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Hapxxr Trxze

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Recipe Fastfood Chains

started by Hapxxr Trxze on 24 Oct 11
  • Hapxxr Trxze
    Fastfood Recipes

    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
    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
    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

    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

    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

    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

    6. Fry each chicken finger for 5 minutes or until coating has darkened to

    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!


    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
    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.


    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
    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

    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

    (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

    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

    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 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

    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

    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!!!!
    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

    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

    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

    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.

    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

    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'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

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