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English

Kjöt fiskur hakk buff roastfeef fugla kjúklinga sósur salad nauta kinda lamba uppskriftir

Rjóma súkkulaði marenge terta smákökur brauð kökur bökunaruppskriftir

Fisk réttir fiskuppskriftir humar rækjur ísa þorskur lúða steinbítur hákarl hrefna saltfiskur soðin hrár grillaður  stektur fiskur uppakriftir við allra hæfi - Salmon

Grill matur grillað kjöt fiskur huma grillaður hryggur læri grilluppskrftir

Smáréttir skindi biti matur örbylgju ofn pizza baka bökur osta skyr

Súpur salad ídýfur grautur grjóna kjúklinga tómat eppla salöt sósur krem

Villibráð á GamanOgalvara

English formulas - uppskriftir á ensku á GamanOgAlvar

On this 8 pages you can find 2000 icelandics and english recipes.

Here you can find a wide selection of recipes, genius of housewives and other chefs, ice cream, salad, fish, grillmeat, bbq, cakes and everything in between.

This recipe has Dad take to the here and there, mostly from the Web and from the cookbook, as from friends, family and other good people who have sent in recipes. Anyone is welcome to submit recipes.

It should especially mention and thank the people are willing to send in recipes, for example> In 2003, sent 43 people into a recipe, in 2006 they were 87, and 2010 112 individuals, and hereafter will name proof spirit will be listed under the recipe, along with the author, is not known who he is, proof spirit leaves the file name, if he so that the name does not come out.

And Note that no dangerous recipe is here found, namely, no from dad is in this recipe pages .

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English formulas - Uppskriftir ?ensku.

Ower 200 trancription on english.

Do you print out the recipe?

Then you select recipe you want to print, click the mouse on File in the upper left corner of the Explorer screen and select the printer, it comes to options and you choose Selection and then click Print.

 

 
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      

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

      

 

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.

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

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.
 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

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.

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

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.

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

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.

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

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.

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

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.

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

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). 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

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.

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

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. 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

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.

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

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.

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.
 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

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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.

 

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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.

 

 

 

 

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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.

 

 

 

 

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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.

 

 

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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.

 

 

 

 

 

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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.

 

 

 

 

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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.

 

 

 

 

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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

 

 

 

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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.

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

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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.

 

 

 

 

 

 

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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.

 

 

 

 

 

 

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 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.

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.  

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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

 

 

 

 

 

 

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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.

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

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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.

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

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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.

 

 

 

 

 

 

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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.

 

 

 

 

 

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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.

 

 

 

 

 

 

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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.

 

 

 

 

 

 

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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.

 

 

 

 

 

 

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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

 

 

 

 

 

 

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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

 

 

 

 

 

 

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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.
 

 

 

 

 

 

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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?.

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

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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.
 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.  

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

 

 

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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

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

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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.

 

 

 

 

 

 

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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

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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).

 

 

 

 

 

 

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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.

 

 

 

 

 

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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.

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

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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!

 

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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).

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

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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.

 

 

 

 

 

 

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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.

 

 

 

 

 

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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.

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

 

 

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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.
 

 

 

 

 

 

 

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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.

 

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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.

 

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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.

 

 

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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.

 

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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.

 

 

 

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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.

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MRS FIELDS' APPLE OATMEAL COOKIES

 Categories: Cookies, Mimi
      Yield: 48 servings
 

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

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

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

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

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

Mrs Fields 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.
 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mrs Fields Banana Nut Cookies

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

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

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

 

 

 

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

 

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Mrs Fields Butterscotch Pecan Cookies

 Categories: Cookies
      Yield: 30 servings
 

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

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

 

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Mrs Fields Carrot Fruit Jumbles

 Categories: Cookies
      Yield: 48 servings
 

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

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

 

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Mrs Fields Cashew and Coconut Cookies

 Categories: Cookies
      Yield: 30 servings
 

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

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

 

 

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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.
 

 

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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.  

 

 

 

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MRS FIELDS CHOCOLATE RAISIN COOKIES

 Categories: Cookies, Mimi
      Yield: 48 servings
 

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

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

 

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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.

 

 

 

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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.

 

 

 

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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.
 

 

 

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Mrs Fields Krispies

 Categories: Cookies, Mimi
      Yield: 36 servings
 

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

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

 

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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.

 

 

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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.
 

 

 

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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
        

 

 

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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.
 

 

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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.
 

 

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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.
 

 

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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.

 

 

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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.
 

 

 

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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.

 

 

 

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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.
 

 

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Mrs Fields' Orange Chocolate Chunk Cookies

 Categories: Cookies, Mimi
      Yield: 1 servings
 

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

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

 

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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.
 

 

 

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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.

 

 

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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.
 

 

 

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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
 

 

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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.
 

 

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Mrs Fields Peanut Butter Oatmeal Ranch Cookie

 Categories: Cookies
      Yield: 42 servings
 

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

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

 

 

 

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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.
 

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MRS FIELDS PECAN SUPREMES

 Categories: Cookies, Mimi
      Yield: 36 servings
 

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

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

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

 

 

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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.

 

 

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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.

 

 

Sigf?Sig. 8600860  iceland@internet.is

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.