Dairy Queen Blizzard
El Pollo Loco Chicken
El Torito's Black Bean Soup
El Torito's Mexican Caesar Salad
Entenmann's Fat Free Chocolate Cupcakes
Fiddle Faddle
Fig Newtons
Four Seasons Crab Cakes
General Tso's Chicken
Girl Scout Mint Cookies
Goo Goo Clusters
Good Season's Italian Dressing
Grape Nuts Cereal
Gummi Bears
Hamburger Helper
Hardee's Buttermilk Biscuits
Heath Bar Candy
Heinz 57 Sauce
Hershey's Chocolate Syrup
Hidden Valley Ranch Dressing
Honey Baked Ham
Hooter's Buffalo Chicken Wings
Hostess Cupcakes
Hostess Twinkies
Houlihan's Baked Potato Soup
Howard Johnson's Boston Brown Bread
IHOP Pancakes
In-N-Out Double-Double Hamburger
International House Of Coffee Flavored Coffees
Jack-In-The-Box Tacos
Kahlua
KFC Original Fried Chick
;
A1 Sauce
1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce
1. Bring to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed.
Pour in bottle.
4. Cap tightly and refrigerate to use within 90
days.
Almond Joy Bars
Ingredients (26 servings)
4 c (8 1/2-oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2-oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1-oz)
Line two large cookie sheets with waxed paper. Set
large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave
on high (100%) 1 minute
or until syrup boils. Immediately pour over coconut.
Work warm syrup into
coconut using the back of a wooden spoon until
coconut is thoroughly coated.
This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape
into a ball by
squeezing coconut firmly in palm of one hand, then
rolling between both
palms. (HINT: Measure out all of the coconut then
roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes.
Reroll coconut balls so
there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass
measure or 1 1/2 quart
microwave-safe bowl. Microwave on high 1 to 2 minutes
or until mixture can
be stirred smooth and is glossy; stirring once
or twice.
Working quickly, spoon 1 level measuring tablespoon
of the chocolate
over each coconut ball, making sure chocolate coats
and letting excess
chocolate drip down onto waxed paper. While chocolate
coating is still soft,
lightly press whole almond on top of each. Let stand
to set or place
in refrigerator. Store in a single layer in airtight
container.
Keeps best if refrigerated. Makes 26.
Applebee's Lemonade
1 Quart water
1 Cup sugar
1 Cup FRESH lemon juice
Sparkling Water (not tonic water, like Perrier)
Mix first three togther. Fill a tall glass 2/3 to
3/4 with Lemon mixture then fill with sparkling
water.
An intresting variation is to puree some fruit
(raspberries, strawberries, etc) with a little
superfine or powdered sugar and put that in the
glass before adding the the lemonade and water.
Applebee's Low-Fat Blackened Chicken Salad
Dressing:
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
Chicken Marinade:
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire
Cajun Spice Blend:
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 boneless, skinless chicken breast halves
2 tablespoons light butter
Salad:
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced
1. Make dressing by combining ingredients in a small
bowl. Mix well by hand.
Store in a covered container in the refrigerator
until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire
in a medium
bowl,
and stir. Add the chicken breasts to the marinade,
cover bowl and keep in
refrigerator for several hours. Overnight is even
better.
3. When chicken is marinated, preheat a frying pan
or skillet (an iron
skillet, if you've got it) over medium/high heat.
Also, preheat your
barbecue grill to medium/high heat.
4. Combine the spices for the Cajun spice blend
in a small bowl. Sprinkle a
teaspoon of the spice blend over one side of each
of the chicken breasts.
Cover the entire surface of the chicken with spice.
5. Melt the butter in the hot pan, then sear the
chicken breasts for 2-3
minutes on the side with the spices. While first
side cooks, sprinkle
another teaspoon of spice over the top of each
chicken breast, coating
that side as you did the other. Flip the chicken
over, and sear for
another 2-3 minutes. The surface of the chicken
will be coated with a
charred, black layer of flavor. This is exactly
what you are shooting for.
6. Finish the chicken off on your barbecue grill.
Grill each breast on
both sides for 2-3 minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the lettuce into
two large bowls. Toss in the red cabbage and carrots.
Mix the cheeses
together, then top the salad with the cheeses and
hardboiled egg.
Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast
in 1/2-inch-thick slices.
Spread the chicken over the top of the salad and
serve immediately with
dressing on the side.
Serves 2 as an entree.
Applebee's Oriental Chicken Salad
Oriental Dressing:
3 tablespoons honey
1 1/2 tablespoons rice winevinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
1. Preheat oil in deep fryer or deep pan over medium
heat. You want the
temperature of the oil to be around 350 degrees.
2. Blend together all ingredients for dressing in
a small bowl with an
electric mixer. Put dressing in refrigerator to
chill while you prepare
the salad
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip
each strip of chicken
first into egg mixture then into the flour mixture,
coating each piece
completely.
6. Fry each chicken finger for 5 minutes or until
coating has darkened to
brown.
7. Prepare salad by tossing the chopped romaine
with the chopped red
cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite-size chunks.
Place the chicken onto the
salad forming a pile in the middle. Serve with
salad dressing on the
side. Makes 1 dinner-size salad.
Arby's Barbecue Sauce
1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
1. Combine all the ingredients in a small saucepan
and cook over medium
heat, stirring constantly, until the sauce begins
to boil,
5 to 10 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in
your refrigerator.
Keeps for a month or two.
Makes 1 cup.
Arby's Horsey Sauce
1 cup mayonnaise
3 tbsp. Bottled horseradish cream
1 tbsp. Sugar
Mix all ingredients and chill
Arthur Treacher's Fish Batter
3 Pounds
Fish Fillets
2 Cups
All-purpose flour
3 Cups
Pancake mix
3 Cups
Club soda
1 Tablespoon
Onion powder
1 Tablespoon
Seasoned salt
Dip moistened fish pieces evenly but lightly in the flour.
Dust off any excess flour and allow pieces to air
dry on waxed paper,
about 5 minutes. Whip the pancake mix with the
club soda to the
consistency of buttermilk- pourable, but not too
thin and not too thick.
Beat in the onion powder and seasoned salt.
Dip floured fillets into batter and drop into 425
oil in heavy saucepan
using meat thermometer. Brown about 4 minutes per
side.
Arrange on cookie sheet in 325 oven until all pieces
have been fried.
Auntie Ann's Pretzels
1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2-4 Tbs. butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl;
stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and
knead dough until smooth
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water
bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir
often.
After dough has risen, pinch off bits of dough and
roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel
into soda solution
and place on greased baking sheet. Allow pretzel
to rise again. Bake in a
450 degree oven for about 10 minutes or until golden.
Brush with melted
butter and enjoy!
Toppings:
After you brush with butter try sprinkling with
coarse salt.
Or for Auntie Anne's famous cinnamon sugar, try
melting a stick of butter
in a shallow bowl( big enough to fit the entire
pretzel) and in another
bowl, make a mixture of cinnamon and sugar. dip
the pretzel into the
butter, coating both sides generously. then dip
again into the cinnamon
mixture.
Baby Ruth Bars
1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter
Melt margarine. Add brown sugar, syrup, peanut butter,
oatmeal and vanilla. Put in 9x13 cake pan.
Bake 350 for about 15 minutes.
Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts
Melt together and spread on top.
Bailey's Original Irish Cream
1 cup
light cream
1 can
Eagle sweetened condensed milk (14 oz.)
1 2/3 cups
Irish whiskey
1 teaspoon
instant coffee
2 tablespoons
Hershey's chocolate syrup
1 teaspoon
vanilla extract
1 teaspoon
almond extract
1. Combine all the ingredients in a blender
set on high speed for 30
seconds.
2. Bottle in a tightly sealed container and
refrigerate. The
liqueur will keep for at least 2 months if
kept cool. Be sure to
shake the bottle well before serving.
Makes 4 cups.
BB King's BBQ Ribs
2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as
accompaniments
Rub ribs well with some of the Dry Spice Rub and
refrigerate,
covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar,
Worcestershire sauce, onion, soy sauce, water,
and 1/2 cup
Dry Spice Rub and cook over very low heat for 3
hours.
Preheat a grill or smoker over low heat until hot.
Add ribs and
cook, covered, for 3 to 5 hours. Brush with sauce
during last
minutes of cooking. Serve with remaining sauce,
coleslaw, and
corn.
(Dry Spice Rub)
1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt
In a jar combine all ingredients well and store
in a dry place,
covered, until ready to use.
Ben & Jerry's Cherry Garcia
1/4 cup shaved semi-sweet chocolate bars
1/4 cup fresh Bing cherries, halved and pitted
(you may
use canned cherries, but be sure to drain the syrup)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
1. Place the shaved chocolate flakes and the cherries
in
separate bowls. Cover and refrigerate.
2. Whisk the eggs in a mixing bowl until light and
fluffy, 1
to 2 minutes. Whisk in the sugar, a little at a
time, then
continue whisking until completely blended, about
1 minute
more. Pour in the cream and milk and whisk to blend.
3. Transfer the mixture to an ice cream maker and
freeze
following the manufacturer's instructions.
4. After the ice cream stiffens (about 2 minutes
before it is
done), add the chocolate and the cherries, then
continue
freezing until the ice cream is ready.
Ben & Jerry's Giant Chocolate Chip Cookies
1/2 cup Butter, room temperature
1/4 cup Granulated sugar
1/3 cup Brown sugar
1 Large egg
1/2 teas Vanilla extract
1 cup (+ 2 teas) All Purpose Flour
1/2 teas Salt
1/2 teas Baking Soda
1 cup Semisweet Chocolate Chips
1/2 cup Coarsely Chopped Walnuts
1. Preheat the oven to 350F.
2. Beat the butter and both sugars in a large
mixing bowl until light
and fluffy. Add the egg and vanilla extract
and mix well.
3. Mix the flour, salt, and baking soda in
another bowl. Add the dry
ingredients to the batter and mix until well blended.
Stir in the
chocolate chips and walnuts.
4. Drop the dough by small scoops 2 to 3 inches
apart on an ungreased
cookie sheet. Flatten each scoop with the
back of a spoon to about 3
inches in diameter.
5. Bake until the centers are still slightly
soft to the touch, 11 to
14 minutes. Let cool on the cookie sheet
for 5 minutes, then transfer
to racks to cool completely.
Makes 12 to 15 cookies.
Ben & Jerry's NY Super Fudge Chunk
1/4 cup White chocolate; chop coarse
1/4 cup Semisweet chocoate; chop
1/4 cup Pecan halves; chopped
1/4 cup Walnuts; chop coarse
1/4 cup Chocolate covered almonds; cut in
half
4 oz Unsweetened chocolate
1 cup Milk
2 Large Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 teas Vanilla extract
1/2 teas Salt
Combine the coarsely chopped chocolate, pecans,
walnuts and chocolate
covered almonds in a bowl, cover and refrigerate.
Melt the unsweetened
chocolate in the top of a double boiler over hot,
not boiling water.
Whisk in the milk, a little at a time, and heat,
stirring constantly,
until smooth. Remove from the heat and let cool.
Whisk the eggs in a mixing
bowl until light and fluffy, 1-2 minutes. Whisk
in the sugar, a little at a
time, then continue whisking until completely blended,
about 1 minute more.
Add the cream, vanilla and salt and whisk to blend.
Pour the chocolate
mixture into the cream mixture and blend. Cover
and refrigerate until cold,
about 1-3 hours, depending on your refrigerator.
Transfer the cream mixture
to an ice cream maker and freeze following the
manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before
it is done), add the
chocolate and nuts, then continue freezing until
the ice cream is ready.
Makes one Quart.
Benihana's Fried Rice
1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce
Salt
Pepper
Cook rice according to package directions. In a
large skillet melt butter.
Add onions, carrots and scallions. Saute until
carrots are translucent.
Set aside. Heat oven to 350 degrees. Place sesame
seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking
pan occasionally for
even color. Lightly grease another skillet. Beat
eggs. Pour into hot
skillet. Cook as you would scrambled eggs. Combine
rice, vegetables,
sesame seeds and eggs. Add soy sauce. Stir. Salt
and pepper to taste.
Benihana Ginger Salad Dressing
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Combine all ingredients in a blender. Blend on
high speed for about
30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.
Benihana Magic Mustard Sauce
3 tb Powdered mustard
2 tb Hot water
1/2 c Soy sauce or tamari sauce
2 t. Sesame seeds, toasted
1 Garlic clove
In a small bowl, blend mustard and water into a paste.
Pour paste into blender container; add remaining
ingredients and process
about 1 minute or until smooth.
Makes 6 servings, about 2 Tb. each.
Bennigan's Hot Bacon Dressing
2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)
Place the bacon grease in a saucepan over medium-high
heat.
Add the onions and saute until the onions start
to blacken. While
the onions are carmelizing, in a mixing bowl place
the water,
honey, pepper sauce, and red wine vinegar. Using
a wire whisk,
mix the ingredients well.
Add the cornstarch and whisk well. After the onions
have
carmelized, add the Dijon mustard to the onions
and stir together
with a rubber spatula. Add the water, vinegar,
pepper sauce
honey and cornstarch to the mustard and onions
and mix.
Continue stirring until mix thickens and comes
to a boil. Remove
from heat and store in refigerator until needed.
To reheat use a
double boiler.
Bennigan's Onion Soup
1/2 pound
Firm white onions -- sliced
1/4 cup
Butter
2 tablespoons Corn
oil
3 tablespoons Flour
1 quart
Chicken broth
1 quart
Beef broth
8 slices
French bread
Swiss cheese -- shredded
Parmesan -- grated
Saute onions in butter and oil until onions are
transparent, but not
well browned. When tender, turn heat to lowest
point and sprinkle with
flour, stirring vigorously. Pour into Dutch
oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls.
Mix equal parts of
cheese to smooth paste and spread over bread.
Float a slice of
bread atop each serving. Place all bowls on oven
rack 4" from broiler heat
and broil until cheese melts. Serve at once.
Leftover soup freezes
well up to 6 months.
Bisquick
8 Cups
Flour
1 1/4 Cups
Nonfat Dry Milk Powder
1/4 Cup
Baking Powder
1 Tablespoon Salt
2 Cups
Shortening
Combine flour, milk, baking powder, and salt
in a very large bowl.
Cut in shortening until it resembles coarse cornmeal.
Store in tightly
closed covered container in a cool place.
Makes about 10 cups.
Black Angus Garlic Cheese Bread
1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed
Split french bread loaf into halves horizontally.
Mix butter, cheeses,
mayonnaise, green onions and garlic in a bowl,
blending well. Spread the
cut side of bread with spread. Bake at 350 degrees
for 7 minutes, then
place under broiler about 3 minutes longer. Cut
into slices and serve.
Black Eyed Pea's Broccoli-Cheese Soup
1 1/2 Pounds
broccoli -- fresh
2 Cups
water
3/4 Teaspoon
salt
1/2 Cup
Cornstarch
Mix With 1 Cup Cold Water
1 Pint
half and half
1 Pound
Velveeta
1/2 Teaspoon
pepper
Steam or boil broccoli until tender.
Place half-and-half and 2 cups water in top of double
boiler.
Add cheese, salt and pepper. Heat until cheese
is melted.
Add broccoli. Mix cornstarch and water in
small bowl.
Stir into cheese mixture in double boiler and heat
over
simmering water until soup thickens.
Boboli Pizza Crust
1 pk Dry
Yeast
1/4 cup Water
2 1/4 cups Warm water
6 tb
Olive oil,+ extra for pans
6 cups Flour
1 ts
Salt
Dissolve yeast in warm water (105F is perfect).
Let it sit for two minutes.
Add the rest of the ingedients and mix well. Turn
out onto board and knead
for ten minutes. Place back in bowl covered with
a damp towel and let rise
30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive-oiled pie pans.
Dimple dough with fingers. Place on top the following
mixture:
Coarse sea (or Kosher) salt, fresh ground pepper,
chopped rosemary
and thyme. If herbs are dried, soak them in water
for 10 minutes and then
pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 degrees F for 25 minutes.
May dip in olive oil.
Borden's Sweetened Condensed Milk
3/4 C. sugar
1/2 C. water
1 C. plus 2 T. powdered milk
Combine all ingredients. Heat to boiling.
Cook until thick, this will take 15 to 20
minutes. This equals one can.
Boston Market Chicken
1/4 cup canola oil
1 Tbl. honey
1 Tbl. lime juice
1/4 tsp. paprika
4 chicken breast halves, washed and patted dry
Preheat oven to 400 degrees. In a small bowl, combine
canola oil, honey,
lime juice, and paprika. Place chicken, skin side
up, in a 7X11 inch baking
dish. Apply mixture to chicken pieces in a single
layer. Bake in oven for
35-40 minutes, basting every 8-10 minutes, until
well browned and juices
run clear when you cut into the thickest part of
the chicken. Remove from
oven. Cover with foil for 15 minutes.
This softens the chicken and keeps it hot until
served. Serves four.
Boston Market Meatloaf
1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10% fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
1. Preheat oven to 400 degrees.
2. Combine the tomato sauce, barbecue sauce and
sugar in a small saucepan
over medium heat. Heat the mixture until it begins
to bubble, stirring
often, then remove it from the heat.
3. In a large bowl, add all but 2 tablespoons of
the tomato sauce to the
meat. Use a large wooden spoon or your hands to
work the sauce into the
meat until it is very well combined.
4. Combine the remaining ingredients with the ground
sirloin-- flour, salt,
onion powder and ground pepper. Use the wooden
spoon or your hands to
work the spices and flour into the meat.
5. Load the meat into a loaf pan (preferably a meatloaf
pan with two
sections which allows the fat to drain, but if
you don't have one of
those a regular loaf pan will work). Wrap foil
over the pan and
place it into the oven for 30 minutes.
6. After 30 minutes, take the meatloaf from the
oven, remove the foil and,
if you aren't using a meatloaf pan, drain the fat.
7. Using a knife, slice the meatloaf all the way
through into 8 slices
while it is still in the pan. This will help to
cook the center of the
meatloaf. Pour the remaining 2 tablespoons of sauce
over the top of
the meatloaf, in a stream down the center. Don't
spread the sauce.
8. Place the meatloaf back into the oven, uncovered,
for 25-30 minutes or
until it is done. Remove and allow it to cool for
a few minutes before
serving.
Serves 4.
Brown Derby's Original Cobb Salad
1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard-cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old-Fashioned French Dressing
(See recipe, below)
Cut finely lettuce, watercress, chicory and romaine
and arrange in salad
bowl. Cut tomatoes in half, remove seeds, dice
finely, and arrange over
top of chopped greens. Dice breasts of chicken
and arrange over top of
chopped greens. Chop bacon finely and sprinkle
over the salad. Cut avocado
in small pieces and arrange around the edge of
the salad. Decorate the
salad by sprinkling over the top the chopped eggs,
chopped chives, and
grated cheese. Just before serving mix the salad
thoroughly
with French Dressing.
Yield: Serves 4 to 6
Brown Derby Old-Fashioned French Dressing
1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil
Blend together all ingredients except oils. Then
add olive and salad oils
and mix well again. Chill. Shake before serving.
Makes about 1 1/2 quarts.
This dressing keeps well in the refrigerator. Can
be made and stored in
a 2-quart Mason jar.
Buffalo-Style Chicken Wings
2 lbs. chicken wings
(disjointed - discard the tips)
1/4 Lb. Margarine (do not use butter!)
8 Oz. "Frank's" Hot Sauce (also labeled as
Durkee Hot Sauce. NO SUBSTITUTIONS!!!)
Oil for frying
1. Melt margarine in sauce pan until barely liquid.
Add hot sauce, mix, and put aside.
2. Deep fry wings until brown and crispy. Remove
and drain on paper towels.
3. Put wings in a large bowl that has a cover. Pour
sauce over all, cover, and shake to coat the wings.
Serve with celery sticks and Kraft Roka Blue Cheese
Dressing.
Cajun Cafe's Bourbon Chicken
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken
pieces in a bowl.
Cover and refrigerate (stirring often) for several
hours (best overnight).
Bake chicken at 350 for one hour in a single layer,
basting every
10 minutes. Remove chicken. Scrape pan juices with
all the brown bits into
a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve.
California Pizza Kitchen Thai Chicken Pizza
Makes 2 9-inch pizzas
Spicy peanut sauce:
1/2 Cup peanut butter
1/2 Cup hoisin sauce
1 Tbsp. honey
2 tsp. red wine vinegar
2 tsp. minced ginger
2 Tbsp. sesame oil
2 tsp. soy sauce
1 tsp. Vietnamese chili sauce (or dried chili flakes)
1 Tbsp. oyster sauce
2 Tbsp. water
Thai chicken pieces:
1 Tbsp. olive oil
10 oz. boneless/skinless chicken beast, cut into
3/4-inch cubes
For the pizza:
Make pizza dough using your own recipe.
2 Cups shredded mozzarella cheese
4 scallions, slivered diagonally
1/2 Cup white bean sprouts
1/4 Cup shredded carrots
1/4 Cup chopped, roasted peanuts
2 Tbsp. chopped fresh cilantro
To make spicy sauce:
Combine sauce ingredients in a small pan over med.
heat. Bring the sauce
to a boil; boil gently for one minute. Divide into
2 portions for use on
chicken and pizza; Set aside.
To make Thai chicken:
Cook the chicken in olive oil over med-high heat,
stirring, until just
cooked, 5 to 6 min..do not overcook. Set aside
in refrigerator until
chilled through. Once chilled, coat the chicken
with 1/4c sauce.
Set aside in refrigerator.
To make the pizza:
Use a large spoon to spread 1/4c sauce evenly over
pizza dough within
the rim. Cover sauce with 3/4c cheese.
Distribute half the chicken pieces over the cheese
followed by half the
green onions, bean sprouts, and carrots, respectively.
Sprinkle an
additional 1/4c cheese over the toppings and top
the pizza with 2Tbl
chopped peanuts.
Transfer the pizza to oven: bake until crisp and
golden and the cheese is
bubbly, 9 to 10 min. When cooked through, remove
pizza from oven.
Sprinkle 1T chopped cilantro over the hot cheesy
surface.
Repeat with remaining ingredients for a second pizza.
Carl's Jr. Famous Star
1 Sesame-seed hamburger bun
2 Onion rings
1/2 ts Sweet pickle relish
1 1/2 ts Catsup
1/4 lb Ground beef
1 ds Salt
2 ts Mayonnaise
3 Dill pickle slices
1/4 c Coarsely chopped lettuce
2 Tomato slices
Preheat a clean barbecue grill on high. Toast
both halves of the
bun, face down, in a skillet over medium heat.
Set aside. Cut each
of the 2 onion rings into quarters. Mix the
catsup and relish
together. This is your "secret sauce." Form
the ground beef into a
thin patty slightly larger than the bun.
Grill the meat for 2 or 3
minutes per side. Salt slightly. Build the burger
in the following
stacking order from the bottom up: bottom bun,
half of the
mayonnaise, pickles, lettuce, tomato slices, onion,
beef patty,
remainder of mayonnaise, special sauce (catsup
and relish), top bun.
Cheese Nips
1 cup sifted all-purpose flour
(plus 1/2 cup divided & reserved for kneading
and rolling)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup Kraft Macaroni & Cheese Cheese Topping
powder
(or 2 packages dry cheese powder from 2 boxes Kraft
macaroni & cheese)
3 tablespoons shortening
1/3 cup buttermilk
1/2 teaspoon salt (for tops, optional)
1. Sift together 1 cup flour, baking soda, baking
powder and cheese
powder in a large bowl.
2. Cut in the shortening with a fork and knife with
a crosswise motion
until dough is broken down into rice-size pieces.
Mixture will still
be very dry.
3. Stir in buttermilk with a fork until dough becomes
very moist and
sticky.
4. Sprinkle a couple tablespoons of the reserved
flour over the dough and
work it in until it can be handled without sticking,
then turn it out
onto a floured board, being sure to keep 1/4 cup
of the reserve flour
for later. Knead the dough well for 60 to 90 seconds,
and the flour is
incorporated. Wrap the dough in plastic wrap and
chill for at least
one hour.
5. Preheat oven to 325 degrees. Spray a light coating
of cooking spray
on a baking sheet.
6. Remove the dough from the refrigerator and use
the remaining reserve
flour to dust a rolling surface. Roll about one-third
of the dough
to just under 1/16th of inch thick. Trim the edges
square (a pizza
cutter or wheel works great for this), then transfer
the dough to a
lightly greased baking sheet. Use the rolling pin
to transfer the
dough. Simply pick up one end of the dough onto
a rolling pin, and roll
the dough around the rolling pin. Reverse the process
onto the baking
sheet to transfer the dough.
7. Use a pizza cutter to cut across and down the
dough, creating 1-inch
square pieces. Use the blunt end of a skewer or
broken toothpick to
poke a hole in the center of each piece.
8. Sprinkle a very light coating of salt over the
top of the crackers
(crackers will already be quite salty) and bake
for 8-10 minutes,
mix the crackers around (so those on the edge don't
burn) and bake
for another 3-5 minutes, or until some are just
barely turning a
light brown. Repeat the rolling and baking process
with the remaining
dough.
Makes approximately 300 crackers.
Cheesecake Factory Pumpkin Cheesecake
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
1. Preheat the oven to 350 degrees F.
2. Make the crust by combining the graham cracker
crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl.
Stir well enough to
coat all of the crumbs with the butter, but not
so much as to turn the
mixture into paste. Keep it crumbly.
3. Press the crumbs onto the bottom and about two-thirds
of the way up
the sides of a springform pan. You don't want the
crust to form all
of the way up the back of each slice of cheesecake.
Bake the crust
for 5 minutes, then set it aside until you are
ready to fill it.
4. In a large mixing bowl combine the cream cheese,
1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and
allspice and continue
to beat until smooth and creamy.
6. Pour the filling into the pan. Bake for 60 to
70 minutes. The top will
turn a bit darker at this point. Remove from the
oven and allow the
cheesecake to cool.
7. When the cheesecake has come to room temperature,
put it into the
refrigerator. When the cheesecake has chilled,
remove the pan sides
and cut the cake into 8 equal pieces. Use dental
floss to make a
clean cut.
Serve with a generous portion of whipped cream on top.
Serves 8.
Chi Chi's Salsa
2 green onions diced
2 ripe tomatoes diced
1/2 tsp. salt
1/2 tsp. black pepper
dash of tabasco sauce
14oz. can stewed tomatoes
Dice the stewed tomatoes and combine in sauce pan
with onions, fresh
tomatoes, salt and pepper. Bring to just a boil.
Boil hard 1 minute
and remove from heat. Put half of the mixture through
a blender,
just to mince fine but not puree. Return to remaining
half of mixture.
Add tabasco to taste.
Cool and refrigerate in tightly covered container.
Use within a few weeks and it freezes up to 6 months.
Chi Chi's Sweet Corn Cake
1/2 cup (1 stick butter), softened
1/3 cup masa harina (mexican corn flour, usually
in Latin American
groceries or next to flour. Possibly in Mexican
food section)
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoons baking powder
Preheat oven to 350 degrees.
Blend butter in a medium bowl with an electric mixer
until creamy.
Add the masa harina and water to the butter and
beat until well combined.
Put defrosted corn into a blender or food processor
and with short
pulses, coarsely chop the corn on low speed. You
want to leave several
whole pieces of corn.
Stir the chopped corn into the butter and masa harina
mixture.
Add cornmeal to mixture and combine.
In another medium bowl, mix together the sugar,
cream, salt, and
baking powder. When the ingredients are well blended,
pour the mixture
into the other bowl and stir everything together
BY HAND.
Pour corn batter into an ungreased 8"x8" baking
pan.
Cover the pan with aluminum foil. Place this pan
into a 13"x9" pan
filled 1/3 of the way up with hot water. Bake for
50-60 minutes or until
the corn cake is cooked through. When the corn
cake is done, remove
the small pan from the larger pan and let sit for
at least 10 minutes.
To serve, scoop out each portion with an ice cream
scoop or
rounded spoon.
Chi Chi's Seafood Enchiladas
10 oz Cream of chicken soup
1/2 c Onions; chopped
8 oz Crab (real or imitation); chopped
1 3/4 c Monterey Jack cheese; shredded
8 Flour tortillas; 5-6 inch
1 c Milk
dash Nutmeg
dash Pepper
In a mixing bowl stir together soup, onion, nutmeg
and black pepper.
In another bowl, place half of the soup mixture,
crab, and 1 cup of the monterey jack cheese; set
aside. Wrap the
tortillas in paper towels; microwave on 100% power
for 30-60 seconds.
Place 1/3 cup mixture on each tortilla; roll up.
Place seam side down
in a greased 12 x 7 1/2 dish. Stir milk into the
reserved soup
mixture, pour over enchiladas. Microwave, covered,
on high for 12-14
minutes. Sprinkle with the remaining cheese. Let
stand for 10
minutes. Add a dash of hot pepper sauce to soup
mix if desired.
Chick-Fil-A Chicken Sandwich
3 cups Peanut oil
1 Egg
1 cup Milk
1 cup Flour
2 1/2 tb Powdered sugar
1/2 ts Pepper
2 tb Salt
2 Skinless, boneless chicken breasts, halved
4 Plain hamburger buns
2 tb Melted butter
8 Dill pickle slices
Heat the peanut oil in a pressure cooker over med.
heat to about 400F. In
a small bowl, beat the egg and stir in the milk.
In a separate bowl,
combine the flour, sugar, pepper, and salt. dip
each piece of chicken in
milk until it is fully moistened. Roll the moistened
chicken in the flour
mixture until completely coated. Drop all four
chicken pieces into the hot
oil and close the pressure cooker. When steam starts
shooting through the
pressure release, set the timer for 3-1/2 minutes.
IMPORTANT!!!!
DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS!
While the chicken is
cooking, spread a coating of melted butter on the
face of each bun. When
the chicken is done, remove it from the oil and
drain or blot on paper
towels. Place two pickles on each bottom bun; add
a chicken breast, then
the top bun. To make a deluxe chicken sandwich,
simply add two tomato
slices and a leaf of lettuce. Mayonnaise also goes
well on this
sandwich--it is a side order at the restaurant.
Chili's Nacho Burger
Pico de Gallo:
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded
and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt
Guacamole:
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
Chili Queso:
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced
1. First make the pico de gallo. This is easy. Just
combine all of the
ingredients for the pico in a small bowl and mix
well. Cover bowl and
chill in the refrigerator.
2. Now we'll make the guacamole. In a small bowl,
smash up most of the
avocado, but be sure to leave several unsmashed
chunks. Add the
remaining ingredients for the guacamole to the
avocado and mix well.
Cover bowl and chill in the refrigerator, next
to the pico.
3. Next we'll make the chili queso. In yet another
small bowl, mix together
ground beef, flour, a pinch of salt, a pinch of
black pepper, and a
pinch of chili powder. Use your hands to work the
dry ingredients into
the ground beef. Brown the beef in a small skillet
over medium heat
for about 5 minutes. Use a spoon or spatula to
crumble the beef as it
cooks. Cook until it's brown, then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk
over low heat. When milk
and cheese has been combined, add the remaining
queso ingredients.
Heat while stirring often until cheese is smooth
and creamy,
then cover saucepan and remove it from the heat.
5. Pre-heat a griddle or large frying pan over
medium heat. Lightly butter
the face of each bun and brown the buns face-down
on the heat.
6. Separate the ground beef into four 1/2-pound
portions. Roll each portion
of meat into a ball and then pat the meat down
into a circular patty
slightly larger in diameter than the hamburger
buns. Cook the hamburger
patties for 5-10 minutes per side, until done.
Lightly salt and pepper
each burger patty.
7. Build the burger open-faced in the following
order starting with
the bottom bun:
On Bottom Bun:
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion
On Top Bun:
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices
Serve burger with extra queso and guacamole. May
also serve french fries
on the side and use the chili queso for dipping.
Makes 4 burgers.
Chips Ahoy
4 cup All-Purpose Flour
1 tsp Baking soda (level)
2 tsp Salt (level)
1 cup Light Brown Sugar (packed)
1 cup Granulated Sugar
1 1/2 cup Vegetable Shortening (Crisco)
1 1/2 tsp Vanilla Extract
1 large Egg White
2-4 tbsp Water (warm)
12 oz Mini Semi-Sweet Chocolate
Chips
Bring all ingredients to room temperature. Preheat
oven to 325 °F. Mix
the flour and baking soda in a bowl and set aside.
Use an electric mixer
to mix the two sugars and shortening. When creamy
add the vanilla, salt,
and egg white. Add the flour 1/2 cup at a time
adding a tablespoon of warm
water as necessary to mix the flour - don't exceed
4 tablespoons of water
- this will make a firm dough. Mix in chocolate
chips. As the dough gets
thicker you may want to mix by hand and abandon
the electric mixer.
Roll into 2 inch balls and press down with the
palm of the hand to make
flat. Bake 12-15 minutes or until golden brown.
Cinnabon Rolls
ROLLS:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine -- melted
2 eggs
1 teas. salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according
to package
directions. Add margarine, eggs and salt. Mix well.
Then add yeast
mixture. Blend.
Gradually add flour; knead until smooth. Place in
a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size.
Take 1
cup soft butter and spread over surface. In bowl,
mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up
very tightly.
With knife, put a notch every 2". Cut with thread
or knife.
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double
again. Bake at 350 15-20 minutes. Remove when they
start to turn golden.
DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting
Makes about 20 very large rolls.
Clausen Kosher Dill Pickles
2 dill flowers
2 garlic cloves, peeled & halved
1 1/4 lbs. (8-10) pickling cucumbers
6 long sprigs fresh dill
1 tbsp coarse kosher salt
1/2 cup white vinegar
Put dill flower and garlic in bottom of mason jar;
add the cukes, put sprigs of dill in center of
cukes, add salt, vinegar, and fill jar with boiled
water
that is now cool to within 1/8th of top.
Put on seal and ring, shake to dissolve salt,
set upside down on counter away from sunlight
and heat. Let sit 4-5 days flipping the jar
either upright or upside down each day.
Let sit upright 2 more days then refrigerate.
Lasts about 6 months.
Coney Island Dogs
1 pound Ground Beef, Lean
1 Small Onion, Chopped
2 Tbls. Prepared Yellow Mustard
2 Tbls. Vinegar
2 Tbls. Sugar
1 Tbls. Water
1 tsp. Worcestershire Sauce
1/4 tsp. Celery Seed
1/4 tsp. Tabasco Sauce
1/4 cup Catsup, Approximate (Use enough to keep
mixture loose)
In salted skillet, over medium heat, brown ground
beef with onion,
breaking up meat with fork to crumble fine. Drain
off fat.
Add mustard, vinegar, sugar, water, Worcestershire
sauce, celery seed,
and Tabasco sauce. Mix well. Add enough catsup
to keep mixture loose.
Reduce heat to low, and simmer (uncovered), for
35 to 40 minutes. Makes
enough sauce for six to eight medium weiners.
Cracker Barrel's Bread Pudding
Sugared Pecans: In small skillet combine 2 tablespoons
butter and
1 tablespoon oil, med-low heat, with 2-oz pecan
pieces. Stir only till
heated and barely bubbly. Sprinkle with 4 tablespoons
sugar.
Stir briskly only till sugar dissolves, on low
heat AS THESE BURN QUICKLY!
Work fast. Dump them into paper towel lined plate.
Spread out to cool while you prepare the rest.
Plumped Raisins: In small saucepan combine 1/3 cup
raisins and 1 cup
boiling water. Cover pan with lid 20 minutes. Drain
and discard water.
Add 1/2 cup packaged shredded coconut to raisins.
Set aside.
Dumplings: In dutch oven combine 6 cups water and
1/2 cup sugar. Bring to
boil. While you wait for that to boil, combine
in medium bowl, 3 cups
Bisquick, 1 cup milk, 1 tablespoon sugar, stirring
with fork to moisten
thick dough. When water come to boil, drop dough
by rounded tablespoonful
into boiling water, making about 14 dumplings.
Cover pan with lid. Simmer
dumplings very gently 20 minutes. Uncover and let
cook another 10 minutes
gently. Baste often in the liquid, which is now
becoming thickened and
creamy looking. Remove pan from heat. With slotted
spoon remove HALF of
dumplings to greased 8" square baking dish. Sprinkle
with pecans and
raisins/coconut. Arrange rest of dumplings over
that. Set aside.
Make sauce next.
Caramel Sauce: Strain remaining liquid into heavy
2 1/2-quart saucepan.
Bring to boil. Stir constantly. Add 1 cup packed
light brown sugar,
stirring vigorously, med-heat till it boils briskly
2 or 3 minutes or
till sugar is completely dissolved and sauce drops
from spoon in large
drops rather than like water. It should be the
consistancy of smooth gravy.
Spoon sauce over dumplings filling dish right to
the rim. Cool 15 minutes.
Cover; refrigerate to serve within few days. Micro
warm servings or
use cold with a scoop of ice cream on top of each.
Serves 6 to 8.
Cracker Barrel's Hashbrown Casserole
2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter
DEFROST hashbrowns.
COMBINE next 7 ingr. and mix with hashbrowns.
PUT all in a 3 qt. casserole.
SAUTE cornflakes in butter and sprinkle on top.
COVER and BAKE at 350 for about 40 min.
Cracker Jack
4 Quarts
Popped popcorn
1 Cup
Spanish peanuts
4 Tablespoons
Butter
1 Cup
Brown sugar
1/2 Cup
Corn syrup -- light
2 Tablespoons
Molasses
1/4 Teaspoon
Salt
Preheat oven to 250 degrees.
Combine popcorn and peanuts in a metal bowl or on
a cookie sheet
and place in preheated oven. Combine all remaining
ingredients in a
saucepan. Stirring over medium heat, bring the
mixture to a boil.
Using a cooking thermometer, bring the mixture to
the hard-ball stage
(260-275 degrees). This will take about 20 to 25
minutes.
Remove the popcorn and peanuts from the oven and,
working very quickly,
pour the caramel mixture in a fine stream over
them.
Then place them back in the oven for 15 minutes.
Mix well every five minutes, so that all of the popcorn is coated.
Cool and store in a covered container to preserve
freshness.
Dairy Queen Blizzard
1 Health candy bar
1/4 c Milk
2 1/2 c Vanilla ice cream
1 teas. Fudge topping
Freeze the Heath bar. Break the candy into tiny
pieces with a knife handle
before removing form wrapper. Combine all of the
ingredients in the
blender and blend for 30 seconds on med. speed.
Stop the blender to stir
the mixture with a spoon; repeat until well mixed.
Pour into a 16-oz.
glass. Your homemade blizzard may not be as thick
as its commercial
counterpart. If you would like a thicker treat,
after pouring the mixture
into your cup, simply place it in the freezer for
5 to 10 minutes, or until
it reaches the desired consistency. VARIATIONS:
Try substituting different
candies.
El Pollo Loco Chicken
1 c White wine vinegar
1 c Olive oil
1/2 c White wine
1 tbl. Oregano
1 teas. Thyme
3 tbls Salt
10 Garlic cloves; minced
1 1/2 teas. Tabasco sauce
Mix all ingredients and marinate two whole chicken
which have been cut in
half. Marinate several hours in refrigerator. Grill
chickens slowly until
done.
El Torito's Black Bean Soup
12 oz. dried black beans
8 cups chicken or vegetable stock
2 teaspoons olive oil
1 onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon cayenne pepper
3 tablespoons fresh lime juice
Fresh cilantro (optional)
Rinse and sort though black beans, discarding any
that are
shriveled or discolored. Place beans in a
large stockpot.
Cover beans with water and refrigerate to soak
overnight.
Drain beans and return to stockpot.
Add stock and heat to boiling.
Meanwhle, heat olive oil over medium-high heat in
a large
skillet. Add onion, carrot, celery and garlic and
saute until
tender, approximately 5 minutes. Add to stockpot
along with
oregano, thyme, bay leaf and cayenne pepper.
Cover stockpot and reduce heat to simmer for 3
to 4 hours.
Transfer soup to blender or food processor and puree
to
desired thickness. Just before serving add lime
juice and
garnish with a sprig of fresh cilantro, if desired.
Add salt and pepper to taste and serve.
El Torito's Mexican Caesar Salad
Cilantro Pepita Dressing:
2 medium Anaheim chiles, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 tsp. ground black pepper
1 tsp. salt
12 oz. salad oil
1/4 cup red wine vinegar
5 Tbs. grated Cotija cheese (see note)
2 small bunches cilantro, stemmed
1 1/2 cup mayonnaise
1/4 cup water
Salad:
2 corn tortillas
Vegetable oil
1 large (or two small) heads romaine lettuce, rinsed
and spun dry
1/3 cup finely grated Cotija cheese
Roasted red bell pepper, peeled and cut into julienne
strips
1/2 cup pepitas (roasted pumpkin seeds)
Place all dressing ingredients except cilantro,
mayonnaise and water
in a a blender of food processor. Blend approximately
10 seconds, then
add cilantro little by little until blended smooth.
Depending on size
of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless
steel bowl, and mix
with a wire whip until smooth. Add the blended
ingredients to the
mayonnaise mixture, and mix thoroughly. Place in
an air-tight container
and refrigerate. Will keep for three days. Yields
1 quart.
To assemble salad: Cut corn tortillas into matchstick-size
strips.
Heat oil in sauté pan; fry tortilla strips
until crisp. Remove with
slotted spoon, and drain on paper towels. Set aside.
Tear romaine into
bite-size pieces. Place greens on salad plates
and ladle approximately
2 ounces of cilantro pepita dressing on each salad.
Sprinkle each dish with Cotija cheese and tortilla
strips.
Arrange four red pepper strips like spokes on the
top of each salad,
and garnish with whole pepitas.
Note: Cotija cheese is a hard cheese, similar to
Parmesan.
It is available at some grocery stores and most
Mexican markets.
Entenmann's Fat Free Chocolate Cupcakes
1 small Box Jello cook & serve, chocolate pudding powder
1/2 cup Non-fat dry milk powder
1 tablespoon Unsweetened Hershey's cocoa
1/2 cup Sugar
1 cup Self-rising flour
4 Egg whites, beat til stiff with 1 pinch Salt
in 1-1/2 qt. bowl
1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon Baking soda
In medium mixing bowl combine Jello powder, dry
milk, cocoa,
sugar and flour. Set aside. With electric mixer,
beat alternately
into the egg white mixture a cup at a time with
the vanilla,
applesauce and baking soda, which have been mixed
together.
Beat 2 minutes after last addition. Divide batter
equally between
12 paper-line cupcake wells. Bake at 350 degrees
about 18-20
minutes or until tester comes out clean. Cool in
pan on wire rack
10 minutes then remove.
Fiddle Faddle
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags plain or natural-flavored microwave
popcorn
1/2 cup roasted almonds
1. Combine sugar, butter, corn syrup, water and
salt in a large saucepan
over medium heat. You're going to bring the candy
to 265-275 degrees,
or what is known as the hard ball stage. For this
it's best to use a
candy thermometer. If you don't have one, don't
worry. Drip the candy
into a small glass of cold water. If the candy
forms a very hard, yet
slightly pliable ball, bingo, you're there. Watch
your mixture closely
so that it doesn't boil over.
2. While candy cooks, pop both bags of popcorn and
spread about 2 quarts
or 1 1/3 bags of popcorn on one large or two small
cookie sheets.
Put the popcorn in your oven set on its lowest
temperature. This will
keep the popcorn hot so that the candy will coat
better.
3. When your candy has reached the hard ball stage, add the vanilla.
4. Pull the popcorn from the oven and, working quickly,
pour the candy
over the popcorn in thin streams. Mix the popcorn
so that each kernel
is coated with candy, put the popcorn back into
the oven for five more
minutes, then stir once again. This will help to
coat each kernel.
You can repeat this step once more if necessary
to get all of the
popcorn coated. Pour popcorn onto a large sheet
of wax paper to cool.
Spread the popcorn out, but be careful...it's hot.
5. When popcorn is cool, break it up and immediately
put it into a
tightly sealed container, such as Tupperware. This
will ensure that
it stays fresh. This stuff gets stale very quickly
in moist climates
if left out.
Makes about 4 quarts.
Fig Newtons
1 lb. dried figs or 2 lbs. fresh figs
1 cup sugar
1/2 or 1 cup water (1 c. for dried figs; 1/2 c.
for fresh)
1/2 cup butter, room temp.
1 cup sugar
1 egg
1 tbl. cream or milk
1/2 teas. vanilla
1/2 teas. salt
1 teas. baking powder
1 3/4 cup flour
Dice figs, soak in water 1 hour. Add sugar &
cook on medium heat until
of thin jam consistency. Beat sugar, butter, egg,
milk & vanilla until
well blended. Add dry ingredients. Mix well and
refrigerate for 1 hour.
Place 1/2 on well floured dough cloth; knead about
6 times.
Roll out to 1/4" thick. Line 13 x 9" glass dish;
cover with figs.
Roll remaining dough, cover figs. Cook at 350'
30 minutes.
Let cool and cut into squares.
Four Seasons Crab Cakes
2 pounds jumbo lump crabmeat
1/2 pound fresh codfish fillet
1/2 to 1 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons sesame oil
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 tablespoons basil, julienned
Salt and pepper to taste
Juice of 1/2 lemon
Olive oil for sauteing
Pick through crabmeat, removing all shells but being
careful not to
break up the large lumps too much.
In a food processor, grind codfish until pureed.
Add 1/2 cup of heavy
cream and puree until incorporated. Then add more
cream if needed.
The mixture should be smooth and shiny, yet firm
enough to hold its shape.
Place this mousse in a metal bowl and add the other
ingredients, except
for the olive oil.
Take a small portion of the crab-cake mixture and
saute in hot olive
oil until golden brown. Taste to adjust seasoning.
Form the rest of the crab cakes and saute in hot
olive oil until golden
on both sides. Finish by baking in a 450-degree
oven for 4 to 5 minutes.
Serves six to eight.
General Tso's Chicken
3/4 lb Boneless chicken breast
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1 ts Finely chopped ginger root
1 ts Cornstarch
1 ts Sesame oil
1/3 c Oil, preferably peanut
2 Dried red chiles
- cut in half lengthwise
1 tb Chopped fresh orange peel OR
2 ts - dried citrus peel
-(soaked & coarsely chopped)
1/2 ts Roasted Sichuan peppercorns
* (finely ground), optional
2 ts Dark soy sauce
1/4 ts Salt
1 ts Sugar
1/2 ts Sesame oil
CUT CHICKEN INTO THIN SLICES 2 inches long, cutting
against the grain. Put
it into a bowl together with the soy sauce, rice
wine or sherry, ginger,
cornstarch and 1 teaspoon sesame oil. Mix well,
and then let the mixture
marinate for about 20 minutes. Heat the oil in
a wok or large skillet until
it is very hot. Remove the chicken from the marinade
with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes
until it browns. Remove it
and leave to drain in a colander or sieve. Pour
off most of the oil,
leaving about 2 teaspoons. Reheat the pan over
a high heat and then add the
dried chiles. Stir-fry them for 10 seconds, and
then return the chicken to
the pan. Add the rest of the ingredients and stir-fry
for 4 minutes, mixing
well. Serve the dish at once.
Add toasted sesme seeds to make sesame chicken.
Girl Scout Mint Cookies
1 box Devil's Food Cake Mix
2 Eggs
2 Tbl. Water
2 Tbl. Cooking Oil
1/2 Cup Cocoa
1 pkg. Chocolate Chips
2-3 drops Wilton's Candy Mint Flavoring
Preheat oven to 400 degrees. Combine cake mix, eggs,
water, cooking oil,
and cocoa. You will need to blend this together
well, this will be a
very sticky mess. Let stand for 20 minutes, and
then shape into very
small 1/2 inch balls. Place these balls on a cookie
sheet 2 inches a part,
and smash down flat. You will need to spray a large
spoon with Pam to
make them flat. Bake for about 8 minutes. Let cool
until they reach
room temperature.
Heat chocolate chips in either the microwave, or
in a double boiler.
When completely melted add a couple drops of the
mint flavoring.
Be carefull not to add too much, it is a powerfull
flavoring.
You can either spread the melted chocolate on the
cookies,
or you can dip the cookies into the chocolate.
Goo Goo Clusters
1 large bag miniature marshmallows
1 bag chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brand milk
2 tsp. butter
Melt chocolate chips in pan with Eagle Brand milk.
While this is heating, mix marshmallows and peanuts
in a large
bowl. Pour melted mixture over nuts and marshmallows.
Mix
together. Pour in buttered pan. Chill 2 hours and
cut.
Good Season's Italian Dressing
1 TB Garlic salt
1 TB Onion powder
1 TB Sugar
2 TB Oregano
1 ts Pepper
1/4 ts Thyme
1 ts Basil
1 TB Parsley
1/4 ts Celery salt
2 TB Salt
For Dressing Mix:
1/4 Cup Cider Vinegar
2/3 Cup Oil
2 TB Water
2 TB Dry Mix
Shake well.
Grape Nuts Cereal
3 1/2 cups sifted whole wheat flour
1 tsp. baking soda
1/2 cup brown sugar
2 cups milk
2 tbsp. vinegar
3/4 tsp. salt
Mix flour, baking soda, sugar and salt. Stir vinegar
into milk and add to flour mixture. Beat until
smooth.
Spread dough 1/4-inch thick on a greased cookie
sheet.
Bake in a 375F. oven about 15 minutes.
When cool, grind in a food chopped.
Don't dry out completely or you'll get flour.
Let it finish drying after grinding.
Before serving, mix in anything else you would
like;
Nuts and fruit go especially well.
Gummi Bears
1 small box Jello with sugar (any flavor)
7 envelopes unflavored gelatin
1/2 cup water
Mix in a saucepan until the mixture resembles playdough.
Place pan over low heat and stir until melted.