A1 Sauce Almond Joy Bars Applebee's Lemonade Applebee's Low-Fat Blackened Chicken Salad Applebee's Oriental Chicken Salad Arby's Barbecue Sauce Arby's Horsey Sauce Arthur Treacher's Fish Batter Auntie Ann's Pretzels Baby Ruth Bars Bailey's Original Irish Cream BB King's BBQ Ribs Ben & Jerry's Cherry Garcia Ben & Jerry's Giant Chocolate Chip Cookies Ben & Jerry's NY Super Fudge Chunk Benihana Magic Mustard Sauce Benihana's Fried Rice Benihana Ginger Salad Dressing Bennigan's Hot Bacon Dressing Bennigan's Onion Soup Bisquick Black Angus Garlic Cheese Bread Black Eyed Pea's Broccoli-Cheese Soup Boboli Pizza Crust Borden's Sweetened Condensed Milk Boston Market Chicken Boston Market Meatloaf Brown Derby's Original Cobb Salad Buffalo-Style Chicken Wings Cajun Cafe's Bourbon Chicken California Pizza Kitchen Thai Chicken Pizza Carl's Jr. Famous Star Cheese Nips Cheesecake Factory Pumpkin Cheesecake Chi-Chi's Salsa Chi-Chi's Sweet Corn Cake Chi-Chi's Seafood Enchiladas Chick-Fil-A Chicken Sandwich Chili's Nacho Burger Chips Ahoy Cinnabon Rolls Clausen Kosher Dill Pickles Coney Island Dogs Cracker Barrel's Bread Pudding Cracker Barrel's Hashbrown Casserole Cracker Jack Dairy Queen Blizzard El Pollo Loco Chicken El Torito's Black Bean Soup El Torito's Mexican Caesar Salad Entenmann's Fat Free Chocolate Cupcakes Fiddle Faddle Fig Newtons Four Seasons Crab Cakes General Tso's Chicken Girl Scout Mint Cookies Goo Goo Clusters Good Season's Italian Dressing Grape Nuts Cereal Gummi Bears Hamburger Helper Hardee's Buttermilk Biscuits Heath Bar Candy Heinz 57 Sauce Hershey's Chocolate Syrup Hidden Valley Ranch Dressing Honey Baked Ham Hooter's Buffalo Chicken Wings Hostess Cupcakes Hostess Twinkies Houlihan's Baked Potato Soup Howard Johnson's Boston Brown Bread IHOP Pancakes In-N-Out Double-Double Hamburger International House Of Coffee Flavored Coffees Jack-In-The-Box Tacos Kahlua KFC Original Fried Chicken KFC Cole Slaw KFC Gravy KFC Macaroni Salad King's Hawaiian Bread Kraft Macaroni and Cheese Kraft Thousand Island Dressing Krispy Kreme Doughnuts Krystal's Hamburgers Legal Seafood Clam Chowder Lipton's Onion Soup Little Caesar's Crazy Sauce Lowry's Seasoned Salt Luchow's German Potato Salad Lum's Ollieburger Mar's Almond Bar McDonald's Big Mac Sauce McDonald's Filet-O-Fish Sandwich McDonald's Honey Mustard Sauce McDonald's Hot Mustard Sauce McDonald's Quarter Pounder McDonald's Sweet and Sour Sauce Miracle Whip Nutri-Grain Bars Old Bay Seasoning Olive Garden Eggplant Parmigiana Olive Garden Fettucine Alfredo Olive Garden House Dressing Olive Garden Pasta e Fagioli Olive Garden Toscana Soup Orange Julius Oreo Cookies Outback Steakhouse Aussie Fries Outback Steakhouse Bloomin' Onion Outback Steakhouse Coconut Shrimp Outback Steakhouse Honey Wheat Bushman Bread Outback Steakhouse Sydney's Sinful Sundae Panda Express Orange Chicken Papa John's Garlic Sauce Pecan Sandies Pillsbury Crescent Rolls Pizza Hut Creamy Italian Dressing Pizza Hut Original Pan Pizza Pizzaria Uno's Chicago Deep Dish Pizza Planet Hollywood Cap'n Crunch Chicken Ponderosa's Steak Sauce Popeye's Fried Chicken Popeye's Red Beans and Rice Red Lobster Cheese Biscuits Red Lobster Creamy Caesar Dressing Red Lobster Tartar Sauce Reese's Peanut Butter Cups Ruby Tuesday Apple Pie Sara Lee Cheesecake Sara Lee Poundcake Sbarro Baked Ziti Sbarro Tomato Sauce Shake and Bake Sizzler Cheese Toast Snapple Flavored Ice Teas Snickers Candy Bar Soup Nazi's Seafood Bisque Starbuck's Frappuccino Steak & Ale Hawaiian Chicken Stouffer's Macaroni and Cheese Swiss Miss Hot Chocolate T.G.I. Friday's Jack Daniels Grill Glaze T.G.I. Friday's Soy Dressing Taco Bell Crispitos Taco Bell Enchirito Taco Bell Green Sauce Taco Bell Hot Sauce The REAL Neiman Marcus Cookie Recipe Thomas English Muffins Tony Roma's Baby Back Ribs Tony Roma's Onion Rings Twix Bars Waldorf Hotel's Waldorf Salad Wendy's Chili Wendy's Frosty Wheat Thins Wicker's BBQ Sauce Yoo Hoo York Peppermint Patties
A1 Sauce
1/2 Cup Orange Juice 1/2 Cup Raisins 1/4 Cup Soy Sauce 1/4 Cup White Vinegar 2 Tbsp Dijon mustard 1 Tbsp Bottled Grated Orange Peel 2 Tbsp Heinz Ketchup 2 Tbsp Heinz Chili Sauce
1. Bring to a boil for 2 minutes stirring. 2. Remove from heat. Allow to cool to lukewarm. 3. Put mixture in a blender till it is pureed. Pour in bottle. 4. Cap tightly and refrigerate to use within 90 days. Almond Joy Bars
Ingredients (26 servings)
4 c (8 1/2-oz) shredded coconut 1/4 c Light corn syrup 1 pk (11 1/2-oz) milk chocolate pieces 1/4 c Vegetable shortening 26 Whole natural almonds (1-oz)
Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated. Makes 26.
Applebee's Lemonade
1 Quart water 1 Cup sugar 1 Cup FRESH lemon juice Sparkling Water (not tonic water, like Perrier)
Mix first three togther. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water.
An intresting variation is to puree some fruit (raspberries, strawberries, etc) with a little superfine or powdered sugar and put that in the glass before adding the the lemonade and water. Applebee's Low-Fat Blackened Chicken Salad
Dressing: 1/4 cup fat free mayonnaise 1/4 cup Grey Poupon Dijon mustard 1/4 cup honey 1 tablespoon prepared mustard 1 tablespoon white vinegar 1/8 teaspoon paprika
Chicken Marinade: 1 cup water 3 tablespoons lime juice 2 tablespoons soy sauce 1/2 tablespoon Worcestershire
2 boneless, skinless chicken breast halves 2 tablespoons light butter
Salad: 8 cups chopped iceberg lettuce 1/2 cup shredded red cabbage 1/2 cup shredded carrot 1/2 cup fat free shredded mozzarella cheese 1/2 cup fat free shredded cheddar cheese 1 large tomato, diced 1 hardboiled egg white, diced
1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if youÂ've got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.
4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side.
Serves 2 as an entree. Applebee's Oriental Chicken Salad
Salad: 1 egg 1/2 cup milk 1/2 cup flour 1/2 cup corn flake crumbs 1 teaspoon salt 1/4 teaspoon pepper 1 boneless, skinless chicken breast half 2-4 cups vegetable oil (for frying) 3 cups chopped romaine lettuce 1 cup red cabbage 1 cup Napa cabbage 1/2 carrot, julienned or shredded 1 green onion, chopped 1 tablespoon sliced almonds 1/3 cup chow mein noodles
1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.
2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. Makes 1 dinner-size salad. Arby's Barbecue Sauce
1 cup ketchup 2 teaspoons water 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon pepper 1/4 teaspoon salt 1/2 teaspoon Tabasco pepper sauce
1. Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two.
Mix all ingredients and chill Arthur Treacher's Fish Batter
3 Pounds Fish Fillets 2 Cups All-purpose flour 3 Cups Pancake mix 3 Cups Club soda 1 Tablespoon Onion powder 1 Tablespoon Seasoned salt
Dip moistened fish pieces evenly but lightly in the flour.
Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes. Whip the pancake mix with the club soda to the consistency of buttermilk- pourable, but not too thin and not too thick. Beat in the onion powder and seasoned salt.
Dip floured fillets into batter and drop into 425 oil in heavy saucepan using meat thermometer. Brown about 4 minutes per side.
Arrange on cookie sheet in 325 oven until all pieces have been fried.
Auntie Ann's Pretzels
1 1/2 cup warm water 1 1/8 tsp. active yeast (1 1/2 pkg) 2 Tbs. brown sugar 1 1/8 tsp. salt 1 cup bread flour 3 cups regular flour
2 cups warm water 2 Tbs. baking soda
To taste coarse salt 2-4 Tbs. butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt, and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel into soda solution and place on greased baking sheet. Allow pretzel to rise again. Bake in a 450 degree oven for about 10 minutes or until golden. Brush with melted butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter in a shallow bowl( big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar. dip the pretzel into the butter, coating both sides generously. then dip again into the cinnamon mixture. Baby Ruth Bars
1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter
Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and vanilla. Put in 9x13 cake pan. Bake 350 for about 15 minutes.
Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts
Melt together and spread on top. Bailey's Original Irish Cream
1. Combine all the ingredients in a blender set on high speed for 30 seconds. 2. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving.
Makes 4 cups.
BB King's BBQ Ribs
2 Pounds Pork Loin Ribs Dry Spice Rub (recipe follows) 4 cups canned tomato sauce 1/2 cup diced tomato 1/4 cup firmly packed brown sugar 1/4 tablespoon Worcestershire sauce 2 tablespoons dried onion 1/4 cup soy sauce 1/4 cup water
Coleslaw and grilled corn on the cob as accompaniments
Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce, coleslaw, and corn.
(Dry Spice Rub)
1 cup chili powder 1 tablespoon garlic granules 1 teaspoon onion powder 1/2 teaspoon cumin 1 1/2 teaspoons salt 2 tablespoons seasoned salt
In a jar combine all ingredients well and store in a dry place, covered, until ready to use. Ben & Jerry's Cherry Garcia
1/4 cup shaved semi-sweet chocolate bars 1/4 cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup) 2 large eggs 3/4 cup sugar 2 cups heavy or whipping cream 1 cup milk
1. Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
3. Transfer the mixture to an ice cream maker and freeze following the manufacturerÂ's instructions.
4. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.
Ben & Jerry's Giant Chocolate Chip Cookies
1/2 cup Butter, room temperature 1/4 cup Granulated sugar 1/3 cup Brown sugar 1 Large egg 1/2 teas Vanilla extract 1 cup (+ 2 teas) All Purpose Flour 1/2 teas Salt 1/2 teas Baking Soda 1 cup Semisweet Chocolate Chips 1/2 cup Coarsely Chopped Walnuts
1. Preheat the oven to 350F.
2. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.
3. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts.
4. Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter.
5. Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.
Makes 12 to 15 cookies. Ben & Jerry's NY Super Fudge Chunk
1/4 cup White chocolate; chop coarse 1/4 cup Semisweet chocoate; chop 1/4 cup Pecan halves; chopped 1/4 cup Walnuts; chop coarse 1/4 cup Chocolate covered almonds; cut in half 4 oz Unsweetened chocolate 1 cup Milk 2 Large Eggs 1 cup Sugar 1 cup Heavy or whipping cream 1 teas Vanilla extract 1/2 teas Salt
Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the cream mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready.
Makes one Quart.
Benihana's Fried Rice
1 c Uncooked rice 5 T Butter 1 c Chopped onion 1 c Chopped carrots 2/3 c Chopped scallions 3 T Sesame seeds 5 Eggs 5 T Soy sauce Salt Pepper
Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Saute until carrots are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
Benihana Ginger Salad Dressing
1/2 cup minced onion 1/2 cup peanut oil 1/3 cup rice vinegar 2 tablespoons water 2 tablespoons minced fresh ginger 2 tablespoons minced celery 2 tablespoons ketchup 4 teaspoons soy sauce 2 teaspoons sugar 2 teaspoons lemon juice 1/2 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon black pepper
1. Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups. Benihana Magic Mustard Sauce
3 tb Powdered mustard 2 tb Hot water 1/2 c Soy sauce or tamari sauce 2 t. Sesame seeds, toasted 1 Garlic clove
In a small bowl, blend mustard and water into a paste.
Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.
Makes 6 servings, about 2 Tb. each. Bennigan's Hot Bacon Dressing
2 ounces Bacon grease 1/4 pound Red onion, dice fine 2 cups Water 1/2 cup Honey 1/2 cup Red wine vinegar 2 tablespoons Dijon mustard 1 1/2 tablespoons Cornstarch 1 tablespoon Tabasco (optional)
Place the bacon grease in a saucepan over medium-high heat. Add the onions and saute until the onions start to blacken. While the onions are carmelizing, in a mixing bowl place the water, honey, pepper sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well.
Add the cornstarch and whisk well. After the onions have carmelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refigerator until needed. To reheat use a double boiler. Bennigan's Onion Soup
Saute onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months. Bisquick
8 Cups Flour 1 1/4 Cups Nonfat Dry Milk Powder 1/4 Cup Baking Powder 1 Tablespoon Salt 2 Cups Shortening
Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place. Makes about 10 cups. Black Angus Garlic Cheese Bread
1 loaf french bread 1/2 cup butter 1 cup shredded jack cheese 1 cup shredded asiago cheese 1 cup mayonnaise 1 bunch green onions, chopped 2 cloves garlic, pureed
Split french bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spread the cut side of bread with spread. Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve. Black Eyed Pea's Broccoli-Cheese Soup
1 1/2 Pounds broccoli -- fresh 2 Cups water 3/4 Teaspoon salt 1/2 Cup Cornstarch Mix With 1 Cup Cold Water 1 Pint half and half 1 Pound Velveeta 1/2 Teaspoon pepper
Steam or boil broccoli until tender.
Place half-and-half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens. Boboli Pizza Crust
1 pk Dry Yeast 1/4 cup Water 2 1/4 cups Warm water 6 tb Olive oil,+ extra for pans 6 cups Flour 1 ts Salt
Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes. Add the rest of the ingedients and mix well. Turn out onto board and knead for ten minutes. Place back in bowl covered with a damp towel and let rise 30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive-oiled pie pans.
Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 degrees F for 25 minutes.
May dip in olive oil.
Borden's Sweetened Condensed Milk
3/4 C. sugar 1/2 C. water 1 C. plus 2 T. powdered milk
Combine all ingredients. Heat to boiling. Cook until thick, this will take 15 to 20 minutes. This equals one can. Boston Market Chicken
1/4 cup canola oil 1 Tbl. honey 1 Tbl. lime juice 1/4 tsp. paprika 4 chicken breast halves, washed and patted dry
Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. Apply mixture to chicken pieces in a single layer. Bake in oven for 35-40 minutes, basting every 8-10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken. Remove from oven. Cover with foil for 15 minutes. This softens the chicken and keeps it hot until served. Serves four. Boston Market Meatloaf
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 and ground pepper. 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 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.
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. Brown Derby's Original Cobb Salad
1/2 head of lettuce 1/2 bunch watercress 1 small bunch chicory 1/2 head romaine 2 medium tomatoes, peeled 2 breasts of boiled roasting chicken 6 strips crisp bacon 1 avocado 3 hard-cooked eggs 2 tablespoons chopped chives 1/2 cup crumbled imported Roquefort cheese 1 cup Brown Derby Old-Fashioned French Dressing (See recipe, below)
Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens. Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese. Just before serving mix the salad thoroughly with French Dressing.
Yield: Serves 4 to 6
Brown Derby Old-Fashioned French Dressing
1 cup water 1 cup red wine vinegar 1 teaspoon sugar Juice of 1/2 lemon 2 1/2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon English mustard 1 clove garlic, chopped 1 cup olive oil 3 cups salad (vegetable) oil
Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts. This dressing keeps well in the refrigerator. Can be made and stored in a 2-quart Mason jar. Buffalo-Style Chicken Wings
2 lbs. chicken wings (disjointed - discard the tips) 1/4 Lb. Margarine (do not use butter!) 8 Oz. "Frank's" Hot Sauce (also labeled as Durkee Hot Sauce. NO SUBSTITUTIONS!!!) Oil for frying
1. Melt margarine in sauce pan until barely liquid. Add hot sauce, mix, and put aside.
2. Deep fry wings until brown and crispy. Remove and drain on paper towels.
3. Put wings in a large bowl that has a cover. Pour sauce over all, cover, and shake to coat the wings.
Serve with celery sticks and Kraft Roka Blue Cheese Dressing. Cajun Cafe's Bourbon Chicken
1 Pound Chicken leg or thigh meat Cut in bite size chunks 4 oz Soy sauce 1/2 cup Brown sugar 1/2 tsp. Garlic powder 1 tsp. Powdered ginger 2 tbs. Dried minced onion 1/2 cup Jim Beam Bourbon Whiskey 2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve. California Pizza Kitchen Thai Chicken Pizza
Makes 2 9-inch pizzas
Spicy peanut sauce: 1/2 Cup peanut butter 1/2 Cup hoisin sauce 1 Tbsp. honey 2 tsp. red wine vinegar 2 tsp. minced ginger 2 Tbsp. sesame oil 2 tsp. soy sauce 1 tsp. Vietnamese chili sauce (or dried chili flakes) 1 Tbsp. oyster sauce 2 Tbsp. water
Thai chicken pieces: 1 Tbsp. olive oil 10 oz. boneless/skinless chicken beast, cut into 3/4-inch cubes
For the pizza: Make pizza dough using your own recipe.
2 Cups shredded mozzarella cheese 4 scallions, slivered diagonally 1/2 Cup white bean sprouts 1/4 Cup shredded carrots 1/4 Cup chopped, roasted peanuts 2 Tbsp. chopped fresh cilantro
To make spicy sauce: Combine sauce ingredients in a small pan over med. heat. Bring the sauce to a boil; boil gently for one minute. Divide into 2 portions for use on chicken and pizza; Set aside.
To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked, 5 to 6 min..do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with 1/4c sauce. Set aside in refrigerator.
To make the pizza:
Use a large spoon to spread 1/4c sauce evenly over pizza dough within the rim. Cover sauce with 3/4c cheese.
Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an additional 1/4c cheese over the toppings and top the pizza with 2Tbl chopped peanuts.
Transfer the pizza to oven: bake until crisp and golden and the cheese is bubbly, 9 to 10 min. When cooked through, remove pizza from oven. Sprinkle 1T chopped cilantro over the hot cheesy surface.
Repeat with remaining ingredients for a second pizza. Carl's Jr. Famous Star
Preheat a clean barbecue grill on high. Toast both halves of the bun, face down, in a skillet over medium heat. Set aside. Cut each of the 2 onion rings into quarters. Mix the catsup and relish together. This is your "secret sauce." Form the ground beef into a thin patty slightly larger than the bun. Grill the meat for 2 or 3 minutes per side. Salt slightly. Build the burger in the following stacking order from the bottom up: bottom bun, half of the mayonnaise, pickles, lettuce, tomato slices, onion, beef patty, remainder of mayonnaise, special sauce (catsup and relish), top bun. Cheese Nips
1 cup sifted all-purpose flour (plus 1/2 cup divided & reserved for kneading and rolling) 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 cup Kraft Macaroni & Cheese Cheese Topping powder (or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese) 3 tablespoons shortening 1/3 cup buttermilk 1/2 teaspoon salt (for tops, optional)
1. Sift together 1 cup flour, baking soda, baking powder and cheese powder in a large bowl.
2. Cut in the shortening with a fork and knife with a crosswise motion until dough is broken down into rice-size pieces. Mixture will still be very dry.
3. Stir in buttermilk with a fork until dough becomes very moist and sticky.
4. Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until it can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later. Knead the dough well for 60 to 90 seconds, and the flour is incorporated. Wrap the dough in plastic wrap and chill for at least one hour.
5. Preheat oven to 325 degrees. Spray a light coating of cooking spray on a baking sheet.
6. Remove the dough from the refrigerator and use the remaining reserve flour to dust a rolling surface. Roll about one-third of the dough to just under 1/16th of inch thick. Trim the edges square (a pizza cutter or wheel works great for this), then transfer the dough to a lightly greased baking sheet. Use the rolling pin to transfer the dough. Simply pick up one end of the dough onto a rolling pin, and roll the dough around the rolling pin. Reverse the process onto the baking sheet to transfer the dough.
7. Use a pizza cutter to cut across and down the dough, creating 1-inch square pieces. Use the blunt end of a skewer or broken toothpick to poke a hole in the center of each piece.
8. Sprinkle a very light coating of salt over the top of the crackers (crackers will already be quite salty) and bake for 8-10 minutes, mix the crackers around (so those on the edge donÂ't burn) and bake for another 3-5 minutes, or until some are just barely turning a light brown. Repeat the rolling and baking process with the remaining dough.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
3. Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.
7. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Use dental floss to make a clean cut.
Serve with a generous portion of whipped cream on top.
Serves 8.
Chi Chi's Salsa
2 green onions diced 2 ripe tomatoes diced 1/2 tsp. salt 1/2 tsp. black pepper dash of tabasco sauce 14oz. can stewed tomatoes
Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture. Add tabasco to taste.
Cool and refrigerate in tightly covered container.
Use within a few weeks and it freezes up to 6 months. Chi Chi's Sweet Corn Cake
1/2 cup (1 stick butter), softened 1/3 cup masa harina (mexican corn flour, usually in Latin American groceries or next to flour. Possibly in Mexican food section) 1/4 cup water 1 1/2 cups frozen corn, thawed 1/4 cup cornmeal 1/3 cup sugar 2 tablespoons heavy cream 1/4 teaspoon salt 1/2 teaspoons baking powder
Preheat oven to 350 degrees.
Blend butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined.
Put defrosted corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole pieces of corn.
Stir the chopped corn into the butter and masa harina mixture. Add cornmeal to mixture and combine.
In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together BY HAND.
Pour corn batter into an ungreased 8"x8" baking pan. Cover the pan with aluminum foil. Place this pan into a 13"x9" pan filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes.
To serve, scoop out each portion with an ice cream scoop or rounded spoon.
Chi Chi's Seafood Enchiladas
10 oz Cream of chicken soup 1/2 c Onions; chopped 8 oz Crab (real or imitation); chopped 1 3/4 c Monterey Jack cheese; shredded 8 Flour tortillas; 5-6 inch 1 c Milk dash Nutmeg dash Pepper
In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab, and 1 cup of the monterey jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds. Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired. Chick-Fil-A Chicken Sandwich
Heat the peanut oil in a pressure cooker over med. heat to about 400F. In a small bowl, beat the egg and stir in the milk. In a separate bowl, combine the flour, sugar, pepper, and salt. dip each piece of chicken in milk until it is fully moistened. Roll the moistened chicken in the flour mixture until completely coated. Drop all four chicken pieces into the hot oil and close the pressure cooker. When steam starts shooting through the pressure release, set the timer for 3-1/2 minutes. IMPORTANT!!!! DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS! While the chicken is cooking, spread a coating of melted butter on the face of each bun. When the chicken is done, remove it from the oil and drain or blot on paper towels. Place two pickles on each bottom bun; add a chicken breast, then the top bun. To make a deluxe chicken sandwich, simply add two tomato slices and a leaf of lettuce. Mayonnaise also goes well on this sandwich--it is a side order at the restaurant.
Chili's Nacho Burger
Pico de Gallo: 2 medium tomatoes, diced 1/2 cup diced Spanish onion 2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed 2 teaspoons finely minced fresh cilantro Pinch of salt
Guacamole: 2 small or 1 large Haas avocado 2 tablespoons sour cream 1/4 cup diced tomato 1/2 teaspoon diced jalapeno 1/4 teaspoon chopped fresh cilantro 1/4 teaspoon lemon juice 1/8 teaspoon salt
Chili Queso: 3 ounces ground beef 1 teaspoon all-purpose flour pinch of salt pinch of ground black pepper 16-ounce bottle Cheez Whiz 2 tablespoons milk 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon paprika
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.
Chips Ahoy
4 cup All-Purpose Flour 1 tsp Baking soda (level) 2 tsp Salt (level) 1 cup Light Brown Sugar (packed) 1 cup Granulated Sugar 1 1/2 cup Vegetable Shortening (Crisco) 1 1/2 tsp Vanilla Extract 1 large Egg White 2-4 tbsp Water (warm) 12 oz Mini Semi-Sweet Chocolate Chips
Bring all ingredients to room temperature. Preheat oven to 325 °F. Mix the flour and baking soda in a bowl and set aside. Use an electric mixer to mix the two sugars and shortening. When creamy add the vanilla, salt, and egg white. Add the flour 1/2 cup at a time adding a tablespoon of warm water as necessary to mix the flour - don't exceed 4 tablespoons of water - this will make a firm dough. Mix in chocolate chips. As the dough gets thicker you may want to mix by hand and abandon the electric mixer. Roll into 2 inch balls and press down with the palm of the hand to make flat. Bake 12-15 minutes or until golden brown. Cinnabon Rolls
ROLLS: 1/2 cup warm water 2 packages dry yeast 2 Tbl. sugar 3 1/2 oz. pkg. vanilla pudding mix 1/2 cup margarine -- melted 2 eggs 1 teas. salt 6 cups flour
CREAM CHEESE FROSTING: 8 oz cream cheese 1/2 cup margarine 1 teas. vanilla 3 cups confectioner's sugar 1 Tbl. milk To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350 15-20 minutes. Remove when they start to turn golden. DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting
Makes about 20 very large rolls.
Clausen Kosher Dill Pickles
2 dill flowers 2 garlic cloves, peeled & halved 1 1/4 lbs. (8-10) pickling cucumbers 6 long sprigs fresh dill 1 tbsp coarse kosher salt 1/2 cup white vinegar
Put dill flower and garlic in bottom of mason jar; add the cukes, put sprigs of dill in center of cukes, add salt, vinegar, and fill jar with boiled water that is now cool to within 1/8th of top. Put on seal and ring, shake to dissolve salt, set upside down on counter away from sunlight and heat. Let sit 4-5 days flipping the jar either upright or upside down each day. Let sit upright 2 more days then refrigerate. Lasts about 6 months. Coney Island Dogs
In salted skillet, over medium heat, brown ground beef with onion, breaking up meat with fork to crumble fine. Drain off fat.
Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose. Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes enough sauce for six to eight medium weiners. Cracker Barrel's Bread Pudding
Sugared Pecans: In small skillet combine 2 tablespoons butter and 1 tablespoon oil, med-low heat, with 2-oz pecan pieces. Stir only till heated and barely bubbly. Sprinkle with 4 tablespoons sugar. Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY! Work fast. Dump them into paper towel lined plate. Spread out to cool while you prepare the rest.
Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add 1/2 cup packaged shredded coconut to raisins. Set aside.
Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to boil. While you wait for that to boil, combine in medium bowl, 3 cups Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten thick dough. When water come to boil, drop dough by rounded tablespoonful into boiling water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently. Baste often in the liquid, which is now becoming thickened and creamy looking. Remove pan from heat. With slotted spoon remove HALF of dumplings to greased 8" square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest of dumplings over that. Set aside. Make sauce next.
Caramel Sauce: Strain remaining liquid into heavy 2 1/2-quart saucepan. Bring to boil. Stir constantly. Add 1 cup packed light brown sugar, stirring vigorously, med-heat till it boils briskly 2 or 3 minutes or till sugar is completely dissolved and sauce drops from spoon in large drops rather than like water. It should be the consistancy of smooth gravy. Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes. Cover; refrigerate to serve within few days. Micro warm servings or use cold with a scoop of ice cream on top of each. Serves 6 to 8.
Cracker Barrel's Hashbrown Casserole
2 lbs. frozen hashbrowns 1/2 cup melted butter 1 can cream of chicken soup 1 pt. sour cream 1/2 cup chopped onion 2 cups grated cheddar 1 tsp. salt 1/4 tsp. pepper 2 cups crushed cornflakes 1/4 cup melted butter
DEFROST hashbrowns.
COMBINE next 7 ingr. and mix with hashbrowns.
PUT all in a 3 qt. casserole.
SAUTE cornflakes in butter and sprinkle on top.
COVER and BAKE at 350 for about 40 min. Cracker Jack
4 Quarts Popped popcorn 1 Cup Spanish peanuts 4 Tablespoons Butter 1 Cup Brown sugar 1/2 Cup Corn syrup -- light 2 Tablespoons Molasses 1/4 Teaspoon Salt
Preheat oven to 250 degrees.
Combine popcorn and peanuts in a metal bowl or on a cookie sheet and place in preheated oven. Combine all remaining ingredients in a saucepan. Stirring over medium heat, bring the mixture to a boil.
Using a cooking thermometer, bring the mixture to the hard-ball stage (260-275 degrees). This will take about 20 to 25 minutes.
Remove the popcorn and peanuts from the oven and, working very quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 15 minutes.
Mix well every five minutes, so that all of the popcorn is coated.
Cool and store in a covered container to preserve freshness.
Dairy Queen Blizzard
1 Health candy bar 1/4 c Milk 2 1/2 c Vanilla ice cream 1 teas. Fudge topping
Freeze the Heath bar. Break the candy into tiny pieces with a knife handle before removing form wrapper. Combine all of the ingredients in the blender and blend for 30 seconds on med. speed. Stop the blender to stir the mixture with a spoon; repeat until well mixed. Pour into a 16-oz. glass. Your homemade blizzard may not be as thick as its commercial counterpart. If you would like a thicker treat, after pouring the mixture into your cup, simply place it in the freezer for 5 to 10 minutes, or until it reaches the desired consistency. VARIATIONS: Try substituting different candies. El Pollo Loco Chicken
1 c White wine vinegar 1 c Olive oil 1/2 c White wine 1 tbl. Oregano 1 teas. Thyme 3 tbls Salt 10 Garlic cloves; minced 1 1/2 teas. Tabasco sauce
Mix all ingredients and marinate two whole chicken which have been cut in half. Marinate several hours in refrigerator. Grill chickens slowly until done. El Torito's Black Bean Soup
12 oz. dried black beans 8 cups chicken or vegetable stock 2 teaspoons olive oil 1 onion, chopped 1 cup carrots, chopped 1 cup celery, chopped 2 cloves garlic, minced 2 teaspoons dried oregano 1 teaspoon dried thyme 1 bay leaf 1/2 teaspoon cayenne pepper 3 tablespoons fresh lime juice Fresh cilantro (optional)
Rinse and sort though black beans, discarding any that are shriveled or discolored. Place beans in a large stockpot. Cover beans with water and refrigerate to soak overnight. Drain beans and return to stockpot. Add stock and heat to boiling.
Meanwhle, heat olive oil over medium-high heat in a large skillet. Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper. Cover stockpot and reduce heat to simmer for 3 to 4 hours.
Transfer soup to blender or food processor and puree to desired thickness. Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired. Add salt and pepper to taste and serve. El Torito's Mexican Caesar Salad
Cilantro Pepita Dressing: 2 medium Anaheim chiles, roasted, peeled and seeded 1/3 cup roasted pepitas (pumpkin seeds) 2 garlic cloves, peeled 1/4 tsp. ground black pepper 1 tsp. salt 12 oz. salad oil 1/4 cup red wine vinegar 5 Tbs. grated Cotija cheese (see note) 2 small bunches cilantro, stemmed 1 1/2 cup mayonnaise 1/4 cup water
Salad: 2 corn tortillas Vegetable oil 1 large (or two small) heads romaine lettuce, rinsed and spun dry 1/3 cup finely grated Cotija cheese Roasted red bell pepper, peeled and cut into julienne strips 1/2 cup pepitas (roasted pumpkin seeds)
Place all dressing ingredients except cilantro, mayonnaise and water in a a blender of food processor. Blend approximately 10 seconds, then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an air-tight container and refrigerate. Will keep for three days. Yields 1 quart.
Note: Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores and most Mexican markets.
Entenmann's Fat Free Chocolate Cupcakes
1 small Box Jello cook & serve, chocolate pudding powder 1/2 cup Non-fat dry milk powder 1 tablespoon Unsweetened Hershey's cocoa 1/2 cup Sugar 1 cup Self-rising flour 4 Egg whites, beat til stiff with 1 pinch Salt in 1-1/2 qt. bowl 1 teaspoon Vanilla 4 ounces Applesauce 1/4 teaspoon Baking soda
In medium mixing bowl combine Jello powder, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat alternately into the egg white mixture a cup at a time with the vanilla, applesauce and baking soda, which have been mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper-line cupcake wells. Bake at 350 degrees about 18-20 minutes or until tester comes out clean. Cool in pan on wire rack 10 minutes then remove. Fiddle Faddle
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
1. 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 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.
Fig Newtons
1 lb. dried figs or 2 lbs. fresh figs 1 cup sugar 1/2 or 1 cup water (1 c. for dried figs; 1/2 c. for fresh) 1/2 cup butter, room temp. 1 cup sugar 1 egg 1 tbl. cream or milk 1/2 teas. vanilla 1/2 teas. salt 1 teas. baking powder 1 3/4 cup flour
Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until well blended. Add dry ingredients. Mix well and refrigerate for 1 hour.
Place 1/2 on well floured dough cloth; knead about 6 times. Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs. Roll remaining dough, cover figs. Cook at 350' 30 minutes.
Let cool and cut into squares. Four Seasons Crab Cakes
2 pounds jumbo lump crabmeat 1/2 pound fresh codfish fillet 1/2 to 1 cup heavy cream 1 tablespoon Dijon mustard 2 teaspoons sesame oil 2 tablespoons finely chopped parsley 2 tablespoons finely chopped chives 2 tablespoons basil, julienned Salt and pepper to taste Juice of 1/2 lemon Olive oil for sauteing
Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much. In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated. Then add more cream if needed. The mixture should be smooth and shiny, yet firm enough to hold its shape.
Place this mousse in a metal bowl and add the other ingredients, except for the olive oil. Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning.
Form the rest of the crab cakes and saute in hot olive oil until golden on both sides. Finish by baking in a 450-degree oven for 4 to 5 minutes.
Serves six to eight.
General Tso's Chicken
3/4 lb Boneless chicken breast 2 ts Dark soy sauce 2 ts Rice wine or dry sherry 1 ts Finely chopped ginger root 1 ts Cornstarch 1 ts Sesame oil 1/3 c Oil, preferably peanut 2 Dried red chil
started by Hapxxr Trxze on 24 Oct 11
A1 Sauce
Almond Joy Bars
Applebee's Lemonade
Applebee's Low-Fat Blackened Chicken Salad
Applebee's Oriental Chicken Salad
Arby's Barbecue Sauce
Arby's Horsey Sauce
Arthur Treacher's Fish Batter
Auntie Ann's Pretzels
Baby Ruth Bars
Bailey's Original Irish Cream
BB King's BBQ Ribs
Ben & Jerry's Cherry Garcia
Ben & Jerry's Giant Chocolate Chip Cookies
Ben & Jerry's NY Super Fudge Chunk
Benihana Magic Mustard Sauce
Benihana's Fried Rice
Benihana Ginger Salad Dressing
Bennigan's Hot Bacon Dressing
Bennigan's Onion Soup
Bisquick
Black Angus Garlic Cheese Bread
Black Eyed Pea's Broccoli-Cheese Soup
Boboli Pizza Crust
Borden's Sweetened Condensed Milk
Boston Market Chicken
Boston Market Meatloaf
Brown Derby's Original Cobb Salad
Buffalo-Style Chicken Wings
Cajun Cafe's Bourbon Chicken
California Pizza Kitchen Thai Chicken Pizza
Carl's Jr. Famous Star
Cheese Nips
Cheesecake Factory Pumpkin Cheesecake
Chi-Chi's Salsa
Chi-Chi's Sweet Corn Cake
Chi-Chi's Seafood Enchiladas
Chick-Fil-A Chicken Sandwich
Chili's Nacho Burger
Chips Ahoy
Cinnabon Rolls
Clausen Kosher Dill Pickles
Coney Island Dogs
Cracker Barrel's Bread Pudding
Cracker Barrel's Hashbrown Casserole
Cracker Jack
Dairy Queen Blizzard
El Pollo Loco Chicken
El Torito's Black Bean Soup
El Torito's Mexican Caesar Salad
Entenmann's Fat Free Chocolate Cupcakes
Fiddle Faddle
Fig Newtons
Four Seasons Crab Cakes
General Tso's Chicken
Girl Scout Mint Cookies
Goo Goo Clusters
Good Season's Italian Dressing
Grape Nuts Cereal
Gummi Bears
Hamburger Helper
Hardee's Buttermilk Biscuits
Heath Bar Candy
Heinz 57 Sauce
Hershey's Chocolate Syrup
Hidden Valley Ranch Dressing
Honey Baked Ham
Hooter's Buffalo Chicken Wings
Hostess Cupcakes
Hostess Twinkies
Houlihan's Baked Potato Soup
Howard Johnson's Boston Brown Bread
IHOP Pancakes
In-N-Out Double-Double Hamburger
International House Of Coffee Flavored Coffees
Jack-In-The-Box Tacos
Kahlua
KFC Original Fried Chicken
KFC Cole Slaw
KFC Gravy
KFC Macaroni Salad
King's Hawaiian Bread
Kraft Macaroni and Cheese
Kraft Thousand Island Dressing
Krispy Kreme Doughnuts
Krystal's Hamburgers
Legal Seafood Clam Chowder
Lipton's Onion Soup
Little Caesar's Crazy Sauce
Lowry's Seasoned Salt
Luchow's German Potato Salad
Lum's Ollieburger
Mar's Almond Bar
McDonald's Big Mac Sauce
McDonald's Filet-O-Fish Sandwich
McDonald's Honey Mustard Sauce
McDonald's Hot Mustard Sauce
McDonald's Quarter Pounder
McDonald's Sweet and Sour Sauce
Miracle Whip
Nutri-Grain Bars
Old Bay Seasoning
Olive Garden Eggplant Parmigiana
Olive Garden Fettucine Alfredo
Olive Garden House Dressing
Olive Garden Pasta e Fagioli
Olive Garden Toscana Soup
Orange Julius
Oreo Cookies
Outback Steakhouse Aussie Fries
Outback Steakhouse Bloomin' Onion
Outback Steakhouse Coconut Shrimp
Outback Steakhouse Honey Wheat Bushman Bread
Outback Steakhouse Sydney's Sinful Sundae
Panda Express Orange Chicken
Papa John's Garlic Sauce
Pecan Sandies
Pillsbury Crescent Rolls
Pizza Hut Creamy Italian Dressing
Pizza Hut Original Pan Pizza
Pizzaria Uno's Chicago Deep Dish Pizza
Planet Hollywood Cap'n Crunch Chicken
Ponderosa's Steak Sauce
Popeye's Fried Chicken
Popeye's Red Beans and Rice
Red Lobster Cheese Biscuits
Red Lobster Creamy Caesar Dressing
Red Lobster Tartar Sauce
Reese's Peanut Butter Cups
Ruby Tuesday Apple Pie
Sara Lee Cheesecake
Sara Lee Poundcake
Sbarro Baked Ziti
Sbarro Tomato Sauce
Shake and Bake
Sizzler Cheese Toast
Snapple Flavored Ice Teas
Snickers Candy Bar
Soup Nazi's Seafood Bisque
Starbuck's Frappuccino
Steak & Ale Hawaiian Chicken
Stouffer's Macaroni and Cheese
Swiss Miss Hot Chocolate
T.G.I. Friday's Jack Daniels Grill Glaze
T.G.I. Friday's Soy Dressing
Taco Bell Crispitos
Taco Bell Enchirito
Taco Bell Green Sauce
Taco Bell Hot Sauce
The REAL Neiman Marcus Cookie Recipe
Thomas English Muffins
Tony Roma's Baby Back Ribs
Tony Roma's Onion Rings
Twix Bars
Waldorf Hotel's Waldorf Salad
Wendy's Chili
Wendy's Frosty
Wheat Thins
Wicker's BBQ Sauce
Yoo Hoo
York Peppermint Patties
A1 Sauce
1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce
1. Bring to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 days.
Almond Joy Bars
Ingredients (26 servings)
4 c (8 1/2-oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2-oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1-oz)
Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute
or until syrup boils. Immediately pour over coconut. Work warm syrup into
coconut using the back of a wooden spoon until coconut is thoroughly coated.
This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still soft,
lightly press whole almond on top of each. Let stand to set or place
in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.
Applebee's Lemonade
1 Quart water
1 Cup sugar
1 Cup FRESH lemon juice
Sparkling Water (not tonic water, like Perrier)
Mix first three togther. Fill a tall glass 2/3 to
3/4 with Lemon mixture then fill with sparkling water.
An intresting variation is to puree some fruit
(raspberries, strawberries, etc) with a little
superfine or powdered sugar and put that in the
glass before adding the the lemonade and water. Applebee's Low-Fat Blackened Chicken Salad
Dressing:
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
Chicken Marinade:
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire
Cajun Spice Blend:
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 boneless, skinless chicken breast halves
2 tablespoons light butter
Salad:
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced
1. Make dressing by combining ingredients in a small bowl. Mix well by hand.
Store in a covered container in the refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl,
and stir. Add the chicken breasts to the marinade, cover bowl and keep in
refrigerator for several hours. Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet (an iron
skillet, if youÂ've got it) over medium/high heat. Also, preheat your
barbecue grill to medium/high heat.
4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a
teaspoon of the spice blend over one side of each of the chicken breasts.
Cover the entire surface of the chicken with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3
minutes on the side with the spices. While first side cooks, sprinkle
another teaspoon of spice over the top of each chicken breast, coating
that side as you did the other. Flip the chicken over, and sear for
another 2-3 minutes. The surface of the chicken will be coated with a
charred, black layer of flavor. This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast on
both sides for 2-3 minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the lettuce into
two large bowls. Toss in the red cabbage and carrots. Mix the cheeses
together, then top the salad with the cheeses and hardboiled egg.
Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick slices.
Spread the chicken over the top of the salad and serve immediately with
dressing on the side.
Serves 2 as an entree. Applebee's Oriental Chicken Salad
Oriental Dressing:
3 tablespoons honey
1 1/2 tablespoons rice winevinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
1. Preheat oil in deep fryer or deep pan over medium heat. You want the
temperature of the oil to be around 350 degrees.
2. Blend together all ingredients for dressing in a small bowl with an
electric mixer. Put dressing in refrigerator to chill while you prepare
the salad
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken
first into egg mixture then into the flour mixture, coating each piece
completely.
6. Fry each chicken finger for 5 minutes or until coating has darkened to
brown.
7. Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite-size chunks. Place the chicken onto the
salad forming a pile in the middle. Serve with salad dressing on the
side. Makes 1 dinner-size salad. Arby's Barbecue Sauce
1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
1. Combine all the ingredients in a small saucepan and cook over medium
heat, stirring constantly, until the sauce begins to boil,
5 to 10 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator.
Keeps for a month or two.
Makes 1 cup. Arby's Horsey Sauce
1 cup mayonnaise
3 tbsp. Bottled horseradish cream
1 tbsp. Sugar
Mix all ingredients and chill Arthur Treacher's Fish Batter
3 Pounds Fish Fillets
2 Cups All-purpose flour
3 Cups Pancake mix
3 Cups Club soda
1 Tablespoon Onion powder
1 Tablespoon Seasoned salt
Dip moistened fish pieces evenly but lightly in the flour.
Dust off any excess flour and allow pieces to air dry on waxed paper,
about 5 minutes. Whip the pancake mix with the club soda to the
consistency of buttermilk- pourable, but not too thin and not too thick.
Beat in the onion powder and seasoned salt.
Dip floured fillets into batter and drop into 425 oil in heavy saucepan
using meat thermometer. Brown about 4 minutes per side.
Arrange on cookie sheet in 325 oven until all pieces have been fried.
Auntie Ann's Pretzels
1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2-4 Tbs. butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake in a
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter
in a shallow bowl( big enough to fit the entire pretzel) and in another
bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides generously. then dip again into the cinnamon
mixture.
Baby Ruth Bars
1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter
Melt margarine. Add brown sugar, syrup, peanut butter,
oatmeal and vanilla. Put in 9x13 cake pan.
Bake 350 for about 15 minutes.
Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts
Melt together and spread on top. Bailey's Original Irish Cream
1 cup light cream
1 can Eagle sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons Hershey's chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
1. Combine all the ingredients in a blender set on high speed for 30
seconds.
2. Bottle in a tightly sealed container and refrigerate. The
liqueur will keep for at least 2 months if kept cool. Be sure to
shake the bottle well before serving.
Makes 4 cups.
BB King's BBQ Ribs
2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as
accompaniments
Rub ribs well with some of the Dry Spice Rub and refrigerate,
covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar,
Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot. Add ribs and
cook, covered, for 3 to 5 hours. Brush with sauce during last
minutes of cooking. Serve with remaining sauce, coleslaw, and
corn.
(Dry Spice Rub)
1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt
In a jar combine all ingredients well and store in a dry place,
covered, until ready to use. Ben & Jerry's Cherry Garcia
1/4 cup shaved semi-sweet chocolate bars
1/4 cup fresh Bing cherries, halved and pitted (you may
use canned cherries, but be sure to drain the syrup)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
1. Place the shaved chocolate flakes and the cherries in
separate bowls. Cover and refrigerate.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1
to 2 minutes. Whisk in the sugar, a little at a time, then
continue whisking until completely blended, about 1 minute
more. Pour in the cream and milk and whisk to blend.
3. Transfer the mixture to an ice cream maker and freeze
following the manufacturerÂ's instructions.
4. After the ice cream stiffens (about 2 minutes before it is
done), add the chocolate and the cherries, then continue
freezing until the ice cream is ready.
Ben & Jerry's Giant Chocolate Chip Cookies
1/2 cup Butter, room temperature
1/4 cup Granulated sugar
1/3 cup Brown sugar
1 Large egg
1/2 teas Vanilla extract
1 cup (+ 2 teas) All Purpose Flour
1/2 teas Salt
1/2 teas Baking Soda
1 cup Semisweet Chocolate Chips
1/2 cup Coarsely Chopped Walnuts
1. Preheat the oven to 350F.
2. Beat the butter and both sugars in a large mixing bowl until light
and fluffy. Add the egg and vanilla extract and mix well.
3. Mix the flour, salt, and baking soda in another bowl. Add the dry
ingredients to the batter and mix until well blended. Stir in the
chocolate chips and walnuts.
4. Drop the dough by small scoops 2 to 3 inches apart on an ungreased
cookie sheet. Flatten each scoop with the back of a spoon to about 3
inches in diameter.
5. Bake until the centers are still slightly soft to the touch, 11 to
14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer
to racks to cool completely.
Makes 12 to 15 cookies. Ben & Jerry's NY Super Fudge Chunk
1/4 cup White chocolate; chop coarse
1/4 cup Semisweet chocoate; chop
1/4 cup Pecan halves; chopped
1/4 cup Walnuts; chop coarse
1/4 cup Chocolate covered almonds; cut in half
4 oz Unsweetened chocolate
1 cup Milk
2 Large Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 teas Vanilla extract
1/2 teas Salt
Combine the coarsely chopped chocolate, pecans, walnuts and chocolate
covered almonds in a bowl, cover and refrigerate. Melt the unsweetened
chocolate in the top of a double boiler over hot, not boiling water.
Whisk in the milk, a little at a time, and heat, stirring constantly,
until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing
bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a
time, then continue whisking until completely blended, about 1 minute more.
Add the cream, vanilla and salt and whisk to blend. Pour the chocolate
mixture into the cream mixture and blend. Cover and refrigerate until cold,
about 1-3 hours, depending on your refrigerator. Transfer the cream mixture
to an ice cream maker and freeze following the manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before it is done), add the
chocolate and nuts, then continue freezing until the ice cream is ready.
Makes one Quart.
Benihana's Fried Rice
1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce
Salt
Pepper
Cook rice according to package directions. In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking pan occasionally for
even color. Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs. Combine rice, vegetables,
sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
Benihana Ginger Salad Dressing
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Combine all ingredients in a blender. Blend on high speed for about
30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups. Benihana Magic Mustard Sauce
3 tb Powdered mustard
2 tb Hot water
1/2 c Soy sauce or tamari sauce
2 t. Sesame seeds, toasted
1 Garlic clove
In a small bowl, blend mustard and water into a paste.
Pour paste into blender container; add remaining ingredients and process
about 1 minute or until smooth.
Makes 6 servings, about 2 Tb. each. Bennigan's Hot Bacon Dressing
2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)
Place the bacon grease in a saucepan over medium-high heat.
Add the onions and saute until the onions start to blacken. While
the onions are carmelizing, in a mixing bowl place the water,
honey, pepper sauce, and red wine vinegar. Using a wire whisk,
mix the ingredients well.
Add the cornstarch and whisk well. After the onions have
carmelized, add the Dijon mustard to the onions and stir together
with a rubber spatula. Add the water, vinegar, pepper sauce
honey and cornstarch to the mustard and onions and mix.
Continue stirring until mix thickens and comes to a boil. Remove
from heat and store in refigerator until needed. To reheat use a
double boiler. Bennigan's Onion Soup
1/2 pound Firm white onions -- sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated
Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of
cheese to smooth paste and spread over bread. Float a slice of
bread atop each serving. Place all bowls on oven rack 4" from broiler heat
and broil until cheese melts. Serve at once. Leftover soup freezes
well up to 6 months. Bisquick
8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening
Combine flour, milk, baking powder, and salt in a very large bowl.
Cut in shortening until it resembles coarse cornmeal. Store in tightly
closed covered container in a cool place. Makes about 10 cups.
Black Angus Garlic Cheese Bread
1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed
Split french bread loaf into halves horizontally. Mix butter, cheeses,
mayonnaise, green onions and garlic in a bowl, blending well. Spread the
cut side of bread with spread. Bake at 350 degrees for 7 minutes, then
place under broiler about 3 minutes longer. Cut into slices and serve. Black Eyed Pea's Broccoli-Cheese Soup
1 1/2 Pounds broccoli -- fresh
2 Cups water
3/4 Teaspoon salt
1/2 Cup Cornstarch
Mix With 1 Cup Cold Water
1 Pint half and half
1 Pound Velveeta
1/2 Teaspoon pepper
Steam or boil broccoli until tender.
Place half-and-half and 2 cups water in top of double boiler.
Add cheese, salt and pepper. Heat until cheese is melted.
Add broccoli. Mix cornstarch and water in small bowl.
Stir into cheese mixture in double boiler and heat over
simmering water until soup thickens. Boboli Pizza Crust
1 pk Dry Yeast
1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans
6 cups Flour
1 ts Salt
Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes.
Add the rest of the ingedients and mix well. Turn out onto board and knead
for ten minutes. Place back in bowl covered with a damp towel and let rise
30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive-oiled pie pans.
Dimple dough with fingers. Place on top the following mixture:
Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary
and thyme. If herbs are dried, soak them in water for 10 minutes and then
pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 degrees F for 25 minutes.
May dip in olive oil.
Borden's Sweetened Condensed Milk
3/4 C. sugar
1/2 C. water
1 C. plus 2 T. powdered milk
Combine all ingredients. Heat to boiling.
Cook until thick, this will take 15 to 20
minutes. This equals one can. Boston Market Chicken
1/4 cup canola oil
1 Tbl. honey
1 Tbl. lime juice
1/4 tsp. paprika
4 chicken breast halves, washed and patted dry
Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey,
lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking
dish. Apply mixture to chicken pieces in a single layer. Bake in oven for
35-40 minutes, basting every 8-10 minutes, until well browned and juices
run clear when you cut into the thickest part of the chicken. Remove from
oven. Cover with foil for 15 minutes.
This softens the chicken and keeps it hot until served. Serves four. Boston Market Meatloaf
1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10% 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 and ground pepper. 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 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.
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. Brown Derby's Original Cobb Salad
1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard-cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old-Fashioned French Dressing (See recipe, below)
Cut finely lettuce, watercress, chicory and romaine and arrange in salad
bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over
top of chopped greens. Dice breasts of chicken and arrange over top of
chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado
in small pieces and arrange around the edge of the salad. Decorate the
salad by sprinkling over the top the chopped eggs, chopped chives, and
grated cheese. Just before serving mix the salad thoroughly
with French Dressing.
Yield: Serves 4 to 6
Brown Derby Old-Fashioned French Dressing
1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil
Blend together all ingredients except oils. Then add olive and salad oils
and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts.
This dressing keeps well in the refrigerator. Can be made and stored in
a 2-quart Mason jar. Buffalo-Style Chicken Wings
2 lbs. chicken wings
(disjointed - discard the tips)
1/4 Lb. Margarine (do not use butter!)
8 Oz. "Frank's" Hot Sauce (also labeled as
Durkee Hot Sauce. NO SUBSTITUTIONS!!!)
Oil for frying
1. Melt margarine in sauce pan until barely liquid.
Add hot sauce, mix, and put aside.
2. Deep fry wings until brown and crispy. Remove
and drain on paper towels.
3. Put wings in a large bowl that has a cover. Pour
sauce over all, cover, and shake to coat the wings.
Serve with celery sticks and Kraft Roka Blue Cheese
Dressing. Cajun Cafe's Bourbon Chicken
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every
10 minutes. Remove chicken. Scrape pan juices with all the brown bits into
a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve. California Pizza Kitchen Thai Chicken Pizza
Makes 2 9-inch pizzas
Spicy peanut sauce:
1/2 Cup peanut butter
1/2 Cup hoisin sauce
1 Tbsp. honey
2 tsp. red wine vinegar
2 tsp. minced ginger
2 Tbsp. sesame oil
2 tsp. soy sauce
1 tsp. Vietnamese chili sauce (or dried chili flakes)
1 Tbsp. oyster sauce
2 Tbsp. water
Thai chicken pieces:
1 Tbsp. olive oil
10 oz. boneless/skinless chicken beast, cut into 3/4-inch cubes
For the pizza:
Make pizza dough using your own recipe.
2 Cups shredded mozzarella cheese
4 scallions, slivered diagonally
1/2 Cup white bean sprouts
1/4 Cup shredded carrots
1/4 Cup chopped, roasted peanuts
2 Tbsp. chopped fresh cilantro
To make spicy sauce:
Combine sauce ingredients in a small pan over med. heat. Bring the sauce
to a boil; boil gently for one minute. Divide into 2 portions for use on
chicken and pizza; Set aside.
To make Thai chicken:
Cook the chicken in olive oil over med-high heat, stirring, until just
cooked, 5 to 6 min..do not overcook. Set aside in refrigerator until
chilled through. Once chilled, coat the chicken with 1/4c sauce.
Set aside in refrigerator.
To make the pizza:
Use a large spoon to spread 1/4c sauce evenly over pizza dough within
the rim. Cover sauce with 3/4c cheese.
Distribute half the chicken pieces over the cheese followed by half the
green onions, bean sprouts, and carrots, respectively. Sprinkle an
additional 1/4c cheese over the toppings and top the pizza with 2Tbl
chopped peanuts.
Transfer the pizza to oven: bake until crisp and golden and the cheese is
bubbly, 9 to 10 min. When cooked through, remove pizza from oven.
Sprinkle 1T chopped cilantro over the hot cheesy surface.
Repeat with remaining ingredients for a second pizza. Carl's Jr. Famous Star
1 Sesame-seed hamburger bun
2 Onion rings
1/2 ts Sweet pickle relish
1 1/2 ts Catsup
1/4 lb Ground beef
1 ds Salt
2 ts Mayonnaise
3 Dill pickle slices
1/4 c Coarsely chopped lettuce
2 Tomato slices
Preheat a clean barbecue grill on high. Toast both halves of the
bun, face down, in a skillet over medium heat. Set aside. Cut each
of the 2 onion rings into quarters. Mix the catsup and relish
together. This is your "secret sauce." Form the ground beef into a
thin patty slightly larger than the bun. Grill the meat for 2 or 3
minutes per side. Salt slightly. Build the burger in the following
stacking order from the bottom up: bottom bun, half of the
mayonnaise, pickles, lettuce, tomato slices, onion, beef patty,
remainder of mayonnaise, special sauce (catsup and relish), top bun.
Cheese Nips
1 cup sifted all-purpose flour
(plus 1/2 cup divided & reserved for kneading and rolling)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup Kraft Macaroni & Cheese Cheese Topping powder
(or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese)
3 tablespoons shortening
1/3 cup buttermilk
1/2 teaspoon salt (for tops, optional)
1. Sift together 1 cup flour, baking soda, baking powder and cheese
powder in a large bowl.
2. Cut in the shortening with a fork and knife with a crosswise motion
until dough is broken down into rice-size pieces. Mixture will still
be very dry.
3. Stir in buttermilk with a fork until dough becomes very moist and
sticky.
4. Sprinkle a couple tablespoons of the reserved flour over the dough and
work it in until it can be handled without sticking, then turn it out
onto a floured board, being sure to keep 1/4 cup of the reserve flour
for later. Knead the dough well for 60 to 90 seconds, and the flour is
incorporated. Wrap the dough in plastic wrap and chill for at least
one hour.
5. Preheat oven to 325 degrees. Spray a light coating of cooking spray
on a baking sheet.
6. Remove the dough from the refrigerator and use the remaining reserve
flour to dust a rolling surface. Roll about one-third of the dough
to just under 1/16th of inch thick. Trim the edges square (a pizza
cutter or wheel works great for this), then transfer the dough to a
lightly greased baking sheet. Use the rolling pin to transfer the
dough. Simply pick up one end of the dough onto a rolling pin, and roll
the dough around the rolling pin. Reverse the process onto the baking
sheet to transfer the dough.
7. Use a pizza cutter to cut across and down the dough, creating 1-inch
square pieces. Use the blunt end of a skewer or broken toothpick to
poke a hole in the center of each piece.
8. Sprinkle a very light coating of salt over the top of the crackers
(crackers will already be quite salty) and bake for 8-10 minutes,
mix the crackers around (so those on the edge donÂ't burn) and bake
for another 3-5 minutes, or until some are just barely turning a
light brown. Repeat the rolling and baking process with the remaining
dough.
Makes approximately 300 crackers.
Cheesecake Factory Pumpkin Cheesecake
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
1. Preheat the oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
coat all of the crumbs with the butter, but not so much as to turn the
mixture into paste. Keep it crumbly.
3. Press the crumbs onto the bottom and about two-thirds of the way up
the sides of a springform pan. You don't want the crust to form all
of the way up the back of each slice of cheesecake. Bake the crust
for 5 minutes, then set it aside until you are ready to fill it.
4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
to beat until smooth and creamy.
6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
turn a bit darker at this point. Remove from the oven and allow the
cheesecake to cool.
7. When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides
and cut the cake into 8 equal pieces. Use dental floss to make a
clean cut.
Serve with a generous portion of whipped cream on top.
Serves 8.
Chi Chi's Salsa
2 green onions diced
2 ripe tomatoes diced
1/2 tsp. salt
1/2 tsp. black pepper
dash of tabasco sauce
14oz. can stewed tomatoes
Dice the stewed tomatoes and combine in sauce pan with onions, fresh
tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute
and remove from heat. Put half of the mixture through a blender,
just to mince fine but not puree. Return to remaining half of mixture.
Add tabasco to taste.
Cool and refrigerate in tightly covered container.
Use within a few weeks and it freezes up to 6 months. Chi Chi's Sweet Corn Cake
1/2 cup (1 stick butter), softened
1/3 cup masa harina (mexican corn flour, usually in Latin American
groceries or next to flour. Possibly in Mexican food section)
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoons baking powder
Preheat oven to 350 degrees.
Blend butter in a medium bowl with an electric mixer until creamy.
Add the masa harina and water to the butter and beat until well combined.
Put defrosted corn into a blender or food processor and with short
pulses, coarsely chop the corn on low speed. You want to leave several
whole pieces of corn.
Stir the chopped corn into the butter and masa harina mixture.
Add cornmeal to mixture and combine.
In another medium bowl, mix together the sugar, cream, salt, and
baking powder. When the ingredients are well blended, pour the mixture
into the other bowl and stir everything together BY HAND.
Pour corn batter into an ungreased 8"x8" baking pan.
Cover the pan with aluminum foil. Place this pan into a 13"x9" pan
filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until
the corn cake is cooked through. When the corn cake is done, remove
the small pan from the larger pan and let sit for at least 10 minutes.
To serve, scoop out each portion with an ice cream scoop or
rounded spoon.
Chi Chi's Seafood Enchiladas
10 oz Cream of chicken soup
1/2 c Onions; chopped
8 oz Crab (real or imitation); chopped
1 3/4 c Monterey Jack cheese; shredded
8 Flour tortillas; 5-6 inch
1 c Milk
dash Nutmeg
dash Pepper
In a mixing bowl stir together soup, onion, nutmeg and black pepper.
In another bowl, place half of the soup mixture,
crab, and 1 cup of the monterey jack cheese; set aside. Wrap the
tortillas in paper towels; microwave on 100% power for 30-60 seconds.
Place 1/3 cup mixture on each tortilla; roll up. Place seam side down
in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup
mixture, pour over enchiladas. Microwave, covered, on high for 12-14
minutes. Sprinkle with the remaining cheese. Let stand for 10
minutes. Add a dash of hot pepper sauce to soup mix if desired. Chick-Fil-A Chicken Sandwich
3 cups Peanut oil
1 Egg
1 cup Milk
1 cup Flour
2 1/2 tb Powdered sugar
1/2 ts Pepper
2 tb Salt
2 Skinless, boneless chicken breasts, halved
4 Plain hamburger buns
2 tb Melted butter
8 Dill pickle slices
Heat the peanut oil in a pressure cooker over med. heat to about 400F. In
a small bowl, beat the egg and stir in the milk. In a separate bowl,
combine the flour, sugar, pepper, and salt. dip each piece of chicken in
milk until it is fully moistened. Roll the moistened chicken in the flour
mixture until completely coated. Drop all four chicken pieces into the hot
oil and close the pressure cooker. When steam starts shooting through the
pressure release, set the timer for 3-1/2 minutes. IMPORTANT!!!!
DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS! While the chicken is
cooking, spread a coating of melted butter on the face of each bun. When
the chicken is done, remove it from the oil and drain or blot on paper
towels. Place two pickles on each bottom bun; add a chicken breast, then
the top bun. To make a deluxe chicken sandwich, simply add two tomato
slices and a leaf of lettuce. Mayonnaise also goes well on this
sandwich--it is a side order at the restaurant.
Chili's Nacho Burger
Pico de Gallo:
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt
Guacamole:
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
Chili Queso:
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced
1. First make the pico de gallo. This is easy. Just combine all of the
ingredients for the pico in a small bowl and mix well. Cover bowl and
chill in the refrigerator.
2. Now we'll make the guacamole. In a small bowl, smash up most of the
avocado, but be sure to leave several unsmashed chunks. Add the
remaining ingredients for the guacamole to the avocado and mix well.
Cover bowl and chill in the refrigerator, next to the pico.
3. Next we'll make the chili queso. In yet another small bowl, mix together
ground beef, flour, a pinch of salt, a pinch of black pepper, and a
pinch of chili powder. Use your hands to work the dry ingredients into
the ground beef. Brown the beef in a small skillet over medium heat
for about 5 minutes. Use a spoon or spatula to crumble the beef as it
cooks. Cook until it's brown, then set aside.
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.
Chips Ahoy
4 cup All-Purpose Flour
1 tsp Baking soda (level)
2 tsp Salt (level)
1 cup Light Brown Sugar (packed)
1 cup Granulated Sugar
1 1/2 cup Vegetable Shortening (Crisco)
1 1/2 tsp Vanilla Extract
1 large Egg White
2-4 tbsp Water (warm)
12 oz Mini Semi-Sweet Chocolate Chips
Bring all ingredients to room temperature. Preheat oven to 325 °F. Mix
the flour and baking soda in a bowl and set aside. Use an electric mixer
to mix the two sugars and shortening. When creamy add the vanilla, salt,
and egg white. Add the flour 1/2 cup at a time adding a tablespoon of warm
water as necessary to mix the flour - don't exceed 4 tablespoons of water
- this will make a firm dough. Mix in chocolate chips. As the dough gets
thicker you may want to mix by hand and abandon the electric mixer.
Roll into 2 inch balls and press down with the palm of the hand to make
flat. Bake 12-15 minutes or until golden brown. Cinnabon Rolls
ROLLS:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine -- melted
2 eggs
1 teas. salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double
again. Bake at 350 15-20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting
Makes about 20 very large rolls.
Clausen Kosher Dill Pickles
2 dill flowers
2 garlic cloves, peeled & halved
1 1/4 lbs. (8-10) pickling cucumbers
6 long sprigs fresh dill
1 tbsp coarse kosher salt
1/2 cup white vinegar
Put dill flower and garlic in bottom of mason jar;
add the cukes, put sprigs of dill in center of
cukes, add salt, vinegar, and fill jar with boiled water
that is now cool to within 1/8th of top.
Put on seal and ring, shake to dissolve salt,
set upside down on counter away from sunlight
and heat. Let sit 4-5 days flipping the jar
either upright or upside down each day.
Let sit upright 2 more days then refrigerate.
Lasts about 6 months. Coney Island Dogs
1 pound Ground Beef, Lean
1 Small Onion, Chopped
2 Tbls. Prepared Yellow Mustard
2 Tbls. Vinegar
2 Tbls. Sugar
1 Tbls. Water
1 tsp. Worcestershire Sauce
1/4 tsp. Celery Seed
1/4 tsp. Tabasco Sauce
1/4 cup Catsup, Approximate (Use enough to keep mixture loose)
In salted skillet, over medium heat, brown ground beef with onion,
breaking up meat with fork to crumble fine. Drain off fat.
Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed,
and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose.
Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes
enough sauce for six to eight medium weiners. Cracker Barrel's Bread Pudding
Sugared Pecans: In small skillet combine 2 tablespoons butter and
1 tablespoon oil, med-low heat, with 2-oz pecan pieces. Stir only till
heated and barely bubbly. Sprinkle with 4 tablespoons sugar.
Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY!
Work fast. Dump them into paper towel lined plate.
Spread out to cool while you prepare the rest.
Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup
boiling water. Cover pan with lid 20 minutes. Drain and discard water.
Add 1/2 cup packaged shredded coconut to raisins. Set aside.
Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to
boil. While you wait for that to boil, combine in medium bowl, 3 cups
Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten
thick dough. When water come to boil, drop dough by rounded tablespoonful
into boiling water, making about 14 dumplings. Cover pan with lid. Simmer
dumplings very gently 20 minutes. Uncover and let cook another 10 minutes
gently. Baste often in the liquid, which is now becoming thickened and
creamy looking. Remove pan from heat. With slotted spoon remove HALF of
dumplings to greased 8" square baking dish. Sprinkle with pecans and
raisins/coconut. Arrange rest of dumplings over that. Set aside.
Make sauce next.
Caramel Sauce: Strain remaining liquid into heavy 2 1/2-quart saucepan.
Bring to boil. Stir constantly. Add 1 cup packed light brown sugar,
stirring vigorously, med-heat till it boils briskly 2 or 3 minutes or
till sugar is completely dissolved and sauce drops from spoon in large
drops rather than like water. It should be the consistancy of smooth gravy.
Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes.
Cover; refrigerate to serve within few days. Micro warm servings or
use cold with a scoop of ice cream on top of each. Serves 6 to 8.
Cracker Barrel's Hashbrown Casserole
2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter
DEFROST hashbrowns.
COMBINE next 7 ingr. and mix with hashbrowns.
PUT all in a 3 qt. casserole.
SAUTE cornflakes in butter and sprinkle on top.
COVER and BAKE at 350 for about 40 min.
Cracker Jack
4 Quarts Popped popcorn
1 Cup Spanish peanuts
4 Tablespoons Butter
1 Cup Brown sugar
1/2 Cup Corn syrup -- light
2 Tablespoons Molasses
1/4 Teaspoon Salt
Preheat oven to 250 degrees.
Combine popcorn and peanuts in a metal bowl or on a cookie sheet
and place in preheated oven. Combine all remaining ingredients in a
saucepan. Stirring over medium heat, bring the mixture to a boil.
Using a cooking thermometer, bring the mixture to the hard-ball stage
(260-275 degrees). This will take about 20 to 25 minutes.
Remove the popcorn and peanuts from the oven and, working very quickly,
pour the caramel mixture in a fine stream over them.
Then place them back in the oven for 15 minutes.
Mix well every five minutes, so that all of the popcorn is coated.
Cool and store in a covered container to preserve freshness.
Dairy Queen Blizzard
1 Health candy bar
1/4 c Milk
2 1/2 c Vanilla ice cream
1 teas. Fudge topping
Freeze the Heath bar. Break the candy into tiny pieces with a knife handle
before removing form wrapper. Combine all of the ingredients in the
blender and blend for 30 seconds on med. speed. Stop the blender to stir
the mixture with a spoon; repeat until well mixed. Pour into a 16-oz.
glass. Your homemade blizzard may not be as thick as its commercial
counterpart. If you would like a thicker treat, after pouring the mixture
into your cup, simply place it in the freezer for 5 to 10 minutes, or until
it reaches the desired consistency. VARIATIONS: Try substituting different
candies. El Pollo Loco Chicken
1 c White wine vinegar
1 c Olive oil
1/2 c White wine
1 tbl. Oregano
1 teas. Thyme
3 tbls Salt
10 Garlic cloves; minced
1 1/2 teas. Tabasco sauce
Mix all ingredients and marinate two whole chicken which have been cut in
half. Marinate several hours in refrigerator. Grill chickens slowly until
done. El Torito's Black Bean Soup
12 oz. dried black beans
8 cups chicken or vegetable stock
2 teaspoons olive oil
1 onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon cayenne pepper
3 tablespoons fresh lime juice
Fresh cilantro (optional)
Rinse and sort though black beans, discarding any that are
shriveled or discolored. Place beans in a large stockpot.
Cover beans with water and refrigerate to soak overnight.
Drain beans and return to stockpot.
Add stock and heat to boiling.
Meanwhle, heat olive oil over medium-high heat in a large
skillet. Add onion, carrot, celery and garlic and saute until
tender, approximately 5 minutes. Add to stockpot along with
oregano, thyme, bay leaf and cayenne pepper.
Cover stockpot and reduce heat to simmer for 3 to 4 hours.
Transfer soup to blender or food processor and puree to
desired thickness. Just before serving add lime juice and
garnish with a sprig of fresh cilantro, if desired.
Add salt and pepper to taste and serve.
El Torito's Mexican Caesar Salad
Cilantro Pepita Dressing:
2 medium Anaheim chiles, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 tsp. ground black pepper
1 tsp. salt
12 oz. salad oil
1/4 cup red wine vinegar
5 Tbs. grated Cotija cheese (see note)
2 small bunches cilantro, stemmed
1 1/2 cup mayonnaise
1/4 cup water
Salad:
2 corn tortillas
Vegetable oil
1 large (or two small) heads romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
Roasted red bell pepper, peeled and cut into julienne strips
1/2 cup pepitas (roasted pumpkin seeds)
Place all dressing ingredients except cilantro, mayonnaise and water
in a a blender of food processor. Blend approximately 10 seconds, then
add cilantro little by little until blended smooth. Depending on size
of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless steel bowl, and mix
with a wire whip until smooth. Add the blended ingredients to the
mayonnaise mixture, and mix thoroughly. Place in an air-tight container
and refrigerate. Will keep for three days. Yields 1 quart.
To assemble salad: Cut corn tortillas into matchstick-size strips.
Heat oil in sauté pan; fry tortilla strips until crisp. Remove with
slotted spoon, and drain on paper towels. Set aside. Tear romaine into
bite-size pieces. Place greens on salad plates and ladle approximately
2 ounces of cilantro pepita dressing on each salad.
Sprinkle each dish with Cotija cheese and tortilla strips.
Arrange four red pepper strips like spokes on the top of each salad,
and garnish with whole pepitas.
Note: Cotija cheese is a hard cheese, similar to Parmesan.
It is available at some grocery stores and most Mexican markets.
Entenmann's Fat Free Chocolate Cupcakes
1 small Box Jello cook & serve, chocolate pudding powder
1/2 cup Non-fat dry milk powder
1 tablespoon Unsweetened Hershey's cocoa
1/2 cup Sugar
1 cup Self-rising flour
4 Egg whites, beat til stiff with 1 pinch Salt in 1-1/2 qt. bowl
1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon Baking soda
In medium mixing bowl combine Jello powder, dry milk, cocoa,
sugar and flour. Set aside. With electric mixer, beat alternately
into the egg white mixture a cup at a time with the vanilla,
applesauce and baking soda, which have been mixed together.
Beat 2 minutes after last addition. Divide batter equally between
12 paper-line cupcake wells. Bake at 350 degrees about 18-20
minutes or until tester comes out clean. Cool in pan on wire rack
10 minutes then remove. Fiddle Faddle
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
1. 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 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.
Fig Newtons
1 lb. dried figs or 2 lbs. fresh figs
1 cup sugar
1/2 or 1 cup water (1 c. for dried figs; 1/2 c. for fresh)
1/2 cup butter, room temp.
1 cup sugar
1 egg
1 tbl. cream or milk
1/2 teas. vanilla
1/2 teas. salt
1 teas. baking powder
1 3/4 cup flour
Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until
of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until
well blended. Add dry ingredients. Mix well and refrigerate for 1 hour.
Place 1/2 on well floured dough cloth; knead about 6 times.
Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs.
Roll remaining dough, cover figs. Cook at 350' 30 minutes.
Let cool and cut into squares. Four Seasons Crab Cakes
2 pounds jumbo lump crabmeat
1/2 pound fresh codfish fillet
1/2 to 1 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons sesame oil
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 tablespoons basil, julienned
Salt and pepper to taste
Juice of 1/2 lemon
Olive oil for sauteing
Pick through crabmeat, removing all shells but being careful not to
break up the large lumps too much.
In a food processor, grind codfish until pureed. Add 1/2 cup of heavy
cream and puree until incorporated. Then add more cream if needed.
The mixture should be smooth and shiny, yet firm enough to hold its shape.
Place this mousse in a metal bowl and add the other ingredients, except
for the olive oil.
Take a small portion of the crab-cake mixture and saute in hot olive
oil until golden brown. Taste to adjust seasoning.
Form the rest of the crab cakes and saute in hot olive oil until golden
on both sides. Finish by baking in a 450-degree oven for 4 to 5 minutes.
Serves six to eight.
General Tso's Chicken
3/4 lb Boneless chicken breast
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1 ts Finely chopped ginger root
1 ts Cornstarch
1 ts Sesame oil
1/3 c Oil, preferably peanut
2 Dried red chil