  on a wire rack on top of a baking sheet. Refrigerate the cupcakes for

  5 minutes to set the glaze.

 

  Make the icing:

 

  7. In a medium bowl, whisk the egg white until frothy. Stir in the

  cream of tartar. Gradually mix in enough of the confectioner's sugar

  to make a fairly stiff and smooth icing. Fill a small paper cone with

  the icing and cut a 1/16−inch opening at the tip. Remove the cupcakes

  from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on

  the top of each cupcake. Let the design harden and then cover and

  refrigerate the cupcakes. Serve at room temperature.

 

  The cupcakes can be made and refrigerated up to 2 days in advance, or

  frozen up to 2 weeks.

 

  Makes 22 to 24 miniature cupcakes.

 

 Hostess Cupcakes


209

 

 Hostess Twinkies

CAKE

2 Cup Flour

1−1/2 Cup Sugar

1 Tablespoon Baking Powder

1/2 Teaspoon Salt

1/2 Cup Vegetable Oil

3/4 Cup Cold Water

2 Teaspoon Vanilla

7 Egg Yolks

7 Egg Whites

1/2 Teaspoon Cream of tartar

FILLING

6 Tablespoon Flour (rounded)

1−1/2 Cup Butter & Crisco mixture

1−1/2 Cup Sugar

1 Cup Cold Milk (scant)

2 Teaspoon Vanilla

Cake:

In a large bowl, mix the first 4 ingredients. Make a well and add the next 4

ingredients. Beat until smooth with a spoon and set aside. Beat the egg

whites with the cream of tartar until stiff peaks form. Pour over egg yolk

batter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake

45−50 minutes in a 350oF preheated oven. Cool in pan. Invert in pan with

cups under each corner. Cool completely and run a knife around the edge.

Remove and cut in half.

Filling:

Combine the first 3 ingredients and beat on high for 5 minutes, gradually

adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2

layers. Cut to size (3x1 inch) and wrap separately.

 

 Hostess Twinkies


210

 

 Chinese Hot and Sour Soup

 2 1/2 quarts water

 1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips

 5 shitake mushrooms, cut into thin slices

 1/2 cup soy sauce

 1/2 tsp. white pepper

 1/2 cup white vinegar

 1 1/2 cups bamboo shoot strips

 2 tablespoons cornstarch dissolved in 4 tablespoons water

 3 eggs. beaten

 1/2 tsp. sesame oil

  Combine first seven ingredients in a pot and bring to a boil.

  Drizzle the cornstarch mixture into the soup, stirring to thicken.

  Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

 

 Chinese Hot and Sour Soup


211

 

 Houlihan's Baked Potato Soup

            2 Cups potatoes, diced but unpeeled

            1/4 lb butter

            2 Cups finely diced yellow onions

            1/2 Cup flour

            1 quart warm water

            1/4 Cup chicken bouillon

            1 Cup potato flakes

            2 Cups heavy cream

            2 Cups milk

            1/2 teaspoon Tabasco

            Salt, pepper, garlic powder and dried basil to taste

   Saute onions in melted butter for 10 minutes in large kettle. Add flour

   to onions and butter and cook for four to five minutes, stirring until

   flour is absorbed.

   In a separate container, combine water, chicken bouillon, potato flakes,

   and seasonings. Stir until thoroughly mixed and no lumps remain.

   Add to onion mixture, one pint at a time.

   Add milk and cream, stirring until smooth and lightly thickened.

   Reduce heat and simmer for 15 minutes.

   In a separate container, the potatoes should be covered with water,

   brought to a boil, and simmered for 20 minutes.

   Combine the potatoes with the soup to complete.

 

 Houlihan's Baked Potato Soup


212

 

 Houston's Grilled Chicken Salad

  Lime Dressing:

1/2 cup lime juice

4 teaspoons honey mustard

7 1/2 tablespoons honey

4 tablespoons vegetable oil

2 garlic cloves, minced fine

1 teaspoon pepper

1/2 teaspoon salt

  Peanut Sauce:

4 tablespoons Peanut butter

4 tablespoons soy sauce

4 tablespoons hot water

2 teaspoons sesame oil

1 tablespoon ground ginger

Mix ingredients for lime dressing, then mix ingredients for peanut sauce.

Salad ingredients for Houston's grilled chicken salad: mixed greens,

carrots, thin tortilla strips, and grilled chicken breasts sliced in thin

slices. Mix the salad ingredients with the lime dressing. Drizzle peanut

sauce on top.

 

 Houston's Grilled Chicken Salad


213

 

 Houston's Spinach and Artichoke Dip

    2 bags (1 lb. each) fresh spinach

    1/8 lb. butter − not margarine

    1 tsp. minced fresh garlic

    2 tbls. minced onions

    1/4 cup flour

    1 pint heavy cream (whipping cream)

    2 teas. fresh squeezed lemon juice

    1/2 tsp. Tabasco sauce (to taste)

    1/2 tsp. salt

    2/3 cup fresh grated Parmesan cheese

    1/3 cup sour cream

    1/2 cup grated Monterey Jack cheese

    artichoke hearts, coarsely diced

  Steam spinach − strain and squeeze through cheesecloth. Must be

 very dry. Chop finely and set aside. In heavy saucepan, melt butter.

 Add garlic and onions and saute about 3−5 minutes. Add flour to make

 a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring

 with a whisk to prevent lumping. Mixture will thicken at the boiling

 point. When it thickens, add lemon jiuce, Tabasco, salt and

 Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in

 sour cream. Fold in dry, chopped spinach, coarse diced artichoke

 hearts and Jack cheese. Stir until cheese is melted. Serve

 immediately, or portion and microwave to order. Serve with salsa,

 sour cream and tortilla chips for dipping.

 

 Houston's Spinach and Artichoke Dip


214

 

 Houston's Tortilla Soup

   1 − 2 1/2−3lb. chicken, cut−up and skin removed

   2 ribs celery, cut into chunks

   1 med. onion, quartered

   1 large carrot, quartered

   2 sprigs parsley

   2 tbls. chicken soup base

   1 teas. lemon−pepper seasoniong

   1 large clove garlic or granulated garlic to taste

  Combine all the above in a large stockpot and cover with

 water by about 2 inches. Bring to a rapid boil; lower heat to a

 simmer and cook for about 1 hour until chicken is tender and falling

 off the bone. Strain and reserve the broth. Tear pieces of chicken

 into small pieces. Set aside.

  In 4 cups of the reserved chicken broth, boil about 1 1/2 lbs

 peeled potatoes until tender. Remove from heat. Do not remove the

 broth....mash up the potatoes and add the following:

   1 large can of creamed corn

   1 10oz. can of Rotel tomatoes, crushed

   1 1/2 cups half & half cream

   2−4 tablespoons minced cilantro

  Add enough of the reserved chicken broth to thin out the soup to

 the desired thickness. Simmer on low for about 15−20 minutes.

 Taste and correct seasoning. Be careful of adding too much salt.

  Moments before serving, stir in:

   1 cup shredded cheddar cheese

   1 cup shredded Monterey Jack cheese

   reserved cut−up chicken

   4−6 corn tortillas, cut into 1/4" julienne strips

  Continue to simmer until cheese is melted and chicken is heated

  through.

  To Serve:

 Ladle soup into deep bowls. Garnish with a dollop of sour cream,

 

 Houston's Tortilla Soup


215

 

Insider's Recipes Master Edition

 

 chunks of avocado dipped in lemon juice, slices of black olives and

 a small handful of thin corn tortilla strips that have been deep fried.

 

 

 Houston's Tortilla Soup


216

 

 Howard Johnson's Boston Brown Bread

            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, and salt.

  Stir in molasses and buttermilk.  Turn into mold and 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

 

 Howard Johnson's Boston Brown Bread 


217

 

 Ice Cream Sandwiches

   1/2 cup butter

   1/2 cup semi−sweet chocolate chips

   1/3 cup sugar

   1 egg

   1 tsp. vanilla

   3/4 cup flour

   2 tbls. cocoa powder

   1/2 tsp. baking powder

   3 cups vanilla ice cream, slightly softened

  Preheat oven to 325 degrees. Line 10x15 cookie sheet with wax paper

 & lightly oil paper. Melt butter and choc. chips, stir and allow to cool.

 Beat together sugar & egg till pale & creamy. Beat in melted choc. and

 vanilla. Add flour, cocoa, and baking powder. Continue beating until

 incorporated. Transfer batter to pan and spread evenly to edges.

 Bake 15 min., then remove from oven. Cool 10 min. and invert onto

 cutting board. Carefully remove wax paper and, using sharp unserrated

 knife, cut in half lengthwise. When completely cool, spread ice−cream

 over one half of the chocolate biscuit evenly. Top with second wafer.

 Wrap in plastic wrap and freeze for at least 4 hr. Cut into 8 slices.

 

 

 Ice Cream Sandwiches


218

 

 International House Of Coffee Flavored Coffees

          To Make Coffee:

            Use rounded teaspoons of the following mixes to taste.

               Cafe Bavarian Mint:

               1/4 C. Powdered Creamer

               1/3 C. Sugar

               1/4 C. Instant Coffee

               2 T. Powdered Baking Cocoa

               2 hard candy Peppermints

               Process in a blender on liquify until well blended.

               Store in an air tight container.

 

               Cafe Cappuccino:

               1/4 C. Powdered Creamer

               1/3 C. Sugar

               1/4 C. Instant Coffee

               1 Orange flavored piece of hard candy

               Process in a blender on liquify until blended.

               Store in an air tight container.

 

               Cafe Swiss Mocha:

               1/4 C. Powdered Creamer

               1/3 C. Sugar

               1/4 C. Instant Coffee

               2 Tbl. Powdered Baking Cocoa

               Process in a blender on liquify until well blended.

               Store in an air tight container.

 

               Cafe Viennese:

               1/4 C. Powered Creamer

               1/3 C. Sugar

               1/4 C. Instant Coffee

 

 International House Of Coffee Flavored Coffees


219

 

Insider's Recipes Master Edition

 

               1/2 tsp. Cinnamon

               Process in blender on liquify until well blended.

               Store in an air tight container.

 

 

 International House Of Coffee Flavored Coffees


220

 

 Italian Sausage

   6 pounds meat (5 pork, 1 beef)

   4 teaspoons of salt

   1/2 oz fennel seed (or to taste)

   1/2 oz crushed red pepper (or to taste)

   1 Tablespoon Paprika

   1/2 cup water

 Remove the pork from the bone and cut into 1 inch cubes.

 Cut beef into cubes. Toss meat with seasonings and 1/2 cup

 water. Store in refrigerator over night and grind the next day.

 Grind the meat twice with a course blade and make it into large

 patties (1/2 cup measure of sausage), freeze them between

 double layer sheets of wax paper on a cookie sheet and then

 put them in plastic bags.

 Make hot sausage sandwiches with fried onions and green

 peppers on a hoagie bun. Grill sausage either in a frying pan,

 or barbecue.

 

 

 Italian Sausage


221

 

 Jack Daniel's Honey Mustard

1/2 cup Honey

1/2 cup Dark vinegar

1/2 cup Dark brown sugar, packed

2 eggs

2 tablespoons flour

2 tablespoons prepared French's yellow mustard

1/2 cup Jack Daniel's whiskey

9 ounce bottle Kraft's horseradish (cream)

Put honey, vinegar, sugar, eggs and flour into blender a few seconds to

blend at high speed until smooth. Transfer to a 2−quart saucepan. Cook on

medium high whipping briskly with whisk to prevent it from sticking to

bottom of pan. It will thicken just as it comes to a boil. Quickly add

mustard and whiskey. Continue to cook and stir briskly only 1/2 minute.

Remove from heat. Add the horseradish. Beat well. Cool completely. Bottle

and cap tightly.

 

 Jack Daniel's Honey Mustard


222

 

 Jack Daniel's Marinade

1/4 cup Jack Daniel's whiskey

1/4 cup soy sauce

1/4 cup Dijon−style mustard

1/4 cup minced green onion and tops

1/4 cup firmly packed light brown sugar

1 teas. salt

Dash of Worcestershire sauce

pepper to taste

Combine all ingreds. Blend well. Use to marinate shrimp or scallops for one

hour−−or beef, chicken or pork in the refrig. overnight. Use to baste the

shellfish or meat as it is grilled or broiled.

 

 

 Jack Daniel's Marinade


223

 

 Jack−In−The−Box Jumbo Jack

The Beef:

I suggest using factory frozen 1/4 pound beef patties from your grocers

freezer.

The Rest:

1 sesame−seed hamburger bun

2 tomato slices, chopped white onion, 2 dill pickle slices, 2 large lettuce

leaves

The sauce:

1 Tablespoon of mayonnaise

1/8 teaspoon lemon juice

dash onion powder

dash sugar

Mix together−−−set aside.

Cooking your Jumbo−Jack

1. Pre−heat an electric griddle to 400 .

2. Toast your buns by laying face down on the griddle for about a minute.

Set aside.

3. Cook the still frozen beef patty 4−5 minutes per side, salting liberally

before and after turning.

4. Dress as follows;

Top Bun

Half of the pre−made mayo sauce 1 Tablespoon chopped, white onion 2 dill

pickle slices 2 lettuce leaves 2 tomato slices

Bottom Bun

Spread the remaining mayo sauce evenly.

5. When the burger is finished cooking, drain the fat, and apply to the

dressed top bun. Add the dressed bottom bun.

 

 Jack−In−The−Box Jumbo Jack


224

 

 Jack−In−The−Box Tacos

    1 Pound Ground beef

    1/3 Cup Refried beans

    1/4 Teaspoon Salt

    2 Tablespoons Chili powder

    1/4 Cup Ortega Mild Taco Sauce

    12 Soft Corn Tortillas

    3 Cups Cooking oil

    6 Slices American cheese (each cut in half)

    1 Head Lettuce, chopped fine

    Slowly brown the beef over low heat, using a wooden spoon to chop

 and stir the meat, keeping it very fine and smooth. When the beef is

 brown drain the fat. Add the refried beans and use the wooden spoon

 to smash the whole beans into the mixture creating a smooth texture.

 Add the salt, Chili powder, and Taco Sauce to the mixture.

 Remove from the heat.

    In another skillet heat 1/4 inch of oil until hot. Test with a

 small piece of tortilla − it should bubble when dropped into the oil.

 Spread 1/2 of the beef mixture on the center of each corn tortilla.

 Fold the tortillas over and press so that the beef fillng acts as an

 adhesive and holds the sides together.

    Drop each taco into the pan of hot oil and fry on both sides until

 crispy. When cooked, remove the tacos from the oil and place them on a

 rack or some paper towels until they are a little cooler.

 Pry open slightly and add 1/2 slice American cheese and some lettuce.

 Top with additional Taco Sauce to taste.

 

 Jack−In−The−Box Tacos


225

 

 Jalapeno Poppers

   6 large Jalapenos

   6 slices Monterey Jack or Mozzarella cheese (1/2" thick)

   flour for dredging

   1/4 cup vegetable oil

   2 large or 3 small eggs, separated

 

 Place peppers in a bowl and add scalding water to cover.  Let stand

 30 minutes to 1 hour until softened.  Leave stems on and slit down

 one side removing and discarding all the seeds.

 Place one slice of cheese inside each pepper, and dust with flour.

 Heat the oil.

 Beat the egg yolks until thick and lemon colored.  Beat the whites

 until they stand in peaks.  Fold the yolks into the whites and dip

 each pepper in the egg mixture until well coated.

 Fry at once in hot oil turning once and spooning oil over the

 uncooked places.  Cook until golden brown.

 

 

 Jalapeno Poppers


226

 

 Jerk Seasonings

   1/2 cup ground allspice berries [not allspice powder; whole

           allspice − ground (use a coffee grinder)]

   1/2 cup packed brown sugar

   6−8 garlic cloves

   4−6 Scotch bonnet peppers (or jalapeno), stems and seeds removed

   1 tablespoon ground thyme or 2 tablespoons thyme leaves

   2 bunches escallions (green onions)

   1 teaspoon cinnamon

   1/2 teaspoon nutmeg

    salt and pepper to taste

   2 tablespoon soy sauce to moisten

  Put everything in a food processor and blend until smooth.

  Feel free to adjust amount of peppers or garlic.

  Rub the meat (chicken, pork or beef) with the seasoning. If using

 pork shoulder, score the fat and rub in. With chicken, be sure

 to rub under skin and in cavities. Can also be used with fish, but

 use a firm−fleshed fish like grouper.

 Marinate overnight. Grill over a low fire until done. Charcoal is best,

 but not essential. Meat will be smoked "pinkish" when done, and

 the skin will be nice and dark. Chop meat into pieces, and serve

 traditionally with hard−dough bread and Jamaican Red Stripe Beer.

 

 

 Jerk Seasonings


227

 

 K.C. Masterpiece BBQ Sauce

       2 cups water

   3/4 cup light corn syrup

   1/2 cup tomato paste

   1/2 cup white vinegar

       3 Tbls. molasses

       3 Tbls. brown sugar

       1 teas. liquid smoke

   1/2 teas. salt

   1/4 teas. onion powder

   1/4 teas. black pepper

   1/8 teas. garlic powder

   Combine all ingredients in a sauce pan and mix well.

 Over medium−high heat, bring just to a boil; lower heat

 and simmer for 1 hour, stirring occasionally.

 

 

 K.C. Masterpiece BBQ Sauce


228

 

 Kahlua

               1 qt water

               2 1/2 cups Sugar

               3 tablespoons Instant coffee

               1 tablespoon Vanilla

               2 1/2 cups Vodka

 

    Bring water, sugar and coffee to a boil in a saucepan.

    Simmer VERY slowly for 3 hours. Mixture will be very dark

    and syrupy. Cool. Add vanilla and vodka. Makes 7 cups.

 

 Kahlua


229

 

 Keebler Soft Batch Cookies

1 Pound Butter softened

2 Eggs

2 Tablespoon Molasses

2 Teaspoon Vanilla extract

1/3 Cup Water

1−1/2 Cup Granulated sugar

1−1/2 Cup Packed brown sugar

1 Teaspoon Baking powder

1−1/2 Teaspoon Baking soda

1 Teaspoon Salt

5 Cup All−purpose flour

6 Ounce Semisweet choc chips

Preheat the oven to 375. Cream the butter, eggs, molasses, vanilla and water

in a medium bowl. In a large bowl sift together the sugars, baking powder,

baking soda, salt and flour. Combine the moist mixture with the dry mixture

add the chocolate chips. Shape the dough into 1 inch balls andplace them 1

inch apart on an ungreased cookie sheet. Bake for 8 minutes or until light

brown around edges.

 

 Keebler Soft Batch Cookies


230

 

 Kenny Rogers BBQ Sauce

1 cup Applesauce

1/2 cup Heinz ketchup

1 1/4 cups Light brown sugar, packed

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 BBQ Sauce


231

 

 Kenny Rogers Fire−And−Ice Chili

1 20−ounce can pineapple chunks in syrup

2 pounds lean boneless pork roast cut into 1−inch cubes

2 tablespoons olive oil

1 medium yellow onion chopped (1/2 cup)

1 clove garlic minced

1 28−ounce can tomatoes cut up

1 6−ounce can tomato paste

1 4−ounce can diced green chili peppers drained

1 green pepper chopped 3/4 cup)

1 medium yellow onion chopped (1/2 cup)

2 cloves garlic minced

1/4 cup chili powder

4 teaspoons ground cumin

1 to 3 tablespoons seeded and finely chopped jalapeno pepper

1/2 teaspoon salt

Chili toppers: sliced onions, sour cream, shredded cheddar cheese

1. Drain pineapple, reserving syrup.

2. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown.

Return all the meat to the pot. Add the first chopped onion and 1 clove

garlic. Cook over medium heat till onion is tender, stirring occasionally.

3. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green

chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder,

cumin, jalapeno pepper and salt.

4. Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2

hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for

30 minutes more.

5. Let diners add their own toppers. Makes 8 to 10 servings.

Note: To increase the spiciness of the chili, add 2 more tablespoons of the

jalapeno pepper.

 

 Kenny Rogers Fire−And−Ice Chili


232

 

 Kentucky Derby Museum Pie

1 stick butter

1 Cup sugar

2 eggs, beaten

1/2 Cup flour

pinch of salt

2 Tablespoons Kentucky Bourbon (or 1 teaspoon vanilla)

1 Cup chopped pecans

1 Cup chocolate chips

1 9" pie shell, partially baked

Preheat oven to 350 F. Cream butter and sugar. Add beaten eggs, flour, salt,

and Kentucky Bourbon (or vanilla). Add chocolate chips and nuts. Stir well.

Pour into partially baked pie shell and bake for 30 minutes, or until center

is set. Serve with whipped cream or vanilla ice cream.

 

 Kentucky Derby Museum Pie


233

 

 Ketchup

    2 qts. tomato puree

    1 1/3 Cups vinegar

    1/2 Cup sugar

    2 teaspoons whole allspice

    2 sticks cinnamon

    1 teaspoon whole cloves

    1 1/2 teaspoons paprika

    1 teaspoon onion powder

    1 teaspoon dry mustard

    1 teaspoon salt

    1/4 teaspoon cayenne pepper

  Combine puree, vinegar and sugar in a large sauce

 pot. Tie whole spices in a cheesecloth bag. Add to

 tomato mixture; add remaining ingredients and cook

 slowly until as thick as desired, about 45 to 60

 minutes. As mixture thickens, stir frequently to

 prevent sticking. Remove spice bag. Pour hot into

 hot jars, leaving 1/4 inch head space. Adjust caps.

 Process 15 minutes in boiling water bath. Yields

 about 2 pints.

 

 

 Ketchup


234

 

 Kettle Corn

   Place oil and popcorn in a large skillet that has a tight fitting lid.

 The popcorn should barely cover the bottom surface. Heat over

 medium until the first kernel starts to pop. Quickly stir in the sugar

 until dissolved. Cover and continuously shake skillet while holding

 top. Be careful, this will burn much quicker than regular popcorn.

 When you think all is popped, remove from heat. Spoon the popped

 corn into a bowl while shaking once in a while to let the uncooked

 kernels settle. Salt lightly, and break up into pieces.

 (Note: This may take a little practice, but well worth the effort!)

 

 

 Kettle Corn


235

 

 KFC BBQ Baked Beans

1 can (28 oz.) Bushes Baked beans

1/3−1/2 cup BBQ sauce (depending on how tangy you like it)

1/4 cup brown sugar

1/4 cup finely diced onions

1/2 cup hickory smoked bacon

Fry bacon lightly (until heated through but still soggy). Then put

everything in a cassarole dish and bake for about 20−30 min at 350. It can

be done in a saucepan but will not be quite as flavorful.

 

 

 KFC BBQ Baked Beans


236

 

 KFC Buttermilk Bisquits

1/2 Cup Butter

2 1/2 Tablespoon Sugar

1 Egg, beaten

3/4 Cup Buttermilk

1/4 Cup Club soda

1 Teaspoon Salt

5 Cup Bisquick biscuit mix

Preheat oven to 450 degrees F. Combine all of the ingredients. Knead the

dough by hand until smooth. Flour your hands. Pat the dough flat to 3/4−inch

thick on waxed paper. Cut out biscuits. Bake for 12 minutes or unitl golden

brown. Makes about 18 biscuits.

 

 KFC Buttermilk Bisquits


237

 

 KFC Cole Slaw

    8 cups shredded cabbage

    1/4 cup carrot, shredded

    1/3 cup sugar

    1/2 teas. salt

    1/8 teas. pepper

    1/4 cup milk

    1/2 cup mayonaise

    1/4 cup buttermilk

    1 1/2 tbls. white vinegar

    2 1/2 tbls. lemon juice

  Combine cabbage and carrots in a large salad bowl. Mix remaining

 ingredients together and combine thoroughly. Pour liquid ingredients

 over cabbage and carrots and stir. Refrigerate at least two hours

 before serving (overnight is better). Stir well before serving.

 

 KFC Cole Slaw


238

 

 KFC Gravy

      1 tablespoon vegetable oil

      5 tablespoons all−purpose flour

      1 can Campbell's chicken broth (plus 1 can of water)

      1/4 teaspoon salt

      1/8 teaspoon MSG or Accent Flavor Enhancer

      1/8 teaspoon ground black pepper

     First make a roux by combining the oil with 1 1/2 tablespoons of flour

    in a medium saucepan over low heat. Heat the mixture for 20−30 minutes,

    stirring often, until it is a dark chocolate color.

     Remove the roux from the heat, stir in the rest of the flour, abd add the

    remaining ingredients to the saucepan; mix well.

     Put the saucepan back over the heat, turn it up to medium and bring the

    gravy to a boil. Reduce heat and simmer for 15 minutes, or until thick.

 

 KFC Gravy


239

 

 KFC Honey Barbecued Wings

  20 Chicken Wings, tips removed

  2 cups flour

  2 eggs

  2/3 cup milk

  1 Bottle KC Masterpiece Original BBQ Sauce

  1/4 cup honey

     oil for deep frying

 Wash the chicken wings, then remove the wing tips;

 cut the other two pieces in half. Shake off the excess water.

 Place the eggs and milk in a bowl and mix well. Set aside.

 Mix together the BBQ sauce and honey. Set aside.

 Put the flour into a bag, then shake the wings in it, to

 lightly coat. Roll the wings in the egg wash, then toss them

 back into the bag. You want a fairly heavy coating of flour−−

 so the BBQ sauce has something to hang onto.

 Repeat 2−3 times.

 Heat a large skillet or use your deep fryer. Heat oil until

 it's very hot (around 350 degrees).

 

 Fry the wings until they're golden brown. Remove and

 drain on paper towels.

 Preheat oven to 325 degrees.

 

 Dip each wing in the BBQ sauce and place on a greased

 cookie sheet. Make sure the pieces don't touch each other.

 

 Bake for 15−20 minutes, until they no longer look shiny.

 

 KFC Honey Barbecued Wings


240

 

 KFC Macaroni Salad

                   7 ounces Box elbow macaroni, cooked

                   2 Ribs celery minced fine

                   1 tablespoon Dry minced onion

                   1/3 cup Diced sweet pickles

                   1 1/2 cups Miracle whip

                   1/2 cup Kraft mayonaise

                   1/4 teaspoon Black pepper

                   1/4 teaspoon Dry mustard

                   1 teaspoon Sugar

                     Salt to taste

         Combine everything just as listed. Refrigerate salad tightly

         covered several hours before serving.

 

 KFC Macaroni Salad


241

 

 KFC Original Fried Chicken

    2−3 pounds cut−up chicken pieces

    1 Quart Water

    3 tablespoons Salt (for soaking)

    1 cup milk

    1 egg, beaten

    2 cups flour

    1 teaspoon Accent (MSG)

    1 tablespoon salt

    1 teaspoon black pepper

    Soybean Oil (no substitutions) for frying

  Allow chicken to soak in salted water for a half hour.

  Mix egg and milk in a bowl. Mix flour, Accent, salt, and pepper

  in another bowl. Preheat deep fryer to 350F, or place 3/4 inch

  oil in a skillet set on medium.

  Dry chicken with paper towels. Dredge in flour mixture, place in

  milk/eggs, and then back to flour mixture. Do this one piece at

  a time making sure that there is total coverage over entire

  surface of chicken in each step.

  KFC uses pressure cookers to fry chicken, which is risky to do

  at home. If you are using a deep fryer, fry a few pieces at a

  time for about 20 minutes, covered, turning occasionally.

  Likewise, if pan frying, cook, covered, turning occasionally

  for about 30 minutes. As always with chicken, check the middle

  of a large piece to check for doneness.

  Allow to drain on paper towels when cooking is completed.

 

 KFC Original Fried Chicken


242

 

 King's Hawaiian Bread

                       6 cups plain flour

                       3 eggs

                       2 cups pineapple juice

                       3/4 cup sugar

                       1/2 teas. ginger

                       1 teas. vanilla

                       2 pkg. yeast

                       1 stick margarine

   Beat eggs; add pineapple juice, sugar, ginger, vanilla and melted

   margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture

   and stir until well mixed. Sprinkle in yeast, 1 package at a time,

   mixing well. Gradually add other 3 cups flour. Batter will be hard

   to mix with spoon. You may have to use your hand. Make sure it's mixed

   well. Leave batter in bowl and cover with cloth and place in warm place.

   Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour.

   Knead about 10 times. Divide into 3 equal parts and place in well

   greased round cake pans. Cover and place in warm place and let rise

   about 1 hour. Bake at 350 degrees 25 to 30 minutes.

 

 King's Hawaiian Bread


243

 

 Kit Kat Bars

    Ritz Crackers

    1 1/2 cups graham crackers, crushed

    3/4 cup brown sugar

    1 cup white sugar

    3/4 cup butter or margarine

    1/3 cup milk

    1 cup butterscotch chips

    1 cup semisweet chocolate chips

    3/4 cup peanut butter

  Put graham crackers, brown sugar, white sugar, butter and

  milk into a saucepan and bring it to a boil. Boil for 5 minutes.

  Put a layer of crackers in a 9x13 inch pan and pour 1/2 of

  the mixture over it. Put another layer of crackers and pour

  the remaining mixture. Add one last row of crackers.

  Melt, over low heat, the butterscotch chips, chocolate chips,

  and peanut butter. When melted, spread evenly over the top.

  When cool, cut into desired bars or squares.

 

 Kit Kat Bars


244

 

 Kraft Catalina Salad Dressing

1 cup sugar

2 Teaspoon salt

dash paprika

1/2 Teaspoon chili powder

1/2 Teaspoon celery seed

1/2 Teaspoon dry mustard

grated onion to taste

1/2 cup vinegar

2/3 cup ketchup

1 cup vegetable oil

Place all ingredients into blender and mix. Store in jar in refrigerator.

 

 Kraft Catalina Salad Dressing


245

 

 Kraft Thousand Island Dressing

     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.

 

 Kraft Thousand Island Dressing


246

 

 Krispy Kreme Doughnuts

  Raised doughnuts:

    2 pkgs. regular or rapid rise yeast

    1/4 cup warm water (105−115 degrees)

    1 1/2 cups lukewarm milk (scalded then cooled)

    1/2 cup sugar

    1 tsp. salt

    2 eggs

    1/3 cup shortening

    5 cups all−purpose flour

    Vegetable oil

    Creamy glaze or chocolate glaze

  Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt,

 eggs, shortening and 2 cups flour. Beat on low speed scraping bowl

 constantly, 30 seconds. Beat on medium speed scraping bowl occasionally,

 2 minutes. Stir in remaining flour until smooth. Cover and let rise in

 warm place, until double, 50−60 minutes. (Dough is ready when indentation

 remains when touched.) Turn dough onto floured surface; roll around lightly

 to coat with flour. Gently roll dough 1/2−inch thick with floured rolling

 pin. Cut with floured doughnut cutter. Cover and let rise until double,

 30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide

 doughnuts into hot oil with wide spatula. Turn doughnuts as they rise

 to the surface. Fry until golden brown, about 1 minute on each side.

 Remove carefully from oil (do not prick surface); drain. Dip the doughnuts

 into creamy glaze, set on rack, then when slightly cooled spread chocolate

 glaze on top. Can dip in sprinkles or other toppings after chocolate

 if desired.

   Creamy glaze:

    1/3 cup butter

    2 cups powdered sugar

    1 1/2 tsp. vanilla

    4−6 tbsp. hot water

  Heat butter until melted. Remove from heat. Stir in powdered sugar

 and vanilla until smooth. Stir in water, 1 tablespoon at a time,

 until desired consistency.

   Chocolate glaze:

    1/3 cup butter

    2 cups powdered sugar

 Krispy Kreme Doughnuts


247

 

Insider's Recipes Master Edition

 

    1 1/2 tsp. vanilla

    4−6 tbsp. hot water

    4−oz milk chocolate or semi−sweet chips

  Heat butter and chocolate over low heat until chocolate is melted;

 remove from heat. Stir in powdered sugar and vanilla until smooth.

 Stir in water 1 tablespoon at a time, until desired consistency.

  Makes: 2−3 dozen doughnuts

 

 Krispy Kreme Doughnuts


248

 

 Krystal's Hamburgers

     2 lb. Lean Ground Beef

     1/4 cup Dry Minced Onion

     1/4 cup Hot Water

     3 oz. Jar Strained Beef Baby Food

     2/3 cup Clear Beef Broth

     1 pk. Hot Dog Buns

 Soak 1/4 cup dry minced onions in 1/4 cup hot water until soft while you

 mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and

 2/3 cup clear beef broth. Keep patties uniform using 1/4 cup meat mixture

 for each patty, flattened to 1/4" and fried quickly in 1 T oil per patty on

 a hot griddle. Make 3 or 4 holes in patties while frying. Cut hot dog buns

 in half. Cut off rounded ends. Fry 1 t onions under each patty as you turn

 to fry 2nd side. Slip each patty into bun with 2 dill pickle chips, mustard

 and catsup.

 

 Krystal's Hamburgers


249

 

 Lawry's Taco Seasoning

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

Combine all of the ingredients in a small bowl. 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 &

seasonings 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).

 

 Lawry's Taco Seasoning


250

 

 Lawry's Seasoned Salt

        2 tablespoons pepper

        1 tablespoon  chicken bouillon powder

        1 teaspoon    onion salt

        1 teaspoon    onion powder

        1 tablespoon  garlic salt

        1 teaspoon    cumin powder

        1 teaspoon    dry marjoram  leaves

        1 tablespoon  minced parsley

        1 teaspoon    paprika

        1/2 teaspoon    curry powder

        1 tablespoon  chili powder

        1/3 cup         salt

  Mix all ingredients together thoroughly, or put all ingredients in 1 qt.

  mayonnaise jar with tight fitting lid, shaking until blended well.

  Keep at room temperature. Use within 3 months

  Makes about 1 cup.

 

 

 Lawry's Seasoned Salt 


251

 

 Legal Seafood Clam Chowder

            4 quarts littleneck clams (about 1−2/3 cups cooked and chopped)

            1 clove garlic, chopped

            1 cup water

            2 ounces salt pork, finely chopped

            2 cups chopped onions

            3 tablespoons flour

            1−1/2 pounds potatoes, peeled, and diced into 1/2−inch cubes

            4−1/2 cups clam broth

            3 cups Fish Stock

            2 cups light cream

                 Oyster crackers (optional)

 

   Clean the clams and place them in a large pot along with the garlic

   and water. Steam the clams just until opened, about 6 to 10 minutes,

   depending upon their size. Drain and shell the clams, reserving

   the broth. Mince the clam flesh, and set aside. Filter the clam broth

   either through coffee filters or cheesecloth and set aside.

   In a large, heavy pot slowly render the salt pork. Remove the cracklings

   and set them aside. Slowly cook the onions in the fat for about 6 minutes,

   stirring frequently, or until cooked through but not browned. Stir in the

   flour and cook, stirring, for 3 minutes. Add the reserved clam broth and

   Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a

   boil, add the potatoes, lower the heat, and simmer until the potatoes

   are cooked through, about 15 minutes.

   Stir in the reserved clams, salt−pork cracklings, and light cream.

   Heat the chowder until it is the temperature you prefer.

   Serve in large soup bowls with oyster crackers on the side.

 

 Legal Seafood Clam Chowder


252

 

 Licorice Drops

1 cup granulated sugar

1/4 cup brown sugar

1/4 cup water

1/4 cup light corn syrup

1 Tablespoon black food coloring

1/4 Teaspoon anise extract or pulverized anise seeds

Put the sugars, water and corn syrup into a pot, set the pot over medium

heat and stir. When the batch has boiled for the first time, wash the sugar

crystals down from the sides of the pot. Put the thermometer in the pot and

cook without stirring to 290F [soft crack stage]. Take the pot from the heat

and add the food coloring and the anise flavoring and stir them in gently.

With a teaspoon, drop round patties about the size of quarters onto a

greased baking sheet. If the candy in the pot gets too firm for spooning,

reheat it gently until it softens.

Cool the drops completely but not in the refrigerator or the pieces will

stick. Wrap the drops individually in wax paper.

 

 Licorice Drops


253

 

 Lipton's Onion Soup

                   3/4 cup minced onion

                   1/3 cup beef bouillon

                   4 tsp. onion powder

                   1/4 tsp. crushed celery seed

                   1/4 tsp. sugar

                Combine all ingredients

                Store in tight fitting container

         About 5 Tbls. of mix are equal to 1 1.25 oz pkg.

       Use in making soup or onion dip (Mix 5 Tbls. with one

       pint of sour cream).

 

 Lipton's Onion Soup


254

 

 Little Caesar's Pizza Sauce

1 12 ounce can Hunts tomato paste

1−1/2 cups water

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon sugar

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon Accent (optional−−−but if you want it exact, use it.)

Pre−mix the dry ingredients, mix, and set aside. In a small saucepan,

combine tomato paste and water. Over medium high heat, bring to a simmer.

Add the pre−mixed spice, stir in well. Reduce heat to low, and simmer 35−40

minutes, stirring occasionally.

Cover sauce and refrigerate until needed. Makes about 2 1/2 cups.

(4 − 12" pizzas)

 

 Little Caesar's Pizza Sauce


255

 

 Little Debbie Oatmeal Cream Pies

1 Can vanilla frosting

2 Sticks margaine

3/4 Cup White sugar

3/4 Cup Light brown sugar

2 Eggs

1−1/2 Cup Cake flour or plain Flour

1/2 Teaspoon Salt

1 Teaspoon Soda

1 Teaspoon Cinnamon

1 Teaspoon Vanilla

2 Cups One minute oatmeal

Cream together margarine,sugars, and eggs mix flour,salt, soda and cinnamon

seperately add dry ingredients to sugar mixture and stir. Use a mixer for

this blend in vanilla and oatmeal. Drop by teaspoon on cookie sheet(use a

non stick cookie sheet) or can be baked on foil, lightly sprayed with pam.

bake 10 minutes at 350 degrees. Bake until almost done and then use the

broiler to finish the top... cool and then ice a cookie and place another on

top. until all are used..makes a lot. for keeping them fresh..then wrap each

cookie in a sandwitch bags and then put into a large freezer bag. The cake

flour is better than the plain flour.

 

 Little Debbie Oatmeal Cream Pies


256

 

 Long John Silver's Battered Fish

    3 Cups Soybean oil

    2 Pounds Fresh cod fillets

    1 Cup Self−rising flour

    1/3 Cup Dry Mustard

    1 Cup Water

    1 Egg

    2 Teaspoons Granulated sugar

    2 Teaspoons Salt

 Sift together mustard and flour.

 Heat oil to 400. Cut the fish into approximately 7x2" wedges.

 With a mixer blend the flour mixture, water, egg, sugar, and salt.

 Dip each fillet into the batter coating generously and quickly drop

 in the oil. Fry each fillet until dark golden brown about 5 minutes.

 Remove and drain.

 

 Long John Silver's Battered Fish


257

 

 Luchow's German Potato Salad

                1 pound (3 medium) potatoes

                6 slices bacon, diced

                1 medium−size onion, diced

                1/2 cup vinegar

                1/2 cup stock or bouillon

                1 tsp. salt

                1/4 tsp. pepper

                1 tsp. sugar

                1 egg yolk, beaten

    Scrub potatoes; rinse.  Boil in jackets; let cool.  Peel and cut in

    1/4−inch slices.  Cook bacon in hot pan until crisp.  Add onion; stir

    and cook until transparent.  Add vinegar, stock or bouillon, and

    seasonings.  Stir; let come to a boil.  Stir in egg; remove from heat

    and pour over potatoes.  Serves 2−4.

 

 Luchow's German Potato Salad


258

 

 Lum's Ollieburger

                   3 Tbsp Lemon Juice

                   1 1/2 tsp Seasoned Salt

                   1 Tbsp Worcestershire Sauce

                   1 Tbsp Soy Sauce

                   1 Tbsp A−1 Steak Sauce

                   1 Tbsp Corn Oil

                   1/2 Cup Beef Broth

                   1 tsp Heinz 57 Sauce

                   1/4 tsp Garlic Salt

                   1 tsp Vinegar

   1. Mix the above ingredients.

   2. Take 1 1/2 to 2 lbs. of ground round and shape meat into round

      patties, 3/4" thick and 3 1/2"round.

   3. Place in a covered container and pour the marinade mixture over them.

      Cover tightly and refrigerate 12 hours or overnight.

      Turn the patties frequently.

   4. Remove from marinade and sear over high heat to seal in the juices,

      then turn down heat and cook to your desired doneness.

 

 Lum's Ollieburger


259

 

 Lynchburg Lemonade

     3 parts 7−up

     1 part sweet and sour mix

     1 part triple sec

     1 part bourbon

    Mix together. Add some sliced lemons and limes.

 

 Lynchburg Lemonade


260

 

 Macaroni Grill's Baked Creamy Seafood

4 tablespoons butter

1 cup bay scallops, rinsed and drained (8 oz)

3 tablespoons flour

2 cups half and half

1−1/2 cups asiago

2 cups medium, peeled, deveined cooked shrimp

1 6 oz. can clams, well drained

1 to 2 tablespoons grated Parmesan cheese

oil, for frying

1/2 12 oz. package won ton

In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over

high heat until just cooked through; set aside in bowl. In same skillet,

melt remaining 3 tablespoons butter over medium heat. Whisk in flour until

smooth and bubbly. Cook and stir 1 min. Whisk in half−and−half and continue

whisking until mixture comes to a boil. Boil 1 min, whisking, until bubbly.

Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the

scallops, shrimp, and clams. Spoon into a 9" glass pie plate. Sprinkle with

the Parmesan. Bake in a preheated 350 deg. oven for about 15 min., until the

top is golden brown. Meanwhile, heat plenty of oil in a deep fryer to 375

deg. Fry 3−4 won ton skins at a time, a few seconds on each side, until just

golden. Drain on paper towels. Use won tons as chips for dipping into baked

seafood appetizer. Note: If you don't feel inclined to fry the wanton skins

to make chips, the seafood appetizer is also delicious with tortilla or pita

chips or crackers.

 

 Macaroni Grill's Baked Creamy Seafood


261

 

 Macaroni Grill Foccacia Bread

1 Tablespoon Dry yeast

1 Teaspoon Canola oil

1 Tablespoon Sugar

Nonstick cooking spray

1 Cup Warm water

2 Tablespoon Margarine

2 1/2 Cup White flour

1/4 Cup Fresh rosemary; chopped − (or 2 tbsps dried)

1 Teaspoon Salt

Place yeast, sugar and water in a large bowl or food processor and allow the

mixture to become bubbly. Mix in 2 c of flour and salt. Knead for about 10

min or process in food processor for 15 sec until smooth and elastic; add

flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let

dough rise in a warm place for 1 hr, until doubled.

Punch down dough and divide in half. Let the dough rest for a few minutes.

Coat 2 9−in square cake pans with nonstick spray.

Press dough into pans. Melt margarine. Brush margarine over the tops of the

loaves. Sprinkle rosemary over the loaves and lightly press into the

surface. Let the loaves rise again until doubled, about 45 min.

Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 20 −

25 min, until lightly browned.

 

 Macaroni Grill Foccacia Bread


262

 

 Macaroni Grill Fonduta Gamberi

    2 Cups half−and−half

    1 Tbsp. clam juice

    2 Tbsp. dry white wine

    3 Tbsp. butter

    1 shallot, finely chopped

    2 Tbsp. flour

    4 Cups rough chopped spinach

    1 Cup canned artichoke hearts, chopped

    8 large shrimp, peeled, cleaned and chopped

    1/8 tsp. cayenne pepper (more to taste)

    1/8 tsp. freshly ground black pepper

    1/2 Cups shredded Mozzarella cheese, optional

   In a large saucepan over medium heat, combine half−and−half, clam juice

 and white wine. In a separate saucepan, melt butter. Add shallots and

 saute until translucent. Add flour to butter mixture, stirring until

 flour is absorbed. Cook, stirring constantly, 2−3 minutes. Add heated

 half−and−half mixture all at once to the shallot mix, stirring constantly

 with a wire whip to remove any lumps. Add spinach, artichokes, shrimp,

 cayenne and black pepper and bring to a boil. Reduce heat and simmer

 3 minutes, stirring occasionally, so the mixture does not scorch.

 Remove mixture from heat, and stir in cheese, if desired.

 Pour dip into bowl and serve hot.

 

 

 Macaroni Grill Fonduta Gamberi


263

 

 Macaroni Grill Gemberetti Noci E De Pino

  24 Jumbo Shrimp −− peeled and deveined

  3 Cups sliced mushrooms −− washed and sliced −− 1/4 inch thick

  1 1/2 Tbsp. roasted pine nuts

  6 handfuls fresh spinach leaves

  6 Cups cooked vermicelli pasta

  4 Tbsp. Butter

  2 Tbsp. fresh Garlic −− minced, up to 4

         Lemon Butter Sauce:

  1 Tbsp. shallots −− minced

  1 Tbsp. fresh garlic minced

  1/2 Cup dry white wine

  1 Cup Heavy Cream

  1/2 Cup Lemon juice −− freshly squeezed

  1/8 tsp. White pepper

  1 lb. lightly salted butter −− cut into −− tablespoons

Preheat oven to 350 degrees. Wash spinach and remove

stems before drying leaves between paper towels. Set aside.

Spread pine nuts over bottom of sheet pan and place pan in

oven on top rack. Roast until golden brown, approximately 2

to 4 minutes. Remove from oven and set aside.

Peel and devein shrimp. Set aside. Wash and slice fresh

mushrooms. Set aside. Boil pasta in large pot of water to al

dente stage according to directions on package. Set Aside.

Prepare lemon butter sauce: Melt 1 tablespoon butter in large

skillet over medium−high heat. Saut shallots and garlic until

translucent. Add white wine and reduce slightly more than

1/2, whisking occasionally. Add cream and reduce by 1/2.

Add lemon juice and reduce by 1/2. Add white pepper.

Reduce heat to low. Add remaining butter 2 tablespoons at a

time, whisking continuously after each addition to completely

incorporate butter. Continue to simmer, whisking until sauce

just coats spoon.

In large skillet over medium−high heat melt the 4 tablespoons

of butter. Add garlic and saut until garlic is translucent. Stir

in mushrooms, shrimp, and pine nuts. Saut several minutes

or until shrimp are done and show color. Remove skillet from

 Macaroni Grill Gemberetti Noci E De Pino


264

 

Insider's Recipes Master Edition

 

heat and gently stir in spinach. Place warm pasta on plate

with shrimp mixture to the side. Pour lemon sauce over pasta,

permitting a bit of sauce onto shrimp.

 

 Macaroni Grill Gemberetti Noci E De Pino


265

 

 Macaroni Grill Pasta Di Pollo Al Sugo Bianco

Asiago Sauce:

4 cups heavy whipping cream

1/8 teaspoon paste or dried chicken base

1 1/4 cups asiago cheese

1 tablespoon cornstarch

2 ounces water

Pasta:

1/2 stick butter

1/2 cup red onions, diced

1/2 cup pancetta, (Italian smoked bacon) drained and chopped

1 tablespoon garlic, chopped

3/4 cup green onions, tops only

3/4 pound sliced grilled chicken

2 pounds farfalle, (bow−tie pasta) cooked

8 ounces heavy whipping cream

1 tablespoon chopped parsley

To make the sauce: Heat cream to very hot and just bubbly (but not a boil).

Add chicken base and cheese. Stir constantly with a wire whisk and bring

temperature back to just bubbly. Dissolve cornstarch in the cold water and

add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a

container, cover and refrigerate until needed.

To make the pasta dish:

Saute red onion in butter for a few seconds then add pancetta and garlic.

Add chicken, green onions and pasta. Deglaze the pan with the cream. Add

asiago cream sauce. Heat thoroughly. Garnish with parsley and serve.

 

 

 Macaroni Grill Pasta Di Pollo Al Sugo Bianco


266

 

 Macaroni Grill Penne Rustica

Gratinata Sauce:

2 Teaspoon Butter

2 Teaspoon chopped garlic

1 Teaspoon Dijon mustard

1 Teaspoon salt

1 Teaspoon chopped rosemary

1 cup marsala wine

1/4 Teaspoon cayenne pepper

8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown.

Add marsala wine and reduce by one−third. Add remaining ingredients

and reduce by half of original volume. Set aside:

Penne Rustica:

1 Ounce pancetta or bacon

18 each shrimp peeled and devained

12 Ounce grilled chicken breast, sliced

4.5 cups of granita sauce

48 Ounce Penne Pasta, precooked

3 Teaspoon pimentos

6 Ounce butter

1 Teaspoon chopped shallots

1 pinch of salt and pepper

1 cups parmesan cheese

1/2 Teaspoon paprika

6 sprigs of fresh rosemary

Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook

until shrimp are evenly pick but still translucent. Add chicken, salt,

pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese

and simmer until sauce thickens. In a large bowl, combine shrimp and chicken

mixture with precooked pasta. Place this mixture into single serving dishes

or one large casserole dish. Top with remaining cheese and pimentos and

sprinkle with paprika. Bake at 475 for 10−15 minutes. Remove and garnish

with fresh rosemary sprig. Serves six.

 

 Macaroni Grill Penne Rustica


267

 

 Magic Shell Ice Cream Topping

    1 − 6 ounce package chocolate chips

    1/2 stick butter or margarine

    1/4 cup vegetable oil

   Melt chocolate chips and butter in a double boiler.

   Add oil and mix in well. When dipped into, or spooned over

   ice cream it will create a hard chocolate shell.

 

 Magic Shell Ice Cream Topping


268

 

 Maid Rite Sandwiches

1−1/2 pounds ground beef

2 teaspoons granulated sugar

3−4 teaspoons prepared mustard

4 Tablespoons beer

To Taste:

  red pepper

  black pepper

  garlic salt

  salt

Brown & drain the hamburger. Stir in the other ingredients and simmer.

Spices are added "to taste."

The Maid Rite serves their sandwiches with a choice of cheese, mustard and

chopped fresh onion.

 

 Maid Rite Sandwiches


269

 

 Manwich Sloppy Joes

 8 oz. can Hunt's tomato sauce

 1 cup ketchup

 1 Tbls. dried minced onion

 1 Tbls. green pepper, diced fine

 1 teas. salt

 1/2 teas. dried minced garlic

 1/4 teas. celery seed

 1 teas. prepared mustard

 1/2 teas. chili powder

  Mix all ingredients in a bowl.

 Brown 1 pound ground beef, drain fat, add sauce.

 Bring to boil, lower heat, simmer for 10 minutes.

 Serve with toasted hamburger buns.

 

 Manwich Sloppy Joes


270

 

 Marie Callender's Corn Bread

1 (9 oz.) box Jiffy Corn Muffin Mix

1 (9 oz.) box Jiffy Yellow Cake Mix

Prepare each box according to package directions and gently fold together.

Pour into a greased (with strained bacon fat) 9 x 13 pan. (You can sprinkle

with a little crisp bacon.) Bake according to box directions for the yellow

cake mix.

Here's the Honey Butter Recipe:

   1/4 pound BUTTER

   1/4 cup strained bacon drippings

   4 slices bacon, cooked crisp and crumbled

Beat butter until light and creamy. Add drippings and bacon. Take equal

amount of honey (approx. 2/3 cup) and beat into butter mixture until light

and fluffy (almost floats out of the bowl) Can be frozen (will last up to a

year).

 

 Marie Callender's Corn Bread


271

 

 Marie Callender's Pie Crust

1/4 cup butter

1/4 cup shortening

1 1/4 cups all−purpose flour

1 tablespoon sugar

1/4 teaspoon salt

1 egg yolk

2 tablespoons ice water

1/2 teaspoon vinegar

Beat together butter and shortening until smooth and creamy; chill until

firm. Sift together flour, sugar and salt in medium bowl. Using fork, cut

butter and shortening into dry ingredients until mixture has a consistent

texture. Mix egg yolk, ice water and vinegar into dough, then form into ball

and refrigerate about 1 hour.

Preheat oven to 450 . When dough has chilled, roll it out and press into pie

plate. Press parchment paper or aluminum foil into crust and weight crust

down with ceramic pie weight or another pie plate filled with dried beans.

Bake 15 minutes, then remove weight or pan filled with beans and prick crust

with fork to allow steam to escape. Bake another 5−10 minutes or until crust

is golden brown. Let crust cool.

Makes enough dough for one 8− to 10−inch single crust pie.

 

 Marie Callender's Pie Crust


272

 

 Marie Callender's Potato Cheese Soup

   8 Cups potatoes; peeled and cubed

   2 Cups chopped onion

   4 Cups chopped celery

   2 Teaspoons salt

   4 Cups water

   4 Cups Half−and−half

   6 Tablespoons butter or margarine

   1 Cup 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.

 

 Marie Callender's Potato Cheese Soup


273

 

 Marshmallows

    1 cup confectioners' sugar

    3 1/2 envelopes (2 tbls. plus 2 1/2 teas.) unflavored gelatin

  1/2 cup cold water

    2 cups granulated sugar

  1/2 cup light corn syrup

  1/2 cup hot water (about 115F.)

  1/4 teaspoon salt

    2 large egg whites

    1 teaspoon vanilla

 Oil bottom and sides of a 13− by 9− by 2−inch rectangular metal

 baking pan and dust bottom and sides with some confectioners' sugar.

 In bowl of a standing electric mixer or in a large bowl sprinkle

 gelatin over cold water and let stand to soften.

 In a 3−quart heavy saucepan cook granulated sugar, corn syrup,

 hot water, and salt over low heat, stirring with a wooden spoon,

 until sugar is dissolved. Increase heat to moderate and boil mixture,

 without stirring, until a candy or digital thermometer registers 240F,

 about 12 minutes. Remove pan from heat and pour sugar mixture over

 gelatin mixture, stirring until gelatin is dissolved.

 With standing or a hand−held electric mixer beat mixture on high speed

 until white, thick, and nearly tripled in volume, about 6 minutes if

 using standing mixer or about 10 minutes if using hand−held mixer. In

 a large bowl with cleaned beaters beat whites (or reconstituted powdered

 whites) until they just hold stiff peaks. Beat whites and vanilla into

 sugar mixture until just combined. Pour mixture into baking pan and

 sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow,

 uncovered, until firm, at least 3 hours, and up to 1 day.

 Run a thin knife around edges of pan and invert pan onto a large cutting

 board. Lifting up 1 corner of inverted pan, with fingers loosen

 marshmallow and let drop onto cutting board. With a large knife trim

 edges of marshmallow and cut marshmallow into roughly 1−inch cubes.

 Sift remaining confectioners' sugar into a large bowl and add

 marshmallows in batches, tossing to evenly coat. Marshmallows

 keep in an airtight container at cool room temperature 1 week.

 

 

 Marshmallows


274

 

 McDonald's Big Mac Sauce

             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 Big Mac Sauce


275

 

 McDonald's Honey Mustard Sauce

             1/4 Cup   Honey

              2 Tbls.  Prepared mustard.

  Mix. Makes 1/3 cup sauce. Refrigerate covered. Use within 1 month.

 

 McDonald's Honey Mustard Sauce 


276

 

 McDonald's Hot Mustard Sauce

                   1 Tablespoon Dijon mustard

                   2 Tablespoons French's prepared mustard

                   2 Tablespoons Heinz 57 sauce

                   1/4 Cup Mayonaise

                   1/4 Cup Sour cream

         Mix all, cover and refrigerate to use within 30 days.

 

 McDonald's Hot Mustard Sauce


277

 

 McDonald's Shakes

    2 cups ice cream (your choice of flavor)

    1 1/2 cups low−fat milk

    3 Tablspoons sugar

    1/4 teaspoon pectin

  Combine all ingredients in blender. Makes 2 servings.

 

 McDonald's Shakes


278

 

 McDonald's Sweet and Sour Sauce

           1/4 cup peach preserves

           1/4 cup apricot preserves

           2 tablespoons light corn syrup

           5 teaspoons white vinegar

           1 1/2 teaspoons corn starch

           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.

 

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279

 

 McDonald's Big Mac

1 regular sized sesame seed bun

1 regular sized plain bun

2 previously frozen regular beef patties

2 tablespoons Big Mac sauce

2−teaspoons reconstituted onions

1 slice real American cheese

2 hamburger pickle slices

1/4 Cup −shredded iceberg lettuce

Discard the crown half of the regular bun, retaining the heel. The cooking

method for the Big Mac  is basically the same as the regular burgers, only

the bun toasting method is slightly different. In the Big Mac's case you

toast the bottom (heel) first. Do this along with the extra heel. (this will

be your middle bun.) You can use the crown (top) as the middle bun also,

just cut the rounded side off. However you will have to toast both sides of it.

Cook the two−all−beef−patties just like the regular burgers. After the bun

parts are toasted, put 1 tablespoon of "Mac sauce" on each of the

heels.(toasted side.) Then add 1/8 cup shredded lettuce to each.On the true

bottom bun, place one thin slice of American cheese on top of the lettuce.

On the extra "heel", the middle bun, place two pickle slices on top of the

lettuce. Toast the "crown" (top) of the bun also. When the meat patties are

done, place them one at a time on both prepared buns. Stack the middle bun

on top of the bottom bun, and put the crown on top.

 

 

 McDonald's Big Mac


280

 

 McDonald's Breakfast Burrito

1/4 pound Jimmy Dean regular, uncooked breakfast sausage

1 1/2 Tablespoons re−hydrated dried chopped onion

1 4 ounce can of Old El Paso diced green chilies

1 Tablespoon canned diced tomatoes (drain liquid)

4 eggs, scrambled using McDonald's method

4 8−inch flour tortillas

4 slices Kraft deli−Deluxe real American cheese

On the side: Pace Picante Sauce

1. Preheat an electric griddle to 275 . Break apart the sausage, and

stir−fry it with the onions until the sausage is browned.

2. Add about 1/4 can of diced green chilies plus an equal amount of diced

tomatoes. Continue to stir−fry for about 1 minute.

3. Pour the scrambled eggs onto the griddle and mix the eggs with the

sausage, onions, peppers and tomatoes. Do not add salt or pepper, McDonald's

 doesn't. Stir−fry until the eggs are done.

4. Microwave your tortillas for 20 to 30 seconds, just to slightly warm and

soften them.

5. Put 1/4 of the cooked egg−sausage mixture down the middle of each

tortilla. Add two cheese halves evenly spaced lengthwise, and fold the

tortilla 1/3 of the way up. Then fold again crosswise 1/3 of the way in, and

again to complete.

6. Wrap each burrito in a 12x12 sheet of waxed paper, let sit for 5 minutes,

then microwave 15 seconds on high.

Serve with picante sauce if desired.

 

 

 McDonald's Breakfast Burrito


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 McDonald's Hot Apple & Cherry Pies

4−6 Cups vegetable oil (in fryer)

1 package Pillsbury apple or cherry turnovers

(Find them in the refrigerated section)

1. Unroll the Pillsbury  turnover dough. You will have six 3"x3" pieces. You

will use four of them. Stretch them out to about 4"x5" rectangles. Do this

on waxed paper.

2. Spread 1/2 of the pie filling on one dough, and the other half on

another, leaving about 1/2" of dough around edges. Clear a 3/4" space

lengthwise down the middle of both.

3. Place the remaining two doughs on top of the two with the filling. Crimp

the edges. You'll have what looks like two giant pop−tarts.

4. Cut both of them precisely down the middle, in that 3/4" space you

created. Crimp those two edges.

5. Manipulate as needed to form an attractive, uniform shaped pie. They

should look like small burritos, only crimped around the edges.

6. Place all four, flat on waxed paper, in the freezer. After about 45

minutes, spray all sides of each pie with water mist. Return to the freezer

for at least another hour.

7. Place in a freezer bag and seal for future use, or get ready to deep−fry

them.

Cooking Your Pies:

1. Pre−heat your deep fryer to 375 . Also pre−heat your oven to warm.

2. Quickly dip a frozen pie in cold water, making sure to immerse it

entirely.

3. Drop the pie into the hot oil. Be careful−−−it will most likely splatter.

After all the pies are in the fryer, place your spare fryer basket over the

top. ("Sandwiching" the pies between the two baskets.) This ensures the pies

are fully submerged. It is important that the pies are fully submerged or a

good portion of it won't cook correctly.

4. Cook 5−7 minutes. Check after 5 minutes−−−the color should be a golden

 

 McDonald's Hot Apple & Cherry Pies


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Insider's Recipes Master Edition

 

brown. The older the oil, the sooner the it will turn brown, and that may

give you a false reading. 6 minutes is generally right on.

5. After deep frying, carefully remove the cooked pies and drain for 1

minute on paper towels. Then place directly on the oven rack in your warmed

oven. Warm for at least 10 minutes, and as long as 30 minutes.

 

 

 McDonald's Hot Apple & Cherry Pies


283

 

 McDonald's Chicken McNuggets

    vegetable oil for frying

    1 egg

    1 cup water

    1 cup all−purpose flour

    2 teaspoons salt

    1 teaspoon onion powder

    1/2 teaspoon MSG (Accent)

    1/4 teaspoon pepper

    1/8 teaspoon garlic powder

    4 chicken breast filets, each cut into 6−7 bite sized pieces

  Beat the egg and then combine it with 1 cup water in a small,

 shallow bowl. Stir.

  Combine the flour, salt, MSG, pepper, onion powder and garlic

 powder in a one gallon size zip lock bag.

  Pound each of the breast filets with a mallet until about 1/4−inch

 thick. Trim each breast filet into bite sized pieces.

  Coat each piece with the flour mixture by shaking in the zip lock

 bag. Remove and dredge each nugget in the egg mixture, coating well.

 Then return each nugget to the flour/seasoning mixture. Shake to

 coat. Put nuggets, bag and all, in the freezer for at least an hour.

 Cover and refrigerate remaining egg mixture.

  After freezing, repeat the above coating process.

  Deep fry the McNuggets at 375F for 10−12 minutes or until browned

 and crispy. (cook only about 9 at a time.)

  Drain on brown paper bags (NEVER drain fried foods on paper towels

 unless you want them to be soft and soggy!).

  Serve with your favorite sauce.

 

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 McDonald's Egg McMuffin

1 jumbo grade A egg

1 Thomas's english muffin

butter

1 slice American cheese (real...not processed cheese food)

1 slice Canadian bacon

1 "12x12" sheet of wax paper

Non Stick Cooking Spray

Egg Ring, or a tuna can with the top and bottom off

1− Pre−heat an electric griddle to 275 degrees. Toast your english muffin by

laying both sides face down on the griddle and applying pressure. This takes

1 to 1˝ minutes. (they should be medium brown) Set aside.

2− Lay your egg ring on the pre−heated grill. Spray with Pam  to prevent

sticking. Crack the egg and pour into egg ring on the grill. Poke the yolk

with a sharp instrument so it flows.

3− Butter both toasted halves of the english muffin liberally with melted

butter. Put a slice of American cheese on the bottom half.

4− 2 to 2˝ minutes after you started cooking the egg, the whites should firm

up, and the yolk should still be a bit "liquidy". Carefully remove the ring,

leaving the egg on the griddle. You may have to "slice" around the edges if

it sticks.

5− Very carefully turn the egg over, and lay one slice of Canadian bacon on

the griddle. Cook the egg 45−60 seconds after turning.

6− After about 30−45 seconds, "flip" the Canadian bacon, and remove the egg,

placing it on the bottom half (cheesed half) of the english muffin. 20−30

seconds after flippng the Canadan bacon, remove.

7− Put the Canadian bacon on top of the cooked egg, and cover with the top

of the toasted english muffin.

 

 McDonald's Egg McMuffin


285

 

 McDonald's Filet−O−Fish Sandwich

    2 Tbls. Mayonnaise

    2 teas. Sweet relish

    2 teas. Minced onion

    2 hamburger buns

    2 square breaded frozen fish portions

    2 slices American cheese

  Mix together the mayonnaise, relish, minced onion in a small

 bowl. This will be the tartar sauce.

  Lightly toast the hamburger buns.

  Cook the fish by either baking or frying in oil according

 to the package instructions.

  Divide the tartar sauce and spread it evenly on each of the

 top buns, and place a slice of cheese on each of the bottom buns.

 Place the cooked fish on top of the cheese slice on each sandwich,

 and top off the sandwiches with the top buns.

 

 McDonald's Filet−O−Fish Sandwich


286

 

 McDonalds Hamburgers

    1 pound ground chuck (80% lean)

    10 hamburger buns (local grocery type)

    10 hamburger dill slices (more or less to taste)

    10 teaspoons dried, chopped (not minced) onions

    Mustard

    Ketchup

    Salt, Pepper, and MSG

  Divide 1 lb of beef into 10 equal sized balls. Form a patty out of

 each ball about 4 inches in diameter and 1/4 inch thick. Do this

 on waxed paper. Now freeze the patties for at least an hour

 (this keeps them from falling apart when grilled).

  Combine dried onions with water in a small container. Add enough

 water so the onions can hydrate (You can't add too much, just be

 sure to drain well before using).

  Preheat a griddle or skillet to medium−high. In the meantime,

 toast the hamburger buns until just golden.

  Lay the frozen patties on the hot surface. After about 20 seconds,

 "sear" them by applying even pressure with the back of a metal

 spatula; do this only for about 2 seconds. After searing them,

 sprinkle generously with salt, pepper, and MSG to taste.

  After about one minute since searing the patties, turn them over.

 Careful, don't tear the side you seared. Add about a teaspoon of

 your prepared onions on top.

  Quickly dress your buns. On the crown part of buns (top),

 Mustard first....five "kisses" the diameter of a pencil evenly

 spaced in a circle about a half inch from the edge. Then the Ketchup,

 five squirts the size of a nickle.. in the pattern found on dice.

 Place the pickle in the middle.

  By the time you finish that, the meat will be done (about 1 minute

 or 1:10 after turning). Remove the meat and tilt to the side to allow

 excess fat to drain off. Use your free hand to hold down the onions.

 Place patties onion side up on the dressed crown, top with toasted

 heels (the burger will be upside−down). Flip upright and serve.

 

 McDonalds Hamburgers


287

 

 McDonald's Hotcakes

2/3 cup 7−Up

1 egg

1 tablespoon sugar

1 tablespoon oil

1−1/2 cups Bisquick baking mix

Put all ingredients into blender on high speed for a few seconds until

smooth. Let stand 10 minutes befor using 1/4 cup batter for each pancake on

hot, oiled griddle, browning each side.

 

 

 McDonald's Hotcakes


288

 

 McDonald's Shamrock Shakes

2 cups vanilla ice cream

1 cup milk

1/4 cup half and half

1/4 teaspoon MINT extract (not peppermint)

8 drops green food coloring

Mix all ingredients on high speed until smooth. Stop blender, stir and blend

again, if necessary to combine ingredients. Makes 2 − 12 oz. shakes.

 

 McDonald's Shamrock Shakes


289

 

 Miniture Chocolates

3 Pounds Icing Sugar

1 Can Eagle Brand sweetened

Evaporated Milk

Butter or Margarine

Parafin Wax (Parawax)

Semi−sweet Baking Chocolate

Food Coloring

Artifical Food Flavors

The above ingredients are approximate quantities only!!! For every cup of

icing sugar you use, mix in approximately 1 teaspoon of softened butter or

margarine. Then slowly mix in enough of the evaporated milk to make the

mixture of a consistency such that you can form a ball with it. (Mixing with

the hands is the easiest way). Next seperate the mixture into as many parts

(3 or 4) as you want different flavored chocolates. Then slowly knead in the

desired flavoring and food color you want in each different part. Now mold

the resultant mixture into the desired shapes and sizes you want your

chocolates to be. Now melt in a double boiler (or microwave) two parts

semi−sweet chocolate to one part parawax. Remove from heat. Immediately,

using a tooth pick, pick up each shape created above and dip it into the

chocolate mixture to coat them. Then put them on a piece of wax paper until

the chocolate coating is set. As the chocolate mixture cools and thickens,

reheat it and continue. If you run out of chocolate mixture, simply add more

chocolate and parawax in the proportions listed above.

Note: Suggested flavors and colors: − Maple flavor with no coloring − Mint

flavor with green coloring − Lemon flavor with yellow coloring − Orange

flavor with orange coloring − Almond Flavoring with red coloring (small

amount to create pink)

Variations: − With the Maple flavoring, you can bury a piece of pecan or

walnut inside the candy before dipping it into the chocolate − With the

almond flavoring, bury a marachino cherry inside the candy before dipping it

in the chocolate. Add a drop of cherry juice with it to prevent the cherry

being too dry. − Use the same recipe to make Easter eggs, bunnies etc. Ex.

For Easter eggs, make a center part of one color and flavor and wrap it in

another color and flavor before dipping.

Note: Parawax must be used with the chocolate to create a consistency that

will stick to your candy and not your fingers when set. It is not harmful

and is used commercially.

 Miniture Chocolates


290

 

 Miniture Chocolates


 

Insider's Recipes Master Edition

291

 

 Miracle Whip

     4 egg yolks

     1 teas. Salt

     2 teas. Dry mustard

     6 Tbl. Vinegar

     3 cups salad oil

     3 Tbl. Flour or cornstarch

     1 cup boiling water

     2 Tbl. Sugar

     1/4 cup vinegar

     1 Tbl. Salt

    With mixer blend egg yolks, 1 t. Salt., 2 T. sugar,

    and 2 T., vinegar. Very slowly add 1 cup oil, a few

    drops at a time, and mix thoroughly. Add remaining oil,

    a little faster but be careful to blend each addition

    before adding more oil. When all oil has been added,

    add 4 T. Vinegar. Now put remaining ingredients

    in a saucepan and cook to a smooth paste. Add this

    hot mixture to the mayonnaise and blend well.

    Pour in a container & cool in the refrigerator.

    Makes slightly more than 1 quart.

 

 

 Miracle Whip


292

293

 

 Mrs. Fields Carrot Cake

2 1/2 Cup All−purpose flour

2 Tablespoon Baking soda

1/4 Teaspoon Salt

2 Teaspoon Cinnamon

1 Cup Light brown sugar, packed

1 Cup White sugar

1−1/2 Cup Butter, softened

3 Large Eggs

2 Teaspoon Pure vanilla extract

3 Cup Grated carrots

1/2 Cup Crushed pineapple, drained

1 Cup (6−oz.) raisins

1 Cup (4−oz.) chopped walnuts

16 Ounce Cream cheese, softened

1/2 Cup Salted butter, softened

1 Tablespoon Fresh lemon juice (about 1, large lemon)

2 Teaspoon Pure vanilla extract

3 Cup 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 nserted

into center should come out clean. Cool in pans for 10 minutes. Then invert

cakes on rack and cool to room temperature. TO PREPARE ICING: On a medium

bowl with electic 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. TO 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 Carrot Cake


 

 Mrs. Fields Chocolate Chip Cookies

2 1/2 cups all−purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup dark brown sugar, firmly packed

1/2 cup white sugar

1 cup salted butter, softened

2 large eggs

2 teaspoons pure vanilla extract

2 cups semisweet chocolate chips, (12 oz.)

Preheat oven to 300F. In medium bowl combine flour, soda and salt. Mix well

with wire whisk. 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 the bowl.

Add eggs and vanilla extract, and mix at medium speed until just blended. do

not overmix.

Add the flour mixture and chocolate ships, and blend at low speed until just

mixed. Do not overmix.

Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.

Bake 22−24 minutes or until golden brown. Transfer cookies immediately to a

cool surface with a spatula.

Makes: 12 cookies

 

 Mrs. Fields Chocolate Chip Cookies


294

 

 Mrs. Fields Peanut Butter Cookies

2 Teaspoon Vanilla

1 Cup Peanut butter; creamy

3 Eggs

1 Cup Butter; softened

1 1/4 Cup Sugar

1 1/4 Cup Dark brown sugar

1/4 Teaspoon Salt

1/2 Teaspoon Baking soda

2 Cup 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 Cookies


295

 

 Mrs. Fields Cinnamon Sugar Cookies

Topping:

3 Tbsp. white sugar

1 Tbsp. ground cinnamon

Cookies:

2 1/2 cups all−purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 cup dark brown sugar, packed

1/2 cup white sugar

1 cup salted butter, softened

2 large eggs

2 tsp. pure vanilla extract

Preheat oven to 300F.

In a small bowl combine sugar and cinnamon for topping. Set aside.

In a medium bowl combine flour, soda and salt. Mix well with a whire whisk

and set aside.

In a large bowl blend sugars with an electric mixer set at medium speed. Add

the butter, and mix to form a grainy paste. Scrape eides of bowl, then add

the eggs and vanilla extract. Mix at medium speed until light and fluffy.

Add the flour mixture and blend at low speed just until combined. Do not

overmix. Shape dough into 1−inch balls and roll each ball in cinnamon−sugar

topping.

Place onto ungreased cookie sheets, 2 inches apart. Bake for 18−20 minutes.

Immediately transfer cookies with a spatula to a cool, flat surface.

Yield: 3 dozen

 

 Mrs. Fields Cinnamon Sugar Cookies


296

 

 Nutri−Grain Bars

   1 pkg yellow cake mix

   3/4 cup butter

   2 1/2 cups quick oats

   12 ounces preserves or jam

   1 T water

 Preheat oven to 375. Melt butter. Combine cake

 mix and oats in a large bowl; stir in the melted

 butter until the mixture is crumbly. Measure half

 of this mixture (about 3 cups) into a greased

 13x9x2−inch pan. Press firmly into pan to cover

 the bottom.

 Combine preserves and water; spoon over crumb

 mixture in pan, and spread evenly. Cover with

 remaining crumb mixture. Pat firmly to make top

 even.

 Bake at 375 for 20 minutes−−top should be very

 light brown. Cool completely before cutting into

 bars.

 

 Nutri−Grain Bars


297

 

 Nutter Butter Cookies

COOKIES:

1/2 cup vegetable shortening

2/3 cup granulated sugar

1 egg

1/2 teaspoon salt

3 tablespoons peanut butter

1/2 cup old−fashioned Quaker oats

1 cup all−purpose flour

FILLING:

1/2 cup peanut butter

3/4 cup powdered sugar

1 tablespoon fine graham cracker crumbs

1. Preheat the oven to 325 degrees F. 2. In a large bowl, cream together the

shortening and sugar with an electric mixer. 3. Add the egg, salt, and

peanut butter and beat until well blended. 4. Put the oats in a blender and

blend on medium speed until they are almost as finely ground as flour. 5.

Add the oats and flour to the mixture and blend well. 6. Pinch out small

portions of dough and roll into 1−inch balls in the palm of your hand. Press

these flat on ungreased cookie sheets so that they form 2−inch circles. If

you're a stickler for a cookie that looks just like the original, you can

form the dough into flat peanut shapes. 7. Bake for 8 to 10 minutes, or

until light brown around the edges. 8. While the cookies bake, combine the

filling ingredients in a small bowl. 9. When the cookies are cool, use a

butter knife to spread a thin layer of filling on the flat side of a cookie

and press another on top. Repeat. Makes 2 dozen cookies.

 

 Nutter Butter Cookies


298

 

 O'Charley's Baked Potato Soup

3 lbs. red potatoes

1/4 cup butter, melted

1/4 cup flour

2 quarts half−and−half

1 pound block Velveeta cheese, melted

White pepper, to taste

Garlic powder, to taste

1 tsp. hot pepper sauce

1/2 lb. bacon, fried crisply

1 cup cheddar cheese, shredded

1/2 cup fresh chives, chopped

1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2−inch cubes. Place in a large Dutch oven,

cover with water and bring to a boil. Let boil for 10 minutes or until

almost cooked. In a separate large Dutch oven, combine melted margarine and

flour, mixing until smooth. Place over low heat and gradually add

half−and−half, stirring constantly. Continue to stir until smooth and liquid

begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to

cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and

cook over low heat for 30 minutes, stirring occasionally. Place soup into

individual serving bowls and top with crumbled bacon, shredded cheese,

chives and parsley.

 

 O'Charley's Baked Potato Soup


299

 

 Old Bay Seasoning 

               1 Tbsp.  Celery Seed

               1 Tbsp   Whole Black Peppercorns

               6 Bay Leaves

               1/2 tsp.  Whole Cardamom

               1/2 tsp.  Mustard Seed

               4  Whole Cloves

               1  tsp.  Sweet Hungarian Paprika

               1/4  tsp.  Mace

               Dash of Salt

 In a spice grinder or small food processor, combine all of the ingredients.

 Grind well and store in a small glass jar.

 

 Old Bay Seasoning  


300

 

 Old El Paso Enchilada Sauce

1 Tablespoon olive oil

1 small onion chopped

15 Ounce can chicken broth

2 tablespoons chili powder

2 teaspoons cumin

Cook onion in olive oil till tender, add remaining ingredients. Simmer till

desired thickness or add a little flour mixed in cold water.

 

 Old El Paso Enchilada Sauce


301

 

 Old Fashioned Hard Candy

    2 cups sugar

    1/2 cup light Karo syrup

    1/2 cup water

 

  Stir over low heat until dissolved. Turn heat to high.

 Using a candy thermometer cook until temperature reads

 310 F. REMOVE IMMEDIATELY and pour into an 8" greased

 metal pan. After a few minutes check for firmness and

 when you can cut and a top imprint holds, start cutting

 with a knife one way in one inch sections, turn pan and make

 one inch squares. Continuously cut squares, working fast,

 until squares are almost cut through to the bottom. Turn

 out into wax paper, and finish breaking by hand.

  Flavorings and Colors (a few drops of food coloring)

  1/4 tsp. peppermint oil − green

  1/4 tsp. clove oil − yellow

  1/4 tsp. cinnamon oil − red

  1/4 tsp. lemon oil − yellow

 

  Mix desired color and flavor in the beginning with sugar,

 syrup, and water.

 

 

 Old Fashioned Hard Candy


302

 

 Old Fashioned Jelly Doughnuts

2 packages dry yeast

1/4 cup warm water

2 tsp. sugar

1 cup milk − scalded and cooled

4 tbsp. shortening

2 tbsp. sugar

1/2 tsp. salt

1 egg

2 egg yolks

1/2 tsp. lemon zest − grated fine

3 1/2 − 4 cups flour

1−1/2 cups jam or jelly for filling (strawberry or raspberry)

oil for frying

Mix the yeast, water and 2 tsp. sugar together. Let foam 10 minutes.

Scald the milk and add the shortening. Let mixture cool then add egg and

yolks, sugar, salt and lemon zest. Stir well and pour in yeast mixture. Add

flour and stir to form a soft dough. Knead 5−8 minutes, adding a bit of

flour as needed to form a firmer dough. When dough is smooth and elastic,

place in a greased bowl and cover with a damp cloth. Let rise in a warm

place (in a turned off oven with only the oven light on is a good place) or

let rise overnight in the refrigerator.

Punch down and pinch off pieces of dough to form small balls (about the size

of golfballs). Cover and let sit 15 minutes.

In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the

doughnuts a few at a time and fry until the undersides are deep brown.

Gently turn over once and finish frying the other side. Lift doughnuts out

using a slotted spoon and drain on paper towels.

Fill with jam or jelly. Sprinkle with granulated sugar if desired. Serve at

once. Makes 24−36 doughnuts.

 

 Old Fashioned Jelly Doughnuts


303

 

 Old Fashioned Peanut Brittle

    2 cups sugar

    1 cup light corn syrup

    1/4 cup water

    1 1/2 cups salted peanuts (or, try cashews for a unique flavor!)

    4 tablespoons butter or margarine

    2 tablespoons baking soda

    1 teaspoon vanilla

  Combine the sugar, corn syrup and water in a heavy 3−quart saucepan.

 Cook over medium heat, stirring constantly, until the sugar is

 dissolved. Continue cooking, stirring occasionally, until the mixture

 reaches the soft crack stage (285 degrees F.) on the candy thermometer.

 Add the peanuts and butter. Cook, stirring constantly, to the hard

 crack stage (300 degrees F.) on the candy thermometer. Remove from the

 heat. Rapidly stir in the baking soda and vanilla. (Mixture will foam

 up.)  Turn the mixture onto 2 greased baking sheets. Spread out with a

 metal spatula as thin as possible. When the candy begins to set, loosen

 from the baking sheets. Turn the brittle over, then stretch and pull

 brittle as thin as possible using two forks. When completely cooled,

 break into pieces.

 

 Old Fashioned Peanut Brittle


304

 

 Old Spaghetti Factory Creamy Pesto Dressing

1 cup salad oil

1/2 ounce sweet basil leaves

1/8 Teaspoon tabasco

1/4 rounded tablespoon salt

1/4 slightly rounded (big) cook spoon granulated garlic

1 − 32 Ounce jar mayonnaise

2 1/2 cups buttermilk

1/2 cup half and half

1/2 Pound grated Romano cheese

Combine ingredients in order given. Store in refrigerator. Makes 2 quarts

 

 Old Spaghetti Factory Creamy Pesto Dressing


305

 

 Olive Garden Fried Mozzarella

    1 pound block of mozzarella cheese

    2 eggs, beaten

    1/4 cup water

    1 1/2 cups Italian bread crumbs

    1/2 teaspoon granulated garlic

    1/2 teaspoon dried oregano

    1/2 teaspoon dried basil

    2/3 cup flour

    1/3 cup corn starch

  Slice the block of cheese lengthwise into about 1/2 inch

 sections. Cut each section in half.

  Beat the eggs with water and set aside. Mix the bread crumbs,

 garlic, oregano, and basil and set aside. Blend the flour with

 corn starch and set aside.

  Heat vegetable oil for deep frying to 350F. Dip cheese in flour

 then in egg wash and then coat with bread crumbs. Place carefully

 in hot oil and fry until golden brown. This should only take a

 matter of seconds, so you need to watch them closely.

  Drain on brown paper bags and serve with your favorite pasta

 sauce that has been warmed.

 

 

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 Olive Garden Lasagna

  Alfredo Sauce:

    1/2 lb. sweet or salted butter

    12 oz. heavy cream

    Fresh ground white pepper

    1 1/2 cups fresh Parmesan, grated

  Ricotta Cheese Mix:

    1 pint Ricotta cheese

    2 oz. Romano, grated

    3 oz. Mozzarella, shredded

    2 tbls. green onions, sliced

    2 teas. fresh parsley, chopped

    1/2 teas. salt

    1/8 teas. black pepper

    1/4 teas. dried basil

    1/4 teas. dried oregano

    1 1/4 cups Alfredo sauce, cooled

  Vegetable Mix:

    4 cups broccoli florets

    2 cups carrots, sliced 1/4"

    4 cups fresh mushrooms, sliced 1/4"

    2 cups red bell peppers, diced

    1 cup green bell pepper, diced

    1 cup yellow onion, diced

    2 cups zucchini, sliced

    Lasagna noodles

    18 slices Mozzarella cheese, 1/2 oz. each

  Lay out enough dry lasagna strips in a 9x13 pan to

 ensure you have enough to make 3 full layers, with

 very little overlap on each layer. Remove the dry

 strips and cook according to package instructions until

 barely "al dente" and drain.

  ALFREDO SAUCE: Heat water to a boil in the bottom of

 a double boiler. Add butter, cream and pepper to the

 top pot and heat until butter is completely melted,

 then stir in Parmesan until melted and blended.

 Remove top pot and set aside to cool. Divide the

 Olive Garden Lasagna


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Insider's Recipes Master Edition

 

 sauce into 2 equal portions. Refrigerate 1 portion for

 use later.

  RICOTTA CHEESE MIX: Combine all ingredients in a

 bowl and blend thoroughly with a rubber spatula. Set

 aside at room temp.

  VEGETABLES: Combine all veggies and mix well.

  ASSEMBLY: Coat the bottom and sides of a 9x13

 baking dish with vegetable spray. Lay out cooked

 lasagna strips (about 4) to cover entire bottom.

 Spread 1−1/4 c of the Ricotta mix evenly over the

 strips. Top with 8 c of veggie mix and spread out

 evenly. Lay out 9 of the mozzarella slices to cover the

 veggie layer. Repeat this layering. Top the second

 layer of mozzarella slices with lasagna strips and

 spread them evenly with 1−1/4 c ricotta cheese mix to

 finish.

  COOKING: Spray a sheet of foil with vegetable spray

 and cover the baking dish tightly with the foil, sprayed

 side down. Bake in a preheated 375F oven for about

 an hour or until the internal temp is 165F. Remove

 from the oven and allow to sit for a few minutes,

 covered, before cutting and serving. Immediately prior

 to serving, heat the reserved portion of Alfredo Sauce

 and ladle the hot sauce over each slice of lasagna as

 it is served.

 

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 Olive Garden Pasta Frittata

12 Ounce spaghetti, cooked, cut into 2" pieces

3 Ounce green onions, sliced

3 Ounce thick bacon, cooked and chopped

vegetable spray or margarine

3 tblsp Fontina, shredded, heaping

Parmesan, grated

3 3/4 cup

FRITTATA BATTER:

6 Medium eggs

2 1/2 cups Half and half

5 Teaspoon cornstarch

1 dash nutmeg

Preheat oven to 350F.

FRITTATA BATTER: Beat eggs, half and half, cornstarch, salt and nutmeg

thoroughly until all ingredients are completely blended.

Blend the 2" spaghetti pieces, green onion rings and bacon pieces in a bowl

until evenly mixed.

Coat a 1−1/2 qt round baking dish, including walls, with spray or margarine.

Empty the spaghetti mixture into the baking dish and spread evenly. Add the

frittata batter to cover the filling mix.

Bake in a 350~ oven for about 25 minutes until center is set. When center is

set, cover the frittata evenly with the Fontina and bake until cheese is

golden. Turn off the heat and open oven door. Let the frittata set in the

open oven for 15 minutes for the batter to set more firmly and make removing

from the dish easy. Before serving, sprinkle with Parmesan and cut into 4

wedges.

 

 Olive Garden Pasta Frittata


309

 

 Olive Garden Shrimp Primavera

SAUCE:

6 tbsp. butter or margarine

1 tbsp. garlic, fresh, minced

1 oz. package Knorr Newburg Sauce Mix (or similar)

32 oz. crushed tomatoes, canned

1−1/2 tbsp. lemon juice, fresh

1/4 tsp. (or to taste) red pepper, crushed

1/2 tsp. basil, dry

1/4 tsp. marjoram, dry

1/2 tsp. black pepper

VEGETABLES:

1/2 lb. mushrooms, halved (or quartered if large)

1 cup green bell peppers, cut into 1" squares

1 cup red bell peppers, cut into 1" squares

1/2 cup yellow onion, cut into 1" squares

2 Tbsp. butter for sauting

PASTA:

1 lb. fresh Olive Garden Linguine (or quality dry pasta)

SHRIMP:

1 lb. medium to large fully cooked shrimp, thawed and drained

Melt butter in 3−quart saucepan over medium heat. Add garlic and cook one

minute. Add remaining spice and tomato ingredients, stir well and simmer for

10 minutes.

Meanwhile, in a large saute pan, melt 2 tbsp. butter. Saute vegetables

about 3 minutes until crisp − tender. Add to the sauce and simmer 5 minutes

more.

Cook pasta according to directions. When pasta is almost done, stir shrimp

into sauce to heat through. Do not boil. Spoon Primavera over hot linguine.

Pass Parmesan cheese.

 

 Olive Garden Shrimp Primavera


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 Olive Garden Tiramisu Dessert

1 Sponge cake, (10 to 12 inch about 3" tall)

3 ounces Strong black coffee, or instant espresso

3 ounces Brandy or rum

1−1/2 pounds Cream cheese or mascarpone, room temperature

1−1/2 cups Superfine/powdered sugar

Unsweetened cocoa powder

Cut across middle of sponge cake forming two layers, each about 1 1/2 inches

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 Tiramisu Dessert


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 Olive Garden Capellini Pomodoro

    3 cloves Garlic, mince

    2 pounds Plum tomatoes; seeded, diced

    1 ounce Fresh basil leaves, minced

    1/3 cup Extra virgin olive oil

    3 ounces Parmesan cheese

    12 ounces Dry angel hair pasta, cooked

    1/4 teaspoon Pepper

  Heat olive oil and add garlic; cook until it turns white. Add

 tomatoes and pepper and heat through, stirring constantly, about

 2 to 3 minutes. Tomatoes should not lose their shape. Remove

 from heat. Transfer hot, cooked pasta to large bowl. Toss pasta

 gently with tomato mixture, basil and half of Parmesan cheese.

 Serve immediately and pass remaining Parmesan.

 

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 Olive Garden Fettucine Alfredo

     8 ounces Cream cheese −− cut in bits

     3/4 cup Parmesan cheese −− grated

     1/2 cup Butter or margarine

     1/2 cup Milk

     8 ounces Fettuccine; cook −− drain

 In large saucepan combine cream cheese, Parmesan, butter and

 milk, stirring constantly until smooth. Toss pasta lightly with

 sauce, coating well. Leftovers freeze well.

 

 Olive Garden Fettucine Alfredo


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 Olive Garden House Dressing

               8 ounces Paul Newman's Vinegar and Oil Dressing

               1 clove garlic, peeled and minced

               1/2 teaspoon Dried basil

               1/2 teaspoon Dried oregano

               3 packages Sweet and Low −− or

               1 tablespoon Sugar

 Put ingredients into the bottle of dressing and shake well. Refrigerate 24

 hours before using.

 

 Olive Garden House Dressing


314

 

 Olive Garden Toscana Soup

                 3/4 cup onions, diced 1/8 inch

                 1 slice bacon, 1/4−inch diced

                 1 1/4 teaspoon garlic cloves, minced

                 1  ounce chicken bouillon

                 1 quart water

                 2 medium potatoes, cut in half length−wise,

                                    then cut in 1/4−inch slices

                 2 cups cavallo greens (kale can be substituted),

                   cut in half, then sliced into 1/16−inch strips

                 1 1/2 cups sausage link − spicy, pre−cooked, cut in half

                   length−wise, then cut at an angle into 1/2−inch slices

                 3/4 cup heavy whipping cream

  Place sausage link onto sheet pan and bake in 300 degree oven for

  15 to 20 minutes or until done.

  Place onions and bacon into 3 to 4 quart saucepan and cook onions

  over medium heat until the onions are almost clear. Add garlic and

  cook for 1 minute.

 

  Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.

  Add remaining ingredients then simmer for 5 more minutes and serve.

 

 Olive Garden Toscana Soup


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 Olive Garden Eggplant Parmigiana

 2 Eggplants; peel; slice 1/4" circles

 Flour

 Oil

 Seasoned salt

 1 lb. jar meat−flavored Prego

 1/4 cup grape jelly

 14 oz. can sliced−style stewed tomatoes

 1/2 lb. shredded mozzarella cheese

 1/4 cup grated parmesan cheese

   Moisten eggplant (milk) and coat lightly in flour. Quickly brown

 slices in hot oil, dusting each side generously with seasoned salt.

 When fork tender and golden brown transfer to a 9 X 13 X 2  pan.

 Cover loosely with foil and bake at 375 F. about 20 to 25 minutes

 or until tender.

 SAUCE−Combine sauce, jelly and tomatoes that have been broken

 up with a fork. Heat on medium until hot, but do not boil.

 Spread mozzarella cheese over eggplant, then add sauce. Top

 with parmesan cheese and return to oven for 5−10 minutes

 to melt mozzarella. Serve immediately.

 

 

 Olive Garden Eggplant Parmigiana


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 Orange Julius

6 ounces orange juice, from frozen concentrate, unprepared

1 cup milk, lowfat okay

1 cup water

1/4 cup sugar

1 teaspoon vanilla

8 ice cubes

 Combine all ingredients, except ice cubes, in blender. Blend 1−2 minutes,

adding ice cubes one at a time, until smooth.

 

 Orange Julius


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 Oreo Cookies

 COOKIE WAFERS:

            1 (18.25 oz) box Dark Fudge Cake Mix

          1/3 cup water

            2 tablespoons shortening

    CREME FILLING:

        3 1/2 cups powdered sugar

          1/2 tablespoon granulated sugar

          1/2 teaspoon vanilla extract

          1/2 cup shortening (no substitution)

            3 tablespoons hot water

 Preheat oven to 325F.  Blend all ingredients; then knead with your

 hands until it is pliable like dough.  Form dough into 3/4 inch balls

 and press flat, 1/2 inch apart on greased cookie sheets.  Bottom of

 a glass works nice for this.  Bake 4 to 6 minutes or until cookies are

 crunchy.  I should think you could refrigerate the dough in cylinder

 shaped rolls for a couple of hours and slice 1/8 inch thick, as well.

 Let cookies cool on sheets.

 Combine filling ingredients and mix well.  Form into balls about 1/2 to

 3/4 inch in diameter, again using your hands.  Sandwich one

 filling in the center of two cookies and carefully press down until

 the filling spreads almost to the edge.

 Makes 2 dozen cookies (4 dozen wafers)

 

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 Outback Steakhouse Aussie Fries

             1 − 2 lb. bag of Frozen French Fries

             1 Cup shredded Colby Jack cheese

             6 pieces of Bacon, cooked

             24 Fl. Oz. Peanut Oil (can be reused later; store in refrigerator)

   Divide the fries into half, and use the other half later.

   Heat oil to 350 degrees. If you do not have a thermostat, make sure

   the oil is hot enough, so that when you set a french fry in there it

   will cook immediately. If the french fry sinks to the bottom, and

   barely bubbles, it is not hot enough. Fry the potatoes in small

   batches, they are done when they are golden brown, and float to the

   top of the skillet. ( I like to use a Dutch Oven). Be sure to drain

   the potatoes on paper towels. You can keep them warm in the oven

   while the other fries are done.

   When all french fries are done cooking, and drained place them onto

   a platter. Salt the french fries if you like, and sprinkle on cheese

   and cooked bacon. Pop these back into a warm oven until the cheese

   begins to melt.

   Dipping Sauce:

   1/2 Cup Sour Cream

   1 Tbsp. Prepared Horseraddish

   dash Cayenne Pepper

   dash Salt

   dash black pepper

   Combine all ingredients and mix well.

 

 Outback Steakhouse Aussie Fries


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 Outback Steakhouse Bloomin Onion

               4 Vidalia or Texas Sweet Onions

               Batter:

                         1/3 Cup Cornstarch

                       1 1/2 Cup Flour

                         2 tsp. Garlic −− minced

                         2 tsp. Paprika

                         1 tsp. Salt

                         1 tsp. Pepper

                         24 oz. Beer

              Seasoned Flour:

                           2 Cup Flour

                         4 tsp. Paprika

                         2 tsp. Garlic powder

                       1/2 tsp. Pepper

                       1/4 tsp. Cayenne pepper

 

   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 and dip in batter

   to coat thoroughly. Gently place in fryer basket and deep−fry at

   375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.

   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.

 

            Creamy Chili Sauce:

                     1 pint Mayonnaise

                     1 pint Sour cream

                     1/2 Cup Chili sauce

                   1/2 tsp. Cayenne pepper

 

 Outback Steakhouse Bloomin Onion


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 Outback Steakhouse Coconut Shrimp

         1 1/2 lb large raw shrimp

         1/2 cup all−purpose flour

         1/2 cup cornstarch

         1 Tbl. salt

         1/2 Tbl. white pepper

         2 Tbl. vegetable oil

         1 cup ice water

            oil for deep frying

         2 cups short shredded coconut

         1/2 cup orange marmalade

         1/4 cup Grey Poupon country mustard

         1/4 cup honey

         3−4 drops Tabasco sauce

   Peel, devein & wash shrimp. Dry well on paper towels. Set aside.

   In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.

   Stir to blend. To fry: heat oil to 350 in deep fryer or electric

   skillet. Spread coconut on a flat pan a little at a time, adding

   more as needed. Dip shrimp in batter, then roll in coconut.

   Fry in hot oil until lightly browned, about 4 minutes.

   Bake at 300 5 minutes to finish cooking of the shrimp.

   Serve with sweet & sour sauce or the following sauce: Combine

   marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.

 

 

 Outback Steakhouse Coconut Shrimp


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 Outback Steakhouse Marinade

     1 Cup Scottish (or similar) Ale

     2 tsp. Brown Sugar

   1/2 tsp. McCormick Seasonal

   1/4 tsp. Ground Black Pepper

   1/4 tsp. MSG

   Place your favorite cut of steak in a shallow pan and pour ale

 on steak and marinate for 1 hour in refrigerator. Remove steak

 from ale and mix dry ingredients together and rub steak on both

 sides. Let marinate with dry ingredients for 1/2 hour.

   Preheat a skillet or grill to med high heat add vegetable spray

 or vegetable oil and braize to perfection.

 

 Outback Steakhouse Marinade


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 Outback Steakhouse Alice Springs Chicken

 Honey Mustard Marinade:

  1/2 cup Grey Poupon Dijon mustard

  1/2 cup honey

  1 1/2 teaspoons vegetable oil

  1/2 teaspoon lemon juice

 Chicken:

  4 skinless, boneless chicken breast halves

  1 tablespoon vegetable oil

  2 cups sliced mushrooms (10−12 mushrooms)

  2 tablespoons butter

  salt and pepper

  paprika

  8 slices bacon, cooked

  1 cup shredded Monterey Jack cheese

  1 cup shredded Cheddar cheese

  2 teaspoons finely chopped fresh parsley

 Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons

 oil and lemon juice in small bowl. Whip mixture for about

 30 seconds. Pour about 2/3 of marinade over the chicken breasts

 and marinate them (covered) in the refrigerator, for about 2 hours.

 Chill remaining marinade until later. After the chicken has marinated,

 preheat oven to 375 F and heat up an ovenproof frying pan

 (large enough to hold all four breasts) with 1teaspoon of oil over

 medium heat. If you dont have an ovenproof skillet, transfer the

 chicken to a baking dish for the baking. Sear chicken in pan for 3−4

 minutes per side or until golden brown. Remove the pan from heat,

 but keep the chicken in the pan. As the chicken is cooking,

 saute the sliced mushrooms in butter in a small frying pan.

 Brush each seared chicken breast with a little of the reserved honey

 mustard marinade (not the portion the chicken marinated in), being

 sure to save a little extra to serveas a side. Season chicken

 with salt, pepper, and a dash of paprika. Stack two pieces of

 cooked bacon, crosswise, on each chicken breast. Spoon the

 sauteed mushrooms on the bacon, being sure to coat each breast

 evenly. Spread 1/4 cup Monterey Jack cheese onto each

 breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken

 for 7−10 minutes or until the cheese is thoroughly melted and

 starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon

 

 Outback Steakhouse Alice Springs Chicken


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Insider's Recipes Master Edition

 

 parsley before serving. Place extra marinade in small bowl

 to serve on the side.

 

 Outback Steakhouse Alice Springs Chicken


324

325

 

 Outback Steakhouse Queenland Chicken and Shrimp

    1/2 cup milk

    2 Tbsp. butter

    1 cup cream

    1/4 tsp. poultry seasoning

    1/8 − 1/4 tsp. cayenne (adjust to taste)

    1/8 tsp. white pepper

    1/8 tsp. onion powder

    1/2 cup white wine

    1 Tbsp. garlic powder

    1 lb. linguine

    4 chicken breasts

    8 oz. shrimp

    1 Tbsp. olive oil

  Mix spices together thoroughly. Place cream and milk in pan

 with butter and 1/2 spice mixture. Cook to thicken and set aside.

 Cook linguine to the al dente stage. Saute chicken breasts with

 wine and remaining spices until done. Remove and set aside. Saute

 shrimp in pan, adding more wine if necessary. Serve each breast

 on a bed of linguine with shrimp. Cover with sauce.

 

 

 Outback Steakhouse Queenland Chicken and Shrimp


 

 Outback Steakhouse Ranch Dressing

1/2 Cup Sour Cream

1 Tbsp. prepared Horseradish

Dash cayenne pepper

Dash salt

Dash black pepper

Combine all ingredients and mix well.

 

 Outback Steakhouse Ranch Dressing


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 Outback Steakhouse Steak Seasoning

Mix together:

1 envelope Taco Seasoning Mix

1 envelope Good Seasonings Italian Dressing Mix

Pierce steaks in several places with tines of fork. Rub in oil and dust in

seasoning mixture. Then pour Coca Cola (Diet or Regular) around steaks in

deep plastic or glass container and seal with plastic wrap. Refrigerate for

24 hours. Drain, and grill or broil as you wish.

 

 

 Outback Steakhouse Steak Seasoning


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 Outback Steakhouse Walkabout Soup

2 cups thinly sliced yellow sweet onions

2 tablespoons butter

14 − to 15−ounce can chicken broth

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

2 chicken bouillon cubes

1/4 cup diced Velveeta cubes (compressed in a measuring cup)

1 1/2 to 1 3/4 cups white sauce, recipe follows

Shredded Cheddar cheese, for garnish

In 2−quart saucepan, place 2 tablespoons butter and sliced onions. Cook at

low to medium heat, stirring frequently until soft and clear but not brown.

Add chicken broth from can, chicken bouillon cubes, salt, pepper and stir

until completely heated through. Add white sauce and Velveeta cheese. The

white sauce will be thick because it has been removed from the heat. Simmer

on medium low heat until cheese is melted and all ingredients are blended,

stirring constantly. Turn temperature to warm and let cook for an additional

30 to 45 minutes.

Serve with a garnish of shredded Cheddar cheese and a couple of slices of

warm dark Russian bread.

Thick white sauce:

    3 tablespoons butter

    3 tablespoon flour

    1/4 teaspoon salt

    1 1/4 cups whole milk

In 1−quart saucepan, melt butter and add flour, cook on medium heat until

flour turns thick and comes away from side of saucepan. Pour milk into flour

mixture a little at a time and stir constantly, taking care not to let

mixture lump. Set aside (off the heat) until ready to use in the soup.

 

 

 Outback Steakhouse Walkabout Soup


328

 

 Oyster Sauce

    1/2 lb. shucked oysters with liquid

    1 Tbls. water

    1 teas. salt

    light soy sauce

    1/2 Tbls. dark soy sauce

  Drain oysters and reserve the liquid. Mince oysters and place

 in a saucepan. Add water and reserved liquid and bring to a boil.

 Reduce heat, cover and simmer about 10 minutes. Remove from heat,

 add salt and cool completely. Force the mixture through a fine

 sieve into sauce pan. Measure the liquid, adding 2 Tbls. light

 soy sauce to each 1/2 cup. Add dark soy sauce and bring to boil.

 Reduce heat and simmer gently for about 7 minutes. Cool to room

 temperature and pour into a sterilized jar. Seal and store in the

 refrigerator. This sauce can be kept for several weeks.

 

 Oyster Sauce


329

 

 P.F. Chang's Lettuce Wraps

8 dried shiitake mushrooms

1 Teaspoon cornstarch

2 Teaspoon dry sherry

2 Teaspoon water

salt and pepper

1−1/2 pounds boneless, skinless chicken

5 Tablespoon oil

1 Teaspoon fresh minced ginger

2 cloves garlic, minced

2 green onions, minced

2 small dried chilis, (optional)

8 Ounce can bamboo shoots, minced

8 Ounce can waterchestnuts, minced

1 package cellophane Chinese rice noodles, prepared according to package

Cooking Sauce:

1 Tablespoon Hoisin sauce

1 Tablespoon soy sauce

1 Tablespoon dry sherry

2 Tablespoon oyster sauce

2 Tablespoon water

1 tsp. sesame oil

1 tsp. sugar

2 tsp. cornstarch

Iceburg lettuce "cups"

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and

discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for

cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch,

sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken

thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok

or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and

stir fry for about 3−4 minutes. Set aside. Add 2 TBSP oil to pan. Add

ginger, garlic, chilies(if desired), and onion; stir fry about a minute or

so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional

2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until

thickened and hot. Break cooked cellophane noodles into small pieces, and

cover bottom of serving dish with them. Then pour chicken mixture on top of

noodles. Spoon into lettuce leaf and roll.

 

 P.F. Chang's Lettuce Wraps


330

 

 Pace Picante Sauce

    10 3/4 oz. can tomato puree

    2 tbls. white vinegar

    1/3 cups onion, chopped fine

    3 jalapeno peppers, chopped fine

    1/2 teas. salt

    1/2 teas. dried minced garlic

    1 1/4 cup water

   Mix all ingredients together and place in a saucepan. Bring

 to a boil, and then simmer until the desired thickness is

 achieved. The amount of jalapenos can be altered to your taste.

 

 

 Pace Picante Sauce


331

 

 Panda Express Orange Chicken

                 2 lbs. boneless chicken pieces, skinned

                 1 egg

                 1 1/2 teas. salt

                   white pepper

                   oil (for frying)

                 1/2 cup plus 1 Tbl. cornstarch

                 1/4 cup flour

                 1 Tbl. minced ginger root

                 1 teas. minced garlic

                   dash crushed hot red chiles

                 1/4 cup chopped green onions

                 1 Tbl. rice wine

                 1/4 cup water

                 1/2 to 1 teas. sesame oil

      ORANGE SAUCE FOR STIR FRY:

        2 teas. Minced zest and

        1/4 c Juice from

        1 lg Orange

        1/2 teas. Sugar

        2 Tbl. Chicken stock

        1 Tbl. Light soy sauce

Combine all ingredients in small bowl and set aside.

   Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,

   salt, pepper, and 1 T oil and mix well. Stir cornstarch and flour

   together. Add chicken pieces, stirring to coat.

 

   Heat oil for deep−frying in wok or deep−fryer to 375. Add chicken pieces,

   a small batch at time, and fry 3 to 4 minutes or until golden and crisp.

   (Do not overcook or chicken will be tough.) Remove chicken from oil with

   slotted spoon and drain on paper towels. Set aside.

   Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger

   and garlic and stir−fry until fragrant. Add and stir−fry crushed chiles

   and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce

   and bring to boil. Add cooked chicken, stirring until well mixed.

   Stir water into remaining 1 T cornstarch until smooth.

   Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil.

 Panda Express Orange Chicken


332

 

   Serve at once.

 

 Panda Express Orange Chicken


 

Insider's Recipes Master Edition

333

 

 Papa John's Garlic Sauce

                  1/4 − 1/2 stick margarine

                  1/2 Tablespoon Garlic powder

                  1/4 teaspoon salt

       Melt butter in the microwave (about 30 seconds).

       Put in salt and garlic powder (to taste).

       Microwave for 5 seconds longer.

 

 Papa John's Garlic Sauce


334

 

 Pay Day Candy Bars

    5 caramel squares

    1/4 cup milk

    1 teaspoon peanut butter

    1 tablespoon corn syrup

    1/2 teaspoon vanilla

    1/2 teaspoon salt

    1 1/4 cups powdered sugar

    20 caramel squares

    1 tablespoon water

    2 cups dry roasted peanuts (slightly crushed)

  Combine the first six ingredients in a sauce pan. Cook over low heat

 until the caramel has melted and stirs smooth. Add 3/4 cup powdered

 sugar and stir to mix in. Reserve the remaining sugar.

  Turn heat to medium high. Using a candy thermometer, cook caramel

 mixture until exactly 230F while stirring often. Remove from heat,

 let cool for a few minutes, and add remaining powdered sugar. Use

 a hand mixer to beat in the sugar for a couple minutes. Let candy

 cool for 20 minutes. Divide candy into eight equal pieces and form

 each into 4 inch logs. Place on wax paper and let cool for one hour.

  In a double boiler, add remaining caramels and water. Melt until

 smooth. Remove from heat, but keep hot water under the caramel so

 it doesn't firm up. Use a pastry brush to coat one of the logs with

 hot caramel. Roll in peanuts in a shallow dish. If any spots are

 not completely covered in peanuts, apply more caramel and stick

 back in peanuts. Repeat with the remaining logs.

  Allow to cool completely before eating.

 

 

 Pay Day Candy Bars


335

 

 Peanut Butter Tastykakes

4 eggs

1 tsp. vanilla

1 3/4 cup sugar

2 cups flour

2 tbsp. melted butter or margarine

2 tbsp. oil

1 cup milk

1 tsp. baking powder

12 oz. chocolate chips

Creamy peanut butter

Combine sugar, oil, melted butter. Add eggs, mix well. Add remaining

ingredients except peanut butter and chips. Mix well. Spread batter into

jelly roll pan. Bake at 350 degrees for 20 minutes or until lightly browned.

Spread hot cake with layer of peanut butter (as much as you want). Put cake

in refrigerator to let peanut butter harden. When set, melt chips and spread

over the peanut butter. Place cake back in refrigerator for 10 to 20

minutes. Take out and score with knife for easier cutting. Return to

refrigerator to finish setting the chocolate. (Freezes well.)

 

 Peanut Butter Tastykakes


336

 

 Pepperidge Farm Sausalito Cookies

    1 pound butter, softened

    2 eggs

    2 teaspoons vanilla

    1 1/2 cups granulated sugar

    1 1/2 cups brown sugar

    1 teaspoon baking powder

    1 1/2 teaspoons baking soda

    1 teaspoon salt

    5 cups flour

    1 1/2 12 oz. packages semi sweet choc. chips

    3 cups chopped macadamia nuts

  Cream butter, eggs, and vanilla in bowl. In a different bowl, sift

 together the sugars, baking powder, baking soda, salt and flour.

  Combine the dry mixture with the egg/butter mixture. Add the

 chocolate chips and nuts. Shape into 1 inch balls, place 1 inch

 apart on ungreased cookie sheet. Bake at 375F for 10 to 11 min.

 

 Pepperidge Farm Sausalito Cookies 


337

 

 Pepperidge Farms Milano Cookies

   1 cup salted butter, softened

   3/4 cup light brown sugar, packed

   2 tsp. pure vanilla extract

   2 cups all−purpose flour

   1 Tbls. salted butter

   1 cup semi−sweet chocolate chips

 Preheat oven to 325 F. In a large bowl, cream  1 cup butter and sugar

 at medium speed. Then add vanilla and flour, blend thoroughly at low

 speed. Shape a level tsp of dough into 1" balls, then roll to a log

 shape, about 2" long. Place on ungreased cookie sheet, 2" apart.

 Bake 17−19 min, or until cookies spead and turn a golden brown.

 Cool on a flat surface.

 Microwave or melt chocolate and 1 Tbls. butter in a double boiler.

 (microwave on high, stir every 30 seconds just until melted)

 Let cool slightly, and spread chocolate on one cookie and top

 with another.

 

 Pepperidge Farms Milano Cookies


338

 

 Peppermint Schnapps

1/3 cup granulated sugar

1 16−oz. bottle light corn syrup

2 cups 80−proof vodka

2 teaspoons peppermint extract

  Combine sugar and corn syrup in a 2 quart pan over medium heat. Heat until

sugar dissolves, stirring regularly (about 5 minutes). When sugar has

dissolved, add vodka and stir well. Remove mixture from heat and cover

tighly with lid. Let cool. Add peppermint extract to mixture and pour into a

sealable bottle.

 

 Peppermint Schnapps


339

 

 Philadelphia Cheesesteaks

    3 tablespoons soybean oil

    1/2 cup diced white onions

    6 − (1/8" thick) slices rib eye of beef

    1 − 6 inch Italian roll, slit lengthwise

    1/4 cup Cheese Whiz

    Ketchup and pickle relish (optional)

  Add 1 tablespoon of oil to a hot skillet and cook the onions

 until they just begin to brown. Add the remaining oil to another

 hot skillet and cook the beef about 45 seconds on each side or

 until just cooked through. Put the meat on the roll and top with

 the onions and Cheese Whiz. Add ketchup and relish if desired.

 

 

 Philadelphia Cheesesteaks


340

341

 

 Philadelphia Sticky Buns

1 package dry yeast

1/2 tsp. sugar

1/4 tsp. salt

3 tbsp. very warm water

1 cup unsalted butter − cut into chunks

3 cups all−purpose flour

3 egg yolks

1/4 cup sugar

1 cup sour cream

Combine yeast, sugar and water. Let foam 10 minutes. Cut butter into flour until it

resembles fine, grainy meal. (This can also be done in a food processor, using the

metal blade and pulsing until mixture is grainy.)

Mix the yolks, sugar and sour cream together. In a medium mixing bowl, stir this

mixture, the yeast and flour together. Stir with a wooden spoon until a soft dough

forms and it slides off spoon. Place in a lightly greased bowl. Cover with plastic.

Refrigerate overnight. At this point, dough can also be wrapped well in plastic and

frozen. If you intend to use it for small pastries, divide dough in appropriate

portions.

1/2 cup butter − melted

3/4 cup brown sugar − packed

1−1/2 tsp. cinnamon

1/2 cup raisins − plumped and drained

1/2 cup chopped nuts (optional)

Preheat oven to 350 F.

In the bottom of a lightly greased 9 x 13 inch pan, mix 1/2 cup of the brown

sugar with 3/8 cup (1/4 cup + 2 tbsp.) of the butter. Spread this over the

pan bottom as evenly as possible.

Mix together the remaining brown sugar, cinnamon, raisins and nuts. Roll out

the dough into a rectangle − approximately 10 x 12 inches. Brush with some

melted butter. Sprinkle with sugar mixture. Roll up into a jellyroll and cut

into slices − about 3/4 to 1 inch wide.

Place slices close to each other in prepared pan. Cover lightly and let rise

until doubled (about 45 minutes). Brush top with remaining melted butter.

Bake 25−30 minutes until evenly brown. Serve while warm. Makes 1−1−1/2 dozen

 

 Philadelphia Sticky Buns


 

Insider's Recipes Master Edition

 

buns.

Giant buns: Use 1 whole recipe rich dough 3/4 cup melted butter 1 cup brown

sugar 2 tsp. cinnamon 3/4 cup raisins − plumped and drained 3/4 cup chopped

nuts (optional)

Same procedure as above but use a large cookie sheet instead. These

oversized sticky buns make an indelible impression at a special brunch.

 

 

 Philadelphia Sticky Buns


342

 

 Piccadilly Carrot Souffle

3 1/2 lbs. peeled Carrots

1−1/2 lbs. Sugar

1 Tbsp. Baking powder

1 Tbsp. vanilla

1/4 Cup flour

6 eggs

1/2 lb. Margarine

Powdered sugar

1. Steam or boil carrots until extra soft. Drain well. 2. While carrots are

warm, add sugar, baking powder, and vanilla. 3. Whip with mixer until

smooth. 4. Add flour and mix well. 5. Whip eggs and add to flour mixture,

blend well. 6. Add softened margarine to mixture and blend well. 7. Pour

mixture into baking dish about half full as the souffl  will rise. 8. Bake

in 350−degree oven about 1 hour or until top is a light golden brown. 9.

Sprinkle lightly with powdered sugar over top before serving.

 

 

 Piccadilly Carrot Souffle


343

 

 Pillsbury Crescent Rolls

                2 pks. Active Dry Yeast

                3/4 cup  Warm Water (105 degrees)

                1/2 cup  Sugar

                1 teas. Salt

                2 large Eggs

                1/2 cup  Shortening

                4 cups  Unbleached Flour

                Butter Or Regular Margarine, Softened

 

 

    In a large mixing bowl, dissolve the yeast in the warm water.  Stir

    in the sugar, salt, eggs, shortening and half of the flour into the

    yeast mixture.

 

    Add the remaining flour blending until smooth.  Scrape the dough from

    the sides of the bowl and cover with a cloth dampened in warm water.

    (The cloth should feel wet, but not be so wet that water drips onto

    the dough.) Let rise in a warm place (85 degrees F.), until doubled,

    about 1 1/2 hours. Divide the dough in half, rolling each half into a

    12−inch circle 1/4 inch thick. Spread with the soft butter and cut

    each circle into 16 wedges. Roll up each wedge beginning at the

    largest end. Place, point side down, on a greased baking sheet. Curve

    to form crescents. Cover and let rise until double, 1 hour. Preheat

    the oven to 400 degrees F and bake for 12 to 15 minutes, or until

    they are a rich golden brown. Brush with soft butter.

    Makes 32 crescent rolls.

 

 

 Pillsbury Crescent Rolls 


344

345

 

 Pimento Cheese Spread

   1 pound (about) Colby cheese

   1 − 2 oz. jar diced pimentos

   1/4 cup Kraft mayonnaise

  Start with the cheese at room temperature and mash it with a fork or hands,

 and then mix in the pimentoes (don't drain them but don't use the whole jar either,

 unless you really like pimentoes. Then add mayo until it is the right consistency.

 It should be a light orange color. Allow to chill in refrigerator a few hours or

 overnight if possible for the flavors to blend.

 

 Pimento Cheese Spread


 

 Pita Bread

   2 tsp. dry yeast

   1 cup warm water

   3 cups flour

   1 tsp. salt

 Dissolve the yeast in 1 cup warm water. Sift together the flour

 and salt and mix in yeast and water. Work the mixture into a

 dough and knead for several minutes. Cover the dough with a

 damp cloth and let rise in a warm place for 3 hours.

 Preheat oven to 350 degrees.

 Divide the dough into 6 equal portions and roll into balls. With

 either your hand or a rolling pin, pat and press each ball of

 dough into a 5−inch circle about 1/2−inch thick. Place on an

 ungreased baking sheet and bake for 10 minutes, or until the

 pita are light golden brown.

 

 Pita Bread


346

 

 Pizza Hut Cavatini

 1 large green pepper, diced

 1 large onion, diced

 2 oz. (1/2 stick) margarine

 1 teas. garlic powder

 1 lb. assorted pasta (wheels, shells, spirals, ziti)

 1/2 lb. pepperoni − sliced thin − then cut in half

 8 oz. mozarella cheese (shredded)

 1/2 lb. hamburger (browned)

 1/2 lb. italian sausage (browned)

 1 − 16 oz. jar meat flavored Prego sauce

  Melt margarine over medium high heat in a skillet. Add onions, peppers,

 and garlic powder. Saute for about 4 minutes. Meanwhile, cook pasta

 according to box directions. Heat sauce and combine with cooked

 hamburger and cooked sausage. Use cooking spray to lightly grease

 an 11 X 13 casserole dish. Place 1/2 of the cooked pasta in the dish,

 followed by 1/2 the vegetables, 1/2 of the pepperoni, and 1/2 sauce.

 Repeat another layer. Spread mozzarella cheese over top.

 Bake at 350 degrees for about 45 minutes or until cheese is melted.

 

 Pizza Hut Cavatini


347

 

 Pizza Hut Creamy Italian Dressing

      2 teaspoons dried oregano

      2 teaspoons dried basil

    1/2 teaspoon dried thyme

    1/2 teaspoon dried rosemary

      1 teaspoon salt

    1/2 teaspoon coarsely ground black pepper

    1/4 cup red wine vinegar

      1 tablespoon fresh lemon juice

    1/4 cup mayonnaise

    3/4 cup extra−virgin olive oil

    1/3 cup freshly grated Parmesan cheese

  Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir

  in the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise

  and then the gradually whisk in the olive oil. Stir in the Parmesan

  cheese. Transfer to a jar with a tight−fitting lid and store in the

  refrigerator. Shake well before using.

 

 Pizza Hut Creamy Italian Dressing


348

 

 Pizza Hut Dessert Pizza

  Pizza Crust:

 1 cup warm (105F) water

 2 cups flour

 1−1/2 tablespoons vegetable oil

 3/4 cup cake flour

 1 teaspoon salt

 1/4 teaspoon active dry yeast

  Fruit Filling:

 1 − 21 oz. can pie filling (cherry, blueberry, or apple)

  Crumb Topping:

 1/2 cup flour

 1/2 cup brown sugar

 1/2 cup quick oats

 1/2 cup firm butter or margarine

 1 teaspoon cinnamon

  Vanilla Glaze:

 2 cups powdered sugar

 3 tablespoon Milk

 1 tablespoon Melted margarine or butter

 1 teaspoon vanilla

  Combine yeast and warm water and let proof for 3 minutes. Add to

 other crust ingredients in a large bowl and knead for 10 minutes.

 Cover with plastic wrap, and allow to rise for about 12 hours.

  Preheat oven to 500F. Roll the dough on a floured surface until it

 is about the diameter for your 16 inch pizza pan. Place in pan and

 form the dough to the edge. Brush with vegetable oil and prick with

 fork. Prebake for 3 minutes. Remove from the oven and spread with

 pie filling. Mix crumb topping ingredients with a fork or pastry

 blender. Spoon over pie filling. Return pizza to the oven and

 continue to bake for 10−15 minutes or until crust is light golden

 brown. Remove and drizzle with vanilla glaze.

 

 Pizza Hut Dessert Pizza


349

 

 Pizza Hut Original Pan Pizza

                   1 1/3 cups  Warm water (105F)

                   1/4 cup  Non−fat dry milk

                   1/2 teas. Salt

                   4 cups  Flour

                   1 Tbls.  Sugar

                   1 pk.  Dry yeast

                   2 Tbls.  Vegetable oil (for dough)

                   9 Oz.  Vegetable oil (3 oz. per pan)

                      Butter flavored Pam

   Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add

   water and stir to mix well. Allow to sit for two minutes. Add oil

   and stir again. Add flour and stir until dough forms and flour is

   absorbed. Turn out on to a flat surface and knead for about 10 minutes.

   Divide dough into three balls. In three 9" cake pans, put 3 Oz. of

   oil in each making sure it is spread evenly. Using a rolling pin,

   roll out each dough ball to about a 9" circle. Place in cake pans.

   Spray the outter edge of dough with Pam. Cover with a plate. Place

   in warm area and allow to rise for 1 to 1 1/2 hours.

            Sauce:

                1 8 Ounce Can Tomato Sauce

                1 Teaspoon Dry Oregano

              1/2 Teaspoon Marjoram

              1/2 Teaspoon Dry Basil

              1/2 Teaspoon Garlic salt

   Combine and let sit for 1 hour.

      For Each Nine Inch Pizza:

      1. Preheat oven to 475F

      2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.

      3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.

      4. Place toppings of your choice in this order:

         Pepperoni or Ham

         Vegetables

         Meats (cooked ground sausage or beef)

      5. Top with 3 Oz. mozzarella cheese

      6. Cook until cheese is bubbling and outer crust is brown.

 

 Pizza Hut Original Pan Pizza


350

 

      7. Cut in six slices.

 

 

 

 

 Pizza Hut Original Pan Pizza


 

Insider's Recipes Master Edition

351

 

 Pizzeria Uno's Chicago Deep Dish Pizza

         Pan Dough:

              1 cup  Warm tap  water (110−115ř)

              1 pkg. Active dry yeast

              3 1/2 cups  Flour

              1/2 cup  Coarse ground cornmeal

              1 teas. Salt

              1/4 cup Vegetable oil

         Pizza Topping:

              1 lb. Mozzarella, sliced thin

              1 lb. Italian Sausage, removed from the Casing and crumbled

              1 can Whole tomatoes, drained and Coarsely crushed

              2 cloves Garlic, peeled and minced

              5 Fresh basil leaves, chopped fine

              4 tbls. 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 tomatoes.

 

  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 tomatoes. Sprinkle on the seasonings and Parmesan cheese.

 

 Pizzeria Uno's Chicago Deep Dish Pizza


352

 

Insider's Recipes Master Edition

 

  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.

 

 

 Pizzeria Uno's Chicago Deep Dish Pizza


353

 

 Planet Hollywood Cap'n Crunch Chicken

Chicken Crunch:

 2 cups Cap'n Crunch cereal

 6 eggs

 2 cups corn flakes

 1 cups milk

 2 1/2 cups all−purpose flour

 25 to 30 chicken tenders

 3 Tbl. granulated onion

 Vegetable oil for deep frying

 3 Tbl. granulated garlic

Creole mustard sauce, recipe follows

 1 Tbl. pepper

 In food processor, grind cereals until crumbly but some

 1/8−inch chunks are still visible. Spread in a shallow pan.

 In a bowl, combine flour, onion, garlic and pepper.

 In a separate bowl, combine the eggs and milk.

 Dredge chicken in seasoned flour. Dip in egg mixture,

 coating evenly. Dredge in cereal mixture,

 coating well. Arrange on wax paper.

 Preheat oil in deep fryer to 325 degrees.

 Deep fry chicken in batches for 3 1/2 minutes or until

 golden brown. Drain.

 Makes 4 servings.

Creole Mustard Sauce

 1/4 cup sliced green onions

 2 Tbl. horseradish

 2 Tbl. chopped garlic

 1 Tbl. red wine vinegar

 2 Tbl. chopped onion

 1 Tbl. water

 2 Tbl. chopped celery

 2 tsp. cider vinegar

 2 Tbl. chopped green pepper

 1 tsp. Worcestershire sauce

 1 cup mayonnaise

 1 tsp. Tabasco sauce

 1/4 cup hot mustard

 Planet Hollywood Cap'n Crunch Chicken


354

 

Insider's Recipes Master Edition

 

 Salt and cayenne pepper to taste

 2 Tbl. yellow mustard

 Combine all ingredients and mix well.

 Serve on the side with chicken. Makes about 2 cups.

 

 Planet Hollywood Cap'n Crunch Chicken


355

 

 Planet Hollywood Thai Shrimp Pasta

    1/2 cup Thai sauce (see recipe)

    1 teaspoon butter (about)

    1 teaspoon chopped garlic 16 jumbo shrimp,

      peeled and deveined (16 to 20 or 26 to 30 count)

    1 cup julienne−cut vegetables

       (celery, carrots, bell pepper and/or onion)

    1 tablespoon freshly chopped cilantro (divided)

    1 tablespoon chopped peanuts (divided)

    10 ounces uncooked linguine, cooked

    2 tablespoons chopped green onion to garnish

  Prepare Thai sauce and set aside. Place butter and garlic in clean,

 heated saute pan. Cook 1 minute. Add shrimp, cook 3 minutes,

 turning occasionally to cook evenly. Add additional butter if pan

 becomes too dry. Add cut vegetables, half of the cilantro and half

 of the peanuts. Add 1/2 cup Thai sauce (or more to taste) and mix.

 Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove

 shrimp from mixture. Divide pasta with vegetables and sauce between

 2 serving bowls. Place reserved shrimp, tails up, around rims of

 bowls, facing toward middle. Garnish center of each bowl with the

 onions, remaining peanuts and cilantro.

  Thai sauce:

    2 tablespoons ketchup

    3/4 teaspoon rice vinegar

    1 1/2 teaspoon sesame oil

    1/2 teaspoon hot and spicy oil (chili oil can be substituted)

    1/2 teaspoon garlic powder

    1/2 teaspoon onion powder

    1 1/2 teaspoons hoisin sauce

    1/2 teaspoon fresh chopped garlic

    1/2 teaspoon freshly chopped ginger root

    1/8 cup lemon juice

    1/2 teaspoon Chinese mustard powder

    2 tablespoons soy sauce

    1 1/2 teaspoons water

    1/2 teaspoon crushed red pepper

    1/4 cup sweet chili sauce

    1/2 teaspoon peanut butter

 

 Planet Hollywood Thai Shrimp Pasta


356

 

Insider's Recipes Master Edition

 

  Place all ingredients except crushed red pepper in blender and blend

 well. Place in storage container. Mix in crushed pepper. Use 1/2 cup

 or more to make Thai Shrimp Pasta, and refrigerate remaining sauce.

 Sauce keeps 4 to 5 days.

 

 Planet Hollywood Thai Shrimp Pasta


357

 

 Planters Heat

     2 cups hulled raw peanuts (or almonds, pecans, etc.)

     3 teas. Worchestershire sauce

     1−2 Tbls. liquid smoke

     2 Tbls. butter

     2 teas. distilled white vinegar

     2 teas. hot pepper sauce

     3/4 teas. salt

     1/8 teas. cayenne pepper

  Line jelly roll pan with foil. Toss nuts with liquid smoke and let

 marinate for at least 30 minutes, stirring occasionally.

 Postion rack in center of oven and preheat to 325F. Melt butter

 in heavy large skillet over med−low heat. Cool slightly. Stir in

 vinegar, hot sauce, salt, and cayenne. Return skillet to heat.

 Scrape in nuts and marinade. Stir to coat nuts, about 30 seconds.

 Return nut mixture to jelly roll pan. Bake until deep golden brown,

 stirring at times, about 20 min. Transfer pan to rack to cool.

 Nuts will crisp as they cool. Store in an air tight container.

 

 

 Planters Heat


358

 

 Ponderosa's Steak Sauce

                   1/3  Cup Heinz 57 Sauce

                   1/3  Cup Worcestershire Sauce

                   1/3  Cup A−1 Steak Sauce

                   2 Tbls. 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.

 

 

 

 Ponderosa's Steak Sauce


359

 

 Pop Tarts

 3/4 cup shortening

 3/4 cup sugar

 3 eggs

 3 3/4 cups flour

 3 teas. baking powder

 1/2 cup fruit preserves

   FROSTING

 1/2 cup powdered sugar

 1/2 teas. vanilla

 2 Tbls. milk

  Preheat oven to 350F.

 In mixer or food processor, cream shortening and sugar together

 and then beat in the eggs, one at a time.

 Sift together flour and baking powder and and stir into shortening

 mixture to make a soft dough. Chill for 1 hr.

 Turn dough out onto a floured surface and roll out 12 rectangles,

 each 8 x 12 inches. Spread one tablespoon of preserves over half

 of each rectangle, staying well within the edge of the pastry. Fold

 pastry dough over the preserves and trim the edges with a pastry

 wheel or crimp with a fork to close.

 Place tarts on a greased cookie sheet and bake for 20 min. Let cool.

 Mix vanilla, milk, and powdered sugar until you have a thin frosting.

 Dribble frosting on cooled tarts.

 

 

 Pop Tarts


360

 

 Popeye's Fried Chicken

                      3 cups Self−rising flour

                      1 cup Cornstarch

                      3 tbl. Seasoned salt

                      2 tbl. Paprika

                      1 teas. Baking soda

                      1 pk. Italian Salad Dressing Mix Powder

                      1 pk. Onion Soup Mix −− (1 1/2 Ounces)

                      1 pk. Spaghetti sauce mix −− (1/2 Ounce)

                      3 tbl. Sugar

                      3 cups Corn flakes −− crushed

                      2 Eggs −− well beaten

                      1/4 cup Cold water

                      4 lb. 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 Fried Chicken


361

 

 Popeye's Red Beans and Rice

               2 cups Uncle ben's long grain rice (cooked)

               1 − 16 oz. can Red chili beans in chili gravy

               1 teas. Chili powder

               1/4 teas. Cumin

               Dash garlic salt

        In saucepan, heat beans without letting them boil.

        Stir in chili powder, cumin and garlic salt. When

        piping hot, add warm rice and gently mix.

 

 Popeye's Red Beans and Rice


362

 

 Popeye's Biscuits

4 Cups Bisquick

4 Ounce Sour Cream

1 Cup Club Soda (room temp)

1 Stick Margarine

Preheat oven to 375 degrees. Mix bisquick, sour cream and club soda

together. Pour onto floured surface and knead very lightly.

Roll out to about 1/2" thickness and cut with cutter. Melt butter and pour

half into a glass casserole dish. Place biscuits in dish and pour remaining

butter over top of biscuits.

If you would like to use less butter, do not put butter in bottom of the

pan; just pour a little over the top. Also, make sure that the club soda has

never been refrigerated and still has a lot of fizz.

Bake at 375 degrees for about 20−25 minutes or until golden brown.

 

 Popeye's Biscuits


363

 

 Popeye's Dirty Rice

1 Pound Spicy bulk breakfast sausage

14 Ounce Can clear chicken broth

1/2 cup Long−grain rice

1 Teaspoon Dry minced onion

Brown sausage in skillet untiil 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 Dirty Rice


364

 

 Popcorn Balls

1 cup sugar

1/3 cup white corn syrup

1/3 cup water

1/4 cup butter

3/4 Teaspoon salt

3/4 Teaspoon vanilla

3 quarts popped corn

Put sugar, syrup, water, butter and salt in a saucepan. Cook, stirring until

sugar is dissolved. Continue cooking without stirring until it reaches 250

degrees. Add vanilla and stir only enough to mix. Pour over corn and mix

well. Form into balls. You can add food coloring along with the vanilla for

colored popcorn balls.

 

 Popcorn Balls


365

366

 

 Potato Rolls

Combine 1/4 cup warm water with 1 tablespoon sugar and 2 packages active dry

yeast in a small bowl. Stir and set aside. In a large bowl, mix 1 cup

buttermilk with 1 cup mashed potatoes, 1/4 cup melted butter, 1 large egg, 1

tablespoon sugar, and 1 teaspoon salt. Stir well and add the yeast mixture and

1 cup all−purpose flour. Work in another 3 cups flour, 1 cup at a time, until

the dough is stiff enough to knead. Knead for 4 to 5 minutes on a lightly

floured surface until the dough is smooth and elastic. Turn the dough into a

lightly oiled bowl, cover, and let rise for an hour, until the dough doubles

in size.

Grease 24 muffin tins. Punch the dough down gently and push out all the air

bubbles with your palm. Pinch off small pieces of dough to form 1−inch

balls. Put 3 dough balls in each muffin cup until all the dough is used,

cover, and let rise for 30 to 40 minutes. Bake in a preheated 350 degree F

oven for 10 to 15 minutes, until browned. Brush the rolls with melted butter

as soon as you remove them from the oven. Serve warm

 

 

 Potato Rolls


 

 Prudhomme's Cajun Seasoning Mix

     1 Tablespoon Paprika

     2 1/2  Teaspoons Salt

     1 Teaspoon Onion powder

     1 Teaspoon Garlic powder

     1 Teaspoon Ground red pepper (cayenne)

     3/4 Teaspoon White pepper

     3/4 Teaspoon Black pepper

     1/2 Teaspoon Dried thyme leaves

     1/2 Teaspoon Dried oregano leaves

       Mix all ingredients well.

 

 Prudhomme's Cajun Seasoning Mix


367

 

 Red Lobster's Cheesecake

  Crust:

    10 oz. package Lorna doone cookies, crushed

    1/4 lb. melted butter

    1/4 cup sugar

    1 envelope Knox gelatin

  Filling:

    16 oz. cream cheese

    8 oz. sour cream

    2 eggs

    2 tablespoons butter

    2 tablespoons cornstarch

    1 cup sugar

    1 teaspoon vanilla

    crushed cookie crumbs for garnish

  Crust; mix crumbs with butter, sugar, and gelatin. Pat

 out evenly over bottom of a greased 9" springform

 pan. Bake at 350, for exactly 8 min.

  Filling; beat with electric mixer: cream cheese, sour

 cream, eggs, butter, cornstarch, sugar and vanilla.

 When filling is perfectly smooth and creamy, pour into

 crust. Return to 350 oven and bake 30−35 min. or until

 knife inserted in the center comes out clean. Cool 20

 min. before cutting. Sprinkle top with cookie crumbs.

 

 Red Lobster's Cheesecake


368

 

 Red Lobster's Crab Au Gratin

8 tablespoons (1 stick) butter

1/2 cup onion, minced

2 tablespoons all−purpose flour

1 cup milk, scalded

1/2 teaspoon salt

dash of white pepper

1/4 cup sherry

12 ounce crab meat

1 cup crackers, finely crumbled

1/2 cup cheddar cheese, finely grated

1) Crumble crackers between waxed paper with a rolling pin. Reserve just

enough crumbs and cheese to top the casserole.

2) Melt 4 tablespoons of the butter in a large heavy skillet.

3) Add onion and saut  for about 5 minutes or until golden.

4) Slowly add flour, stirring constantly over low heat.

5) When flour is blended, gradually add hot milk (scalded) and blend with a

whip.

6) Continue stirring over low heat until the sauce begins to thicken.

7) Add salt, pepper, and sherry, and continue stirring in a bowl.

8) Mix crab meat, sauce, and the extra cracker crumbs and cheese.

9) Place in a lightly greased baking dish.

10) Sprinkle reserved cracker crumbs and cheese on the top of the casserole.

11) Dot the top with the remaining 4 tablespoons butter.

12) Bake uncovered at 350F for about 15 minutes or until the top is golden

brown.

 

 Red Lobster's Crab Au Gratin


369

 

 Red Lobster's Shrimp Diablo

    3 lb. Large Uncooked Shrimp In the Shells (no heads)

    Milk

    1/2 lb. Unsalted Butter

    1 Jar Kraft BBQ Sauce

    1/2 Cup Ketchup

    1 Tablespoon Fresh Ground Pepper

    1/4 Cup Frank's Red Hot Sauce

  Wash shrimp in cool water and remove heads if needed.

  Soak shrimp in milk overnight.

  Mix all sauce ingredients in a sauce pan and stir until boiling.

 Remove from heat and refrigerate for at least four hours.

 Drain milk from shrimp, place them in a baking pan, and cover

 evenly with the sauce. Let stand 1 hour.

  Bake uncovered in preheated oven (450F) for 15 minutes

 (less time for smaller shrimp).

 

 Red Lobster's Shrimp Diablo


370

 

 Red Lobster Cheese Biscuits

         Dough:

          1 1/4 lbs. Bisquik

          3 Oz. freshly shredded cheddar cheese

          11 Oz. cold water

         Garlic Spread:

          1/2 cup melted butter

          1 teas. garlic powder

          1/4 teas. salt

          1/8 teas. onion powder

          1/8 teas. dried parsley

     To cold water, add Bisquik and cheese, blending in a mixing bowl.

     Mix until dough is firm.

     Using a small scoop, place the dough on a baking pan lined with

     baking paper. Bake in 375 degree oven for 10 to 12 minutes or until

     golden brown. While biscuits bake, combine spread ingredients.

 

     Brush baked biscuits with the garlic topping.

 

 Red Lobster Cheese Biscuits


371

 

 Red Lobster Creamy Caesar Dressing

              3/4 cup Bottled Italian dressing

              1 tablespoon Parmesan, grated

              1 tablespoon Sugar

              1/3 cup Mayo

              1 teaspoon Anchovy paste, or Soy sauce

      Combine all with wire whisk. Keep refrigerated. Use in a week.

 

 Red Lobster Creamy Caesar Dressing


372

 

 Red Lobster Fried Catfish & Hushpuppies

      4 catfish fillets, 8 oz. each

      1 cup milk

  1/8 teaspoon salt

  1/8 teaspoon black pepper

  1/8 teaspoon paprika

      1 cup cornmeal

        vegetable oil

 

     HUSH PUPPIES:

      1 cup cornmeal

      2 tablespoons baking powder

  1/2 teaspoon salt

  1/4 teaspoon pepper

  1/8 teaspoon white pepper

  1/3 cup minced onion

      1 egg, beaten

  1/4 cup milk

  Rinse and pat catfish dry.

 In a shallow dish, mix together milk, salt, pepper, and paprika.

 Dip pieces of fish in milk mixture. Roll fish in cornmeal and

 set pieces on waxed paper to dry. Heat 1 1/2 inches of vegetable

 oil to 350F. Deep fry fish, turning once, until golden brown.

 Drain on paper towels and keep warm. Use the same oil for:

  Hushpuppies:

 Mix cornmeal with baking powder, salt, pepper, and onion. Mix

 egg with milk and whisk into cornmeal. Spoon hush puppies into

 hot oil and fry until golden brown.

 

 

 Red Lobster Fried Catfish & Hushpuppies


373

 

 Red Lobster Tartar Sauce

                1/3 cup Miracle Whip Salad Dressing

                2/3 cup Sour cream

                1/4 cup Confectioner's Sugar

                3 Tablespoons sweet white onion, chopped fine

                2 Tablespoons sweet pickle relish from jar with the relish juice

                3 Teaspoons carrot, chopped fine

                1/4 Teaspoon salt

   Chop the sweet white onion in food processor, put in small container

   and set aside. Chop carrot in food processor, and add to onion.

   Mix in remaining ingredients and stir to blend thoroughly.

   Do not use electric mixer. Refrigerate for at least 2 hours or overnight

   to let flavors blend.

 

 Red Lobster Tartar Sauce


374

 

 Red Lobster's Clam Chowder

 2 tablespoons butter

 1 cup diced onion

 1/2 cup diced celery

 1/2 cup diced leeks

 1/4 teaspoon chopped garlic

 2 tablespoons flour

 1 quart milk

 1 cup clams in juice

 1 cup diced potatoes

 1 tablespoon salt

 1/4 teaspoon white pepper

 1 teaspoon dry thyme

 1/2 cup heavy cream

 1) In a soup pot, melt butter over medium heat. Add onion, celery,

     leeks and garlic. Saute for 3 minutes mixing often.

 2) Remove from heat and add flour, mixing well.

 3) Add milk and whisk vigorously.

 4) Drain clams and add juice to soup.

 5) Slowly bring to a boil, mixing often. Reduce heat to a simmer.

 6) Add potatoes and seasonings, simmer 10 minutes.

 7) Add clams and simmer 5 − 8 minutes.

 8) Finish with heavy cream. Serve.

 

 Red Lobster's Clam Chowder


375

 

 Red Lobster's Crab Stuffed Mushrooms

 1 pound fresh mushrooms, approximately 35−40

 1/4 cup celery, finely chopped

 2 tablespoons onion, finely chopped

 2 tablespoons red bell pepper, finely chopped

 1/2 pound crab claw meat

 2 cups oyster crackers crushed

 1/2 cup cheddar cheese, shredded

 1/4 teaspoon garlic powder

 1/2 teaspoon Old Bay Seasoning

 1/4 teaspoon black pepper, ground

 1/4 teaspoon salt

 1 egg

 1/2 cup water

 6 white cheddar cheese, slices

 1) Preheat oven to 400 degrees

 2) Saute celery, onion, and pepper in butter for 2 minutes, transfer to a

     plate and cool in the refrigerator

 3) While vegetables cool, wash mushrooms and remove stems

 4) Set caps to the side and finely chop half of the stems. Discard the

     other half of the stems or use elsewhere

 5) Combine the sauteed vegetables, chopped mushroom stems, and all

     other ingredients (except cheese slices) and mix well

 6) Place mushroom caps in individual buttered casseroles or baking

     dishes (about 6 caps each)

 7) Spoon 1 teaspoon of stuffing into each mushroom

 8) Cover with sliced cheese

 9) Bake in oven for 12−15 minutes until cheese is lightly browned.

 

 

 Red Lobster's Crab Stuffed Mushrooms


376

 

 Reese's Peanut Butter Cups

                  6 oz. Pkg semi sweet chocolate chips

                  4 Nestles milk chocolate bars

                  1 1/4 cups Peanut butter

 

    Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top

    of double boiler over HOT, not boiling water, stirring till smooth.

    Use small muffin tin liners, or cut regular cupcake liners down to a

    1" depth. Spoon HALF of the chocolate mixture equally into the

    liners.  Melt the rest of the peanut butter over hot water, and spoon

    this equally over the chocolate layer. Top with remaining chocolate.

    Refrigerate to allow cups to set up before serving.

 

    Makes: 24 tiny/12 large

 

 Reese's Peanut Butter Cups


377

 

 Reuben Sandwich

    8 slices rye bread with caraway seeds

    1/4 cup butter, room temp

    1 cup 1000 Island dressing

    1/4 pound corned beef, thinly sliced

    1 cup sauerkraut, well−drained

    1/2 pound Swiss cheese, shredded

  Lay out the bread slices, Spread one side of each slice with

 the butter, then turn them and spead the other side evenly with

 the dressing. Lay the sliced corned beef on the dressing side

 of the bread, making sure there's no overhang. Spread the

 sauerkraut evenly on the corned beef, then sprinkle the cheese

 evenly on top of that. Top with the remaining bread slice,

 buttered side out and press to compact the sandwich.

  Heat a large non−stick fry pan or griddle until hot. Place the

 sandwich on the griddle and cook, pressing down on the

 sandwiches 3 or 4 times to keep compact. Cook for 3−4 minutes

 until golden on the one side, then flip carefully and press

 down again and cook until the cheese has melted and the sandwich

 is golden on the other side.

 

 Reuben Sandwich


378

 

 Rib Shack Bar−B−Q Sauce

1 Cup Catsup

1 Tablespoon Worcestershire Sauce

1 Cup Water

1/4 Cup Vinegar

1 Tablespoon Sugar

1 Teaspoon Salt

1 Teaspoon Celery Seed

3 Dash Bottled Hot Pepper Sauce

Combine all of the ingredients in a small saucepan. Heat to boiling, then

reduce the heat and simmer for 30 minutes. Makes enough sauce for basting

pork loin back ribs, pork chops or roast, chicken or hamburgers.

 

 Rib Shack Bar−B−Q Sauce


379

 

 Ruby Tuesday Apple Pie

            1 (9−inch) frozen deep−dish apple pie (double crust or

old−fashioned)

            1 stick Butter

            1 Cup Light Brown Sugar

            3 1/2 tsp. Cinnamon

            1/4 tsp. Allspice

            1/4 tsp. Ground Clove

            1 1/2 tsp. Lemon Juice

            3/4 Cup flour

            1/2 Cup sugar

            10 Tbsp. frozen butter

            1 1/3 Cups chopped walnuts

                    Ice cream (optional)

  Let pie thaw at room temperature for 30 to 45 minutes.

  Preheat oven to 350 degrees. In a small saucepan, melt the stick of

  butter over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon,

  allspice, cloves and lemon juice. Stir until well blended and sugar is

  melted, about 3 minutes. Make an X in the center of the top crust of the

  pie and fold back the crust.

  Pour the butter mixture evenly into the pie and then replace the crust.

  Leave 4 vent holes, sealing the rest of the pastry.

  Bake for 30 minutes.

  Remove from the oven and set aside. Reduce heat to 325 degrees.

  Grate frozen butter into a medium−sized bowl. Toss the grated butter with

  flour, remaining sugars, remaining cinnamon and walnuts.

  Carefully wrap an aluminum foil band around the edge of the pie,

  creating a lip to hold topping. Sprinkle topping evenly over pie.

 

  Bake for 30 to 40 minutes. Let rest for 10 minutes then

  serve with ice cream, if desired.

 

 Ruby Tuesday Apple Pie


380

 

 Ruby Tuesday's Chicken Quesadillas

    5 oz. chicken breast

    Italian Dressing

    12 inch flour tortilla

    margarine

    1 cup shredded monterey jack/cheddar cheese

    1 Tablespoon tomatoes, diced

    1 Tablespoon jalapeno peppers, diced

    Cajun Seasoning (to taste)

    1/2 cup shredded lettuce

    1/4 cup diced tomatoes

    Sour Cream

    Salsa

  Place chicken breast in a bowl with enough Italian dressing to

 coat; allow to marinate 30 minutes, refrigerated. Grill marinated

 chicken until done in a lightly oiled pan. Cut into 3/4" pieces

 and set aside.

  Brush one side of tortilla with margarine and place in frying pan

 over medium heat. On one half of tortilla, add cheese,

 1 Tbls. tomatoes, peppers, and Cajun seasoning in that order. Make

 sure to spread to the edge of the half. Top with diced chicken,

 fold empty tortilla side on top, and flip over in pan so that

 cheese is on top of chicken. Cook until very warm throughout.

 Remove from pan to serving plate and cut into six equal wedges

 on one side of plate. On the other side put lettuce, topped with

 1/4 cup tomatoes, and then topped with sour cream. Serve your

 favorite salsa in a small bowl on the side.

 

 Ruby Tuesday's Chicken Quesadillas


381

 

 Sanders Hot Fudge Topping

1/3 cup whole milk

1 lb. caramels

1/2 lb. Sanders milk chocolate

1/2 pint Sanders vanilla ice cream or 1 cup soft ice cream

1 teaspoon vanilla extract

Place milk and caramels in double boiler, heat and stir until hot, smooh

cream is obtained. Chop the chocolate and add it to the above hot cream.

Stir until melted. Mix in soft ice cream and vanilla extract, and stir until

smooth.

Variation: Instead of using whole milk, substitute 1/3 cup very strong

coffee.

 

 Sanders Hot Fudge Topping


382

 

 Sbarro Baked Ziti

 2 lbs. Ziti (uncooked)

 2 lbs. Ricotta Cheese

 3 Oz. Grated Romano Cheese

 3 Cups Tomato Sauce

 1/2 Teas. Black Pepper

 1 1/2 lbs. Shredded Mozzarella Cheese

 1.  Cook Ziti according to package directions − 12 to 14 minutes

      until al dente stirring often. After cooking, drain ziti well, but

      DO NOT RINSE OFF UNDER WATER!

 2.  While Ziti is cooking preheat oven to 350F. Combine

      ricotta, romano, tomato sauce (reserve 1/4 cup) and pepper in

      large mixing bowl.

 3.  Gently combine cooked ziti with cheese/sauce mixture.

      In a 13"x9"x2" pan, spread the 1/4 cup reserved sauce.

      Add ziti and top with mozzarella cheese. Cover loosely with

      aluminum foil and bake until mozzarella is thoroughly melted

      (about 12−15 minutes). Serve with garlic bread and additional

      sauce if desired.

 

 Sbarro Baked Ziti


383

 

 Sbarro Spinach and Cheese Rolls Florentina

    2 − 10 oz. packages frozen chopped spinach −

       Thawed in refrigerator overnight

    1 lb. ricotta cheese

    3/4 lb. shredded mozzarella cheese

    2 oz. grated Romano cheese

    1/2 teas. black pepper

    1/4 lb. (1 stick) butter or margarine, lightly melted

    12 lasagna noodles

    16 oz. jar spaghetti sauce (thinned with a little water)

  Cook lasagna noodles according to package directions. Drain

 carefully so as not to break noodles. Rinse and lay out flat

 on a cookie sheet. Set aside.

  Squeeze the excess moisture out of spinach. Place in a bowl

 and add ricotta, mozzarella, Romano, pepper, and melted butter.

 Mix just long enough to combine ingredients; the ricotta should

 not be green.

  Evenly divide the spinach mixture among noodles. Spread

 mixture evenly over noodles leaving a one inch space on top and

 bottom. Starting from one end, roll each noodle up over

 filling. Place them seam side down in a lightly oiled casserole

 dish allowing only one layer of rolls. Pour warmed sauce over

 all, cover, and bake at 350F for 20 − 30 minutes or until

 heated throughout.

 NOTE: The spinach mixture is the same as used in spinach and

 cheese calzones.

 

 Sbarro Spinach and Cheese Rolls Florentina


384

 

 Sbarro Tomato Sauce

        2 − 1 lb. 12 oz. Cans Crushed Tomatoes

        1 − Tomato Can Cold Water

        4 Oz. Grated Romano Cheese

        12 oz. Olive Oil

        10 oz. Diced Onions

        1 oz. Chopped Fresh Garlic

        1/2 oz. Chopped Fresh Italian Parsley

        3 oz. Sherry Cooking Wine

      **SPICES**

     2 Tbls. Salt

     2 tsp. Oregano

     1/2 tsp. Crushed Red Pepper

     1/2 tsp. Black Pepper

     2 tsp. Basil

   1. Heat oil until hot but not smoking. Add onions and saute until

      almost browned. Add garlic.

   2. When garlic is brown, de−glaze pan with sherry. Add parsley and stir.

   3. Add tomatoes, water, cheese, and spices. Mix well.

   4. Bring just to boil and simmer one hour.

 

 Sbarro Tomato Sauce


385

 

 Sbarro Chicken Francese

    5 − boneless 5 oz. chicken breasts

    5 eggs

    3 oz. Romano cheese

    1 teaspoon dried parsley

    1 cup flour

    pinch of white pepper

    1 cup chicken stock

    1/2 pound butter

    juice from 2 lemons

    1 1/2 cups oil (10% olive oil, 90% vegetable oil)

    lemon slices and chopped fresh parsley for garnish

  Pound chicken breasts flat and cut in half. Set aside.

  Scramble eggs in mixing bowl. Add Romano cheese, parsley,

 and white pepper. Blend and set aside.

  Put flour in a large shallow bowl.

  In a skillet, heat oil over medium heat. Check

 temperature by dipping a corner of a chicken piece in oil.

 If it boils slowly, oil is ready.

  Coat both sides of a piece of chicken with flour. Dip chicken

 in egg mixture, making sure all flour is covered with egg. Let

 excess egg drip off, then place chicken in hot oil. Repeat

 with 4 more pieces. Fry each side of chicken until a light

 blond color. Remove from oil to a serving plate − keep warm.

 Repeat with other chicken pieces.

  Bring chicken stock to a light boil. Add butter, stirring

 continuously, until melted. Add lemon juice and cook for

 1 minute while stirring continuously.

  Pour sauce over chicken and garnish with lemon slices

 and chopped fresh parsley.

 

 Sbarro Chicken Francese


386

 

 Sbarro Rigatoni Ala Vodka

    2 lbs. rigatoni

    24 oz. canned tomato sauce (plain)

    2 tablespoons olive oil

    2 cloves fresh garlic, minced

    1/2 teaspoon cracked red pepper

    1 tablespoon salt

    1/2 teaspoon black pepper

    1 teaspoon dried basil

    1/2 quart heavy cream

    1 1/2 oz. vodka

    1 oz. grated Romano Cheese

    1 oz. bacon bits

    1/2 oz. Italian parsley, chopped

  In a medium sauce pan, heat oil until hot. Add garlic and

 saute until golden brown. Add tomato sauce, salt, red pepper,

 black pepper, and basil. Cook over medium heat, stirring

 occasionally, until thoroughly heated. Add heavy cream and

 vodka. Stir to mix and cook for a few minutes.

  Boil rigatoni according to package instructions (do not

 overcook). In a mixing bowl, combine drained pasta with

 cream sauce. Mix thoroughly. Transfer to a serving bowl

 and sprinkle with grated cheese, bacon, and parsley.

  Serve immediately.

 

 Sbarro Rigatoni Ala Vodka


387

 

 Schlotsky's Deli Rolls

  1/2 Cup Lukewarm Water

  1 Tbls. Sugar

  1 Package Active Dry Yeast

  3/4 Cup Lukewarm Milk

  1/2 Teas. Salt

  1/4 Teas. Baking Soda

  2 1/2 Cups Flour

       Yellow Cornmeal

 In an 8 oz. measuring cup, stir together first 3 ingredients; let mixture

 stand until it bubbles to top of cup. Dissolve baking soda in 1/2 Tbs.

 warm water. In medium bowl, combine milk, salt and soda−water mixture

 with 1 cup flour, beating with wire whisk until smooth. Beat in yeast

 mixture and then remaining flour, using a sturdy spoon. Batter should

 be thick and sticky but smooth, with all flour thoroughly dissolved. Put

 dough in 2 small pie pans that have been sprayed with non−stick spray and

 dusted with cornmeal. Cover with wax paper or plastic wrap that has also

 been sprayed. Let rise about an hour.

 Remove plastic wrap and discard. Spray tops of buns with non−stick spray

 and bake on center rack at 375F about 20 min. or until golden brown.

 Let rolls cool in containers on a  rack for 20 min. Spray tops with more

 non−stick spray to keep crust soft. Let cool 1 hour before slicing and

 filling with sandwich meats and cheeses.

 

 Schlotsky's Deli Rolls


388

 

 See's Fudge Candy

4 1/2 Cup Sugar

3 Packages Chocolate chips (12 Ounces each)

1/2 Pound Margarine

1 Teaspoon Vanilla

1 can Evaporated milk

7 Ounces Marshmallow cream

2 cups Nuts

Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes,

stirring often. (rolling boil) Mix together in a large bowl; 3 packages

chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.

Cream margarine and marshmallow together and add chocolate chips. Pour hot

mixture over chocolate mixture. After chocolate has melted, add 2 cups of

nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in

refrigerator. Cut into squares before firm.

This recipe makes about 5 lbs of fudge.

 

 

 See's Fudge Candy


389

 

 Shake and Bake

  4 Cups Flour

  2 Tsp. Cayenne Pepper

  1 Cup Bran Flake Cereal (crushed)

  2 Tbls. Parsley Flakes

  2 Tsp. Garlic Powder

  1 Tbls. Onion Powder

  2 Tsp. Chili Powder

  2 Tbls. Taco Seasoning

  1 Tsp. Ground Pepper

  1 Tsp. Curry Powder

  1 Tsp. Basil

  1 Tsp. Oregano

  Mix together well.

  Preheat oven to 400F

 

  Dredge 1 disjointed chicken in above mix.

  Melt 1/4 cup butter in a shallow 9 x 12 baking pan.

  Place chicken skin side down and baste top with

  melted butter from the pan. Bake uncovered for 25 min.

  Turn skin side up, reduce heat to 350F and bake

  until tender; 30 − 35 minutes.

 

 Shake and Bake 


390

 

 Shoney's Beef Cabbage Soup

1 lb lean ground beef

1/2 head medium cabbage shredded/chopped

2 ribs of celery sliced

1 small bell pepper (cut up into small pieces)

1 medium onion diced

1 16 Ounce can kidney beans

1 28 oz. can tomatoes (chop the tomatoes if whole)

4 beef bullion cubes

1/4 tsp. garlic power

1/4 tsp. garlic salt

salt and pepper to taste

Brown ground beef and drain. Add to ground beef remaining ingredients adding

28 oz. of water using the 28 oz. tomato can. Bring to boil and simmer for at

least one hour or until veggies are tender.

 

 Shoney's Beef Cabbage Soup


391

 

 Shoney's Broccoli Casserole

6 Cup broccoli florets, coarsely chopped

1 1/4 lbs. Velveeta cheese

2 eggs

3 Cup cooked rice

3 Cup half and half

1/2 Teaspoon salt

1/2 Teaspoon black pepper

Cooking spray

1 Cup Ritz crackers, crushed

1 Cup shredded cheddar cheese

  Place eggs in mixing bowl and lightly whip for approximately 20

seconds. Add broccoli florets, cooked rice, salt and pepper. Mix well to

incorporate ingredients. Dice Velveeta into 1/4−inch pieces. Place diced

cheese and half−and−half in microwave safe container. Cover and microwave

for 2 minutes or until cheese is melted. Add to ingredients in bowl. Blend

well to mix all ingredients. Spray 9−inch pan with cooking spray. Pour

casserole mixture into pan. Place in a 350  oven and bake for 30 minutes.

Top casserole with Ritz crackers and cheddar cheese and cook for 5 minutes

more, or until cheese melts and crackers brown.

 

 Shoney's Broccoli Casserole


392

 

 Shoney's Country Fried Steak

3 cups water

2 cups flour

2 teaspoons salt

1/4 teaspoon black pepper

4 4 Ounce cube steaks, trimmed, flattened

1−1/2 Tablespoons ground beef, lean

1/4 cup flour

2 cups chicken broth

2 cups milk

1/4 teaspoon black pepper

1/4 teaspoon salt

Put water in medium bowl. Sift flour, salt, and pepper together in another

bowl. Dip steaks in water, then in dry mixture. Repeat. Lay coated steaks

on wax paper and freeze for 3 hours. Deep fry steaks in 350 degree oil for

8−10 minutes. Drain on paper towels. Brown ground beef in skillet. Stir in

flour, then remaining ingredients. Bring to boil, then simmer until thick.

Pour gravy over steaks.

 

 Shoney's Country Fried Steak


393

 

 Silver Spoon Cafe Spinach Queso Dip

     3 Tbs Butter

     1/2 Cup Flour

     1 Small Onion, chopped

     1/3−1/2 Cup Chicken Stock

     8 oz. Velveeta Cheese

     1/3 Cup Heavy Whipping Cream

     10 oz. Frozen Chopped Spinach (thawed − squeeze out excess water)

     Dash of Tobasco

     Sour Cream

  Over medium high heat, melt butter, then saute onions until

 golden brown. Add flour to make a roux. Add the chicken

 stock until you have a creamy consistency. Slowly add the

 Velveeta (cut in small pieces) until melted. When the cheese is

 melted, add the whipping cream. Stir in the drained spinach. Add

 the tobasco until you get the desired flavor. Top with sour cream.

 

 Silver Spoon Cafe Spinach Queso Dip


394

 

 Sizzler Cheese Toast

            1 Lb. Butter (slightly softened)

            8 Oz. Grated Parmesan Cheese

                 Sliced Italian Bread

            In a mixer, cream together the butter and cheese.

   1. Preheat a griddle or large frying pan on medium−high.

   2. Spread cheese mixture on bread about 1/4" thick.

   3. Place bread cheese side down on griddle. Cook until cheese

      has browned.

 

 Sizzler Cheese Toast


395

 

 Sizzler Fried Shrimp

1 egg, beaten,

1/2 cup milk, lowfat okay

1 cup flour, sifted

1 cup dry bread crumbs

1−1/2 teaspoons salt

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

24 each jumbo shrimp, un−cooked, peeled and deveined

  Combine egg and milk in bowl. Set aside. Place flour in bowl. Set aside.

Combine remaining dry ingredients in bowl. Set aside. Dip shrimp in flour,

then in egg mixture, then in bread crumb mixture. Fry shrimp in 350 degree

oil for 3−4 minutes. Drain on paper towels.

 

 

 Sizzler Fried Shrimp


396

 

 Snapple Flavored Ice Teas

        2 quarts water

        3 Lipton Tea Bags

    For any of the flavors, boil the water in a large

    saucepan. When the water comes to a rapid boil, turn off the heat,

    put tea bags into water and cover. After tea has brewed about 1 hour,

    pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea.

    The tea should still be warm so the sugar or sweetener will dissolve

    easily. Add the flavoring ingredients (plus additional water if needed

    to bring the tea to the 2 quart line. Chill.

 

       For Lemon:

           3/4 cup sugar (or 1 16 oz. bottle light corn syrup)

           1/3 cup + 2 tbsp Lemon juice

       For Diet Lemon:

           12 − 1 gram envelopes sweet n' low or equal

           1/3 cup + 2 tbsp lemon juice

       For Orange:

           3/4 cup sugar (or 1 16 oz. bottle light corn syrup)

           1/3 cup lemon juice

           1/8 tsp. Orange extract

       For Strawberry:

           3/4 cup sugar (or 1 16 oz. bottle light corn syrup)

           1/3 + 1 tbsp lemon juice

           1 tbsp. strawberry extract

       For Cranberry:

           3/4 cup sugar (or 1 16 oz. bottle light corn syrup)

           1/3 cup + 2 tbsp lemon juice

           2 tbsp Ocean spray cranberry juice−cocktail concentrate

 

 

 

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 Snickerdoodles

    1/2 cup butter (softened)

    1/2 cup Crisco butter shortening

    1 1/2 cups sugar

    2 eggs

    1 teaspoon vanilla

    2 3/4 cups flour

    1/2 teaspoon cream of tartar

    1 teaspoon baking soda

    1/2 teaspoon salt

  Preheat oven to 350 degree. Mix sugar and shortening in a

 large bowl, until well blended. Then add eggs, mix well,

 and then vanilla. In another bowl, mix all dry ingredients.

 Now add dry ingredients into shortening mixture. Mix very well.

 Refrigerate dough for about 1 hour, this makes it easier to

 roll and work with.

  Mix together 2 tablespoons sugar and 1 teaspoon cinnamon

 in a small bowl.

  Roll dough into small balls, one at a time, and then roll

 them in the cinnamon sugar mixture until well coated. Place on

 an ungreased cookie sheet. Bake for 10−12 min. They will look

 uncooked as they will not turn brown, and will complete

 cooking as they cool.

 

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 Snickers Candy Bar

    1/4  cup light corn syrup

    2 tablespoons butter

    1 tablespoon vanilla extract

    1/8 cup peanut butter

    1/2 teaspoon salt

    3 cups powdered sugar

    35 individual Kraft caramels

    1 cup dry−roasted unsalted peanuts

    1 − 12 oz. bag milk−chocolate chips

    With the mixer on high speed, combine the corn syrup, butter, vanilla,

   peanut butter, and salt until creamy. Slowly add the powdered sugar.

   When the mixture has the consistency of dough, remove it from the bowl

   with your hands and press it into a lightly greased 9x9−inch pan. Put in

   the refrigerator.

    Melt the caramels in a small pan over low heat. When the caramel is

   soft, mix in the peanuts. Pour the mixture over the refrigerated nougat

   in the pan. Let this cool in the refrigerator.

    When the refrigerated mixture is firm, melt the chocolate over low heat

   in a double boiler or in a microwave oven set on high for 2 minutes.

   Stir halfway through cooking time. When the mixture in the pan has

   hardened, cut it into 2x1−inch sections. Set each chunk onto a fork

   and dip into the melted chocolate. Tap the fork against the side of the

   bowl or pan to knock off any excess chocolate. Then place the chunks on

   waxed paper to cool at room temperature, or refrigerate for quicker cooling.

 

 

 Snickers Candy Bar


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 Snickers Cheesecake

3 tablespoons butter, melted

1 1/4 cups graham cracker crumbs

1 tablespoon white sugar

3 (8 ounce) packages cream cheese

3 eggs

3/4 cup white sugar

2 teaspoons vanilla extract

2 (2.16 ounce) Snickers candy bars, chopped

   Preheat oven to 350 degrees F.  In a small bowl, combine the

melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the

bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.

Allow to cool.  In a large bowl, cream the 3/4 cup of sugar and cream

cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in

chopped candy bar, and pour into baked crust.  Bake at 350 degrees F for

45 minutes. Let cool and carefully remove the springform pans side.

Makes 1 − 9 inch springform pan.

 

 Snickers Cheesecake


400

 

 Soup Nazi's Seafood Bisque

               2 cups dry white wine

               1 bay leaf

               1 onion, roughly chopped

               1 clove garlic

               2 ribs celery

               1 lobster, 1 1/2 to 2 pounds

               12 medium−size shrimps, in shell

               24 mussels, well scrubbed

               12 sea scallops

               4 cups heavy cream

               1 cup milk

               1 teaspoon dried thyme

               1 tablespoon minced fresh parsley

               1/4 teaspoon dried rosemary

               1 cup fresh spinach, well rinsed and chopped

               1/2 cup grated carrot

               salt and freshly ground black pepper to taste

               1/2 teaspoon fresh lemon juice

   1. Combine the white wine, bay leaf, onion, garlic and celery in a large

      stock pot over medium heat. Boil. Add the lobster, cover the pot

      and steam for 10 minutes. Remove the lobster, set aside and cool.

   2. Add the shrimps to the boiling broth, cover the pot and steam for

      5 minutes. Remove the shrimps with tongs, set aside and cool.

   3. Add the mussels, cover the pot and steam until they open,

      about 5 minutes. Remove the mussels with the tongs,

      extract the meat and discard the shells.

   4. Add 2 cups of water to the liquid in the pot, bring to a boil and

      add the scallops. Cover the pot, and steam for 3 minutes.

      Remove the scallops with the tongs.

   5. Extract the lobster meat, reserving the shells. Peel and devein the

      shrimps, reserving the shells. Chop the meat into bite−size pieces,

      cover and set aside.

   6. Return the lobster and shrimp shells to the broth and add 2 more

      cups of water. Bring to a boil, then reduce heat to simmer for

      30 minutes. Strain the broth and return it to the pot. Discard shells.

 

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   7. Bring the broth to a simmer over low heat. Add the cream, milk and

      herbs and simmer until mixture thickens slightly, about 5 minutes.

      Add the seafood and simmer for 2 minutes. Stir in the spinach and

      carrots and simmer another 2 minutes to just wilt the spinach.

      Season with salt, pepper, and lemon juice. Serve hot.

 

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 Sour Cream

2 cups light cream

2 Tablespoon buttermilk

Combine cream with buttermilk in hot, clean glass jar with a lid. (Canning

jar that has been heating in boiling water, for instance.) Cover tightly and

shake gently to thoroughly mix. Let stand in a warm place − like where you

put bread to rise) till thickened (24−48 hours). Store, covered in

refrigerator. Stir before serving. Use within three weeks. Makes two cups.

 

 

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 Starbuck's Frappuccino

                     1/2 cup fresh espresso

                     2 1/2 cups lowfat milk (2 percent)

                     1/4 cup granulated sugar

                     1 tablespoon dry pectin

     Combine all ingredients in a covered container. Shake until

     sugar and pectin are dissolved.

 

 Starbuck's Frappuccino


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 Steak & Ale Cajun Chicken Pasta

To prepare the chicken, place 1/2 oz of melted butter on each side of a

skinless, boneless chicken breast. Cover each side with cajun seasoning (You

can buy it at any supermarket).

Place into a VERY, VERY HOT cast iron skillet, and cook approx. 4 minutes.

Turn chicken, add a 1/2 ladle of butter to cooked side and cook another 4

minutes or until done. Cut into strips with a chefs knife.

The pasta is a simple linguini. Prepare according to package directions.

The sauce is a basic alfredo with cajun seasoning.

Heat some heavy cream in a skillet over med heat, add some parmesan cheese

(Shredded not like in the can). When it's melted add some cajun seasoning

and more cream if needed to get to desired consistency. Place chicken over

cooked pasta, add sauce. Cover with diced tomatoes, green onions and 2

pieces of garlic bread.

 

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 Steak & Ale's Burgundy Mushrooms

1 1/4 pounds mushrooms

2 quarts water

1/4 cup lemon juice

4 tablespoons margarine

3/4 cup yellow onions, diced

1/2 cup Burgundy

1 tablespoon beef bouillon granules

1/4 teaspoon garlic powder

1/3 teaspoon ground white pepper

Clean and thoroughly dry mushrooms.

Combine water and lemon juice in covered suacepan. Bring to boil.

In another saucepan, melt margarine and saute onions until glassy (about 5

minutes).

In a bowl, add spices and bouillon to Burgundy. Whisk until bouillon is

dissolved. Add wine mixture to onions. Simmer over medium heat about 10

minutes (until alcohol has evaporated). Remove from heat.

Add mushrooms to boiling lemon water. Return to boil. Remove blanched

mushrooms from heat and thoroughly drain. Add mushrooms to wine sauce and

stir until blended.

 

 

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 Steak & Ale's Bourbon Street Steak

    2 Tbls. yellow onion, diced

    1/2 cup bourbon

    1/2 cup soy sauce

    1/2 cup brown sugar

    1/2 cup lemon juice

    1 1/2 tsp. chopped garlic (about 2 cloves)

    4 (10−ounce) New York strip steaks

 Mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic

 in a small bowl. Stir until sugar is dissolved. Place steaks in a shallow

 dish large enough for them to be in a single layer. Pour marinade

 over steaks. Cover and refrigerate for 4 to 8 hours. You may turn steaks

 occasionally. Remove steaks and discard marinade.

 Grill to desired doneness. Makes 4 steaks.

 

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 Steak & Ale's Hawaiian Chicken

               4−6 Chicken Breasts

            Marinade:

               1/4 cup soy sauce

               1/2 cup + 2 T. dry sherry

               1 1/2 cup unsweetened pineapple juice

               1/4 c. red wine vinegar

               1/4 cup + 2 T. sugar

               1/2 tsp. garlic powder

   Combine all ingredients and marinate chicken overnight.

   Remove and grill, saute or bake. Baste with marinade ONLY during the

   first several minutes of cooking. Top each breast with a slice of

   munster or provolone cheese and broil just until cheese starts to melt.

 

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 Steak−n−Shake Chili

    2 tablespoons oil

    1 1/2 pounds ground beef

    1/2 teaspoon salt

    1 can onion soup

    1 tablespoon chili powder

    2 teaspoons ground cumin

    1/2 teaspoon black pepper

    2 teaspoons cocoa

    2 cans kidney beans

    1 (6 oz.) can tomato paste

    1 (8 oz.) can tomato sauce

    1 cup cola (Coke, Pepsi, or generic)

  Brown ground beef and salt in oil. Put soup in blender, blend

 for 1 minute. Add all to crock pot. Drain beef and beans before

 adding to pot. Let simmer on low for 6 hours or on high for 2 hours.

 

 Steak−n−Shake Chili


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 Stouffer's Corn Souffle

2 Eggs

2 Tablespoon Cornstarch

2 Tablespoon Sugar

Salt and pepper

Dash Nutmeg

1 Pound Can cream style corn

1/2 Cup Sour cream

1/2 Cup Milk

With electric mixer beat eggs until foamy. Beat in remaining ingredients as

listed. Pour into Pam−sprayed 8" square baking dish. Bake on center rack of

preheated 400F oven 35 minutes or until knife inserted comes out clean.

 

 

 Stouffer's Corn Souffle


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 Stouffer's Macaroni and Cheese

              2 − 10 ounce packages Stouffer's Frozen Welsh Rarebit

                       (defrosted)

              1 cup elbow macaroni

              2 teaspoons salt

              1 cup sour cream

              1/4 cup grated Cheddar cheese

      Preheat oven to 400 degrees.

      Heat Welsh Rarebit in top of double boiler over rapidly

      boiling water for 15 to 20 minutes just until hot.

 

      Cook macaroni following package directions. Drain well.

      Pour Welsh Rarebit into a 2−quart casserole; add cooked

      macaroni, salt and sour cream. Stir to combine. Sprinkle with

      grated cheese. Bake at 400 degrees for 20 minutes.

 

 

 Stouffer's Macaroni and Cheese


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 Stove Top Stuffing

6 cups cubed bread

1 tablespoon parsley flakes

3 cubes chicken bouillon

1/4 cup dried minced onion

1/2 cup dried minced celery

1 teaspoon thyme

1 teaspoon pepper

1/2 teaspoon sage

1/2 teaspoon salt

Preheat oven to 350 degrees.

Bake bread 8 to 10 minutes. In large bowl toss bread with remaining

ingredients till evenly coated.

Store in a air tight container. Will keep for 1 to 4 months or 12 months

frozen. Cook just like you would for the prepackaged mix. Combine 2 cups

stuffing mix with 1/2 cup water and 2 tablespoons melted butter.

Makes 7 cups

 

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 Stuckey's Pecan Log Rolls

   1/4 cup corn syrup

   1/4 cup water

   1 1/4 cups sugar

   1 egg white

   1/8 tsp. cream of tartar

   1 tsp. vanilla

   1 package(14 oz.) caramels

   3 Tbsp. water

   2 cups coarsely chopped pecans

 Line a 9x5" loaf pan with buttered waxed paper; set aside.

 Combine corn syrup, water and sugar in small heavy saucepan.

 Cook over medium heat , stirring constantly, until sugar dissolves

 and mixture comes to a boil. Wash down side of pan with pastry

 brush dipped in hot water frequently, to remove sugar crystals.

 Add candy thermometer. Continue to cook until mixture reaches

 the hard−ball stage (255*)  Meanwhile, beat egg white and cream

 of tartar with heavy duty electric mixer, until stiff but not dry.

 Slowly pour hot syrup into egg white, beating constantly. Add

 vanilla, beat until candy forms soft peaks and starts to lose its

 gloss. Spoon fondant into prepared pan. Cut into three strips

 lengthwise, then crosswise in center. Freeze till firm.

 Line a baking sheet with waxed paper, set aside. Melt caramels

 with water in small heavy saucepan, over low heat, stirring

 occasionally. Arrange pecans on waxed paper.

 Working quickly, drop 1 piece of the frozen fondant into melted

 caramels to coat. Roll in pecans to completely coat. Place on

 prepared baking sheet to set. Repeat with remaining fondant

 pieces, reheating caramel mixture if it becomes too thick.

 Cut logs into 1/2" slices. Store in fridge in airtight container

 between layers of waxed paper or freeze up to 3 months.

   Makes six 5" rolls.

 

 Stuckey's Pecan Log Rolls


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 Sun Dried Tomatoes

     Dried Tomatoes (yields about 1 pint)

     Wash carefully and wipe dry:

     7 or 8 pounds of firm, ripe (preferably Roma) tomatoes.

    Cut out the stem and scar and the hard portion of core lying under it.

    Cut the tomatoes in half, lengthwise.  If the tomato is more than about

    2 inches long, cut it in quarters.

    Scrape out all of the seeds that you can without removing the pulp.

    Arrange the tomatoes, with the cut surface up, on non−stick cookie

    sheets (glass or porcelin dishes are OK.  They will have to withstand

    temperatures of a few hundred degrees F if you are going to oven−dry

    the tomatoes).  Do *not* use aluminum foil, or bare aluminum cookie

    sheets.  The acid in the tomatoes will react with the metal.

  Mix together thoroughly:

      1 tsp dried basil

      1 tsp dried oregano

      1 tsp dried thyme

      2 tsp salt.

   Sprinkle a small amount of this mixture on each tomato.

   (You may customize this mixture to suit your own taste.)

   Dry the tomatoes in the oven, dehydrator, or in the sun.  Directions

   follow for each of these methods.  However, no matter what method you

   choose, be aware that not all of the tomatoes will dry at the same rate.

   They do not all have the same amount of moisture, nor do they experience

   the same temperature and air circulation while they are drying.

   They are done when they are very dry, but still pliable − about the

   texture of a dried apricot.  If dried too long, they become tough and

   leathery.  If not dried long enough, they will mold and mildew, unless

   packed in oil.  So watch them carefully while they dry.  Try to remove

   them on an individual basis, before they become tough.

   Here are the drying methods.  There is a time listed with each method.

   This time is approximate, and can vary significantly depending on the

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   moisture of the tomato.  Do *not* rely on this time as more than a

   rough guide.

  Oven−drying (approximately 12 hours):

        Bake, cut side up, in 170 F oven for about 3 hours.  Leave the

        oven door propped open about 3 inches to allow moisture to

        escape.  After 3 hours, turn the tomatoes over and press flat

        with your hand or a spatula.  Continue to dry, turning the

        tomatoes every few hours, and gently pressing flatter and

        flatter, until tomatoes are dry.

  Dehydrator method (approximately 8 hours):

        Place the tomatoes, cut side up, directly onto the dehydrator

        trays.  Set dehydrator temperature to about 140 F.  After 4 or

        5 hours, turn the tomatoes over and press flat with your hand

        or a spatula.  After a few hours, turn the tomatoes again and

        flatten gently.  Continue drying until done.

  Sun−drying (approximately 3 days):

        Dry in hot weather, with relatively low humidity.

        Place tomatoes, cut side down, in shallow wood−framed trays

        with nylon netting for the bottom of the trays.  Cover trays

        with protective netting (or cheesecloth).  Place in direct sun,

        raised from the ground on blocks or anything else that allows

        air to circulate under the trays.  Turn the tomatoes over after

        about 1 1/2 days, to expose the cut side to the sun.  Place the

        trays in a sheltered spot after sundown, or if the weather

        turns bad.

  After the tomatoes are dry, store in air−tight containers, or pack

  in oil.

     To pack in oil:

  Dip each tomato into a small dish of white wine vinegar.  Shake off the

  excess vinegar and pack them in olive oil.  Make sure they are

  completely immersed in the oil.

  When the jar is full, cap it tightly and store at *cool* room

  temperature for at least a month before using.  They may be stored in

 

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  the refrigerator, but the oil will solidify at refrigerator

  temperatures (it quickly reliquifies at room temperature however).

  As tomatoes are removed from the jar, add more olive oil as necessary

  to keep the remaining tomatoes covered.

 

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 Swiss Miss Hot Chocolate

                 1 − 16 oz. box of non fat dry milk

                 1 Cup Sugar

                 3/4 Cup cocoa

    Sift all ingredients together three times. Store this mixture in a

    tightly sealed container in a cool place. When ready to use,

    you can add a couple of heaping tablespoons to hot water.

    Sprinkle miniature marshmallows on top.

 

 Swiss Miss Hot Chocolate


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 T.G.I. Friday's Signiture Cocktails

   B−52

      1 oz Kahlua

      1 oz Bailey's Irish Cream

      1 oz Amaretto

 

  Pour the Kahlua into a Cocktail glass.  Take a

  teaspoon, touch the edge of the spoon to the inside

  side of the glass right near the surface of the

  Kahlua, round back side of the teaspoon up. Gently

  pour the Bailey's onto the round backside of the spoon.

 

   B−1B

        1 oz Vodka

        1 oz Kahlua

        1 oz Bailey's Irish Cream

        1 oz Amaretto

 

  Fill a shaker half full with ice cubes.  Pour all

  ingredients into shaker and shake well.  Fill a

  Highball glass almost full with ice cubes and strain

  drink into Highball glass.  Garnish with a Maraschino

  Cherry.

 

  DREAMSICLE

    1 1/2    cups  Bailey's Irish Cream

    3 1/2    cups Orange Juice

 

  In a lowball glass combine the two and stir.

 

  FROZEN MUDSLIDE

        2 oz Vodka

        2 oz Kahlua

        2 oz Bailey's Irish Cream

        6 oz Vanilla Ice Cream

 

  Blend alcohol with ice cream. Serve in frosted glass.

 

  FROZEN KAHLUA MUDSLIDE

      3/4 oz Vodka

      1/5 oz Kahlua

 

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      1/5 oz Bailey's Irish Cream

      1 oz Vanilla Ice Cream

      1/4 cup Crushed Ice

 

  Pour all ingredients into a Blender.  Blend well at

  High speed. Pour drink into a Collins glass and

  garnish with a Maraschino Cherry.

 

  MUDSLIDE

    1 1/2    Ounces Vodka

      1/5    Ounce Kahlua

      1/5    Ounce Bailey's Irish Cream

               Fill with Cola

 

  Build in a highball glass over ice.

 

  MUDSLIDE (MUD BOY RECIPE)

      5 Ounces Kahlua

      5 Ounces Bailey's Irish Cream

      5 Ounces Absolut Vodka

      2 Ounces Chocolate Syrup

 

  Pour ingredients into a blender filled with ice.

  Blend on high until smooth.

 

  ORANGE CREAM

 

     6 oz Orange Juice 2 tsp Grenadine 1 scoop

     Vanilla Ice Cream

    1/4  cup Crushed Ice

 

  Pour all ingredients into a Blender.  Blend well at

  High speed. Pour drink into a Collins glass and

  garnish with a Pineapple Slice and a Maraschino Cherry.

 

 T.G.I. Friday's Signiture Cocktails


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

    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

      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.

       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.

       Squeeze the sides of the head of garlic until the pasty roasted garlic

     is squeezed out. Discard remaining skin and whisk to combine.

       Add remaining ingredients to the pan and stir.

       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.

 

 

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


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 T.G.I. Friday's French Onion Soup

2 Tablespoons butter or margarine

4 cups sliced onion

3 cups beef broth

1−1/2 cups water

1 Tablespoon cooking sherry

1 Tablespoon Worcestershire sauce

1/4 teaspoon black pepper

1 dash dried thyme

1 cup soft croutons

1/2 cup shredded mozzarella cheese

  Melt butter in saucepan over low heat. Add onions and cook 20 minutes,

stirring occasionally. Add beef broth, water, sherry, Worcestershire sauce,

pepper, and thyme to pot. Increase heat and bring to boil, then reduce

heat. Cover and simmer for 5 minutes. Divide into bowls. Top with

croutons, then mozzarella. Broil until cheese melts and begins to brown.

 

 

 T.G.I. Friday's French Onion Soup


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 T.G.I. Friday's Au Gratin Potatoes

    4 Large baking potatoes

    3 Cups Bechamel sauce (see following recipe)

    1 teaspoon salt

    1/4 teaspoon white pepper

    3/4 cup grated Mozzarella cheese

    1/4 cup grated Colby cheese

 Bake potatoes in oven at 400 degrees until completely

 cooked. Cool for 30 minutes at room temperature, then slice

 into 1/2" thick rounds. Mix together the Bechamel sauce, salt

 and white pepper. Add remaining ingredients.

 Fold in potatoes. Place mixture in covered baking dish in a

 300F oven for 1 hour, or until potatoes are hot all the way

 through. Remove the cover and allow potatoes to brown.

   Bechamel Sauce

    1 quart half & half

    2 ounces flour

    2 ounces clarified butter

    salt and pepper to taste

 In a saucepan, combine the flour and butter. Cook over a

 low flame, for about 15 minutes until the mixture begins

 to bubble. Stir frequently so the roux does not color.

 Gradually add the half & half, stirring out the lumps as

 it thickens. After the entire amount of half & half has

 been added, cook for 45 minutes over a low flame, stirring

 occasionally to keep the mixture from sticking to the saucepan.

 Season to taste with salt and pepper.

 

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 T.G.I. Friday's Sizzling Vegetable Fajitas

    8 oz. chopped cilantro, for pesto

    3 cloves garlic, for pesto

    1/2 cup olive oil, for pesto

    salt and pepper, to taste, for pesto

    2 oz. freshly grated Parmesan cheese, for pesto

    1 medium onion, sliced

    1/2 tbsp. margarine

    carrots, zucchini and yellow summer squash, cut julienne−style

    broccoli and cauliflower, cut into small florets

    green pepper and mushrooms, thinly sliced

    snow peas, whole

    juice of 1/2 lemon

    3 flour tortillas, warmed

    lime wedge, for garnish

  To make pesto, put cilantro and garlic in a food processor and

 process until finely chopped. With machine on, gradually add olive oil.

 Season and blend in cheese.

  Slice enough onion to equal about 1/2 cup. Saute with margarine in a

 small cast−iron skillet over medium−high heat. Cook past translucent

 stage until browned, about six to eight minutes.

  Prepare about 2 cups of vegetables −− the combination depends on

 personal taste. Cook all vegetables except mushrooms in lemon juice

 and 2 tablespoons of pesto over medium to medium−high heat. When

 almost at al−dente stage, add sliced mushrooms. Continue cooking for

 about one minute. (The remaining pesto can be refrigerated for future

 use.)

  Place vegetable mixture over sizzling onions, then spoon

 vegetable−onion mixture into center of warmed tortillas. Top with

 condiments (guacamole, sour cream, shredded Cheddar cheese, salsa)

 to taste, then roll up tortillas.

 

 

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 T.G.I. Friday's Soy Dressing

           1/3 Cup Peanut Oil

           1/3 Cup Cider Vinegar

           1/3 Cup Water

           2 Tbsp. Soy sauce

           2 Tbsp. Green Onion stems

           1 Tbsp. Honey

           1/2 Tsp. Prepared hot mustard

      Combine all ingredients in a jar with a tight−fitting lid;

      shake the jar vigorously to combine ingredients thoroughly.

      Keep refrigerated and covered to use within a few weeks.

      Shake before using.

 

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 T.J. Cinnamon's Cinnamon Rolls

Dough:

2 pkgs. active dry yeast

1/2 cup warm water (105 to 115 degrees)

1/3 cup sugar

1/2 teaspoon sugar

4−5 cups all−purpose flour, divided

1 teaspoon salt

1 cup milk, scalded and cooled to 110 degrees

1/3 cup vegetable oil

2 eggs, room temperature

Filling:

1/2 cup butter or margarine, softened

1 cup firmly packed brown sugar

1/2 cup sugar

2 tablespoons cinnamon

Icing:

1 cup confectioners' sugar

2−3 tablespoons warm milk

1 teaspoon vanilla

For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let stand 5

minutes. In mixing bowl, combine 3 cups flour, 1/3 cup sugar and salt. At

low speed, gradually beat in milk, oil, eggs, and yeast mixture; beat until

well blended. Beat in additional our, about 1 1/2 cups, until dough pulls

away from sides of bowl.

On floured surface, knead dough until smooth and elastic, 8−10 minutes.

Place in greased bowl, turning to grease top. Cover and let rise in warm,

draft−free pace until doubled in bulk, about 1 hour.

For billing, beat all ingredients together until smooth. Set aside.

Grease 2 (9−inch) round cake pans. On lightly floured surface, roll dough

into an 18− by 10−inch ectangle Spread with filling. Roll tightly from long

side. Cut into 14 (1 1/4−inch) slices. Place 1 roll cut side up in center of

each pan. Arrange remaining rolls in a circle of 6 around center roll. Cover

 

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and let rise until doubled in bulk, 30 to 40 minutes.

Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden brown. Cool

in pans 10 minutes. Invert onto wire racks, then invert again to cool.

For icing, whisk all ingredients until smooth. Drizzle over cooled rolls.

Rolls can be made ahead. Wrap well and freeze up to 1 month. Thaw, wrapped,

at room temperature.

 

 T.J. Cinnamon's Cinnamon Rolls


426

 

 Taco Bell Hot Sauce

                      6 oz. Can Tomato Paste

                      3 cups Water

                      2 tsp. Cayenne pepper

                      1 1/2 Tbls. Chili powder

                      2 1/2 tsp. Salt

                      2 tsp. Cornstarch

                      2 tsp. Distilled white vinegar

                      1 Tbls. Minced dried onion

                      2 Tbls. Canned jalapeno slices

 

  1. Combine the tomato paste with the water in a saucepan over medium heat.

     Stir until smooth.

  2. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar,

     and dried onion and stir.

  3. Chop the jalapeno slices very fine. You can use a food processor,

     but don't puree.

  4. Heat the mixture to boiling. Continue to stir about 3 minutes

     and remove from the heat.

  5. Let the sauce stand until cool, and then put in a tightly sealed

     container and refrigerate.

 

 Taco Bell Hot Sauce


427

 

 Taco Bell Chalupa Supreme

    1 pound ground beef

    1/4 cup flour

    1 tablespoon chili powder

    1 teaspoon paprika

    1 teaspoon salt

    1 tablespoon dried minced onion

    1/2 cup water

    Flat bread (pita will work)

    Oil for deep−frying

    Sour Cream

    Shredded lettuce

    Shredded Cheddar/Jack cheese

    Diced Tomatoes

 

  Mix dried onion with water in a small bowl and let stand for

 five minutes. Combine ground beef, flour, chili powder,

 paprika, and salt. Mix well. Add onions and water. Mix again.

  In a skillet, cook beef mixture until browned. Stir often

 while cooking so no large chunks form; it should be more like

 a paste. Remove from heat and keep warm.

  In a deep−fryer (or you can use a skillet) deep fry the

 bread for 30 seconds. Let drain on absorbent towels.

  Build Chalupas starting with meat, then sour cream, lettuce

 cheese, and tomatoes in that order. Top with hot sauce or

 salsa if desired.

 

 Taco Bell Chalupa Supreme


428

 

 Taco Bell Crispitos

                   1/8 Cup Cinnamon

                   1/2 Cup Sugar

                   10 Flour Tortillas

                   Oil to fry with

  Mix together cinnamon and sugar very well. In a dutch oven, or

  large skillet heat the oil to 350 degrees. If you do not have a

  thermometer, you can set it on medium high, but be carefull to watch

  that it doesn't get too hot and begin to smoke. Quarter the tortillas

  and deep fry 2−4 at a time. Allow them to cook on one side for about

  30 seconds or unitl golden brown, turn over, and repeat. When

  both sides are brown take out, and place on paper towels to drain.

  While the tortillas are draining liberally sprinkle with cinnamon

  and sugar mixture. These are really great with honey.

 

 Taco Bell Crispitos


429

 

 Taco Bell Sante Fe Gordita's

  Sante Fe Sauce:

 2 Tbs. mayonaise

 2 Tbs. chili sauce

 1 tsp lemon juice

 2 tsp vinegar

    Mix all ingredients together and chill.

  Black Bean and Corn Salsa:

 1 can black beans drained

 1 small can whole kernal corn; drained

 1 large red bell pepper; finely diced

 1/2 onion; finely diced

 2 tbs fresh cilantro; finely chopped

   Mix all ingredients together and chill.

   Slice cooked chicken breasts (leftovers!) into thin strips.

   Pan grill flat bread (pita) on both sides until hot and

   flexible (microwave will work, but slightly drier).

  Spread Sante Fe sauce on bread. Add Chicken.

  Top with Bean Salsa, and cheese of your choice.

 

 Taco Bell Sante Fe Gordita's


430

 

 Taco Bell Green Sauce

                 1 lb. fresh tomatillos

                 3 large jalapeno peppers, seeded

                 1 medium onion, chopped

                 2 cloves garlic

                 6 sprigs of cilantro, stems removed

                 2 cups chicken broth

                 1 Tbl. vegetable oil

   Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos

   and peppers in chicken broth for 10 minutes. Strain, reserving broth.

   Combine tomatillos, peppers and remaining ingredients, except for the

   oil, in a blender and mix until almost smooth. Heat oil in frying pan

   until very hot. Add the tomatillo mixture and cook for 4−5 minutes,

   stirring constantly until dark and thick. Add reserved broth to mixture

   and bring to a boil. Reduce heat and cook until thickened,

   about 10 minutes, stirring occasionally.

 

 Taco Bell Green Sauce


431

 

 Teriyaki Sauce

    1 cup soy sauce

    5 Tablespoons ketchup

    1 cup sugar

    1/3 cup cornstarch dissolved in 1/3 cup water

    1 cup sake or dry sherry

    3 Tablespoons apple juice

    one pinch black pepper

  Combine all ingredients in a saucepan, except cornstarch mixture.

 Cook for 10 minutes over medium heat. Gradually stir in dissolved

 cornstarch solution until mixed well. Continue cooking until thickened.

 Stir well before serving.

 

 

 Teriyaki Sauce 


432

 

 Thomas English Muffins

 1 lb. All−purpose or bread flour

 1 teas. Salt

 1 1/2 Tbl. Dry yeast

 1 teas. Sugar

 1 cup Warm milk

 2 oz. Butter, melted

Sift the flour and salt into a bowl and leave in a warm place. Dissolve

the yeast and sugar in warm (105 F) milk (M−Waved). Let froth,

then mix in the butter. Stir all the liquid into the warm flour and beat

well until smooth and elastic. Cover and proof in a warm place for 50

minutes or until doubled in bulk. Turn onto a well−floured board and

knead, working a little more flour if necessary to make the dough easier

to shape. Round up the dough, roll into a thick sausage shape and (using

the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2

to 1 3/4 inch thick. Shape each one into a round with straight sides. Put

onto a greased baking sheet. Cover (use greased plastic wrap) and put

in a warm place to proof for 30−40 minutes or until springy to the touch.

Leave room for expansion and be careful not to over−proof, as the muffins

will get flabby and lose their shape. Warm and grease the bakestone

lightly. Lift the muffins carefully onto the bakestone and cook over very

moderate heat for 8−10 minutes until pale gold underneath. Turn and cook

the other side. Wrap in a cloth and keep warm if cooking in batches. To

serve, insert a knife in the side, pull the top and bottom slightly apart,

and insert slivers of butter.

 

 

 Thomas English Muffins


433

 

 Tiger Sauce

1 (pint jar) Pickled Hot Peppers

1 (29 Ounce can) Tomato Puree (with Basil or other Spices)

1 (6 oz.) Tomato Sauce

1/2 (quart bottle) Red Wine Vinegar

1 (6 Ounce bottle) Louisiana Hot Sauce (3 oz. for milder sauce)

1/2 Teaspoon Garlic Power

1 Tbs. MSG (Accent)

4 Tbs. Red Pepper Flakes (2 Tbs for milder sauce)

1/2 (18 Ounce bottle) Hickory Flavored Barbecue Sauce

(Makes about 1 Gallon)

Remove peppers from jar, saving vinegar in a very large mixing bowl. Cut the

stems from the peppers and discard.  Place peppers in food processor, or

blender, and puree very smooth.  Empty contents of blender into mixing bowl

with vinegar.  Add all the remaining ingredients into the bowl, and whisk

until all ingredients are evenly blended.  Bottle and store.  Easiest to use

when stored in empty small bottles saved from Soy Sauce, Teriyaki Sauce,

etc.  Just clean the bottles and remove the old labels.

 

 

 Tiger Sauce


434

 

 Tony Roma's Baby Back Ribs

Begin the day before, by preheating the oven to 500 degrees (that's

right). I normally use two racks of baby back pork ribs (they may

be dry−rubbed or just use salt and pepper). Take a 2−piece broiling

pan, pour about 1/2 inch of water in the lower portion and put the

upper half, the part with the drain holes, in place. Now, lay the two

racks of ribs side by side on top. Avoid overlapping them or

hanging them off the edge of the pan. Form a tent and seal tightly

around the perimeter of the broiler with extra heavy−duty aluminum

foil. You may need to fold two sheets together to get enough width.

It is crucial that the seal is tight! If the water evaporates, the end

product will suffer (not to mention you and your guests). Also,

make sure that the foil does not lay on the ribs.

Bake for one hour, exactly. This essentially steams the ribs at high

temp. Cool the ribs, still covered, remove them from the pan, then

wrap tighly and chill overnight in the fridge. This step is important.

The ribs must be cold for the next phase. You can reserve the

liquid, which is basically rib stock, reduce/strain and add to the

barbecue sauce if you like. It adds a unique, meaty flavor.

Start your grill. I prefer charcoal, you may prefer wood or gas. You

want a hot grill for this and you'll need to be attentive because

timing is of the essence here. Place the racks on the grill and when

they reach a golden, bubbly stage (3−4 min.), turn them and coat

with a good barbecue sauce. Bullseye Original works well, but I've

found that any quality sauce will do fine, so use your favorite. After

the other side has browned, turn and coat it. Cook the sauce into

the ribs for a couple of minutes on each side, then remove, slice and

serve. A word of caution: The ribs will be so tender that the meat

will literally fall off the bone when you try to turn the racks on the

grill. It is helpfull to have two sets of large tongs and be very, very

gentle.

 

 

 

 Tony Roma's Baby Back Ribs


435

 

 Tony Roma's Onion Rings

                            6 each White onions

                            1 cup Milk

                            3 each Eggs, beaten

                            Salt

                            2 cups Pancake mix

            Slice the onions crosswise and separate into rings.

           Combine milk, eggs, and salt to taste in mixing bowl.

             Soak the onions in the mixture about 30 minutes.

                  Place pancake mix in a shallow bowl.

              Heat oil for frying in skillet to 375 degrees.

        Remove the onion rings from milk mixture, dip in pancake mix

        and place in hot oil. Fry rings until golden brown and drain on

        paper towels. Pack fried onion rings solidly, but loosely, without

        pressing, into an 8x4" loaf pan. Bake at 400 degrees 10 to 15

        minutes. Turn onto serving plate.

 

 

 

 

 Tony Roma's Onion Rings


436

 

 Tootsie Rolls

    1 Cup Sugar

    1/2 Cup light corn syrup

    2 Tablespoons shortening

    4 teaspoons cocoa

    2 Tablespoons evaporated milk

    1/2 teaspoon vanilla

   In a bowl, combine sugar, shortening and cocoa. Mix well, and

 pour into a saucepan. Bring to a boil, and then simmer until

 temperature reaches 275 degrees (you will need a candy thermometer).

 Allow to cool for about ten minutes; add the evaporated milk and

 vanilla. Use an electric mixer to beat until very thick. Scrape

 candy onto a lightly greased cookie sheet and allow to cool.

 When cool, mold pieces into desired size and shape.

 

 

 Tootsie Rolls


437

 

 Twix Bars

    35 individual Kraft caramels

    1/4 cup water

    1 box Nabisco Lorna Doone shortbread (about 40)

    2 − 12 oz. bags milk chocolate chips

   Combine the caramels with the water in a small pan and melt over

 low heat. Place the shortbread cookies side by side on an ungreased

 cookie sheet. Spoon a small amount of caramel onto each cookie.

 Refrigerate cookies until the caramel is firm.

   In the meantime, in a double boiler over low heat, melt the chocolate

 chips. You may also use the microwave for melting the chocolate.

 Just heat the chips for 1 minute on high, stir, then heat for

 another minute.

   Remove the cookies from the refrigerator. Rest each one on a fork and

 dip it into the chocolate. Tap the fork on the side of the pan or bowl

 to knock off any excess chocoloate. Then place each one on a sheet

 of waxed paper and let them cool at room temperature (65−70F).

 This could take several hours, but the bars will set best this way.

 If you want to speed up the process, put the candy in the

 refrigerator for 30 minutes.

 

 Twix Bars


438

 

 Uncle Ben's Seasoned Long Grain & Wild Rice

     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 Teaspoon Seasoned salt

    RICE MIXTURE:

2 Cup Water

2 Tablespoon 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.

 

 

 Uncle Ben's Seasoned Long Grain & Wild Rice


439

 

 V−8 Juice

8 carrots, cut into chunks

4 stalks celery, cut into chunks

6 tomatoes, cut into chunks

1 bunch fresh spinach

handful of parsley

1/2 a white onion

1 fresh, raw beet, cut into chunks

1 or 2 cloves fresh garlic

Run all ingredients through your juicer. Stir, chill, stir and serve.

 

 

 V−8 Juice


440

 

 Vanilla Extract

  2 vanilla beans (cut in half lengthwise and then chopped)

  1/2 cup brandy

  1/4 cup water

 Combine the ingredients in a 1/2 pint mason jar and set

 aside to steep for at least 3 days.

 

 Vanilla Extract


441

 

 Waldorf Astoria Fresh Pea Soup

2 pounds fresh pea pods shucked

     which should yield 1−1/2 cups fresh peas

2 1/2 tablespoons butter

1/2 onion, diced

3 cups water

salt and pepper to taste

2 tablespoons extra virgin olive oil

juice of one lemon

Shuck peas and reserve the pods. Bring 3 cups of salted water to a boil and

cook peas for 1 minute. Strain peas, reserving water and place peas in ice

water.

In a two quart sauce pan, melt 1 tablespoon butter and gently cook onion

until translucent. Add the pods, pea cooking liquid and salt and pepper.

Simmer for two minutes. Strain liquid into a blender. Add cooked peas and

puree. Add 1 tablespoon butter and 2 tablespoons olive oil, salt, pepper and

lemon juice and blend. Serve immediately, or chill and reheat when ready to

serve.

 

 Waldorf Astoria Fresh Pea Soup


442

 

 Waldorf Astoria Olive And Lemon Potatoes

2 pounds Yukon gold or Idaho potatoes, scrubbed clean and dried

3 tomatoes, washed and dried

5 Gaeta olives, chopped

juice of 1 lemon

1/2 bunch parsley, chopped

2 tablespoons olive oil

3 tablespoon butter

salt and pepper

Cut tomatoes in half. Toss with olive oil and season with salt add pepper.

Place cut side down on a baking sheet and cook in a 250 degree oven for 4−5

hours or until they dry and shrink to half of their original size. Remove

from oven, let cool and chop.

Bake potatoes in a 375 degree oven for one hour. Cool slightly and peel and

mash with a fork. Add all the other ingredients including oven dried

tomatoes. Adjust seasoning and serve with chicken.

 

 

 Waldorf Astoria Olive And Lemon Potatoes


443

 

 Waldorf Hotel's Waldorf Salad

   1 cup walnut halves

   1/2 cup mayonnaise

   1/4 cup plain yogurt

   1 teaspoon prepared mustard

   Pinch of dry mustard

   Juice of 1/2 lemon

   4 to 6 tart apples, peeled, cored, and diced (2 cups)

   1 to 2 cups finely diced inner ribs celery

          (white part only), leaves reserved

   Salt and freshly ground black pepper

   2 bunches tender greens, such as arugula, baby kale,

     or pepper cress, washed and dried

   2 tablespoons olive oil

   1 tablespoon fresh lemon juice

 Preheat the oven to 325F.

 Spread the walnuts on a baking sheet and toast in the oven

 for 4 to 5 minutes, until aromatic and lightly toasted.

 Let cool.

 Combine the mayonnaise, yogurt, both mustards, and the lemon juice

 in a large bowl. Fold in the apples and diced celery and

 season with salt and pepper.

 Put the salad greens in a large bowl. Add the olive oil and lemon juice,

 season with salt and pepper, and toss well. Divide the greens among four

 plates. Spoon the apple mixture onto the greens and sprinkle with the

 toasted walnuts and reserved celery leaves.

 

 

 Waldorf Hotel's Waldorf Salad


444

 

 Walnettos Caramels

2 cup brown sugar

2 cup white sugar

3/4 lb. butter

16 oz. bottle white Karo syrup

1 can Eagle Brand sweetened condensed milk

2 tsp. vanilla

1 cup chopped walnuts (optional)

Put the above ingredients in 4 quart cooking kettle except vanilla and nuts.

Bring to 245 degrees on candy thermometer. Remove from heat, add vanilla and

nuts. Pour onto greased jelly roll pan, 12"x17". Let cool naturally. When

cool cut into squares with kitchen shears and wrap individually in non−stick

wax paper.

 

 Walnettos Caramels


445

 

 Wendy's Chicken Caesar Fresh Stuffed Pita

  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

    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

  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 rapidly boil. 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.

  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.

  While chicken cooks, prepare the salad by combining the

 Wendy's Chicken Caesar Fresh Stuffed Pita


446

 

Insider's Recipes Master Edition

 

 romaine lettuce, red cabbage and shredded carrot in a large

 bowl and toss. Prepare the sandwiches by first microwaving

 each pita for 20 seconds. Fold each pita in half like a taco,

 then add 1 to 1 1/2 cups of the romaine salad into the bread.

 Add about 1/3 cup of diced chicken on top of the salad in the

 pita. Pour about a tablespoon of dressing over each sandwich.

 Sprinkle about a teaspoon of shredded fresh parmesan on top of

 each one and serve.

 

 Wendy's Chicken Caesar Fresh Stuffed Pita


447

 

 Wendy's Chili

1 pound ground chuck

1 15−ounce can of diced tomatoes (liquid included)

1 15−ounce can of red kidney beans (liquid drained)

1 15−ounce can of pinto beans (liquid drained)

1 8−ounce can Hunt's tomato sauce

1/2 medium white onion, diced

1 4−ounce can diced green chilies (with liquid)

2 Tablespoons chopped celery

2 Tablespoons chili powder

1/2 Tablespoon ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon garlic powder

1 cup water

1. Brown the ground chuck over medium heat, breaking into small pieces with

the spatula. Add a dash of salt and pepper while cooking.

2. Empty the cooked meat into a spaghetti strainer, and rinse well under

very hot water. This removes the bulk of the fat.

3. Transfer the beef into a dutch oven, and add the remaining ingredients.

Stir together to combine thoroughly.

4. Over medium heat, bring to a simmer. Reduce the burner to low, and

continue simmering 50−60 minutes, stirring occasionally.

 

 Wendy's Chili


448

 

 Wendy's Frosty

                          1 cup  Milk

                          1/2 cup  Nestle's Quik

                          3 cups  Softened Vanilla ice cream

                                place in refrigerator for 1 hour

        Blend Milk and Quik for 10 seconds on high speed.

        "Pulse" in the ice cream until barely mixed.

 

 Wendy's Frosty


449

 

 Wendy's Spicy Chicken Fillet Sandwich

6−8 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 6−8 cups of oil in a deep fryer to 350 degrees.

3. Combine the pepper sauce and water in a small bowl.

4. Combine the flour, salt, cayenne pepper, black pepper, onion powder,

paprika and garlic powder in another shallow bowl.

5. 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.

6. 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 breaded.

7. Fry the chicken fillets for 8−12 minutes or until they are light brown

and crispy. Remove the chicken to a rack or to paper towels to drain.

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 2 teaspoons

of mayonnaise on the face of each of the inverted top buns.

9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on

top of the tomato.

10. On each of the bottom buns, stack one piece of chicken.

 

 Wendy's Spicy Chicken Fillet Sandwich


450

 

Insider's Recipes Master Edition

 

11. Flip the top half of each sandwich onto the bottom half and serve hot.

Makes 4 sandwiches.

 

 Wendy's Spicy Chicken Fillet Sandwich


451

 

 Wheat Thins

                     1 3/4 cup  Whole wheat flour

                     1 1/2 cup  White flour

                     1/3 cup  Oil

                     3/4 teas. Salt

                     1 cup  Water

 

  1. In large mixing bowl, combine the flours and thoroughly mix.

  2. In separate bowl blend the oil, salt, and water.

 

  3. Add liquid mixture to dry, mixing well but as little as possible.

 

  4. Roll as thin as possible on unoiled cookie sheet − not more than 1/8"

     thick.  Mark with knife for size crackers desired, but do not cut

     through. Prick each cracker a few times with fork. Sprinkle lightly

     with salt or onion salt, if desired.

 

  5. Bake at 350F until crisp and light brown, about 30 minutes.

 

  6. When cool, separate into individual crackers.

 

 Wheat Thins


452

 

 White Castle Sliders

Get a pound of 85% lean ground beef, and divide into 16 equal sized pieces.

Form each into a 2−1/2 inch square patties. Do this on waxed paper. Make

the patties very thin. Then "cookie−cut" five holes in each pattie.

(the pattern should resemble 5 on a dice) A CLEAN pen cap works nicely.

Freeze these 16 patties. (It'll make it easier later)

BUNS: the buns are also small. My grocer has dinner rolls the exact size

I need, but you might have to create your own using hot dog buns. One

hot−dog bun makes two White Castle buns. Simply cut in half (through top

and bottom) and then cut off the rounded sides to make them square.

COOKING: This is key. You need to finely chop a medium white onion.

On a pre−heated 375 degree electric griddle, lay about 1−1/2 Tablespoons

of onion for each patty you want to cook (generously spray with non−stick

spray like Pam first) The onions should only be "one deep" if you will.

Immediately place frozen patty directly on top of onions and press down.

Cook for about 4 minutes right on top of the onions. The holes in the beef

will allow the steam to cook the top side. (You don't flip)

Add a dash of salt and a pinch of pepper to each patty while they cook.

Remove and place on UNTOASTED buns.

 

 White Castle Sliders


453

 

 Wicker's BBQ Sauce

           1 1/4 cups Cider vinegar

           1 tsp. black pepper

           2 1/2 tsp. salt

           1 1/2 tsp. sugar

           4 tsp. chili powder

           1 tsp. dry mustard

           1 tsp. paprika

           1/2 tsp. ground cumin

   Combine all ingredients and cook for 5−10

   minutes to dissolve spices. Use as a marinade

   and basting with your favorite BBQ recipe.

 

 Wicker's BBQ Sauce


454

 

 Wonder Bread

    1 1/4 cups water

    4 1/2 teaspoons dry yeast

    2 tablespoons sugar

    2 teaspoons salt

    1/4 cup unsalted butter − melted

    4 cups unbleached all−purpose flour

    1/4 cup semolina

         (or, another 1/4 cup all−purpose or bread flour)

    melted butter for glazing

  Process ingredients on the dough cycle in your machine.

  Gently deflate dough. Form into an oblong loaf and place in a

 lightly greased 9" x 5" loaf pan. Place entire affair in a large

 plastic bag. Allow to rise until the dough is about 1 inch

 above pan rim. Brush with melted butter.

  Preheat oven to 350F.

 Bake 30 to 35 minutes until evenly browned.

 

 Wonder Bread


455

 

 Worcestershire Sauce

1 Tablespoon Olive oil

6 Ounce Peeled fresh horseradish  chopped

2 Medium White onions; chopped

3 Tablespoon Minced jalapeno pepper

3 Tablespoon Minced garlic

1 Teaspoon Coarsely ground black pepper

2 Cups Water

4 Cup Distilled white vinegar

1 Cup Molasses

2 Cup Dark corn syrup

1 Ounce Chopped anchovy fillets, drained

12 Whole cloves

1 Tablespoon Salt

1 Lemon; peeled

In a medium saucepan, heat oil over medium heat and add horseradish, onions,

pepper and garlic. Saute until translucent, 5 to 8 minutes. Add all other

ingredients. Bring to a boil. Turn heat down, and simmer 1 hour.

Strain through a double thickness of cheesecloth and store in a wooden cask,

if possible. This is best if allowed to mature about a month before using.

 

 Worcestershire Sauce


456

 

 York Peppermint Patties

1 (14−ounce) can Eagle Brand Sweetened Condensed Milk

1 tablespoon peppermint extract

green or red food coloring, optional

6 cups confectioners' sugar

Additional confectioners' sugar

1 − 16 oz. bag semi−sweet chocolate chips

In large mixer bowl, combine Eagle  Brand, extract and food coloring if

desired. Add 6 cups sugar; beat on low speed until smooth and well blended.

Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly

to form smooth ball. Shape into 1−inch balls. Place 2 inches apart on wax

paper−lined baking sheets. Flatten each ball into a 1 ˝−inch patty. Let dry

1 hour or longer; turn over and let dry at least 1 hour.Melt the chocolate

chips in a microwave set on high for 2 minutes. Stir halfway through the

heating time. Melt thoroughly, but do not overheat. Melting the chocolate

chips can also be done using a double−boiler over low heat.  With fork, dip

each patty into warm chocolate (draw fork lightly across rim of pan to

remove excess coating). Invert onto wax paper−lined baking sheets; let stand

until firm. Store covered at room temperature or in refrigerator.

 

 York Peppermint Patties


457

 

 Zwieback

1 Package (2−1/4 teaspoons) active Dry yeast

1/4 Cup Plus 1/2 teaspoon sugar

1/4 Cup Warm water

1 Cup Plus 2 Tablespoons milk

4 Tablespoon (1/2 stick) butter or Margarine

1/2 Teaspoon Vanilla extract

1/8 Teaspoon Ground mace

1/8 Teaspoon Ground cinnamon

1/8 Teaspoon Ground nutmeg

1 Egg, lightly beaten

3 3/4 Cup All−purpose flour

2 Tablespoon Butter, melted, for glazing

The method for making Zwieback is quite different from that for most other

crackers. "Zwieback" means "twice baked." First you bake a yeast bread,

aromatically flavored with nutmeg, cinnamon, vanilla, and mace. Then you

slice it and slowly dry the slices in a slow oven. For convenience, make the

bread over a two−day period. Bake the bread the first day and dry it the

second. If stored in an airtight container, Zwieback will keep almost

indefinitely. In a small bowl, combine the yeast with 1/2 teaspoon of the

sugar and the warm water. Set aside in a warm place until the mixture starts

to foam, about 5 to 10 minutes. In a small saucepan, mix the milk and the

remaining 1/4 cup of the sugar. Add the 4 Tablespoons butter and heat until

the butter has completely melted. Transfer the mixture to a bowl and allow

to cool to lukewarm. In a large bowl or in the food processor, combine the

cooled milk mixture with the yeast mixture. Stir in the vanilla. Add the

mace, cinnamon, and nutmeg and mix well. Beat in the egg. Slowly add the

flour, adding just enough to make a smooth dough that is not sticky. If

mixing by hand, the dough will become too stiff to stir, and you should

knead in the last of the flour with your fingers. Then knead well for at

least 5 minutes, forming the dough into a ball. If using a food processor,

pulse until the dough comes together in a ball. Place the dough in a large,

lightly oiled bowl and turn it over to coat all sides. Cover with a damp

towel and set the dough in a warm place until it has doubled in bulk, about

1−1/2 to 2 hours. Punch the dough down and knead a few strokes. Cover and

allow the dough to double in size again, 30 to 45 minutes. Punch the dough

down and turn it out onto a lightly floured surface or pastry cloth. Knead

about 30 seconds to remove the air. Divide the dough into 3 equal portions.

With your hands, roll each into a smooth cylinder or loaf about 2 inches

thick and 9 inches long. Place the loaves crosswise on a lightly greased or

 

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Insider's Recipes Master Edition

 

parchment−lined baking sheet, leaving at least 3 inches between the loaves.

Brush all exposed surfaces of each loaf with the melted butter. Set the

baking sheet in a warm place and let the loaves rise until doubled in bulk,

about 30 minutes. Preheat the oven to 375F. Bake the risen loaves for 25 to

30 minutes, or until the bottoms are reddish brown and make a hollow sound

when thumped. Allow the loaves to cool thoroughly on racks. Preheat the oven

to 200F. Cut the cooled loaves into 1/2−inch slices. Place the slices flat

on the baking sheet and allow them to dry out in the oven for 45 to 60

minutes, or until thoroughly dry. Check occasionally and turn the slices

over as they dry on one side. When dry, raise the oven temperature to 300F.

for 10 to 20 minutes to brown the Zwieback slightly. Cool on a rack. Yield:

40−50.

 

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