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Tuesday, June 30, 2015

Honey Baked Ham

Servings: 1
      1    (7 lb.) med. smoked pork [3.5 kg]
           picnic
           shoulder (bone in or out)
      2 c  sugar [384 g]
      1 c  honey or brown sugar,
           packed  [220 g]
      1    (6 oz.) can frozen orange
           juice [168 ml]
           concentrate, thawed
      1 ts whole cloves

Preparation :
Make crosswise slits, 1/2 inch apart, halfway through ham to where
knife touches bone.  Place ham in deep bowl and barely cover with
water.  Stir in sugar.  Soak at least 2 days in refrigerator.
Drain.  Place ham in roasting pan, lined with enough foil to wrap
completely.  Pour honey or brown sugar and orange juice all over
pork.  Stick cloves all over meat.  Wrap tightly with foil.  Bake at
200 degrees for 6 to 7 hours or until done, unwrapping and basting
occasionally with honey mixture.  Unwrap and bake at 450 degrees
about 15 minutes for slightly crisp skin. 

Jacquin's® Peppermint Schnapps Liqueur

Here's a liqueur that's simple to make at home. All you need
 is an inexpensive vodka and an empty bottle to store the
Schnapps in. This is another recipe that was created for More
Top Secret Recipes, but just didn't make it into the final
version. Try storing it in the freezer for a cold shot on a
hot summer day. Whoof!


1/3 cup granulated sugar [64 g]
1 16-oz. bottle light corn syrup [448 g]
2 cups 80-proof vodka [500 ml]
2 teaspoons peppermint extract

1. Combine sugar and corn syrup in a 2 quart pan over medium
 heat. Heat until sugar dissolves, stirring regularly
(about 5 minutes).
2. When sugar has dissolved, add vodka and stir well. Remove
 mixture from heat and cover tighly with lid. Let cool.
3. Add peppermint extract to mixture and pour into a sealable
 bottle.

Makes 4 cups. [1L]

KFC® Honey BBQ Wings®

Once a regular menu item, these sweet, saucy wings are now
 added to the KFC menu on a "limited-time-only" basis in many
 markets. So how are we to get that sticky sauce all over our
 faces and hands during those many months when we're cruelly
denied our Honey BBQ Wings? Now it's as easy as whipping up a
 clone that re-creates a crispy breading on the chicken wings,
 and then slathering those puppies in a tasty knock-off of the
 sweet, tangy honey BBQ sauce. "Limited-time-only" signs -
we laugh in your direction!


Sauce
1 1/4 cup ketchup [360 g]
1/3 cup white vinegar [83 ml]
1/4 cup molasses [84 g]
1/4 cup honey [84 g]
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
6 to 8 cups vegetable shortening [1.2 kg - 1.6 kg]
1 egg, beaten
1 cup milk [250 ml]
2 cups all-purpose flour [280 g]
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
20 chicken wing pieces

1. Combine the sauce ingredients in a small saucepan over medium
 heat. Stir until ingredients are well combined and bring to a boil.
 Then reduce heat and simmer uncovered for 15 to 20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of shortening in
 a deep fryer set to 350 degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper, and MSG.
5. When shorteningl is hot, dip each wing first in the flour mixture,
 then into the milk and egg mixture, and back into the flour. Arrange
 wings on a plate until each one is coated with batter.
6. Fry the wings in the shortening for 9 to 12 minutes or until light
 golden brown. If you have a small fryer, you may wish to fry 10 of
 the wings at a time. Drain on paper towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with
 a light coating of sauce. Serve immediately.
Makes 2 to 4 servings (20 wings).

Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades.  Use hickory-flavored liquid smoke if you have a choice. 
MSG is monosodium glutamate, the solid form of a natural amino acid
 found in many vegetables. It can be found in stores in the spice
 sections and as the brand name Accent flavor enhancer. MSG is an
 important component of many KFC items.

Kraft® Shake'n Bake® (Original)


Need a recipe that copies Shake'n Bake in a pinch?
 Or maybe you don't feel like going to the store for
 the real thing.  Here's the TSR solution for a quick
 clone that will give you the same texture and flavor of
 Kraft Shake'n Bake using very common ingredients. You may
 notice the color is a bit different in this clone when
compared to the real thing. That's because this recipe doesn't
 include beet powder - a hard to find ingredient that lends a
dark orange tint to the original. But after you sink your teeth
 into the chicken (baked the same way as described on the
 Shake'n Bake box) and you'll swear it's the same stuff.  When
 you're ready to get shaking and baking, use this breading on


 2 1/2 pounds [1.25 kg] of chicken pieces or on 2 pounds of boneless,
skinless chicken breasts.
1/2 cup plus 1 tablespoon corn flake crumbs [28 g]
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon sugar
scant 1/4 teaspoon garlic powder
scant 1/4 teaspoon onion powder

1. Combine all ingredients in a small bowl and stir to combine.
2. Prepare chicken following the same technique as described on
 the box of the original mix using 2 1/2 lbs. [1.25 kg] of bone-in chicken
 (6 to 8 pieces, with or without skin) or 2 lbs. boneless skinless
 chicken breast halves. Preheat your oven to 400 degrees, then moisten
 the chicken with water. Use a large plastic bag for the coating
 and use the same steps as described on the original package:
"Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag
 with coating mixture. Discard any remaining mixture and bag. Bake
 at 400 degrees in ungreased or foil-lined 15 x 10 x 1-inch baking
 pan until cooked through -
BONE-IN: 45 minutes/BONELESS: 20 minutes."
Serves 4.

Little Debbie® Oatmeal Creme Pies

These soft, creme-filled sandwich cookies were the first snacks
 produced by McKee Foods back in 1960.  It was his 4-year old
 granddaughter Debbie after which founder O.D. McKee named his
 line of snack cakes.  O.D. was inspired by a picture of the
little girl in play clothes and a straw hat, and that's the
image we still find today on every package.  The secret to cloning
 these mouth-watering snacks is re-creating the soft, chewy
consistency of the oatmeal cookies.  To duplicate the texture,
 the cookies are slightly underbaked.  Then you whip up some of
 the easy-to-make creme filling with marshmallow creme and spread
 it between two of the oatmeal cookies to complete the sandwich.
  Next stop, yum city!


Cookies
1 cup margarine [224 g]
3/4 cup dark brown sugar [168 g]
1/2 cup sugar [96 g]
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour [140 g]
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups 1-minute Quaker Oats [132 g]
Creme Filling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar) [196 g]
1/2 cup shortening [100 g]
1/3 cup powdered sugar [100 g]
1/2 teaspoon vanilla

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together margarine, sugars, molasses,
 vanilla, and eggs.
3. In a separate bowl combine the flour, salt, baking soda, and
 cinnamon.
4. Combine the dry ingredients with the wet ingredients. Mix in
 the oats.
5. Drop dough by tablespoonfuls onto an ungreased baking sheet.
 Bake for 10 to 12 minutes, or until cookies are just starting to
 darken around the edges. They will still appear moist in the center.
 Be careful not to overcook - when cooled, the cookies should be soft
 and chewy.
6. While the cookies bake, prepare the filling. Use a small bowl to
 dissolve the salt in 2 teaspoons of very hot water. Set this
solution aside to cool.
7. Combine the marshmallow creme, shortening, powdered sugar, and
 vanilla in a medium bowl and mix well with an electric mixer on
high speed until fluffy. Add the cooled salt solution to the filling
 mixture and combine with the mixer.
8. Assemble each creme pie by spreading the filling over one side of
 a cookie (the flat side) and press another cookie on top, making a
sandwich. Repeat for the remaining cookies and filling.
Makes 2 dozen creme pies.

Monday, June 29, 2015

Honey Baked Ham

Servings: 1
      1    (7 lb.) med. smoked pork [3.5 gk]
           picnic
           shoulder (bone in or out)
      2 c  sugar [384 g]
      1 c  honey or brown sugar,
           packed [168 g]
      1    (6 oz.) can frozen orange
           juice [168 g]
           concentrate, thawed
      1 ts whole cloves

Preparation :
Make crosswise slits, 1/2 inch apart, halfway through ham to where
knife touches bone.  Place ham in deep bowl and barely cover with
water.  Stir in sugar.  Soak at least 2 days in refrigerator.
Drain.  Place ham in roasting pan, lined with enough foil to wrap
completely.  Pour honey or brown sugar and orange juice all over
pork.  Stick cloves all over meat.  Wrap tightly with foil.  Bake at
200 degrees for 6 to 7 hours or until done, unwrapping and basting
occasionally with honey mixture.  Unwrap and bake at 450 degrees
about 15 minutes for slightly crisp skin.
 

Jacquin's® Peppermint Schnapps Liqueur

Here's a liqueur that's simple to make at home. All you need
 is an inexpensive vodka and an empty bottle to store the
Schnapps in. This is another recipe that was created for More
Top Secret Recipes, but just didn't make it into the final
version. Try storing it in the freezer for a cold shot on a
hot summer day. Whoof!


1/3 cup granulated sugar [64 g]
1 16-oz. bottle light corn syrup [448 ml]
2 cups 80-proof vodka [500 ml]
2 teaspoons peppermint extract

1. Combine sugar and corn syrup in a 2 quart pan over medium
 heat. Heat until sugar dissolves, stirring regularly
(about 5 minutes).
2. When sugar has dissolved, add vodka and stir well. Remove
 mixture from heat and cover tighly with lid. Let cool.
3. Add peppermint extract to mixture and pour into a sealable
 bottle.

Makes 4 cups. [1 L]

KFC® Honey BBQ Wings®

Once a regular menu item, these sweet, saucy wings are now
 added to the KFC menu on a "limited-time-only" basis in many
 markets. So how are we to get that sticky sauce all over our
 faces and hands during those many months when we're cruelly
denied our Honey BBQ Wings? Now it's as easy as whipping up a
 clone that re-creates a crispy breading on the chicken wings,
 and then slathering those puppies in a tasty knock-off of the
 sweet, tangy honey BBQ sauce. "Limited-time-only" signs -
we laugh in your direction!


Sauce
1 1/4 cup ketchup [359 g]
1/3 cup white vinegar [75 g]
1/4 cup molasses [84 g]
1/4 cup honey [84 g]
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
6 to 8 cups vegetable shortening [1.2 kg - 1.6 kg]
1 egg, beaten
1 cup milk [250 ml]
2 cups all-purpose flour [280 g]
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
20 chicken wing pieces

1. Combine the sauce ingredients in a small saucepan over medium
 heat. Stir until ingredients are well combined and bring to a boil.
 Then reduce heat and simmer uncovered for 15 to 20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of shortening in
 a deep fryer set to 350 degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper, and MSG.
5. When shorteningl is hot, dip each wing first in the flour mixture,
 then into the milk and egg mixture, and back into the flour. Arrange
 wings on a plate until each one is coated with batter.
6. Fry the wings in the shortening for 9 to 12 minutes or until light
 golden brown. If you have a small fryer, you may wish to fry 10 of
 the wings at a time. Drain on paper towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with
 a light coating of sauce. Serve immediately.
Makes 2 to 4 servings (20 wings).

Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades.  Use hickory-flavored liquid smoke if you have a choice. 
MSG is monosodium glutamate, the solid form of a natural amino acid
 found in many vegetables. It can be found in stores in the spice
 sections and as the brand name Accent flavor enhancer. MSG is an
 important component of many KFC items.

Kraft® Shake'n Bake® (Original)

Need a recipe that copies Shake'n Bake in a pinch?
 Or maybe you don't feel like going to the store for
 the real thing.  Here's the TSR solution for a quick
 clone that will give you the same texture and flavor of
 Kraft Shake'n Bake using very common ingredients. You may
 notice the color is a bit different in this clone when
compared to the real thing. That's because this recipe doesn't
 include beet powder - a hard to find ingredient that lends a
dark orange tint to the original. But after you sink your teeth
 into the chicken (baked the same way as described on the
 Shake'n Bake box) and you'll swear it's the same stuff.  When
 you're ready to get shaking and baking, use this breading on

 2 1/2 pounds of chicken pieces or on 2 pounds of boneless,
skinless chicken breasts.


1/2 cup plus 1 tablespoon corn flake crumbs [14 g]
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon sugar
scant 1/4 teaspoon garlic powder
scant 1/4 teaspoon onion powder

1. Combine all ingredients in a small bowl and stir to combine.
2. Prepare chicken following the same technique as described on
 the box of the original mix using 2 1/2 lbs. of bone-in chicken
 (6 to 8 pieces, with or without skin) or 2 lbs. boneless skinless
 chicken breast halves. Preheat your oven to 400 degrees, then moisten
 the chicken with water. Use a large plastic bag for the coating
 and use the same steps as described on the original package:
"Shake moistened chicken, 1 to 2 pieces at a time, in shaker bag
 with coating mixture. Discard any remaining mixture and bag. Bake
 at 400 degrees in ungreased or foil-lined 15 x 10 x 1-inch baking
 pan until cooked through -
BONE-IN: 45 minutes/BONELESS: 20 minutes."
Serves 4.

Little Debbie® Oatmeal Creme Pies

These soft, creme-filled sandwich cookies were the first snacks
 produced by McKee Foods back in 1960.  It was his 4-year old
 granddaughter Debbie after which founder O.D. McKee named his
 line of snack cakes.  O.D. was inspired by a picture of the
little girl in play clothes and a straw hat, and that's the
image we still find today on every package.  The secret to cloning
 these mouth-watering snacks is re-creating the soft, chewy
consistency of the oatmeal cookies.  To duplicate the texture,
 the cookies are slightly underbaked.  Then you whip up some of
 the easy-to-make creme filling with marshmallow creme and spread
 it between two of the oatmeal cookies to complete the sandwich.
  Next stop, yum city!


Cookies
1 cup margarine [224 g]
3/4 cup dark brown sugar [126 g]
1/2 cup sugar [96 g]
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour [210 g]
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups 1-minute Quaker Oats [132 g]
Creme Filling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar) [196 ml]
1/2 cup shortening [100 g]
1/3 cup powdered sugar [100 g]
1/2 teaspoon vanilla

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together margarine, sugars, molasses,
 vanilla, and eggs.
3. In a separate bowl combine the flour, salt, baking soda, and
 cinnamon.
4. Combine the dry ingredients with the wet ingredients. Mix in
 the oats.
5. Drop dough by tablespoonfuls onto an ungreased baking sheet.
 Bake for 10 to 12 minutes, or until cookies are just starting to
 darken around the edges. They will still appear moist in the center.
 Be careful not to overcook - when cooled, the cookies should be soft
 and chewy.
6. While the cookies bake, prepare the filling. Use a small bowl to
 dissolve the salt in 2 teaspoons of very hot water. Set this
solution aside to cool.
7. Combine the marshmallow creme, shortening, powdered sugar, and
 vanilla in a medium bowl and mix well with an electric mixer on
high speed until fluffy. Add the cooled salt solution to the filling
 mixture and combine with the mixer.
8. Assemble each creme pie by spreading the filling over one side of
 a cookie (the flat side) and press another cookie on top, making a
sandwich. Repeat for the remaining cookies and filling.
Makes 2 dozen creme pies.

Sunday, June 28, 2015

Big Mouth Sandwich

Recipe By     : Jo Anne Merrill
Serving Size  : 6    Preparation Time :0:30
Categories    : Copycat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         lean ground beef [250 g]
   1      teaspoon      chili powder
     1/2  teaspoon      salt -- or seasoned salt
   2                    California avocados -- sliced
   1                    French bread loaf -- or long loaf
                        garlic salt -- to taste
   8      ounces        refried beans -- 1 can [224 ml]
                        shredded lettuce
   1                    tomato -- sliced
   2                    green onions -- sliced
     1/2  cup           cheddar cheese -- shredded [56 g]
                        taco sauce -- optional

     1. Brown ground beef very thoroughly; drain well. Stir in salt and chili
     powder; keep hot.
     2. Halve, peel and slice avocados into flat slices.
     3. Split French bread in half lengthwise. Lightly toast cut sides under
     broiler.
     4. Place half the avocado slices on bottom half of bread. Sprinkle with
     garlic salt if using.
     5. Heat refried beans. Spread an even layer of beans over avocado, then
     spoon on browned meat.
     6. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle
     lettuce with taco sauce if using.
     7. Cover with a layer of sliced tomato then sprinkle on the chopped
     onions. Place remaining avocado slices on tomatoes and sprinkle with
     garlic salt.
     8. Cover with top half of bread; cut into serving sized sandwiches.

Serving Ideas : Serve with warm tortilla chips and iced tea or beer.
NOTES : This sandwich speaks for itself as to how it got its name.

Boston Chicken & KFC Rotisserie Style Chicken

Serving Size : 4

1/4 c Oil [50 g]
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
Season salt
4 Chicken breast halves with skin

Mix all ingredients well in saucepan and warm just to
 melt honey. Arrange 4 chicken breast halves, skin-side-up
 in a square baking dish or pan, sprayed with Pam.
Bake uncovered at 400~ about 35 to 40 minutes, basting
 chicken without turning them, 3 or 4 times during baking
 or until nicely browned.
Immediately upon removing from oven, seal baking dish
tightly in foil and let stand 15 to 20 minutes before
serving.

Boston Chicken Spicy Ric


 Categories: Rice, Copycat, Wrv
      Yield: 6 servings

    1/4 c  Raw Rice-shaped pasta [33 g]
    3/4 c  Minute rice [150 g]
      1 tb Pimiento; chop fine
    1/2 ts Dry minced celery leaf
      1 ts Dry minced parsley
    1/4 ts Dry mustard
     14 oz Can chicken broth [392 ml]
    1/4 c  Olive oil
    1/2 ts Salt

  In a 2-qt saucepan combine all ingredients. Stir often
  and bring to a bol. Cover and remove from heat. Let
  stand 15 minutes. Fluff rice with a fork occasionally.
  Salt and pepper to taste if desired. Keep warm in top
  of double boiler, over simmering water, to serve
  within an hour. Refrigerate leftovers covered. Rewarm
  Gently i 3 to 4 days. Do not freeze.

Durkee's Famous Sauce

Serving Size  : 16
Categories    : Sauces                           Cheese/Eggs
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

     1/2  cup           Cold water [125 ml]
   4      tablespoons   Cornstarch [28 g]
     1/2  cup           Plus 2 TB dark vinegar [252 g]
   2      tablespoons   Salt
     1/2  cup           Sugar [96 g]
   1      Whole         egg
   4      tablespoons   French's prepared mustard
   4      tablespoons   Margarine -- tiny bits

Place all ingredients as listed in blender on high speed until smooth (2
minutes). Transfer to top of double boiler and cook over gently boiling
water, stirring often for 12 to 15 minutes or until thickened and smooth.
Once more put mixture back through blender 30 seconds or till smooth,
using high speed. Refrigerate in covered container 24 hours before using.
Keep refrigerated  3 months.

El Pollo Loco (Pollo Asada)

Serving Size  : 4  
Categories    : Chicken                          Cheese/Eggs
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

   1      cup           White wine vinegar [250 ml]
   1      cup           Olive oil [200 g]
     1/2  cup           White wine [125 ml]
                        Oregano
                        Thyme
                        Salt
  10      milliliters   Garlic -- mince
   1 1/2  teaspoons     Hot sauce

Mix all ingredients and marinate two whole chicken which have been cut in
half. Marinate several hours in refrigerator. Grill chickens slowly until
done.

Saturday, June 27, 2015

BAKED BEANS LIKE BOSTON CHICKEN

Serving Size  : 6
Categories    : Copycat                          Side dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

  14       c            Dried Onions
                        Reconstitute in 1/4 c hot
                        Water 5 minutes
  24                    Oz-Jar Great Northern Beans [672 G]
   1       c            Hunt's Ketchup [287 G]
     1/2   c            Open Pit Hickory Flavored
                        Bbq Sauce  [125 ML]
   1       lg           Can Baked Beans [792 ML]

  While onions are softening, empty jar of northern
  beans into a 4-quart baking dish or pan. Add pork and
  beans to northern beans. Stir in onion, ketchup, BBQ
  sauce and ham. Bake, uncovered at 350~ about 30-35
  minutes or until piping hot. Stir 2-3 times during
  baking. Refrigerate covered, to use in 1 week. Freeze
  to use in 4 months.

Chili's Twisted Lemonade Twist

1 oz Sauza Commemoritiva Tequila [28 ML]
½ oz Cointreau [14 ML]
½ oz Presidente Brandy [14 ML]
 ½ oz Rose's lime juice [14 ML]
1/3 cup sweet & Sour mix [83 ML]



Combine all ingredients in a shaker with crushed ice.
 Shake Pour drink into a martini glass rimmed with salt.
 Serve the remainder of the drink in the shaker on the side.

Makes 1 serving.

El Pollo Loco Mexican Beans

Recipe By     : Greg Young of El Pollo Loco via LA Times
Serving Size  : 6    Preparation Time :0:30
Categories    : Beans and Legumes                California
                Mexican                          Side Dishes
                Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    vegetable oil
   1      whole         serrano chile
     1/4  teaspoon      serrano chiles -- ground
   1      28-oz. can    pinto beans [784 G]
     1/3  cup           water [83 ML]

Heat oil and whole chile in sauce pan. When chile is tender, add ground
chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10
to 15 minutes.

Hard Rock Cafe® Bar-B-Que Beans

If you love baked beans you'll go nuts over this clone recipe from
 the world's first theme restaurant chain. It's real easy to make
 too, since you just pour all of the ingredients into a covered
casserole dish, stir, and bake for an hour and a half. The only
element that may give you pause is the pulled pork from last week's
 recipe. It's an effortless addition if you've got some of that
pork on hand. If not, just leave that ingredient out. Or you could
 add some cooked bacon to the mix. Either way the beans will still
 come out awesome as a nosh-worthy side dish or snack.


2 15-ounce cans pinto beans (with liquid) [840 ML]
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup [144 G]
1/3 cup white vinegar [83 ML]
1/4 cup brown sugar [54 G]
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork (from last week's recipe) [112 G]

1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole
 dish (with a lid).
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons
 of water. Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30
 minutes. After removing the beans from the oven, let the beans
cool for 5 to 10 minutes before serving.

Serves 6 to 8 as a side dish.

Hard Rock Cafe® Cole Slaw

If you want the authentic Hard Rock Cafe Pig Sandwich experience,
 you just have to serve your clone of that pulled-pork sandwich
 with this creamy, delicious cole slaw on the side. Even if you
 don't whip up the sandwich, you'll want to dive into a batch of
 this secret slaw. It's just too easy to make, and Who Wants to
be a Millionaire? isn't on tonight. But be sure to let the stuff
 hibernate in the fridge for a day or two after you toss it.
That's the only way to get the flavors up to dancing the perfect
 tastebud mambo.


1 1/3 cups mayonnaise  [300 G]
3 tablespoons white vinegar
2 tablespoons plus 2 teaspoons granulated sugar
2 tablespoons milk 
dash salt
8 cups chopped cabbage (1 head) [900 G]
1/2 cup shredded carrot [114 G]

1. Combine all ingredients except the cabbage and carrots in a
 large bowl and blend until smooth with an electric mixer.
2. Add cabbage and carrots and toss well.
3. Cover and chill overnight in the refrigerator. The flavors
 fully develop after 24 to 48 hours.

Serves 6 to 8 as a side dish.

Friday, June 26, 2015

Baskin-Robbins® B.R. Blast®

Burt Baskin and Irv Robbins' idea to franchise their ice
 cream stores for rapid growth was so inspired that the
company's former milk shake machine salesman, Ray Kroc,
adopted the technique to successfully expand his new chain
of McDonald's hamburger outlets.
     Ice cream is this chain's staple. So this coffee drink,
 unlike the Frappuccino made famous by Starbucks, requires
adding ice cream for a creamy texture and rich taste.
If you've got a blender you can clone either of the two
 varieties of this refreshing coffee beverage. For
chocoholics bent on everything mocha, just add some
chocolate syrup to the mix.
 

Cappuccino
1 cup double-strength coffee (see Tidbits) [250 ML]
1 cup milk [250 ML]
1/3 cup granulated sugar [64 G]
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes [448 G]

Garnish
whipped cream
cinnamon

1. Combine the strong coffee, milk and sugar in a blender
 and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth
 and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add
whipped cream to the top of each drink followed by a sprinkle
 of cinnamon.
Makes 2 large drinks.

Mocha
For this version, add 2 tablespoons of chocolate syrup to
the recipe above and prepare as described.

Tidbits
Make double-strength coffee in your coffee maker by adding
 half the water suggested by the manufacturer. Allow coffee
 to chill in the refrigerator before using it in this recipe.

Baskin-Robbins® Ice Cream Cake

Traditional white birthday cakes are pretty boring
 by themselves.  Scoop a little ice cream onto the
 plate and I'll perk up a bit.  But, hey baby, bring
a Baskin-Robbins ice cream cake to the party and I'll
 be the first one in line with a plastic fork.  This
4500-unit ice cream chain stacks several varieties of
 pre-made ice cream cakes in its freezer, but I've
discovered the most popular version, over and over
again, is the one made from white cake with pralines
 and cream ice cream on top.  So that's got to be the
 version we clone here.  But don't think you're locked
into this formula - you can use any flavor of cake and
ice cream you fancy for your homemade masterpiece.
 Just be sure the ice cream you choose comes in a box.
  It should be rectangular shape so that the ice cream
layer stacks up right.  Then you'll want to find a real
 sharp serrated knife to cut the ice cream in half while
 it's in the box.  And check this out:  That white stuff
 that coats the cake is actually softened ice cream spread
 on a thin layer like frosting, and then re-frozen.
 After it sets up, you can decorate the cake any way
 you like with pre-made frosting in whatever color suits
 your festive occasion.  Voilà!  You've just made an ice
cream cake at home that looks and tastes like those in the
stores that costs around 35 buck each
.

Cake
1 box white cake mix
1 1/4 cups water [313 ML]
1/3 cup vegetable oil [67 G]
3 egg whites
1/2-gallon box pralines and cream ice cream [2 L]
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting [336 ML]

Optional
colored frosting 
A sharp bread knife makes box slicing easy 
Ice cream on top of the cake, and all the trimming 

1. Make your cake following the directions on the box.
If you are making the white cake you will likely blend
the cake mix with water, oil, and 3 eggs. Pour the batter
into a greased 9 x 13-inch baking pan and bake at 350 degrees
for 30 to 35 minutes. This will make a thin cake for our bottom
 layer.  When cake is done, let it cool to room temperature.
2. When the cake has cooled, carefully remove it from the
pan and place it on a wax paper-covered cookie sheet, or a
platter or tray that will fit into your freezer.
3.  Use a sharp serrated knife (a bread knife works great)
to slice the ice cream lengthwise through the middle, box
and all, so that you have two 2-inch thick sheets of ice cream.
  Peel the cardboard off the ice cream and lay the halves next
 to each other on the cake.  Slice the edges of the cake all
 the way around so that the cake is the same size as the ice
cream on top.  Work quickly so that the ice cream doesn't melt.
  When the cake has been trimmed, place it into the freezer
for an hour or two.
4.  When you are ready to frost the cake, take the two pints
(4 cups) of vanilla ice cream out of the freezer for 20 to 30
minutes to soften.  Sitr the ice cream so that it is smooth,
like frosting.  Use a frosting knife or spatula to coat your
cake with about 2 cups of ice cream.  Cover the entire surface
thoroughly so that you cannot see any of the cake or ice cream
 underneath.  Pop the cake into the freezer for an hour or so
to set up. 
5.  When the cake has set, fill a pastry bag (with a fancy tip)
with white frosting to decorate all around the top edge of the
cake.  Also decorate around the bottom of the cake.  Use colored
frosting and different tips to add inspired artistic flair and writing on the cake, as needed.  Cover the cake with plastic wrap and keep it in your freezer until party time.
6.  When you are ready to serve the cake, leave it out for 10
minutes before slicing.  Cut the cake with a sharp knife that
has been held under hot water.
Makes 1 large cake (16 - 20 servings).

Tidbits
You may wish to use another flavor cake mix such as chocolate
 or devil's food for this dessert - even low-fat cake mix works.
 It's up to you. Just follow the directions on the box for making
the cake in a 9 x 13-inch baking pan.
You can also use any flavor of ice cream. Just be sure to get
 it in a box.

Boston Chicken Cranberry Sauce

Categories: Copycat, Sauces, Fruits
      Yield: 3 cups
              
                       -patdwigans fwds07a
      1 lb Can jellied cranberry sauce [500 G]
     10 oz Jar Smucker's Simply Fruit [280 ML]
           -Orange Marmalade
    1/4 ts Ground ginger
      2 c  Fresh cranberries; each
           -sliced 2 or 3 pcs horizont. [224 G]
    1/3 c  Walnuts; chop fine [37 G]

  in 2-quart saucepan, over medium-to-low heat, use
  rubber bowl scraper to stir together jellied sauce,
  marmalade and ginger until melted, about 6-8 minutes.
  Add the sliced cranberries, keeping sauce on low. Stir
  often. Continue cooking and stirring often until
  cranberries are no longer white and taste tender to
  the bite (not soft, but not too crisp). Stir in
  walnuts. When cooled to lukewarm, refrigerate, covered
  and use with a week to 10 days. Should freeze well to
  be used within 4 months.

Burger King® Big King®

The Burger Wars are becoming the biggest food
fight since that cafeteria scene from the movie
"Animal House".  The two burger giants, McDonald's
and Burger King, have each been cloning the other's
top products in the bloody battle for the big burger buck.
Burger King stepped up first with the Big King -
Burger King's version of the McDonald's Big Mac.
Yes, it had two all beef patties, special sauce,
lettuce, cheese, pickles, onions, on a sesame seed bun;
although everything was arranged a bit differently,
and there's no middle bun in there.  Then McDonald's
rolled out the Big N' Tasty, which bore a striking
resemblance to Burger King's Whopper, with fresh lettuce,
tomato, and onion on top of a huge beef patty.
Who's winning this fight by leveraging the popularity
of the other company's product?  Nobody, really.
McDonald's chose to alter its Big N' Tasty recipe
by making it smaller n' cheaper, then changed the name
to Big Xtra!, while Burger King bailed out on the Big King
altogether.  But this food fight is far from over.
More recently Burger King tweaked its french fry formula
in an unsuccessful attempt to steal away fans from McDonald's
winning fried spuds recipe.  And McDonald's has added more
breakfast sandwiches to compete with Burger King's wider
wake-up selection.  So the war continues.  And the battlefield
is splattered with ketchup.


Spread
1/4 cup mayonnaise [56 G]
2 teaspoons French dressing
2 teaspoons sweet pickle relish
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon paprika

1 1/2 pounds ground beef [750 G]
dash salt
dash pepper
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce [73 G]
8 slices American cheese
1 to 2 slices white onion, separated
8 dill pickle slices

1. Prepare the spread by combining the ingredients in a small
 bowl. Set this aside until you are ready to use it.
2. Preheat your barbecue or indoor grill to high heat.
3. Divide the ground beef into 8 even portions (3 ounces each).
 Roll each portion into a ball, then press each ball flat to
 form a patty about the same diameter as the bun.
4. Grill the beef patties for 2 to 3 minutes per side, or until
 done. Lightly salt and pepper each side of the patties.
5. As the meat cooks, brown the faces of the buns in a hot skillet,
 toaster oven, or face down on the grill. Watch the buns closely so
 that they do not burn.
6. Build each burger by first spreading a tablespoon of the spread
 on the face of the top bun. Arrange about 1/3 cup of lettuce evenly
 over the spread.
7. On the bottom bun stack a patty, then a slice of American cheese,
 another patty, and another slice of cheese.
8. On the top slice of cheese arrange 2-3 separated onion slices
 (rings), then 2 pickle slices.
9. Turn the top part of the burger over onto the bottom and serve.
 You may also want to zap the sandwiches in the microwave,
 individually, for 15 to 20 seconds each.
Serves 4.

California Pizza Kitchen®

Dakota Smashed Pea & Barley Soup®
Got one of those cool hand blenders? You know,
the kind of gadget that used to be pitched on
those annoying yet compelling late-night infomercials?
It comes in handy for this recipe, which requires the
split peas to be smashed into a smooth consistency,
just like the original. If you don't have a hand mixer,
a standard blender works just fine. This soup is very
tasty and very low in fat. And the barley gives it a
special chunky consistency and added flavor that isn't
found in most pea soups.


2 cups split peas [380 G]
6 cups water [1.67 l]
2 14.5-ounce cans chicken broth (4 cups) [812 ML]
1/3 cup minced onion [61 G]
1 large clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon dried parsley
1/4 teaspoon white pepper
dash dried thyme
1/2 cup barley [112G]
6 cups water [1.67 l
2 medium carrots, diced (about 1 cup) [300 G]
1/2 stalk celery, diced (1/4 cup) [28 G]
Garnish
chopped green onion

1. Rinse and drain the split peas, then add them to a large
 pot with 6 cups of water, chicken broth, onion, garlic,
 lemon juice, salt, sugar, parsley, pepper, and thyme. Bring
to a boil, then reduce heat and simmer for 75 minutes or until
 the peas are soft.
2. While the peas are cooking, combine the barley with 6 cups
 of water in a saucepan. Bring to a boil, then reduce heat and
 simmer for 75 minutes or until the barley is soft and most of
the water has been absorbed.
3. When the split pea mixture has become a thick soup, use a
handheld blender to puree the peas until the mixture is smooth.
You may also use a standard blender or food processor for this step,
 pureeing the soup in batches. Alternately, if you like, you may
skip this step, keeping the soup rather chunky. It's still good
this way, just not as smooth as the real thing.
4. Drain the barley mixture in a sieve or colander and add it to
the split pea mixture. Add the carrots and celery and continue to
simmer the soup for 15 to 30 minutes or until the carrots are
tender. Stir occasionally. Turn off the heat, cover the soup,
and let it sit for 10 to 15 minutes before serving.  Garnish
each serving with a little chopped green onion.
Makes 8 servings.

Thursday, June 25, 2015

ARBY'S HORSEY SAUCE

Serving Size  : 1  
Categories    : Copycats                         Sauces
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Mayo  [224 g]
   3       tb           Bottled horseraddish cream
                        Sauce
   1       tb           Sugar -- or
   2       pk           Equal

  Mix all well. Keep refrigerated, tightly covered to
  use in 2 weeks. Do not freeze.

Great American Cookies® Snickerdoodles

Rather than trying to beat the competitors - especially
 if they have an exceptional product -  Mrs. Fields Famous
 Brands waves the cash at 'em. With the acquisition of
Great American Cookies in 1998 by the company that made
 chewy mall cookies big business -- Mrs. Fields is now
 peddling her baked wares in more than 90 percent of the
 premier shopping malls in the United States. That's how
you make the dough! One of the all-time favorites you can
 snag at any of the 364 Great American Cookies outlets is
this clone of the classic snickerdoodle. Rolled in cinnamon
 and sugar, it's soft and chewy like the other cookies, and
will seem to be undercooked when you take it out of the oven.
 When it cools it should be gooey, yet firm in the middle.
And a couple bites will make you wonder: "Got milk?!"


1/2 cup butter (1 stick), softened [114 g]
1/2 cup granulated sugar [96 g]
1/3 cup brown sugar [72 g]
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour [210 g]
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
Topping
2 tablespoons granulated sugar [24 g]
1 teaspoon cinnamon

1. In a large bowl, cream together the butter and sugars with
 an electric mixer on high speed. Add the egg and vanilla and
 beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and
 cream of tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.
5. In a small bowl, combine the sugar with the cinnamon for the
 topping.
6. Take about 2 1/2 tablespoons of the dough and roll it into a
ball. Roll this dough in the cinnamon/sugar mixture and press it
onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 to 14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
 soft and chewy in the middle.

Makes 16 to 18 cookies.

Heinz 57® Steak Sauce

In the late 1800s Henry John Heinz established the slogan
 "57 Varieties," which you can still find printed on Heinz
 products even though the company now boasts over 5700 varieties
 in 200 countries. Today Heinz is the world's largest tomato
producer, but interestingly the first product for the company
that was launched in 1869 had nothing to do with tomatoes; it
was grated horseradish. It wasn't until 1876 that ketchup was
added to the growing company's product line.
     Tomato is also an important ingredient in this tangy steak
 sauce. But you'll find some interesting ingredients in there as
 well, such as raisin puree, malt vinegar, apple juice concentrate,
 and mustard. And don't worry if your version doesn't come out as
brown as the original. Heinz uses a little caramel coloring in its
 product to give it that distinctive tint. It's just for looks,
 though, so I've left that ingredient out of this clone recipe.
Besides, I've found that the turmeric and yellow mustard will help
 get this version close to the color of the real deal.


Raisin Puree
1/2 cup raisins [75 g]
1/2 cup water
1 1/3 cup white vinegar
1 cup tomato paste [224 g]
2/3 cup malt vinegar [168 ml]
2/3 cup sugar [130 g]

1/2 cup water [125 ml]
1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1 1/2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric

1. Make the raisin puree by combining the raisins with the water
 in a food processor or blender. Blend on high speed for 1 minute
 or until the puree is smooth. Measure 1/4 cup [63 ml] of this puree into
 a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium high and bring mixture to a thorough boil.
 Reduce heat to low and simmer, uncovered, for 1/2 hour or until
 thick. Let sauce cool and then refrigerate it in a covered container
 for at least 24 hours.

Makes 3 cups. [750 ml]

Hostess® Twinkie Creme Filling

Recently I've had an opportunity to go back and improve
 the recipe for the Hostess Twinkie clone found on page
 47 of the first book, "Top Secret Recipes." Specifically,
 I wanted to make the creme filling more stable, using
non-dairy ingredients, so that it could not spoil and would
 be easier to make. Here now, is the much improved recipe,
 using fewer ingredients than the original clone, and with
marshmallow creme as the new secret component. This recipe
is for all of you who have supported the site by buying the
books, since the cake part of the recipe and mold-making
technique is not included here. But even if you don't have
 the books, I'm sure you can find many uses for this versatile,
 commercial-style, creme filling. Hope you like it!


2 teaspoons very hot water
rounded 1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)  [196 g]
1/2 cup shortening [100 g]
1/3 cup powdered sugar [100 g]
1/2 teaspoon vanilla

1. Combine the salt with the hot water in a small bowl and stir
 until salt is dissolved. Let this mixture cool.
2. Combine the marshmallow creme, shortening, powdered sugar,
and vanilla in a medium bowl and mix well with an electric mixer
 on high speed until fluffy.
3. Add the salt solution to the filling mixture and combine.

Makes 1 1/2 cups. [375 ml]

Islands® China Coast Salad Dressing

Here's a cool recipe that clones a favorite from the 30-store
 Islands chain of restaurants. This California/Arizona chain
 is known for it's hand-made burger buns, specialty sandwiches
 and taco platters with names like Shorebird, Pelican, Sandpiper,
 Baja, Northshore and Island Fish. Some people, though, go to the
 Islands just for a scrumptious salad that's dressed with this top
 secret formula. Here's the Top Secret Recipes version of the
 delicious Asian dressing that's poured over the China Coast Salad
 -- it's a huge bowl filled with sliced chicken breast, lettuce,
 red cabbage, julienned carrots, fried noodles, sesame seeds,
mandarin orange wedges and chives. But's it's the dressing that
 pulls it all together. In fact, many diners think the dressing's
 so good they ask for extra and discreetly smuggle it home. Well,
 no more smuggling required. Now, with this simple formula, you
can make your own clone at home and use it on any salad combination.


1/2 cup mayonnaise [112 g]
5 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon soy sauce
1/4 teaspoon garlic powder

Combine all ingredients in a medium bowl and mix with an electric
 mixer until well-blended and sugar is dissolved. Chill.

Wednesday, June 24, 2015

Chili's® Calypso Cooler®

Ever order one of those expensive specialty drinks
off the shiny, full-color restaurant table-stand
cards and wish you had a clone recipe? This is one
of those drinks, off of one of those cards. And here's
the clone recipe.


1 1/4 ounces Captain Morgan spiced rum [35 ML]
1/2 ounce peach schnapps [14 ML]
4 ounces (1/2 cup) orange juice [125 ML
splash Rose's lime juice
1/2 ounce grenadine [14 ML]
Garnish
orange wedge
maraschino cherry

1. Fill a 16-ounce [448 ML] glass with ice.
2. Pour all ingredients over ice in the order listed. Don't stir.
3. Garnish with an orange wedge and a cherry on a toothpick. Serve
 with a straw.

Makes 1 drink.

Hard Rock Cafe® Pig Sandwich

Take a big honkin' bite out of one of these and you'll soon know
 why it's the Hard Rock Cafe's most popular sandwich. According
 to the menu the pork is hickory smoked for 10 hours. But since
 we're impatient hungry people here, we'll cut that cooking time
 down to under 4 hours using a covered grill and carefully
arranged charcoal. Just sprinkle wet hickory chips over the hot
 charcoal arranged around the inside edge of a grill (such as a
 round Weber), and let the smoking begin. You can certainly use
 an actual smoker if you've got one, and go the full 10 hours with
 this puppy. But while you're still waiting for your sandwiches,
 the rest of us will have already dragged our full, round bellies
 over to the couch for a nap.
 By the way, make your marinated cabbage a day ahead of time,
 if you have the foresight.


Marinated Cabbage
2 tablespoons white vinegar
1 tablespoon granulated sugar
4 cups thinly-sliced cabbage [448 G]
4 cups hickory smoking chips
Spice Rub
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon ground sage
1/2 teaspoon thyme
1/4 teaspoon cayenne
1 boneless pork loin roast (3 to 4 pounds)  [1.5 KG - 2 KG]
vegetable oil

Sauce
2 15-ounce cans tomato puree [840 ML]
1 cup white vinegar [250 ML]
3/4 cup brown sugar [163 G]
2 tablespoons vegetable oil
1/2 teaspoon onion powder
1/2 teaspoon liquid smoke (hickory)
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
8 Kaiser rolls

1. Make the marinated cabbage at least one day prior to building
 your sandwiches. Like cole slaw, this garnish needs some time to
 develop in the fridge. Combine the vinegar and sugar in a medium
 bowl. Add the cabbage, stir, cover the bowl and store it in the
refrigerator until you are ready to make the sandwiches.
2. Put the wood chips in a bowl and cover with water. Let the wood
 soak for at least 1 hour. Light the charcoal after it has been
arranged around the inside edge of your grill. You don't want coals
 directly under your pork. When the coals are hot, drain the water
from the wood chips and sprinkle the chips over the top of the coals.
 You should now have smoke.
3. Combine the spices for the rub in a small bowl and mix well.
4. Rub some vegetable oil over the surface of the pork roast.
Sprinkle the spices over the entire surface of the roast.
5. Place the roast in the center of your grill and put the lid on.
 Let the pork cook for 3 to 4 hours or until the internal temperature
 of the roast reaches 175 to 180 degrees.
6. As the pork cooks, make the sauce by combining the ingredients in
 a medium saucepan over medium/low heat. Let the sauce simmer for 15
 to 20 minutes, then cover and remove from heat. Set this aside until
 your pork is ready.
7. When the pork is done, remove it from the grill and let it sit to
 cool for 15 to 20 minutes or until you can handle it. Now you want
 to tear the meat along the grain, making bite-size strips of shredded
 pork.
8. Put the shredded pork into a large saucepan over medium heat. Add
 2 cups of the sauce to the pan and stir. Keep the rest of the sauce
 for later to serve on the side. Cook the pork for 15 minutes or until
 it is heated through.
9. Grill the faces of the rolls and stack about 1 cup of pork onto
 the bottom half of each roll. Add a rounded tablespoon of marinated
 cabbage on top of the pork, add a tablespoon or so of extra sauce
 on top of that, then cap off each sandwich with the top half of the
 roll. Serve with clones for the Hard Rock's cole slaw and baked beans
 on the side, if desired.

Makes 8 sandwiches.

Hot Dog on a Stick® Hot Dog®

One hot summer day in 1946 Dave Barham was inspired to
 dip a hot dog into his mother's cornbread batter, then
 deep fry it to a golden brown. You could say that's when
 the first Hot Dog on a Stick was born, and Dave soon found
 a quaint Santa Monica, California, location near the beach to offer his new creation with mustard on the sidde along with a tall glass of ice-cold lemonade.
     The chain uses only turkey dogs for this treat, so we'll
 do the same. Just be sure you find the shorter dogs, not
 "bun-length." In this case size does matter. For the stick,
 simply snag some of the disposable wood chopsticks from a
 local Chinese or Japanese food restaurant next time you're
 there and start dipping.


2 cups flour [280 G]
3/4 cup cornmeal [100 G]
1/2 cup sugar [96 G]
1 3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups fat-free milk [392 G]
2 egg yolks, slightly beaten
8 to 10 turkey hot dogs
8 to 10 cups vegetable oil
5 pairs of chopsticks

1. Preheat oil in a deep pan or fryer to 375 degrees.
2. Combine the flour, cornmeal, sugar, salt, and baking soda
in a large bowl.
3. Add the milk and egg yolks to the dry ingredients and mix
with an electric mixer on high speed until batter is smooth.
4. Dry off the hot dogs with a paper towel. Jab the thin end
of a single chopstick about halfway into the end of each hot dog.
5. When the oil is hot, tip the bowl of batter so that you can
completely coat each hot dog. Roll the hot dog in the batter
until it is entirely covered.
6. Hold the hot dog up by the stick and let some of the batter
 drip off. Quickly submerge the hot dog in the oil and spin it
slowly so that the coating cooks evenly. After about 20 seconds
 you can use a lid to the deep fryer or pan to put weight on the
stick, keeping the hot dog fully immersed in the oil. You can
cook a couple dogs at a time this way. Cook for 5 to6 minutes or
 until coating is dark brown. Turn them once or twice as they cook.
 Drain on paper towels while cooling, and repeat with remaining hot
 dogs.

Makes 8 to 10 hot dogs.  

Howard Johnson Spicy Mustard

Categories    : Sauces                           Meats
                Cake Mix
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Dijon mustard [56 G]
     1/4  cup           French's prepared mustard [56 G]
     1/4  cup           Honey [84 G]

Howard Johnson's Boston Brown Bread

Categories    : Meats                            Cake Mix
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Unsifted whole wheat flour [119 G]
   1      cup           Unsifted rye flour [126 G]
   1      cup           Yellow corn meal [150 G]
   1 1/2  teaspoons     Baking soda
   1 1/2  teaspoons     Salt
     3/4  cup           Molasses [252 G]
   2      cups          Buttermilk [123 G]
Grease and flour a 2 qt. mold.  Combine flours, corn meal, soda  ,salt.
Stir in molasses, buttermilk.  Turn into mold, cover tightly.
 Place on trivet in deep kettle. Add enough boiling water to kettle to
come half way up sides of mold; cover.  Steam 3 1/2 hr., or until  done.
Remove from mold to cake rack. Serve hot with baked beans.
 Makes 1 loaf
 

Tuesday, June 23, 2015

Chili's Margarita Presidente

1 oz vodka [28 ML]
½ oz triple sec  [14 ML]
 1/3 cup sweet & sour mix  [83 ML]
Lemon wedge

Fill a glass with crushed ice and add vodka and triple sec.
 Top off the drink with sweet & sour mix. Add a lemon wedge
 for garnish and serve.
Makes 1 serving.

Entenmann's Fat-Free Oatmeal Raisin Cookies

Serving Size  : 48  
Categories    : Desserts                         Cookies
                Low-Fat
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       
   1      tablespoon    Molasses
   3                    Raw egg whites
   1      cup           Dark raisins [150 G]
   1 1/2  teaspoons     Vanilla
   1      cup           Light brown sugar -- packed [250 G]
   1      cup           Granulated sugar [192 G]
     1/2  cup           Non-fat dry milk powder [56 G]
     1/2  teaspoon      Cinnamon
   1 1/2  teaspoons     Baking powder
   2 1/2  cups          Quaker brand quick-cooking -- rolled oats [220 G]
   1      cup           All-purpose flour [140 G]

Put molasses, egg whites and raisins into blender and blend on high speed
just to mince but not to puree (about 5-10 seconds). Empty mixture into
medium mixing bowl. With mixer beat in on medium speed each of the
remaining ingredients, beating well after each addition, adding both the
oats and flour in small portions. Switch to mixing spoon if dough becomes
too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off
excess lightly with paper towel; any excess of the cookie sheet may burn
while cookies are baking. You need only a very light film of the Pam just
to keep cookies from sticking. Use 1 measuring teaspoonful of dough for
each cookie and place 2" apart on prepared cookie sheet. Bake in preheated
350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing
from cookie sheets carefully.

Entenmann's Pound Cake

½ lb Real butter  [227 G]
2 cups Powdered sugar  [600 G]
3 large Eggs
1 2/3 cups Flour  [234 G]
1 tbsp Lemon or vanilla extract

Preheat oven to 325°F. Spray an 8½" Pyrex loaf dish with Pam.
 Cream butter with sugar on high speed of mixer for 5 minutes.
 Add 1 egg and then a little flour, beating 2 minutes. Add 2nd
 egg and half of remaining flour and beat 2 minutes. Add 3rd egg,
 rest of flour and extract, beating 2 minutes. Spread thick and
 creamy batter evenly in prepared loaf dish. Bake 65 minutes or
 until tester inserted into center comes out clean.

Cool in baking dish on wire rack 30 minutes. Remove from dish.
 Slice ½" thick. If freezing, be sure to slice before freezing
loaf. Thaw to use within 6 months.

Famous Amos Chocolate Chip Cookies

Serving Size  : 1 
Categories    : Desserts                         Cookies
                Low-Fat
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       
     1/2  pound   [250 G]      Butter or margarine
   1      cup   [217 G]        Light brown sugar -- packed
   1      cup   [102 G]        Sugar
   3                    Eggs
   3      cups          Bisquick
   1      cup    [140 G]       Cornstarch
     1/2  cup     [56 G]      Nonfat milk powder
   2      tablespoons   Sanka or coffee powder
   1      tablespoon    Unsweetened cocoa powder
   1      tablespoon    Vanilla
   1      Package            semi-sweet chocolate pieces -- (12 ounces)
   4      ounces    [112 G]    Pecans -- well-chopped

With electric mixer, high speed, cream butter until light and fluffy. Beat
in sugars, beating until very creamy. Beat in eggs, then each remaining
ingredient, except chips and pecans When dough is smooth, work in chips
and pecans with spoon. Make grape-sized pieces of dough for each cookie,
placing 1" apart on ungreased sheet. Bake at 350~ for 14 minutes or until
golden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to
thaw, shape and bake in 4 months.

Good Seasons® Italian Salad Dressing Mix

Here's a clone for the instant dressing mix you buy in the
 little .7-ounce packets. When added to vinegar, water, and
 oil, you get one of the best-tasting instant salad dressings
 around. But what if you can't find the stuff, or it is no
longer sold in your area, as I've heard from so many? Or maybe
 you want to save some money and make a bunch of your own?
 Just use the recipe below to make as much dry mix as you want,
 and save it for when you need instant salad satisfaction.
I've used McCormick lemon pepper in the recipe here because
 it contains lemon juice solids that help duplicate the taste
 of the sodium citrate and citric acid in the real thing.
The dry pectin, which can be found near the canning supplies
in your supermarket, is used as a thickener, much like the
xanthan gum in the original product.


1 teaspoon carrot, grated and finely chopped
1 teaspoon red bell pepper, finely minced
3/4 teaspoon McCormick lemon pepper
1/8 teaspoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sugar
1/8 teaspoon black pepper
2 teaspoons dry pectin
pinch ground oregano

1. Place the carrot and bell pepper on a baking pan in an oven
 set on 250 degrees for 45 to 60 minutes, or until all of the
small pieces are completely dry, but not browned.
2. Combine the dried carrot and bell pepper with the other
ingredients in a small bowl. Mix can be stored in a sealed
container indefinitely until needed.
3. When ready to use, pour 1/4 cup of vinegar into a cruet or
 jar. Add 3 tablespoons of water, then the dressing mix. Seal
and shake vigorously. Add 1/2 cup [125 ML] of oil and shake until well
blended.

Serves 8 to10.

Monday, June 22, 2015

Nabisco® Old Fashioned Ginger Snaps

Nabisco's version of this old favorite cookie may not be as big
 a seller as its much-cloned Oreo. Heck, it's not even close. But
 if you're a ginger snap fanatic, this recipe will give you a
killer clone of the cookie giant's store-bought version that you
 can whip up in a...uh...snap. And if you're watching the fat,
four of these cookies check in with a total of around 2.5 grams
of fat.


1 cup packed dark brown sugar [221 G]
3/4 cup sugar [144 G]
1/4 cup molasses [84 G]
1/4 cup shortening [50 G]
1 tablespoon butter, softened [14.2 G]
1 egg
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour [350 G]
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup water [63 ML]

1. Preheat oven to 350 degrees.
2. Cream together the sugars, molasses, shortening, butter, egg,
 and vanilla in a large bowl. Beat with an electric mixer until
 smooth.
3. In another large bowl combine the flour, baking soda, ginger,
salt, cinnamon, and cloves.
4. Pour the dry mixture into the wet mixture and beat while adding
 the water. Continue to mix until ingredients are incorporated.
5. Measure a heaping teaspoon of dough at time. Roll the dough into
 a sphere between the palms of your hands then press the dough onto
 the cookie. Flatten to about 1/8-inch thick.
6. Bake cookies for 10-14 minutes or until edges begin to brown and
 cookies are crispy when cool.


Makes 120 (10 dozen) cookies.

Planet Hollywood's Cool Running

½ oz Captain Morgan spiced rum [14 ML]
½ oz Malibu rum [14 ML]
½ oz Bacardi Limon [14 ML]
2 oz pineapple juice [56 ML]
1 oz cranberry juice [28 ML]
 1 oz orange juice [28 ML]
1 splash grenadine
1 splash Rose's lime juice
1 splash Bacardi 151

Combine crushed ice with all ingredients, except
 Bacardi 151, in a tumbler. Shake. Pour a splash of
 Bacardi 151 on top and serve with a straw.


Makes 1 serving

Sara Lee's Carrot Square Cake

Yield: 6 servings

2 Eggs
1 ts Vanilla
6 oz Oil [168 ML]
1 ts Salt
1 1/2 ts Baking powder
2 ts Cinnamon
1 c Sugar [192 G]
1 1/4 c All-purpose flour [175 G]
1 c Carrots; grate fine [227 G]
1 c Walnuts; well-chopped [112 G]
1/2 c Light raisins; optional
Cream cheese icing
6 oz Cream cheese; softened [168 G]
1/4 lb Butter [57 G]
1 lb Powdered sugar [500 G]
1 1/2 ts Orange extract
1 ts Spice island orange peel
1 tb Light corn syrup or pancake
1 tb Cornstarch or flour

Combine first 8 ingredients with electric mixer on medium-high.
 Beat 3 minutes scraping down sides of bowl often. Remove beaters.
 Stir in last 3 ingredients. Grease and flour 9" square pan.
Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool
 in pan about 30 minutes. Frost with Cream Cheese Frosting and
sprinkle with additional walnuts. ICING-Cream the cream cheese
with the butter until light and fluffy, using med-high spped of
 electric mixer. Add half of the sugar, increasing speed to high.
 Add extract and peel and beat about 1 minute. Scrape down sides
 of bowl often. Resume beating adding remaining powdered sugar.
 Beat smooth. Frost sides and top of cake
.

Shoney's Tomato Florentine Soup

Serving Size  : 6  
Categories    : Soups                            Vegetables
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          Clear chicken broth -- 14oz ea. [392 ML]
   1      Can           sliced stewed tomatoes -- (14 ounces)[392 ML]
  12      ounces        V-8 juice [336 ML]
  10      ounces        Cream of tomato soup [280 ML]
   1      tablespoon    Sugar
  10      ounces        Frozen chopped spinach [280 ML],[67 G]

dash Nutmeg Salt and pepper  Combine broth, tomatoes, juice and soup in a
saucepan with a wire whisk over medium heat. Add remaining ingredients,
without even thawing spinach. Allow to heat gently 30 minutes on
medium-low until spinach is tender. Keep hot without letting it boil.
Freeze leftovers.

Sonic® Cherry Limeade

Here's the signature drink from the chain that's reviving
 the drive-up burger joint, just like a scene out of American
 Graffiti or Happy Days. It was in 1953 that Troy Smith obtained
 the parcel of land in Shawnee, Oklahoma that was big enough
 to fit the new steakhouse and root beer stand that was his
dream. Troy thought he'd make he steakhouse his primary operation,
 but as it turned out folks preferred the hot dogs and cold drinks
 over at the root beer stand. So Troy did the smart thing and
ditched the steakhouse to focus all his efforts on the other joint.
 At first he called the root beer stand "Top Hat," but when Troy
 found out later that name was already being used, he came up
"Sonic" to signify "service at the speed of sound." Today the
chain is the sixth largest hamburger outlet in the country.
This recipe makes a simple, old-fashioned drink by combining
Sprite with cherry juice and some lime wedges. Use cherry juice
 made by Libby under the brand-name Juicy Juice for the best home
 clone.


12 ounces Sprite (1 can) [336 ML]
3 lime wedges (1/8 of a lime each)
1/4 cup cherry juice (Libby's Juicy Juice is best) [63 ML]
1. Fill a 16-ounce, [448 ML] glass 2/3 full with ice.
2. Pour Sprite over the ice.
3. Add the juice of three lime wedges and drop them into the drink.
4. Add the cherry juice and serve with a straw.

Makes 1 16-ounce [448 ML] drink (medium size).

Sunday, June 21, 2015

Outback Steakhouse® Bleu Cheese Dressing

 If you've had the Kookaburra Wings from Outback, then
 you've tasted the chain's thick and creamy bleu cheese dressing
 served up on the side. Use this stuff when you need an excellent
 dipping sauce for your next batch of wings, or just pour it over
 a salad and dive in.


1 cup mayonnaise [224 G]
2 tablespoons buttermilk
1 tablespoon crumbled bleu cheese
1/8 teaspoon coarse ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder  

1. Mix all ingredients together by hand in a small bowl until smooth.
2. Cover and chill for 30 minutes before serving.

Makes 1 cup.

Outback Steakhouse® Cinnamon Oblivion

Roll a scoop of creamy vanilla ice cream in home-made candied
 pecans. Surround the ice cream with warm cinnamon apples and
drizzle caramel over the top. Sprinkle fresh cinnamon-butter
croutons on the dessert and you've got an irresistible clone
of one of Outback's most popular menu items. For the croutons,
it's best to use the Bushman Bread clone from right here on the
site. But if you're not up for bread making, choose another sweet
 bread, such as Hawaiian Sweet Bread or Pillsbury Honey White Bread. 
Candied Pecans
1/2 cup granulated sugar [96 G]
2 tablespoons water
1/2 teaspoon cinnamon
1 teaspoon butter
1 1/4 cups chopped pecans [100 G]
Cinnamon Croutons
2 cups cubed Bushman Bread (from clone here --
    or you can use another sweet bread such as
    Hawaiian Sweet Bread or Pillsbury Honey White Bread.)
1/3 cup salted butter [76 G]
2 tablespoons sugar
1/2 teaspoon cinnamon
Cinnamon Apples
1 20-ounce can apple pie filling [560 G]
1/4 teaspoon cinnamon
1 tablespoon brown sugar
4 cups vanilla ice cream [1 L]
1/2 cup caramel topping (Smucker's is good)  [173 G]
1 1/2 cups whipped cream [56 G]
4 fresh strawberries

1. For candied pecans, combine 1/2 cup [96 G] granulated sugar, 2
tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon
 in a small saucepan over medium heat. Heat until mixture boils
and all sugar granules are dissolved.
2. Add chopped pecans to mixture and stir for 1 to 2 minutes over
 heat. Be sure that all pecans are well-coated.
3. Pour mixture onto a large plate and continue to stir until mixture
 hardens and begins to break up. You should be able to separate all
 of the nuts.
4. For the croutons, preheat the oven to 300 degrees. Pour the slice
 bread cubes onto an ungreased cookie sheet and bake for 15 to 20
minutes or until the bread has turned light brown. Stir halfway
through cooking time.
5. Melt the butter in a skillet over medium heat. Pour baked croutons
 into the pan and sauté until the bread is well-coated with butter.
 Combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in
a small bowl. Sprinkle this mixture over the croutons while stirring
 so that the croutons are well-coated with cinnamon/sugar. Remove
croutons from the heat and pour them onto a plate to cool.
6. Prepare apples by carefully mixing them with 1/4 teaspoon cinnamon
 and 1 tablespoon of brown sugar in a large bowl. You want to be sure
 you don't stir hard enough to break up the apples. Microwave the
apple for 1 to 2 minutes or until hot.
7. To assemble the dessert for serving, first roll four cup-size
scoops of ice cream in the pecan pieces. You can do this step ahead
 of time if you like, keeping the pecan-covered scoops in your
 freezer.
8. Place an ice cream scoop onto a small plate, then pour about
a tablespoon of caramel over the ice cream. Dribble another
tablespoon around the base of the ice cream onto the plate.
9. Spread the hot apples around the base of the ice cream being
sure to divide them evenly amongst the four servings.
10. Divide the croutons into four portions and sprinkle them on
the apples around the base of the ice cream scoop on each plate.
11. Spread a generous portion of whipped cream onto the top of
each scoop of ice cream.
12. Top off each dish with a fresh strawberry.

Makes 4 servings.

Red Lobster® Bacon-Wrapped Stuffed Shrimp

It's shrimp, it's bacon, it's cheese; what's not to like?
 It's one of the latest tasty appetizers on the Red Lobster
 menu, and now you can dupe it at home. Find some large shrimp,
a wooden skewer, and cook the bacon about halfway to done before
 you begin. Mix up a clone of Red Lobster's top secret seasoning
 and the cilantro-ranch dipping sauce, and you're minutes away
 from scarfing down a delectable dish that's meant to be a teaser
 for what's to come. Looks like you'd better make the main coarse
 a real doozy.
 

Seasoning
1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash cayenne pepper
dash allspice
Dipping Sauce
1/3 cup ranch dressing [63 ML]
1/4 teaspoon dried cilantro
     (or 1/2 teaspoon fresh minced cilantro)
5 pieces bacon
5 large shrimp
3 slices fresh jalapeno
1 ounce pepper jack cheese  [28 G]

Open the shrimp, put a jalapeno slice in there, a chunk of
 cheese on top, and wrap it all up with bacon.

When skewering, be sure to face all the shrimp the right direction
 -- like a tight little Rockettes kick line.


1. Preheat oven to broil.
2. Make the seasoning blend by combining the ingredients in a small
 bowl. Set this aside.
3. Make the dipping sauce by combining the ranch dressing with
cilantro in a medium bowl.
4. Cook the bacon in a frying pan over medium/high heat, but don't
 cook it all the way to crispy. You want undercooked bacon that,
when cool, will easily wrap around the shrimp. Cook the bacon about
 3 minutes per side, and don't let it brown. When the bacon is done
 lay it on paper towels to drain and cool.
5. Shell the shrimp, leaving the last segment of the shell and the
tail. Remove the dark vein from the back of the shrimp, and then
cut down into the back of the shrimp, without cutting all the way
through, so that the shrimp is nearly butterflied open. This will
 make a pocket for the pepper and cheese.
6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno
 peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.
7. Build the appetizer by cutting the jalapeno slices in half and
 removing the seeds. You should now have 6 jalapeno slices -- you'll
 need 5 of these. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.  
8. Put the skewer onto a baking sheet or broiler pan and sprinkle
 a very light coating of the seasoning blend over the shrimp, then
 broil for 3 to 4 minutes or until the bacon begins to brown and
the cheese begins to ooze. Serve over a bed of rice if desired.
 Feed the left over bacon pieces to the dog while you scarf out
on the shrimp.


Serves 2 as an appetizer.

Sabrett® Onions in Sauce (for hot dogs)

Here's a cool clone for the tangy orange/red onion sauce slathered
 over hot dogs ordered from Sabrett push carts. For a buck or two
 you can grab a hot dog with the works on the fly from these popular
 umbrella-covered food carts in many major cities. You find hundreds
 of 'em in New York City, especially around Central Park
(that's where the sample for this re-creation was obtained).
 While most of the Sabrett toppings are standard hot dog fare
 - ketchup, mustard, sauerkraut - the onion sauce is a real
Top Secret Recipe. And it's one that we can now slam into the
"solved" file.


1 1/2 teaspoons olive oil
1 medium onion, sliced thin and chopped
4 cups water [1 L]
2 tablespoons tomato paste
2 teaspoons corn syrup
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup vinegar [63 ML]

1. Heat the oil in a large saucepan over medium heat.
2. Sauté sliced onion in the oil for 5 minutes, until onions are
soft but not brown.
3. Add water, tomato paste, corn syrup, cornstarch, salt, and red
pepper flakes, and stir.
4. Bring mixture to a boil, then reduce heat and simmer for 45
minutes. Add vinegar. Continue to simmer for an additiona1 30 to 45
 minutes or until most of the liquid has reduced and the sauce is
thick.
Makes about 1 cup. [250 ML]