Taco Bell Taco Seasoning Mix

Taco Bell Taco Seasoning Mix

This is a simple recipe to clone the contents of the seasoning packet that bears the Taco Bell logo found in practically all the grocery stores these days. You probably expect the seasoning mix to make meat that tastes exactly like the stuff you get at the big chain. Well, uh, nope. It's more like the popular Lawry's seasoning mix, which still makes good spiced ground meat, and works great for a tasty bunch of tacos. But if it's the mushy, spiced meat that’s packed into tacos and burritos at America's largest taco joint that you want, you'll have to use the clone recipe for the Taco Bell Taco.

2 tablespoons flour
2 teaspoons chili powder
1 1/2 teaspoons dried minced onion
1 1/4 teaspoons salt
1 teaspoon paprika
3/4 teaspoon crushed beef bouillon cube
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash onion powder

1. Combine all of the ingredients in a small bowl.
2. Prepare taco meat using 1 pound of ground beef and following the same spunky directions as on the original package:

1. BROWN ground beef; drain. Add seasoning mix and 3/4 cup of water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes, stirring occasionally. 
2. HEAT taco shells or tortillas as directed on package.
3. SERVE bowls of seasoned ground beef, lettuce, tomato and cheese. Pass the taco shells or tortillas and let everyone 

PILE ON THE FUN!
Makes 12 tacos.

Taco Bell's Cinnamon Twists

Taco Bell's Cinnamon Twists

Yield: 1 servings           

• 5 Eggs yolks; well beaten
• 5 tb Sour cream
• 5 tb Sugar
• 1 tb Almond extract
• 1/4 ts Salt
• 2 1/2 c Flour

Combine all, adding each item as listed, and enough more flour so that dough is no longer sticky, but  still very soft. Roll small portions of dough at a  time to paper-thin. Use lightly floured working surface. Cut into strips 2"x5" and arrange in single layer on oiled cookie sheets. Bring enough oil to 400~ in deep heavy saucpan, at least 3" deep. As you drop the dough into oil, make a 1" slit down center of each and draw the opposite ends of the strip through the slit. They'll fall to the bottom but will surface in a  few seconds as they brown, about 2 minutes. Lift out with tongs and drop into large grocery sack containing about 1 lb of 10-X powdered sugar.

The Soup Nazi's Crab Bisque

The Soup Nazi's Crab Bisque

4 pounds snow crab clusters (legs)
4 quarts water (16 cups)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 potatoes, peeled and chopped
1/4 cup fresh chopped Italian parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram

1. Remove all the crab meat from the shells and set it aside. 
2. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.
3. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.
4. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick.

Makes 4-6 servings.

The Soup Nazi's Cream of Sweet Potato Soup

The Soup Nazi's Cream of Sweet Potato Soup

4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
2 teaspoons salt
1/8 teaspoon pepper
dash thyme
1 cup cashews (split in half)

1. Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled.
2. Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15-20 seconds, but you don't need to mash them until they are entirely smooth. 
3. Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine.
4. When the soup begins to boil, reduce the heat and simmer for 50-60 minutes. Cashews should be soft. Serve hot with an attitude.

Makes 6-8 servings.

The Soup Nazi's Indian Mulligatawny Soup

The Soup Nazi's Indian Mulligatawny Soup

4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg

1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili.

Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.
Makes 4-6 servings.

The Soup Nazi's Mexican Chicken Chili

The Soup Nazi's Mexican Chicken Chili

1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano

On the side
Sour cream
Pinch chopped Italian parsley

1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.
2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired. 

Makes 4-6 servings.

Tommy's World Famous Hamburgers

Tommy's World Famous Hamburgers

This clone recipe may be for the whole hamburger, but anybody who knows about Tommy's goes there for the chili - and that's  the part of this clone they seek. That's also the part that required the most kitchen sleuthing. Turn out it's an old chili con carne recipe created back in 1946 by Tommy's founder, Tommy Koulax, for his first hamburger stand on the corner of Beverly and Rampart Boulevards in Los Angeles. By adding the right combination of  water and flour and broth and spices to the meat we can create a thick, tomato-less chili sauce worthy of the gajillions of southern California college students that make late-night Tommy's runs a four-year habit. And if you don't live near one of the two dozen Tommy's outlets, you can still get a gallon of Tommy's famous chili shipped to you. But I hope you really dig the stuff, because you'll shell out around 70 bucks for the dry ice packaging and overnight shipping. And don't expect to see the ingredients on the label since the chili comes packed in a gallon-size mustard jug.

Chili
1 pound ground beef (not lean)
1/4 cup flour plus 1 1/4 cups flour
1 1/3 cups beef broth
4 cups water
3 tablespoons chili powder
2 tablespoons grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder

3 pounds ground beef
8 hamburger buns
16 slices Kraft cheddar cheese Singles
1/2 cup diced onion
32 to 40 hamburger pickles (slices)
8 slices large beefsteak tomato (1/2-inch thick)
1/4 cup yellow mustard
Strain the fat out of the meat with popular
and common kitchen gadgets

Roux. Something good can come from the French.

1. Prepare the chili by first browning the meat in a large saucepan over medium heat. Crumble the meat as it browns. When the meat has been entirely cooked (7 to 10 minutes), pour the meat into a strainer over a large cup or saucepan. Let the fat drip out of the meat for about 5 minutes, then return the meat back to the first saucepan. Cover and set aside.
2. With the fat from the meat, we will now make a roux - a French contribution to thicker sauces and gravies usually made with fat and flour. Heat the drippings in a saucepan over medium heat (you should have drained off around 1/2 cup of the stuff). When the fat is hot, add 1/4 cup flour to the pan and stir well. Reduce heat to medium low, and continue to heat the roux, stirring often, until it is a rich caramel color. This should take 10 to 15 minutes. Add the beef broth to the pan and stir. Remove from heat.
3. Meanwhile, back at the other pan, add the water to the beef, then whisk in the remaining 1 1/4 cups flour. Add the roux/broth mixture and the other chili ingredients and whisk until blended. Make sure your grated carrot is chopped up to the size of rice before you add it. 
4. Crank the heat up to medium high. Stir often until you see bubbles forming on the surface of the chili. Turn the heat down to medium low, and continue to simmer for 15 to 20 minutes, or until thick. The chili should be calmly bubbling like lava as it simmers. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes to an hour before using it on the burgers. It should thicken to a tasty brown paste as it sits.
5. To make your hamburgers, you'll first divide 3 pounds of hamburger into 16 portions of 3 ounces each. Grill the burgers in a hot skillet or on an indoor griddle for 4 to 5 minutes per side or until done. Sprinkle some salt and pepper on each patty.
6. Build the burgers by lightly toasting the faces of the hamburger buns. Turn them over into a hot skillet or a griddle on medium heat.  
7. Place one patty onto the bottom bun.  
8. Position two slices of cheese on the meat.  
9. Place another beef patty on the cheese.
10. Spoon about 1/3 cup of chili onto the beef patty.
11. Sprinkle about 1 tablespoon of diced onion onto the chili.
12. Arrange 4 to 5 pickle slices on the onion. 
13. Place a thick slice of tomato on next.
14. Spread mustard over the face of the top bun and top off your hamburger by turning this bun over onto the tomato.

Makes 8 burgers. (6 cups of chili.)

Tony Roma's Baked Potato Soup

Tony Roma's Baked Potato Soup

 "A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions."

The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup can be easily cloned with basic ingredients.
This TSR version is thickened with a little flour, some half-and-half and, most notably, instant mashed potatoes.

Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled bacon and green onions and you will have a home kitchen Tony Roma's recreation that will surely impress.

2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half

Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)

1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.
2. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.
3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.

Serves 6 to 8.

Tony Roma's Blue Ridge Smokies Sauce

 Tony Roma's Blue Ridge Smokies Sauce

Of the four famous barbecue sauces served on those delicious, tender ribs at Tony Roma's, this is the only one that wasn't cloned in the third book, Top Secret Restaurant Recipes. This sweet, smoky sauce is great on pork spareribs cooked with the technique found on page 298 of the book, or you can use it on a recipe of your own that includes pork or beef ribs, even chicken. Now Tony Roma's sells each of its four barbecue sauces at the restaurant chain, separately, or in gift sets of four. But if you don't have a Tony Roma's near you, this is the only way to get that one-of-a-kind barbecue taste at home.

1 cup ketchup
1 cup red wine vinegar
1/2 cup brown sugar
1/4 cup molasses
1 1/2 teaspoons liquid smoke
1/2 teaspoon salt
rounded 1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

1. Combine all of the ingredients in a medium saucepan over high heat, and whisk until smooth.
2. Bring sauce to a boil, then reduce heat and simmer uncovered for 30-40 minutes or until sauce has thickened. Use on pork spareribs as cooked with the method from the book Top Secret Restaurant Recipes  or any of your beef, pork or chicken recipes.

Makes 1 1/2 cups.

Wendy's Frosties

 Wendy's Frosties

Yield: 6 servings

1 cup Milk
1/2 cup Nestle's Quik
3 cups ice cream, softened in fridge 1 hour

Put in blender until smooth. Serve.

Wendy's Chicken Caesar Fresh Stuffed Pita

Wendy's Chicken Caesar Fresh Stuffed Pita

Early in 1997 Wendy's introduced its selection of cold "Fresh Stuffed" pita sandwiches a nice change of pace from the typical fast food fare. Basically what you're getting is a small salad wrapped in a warm pita bread. You might be saying to yourself "That doesn't sound like much for 3 bucks!" Then I would have to say, "Perhaps, but what if you could make a clone yourself for a mere fraction of that?" You would probably say, "Cool, man!
Lay it on me." And then I would just say, "Already did."

Dressing
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoonWorcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute
2 boneless, skinless chicken breasts
salt
pepper
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads
4 teaspoons shredded, fresh Parmesan cheese

1. Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it begins to boil rapidly. Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, Worcestershire, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker. 
2. Preheat a barbecue or indoor grill to medium heat. Salt and pepper the chicken, then grill it for 5 minutes per side, or until done. Remove chicken from the grill and dice it.
3. While chicken cooks, prepare the salad by combining the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss.
4. Prepare the sandwiches by first microwaving each pita for 20 seconds. 
5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread.
6. Add about 1/3 cup of diced chicken on top of the salad in the pita.
7. Pour about a tablespoon of dressing over each sandwich.
8. Sprinkle about a teaspoon of shredded fresh Parmesan on top of each one and serve.

Serves 4.

Wendy's Chili

Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, he year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.

2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

Makes about 12 servings.

Tidbits

For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
Leftovers can be frozen for several months.

Wendy's Classic Greek Fresh Stuffed Pita

Here's a clone for another of Wendy's four Fresh Stuffed Pitas. This Classic Greek Pita uses the same salad base and dressing as last week's clone for the Chicken Caesar Pita, but replaces the chicken and parmesan with a Greek topping that's very easy to make. Even though Wendy's uses a special custom pita that can't be bought in the stores, you can use the type that most people tend to slice open and fill. You won't be filling any pockets in this recipe (other than those in your pants with the money you save). Instead, you just heat up the pita, and fill it like a soft taco.

Dressing
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute

1 cup (4-ounce package) crumbled feta cheese
1/2 cup tomato, seeded and diced
1/4 cup cucumber, thinly sliced and chopped
1/4 cup red onion, diced
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads

1. Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it begins to boil rapidly. Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, Worcestershire, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker.
2. Make the Greek topping for the sandwiches by combining the crumbled feta cheese, tomato, cucumber, and red onion in a small bowl.
3. Prepare the salad by combining the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss.
4. Prepare the sandwiches by first microwaving each pita for 20 seconds.
5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread.
6. Add 1/2 to 1/3 cup of the greek topping to each sandwich.
7. Pour about a tablespoon of dressing over each sandwich and serve.
Serves 4.

Wendy's Spicy Chicken Fillet Sandwich

There once was a time when Wendy's offered this sandwich for a "limited time only." Apparently the tasty zing from this breaded chicken sandwich won it many loyal customers and a permanent place on the fast food chain's menu. Now you can re-create the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking order as the original, and you've just made 4 sandwich clones at a fraction of the cost of the real thing.

6 to 8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices

1. Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.
2. Combine the pepper sauce and water in a small bowl.
3. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.
4. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun.
5. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is coated.
6. Fry the chicken fillets for 8 to 12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain.
7. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns.
8. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
9. On each of the bottom buns, stack one piece of chicken.
10. Flip the top half of each sandwich onto the bottom half and serve hot.
Makes 4 sandwiches.

White Tassel Hamburgers

Yield: 1 Servings

1 lb Ground sirloin (not ground-chuck)
3 oz Jar of strained beef or-veal baby food
2/3 c  Canned clear beef broth
1/4 c  Dry minced onion
1/4 c  Hot water
1 pk Regular hot dog buns

Mush together beef, baby food, and broth. Refrigerate, tightly  covered, for a couple of hours. Roll meat into small balls, flatten  and fry in pan on stovetop. Mix together onion and water. Place  approx. 1 tbsp of onion/water mixture in the bottom of the pan. Flip  burger on top of this mixture. Serve immediately after they are  finished cooking. For buns, cut a hot dog bun into pieces that are  the same size as the hamburgers.
 

WOLFGANG PUCK'S PUMPKIN PIE

      Yield: 1 servings

           Unbaked 10-inch single
           -crust pie shell
      4 tb Sugar syrup
      1 tb Minced orange peel
      2 tb Grand Marnier
      1    Vanilla bean, split and
           -scraped
      1    Cinnamon stick
           Fresh grated nutmeg
      6    Oz. fresh cranberries
      2 c  Pumpkin puree
      1 c  Dark brown sugar, packed
    1/2 ts Cinnamon
      1 ts Ginger
    1/2 ts Nutmeg
    1/2 ts Cloves
        ds Salt
        ds Fresh ground white pepper
      4    Eggs
      1 c  Whipping cream
    1/2 c  Half and half
      3 tb Bourbon
           Cinnamon ice cream
           -(optional)

Wolfgang Puck is a German-born chef who has made his mark here in  California.  He has such goldmines as Spago's in LA and Stars in the  City plus a few more salted away around the globe.  This is Wolfgang  Puck's very own punkin' pie.  How does it stack up against
Grandma's?
 
Line a buttered 10-inch pie dish or flan ring with pastry.
 
Refrigerate for 1/2 hour.  Line with parchment paper and fill with pie  weights or uncooked beans.  Bake at 350F for 25 minutes, or until  crust is golden.  Let cool.  Remove paper and beans.
 
Meanwhile, in large stainless steel saucepan, combine sugar syrup,  orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon  stick and nutmeg.  Bring to boil.  Stir in cranberries then reduce  heat and simmer for 3 to 5 minutes or until berries are softened.  Remove vanilla bean and cinnamon stick.  Spread mixture in thin layer on bottom of tart shell. (Leftover marmalade is good served on side  with smoked meat, fowl or curry.)
 
In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg,  cloves and pepper.  Beat in eggs, cream, half and half and bourbon,  Pour into pastry shell.  Bake at 375F for 30 to 40 minutes or until  set.
 
Serve warm with cinnamon ice cream, if desired. 

Yonah Schimmel Low Fat New York City Knish

Here's a recipe that comes from a challenge issued by the New York Daily News. They wanted to find out if a West Coast boy could duplicate the taste of an authentic New York City knish. But, mind you, not just any knish. This knish comes from one of the oldest knisheries in the Big Apple; a place which also takes pride in the low fat content of its knishes, versus the popular deep-fried variety. When I tasted the famous Yonah Schimmel knish (the first knish I had ever sampled), I realized that not only could a simple clone recipe be created, but that the fat gram count could come in even lower. The Daily News even went so far as to have a lab analyze the fat content of not only the original knish and the clone, but also the fat grams in a street vendor knish and a supermarket knish, just for comparison. The results are listed below. If you'd like to check out the original article that ran in the Daily News, click here.

6 medium russet potatoes
2 1/2 tablespoons low-fat butter
1/4 minced onion
3 tablespoons fat-free chicken (or vegetable) broth
1/2 teaspoon salt, or more to taste
1/8 teaspoon ground black pepper, or more to taste
Seasoning blends, chives or pepper flakes to taste (optional)
6 sheets phyllo dough

1. Peel, halve and boil potatoes until tender, 15-20 minutes. Mash in a large bowl.
2. Sauté onion in 1 1/2 tablespoons butter until translucent but not brown. Add to mashed potatoes with broth, salt, pepper and spices. Stir well.
3. Melt remaining tablespoon of butter. Pre-heat oven to 375 degrees.
4. Layer 3 sheets of phyllo dough and cut in half. Repeat with remaining 3 sheets. Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough. Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top. (Trim and discard excess dough.)
5. Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet. Repeat with other knishes. Bake 30-40 minutes, until golden brown.
Makes four knishes.

Yoo-Hoo Mix-Ups

A while back when I was rummaging through my pantry I came upon several bottles of flavored Yoo-hoo that I had scored from Wal-Mart and tucked away for over a year.Each of the bottles was covered with a little dust and needed a pretty fierce shaking, but the contents were very well preserved and quite tasty. After some Web browsing of a few unofficial Yoo-hoo Web sites, I discovered these worshipped "Mix-ups" variety of the famous chocolate drink had since been put to rest. Now, after a little work in the top secret "lab," I've come up with a way to clone the flavor of these bottled products which can no longer be obtained outside of the ethereal food-world afterlife.

Chocolate-Banana
3/4 cup nonfat dry milk
3 tablespoons Nesquik chocolate drink powder
1 1/2 cups cold water
1 1/2 teaspoons sugar
1/2 teaspoon banana extract

Chocolate-Strawberry
3/4 cup nonfat dry milk
3 tablespoons Nesquik chocolate drink powder
3 cups cold water
1 tablespoon sugar
1 1/2 teaspoons strawberry extract

Chocolate-Mint
3/4 cup nonfat dry milk
3 tablespoons Nesquik chocolate drink powder
1 1/2 cups cold water
1 teaspoonn sugar
dash mint extract (less than 1/8 teaspoon)

Combine all the ingredients in a blender for the flavor of your choice in a container or jar with a lid. Shake until dry milk is dissolved. Drink immediately or chill in the refrigerator.
Makes 1 14-ounce drink.

ITALIAN SAUSAGE TERRINE

 

ITALIAN SAUSAGE TERRINE
(30 1/4" slices or sliced 1/2" thick as entree)

• 1 lb. sweet Italian sausage, casings removed
• 1 lb. chicken livers
• 1 medium onion, chopped
• 1/4 cup flour
• 1/4 cup brandy
• 1 tsp. salt
• 1/4 tsp. allspice
• 1/4 tsp. nutmeg
• pinch ground cloves
• 1/4 tsp. pepper
• 2 garlic cloves chopped
• 3 eggs
• 1/2 lb. sliced bacon

1. In a large skillet cook sausage, stirring until brown. Drain on paper towels, set aside in bowl.
2. In blender combine remaining ingredients except bacon, for 45 seconds. Stir in sausage.
3. Preheat oven to 350 degrees. Line loaf pan with heavy foil, letting 3" hang over the sides. Place bacon slices crosswise across bottom and up sides, letting slices overhang pan. Pour in sausage mixture; fold bacon over top. Place loaf pan in a shallow pan; pour 1" hot water into shallow pan. Bake 1-1/2 hours.
4. Remove loaf pan from water, fold foil over top. Place heavy can on terrine to weight down. Press firmly 2 minutes. Refrigerate with weight until firm, about 6 hours.
5. To remove terrine, loosen foil from sides of pan, grasp ends of foil, and lift out. Cut into slices.

HEARTY MANICOTTI

 

HEARTY MANICOTTI

(8 main dish servings)

• 1 lb. Italian sweet sausage links
• 1 lb. ground beef
• 1 medium onion, chopped
• 2 16 oz. cans tomato puree
• 1 6 oz. can tomato paste
• 1 tsp. sugar
• 1/2 tsp. pepper
• 2 tbsp. parsley, chopped
• basil
• salt
• 1 8 oz. package manicotti shells
• 4 cups ricotta cheese
• 1 8 oz. package mozzarella cheese
• Parmesan cheese

1. In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup water, cook sausage links 5 minutes. Uncover, brown well, drain on paper towel.
2. Spoon fat from Dutch oven. over medium heat brown ground beef and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp. basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes.
3. Cut sausage into bite-size pieces; add to mixture and cook 15 minutes, stirring occasionally. Meanwhile, cook manicotti as label directs; drain. Preheat oven to 375 degrees.
4. In a large bowl, combine ricotta and mozzarella (diced) cheeses, parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.
5. Spoon half of meat sauce into 13" x 9" baking dish. Place half of shells over sauce in one layer. Spoon remaining sauce, except 3/4 cup, over shells, top with remaining shells in one layer. Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake 30 minutes.

Bull's Eye BBQ Sauce

 

Bull's Eye BBQ Sauce

• 1/2 C. chopped onions
• 1 (8 oz.) can tomatoes sauce
• 1 C. water (OPTION: Beer)
• 1 1/4 C. ketchup
• 2 T. brown sugar
• 2 T. prepared yellow mustard
• 1 T. olive oil
• 1 T. Worcestershire sauce
• 1 dash Tabasco sauce

Combine ingredients, cover and simmer for 30 minutes. I cooked this for 45 minutes to an hour. The sauce reduced itself and tasted good. If you taste the sauce before simmering,it will not taste as good as when the flavors have melded, but after cooking it is great.

Just like the 'real' sauce on barbecued pork steaks.  For the original, do not use beer.

Boston Chicken Marinade / Basting Sauce

Boston Chicken Marinade / Basting Sauce

Yield: 1 servings

1/4 c Canola oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika

Mix all ingredients well and apply to skin-side-up chicken in a single layer in greased baking dish or pan. Bake at 400~ 35-40 minutes. Baste every 8-10 minutes during the baking time. 

Boston Chicken and Rotisserie Style Chicken

Boston Chicken and Rotisserie Style Chicken

Serving Size : 4

• 1/4 c Oil
• 1 tb Honey
• 1 tb Lime juice
• 1/4 ts Paprika
• Season salt
• 4 Chicken breast halves with skin

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

Big Bucket In The Sky Chicken

Big Bucket In The Sky Chicken

Yield: 1 Servings

3 c  Self-rising flour
1 tb Paprika
2 pk Lipton Tomato Cup a Soup powder
2 pk Good Seasons Italian, Dressing mix powder
1 ts Salt
1/4 lb Butter or margarine

Moisten chicken in water. Place coating mixture in an oven roasting bag and shake until chicken is covered. Bake in 350 degree oven for about 40 minutes or until juices are clear.

Big Boys Chicken Gravy

Big Boy's Chicken Gravy

Yield: 1 quart
 
28 oz Chicken broth
1/2 ts Onion powder
1 tb Chicken bouillon powder
2/3 c  Bisquick

In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until if comes to a boil, is smooth and thickened a bit. Serve at once. Can freeze up to 4 months

Benihana Japanese Fried Rice

24UVR85QZNWQ

 

Benihana Japanese Fried Rice

• 4 cups cooked rice
• 1 cup frozen peas - thawed
• 2 tbsp finely grated carrot
• 2 eggs - beaten
• ½ cup diced onion
•  1½ tbsp butter
• 2 tbsp soy sauce
• salt
• pepper

Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. 

When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. 

Carefully toss all of the ingredients together. Melt 1½ tbsp of butter in a large frying pan over medium/high heat. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. 

Cook rice for 6-8 minutes over heat, stirring often.

Makes 4 servings.

Baskin Robbins Ice Cream Cake

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
1/3 cup vegetable oil
3 egg whites
1/2-gallon box pralines and cream ice cream
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting

Optional
colored frosting 
A sharp bread knife makes box slicing easy 

Ice cream on top of the cake, and all the trimming 
 

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.

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. 

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.

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.  

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.

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.

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)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes

Garnish
whipped cream
cinnamon

Combine the strong coffee, milk and sugar in a blender and mix on medium speed for 15 seconds to dissolve sugar.

Add ice cream and ice then blend on high speed until smooth and creamy. 

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.

Bake And Baste Chicken (Boston Chicken)

Bake And Baste Chicken (Boston Chicken)

• Yield: 1 servings
• 1/4 c Canola oil
• 1 tb Honey
• 1 tb Lime juice
• 1/4 ts Paprika
• 4 Chicken breast halves
• Washed/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 over for 35-40 minutes, basting every 8-10 minutes or until well browned and juices run clear when you cut into the thickest part of chicken. Remove from oven. Cover with foil for 15 minutes. This softens chicken and keeps it hot until served. Serves 4.

Bailey's Irish Cream

Bailey's Irish Cream

Yield: 1 Servings

• 1 c Light cream
• 1 14-oz can sweetened condensed milk
• 1 2/3 c Irish Whiskey
• 1 ts Instant coffee
• 2 tb Hershey's chocolate syrup
• 1 ts Vanilla
• 1 ts Almond extract

Combine all the ingredients in a blender set on high speed for 30 seconds. 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.

Baby Ruth Candy Bar

Baby Ruth Candy Bar

Beneath the chocolate of Nestlés popular candy bar is a chewy, peanut-covered center that resembles  Hershey's PayDay. To clone this one we'll only have  to make a couple adjustments to the PayDay clone recipe,  then add the milk chocolate coating. Even though the wrapper of this candy bar calls the center "nougat," it's more of a white or blonde fudge that you can make in a saucepan on your stovetop with a candy thermometer.

Centers

• 1/4 cup whole milk
• 5 unwrapped caramels
• 1 tablespoon light corn syrup
• 1 teaspoon butter
• 1/4 teaspoon vanilla
• 1/8 teaspoon salt
• 1 1/4 cups powdered sugar
• 20 unwrapped caramels
• 1 1/2 teaspoons water
• 2 cups dry roasted peanuts
• 1 12-ounce bag milk chocolate chips

Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar for later. 

Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat.

When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take a minute or two.

Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long - you want the candy to still be warm and pliable when you shape it. Take a tablespoon-size portion and roll it between your palms or on a countertop until it forms a roll the width of your index finger, and measuring about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center rolls sit out for an hour or two to
firm up.   

Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars.

Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with the remaining ingredients. Place these bars into your refrigerator for an hour or two so that they firm up.

Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't overcook the chips or the chocolate will burn and seize up on you. 

Drop a candy bar center into the melted milk chocolate. Cover the candy bar with chocolate using two forks, one in each hand. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. Carefully place the candy bar onto wax paper and remove the two forks. Repeat with the remaining ingredients, and then chill the candy bars until firm.
Makes 8 candy bars.

Auntie Anne's Pretzels

 

Auntie Anne's Pretzels

Servings Size: 1
INGREDIENTS:

• 1 1/2 tsp Yeast
• 1/2 tsp Brown sugar
• 1 tsp Salt
• 1 1/2 c Water
• 4 c Bread flour
• 2 tsp Baking soda
• 2 c Warm water
• 1/2 lb Butter
• 2 Tbsp Honey
• White sugar Brown sugar

Preparation Instructions: Mix yeast, brown sugar, dash of salt and 1 1/2 cups water. Let sit for five minutes. Add bread flour.
Knead well. Let rise for about one hour. Grease baking sheet.
Mix baking soda and warm water. Take a piece of dough and roll and shape into a pretzel. The easiest way to shape is to roll into a rope, whatever size you prefer. Pinch ends of rope then bring ends of rope to other side of circle. Dip pretzels in warm water and baking soda mixture and put on baking sheet.
Bake at 425F for about 12 minutes. While still hot, brush with melted butter and honey. Sprinkle with white and brown sugar (approx. half and half mixture).

Arby's Sauce

 

Arby's Sauce

Although the beef sandwiches from Arby's would be very hard to duplicate since they are made from specially processed beef hunks, thinly sliced, this fast food chain's barbecue sauce can be cloned easily. Now you can whip up this slightly tangy sauce to put on your own homemade sandwich creations, even barbecued ribs or chicken.

• 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

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.

Remove the sauce from the heat. Cover and allow to cool.

Pour into a covered container for storage in your refrigerator.

Keeps for a month or two.
Makes 1 cup.

Arby's Jamocha Shake

 

Arby's Jamocha Shake

Okay, wash out the blender; this one's been  begging to be cloned for years now. Arby's famous Jamocha Shake was one of the first frozen coffee drinks to gain popularity, even before Starbucks pummeled us with Frappuccinos. This thick drink is actually more milk shake than coffee drink, but if you like the original, you'll love this easy-to-make clone that serves two. 

• 1 cup cold coffee
• 1 cup low-fat milk
• 3 tablespoons granulated sugar
• 3 cups vanilla ice cream
• 3 tablespoons chocolate syrup

Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.

Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients. 

Pour drink into two 16-ounce glasses.
Makes 2 large drinks.

Arby's Bronco Berry Sauce

Arby's Bronco Berry Sauce

This sweet and spicy jelly sauce comes on the side, in little 1.5-ounce containers, with Arby's battered jalapeno and cheese Side Kickers. But, you know, you ust never get enough of the tasty gelatinous goo in those little dipping packs to use later with your own home-cooked delicacies.  And isn't it odd that the sauce is called "Bronco Berry" when there's not a berry to be found in there?  Sure, the sauce is bright red and sugary, but you won't find a speck of fruit on the ingredients list. Nevertheless, the sweet and spicy flavors make this a delicious jelly sauce that has many uses beyond dipping quick service finger foods.  For one, use it as a side for your next batch of lamb chops rather than mint jelly.  It would take more than just a few blister packs to perk u that meal.

• 3/4 cup water
• 1/3 cup sugar
• 1/4 cup corn syrup
• 3 tablespoons pectin
• 2 teaspoons cornstarch
• 1 teaspoon vinegar
• 50 drops or 1/4 teaspoon red food coloring
• 1/8 teaspoon onion powder
• dash cayenne pepper
• dash garlic powder
• dash paprika
• 1/4 cup minced red bell pepper
• 1/2 teaspoon minced canned jalapeno peppers 

Combine all the ingredients except the bell and minced jalapeno peppers in a small saucepan. Whisk well.

Set saucepan over medium/high heat, uncovered. Add peppers and bring mixture to a full boil, stirring often.

Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove from heat and let sauce sit for about 10 minutes. Stir and cover.

Use sauce when it reaches room temperature or cover and chill until needed.
Makes 1 cup

Applebee's Tequila Lime Chicken

Applebee's Tequila Lime Chicken

It's one of Applebee's top-selling signature dishes and a big request here on the site. This tasty dish combines the tangy flavor of the tequila lime marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese blend. Just be sure you don't marinate the chicken longer than the 3 to 4 hours, or the citric acid in the lime juice may toughen the chicken. The bed of crispy corn tortilla strips can be easily cloned with crumbled store-bought corn chips, but if  you want strips like those served at the restaurant, just follow the "tidbits" below. Serve this dish with your choice of rice (Spanish rice is recommended), along with some pico de gallo (you can find a recipe here) or salsa on the side.

Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 chicken breast fillets

Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper

1 cup shredded cheddar/monterey jack cheese blend 2 cups crumbled corn chips or fried tortilla strips (see tidbits)
 

Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.

Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed.

When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.

Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.

Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. 

Serves 4.

Tidbits
Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken  rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.

Applebee's Oriental Chicken Salad

Applebee's Oriental Chicken Salad

Applebee's 60-item menu is revised twice a year. That means about 40 percent of the entire menu changes on a regular basis. The other 60 percent are items that are found on menus in all of the Applebee's restaurants, and seldom ever change. One item that has been on the menu for some time now is this Oriental Chicken salad, which is considered one of the restaurant's signature items. The recipe makes one dinner-size salad
and can be easily doubled or quadrupled for additional servings. This recipe comes from the third book, "Top Secret Restaurant Recipes," but the dressing has been improved to more closely match the current dressing served at the restaurant.

Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice winevinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles 

Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.

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.

In a small, shallow bowl beat egg, add milk, and mix well.

In another bowl, combine flour with corn flake crumbs, salt and pepper.

Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.

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

Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.

Sprinkle sliced green onion on top of the lettuce.

Sprinkle almonds over the salad, then the chow mein noodles.

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.

Applebee's Low-Fat Blackened Chicken Salad

Applebee's Low-Fat Blackened Chicken Salad

Applebee's original Blackened Chicken Salad quickly became a favorite, encouraging this popular full-service chain to create a low-fat version of the delish dish. While most of the fat in the original comes from the tasty honey mustard dressing, this version creates a dressing that tastes just as good, yet has not a single gram of fat. Combine that with fresh lettuce, shredded carrot, a little egg white, non-fat shredded cheese, and a delicious Cajun spice blend which generously coats chicken seared in light butter then grilled, and you have a majorly munchable salad which is incredibly easy on the waistline. Who says you need gobs of fat to create  a tasty meal?

Dressing
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika

Chicken Marinade
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire

Cajun Spice Blend
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper

2 boneless, skinless chicken breast halves
2 tablespoons light butter

Salad
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced
 

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.

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.

When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you’ve got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.

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. 

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.

Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.

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.

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 Low-Fat Asian Chicken Salad

Applebee's Low-Fat Asian Chicken Salad

As the seasons change so does the menu, at this popular 1064-unit casual restaurant chain. You’ll find this item in the “Low-Fat and Fabulous” column during the summer months where it’s been a favorite since 1997. As with any salad, the waistline violator is the traditionally fat-filled dressing that’s drizzled in gobs over the top of very healthy greens (a tablespoon of dressing is usually around 10-12 grams of fat each). So if we can just figure out a cool way to make the dressing fat-free, we’re well on our way to making huge salad – four of them to be exact – with only 12 grams of fat on the entire plate.

Most of those grams come from the chicken breast, while the crunchy chow mein noodles pick up the rest. Just be sure to plan ahead when you make this one. The chicken should marinate for a few hours if you want it to taste like the original. Get ready for some big, meal-size salads. 

• 1 cup teriyaki marinade
• 4 chicken breast fillets
• Fat-Free Asian Dressing
• 2 cups water
• 1/2 cup granulated sugar
• 3 tablespoons dry pectin
• 1 tablespoon white vinegar
• 1/2 teaspoon soy sauce
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 8 cups chopped romaine lettuce
• 8 cups chopped iceberg lettuce
• 3 cups shredded red cabbage
• 3 cups shredded green cabbage
• 2 cups shredded carrots
• 1 cup chopped green onion
• 1 1/3 cups crispy chow mein noodles

Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours.

Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill. 

When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done. 

Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well. 

Divide the tossed greens among four plates. Sprinkle 1/4 cup of  green onions over each salad, followed by 1/3 cup of crispy chow mein noodles. 

When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad. 

Place a 1/4 cup pile of shredded carrots in the center of each salad.

Nutrition Facts
Serving size – 1 salad
Total servings – 4
Fat (per serving) – 12g
Calories (per serving) – 575

Applebee's Baked French Onion Soup

Don't even try to find this one on the menu at Applebee's, because it isn't there; though it's the most popular soup served each day at this huge restaurant chain.  This is the first of several big-time soup clones we'll unveil here in the next few weeks to help get you through the cold winter months. And they're all a cinch to make. Just be sure you have some oven-safe soup bowls for this one, since we'll have to broil it a bit before serving. Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread similar to a hamburger bun. So that's exactly what we'll use in our clone.

• 3 tablespoons vegetable oil
• 6 medium white onions, sliced
• 8 cups beef broth (Swanson is best)
• 1 cup water
• 2 1/2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 5 plain hamburger buns
• 10 slices provolone cheese
• 10 teaspoons shredded parmesan cheese

Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start  to become translucent. You don't want them to brown.

Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for  45 minutes.

To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you  should have 10 round pieces of bread -- 5 bottom buns, and 5  top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them.

When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone.

Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings.

Makes 10 servings.

Applebee's Pico de Gallo

 

Notes:  This is a great summer relish to serve with chips,  or even on a hamburger.
INGREDIENTS:

• 3 large tomatoes diced
• 1 large onion diced
• 2 Tbsp. diced Jalapenos
• 1/2 cup fresh cilantro (diced)
• 2 tsp. Salt
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder
• 1 Tbsp. olive oil
• 1 Tbsp. white vinegar

Preparation Instructions: Mix all ingredients together in large container until well blended. Allow to sit for at least 6 hours, it is better if allowed to sit overnight.

Privacy Policy

Privacy Policy for http://md-delicious.blogspot.com/

If you require any more information or have any questions about our privacy policy, please feel free to contact us by email at mail.margaretha@gmail.com.

At http://md-delicious.blogspot.com/, the privacy of our visitors is of extreme importance to us. This privacy policy document outlines the types of personal information is received and collected by http://md-delicious.blogspot.com/ and how it is used.

Log Files
Like many other Web sites, http://md-delicious.blogspot.com/ makes use of log files. The information inside the log files includes internet protocol ( IP ) addresses, type of browser, Internet Service Provider ( ISP ), date/time stamp, referring/exit pages, and number of clicks to analyze trends, administer the site, track user’s movement around the site, and gather demographic information. IP addresses, and other such information are not linked to any information that is personally identifiable.

Cookies and Web Beacons
http://md-delicious.blogspot.com/ does use cookies to store information about visitors preferences, record user-specific information on which pages the user access or visit, customize Web page content based on visitors browser type or other information that the visitor sends via their browser.

DoubleClick DART Cookie
.:: Google, as a third party vendor, uses cookies to serve ads on http://md-delicious.blogspot.com/.
.:: Google's use of the DART cookie enables it to serve ads to users based on their visit to http://md-delicious.blogspot.com/ and other sites on the Internet.
.:: Users may opt out of the use of the DART cookie by visiting the Google ad and content network privacy policy at the following URL - http://www.google.com/privacy_ads.html

Some of our advertising partners may use cookies and web beacons on our site. Our advertising partners include ....
Google Adsense
Commission Junction
Widget Bucks
Adbrite
Clickbank
Azoogle
Chitika
Linkshare
Amazon
Kontera


These third-party ad servers or ad networks use technology to the advertisements and links that appear on http://md-delicious.blogspot.com/ send directly to your browsers. They automatically receive your IP address when this occurs. Other technologies ( such as cookies, JavaScript, or Web Beacons ) may also be used by the third-party ad networks to measure the effectiveness of their advertisements and / or to personalize the advertising content that you see.

http://md-delicious.blogspot.com/ has no access to or control over these cookies that are used by third-party advertisers.

You should consult the respective privacy policies of these third-party ad servers for more detailed information on their practices as well as for instructions about how to opt-out of certain practices. http://md-delicious.blogspot.com/'s privacy policy does not apply to, and we cannot control the activities of, such other advertisers or web sites.

If you wish to disable cookies, you may do so through your individual browser options. More detailed information about cookie management with specific web browsers can be found at the browsers' respective websites.