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.