English recipes - Uppskriftir


	Big Boy's Chicken Gravy Categories: Copycat, Sauces, Chicken Yield: 1 quart -patdwigans fwds07a 28 oz Chicken broth 1/2 ts Onion powder 1 tb Chicken bouillon powder 2/3 c Bisquick In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until if comes to a boil, is smooth and thickened a bit. Serve at once. Can freeze up to 4 months. Big Bucket In The Sky Chicken Categories: Polkadot, Menarea, Chicken Yield: 1 Servings 3 c Self-rising flour 1 tb Paprika 2 pk Lipton Tomato Cup-A-Soup -powder 2 pk Good Seasons Italian -Dressing mix powder 1 ts Salt 1/4 lb Butter or margarine Moisten chicken in water. Place coating mixture in an oven roasting bag and shake until chicken is covered. Bake in 350 degree oven for about 40 minutes or until juices are clear. Big Mouth Sandwich Recipe By : Jo Anne Merrill Serving Size : 6 Preparation Time :0:30 Categories : Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound lean ground beef 1 teaspoon chili powder 1/2 teaspoon salt -- or seasoned salt 2 California avocados -- sliced 1 French bread loaf -- or long loaf garlic salt -- to taste 8 ounces refried beans -- 1 can shredded lettuce 1 tomato -- sliced 2 green onions -- sliced 1/2 cup cheddar cheese -- shredded taco sauce -- optional 1. Brown ground beef very thoroughly; drain well. Stir in salt and chili powder; keep hot. 2. Halve, peel and slice avocados into flat slices. 3. Split French bread in half lengthwise. Lightly toast cut sides under broiler. 4. Place half the avocado slices on bottom half of bread. Sprinkle with garlic salt if using. 5. Heat refried beans. Spread an even layer of beans over avocado, then spoon on browned meat. 6. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle lettuce with taco sauce if using. 7. Cover with a layer of sliced tomato then sprinkle on the chopped onions. Place remaining avocado slices on tomatoes and sprinkle with garlic salt. 8. Cover with top half of bread; cut into serving sized sandwiches. Serving Ideas : Serve with warm tortilla chips and iced tea or beer. NOTES : This sandwich speaks for itself as to how it got its name. BOB "OVEN'S " COLONIAL DRESSING Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Copycat Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Water 1/8 c Cornstarch 1/2 c Vinegar -- light or dark 1 c Sugar 1 t Onion powder 1 tb Salt 1/4 c Butter or margarine 1/2 ts Pepper 1 t Celery salt 1 tb Celery seed Put water and cornstarch into blender on High speed for 1 minute or until smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture over Medium High heat, stirring constantly as you begin to add each of the remaining ingredients, stirring well after each addition. Cook and continue stirring until it begins to thicken and become quite smooth. Let it cool completel before pouring into a refrigerator container. Cap tightly. Kepps for about weeks. Do Not Freeze. Makes 2 1/2 cups. Variations: Creamy Italian Colonial: to one recipe (above) add 1 Tbsp. prepared mustard, 1 Tbsp. light corn syrup, 1 Tbsp. dry oregano leaves, 1/2 tsp. garlic powder and 1/2 cup mayonnaise. Stir to combine well. Keep refrigerated. Makes about 3 cups. Do Not Freeze. Catalina Colonial: To one recipe (above) add: 1 cup catsup and 1/2 cup sweet pickle relish. Makes 3 1/2 cups. Creamy Onion Dressing: To one recipe (above) stir in: 8 ounce carton onion chip dip. Makes 3 cups. Do Not Freeze. Slaw Dressing: To one recipe (above) stir in: 1/2 cup sour cream, 1/2 cup mayonnaise. Use within one week of preparing. Makes 3 cups. Do Not Freeze. Boston Chicken & KFC Rotisserie Style Chicken Serving Size : 4 1/4 c Oil 1 tb Honey 1 tb Lime juice 1/4 ts Paprika Season salt 4 Chicken breast halves with skin Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4 chicken breast halves, skin-side-up in a square baking dish or pan, sprayed with Pam. Bake uncovered at 400~ about 35 to 40 minutes, basting chicken without turning them, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving. Boston Chicken Baked Beans Categories: Copycat, Beans Yield: 6 servings -patriciadwigans fwds07a 14 c Dry chopped onions; reconsti -tute in 1/4 c hot water 5 -minutes 24 oz Jar great northern beans; -drain, rinse and drain 28 oz Can Campbell's Pork & Beans 1 c Hunt's Ketchup 1/2 c Open Pit hickory flavored -BBQ sauce 3 sl Boiled ham; chopped fine While onions are softening, empty jar of northern beans into a 4-quart baking dish or pan. Add pork and beans to northern beans. Stir in onion, ketchup, BBQ sauce and ham. Bake, uncovered at 350~ about 30-35 minutes or until piping hot. Stir 2-3 times during baking. Refrigerate covered, to use in 1 week. Freeze to use in 4 months. Boston Chicken Cranberry Sauce Categories: Copycat, Sauces, Fruits Yield: 3 cups -patdwigans fwds07a 1 lb Can jellied cranberry sauce 10 oz Jar Smucker's Simply Fruit -Orange Marmalade 1/4 ts Ground ginger 2 c Fresh cranberries; each -sliced 2 or 3 pcs horizont. 1/3 c Walnuts; chop fine in 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6-8 minutes. Add the sliced cranberries, keeping sauce on low. Stir often. Continue cooking and stirring often until cranberries are no longer white and taste tender to the bite (not soft, but not too crisp). Stir in walnuts. When cooled to lukewarm, refrigerate, covered and use with a week to 10 days. Should freeze well to be used within 4 months. Boston Chicken Creamed Spinach Categories: Copycat, Vegetables Yield: 4 servings -patdwigans fwds07a 1 tb Flour 4 tb Butter, margarine or canola -oil 1/2 ts Garlic salt Salt and pepper 20 oz Frozen chopped spinach; cook -and drain 1 sm Onion; diced In a saucepan, on medium heat, stir together with wire whisk soup, flour, butter, garlic salt, salt and pepper until smooth and piping hot. Combine with spinach and onion. (MY NOTE:I'd substitute fresh minced garlic for the garlic salt). Boston Chicken Cucumber Salad Categories: Salads, Copycat, Wrv Yield: 4 to 6 patdwigans fwds07a 2 md Cucumbers w/skin;half, seed, -1/2" slices 1/4 Red Spanish onion; 1/2" dice 1 lg Ripe tomato; dice 8 oz Paul Newman's Olive Oil and -Vinegar Dressing 1 ts Dry dill weed 1/2 ts Dry parsley; mince 1/4 c Olive oil Combine cucumbers with the rest of the ingredients in non-metal refrigerator container, tightly covered. Marinate for 24 hours in fridge before serving. Do not freeze. Boston Chicken Macaroni & Cheese Categories: Pitzer, Pasta, Cheese Yield: 6 Servings 3 c Dry spiral shaped pasta Cook al dente, drain 2/3 c Milk (2% or regular) 1 lb Velveeta cheese, light or - cubed small 1/4 ts Dry mustard powder 1/2 ts Ground turmeric Salt and pepper to taste Place into top of double boiler over gently simmering water milk, cheese, mustard powderm turmeric, salt and pepper in that order. Stir with whisk occasionally until melted and smooth. Stir pasta into hot cheese mixture and keep hot until serving time over hot water, up to an hour. (If it begins to thicken up too much, dilute with a little milk). Neverput into oven or over direct heat as it will scorch and change the texture to a sticky mess. 6-8 side servings or 4 main-dish servings. Boston Chicken Marinade/basting Sauce Categories: Copycat, Sauces Yield: 1 servings -patdwigans fwds07a 1/4 c Canola oil 1 tb Honey 1 tb Lime juice 1/4 ts Paprika Mix all ingredients well and apply to skin-side-up chicken in a single layer in greased baking dish or pan. Bake at 400~ 35-40 minutes. Baste every 8-10 minutes during the baking time. Boston Chicken Saucer Sized Chocolate Chip Co Categories: Copycat, Desserts, Cookies Yield: 1 servings -pat dwigans fwds07a 4 oz Nestle's Milk Chocolate bars 4 oz Baker's german sweet choc 4 oz Dove milk chocolate Cookie dough use your our recipe Melt 3 chocolates, stirring until smooth. Pur into greased 9" metal pie pan and refrigerate until hard. Hammer into pea-sized bits. Store refrigerated until ready to use. Use 1/3 c dookie dough, flattening to a 3-1/2 to 4" round. Bake at 375 for 16 to 18 minutes or until golden brown but not overbaked or cookies will be hard as rocks when cooled. The cookies will look almost "RAW" at the end of 16 minutes if you make them big enough and will continue to bake in their own heat as they cool on the sheets a few minutes. Boston Chicken Spicy Rice Categories: Rice, Copycat, Wrv Yield: 6 servings -patdwigans fwds07a 1/4 c Raw Rice-shaped pasta 3/4 c Minute rice 1 tb Pimiento; chop fine 1/2 ts Dry minced celery leaf 1 ts Dry minced parsley 1/4 ts Dry mustard 14 oz Can chicken broth 1/4 c Olive oil 1/2 ts Salt In a 2-qt saucepan combine all ingredients. Stir often and bring to a bol. Cover and remove from heat. Let stand 15 minutes. Fluff rice with a fork occasionally. Salt and pepper to taste if desired. Keep warm in top of double boiler, over simmering water, to serve within an hour. Refrigerate leftovers covered. Rewarm Gently i 3 to 4 days. Do not freeze. Boston Chicken Squash Categories: Copycat, Vegetables Yield: 6 servings -patdwigans_om@juno.com 2 Butternut squash; halve -long, remove seeds Margarine or butter Salt 1/2 c Brown sugar; packed 1/2 c Honey 1/2 ts Ground ginger 1 ts Pumpkin pie spices 4 tb Butter or margarine; melted Preheat oven to 400 . Place squash cut-side down on Pam-sprayed shallow baking pan. Bake uncovered about 45 minutes or until fork tender. Wipe cut surface with a little butter and sprinkle with salt. Return to bake cut-side up about 10 minutes longer or until browned and soft. Scrape out the meat into a mixing bowl. Add sugar, honey, ginger, pumpie pie spice and butter. Beat with electric mixer at med speed until smooth. Return to oven, ocvered in foil, just to keep warm until time to serve, 325 for 30 minutes. Refrigerate leftovers for about a week or freeze up to 4 months. Boston Chicken Stuffing Categories: Copycat, Dressings, Vegetables Yield: 8 side dish -Patdwigans fwds07a 10 oz Can sliced carrots; undrain 4 oz Can slices mushrooms;undrain 14 oz Can chicken broth 2 Ribs celery; cut 4-5 pieces 1 tb Rubbed sage 12 ts Poultry seasoning 1 tb Chicken bouillon powder 3 tb Bottled liquid margarine or -melted butter or margarine 3 English muffins; cut into -1/2" cubes with crumbs 8 oz Bag unseasoned croutons 1 tb Dry parsley; minced 2 tb Dry minced onion When you open the can of carrots, run the blade of a paring knife through them right in the can so that you've reduced them to tiny bits without mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside. Empty the cam of broth into the blender and add the celery along with the sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds on high speed, only until celery is finely minced. Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and onion to the Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350~ about 45 minutes to an hour or until piping hot. Refrigerate leftovers to use within a week. Freeze to use within 4 months. Boston Market Meatloaf 1 cup tomato sauce 1? tbsp Kraft barbecue sauce 1 tbsp granulated sugar 1? lbs 10% fat ground sirloin 6 tbsp all-purpose flour ? tsp salt ? tsp onion powder ? tsp ground black pepper dash garlic powder Preheat oven to 400?F. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. In a large bowl, add all but 2 tbsp of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined. Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat. Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tbsp of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Makes 4 servings. Boston Market? Meatloaf In the early 90s Boston Chicken was on a roll. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. So successful was the chain with chicken, that the company quickly decided it was time to introduce other entr? selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. But offering the other entr?s presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts sent the company into a tailspin. By 1988, Boston Market's goose was cooked: the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again. Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country. 1 cup tomato sauce 1 1/2 tablespoons Kraft original barbecue sauce 1 tablespoon granulated sugar 1 1/2 pounds ground sirloin (10 percent fat) 6 tablespoons all-purpose flour 3/4 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper dash garlic powder 1. Preheat oven to 400 degrees. 2. Combine the tomato sauce, barbecue sauce, and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. 3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined. 4. Combine the remaining ingredients with the ground sirloin - flour, salt, onion powder, ground pepper, and garlic powder. Use the wooden spoon or your hands to work the spices and flour into the meat. 5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections that allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes. 6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat. 7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce. 8. Place the meatloaf back into the oven, uncovered, for 25 - 30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Serves 4. Bull's Eye BBQ Sauce 1/2 C. chopped onions 1 (8 oz.) can tomatoes sauce 1 C. water (OPTION: Beer) 1 1/4 C. ketchup 2 T. brown sugar 2 T. prepared yellow mustard 1 T. olive oil 1 T. Worcestershire sauce 1 dash Tabasco sauce Combine ingredients, cover and simmer for 30 minutes. I cooked this for 45 minutes to an hour. The sauce reduced itself and tasted good. If you taste the sauce before simmering, it will not taste as good as when the flavors have melded, but after cooking it is great. Just like the 'real' sauce on barbecued pork steaks. For the original, do not use beer. Burger King? Big King? The Burger Wars are becoming the biggest food fight since that cafeteria scene from the movie "Animal House". The two burger giants, McDonald's and Burger King, have each been cloning the other's top products in the bloody battle for the big burger buck. Burger King stepped up first with the Big King - Burger King's version of the McDonald's Big Mac. Yes, it had two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun; although everything was arranged a bit differently, and there's no middle bun in there. Then McDonald's rolled out the Big N' Tasty, which bore a striking resemblance to Burger King's Whopper, with fresh lettuce, tomato, and onion on top of a huge beef patty. Who's winning this fight by leveraging the popularity of the other company's product? Nobody, really. McDonald's chose to alter its Big N' Tasty recipe by making it smaller n' cheaper, then changed the name to Big Xtra!, while Burger King bailed out on the Big King altogether. But this food fight is far from over. More recently Burger King tweaked its french fry formula in an unsuccessful attempt to steal away fans from McDonald's winning fried spuds recipe. And McDonald's has added more breakfast sandwiches to compete with Burger King's wider wake-up selection. So the war continues. And the battlefield is splattered with ketchup. Spread 1/4 cup mayonnaise 2 teaspoons French dressing 2 teaspoons sweet pickle relish 1 teaspoon white vinegar 1/2 teaspoon sugar 1/4 teaspoon lemon juice 1/8 teaspoon paprika 1 1/2 pounds ground beef dash salt dash pepper 4 sesame seed hamburger buns 1 1/3 cups chopped lettuce 8 slices American cheese 1 to 2 slices white onion, separated 8 dill pickle slices 1. Prepare the spread by combining the ingredients in a small bowl. Set this aside until you are ready to use it. 2. Preheat your barbecue or indoor grill to high heat. 3. Divide the ground beef into 8 even portions (3 ounces each). Roll each portion into a ball, then press each ball flat to form a patty about the same diameter as the bun. 4. Grill the beef patties for 2 to 3 minutes per side, or until done. Lightly salt and pepper each side of the patties. 5. As the meat cooks, brown the faces of the buns in a hot skillet, toaster oven, or face down on the grill. Watch the buns closely so that they do not burn. 6. Build each burger by first spreading a tablespoon of the spread on the face of the top bun. Arrange about 1/3 cup of lettuce evenly over the spread. 7. On the bottom bun stack a patty, then a slice of American cheese, another patty, and another slice of cheese. 8. On the top slice of cheese arrange 2-3 separated onion slices (rings), then 2 pickle slices. 9. Turn the top part of the burger over onto the bottom and serve. You may also want to zap the sandwiches in the microwave, individually, for 15 to 20 seconds each. Serves 4. Burger King? BK Broiler This grilled chicken sandwich was introduced by America's number-two burger chain in 1990, and soon after the launch the BK Broiler was selling at a rate of over a million a day. Not good news for chickens. This one's easy to duplicate at home. To clone the shape of the chicken served at the burger giant, you'll simply slice the chicken breasts in half, and pound each piece flat with a mallet. Pounding things is fun. Let the chicken marinate and then fire up the grill. The recipe makes four sandwiches and can be easily doubled if necessary for a king-size munch fest. Marinade 3/4 cup water 2 teaspoons ketchup 1 teaspoon salt 1/4 teaspoon liquid smoke 1/8 teaspoon pepper 1/8 teaspoon oregano dash onion powder dash parsley 2 chicken breast fillets 4 sesame seed hamburger buns 1 1/3 cups chopped lettuce 1/4 cup mayonnaise 8 tomato slices 1. Make the marinade by combining the ingredients in a medium bowl. 2. Prepare the chicken by cutting each breast in half. Fold a piece of plastic wrap around each piece of chicken and pound the meat with a tenderizing mallet until it is about 1/4 - inch thick and about the same diameter as the hamburger buns. Place the chicken into the marinade, cover it, and chill for at least four hours. Overnight is even better. 3. Preheat your barbecue or indoor grill to high heat. Grill the chicken for 3 to 4 minutes per side or until done. 4. Toast the faces of the hamburger buns in a pan or griddle, in a toaster oven, or facedown on the grill. Watch the buns closely to be certain that the faces turn only light brown and do not burn. 5. Build each sandwich from the top down by first spreading about a tablespoon of the mayonnaise on the toasted face of a top bun. 6. Spread about 1/3 cup of chopped lettuce over the mayonnaise. 7. Arrange two tomato slices on the lettuce. 8. Place a chicken breast on the toasted face of the bottom bun. 9. Flip the top part of the sandwich over onto the bottom and scarf out. Serves 4. Tidbits Liquid smoke is a flavoring found near the barbecue sauces and marinades. Use hickory-flavored liquid smoke if you have a choice. Burger King? Breakfast Sandwiches You can have your eggs and sausage and biscuits sitting next to each other on the plate like all the traditional folks out there, or you can get vertical with this top secret breakfast-in-sandwich from the world's number two fast food chain. And if you prefer a croissant to a biscuit, I've got that version for you, too (along with the special way to get bigger, circular croissants). A great way to make the eggs for these breakfast sandwiches is to pour the beaten egg into a well-greased mold made from an empty pineapple can. Just cut both ends off an 8-ounce pineapple can - you know, the short cans that have crushed or sliced pineapple inside. Oh, and take the pineapple out. Then, before you know it, you'll be making perfectly round eggs like the fast food pros. Biscuit Sandwich 1 small can (5 biscuits) Pillsbury Grands Buttermilk Biscuits melted butter Non-stick cooking spray 5 eggs salt ground black pepper 10 ounces ground breakfast sausage (such as Jimmy Dean) or 10 slices of bacon 5 slices American cheese 1. Prepare biscuits following instructions on the can (bake at 350 degrees for 15 to 18 minutes). When you remove the biscuits from the oven brush the top of each with melted butter. 2. Spray a skillet over medium heat with non-stick cooking spray. Open both ends of a clean, small, sliced pineapple can. Spray the inside of the empty can with the non-stick spray, and then place the can in the pan to heat up. Use more than one can if you'd like to speed up the cooking process. 3. Beat an egg, then pour it into the empty can mold, add a bit of salt and pepper, and cover with a saucepan lid. Cook for a couple minutes, then scrape a knife around the edge of the egg to release it. Remove the can, then turn the egg over and cook it for another minute or two. Repeat with the remaining eggs. 4. If using sausage, form 2-ounce portions of sausage into patties with the same diameter as the biscuits. Cook the sausage in another hot skillet over medium heat until brown. If using bacon, cook the bacon and drain on paper towels. 5. Slice a biscuit in half through the middle. Build each sandwich by first stacking egg on the bottom half of the biscuit. Next arrange sausage (or 2 slices of bacon) on the egg, then a slice of American cheese. Top off each sandwich with the top biscuit half, then zap it in the microwave for 15 to 20 seconds to help melt the cheese. Repeat with the remaining ingredients. Makes 5 sandwiches. Croissan'wich? 1 8-ounce can Pillsbury Original Crescent Rolls 4 eggs salt ground black pepper 8 ounces ground breakfast sausage (such as Jimmy Dean) or 8 slices of bacon 4 slices American cheese 1. Prepare the rolls by first unrolling the dough out of the can. Separate the dough into four sections, each made up of two triangles. Detach the triangles by tearing along the diagonal perforation, then reattach the dough along the outside parallel edges, pinching the dough together along the middle. This will make one bigger triangle. Loosely roll the dough, from the wide end, all the way up. Now, bring the ends around so that they overlap and the roll is in the shape of a circle. Press the ends together and place the roll onto a baking sheet. Repeat with the remaining dough, then bake following the directions on the package (bake at 375 degrees for 11 to13 minutes). 2. When the rolls are done baking build the sandwich using the above steps 2 through 5 in the recipe for the biscuit sandwich clone. Makes 4 sandwiches. California Pizza Kitchen? Dakota Smashed Pea & Barley Soup? Got one of those cool hand blenders? You know, the kind of gadget that used to be pitched on those annoying yet compelling late-night infomercials? It comes in handy for this recipe, which requires the split peas to be smashed into a smooth consistency, just like the original. If you don't have a hand mixer, a standard blender works just fine. This soup is very tasty and very low in fat. And the barley gives it a special chunky consistency and added flavor that isn't found in most pea soups. 2 cups split peas 6 cups water 2 14.5-ounce cans chicken broth (4 cups) 1/3 cup minced onion 1 large clove garlic, minced 2 teaspoons lemon juice 1 teaspoon salt 1 teaspoon granulated sugar 1/4 teaspoon dried parsley 1/4 teaspoon white pepper dash dried thyme 1/2 cup barley 6 cups water 2 medium carrots, diced (about 1 cup) 1/2 stalk celery, diced (1/4 cup) Garnish chopped green onion 1. Rinse and drain the split peas, then add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 75 minutes or until the peas are soft. 2. While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 75 minutes or until the barley is soft and most of the water has been absorbed. 3. When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth. You may also use a standard blender or food processor for this step, pureeing the soup in batches. Alternately, if you like, you may skip this step, keeping the soup rather chunky. It's still good this way, just not as smooth as the real thing. 4. Drain the barley mixture in a sieve or colander and add it to the split pea mixture. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender. Stir occasionally. Turn off the heat, cover the soup, and let it sit for 10 to 15 minutes before serving. Garnish each serving with a little chopped green onion. Makes 8 servings. Carl's Jr.? Bacon Swiss Crispy Chicken Sandwich If you love crispy chicken sandwiches - and especially if you don't live in the West - you'll want to try out this clone of the tasty Carl's Jr. creation. The recipe makes four of the addicting chicken sandwiches from the California-based chain, but will also come in handy for making a delicious homemade ranch dressing. Try using some lean turkey bacon, fat-free Swiss cheese, and fat-free mayonnaise if you feel like cutting back on the fat. Then you can eat two. Ranch Dressing 1/3 cup mayonnaise 2 tablespoons sour cream 1 tablespoon buttermilk 1 1/2 teaspoons white vinegar 1 teaspoon sugar 1/4 teaspoon lemon juice 1/8 teaspoon salt 1/8 teaspoon parsley 1/8 teaspoon onion powder dash dill weed dash garlic powder dash ground black pepper 2 teaspoons hot water 1/2 teaspoon unflavored gelatin 6 to 8 cups vegetable shortening 1 egg 1 cup water 1 cup all-purpose flour 2 1/2 teaspoons salt 1 teaspoon paprika 1 teaspoon onion powder 1/8 teaspoon garlic powder 4 chicken breast fillets 4 sesame seed hamburger buns 4 lettuce leaves 4 tomato slices Kraft Swiss cheese Singles 8 slices bacon, cooked 1. Preheat 6 to 8 cups of shortening in a deep fryer to 350 degrees. If you don't have a deep fryer, you can also pan fry using a large frying pan and just a couple cups of shortening. 2. To prepare the ranch dressing, combine all of the ingredients except the water and gelatin in small bowl. Mix the water with the gelatin in a small cup until all of the gelatin is dissolved. Add this gelatin solution to the other ingredients and stir. Cover and chill the dressing until it's needed. 3. Beat the egg and then combine with 1 cup water in a small, shallow bowl. Stir. 4. Combine the flour, salt, paprika, onion powder and garlic powder in another shallow bowl. 5. Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim each breast fillet until it is round. 6. Working with one fillet at a time, first coat each fillet with the flour, then dredge it in the egg and water mixture. Coat the chicken once again in the flour and set it aside until all of the fillets have been coated. 7. Fry the chicken fillets for 8 to 12 minutes or until light brown and crispy. 8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 1 1/2 teaspoons of the ranch dressing on the face of the top and bottom buns. 9. On the bottom bun, stack a leaf of lettuce and a tomato slice. 10. When the chicken is done frying, remove the fillets from the fryer and drain them on paper towels or a rack for a couple minutes. 11. Stack one fillet on the bottom of the sandwich (on top of the tomato), then stack a slice of the Swiss cheese onto the chicken. 12. Arrange the bacon, crosswise, on top of the Swiss cheese, then top off the sandwich with the top bun. Repeat the stacking process for each of the remaining sandwiches. Makes 4 sandwiches. Carl's Jr.? Ranch Crispy Chicken Sandwich We'll use elements of the Carl's Jr. Bacon Swiss Crispy Chicken Sandwich clone recipe to whip up one of the other Carl's Jr. crispy chicken sandwiches, because I always say you can never have too much crispy chicken. This fried chicken breast sandwich includes lettuce and tomato, and is slathered with a clone of Carl's tasty ranch dressing. Use the recipes together and you can easily serve up two different sandwich clones for different tastes, with little extra effort. And you diners will be so impressed. Ranch Dressing 1/3 cup mayonnaise 2 tablespoons sour cream 1 tablespoon buttermilk 1 1/2 teaspoons white vinegar 1 teaspoon sugar 1/4 teaspoon lemon juice 1/8 teaspoon salt 1/8 teaspoon parsley 1/8 teaspoon onion powder dash dill weed dash garlic powder dash ground black pepper 2 teaspoons hot water 1/2 teaspoon unflavored gelatin 6 to 8 cups vegetable shortening 1 egg 1 cup water 1 cup all-purpose flour 2 1/2 teaspoons salt 1 teaspoon paprika 1 teaspoon onion powder 1/8 teaspoon garlic powder 4 chicken breast fillets 4 sesame seed hamburger buns 4 lettuce leaves 4 tomato slices 1. Preheat 6 to 8 cups of shortening in a deep fryer to 350 degrees. If you don't have a deep fryer, you can also pan fry using a large frying pan, and just a couple cups of shortening. 2. To prepare the ranch dressing, combine all of the ingredients except the water and gelatin in small bowl. Mix the water with the gelatin in a small cup until all of the gelatin is dissolved. Add this gelatin solution to the other ingredients and stir. Cover and chill the dressing until it's needed. 3. Beat the egg and then combine with 1 cup of water in a small, shallow bowl. Stir. 4. Combine the flour, salt, paprika, onion powder, and garlic powder in another shallow bowl. 5. Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim each breast fillet until it is round. 6. Working with one fillet at a time, first coat each fillet with the flour, then dredge it in the egg and water mixture. Coat the chicken once again in the flour and set it aside until all of the fillets have been coated. 7. Fry the chicken fillets for 8 to 12 minutes or until light brown and crispy. 8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 1 1/2 teaspoons of the ranch dressing on the face of the top and bottom buns. 9. On the bottom bun, stack a leaf of lettuce and a tomato slice. 10. When the chicken is done frying, remove the fillets from the fryer and drain on paper towels or a rack for a couple minutes. 11. Stack one fillet on the bottom of the sandwich (on top of the tomato), then top it off with the top bun. Repeat the stacking process for each of the sandwiches. Makes 4 sandwiches. Chef Paul Prudhomme's? Poultry Magic? Louisianna chef Paul Prudhomme, America's number one Dom DeLuise look a like, hit it big in supermarkets with his magical brand of Cajun spice blends. Chef Paul developed his seasonings after years of making little batches and passing them out to customers in the restaurants where he worked. Now his Magic Seasoning Blends come in several varieties and are produced in a whopping 30,000- square-foot plant by 38 employees. Fortunately, it'll take only one of you in a small kitchen to make a clone of one of the most popular versions of the blend. Use it when you barbecue, roast, grill, or saut?your favorite chicken, turkey, duck, or Cornish game hens. 1 1/2 teaspoons salt 1/2 teaspoon paprika 1/4 teaspoon cayenne 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon rubbed sage dash cumin Combine all ingredients in a small bowl. Store in a covered container. Sprinkle on any poultry to taste. Makes 4 teaspoons. Chevys? Fresh Salsa Whip out the food processor and fire up the grill because you?ll need these essential tools to clone one of the best restaurant salsas in the business. The key to recreating the flavor of the real deal is to fire roast the tomatoes and the jalapenos, and to add a little mesquite-flavored liquid smoke. The restaurant chain uses a mesquite grill, so these steps are crucial to getting the same smoky flavor as the addictive restaurant version. Chevys uses chipotle peppers, or smoked red jalapeno peppers. But unless you grow your own jalapenos, it may be difficult to find the riper red variety in your local supermarket. For this recipe, the green jalapeno peppers will work fine. 6 medium tomatoes 10 jalapenos (red is best) 1/4 of a medium Spanish onion 2 cloves garlic 2 tablespoons chopped fresh cilantro 2 tablespoons white vinegar 2 teaspoons salt 1 1/2 teaspoons mesquite-flavored liquid smoke 1. Preheat your barbecue grill to high temperature. 2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos. 3. Place the tomatoes on the grill when it?s hot. After about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool. 4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate. 5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency. 6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. Makes approximately 2 cups. Chevys? Garlic Mashed Potatoes This easy-to-clone dish comes with many of the tasty entrees at the restaurant chain or can be ordered up, pronto, on the side. It's a nice clone to have around since it goes well with so many dishes, Mexican or otherwise. Just give yourself the time to bake and cool the potatoes. Be here at TSR next week for a big clone request from the same "always fresh ingredients" Mexican food chain. It's for that muy delicioso salsa, baby! Si, si, si. See you then. 4 medium/large russet potatoes 1 tablespoon butter 1 tablespoon minced fresh garlic (3-4 cloves) 3/4 cup water 1/2 cup cream 3/4 teaspoon salt 1/8 teaspoon black pepper 1. Preheat oven to 400 degrees. 2. Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheated oven for 1 hour until they are tender. Cool. 3. Mash potatoes and remove about half of the skin. You want to leave the rest in. 4. Melt the butter in a large suacepan over medium heat, then add garlic and saute for 5 minutes. 5. Add the remaining ingredients to the pan and cook for 5-10 minutes while stirring often until garlic mashed potatoes are very hot. Serves 4. Chevys? Mesquite-Grilled BBQ Chicken Quesadilla? With this secret recipe from the latest TSR low-lat book, it isn't necessary to cook the chicken over a mesquite grill as they do in the restaurant chain. Sure, you could get some mesquite wood chips and throw 'em on your barbecue or you can use that charcoal that has mesquite in it. But an easier way to get the flavor of mesquite--especially if all you've got is a gas grill--is to soak the chicken in a marinade made with mesquite-flavored liquid smoke. In the restaurant these puppies are made with red chili tortillas. Since these type of tortillas can be a drag to track down, especially in fat-free versions, we'll use plain fat-free tortillas for our tasty reduced-fat clone. Mesquite Marinade 1/2 cup water 1 teaspoon mesquite-flavored liquid smoke 1/2 teaspoon salt dash ground black pepper Spicy BBQ Sauce 1/2 cup Bull's-Eye Original BBQ Sauce 1/4 teaspoon cayenne pepper dash chili powder 1 boneless chicken breast 1/3 cup sliced red bell pepper 1/3 cup sliced green bell pepper 1/3 cup sliced Spanish onion 2 large (12-inch) fat-free flour tortillas 1 1/3 cups shredded Monterey Jack cheese 1. Prepare the marinade by combining the ingredients in a medium bowl. Add chicken breast fillet to the bowl, cover, and chill for one hour. 2. When the chicken is finished marinating, preheat your grill to high temperature. 3. As grill is heating, prepare the spicy BBQ sauce by mixing the ingredients in a small bowl. 4. Throw the chicken on the grill and cook it for 4 to 5 minutes per side or until it's done. When the chicken is done cooking, chop it into bite-size pieces. 5. Spray a light coating of nonstick cooking spray on a medium skillet over medium heat. Saut?the sliced peppers and onion in the pan for 4 to 5 minutes or until the veggies start to brown. 6. Set a large skillet over medium/low heat. 7. Put one flour tortilla in the skillet and sprinkle 1/3 cup of cheese over half of the tortilla. Spoon half of the vegetables over the cheese, followed by half of the chicken. 8. Spoon a generous portion of the spicy BBQ sauce over the chicken, followed by another 1/3 cup of cheese. 9. Fold the other side of the tortilla over the filling, and press down so that it stays in place. 10. By this time, the cheese on the bottom should be melted. If not, wait another minute or so, then flip the quesadilla over and heat for another couple minutes or until all of the cheese has melted. 11. Slide the quesadilla onto a plate and slice it into 4 pieces. Repeat for the second quesadilla and serve immediately with salsa on the side. Serves 4 as an appetizer. Nutrition Facts Serving size ? 2 pieces Total servings ? 4 Chi Chi's Mild Salsa Recipe By : Gloria Pitzer Serving Size : 1 Preparation Time :0:15 Categories : Salsas Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cn Stewed Tomatoes (14 Oz.) -- sliced 2 Large Green onions -- snipped* 1 Large Ripe Tomato -- cored and diced 1/2 Teaspoon Salt 1/2 Teaspoon Black Pepper 1 Ds Tabasco=AE Sauce -- or to taste Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once from heat. Put half of mixture through blender just to mince fine but not to puree. Return to remaining half of mixture. Cool and refrigerate in tightly covered container to use with a few weeks. Freezes well to use within 6= months. NOTE-For hot salsa, add 1 ts canned green chopped chilis or to taste, freezing unused chilis to use in other recipes. CHI-CHI'S CHICKEN FAJITAS Categories: Mexico, Restaurants, Poultry Yield: 1 Servings From: Brett Jones In the last 17 years, I've worked for a LOT of restaurants :) My favorite trick was from Chi-Chi's [ha! I NEVER signed that non-disclosure agreement] .... the absolute best marinade for chicken (we used it for our fajitas) is margarita mix. Yes, just go out and find your favorite margarita mix (Mr & Mrs T's is good) or a little sweet & sour, put the chicken breasts in a shallow pan and cover with the mix. Marinate at least overnight, preferably for 24 hours. Chili's Margarita Presidente 1 oz vodka ? oz triple sec 1/3 cup sweet & sour mix Lemon wedge Fill a glass with crushed ice and add vodka and triple sec. Top off the drink with sweet & sour mix. Add a lemon wedge for garnish and serve. Makes 1 serving. Chili's Twisted Lemonade Twist 1 oz Sauza Commemoritiva Tequila ? oz Cointreau ? oz Presidente Brandy ? oz Rose's lime juice 1/3 cup sweet & Sour mix Combine all ingredients in a shaker with crushed ice. Shake Pour drink into a martini glass rimmed with salt. Serve the remainder of the drink in the shaker on the side. Makes 1 serving. Chili's? Boneless Buffalo Wings This clone of Chili's new menu items gives us the zesty flavor of traditional Buffalo chicken wings without the bones or skin. That's because these "wings" are actually nuggets sliced from chicken breast fillets that are breaded and fried, then smothered with the same type of spicy wing sauce used on typical wings. If you like Buffalo wings, you'll love this recipe. Serve these babies up with some celery sticks and bleu cheese dressing on the side for dipping. Now you can actually eat Buffalo wings with a fork! 1 cup all-purpose flour 2 teaspoons salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 1 egg 1 cup milk 2 chicken breast fillets 4-6 cups vegetable oil 1/4 cup Crystal or Frank's Louisiana hot sauce 1 tablespoon margarine On the side bleu cheese dressing (for dipping) celery sticks 1. Combine flour, salt, peppers and paprika in a medium bowl. 2. In another small bowl, whisk together egg and milk. 3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees. 4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. 5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes. 6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned. 7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended. 8. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. 9. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side. Serves 2-4 as an appetizer. Chili's? Calypso Cooler? Ever order one of those expensive specialty drinks off the shiny, full-color restaurant table-stand cards and wish you had a clone recipe? This is one of those drinks, off of one of those cards. And here's the clone recipe. 1 1/4 ounces Captain Morgan spiced rum 1/2 ounce peach schnapps 4 ounces (1/2 cup) orange juice splash Rose's lime juice 1/2 ounce grenadine Garnish orange wedge maraschino cherry 1. Fill a 16-ounce glass with ice. 2. Pour all ingredients over ice in the order listed. Don't stir. 3. Garnish with an orange wedge and a cherry on a toothpick. Serve with a straw. Makes 1 drink. Chili's? Chicken Enchilada Soup It's an item that you won't even find on the current menu at this national restaurant chain. But ask your server what soups are available and this is a selection that's available every day of the week. The dish is one of Chili's most raved-about items, and a recipe to clone the delicious soup is easily one of the most requested here on the Internet. Looks like it's time for an official TSR custom clone to answer those many requests. The secret here is the addition of masa harina -- a corn flour that you will find in your supermarket near the other flours or in the Mexican food section. You'll find the recipe for the pico de gallo garnish in the Chili's Nacho Burger clone recipe from last November. Enjoy, amigos! 1 tablespoon vegetable oil 1 lb. of chicken breast fillets (approx. 3 fillets) 1/2 cup diced onion 1 clove garlic, pressed 4 cups chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce 16 ounces Velveeta 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon cumin Garnish shredded cheddar cheese crumbled corn tortilla chips pico de gallo (from recipe for November 17, 1997) 1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. 2. Add onions and garlic to pot and saut?over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. 3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. 4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. 5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. 6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo. Makes approx. 12 servings. Chili's? Chocolate Chip Paradise Pie? What makes this dessert so special is the way it comes to your table sizzling in a cast iron skillet. just like fajitas. The chocolate chip cookie and graham cracker crust "pie" is topped with a scoop of vanilla ice cream, and then drizzled with chocolate and caramel syrup. It's all served up in a hot skillet of cinnamon butter. Yum! If you want to prepare this one just like they do at the restaurant, you'll need one of those skillets for each serving. Small iron skillets work the best, but any 6 or 8-inch frying pan will do fine. You just have to be sure your pan is super hot to get that authentic Chili's "sizzle." If you don't have enough of the right pans for each serving, you can slide it all onto a plate. It may not have the sizzle of the real thing, but it'll still taste awesome! Cookie Layer 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 cup butter (1 stick), softened 1/3 cup granulated sugar 1 egg 1 tablespoon milk 1/2 teaspoon vanilla extract 1/2 cup shredded coconut Crust Layer 6 tablespoons butter 1/4 cup sugar 1 1/2 cups graham cracker crumbs 1 1/4 cups semi-sweet chocolate chips 1/2 cup chopped walnuts Cinnamon Butter 1/2 cup butter (1 stick), softened 3 tablespoons granulated sugar 1 1/2 teaspoons cinnamon 9 scoops vanilla ice cream chocolate syrup caramel syrup 6 tablespoons chopped walnuts 1. Preheat the oven to 325 degrees. 2. Combine the flour, baking soda and baking powder in a medium bowl. 3. In a separate large bowl, beat together the butter and sugar with an electric mixer. Continue beating for about 30 seconds or until mixture turns lighter in color. Add the egg, milk, and vanilla and beat until smooth. 4. Slowly mix the dry mixture into the wet mixture. Beat until well-combined and then mix in the coconut flakes. Set this cookie dough aside for now. 5. Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds. Add the sugar and stir well for 30 seconds. Add the graham cracker crumbs and stir. Press this mixture into the bottom of a 9x9-inch baking dish or pan. 6. Sprinkle the cup of chocolate chips evenly over the graham cracker crust. 7. Press the cookie dough into the dish, covering the chocolate chips. Use flour on your fingers to keep the soft dough from sticking. 8. Sprinkle the chopped walnuts over the dough. Use your fingers to press the nuts into the dough. 9. Bake for 40-45 minutes or until the edges of the ?pie? become light brown. 10. Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed. 11. When you are ready to make your dessert, heat up a small skillet over medium heat. When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan. It should quickly melt and sizzle. Slice the ?pie? into 9 pieces and place one into the hot skillet. If the ?pie? has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds. 12. Place a scoop of ice cream on top of the ?pie.? Drizzle chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top. Repeat for the remaining ingredients and serve sizzling in the skillet. Makes 9 desserts. Chili's? Nacho Burger Here's a clone recipe for a delicious new burger from Chili's unlike any you may have tasted before. It was designed by the folks at this popular chain to incorporate several of restaurant's prepared sides -- all of which you will now have clones for -- including Chili's chili queso, Chili's pico de gallo, and Chili's guacamole. Stack it all onto a bun with a juicy 1/4-pound ground beef patty and some crumbled tortilla chips for crunch, and you've got a slightly spicy, South-of-the-border taste. Muy bien, amigos! Pico de Gallo 2 medium tomatoes, diced 1/2 cup diced Spanish onion 2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed 2 teaspoons finely minced fresh cilantro Pinch of salt Guacamole 2 small or 1 large Haas avocado 2 tablespoons sour cream 1/4 cup diced tomato 1/2 teaspoon diced jalapeno 1/4 teaspoon chopped fresh cilantro 1/4 teaspoon lemon juice 1/8 teaspoon salt Chili Queso 3 ounces ground beef 1 teaspoon all-purpose flour pinch of salt pinch of ground black pepper 16-ounce bottle Cheez Whiz 2 tablespoons milk 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon paprika 2 pounds ground beef 4 large sesame seed buns 2 cups iceberg lettuce, shredded or chopped thin 2 tablespoons mayonnaise 1 green onion, chopped 16-20 tortilla chips 2-3 fresh jalapenos, sliced 1. First make the pico de gallo. This is easy. Just combine all of the ingredients for the pico in a small bowl and mix well. Cover bowl and chill in the refrigerator. 2. Now we'll make the guacamole. In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator, next to the pico. 3. Next we'll make the chili queso. In yet another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook until it's brown, then set aside. 4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat. 5. Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat. 6. Separate the ground beef into four 1/2-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done. Lightly salt and pepper each burger patty. 7. Build the burger open-faced in the following order starting with the bottom bun: On Bottom Bun 1/2 cup shredded lettuce hamburger patty 2 tablespoons chili queso 4 or 5 crumbled tortilla chips 2 teaspoons green onion On Top Bun 1/2 tablespoon mayonnaise 2 tablespoons pico de gallo 2 tablespoons guacamole 4 jalapeno slices Serve burger with extra queso and guacamole. May also serve french fries on the side and use the chili queso for dipping. Makes 4 burgers. Chili's? Southwestern Eggrolls Many people have hopped on the cloning bandwagon for this recipe. Unfortunately the "clone" recipes that are floating around out there for this dish are pretty lame. So into the TSR test kitchen we go, and out comes the closest thing you'll ever savor next to actually eating the real thing. These "eggrolls" are made with flour tortillas, stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, monterey jack cheese and spices. When you add the creamy avocado ranch dipping sauce, you're tastebuds will begin to party. Make these several hours before you plan to serve them so that they can freeze solid before frying. This will help to make the outside a dark golden brown, and the eggrolls will stay folded without letting any oil seep into the filling. This is how they cook 'em at the restaurant chain. And now you can check out the video for a hands-on demonstration. 1 chicken breast fillet 1 tablespoon vegetable oil 2 tablespoons minced red bell pepper 2 tablespoons minced green onion 1/3 cup frozen corn 1/4 cup canned black beans, rinsed and drained 2 tablespoons frozen spinach, thawed and drained 2 tablespoons diced, canned jalapeno peppers 1/2 tablespoon minced fresh parsley 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/4 teaspoon salt dash cayenne pepper 3/4 cup shredded Monterey Jack cheese five 7-inch flour tortillas Avocado-ranch dipping sauce 1/4 cup smashed, fresh avocado (about half of an avocado) 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon buttermilk 1 1/2 teaspoons white vinegar 1/8 teaspoon salt 1/8 teaspoon dried parsley 1/8 teaspoon onion powder dash dried dill weed dash garlic powder dash pepper Garnish 2 tablespoons chopped tomato 1 tablespoon chopped onion 1. Preheat barbecue grill to high heat. 2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle. 3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. 4. Add the red pepper and onion to the pan and saut?for a couple minutes until tender. 5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture. 6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted. 7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. 8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. 9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl. 10. Preheat 4-6 cups of oil to 375 degrees. 11. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. 12. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion. Serves 3-4 Chili's? Southwestern Vegetable Soup If you like a soup that's packed with veggies, that's low in fat, and has some of that Southwestern zing to it, this is the one for you. Just toss all the ingredients in a pot and simmer. Garnish with some shredded cheese and crumbled tortillas, and prepare to take the chill off. 6 cups chicken broth (Swanson is best) 1 14.5-ounce can diced tomatoes, with juice 1 cup water 1 cup canned dark red kidney beans, with liquid 1 cup frozen yellow cut corn 1 cup frozen cut green beans 1 4-ounce can diced green chilies 1/2 cup diced Spanish onion 1/2 cup tomato sauce 6 corn tortillas, minced 1 1/2 teaspoons chili powder dash garlic powder Garnish 1 cup grated cheddar/jack cheese blend 1 cup crumbled corn tortilla chips 1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup. 2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved. 3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese. Makes 6 servings. CHOCOLATE COCONUT CRUNCH COOKIES Categories: Cookies Yield: 4 dozen 2 c Flour 1 ts Baking soda 1/4 ts Salt 1 c Butter; unsalted, softened 3/4 c Brown sugar 2 Eggs; lightly beaten 2 ts Vanilla 1 ts Almond extract 2 c Coconut; shredded 12 oz Chocolate chips 1 1/2 c Almonds; lightly salted -dry roasted, finely chopped Preheat the oven to 300. In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, whisk together the flour, baking soda and salt. In a medium bowl with an electric mixer, cream the butter and sugars. Beat in the eggs, vanilla and almond extract. Mix on low speed until blended. Add the flour mixture and mix just until blended; do not overmix. add the coconut, chocolate chips, and almonds and stir just until blended. Drop the dough by rounded tbsp 2" apart onto an ungreased cookie sheet. Bake for 18 to 20 minutes. Church's Fried Chicken Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Chicken Sandwiches Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----WALDINE VAN GEFFEN VGHC42A----- 1 tablespoon Sugar 1 1/2 cups Self-rising flour 1/2 cup Cornstarch 3 teaspoons Seasoned salt 2 teaspoons Paprika 1/2 teaspoon Baking soda 1/2 cup Biscuit mix 1 Env Italian Dressing Mix 1 Env Onion soup mix -----TO USE----- 2 Eggs -- mix with 1/4 cup Cold water 1 cup Corn oil Combine all ingredients in a 4-cup container. Mix to blend the ingredients thoroughly. Store tightly covered at room temperature up to 3 months. TO USE-Dip the chicken pieces in egg mixture and then into dry coating mix and back into egg to coat the pieces evenly but lightly and finally back into dry mix. Have oil piping hot in heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 side of pan. Bake 350~ for about 45 to 50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating. Serves 4 Cinnabon Cinnamon Roll Serving Size : 12 Categories : Rolls INGREDIENTS: DOUGH 1/4 cup warm water, 1 cup milk -- room temperature 1 large egg -- beaten, 1/4 cup butter -- softened, 1 tablespoon sugar 1/2 teaspoon salt, 4 cups all purpose white flour 1/2 package instant vanilla pudding mix (3.4 oz box) 1 tablespoon bread machine yeast FILLING 1 cup brown sugar -- packed 1 tablespoon cinnamon, 1/4 cup butter -- softened CREAM CHEESE CINNAMON FROSTING, 1/2 teaspoon cinnamon 4 ounces cream cheese -- softened, 1/4 cup butter -- softened 1/2 teaspoon vanilla, 1/2 tablespoon milk, 1 1/2 cups powdered sugar ********* Preparation Instructions: Dough; (Add the dough ingredients, in the order listed, to the bread machine and prepare using the dough setting. On a lightly floured surface, roll out to an 18" by 30" rectangle. The dough can also be handmade. If you use regular yeast, you may want to let the rolls proof for 15-30 minutes after assembly). Filling In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over the dough and evenly sprinkle on the sugar and cinnamon mixture. Starting at the long edge of the dough, roll up tightly. Mark the roll every 2 inches. With a thread cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut. Place rolls into greased 8" or 9" baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown. Cream Cheese Cinnamon Frosting In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately. This recipe has been adjusted so that the dough can be prepared in your bread machine. These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket. Cinnabon? Icescape? In a blender, Cinnabon adds concentrated flavoring, some ice and a curious secret ingredient referred to only as a "dairy product." When blended smooth, out comes these thick, refreshing drinks that look and taste like they were made with ice cream. For this clone we just need a little half-and-half (that's half cream and half milk for those of you across the pond). It gives this version the exact same creamy consistency as the original with its custom "dairy" ingredient. Strawberry is the most popular of the flavors, but the other two are tasty as well. The Mochalatta version uses the TSR clone of the Mochalatta Chill from last week and produces as thicker blended version of the drink, similar to Starbuck's popular blended Frappuccino. Strawberry 1 cup water 1/4 cup granulated sugar 3 cups crushed ice 1/3 cup frozen whole strawberries (about 4 large strawberries) 1/2 cup half-and-half 1/4 cup lemon juice 1/4 cup Hershey?s strawberry syrup 1. Combine the water and sugar in a cup and stir until the sugar is dissolved. 2. Add this sugar syrup to other ingredients in a blender. Blend on high speed until the drink is smooth. Serve in two 16-ounce glasses. Makes 2 large drinks. Orange 3 cups crushed ice 1 cup water 2/3 cup orange juice 1/2 cup half-and-half 3 tablespoons Tang orange drink mix 1. Mix all ingredients in a blender set on high speed until smooth and creamy. Serve in two 16-ounce glasses. Makes 2 large drinks. Mochalatta 3 cups crushed ice 1 1/2 cups TSR version of Mochalatta Chill 1/2 cup half-and-half 2 tablespoons chocolate syrup 1. Mix all ingredients in a blender set on high speed until smooth and creamy. Serve in two 16-ounce glasses. Makes 2 large drinks. Cinnabon? Strawberry Lemonade & Mochalatta Chill? Cinnabon gives lemonade a twist by adding strawberry syrup. It's a simple clone when you snag some Hershey's strawberry syrup (near the chocolate syrup in your supermarket), and a few juicy lemons. But if it's a bit of a caffeine buzz you're looking for -- enhanced by a killer chocolate rush -- it's the Mochalatta Chill you'll want to whip up. Brew some double-strength coffee (see Tidbits) and let it cool off, then get out the half & half and chocolate syrup. Man, these sippers are just too dang easy! Strawberry Lemonade 1/2 cup lemon juice (from 3-4 fresh lemons) 1/4 cup sugar 2 cups water 2 tablespoons Hershey?s strawberry syrup 1. Mix ingredients together in a pitcher. Serve over ice. Makes 2 drinks. Mochalatta Chill 1 cup double strength coffee, cold (see Tidbits) 1 cup half and half 1/2 cup Hershey's chocolate syrup Topping whipped cream 1. Combine all ingredients in a small pitcher. Stir well or cover and shake. Pour over ice in two 16 ounce glasses, and top with whipped cream. Makes 2 large drinks. Tidbits Make double-strength coffee in your coffee maker by adding half the water suggested by the manufacturer. Allow coffee to chill in the refrigerator before using it in this recipe. Cracker Jacks Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Snacks Copycat Popcorn Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Peanuts -- warmed 1 cup Butter 5 cups Popped corn -- warm 2 cups Brown sugar -- packed 1/2 cup Light corn syrup 1/2 teaspoon Baking soda Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter; add br own suagr and syrup. Cook till thick then add baking soda; stir. Pour over warm ed popped corn and peanuts. Stir well. Let cool and munch down. Denny's Cheese Soup Categories: Copycat, Soups, Cheese Yield: 4 servings -patdwigans_om@juno.com 4 tb Butter or margarine 10 oz Cream of chicken soup 10 oz Cream of celery soup 1/2 Soup can Kraft's mayonnaise 8 oz Jar cheese Whiz 14 oz Can chicken broth Salt and pepper Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot -BUT DO NOT LET IT BOIL! . Do not freeze because of the mayo. Use within a week. Dive!? S'mores You don't need a campfire, wire hangers or long sticks to make this popular marshmallow, chocolate and graham cracker dessert. Steven Spielberg's Dive! chain of theme restaurants is the inspiration for this week's clone recipe, pulled from the third TSR book, Top Secret Restaurant Recipes (which includes other clones from the chain as well). You need only four ingredients, an oven with a broiler, and a serious sweet tooth to put together this delicious dessert previously enjoyed only camping trips and at beach parties. 2 whole graham crackers (4 sections, not separated) two 1 1/2-ounce Hershey milk chocolate bars 16 large marshmallows 2 tablespoons Hershey's chocolate syrup, in squirt bottle 1. Preheat the broiler. Arrange the graham crackers side by side on an oven-safe plate (such as ceramic). You can also use a baking sheet. 2. Stack the milk chocolate bars side by side on top of the graham crackers. 3. Arrange the marshmallows on the chcocolate in 4 rows -- 4 across, 4 down. 4. Broil the dessert on the middle rack for 1 to 3 minutes or until the marshmallows turn light brown on top. 5. Remove the dessert from the oven. If you used a baking sheet, carefully slide the dessert onto a serving plate. With the squirt bottle, immediately drizzle the chocolate syrup over the marshmallows in a sweeping back-and-forth motion. Drizzle the chocolate diagonally across the dessert one way, and then the other, creating a cross-hatch pattern. Allow the chocolate to over-shoot the dessert so that it creates a decorative pattern on the serving plate as well. Serves 2-4. Dolly Madison? Zingers? (Devil's Food) Former U.S. President James Madison's wife did not create this baking company, despite the fact that her name is on every carrot cake, crumb cake, and Zinger that comes off the production line. It was instead company founder Roy Nafziger's brainstorm to use the former first lady's name, since she was notorious for throwing huge shindigs featuring a fine selection of desserts and baked goods. Nafziger said his company would create cakes "fine enough to serve at the White House." While I don't expect you'll be treated to a tray of Zingers on your next stay in the Lincoln Bedroom, I will agree that these little snack cakes are a tasty way to appease a sweet tooth. You can craft a version at home by making little cake pans out of aluminum foil that is wrapped around an empty prescription pill bottle. The cake batter is easy, since you just use any instant devil's food cake mix. I like Duncan Hines, but you can use whatever you want. As for the frosting, it may not come out as dark brown as the original since the recipe here doesn't include brown food coloring (caramel coloring). But the taste will be right on. And I think President Clinton would agree that as long as the sweet little treats taste good, appearance is secondary. Cake Duncan Hines devil's food cake mix 1 1/3 cups water 1/2 cup oil 3 large eggs Filling 2 teaspoons hot water 1/4 teaspoon salt 2 cups marshmallow creme (one 7-ounce jar) 1/2 cup shortening 1/3 cup powdered sugar 1/2 teaspoon vanilla Frosting 1 cup powdered sugar 1/4 cup Hershey's chocolate syrup 2 tablespoons shortening 1/2 teaspoon vanilla dash salt Tear off a bunch of foil pieces about this size. These will be your mini cake pans after folding two times and wrapping around a pill bottle. Empty prescription medicine bottles are actually good for something. Use a toothpick or skewer to dig three caverns in the cakes where the filling will live. Later you will cleverly hide these holes with frosting. 1. Prepare the cake batter following the directions on the box. If you use Duncan Hines brand, you will need 1 1/3 cups of water, 1/2 cup of oil, and three eggs. Preheat oven to 350 degrees. 2. To prepare the cake pans that will make cakes the size of Zingers, tear off 20 pieces of aluminum foil that are each about 8 inches wide. Fold the foil in half and then in half once more so that you have a rectangular piece of foil. Wrap this piece of foil around a small prescription medicine bottle. Tuck in the ends and take the bottle out, leaving the foil open at the top. This will form a little pan. Flatten the bottom so that the mini pan stands up straight. Place this into a baking pan and repeat with the remaining pieces of foil. When you have arranged all of the foil pans in a baking pan, spray the inside of all the pans with non-stick cooking spray. Fill each little pan about halfway with cake batter. Bake cakes for 15 to 17 minutes or until a toothpick stuck in the center comes out clean. Remove the cakes from the oven and allow them to cool completely. 3. To make the filling, combine the hot water with the salt in a small bowl and stir until the salt is dissolved. Let this mixture cool. 4. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the salt mixture to the bowl and mix. 5. To make the chocolate frosting, combine all the frosting ingredients in a medium bowl and mix well with an electric mixer until smooth. 6. To assemble your snack cakes first poke three holes with a toothpick or skewer in the top of a cake and swirl around inside the holes making little caverns for your filling. 7. Use a pastry bag with a small tip to squeeze some filling into each hole. Careful not to overfill, or your cake will burst open. Sure, it's exciting, but this mess won't make for a good clone. 8. Once the cake is filled, use a butter knife to spread frosting on top of the cake over the holes. Drag a fork lengthwise over the frosting making grooves just like the real thing. Makes 20 snack cakes. DoubleTree? Hotel Chocolate Chip Cookies When you check in at one of 240 hotels run by this U.S. chain, you are handed a bag from a warming oven that contains two soft and delicious chocolate chip cookies. This is a tradition that began in the early 90s using a recipe from a small bakery in Atlanta. All of the cookies - which weigh in at an impressive two ounces each - are baked fresh every day on the hotel premises. Raves for the cookies from customers convinced the hotel chain to start selling the chocolaty munchables by the half-dozen. But if you've got an insatiable chocolate chip cookie urge that can't wait for a package to be delivered in the mail, you'll want to try this cloned version fresh out of your home oven. Just be sure to get the cookies out of there when they are turning light brown. This way they'll stay soft in the middle when cool. For even better results, you can chill the dough overnight before you commence with the ceremonial baking. 1/2 cup rolled oats 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 1/4 teaspoon cinnamon 1 cup (2 sticks) butter, softened 3/4 cup brown sugar, packed 3/4 cup granulated sugar 1 1/2 teaspoons vanilla 1/2 teaspoon lemon juice 2 eggs 3 cups semi-sweet chocolate chips 1 1/2 cups chopped walnuts 1. Preheat oven to 350 degrees. 2. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl. 3. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. 4. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well incorporated. 5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16 to 18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies. Makes 20 cookies. Dr. Ruth's almost as good as Sex Cheesecake Servings: 8 Crust: 5 oz Graham cracker crumbs 3 tb Sugar 5 tb Butter melted Filling: 16 oz Cream cheese softened 1/2 c Sugar 1/2 ts Vanilla pn Salt 2 lg Eggs 3 tb Chambord liqueur Topping: 8 oz Sour cream 1 tb Sugar 1/2 ts Vanilla 1 tb Chambord liqueur 1 c Raspberries fresh Preheat oven to 350 Deg. F. To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" springform pan. To make filling, mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust. Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan. To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving. Chambord a French liqueur Drake's? Devil Dogs Here's a clone recipe for a favorite east coast treat that could even fool Rosie O'Donnell. The snack food - loving talk show hostess professes her love for these tasty Drake's goodies all the time on her daytime show. And who could blame her? It's hard not to relish the smooth, fluffy filling sandwiched between two tender devil's food cake fingers. I'll take a Devil Dog over a Twinkie any day of the week. For this clone recipe, we'll make the cakes from scratch. This will help us to create a flavor and texture closest to the original, although the color will be much lighter than the real thing (the miracles of food coloring). But if you're feeling especially lazy, you can certainly use a devil's food cake mix in place of the scratch recipe here. Just make the filling with the recipe below and assemble your cakes the same way. Cake 1 egg 1/2 cup shortening 1 1/4 cups granulated sugar 1 cup milk 1 teaspoon vanilla 2 1/3 cups all-purpose flour 1/2 cup cocoa 1/2 teaspoon salt 1/2 teaspoon baking powder Filling 2 cups marshmallow creme (1 7-ounce jar) 1 cup shortening 1/2 cup powdered sugar 1/2 teaspoon vanilla 1/8 teaspoon salt 2 teaspoons very hot water 1. Preheat oven to 400 degrees. 2. In a medium bowl, blend together the egg, shortening, and sugar with an electric mixer. Continue beating while adding the milk and vanilla. 3. In another bowl sift together remaining cake ingredients - flour, cocoa, salt, and baking powder. 4. Combine the dry ingredients with the wet ingredients and beat until smooth. 5. Spoon about a tablespoon of the batter in strips about 4 inches long and 1 inch wide on a lightly greased cookie sheet. Bake for 5 to 6 minutes or until the cakes are done. Cool. 6. In another bowl combine the marshmallow creme, shortening, powdered sugar and vanilla. Dissolve the 1/8 teaspoon of salt in the 2 teaspoons of very hot water in a small bowl. Add this salt solution to the filling mixture and beat on high speed with an electric mixer until the filling is smooth and fluffy. 7. When the cakes have cooled, spread about a tablespoon of filling on the face of one cake and top it off with another cake. Repeat with the remaining ingredients. Makes 20 to 24 snack cakes. Durkee's Famous Sauce Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Sauces Cheese/Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----WALDINE VAN GEFFEN VGHC42A----- 1/2 cup Cold water 4 tablespoons Cornstarch 1/2 cup Plus 2 TB dark vinegar 2 tablespoons Salt 1/2 cup Sugar 1 Whole egg 4 tablespoons French's prepared mustard 4 tablespoons Margarine -- tiny bits Place all ingredients as listed in blender on high speed until smooth (2 minutes). Transfer to top of double boiler and cook over gently boiling water, stirring often for 12 to 15 minutes or until thickened and smooth. Once more put mixture back through blender 30 seconds or till smooth, using high speed. Refrigerate in covered container 24 hours before using. Keep refrigerated 3 months. El Pollo Loco (Pollo Asada) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Cheese/Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup White wine vinegar 1 cup Olive oil 1/2 cup White wine Oregano Thyme Salt 10 milliliters Garlic -- mince 1 1/2 teaspoons Hot sauce Mix all ingredients and marinate two whole chicken which have been cut in half. Marinate several hours in refrigerator. Grill chickens slowly until done. El Pollo Loco Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Chicken -- cut pieces w/skin BROILER BASTING SAUCE 1/3 cup Lemon juice 1/3 cup Lime juice 1/3 cup Canola or vegetable oil 1 teaspoon Ground turmeric 1/2 teaspoon Garlic salt 1/4 teaspoon Black pepper Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces in single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce. Arrange the chicken pieces skin-side up on broiler pan in single layer and baste with enough of mixture to evenly coat skin side. Turn and baste other side. Turn again to skin side up and broil 6" from the heat, brushing with additional sauce every few minutes until skin is really crispy and golden brown, approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices, oil, turmeric, salt and pepper. This makes enough to baste nine pieces. El Pollo Loco Mexican Beans Recipe By : Greg Young of El Pollo Loco via LA Times Serving Size : 6 Preparation Time :0:30 Categories : Beans and Legumes California Mexican Side Dishes Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1 whole serrano chile 1/4 teaspoon serrano chiles -- ground 1 28-oz. can pinto beans 1/3 cup water Heat oil and whole chile in sauce pan. When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes. EL TORITO CHICKEN AND LIME SOUP Categories: Soups, Mexican Yield: 4 servings 1 qt Chicken stock 1 c Julienne-cut tomatoes 2 Limes; (just the juice) 1/2 c Julienne-cut red onion 1 t Dried Mexican oregano 1 T Minced cilantro 1 t Dried basil 4 oz Jalapeno Jack cheese; cubed 1 t Pureed chipotle chile 2 Corn tortillas;cut in strip s 1 Bay leaf 1 Avocado* Salt & White pepper 4 Lime slices 2 Chicken breast halves* 4 Cilantro sprigs Note- Chicken breasts should be cooked and shredded. Avocado, peeled, pitted and sliced. Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper. Bring to boil. Simmer 15 minutes. Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil. Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot soup into warm soup bowls. Drop in cheese cubes. Garnish each serving with a few tortilla strips, avocado slices, lime slice and cilantro sprig. Makes about 1 quart. El Torito Sweet Corn Cake Recipe By : El Torito Restaurant, California Serving Size : 12 Preparation Time :0:30 Categories : Breads Copycat Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 2 tablespoons shortening 1/2 cup masa harina 3 tablespoons cold water 10 ounces corn kernels 3 tablespoons cornmeal 1/4 cup sugar 2 tablespoons whipping cream 1/4 teaspoon baking powder 1/4 teaspoon salt My favorite, and well worth the effort. Masa harina comes in a bag like flour and can be found with the flour in most supermarkets. It's the flour to use for corn tortillas. The recipe doubles easily and turns out well with either of the two methods provided. -- Ann Weeks, Corona Method two is the moist scoop we usually get at the restaurant. -- patH ----- Place butter and shortening in mixer bowl and whip until soft; continue whipping until fluffy and creamy. Add masa gradually while mixing; add water gradually and mix thoroughly. Place corn kernels in blender or food processor fitted with metal blade; coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar, whipping cream, baking powder and salt in large mixing bowl; mix quickly. Add masa mixture and mix lightly, just until blended. Pour into greased 8-inch-square baking pan. Cover with foil. Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a firm texture. Method 2: Place pan in a larger pan and pour boiling water half way up corn cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and adding more boiling water, if necessary. When cooked through, remove corn cake pan from water. Let cooked cake stand at room temperature for few minutes before cutting into squares or using a small ice cream scoop to serve. Makes 10 to 12 small servings. Store leftovers in the refrigerator. El Torito's Sweet Corn Cake Yield: 10 servings LYNN THOMAS DCQP82A-- 1/4 c Butter, unsalted 2 tb Shortening 1/2 c Masa harina 3 tb Cold water 1 10 Ounce Pkg frozen corn Kernels 3 tb Cornmeal 1/4 c Sugar 2 tb Whipping cream 1/4 ts Baking powder 1/4 ts Salt 1) Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly. 2) Blend corn kernels until coarsley chopped. Stir into masa mixture. 3) Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. 4) Pour masa mixture into 8" greased baking pan. Cover with foil and bake at 350 degrees until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve. Each serving contains about: 147 calories; 76 mg sodium; 16 mg cholesterol; 9 grams fat; 17 grams carbohydrates; 2 grams protein; 0.21 grams fiber. Entenmann's Apple Crumb Cake 1/3 cup Butter 4 Granny Smith Apples ? cup Sugar 1 tsp Lemon peel ? tsp Cinnamon 1/8 tsp Mace 1/3 cup Currants 2? cups Flour 3 tbsp Sugar ? tsp Salt 1 package Active dry yeast ? cup Water 1/3 cup Butter 1 Egg 1 tsp Lemon peel ? cup Chopped pecans 6 tbsp Flour ? cup Confectioner's sugar 3 tbsp Butter ? tsp Cinnamon Melt butter in large skillet. Pare,core and slice apples to ?" pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in sugar, peel, cinnamon, mace and currants. Cook 15 minutes, stirring until thickened. Cool. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120?F Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and ? cup flour. With mixer, beat 2 minutes. Add remaining flour, stir in. Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14"x12". Place on sheet. Spread ? filling lengthwise down center of the dough. Starting about ?" for filling, cut 1" wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperature 10 minutes. Preheat oven to 375?F. Combine rest of ingredients for topping. Sprinkle over loaves. Bake 30-35 minutes until lightly browned. Remove from sheet. Cool. Entenmann's Fat-Free Chocolate Cupcakes 1 small Box Jello chocolate pudding powder ? cup Non-fat dry milk powder 1 tbsp Unsweetened Hershey's cocoa ? cup Sugar 1 cup Self-rising flour 4 Egg whites, beat until stiff with 1 pinch Salt 1? qt bowl 1 tsp Vanilla 4 oz Applesauce ? tsp Baking soda In medium mixing bowl combine Jello powder, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat alternately into the egg white mixture a cup at a time with the vanilla, applesauce and baking soda, which have been mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper-line cupcake wells. Bake at 350?F about 18-20 minutes or until tester comes out clean. Cool in pan on wire rack 10 minutes then remove. Entenmann's Fat-Free Oatmeal Raisin Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Desserts Cookies Low-Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----WALDINE VAN GEFFEN VGHC42A----- 1 tablespoon Molasses 3 Raw egg whites 1 cup Dark raisins 1 1/2 teaspoons Vanilla 1 cup Light brown sugar -- packed 1 cup Granulated sugar 1/2 cup Non-fat dry milk powder 1/2 teaspoon Cinnamon 1 1/2 teaspoons Baking powder 2 1/2 cups Quaker brand quick-cooking -- rolled oats 1 cup All-purpose flour Put molasses, egg whites and raisins into blender and blend on high speed just to mince but not to puree (about 5-10 seconds). Empty mixture into medium mixing bowl. With mixer beat in on medium speed each of the remaining ingredients, beating well after each addition, adding both the oats and flour in small portions. Switch to mixing spoon if dough becomes too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off excess lightly with paper towel; any excess of the cookie sheet may burn while cookies are baking. You need only a very light film of the Pam just to keep cookies from sticking. Use 1 measuring teaspoonful of dough for each cookie and place 2" apart on prepared cookie sheet. Bake in preheated 350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing from cookie sheets carefully. Entenmann's Pound Cake ? lb Real butter 2 cups Powdered sugar 3 large Eggs 1 2/3 cups Flour 1 tbsp Lemon or vanilla extract Preheat oven to 325?F. Spray an 8?" Pyrex loaf dish with Pam. Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 egg and then a little flour, beating 2 minutes. Add 2nd egg and half of remaining flour and beat 2 minutes. Add 3rd egg, rest of flour and extract, beating 2 minutes. Spread thick and creamy batter evenly in prepared loaf dish. Bake 65 minutes or until tester inserted into center comes out clean. Cool in baking dish on wire rack 30 minutes. Remove from dish. Slice ?" thick. If freezing, be sure to slice before freezing loaf. Thaw to use within 6 months. Famous Amos Chocolate Chip Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Cookies Low-Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----WALDINE VAN GEFFEN VGHC42A----- 1/2 pound Butter or margarine 1 cup Light brown sugar -- packed 1 cup Sugar 3 Eggs 3 cups Bisquick 1 cup Cornstarch 1/2 cup Nonfat milk powder 2 tablespoons Sanka or coffee powder 1 tablespoon Unsweetened cocoa powder 1 tablespoon Vanilla 1 Package semi-sweet chocolate pieces -- (12 ounces) 4 ounces Pecans -- well-chopped With electric mixer, high speed, cream butter until light and fluffy. Beat in sugars, beating until very creamy. Beat in eggs, then each remaining ingredient, except chips and pecans When dough is smooth, work in chips and pecans with spoon. Make grape-sized pieces of dough for each cookie, placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or until golden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to thaw, shape and bake in 4 months. Famous Amos Raisin-Filled Choc Chip Cookies Categories: Cookies Yield: 72 servings 2 c Margarine; softened 3/4 c Packed light brown sugar 3/4 c Granulated sugar 1 ts Vanilla 2 md Eggs 2 1/2 c All-purpose flour; sifted 1 ts Baking soda 1/2 ts Salt 2 c Raisins 12 oz Semisweet chocolate chips Recipe by: St. Louis Post-Dispatch 11/27/95 Preheat oven to 375 degrees. Beat margarine, brown and white sugars, vanilla, 1 teaspoon water and eggs with electric mixer in large bowl until creamy and thoroughly blended. By hand, stir in flour, baking soda and salt until well mixed. Stir in raisins and chocolate chips. Spoon dough by teaspoonfuls onto cookie sheets. Leave 1 to 1 1/2 inches between cookies. Bake 8 minutes or until cookies are browned to your liking. Yield: About 6 dozen. Fatburger? Southern California - the birthplace of famous hamburgers from McDonald's, Carl's Jr., and In-n-Out Burger - is home to another thriving burger chain that opened its first outlet in 1952. Lovie Yancey thought of the perfect name for the 1/3-pound burgers she sold at her Los Angeles burger joint: Fatburger. Now with over 41 units in California, Nevada, and moving into Washington and Arizona, Fatburger has become the food critics' favorite, winning "best burger in town" honors with regularity. The secret is the seasoned salt used on a big 'ol lean beef patty. And there's no ketchup on the stock version, just mayo, mustard, and relish. Replace the ground beef with ground turkey and you've got Fatburger's Turkeyburger all up and cloned. 1/3 pound lean ground beef seasoned salt ground black pepper 1 plain hamburger bun 1/2 tablespoon mayonnaise 1/4 cup chopped iceberg lettuce 1 tomato slice 1/2 tablespoon mustard 1/2 tablespoon sweet pickle relish 1 tablespoon chopped onion 3 dill pickle slices (hamburger slices) Optional 1 slice American cheese Grill the unsuspecting beef patty in a hot frying pan. Slap the hot side and the cold side together. 1. Form the ground beef into a patty that is about 1 inch wider than the circumference of the hamburger bun. 2. Preheat a non-stick frying pan to medium/high heat. Fry the patty in the pan for 3 to 4 minutes per side or until done. Season both sides of the beef with seasoned salt and ground black pepper. 3. As the meat cooks prepare the bun by spreading approximately 1/2 tablespoon of mayonnaise on the face of the top bun. 4. Place the lettuce on the mayonnaise, followed by the tomato slice. 5. When the beef is done place the patty on the bottom bun. 6. Spread about 1/2 tablespoon of mustard over the top of the beef patty. 7. Spoon about 1/2 tablespoon of relish over the mustard. 8. Sprinkle the chopped onion onto the relish. 9. Arrange the pickles on the chopped onion. 10. Bring the two halves of the burger together and serve with gumption. Makes 1 burger. Tidbits If you want cheese on your burger, put a slice of American cheese on the face of the bottom bun before adding the beef patty. The heat from the meat will melt the cheese. Fiddle Faddle? & Screaming Yellow Zonkers? I know the most popular candy corn out there is Cracker Jack, but my favorite has always been Screaming Yellow Zonkers and Fiddle Fiddle from Lincoln Snacks Company. Fiddle Faddle is butter toffee-coated popcorn with almonds thrown in. Screaming Yellow Zonkers (you gotta love the name) is similar, but without the almonds. The secret to the yellow coloring of the Zonkers: buttered popcorn. Fiddle Faddle (butter toffee with almonds) 3/4 cup granulated sugar 1/4 cup brown sugar 1/2 cup (1 stick) butter 1/2 cup corn syrup 1/2 cup water 1/2 teaspoon salt 1/2 teaspoon vanilla 1 1/3 bags plain or natural-flavored microwave popcorn 1/2 cup roasted almonds Zonkers 1 cup granulated sugar 4 tablespoons butter 1/2 cup corn syrup 1/2 cup water 1/2 teaspoon salt 1/2 teaspoon vanilla 1 1/3 bags butter-flavored microwave popcorn 1. For either recipe, combine sugar, butter, corn syrup, water and salt in a large saucepan over medium heat. You're going to bring the candy to 265-275 degrees, or what is known as the hard ball stage. For this it's best to use a candy thermometer. If you don't have one, don't worry. Drip the candy into a small glass of cold water. If the candy forms a very hard, yet slightly pliable ball, bingo, you're there. Watch your mixture closely so that it doesn't boil over. 2. While candy cooks, pop both bags of popcorn and spread about 2 quarts or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle) on one large or two small cookie sheets. Put the popcorn in your oven set on its lowest temperature. This will keep the popcorn hot so that the candy will coat better. 3. When your candy has reached the hard ball stage, add the vanilla. 4. Pull the popcorn from the oven and, working quickly, pour the candy over the popcorn in thin streams. Mix the popcorn so that each kernel is coated with candy, put the popcorn back into the oven for five more minutes, then stir once again. This will help to coat each kernel. You can repeat this step once more if necessary to get all of the popcorn coated. Pour popcorn onto a large sheet of wax paper to cool. Spread the popcorn out, but be careful...it's hot. 5. When popcorn is cool, break it up and immediately put it into a tightly sealed container, such as Tupperware. This will ensure that it stays fresh. This stuff gets stale very quickly in moist climates if left out. Makes about 4 quarts. Girl Scout Cookies? Shortbread Since they only sell these once a year, right around springtime, you're bound to get a craving sometime around fall. And if you're still holding onto a box, they may have begun to taste a bit like used air-hockey pucks. Now you can toss out those relics and fill the box with a fresh batch, made from this clone recipe for the first variety of cookies sold by the Girl Scouts back in 1917. 1/2 cup butter-flavored shortening 1 cup powdered sugar 1/2 teaspoon vanilla 1/4 teaspoon salt 2 tablespoons beaten egg 1/2 teaspoon baking soda 2 tablespoons buttermilk 1 1/2 cups all-purpose flour (plus an extra 1/4 cup reserved for rolling) 1/8 teaspoon baking powder 1. In a large mixing bowl, cream together the shortening, sugar, vanilla, and salt with an electric mixer. 2. Add the egg and beat mixture until it's fluffy. Add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds. 3. In another bowl, combine the flour and baking powder. 4. Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated. 5. Roll the dough into a ball, cover it with plastic wrap, and chill it for 1 hour. 6. Preheat oven to 325 degrees. 7. Roll dough out on a well-floured surface to 1/8-inch thick and punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice bottle lid works well). Arrange cookies on an ungreased cookie sheet. 8. Bake for 12 to 15 minutes or until golden brown. Makes 60 cookies. Girl Scout Cookies? Thin Mints If those cute little cookie peddlers aren't posted outside the market, it may be tough to get your hands on these - the most popular cookies sold by the Girl Scouts each year. One out of every four boxes of cookies sold by the girls is Thin Mints. This recipe uses an improved version of the chocolate wafers created for the Oreo cookie clone in the second TSR book "More Top Secret Recipes." That recipe creates 108 cookie wafers, so when you're done dipping, you'll have the equivalent of three boxes of the Girl Scout Cookies favorite. (See? That's why you bought those extra cookie sheets.) You could, of course, reduce the recipe by baking only 1/3 of the cookie dough for the wafers and then reducing the coating ingredients by 1/3, giving you a total of 36 cookies. But that may not be enough to last you until next spring. Chocolate Cookie Wafers 1 18.25-ounce package Betty Crocker chocolate fudge cake mix 3 tablespoons shortening, melted 1/2 cup cake flour, measured then sifted 1 egg 3 tablespoons water Non-stick cooking spray Coating 3 12-ounce bags semi-sweet chocolate chips 3/4 teaspoon peppermint extract 6 tablespoons shortening 1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours. 2. Preheat oven to 350 degrees. 3. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good.) Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and cool completely. 4. Combine chocolate chips with peppermint extract and shortening in a large microwave - safe glass or ceramic bow. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth. 5. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excell chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet. Refrigerate until firm. Makes 108 cookies. Good Reasons Italian Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dressings Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbls Garlic Salt 1 Tbls Onion Powder 1 Tbls Sugar 2 Tbls Oregano 1 Tsp Pepper 1/4 Tsp Thyme 1 Tsp Basil 1 Tbls Parsley 1/4 tsp Celery Salt 2 Tbls Salt 1 Env. Cup Of Soup Cream Of Chicken Mix 1/4 C Cider Vinegar 2 Tbls Water 2/3 c Oil Combine all dry ingr. Store covered at room temp. For dressing: Mix vinegar, water, oil and 2 oz of the dry mix. Shake well. From: GLORIA PITZER "EATING OUT AT HOME" (CB018) Also good as a italian spice blend - - - - - - - - - - - - - - - - - - NOTES : Yield One Serving Good Seasons? Italian Salad Dressing Mix Here's a clone for the instant dressing mix you buy in the little .7-ounce packets. When added to vinegar, water, and oil, you get one of the best-tasting instant salad dressings around. But what if you can't find the stuff, or it is no longer sold in your area, as I've heard from so many? Or maybe you want to save some money and make a bunch of your own? Just use the recipe below to make as much dry mix as you want, and save it for when you need instant salad satisfaction. I've used McCormick lemon pepper in the recipe here because it contains lemon juice solids that help duplicate the taste of the sodium citrate and citric acid in the real thing. The dry pectin, which can be found near the canning supplies in your supermarket, is used as a thickener, much like the xanthan gum in the original product. 1 teaspoon carrot, grated and finely chopped 1 teaspoon red bell pepper, finely minced 3/4 teaspoon McCormick lemon pepper 1/8 teaspoon dried parsley flakes 1 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon onion powder 2 teaspoons sugar 1/8 teaspoon black pepper 2 teaspoons dry pectin pinch ground oregano 1. Place the carrot and bell pepper on a baking pan in an oven set on 250 degrees for 45 to 60 minutes, or until all of the small pieces are completely dry, but not browned. 2. Combine the dried carrot and bell pepper with the other ingredients in a small bowl. Mix can be stored in a sealed container indefinitely until needed. 3. When ready to use, pour 1/4 cup of vinegar into a cruet or jar. Add 3 tablespoons of water, then the dressing mix. Seal and shake vigorously. Add 1/2 cup of oil and shake until well blended. Serves 8 to10. GrandMa's? Oatmeal Raisin Big Cookies GrandMa's Cookie Company was founded back in 1914 by Foster Wheeler, but it wasn't until 1977 that the company introduced the popular Big Cookie. This large, soft cookie comes two to a pack and is offered in several varieties, including oatmeal raisin. Now you can bake up a couple batches all your own with this spiffy kitchen clone. Just be sure not to overdo it in the oven. You want these cookies soft and chewy when cool - just like a happy grandma would make 'em -- so take them out when they are just beginning to turn light brown around the edges. 1/2 cup raisins 1/3 cup water 1/2 cup vegetable shortening 1 egg 1 1/2 cups dark brown sugar 1 1/2 teaspoons vanilla 2 cups all-purpose flour 1 1/4 cups oats (not instant) 2 teaspoons baking soda 3/4 teaspoon cinnamon 1 teaspoon salt 1/2 cup raisins 1. Preheat oven to 275 degrees. 2. Combine 1/2 cup raisins with water in a food processor and blend on high speed for about 1 minute or until very smooth. 3. Combine this raisin puree with the vegetable shortening, egg, brown sugar, and vanilla in a large bowl. Mix well with electric mixer until smooth. 4. In a separate bowl, combine the flour with the oats, baking soda, cinnamon, and salt. Pour this dry mixture into the wet mixture and mix well until ingredients are incorporated. Mix in 1/2 cup raisins. 5. Roll 3 tablespoon-size portions of the dough into a ball in your hands and press to 1/2-inch flat on an ungreased baking sheet. Bake for 18 to 20 minutes. Be careful not to overcook, or the cookies will not be chewy. Store in a sealed container. Makes 16 to 18 cookies. GrandMa's? Peanut Butter Big Cookies When these cookies are cool, be sure to seal them up real super duper tight in something like Tupperware or a Ziploc bag. That's the way to keep these puppies moist and chewy like the original GrandMa's Big Cookies. In fact, the real product claims to be the only national cookie brand that guarantees the freshness of the product or double your money back. That's very big of the current manufacturer, Frito-Lay, which purchased the GrandMa's Cookies brand from General Mills back in 1980. 1/2 cup vegetable shortening 1/2 cup Peter Pan peanut butter 1 1/4 cups packed dark brown sugar 1 egg 1 teaspoon vanilla 3/4 teaspoon salt 1 1/2 cups all-purpose flour 2 teaspoons baking soda 1. Preheat oven to 275 degrees. 2. Beat shortening, peanut butter, brown sugar, egg, vanilla, and salt together in large bowl until smooth. 3. In a separate bowl combine the flour and baking soda. Slowly add the dry mixture to the wet mixture while beating. 4. Roll 3 tablespoon-size portions of the dough into a ball in your hands and press to 1/2-inch flat on an ungreased baking sheet. Bake for 18 to 20 minutes. Be careful not to overcook, or the cookies will not be chewy and you may negatively impact the full enjoyment potential of the product. Makes 14 to 16 cookies. Great American Cookies? Snickerdoodles Rather than trying to beat the competitors - especially if they have an exceptional product - Mrs. Fields Famous Brands waves the cash at 'em. With the acquisition of Great American Cookies in 1998 by the company that made chewy mall cookies big business -- Mrs. Fields is now peddling her baked wares in more than 90 percent of the premier shopping malls in the United States. That's how you make the dough! One of the all-time favorites you can snag at any of the 364 Great American Cookies outlets is this clone of the classic snickerdoodle. Rolled in cinnamon and sugar, it's soft and chewy like the other cookies, and will seem to be undercooked when you take it out of the oven. When it cools it should be gooey, yet firm in the middle. And a couple bites will make you wonder: "Got milk?!" 1/2 cup butter (1 stick), softened 1/2 cup granulated sugar 1/3 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 1/2 cups flour 1/4 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar Topping 2 tablespoons granulated sugar 1 teaspoon cinnamon 1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth. 2. In another bowl, combine the flour, salt, baking soda, and cream of tartar. 3. Pour the dry ingredients into the wet ingredients and mix well. 4. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator. 5. In a small bowl, combine the sugar with the cinnamon for the topping. 6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies. 7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle. Makes 16 to 18 cookies. Great American Cookies? White Chunk Macadamia When Arthur Karp shared his grandmother's favorite chocolate chip cookie recipe with Michael Coles, the business partners knew they had a hit on their hands. They opened their first Great American Cookies store in 1977 in The Perimeter Mall in Atlanta, Georgia. Now with more than 350 stores in the chain, these cookies have quickly become a favorite, just begging to be cloned. The chain bakes the cookies in convection ovens at the low temperature of 280 degrees for around 16 to 17 minutes. But since most of us don't have convection ovens and may have a hard time getting the oven temperature to this odd setting, we have made some adjustments. Just be sure, when you remove the cookies from the oven, that they appear undercooked and only slightly browned around the edges. This will give the cookies the perfect chewy texture when they cool. 1/2 cup butter (1 stick), softened 1 cup brown sugar 1/2 cup coconut flakes, finely minced 1 egg 1 tablespoon milk 1 teaspoon vanilla 1 1/2 cups flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 8 ounces solid white chocolate, cut into chunks 1 cup macadamia nuts, chopped 1. Cream together the butter and sugar in a large bowl with a mixer on high speed. 2. Add the coconut, egg, milk, and vanilla and mix well. 3. In another bowl combine the flour, baking soda, baking powder, and salt. 4. Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts. 5. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator. 6. Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12 to 14 minutes. Do not overbake! Cookies should come out of the oven appearing slightly browned, yet undercooked. When cooled the cookies will be soft and chewy like the original. Makes 16 to 18 cookies. Hard Rock Cafe Baked Potato Soup 8 Bacon slices - fried & crumbled 1 cup Yellow onions - diced 2/3 cups Flour 6 cups Chicken stock - hot 4 cups Potatoes - baked, diced & Peeled 2 cups Heavy cream ? cup Parsley - chopped 1? tsp Granulated garlic 1? tsp Salt 1? tsp Red pepper sauce 1? tsp Coarse black pepper 1 cup Cheddar cheese - grated ? cup Green onions - diced Chop bacon; reserve. Cook onions in remaining drippings over medium high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. Add chicken stock grdually, whisking to prevent lumps until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and plack pepper. Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions, heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley. Makes 8 Servings. Hard Rock Cafe Orange Freeze Here's a quick recipe for the dessert drink served at Hard Rock Cafes all over the world. With only a few ingredients you can make this one super-quick in the blender. Great on a hot day. And it's easy to double or quadruple to serve more. 2 cups orange sherbet or sorbet 1 cup fresh squeezed orange juice 1/4 cup milk 1 sprig fresh spearmint 1. Put the sherbet, juice, and milk in a blender and blend for 15 seconds or just until the sherbet is smooth. You may have to stop the blender and stir the sherbet up a bit to help it combine. 2. Pour the orange freeze into a tall, chilled glass. Place a sprig of fresh spearmint in the top and serve immediately. Serves 1 as a dessert or beverage. Hard Rock Cafe? Bar-B-Que Beans If you love baked beans you'll go nuts over this clone recipe from the world's first theme restaurant chain. It's real easy to make too, since you just pour all of the ingredients into a covered casserole dish, stir, and bake for an hour and a half. The only element that may give you pause is the pulled pork from last week's recipe. It's an effortless addition if you've got some of that pork on hand. If not, just leave that ingredient out. Or you could add some cooked bacon to the mix. Either way the beans will still come out awesome as a nosh-worthy side dish or snack. 2 15-ounce cans pinto beans (with liquid) 2 tablespoons water 2 teaspoons cornstarch 1/2 cup ketchup 1/3 cup white vinegar 1/4 cup brown sugar 2 tablespoons diced onion 1 teaspoon prepared mustard 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon coarse ground black pepper 1/2 cup shredded pork (from last week's recipe) 1. Preheat oven to 350 degrees. 2. Pour entire contents of the can of pinto beans into a casserole dish (with a lid). 3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir. 4. Add the remaining ingredients to the dish, stir well and cover. 5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving. Serves 6 to 8 as a side dish. Hard Rock Cafe? Cole Slaw If you want the authentic Hard Rock Cafe Pig Sandwich experience, you just have to serve your clone of that pulled-pork sandwich with this creamy, delicious cole slaw on the side. Even if you don't whip up the sandwich, you'll want to dive into a batch of this secret slaw. It's just too easy to make, and Who Wants to be a Millionaire? isn't on tonight. But be sure to let the stuff hibernate in the fridge for a day or two after you toss it. That's the only way to get the flavors up to dancing the perfect tastebud mambo. 1 1/3 cups mayonnaise 3 tablespoons white vinegar 2 tablespoons plus 2 teaspoons granulated sugar 2 tablespoons milk dash salt 8 cups chopped cabbage (1 head) 1/2 cup shredded carrot 1. Combine all ingredients except the cabbage and carrots in a large bowl and blend until smooth with an electric mixer. 2. Add cabbage and carrots and toss well. 3. Cover and chill overnight in the refrigerator. The flavors fully develop after 24 to 48 hours. Serves 6 to 8 as a side dish. Hard Rock Cafe? Homemade Chicken Noodle Soup It's the chunkiest dang chicken soup you'll ever slurp down and it comes from the first worldwide theme eatery and hip hangout. Crank up the rock 'n roll and throw all this good stuff into a pot and enjoy this final secret recipe in our series of mouth-watering soup clones. Bah-bye winter! 1 pound chicken breast fillets 1 pound chicken thigh fillets vegetable oil 2 tablespoons butter 1 cup chopped onion 1/2 cup diced celery 4 cups chicken stock 2 cups water 1 cup sliced carrot 1 teaspoon salt 1/2 teaspoon cracked black pepper 1/2 teaspoon minced fresh parsley 2 cups egg noodles Garnish minced fresh parsley 1. Preheat oven to 375 degrees. 2. Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set it aside to cool. 3. Melt the butter in a large saucepan or dutch oven over medium heat. Saut?the onion and celery in the saucepan for just 4 to 5 minutes. You don't want to brown the veggies. 4. Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles. 5. Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft. 6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender. Serve with a pinch of minced fresh parsley sprinkled on top. Makes 6 servings. Hard Rock Cafe? Pig Sandwich Take a big honkin' bite out of one of these and you'll soon know why it's the Hard Rock Cafe's most popular sandwich. According to the menu the pork is hickory smoked for 10 hours. But since we're impatient hungry people here, we'll cut that cooking time down to under 4 hours using a covered grill and carefully arranged charcoal. Just sprinkle wet hickory chips over the hot charcoal arranged around the inside edge of a grill (such as a round Weber), and let the smoking begin. You can certainly use an actual smoker if you've got one, and go the full 10 hours with this puppy. But while you're still waiting for your sandwiches, the rest of us will have already dragged our full, round bellies over to the couch for a nap. By the way, make your marinated cabbage a day ahead of time, if you have the foresight. Marinated Cabbage 2 tablespoons white vinegar 1 tablespoon granulated sugar 4 cups thinly-sliced cabbage 4 cups hickory smoking chips Spice Rub 2 tablespoons kosher salt 2 teaspoons cracked black pepper 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon ground sage 1/2 teaspoon thyme 1/4 teaspoon cayenne 1 boneless pork loin roast (3 to 4 pounds) vegetable oil Sauce 2 15-ounce cans tomato puree 1 cup white vinegar 3/4 cup brown sugar 2 tablespoons vegetable oil 1/2 teaspoon onion powder 1/2 teaspoon liquid smoke (hickory) 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon coarse ground black pepper 8 Kaiser rolls 1. Make the marinated cabbage at least one day prior to building your sandwiches. Like cole slaw, this garnish needs some time to develop in the fridge. Combine the vinegar and sugar in a medium bowl. Add the cabbage, stir, cover the bowl and store it in the refrigerator until you are ready to make the sandwiches. 2. Put the wood chips in a bowl and cover with water. Let the wood soak for at least 1 hour. Light the charcoal after it has been arranged around the inside edge of your grill. You don't want coals directly under your pork. When the coals are hot, drain the water from the wood chips and sprinkle the chips over the top of the coals. You should now have smoke. 3. Combine the spices for the rub in a small bowl and mix well. 4. Rub some vegetable oil over the surface of the pork roast. Sprinkle the spices over the entire surface of the roast. 5. Place the roast in the center of your grill and put the lid on. Let the pork cook for 3 to 4 hours or until the internal temperature of the roast reaches 175 to 180 degrees. 6. As the pork cooks, make the sauce by combining the ingredients in a medium saucepan over medium/low heat. Let the sauce simmer for 15 to 20 minutes, then cover and remove from heat. Set this aside until your pork is ready. 7. When the pork is done, remove it from the grill and let it sit to cool for 15 to 20 minutes or until you can handle it. Now you want to tear the meat along the grain, making bite-size strips of shredded pork. 8. Put the shredded pork into a large saucepan over medium heat. Add 2 cups of the sauce to the pan and stir. Keep the rest of the sauce for later to serve on the side. Cook the pork for 15 minutes or until it is heated through. 9. Grill the faces of the rolls and stack about 1 cup of pork onto the bottom half of each roll. Add a rounded tablespoon of marinated cabbage on top of the pork, add a tablespoon or so of extra sauce on top of that, then cap off each sandwich with the top half of the roll. Serve with clones for the Hard Rock's cole slaw and baked beans on the side, if desired. Makes 8 sandwiches. Hard Rock Cafe? Tupelo Style Chicken The world's most famous theme restaurant pays tribute to the birthplace of Elvis Presley with this chicken finger appetizer dish, and two tasty dipping sauces. It's probably best they chose to name the dish after a city, rather than after the King himself. "Elvis Style Chicken" sounds like a concoction that should include bananas, peanut butter and bacon grease. 4 to 6 cups vegetable oil Honey Mustard Dipping Sauce 1/4 cup mayonnaise 1 1/2 teaspoons prepared mustard 2 teaspoons honey pinch paprika Apricot Dipping Sauce 2 tablespoons Grey Poupon Dijon mustard 1 tablespoon apricot preserves 2 tablespoons honey 1 cup corn flake crumbs 2 teaspoons crushed red pepper flakes 1 1/4 teaspoons cayenne pepper 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon onion powder dash garlic 1 egg 1 cup milk 1 cup flour 1 pound chicken breast fillets 1. Preheat oil in a deep fryer to 350 degrees. 2. Make the honey mustard dipping sauce by combining the ingredients in a medium bowl. Cover and refrigerate. Make the apricot dipping sauce by combing those ingredients in a medium bowl. Cover and refrigerate this sauce as well, until your chicken is ready. 3. Prepare the breading by combining the corn flake crumbs, crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic in a medium bowl. 4. Beat the egg in a medium bowl, add the 1 cup of milk and stir. 5. Pour the flour into another medium bowl. 6. Slice each chicken breast lengthwise into strips approximately 1/2-inch wide. 7. When the oil is hot, bread your chicken by first coating each strip with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Dip each chicken strip back in the egg/milk mixture and then in the corn flake crumb mixture. Be sure to coat each chicken piece thoroughly with the corn flake crumbs. 8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutes or until the chicken is golden brown. Drain and serve chicken with the dipping sauces on the side. Serves 6 to 8 as an appetizer Hardee's Biscuits Categories: Copycat, Breads Yield: 1 servings 2 c Self-rising flour 1 tb Sugar 1 c milk 1/3 c Mayo Combine flour, sugar, milk and mayo into a smooth dough. Divide batter equally between 10 paper-lined muffin wells or cupcake wells. Bake 350~ about 25 to 30 minutes or until golden brown and doubled in size. Harley Davidson Cafe? Harley Hog Sandwich? In late September 1997, the Harley Davidson Cafe celebrated its grand opening in Las Vegas. This is the second Harley Davidson Cafe, with the first one located in New York City, just a short walk from the first Planet Hollywood. Both locations serve up some delicious "road food" amongst the awesome collection of vintage Harley's and Harley Davidson paraphernalia. I think this sandwich is one of their best, and this recipe comes right from the source. The Pork Producers Council got the recipe from the cafe's chef, and featured it in a promotional pull-out that ran in a restaurant trade magazine in 1995. Now the secret can be shared with you. 6 to 8 lb. boneless pork butt, tied Rub 1 cup Kosher salt 1 cup course ground black pepper 1 cup paprika (sweet Hungarian is best) 2 cups hickory wood chips 1 cup apple wood chips Hog Sauce 2 large onions, chopped 3 tablespoons vegetable oil 1 tablespoon paprika 1 tablespoons chili powder 1 tablespoon red pepper flakes 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 5 1/4 cups (42 ounces) canned tomatoes, with juice 3 cups cider vinegar 1 3/4 cups ketchup 1/2 cup orange juice 1/4 cup dark brown sugar, packed 1/4 cup brown mustard 1 tablespoon salt 1 tablespoon coarse black pepper 12 large round rolls 1. Combine all of the rub ingredients. Coat the pork butt evenly with mixture, shaking off any excess. 2. Soak wood chips in water 30 minutes. Place pork butt in a smoker on rack at 220 degrees for 8 hours, with smoke going for 2 hours. Let it cool slightly. Break the meat apart with your hands. 3. Saut? onions in oil in heavy saucepan until translucent. Add the remaining ingredients and cook until mixture is thick and coats the back of a spoon. Puree the sauce and let it cool. (Sauce can be made 2 to 3 days in advance and refrigerated.) 4. Combine the pork and the sauce (to taste) in a heavy saucepan. Cook until it is heated through. 5. To serve: Pile the pork on the rolls. Serve with french fries and cole slaw if desired. Yields 12 servings. Todd's Tidbits You can also smoke your pork in a charcoal barbecue, such as a round Weber Grill. Just arrange the charcoal around the edge of the inside of the grill. When the coals are hot, place the soaked wood chips on them, and then place the pork on the center of the rack above the coals. Cover. Cook the meat for 2-4 hours or until the internal temperature comes to 150?-165?. Heinz 57? Steak Sauce In the late 1800s Henry John Heinz established the slogan "57 Varieties," which you can still find printed on Heinz products even though the company now boasts over 5700 varieties in 200 countries. Today Heinz is the world's largest tomato producer, but interestingly the first product for the company that was launched in 1869 had nothing to do with tomatoes; it was grated horseradish. It wasn't until 1876 that ketchup was added to the growing company's product line. Tomato is also an important ingredient in this tangy steak sauce. But you'll find some interesting ingredients in there as well, such as raisin puree, malt vinegar, apple juice concentrate, and mustard. And don't worry if your version doesn't come out as brown as the original. Heinz uses a little caramel coloring in its product to give it that distinctive tint. It's just for looks, though, so I've left that ingredient out of this clone recipe. Besides, I've found that the turmeric and yellow mustard will help get this version close to the color of the real deal. Raisin Puree 1/2 cup raisins 1/2 cup water 1 1/3 cup white vinegar 1 cup tomato paste 2/3 cup malt vinegar 2/3 cup sugar 1/2 cup water 1 tablespoon yellow prepared mustard 2 teaspoons apple juice concentrate 1 1/2 teaspoons salt 1 teaspoon vegetable oil 1 teaspoon lemon juice 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/8 teaspoon turmeric 1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan. 2. Add the remaining ingredients and whisk until smooth. 3. Turn heat up to medium high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours. Makes 3 cups. Hershey? PayDay? Candy Bar In December of 1996, Hershey Foods snagged the U.S. operations of Leaf Brands for a pretty penny. This added several well known candies to Hershey's already impressive roster, including Good & Plenty, Jolly Rancher, Milk Duds, Whoppers, Heath, and this delicious peanut roll, which we can finally clone at home. The center is sort of a white fudge that we can make by combining a few ingredients on the stove, then getting the mixture up to just the right temperature using a candy thermometer (you've got one, right?). Once cool, this candy center is coated with a thin layer of caramel, then quickly pressed onto roasted peanuts. Looks just like the real thing! This recipe will make eight candy bars. But it's up to you to make the dental appointment. Centers 1/4 cup whole milk 5 unwrapped caramels 1 tablespoon light corn syrup 1 teaspoon peanut butter 1/4 teaspoon vanilla 1/4 teaspoon salt 1 1/4 cups powdered sugar 20 unwrapped caramels 1 1/2 teaspoons water 2 cups dry roasted peanuts 1. Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar for later. 2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat. 3. When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take a minute or two. 4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long - you want the candy to still be warm and pliable when you shape it. Take a tablespoon-size portion and roll it between your palms or on a countertop until it forms a roll the width of your index finger, and measuring about 4 1/2 inches long. Repeat with the remaining center candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center rolls sit out for an hour or two to firm up. 5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars. 6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel-side-down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with the remaining ingredients. Eat when completely cool. Makes 8 candy bars. Hidden Valley Ranch Dressing Mix-dressing Categories: Copycat, Salads, Dressings Yield: 1 pint Powder Mix 15 2" square saltines 2 c Dry minced parsley flakes 1/2 c Dry minced onions 2 tb Dry dill weed 1/4 c Onion salt 1/4 c Garlic salt 1/4 c Onion powder 1/4 c Garlic powder Salad dressing 1 tb Mix 1 c Mayo 1 c Buttermilk Put crackers through blender on high speed until powdered. Add parsley, minced onions and dill weed. Blend again until powdered. Put into bowl. Stir in onion salt, garlic salt, onion powder and garlic powder. Put into container with tight-fitting lid. Store at room temp for 1 year. Makes 42- 1 tablespoon servings. Honey Baked Ham Servings: 1 1 (7 lb.) med. smoked pork picnic shoulder (bone in or out) 2 c sugar 1 c honey or brown sugar, packed 1 (6 oz.) can frozen orange juice concentrate, thawed 1 ts whole cloves Preparation : Make crosswise slits, 1/2 inch apart, halfway through ham to where knife touches bone. Place ham in deep bowl and barely cover with water. Stir in sugar. Soak at least 2 days in refrigerator. Drain. Place ham in roasting pan, lined with enough foil to wrap completely. Pour honey or brown sugar and orange juice all over pork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200 degrees for 6 to 7 hours or until done, unwrapping and basting occasionally with honey mixture. Unwrap and bake at 450 degrees about 15 minutes for slightly crisp skin. HOSTESS TWINKIES Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Margarine 1/2 c Crisco 1 c Sugar 3/4 c Evaporated milk 1 tb Vanilla -----CAKE----- 3 lg Eggs 3 1/2 ts Baking powder 1 1/2 ts Vanilla 2 c Flour 1 c Milk 1/2 c Butter 1 1/2 c Plus 1/2 cup Sugar Sugar 1 t Salt FILLING: Mix together and bake in 13 x 9 pan cut cake into sections and layer with cake, filling and more cake. Hostess? Twinkie Creme Filling Recently I've had an opportunity to go back and improve the recipe for the Hostess Twinkie clone found on page 47 of the first book, "Top Secret Recipes." Specifically, I wanted to make the creme filling more stable, using non-dairy ingredients, so that it could not spoil and would be easier to make. Here now, is the much improved recipe, using fewer ingredients than the original clone, and with marshmallow creme as the new secret component. This recipe is for all of you who have supported the site by buying the books, since the cake part of the recipe and mold-making technique is not included here. But even if you don't have the books, I'm sure you can find many uses for this versatile, commercial-style, creme filling. Hope you like it! 2 teaspoons very hot water rounded 1/4 teaspoon salt 2 cups marshmallow creme (1 7-ounce jar) 1/2 cup shortening 1/3 cup powdered sugar 1/2 teaspoon vanilla 1. Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool. 2. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. 3. Add the salt solution to the filling mixture and combine. Makes 1 1/2 cups. Hot Dog on a Stick? Hot Dog? One hot summer day in 1946 Dave Barham was inspired to dip a hot dog into his mother's cornbread batter, then deep fry it to a golden brown. You could say that's when the first Hot Dog on a Stick was born, and Dave soon found a quaint Santa Monica, California, location near the beach to offer his new creation with mustard on the sidde along with a tall glass of ice-cold lemonade. The chain uses only turkey dogs for this treat, so we'll do the same. Just be sure you find the shorter dogs, not "bun-length." In this case size does matter. For the stick, simply snag some of the disposable wood chopsticks from a local Chinese or Japanese food restaurant next time you're there and start dipping. 2 cups flour 3/4 cup cornmeal 1/2 cup sugar 1 3/4 teaspoons salt 1 teaspoon baking soda 1 3/4 cups fat-free milk 2 egg yolks, slightly beaten 8 to 10 turkey hot dogs 8 to 10 cups vegetable oil 5 pairs of chopsticks 1. Preheat oil in a deep pan or fryer to 375 degrees. 2. Combine the flour, cornmeal, sugar, salt, and baking soda in a large bowl. 3. Add the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until batter is smooth. 4. Dry off the hot dogs with a paper towel. Jab the thin end of a single chopstick about halfway into the end of each hot dog. 5. When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog. Roll the hot dog in the batter until it is entirely covered. 6. Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed in the oil. You can cook a couple dogs at a time this way. Cook for 5 to6 minutes or until coating is dark brown. Turn them once or twice as they cook. Drain on paper towels while cooling, and repeat with remaining hot dogs. Makes 8 to 10 hot dogs. Hot Dog on a Stick? Muscle Beach Lemonade? Entrepreneur Dave Barham opened the first Hot Dog on a Stick location in Santa Monica, California near famed Muscle Beach. That was in 1946, and today the chain has blossomed into a total of more than 100 outlets in shopping malls across America. You've probably seen the bright red, white, blue and yellow go-go outfits and those trippy fez-style bucket hats on the girls behind the counter. In giant clear plastic vats at the front of each store floats ice, fresh lemon rinds and what is probably the world's most thirst-quenching substance -- Muscle Beach Lemonade. It's a simple concoction really. Only three ingredients. And with this TSR formula, you'll have your own version of the lemonade in the comfort of your own home at a fraction of the price. Check back next week and we'll have the secret formula for a taste-alike version of the cornbread coated hot dog -- stick and all. 1 cup fresh-squeezed lemon juice (about 6 lemons) 7 cups water 1 cup granulated sugar 1. Combine the lemon juice with the water and sugar in an 2-quart pitcher. Stir or shake vigorously until all the sugar is dissolved. 2. Slice two of the remaining lemon rind halves into fourths for a total of eight pieces, then add the rinds to the pitcher. Add ice to the top of the pitcher and chill. 3. Serve the lemonade over ice in 12-ounce glass and add a lemon rind slice to each glass. Makes 2 quarts, or 8 servings. Houlihan's? Houli Fruit Fizz? Restaurateurs Joseph Gilbert and John Robinson needed a name for the new restaurant they planned to open in the Country Club Plaza of Kansas City, Missouri. To make the job easy, they kept the name of the location's previous tenant -- a clothing store called Houlihan's Men's Wear -- and opened Houlihan's Old Place in 1972. This was at the time when T.G.I. Friday's was popularizing casual dining, so the concept was an instant hit. That early success led to more Houlihan's opening in other states, and another multi-million dollar chain was born. The Houli Fruit Fizz is a simple blend of fruit juices and Sprite that can be served with a meal or enjoyed on its own. This drink is one of Houlihan's own classic, signature recipes. 1 12-ounce can cold Sprite 1/2 cup cold pineapple juice 1/4 cup cold orange juice 1 cup cold cranberry juice 1. Combine all of the ingredients in a pitcher and pour into two glasses over ice. Be sure all of the ingredients are cold when combined. Howard Johnson Spicy Mustard Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Meats Cake Mix Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Dijon mustard 1/4 cup French's prepared mustard 1/4 cup Honey Howard Johnson's Boston Brown Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Meats Cake Mix Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Unsifted whole wheat flour 1 cup Unsifted rye flour 1 cup Yellow corn meal 1 1/2 teaspoons Baking soda 1 1/2 teaspoons Salt 3/4 cup Molasses 2 cups Buttermilk Grease and flour a 2 qt. mold. Combine flours, corn meal, soda ,salt. Stir in molasses, buttermilk. Turn into mold, cover tightly. Place on trivet in deep kettle. Add enough boiling water to kettle to come half way up sides of mold; cover. Steam 3 1/2 hr., or until done. Remove from mold to cake rack. Serve hot with baked beans. Makes 1 loaf I.H.O.P.? Country Griddle Cakes This nationwide chain, which is known for it's big bargain breakfasts, serves an impressive number of non-breakfast items as well. In 1997, I.H.O.P. dished out over 6 million pounds of french fries and over half a million gallons of soft drinks. But it's the Country Griddle Cakes on the breakfast menu that inspired this Top Secret Recipe. The unique flavor and texture of this clone comes from the Cream of Wheat in the batter. Now you can have your pancakes, and eat your cereal too. nonstick spray 1 1/4 cups all-purpose flour 1 1/2 cups buttermilk 1/3 cup instant Cream of Wheat (dry) 1 egg 1/3 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 cup vegetable oil 1/2 teaspoon salt 1. Preheat a skillet over medium heat. Apply nonstick spray. 2. Combine all ingredients in a large bowl with a mixer set on high speed. Mix until smooth. 3. Pour the batter by 1/3-cup portions into the hot pan and cook pancakes for 1-2 minutes per side or until brown. Repeat with remaining batter. Makes 8-10 pancakes. In-N-Out? Double-Double? This is a recipe for making what I believe is the best hamburger in the world. The secret to duplicating this and other fast-food burgers is getting the beef patties real thin...about 1/4 inch-thick. If you like, you can press the beef thin onto wax paper and freeze the patties ahead of time. This makes them easier to work with on the hot pan. 1 plain hamburger bun 1/3 pound ground beef Dash salt 1 tablespoon Kraft Thousand Island dressing 1 large tomato slice (or 2 small slices) 1 large lettuce leaf 4 slices American cheese (Singles) -or- 2 slices real American cheese 1 whole onion slice (sliced thin) 1. Preheat a frying pan over medium heat. 2. Lightly toast the both halves of the hamburger bun, face down in the pan. Set aside. 3. Separate the beef into two even portions, and form each half into a thin patty slightly larger than the bun. 4. Lightly salt each patty and cook for 2-3 minutes on the first side. 5. Flip the patties over and immediately place two slices of cheese on each one. Cook for 2-3 minutes. 6. Assemble the burger in the following stacking order from the bottom up: bottom bun dressing tomato lettuce beef patty with cheese onion slice beef patty with cheese top bun. Makes one hamburger. International House of Pancakes? Pumpkin Pancakes During the holiday season this particular pancake flavor sells like...well, you know. It's one of 16 varieties of pancakes served at this national casual diner chain. You can make your own version of these delicious flapjacks with a little canned pumpkin, some spices and traditional buttermilk pancake ingredients. Get out the mixer, fire up the stove, track down the syrup. 2 eggs 1 1/4 cups buttermilk 4 tablespoons butter, melted 3 tablespoons canned pumpkin 1/4 cup granulated sugar 1/4 teaspoon salt 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon cinnamon 1/4 teaspoon allspice 1. Preheat a skillet over medium heat. Coat pan with oil cooking spray. 2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients. 3. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth. 4. Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inch circles. 4. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 minutes. 5. Flip the pancakes and cook other side for the same amount of time, until dark brown. Serves 3 to 4 Islands? China Coast Salad Dressing Here's a cool recipe that clones a favorite from the 30-store Islands chain of restaurants. This California/Arizona chain is known for it's hand-made burger buns, specialty sandwiches and taco platters with names like Shorebird, Pelican, Sandpiper, Baja, Northshore and Island Fish. Some people, though, go to the Islands just for a scrumptious salad that's dressed with this top secret formula. Here's the Top Secret Recipes version of the delicious Asian dressing that's poured over the China Coast Salad -- it's a huge bowl filled with sliced chicken breast, lettuce, red cabbage, julienned carrots, fried noodles, sesame seeds, mandarin orange wedges and chives. But's it's the dressing that pulls it all together. In fact, many diners think the dressing's so good they ask for extra and discreetly smuggle it home. Well, no more smuggling required. Now, with this simple formula, you can make your own clone at home and use it on any salad combination. 1/2 cup mayonnaise 5 tablespoons rice vinegar 2 tablespoons sugar 2 tablespoons sesame oil 1 tablespoon soy sauce 1/4 teaspoon garlic powder Combine all ingredients in a medium bowl and mix with an electric mixer until well-blended and sugar is dissolved. Chill. Jack In The Box? Oreo Cookie Shake If you live in one of the 15 Western states served by Jack in the Box, you have no doubt cracked a gut from the hilarious TV ads produced by this popular hamburger chain. In the spots a suit-wearing "Jack" runs the company, even though he's got a bulbous antenna ball for a head with a giant smiley-face painted on it. He has a private jet, plays golf, even has kids with mini antenna-ball heads. Jack also has a featured shake flavor that, it turns out, is very easy to make at home with a blender, ice cream, milk and a handful of Oreo cookies. Sure the drive-thru is convenient and easy. But if you don't feel like getting out, now you can enjoy this clone at home from the first fast food chain in the country to use a drive-thru window way beck when. 3 cups vanilla ice cream 1 1/2 cups milk 8 Oreo cookies 1. Combine the ice cream and milk in a blender and mix on low speed until smooth. Stir the shake with a spoon to mix, if necessary. 2. Break Oreo cookies while adding them to the blender. Mix on low speed for 5 to 10 seconds or until cookies are mostly pureed into the shake, but a few larger pieces remain. Stir with a spoon if necessary to help combine cookies. 3. Pour shake into two 12-ounce glasses. Serves 2. Jacquin's? Peppermint Schnapps Liqueur Here's a liqueur that's simple to make at home. All you need is an inexpensive vodka and an empty bottle to store the Schnapps in. This is another recipe that was created for More Top Secret Recipes, but just didn't make it into the final version. Try storing it in the freezer for a cold shot on a hot summer day. Whoof! 1/3 cup granulated sugar 1 16-oz. bottle light corn syrup 2 cups 80-proof vodka 2 teaspoons peppermint extract 1. Combine sugar and corn syrup in a 2 quart pan over medium heat. Heat until sugar dissolves, stirring regularly (about 5 minutes). 2. When sugar has dissolved, add vodka and stir well. Remove mixture from heat and cover tighly with lid. Let cool. 3. Add peppermint extract to mixture and pour into a sealable bottle. Makes 4 cups. K.C. Masterpiece? Original Barbecue Sauce Even though it's now owned and produced by the Clorox Company, the taste of Original K. C. Masterpiece barbecue sauce is the same as when it was first created in good ole' Kansas City, USA. This is the sauce that steals awards from all the other popular slathers on the market. It's now even is sold in a variety of flavors. But this is the clone for the original, and you'll find it very easy to make. Just throw all of the ingredients in a saucepan, crank it up to a boil, then simmer for about an hour. Done deal. And just like the original Masterpiece, this stuff will make a work of art out of any of your grilled meats, or burgers and sandwiches; and as a dipping sauce or marinade. 2 cups water 3/4 cup light corn syrup 1/2 cup tomato paste 1/2 cup vinegar 3 tablespoons molasses 3 tablespoons brown sugar 1 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon pepper 1/8 teaspoon paprika 1/8 teaspoon garlic powder 1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth. 2. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick. 3. Cool, then store in a covered container in the refrigerator overnight so that flavors can develop. Makes 1 1/2 cups. Tidbits Liquid smoke is a flavoring found near the barbecue sauces and marinades. Use hickory-flavored liquid smoke if you have a choice. KC Masterpiece' s Chocolate Peanut Butter Ice Cream Pie Serves 12 Ingredients 15 chocolate sandwich cookies 1/2 cup dry roasted peanuts vegetable cooking spray 4 tablespoons butter or margarine 3 quarts chocolate ice cream (7) 1.8 ounce packages milk chocolate covered peanut butter cups (1) 8 ounce jar milk chocolate fudge topping 1/4 cup strong brewed coffee 2 tablespoons coffee flavored liqueur Preparation Preheat oven to 400 degrees. In a food processor or blender, blend chocolate sandwich cookies and peanuts until finely chopped. Spray 9-inch pie plate with vegetable cooking spray. Reserve 1 tablespoon cookie mixture for garnish. In pie plate, mix butter or margarine and remaining cookie mixture by hand. Press mixture onto bottom and up side of pie plate. Bake 8 minutes. Cool crust completely on wire rack. Meanwhile, place chocolate ice cream in refrigerator about 40 minutes to soften slightly. Coarsely chop milk chocolate covered peanut butter cups. In a large bowl mix softened ice cream with chopped peanut butter cups. Spoon ice cream mixture into cooled cookie crust. Sprinkle reserved crumb mixture on top. Freeze until firm, at least 6 hours or overnight.To serve, let pie stand at room temperature 15 minutes for easier slicing. Meanwhile, in a 1-quart saucepan over low heat, heat milk chocolate fudge topping until hot; stir in coffee and liqueur until blended. Cut pie into wedges and serve with warm fudge sauce. Kellogg's? Cocoa Rice Krispies Treats? It's the Rice Krispies Treat for all you chocolate lovers. By simply replacing regular Rice Krispies with Kellogg's Cocoa Krispies, then adding a bit of cocoa to the recipe, we can clone the exact flavor of the product you otherwise have to buy in boxes in the grocery store. This recipe makes 16 of the crunchy brown bars, or the equivalent of two boxes of the real thing. 3 tablespoons margarine 1/4 teaspoon salt 5 cups miniature marshmallows 1/2 teaspoon vanilla 4 teaspoons cocoa 6 cups Cocoa Krispies cereal non-stick cooking spray 1. Combine margarine and salt in a large saucepan over low heat. 2. When margarine has melted, add marshmallows and vanilla and stir until marshmallows have melted. Add cocoa and stir well. Remove from heat. 3. Add Cocoa Krispies and stir until the cereal is well coated with the melted marshmallow mixture. 4. Spray a 9 x 13-inch baking dish with a light coating of non-stick cooking spray. Pour the mixture into the dish and, using wax paper or lightly greased hands, press down until it's flat in the dish. Cool. Slice into 16 bars. Makes 16 bars. Kellogg's? Peanut Butter Chocolate Rice Krispies Treats? When Kellogg's reacted to spectacular sales of its Rice Krispies Treats with two new varieties of the popular and addictive snack, TSR got on the case. It seems we've all tasted the original Rice Krispies Treats. The homemade version is the next homework assignment in Cooking 101, after learning how to boil water. And the Kellogg's store-bought packaged version has been available to the lazier of us for several years now. This variety, however, puts that whole Reese's "You got your peanut butter in my chocolate" thing to work. The crunchy bar has just a touch of nutty essence that builds nicely on the other familiar flavors. But don't be fooled by that dark "chocolatey" coating on top. It's not actually chocolate, but rather a melt-resistant custom blend of cocoa and uh, stuff, that tastes a lot like chocolate; and that happens to work better for the product from a manufacturing, shipping, and shelf-life aspect. But here in kitchen cloning land, we don't have to worry about those things. So get ready to walk on the wild side, people, as we step up to the microwave and melt some real chocolate chips for topping our cinch of a crunchy clone. 1 tablespoon margarine 3 tablespoons peanut butter 1/8 teaspoon salt 5 cups miniature marshmallows 1/2 teaspoon vanilla 6 cups Rice Krispies cereal 1 12-ounce bag milk chocolate chips non-stick cooking spray 1. Combine margarine, peanut butter, and salt in a large saucepan over low heat. 2. When peanut butter and margarine have melted, add marshmallows and vanilla and stir until marshmallows have melted. Remove from heat. 3. Add Rice Krispies and stir until cereal is well coated with the melted marshmallow mixture. 4. Spray a 9 x 13-inch baking dish with a light coating of non-stick cooking spray. Pour the Rice Krispies mixture into the dish and, using wax paper or lightly greased hands, press down until it's flat in the dish. Cool. 5. Prepare the topping by pouring the chocolate chips into a glass dish. Microwave for 2 minutes on 50 percent power. Stir gently. Microwave for an additional minute on 50 percent power. Stir gently once more until smooth. If the mixture hasn't completely melted, zap it again for another 30 seconds. 6. Use a spatula to spread a thin layer of chocolate over the top of the Rice Krispies mixture. Cool at room temperature (at least 72 degrees), or chill until firm. Slice into 16 bars. Makes 16 bars. BBQ Sauce like Kenny Rogers Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----WALDINE VAN GEFFEN VGHC42A----- 1 cup Applesauce 1/2 cup Heintz ketchup 1 1/4 cups Light brown sugar -- pack 6 tablespoons Lemon juice Salt and pepper 1/2 teaspoon Paprika 1/2 teaspoon Garlic salt 1/2 teaspoon Cinnamon In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved. Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering watr if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days. Sauce freezes well. Kenny Rogers Roasters? Corn Muffins He knows when to hold em, and he knows when to fold em. And lately he's been folding em quite a bit as Kenny Rogers Roasters restaurants across the country have bolted their doors for lack of interest. Looks like that whole "home meal replacement" think hasn't worked out too well for this fire-roasted chicken chain. But that doesn't mean that Kenny didn't know how to make awesome corn muffins that are served with every meal. And since it's becoming harder and harder to find a Kenny Rogers Roasters outlet, we have no choice but to duplicate these at home if we want to re-create this part of the Kenny experience. 1/2 cup butter 2/3 cup sugar 1/4 cup honey 2 eggs 1/2 teaspoon salt 1 1/2 cups all-purpose flour 3/4 cup yellow cornmeal 1/2 teaspoon baking powder 1/2 cup milk 3/4 cup frozen yellow corn 1. Preheat oven to 400 degrees. 2. Cream together butter, sugar, honey, eggs, and salt in a large bowl. 3. Add flour, cornmeal, and baking powder and blend thoroughly. Add milk while mixing. 4. Add corn to mixture and combine by hand until corn is worked in. 5. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20 to 25 minutes or until muffins begin to turn brown on top. Makes 12 muffins. KFC Bean Salad 1 16-oz can green beans (Blue Lake or some good quality) 1 16-oz can wax beans 1 16-oz can kidney beans 1 medium green pepper, sliced and chopped 1 medium-sized white onion sliced and cut up 1/2 cup vegetable oil 1/2 cup cider vinegar 3/4 cup sugar 1 1/2 teaspoons salt 1/2 teaspoon black pepper Drain and rinse kidney beans well. Drain additional beans and combine all ingredients together. Marinate and refrigerate overnight. Bean salad tastes better after 3 or 4 days. Makes about 7 cups. KFC? Cole Slaw If you've ever seen a clone recipe for KFC Cole Slaw floating around on the Internet, it probably looks like this. That's because this formula has become one of the most copied & pasted recipes from the first book, "Top Secret Recipes." It's also one of the most requested recipes on the TSR Message Board. So, to fulfill all those requests, and to stake claim to a recipe that's rarely sourced as a TSR original, here's the killer recipe to clone the world's best slaw. And, because I love to out-clone the "copycats", I'm going to take it one step further. Tune in next week for an original version of this clone recipe that tastes just like the real thing but includes only five ingredients...and is completely fat free! Don't believe it? Be here next Monday. 8 cups finely chopped cabbage (about 1 head) 1/4 cup shredded carrot (1 medium carrot) 2 tablespoons minced onion 1/3 cup granulated sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk 1/2 cup mayonnaise 1/4 cup buttermilk 1 1/2 tablespoons white vinegar 2 1/2 tablespoons lemon juice 1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). 2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth. 3. Add the cabbage, carrots, and onion, and mix well. 4. Cover and refrigerate for at least 2 hours before serving. Serves 10-12. KFC? Cole Slaw Fat Free It doesn't get much easier than this. If you like the taste of KFC Cole Slaw, but don't like the 10.5 grams of fat per 3/4 cup serving, you're going to love this recipe. Using fat free Miracle Whip and sugar you can make a guiltless dressing to recreate the taste of the world's most famous cole slaw. The most work you'll do on this one is chopping the cabbage, carrot and onion into tiny, rice-size bits. That's an important step, if you want the texture of the original. Plus, the chopping action may help burn off what little calories you consume eating this original Top Secret Recipes fat free conversion of a fast food favorite. 1 cup fat free Miracle Whip 1/4 cup sugar 8 cups cabbage, finely minced 1/4 cup carrot, shredded then minced 2 tablespoons minced onion 1. Combine Miracle Whip with sugar in a large bowl. Mix well with electric beater until sugar is dissolved. 2. Add cabbage, carrot, and onion, and toss well. Be sure cabbage and carrot are chopped into very small pieces, about the size of rice. 3. Cover and chill for at least two hours before serving. Serves 8. Nutrition Facts Serving size ? Approx. 3/4 cup Total servings ? 8 Fat (per serving) ? 0g Calories (per serving) ? 57 Original Fat (per serving) ? 10.5g Calories (per serving) ? 210 KFC? Honey BBQ Wings? Once a regular menu item, these sweet, saucy wings are now added to the KFC menu on a "limited-time-only" basis in many markets. So how are we to get that sticky sauce all over our faces and hands during those many months when we're cruelly denied our Honey BBQ Wings? Now it's as easy as whipping up a clone that re-creates a crispy breading on the chicken wings, and then slathering those puppies in a tasty knock-off of the sweet, tangy honey BBQ sauce. "Limited-time-only" signs - we laugh in your direction! Sauce 1 1/4 cup ketchup 1/3 cup white vinegar 1/4 cup molasses 1/4 cup honey 1 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon chili powder 6 to 8 cups vegetable shortening 1 egg, beaten 1 cup milk 2 cups all-purpose flour 2 1/2 teaspoons salt 3/4 teaspoon pepper 3/4 teaspoon MSG 20 chicken wing pieces 1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes. 2. As sauce is simmering, heat up 6 to 8 cups of shortening in a deep fryer set to 350 degrees. 3. Combine the beaten egg with the milk in a small bowl. 4. In another small bowl, combine the flour, salt, pepper, and MSG. 5. When shorteningl is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is coated with batter. 6. Fry the wings in the shortening for 9 to 12 minutes or until light golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack. 7. When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately. Makes 2 to 4 servings (20 wings). Tidbits Liquid smoke is a flavoring found near the barbecue sauces and marinades. Use hickory-flavored liquid smoke if you have a choice. MSG is monosodium glutamate, the solid form of a natural amino acid found in many vegetables. It can be found in stores in the spice sections and as the brand name Accent flavor enhancer. MSG is an important component of many KFC items. Kentucky Biscuits 1 1/2 cups flour 1 1/2 teaspoon salt 1 Tablespoon sugar 1 Tablespoon baking powder 2/3 cup milk 1/3 cup vegetable shortening Preheat oven to 425?F. Sift together flour, salt, sugar and baking powder into mixing bowl. Make a well in the flour mix and add the milk. Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed. Add milk, if needed to form, and mix. Turn onto floured board, and knead gently 6 to 8 times. Pat dough to 1/2-inch thickness. Cut into biscuits. Place on baking sheet and brown in oven 10-13 minutes. Makes about 9 biscuits. KFC? Macaroni & Cheese Here's a clone for another of KFC's famous side dishes. We'll use easy-to-melt Velveeta, with its very smooth texture, as the main ingredient for the cheese sauce. Then a bit of cheddar cheese is added to give the sauce a sharp cheddary zing like the original. It's a very simple recipe that will take only 15 minutes to prepare. That's great news if you're a lazy cook like me who wants to dig right into the tasty vittles. Weeell doggies! 6 cups water 1 1/3 cups elbow macaroni 4 ounces Velveeta cheese 1/2 cup shredded cheddar cheese 2 tablespoons whole milk 1/4 teaspoon salt 1. Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally. 2. While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency. 3. When the macaroni is done, strain it and then pour it back into the same pan, without the water. 4. Add the cheese sauce to the pan and stir gently until the macaroni is well coated with the cheese. Serve immediately while hot. Makes about 3 servings. KFC Old-Fashioned Huckleberry Cake 1 egg, beaten 3 Tablespoons butter, softened 2/3 cup sugar 1 teaspoon vanilla or almond extract 2 teaspoons baking powder 1 1/2 cups cake flower 1/2 teaspoon salt 1/3 cup milk 1 1/2 cups berries (huckleberries or blueberries) Preheat oven to 350?F. Combine egg and butter. Gradually add sugar into egg mixture and beat until light. Add extract. In a separate bowl sift together baking powder, cake flour, salt. Add the flour to the egg mixture alternately with milk. Beat well. Fold in the berries and pour into an 8-inch cake pan. Bake about 35-40 minutes or until done. KFC Pecan Pie 4 Eggs, slightly beaten 1 cup dark corn syrup pinch of salt 1/3 cup sugar 1 Tablespoon lemon juice or vinegar 4 Tablespoons melted butter 2 teaspoons vanilla 2/3 cup pecan halves 1 9-inch unbaked pie shell Preheat oven to 325-350?F. Mix together the first seven ingredients listed above. Stir in 2/3 cup pecan halves. Pour the mixture into an unbaked pie shell. Bake 35-40 minutes. KFC? Potato Salad Here's a simple clone for the potato salad that is purchased as a side dish from America's largest fast food chicken chain. Some of the skin is left on the potatoes in the real thing, so you don't have to peel them too thoroughly. Just be sure to chop your potatoes into cubes that are approximately 1/2-inch thick, and then let the salad marinate for at least 4 hours so that the flavors can properly develop. If you let the salad chill overnight, it tastes even better. 2 pounds russet potatoes 1 cup mayonnaise 4 teaspoons sweet pickle relish 4 teaspoons sugar 2 teaspoons minced white onion 2 teaspoons prepared mustard 1 teaspoon vinegar 1 teaspoon minced celery 1 teaspoon diced pimentos 1/2 teaspoon shredded carrot 1/4 teaspoon dried parsley 1/4 teaspoon pepper dash salt 1. Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite-size pieces and boil in 6 cups of boiling, salted water for 7 to10 minutes. The potato chuncks should be tender, yet slightly tough in the middle when done. Drain and rinse potatoes with cold water. 2. In a medium bowl, combine remaining ingredients and whisk until smooth. 3. Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until well combined. 4. Cover and chill for at least 4 hours. Overnight is best. Makes 6 cups (about 8 servings). KFC Puffy Meat Patties 3 egg yolks 8 ounces ground beef 1 teaspoon salt 1/4 teaspoon baking powder 1 teaspoon black pepper 1 Tablespoon (more or less) minced parsley 1 small onion grated or finely chopped 3 egg whites, beaten until soft peaks form vegetable shortening or oil Beat yolks until they are lemon-colored. Add the ground beef, salt, baking powder, pepper, parsley and onion. Mix thoroughly. Last, fold in the stiffly beaten egg whites and blend gently. In a 10-inch skillet heat about 1/8 inch of shortening until hot. Spoon heaping teaspoons of the meat mixture into medium heat skillet. Let cook about 2 minutes on each side-- do not turn meat until browned on first side (cook to 165?F internal temperature). Serve as soon as done with potatoes, vegetables, or as desired. Serves 4 to 6. KFC Refrigerator Rolls 1 cup shortening 1 cup sugar 1 cup mashed potatoes 1 quart milk 1 cake yeast 10 to 12 cups flour 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons baking powder Preheat oven to 400?F. Cream shortening and sugar until light and fluffy. Add potatoes and cream again. In separate pot, heat milk to lukewarm, and dissolve yeast. Pour milk mixture into shortening, sugar and potatoes. Add enough flour (about 4 cups) to make like cake dough consistency. Stir in salt. Cover. Let rise 2 hours, stir in balance of flour (about 6 to 7 cups), baking soda and baking powder to make like biscuit dough--knead. Cover and refrigerate 1/2 hour, make into rolls. Let rise until double in size. Bake about 15-20 minutes. Refrigerate and use over 5 or 6 days. Makes 24 rolls. KFC Southern Spoon Bread 3 cups milk 1 teaspoon salt 1 Tablespoon sugar 1 1/4 cups corn meal 3 eggs 1 Tablespoon baking powder 2 Tablespoons cold water 2 Tablespoons butter Preheat oven to 400?F. In pan, heat milk, salt and sugar to a moderate temperature. Add corn meal and cook as mush (about 5 minutes). Beat together eggs, baking powder, water and butter. Add to corn meal mixture. Pour into buttered 1 1/2 quart baking dish. Bake for 25 to 30 minutes. KFC Waffles 2 cups sifted flour 1/2 cup vegetable shortening 1 teaspoon salt 1 teaspoon baking powder 1 Tablespoon cornmeal 1 teaspoon baking soda 1 3/4 cups buttermilk 2 large eggs Sift all dry ingredients together, then cut in the shortening (as for pie crust). Add the buttermilk and unbeaten eggs, mix until smooth. Preheat the waffle iron. Pour into lightly greased waffle iron. Yield will vary depending on size of waffle iron. Koo Koo Roo? Santa Fe Pasta With Southwestern-style dressing, corn, peppers and fresh cilantro, this is an addicting clone from a quickly growing fast food concept. Koo Koo Roo's "California Style" flame broiled and rotisserie chicken meals come with a wide selection of very tasty side dishes, including Tangy Tomato Salad, Garlic Mashed Potatoes, and Confetti Rice. This cold Santa Fe Pasta salad is one of the favorites on the long list of 24 sides. And here's the TSR clone recipe to help you make a version of your own that tastes as good as the real thing. 1 16-ounce package Rotini pasta 4-5 quarts water Dressing 1 1/4 cups V-8 juice 1 1/2 tablespoons olive oil 1 tablespoon red wine vinegar 1 1/2 teaspoons chili powder 3/4 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup grated Parmesan cheese 1/2 cup cooked yellow corn kernels 1/3 cup chopped cilantro 1/4 cup chopped green onion 2 tablespoons diced red bell pepper 2 tablespoons diced green bell pepper 1 chicken breast fillet, cooked and diced 1. Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a large saucepan. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes. Pasta should be al dente, or mostly tender but with a slight toughness in the middle. 2. Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until you're ready to use it. 3. When pasta is done, pour it into a large bowl. Add the dressing, then toss. 4. Add the remaining ingredients to the pasta, and toss until combined. Cover and chill for several hours before serving. Serves 8. Kraft? Deluxe Original Macaroni & Cheese Dinner It's time to clone America's best-selling brand of instant macaroni & cheese. This recipe is for the "Deluxe" variety of this popular product - that is, the one that comes with an envelope of thick cheese sauce, rather than the dry, powdered cheese. I think the "Deluxe" version, with it's two-cheese blend, is the better tasting of the two, although it's gonna hit you a bit harder in the wallet at the supermarket. But now, with this Top Secret Recipe, you can make creamy macaroni & cheese that taste like Kraft's original at a fraction of the price of the real deal. You gotta love that! 8 cups water 2 cups uncooked elbow macaroni 1/3 cup shredded cheddar cheese 1/2 cup Cheez Whiz 2 tablespoons whole milk 1/4 teaspoon salt 1. Bring 8 cups (2 quarts) of water to a boil over high heat in a large saucepan. Add elbow macaroni to water and cook for 10 to 12 minutes or until tender, stirring occasionally. 2. As macaroni boils, prepare sauce by combining cheddar cheese, Cheez Whiz, and milk in a small saucepan over medium low heat. Stir cheese mixture often as it heats, so that it does not burn. Add salt. When all of the cheddar cheese has melted and the sauce is smooth, cover pan and set aside until macaroni is ready. 3. When macaroni is ready, strain water, but do not rinse the macaroni. 4. Using the same pan you prepared the macaroni in, combine the macaroni with the cheese sauce, and mix well. Makes about 4 cups. Kraft? Shake'n Bake? (Original) Need a recipe that copies Shake'n Bake in a pinch? Or maybe you don't feel like going to the store for the real thing. Here's the TSR solution for a quick clone that will give you the same texture and flavor of Kraft Shake'n Bake using very common ingredients. You may notice the color is a bit different in this clone when compared to the real thing. That's because this recipe doesn't include beet powder - a hard to find ingredient that lends a dark orange tint to the original. But after you sink your teeth into the chicken (baked the same way as described on the Shake'n Bake box) and you'll swear it's the same stuff. When you're ready to get shaking and baking, use this breading on 2 1/2 pounds of chicken pieces or on 2 pounds of boneless, skinless chicken breasts. 1/2 cup plus 1 tablespoon corn flake crumbs 2 teaspoons all-purpose flour 1 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon sugar scant 1/4 teaspoon garlic powder scant 1/4 teaspoon onion powder 1. Combine all ingredients in a small bowl and stir to combine. 2. Prepare chicken following the same technique as described on the box of the original mix using 2 1/2 lbs. of bone-in chicken (6 to 8 pieces, with or without skin) or 2 lbs. boneless skinless chicken breast halves. Preheat your oven to 400 degrees, then moisten the chicken with water. Use a large plastic bag for the coating and use the same steps as described on the original package: "Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag with coating mixture. Discard any remaining mixture and bag. Bake at 400 degrees in ungreased or foil-lined 15 x 10 x 1-inch baking pan until cooked through - BONE-IN: 45 minutes/BONELESS: 20 minutes." Serves 4. Kraft? Thousand Island Dressing Here's a quick clone for one of the best-selling thousand island dressings around. Use this one on salads or on burgers (such as the In-N-Out Double-Double clone) as a homemade "special sauce." It's easy, it's tasty, it's cheap and it can be made low fat simply by using low-fat mayo. Dig it. 1/2 cup mayonnaise 2 tablespoons ketchup 1 tablespoon white vinegar 2 teaspoons sugar 2 teaspoons sweet pickle relish 1 teaspoon finely minced white onion 1/8 teaspoon salt dash of black pepper 1. Combine all of the ingredients in a small bowl. Stir well. 2. Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend. Makes about 3/4 cup. Almost La Victoria's Green Taco sauce Recipe By : Bill Wight via chile-heads Serving Size : 1 Preparation Time :0:00 Categories : Mexican Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lbs. Anaheim or New Mex. chiles -- Roast -- peel, deseed 1 lb. Yellow Hungarian Wax chiles -- seeded and chopped 1 Serranos and jalapeno -- seeded and chopped 2 1/2 lbs. Tomatillos -- slice 1/8" thick 7 lbs. Green tomatoes -- slice 1/4" thick 1/2 bunch Cilantro -- rough chop 4 cloves Garlic 1 med. White onion -- chopped 1/4 cup Lime juice 1/4 cup Apple cider vinegar 2 Tbs. Salt 4 Tbs. Corn Starch Heat a large cast iron skillet to hot and toast the tomatoes and tomatillos without any oil. Do just one layer at a time and give each slice a nice dark brown color on both sides without burning. Remove when toasted to a glass bowl. Do not deglaze the pan. In a blender, combine the onion, cilantro, chiles, tomatoes, garlic and tomatillos in batch sizes to half-fill the blender jar. Pur\|e. If any dark brown liquid collects in the bottom of the toasted tomato and tomatillo bowl, add this to the last blender load. Mix the cornstarch in the lime juice/vinegar. In a large stewing pot, combine the blender loads, add the cornstarch mixture and heat until the sauce comes to a low boil, mixing constantly. Be careful here, if you don't mix constantly the thick sauce will tend to erupt in hot little geysers of taco sauce that could burn you. Allow sauce to cool and add salt to taste. Transfer to clean jars, filling them 3/4 full and freeze what you can't use in a few weeks. Be careful not to fill the jars too full or they'll break when you freeze them. I made a batch of sauce last year and it tastes just fine after a year in the freezer. The sauce keeps OK in my refrigerator for at least a month. * Adjust heat level to your personal taste. The La Victoria sauce is mild. 3 to 4 quarts NOTES : Here is a recipe that I think comes close to the taste and texture of La Victoria's Green Taco sauce. Per serving: 258 Calories; 3g Fat (8% calories from fat); 11g Protein; 58g Carbohydrate; 0mg Cholesterol; 4371mg Sodium NOTES : Half a recipes is plenty! Lawry's? Seasoned Salt This seven-ingredient clone of Lawry's Seasoned Salt can be made in a small bowl, but is best used when poured into an old spice bottle that you've cleaned out and saved. You've saved one of those somewhere, right? 2 tablespoons salt 2 teaspoons sugar 1/2 teaspoon paprika 1/4 teaspoon turmeric 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon cornstarch 1. Combine all ingredients in a small bowl and mix well. 2. Pour blend into an empty spice bottle with shaker top to store. Makes 1/4 cup. Lawry's? Taco Spices & Seasonings This is a clone for the stuff you buy in 1- ounce packets to create, as the package says, "a fun-filled Mexican fiesta in minutes." Isn't that so true? In fact, thanks to Lawry's my last Mexican fiesta was filled with so much fun that I had to take a siesta the next day. I owe it all to that fabulous little packet of seasoning. And now I promise you just as much fun with this TSR clone. Golly, maybe even a tad more fun if you're lucky. Just mix the ingredients together in a small bowl, then add it to 1 pound of browned ground beef along with some water and let it simmer. Before you know it you'll be up to your nostrils in good old-fashioned, taco-making fun. Better rest up, gosh darn it. 1 tablespoon flour 1 teaspoon chili powder 1 teaspoon paprika 3/4 teaspoon salt 3/4 teaspoon minced onion 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/4 teaspoon sugar 1/8 teaspoon ground oregano 1. Combine all of the ingredients in a small bowl. 2. To prepare the meat filling for the tacos as described on the original package instructions: "In large skillet, brown 1 pound ground beef until crumbly; drain fat. Add spices & seasoning and 2/3 cup water; mix thoroughly. Bring to a boil; reduce heat to low, and cook, uncovered, 7 to 10 minutes, stirring occasionally. Spoon meat filling into warmed taco shells or tortillas. Top with shredded lettuce, grated cheddar cheese and chopped tomato. Use fresh salsa and guacamole if desired." Makes meat filling for 12 tacos (about 3 tablespoons each). Little Debbie? Oatmeal Creme Pies These soft, creme-filled sandwich cookies were the first snacks produced by McKee Foods back in 1960. It was his 4-year old granddaughter Debbie after which founder O.D. McKee named his line of snack cakes. O.D. was inspired by a picture of the little girl in play clothes and a straw hat, and that's the image we still find today on every package. The secret to cloning these mouth-watering snacks is re-creating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. Then you whip up some of the easy-to-make creme filling with marshmallow creme and spread it between two of the oatmeal cookies to complete the sandwich. Next stop, yum city! Cookies 1 cup margarine 3/4 cup dark brown sugar 1/2 cup sugar 1 tablespoon molasses 1 teaspoon vanilla 2 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/8 teaspoon cinnamon 1 1/2 cups 1-minute Quaker Oats Creme Filling 2 teaspoons very hot water 1/4 teaspoon salt 2 cups marshmallow creme (1 7-ounce jar) 1/2 cup shortening 1/3 cup powdered sugar 1/2 teaspoon vanilla 1. Preheat oven to 350 degrees. 2. In a large bowl, cream together margarine, sugars, molasses, vanilla, and eggs. 3. In a separate bowl combine the flour, salt, baking soda, and cinnamon. 4. Combine the dry ingredients with the wet ingredients. Mix in the oats. 5. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10 to 12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook - when cooled, the cookies should be soft and chewy. 6. While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in 2 teaspoons of very hot water. Set this solution aside to cool. 7. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer. 8. Assemble each creme pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling. Makes 2 dozen creme pies. Lone Star Steakhouse? Baked Sweet Potato It saddles on up next to your entree at this huge steakhouse chain, but it's not what it claims to be. Sure, the menu says "baked sweet potato," but you're actually getting a sweet and tender red-skinned yam underneath all that yummy melted butter and cinnamon/sugar. And don't just get any yam for this top secret clone. You want to use garnet yams, if you have a choice. Then be sure to cook them long enough that the sugar in the yams begins to squirt out and burn in a couple of spots. Each yam should be tender, but not mushy. The skin on the outside will turn from red to greyish-brown, and inside it will be a hearty shade of black. 4 garnet yams 3 tablespoons granulated sugar 1 1/2 teaspoons cinnamon 1/2 cup whipped butter 1. Preheat oven to 400 degrees. Bake yams for 45 to 75 minutes (bigger yams take longer to cook). When they are done, the outside will have darkened and the inside will be soft. You may see liquid from the potato oozing out and charring. When the potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in the potato. This is a perfectly cooked potato. 3. To serve, slice a potato down the center. Add two tablespoons of whipped butter, then sprinkle some cinnamon/sugar over the top. Makes 4 servings. Lone Star Steakhouse? Chili When the weather gets cold it's time to fire up the stovetop. This chain makes a tasty chili that warms the bones on a nippy fall day. This clone recipe is easy-to-make, low-fat and delicious. And if it's super brisk outside, you might want to add an additional tablespoon of diced jalapeno to aggressively stoke those internal flames. 1 pound ground beef 1 diced onion 1 tablespoon diced fresh jalapeno pepper 1 15-ounce can kidney beans with liquid 1 14.5-ounce can peeled diced tomatoes 1 8-ounce can tomato sauce 1 cup water 1 tablespoon white vinegar 1 teaspoon salt 1 teaspoon chili powder 1/4 teaspoon garlic powder 1 bay leaf Garnish grated cheddar cheese diced onion canned whole jalapeno chili peppers Hot enough for you? 1. Brown ground beef in a large saucepan over medium heat. Drain fat. 2. Add onion and pepper and saut?for about two minutes. 3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top. Makes 4 servings. Lone Star Steakhouse? Lettuce Wedge Salad Why waste time chopping up the lettuce when you can just hack a head into four chunks, dress it up and serve? This unique presentation is not only easy to make, but also a deliciously different way to serve your next salad. The creamy bleu cheese dressing is a cinch to make from scratch and tastes much better than anything you'll buy in a store. Add a bit of extra crumbled bleu over the top, some freshly diced tomatoes, and you're well on your way to a fancy-pants side salad that'll surely impress. Bleu Cheese Dressing 3/4 cup mayonnaise 1/2 cup buttermilk 1/4 cup crumbled bleu cheese 1/2 teaspoon sugar 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/8 teaspoon onion powder 1/8 teaspoon salt 1 head iceberg lettuce 1 cup crumbled bleu cheese 1 cup diced tomato (1 large tomato) Do the wedge. 1. Use an electric mixer to combine all ingredients for bleu cheese dressing in a medium bowl. 2. Slice a head of iceberg lettuce into quarters through the stem end. Cut the stem off of the wedges and arrange each one on a plate. 3. Spoon about 1/4 cup of bleu cheese dressing over each lettuce wedge. 4. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing. 5. Sprinkle 1/4 cup of diced tomato over the top and serve. Makes 4 servings. Long John Silver's Batter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Seafood Dressings Fish And Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- LAWRIE (RGGW25A) Bisquick Pancake mix Club soda With wire whisk whip together equal parts Bisquick & boxed pancake mix with club soda till it's the consistency of buttermilk. Moisten fish fillets in water & then coat lightly but evenly in flour. Let dry on waxed paper 5 minutes. Spear pieces one at a time with tip of sharp knife & coat in batter. Deep fry in 385F oil, about 4 minutes each side, till crispy and browned. Do not use tongs or coating will break apart. Marie Calendar's Cornbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box corn muffin mix -- (9 oz) 1 box yellow cake mix -- (9 oz) Prepare corn muffin mix per directions on box and cake mix per directions on box in separate bowl. Pour prepared yellow cake mix into prepared corn muffin mix and stir well. Pour into greased 9x12x2 pan and bake 350F for 30 to 35 min until toothpick comes out clean. Marie Callendar's Honey Butter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Copycat Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Van Geffen VGHC42A 1/4 pound Butter 1/2 cup Honey 6 slices Bacon; cook crisp -- crumble Beat butter in a 1-1/2 qt bowl with electric mixer, high speed, till light and fluffy. Gradually on reduced speed, beat in honey and bacon, beating till thoroughly combined and smooth. Keep refrigerated in covered container to serve within a week. ALMOST MARIE CALLENDAR'S POTATO CHEESE SOUP Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Copy cat Soup Restaurant Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 c Potatoes -- peeled and Cubed 2 c Chopped onion 4 c Chopped celery 2 ts Salt 4 c Water 4 c Half-and-half 6 tb Butter or margarine 1 c Shredded sharp cheddar Cheese Place potatoes, onions, celery, and salt in the 4 c of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. Do NOT Boil. MCDonald's Apple Muffin Yield: 24 copycat Servings 21 oz Apple pie filling 3 Eggs 2 ts Apple pie spice 18 oz Yellow cake mix Beat all together with electric mixer on medium-speed. Divide batter equally between 24 paper-lined cupcake wells. Bake 350~ 25 to 30 minutes or until knife inserted comes out clean. Cool before peeling off paper liners. McDonald's Big Mac Sauce Yield: 2 Cups 1 c Miracle Whip 1/3 c sweet relish 1/4 c French dressing (orange not red) 1 T sugar 1/4 t black pepper 1 t minced onion Mix Ingredients Well. McDonald's? Arch Deluxe? In 1996, McDonald's set out to target more educated tastebuds in a massive advertising campaign for its newest burger creation. We watched while Ronald McDonald golfed, danced, and leisurely hung out with real-life grown-up humans, instead of the puffy Mayor McCheese and that bunch of wacko puppets. Supposedly the Arch Deluxe, with the "Adult Taste", would appeal to those dancers and golfers and anyone else with a sophisticated palate. But let's face it, we're not talking Beef Wellington here. The Arch Deluxe is just a hamburger, after all, with only a couple of elements that set it apart from the other menu items. The big difference is the creamy brown mustard spread on the sandwich right next to the ketchup. And the burger is assembled on a sesame seed potato roll (which actually tastes very much like your common hamburger bun). Also, you can order the burger with the optional thick-sliced peppered bacon, for an extra ka-ching. Okay, so the plan hasn't quite worked out the way Micky D's had hoped. Sales of the Arch Deluxe have been disappointing, to say the least. That's why I thought this would be a good recipe to clone. You know, for all of you who have been struggling to get by without the Arch Deluxe in your lives. The Arch Deluxe may have gone on to join the McD.L.T and the McLean Deluxe on the great list of fast food duds from our past. But you can now create a delicious kitchen facsimile of your own with this recipe. And hopefully, in the meantime, Ronald has gone back to work. 1 tablespoon mayonnaise 1/2 teaspoon brown mustard (French's "Hearty Deli" is good) 1 sesame seed hamburger bun 1/4 pound ground beef 1 slice American cheese 1 to 2 tomato slices 1 to 2 lettuce leaves, chopped 1/2 tablespoon ketchup 2 tablespoons chopped onion 1. In a small bowl, mix together the mayonnaise and the brown mustard. Set aside. 2. Grill the face of each of the buns on a griddle or frying pan over medium heat. 3. Roll the ground beef into a ball and pat it out until it's approximately the same diameter as the bun. 4. Cook meat on hot griddle or frying pan for about 5 minutes per side or until done. Be sure to lightly salt and pepper each side of the patty. 5. Build the burger in the following order, from the bottom up: On Bottom Bun beef patty American cheese slice 1 to 2 tomato slices lettuce On Top Bun mayo/mustard ketchup onions 6. Slap the top onto the bottom and serve hot. Makes one burger. Tidbits If you can find thick-sliced pepper bacon in your supermarket, you can add it to the burger just as you could at the restaurant chain. Cut one slice in half after cooking and place the slices next to each other onto the bottom bun before adding the beef patty. McDonald's? Big Mac Sauce? ("Special Sauce") If you like Big Macs, it's probably because of that tasty "secret" spread that is plopped onto both decks of the world's most popular double-decker hamburger. So what's so special about this sauce? After all, it's basically just thousand island dressing, right? Pretty much. But this sauce has a bit more sweet pickle relish in it than a typical thousand island salad slather. Also, I found that this clone comes close to the original with the inclusion of French dressing. It's an important ingredient - ketchup just won't do it. That, along with a sweet & sour flavor that comes from vinegar and sugar, makes this sauce go well on any of your home burger creations, whether they're Big Mac clones or not. This is the closest "special sauce" clone you'll find anywhere. 1/2 cup mayonnaise 2 tablespoons French dressing 4 teaspoons sweet pickle relish 1 tablespoon finely minced white onion 1 teaspoon white vinegar 1 teaspoon sugar 1/8 teaspoon salt 1. Combine all of the ingredients in a small bowl. Stir well. 2. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills. Makes about 3/4 cup. McDonald's? BigXtra!? McDonald's roll-out of the BigXtra! is another bomb dropped on the battlefield of the latest burger war. Burger King took the first shot by introducing the Big King - a pretty good clone of McDonald's signature Big Mac, with a bit more meat and no middle bun. Then Mickey D's fired back with a clone of Burger King's popular Whopper, to be exact. That's just under 5 ounces of ground beef, stacked on a huge sesame seed bun, with the same ingredients you would find piled on the Whopper - lettuce, onion, tomato, ketchup, mayo, and pickles. Plus McDonald's addition of a special spice sprinkled on the beef as it cooks. It's all very tasty. Especially if you like Whoppers. Today the Big Xtra! is less extra, having been shrunk down and renamed Big 'N Tasty. 1 large sesame seed bun (4 3/4-inch diameter) 5 ounces ground beef seasoned salt ground black pepper 2 teaspoons ketchup 1 tablespoon mayonnaise 1 tablespoon chopped onion 3 pickle slices (hamburger style) 1/2 cup chopped lettuce 1 large tomato slice non-stick cooking spray 1. Form the ground beef into a very large patty on wax paper. Make it approximately 5 1/2 to 6 inches in diameter (the meat should shrink to the perfect size for the buns when cooked). Freeze this patty for a couple hours before cooking. 2. Grill the faces of the hamburger bun in a hot skillet over medium heat. Grill until the buns are golden brown. Leave pan hot. 3. Grill the frozen patty in the pan for 2 to 3 minutes per side. Sprinkle one side with seasoned salt and ground black pepper. 4. Prepare the rest of the burger by first spreading the 2 teaspoons of ketchup on the face of the top bun. Follow the ketchup with the tablespoon of mayonnaise. 5. Stack the onion onto the top bun next, followed by the pickles and lettuce. Add the tomato slice to the top of the stack. 6. When the beef patty is done cooking, use a spatula to arrange it on the bottom bun. Turn the top of the burger over onto the bottom and serve. Makes 1 hamburger. McDonald's? Biscuits Them's the biscuits served at America's most popular stop for breakfast, partners - simple to make and gosh darn tasty. Get yourself some Bisquick and buttermilk and crank up the oven for a clone that's become one very frequent request. 2 cups Bisquick baking mix 2/3 cups buttermilk 2 teaspoons sugar 1/4 teaspoon salt 2 tablespoons margarine, melted and divided 1. Preheat oven to 450 degrees. 2. Combine the baking mix, buttermilk, sugar, salt, and half of the melted margarine in a medium bowl. Mix until well blended. 3. Turn dough out onto a floured surface and knead for about 30 seconds, or until dough becomes elastic. 4. Roll dough to about 3/4-inch thick and punch out biscuits using a 3-inch cutter. Arrange the punched-out dough on an ungreased baking sheet, and bake for 10 to12 minutes or until the biscuits are golden on top and have doubled in height. 5. Remove the biscuits from the oven and immediately brush each one with a light coating of the remaining melted margarine. Serve warm. Makes 8 biscuits. McDonald's? Breakfast Burrito? It was in the late seventies, shortly after McDonald's had introduced the Egg McMuffin, that the food giant realized the potential of a quick, drive-thru breakfast. Soon, the company had developed several breakfast selections, including the Big Breakfast with eggs, hash browns, and sausage. Eventually one out of every four breakfasts eaten on the go would be served at McDonald's - an impressive statistic indeed. The newest kid on the McBreakfast block is this morning meal in a tortilla, first offered on the menu in 1991. 4 ounces breakfast sausage 1 tablespoon minced white onion 1/2 tablespoon minced mild green chilies (canned) 4 eggs, beaten salt pepper 4 8-inch flour tortillas 4 slices American cheese On the side salsa 1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Saut?the sausage and onion for 3 to 4 minutes or until the sausage is browned. 2. Add the mild green chilies and continue to saut?for 1 minute. 3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables. Add a dash of salt and pepper. 4. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds. 5. Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla. 6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about two inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired. Makes 4 burritos. McDonald's? Breakfast Bagel Sandwiches? Ham & Egg Bagel Sauce 2 tablespoons mayonnaise 1 teaspoon creamy dill mustard 4 eggs salt ground black pepper 1 teaspoon butter 8-ounces deli-sliced ham (2 to 3 slices per sandwich) 4 plain bagels 8 slices Kraft Singles American cheese 1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it. 2. To prepare the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time. 3. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads evenly. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelet over and turn off the heat. 4. Heat up the ham in a covered dish in the microwave for 1 minute. This will make it hot, and keep it from drying. 5. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil. 6. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half. 7. Place a slice of cheese onto the face of each bagel half. 8. Place the finished omelet onto the cheese on the bottom half of the sandwich. 9. Place the ham onto the egg. 10. Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm. Makes 4 servings. McDonald's? Hot Mustard Sauce I finally got on the case to bring you the definitive kitchen clone for this one - and it's a cinch! Tie one hand behind your back and witness plain old ground dried mustard mixing it up with sweet and sour flavors in a saucepan over medium heat. The cornstarch wrangles around in there to thicken and stabilize while Captain Habanero pops in for the perfect spicy punch. Use it for dipping, use it for spreading, use it again and again, since you'll make about a cup of the stuff. And McDonald's will be glad that we no longer need to hoard the little blister packs from the restaurants. 1/2 cup water 1/2 cup corn syrup 1/3 cup plus 1 tablespoon white vinegar 2 tablespoons ground dried mustard 4 teaspoons cornstarch 1 tablespoon granulated sugar 1 tablespoon vegetable oil 1/2 teaspoon turmeric 1/2 teaspoon salt 10-14 drops habanero hot sauce 1. Combine all ingredients in a small uncovered saucepan. Whisk until smooth. 2. Turn heat to medium and bring mixture to a boil, stirring often. Sauce should thicken in 2 to 3 minutes after it begins to boil. Remove sauce from heat and chill in refrigerator in a covered container. Makes 1 cup. McDonald's? Lobster Sandwich Yes, this actually exists. On an excursion through some New England states I practically drove off the road when I first saw a sign advertising lobster at this fast food chain. I just had to get a closer look. That's when I discovered that this unique sandwich is served only at select McDonald's locations, mostly in Maine, for a limited time only during the summer months. It's basically a lobster salad served on a hoagie roll with some lettuce, but with fresh Maine lobster, is quite tasty. Since you can't get this anywhere else, I figured this sandwich was a prime candidate for kitchen cloning. Here's a recipe to make a version of your own that has never before been published. 1\2 cup cooked Maine Lobster (fresh is best) 1\2 tablespoon mayonnaise pinch salt 1 lettuce leaf small hoagie roll 1. Mix together lobster, mayonnaise and salt. 2. Slice hoagie roll length wise, and spread the lettuce leaf on the bottom half. 3. Spread lobster over lettuce. Top off sandwich with top half of the roll. Makes 1 sandwich. McDonald's? Shakes All right, it's the middle of summer and it's dang hot out. Wouldn't it be nice if we could whip up a little something to help keep those beads of sweat from rollin'? Check out how simple it is to recreate any of the three flavors of McDonald's thick shakes from scratch. Just three ingredients to each clone. And the secret ingredient for the chocolate and strawberry flavors is Nesquik mix. How McEasy is that? Throw everything in a blender and press a button -- the one on the right. And if you want your shake thicker, just put it in the freezer for a while. That's it! Vanilla Shake 2 cups vanilla ice cream 1 1/4 cups low fat milk 3 tablespoons sugar Chocolate Shake 2 cups vanilla ice cream 1 1/4 cups low fat milk 2 tablespoons chocolate flavor Nesquik mix Strawberry Shake 2 cups vanilla ice cream 1 1/4 cups low fat milk 3 tablespoons strawberry flavor Nesquik mix 1. Combine all ingredients for the shake flavor of your choice in a blender and mix on high speed until smooth. Stop blender, stir and blend again, if necessary to combine ingredients. 2. Pour into two 12-ounce cups. Serves 2. McDonald's? Breakfast Bagel Sandwiches? Spanish Omelet Bagel Sauce 2 tablespoons mayonnaise 1 teaspoon creamy dill mustard 2 teaspoons minced green pepper 2 teaspoons minced white onion 4 eggs 1 teaspoon butter salt ground black pepper 8 ounces breakfast sausage 4 plain bagels 4 slices Kraft Singles American cheese 4 slices Kraft Singles Monterey Jack cheese 1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it. 2. To prepare the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time. 3. First preheat pan over low heat. Add 1/4 teaspoon of butter. Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoon minced white onion to the pan and saut?for a couple minutes, or until soft. 4. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Add the egg to the pan with the vegetables. Swirl the pan so that the egg spreads out. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelets over and turn off the heat. 5. Press the sausage into four 2-ounce patties approximately the size of the bagel. Cook the sausage in a large skillet over medium heat until brown. Drain when done. 6. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil. 7. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the bottom bagel half. 8. Place a slice of Monterey Jack cheese onto the face of the bottom bagel half. 9. Place a sausage patty on the cheese on the Jack cheese. 10. Place the finished omelet onto the sausage and then place the American cheese on the omelet. 11. Finish the sandwich with the bagel top and heat for 15 seconds in the microwave if needed to warm. Repeat for remaining servings. Makes 4 servings. McDonald's? Breakfast Bagel Sandwiches? Steak & Egg Bagel Sauce 2 tablespoons mayonnaise 1 teaspoon creamy dill mustard 1 teaspoon vegetable oil 1 slice of white onion, quartered 1 14-ounce pkg. Steak-Umm chopped steak (7 steaks) 4 eggs 1 teaspoon butter salt ground black pepper 4 plain bagels 8 slices Kraft Singles American cheese 1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it. 2. Heat 1 teaspoon of vegetable oil in a medium skillet over medium heat. Separate the onion slices and saut?in the oil until light brown. 3. Heat a large skillet over medium/high heat. Break up the sandwich steak into the hot pan and cook until brown. Drain off fat. Add the grilled onions to the meat and stir. 4. To make the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time. 5. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads evenly. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelet over and turn off the heat. 6. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil. 7. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half. 8. Place a slice of cheese onto the face of each bagel half. 9. Divide the meat into four portions and stack one portion onto the cheese on the bottom bagel half. 10. Place the finished omelet onto the meat on the bottom half of the sandwich. 11. Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm. Makes 4 servings. McDonald's? Sweet & Sour Dipping Sauce This recipe clones one of those sauces you get with your order of McNuggets at the world's largest hamburger outlet. Now, instead of shoving a fistful of the little green packs into your backpack, you can make up a batch of your own to use as a dip for store bought nuggets, chicken fingers, fried shrimp, and tempura. Or you can even use this as a sauce for the traditional Chinese sweet and sour dish (with pineapple, bell pepper, onion, and saut?d chicken or pork.) It's a simple recipe that requires a food processor or a blender, and the sauce will keep well for some time in the fridge. 1/4 cup peach preserves 1/4 cup apricot preserves 2 tablespoons light corn syrup 5 teaspoons white vinegar 1 1/2 teaspoons cornstarch 1/2 teaspoon soy sauce 1/2 teaspoon yellow mustard 1/4 teaspoon salt 1/8 teaspoon garlic powder 2 tablespoons water 1. Combine all ingredients except the water in a food processor or a blender and puree until the mixture is smooth. 2. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered container in the refrigerator. Makes about 3/4 cup. McDonald's? Yogurt Parfait This one's super easy to make, plus it's low fat and delicious. The yogurt in the original is very sweet and creamy, like Yoplait. So that's the brand that you should use, although any brand of vanilla yogurt will work fine. If you use Yoplait, you'll need two 6-ounce containers of the stuff per serving. For the granola, just look for one that contains mostly oats. It should be crunchy and sweet (such as "maple" flavor) and can also include puffed rice bits. You can even make these a day or two ahead of time. Keep them covered in the fridge, and hold off on the granola topping until you serve 'em up or it'll get mighty soggy. 4 cups vanilla-flavored low-fat yogurt (or 8 6-ounce containers of Yoplait) 2 10-ounce boxes sliced strawberries with sugar added, thawed 1/3 cup frozen blueberries, thawed 1/2 cup crunchy, sweet granola 1. Pour 1/2 cup of yogurt into a parfait cup or tall glass. 2. Add 1/2 cup of strawberries into the glass on top of the yogurt. 3. Add 1 tablespoon of blueberries to the glass. 4. Pour 1/2 cup of yogurt over the fruit. 5. Sprinkle granola over the top and serve. Repeat for remaining 3 servings. Makes 4 servings. Mimi's Cafe? Carrot Raisin Bread It's dark, moist and delicious. And it comes in a bread basket to your table at this French-themed west coast casual restaurant. Now the tastiest carrot bread ever can be yours to create at home with a couple of grated carrots, molasses, raisins and chopped walnuts. You'll be baking this one in the oven for at least an hour. That should be enough time to warm up the house and send amazing smells wafting through every room. Line the carpet with newspaper to catch the family drool. 1 1/2 cups all-purpose flour 1 teaspoon cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup vegetable oil 1 cup plus 2 tablespoons granulated sugar 3 eggs 1/4 cup molasses 1/2 teaspoon vanilla extract 1 cup shredded carrot 1 cup raisins 3/4 cup chopped walnuts Dark, moist carrot bread is a Mimi's Cafe specialty. Now it's yours. 1. Preheat oven to 350 degrees. 2. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl. 3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand. 4. Pour flour mixture into the other ingredients and stir until combined. 5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done. Makes 2 loaves. Mimi's Cafe? French Market Onion Soup You might not imagine a tough World War II flying ace would open a restaurant called "Mimi's," but that's exactly what happened in the 70's. Arthur J. Simms flew spy missions over France during the war and helped liberate a small French town near Versailles. After the war Arthur ran the commissary at MGM studios in Hollywood, stuffing the bellies of big-time celebs like Judy Garland, Clark Gable and Mickey Rooney. He later joined his son Tom in several restaurant ventures including one called "French Quarter" in West Hollywood. This was the prototype for the French-themed Mimi's Cafe. In 1978, the first Mimi's opened in Anaheim, California. Today there's over 40 Mimi's in the chain with a new one opening every other week; all of them serving this amazing onion soup that can now be part of your culinary repertoire. Oui! 1/4 cup butter 3 medium white onions, sliced 3 14-ounce cans beef broth (Swanson is best) 1 teaspoon salt 1/4 teaspoon garlic powder 3 tablespoons Kraft grated parmesan cheese 6 to 12 slices French bread (baguette) 6 slices Swiss cheese 6 slices mozzarella cheese 6 tablespoons shredded parmesan cheese You've just cloned a batch of the best onion soup from any chain. Got spoon? 1. Saut?onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until onions begin to brown and turn transparent. 2. Add beef broth, salt and garlic powder to onions. Bring mixture to a boil, then reduce heat and simmer uncovered for 1 hour. Add the grated parmesan cheese in the last 10 minutes of cooking the soup. 3. When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10 to 12 minutes or until they begin to brown. When bread is done, set oven to broil. 4. Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl. Float a toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that. Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheese over the top of the other cheeses. 5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to brown. Makes 6 servings. Mr & Mrs T? Rich & Spicy Bloody Mary Mix Here's a way to clone the famous and very popular Bloody Mary Mix from that couple with only a letter as a last name. It's a simple-to-make blend of tomato juice and spices with some prepared horseradish and canned jalapeno juice thrown in for a "spicier, zestier" drink. Mix this with vodka over ice and you've got a delicious cocktail. But if you're not in the mood to get zoinked, this clone recipe is also a great way to kick up your tomato juice, just for drinking straight. 1 46-ounce can tomato juice 4 tablespoons lime juice 3 tablespoons juice from canned jalapenos (nacho slices) 3 tablespoons vinegar 2 tablespoons sugar 2 teaspoons prepared horseradish 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon onion powder dash garlic 1. Combine all ingredients in a 2-quart pitcher. Store covered in the refrigerator. 2. Directions for mixing a drink, as per the original mix: "Add 3 parts Mr & Mrs T Rich & Spicy Bloody Mary Mix to 1 part vodka, gin, rum or tequila, over ice. Mr & Mrs T Rich & Spicy Bloody Mary Mix is also delicious by itself. Simply pour over ice and serve." Makes 52 ounces. MRS FIELDS' APPLE OATMEAL COOKIES Categories: Cookies, Mimi Yield: 48 servings 2 1/2 c Flour 1 c Quick oats (not instant) 1/2 ts Salt 1 ts Soda 1 ts Cinnamon 1/4 ts Cloves 2 ts Grated lemon zest 1 c Dark brown sugar, packed 3/4 c Butter 1 lg Egg 1/2 c Unsweetened applesauce 1/2 c Honey 1 c Fresh apple, peeled and Finely chopped (1 med apple) 1 c Raisins (6 oz) Topping: 1/2 c Quick oats Preheat oven to 300F. In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves and lemon zest. Mix well and set aside. Cream sugar and butter together in a large bowl using an electric mixer. Add egg, applesauce and honey and beat at medium speed until smooth. Add the flour mixture, fresh apple and raisins, and blend at low speed until just combined. Dough will be quite soft. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle cookies with oats. Bake 23-25 minutes or until bottoms are golden. MRS FIELDS' APPLESAUCE OATIES Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 c Quick oats 1 1/2 c Flour 1 tsp Baking powder 1/2 tsp Soda 1/2 tsp Salt 1 tsp Cinnamon 1/2 tsp Nutmeg 1 c Lt brown sugar -- packed 1/2 c Sugar 1/2 c Butter -- softened 1 lg Egg 3/4 c Applesauce 1 c Semisweet chocolate chips 1 c Raisins 1 c Chopped walnuts Preheat oven to 375F. In a medium bowl combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Mix well with a wire whisk and set aside. In a large bowl combine sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Add egg and applesauce, and blend until smooth. Add the flour mixture, chocolate chips, raisins and walnuts. Blend at low speed just until combined. Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart. Bake 12-14 minutes or until light brown. Immediately transfer cookies with a spatula to a cool flat surface. Mrs Fields Apricot Nectar Cookies Categories: Cookies Yield: 36 servings 2 3/4 c All-purpose flour 1 ts Baking soda 3/4 c White sugar 1/4 c Dark brown sugar; packed 1 c Salted butter; softened 1 lg Egg 1/4 c Apricot nectar 1/2 c Apricot preserves 1/4 c Dried apricots; chopped Preheat oven to 300-degrees. In a medium bo wl combine flour and baking soda. Mix well with a wire wish and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix. Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2 inches apart. Bake 22-24 minutes or until cookies just begin to brown at bottom edges. Remove from oven and let cookies cool on baking sheet 5 minutes before transferring to a cool flat surface with spatula. Mrs Fields Banana Nut Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 2/3 C FLOUR 1/2 Tsp SODA 1/4 Tsp SALT 1 C LT BROWN SUGAR -- PACKED 1/2 C SUGAR 1 C BUTTER -- SOFTENED 1 Lg EGG 1 Tsp BANANA LIQUEUR OR EXTRACT 3/4 c MASHED RIPE BANANA 2 c SEMISWEET CHOCOLATE CHIPS 1 c CHOPPED WALNUTS PREHEAT OVEN TO 300F. IN A MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT. MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN EXLECTRIC MIXER, BLEND SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGG, LIQUEUR AND BANANA, AND BEAT AT MEDIUM SPEED UNTIL SMOOTH. ADD THE FLOUR MIXTURE, 1 CUP OF THE CHOCOLATE CHIPS AND THE WALNUTS AND BLEND AT LOW SPEED UNTIL JUST COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2 INCHES APART. SPRINKLE COOKIES WITH CHOCOLATE CHIPS, 6 TO 8 PER COOKIE. BAKE 25-27 MINUTES UNTIL COOKIE EDGES BEGIN TO BROWN. TRANSFER IMMEDIATELY TO A COOL SURFACE. Mrs Fields Black and Whites Categories: Cookies Yield: 36 servings 2 1/4 c All purpose flour 1/2 c Unsweetened cocoa powder 1/2 ts Baking soda 1/4 ts Salt 1 c Dark brown sugar; packed 3/4 c White sugar 1 c Salted butter; soft 3 lg Eggs 2 ts Pure vanilla extract 5 1/4 oz Semisweet chocolate bar - coarsely chop 5 1/4 oz White chocolate bar; -coarsely chop Preheat oven to 300 degrees (yes, it says 300) In a medium bowl combine flour, cocoa, soda and salt. Mix well with a wire whisk. Set aside. Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until smooth. Add the flour mixture and chocolates, and blend at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 minutes. Transfer cookies immediately to a cool flat surface. Yield: 3 dozen. NOTE: I just made her oatmeal cookies, also 300 degrees for 23-25 minutes and found I had to leave them in the oven a little longer. MRS FIELDS' BLACK AND WHITES Categories: Cookies, Mimi Yield: 36 servings 2 1/4 c Flour 1/2 c Cocoa powder 1/2 ts Soda 1/4 ts Salt 1 c Dark brown sugar, packed 3/4 c Sugar 1 c Butter, softened 3 lg Eggs 2 ts Vanilla extract 1 c Semisweet chocolate bar Coarsely chopped (5 1/4 oz) 1 c White chocolate bar Coarsely chopped (5 1/4 oz) Preheat oven to 300F. In a medium bowl combine flour, cocoa, soda and salt. Mix well and set aside. Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping down sides of bowl. Add eggs and vanilla, and beat at medium speed until smooth. Add the flour mixture and chocolates, and blend at low speed until just combined. Drop by rounded tablespoons onto ungreased cookie sheets, 2 in apart. Bake 23-25 min. Transfer to cooling rack. Mrs Fields Butterscotch Pecan Cookies Categories: Cookies Yield: 30 servings 2 1/2 c Flour 1/2 ts Soda 1/4 ts Salt 1 1/2 c Dark brown sugar; packed 1 c Butter; softened 2 lg Eggs 2 ts Vanilla extract 1 c Chopped pecans (4 oz) 1 c Whole pecans (3 oz) Caramel glaze: 8 oz Caramels 1/4 c Heavy cream PREHEAT OVEN TO 300F. IN A BOWL COMBINE FLOUR, SODA AND SALT. MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH ELECTRIC MIXER, BEAT SUGAR AND BUTTER. MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS AND VANILLA, AND BEAT AT MEDIUM SPEED UNTIL SOFT AND LUMPY (?). ADD THE FLOUR MIXTURE AND CHOPPED PECANS JUST UNTIL COMBINED. DROP DOUGH BY ROUNDED TABLESPOONS 2 INCHES APART ONTO AND UNGREASED COOKIE SHEETS. PLACE 1 WHOLE PECAN IN CENTER OF EACH COOKIE. BAKE 23-25 MINUTES OR UNTIL COOKIE EDGES BEGIN TO BROWN LIGHTLY. TRANSFER IMMEDIATELY TO COOL, FLAT SURFACE WITH A SPATULA. TO PREPARE THE CARAMEL GLAZE: MELT THE CARAMELS WITH THE CREAM IN A SMALL SAUCEPAN OVER LOW HEAT. STIR WITH A SPOON UNTIL SMOOTH. REMOVE FROM HEAT. DRIZZLE COOLED COOKIES WITH THE CARAMEL GLAZE IN DESIRED PATTERN USING A SPOON OR FORK. Mrs Fields Carrot Fruit Jumbles Categories: Cookies Yield: 48 servings 2 1/2 c Flour 1 ts Soda 1/2 ts Baking powder 1/2 ts Ground cloves 2 ts Cinnamon 1/4 ts Salt 1 c Quick oats (not instant) 3/4 c Dark brown sugar; packed 3/4 c Sugar 1 c Butter; softened 2 lg Eggs 2 ts Vanilla extract 2 c Grated carrots (2-3 medium Carrots) 1/2 c Crushed pineapple; drained 1 c Chopped walnuts (4 oz) Preheat oven to 350f. In a medium bowl combine flour, soda, baking powder, cloves, cinnamon, salt and oats. Mix well with a wire whisk and set aside. In a large bowl with an electric mixer, blend sugars. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Add eggs and vanilla and beat at medium speed until light and fluffy.. Add carrots, pineapple and nuts, and blend until combined. Batter will appear lumpy. Add flour mixture and blend at low speed until just combined. Drop by rounded teaspoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake 13-15 minutes, taking care not to brown cookies. Immediately transfer cookies with a spatula to a cool, flat surface. Mrs Fields Cashew and Coconut Cookies Categories: Cookies Yield: 30 servings 2 1/4 c Flour 1/2 ts Baking soda 1/4 ts Salt 3/4 c Light brown sugar 1/2 c Sugar 3/4 c Butter; softened 2 lg Eggs 2 ts Vanilla 1/2 c Sweetened shredded coconut 1 c Chopped raw cashews; -unsalted 1 c Chopped dates 1/4 c Sweetened shredded coconut Reserved for topping Preheat oven to 300F. In a medium bowl combine flour, soda and salt. Mix well with a wire whisk and set aside. In a medium bowl combine sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla, and beat until smooth. Add flour mixture, coconut, cashews and dates. Blend at low speed just until combined. Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or until bottoms turn golden brown. With a spatula, transfer to a cool, flat surface. Mrs Fields Chocolate Chip Cookies Categories: Cookies Yield: 112 servings 2 c Butter 2 c Sugar 2 c Brown suga 4 Eggs 2 ts Vanilla 4 c Flour 5 c Oatmeal flour* 1 ts Salt 2 ts Baking powder 2 ts Baking soda 24 oz Chocolate chips 3 c Chopped nuts 8 oz Hershey bar(grated) Preheat oven to 375 F. Cream butter and sugars together, add flour, oatmeal powder, salt, baking powder, and baking soda. Then add chips, chocolate and nuts. Bake on ungreased coolkie sheet, golf-ball sized dough, 2 inches apart,for 6 minutes. Makes 112 cookies OATMEAL POWDER- Premeasure 5 cups oatmeal. Put in blender or processor, and grind until powdered. Mrs Fields Chocolate Mint Cookies Categories: Cookies Yield: 36 servings 2 2/3 c All-purpose flour 1/2 ts Baking soda 1/4 ts Salt 1/2 c Unsweetened cocoa powder 3/4 c Light brown sugar; packed 2/3 c White sugar 1 c Salted butter; softened 3 lg Eggs 1 ts Pure mint extract 10 oz Mint chocolate chips Preheat oven to 300-degrees. In a medium bowl combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape sides of bow, then add eggs and mint extract. Beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at low spead just until combined. Do not overmix Drop dough by rounded tablespoonsfuls onto ungreased cookie sheets, 1-1/2 inches apart. Bake for 19-21 miuntes. Immediately transfer cookies with a spatula to a cool, flat surface. MRS FIELDS CHOCOLATE RAISIN COOKIES Categories: Cookies, Mimi Yield: 48 servings 1 c BUTTER,DIVIDED 2 oz UNSWEETENED BAKING CHOCOLATE 2 1/4 c FLOUR 1/2 ts SODA 1/4 ts SALT 1 c DARK BROWN SUGAR, PACKED 1/2 c SUGAR 2 lg EGGS 2 ts VANILLA EXTRACT 1 1/2 c RAISINS 1 c SEMISWEET CHOCOLATE CHIPS PREHEAT OVEN TO 300F. IN A DOUBLE-BOILER OVER HOT BUT NOT BOILING WATER, MELT 1/2 CUP BUTTER AND THE CHOCOLAT. REMOVE FROM HEAT AND SET ASIDE. IN MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT. IN A LARGE BOWL WITH AN ELECTRIC MIXER BLEND SUGARS AT MEDIUM SPEED UNTIL FLUFFY. ADD THE REMAINING 1/2 CUP BUTTER AND MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS AND VANILLA, AND BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD MELTED CHOCOLATE AND BLEND UNTIL THOROUGHLY COMBINED. ADD THE FLOUR MIXTURE, RAISINS AND CHOCOLATE CHIPS. BLEND JUST UNTIL COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED BAKING SHEETS 2 INCHES APART. BAKE FOR 20-22 MIN OR UNTIL SET. TRANSFER TO COOL, FLAT SURFACE IMMEDIATELY WITH A SPATULA. Mrs Fields Choconut Macaroons Categories: Cookies Yield: 20 servings 1/4 c Sugar 2 tb Pure almond paste 1 c Shredded sweetened coconut 1/3 c Mini semisweet choc chips 3 lg Egg whites 1/2 ts Cream of tartar Preheat oven to 325d F. Combine almond paste and sugar in a medium bowl. Using your fingers, work paste into sugar completely. Add coconut and chocolate chips and stir to combine. In a clean medium-sized bowl beat egg whites until fluffy using absolutely clean beaters. Add cream of tartar and beat on high until stiff peaks form. Add half of beaten egg whites to coconut mixture and combine to lighten. Fold in remaining whites gently being careful not to deflate. Drop by rounded teaspoons onto lightly greased cookie sheets. Bake 20 minutes until tops are lightly browned. Cool 1 minute on cookie sheets before transferring cookies to a cool surface. Mrs Fields Cinnamon Maple Rings Categories: Cookies Yield: 48 servings 2 c All-purpose flour 1/4 c Sugar 1 c Butter; chilled Sliced into 8 pieces 1/4 c Maple syrup; chilled 2 tb Ice water; or as needed Filling: 1/4 c Sugar 4 ts Ground cinnamon Topping: 1/4 c Maple syrup Recipe by: Ruth Burkhardt (KKBG35A) Combine flour and sugar in a medium bowl using an electric mixer set on medium speed. Add butter and mix until the dough forms small, pea-sized pellets. Add chilled maple syrup and 2 Tbl water, and mix on low speed until dough can be formed into a ball, do not overmix or the dough will be tough! Separate dough into 2 balls andflatten into disks. Wrap dough tightly in plastic wrap or place in plastice bags. Refrigerate for 2 hrs. To Prepare the Filling: Combine the sugar and cinnamon in a small bowl. Preheat oven to 325d F. Using a floured rolling pin on a floured board, roll one piece of dough into a rough rectangle 10 inches wide, 15 inches long, and 1/8 inch thick. Sprinkle dough with half of the cinnamon-sugar filling. Starting with smaller side, roll dough up tightly into a cylinder. Wrap each roll in plastic wrap and refrigerate for 1 hour. Using a sharp thin knife, cut 1/4 inch slices from each roll. Place slices on ungreased baking sheets, 1 inch apart. Brush tips lightly with 1/4 cup maple syrup. Bake for 16-17 minutes or until light golden brown. Immediately transfer cookies to a cool, flat surface. Mrs Fields Gingersnaps Categories: Cookies Yield: 30 servings 2 1/2 c Flour 1/2 ts Soda 1/4 ts Salt 2 ts Ginger 1 ts Crystallized ginger; diced 1/2 ts Allspice 1/2 ts Black pepper 1 1/4 c Dark brown sugar; packed 3/4 c Butter; softened 1 lg Egg 1/4 c Unsulfured molasses Preheat oven to 300d F. In a medium bowl combine flour, soda, salt, ginger, crystallized ginger, allspice and pepper. Mix well and set aside. In a large bowl, mix sugar and butter with an electric mixer set at medium speed. Scrape down sides of the bowl. Add egg and molasses, beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Chill the dough in the refrigerator for 1 hour--the dough well be less sticky and easier to handle. Form dough into balls 1 inch in diameter. Place onto ungreased cookie sheets, 1 1/2 inches apart. Bake 24-25 minutes. Use a spatula to immediately transfer cookies to a cool, flat surface. Mrs Fields Krispies Categories: Cookies, Mimi Yield: 36 servings 2 c Flour 1/4 ts Salt 1/2 ts Soda 1/2 c Dark brown sugar, packed 1/2 c Sugar 3/4 c Butter, softened 1 lg Egg 2 ts Vanilla extract 1 c Crispy rice chocolate bar Coarsely chopped Preheat oven to 300F. In a medium bowl combine flour, salt and soda. Mix well and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl and add egg and vanilla. Beat at medium speed until light and fluffy. Add flour mixture, rice cereal and chocolate chunks. Blend at low speed just until blended. Drop by rounded tablespoons onto ungreased cookie sheet 2inches apart. Bake for 22-24 minutes. Immediately transfer cookies to a cool flat surface. Mrs Fields Lacy Oatmeal Cookies Categories: Cookies Yield: 96 servings 1 c Rolled oats; quick-cooking 1/4 c All-purpose flour 1/2 ts Salt 1 1/2 ts Baking powder 1 c Granulated sugar 1/2 c Butter; softened 1 Egg 1 ts Vanilla extract Recipe by: Mrs. Fields Cookie Book Preheat oven to 325 degrees; cover baking sheets with foil, then coat with nonstick cooking spray. In a medium bowl, combine the oats, flour, salt and baking powder; mix well with a wire whisk and set aside. In a large bowl, combine the sugar and butter with an electric mixer on medium speed to form a grainy paste. Add the egg and vanilla extract; beat until smooth. Add the flour mixture and blend just until combined. Drop the dough by teaspoonfuls 2 1/2 inches apart onto the cookie sheets. Bake for 10 to 12 minutes, or until the edges begin to turn golden brown. Let cool, then peel the cookies from the foil with your fingers. Be sure to respray the cookie sheets between batches. Mrs Fields' Lemon Chocolate Chip Buttons Categories: Cookies, Mimi Yield: 48 servings 2 c Flour 1/2 ts Soda 1 ts Ground coriander 3/4 c Butter, softened 1 c Sugar 2 lg Eggs 1 1/2 ts Lemon extract 1 1/2 c Miniature chocolate chips Preheat oven to 300* F. In a medium bowl combine flour, soda and coriander with a wire whisk, set aside. In a large bowl cream butter and sugar with an electric mixer at medium speed to form a grainy paste. Add eggs and lemon extract, and beat well. Scrape down sides of bowl. Add the flour mixture and the chocolate chips, and blend at low speed just until combined. Drop dough by teaspoons onto ungreased baking sheets, 1 1/2 inches apart. Bake for 14-15 minutes on center rack of oven. Do not brown. Immediately transfer with a spatula to a cool surface. MRS FIELDS LEMON MACADAMIA COOKIES Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c FLOUR 1/2 ts BAKING SODA 1/4 ts SALT 1 c LT BROWN SUGAR,PACKED 1/2 c SUGAR 1/2 c BUTTER, SOFTENED 4 oz CREAM CHEESE, SOFTENED 1 lg EGG 1 t LEMON EXTRACT 1 1/2 c MACADAMIA NUTS, UNSALTED -PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, SODA AND SALT. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WELL WITH AN ELECTRIC MIXER SET AT MED SPEED. ADD THE BUTTER AND CREAM CHEESE, AND MIX TO FORM A SMOOTH PASTE. ADD THE EGG AND LEMON EXTRACT, AND BEAT AT MEDIUM SPEED UNTIL LIGHT AND SOFT. SCRAPE DOWN SIDES OF BOWL OCCASIONALLY. ADD THE FLOUR MIXTURE AND NUTS. BLEND AT LOW SPEED JUST UNTIL COMBINED. DO NOT OVERMIX. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2 INCHES APART. BAKE 23-25 MIN. IMMEDIATELY TRANSFER TO A COOL FLAT SURFACE. YIELD APPROX 3 DOZEN Mrs Fields Lemon Poppy Seed Cookies Categories: Cookies Yield: 1 servings 2 c All-purpose flour 1/2 ts Baking powder 1 1/2 ts Freshly grated lemon zest 1 ts Ground corriander 2 tb Poppy seeds 1/4 c Salted butter; softened 1 c White sugar 2 lg Egg yolks 1 lg Egg 1 1/2 ts Pure lemon extract Preheat oven to 300-degrees F. In a medium bowl combine flour, baking soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk and set aside. In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sidw of bowl, then add yolks, egg and lemon extract. Beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 23-25 minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface. Mrs Fields Linzer Cookies Categories: Cookies Yield: 24 servings Cookies 1 1/2 c Flour 1/2 c Ground almonds 1/2 ts Baking powder 1/4 ts Salt 1/2 ts Cinnamon 3/4 c Butter; softened 3/4 c Sugar 2 Egg yolks 1 ts Vanilla 1 ts Almond extract Filling: 1/2 c Raspberry jam 1 ts Grated lemon peel Topping 1/4 c Confectioners' sugar 1/2 c Sliced almonds (2 oz) Preheat oven to 300d F. In medium bowl combine flour, almonds, baking powder, salt and cinnamon with wire whisk. In large bowl with an electric mixer cream butter and sugar. Add egg yolks, the vanilla and almond extracts, and beat at medium speed until light and fluffy. Add the flour mixture and blend at low speed until just combined. Roll dough into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheet. With index finger press an indentation in center of each ball to hold filling. Bake 22-24 minutes or until just golden brown on bottom. Transfer cookies to a cool,, flat surface. In a small bowl combine jam and grated lemon peel. Place 1/2 teaspoon of filling mixture in center of cooled cookie. If you wish to add an extra decorative touch, sift confectioners' sugar over cookies and place sliced almonds in the jam filling. Mrs Fields Malted Milk Cookies Categories: Cookies Yield: 42 servings 1/8 c All purpose flour 3/4 c Plain malted milk powder 1/2 ts Baking soda 1/4 ts Salt 1 c White sugar 1/2 c Light brown sugar; firmly 1 c Salted butter; softened 2 lg Eggs 2 ts Pure vanilla extract 2 tb Sweetened condensed milk 12 oz Milk choc. chips Preheat oven to 300. In medium bowl combine flour, malted milk powder, soda and salt. Mix well with a wire whisk. Set aside Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix, occasionally scraping down the sides of the bowl. Add the eggs, vanilla and condensed milk, and beat at medium speed until light and fluffy. Add the flour mixture and choc. chips, and blend at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 24-25 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to a cool surface with a spatula. Mrs Fields Maple Pecan Butterballs Categories: Cookies Yield: 24 servings 1 1/4 c Flour 1/2 ts Soda 1 ts Cinnamon 3/4 c Pecans; finely ground in Food processor or blender 1/2 c Butter; softened 2/3 c Sugar 1/4 c Maple syrup 1 lg Egg Recipe by: Ruth Burkhardt (KKBG35A) Preheat oven to 300d F. In a medium bowl combine flour, soda, cinnamon and finely ground pecans. For extra flavor, saute pecans in 1 Tbl butter until slightly browned. Mix ingredients well with a wire whisk and set aside. In a medium bowl cream butter and sugar with an electric mixer until mixture forms a grainy paste. Add syrup and egg and beat until slightly thickened. Add the flour mixture and blend at low speed just until combined. Place dough in plastic bag and refrigerate until firm, about 1 hour. Remove dough from refrigerator and shape into 1-inch balls. Place cookies on ungreased cookie sheets 1 inch apart. Bake 17-18 minutes or until cookie bottoms are golden brown. Immediately transfer to a cool, flat surface. Mrs Fields Marbles Categories: Cookies Yield: 30 servings 2 c All purpose flour 1/2 ts Baking powder 1/4 ts Salt 1/2 c Light brown sugar 1/2 c White sugar 1/2 c Salted butter; softened Egg 1/2 c Sour cream 1 ts Vanilla 1 c Chocolate chips Preheat oven 300. In med bowl, combine flour, baking powder, and salt with wire whisk. Set aside. Combine sugars in a lg bowl using an electric mixer set at med speed. Add butter and beat until batter is grainy. Add egg, sour cream, and vanilla, and beat at med speed until light and fluffy. Scrape bowl. Add flour mixture and blend at low speed until just combined. Do not overmix. Place chocolate chips in double boiler over hot but not boiling water. Stir constantly until melted. OR, microwave, stirring every 20 sec until melted. Cool chocolate for a few minutes and pour over cookie batter. Using a wooden spoon or rubber spatula, lightly fold melted chocolate into the dough. Do not mix chocolate completely into cookie dough. Drop by rounded T's, 2" apart, onto ungreased cookie sheets. Bake 23-25 mins. Do not brown. Quickly transfer cookie to a cool surface. Mrs Fields Mocha Chunk Cookies Categories: Cookies Yield: 48 servings 2 1/2 c All-purpose flour 1/3 c Unsweetened cocoa powder 1/2 ts Baking soda 1/4 ts Salt 2 ts Instant coffee crystals - (french roast or other Coffee) 2 ts Coffee liqueur 1 c White sugar 3/4 c Dark brown sugar; packed 1 c Salted butter; softened 2 lg Eggs 10 oz Semisweet chocolate bar - coarsely chopped Preheat oven to 300 degrees. In a medium bowl combine flour, cocoa, soda and salt. Mix well with a wire whisk and set aside. In a small bowl dissolve coffee crystals in coffee liqueur and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape adown sides of bowl. Then add eggs and dissolved coffee crystals, and beat at medium speed until smooth. Add the flour mixture and chocolate chunks, and blend at low speed just until combined. Do not overmix. Drop by rounded tablespoonfuls onto ungreased cookie sheet, 2 inches apart. Bake for 23-25 minutes. Immediately transfer cookies with a spatula to a cool, flat surface. MRS FIELDS NUTTY WHITE CHUNK COOKIES Categories: Cookies, Mimi Yield: 1 servings 2 1/4 c FLOUR 1/2 ts SODA 1/4 ts SALT 1 c LT BROWN SUGAR, PACKED 1/2 c SUGAR 3/4 c BUTTER, SOFTENED 2 lg EGGS 2 ts VANILLA EXTRACT 1 c PECANS, CHOPPED (4 0Z) 1 1/2 c WHITE CHOCOLATE BAR (8 OZ) COARSELY CHOPPED PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, SODA AND SALT MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN ELECTRIC MIXER BLEND SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF BOWL. ADD EGGS AND VANILLA AND BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE, PECANS AND WHITE CHOCOLATE AND BLEND ON LOW SPEED UNTIL JUST COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2 INCHES APART. BAKE 20-22 MIN. OR UNTIL EDGES JUST BEGIN TO TURN GOLDEN BROWN. TRANSFER COOKIES TO A COOL FLAT SURFACE. Mrs Fields' Orange Chocolate Chunk Cookies Categories: Cookies, Mimi Yield: 1 servings 2 1/2 c Flour 1/2 ts Baking soda 1/4 ts Salt 1 ts Grated orange peel 1 c Sugar 1/2 c Light brown sugar, packed 1 c Butter, softened 2 lg Eggs 1 ts Orange extract 1 1/2 c Semisweet chocolate bar Coarsely chopped (8 oz) Preheat oven to 300F. In a medium bowl combine flour, soda, salt and orange peel. Mix well and set aside. In a large bowl blend sugars with electric mixer at medium speed. Add butter and beat to form a grainy paste, scraping sides of bowl as needed. Add eggs and orange extract, and beat at medium speed until light and fluffy. Add the flour mixture and chopped chocolate. Blend on low speed just until mixed. Drop by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 22-24 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to a cool surface. Mrs Fields Original Cookies Categories: Cookies Yield: 30 servings 1/2 c Butter 1/2 c Sugar 1/2 c Brown sugar 1 Egg 1/2 ts Vanilla 1 1/4 c Oatmeal 2 oz Plain hershey bar 1 c Flour 1/4 ts Salt 1/2 ts Baking powder 1/2 ts Baking soda 6 oz Chocolate chips Put oatmeal in blender, blend till powder, set aside. Grate hershey bar in blender or by hand, set aside. Cream together butter, sugar and brown sugar. In large bowl, mix oatmeal, flour, salt, baking powder, and baking soda. Blend in butter and sugar mix to dry ingredients. Add chocolate chips and grated hershey bar. Make golfball size cookies, bake on ungreased cookie sheet for 6 minutes at 375 degrees. Mrs Fields Party Time Cookies Categories: Cookies Yield: 36 servings 3/4 c Salted butter; soft 1/3 c Sugar 1 ts Vanilla 1/3 ts Almond extract 1 c Flour 1 c Semisweet chocolate chips 1 c Slivered almonds Preheat oven to 350 F. Cream butter and sugar together in a medium bowl using an electric mixer set at medium speed. Add extracts and beat well. Scrape bowl. Add flour, chocolate chips and almonds, and blend on low speed until just combined. Do Not Overmix. Shape rounded tablespoonsful into 1 1/2 inch balls and place on ungreased baking sheets, 2 inches apart. Press balls with palm of hands or bottom of drinking glass into 1/2 inch thick rounds. Bakes 15-17 minutes or until cookies just begin to brown. Transfer cookies to a cool, flat surface. Mrs Fields Peanut Butter Chocolate Bars Categories: Cookies Yield: 24 servings 8 md Butter cookies 1/4 c Salted butter; melted Chocolate layers: 2 1/2 c Milk choc chips(15 oz) Peanut butter filling: 1 1/2 c Creamy peanut butter 1/2 c Salted butter; softened 3 c Confectioners' sugar 2 ts Pure vanilla extract Crush cookies until finely ground. Add butter & mix. Press crumb mixture into bottom of 8x8 baking pan & bake 10 mins. at 325 F. Cool to room temperature. Melt chocolate. Pour half into pan & smooth evenly over crust. Place pan in refrigerator. Keep remaining choc. warm. Blend peanut butter & butter together until smooth using electric mixer. Slowly beat in confectioners' sugar & vanilla. Beat until smooth. Spread mixture over chilled chocolate layer. Pour remaining warm chocolate over top & spread smoothly. Chill in refrigerator one hour. Yields 24-36 bars. Mrs Fields Peanut Butter Cookies Categories: Cookies Yield: 1 servings 2 ts Vanilla 1 c Peanut butter; creamy 3 Eggs 1 c Butter; softened 1 1/4 c Sugar 1 1/4 c Dark brown sugar 1/4 ts Salt 1/2 ts Baking soda 2 c Flour Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk. In a large bowl, blend sugars using a mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs, peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. (Do not overmix). Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a wet fork, gently press a crisscross pattern on top of the cookies. Bake for 8-22 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to cool surface with a spatula Mrs Fields Peanut Butter Cream -Filled Cookies Categories: Cookies, Snacks, Peanut butt Yield: 36 servings Mmmm---------------- -----------cookies----- 1 1/2 c All-purpose flour 1/2 ts Baking soda 1/2 ts Ground cinnamon 1 c Quick oats (not instant) 1 c Light brown sugar, firmly - packed 1/2 c Salted butter, softened 1 lg Egg 1 ts Pure vanilla extract Mmmmm--------------- ------------filling---- -- ? 3/4 c Smooth peanut butter 1/4 c Salted butter, softened 2 tb Half-and-half 1 ts Pure vanilla extract 1 1/2 c Confectioners sugar Preheat overn to 325-degrees F. In medium bowl combine flour, soda, cinnamon and oats. Mix well with a whire whisk. Set aside. Cream sugar and butter in a large bowl using an electric mixer set at medium speed. Add the flour-oat mixture, and blend at low speed until just combined. Do not overmix. Separate dough into two balls, flatten them into disks, and wrap each tightly in plastic wrap or a plastic bag. Chill 1 hour. On floured board using a floured rolling pin, roll out one disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted cookie cutter dipped in flour. Repeat procedure with the second disk, reworking scraps until all the dough is used. Bake cookies on ungreased baking sheets 1/2 inch aprt for 13-15 minutes or until bottoms turn light brown. Transfer immediately to a cool, flat surface with a spatula. When cookies are cool, spread 1 tablespoon of peanut butter filling on the bottom side of a cookies. Top with another cookie-bottom side toward the filling-to make a sandwich. Repeat with the remaining cookies and filling : Yield: 3 1/2 dozen cookies. Mrs Fields Peanut Butter Oatmeal Ranch Cookie Categories: Cookies Yield: 42 servings 3/4 c Whole wheat flour 3/4 c Flour 1/2 ts Baking powder 1 c Oats/old fashioned or quick 1 c Light brown sugar 1/2 c Butter; softened 1/2 c Creamy peanut butter 1/4 c Honey 2 lg Eggs 2 ts Vanilla 1 c Raisins 1/2 c Sunflower seeds Preheat oven to 300F. In a medium bowl combine flours, baking powder and oats. Mix well with a wire whisk and set aside. In a large bowl beat sugar and butter with an electric mixer at medium speed to form a grainy paste. Blend together the peanut butter, honey, eggs and vanilla. Scrape down sides of bowl. Add the flour mixture, raisins and sunflower seeds. Blend at low speed just until combined. Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Bake for 23-25 minutes until bottoms turn golden brown. Immediately transfer cookies with a spatula to a cool, flat surface. Mrs Fields Pecan Pie Bars Categories: Cookies Yield: 1 servings Pastry: 1 1/2 c All-purpose flour 1/2 c Salted butter; chilled 5 tb Ice water; (5 to 6) Filling: 5 tb Salted butter 1 c Dark brown sugar; firmly pac -k 1/2 c Light corn syrup 2 ts Pure vanilla extract 3 lg Eggs; beaten 1 1/2 c Chopped pecans Preheat oven to 350-degrees F. In a medium bowl combine flour and chilled butter with a pastry cutter until dough resembles coarse meal. Add water gradually and mix just until dough holds together and can be shaped into a ball. Or, use a food processor fitted with metal blade to combine four and butter until they resemble coarse meal. Add watter by tablespoonfuls and process just until a dough ball begins to form. Wrap dough tightly in a plastic scrap or a plastic bag. Refrigerate 1 hour or until firm. On floured board using a floured rolling pin, roll out dough into a 10x10-inch pan. Fold dough in half and then into quarters. Place it in an 8x8-inch baking pan. Unfold the dough and press it into the corners and up along the sides of the pan. Refrigerate 15 minutes. TO PREPARE THE FILLING: Melt 5 tablespoons of butter in medium saucepan over medium heat. Remove from heat, and stir in sugar and corn syrup. Mix until smooth. Add vanilla and eggs, and beat with spoon until thoroughly combined. Fold in chopped pecans. Pour the pecan filling into the pastry-lined pan. If dough extends beyond filling minsture trim dough with a knife. Place pan in center of oven and bake 50-60 minutes or until filling is set. Cool on wire rack. Cut into 2x2-inch square, and top each with a pecan half. Serve at room temperature or chilled. MRS FIELDS PECAN SUPREMES Categories: Cookies, Mimi Yield: 36 servings 2 c FLOUR 1/2 ts SODA 1/4 ts SALT 3/4 c QUICK OATS 3/4 c DARK BROWN SUGAR, PACKED 3/4 c SUGAR 1 c BUTTER, SOFTENED 2 lg EGGS 2 ts VANILLA EXTRACT 1 c CHOPPED PECANS (4 OZ) 1 c SEMISWEET CHOCOLATE CHIPS PREHEAT OVEN TO 300F. IN A MEDIUM BOWL COMBINE FLOUR, SODA, SALT, AND OATS. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WITH AN ELECTRIC MIXER AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY PASTE. SCRAPE DOWN SIDES OF BOWL, THEN ADD EGGS AND VANILLA. BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE, PECANS AND CHOCOLATE CHIPS AND BLEND AT LOW SPEED JUST UNTIL COMBINED. DROP DOUGH BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 1 1/2 INCHES APART. BAKE FOR 20-22 MINUTES. IMMEDIATELY TRANSFER COOKIES TO A COOL, FLAT SURFACE. Mrs Fields White Chocolate Chip Categories: Cookies Yield: 24 servings 2/3 c Butter plus 2 tbs. 1/2 c Sugar 1/2 c Dark brown sugar 1 Egg 1 ts Vanilla 1 1/2 c Flour 3 1/2 oz Macadamia nuts; chopped 6 oz White chocolate; chopped in Heat oven to 325. Grease cookie sheets. In large bowl with electric mixer beat butter, sugars, egg and vanilla at med-high speed until fluffy. Reduce mixer speed to low, add flour, increase speed gradually and beat just until blended. Stirr in nuts and chocolate. Drop by heaping tablespoon onto cookie sheets. Bake about 15 minutes or until edges are slightly brown and tops look dry. Cool on cookie sheet on wire rack about 5 minutes the remove to rack to cool completely. Mrs. Dash? Salt Free Seasoning Blend So here's the challenge with this clone recipe: Not only do we have to get the right ratios for nearly 20 different spices, but we also have to come up with a way to get the same lemony tang that makes the real Mrs. Dash the tasty salt-free seasoning blend we've come to know and love over the years. Sure, we could use powdered citric acid that is sometimes found in health food stores, but not everyone is going to have that scary sounding ingredient readily available. Then we still need to figure out the "lemon juice solids" part. Ah, but wait, there's citric acid and lemon juice solids in Kool-Aid unsweetened lemonade drink mix. It's perfect! Add a little of that drink powder to the spice blend and we have a clone that in a blindfolded taste test could fool even Mr. Dash. 1/4 cup crushed dried minced onion flakes 4 teaspoons crushed dried vegetable flakes (Schilling) 1 tablespoon garlic powder 1 tablespoon dried orange peel 2 teaspoons coarse ground black pepper 1 teaspoon dried parsley 1/2 teaspoon dried basil 1/2 teaspoon dried marjoram 1/2 teaspoon dried oregano 1/2 teaspoon dried savory 1/2 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon dried mustard 1/4 teaspoon celery seed 1/4 teaspoon Kool-Aid unsweetened lemonade drink mix dash crushed dried rosemary Crushing the vegetable flakes with extreme prejudice 1. Combine all of the ingredients in a small bowl and stir well. As you stir, crush the leafy spices for a finer blend. 2. Store the spice blend in a covered container or a sealed shaker bottle. Makes about 2/3 cup. Tidbits It's best to use a mortar and pestle to crush these sometimes tough little onion and vegetable flakes to about the size of rice, before adding them to the mix. But if you don't have one of those handy kitchen tools, you may also use the back of a spoon and a small bowl - plus a little grease. You know, the elbow kind. Mrs. Dole's Pecan Roll Cookies Categories: Cookies Yield: 45 servings 1 c Margarine; room temp 1/4 c Powdered sugar plus more For coating baked cookies 1 tb Cold water 1 ts Vanilla 2 c All-purpose flour 2 c Pecan pieces Recipe by: St. Louis Post-Dispatch 8/12/96 Preheat oven to 275 degrees. Grease baking sheet. In medium bowl with mixer on medium speed, beat together margarine and 1/4 cup powdered sugar until smooth and creamy. Beat in water and vanilla. On low speed, gradually beat in flour. Mix in pecans with a wooden spoon or by hand. With floured hands, roll 2 teaspoons dough for each cookie into a datelike shape. Place cookies on greased baking sheet. Score top of each cookie lengthwise with knife. Bake 45 minutes. Roll in powdered sugar while still warm. Yield: 3 3/4 dozen cookies. Mrs. Fields Carrot Cake Yield: 12 Servings CAKE 2 1/2 cups All-purpose flour 1 tbs Baking soda 1/4 tsp Salt 2 tsp Cinnamon 1 cup Light brown sugar, packed 1 cup White sugar 1 1/2 cup Butter, softened 3 large Eggs 2 tsp Pure vanilla extract 3 cups Grated carrots 1/2 cup Crushed pineapple, drained 1 cup (6-oz.) raisins 1 cup (4-oz.) chopped walnuts ICING 16 oz Cream cheese, softened 1/2 cup Salted butter, softened 1 tbsp Fresh lemon juice (about 1 large lemon) 2 tsp Pure vanilla extract 3 cups Confectioners' sugar Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature. PREPARE ICING: In a medium bowl with an electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth. ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing. MRS. FIELD'S SWEETIE PIES Yield: 6 Servings 2 oz Unsweetened chocolate 3/4 c (4 oz) semisweet chocolate-chips 1/2 c Salted butter, softened 1 c White sugar 2 lg Eggs 2 ts Pure vanilla extract 1 1/2 c All purpose flour 1 c (6 oz) semi sweet chocolate-chips 1/2 c (3 oz) white chocolate chips 1/4 c (1/5oz) milk chocolate chips Preheat oven to 375F. Line cookie sheets with waxed paper. In a double boiler, melt the unsweetened chocolate and the first batch of chocolate chips. Stir frequently with a wooden spoon or wire whisk until creamy and smooth. Pour melted chocolate into a large bowl. Add butter and beat with electric mixer at medium speed until thoroughly combined. Add the sugar, eggs and vanilla. Beat on medium speed until well blended. Scape down the sides of the bowl. Add the flour and the three types of chocolate chips. Mix at low speed just until combined. Chips should be distributed equally throughout the dough. Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches in diameter. Place dough balls onto paper-lined pans, 2 inches apart. With the palm of your hand, flatten each bal to 1/2-inch thickness. Bake for 10-12 minutes. Transfer with a spatula to a cool, flat surface like your countertop. Mrs. Fields? Chocolate Chip Cookies Mrs. Fields cookies that are crispy around the edge and chewy in the middle. Be careful not to cook these too long. I know it becomes tempting to keep cooking these because they don't seem to be done after 10 minutes, but they will continue to cook for awhile after you take them out of the oven, and when cool, will be nice and chewy. Mmm...got milk? 1 cup (2 sticks) softened butter 1/2 cup granulated sugar 1 1/2 cups packed brown sugar 2 eggs 2 1/2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 3/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 twelve-ounce bags semisweet chocolate chips 1. Preheat oven to 350 degrees. 2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla. 3. In another bowl, mix together the flour, salt, baking powder and baking soda. 4. Combine the wet and dry ingredients. 5. Stir in the chocolate chips. 6. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet. 7. Bake for 9-10 minutes or just until edges are light brown. Makes 30 cookies. Nabisco Snack Well's Banana Snack Bars Servings: 21 Snack Bars Nutrition Facts Serving size ? 1 bar Servings ? 21 Total fat (per serving) ? 1.8g Calories (per serving) ? 118 INGREDIENTS: 2 egg whites, 1 cup plus 5 tablespoons sugar, 2 tablespoons brown sugar, 2 tablespoons molasses, 1 1/2 cups banana puree* , 3 tablespoons shortening, 1/4 cup whole milk, 1/2 teaspoon vanilla butter nut extract, 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon baking soda. ********* Preparation Instructions: 1. Preheat oven to 350?. 2. In a large bowl, whip the egg whites with an electric mixer until they become thick. Do not use a plastic bowl for this. 3. Add the sugar to the egg whites and continue to beat until the mixture forms soft peaks. 4. Add the brown sugar, molasses, banana puree, shortening, milk and vanilla butter nut flavoring to the mixture, beating after each addition. 5. In a separate bowl, combine the remaining ingredients. 6. While beating the wet mixture, slowly add the bowl of dry ingredients. 7. Lightly grease a 9x14-inch pan with a light coating of non-stick cooking spray. Be sure to coat the sides as well as the bottom of the pan. Dump about 3 tablespoons of sugar into the pan, then tilt and shake the pan so that a light layer of sugar coats the entire bottom of the pan, and about halfway up the sides. Pour out the excess sugar. 8. Pour the batter into the pan, and spread it evenly around the inside of the pan. Sprinkle a light coating of sugar -- about two tablespoons -- over the entire top surface of the batter. Gently shake the pan from side-to-side to evenly distribute the sugar over the batter. Bake for 25-28 minutes or until the cake begins to pull away from the sides of the pan. 9. Remove the cake from the oven and turn it out onto a cooling rack. When cake has cooled, place it onto a sheet of wax paper on a cutting board and slice across the cake 6 times, creating 7 even slices. Next cut the cake lengthwise twice, into thirds, creating a total of 21 snack bars. When the bars have completely cooled, store them in a resealable plastic bag or an airtight container. Puree whole bananas (approximately 3) in a food processor or blender until smooth and creamy. Nabisco? Cheese Nips? Here's a clone recipe that gets one very important ingredient from another packaged product. The powdered cheese included in the Kraft instant macaroni & cheese kits flavors this homegrown version of the popular bright orange crackers. You'll need a can of Kraft Macaroni & Cheese Cheese Topping or two boxes of the most inexpensive instant variety of macaroni & cheese; you know, the kind with the cheese powder. Two boxes will give you enough cheese to make 300 crackers. As for the macaroni left over in the box, just use that for another recipe requiring elbow macaroni. 1 cup sifted all-purpose flour (plus 1/2 cup divided and reserved for kneading and rolling) 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 cup Kraft Macaroni & Cheese Cheese Topping powder (or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese) 3 tablespoons shortening 1/3 cup buttermilk 1/2 teaspoon salt (for tops, optional) 1. Sift together 1 cup flour, baking soda, baking powder, and cheese powder in a large bowl. 2. Cut in the shortening with a fork and knife with a crosswise motion until dough is broken down into rice-size pieces. Mixture will still be very dry. 3. Stir in buttermilk with a fork until dough becomes very moist and sticky. 4. Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later. Knead the dough well for 60 to 90 seconds, until the flour is well incorporated. Wrap the dough in plastic wrap and chill for at least one hour. 5. Preheat oven to 325 degrees. Spray a light coating of cooking spray on a baking sheet. 6. Remove the dough from the refrigerator and use the remaining reserve flour to dust a rolling surface. Roll about one-third of the dough to just under 1/16th of inch thick. Trim the edges square (a pizza cutter or wheel works great for this), then transfer the dough to a lightly greased baking sheet. Use the rolling pin to transfer the dough. Simply pick up one end of the dough onto a rolling pin, and roll the dough around the rolling pin. Reverse the process onto the baking sheet to transfer the dough. 7. Use a pizza cutter to cut across and down the dough, creating 1-inch square pieces. Use the blunt end of a skewer or broken toothpick to poke a hole in the center of each piece. 8. Sprinkle a very light coating of salt over the top of the crackers (crackers will already be quite salty) and bake for 8 to 10 minutes mix the crackers around (so those on the edge don?t burn) and bake for another 3 to 5 minutes, or until some are just barely turning a light brown. Repeat the rolling and baking process with the remaining dough. Makes approximately 300 crackers. Nabisco? Nilla? Wafers No one knows the exact origin of the vanilla wafer but it's guessed that the recipe was developed in the south. The wafers were being whipped up from scratch at home long before Nabisco introduced the lightweight, poker chip-like packaged cookies in 1945. Back then they were called Vanilla Wafers. But in the 60s Nabisco slapped the trade name Nilla Wafers on the box. Today the real things come about 100 to a box and really fly when whipped into the air with a little flick of the wrist. Here now, you can relive the days of old with a homemade version fresh out of the oven. This clone recipe makes about half a box's worth and they fly just as far. For just a slight variation on this recipe - with similar aerodynamics - check out the clone for Sunshine Lemon Coolers. 1/2 cup powdered sugar 1/3 cup sugar 1/3 cup shortening 1 egg 1 teaspoon vanilla 1/8 teaspoon salt 1 1/2 cups cake flour 1 1/2 teaspoons baking powder 1 tablespoon water 1. Preheat oven to 325 degrees. 2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. 3. Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball. 4. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15 to 18 minutes or until cookies are light brown. Makes 50 to 56 cookies. Nabisco? Old Fashioned Ginger Snaps Nabisco's version of this old favorite cookie may not be as big a seller as its much-cloned Oreo. Heck, it's not even close. But if you're a ginger snap fanatic, this recipe will give you a killer clone of the cookie giant's store-bought version that you can whip up in a...uh...snap. And if you're watching the fat, four of these cookies check in with a total of around 2.5 grams of fat. 1 cup packed dark brown sugar 3/4 cup sugar 1/4 cup molasses 1/4 cup shortening 1 tablespoon butter, softened 1 egg 1/2 teaspoon vanilla 2 1/2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground ginger 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 cup water 1. Preheat oven to 350 degrees. 2. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth. 3. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves. 4. Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated. 5. Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie. Flatten to about 1/8-inch thick. 6. Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool. Makes 120 (10 dozen) cookies. Nabisco? Oreo (Wafers) When I first designed the Oreo cookie clone recipe for the second book, More Top Secret Recipes, I decided that a cake mix would suit the recipe best. However, the variety and brand I chose -- Duncan Hines Dark Dutch Fudge -- became unavailable in many parts of the country. Now, for all of my faithful readers, it is time to fix that problem with a cake mix that should be available everywhere. Many of the ingredients have changed to create an even more tender, chocolatey cookie that can be the same color as the real thing if you decide to add some brown paste food coloring. You will also note that the method has been improved to create cookies that are more uniform in size by using a spice bottle lid on the thinly rolled out dough. This will allow you to make your wafers faster, and they will all be the same size. The filling recipe remains the same, and can be found on page 68 of More Top Secret Recipes. For those of you who don't have the book (and, of course, for those who do), tune in next week for a brand-new recipe that requires these wafers. (Hint: T.M.) 1 18.25-ounce pkg. Betty Crocker chocolate fudge cake mix 3 tablespoons shortening, melted 1/2 cup cake flour, measured then sifted 1 egg 3 tablespoons water 2 tablespoons brown paste food coloring (optional) 1. Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours. 2. Preheat oven to 350 degrees. 3. On a lightly floured surface roll out a portion of the dough to just under one 16th of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good). Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray. Bake for 10 minutes. Remove wafers from the oven and cool completely. 4. As the cookies bake, make the filling (recipe in More Top Secret Recipes on page 68). 5. When the cookies have cooled, roll a small portion (heaping 1/4 teaspoon) of the filling into a ball (just over 1/4-inch in diameter), and press it between two of the cookies. Repeat with the remaining cookies. Makes 108-116 wafers; for 54-58 sandwich cookies. This is an optional step to help recreate the color of the original cookie. If you do not use the paste food coloring be sure to change the amount of water added to the wafer cookies from 3 tablespoons to 1/4 cup. The food coloring gives the cookies the dark brown, almost black color. The coloring can be found with cake decorating supplies at art supply and craft stores. Tidbits If the dough seems too tacky, you can work in as much as 1/4 cup of flour as you pat out and roll the dough. Use just enough flour to make the dough workable, but not tough. Nabisco? SnackWell?s Banana Snack Bars In 1996, Nabisco built up its growing line of SnackWell?s baked products with the introduction of low-fat snack bars in several varieties, including fudge brownie, golden cake, apple raisin, and the chewy banana variety cloned here. The secret ingredients that help us keep the fat grams under 2 grams per serving is banana puree to help keep the cake moist while adding real banana flavor, egg whites rather than whole eggs, some molasses and just a little bit of shortening. Whip it all up, pour it into a pan and bake. Soon you'll have 21 tasty little low-fat snack bars to get you through the week. 2 egg whites 1 cup plus 5 tablespoons sugar 2 tablespoons brown sugar 2 tablespoons molasses 1 1/2 cups banana puree 3 tablespoons shortening 1/4 cup whole milk 1/2 teaspoon vanilla butter nut extract 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1. Preheat oven to 350?. 2. In a large bowl, whip the egg whites with an electric mixer until they become thick. Do not use a plastic bowl for this. 3. Add the sugar to the egg whites and continue to beat until the mixture forms soft peaks. 4. Add the brown sugar, molasses, banana puree, shortening, milk and vanilla butter nut flavoring to the mixture, beating after each addition. 5. In a separate bowl, combine the remaining ingredients. 6. While beating the wet mixture, slowly add the bowl of dry ingredients. 7. Lightly grease a 9x14-inch pan with a light coating of non-stick cooking spray. Be sure to coat the sides as well as the bottom of the pan. Dump about 3 tablespoons of sugar into the pan, then tilt and shake the pan so that a light layer of sugar coats the entire bottom of the pan, and about halfway up the sides. Pour out the excess sugar. 8. Pour the batter into the pan, and spread it evenly around the inside of the pan. Sprinkle a light coating of sugar -- about two tablespoons -- over the entire top surface of the batter. Gently shake the pan from side-to-side to evenly distribute the sugar over the batter. Bake for 25-28 minutes or until the cake begins to pull away from the sides of the pan. 9. Remove the cake from the oven and turn it out onto a cooling rack. When cake has cooled, place it onto a sheet of wax paper on a cutting board and slice across the cake 6 times, creating 7 even slices. Next cut the cake lengthwise twice, into thirds, creating a total of 21 snack bars. When the bars have completely cooled, store them in a resealable plastic bag or an airtight container. *Puree whole bananas (approximately 3) in a food processor or blender until smooth and creamy. Nutrition Facts Serving size ? 1 bar Servings ? 21 Total fat (per serving) ? 1.8g Calories (per serving) ? 118 Neiman Marcus? Chocolate Chip Cookie To dispel the urban legend of the $250 recipe, as told in the text of the infamous chain letter recipe, Neiman Marcus created an actual recipe for chocolate chip cookies and displayed it on the Neiman Marcus Web site...for a limited time only. I recently went to take another look at the recipe, and it was gone. Georgia Christiansen, Neiman Marcus Creative Director, told me that the recipe will no longer be featured on the site. But she did send me a copy. Since I get so many request for the recipe, and because I get even more e-mail copies of the bogus chain letter, I will post the recipe here. Maybe this will help put an end to the myth. 1/2 cup unsalted butter, softened 1 cup brown sugar 3 tablespoons granulated sugar 1 egg 2 teaspoons vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 3/4 cups flour 1 1/2 teaspoons instant coffee, slightly crushed 8 oz. semisweet chocolate chips 1. Cream the butter with the sugars until fluffy. 2. Beat in the egg and the vanilla extract 3. Combine the dry ingredients and beat into the butter mixture. 4. Stir in the chocolate chips. 5. Drop by large spoonfuls onto a greased cookie sheet. 6. Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a crispier cookie. Makes 15 large cookies. Olive Garden Breadsticks 1 Loaf unfrozen bread dough - (if frozen, thaw in bowl at room temp) Pam or oil Garlic powder Dry oregano leaf -- rub between fingers When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two. Olive Garden Breadsticks are just brown and serve soft breadsticks. Brown in the oven and spread liquid margarine over them, then sprinkle with garlic salt. Olive Garden Chicken Formaggio Pizza 4 ounces Chicken breast; bone -- skin 1 tablespoon Olive oil 2 tablespoons Onions -- dice 1 cup Tomatoes; drain -- dice 1 teaspoon Garlic -- chop 1/8 teaspoon Salt 1/2 teaspoon Dried basil 1/2 cup Fontinella cheese -- shred 1/2 cup Mozzarella cheese -- shred 1/2 cup Mushrooms -- slice 1 tablespoon Parmesan cheese -- shred 1 12" pre-baked pizza crust Preheat oven to 450~F. Saute or bake chicken breast. Cool. Cut into 1/4" wide strips. Spray or grease a 12" pizza pan. Saute onions and garlic briefly in the olive oil and add them to the tomatoes,salt and basil.Spread the tomato mixture over the top of the crust. Lay chicken strips down over the tomatoes. Top with fontinella and mozzarella cheeses. Add the sliced mushooms and sprinkle with Parmesan cheese. Bake at 450 degrees F. for 8 minutes, or until cheese is melted and crust is piping hot. Olive Garden Tiramisu Dessert 1 sponge cake (10-12") - about 3" tall 3 oz strong black coffee 3 oz brandy or rum 1? lbs mascarpone - room temp 1? cups superfine/powdered sugar unsweetened cocoa powder Cut across middle of sponge cake forming two layers, each about 1?" high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving. Olive Garden? Pasta e Fagioli It's amazing how many lousy clones for this delicious chili-like soup from Olive Garden are floating around on the Web. Some are shared on message boards, others are displayed on sites in a collection of "actual restaurant recipes" (yeah, right!). But they all leave out obvious ingredients you can see, like the carrots, ground beef, or two kinds of beans. Others don't get the pasta right -- it's obviously ditali pasta (short little tubes). Then there's the recipe that really squeezed the seeds from my gourd -- one that's floating around in MasterCook format that lists "Top Secret Recipes" as the source. But, wait a minute! I've never before created a clone for this dish -- not here on the site, and not in any book. So, after logging some time over a chopping block, an open flame, and a couple tasty glasses of Merlot, out popped this puppy. And this is the one, kitchen cloners! If you want the taste of Pasta e Fagioli at home, this is the only recipe that will fool in a side-by-side taste test. Accept no other imitation imitation! 1 pound ground beef 1 small onion, diced (1 cup) 1 large carrot, julienned (1 cup) 3 stalks celery, chopped (1 cup) 2 cloves garlic, minced 2 14.5-ounce cans diced tomatoes 1 15-ounce can red kidney beans (with liquid) 1 15-ounce can great northern beans (with liquid) 1 15-ounce can tomato sauce 1 12-ounce can V-8 juice 1 tablespoon white vinegar 1 1/2 teaspoons salt 1 teaspoon oregano 1 teaspoon basil 1/2 teaspoon pepper 1/2 teaspoon thyme 1/2 pound (1/2 pkg.) ditali pasta 1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. 2. Add onion, carrot, celery and garlic and saut?for 10 minutes. 3. Add remaining ingredients, except pasta, and simmer for 1 hour. 4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. 5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve. Serves 8. ORANGE JULIUS Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Milk 1 c Orange juice 1 x Sugar to taste 1 x Egg is optional Mix infredients in a blender & blend until frothy or looks good to you and wala..... OREO COOKIES Categories: Cookies, Chocolate Yield: 6 servings --------------------------COOKIE-------------------------- 18 oz Devils food cake mix 2 tb Water 2 tb Cooking oil 1/4 c Bitter cocoa powder --------------------------FILLING-------------------------- 1 Envelope unflavored gelatin 1/4 c Cold water 1 c Crisco 1 ts Vanilla 1 lb Powdered sugar +1 cup Mix up cookies take small balls roll them in your hands place in cookie sheet bake 350 for 10 to 15 minutes let cool and put in filling. The Outback Bloomin' Onion 1/3 c Cornstarch; more if needed 1 1/2 c Flour 2 ts Garlic; mince 2 ts Paprika 1 ts Salt 1 ts Pepper 24 oz Beer 4 Sweet Vidalia Onions 2 c Flour 4 ts Paprika 2 ts Garlic powder 1/2 ts Pepper 1/4 ts Cayenne Creamy chili sauce 1 pt Mayonnaise 1 pt Sour cream 1/2 c Tomato chili sauce 1/2 ts Cayenne Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375 to 400~ 1-1/2 minutes. Turn over and fry 1-1/2 minutes longer or until golden brown. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce. Seasoned Flour: Combine flour, paprika, garlic powder, pepper and cayenne and mix well. Creamy Chili Sauce: Combine mayo, sour cream, chili sauce and cayenne and mix well. Outback Steakhouse? Bleu Cheese Dressing If you've had the Kookaburra Wings from Outback, then you've tasted the chain's thick and creamy bleu cheese dressing served up on the side. Use this stuff when you need an excellent dipping sauce for your next batch of wings, or just pour it over a salad and dive in. 1 cup mayonnaise 2 tablespoons buttermilk 1 tablespoon crumbled bleu cheese 1/8 teaspoon coarse ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon garlic powder 1. Mix all ingredients together by hand in a small bowl until smooth. 2. Cover and chill for 30 minutes before serving. Makes 1 cup. Outback Steakhouse? Caesar Salad Dressing Ask and you shall receive. To answer many requests, I've whipped up this killer clone for the mouth-watering caesar salad dressing from America's favorite steakhouse chain. You can't buy it in the stores, but now you can make it from scratch in mere minutes. Best of all, this dressing keeps for weeks and weeks in the fridge in a covered container (if it's even around that long). 1 cup mayonnaise 1/4 cup egg substitute 1/4 cup grated parmesan cheese 2 tablespoons water 2 tablespoons olive oil 1 1/2 tablespoons lemon juice 1 tablespoon anchovy paste 2 cloves garlic, pressed 2 teaspoons sugar 1/2 teaspoon coarse ground pepper 1/4 teaspoon salt 1/4 teaspoon dried parsley flakes, crushed fine 1. Combine all ingredients in a medium bowl. Use an electric mixer to beat ingredients for about 1 minute. 2. Cover bowl and chill for several hours so that flavors can develop. Makes approximately 2 cups. Outback Steakhouse? Cinnamon Oblivion Roll a scoop of creamy vanilla ice cream in home-made candied pecans. Surround the ice cream with warm cinnamon apples and drizzle caramel over the top. Sprinkle fresh cinnamon-butter croutons on the dessert and you've got an irresistible clone of one of Outback's most popular menu items. For the croutons, it's best to use the Bushman Bread clone from right here on the site. But if you're not up for bread making, choose another sweet bread, such as Hawaiian Sweet Bread or Pillsbury Honey White Bread. Candied Pecans 1/2 cup granulated sugar 2 tablespoons water 1/2 teaspoon cinnamon 1 teaspoon butter 1 1/4 cups chopped pecans Cinnamon Croutons 2 cups cubed Bushman Bread (from clone here -- or you can use another sweet bread such as Hawaiian Sweet Bread or Pillsbury Honey White Bread.) 1/3 cup salted butter 2 tablespoons sugar 1/2 teaspoon cinnamon Cinnamon Apples 1 20-ounce can apple pie filling 1/4 teaspoon cinnamon 1 tablespoon brown sugar 4 cups vanilla ice cream 1/2 cup caramel topping (Smucker's is good) 1 1/2 cups whipped cream 4 fresh strawberries 1. For candied pecans, combine 1/2 cup granulated sugar, 2 tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon in a small saucepan over medium heat. Heat until mixture boils and all sugar granules are dissolved. 2. Add chopped pecans to mixture and stir for 1 to 2 minutes over heat. Be sure that all pecans are well-coated. 3. Pour mixture onto a large plate and continue to stir until mixture hardens and begins to break up. You should be able to separate all of the nuts. 4. For the croutons, preheat the oven to 300 degrees. Pour the slice bread cubes onto an ungreased cookie sheet and bake for 15 to 20 minutes or until the bread has turned light brown. Stir halfway through cooking time. 5. Melt the butter in a skillet over medium heat. Pour baked croutons into the pan and saut?until the bread is well-coated with butter. Combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in a small bowl. Sprinkle this mixture over the croutons while stirring so that the croutons are well-coated with cinnamon/sugar. Remove croutons from the heat and pour them onto a plate to cool. 6. Prepare apples by carefully mixing them with 1/4 teaspoon cinnamon and 1 tablespoon of brown sugar in a large bowl. You want to be sure you don't stir hard enough to break up the apples. Microwave the apple for 1 to 2 minutes or until hot. 7. To assemble the dessert for serving, first roll four cup-size scoops of ice cream in the pecan pieces. You can do this step ahead of time if you like, keeping the pecan-covered scoops in your freezer. 8. Place an ice cream scoop onto a small plate, then pour about a tablespoon of caramel over the ice cream. Dribble another tablespoon around the base of the ice cream onto the plate. 9. Spread the hot apples around the base of the ice cream being sure to divide them evenly amongst the four servings. 10. Divide the croutons into four portions and sprinkle them on the apples around the base of the ice cream scoop on each plate. 11. Spread a generous portion of whipped cream onto the top of each scoop of ice cream. 12. Top off each dish with a fresh strawberry. Makes 4 servings. Outback Steakhouse? Coral Reef 'Rita This Outback margarita selection will handily quench, soothe and ring the bell in your clock tower -- just what the doctor ordered for a hot summer evening fiesta. A mildly fruity on-the-rocks margarita is powerful ammunition in any home bartender's arsenal of party cocktails. I like tequila. Tequila is my friend. But get to the bottom of too many of these tasty pink drinks and you'll feel like a used pinata in the morning. 1 1/4 ounces Margaritaville gold tequila (1 shot) 3/4 ounce triple sec 3 ounces (approx. 1/3 cup) cup sweet and sour mix 3 ounces (approx. 1/3 cup) cranberry juice 3/4 ounce Grand Marnier wedge of lime Optional margarita salt (for rim of glass) 1. If you want salt on the rim of your glass, moisten the rim of a 16-ounce mug (or glass) and dip it in margarita salt. 2. To make the drink, fill the glass with ice. 3. Add the tequila, triple sec, then some sweet and sour mix and cranberry juice (in equal amounts -- about 1/3 cup each should do it) to within a half-inch of the top of the glass. Stir. 4. Splash a half shot of Grand Marnier over the top of the drink. 5. Add a wedge of lime and serve with a straw. Makes 1 serving. Outback Steakhouse? Honey Wheat Bushman Bread? Along with an entree at this popular steakhouse chain, comes a freshly baked loaf of this dark, sweet bread, served on it's own cutting board with soft whipped butter. One distinctive feature of the bread is its color. How does the bread get so dark? While you may notice the recipe includes instant coffee and cocoa, these ingredients will not give it it's deep dark chocolate brown color - not even close. Usually breads that are this dark -- such as pumpernickel or dark bran muffins -- contain caramel color, an ingredient often used in the industry to darken foods. Since your local supermarket will not likely have this mostly commercial product, we will make the caramel color from a mixture of three food colorings -- red, yellow and blue. Just be sure to get the food coloring in the little droppers so that you can count the drops as you measure. That's very important to getting the color just right. You may also opt to keep the color out. The bread will certainly taste the same, but will look nothing like the real deal. I suggest using a bread machine for the mixing and kneading, if you have one. Dough 1 1/2 cups warm water 2 tablespoons butter, softened 1/2 cup honey 2 cups bread flour 1 2/3 cups wheat flour 1 tablespoon cocoa 1 tablespoon granulated sugar 2 teaspoons instant coffee 1 teaspoon salt 2 1/4 teaspoons (1 pkg.) yeast Coloring 1/4 cup water 75 drops red food coloring 45 drops blue food coloring 30 drops yellow food coloring cornmeal for dusting 1. If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3. 2. If you are not using a bread machine, combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or "well" in the middle of the dry mixture. Pour the warm water into this "well," then add the butter, honey and yeast. Combine the food coloring drops with 1/4 cup of water and add that to the "well. " Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise. 3. When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more). Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location. 4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 20-24 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy. Makes 8 small loaves. Tidbits It is normal for this dough to be a bit tacky and to seem somewhat thin. Just be sure to add plenty of flour to your hands and work surface when working with the dough to prevent sticking. If you are able to find caramel color, you can use that rather than the food coloring formula described in the recipe. Just measure 1 tablespoon of caramel color into the dough mixture where the recipe uses food coloring and water. Outback Steakhouse? Ranch Salad Dressing This always-popular growing restaurant chain makes a tasty version of creamy ranch dressing for its house and Queensland salads. To get the same unique flavor and creaminess of the original at home, mates, you'll need just one teaspoon of Hidden Valley ranch salad dressing mix swimming in there with the mayo and buttermilk and other spices. Since there's three teaspoons of dressing mix per packet, you'll be able to stretch one envelope three times as far, by crackey! 1 teaspoon Hidden Valley Ranch salad dressing mix (buttermilk recipe) 1 cup mayonnaise 1/2 cup buttermilk 1/4 teaspoon coarse grind black pepper 1/8 teaspoon paprika 1/8 teaspoon garlic powder = 1. Combine all ingredients in a medium bowl. Mix well. 2. Cover bowl and chill dressing for at least 30 minutes before serving. Makes 1 1/2 cups Outback Steakhouse? Sydney's Sinful Sundae Here's an easy-to-make, yet delectable dessert served at the popular Outback Steakhouse chain. This scrumptious sundae is the first dessert in the list on their menu, which describes it as: "Vanilla ice cream rolled in toasted coconut, covered in chocolate sauce and topped with whipped cream." Resting on the very top is a fresh, ripe strawberry. The secret to this recipe is to well-coat your large scoop of ice cream with that incredible, crunchy, toasted coconut. And there's nothing like the sweet smell of freshly toasted coconut that will soon be wafting through your entire house, room by room. This is a good one to make when you want a quick dessert that totally satisfies. 1 cup shredded coconut 4 large scoops vanilla ice cream 1/2 cup Hershey chocolate syrup whipped cream (in a can) 4 large, ripe strawberries 1. Preheat the oven to 300 degrees. 2. Spread the coconut over the bottom of the inside of a large oven pan. Shake the pan a little to spread the coconut evenly. 3. Bake the coconut for 25-30 minutes or until the coconut is a light, golden brown. You may have to stir or shake the coconut in the last 10 minutes to help it brown evenly. 4. When the coconut has cooled, pour it onto a plate, or into a large bowl. Roll each scoop of ice cream in the coconut until it is well coated. Press down on the ice cream to help the coconut stick. Put the ice cream into four separate bowls. 5. Heat up the chocolate syrup for 10-15 seconds in the microwave. Pour about two tablespoons over each scoop of ice cream. Try to completely cover the ice cream with chocolate. 6. Spray some whipped cream on the top of each scoop of ice cream. 7. Cut the stems from the strawberries and place one on each serving; upside down on the whipped cream. Serve with a spoon. Serves four. Outback Steakhouse? The Wallaby Darned The menu describes the steakhouse chain's popular fruity drink as a: "Down under frozen wonder with peaches, DeKuyper Peachtree Schnapps, champagne, Smirnoff Vodka and secret mixers." While you don't need to use the same brand-name booze as the chain does, you will need to find a can of Kern's peach nectar to re-create the same secret mixer magic. 1 cup frozen sliced peaches 2 ounces champagne 1 ounce peach schnapps 1 ounce vodka 4 ounces (1/2 cup) Kern's peach nectar 2 or 3 ice cubes 1. Combine all of the ingredients in a blender. Blend on high speed for approximately 30 seconds or until ice is completely crushed and the drink is smooth. 2. Pour into a 12-ounce glass and serve with a straw. Makes 1 drink.


	Big Boy's Chicken Gravy		Kellogg's? Peanut Butter Chocolate Rice Krispies Treats
	Big Bucket In The Sky Chicken		Kenny Rogers Roasters? Corn Muffins
	Big Mouth Sandwich		KFC Bean Salad
	BOB "OVEN'S " COLONIAL DRESSING		KFC? Cole Slaw
	Boston Chicken & KFC		KFC? Cole Slaw Fat Free
	Boston Chicken Cranberry Sauce		KFC? Honey BBQ Wings
	Boston Chicken Creamed Spinach		Kentucky Biscuits
	Boston Chicken Cucumber Salad		KFC? Macaroni & Cheese
	Boston Chicken Macaroni & Cheese		KFC Old-Fashioned Huckleberry Cake
	Boston Chicken Marinade/basting Sauce		KFC Pecan Pie
	Boston Chicken Baked Beans		KFC? Potato Salad
	Boston Chicken Spicy Rice		KFC Puffy Meat Patties
	Boston Chicken Squash		KFC Refrigerator Rolls
	Boston Chicken Stuffing		KFC Southern Spoon Bread
	Boston Chicken Saucer Sized Chocolate Chip Co		KFC Waffles
	Boston Market Meatloaf		Koo Koo Roo? Santa Fe Pasta
	Boston Market-Meatloaf		Kraft? Deluxe Original Macaroni & Cheese Dinner
	Bull's Eye BBQ Sauce		Kraft? Shake'n Bake? (Original)
	Burger King-BK Broiler		Kraft? Thousand Island Dressing
	Burger King-Big King		Lawry's? Seasoned Salt
	Burger King? Breakfast Sandwiches		Lawry's? Taco Spices & Seasonings
	Biscuit Sandwich		Little Debbie? Oatmeal Creme Pies
	BBQ Sauce like Kenny Rogers		Lone Star Steakhouse? Baked Sweet Potato
	Croissan'wich		Lone Star Steakhouse? Chili
	California Pizza Kitchen		Lone Star Steakhouse? Lettuce Wedge Salad
	Carl's Bacon Swiss Crispy Chicken Sandwich		Long John Silver's Batter
	Carl's Jr.? Ranch Crispy Chicken Sandwich		Marie Calendar's Cornbread
	Chef Paul Prudhomme's? Poultry Magic		Marie Callendar's Honey Butter
	Chevys? Fresh Salsa		MCDonald's Apple Muffin
	Chevys? Garlic Mashed Potatoes		McDonald's? Arch Deluxe
	Chevys? Mesquite-Gr BBQ Chicken Quesadilla		McDonald's? Big Mac Sauce? ("Special Sauce")
	Chi Chi's Mild Salsa		McDonald's? BigXtra!
	Chili's Margarita Presidente		McDonald's? Biscuits
	CHI-CHI'S CHICKEN FAJITAS		McDonald's? Breakfast Burrito
	Chili's? Boneless Buffalo Wings		McDonald's? Breakfast Bagel Sandwiches
	Chili's? Calypso Cooler		McDonald's? Hot Mustard Sauce
	Chili's? Chicken Enchilada Soup		McDonald's? Lobster Sandwich
	Chili's? Chocolate Chip Paradise Pie		McDonald's? Shakes
	Chili's? Nacho Burger		McDonald's? Breakfast Bagel Sandwiches
	Chili's? Southwestern Eggrolls		McDonald's? Sweet & Sour Dipping Sauce
	Chili's? Southwestern Vegetable Soup		McDonald's? Yogurt Parfait
	Church's Fried Chicken		Mimi's Cafe? Carrot Raisin Bread
	Cinnabon? Strawberry Lemonade		Mimi's Cafe? French Market Onion Soup
	CHOCOLATE COCONUT CRUNCH COOKIES		Mr & Mrs T? Rich & Spicy Bloody Mary Mix
	Cinnabon? Icescape		MRS FIELDS' APPLE OATMEAL COOKIES
	Cinnabon Cinnamon Roll		MRS FIELDS' APPLESAUCE OATIES
	Chocolate Cookie Wafers		Mrs Fields Banana Nut Cookies
	Cracker Jacks		Mrs Fields Black and Whites
	Denny's Cheese Soup		Mrs Fields Butterscotch Pecan Cookies
	Dive!? S'mores		Mrs Fields Carrot Fruit Jumbles
	Dolly Madison? Zingers? (Devil's Food)		Mrs Fields Cashew and Coconut Cookies
	DoubleTree? Hotel Chocolate Chip Cookies		Mrs Fields Chocolate Chip Cookies
	Dr. Ruth's almost as good as Sex Cheesecake		Mrs Fields Chocolate Mint Cookies
	Drake's? Devil Dogs		MRS FIELDS CHOCOLATE RAISIN COOKIES
	Durkee's Famous Sauce		Mrs Fields Choconut Macaroons
	El Pollo Loco Chicken		Mrs Fields Cinnamon Maple Rings
	EL TORITO CHICKEN AND LIME SOUP		Mrs Fields Gingersnaps
	El Pollo Loco Mexican Beans		Mrs Fields Krispies
	El Torito Sweet Corn Cake		Mrs Fields Lacy Oatmeal Cookies
	El Torito's Sweet Corn Cake		Mrs Fields' Lemon Chocolate Chip Buttons
	Entenmann's Apple Crumb Cake		MRS FIELDS LEMON MACADAMIA COOKIES
	Entenmann's Fat-Free Chocolate Cupcakes		Mrs Fields Lemon Poppy Seed Cookies
	Entenmann's Fat-Free Oatmeal Raisin Cookies		Mrs Fields Linzer Cookies
Famous Amos Chocolate Chip Cookies		Mrs Fields Malted Milk Cookies
Entenmann's Pound Cake		Mrs Fields Maple Pecan Butterballs
Famous Amos Raisin-Filled Choc Chip Cookies		Mrs Fields Marbles
Fatburger		Mrs Fields Mocha Chunk Cookies
Fiddle Faddle? & Screaming Yellow Zonkers		MRS FIELDS NUTTY WHITE CHUNK COOKIES
Girl Scout Cookies? Shortbread		Mrs Fields' Orange Chocolate Chunk Cookies
Girl Scout Cookies? Thin Mints		Mrs Fields Original Cookies
Good Reasons Italian Dressing		Mrs Fields Party Time Cookies
Good Seasons? Italian Salad Dressing Mix		Mrs Fields Peanut Butter Chocolate Bars
GrandMa's? Oatmeal Raisin Big Cookies		Mrs Fields Peanut Butter Cookies
GrandMa's? Peanut Butter Big Cookies		Mrs Fields Peanut Butter Cream -Filled Cookies
Great American Cookies? Snickerdoodles		Mrs Fields Peanut Butter Oatmeal Ranch Cookie
Great American Cookies? White Chunk Macadamia		Mrs Fields Pecan Pie Bars
Hard Rock Cafe Baked Potato Soup		MRS FIELDS PECAN SUPREMES
Hard Rock Cafe Orange Freeze		Mrs Fields White Chocolate Chip
Hard Rock Cafe? Bar-B-Que Beans		Mrs. Dash? Salt Free Seasoning Blend
Hard Rock Cafe? Cole Slaw		Mrs. Dole's Pecan Roll Cookies
Hard Rock Cafe? Homemade Chicken Noodle Soup		Mrs. Fields Carrot Cake
Hard Rock Cafe? Pig Sandwich		MRS. FIELD'S SWEETIE PIES
Hard Rock Cafe? Tupelo Style Chicken		Mrs. Fields? Chocolate Chip Cookies
Hardee's Biscuits		Nabisco Snack Well's Banana Snack Bars
Honey Mustard Dipping Sauce		Nabisco? Cheese Nips
Harley Davidson Cafe? Harley Hog Sandwich		Nabisco? Nilla? Wafers
Hog Sauce		Nabisco? Old Fashioned Ginger Snaps
Heinz 57? Steak Sauce		Nabisco? Oreo (Wafers)
Hershey? PayDay? Candy Bar		Nabisco? SnackWell?s Banana Snack Bars
Hidden Valley Ranch Dressing Mix-dressing		Neiman Marcus? Chocolate Chip Cookie
Honey Baked Ham		Olive Garden Breadsticks
Hostess? Twinkie Creme Filling		Olive Garden Chicken Formaggio Pizza
Hot Dog on a Stick? Hot Dog		Olive Garden Tiramisu Dessert
Hot Dog on a Stick? Muscle Beach Lemonade		Olive Garden? Pasta e Fagioli
Houlihan's? Houli Fruit Fizz		ORANGE JULIUS
Howard Johnson Spicy Mustard		Outback Steakhouse? Bleu Cheese Dressing
I.H.O.P.? Country Griddle Cakes		Outback Steakhouse? Caesar Salad Dressing
In-N-Out? Double-Double		Outback Steakhouse? Cinnamon Oblivion
International House of Pancakes? Pumpkin Panc-		Outback Steakhouse? Coral Reef 'Rita
Islands? China Coast Salad Dressing		Outback Steakhouse? Honey Wheat Bushman Bread
Jack In The Box? Oreo Cookie Shake		Outback Steakhouse? Ranch Salad Dressing
Jacquin's? Peppermint Schnapps Liqueur		Outback Steakhouse? Sydney's Sinful Sundae
K.C. Masterpiece? Original Barbecue Sauce		Outback Steakhouse? The Wallaby Darned
KC Masterpiece' s Chocolate Peanut Butter Ice Cream Pie		The Outback Bloomin' Onion
Kellogg's? Cocoa Rice Krispies Treats