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Ultimate Guide to Restaurant Recipes
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Copyright © H.B.C.O.A.
Ultimate Guide to Restaurant Recipes
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ULTIMATE GUIDE
TO RESTAURANT
RECIPES
Legal Disclaimer:
While all attempts have been made to verify information provided in this publication, neither the Author nor
the Publisher assumes any responsibility for errors, omissions, or contrary interpretation of the subject matter
herein.
This publication is not intended for use as a source of legal or accounting advice. The Publisher and Author
wants to stress that the information contained herein may be subject to varying state and/or local laws or
regulations. All users are advised to determine what state and/or local laws or regulations may apply to the
user's particular business.
The Purchaser or Reader of this publication assumes all responsibility for the use of these materials and
information. The Author and Publisher assume no responsibility or liability whatsoever on the behalf of any
Purchaser or Reader of these materials.
Results are not typical. Your results may vary. The Author and Publisher make no claims about obtaining
any results whatsoever. Where specific figures are quoted from individuals there is no guarantee you will
have similar results.
This publication is full of useful information which has the potential to greatly enhance your personal
situation as it has others worldwide. We encourage you to get started reading today.
Copyright © Home Business Center of America. All Rights Reserved
Copyright © H.B.C.O.A.
Ultimate Guide to Restaurant Recipes
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Table of Contents
101st Airborne Beer Cheese Soup
3 Musketeers Bars
A&W Chili Dogs
A&W Onion Rings
A1 Sauce
Almond Bark
Almond Joy Bars
Andouille Sausage
Applebee's Blonde Brownies
Applebee's Lemonade
Applebee's Baby Back Ribs
Applebee's Bourbon Street Steak
Applebee's Club House Grill Sandwich
Applebee's Spinach Pizza Appetizer
Arby's Barbecue Sauce
Arby's Horsey Sauce
Arthur Treacher's Fish Batter
Aunt Jemima's Pancake Mix
Aunt Jamima Maple Syrup
Auntie Ann's Pretzels
Baby Ruth Bars
Bailey's Original Irish Cream
BB King's BBQ Ribs
Beef Jerky
Ben & Jerry's Cherry Garcia
Ben & Jerry's Heath Bar Crunch Ice Cream
Ben & Jerry's Fresh Georgia Peach Ice Cream
Ben & Jerry's Giant Chocolate Chip Cookies
Ben & Jerry's NY Super Fudge Chunk
Benihana's Fried Rice
Benihana's Ginger Salad Dressing
Benihana Magic Mustard Sauce
Benihana Shrimp Sauce
Bennigan's Onion Soup
Bennigan's Broccoli Bites
Bennigan's Hot Bacon Dressing
Big Boy's Blue Cheese Dressing
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Big Boy's Strawberry Pie
Big-John's Beans 'n Fixin's
Bisquick
Black Angus Garlic Cheese Bread
Black-Eyed Pea's Baked Squash
Black Eyed Pea's Broccoli-Cheese Soup
Black Eyed Pea's Cornbread
Blueberry Lemonade
Bob Evan's Colonial Dressing
Bob Evans Peanut Butter Pie
Bob Evan's Sausage Gravy
Boboli Pizza Crust
Bob's Big Boy
Bojangles Biscuit
Borden's Sweetened Condensed Milk
Boston Market Cranberry Sauce
Boston Market Creamed Spinach
Boston Chicken Macaroni & Cheese
Boston Market Stuffing
Boston Market Chicken
Boston Market Dill Potato Wedges
Boston Market Meatloaf
Boston Market's Sweet Potato Casserole
Bran Flakes
Bread and Butter Pickles
Bread Bowls
Brown Derby's Original Cobb Salad
Buffalo Chicken Wings
Bullseye BBQ Sauce
Burger King Breakfast Sandwiches
Burger King Whopper
Burger King's Big King
Burger King's Hershey Sundae Pie
Butterfingers
Cadbury Eggs
Cajun Cafe's Bourbon Chicken
Cake Donuts
California Pizza Kitchen Chicken Tequila Fettuccine
California Pizza Kitchen Thai Chicken Pizza
CPK Broccoli and Sun-Dried Tomato Fusilli
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California Pizza Kitchen BBQ Chicken Salad
Candy Corn
Carl's Jr. Chicken Club
Carl's Jr's Famous Star
Carmel Apples
Carrabba's Mussels In White Wine Sauce
Casa Ole Green Sauce
Cheese Crackers
Cheese Danish
Cheesecake Factory Bruschetta
Cheesecake Factory Key Lime Cheesecake
Cheesecake Factory Pumpkin Cheesecake
Cheez-Whiz
Chi-Chi's Baked Chicken Chimichangas
Chi Chi's Margarita Marinade
Chi Chi's Mexican Chicken Salad
Chi Chi's Old West Oven-Fried Chicken
Chi Chi's Pork Tenderloin With Bourbon Sauce
Chi-Chi's Salsa Verde Chicken Kabobs
Chi Chi's Salsa
Chi Chi's Seafood Enchiladas
Chi-Chi's Sweet Corn Cake
Chi Chi's Chili Con Queso
Chick-Fil-A Chicken Nuggets
Chick-Fil-A Chicken Salad
Chick-Fil-A Chicken Sandwich
Chick-Fil-A Coleslaw
Chili Powder
Chili's Grilled Caribbean Chicken Salad
Chili's Chicken Enchilada Soup
Chili's Honey Lime Dressing
Chili's Monterey Chicken
Chili's Nacho Burger
Chili's Steak Fajitas
Chinese Sesame Chicken
Chorizo
Church's Fried Chicken
Cinnabon French Toast
Cinnabon Rolls
Cinnamon Glazed Almonds
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Clausen Kosher Dill Pickles
Coney Island Dogs
Corn Dogs
Corn Syrup
County Line BBQ's Chuck Wagon Beans
Crab Ragoon
Cracker Barrel Cherry Chocolate Cobbler
Cracker Barrel's Bread Pudding
Cracker Barrel's Hashbrown Casserole
Cracker Jack
Cream Cheese
Crème De Menthe
Denny's Cheese Soup
Der Weinerschnitzel's Chili Sauce
Disney Mickey's Meatloaf
Disney Tonga Toast
Domino's Pizza Sauce
Double Tree Hotel Chocolate Chip Cookies
Duck Sauce
Dunkin Doughnuts
Eatmore Bars
Ebingers Blackout Cake
El Chico Mexican Restaurant Relish
El Pollo Loco Mexican Beans
El Pollo Loco Chicken
El Torito's Deep-Fried Ice Cream
El Torito's Black Bean Soup
El Torito's Enchilada Sauce
El Torito's Mexican Caesar Salad
Emeril's Creole Seasoning
Emeril's Southwest Seasoning
Emeril's Mole Sauce
Energy Bars
Entenmann's Fat Free Chocolate Cupcakes
Famous Amos Cookies
Fannie Mae Caramels
Fig Newtons
Four Seasons Crab Cakes
Four Seasons Minestrone alla Milanese
Frango Chocolate Mints
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Fried Dough
Fried Pickles
Fruit Roll-ups
Funnel Cakes
Galiano
Gardenburger
Gatorade
General Tsao's Chicken
Gingersnaps
Girl Scout Mint Cookies
Girl Scout Samoa Cookies
Golden Corral Rolls
Golden Corral's Seafood Salad
Goo Goo Clusters
Good Season's Italian Dressing
Graham Crackers
Grand Marnier
Grape Nuts Cereal
Green Goddess Dressing
Gum Drops
Gummi Bears
Half Moons
Hamburger Buns
Hamburger Helper
Hardee's Buttermilk Biscuits
Hardee's Cinnamon Raisin Biscuits
Heath Bar Candy
Heinz 57 Sauce
Hellman's Mayonnaise
Hershey's Chocolate Syrup
Hidden Valley Ranch Dressing
Honey Baked Ham Broccoli Soufflé
Honey Baked Ham Potato Ham Hash
Honey Baked Ham
Hooter's Buffalo Chicken Wings
Horseradish
Hostess Cupcakes
Hostess Twinkies
Chinese Hot and Sour Soup
Houlihan's Baked Potato Soup
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Houston's Grilled Chicken Salad
Houston's Spinach and Artichoke Dip
Houston's Tortilla Soup
Howard Johnson's Boston Brown Bread
Ice Cream Sandwiches
International House Of Coffee Flavored Coffees
Italian Sausage
Jack Daniel's Honey Mustard
Jack Daniel's Marinade
Jack-In-The-Box Jumbo Jack
Jack-In-The-Box Tacos
Jalapeno Poppers
Jerk Seasonings
K.C. Masterpiece BBQ Sauce
Kahlua
Keebler Soft Batch Cookies
Kenny Rogers BBQ Sauce
Kenny Rogers Fire-And-Ice Chili
Kentucky Derby Museum Pie
Ketchup
Kettle Corn
KFC BBQ Baked Beans
KFC Buttermilk Biscuits
KFC Cole Slaw
KFC Gravy
KFC Honey Barbecued Wings
KFC Macaroni Salad
KFC Original Fried Chicken
King's Hawaiian Bread
Kit Kat Bars
Kraft Catalina Salad Dressing
Kraft Thousand Island Dressing
Krispy Kreme Doughnuts
Krystal's Hamburgers
Lawry's Taco Seasoning
Lawry's Seasoned Salt
Legal Seafood Clam Chowder
Licorice Drops
Lipton's Onion Soup
Little Caesar's Pizza Sauce
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Little Debbie Oatmeal Cream Pies
Long John Silver's Battered Fish
Luchow's German Potato Salad
Lum's Ollieburger
Lynchburg Lemonade
Macaroni Grill's Baked Creamy Seafood
Macaroni Grill Foccacia Bread
Macaroni Grill Fonduta Gamberi
Macaroni Grill Gemberetti Noci E De Pino
Macaroni Grill Pasta Di Pollo Al Sugo Bianco
Macaroni Grill Penne Rustica
Magic Shell Ice Cream Topping
Maid Rite Sandwiches
Manwich Sloppy Joes
Marie Callender's Corn Bread
Marie Callender's Pie Crust
Marie Callender's Potato Cheese Soup
Marshmallows
McDonald's Big Mac Sauce
McDonald's Honey Mustard Sauce
McDonald's Hot Mustard Sauce
McDonald's Shakes
McDonald's Sweet and Sour Sauce
McDonald's Big Mac
McDonald's Breakfast Burrito
McDonald's Hot Apple & Cherry Pies
McDonald's Chicken McNuggets
McDonald's Egg McMuffin
McDonald's Filet-O-Fish Sandwich
McDonalds Hamburgers
McDonald's Hotcakes
McDonald's Shamrock Shakes
Miniature Chocolates
Miracle Whip
Mrs. Fields Carrot Cake
Mrs. Fields Chocolate Chip Cookies
Mrs. Fields Peanut Butter Cookies
Mrs. Fields Cinnamon Sugar Cookies
Nutri-Grain Bars
Nutter Butter Cookies
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O'Charley's Baked Potato Soup
Old Bay Seasoning
Old El Paso Enchilada Sauce
Old Fashioned Hard Candy
Old Fashioned Jelly Doughnuts
Old Fashioned Peanut Brittle
Old Spaghetti Factory Creamy Pesto Dressing
Olive Garden Fried Mozzarella
Olive Garden Lasagna
Olive Garden Pasta Frittata
Olive Garden Shrimp Primavera
Olive Garden Tiramisu Dessert
Olive Garden Capellini Pomodoro
Olive Garden Fettuccine Alfredo
Olive Garden House Dressing
Olive Garden Toscana Soup
Olive Garden Eggplant Parmigiana
Orange Julius
Oreo Cookies
Outback Steakhouse Aussie Fries
Outback Steakhouse Bloomin Onion
Outback Steakhouse Coconut Shrimp
Outback Steakhouse Marinade
Outback Steakhouse Alice Springs Chicken
Outback Steakhouse Queenland Chicken and Shrimp
Outback Steakhouse Ranch Dressing
Outback Steakhouse Steak Seasoning
Outback Steakhouse Walkabout Soup
Oyster Sauce
P.F. Chang's Lettuce Wraps
Pace Picante Sauce
Panda Express Orange Chicken
Papa John's Garlic Sauce
Pay Day Candy Bars
Peanut Butter Tastykakes
Pepperidge Farm Sausalito Cookies
Pepperidge Farms Milano Cookies
Peppermint Schnapps
Philadelphia Cheesesteaks
Philadelphia Sticky Buns
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Piccadilly Carrot Soufflé
Pillsbury Crescent Rolls
Pimento Cheese Spread
Pita Bread
Pizza Hut Cavatini
Pizza Hut Creamy Italian Dressing
Pizza Hut Dessert Pizza
Pizza Hut Original Pan Pizza
Pizzeria Uno's Chicago Deep Dish Pizza
Planet Hollywood Cap'n Crunch Chicken
Planet Hollywood Thai Shrimp Pasta
Planters Heat
Ponderosa's Steak Sauce
Pop Tarts
Popeye's Fried Chicken
Popeye's Red Beans and Rice
Popeye's Biscuits
Popeye's Dirty Rice
Popcorn Balls
Potato Rolls
Prudhomme's Cajun Seasoning Mix
Red Lobster's Cheesecake
Red Lobster's Crab Au Gratin
Red Lobster's Shrimp Diablo
Red Lobster Cheese Biscuits
Red Lobster Creamy Caesar Dressing
Red Lobster Fried Catfish & Hushpuppies
Red Lobster Tartar Sauce
Red Lobster's Clam Chowder
Red Lobster's Crab Stuffed Mushrooms
Reese's Peanut Butter Cups
Reuben Sandwich
Rib Shack Bar-B-Q Sauce
Ruby Tuesday Apple Pie
Ruby Tuesday's Chicken Quesadillas
Sanders Hot Fudge Topping
Sbarro Baked Ziti
Sbarro Spinach and Cheese Rolls Florentina
Sbarro Tomato Sauce
Sbarro Chicken Francese
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Sbarro Rigatoni Ala Vodka
Schlotsky's Deli Rolls
See's Fudge Candy
Shake and Bake
Shoney's Beef Cabbage Soup
Shoney's Broccoli Casserole
Shoney's Country Fried Steak
Silver Spoon Cafe Spinach Queso Dip
Sizzler Cheese Toast
Sizzler Fried Shrimp
Snapple Flavored Ice Teas
Snickerdoodles
Snickers Candy Bar
Snickers Cheesecake
Soup Nazi's Seafood Bisque
Sour Cream
Starbuck's Frappuccino
Steak & Ale Cajun Chicken Pasta
Steak & Ale's Burgundy Mushrooms
Steak & Ale's Bourbon Street Steak
Steak & Ale's Hawaiian Chicken
Steak-n-Shake Chili
Stouffer's Corn Soufflé
Stouffer's Macaroni and Cheese
Stove Top Stuffing
Stuckey's Pecan Log Rolls
Sun Dried Tomatoes
Swiss Miss Hot Chocolate
T.G.I. Friday's Signature Cocktails
T.G.I. Friday's Jack Daniels Grill Glaze
T.G.I. Friday's French Onion Soup
T.G.I. Friday's Au Gratin Potatoes
T.G.I. Friday's Sizzling Vegetable Fajitas
T.G.I. Friday's Soy Dressing
T.J. Cinnamon's Cinnamon Rolls
Taco Bell Hot Sauce
Taco Bell Chalupa Supreme
Taco Bell Crispitos
Taco Bell Sante Fe Gordita's
Taco Bell Green Sauce
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Teriyaki Sauce
Thomas English Muffins
Tiger Sauce
Tony Roma's Baby Back Ribs
Tony Roma's Onion Rings
Tootsie Rolls
Twix Bars
Uncle Ben's Seasoned Long Grain & Wild Rice
V-8 Juice
Vanilla Extract
Waldorf Astoria Fresh Pea Soup
Waldorf Astoria Olive And Lemon Potatoes
Waldorf Hotel's Waldorf Salad
Walnettos Caramels
Wendy's Chicken Caesar Fresh Stuffed Pita
Wendy's Chili
Wendy's Frosty
Wendy's Spicy Chicken Fillet Sandwich
Wheat Thins
White Castle Sliders
Wicker's BBQ Sauce
Wonder Bread
Worcestershire Sauce
York Peppermint Patties
Zwieback
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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
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.
-1Copyright © H.B.C.O.A.
Ultimate Guide to Restaurant Recipes
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A&W Chili Dogs
1 Sabrett brand 2 ounce beef frankfurter (7½" 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.
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.
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Ultimate Guide to Restaurant Recipes
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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.
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.
-3Copyright © H.B.C.O.A.
Ultimate Guide to Restaurant Recipes
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Almond Bark
1 Cup Whole blanched almonds
1 Tsp. Butter
1 Lb. White chocolate
This is a microwave 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 pieces. Makes (approx.) 1 1/2 lbs.
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. Re-roll 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.
-4Copyright © H.B.C.O.A.
Ultimate Guide to Restaurant Recipes
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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, and 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
accordion 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 opening 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 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.
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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 Lemonade
1 Quart water
1 Cup sugar
1 Cup FRESH lemon juice
Sparkling Water (not tonic water, like Perrier)
Mix first three together. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water. An
interesting 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 lemonade and water.
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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 vinegar
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 ingredients 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 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.
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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. bull’s-eye 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 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, sauté onion, garlic, until onion is tender. Stir in
tomatoes, mushrooms, and spices. Sauté 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.
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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 Horsey Sauce
1 cup mayonnaise
3 tbsp. Bottled horseradish cream
1 tbsp. Sugar
2 packages Equal
Mix all ingredients and chill.
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.
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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 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 minutes. 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.
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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.
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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.
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.
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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.
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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.
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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, and 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 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).
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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, and then continue whisking until completely blended, about 1 minute more. Pour in the cream
and milk and whisk to blend. Add the peach juice and blend.
Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice
cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream
is ready. Makes 1 generous quart.
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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.
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Ben & Jerry's NY Super Fudge Chunk
1/4 cup White chocolate; chop coarse
1/4 cup Semi-sweet chocolate; 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.
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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.
Sauté 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 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.
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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 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.
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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
Sauté 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 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. Refrigerate 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.
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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 sauté until the onions start
to blacken. While the onions are caramelizing, 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 caramelized, 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 refrigerator until needed. To reheat
use a double boiler.
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.
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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-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.
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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.
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-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.
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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 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.
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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.
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.
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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 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.
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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 ingredients 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.
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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 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.
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.
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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.
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 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.
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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 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.
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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 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 sauté garlic for about one minute. Add potatoes and the rest of the
seasonings. Pan-fry the potatoes until they are lightly brown.
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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, and 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'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.
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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.
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.
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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.
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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 a 2-quart Mason jar.
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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
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.
Bullseye BBQ Sauce
1/2 Cup chopped onions
1 can tomato 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 Tabasco sauce
Combine ingredients, cover and simmer for 30 mins.
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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 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.
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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 Hershey Sundae Pie
Chocolate crust (store bought or Hershey crumb recipe) layer 1:
8 Ounce cream cheese
3/4 c. powder sugar
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 cool-whip and chocolate curls.
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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.
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 yellow 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.
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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.
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.
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California Pizza Kitchen Chicken Tequila Fettuccine
1 pound dry spinach fettuccine
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 fettuccine and remaining cilantro.
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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:
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.
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CPK Broccoli 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.
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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
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.
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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.
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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.
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.
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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 into 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.
Want to make a Carl's Jr. All-Star? After placing the beef on the bottom bun, add a slice of real American
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).
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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 occasionally,
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 caramel 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.
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 sauté 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.
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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.
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.
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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.
Cheesecake Factory Bruschetta
1-1/2 cups chopped roman 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 crusty 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 minutes 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.
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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 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 minutes 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 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 minutes 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 minutes or till the top turns a bit darker. Remove from oven and allow to come
to room temperature, and then refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.
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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 slightly.
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.
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, sauté 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.
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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 re-closeable 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 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.
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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 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 re-closeable 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.
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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 re-closeable 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
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.
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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 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.
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Chi Chi's Chili Con Queso
Take a pound of Velveeta and melt it until it becomes stir able. Use a microwave for this. Combine an equal
amount of half and half and mix thoroughly. Add one 4 oz can of chilies 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 overnight. Don't leave this
step out. Take the bowl out and place into microwave, heat and stir.
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 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.
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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 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.
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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'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.
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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. Sauté 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 sautéed
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
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.
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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.
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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.
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.
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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.
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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.
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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 ½ 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.
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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.
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.
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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.
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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 teaspoon 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
Makes about 20 very large rolls.
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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.
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.
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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 wieners.
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 flourcornmeal 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.
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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.
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 and 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.
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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.
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. Nestlé’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, Nestlé’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.
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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
consistency 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.
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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 ingredients and mix with hashbrowns.
PUT all in a 3 qt. casserole.
SAUTÉ cornflakes in butter and sprinkle on top.
COVER and BAKE at 350 for about 40 min.
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.
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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 temperature 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 cheesecloth and place in blender
with the salt. Blend until creamy. Store the cheese in small containers with tight fitting lids and refrigerate.
Cheese can also be frozen thawed and then beaten again in blender until creamy.
Crème 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.
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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.
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.
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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. Sauté 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 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.
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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.
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.
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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.
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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 confectioner’s 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.
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.
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Ebingers Blackout Cake
For the cake:
1/2 cup unsweetened Dutch-process cocoa, or Hershey’s 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 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.
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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.
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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 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.
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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 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.
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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. Meanwhile, heat olive oil over medium-high heat in a large skillet. Add onion,
carrot, celery and garlic and sauté 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 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.
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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 blender of food processor. Blend
approximately 10 seconds, and 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.
It is available at some grocery stores and most Mexican markets.
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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 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.
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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.
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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.
Entenmann's Fat Free Chocolate Cupcakes
1 small Box Jell-O 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 till 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 Jell-O 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.
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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.
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.
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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.
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 sautéing
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 sauté in hot olive oil until golden brown. Taste to adjust seasoning.
Form the rest of the crab cakes and sauté 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.
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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 sauté 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.
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.
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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 mandarin
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.
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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.
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.
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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.
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.
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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.
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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!
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. de-boned 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.
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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.
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 careful not to add too much, it is a powerful flavoring. You can either spread
the melted chocolate on the cookies, or you can dip the cookies into the chocolate.
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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.
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, and 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.
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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.
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.
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.
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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 of the crackers before baking.
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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.
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.
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Green Goddess Dressing
2 oz. can anchovy fillets
1/2 cup chopped parsley
3 Tbls. chopped chives
1 Cup Mayonnaise
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.
Gum Drops
1 package (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.
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Gummi Bears
1 small box Jell-O 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!
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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
Butter cream 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, and 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 fall
from a spoon in thick ribbons. Keep icing warm in double boiler over low heat.
For butter cream 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 butter cream icing. Makes about 2 1/2 dozen
cookies.
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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.
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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 parsley
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.
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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.
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.
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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 Italian Dressing
1. Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth.
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.
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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 careful this does not over boil. Remove from heat, when this cools add the
vanilla.
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.
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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 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. Sauté 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.
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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.
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.
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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.
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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.
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.
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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.
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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.
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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.
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
Sauté 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.
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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 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 sauté 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 juice, 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.
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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 seasoning
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, 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.
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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
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
chocolate chips, stir and allow to cool. Beat together sugar & egg till pale & creamy. Beat in melted
chocolate and vanilla. Add flour, cocoa, and baking powder. Continue beating until incorporated. Transfer
batter to pan and spread evenly to edges. Bake 15 min., and then remove from oven. Cool 10 min. and invert
onto cutting board. Carefully remove wax paper and, using sharp un-serrated 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.
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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 liquefy 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 liquefy 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 liquefy 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
1/2 tsp. Cinnamon
Process in blender on liquefy until well blended. Store in an air tight container.
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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.
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
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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 ingredients. Blend well. Use to marinate shrimp or scallops for one hour--or beef, chicken or
pork in the refrigerator overnight. Use to baste the shellfish or meat as it is grilled or broiled.
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.
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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 filling 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.
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.
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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 scallions (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.
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.
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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.
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 and place them 1 inch apart on an
ungreased cookie sheet. Bake for 8 minutes or until light brown around edges.
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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.
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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.
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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.
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.
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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!)
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 casserole 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 Buttermilk Biscuits
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
until golden brown. Makes about 18 biscuits.
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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 mayonnaise
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 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, and 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.
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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, and 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 its 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 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 mayonnaise
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.
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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.
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.
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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.
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.
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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.
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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
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
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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.
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).
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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.
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.
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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.
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).
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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 Debbie Oatmeal Cream Pies
1 Can vanilla frosting
2 Sticks margarine
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 separately 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 sandwich bags and then put into a large freezer bag. The cake flour is better than the plain flour.
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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.
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.
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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.
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.
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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, de-veined 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.
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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 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 sauté 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.
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Macaroni Grill Gemberetti Noci E De Pino
24 Jumbo Shrimp -- peeled and de-veined
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 de-vein 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. Sauté 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 sauté until garlic is
translucent. Stir in mushrooms, shrimp, and pine nuts. Sauté several minutes or until shrimp are done and
show color. Remove skillet from 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.
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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:
Sauté 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.
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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
Sauté 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 de-veined
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
Sauté 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.
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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.
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.
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,
and simmer for 10 minutes. Serve with toasted hamburger buns.
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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 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, and 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.
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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.
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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 confectioner’s
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.
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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 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 Hot Mustard Sauce
1 Tablespoon Dijon mustard
2 Tablespoons French's prepared mustard
2 Tablespoons Heinz 57 sauce
1/4 Cup Mayonnaise
1/4 Cup Sour cream
Mix all, cover and refrigerate to use within 30 days.
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McDonald's Shakes
2 cups ice cream (your choice of flavor)
1 1/2 cups low-fat milk
3 Tablespoons sugar
1/4 teaspoon pectin
Combine all ingredients in blender. Makes 2 servings.
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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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.
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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.
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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 in 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 dough’s 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 brown. The older the oil, the
sooner 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.
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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 1½ 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 2½ 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 flipping the Canadian bacon, remove.
7- Put the Canadian bacon on top of the cooked egg, and cover with the top of the toasted English muffin.
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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.
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 nickel... 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.
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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 before
using 1/4 cup batter for each pancake on hot, oiled griddle, browning each side.
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.
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Miniature Chocolates
3 Pounds Icing Sugar
1 Can Eagle Brand sweetened
Evaporated Milk
Butter or Margarine
Paraffin Wax (Para wax)
Semi-sweet Baking Chocolate
Food Coloring
Artificial 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 separate 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 Para wax. 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 Para wax 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 maraschino 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: Para wax 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.
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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.
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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 inserted 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 electric mixer on medium speed, beat cream cheese and
butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low
until smooth.
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.
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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 over mix.
Add the flour mixture and chocolate ships, and blend at low speed until just mixed. Do not over mix. 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 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 over mix). 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.
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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 wire 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 sides of bowl, and 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 over mix. 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
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.
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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.
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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.
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.
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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 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.
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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 golf balls).
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.
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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 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
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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 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.
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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.
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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 sautéing
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 sauté pan, melt 2 tbsp. butter. Sauté 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.
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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 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 Fettuccine 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 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.
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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 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, and then add sauce. Top with parmesan cheese and
return to oven for 5-10 minutes to melt mozzarella. Serve immediately.
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Orange Julius
6 ounces orange juice, from frozen concentrate, unprepared
1 cup milk, low-fat 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.
Oreo Cookies
COOKIE WAFERS:
1 (18.25 oz) box Dark Fudge Cake Mix
1/3 cup water
2 tablespoons shortening
CRÈME 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 Horseradish
Dash Cayenne Pepper
Dash Salt
Dash black pepper
Combine all ingredients and mix well.
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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
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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, de-vein & 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, and 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 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 braise to perfection.
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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
don’t 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, sauté 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 serve as 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 sautéed 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 parsley before serving. Place extra marinade in small bowl to serve on the
side.
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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. Sauté chicken breasts with wine and remaining
spices until done. Remove and set aside. Sauté shrimp in pan, adding more wine if necessary. Serve each
breast on a bed of linguine with shrimp. Cover with sauce.
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.
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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 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.
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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.
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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 chilies, (optional)
8 Ounce can bamboo shoots, minced
8 Ounce can water chestnuts, 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
Iceberg 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.
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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.
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. Serve at once.
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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.
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.
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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.)
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 chocolate 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.
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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, and then roll to a log shape,
about 2" long. Place on ungreased cookie sheet, 2" apart. Bake 17-19 min, or until cookies spread 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.
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 tightly with lid. Let cool. Add peppermint extract to mixture and pour into a sealable bottle.
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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.
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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 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.
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Piccadilly Carrot Soufflé
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 soufflé 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.
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.
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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 pimentos
(don't drain them but don't use the whole jar either, unless you really like pimentos. 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.
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.
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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. mozzarella 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. Sauté 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 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.
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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.
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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 outer 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.
7. Cut in six slices.
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Pizzeria Uno's Chicago Deep Dish Pizza
Pan Dough:
1 cup Warm tap water (110-115ø)
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
its 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.
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.
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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
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.
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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 de-veined (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 sauté 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
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.
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Planters Heat
2 cups hulled raw peanuts (or almonds, pecans, etc.)
3 teas. Worcestershire 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. Position 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.
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.
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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 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.
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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.
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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 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 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 until pink color disappears, crumbling with fork. Stir in broth, rice and minced
onion. Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed.
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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.
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
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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.
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.
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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 sauté 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 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).
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Red Lobster Cheese Biscuits
Dough:
1 1/4 lbs. Bisquick
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 Bisquick 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 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.
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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 the
hushpuppies.
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.
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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'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. Sauté 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.
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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) Sauté 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 sautéed 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.
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
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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 spread 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, and 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.
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.
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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.
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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 marinating 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.
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, smooth 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.
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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 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.
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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 sauté 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.
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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.
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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 sauté 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.
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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.
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.
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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.
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.
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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 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, and then simmer until thick. Pour gravy over steaks.
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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 Tabasco
Sour Cream
Over medium high heat, melt butter, then sauté 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 Tabasco
until you get the desired flavor. Top with sour cream.
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.
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Sizzler Fried Shrimp
1 egg, beaten,
1/2 cup milk, low-fat is 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 de-veined
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.
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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, and 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 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.
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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 de-vein 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.
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.
Starbuck's Frappuccino
1/2 cup fresh espresso
2 1/2 cups low-fat 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.
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 chef’s 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 saucepan. Bring to boil. In another saucepan, melt margarine and
sauté 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.
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, sauté 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.
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.
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Stouffer's Corn Soufflé
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 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.
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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
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.
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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 porcelain 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 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.
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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 the refrigerator, but the oil will
solidify at refrigerator temperatures (it quickly reliquaries at room temperature however). As tomatoes are
removed from the jar, add more olive oil as necessary to keep the remaining tomatoes covered.
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.
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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
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.
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MUDSLIDE (MUD BOY RECIPE)
5 Ounces Kahlua
5 Ounces Bailey's Irish Cream
5 Ounces Absolute 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 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.
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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, and
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 Au Gratin Potatoes
4 Large baking potatoes
3 Cups Béchamel 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, and
then slice into 1/2" thick rounds. Mix together the Béchamel 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.
Béchamel 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. Sauté with margarine in a small cast-iron skillet over mediumhigh 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 aldente 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, and salsa) to taste, then
roll up tortillas.
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 rectangle 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 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, and 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.
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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 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.
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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 careful 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 until 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 Sante Fe Gordita's
Sante Fe Sauce:
2 Tbs. mayonnaise
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 kernel 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.
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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.
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.
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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, and 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 bake stone lightly. Lift the muffins
carefully onto the bake stone 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.
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.
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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 tightly 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. Bull’s-eye 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 helpful to have two sets of large tongs and be very, very
gentle.
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.
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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.
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, and 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 chocolate. 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.
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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.
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.
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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.
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.
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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 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.
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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.
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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, and 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 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, and 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.
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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 Frosty
1 cup Milk
1/2 cup Nestlé’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.
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Ultimate Guide to Restaurant Recipes
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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, and 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.
11. Flip the top half of each sandwich onto the bottom half and serve hot.
Makes 4 sandwiches.
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Ultimate Guide to Restaurant Recipes
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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 un-foiled 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.
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 nonstick 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 UN-TOASTED buns.
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Ultimate Guide to Restaurant Recipes
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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.
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.
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Ultimate Guide to Restaurant Recipes
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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. Sauté 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.
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 confectioner’s 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 ½-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.
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Ultimate Guide to Restaurant Recipes
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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 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 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
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.
- 258 Copyright © H.B.C.O.A.
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