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 package (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. Re-roll 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.
1 Quart water 1 Cup sugar 1 Cup FRESH lemon juice Sparkling Water (not
tonic water, like Perrier) Mix first three together. Fill a tall glass 2/3 to
3/4 with Lemon mixture then fill with sparkling water. An interesting 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
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 wine vinegar 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, julienne 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
Arby's Horsey Sauce
1 cup mayonnaise 3 tbsp. Bottled horseradish cream 1 tbsp. Sugar Mix
all ingredients and chill
Asian Vegetable Saute
2-3 T. canola oil
1/2 small red onion, sliced thin
5 oz. matchstick cut carrots (half a package)
4 oz. mung bean sprouts (half a package)
6 oz. baby spinach leaves
1/4 t. Spike (a vegetable and herb salt substitute)
2 T. rice vinegar
Heat the oil in a large saute pan. Add the onion and begin to cook. Then, drop
in the carrots and saute for just a minute or so. Add the
sprouts and the spinach, sprinkle the Spike and then the vinegar. Toss with
tongs over a medium high flame just until the spinach is wilted down completely.
Serve it up with some rice and grilled
You can use sea salt in place of the Spike, which is available in the
organic section of supermarkets. Balsamic vinegar will work in place of the rice
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 pour-able, 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
1 fryer chicken, cut up Crushed potato chips Melted butter Dip chicken
in melted butter, and roll in potato chips. Bake at 350 degrees for 45 minutes.
Baked Ham & Cheese Casserole
2 cups macaroni noodles (uncooked) 2 tablespoons margarine 1 small
onion, chopped 1 cup ham or turkey ham, chopped 1 cup grated cheddar cheese 1
cup milk 1 egg Cook macaroni according to package directions; drain. While the
macaroni is still hot, stir in the butter and onion, and then add the ham. Stir
in the grated cheese. Beat the milk and egg together. Place the macaroni mixture
in a buttered 2-quart casserole dish and then pour the milk mixture over it.
Sprinkle more grated cheese on top. Bake, uncovered, at 350 degrees for about 1
Baked Round Steak
2 cans cream of mushroom soup 1/2 pkg. dry onion soup mix 1 large round
steak 1/2 cup beef broth Preheat oven to 300 degrees. In a medium-sized bowl,
mix together soup, onion soup mix, and beef broth. Place round steak in a
casserole dish and pour soup mixture over the steak. Bake for about 3 hours.
Serve with rice, noodles, or mashed potatoes.
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 un-greased 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 chocolate; 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 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.
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. Sauté 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.
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 sauté until the onions start to
blacken. While the onions are caramelizing, 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
caramelized, 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 refrigerator until needed. To reheat use a
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 Sauté 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
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
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 ingredients 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
hoi sin 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.
California Pizza Kitchen Dakota Smashed Pea & Barley
Got one of those cool hand blenders? You know, the kind of gadget that
used to be pitched on those annoying yet compelling late-night infomercials? It
comes in handy for this recipe, which requires the split peas to be smashed into
a smooth consistency, just like the original. If you don't have a hand mixer, a
standard blender works just fine. This soup is very tasty and very low in fat.
And the barley gives it a special chunky consistency and added flavor that isn't
found in most pea soups. 2 cups split peas 6 cups water 2 14.5-ounce cans
chicken broth (4 cups) 1/3 cup minced onion 1 large clove garlic, minced 2
teaspoons lemon juice 1 teaspoon salt 1 teaspoon granulated sugar 1/4 teaspoon
dried parsley 1/4 teaspoon white pepper dash dried thyme 1/2 cup barley 6 cups
water 2 medium carrots, diced (about 1 cup) 1/2 stalk celery, diced (1/4 cup)
Garnish chopped green onion 1. Rinse and drain the split peas, then add them to
a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice,
salt, sugar, parsley, pepper, and thyme. Bring to a boil, then reduce heat and
simmer for 75 minutes or until the peas are soft. 2. While the peas are cooking,
combine the barley with 6 cups of water in a saucepan. Bring to a boil, then
reduce heat and simmer for 75 minutes or until the barley is soft and most of
the water has been absorbed. 3. When the split pea mixture has become a thick
soup, use a handheld blender to puree the peas until the mixture is smooth. You
may also use a standard blender or food processor for this step, pureeing the
soup in batches. Alternately, if you like, you may skip this step, keeping the
soup rather chunky. It's still good this way, just not as smooth as the real
thing. 4. Drain the barley mixture in a sieve or colander and add it to the
split pea mixture. Add the carrots and celery and continue to simmer the soup
for 15 to 30 minutes or until the carrots are tender. Stir occasionally. Turn
off the heat, cover the soup, and let it sit for 10 to 15 minutes before
serving. Garnish each serving with a little chopped green onion. Makes 8
Baja Pizza Pouch Calzone
1 pound bulk hot pork sausage 1/2 pound lean ground beef 1 can refried beans
1 teaspoon ground cumin 1/4 teaspoon garlic powder 1 package hot roll mix 1 can
crushed Italian tomatoes 2 cups Monterey jack cheese -- shred 1 cup cheddar
cheese -- shredded butter -- melted 1 cup guacamole Heat large skillet over
medium heat until hot. Crumble pork sausage and ground beef into skillet. Cook,
stirring to separate meat, until no pink remains. Drain off fat. Add beans,
cumin, and garlic powder; heat through. Oil two baking sheets. Preheat oven to
400 F. Prepare hot roll mix. Divide dough into 8 pieces. Form each piece into a
ball. On lightly floured surface roll each ball into 7 inch circle. Place on
prepared baking sheets. Spread 1/2 c meat mix on 1/2 of each dough circle to
within 1/2 inch form edge. Layer each calzone with 2 T crushed tomatoes, 1/4 c
Monterey Jack cheese and 2 T cheddar. Moisten edges of dough with water and fold
over to enclose filling. Press edges firmly together with fork. Brush with
melted butter. Cut slit in each calzone to allow steam to escape. Bake 18 to 20
minutes or until golden brown. Serve with guacamole, if desired. - 1 1/3 cups
water 2 tablespoons olive oil 2/3 teaspoon salt 1/2 teaspoon oregano 4 cups
bread flour 2 1/2 teaspoons yeast -----spinach filling----- 10 1/2 ounces frozen
chopped spinach garlic powder 2 tablespoons olive oil 1 cup provolone cheese --
grated +- 1 cup mozzarella cheese -- grated +- Remove dough from machine and
roll it into circles of approximately 8 inches. Spread filling on one half of
the circle leaving a border around it for closing. Close the >> calzone by
folding the unfilled side on top of the filled side and crimping the edges
closed with your fingers or a fork. Place on a lightly greased baking pan. Let
rise approx. 30 minutes. Brush lightly with olive oil and bake at 500 degrees
for 20-30 minutes or until puffed and golden. (I bake them at 485 degrees for 15
minutes in my oven.) The original recipe says to put 1 1/2 to 2 tablespoons each
or ricotta and grated mozzarella cheese in each calzone. >> My favorite filling
is the following...... SPINACH FILLING : Sauté thawed spinach in olive oil and
garlic powder until all water has evaporated. (I squeeze out excess liquid
first) Mix cheeses into spinach. You may substitute frozen chopped broccoli for
Calzone (Large) Recipe
1 cup warm water 1/2 teaspoon sugar 1 package active dry yeast 3 cups flour
-- divided 2 tablespoons oil 1/2 teaspoon salt 12 ounces mozzarella cheese --
shredded 6 ounces creamy goat cheese 3 ounces proscuitto -- sliced cut 3
tablespoons chives -- chopped 1 tablespoon garlic -- minced 2 tablespoons
parmesan cheese -- grated Combine water and sugar in large bowl; sprinkle with
yeast. Let stand 5 minutes to soften. Add 1 1/2 cups flour; Beat with mixer
until smooth. Stir in oil and salt. Gradually blend in enough of remaining flour
with wooden spoon to make moderately stiff dough. Turn out onto lightly floured
surface. Knead until smooth. Return to bowl; cover and let rise in warm place
until doubled/ Punch down dough; divide into three equal portions. Roll one
potion on lightly floured surface to a 9 inch circle. Place 1/3 of the
mozzarella on one side of the dough; dot with 1/3 of the goat cheese and top
with 1/3 of the proscuitto. Repeat with remaining dough, cheeses and proscuitto.
Mix chives and garlic; sprinkle over filling. Moisten edges of dough with water
and fold over to enclose filling. Press edges firmly together. Place on lightly
greased baking sheets. Let rise for 30 to 45 minutes or until dough feels light
to the touch. Cut slit in each calzone to allow steam to escape. Preheat oven to
375 F. Bake 30 to 45 minutes or until browned. Remove from oven; brush tops with
oil. Sprinkle each with grated parmesan cheese. Serve warm.
Calzone Dough Recipe
1 1/2 yeast -- pkg. 4 cups flour -- white 1/8 teaspoon salt 2
tablespoons olive oil 1 1/2 cups water Fit metal blade into food processor; add
all dry ingredients and olive oil. Slowly add water while processing on KNEAD,
till dough forms a ball. Place dough in an oiled bowl and let rise 1 - 1 1/2
hours, covered. Fill with Calzone Filling and bake at 400F for 30 minutes.
Calzone Filling Recipe
1/2 pound feta cheese -- chunks 1/4 pound mozzarella cheese -- cubes 1/4 cup
ricotta cheese 1/2 cup pepperoni -- sliced 1/4 cup parmesan cheese -- grated 1/4
teaspoon rosemary -- chopped 2 teaspoons basil -- chopped 1/2 teaspoon oregano
-- ground 2 tablespoons parsley -- chopped pepper 2 egg -- large 1/2 pound
mushrooms -- sliced 1/2 cup bell pepper -- chopped 1/2 cup onion -- sliced 1
calzone dough -- recipe Prepare CALZONE DOUGH per recipe. Set aside 2 baking
sheets. Mix cheeses, meats, vegetables, 1 egg and herbs. Set oven to 400F.
Divide dough in half. Roll each into 6' circles. Spoon filling over 1/2 of each
circle, leave edges free for sealing. Fold dough over filling and press edges.
Place on sheets, slit tops and brush with egg beaten with 1 Tablespoon. water.
Bake 30 minutes, or until golden brown.
10 ounces refrigerated pizza dough 1 egg grated parmesan cheese (option 1
recipe filling unroll pizza dough. Roll or stretch dough into a 15x10"
rectangle. Cut into 6 5" squares. Divide desired filling among squares. Brush
edges with water. Lift one corner and stretch dough over to the opposite corner.
Press edges of dough well w/fork to seal. Arrange on a greased baking sheet.
Prick tops with a fork. Combine egg and 1t water. Brush onto calzones. Sprinkle
w/Parmesan, if desired. Bake 425 for 8-10 minutes. Let stand 5 minutes. before
serving. Makes 6 calzones. Sausage-Mushroom Filling: In a skillet cook 12oz bulk
pork sausage or Italian sausage until brown. Drain. Stir in 1/2C pizza sauce,
one 4oz pkg. shredded mozzarella cheese (1C), and 1 2-oz can mushroom stems and
pieces, drained. Ham-spinach filling: cook 1 10oz package frozen chopped spinach
according to package directions; drain well. In a bowl combine spinach, 1C
finely chopped fully cooked ham (5oz), 1C shredded Swiss cheese (4oz), and 2T
thinly sliced green onion.
Calzone With Sun-Dried Tomatoes Recipe
deep-dish pizza dough 1 tablespoon oil from sun-dried tomatoes 1 medium
onion -- finely chopped 1 clove garlic -- minced or pressed 1 cup (8 oz) ricotta
cheese 1/4 cup chopped sun-dried tomatoes 2 tablespoons chopped fresh parsley
1/4 pound sliced prosciutto or dry salami -- cut into strips 2 cups (1/2 lb)
shredded whole- milk mozzarella cheese cornmeal (for baking sheet) olive oil 1.
Prepare Deep-Dish Pizza Dough and let it rise. 2. While dough rises, prepare
filling. In a medium frying pan heat tomato oil over moderate heat; add onion
and cook, stirring often, until soft but not browned. Mix in garlic, then remove
from heat. 3. In a medium bowl mix ricotta cheese with dried tomatoes and
parsley; stir in cooked onion mixture. 4. Divide dough into two equal portions.
Roll each half out on a floured surface to a 12-inch circle. Spread half of the
ricotta filling over half of each circle of dough, leaving about a 1/2-inch
margin. 5. Sprinkle half of each circle with half of the prosciutto strips and 1
cup of the mozzarella cheese. Fold circles in halves over filling, moistening
and pinching edges together (or pressing with tines of a fork) to seal. 6.
Preheat oven to 450~ F. Sprinkle a large, greased baking sheet lightly with
cornmeal. Place calzone well apart on prepared baking sheet. Let rise until
puffy (12 to 15 minutes). Brush tops lightly with olive oil, then serve hot.
Calzoni Di Ricotta Recipe
3 1/2 cups flour salt 1/2 cup shortening -- diced 2 eggs -- beaten
lemon juice -- 1 1 cup ricotta 1/2 cup ham -- diced 1/2 cup provolone -- diced
egg yolks 1/2 teaspoon pepper -- freshly ground egg white -- whisked oil -- for
frying Dough-Add the salt to the flour and on a working surface make a well in
the center. Add the eggs, shortening and lemon juice. Mix it all together to
make a smooth dough. Filling-Mix the ricotta, egg yolks, ham and provolone. Add
the salt and pepper to taste. Mix well until thoroughly combined.
Assembly-Flatten the dough and roll out into fairly thin sheets. Cut 4 8"
circles. Divide the filling between the four circles. Brush the edges with the
egg whites and fold over. Close the edges securely. Cook-Deep fry until golden
brown. Drain well on paper towels and serve hot. ***these may be made ahead of
time and reheated in the oven. They may also be frozen to use at a later date.
Carrabba's Chicken Marsala
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 4-oz can mushrooms, drained
1/4 cup marsala wine
1/4 teaspoon ground black pepper
1 cup chicken stock
2 teaspoons corn starch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
4 chicken breasts ( small butterfly cut double breasts or large single breasts)
Melt butter over low heat in a medium saucepan.
Turn heat up to medium/high to saute the prosciutto in the melted butter for
about 2 - 3 minutes (be careful not to burn butter), add shallots and garlic and
saute for about 30 seconds. Add marsala wine, simmer for another 30 seconds or
so, then add mushrooms (drain off liquid) and black pepper. Simmer over
medium/high heat for 5 minutes.
Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer
for an additional 5 minutes.
Add parsley and cream to the sauce and simmer for 3 - 4 minutes or until
thick. Remove from heat, cover until needed.
Preheat barbecue grill on high heat. Combine ingredients for the chicken
spice in a small bowl. Use your thumb and fingers to crush the spices in the
bowl to make a finer blend.
Brush each chicken breast generously with olive oil. Sprinkle spice blend
over both sides of each chicken breast and grill for 6 - 8 minutes per side or
until done. Give chicken a one quarter turn on each side while cooking to make
the crisscross grill marks.
Serve entree by
arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce
over each serving of chicken and serve.
Deli Stuffed Calzone Recipe
1 3/4 cups recipe ready tomatoes -- drain 1 1/4 cups spinach; frozen --
chopped 3/4 cup pepperoni -- thin sliced 3/4 cup salami; sliced -- chopped 1 cup
ricotta cheese 1 cup mozzarella cheese -- shredded 1/2 cup olives w pimento 1/3
cup parmesan cheese -- grated 1 1/2 teaspoons garlic powder 1 1/2 teaspoons
basil leaves -- crushed 1 1/2 teaspoons oregano -- crushed 1 teaspoon seasoned
pepper 2 loaves frozen bread dough 2 tablespoons olive oil In large bowl combine
tomatoes, spinach, pepperoni, salami, mozzarella cheese, ricotta cheese. olives,
parmesan cheese, garlic powder, basil, oregano and pepper; set aside filling.
Cut each bread loaf in half. On lightly floured board, roll one bread dough half
into a 12 inch circle. Place on pizza pan. Spread 1 1/3 c filling on 1/2 of
dough circle to within 1/2 inch of edge. Fold dough over filling making half
circle. Press edges with fork to seal. Cut 3 slits in dough to allow steam to
escape. Repeat process making 3 more calzones. Bake in preheated 350 F oven for
20 minutes. Brush with olive oil. Bake an additional 5 to 10 minutes or until
golden brown. Let stand 10 minutes before cutting.
The Donna Piscitelli Mac N Cheese Recipe
1/2 to 3/4 box of penne or any pasta
1/2 block of Publix brand New York sharp cheddar cut in cubes
6-8 cubes of Mexican Velveeta optional
1 can evaporated milk shake well
boil pasta in salted water drain put back in pot add
cheese stir while adding milk
Emeril's Calzone Recipe dough----- 1
teaspoon yeast 3/4 cup warm water 1/4 cup fresh basil -- minced 1 1/2 teaspoons
salt 1 sun-dried tomato -- chopped 1 tablespoon garlic -- minced 1/4 cup olive
oil -----filling----- 2 tablespoons olive oil 1 small onion -- diced 1/2 pound
lean ground pork 1 tablespoon fresh oregano -- chopped or 1 teaspoon dried 1
small bell pepper -- diced 1 teaspoon garlic -- minced 1/2 cup white wine salt
and pepper DOUGH-Mix yeast, warm water. Stir. Add basil, salt, sun-dried
tomatoes, garlic and olive oil. Stir well. Add flour and mix until a ball forms.
Remove and put on a floured board. Let proof a few minutes. Flour rolling pin
and roll out into a thin rectangle. Cut across in 3" widths. Take each piece and
put a little filling. Roll up and bake 400~ 20 to 25 minutes. FILLING-Sauté in
oil, onions, pork, bell pepper and garlic until onions are translucent and pork
is cooked. Add remaining ingredients. - - - - - - - - - - - - - - - - - - *
Exported from MasterCook *
Ham And Cheese Calzone
cooking spray 1/2 cup red bell pepper -- chopped 1/2 cup yellow and green
pepper -- chp 1/4 cup sliced mushrooms 1 clove garlic -- minced 1 6" pita 1
ounce ham -- cut in strips 1 ounce jarlsberg cheese -- shredded 1 tablespoon
parsley -- chopped 1 tablespoon parmesan cheese -- grated ground black pepper
Preheat oven to 350 F. Coat small skillet with cooking spray. Heat over medium
heat until hot. Add peppers, mushrooms and garlic; cook until soft. Make slit in
pita, fill with pepper mixture, ham, jarlsberg and parsley. Sprinkle with
parmesan cheese; season with black pepper to taste. Wrap in foil: Bake 15
minutes or until golden brown.
Ham And Cheese Calzones
2 cups flour -- to 2 1/2 cups 1 package dry yeast 1 teaspoon salt 1 cup
water 1/2 cup butter or margarine 1 egg -- beaten 4 ounces ham; fully cooked --
chopped 8 ounces ricotta cheese 6 ounces mozzarella cheese -- shredded 1/4 cup
parmesan cheese -- grated 4 cups olive oil For dough, stir together 1 cup flour,
yeast and salt. In a sauce pan heat water and butter just til warm (115 to 120)
and butter is almost melted; stir constantly. Add to flour mixture. Stir
vigorously till well combined. Stir in as much of the remaining flour as you
can. Turn dough out onto lightly floured surface. Knead in enough remaining
flour to make a moderately stiff dough that is smooth and elastic (6 to 8
minutes total). Shape into a ball. Place in a greased bowl, turn once. Cover and
let rise in a warm place till double (30 to 45 minutes). For filling, Stir
together egg, ham, ricotta, mozzarella and Parmesan cheeses. Set aside. Punch
dough down. Cover and let rest for 10 minutes. Divide dough into 8 portions and
roll out each into a 7" circle. Spoon about 2 rounded tablespoons filling onto
half of each circle of dough. Fold dough over filling, fold under edges, and
pinch to seal. Fry calzones, a few at a time, in hot oil for 3 to 4 minutes or
till golden brown. Drain on paper towels.
Italian Pizza Calzones
1/2 pound italian sausage 26 ounces beef pasta sauce 1 cup fresh mushrooms --
sliced 1/2 cup green pepper -- chopped 1/2 cup onion -- chopped 2 packages
refrigerated crescent rolls 1 egg -- beaten 1 tablespoon water 1 cup mozzarella
cheese -- shredded Preheat oven to 350 F. In large skillet, brown sausage, pour
off fat. Add 3/4 cup pasta sauce, mushrooms, green pepper and onion. Simmer
uncovered for 10 minutes. Meanwhile, unroll crescent dough and separate into 8
rectangles. Firmly press perforations together and flatten slightly. In a small
bowl mix egg and water, brush on dough edges. Stir cheese into meat mixture.
Spoon equal amounts of meat mixture onto half of each rectangle to within 1/2
inch of edges. Fold dough over filling. Press to seal edges. Arrange on baking
sheet; brush with egg mixture. Bake 15 minutes or until golden brown. Heat
remaining pasta sauce; serve with calzones. Refrigerate leftovers.
1/4 ounce active dry yeast 1 1/4 cups warm water 1/2 cup olive oil 4
cups bread flour 1 teaspoon salt chopped fresh rosemary -- tarragon and oregano
for the filling 2 ounces pesto 1/4 pound ham -- thinly sliced 1/4 pound
provolone cheese -- sliced 1/8 pound coppacola (spicy Italian -- ham) thinly
sliced 2 sweet red peppers, roasted -- peeled and sliced 2 ounces pepperoncinis
-- drained and (6 - 8) 1 egg 1 egg white cornmeal For the Pizza Dough Soften the
yeast in the water. Stir in the oil, then the flour and salt. Knead dough on a
floured board until smooth and elastic (about 20 minutes). Shape into a round
ball, cover with plastic and refrigerate 1 hour. Preheat oven to 400 degrees.
Shape the pizza dough into a ball and then roll out into a large oval shape
(about 24 inches long). About 2 inches behind the front edge, spread the pesto
in a long stripe, stopping just short of the ends. Just behind and overlapping
the pesto, place a layer of the ham slices, then a layer of cheese then the
coppacolla, peppers and pepperoncini. You should still have about 2 inches of
dough showing at the back edge. Beat the egg and brush on the back edge and ends
of the dough. Roll up Calzone as firmly as possible (so no air gets inside).
Tuck the ends in and finish with the back edge on the bottom, not on the side.
Place on a baking sheet pan sprinkled with corn meal, brush with egg white and
bake in a 400 degree oven for 20 minutes. Cool to room temperature and slice.
Can be sliced thin for appetizers NOTE: To roast peppers, preheat broiler. Slice
the peppers in half lengthwise. Core them and remove the seeds and ribs. Lay the
pieces skin side up on a flat broiling pan and place the pan 3 - 4 inches below
the heat. Broil the peppers until the skins are charred (they should be black).
Then place the peppers in a plastic bag, seal it with a twist tie and set aside.
Let peppers steam in the bag for 15 minutes. Remove the peppers from the bag and
slip off the charred skins.
Sausage And Roasted Pepper Calzone
1 15 ounces pack Pillsbury pie crusts -----filling----- 1 pound sweet
Italian sausage 1 garlic clove minced 1/4 teaspoon Italian seasoning 2 eggs 8
ounces mozzarella cheese -- cubes 1/4 cup pine nuts 1/2 cup sliced green onions
1/4 teaspoon basil leaves 1/4 teaspoon pepper 1/3 cup ricotta cheese 1 7 ounces
jar roasted red peppers chopped, Heat oven to 400 F. Allow both crust
pouches to stand at room temp 15-20 min. Meanwhile, in large skillet brown
sausage with onions and garlic; drain. Stir in basil, Italian seasoning and
pepper. In small bowl, beat eggs with fork; reserve 1.5 tbs; set aside. Add
ricotta cheese to remaining eggs; mix well. Stir into sausage mixture. Add
mozzarella cheese, peppers and 3 tbs of the pine nuts. Remove crusts from
pouches; unfold. Press out fold lines. Place one prepared crust on end of large
un-greased cookie sheet with about 1/3 of crust hanging over edge. Spoon half of
sausage mixture over half of crust on cookie sheet, leaving about 1" border and
mounding filling towards center. Fold pie crust half over filling' press edges
with fork to seal. Cut four 1" slits in top of crust. Repeat with second crust
and remaining filling at opposite end of cookie sheet. Brush with reserved 1.5
tbs egg. Sprinkle with remaining pine nuts. Bake at 400 F for 20-25 min or until
crust is golden brown. To serve cut each calzone in half or into 3 wedges.
* Tomato-Cheese Calzones
1/2 pound mozzarella cheese -- grated skim 5 1/2 ounces goat cheese --
crumbled 1/4 pound hard salami -- diced 1/2 cup sun-dried tomatoes in oil --
drained will, chopped 2 pounds pizza dough -- thawed if frozen. Preheat oven to
450F. In medium bowl, combine cheese, salami and tomatoes; toss. Divide dough
into 6 pieces. On floured surface, with floured rolling pin, roll each piece of
dough into 7 inch round. Top left half of each round with cheese mixture,
dividing evenly. Moisten edges with water; fold right side of dough over so
edges meet. Press edges to seal; crimp. Place on large baking sheet; with
scissors, make three 1/2 inch slits in top of each. Bake 20-25 minutes or until
well-browned. Cool briefly before serving. 590 cal, 29g pro, 72g carbo, 20g fat,
60mg chol, 648mg sodium - - - - - - - - - - - - - - - - - -
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.
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.
Cheeseburger Casserole Spinach & Cream Cheese
1 pound hamburger 1 clove garlic, minced 1/4 cup chopped onion Salt and
pepper 1/4 cup catsup 1 (8 oz.) can tomato sauce 1 cup cheddar cheese, grated 1
can refrigerated biscuits Brown hamburger, garlic, and onion in skillet until
browned. Drain fat, add salt and pepper. Stir in catsup and tomato sauce; heat
thoroughly. Pour hamburger mixture into a 8-inch square baking dish. Sprinkle
grated cheese on top. Top with refrigerated biscuits. Bake at 425 degrees for 20
to 25 minutes, until biscuits are browned.
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 spring form 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
1 1/4 c Old Fashioned Oats Uncooked 1/4 c Margarine, Melted 1/4 c Packed
Brown Sugar 2 T Unbleached All-purpose Flour 24 oz Cream Cheese, Softened 3/4 c
Granulated Sugar 2 t Grated Orange Peel 1 t Vanilla 4 ea Large Eggs 1/2 c Packed
Brown Sugar 1/3 c Light Corn Syrup 1/4 c Margarine Melted 1 t Vanilla Combine
oats, margarine, brown sugar and flour; press into bottom of 9-inch spring form
pan. Bake at 350 degrees F, 15 minutes Combine cream cheese, granulated sugar,
peel and vanilla, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition; pour over crust. Bake
at 325 degrees, 1 hour and 5 minutes. Loosen cake from rim of pan. Chill.
Combine brown sugar, corn syrup and margarine in saucepan; bring to boil,
stirring constantly. Remove from heat; stir in vanilla. Chill until slightly
thickened. Spoon over cheesecake. Garnish with orange slice and fresh mint, if
Northwest Cheesecake Supreme
1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 32 oz Cream
Cheese, Softened 1 c Sugar 3 T Unbleached All-purpose Flour 4 ea Large Eggs 1 c
Sour Cream 1 T Vanilla 21 oz (1 can) Cherry Pie Filling Combine crumbs, sugar
and margarine, press onto bottom of 9-inch spring form pan. Bake at 325 degrees
F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well after
each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450
degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue baking
for 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Top with pie filling just before serving. VARIATION: Substitute 1 1/2 cups
finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar.
Banana Nut Cheesecake
1 c Chocolate Wafer Crumbs 1/4 c Margarine, Melted 16 oz Cream Cheese
Softened 1/2 c Sugar 1/2 c Mashed Ripe Bananas 2 ea Large Eggs 1/4 c Chopped
Walnuts 1/3 c Milk Chocolate Chips 1 T Margarine 2 T Water Combine crumbs and
margarine; press onto the bottom of a 9-inch spring form pan. Bake at 350
degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F.,
40 minutes. Loosen cake from rim; cool before removing rim pf pan. Melt
chocolate pieces and margarine with water over low heat, stirring until smooth.
Drizzle over cheesecake. Chill.
Carrot 'N' Raisin Cheesecake
1 c Graham Cracker Crumbs 3 T Granulated Sugar 3 T Margarine, Melted 24
oz Cream Cheese, Softened 1/2 c Granulated Sugar 1/2 c Unbleached All-Purpose
Flour 4 ea Large Eggs 1/4 c Unsweetened Orange Juice 1 c Finely Shredded Carrot
1/4 c Raisins 1/2 t Ground Nutmeg 1/4 t Ground Ginger 1 T Unsweetened Orange
Juice 1 c Sifted Powdered Sugar Combine crumbs, granulated sugar, cinnamon and
margarine, press onto bottom of 9-inch spring form pan. Bake at 325 degrees F.,
10 minutes. Combine 20 ounces cream cheese, granulated sugar and 1/4 c flour,
mixing at medium speed on electric mixer until well blended. Blend in eggs and
juice. Add combined remaining flour, carrots, raisins, and spices; mix well.
Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to
250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of
pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and
juice, mixing until well blended. Gradually add powdered sugar, mixing until
well blended. Spread over top of cheesecake. Garnish with additional raisins and
finely shredded carrots, if desired.
Mocha Chocolate Chip Cheesecake
2 1/4 c Graham Cracker Crumbs 12 oz Semi Sweet Choc. Chips * 2 1/3 c Butter,
melted ** 1/2 c Milk 4 t Instant Coffee 1 ea Env. Unflavored Gelatin 16 oz Cream
Cheese, Softened 14 oz Sweetened Condensed Milk 2 c Heavy Cream, Whipped 1 c
Chocolate Chips * * Chocolate chips should be the Little Bits chocolate Chips
and they are to be divided into 2 separate cups. Set aside. ** Butter is to be
melted and then cooled to room temperature.
large bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips and
butter, mix well. Pat firmly into 9-inch spring form pan, covering bottom and 2
1/2-inches up sides. Set aside. In small saucepan, combine milk and instant
coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat,
stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl,
beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin
mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate
chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife
around edge of cake to separate from pan, remove rim. Makes 1 9-inch Cheesecake
Chocolate Cherry Cheesecake
8 1/2 oz Chocolate Wafers, Fine Crush 1/2 c Butter, Melted 12 oz Semi-sweet
Chocolate Chips 1 1/2 c Heavy cream 16 oz Cream Cheese, Softened 1/4 c Sugar 4
ea Large Eggs 3/4 c Cherry Flavored Liqueur 1 t Vanilla Extract 1 lb Cherry Pie
Filling 1/2 c Heavy Cream Whipped (Opt.) In large bowl, combine chocolate wafer
crumbs and butter. Pat firmly into 9-inch spring form pan, covering bottom and 2
1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not
boiling) water, chocolate chips and heavy cream. Stir until morsels are melted
and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar,
beating until creamy. Add eggs, one at a time, beating well after each addition.
Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into
prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand
in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread
cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate
edge with whipped cream, if desired.
Heavenly Chocolate Cheesecake
2 c Vanilla Wafers, Fine Crush 1 c Ground Toasted Almonds 1/2 c Butter,
Melted 1/2 c Sugar 12 oz Milk Chocolate Chips 1/2 c Milk 1 ea Env. Unflavored
Gelatin 16 oz Cream Cheese, Softened 1/2 c Sour Cream 1/2 t Almond Extract 1/2 c
Heavy Cream, Whipped 1 x Garnishes * * Garnishes to include whipped cream and
chocolate shavings (optional).
large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well.
Pat firmly into 9-inch spring form pan, covering bottom and 2 1/2 inches up the
sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir
until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top.
Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin
dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and
melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond
extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about
3 hours). Run knife around edge of cake to separate from pan; remove rim.
Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch
Chocolate Raspberry Cheesecake
1 1/2 c Crème-filled Cookie Crumbs * 2 T Margarine, Melted 32 oz Cream
Cheese, Softened 1 1/4 c Sugar 3 ea Large Eggs 1 c Sour Cream 1 t Vanilla 6 oz
Semi-sweet Chocolate Chips** 1/3 c Strained Raspberry Preserves 6 oz Semi-sweet
Chocolate Chips 1/4 c Whipping Cream * Cookie crumbs should come from 18 Cream
Filled Cookies that have been finely crushed. ** This 6 ounces of Chocolate
chips should be melted and cooled slightly .
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan.
Combine 24 ounces of cream cheese and sugar, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, beating well after each
addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8
ounces cream cheese and melted chocolate, mixing at medium speed on electric
mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded
measuring tablespoonfuls of chocolate cream cheese batter over plain cream
cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate
pieces and whipping cream over low heat stirring until smooth. Spread over
cheesecake. Chill. Garnish with additional whipping cream, whipped, raspberries
and fresh mint leaves, if desired.
Favorite Cheesecake Squares
1/4 c Margarine 1/3 c Packed Brown Sugar 1 c Unbleached All-purpose
Flour 1/2 c Chopped Walnuts 8 oz Cream Cheese, Softened 1/4 c Granulated Sugar 1
t Vanilla 1 ea Large Egg 3/4 c M&M Candies NOTE: You can use any type of milk
chocolate candies in place of the M&Ms.
margarine and brown sugar until light and fluffy. Add flour and walnuts, mix
well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom
of 8-inch square pan. Bake at 350 degrees F. 10 minutes. Combine cream cheese,
granulated sugar and vanilla, mixing at medium speed on electric mixer until
well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream
cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture;
mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees
F., 20 minutes. Cool and cut in to 16 equal squares.
1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz
Softened Cream Cheese, 1 c Sugar 3 T Unbleached All-purpose Flour 2 T Lemon
Juice 1 T Grated Lemon Peel 1/2 t Vanilla 4 ea Large Eggs (1 Separated) 3/4 c
Sugar 2 T Cornstarch 1/2 c Water 1/4 c Lemon Juice Combine crumbs, sugar and
margarine, press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F.,
10 minutes. Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing
at medium speed on electric mixer until well blended. Add three eggs, one at a
time, mixing well after each addition. Beat in remaining egg white, reserve yolk
for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven
temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake from rim
of pan; cool before removing rim of pan. Combine sugar and cornstarch in
saucepan; stir in water and juice. Cook, stirring constantly, until clear and
thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return
to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over
Very Blueberry Cheesecake
1 1/2 c Vanilla Wafer Crumbs 1/4 c Margarine, Melted 1 ea Env.
Unflavored Gelatin 1/4 c Cold Water 16 oz Cream Cheese, Softened 1 T Lemon Juice
1 t Grated Lemon Peel 7 oz (1 jar) Marshmallow Crème 3 c Frozen Whipped Topping
(thaw) 2 c Blueberries Frozen or Fresh Combine crumbs and margarine, press onto
bottom of 9-inch spring form pan. Chill. Soften gelatin in water, stir over low
heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium
speed on electric mixer until well blended. Blend in juice and peel. Beat in
marshmallow crème; fold in whipped topping. Puree blueberries; fold into cream
cheese mixture. Chill until firm. Garnish with additional frozen whipped
topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for
cream cheese. Substitute strawberry slices for blueberries Substitute
raspberries for blueberries
Cocoa-Nut Meringue Cheesecake
7 oz (1 pack) Flaked Coconut * 1/4 c Chopped pecans 3 T Margarine,
Melted 16 oz Cream Cheese, Softened 1/3 c Sugar 3 T Cocoa 2 T Water 1 t Vanilla
3 ea Large Eggs, Separated 1 x Dash salt 7 oz (1 jar) Marshmallow Crème 1/2 c
Chopped Pecans * Coconut should be flaked and toasted.
Combine coconut, pecans, and margarine, press onto bottom of 9-inch spring form
pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium
speed on electric mixer until well blended. Blend in egg yolks, pour over crust.
Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before
removing rim of pan. Beat egg whites and salt until foamy, gradually add
marshmallow crème, beating until stiff peaks form. Sprinkle pecans over
cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow crème
mixture over top of cheesecake to seal. Bake at 350 degrees F., 15 minutes.
Festive Irish Cream Cheesecake
1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 c Margarine, melted 1 ea Env.
Unflavored Gelatin 1/2 c Cold Water 1 c Sugar 3 ea Large Eggs, Separated 16 oz
Cream Cheese, Softened 2 T Cocoa 2 T Bourbon 1 c Whipping Cream, Whipped Combine
graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch spring
form pan. Soften gelatin in water, stir over low heat until dissolved. Blend in
3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3
minutes. Combine cream cheese and cocoa, mixing at medium speed on electric
mixer until well blended. Gradually add gelatin mixture and bourbon, mixing
until well blended. Chill until thickened, but not set. Beat egg whites until
foamy; gradually adding the remaining sugar, beating until stiff peaks form.
Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill
until firm. Garnish with chocolate curls and small silver candy balls, if
desired. VARIATION: Substitute 2 T cold coffee for bourbon.
Cookies And Cream Cheesecake
2 c Cream-filled Cookies * 6 T Margarine, Softened 1 ea Env. Unflavored
Gelatin 1/4 c Cold Water 8 oz Cream Cheese Softened 1/2 c Sugar 3/4 c Milk 1 c
Whipping Cream, Whipped 1 1/4 c Crème-filled Cookies ** * The cookies (24)
should be chocolate cream filled cookies and be to as fine as can be done. **
These cookies should be chocolate cream filled cookies and should be coarsely
Combine cookie crumbs and margarine; press onto bottom of 9-inch spring form
pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream
cheese and sugar, mixing at medium speed on an electric mixer until well blended
Gradually add gelatin mixture and milk, mixing until well blended. Chill until
mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream
cheese mixture; pour remaining cream cheese mixture over crust. Top with cookies
and reserved cream cheese mixture. Chill until firm.
Very Smooth Cheesecake
1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 1 ea Env Unflavored
Gelatin 1/4 c Cold Water 8 oz Cream Cheese, Softened 1/2 c Sugar 10 oz Frozen
Strawberries, Thawed 1 x Milk 1 c Whipping Cream, Whipped Combine crumbs and
margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F.,
10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until
well blended. Drain strawberries, reserving liquid. Add enough milk to liquid to
measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese,
mixing until well blended. Chill until slightly thickened. Fold in whipped cream
and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup
Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2
tablespoons of margarine for graham cracker crumbs, sugar and margarine.
Lattice Cherry Cheesecake
1 pack (20 oz) Cookie Mix * 16 oz Cream Cheese, Softened 1 c Sour Cream 3/4 c
Sugar 1/4 t Almond Extract 3 ea Large Eggs 21 oz (1 can) Cherry Pie Filling *
Cookie mix should be refrigerated Sugar Cookie dough from the dairy case.
Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly
overlapping, on bottom and sides of greased 9-inch spring form pan. With floured
fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and
extract, mixing at medium speed on electric mixer, until well blended. Add eggs,
one at a time, mixing well after each addition. Reserve 1/4 cup batter and
chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10
minutes Increase oven temperature to 450 degrees F. Spoon pie filling over
cheese- cake. Spoon reserved batter over pie filling forming a lattice design.
Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch
spring form pan. Prepare as directed except for baking. Bake at 350 degrees F.,
40 minutes. Increase oven temperature to 450 degrees F. Continue as directed.
1 c Graham Cracker Crumbs 3 T Sugar 1/2 t Cinnamon 1/4 c Margarine, Melted 16
oz Cream Cheese, Softened 1/2 c Sugar 2 ea Large Eggs 1/2 t Vanilla 4 c Thinly
Sliced Peeled Apples 1/3 c Sugar 1/2 t Cinnamon 1/4 c Chopped Pecans Combine
crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch spring form
pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing
at medium speed on electric mixer, until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in vanilla, pour over crust. Toss apples
with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer;
sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake
from rim of pan; cool before removing rim of pan. Chill. VARIATION: Add 1/2 Cup
finely chopped pecans with crumbs for crust. Continue as directed.
Chocolate Velvet Cheesecake
1 c Vanilla Wafer Crumbs 1/2 c Chopped Pecans 3 T Granulated Sugar 1/4 c
Margarine, Melted 16 oz Cream Cheese, Softened 1/2 c Brown Sugar, Packed 2 ea
Large Eggs 6 oz Semi-sweet Chips, Melted 3 T Almond Flavored Liqueur 2 c Sour
Cream 2 T Granulated Sugar Combine crumbs, pecans, granulated sugar and
margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F.,
10 minutes. Combine cream cheese and brown sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well after
each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325
degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour
cream and granulated sugar; carefully spread over cheesecake. Bake at 425
degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond
extract for almond flavored liqueur.
1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz Cream Cheese,
Softened 3/4 c Sugar 1 t Vanilla 3 ea Large Eggs 1 oz Square Unsweetened
Chocolate * * The 1 oz square of unsweetened Chocolate should be melted.
Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form
cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and
vanilla, beating at medium speed on electric mixer until well blended. Add eggs,
one at a time, mixing well after each addition. Blend chocolate into 1 cup
batter. Spoon plain and chocolate batters alternately over crust; cutting
through batters with knife several times for the marble effect. Bake at 450
degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue
baking 30 additional minutes. Loosen cake from rim of pan; cool before removing
rim of pan. Chill.
Gala Apricot Cheesecake
2 1/4 c Quick Oats, Uncooked 1/3 c Brown Sugar, Packed 3 T Unbleached
All-purpose Flour 1/3 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/3 c
Cold Water 16 oz Cream Cheese, Softened 1/2 c Granulated Sugar 2 T Brandy 1/2 c
Dried Apricots, Fine Chop 1 c Whipping Cream, Whipped 10 oz (1 Jar) Apricot
Preserves 1 T Brandy Combine oats, brown sugar, flour and margarine, press onto
bottom of 9-inch spring form pan. Bake at 350 degrees F., 15 minutes. Cool
Soften gelatin in water; stir over low heat until dissolved. Combine Cream
Cheese and granulated sugar, mixing at medium speed on electric mixer until well
blended. Gradually add gelatin and brandy to cream cheese mixture mixing until
well blended. Chill until slightly thickened; fold in apricots and whipped
cream. Pour into crust; chill until firm. Heat combined preserves and brandy
over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel
cheese for Cream Cheese
1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz Cream Cheese,
Softened 3/4 c Dark Brown Sugar, Packed 2 T Unbleached All-purpose Flour 3 ea
Large Eggs 2 t Vanilla 1/2 c Pecans, Finely Chopped 1 x Garnishes * * Garnish
include Maple Syrup and Pecan halves.
Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch
spring form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, brown
sugar and flour, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir
in chopped pecans. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce
oven temperature to 250 degrees F., and continue baking an additional 30
minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Brush with maple syrup; top with pecan halves.
Heavenly Dessert Cheesecake
1 T Graham Cracker Crumbs 1 c Low Fat Cottage Cheese 16 oz Neufchatel Cheese*
2/3 c Sugar 2 T Unbleached All-purpose Flour 2 T Skim Milk 1/4 c Almond Extract
* Neufchatel Cheese should be LIGHT Philly brand Neufchatel Cheese and it should
Lightly grease bottom of 9-inch spring form pan. Sprinkle with crumbs. Dust
bottom; remove excess crumbs. Put cottage cheese in blender container Cover;
process on high speed until smooth. In large mixing bowl of electric mixer,
combine cottage cheese, Neufchatel cheese, sugar and flour. Mix at medium speed
until well blended. Add eggs, one at a time, mixing well after each addition.
Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45 to 50
minutes or until center is almost set. (Center of cheesecake appears to be soft,
but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim
of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired.
VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in
large bowl of electric mixer; beat cottage cheese at high speed until smooth.
Add Neufchatel cheese, sugar, and flour, mixing at medium speed until well
blended. Continue as directed.
Lemon Delight Cheesecake
1 1/2 c Graham Cracker Crumbs 1/4 c Sugar 1/2 c Margarine, Melted 1 ea Env.
Unflavored Gelatin 1/3 c Cold Water 1/3 c Lemon Juice 3 ea Large Eggs, Separated
1/2 c Sugar 1 t Grated Lemon Peel 16 oz Cream Cheese, Softened* * Or use 2 8-oz
containers of Philly soft cream cheese.
Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto
bottom of 9-inch spring form pan. Soften gelatin in water, stir over low heat
until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring
constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing
at medium speed on electric mixer until well blended. Beat egg whites, until
foamy; gradually add remaining sugar beating until stiff peaks form. Fold into
cream cheese mixture; pour over crust. Top with reserved crumbs; chill until
Tempting Trifle Cheesecake
1 1/2 c Soft Coconut Macaroons* 24 oz Cream Cheese, Softened 3/4 c Sugar 4 ea
Large Eggs 1/2 c Whipping cream 1/2 c Sour Cream 2 T Sweet Sherry 1 t Vanilla 10
oz Red Raspberry Preserves 1/2 c Whipping Cream, Whipped 1 x Toasted Slivered
Almonds * Soft coconut macaroon cookies crumbs.
Press crumbs onto bottom of greased 9-inch spring form pan. Bake at 325 degrees
F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on
electric mixture until well blended. Add eggs, one at a time, mixing well after
each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour
over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim
of pan; cool before removing rim of pan. Chill. Heat preserves in saucepan over
low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading
to edges. Dollop with whipped cream; top with almonds.
Creamy Chilled Cheesecake
Categories: Cakes Desserts Servings: 8 1 c Graham Cracker Crumbs 1/4 c
Sugar 1/4 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 8 oz
Cream Cheese, Softened 1/2 c Sugar 3/4 c Milk 1/4 c Lemon Juice 1 c Shipping
Cream, Whipped 1 x Strawberry Halves Combine Crumbs, sugar, and margarine; press
onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low
heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on
electric mixer until well blended. Chill until slightly thickened; fold in
whipped cream. Pour over crust; chill until firm. Top with strawberries before
Rum Raisin Cheesecake
1 c Old Fashioned Oats, Uncooked 1/4 c Chopped Nuts 3 T Brown Sugar, Packed 3
T Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Granulated Sugar 1/4 c
Unbleached All-purpose Flour 2 ea Large Eggs 1/2 c Sour Cream 3 T Rum 2 T
Margarine 1/3 c Brown Sugar, Packed 1/3 c Raisins 1/4 c Chopped Nuts 2 T Old
Fashioned Oats, Uncooked Combine oats, nuts, brown sugar and margarine; press
onto bottom of 9-inch spring form pan. Bake at 350 degrees F., 15 minutes.
Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well after
each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut
margarine into combined remaining flour and brown sugar until mixture resembles
coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese
mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool
before removing rim of pan.
1 c Vanilla Wafer Crumbs 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened
1/3 c Sugar 2 T Milk 2 ea Large Eggs 1/2 c Macadamia Nuts, Toasted 8 1/2 oz
Crushed Pineapple, Drained 1 ea Med Kiwi Peeled, Sliced Combine crumbs and
margarine; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F.,
10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well well
after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45
minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Before serving, top with fruit.
Chocolate Chip Cheesecake Supreme
1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 24 oz Cream Cheese, Softened
3/4 c Sugar 1/4 c Unbleached All-Purpose Flour 3 ea Large Eggs 1/2 c Sour Cream
1 t Vanilla 1 c Mini Semi-sweet Chips Combine crumbs and margarine; press onto
bottom of 9-inch spring form pan. Bake at 350 degrees F., 10 minutes. Combine
cream cheese, sugar and flour, mixing at medium speed on electric mixer until
well blended. Add eggs, one at a time, mixing well after each addition. Blend in
sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350
degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired.
Rocky Road Cheesecake
1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 1 ea Env. Unflavored Gelatin
1/4 c Cold Water 16 oz Soft Cream Cheese 3/4 c Sugar 1/3 c Cocoa 1/2 t Vanilla 2
c Mini Marshmallows 1 c Whipping Cream, Whipped 1/2 c Chopped Nuts Combine
crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 350
degrees F., 10 minutes Soften gelatin in water; stir over low heat until
dissolved. Combine cream cheese, sugar, cocoa and vanilla, mixing at medium
speed on electric mixer until well blended. Gradually add gelatin, mixing until
blended. Fold in remaining ingredients; pour over crust. Chill until firm.
1 1/2 c Finely Chopped Nuts 2 T Sugar 3 T Margarine, Melted 32 oz Cream
Cheese, Softened 1 c Sugar 3 T Unbleached All-purpose Flour 4 ea Large Eggs 1 c
Sour Cream 1 T Instant Coffee Granules 1/4 t Cinnamon 1/4 c Boiling water
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form
cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and
flour, mixing at medium speed on electric mixer until well blended. Add eggs,
one at a time, mixing well after each addition. Blend in sour cream. Dissolve
coffee granules and cinnamon in water. Cool; gradually add to cream cheese
mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10
minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour.
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish
with whipped cream and whole coffee beans if desired.
Lime Delicious Cheesecake
1 1/4 c Zwieback Toast Crumbs 2 T Sugar 1/3 c Margarine, Melted 1 ea
Envelope. Unflavored Gelatin 1/4 c Cold Water 1/4 c Lime Juice 3 ea Large Eggs,
Separated 1/2 c Sugar 1 1/2 t Grated Lime Peel 16 oz Light Neufchatel Cheese,
Soft 2 c Thawed Whipped Topping Combine crumbs, sugar and margarine; press onto
bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Cool.
Soften gelatin in water, stir over low heat until dissolved. Add juice, egg
yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium heat 5
minutes. Cool. Gradually add gelatin mixture to the softened Light Neufchatel
cheese, mixing at medium speed on electric mixer, until well blended. Stir in a
few drops of green food coloring, if desired. Beat egg whites until foamy;
gradually add remaining sugar, beating until stiff peaks form Fold egg whites
and whipped topping into Neufchatel cheese mixture, pour over crust. Chill until
firm. Garnish with additional lime peel, if desired.
Amaretto Peach Cheesecake
3 T Margarine 1/3 c Sugar 1 ea Large Egg 3/4 c Unbleached All-purpose Flour
24 oz Cream Cheese, Softened 3/4 c Sugar 3 T Unbleached All-purpose Flour 3 ea
Large Eggs 16 oz Canned Peach Halves * 1/4 c Almond Flavored Liqueur * Peach
halves should be drained, and then pureed.
Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix
well. Spread dough onto bottom of 9-inch spring form pan. Bake at 450 degrees
F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well after
each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450
degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue
baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with additional peach slices and sliced almonds, if desired.
Holiday Eggnog Cheesecake
1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 t Ground Nutmeg 1/4 c Margarine,
Melted 1 ea Envelope. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese,
Softened 1/4 c Sugar 1 c Eggnog 1 c Whipping Cream, Whipped Combine crumbs,
sugar, nutmeg and margarine; press onto bottom of 9-inch spring form pan. Soften
gelatin in water; stir over low heat until dissolved. Combine cream cheese and
sugar, at medium speed on electric mixer until well blended. Gradually add
gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold
in whipped cream. Pour over crust; chill until firm. VARIATION: Increase sugar
to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract.
Continue as directed.
1/3 c Graham Cracker Crumbs 1 T Sugar 1 T Margarine, Melted 8 oz Cream
Cheese, Softened 1/4 c Sugar 1 1/2 t Lemon Juice 1/2 t Grated Lemon Peel 1/4 t
Vanilla 1 ea Large Egg 1 x Garnishes * * Garnishes can include fresh fruit, or
strawberry or apricot preserves.
Combine crumbs, sugar and margarine. Press rounded measuring Tablespoons- full
of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at
325 degrees F., 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla,
mixing at medium speed on electric mixer until well blended. Blend in egg; pour
over crust, filling each cup 3/4 full. Bake at 325 degrees F., 25 minutes. Cool
before removing from pan. Chill. Top with garnishes just before serving. MAKE
AHEAD: Wrap chilled cheesecakes individually in plastic wrap; freeze. Let stand
at room temperature 40 minutes before garnishing and serving.
1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 1 ea Env. Unflavored Gelatin
1/4 c Cold Water 16 oz SOFT Philly Cream Cheese 1/2 c Sugar 1/2 c Milk 1/4 c
Crushed Peppermint Candy 1 c Whipping Cream, Whipped 3 oz Milk Chocolate Candy *
* Milk chocolate should be milk chocolate candy bars and they should be finely
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake
at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat
until dissolved. Combine cream cheese and sugar, mixing at medium speed on
electric mixer until well blended. Gradually add gelatin, milk and peppermint
candy, mixing until blended, chill until slightly thickened but not set. Fold in
whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with
additional whipped cream combined with crushed peppermint candies, if desired.
Chocolate Mint Meringue Cheesecake
1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 2 T Sugar 24 oz Cream
Cheese, Softened 2/3 c Sugar 3 ea Large Eggs 1 c Mint Chocolate Chips, Melted 1
t Vanilla 3 ea Large Egg Whites 7 oz Marshmallow Crème (1 Jar) Combine crumbs,
margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350
degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed
on electric mixer until well blended. Add eggs, one at a time, mixing well after
each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350
degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Chill. Beat egg whites until soft peaks form. Gradually add marshmallow
crème, beating until stiff peaks form. Carefully spread over top of cheesecake
to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.
1 c Graham Cracker Crumbs 3 T Margarine, Melted 24 oz Cream Cheese, Softened
3/4 c Sugar 5 T Lemon Juice 1 1/2 t Grated Lemon Peel 1 t Vanilla 3 ea Large
Eggs, Separated Combine crumbs and margarine; press onto bottom of 9-inch spring
form pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice,
peel and vanilla, mixing at medium speed on electric mixer until well blended.
Add egg yolks, one at a time, mixing well after each addition. Beat egg whites
until stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at
300 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing
rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired.
1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz Cream Cheese,
Softened 3/4 c Sugar 3 ea Large Eggs 1 t Vanilla 21 oz Cherry Pie Filling (1
can) Combine crumbs and margarine; press onto bottom of 9-inch spring form pan.
Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a time
mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450
degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue
baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Top with pie filling just before serving.
Pumpkin Marble Cheesecake
1 1/2 c Gingersnap Crumbs 1/2 c Finely Chopped Pecans 1/3 c Margarine, Melted
16 oz Cream Cheese, Softened 3/4 c Sugar 1 t Vanilla 3 ea Eggs 1 c Canned
Pumpkin 3/4 t Cinnamon 1/4 t Ground Nutmeg Combine crumbs, pecans and margarine;
press onto bottom and 1 1/2-inches up sides of 9-inch spring form pan. Bake at
350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla,
mixing at medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining
sugar, pumpkin and spices to remaining batter; mix well. Alternately layer
pumpkin and cream cheese batters over crust. Cut through batters with knife
several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake
from rim of pan; cool before removing rim of pan. Chill.
Black Forest Cheesecake Delight
1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 16 oz Cream Cheese
Softened 2/3 c Sugar 2 ea Large Eggs 6 oz Semi-sweet Chocolate Chips * 1/4 t
Almond Extract 21 oz Cherry Pie Filling (1 Can) 1 x Frozen Whipped Topping
Thawed * Chocolate Chips should be melted.
Combine crumbs and margarine, press onto bottom of 9-inch spring form pan. Bake
at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Blend in chocolate and extract; pour over crust. Bake at
350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing
rim of pan. Chill. Top cheesecake with pie filling and whipped topping just
Orange Upside-down Cheesecake
Unflavored Gelatin 1 1/2 c Unsweetened Orange Juice 1/4 c Sugar 2 c Orange
Section 1 ea Envelope. Unflavored Gelatin 1/2 c Unsweetened Orange Juice 24 oz
Cream Cheese, Softened 1 c Sugar 2 t Grated Orange Peel 1 c Whipping Cream,
Whipped 1 c Vanilla wafer crumbs 1/2 t Cinnamon 3 T Margarine, Melted Soften
Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until
slightly thickened, but not set. Arrange orange sections on bottom of 9-inch
spring form pan. Pour gelatin mixture over oranges; chill until thickened again
but not set. Soften gelatin in juice; stir over low heat until dissolved.
Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer
until well blended. Gradually add gelatin mixture, mixing until well blended.
Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill.
Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill.
Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION:
Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for
vanilla wafer crumbs.
Chocolate Turtle Cheesecake
2 c Vanilla Wafer Crumbs 6 T Margarine, Melted 14 oz Caramels ( 1 bag)
5 oz (1 can) Evaporated Milk 1 c Chopped Pecans, Toasted 16 oz Cream Cheese,
Softened 1/2 c Sugar 1 t Vanilla 2 ea Large Eggs 1/2 c Semi-sweet Chocolate
Chips * * Chocolate chips should be melted.
Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form
pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt
caramels with milk over low heat, stirring frequently, until smooth. Pour over
crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in chocolate, pour over pecans. Bake at
350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing
rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and
maraschino cherries, if desired.
Brownie Swirl Cheesecake
8 oz (1 Pack) Brownie Mix 16 oz Cream Cheese, Softened 1/2 c Sugar 1 t
Vanilla 2 ea Large Eggs 1 c Milk Chocolate Chips, Melted Grease bottom of 9-inch
Spring form pan. Prepare basic brownie mix as directed on package; pour batter
evenly into spring form pan. Bake at 350 degrees F., 15 minutes. Combine cream
cheese, sugar and vanilla, mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition. Pour over
brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and
chocolate mixture several time to achieve a marble effect. Bake at 350 degrees
F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream, if desired.
Coconut Choco Cheesecake
1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 2 oz Unsweetened
Baking Chocolate 2 T Margarine 16 oz Cream Cheese, Softened 1 1/4 c Sugar 1/4 t
Salt 5 ea Large Eggs 1 1/3 c Flaked Coconut (3.5 oz Can) 1 c Sour Cream 2 T
Sugar 2 T Brandy Combine crumbs, sugar and margarine; press onto bottom of
9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and
margarine over low heat; stirring until smooth. Combine cream cheese, sugar and
salt; mixing at medium speed on electric mixer until well blended. Add eggs, one
at a time, mixing well after each addition. Blend in chocolate mixture and
coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set.
Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300
degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of
Chocolate Orange Supreme Cheesecake
1 c Chocolate Wafer Crumbs 1/4 t Cinnamon 3 T Margarine, Melted 32 oz
Cream Cheese, Softened 3/4 c Sugar 4 ea Large Eggs 1/2 c Sour Cream 1 t Vanilla
1/2 c Semi-sweet Choc. Chips Melted 2 T Orange Flavored Liqueur 1/2 t Grated
Orange Peel Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and
sugar, mixing at medium speed on electric mixer until well blended. Add eggs,
one at a time, mixing well after each addition. Blend in sour cream and vanilla.
Blend chocolate into 3 cups batter; blend liqueur and pour into remaining
batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes.
Reduce oven temperature to 325 degrees F. Spoon remaining batter over chocolate
batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before
removing rim of pan. Chill.
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 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.
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 un-greased 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.
1 boiled chicken 1/2 pound macaroni 1/2 pound mushrooms, sautéed 2 cups
chicken broth 1/2 cup slivered almonds 3 tablespoons butter 2 tablespoons flour
1 cup whipping cream 3 tablespoons dry white wine Cut meat from chicken bones.
Cook macaroni, drain, add mushrooms and almonds. Make sauce of butter, flour,
broth; remove from heat, stir in cream, wine. Preheat oven to 375 degrees. Add
1/2 sauce to chicken, 1/2 half to macaroni. Place macaroni in baking dish,
greased, make hole in center, fill with chicken. Bake until lightly browned. 3
cups chicken, cooked and chopped 1 cup sour cream 1 pound broccoli, cooked and
chopped 1 tablespoon lemon juice 1 can cream of chicken soup 2 cups cheddar
cheese, grated Salt and pepper Preheat oven to 350 degrees. Mix together soup,
mayonnaise, sour cream, lemon juice, salt, and pepper. In a casserole dish,
layer the broccoli, chicken, and soup mixture with one layer each. Sprinkle
cheese on top. Bake for 30 minutes.
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
Chili Casserole Taco Quiche
1 1/2 pounds hamburger 8 flour tortillas 1 (15 oz.) can chili 2 cups
cheddar cheese, grated 1 cup onion, chopped 1 pound hamburger 2 cups Fritos,
slightly crushed 2 1/2 cups milk 1/4 teaspoon pepper 1 cup sour cream 1 cup
cheddar cheese, grated 8 eggs In a skillet, brown onion and hamburger. Drain off
fat. Stir in chili 1 clove garlic, minced and pepper. Preheat oven to 350
degrees. In a greased casserole 1 package taco seasoning dish, alternate layers
of chili mixture, Fritos, and cheese. Cover and 1 small head lettuce, shredded
bake until heated through (about 10 minutes). Serve with extra 1 can sliced
olives (optional) Fritos. 2 medium tomatoes (optional)
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 un-smashed 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.
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.
Chopstick Tuna Tuna Casserole
1 can tuna, drained 1 (16 oz.) carton cottage cheese 2 cans cream of mushroom soup 2 cups chow mein noodles 1 medium
onion, chopped finely 1 cup celery, chopped 1 tablespoon Worcestershire sauce, chopped 2 garlic cloves, minced 1/2 cup almonds or cashews,
chopped 1 cup sour cream Combine soup with 1/4 cup water. Add 1 cup chow mein
noodles 1 teaspoon salt and remaining ingredients. Place in baking dish and
spread rest of 1/4 teaspoon pepper noodles on top. Bake at 375 degrees for 30
minutes. 4 cups macaroni, cooked
1/2 cup warm water 2 packages dry yeast 2 Tablespoon. 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 Tablespoon. 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.
2 eggs 1 can minced clams 1 tablespoon butter 1 can cream of mushroom
soup 1 cup dried bread crumbs Salt and pepper Preheat oven to 350 degrees. In a
large bowl, beat eggs. Add remaining ingredients. Pour into a greased casserole
dish and bake for 40 minutes. 1 tablespoon butter crumbs. Pour into greased
casserole dish. Top with bread crumbs. Bake for about 30 minutes.
Classic Tuna Casserole
1 envelope chicken noodle soup mix 2 1/2 cups boiling water 3
tablespoons butter 3 tablespoons flour 1 can tuna 2 cups canned peas, drained
1/4 cup buttered bread crumbs Pepper Preheat oven to 450 degrees. In a small
saucepan, combine soup mix and water; heat to boiling. In another saucepan, melt
butter over low heat and blend in flour and pepper. Gradually stir in hot soup
and cook until thickened. Add tuna and fold in peas. Pour into a greased baking
dish and top with bread crumbs. Bake for about 15 minutes, until heated through.
2 cans tuna Cheddar cheese, grated Mix all ingredients except cheese together in
a casserole dish and top with grated cheese. Bake at 425 degrees for 45 minutes.
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.
Coca Cola Recipes
Glazed Chicken Wings
3/4 cup Coca~Cola
1/4 c. soy sauce
2 T. brown sugar
1 1/2 tsp. prepared mustard
1 small onion - chopped
10 chicken wings
In medium saucepan, combine all ingredients, except wings. Heat to boiling,
constantly. Reduce heat and simmer 30 minutes. Bake wings at 350º for 25
Pour sauce over wings & bake 10 minutes longer at 375º.
Coca-Cola Roast Beef
1 3 to 4 lb. beef roast (sirloin tip, round, or boneless chuck)
1 can Coca-Cola
1 pkg. onion soup mix
Place unseasoned roast in baking pan. Sprinkle onion soup mix on top. Pour on
Coca-Cola. Cover tightly with aluminum foil. Bake in oven at 300º 3 to 4 hours
Coca Cola Baked Ham
1 - 10 lb (approx.) semi-boneless ham
1 T. dry mustard
6 cups Coca-Cola
2 T spicy brown prepared mustard
1 cup dark brown sugar
2 cups fine bread crumbs
Remove most of the outer fat and rind from ham. Place ham in a shallow roasting
pan. Pour coke over ham to about 1/2-inch depth in pan. Bake at 350º for 2 to 3
hours, basting with the Coca-Cola several times.
Remove ham from the pan. Discard all ham drippings. Combine sugar, dry mustard,
prepared mustard, fine bread crumbs. Add enough Coca- cola to form a thick
Place ham back in pan on a roasting rack. Spread with the coca-cola paste. Pour
remaining coke in the bottom of the pan.
Bake 45 minutes longer at 350º, basting about every 20 minutes or until ham has
dark glaze. Remove from oven and let stand 20 minutes before slicing.
Coca-Cola Baked Beans
2 cans great northern beans - 16 oz.
1/2 can Coca-Cola
1/4 cup onion - diced
1/4 cup green bell pepper - diced
1/4 c. brown sugar
1 T. prepared mustard
1/4 cup ketchup
6 strips bacon
Preparation - Saute 2 strips bacon with onion and green pepper til lightly
Drain off fat, then stir in all other ingredients except for the remaining
to a boil. Pour into a greased casserole dish. Place remaining bacon strips on
Bake at 325º for 45 to 50 minutes.
Coca-Cola Barbecue Sauce
1 cup Coca-Cola
1/2 cup butter or margarine
2 cup worsterschire sauce
1 1/4 cups ketchup
4 tsp. sugar
1 T. salt
1 T. pepper
Combine all ingredients in a large saucepan. Bring to a boil over medium heat.
Reduce heat to simmer & cook, stirring often for 30 minutes.
Use as you would any barbecue sauce, brushing onto meat or chicken as it is
COCA COLA BARBEQUE CHICKEN
1 chicken, cut up
1 to 1 1/2 lg. onions
10 to 12 oz. Coca Cola
10 to 12 oz. ketchup
Lay chicken in baking dish. Slice onion, onto chicken. Mix cake and ketchup and
pour over chicken. Bake at 350 degrees for 1 to 1 1/2 hours.
1 cup Coca-cola
1/2 cup vegetable oil
1 stick Margarine
3 T. cocoa
2 C. sugar
2 C. flour
1/2 tsp. salt
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
In saucepan, combine Coca-Cola, oil, margarine, and cocoa. Bring to a boil, over
medium heat, stirring constantly. In a large bowl, mix together sugar, flour and
Add mixture from saucepan and beat well. Add eggs, buttermilk, soda, and vanilla
and beat well. Pour into a greased and floured sheet cake pan.
Bake at 350º for 20-25 minutes.
1/2 cup margarine
3 T. cocoa
6 T. milk
1 tsp. vanilla
3/4 cup pecans - chopped
1 lb. confectioners sugar
In a saucepan, combine the margarine, cocoa, and milk until the margarine melts.
Add the remaining ingredients and beat hard. Spread on the cooled cake.
MEXICAN PIE CRUST
4 c. flour
1 c. + 2 tbsp. shortening
3/4 tsp. salt
6-8 oz. Coca Cola
Sift flour and salt. Cut in shortening. Slowly add Coke, until dough forms a
Form into pie crusts and use as recipes direct. Makes about 5 single crusts.
tender crust. This is also used for dessert empanadas. Roll out dough and cut
circles. Place teaspoon of marmalade or jam on circle. Fold in half and seal
Bake in preheated 400 degree oven for approximately 15 minutes. Roll in
sugar immediately upon removal from oven.
1 (3-4 lb.) roast
1 onion, sliced
1 (14 oz.) bottle catsup
1 (12 oz.) container classic Coca Cola
Place roast in small roasting pan. Pour catsup and Coca Cola on top. Place
onion on top and cover. Cook in 325 degree oven for 3 1/2 hours. Do not place
roast on rack in pan. Do not salt, pepper or brown roast.
CROCK POT ROAST
1 sirloin tip roast or boneless chuck roast
1 can Coca Cola
1 med. cut up onions
15 oz. can sm. whole potatoes
15 oz. can fingerling carrots or
4 oz. can chopped mushrooms
Wash meat and place in crock pot; add onion and Coke and salt and pepper to
Cook on high for 6-8 hours. In last hour, add potatoes, carrots, and mushrooms
let entire meal cook at least another hour. Meat should fall apart. If you want
it on low, it will take around 12 hours. For leftovers, add tomatoes, corn,
beans; whatever. Add a gravy mix and you have a good stew or soup.
COCA COLA BARBECUE SAUCE
2 tbsp. butter
1 onion, finely chopped
2 cloves garlic, minced
1 bay leaf, crumbled
2 c. catsup
16 oz. bottle Coca-Cola
1 tbsp. Worcestershire sauce
1 tsp. prepared mustard
2 tsp. vinegar
Salt and pepper to taste
Heat the butter in a large saucepan over medium-low heat. Add the onions and
garlic. Cook for 5 minutes, do not brown. Add the remaining ingredients. Simmer,
stirring occasionally for 1 hour. Makes about 1 1/2 cups.
1 regular cake mix, any variety
1 c. Coca Cola
Follow the directions on the back of your cake mix but replace your water with
Cola. It will be a sweeter cake. Bake 25 degrees less than normal.
CHERRY - COKE JELLO MOLD
1 can bing cherries, dark and seedless
2 sm. boxes cherry Jello
1 c. drained, crushed pineapple
1 c. sugar
1/2 c. water
12 oz. Coca-Cola
1/2 c. nuts, chopped
Cook cherries, sugar and water with cherry juice until sugar dissolves. Add
cook until it dissolves - let cool. Add Coca-Cola, pineapple and nuts. Put into
a 9 x
13 inch pan. TOPPING:
2 pkgs. Dream Whip
8 oz. cream cheese
Nuts to top
Make Dream Whip as per package directions. Beat in cream cheese. Spread over
Jello and sprinkle nuts over top.
2 pkgs. strawberry Kool Aid
2 pkgs. cherry Kool Aid
1 tall can pineapple juice
2 1/2 cans full (quarts) water
1 c. Coca Cola
3 1/2 c. sugar
Mix together; chill; serve. Makes 8 quarts.
1 (6 to 8 lb.) brisket
1 (12 oz.) can Coca-Cola
1 (12 oz.) bottle chili sauce
1 env. onion soup mix
2 c. barbecue sauce
Mix cola, chili sauce and onion soup mix. Place brisket fat side up in a Dutch
or 13 x 9 x 2 inch baking dish, pour liquid mixture over brisket and cover
with lid or aluminum foil. Bake at 325 degrees for 30 minutes per pound, about 3
2 hours or until tender. Trim off fat after cooking. You may cook the brisket
long at 220 degrees. Pour barbecue sauce over top and warm in oven. Makes 8 to
COCA COLA STEAK
1 lb. round steak or veal cutlets
1 c. tomato sauce
1 Coca Cola
1 med. onion, cut in rings
1 med. green bell pepper, cut in rings
Salt, pepper, and flour steak. Put 1 tablespoon grease, steak, onion, bell
tomato sauce and Coca Cola in skillet in this order. Cover and cook 30 to 45
minutes over low heat.
QUICK AND EASY PORK CHOPS
4-6 pork chops
1 1/2 c. brown sugar
3/4 c. coca cola
1/2 stick butter
1/2 tsp. salt
1/8 tsp. pepper
Arrange chops in a baking dish. In a bowl, mix together brown sugar and coca
Melt butter and pour over chops. Then pour sugar mixture. Sprinkle the salt and
pepper over chops. Bake at 350 degrees for 40 minutes. Makes 4-6 servings.
1 med. beef brisket
1 (12 oz.) can Coca Cola
1 pkg. dry onion soup mix
1 bottle chili sauce
Place brisket, fat side up, in oblong baking dish. Combine Coke, soup mix and
sauce and pour over brisket. Bake at 250 degrees for 3 1/2 to 4 hours. Baste a
couple of times every hour. For the last 30 minutes, turn brisket, fat side
MEXICAN PORK ROAST
6 canned or dried red chilies
3 cloves garlic for sauce
1 tbsp. crushed oregano
16 oz. Coca Cola
1 (3 1/2 lb.) pork loin roast
Salt & pepper
4-6 cloves garlic for stuffing roast
3 tbsp. vegetable oil
If using dried chilies, boil in water and let stand until soft; drain. Remove
seeds and veins; then process with garlic, oregano and 4 ounces of Coke in food
processor. Salt and pepper roast. Make slits in various places and insert garlic
Brown roast on all sides in oil; place roast in baking pan. Spread chili mixture
meat and pour on remaining Coke. Bake at 350 degrees for 2 1/2 hours. Let meat
stand 15 minutes before serving. Serves 12.
SWEET AND SOUR CHICKEN
1 c. ketchup
1 c. Coca-Cola
3 split chicken breasts
2 tbsp. butter
2 tbsp. oil
Melt butter and oil in frying pan over medium heat. Brown the chicken breasts on
both sides. Add the ketchup and Coca-Cola. Reduce heat to low. Cover and simmer
5 minutes. Adjust the lid to leave a small section open. Continue to simmer 35
minutes until done. Pierce chicken with fork to see if it is done. Juices from
should be clear.
2 c. all-purpose flour
2 c. sugar
1 c. butter
3 tbsp. cocoa
1 c. coca-cola
1/2 c. buttermilk
2 eggs, beaten
1 tsp. baking soda
1 1/2 c. miniature marshmallows
1 tsp. vanilla
Sift flour and sugar. Heat butter, cocoa and coca-cola to boiling; pour over
mixture. Mix buttermilk, eggs, baking soda, marshmallows and vanilla; add to
mixture. Mix well; batter will be thin. Pour into greased and floured 9x13 inch
Bake 30 minutes at 350 degrees.
1 c. margarine
3 tbsp. cocoa
6 tbsp. coca-cola
1 (16 oz.) box powdered sugar (sifted)
1 c. nuts
1 tsp. vanilla
Combine margarine, cocoa, coca-cola and heat to boiling. Pour over sugar. Blend
with mixer until smooth. Add nuts, vanilla. Pour over cake while frosting is
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 wieners.
Cracker Barrel's Bread Pudding Sugared
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
consistency 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
Cracker Barrel's Hash brown Casserole
2 lbs. frozen hash browns 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 hash browns. COMBINE next 7 ingredients and mix with hash browns.
PUT all in a 3 qt. casserole. Sauté 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
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. Meanwhile, heat olive oil over medium-high heat in a large
skillet. Add onion, carrot, celery and garlic and sauté 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 chilies,
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 till 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.
Favorite Tater Tot Casserole
1 pound hamburger 2 cans cream of mushroom soup 1 1/2 soup
cans milk 1 small package frozen tater tots 1/2 cup sour cream 1 cup grated
cheddar cheese Preheat oven to 425 degrees. Brown ground beef in a skillet;
drain fat. In medium-sized bowl mix soup, milk, and sour cream. Add soup mixture
to hamburger and stir. Pour hamburger mixture into a 13x9x2-inch baking pan.
Spread tater tots in a single layer on hamburger mixture. Bake for 15 minutes.
Remove from oven and sprinkle cheese over top. Return to oven for 10 minutes. 1
cup onion, chopped Preheat oven to 350 degrees. Line a 13x9x2-inch baking dish
with the tortillas. In a skillet, cook hamburger, onion, and garlic with taco
seasoning. Simmer for about 10 minutes. Spread beef mixture over tortillas.
Sprinkle cheese on top. Beat eggs and milk together and pour over the top. Bake
for 45 minutes. Let stand for 5 minutes before serving. Serve with sour cream,
tomatoes, lettuce, and olives.
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
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.
Florentine Casserole Shrimp & Rice
2 cups bow or small shell noodles, cooked 3 cups cooked
rice 2 to 3 cups spaghetti sauce 1/2 cup catsup 1 pound hamburger, browned and
crumbled into spaghetti sauce 2 cups cooked shrimp 1 (10 oz.) package frozen
chopped spinach 1/2 teaspoon Tabasco sauce 1 cup sour cream 2 cups milk 1/2 cup
grated Parmesan or Romano cheese 1 teaspoon Worcestershire sauce Mix the sauce
with the noodles. Cool. Layer the noodles with Bread crumbs spinach, sour cream,
and cheese. Repeat until all ingredients are used. Bake at 375 degrees for 30
minutes. Preheat oven to 350 degrees. Combine all ingredients except bread
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 sautéing 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
sauté in hot olive oil until golden brown. Taste to adjust seasoning. Form the
rest of the crab cakes and sauté 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 chilies - 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 chilies. 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 sesame 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 careful not to add too much, it is a powerful
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
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.
1 pound boneless skinless chicken breast
1/4 cup chicken broth
1/2 cup balsamic vinegar
1/3 cup chopped scallions
2 tablespoons Dijon mustard
1 tablespoon minced garlic
1 tablespoon sugar
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cracked black pepper
Rinse chicken pieces and pat dry. Put in a large zip lock
baggie. In measuring cup combine remaining ingredients. Pour over chicken,
seal bag and refrigerate for 24 hours, turning occasionally. Grill chicken
basting with marinade
1 small box Jello with sugar (any flavor) 7 envelopes
unflavored gelatin 1/2 cup water Mix in a saucepan until the mixture resembles
play dough. Place pan over low heat and stir until melted. Once completely
melted, pour into plastic candy molds, and place in the freezer for 5 min. When
very firm, take out of molds and eat! Have fun!
Ham & Rice Casserole
1 can cream of mushroom soup 2 cups ham, cubed 1 cup
cheddar cheese, grated 1 (6 oz.) box long-grained wild rice 1 cup sour cream
Preheat oven to 350 degrees. Cook rice and spread in greased 13x9x2-inch baking
dish. Arrange ham on rice; cover with cheddar cheese. In small bowl, combine
soup and sour cream; spread over cheese. Bake 45 minutes. cheese; fold this
mixture into the noodles. Add soup and salt.
Ham Quiche Ham & Potatoes
3 eggs 1 can cream of mushroom soup 1/4 cup butter, melted
4 cups potatoes, cooked and sliced 1/2 cup Bisquick 1 1/2 cups ham, cubed 1 cup
ham, chopped 1 1/2 cups cheddar cheese, grated 1 cup cheddar or Swiss cheese,
grated 1/4 cup milk 1 1/2 cups milk 1 tablespoon butter Salt and pepper 3/4 cup
soft bread crumbs Mix all ingredients except ham and cheese in blender. Pour
into a 9- Preheat oven to 350 degrees. Arrange half the potatoes in a greased
inch pie pan. Add cheese and ham and push down into mixture. 2-quart casserole
dish. In a medium-sized bowl, stir together ham, Bake at 350 degrees for 45
minutes. Cool 10 minutes before soup, 1 cup of the cheese, and milk. Pour half
of this mixture over serving. the potatoes. Repeat layers.
1. Brown one pound (more or less) of ground beef in a
skillet. 2. Stir in 2 cups pasta or 1 cup rice or 2 cups slices potatoes (dried
is fine) and 2 cups water (use one cup if using fresh potatoes), 1/4 cup butter
or margarine, and one of the sauce mixes below. CHEESEBURGER MACARONI Use
macaroni and 1/4 cup of this mixture. 4 1/2 cups dehydrated cheese 2 2/3 Tbls
powdered milk 2 2/3 cups flour 2 tsp onion powder STROGANOFF Use noodles or
potatoes and 1/3 cup of the following mixture. Stir in 1/4 cup sour cream just
before serving. (1/4 cup fresh or canned mushrooms may be used instead of dried,
but put them in when you cook, not when preparing the mix for storage) 4 cups
powdered milk 4 cups flour 2 cups minced onion 1 cup beef bouillon 1/4 cup onion
powder 4 cups dried mushrooms 2 Tbls celery salt PIZZA SPINS Use wheel shaped
pasta, one can tomato sauce and 2 Tbls of Italian seasoning or 2 Tbls of the
following mixture. 1/4 cup crushed basil 1/4 cup ground oregano 2 Tbls garlic
powder 1/2 cup parsley
1 1/2 pounds hamburger 1 can cream of mushroom soup 1 cup
onions, chopped 1/4 cup catsup 3 cloves garlic, minced 1 can refrigerated
biscuits 1 (8 oz.) package cream cheese Preheat oven to 375 degrees. In a
skillet, brown hamburger, onions, and garlic. Drain. Stir in cheese, soup, and
catsup. Pour hamburger mixture into a greased casserole dish. Bake for 10
minutes. Remove from oven and place biscuits around the edge of the baking dish.
Bake for 15 to 20 minutes. 1 pound hamburger 1 cup rice, uncooked 1 package
frozen spinach, thawed and drained 1 tablespoon garlic salt 2 cups stewed
tomatoes, drained (reserve liquid) 1 (8 oz.) package cream cheese Brown
hamburger and stir in rice, spinach, garlic salt, and tomatoes. Add water to
tomato juice to make 2 cups and add to hamburger mixture. Bring to a boil,
cover, and simmer for about 30 minutes (until rice is cooked). Add the cream
cheese and blend until cheese melts.
McDonald’s Big Mac
Okay, so you want to be able to brag you know the recipe for a burger that
has been sold a billion times over by the famous clown? Wanna super-size
yourself and friends? OK then, don’t say the good folk at WGH didn’t warn you.
Without further ado; here it is:
1 sesame-seed hamburger bun
half of an additional hamburger bun
¼ pound ground beef
1 tablespoon Kraft Thousand Island dressing (or special sauce clone – see
1 teaspoon finely diced onion
½ cup chopped lettuce
1 slice American cheese
2 – 3 dill pickle slices
1. With a bread knife, cut the top off the extra bun half, leaving about a
¾ inch thick slice. This is the middle part of the burger
2. Place the three bun halves on a hot pan or griddle, face-down and toast
them to a light brown. Set aside, but keep the pan hot.
3. Divide the ground beef in half and press into two thin patties slightly
larger than the bun.
4. Cook the patties in the hot pan over medium heat for 1 – 2 minutes on each
side. Salt lightly.
Build the burger in the following stacking order from bottom to top:
half of dressing
half of onion
half of lettuce
remainder of dressing
remainder of onion
remainder of lettuce
Makes 1 hamburger.
Big Mac Special Sauce
For those who want the real deal
½ cup mayonnaise
2 tablespoons of French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon of white vinegar
1 teaspoon sugar
1/8 teaspoon salt
1. Combine all the ingredients in a small bowl. stir well.
2. Place sauce in a covered container and refrigerate for 4 hours (or
overnight), so that the flavors blend. Stir the sauce a couple of times as it
Makes about ¾ cup
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T-shirts, caps, and lots of other cool stuff.
Original Tommy’s World Famous Hamburgers
This clone recipe is for the whole hamburger, but anybody who knows about
Tommy’s goes for the chili. That’s also the part that required the most
kitchen sleuthing. Turns 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. Adding the right
combination of water and flour and broth and spices to the meat we can create
a thick tomato-less chili sauce.
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 tablespoon grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoons 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
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 from 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 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 on in a hot skillet or on an
indoor griddle for 4 to 5 minutes per side or until done. Use 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.
Make sure the ground beef you use has a fat content of at least 20 percent.
This way you’ll be sure to get enough fat to make the roux.
Makes 8 burgers.
(6 cups of chili.)
In-N-Out Double Double
This is the one and only burger. Has been a consistent stalwart in the
World’s Greatest Hamburger’s Top 10 charts since our humble inception. Now,
you have the chance to make a pretty darn close version of it.
1 plain hamburger bun
1/3 pound ground beef (20% fat)
1 tablespoon Kraft thousand island dressing
1 large slice of fresh plump tomato
1 large lettuce leaf
2 slices of American cheese
1 whole onion slice (sliced very thin)
1. Pre-head a frying pan over medium heat
2. Lightly toast (important) both halves of the hamburger bun, face down in
the pan. Set aside.
3. Separate the beef into two even portions, and form each half into a thin
patty (¼ inch thick) slightly larger than the bun.
4. Cook for 2-3 minutes on each side.
5. Flip the patties over, lightly salt and immediately place two slices of
cheese on each one. Cook for 2-3 minutes
6. Assemble the burger in the following stacking order from the bottom up.
beef patty with cheese
beef patty with cheese
Makes one burger
The chain that become famous in the States in the fifties. Named Sonic
because of the revolutionary speed that the burgers were delivered. Adopting
at the time – high tech – intercom methods to speed up the process of getting
the burger to the customer’s car in ultra-quick time.
Sonic burger has reverted back to their original concept and customers can
once again experience the fun manner in which Sonic made a name for itself.
All American No. 1 Burger
¼ Pound ground beef (20% fat)
1 lare plain white hamburger bun
butter-flavoured spray or melted butter
2 teaspoons mayonnaise
3 dill pickle slices (hamburger slices)
1 tablespoon chopped white onion
1/3 cup chopped lettuce
2 tomato slices
1. Shape the ground beef into a thin circle the same diameter as the bun.
Cover the patty with wax paper and freeze it
2. When you ready to go, pre-heat a large skillet over medium heat
3. Spray some butter spray or a thin layer of butter the faces of the top and
botton hamburger bun. Lightly brown the faces of the bun in the skillet, then
remove and set aside.
4. Grill the beef patty in the skillet, and light sprinkle with salt and
pepper. Cook the beef for 3-4 minutes per side until done.
5. As the patty cooks, build the burger as follows (bottom bun up):
Spread the mayonnaise over the browned bottom bun
arrange the pickle slices on the mayonnaise
arrange the lettuce over the pickle. mayonnaise
stack the tomato slices on the lettuce
when the beef patty is ready, stack it on top
Makes 1 hamburger
Wendy’s Wild Mountain Bacon Cheeseburger
This is a show stopper. Very close to the real deal. Let us know if you
Southwestern Pepper Sauce
1/3 cup mayonnaise
¾ teaspoon paprika
¼ teaspoon cumin
¼ teaspoon minced garlic
¼ teaspoon lemon juice
1/8 teaspoon cayenne pepper
1/8 teaspoon dried oregano
pinch granulated sugar
3 ¼ ounces ground beef
1 kaiser bun (no seeds)
1 slice colby Jack cheese
2 slices cooked bacon
1 leaf iceberg lettuce
2 tomato slices
2 red onion slices
1. Make the Southwestern pepper sauce by combining ingredients in a small
bowl. Cover and chill the sauce until it’s needed.
2. Form the ground beef on was paper into a square patty that is slightly
bigger than the diameter of the bun. Put the patty into the freezer for at
least 45 minutes so that it will firm up properly. This will help the burger
stay together whilst cooking.
3. When your ready to go, heat up a large skillet over medium heat. Brown the
faces of the kaiser bun on the skillet. When the faces of the bun are light
brown use the skillet to cook the beef patty. Add a sprinkle of salt and
pepper to the meat, then cook it for 2-3 minutes per side or until done.
4. Assemble the burger by positioning the patty on the bottom bun. Place the
slice of cheese on the beef, followed by the cooked bacon. Place the lettuce
leaf on the bacon, then add the tomoto slices and onions. Spread about 1
tablespoon of Southwestern sauce on the face of the top bun. Flip the top over
onto the rest of the sandwich and serve.
Makes 1 hamburger
Tips: If you like your burgers thick, (like the Wendy’s version with two
patties) simply add another beef patty onto the first one (on top of the
cheese), followed by another slice of colby Jack.
In the real deal they place the frozen patties on a bed of steaming
re-hydrated onion chips and they put the split bun halves on an steaming onion
bed. The bottom is added with the steamed onions. I think the goal is to get
some of the onion (& beef) juice to soak into the bun . The bottom bun half
has a very moist almost gooey onion texture and flavor - which I think is a
great part of their unique flavor.
Mmmm, these little sliders are extremely close to the originals. You may
find yourself doing slider runs at home in the near future or offering your
services to friends.
1 lb. ground chuck (80% lean)
2/3 cup beef broth
1 1/4 cups dried chopped onions (about 3 1/3 oz.)
2 1/2 cups hot water (or more if needed)
20 small dinner rolls (or 7 hot dog buns cut in thirds)
sliced crinkle-cut pickles
Cheese and condiments (optional)
1. Line a 10-by-14-inch rimmed baking sheet with plastic wrap. Mix beef,
and beef stock in a large bowl. Transfer mixture to lined baking sheet, and
use a spatula to flatten. Place second sheet of plastic wrap over meat, and
use rolling pin or hands to further flatten meat so it covers entire surface
2. Remove top layer of plastic wrap, and use spatula to score flattened beef
into 2.5-inch squares. Reapply wrap, and place pan in freezer until meat is
3. Place dried onion in a small bowl, and add the hot water; let stand at
least 10 minutes. Meanwhile, take frozen beef from freezer, and remove from
plastic wrap. Re-score it with a sharp knife, and gently break patties apart.
4. Heat a large skillet (cast iron works best) or grill pan over medium-high
heat. Add 1/4 of onion-and-water mixture to skillet. When water begins to
steam (which should happen almost instantly), place 5 patties on top of the
onions. Add one slice of crinkle-cut pickle on top of each patty. Cook, to
desired doneness. Place a bun top on each patty.
5. Remove patties and buns, with a helping of onion, from skillet. Add bun
bottoms, and any cheese or condiments as desired.
6. Repeat with remaining ingredients.
Makes about 20 two-and-a-half-inch square patties
(from an ex WC employee)
Each station at a White Castle has two aluminum gills, each of which holds
30 burgers. They are gas-fired, with two settings, the first of which is low
enough to keep the burgers at serving temperature, the other is a high-temp
burner that uses either a timer or thermostat to cook the burgers. The
operator loads the grill, pushes a button, and a short time later, they are
ready to serve.
The meat patties are made by armour, to White Castle’s specifications,
which ensures consistency. They are delivered frozen, and kept frozen until
they go on the grill. The five holes in each patty allow the burger to cook
completely through with no flipping. The onion mix is shipped from the company
commissary in individual portion plain white paper bags, containing dehydrated
chopped onion, salt, and pepper. There is no MSG in the onion mix. One fills a
stainless steel ice bucket with cold water and dumps in the contents of one
bag of the mix, and it goes in the walk-in overnight, to reconstitute.
To load the grill, you take one ladle of the onion mix, place it on the
grill and spread it out evenly with a spatula. The burger patties are then
placed on the grill, followed by the bun bottoms, then the tops, and the
button is pushed. A good operator can load the grill in about 30 to 45
seconds. There is no oil in the onion mix. When the burgers are ready, the
operator uses the long offset spatula and lifts two burgers at a time to the
counter, while holding the tops in his/her other hand, and then places the
tops on the burger. The buns are baked in White Castle’s own bakeries, and
come in two 36 inch by 36 inch layers in plastic, wrap and a cardboard box. An
operator separates these large layers into pairs of buns prior to their being
placed in a container by the grill set.
Hardee's Buttermilk Biscuits
4 cups self-rising flour 1 tbs. sugar 1 tbs. baking powder
2 cups buttermilk 2/3 c. shortening Mix together, but do not knead. Roll out to
1" thick. Cut and brush tops with additional buttermilk. Place on greased cookie
sheet. Bake at 400 degrees for 15 minutes.
Heath Bar Candy
1/2 lb Butter 1 cup Sugar 1/2 cup Nuts, finely chopped 1/3
cup Chocolate chips Combine first 3 ingredients and boil, stirring constantly
until it thickens and looks like a brown paper bag. Pour on greased cookie
sheet. Sprinkle the chocolate chips on top. Let melt and spread smooth over the
mixture. Let cool and harden. Break into pieces.
Heinz 57 Sauce
1/2 Cup Raisins 2/3 Cup Heinz ketchup 1 tsp chili powder 1
tsp seasoned salt 4 oz applesauce 2 Tbsp Wish Bone Italian Dressing 1. Put all
ingredients in a blender and blend on/off for 2 minutes on high or until smooth.
Hershey's Chocolate Syrup
1/2 Cup Cocoa (Hershey's obviously) 1 Cup Sugar 1 Cup
water 1 tsp. Vanilla dash of salt Combine cocoa, sugar, and salt in a saucepan.
Add water, and mix until smooth. Bring this mixture to a boil. Allow it to boil
for one minute, be careful this does not over boil. Remove from heat, when this
cools add the vanilla.
Hidden Valley Ranch Dressing
15 Saltines 2 cups Dry minced parsley flakes 1/2 cup Dry
minced onion 2 tablespoons Dry dill weed 1/4 cup Onion salt 1/4 cup Garlic salt
1/4 cup Onion powder 1/4 cup Garlic powder Salad Dressing: 1 tablespoon Mix 1
cup Mayonnaise 1 cup Buttermilk Put crackers through blender on high speed until
powdered. Add parsley, minced onions, and dill weed. Blend again until powdered.
Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic
powder. Put into container with tight-fitting lid. Store dry mix at room
temperature for 1 year. Makes 42 1 tablespoon servings. To use mix--Combine mix,
mayonnaise, and buttermilk. Yield: 1 pint.
Honey Baked Ham
1 (7 lb.) med. smoked pork picnic shoulder (bone in or
out) 2 c. sugar 1 c. honey or brown sugar, packed 1 (6 oz.) can frozen orange
juice concentrate, thawed 1 tsp. whole cloves Make crosswise slits, 1/2 inch
apart, halfway through ham to to where knife touches bone. Place ham in deep
bowl and barely cover with water. Stir in sugar. Soak at least 2 days in
refrigerator. Drain. Place ham in roasting pan, lined with enough foil to wrap
completely. Pour honey or brown sugar and orange juice all over pork. Stick
cloves all over meat. Wrap tightly with foil. Bake at 200 degrees for 6 to 7
hours or until done.
Hooter's Buffalo Chicken Wings
vegetable oil -- for frying 1/4 cup butter 1/4 cup Crystal
Louisiana Hot Sauce dash ground pepper dash garlic powder 1/2 cup all-purpose
flour 1/4 teas. paprika 1/4 teas. cayenne pepper 1/4 teas. salt 10 chicken wing
pieces ON THE SIDE: bleu cheese dressing & celery sticks Heat oil in a deep
fryer to 375. You want just enough oil to cover the wings entirely -- an inch or
so deep at least. Combine the butter, hot sauce, ground pepper, and garlic
powder in a small saucepan over low heat. Heat until the butter is melted and
the ingredients are well-blended. Combine the flour, paprika, cayenne powder,
and salt in a small bowl. If the wings are frozen, be sure to defrost and dry
them. Put the wings in a large bowl and sprinkle the flour mixture over them,
coating each wing evenly. Put the wings in the refrigerator 60-90 minutes. This
will help the breading to stick to the wings when fried. Put all the wings in
the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to
turn dark brown. Remove from the oil to a paper towel to drain. Don't let them
sit too long, because you want to serve them hot. Quickly put the wings in a
large bowl. Add the hot sauce and stir, coating all of the wings evenly. Serve
with bleu cheese dressing and celery sticks on the side.
1/2 c Plus 2 tbsp Flour 2 1/2 tb Cocoa powder 3/4 ts
Baking soda 1/4 ts Salt 1/2 c Sugar 1/2 c Water 3 tb Vegetable oil 1 1/2 ts
Distilled white vinegar 1 ts Vanilla extract FILLING: 1 c Heavy whipping cream 6
oz Finely chopped white chocolate GLAZE: 3 oz Finely chopped bittersweet
chocolate 3 tb Boiling water ICING: 1 tb Egg white, at room temperature 1 pn
cream of tartar 1/2 c Plus 2 to 3 tbsp confectioner's sugar Make the cupcakes:
1. Position a rack in the center and preheat oven to 325F. Lightly butter
twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups. 2. Into a medium bowl,
sift together the flour, cocoa, baking soda, and salt. Mix in the sugar. Make a
well in the center. Whisk in the water, oil, vinegar, and vanilla. Blend until
smooth. (The batter will be very thin.) 3. Spoon the batter into the prepared
cups. Bake until a cake tester inserted into the center of one of the cupcakes
comes out clean, about 12 to 14 minutes. Cool the cupcakes in the pans on a wire
rack for 5 minutes. Remove the cupcakes from the pans and finish cooling on the
rack. Make the filling: 4. In a heavy medium saucepan over medium-high heat,
bring the cream to a boil. Add the white chocolate and remove from heat. let the
mixture stand briefly; stir until smooth. Transfer to a metal bowl and
refrigerate until chilled thoroughly, stirring occasionally. (To speed the
process, set the metal bowl over a larger bowl of ice water; stir the chocolate
mixture until cool.) With an electric mixer, beat the white chocolate mixture
just until fluffy, about 1 minute. 5. Transfer the filling to a pastry bag
fitted with a 3/8-inch plain tip. Insert the pastry tip 1/4-inch into the bottom
of each cupcake and squeeze a little filling into each one. Make the glaze: 6.
Place the chocolate in a small bowl. Whisk in the boiling water and blend until
smooth. One at a time, dip the top of each cupcake into the warm glaze. Turn the
glazed cupcakes right side up and set them on a wire rack on top of a baking
sheet. Refrigerate the cupcakes for 5 minutes to set the glaze. Make the icing:
7. In a medium bowl, whisk the egg white until frothy. Stir in the cream of
tartar. Gradually mix in enough of the confectioner's sugar to make a fairly
stiff and smooth icing. Fill a small paper cone with the icing and cut a
1/16-inch opening at the tip. Remove the cupcakes from the refrigerator. Pipe a
design (a squiggle, spiral, etc.) on the top of each cupcake. Let the design
harden and then cover and refrigerate the cupcakes. Serve at room temperature.
The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up
to 2 weeks. Makes 22 to 24 miniature cupcakes.
a bottle about the size of a Twinkie twelve 12 x 14 inch
pieces of aluminum foil pastry bag toothpick CAKE: 4 egg whites One 16-ounce box
golden pound cake mix 2/3 cup water Nonstick spray FILLING: 2 Tbsp butter 1/3
cup vegetable shortening 1 cup powdered sugar 1/4 cup granulated sugar 1/3 cup
evaporated milk 1 tsp vanilla extract 2 drops lemon extract Preheat oven to 325
degrees F. Fold each piece of foil in half twice. Wrap the folded foil around
the bottle to create a mold. Leave the top open for pouring the batter in. Make
twelve of these molds and arrange on a cookie sheet. Spray the inside of each
with nonstick spray. Beat the egg whites until stiff. Combine with cake mix and
water, and beat about 2 minutes until thoroughly blended. Pour batter into
molds, filling each about 3/4 inch deep. Bake about 30 minutes, or until the
cake is golden brown and a toothpick comes out clean from the center. For the
filling, cream the butter and shortening. Slowly add the sugars while beating.
Add the evaporated milk, vanilla and lemon extracts. Mix on medium speed until
completely smooth and fluffy. When the cakes are done and cooled, use a
toothpick to make three small holes in the bottom of each one. Move the
toothpick around the inside of each cake to make room for filling. Using the
pastry bag, inject each cake with filling through all three holes. Makes 12
Hot Dog on a Stick Hot Dog
One hot summer day in 1946 Dave Barham was inspired to dip
a hot dog into his mother's cornbread batter, then deep fry it to a golden
brown. The first Hot Dog on a Stick was born, and Dave soon found a quaint Santa
Monica, California location near the beach to offer his new creation along with
a tall glass of ice-cold lemonade and mustard on the side. The chain uses only
turkey dogs for this treat, so we'll do the same. Just be sure you find the
shorter dogs, not "bun-length." This time size does matter. For the stick,
simply snag some of the disposable wood chopsticks from a local Chinese or
Japanese food restaurant next time you're there. 2 cups flour 3/4 cup corn meal
1/2 cup sugar 1 3/4 teaspoons salt 1 teaspoon baking soda 1 3/4 cups fat-free
milk 2 egg yolks, slightly beaten 10 turkey hot dogs 8-10 cups of vegetable oil
5 pairs of chopsticks 1. Preheat oil in a deep pan or fryer to 375 degrees. 2.
Combine the flour, corn meal, sugar, salt and baking soda in a large bowl. 3.
Combine the milk and egg yolks to the dry ingredients and mix with an electric
mixer on high speed until batter is smooth. 4. Dry off the hot dogs with a paper
towel. Jab the thin end of a single chopstick about halfway into the end of each
hot dog. 5. When the oil is hot, tip the bowl of batter so that you can
completely coat each hot dog. Roll the hot dog in the batter until it is
entirely covered with batter. 6. Hold the hot dog up by the stick and let some
of the batter drip off. Quickly submerge the hot dog in the oil and spin it
slowly so that the coating cooks evenly. After about 20 seconds you can use a
lid to the deep fryer or pan to put weight on the stick, keeping the hot dog
fully immersed in the oil. You can cook a couple dogs at a time this way. Cook
for 5-6 minutes or until coating is dark brown. Turn them once or twice as they
cook. Drain on paper towels while cooling, and repeat with remaining hot dogs.
Makes 10 hot dogs.
Houlihan's Baked Potato Soup
2 Cups potatoes, diced but unpeeled 1/4 lb butter 2 Cups
finely diced yellow onions 1/2 Cup flour 1 quart warm water 1/4 Cup chicken
bouillon 1 Cup potato flakes 2 Cups heavy cream 2 Cups milk 1/2 teaspoon Tabasco
Salt, pepper, garlic powder and dried basil to taste Sauté onions in melted
butter for 10 minutes in large kettle. Add flour to onions and butter and cook
for four to five minutes, stirring until flour is absorbed. In a separate
container, combine water, chicken bouillon, potato flakes, and seasonings. Stir
until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a
time. Add milk and cream, stirring until smooth and lightly thickened. Reduce
heat and simmer for 15 minutes. In a separate container, the potatoes should be
covered with water, brought to a boil, and simmered for 20 minutes. Combine the
potatoes with the soup to complete.
Howard Johnson's Boston Brown Bread
1 cup un-sifted whole wheat flour 1 cup un-sifted rye
flour 1 cup Yellow corn meal 1 1/2 teaspoons Baking soda 1 1/2 teaspoons Salt
3/4 cup Molasses 2 cups Buttermilk Grease and flour a 2 qt. mold. Combine
flours, corn meal, soda, and salt. Stir in molasses and buttermilk. Turn into
mold and cover tightly. Place on trivet in deep kettle. Add enough boiling water
to kettle to come half way up sides of mold; cover. Steam 3 1/2 hr., or until
done. Remove from mold to cake rack. Serve hot with baked beans. Makes 1 loaf
Nonstick Spray 1 1/4 cups all-purpose flour 1 egg 1 1/4
cups buttermilk 1/4 cup granulated sugar 1 heaping teaspoon baking powder 1
teaspoon baking soda 1/4 cup cooking oil pinch of salt 1. Preheat a skillet over
medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2. With a mixer, combine all of the remaining ingredients until smooth. 3. Pour
the batter by spoonfuls into the hot pan, forming 5-inch circles. 4. When the
edges appear to harden, flip the pancakes. They should be golden brown. 5. Cook
pancakes on the other side for same amount of time, until golden brown. Makes 8
to 10 pancakes.
In-N-Out Double-Double Hamburger
1 plain hamburger bun 1/3 pound ground beef Dash salt 1
tablespoon Kraft Thousand Island dressing 1 large tomato slice (or 2 small
slices) 1 large lettuce leaf 2 slices American cheese 1 whole onion slice
(sliced thin) 1. Preheat a frying pan over medium heat. 2. Lightly toast the
both halves of the hamburger bun, face down in the pan. Set aside. 3. Separate
the beef into two even portions, and form each half into a thin patty slightly
larger than the bun. 4. Lightly salt each patty and cook for 2-3 minutes on the
first side. 5. Flip the patties over and immediately place two slices of cheese
on each one. Cook for 2-3 minutes. 6. Assemble the burger in the following
stacking order from the bottom up: bottom bun dressing tomato lettuce beef patty
with cheese onion slice beef patty with cheese top bun. Makes one hamburger.
International House Of Coffee Flavored
To Make Coffee: Use rounded teaspoons of the following
mixes to taste. Cafe Bavarian Mint: 1/4 C. Powdered Creamer 1/3 C. Sugar 1/4 C.
Instant Coffee 2 T. Powdered Baking Cocoa 2 hard candy Peppermints Process in a
blender on liquefy until well blended. Store in an air tight container. Cafe
Cappuccino: 1/4 C. Powdered Creamer 1/3 C. Sugar 1/4 C. Instant Coffee 1 Orange
flavored piece of hard candy Process in a blender on liquefy until blended.
Store in an air tight container. Cafe Swiss Mocha: 1/4 C. Powdered Creamer 1/3
C. Sugar 1/4 C. Instant Coffee 2 Tbl. Powdered Baking Cocoa Process in a blender
on liquefy until well blended. Store in an air tight container. Cafe Viennese:
1/4 C. Powered Creamer 1/3 C. Sugar 1/4 C. Instant Coffee 1/2 tsp. Cinnamon
Process in blender on liquefy until well blended. Store in an air tight
1 Pound Ground beef 1/3 Cup Refried beans 1/4 Teaspoon
Salt 2 Tablespoons Chili powder 1/4 Cup Ortega Taco Sauce -- Mild 12 Each Soft
corn tortillas 3 Cups Cooking oil 6 Slices American cheese (each cut in half) 1
Head Lettuce -- chopped fine Slowly brown the beef over low heat, using a wooden
spoon to chop and stir the meat, keeping it very fine and smooth. When the beef
is brown drain the fat. Add the refried beans and use the wooden spoon to smash
the whole beans into the mixture creating a smooth texture. Add the salt, Chili
powder, and Taco Sauce to the mixture. Remove from the heat. In another skillet
heat 1/4 inch of oil until hot. Test with a small piece of tortilla - it should
bubble when dropped into the oil. Spread 1/2 of the beef mixture on the center
of each corn tortilla. Fold the tortillas over and press so that the beef
filling acts as an adhesive and holds the sides together. Drop each taco into
the pan of hot oil and fry on both sides until crispy. When cooked, remove the
tacos from the oil and place them on a rack or some paper towels until they are
a little cooler. Pry open slightly and add 1/2 slice American cheese and some
lettuce. Top with additional Taco Sauce to taste.
1 qt water 2 1/2 c Sugar 3 tb Instant coffee 1 tb Vanilla
2 1/2 c Vodka Bring water, sugar and coffee to a boil in a saucepan. Simmer VERY
slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add vanilla and
vodka. Makes 7 cups.
KFC Cole Slaw
8 cups finely chopped cabbage 1/4 cup carrot, shredded 1/3
cup sugar 1/2 teas. salt 1/8 teas. pepper 1/4 cup milk 1/2 cup mayonnaise 1/4
cup buttermilk 1 1/2 tbls. white vinegar 2 1/2 tbls. lemon juice Cut cabbage and
carrots into small pieces about the size of rice kernels. (The food processor is
great for this!) In salad bowl, combine the sugar, salt, pepper, milk,
mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the
cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before
serving. Serves 6 to 8.
1 tablespoon vegetable oil 5 tablespoons all-purpose flour
1 can Campbell's chicken broth (plus 1 can of water) 1/4 teaspoon salt 1/8
teaspoon MSG or Accent Flavor Enhancer 1/8 teaspoon ground black pepper 1. First
make a roux by combining the oil with 1 1/2 tablespoons of flour in a medium
saucepan over low heat. Heat the mixture for 20-30 minutes, stirring often,
until it is a dark chocolate color. 2. Remove the roux from the heat, stir in
the rest of the flour, and add the remaining ingredients to the saucepan; mix
well. 3. Put the saucepan back over the heat, turn it up to medium and bring the
gravy to a boil. Reduce heat and simmer for 15 minutes, or until thick. Makes
about 3 cups.
KFC Macaroni Salad
7 ounces Box elbow macaroni, cooked 2 Ribs celery minced
fine 1 tablespoon Dry minced onion 1/3 cup Diced sweet pickles 1 1/2 cups
Miracle whip 1/2 cup mayonnaise 1/4 teaspoon Black pepper 1/4 teaspoon Dry
mustard 1 teaspoon Sugar Salt to taste Combine everything just as listed.
Refrigerate salad tightly covered several hours before serving.
KFC Original Fried Chicken
1 frying chicken, cut into frying pieces 1 1/2 cups flour
1 pack (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!) 1 Envelope
Lipton (or other brand) Tomato Cup of Soup 2 eggs, well beaten 2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep. 1. Combine
eggs and milk. Set aside. 2. Combine flour with the Italian dressing and soup
mix. 3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure. 4. Fry pieces over medium heat for 25
to 30 minutes, turning often. 5. Remove from fire. Drain and serve.
King's Hawaiian Bread
6 cups plain flour 3 eggs 1 cup pineapple juice 1 cup
water 3/4 cup sugar 1/2 teas. ginger 1 teas. vanilla 2 pkg. yeast 1 stick
margarine Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and
melted margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture and
stir until well mixed. Sprinkle in yeast, 1 package at a time, mixing well.
Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may
have to use your hand. Make sure it's mixed well. Leave batter in bowl and cover
with cloth and place in warm place. Let rise 1 hour. Remove from bowl and knead
in 1/2 cup flour. Knead about 10 times. Divide into 3 equal parts and place in
well greased round cake pans. Cover and place in warm place and let rise about 1
hour. Bake at 350 degrees 25 to 30 minutes.
Kraft Macaroni and Cheese
8 cups water 2 cups uncooked elbow macaroni 1/3 cup
shredded cheddar cheese 1/2 cup Cheez Whiz 2 tablespoons whole milk 1/4 teaspoon
salt 1. Bring 8 cups (2 quarts) of water to a boil over high heat in a large
saucepan. Add elbow macaroni to water and cook for 10 to 12 minutes or until
tender, stirring occasionally. 2. As macaroni boils, prepare sauce by combining
cheddar cheese, Cheez Whiz, and milk in a small saucepan over medium/low heat.
Stir cheese mixture often as it heats, so that it does not burn. Add salt. When
all of the cheddar cheese has melted and the sauce is smooth, cover pan and set
aside until macaroni is ready. 3. When macaroni is ready, strain water, but do
not rinse the macaroni. 4. Using the same pan you prepared the macaroni in,
combine the macaroni with the cheese sauce, and mix well. Makes about 4 cups.
Kraft Thousand Island Dressing
1/2 cup mayonnaise 2 tablespoons ketchup 1 tablespoon
white vinegar 2 teaspoons sugar 2 teaspoons sweet pickle relish 1 teaspoon
finely minced white onion 1/8 teaspoon salt dash of black pepper 1. Combine all
of the ingredients in a small bowl. Stir well. 2. Place dressing in a covered
container and refrigerate for several hours, stirring occasionally, so that the
sugar dissolves and the flavors blend. Makes about 3/4 cup.
Krispy Kreme Doughnuts
1 Can Biscuits - not flaky, buttermilk, or any special
type. Just regular biscuits. Poke a hole in the center of each. Deep fry until
brown (or fry in skillet) turning doughnuts once. Do not crowd. Drain well on
paper towels. Because the biscuit dough has little, if any, sugar, you will want
to either roll them in powdered sugar, cinnamon and sugar mix (1/2 powdered
sugar and 1/2 granulated sugar with cinnamon to taste), or glaze them (regular
2 lb Lean Ground Beef 1/4 c Dry Minced Onion 1/4 c Hot
Water 3 oz Jar Strained Beef Baby Food 2/3 c Clear Beef Broth 1 pk Hot Dog Buns
Soak 1/4 cup dry minced onions in 1/4 cup hot water until soft while you mix 2
pounds ground beef with 3 ounce jar of strained beef baby food and 2/3 cup clear
beef broth. Keep patties uniform using 1/4 cup meat mixture for each patty,
flattened to 1/4" and fried quickly in 1 T oil per patty on a hot griddle. Make
3 or 4 holes in patties while frying. Cut hot dog buns in half. Cut off rounded
ends. Fry 1 t onions under each patty as you turn to fry 2nd side. Slip each
patty into bun with 2 dill pickle chips, mustard and catsup.
Legal Seafood Clam Chowder
4 quarts littleneck clams (about 1-2/3 cups cooked and
chopped) 1 clove garlic, chopped 1 cup water 2 ounces salt pork, finely chopped
2 cups chopped onions 3 tablespoons flour 1-1/2 pounds potatoes, peeled, and
diced into 1/2-inch cubes 4-1/2 cups clam broth 3 cups Fish Stock 2 cups light
cream Oyster crackers (optional) Clean the clams and place them in a large pot
along with the garlic and water. Steam the clams just until opened, about 6 to
10 minutes, depending upon their size. Drain and shell the clams, reserving the
broth. Mince the clam flesh, and set aside. Filter the clam broth either through
coffee filters or cheesecloth and set aside. In a large, heavy pot slowly render
the salt pork. Remove the cracklings and set them aside. Slowly cook the onions
in the fat for about 6 minutes, stirring frequently, or until cooked through but
not browned. Stir in the flour and cook, stirring, for 3 minutes. Add the
reserved clam broth and Fish Stock, and whisk to remove any flour lumps. Bring
the liquid to a boil, add the potatoes, lower the heat, and simmer until the
potatoes are cooked through, about 15 minutes. Stir in the reserved clams,
salt-pork cracklings, and light cream. Heat the chowder until it is the
temperature you prefer. Serve in large soup bowls with oyster crackers on the
side. Serves 8
Lipton's Onion Soup
3/4 c. minced onion 1/3 c. beef bouillon 4 tsp onion
powder 1/4 tsp crushed celery seed 1/4 tsp sugar Combine all ingredients Store
in tight fitting container About 5 Tbls. of mix are equal to 1 1.25 oz pkg. Use
in making soup or onion dip (Mix 5 Tbls. with one pint of sour cream).
Little Caesar's Crazy Sauce
15 Ounces Canned Tomato Paste 1/2 Teaspoon salt 1/4
Teaspoon pepper 1/4 Teaspoon garlic powder 1/4 Teaspoon dried basil 1/4 Teaspoon
dried marjoram 1/4 Teaspoon dried oregano 1/4 Teaspoon ground thyme Combine all
the ingredients in an uncovered saucepan over medium heat. When the sauce begins
to bubble, reduce the heat and simmer for 30 minutes, stirring often. Remove the
sauce from the heat and let it cool. Store in a tightly sealed container in the
refrigerator; it will keep for 3 to 4 weeks. Makes 1 1/2 cups.
Lowry's Seasoned Salt
2 tablespoons pepper 1 tablespoon chicken bouillon powder
1 teaspoon onion salt 1 teaspoon onion powder 1 tablespoon garlic salt 1
teaspoon cumin powder 1 teaspoon dry marjoram leaves 1 tablespoon minced parsley
1 teaspoon paprika 1/2 teaspoon curry powder 1 tablespoon chili powder 1/3 cup
salt Mix all ingredients together thoroughly, or put all ingredients in 1 qt.
mayonnaise jar with tight fitting lid, shaking until blended well. Keep at room
temperature. Use within 3 months Makes about 1 cup.
Luchow's German Potato Salad
1 pound (3 medium) potatoes 6 slices bacon, diced 1
medium-size onion, diced 1/2 cup vinegar 1/2 cup stock or bouillon 1 tsp. salt
1/4 tsp. pepper 1 tsp. sugar 1 egg yolk, beaten Scrub potatoes; rinse. Boil in
jackets; let cool. Peel and cut in 1/4-inch slices. Cook bacon in hot pan until
crisp. Add onion; stir and cook until transparent. Add vinegar, stock or
bouillon, and seasonings. Stir; let come to a boil. Stir in egg; remove from
heat and pour over potatoes. Serves 2-4.
3 Tbsp Lemon Juice 1 1/2 tsp Seasoned Salt 1 Tbsp
Worcestershire Sauce 1 Tbsp Soy Sauce 1 Tbsp A-1 Steak Sauce 1 Tbsp Corn Oil 1/2
Cup Beef Broth 1 tsp Heinz 57 Sauce 1/4 tsp Garlic Salt 1 tsp Vinegar 1. Mix the
above ingredients. 2. Take 1 1/2 to 2 lbs. of ground round and shape meat into
round patties, 3/4" thick and 3 1/2"round. 3. Place in a covered container and
pour the marinade mixture over them. Cover tightly and refrigerate 12 hours or
overnight. Turn the patties frequently. 4. Remove from marinade and sear over
high heat to seal in the juices, then turn down heat and cook to your desired
Mar's Almond Bar
2 c Granulated sugar 1/4 c Light corn syrup 1/2 c + 2 tb.
water pn Salt 2 Egg whites 35 Kraft caramels 2/3 c Whole roasted almonds 24 oz
Milk chocolate chips In a large saucepan over medium heat, combine the sugar,
corn syrup, 1/2 cup of the water, and the salt. Heat to boiling, then cook using
a candy thermometer to monitor the temperature. Beat the egg whites until they
are stiff and form peaks. Don't use a plastic bowl for this. When the sugar
mixture reaches 270~F, or the soft crack stage. Remove from the heat and pour
the mixture in thin streams into the egg whites, blending completely with an
electric mixer set on low. Continue to mix about 20 minutes or until the nougat
begins to harden and thickens to the consistency of dough. Mix in the almonds.
Press the nougat into a greased 9 x 9 inch pan and chill until firm about 30
minutes. Melt the caramels with the remaining 2 tb. water in a small saucepan
over medium heat. Pour the caramel over the nougat and return the pan to the
refrigerator. When the caramel and nougat are firm (about 30 min), slice down
the middle of the pan with a sharp knife and then slice across into 7 segments
to make a total of 14 bars. Melt the milk chocolate chips in a microwave for 2
minutes on half power, stirring halfway through the cooking time. Melt
completely, but be careful not to overheat. Resting the bar on a fork (and use
fingers if needed) dip each bar into the chocolate to coat completely and tap
the fork against the side of the bowl to knock off the excess chocolate. Place
on waxed paper and let cool at room temperature until the chocolate is firm; 1-2
McDonald's Big Mac Sauce
1/2 cup mayonnaise 2 tablespoons French dressing 4
teaspoons sweet pickle relish 1 tablespoon finely minced white onion 1 teaspoon
white vinegar 1 teaspoon sugar 1/8 teaspoon salt 1. Combine all of the
ingredients in a small bowl. Stir well. 2. Place sauce in a covered container
and refrigerate for several hours, or overnight, so that the flavors blend. Stir
the sauce a couple of times as it chills. Makes about 3/4 cup.
McDonald's Filet-O-Fish Sandwich
2 Tbls. Mayonnaise 2 teas. Sweet relish 2 teas. Minced
onion pn Salt 2 Plain hamburger buns 2 Mrs. Paul's breaded- Fish portions
(square) 2 sl American cheese 1. In a small bowl, mix together the mayonnaise,
relish, minced onion, and salt and set aside. This is your tartar sauce. 2.
Lightly grill the faces of the buns. 3. Cook the fish according to the package
instructions. You can bake the fish, but your sandwich will taste much more like
the original if you fry it in oil. 4. Divide the tartar sauce and spread it
evenly on each of the top buns. 5. Place a slice of cheese on each of the bottom
buns. 6. Place the cooked fish on top of the cheese slice on each sandwich, and
top off the sandwiches with the top buns. Makes two sandwiches.
McDonald's Honey Mustard Sauce
1/4 Cup Honey 2 Tbls. Prepared mustard. Mix. Makes 1/3 cup
sauce. Refrigerate covered. Use within 1 month.
McDonald's Hot Mustard Sauce
1 Tablespoon Dijon mustard 2 Tablespoons French's prepared
mustard 2 Tablespoons Heinz 57 sauce 1/4 Cup Mayonaise 1/4 Cup Sour cream Mix
all, cover and refrigerate to use within 30 days.
McDonald's Quarter Pounder
1 Sesame-seed Bun 1/4 lb. Ground beef Salt to taste 1 Tbls.
Ketchup 1/2 teaspoon. Prepared Mustard 1 teasp. Chopped Onion 2 Dill pickle
slices 2 sl American cheese 1. Brown the faces of the bun in a large frying pan
over medium heat. 2. Roll the ground beef into a ball and then flatten on wax
paper until about 1/2 inch thick. 3. Cook the burger for 3 to 4 minutes per
side. Salt each side during the cooking. 4. Spread Ketchup and then the mustard
on the top bun, then add the onion and pickle. 5. Place 1 slice of cheese on the
bottom bun, then the beef patty, then the other slice of cheese. 6. Top off the
sandwich with the top bun. 7. Microwave on high for 15 seconds.
McDonald's Sweet and Sour Sauce
1/4 cup peach preserves 1/4 cup apricot preserves 2
tablespoons light corn syrup 5 teaspoons white vinegar 1 1/2 teaspoons corn
starch 1/2 teaspoon soy sauce 1/2 teaspoon yellow mustard 1/4 teaspoon salt 1/8
teaspoon garlic powder 2 tablespoons water 1. Combine all ingredients except the
water in a food processor or a blender and puree until the mixture is smooth. 2.
Pour mixture into a small saucepan over medium heat. Add water, stir, and bring
mixture to a boil. Allow it to boil for five minutes, stirring often. When the
sauce has thickened, remove it from the heat and let it cool. Store sauce in a
covered container in the refrigerator. Makes about 3/4 cup.
4 egg yolks 1 t. Salt 2 t. Dry mustard 6 T. Vinegar 3 cups
salad oil 3 T. Flour or cornstarch 1 cup boiling water 2 T. Sugar 1/4 cup
vinegar 1 T. Salt With mixer blend egg yolks, 1 t. Salt., 2 T. sugar, and 2 T.,
vinegar. Very slowly add 1 cup oil, a few drops at a time, and mix thoroughly.
Add remaining oil, a little faster but be careful to blend each addition before
adding more oil. When all oil has been added, add 4 T. Vinegar. Now put
remaining ingredients in a saucepan and cook to a smooth paste. Add this hot
mixture to the mayonnaise and blend well. Pour in a container & cool in the
refrigerator. Makes slightly more than 1 quart.
Mrs. Fields® Chocolate Chip Cookies
1 cup (2 sticks) softened butter 1/2 cup granulated sugar
1 1/2 cups packed brown sugar 2 eggs 2 1/2 teaspoons vanilla extract 2 1/2 cups
all-purpose flour 3/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking
soda 1 1/2 twelve-ounce bags semisweet chocolate chips 1. Preheat oven to 350
degrees. 2. In a large mixing bowl, cream together the butter, sugars, eggs, and
vanilla. 3. In another bowl, mix together the flour, salt, baking powder and
baking soda. 4. Combine the wet and dry ingredients. 5. Stir in the chocolate
chips. 6. With your fingers, place golf ball-sized dough portions 2 inches apart
on an un-greased cookie sheet. 7. Bake for 9-10 minutes or just until edges are
light brown. Makes 30 cookies.
1 package yellow cake mix 3/4 cup butter 2 1/2 cups quick
oats 12 ounces preserves or jam 1 T water Preheat oven to 375. Melt butter.
Combine cake mix and oats in a large bowl; stir in the melted butter until the
mixture is crumbly. Measure half of this mixture (about 3 cups) into a greased
13x9x2-inch pan. Press firmly into pan to cover the bottom. Combine preserves
and water; spoon over crumb mixture in pan, and spread evenly. Cover with
remaining crumb mixture. Pat firmly to make top even. Bake at 375 for 20
minutes--top should be very light brown. Cool completely before cutting into
Old Bay Seasoning
1 Tbsp. Celery Seed 1 Tbsp Whole Black Peppercorns 6 Bay
Leaves 1/2 tsp. Whole Cardamom 1/2 tsp. Mustard Seed 4 Whole Cloves 1 tsp. Sweet
Hungarian Paprika 1/4 tsp. Mace Dash of Salt In a spice grinder or small food
processor, combine all of the ingredients. Grind well and store in a small glass
Olive Garden Eggplant Parmigiana
2 Eggplants; peel; slice 1/4" circles Flour Oil Seasoned
salt 1 lb. jar meat-flavored Prego 1/4 cup grape jelly 14 oz. can sliced-style
stewed tomatoes 1/2 lb. shredded mozzarella cheese 1/4 cup grated parmesan
cheese Moisten eggplant (milk) and coat lightly in flour. Quickly brown slices
in hot oil, dusting each side generously with seasoned salt. When fork tender
and golden brown transfer to a 9 X 13 X 2 pan. Cover loosely with foil and bake
at 375 F. about 20 to 25 minutes or until tender. SAUCE-Combine sauce, jelly and
tomatoes that have been broken up with a fork. Heat on medium until hot, but do
not boil. Spread mozzarella cheese over eggplant, then add sauce. Top with
parmesan cheese and return to oven for 5-10 minutes to melt mozzarella. Serve
Olive Garden Fettuccine Alfredo
8 ounces Cream cheese -- cut in bits 3/4 cup Parmesan
cheese -- grated 1/2 cup Butter or margarine 1/2 cup Milk 8 ounces Fettuccine;
cook -- drain In large saucepan combine cream cheese, Parmesan, butter and milk,
stirring constantly until smooth. Toss pasta lightly with sauce, coating well.
Leftovers freeze well.
Olive Garden House Dressing
8 ounces Paul Newman's Vinegar and Oil Dressing 1 clove
garlic, peeled and minced 1/2 teaspoon Dried basil 1/2 teaspoon Dried oregano 3
packages Sweet and Low -- or 1 tablespoon Sugar Put ingredients into the bottle
of dressing and shake well. Refrigerate 24 hours before using.
Olive Garden Pasta e Fagioli
1 pound ground beef 1 small onion, diced (1 cup) 1 large
carrot, julienned (1 cup) 3 stalks celery, chopped (1 cup) 2 cloves garlic,
minced 2 14.5-ounce cans diced tomatoes 1 15-ounce can red kidney beans (with
liquid) 1 15-ounce can great northern beans (with liquid) 1 15-ounce can tomato
sauce 1 12-ounce can V-8 juice 1 tablespoon white vinegar 1 1/2 teaspoons salt 1
teaspoon oregano 1 teaspoon basil 1/2 teaspoon pepper 1/2 teaspoon thyme 1/2
pound (1/2 pkg.) ditali pasta 1. Brown the ground beef in a large saucepan or
pot over medium heat. Drain off most of the fat. 2. Add onion, carrot, celery
and garlic and sauté for 10 minutes. 3. Add remaining ingredients, except pasta,
and simmer for 1 hour. 4. About 50 minutes into simmer time, cook the pasta in 1
1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just
until pasta is al dente, or slightly tough. Drain. 5. Add the pasta to the large
pot of soup. Simmer for 5-10 minutes and serve. Serves 8.
Olive Garden Toscana Soup
3/4 cup onions, diced 1/8 inch 1 slice bacon, 1/4-inch
diced 1 1/4 teaspoon garlic cloves, minced 1 ounce chicken bouillon 1 quart
water 2 medium potatoes, cut in half length-wise, then cut in 1/4-inch slices 2
cups cavallo greens (kale can be substituted), cut in half, then sliced into
1/16-inch strips 1 1/2 cups sausage link - spicy, pre-cooked, cut in half
length-wise, then cut at an angle into 1/2-inch slices 3/4 cup heavy whipping
cream Place sausage link onto sheet pan and bake in 300 degree oven for 15 to 20
minutes or until done. Place onions and bacon into 3 to 4 quart saucepan and
cook onions over medium heat until the onions are almost clear. Add garlic and
cook for 1 minute. Add chicken bouillon, water and potatoes, bring to a simmer
for 15 minutes. Add remaining ingredients then simmer for 5 more minutes and
1 cup orange juice 1 cup water 2 egg whites 3/4 teaspoon
vanilla extract 1/4 cup sugar 1 heaping cup ice Combine all of the ingredients
in a blender set on high speed for 15-30 seconds. Makes 2 drinks.
COOKIE WAFERS: 1 (18.25 oz) box Dark Fudge Cake Mix 1/3
cup water 2 tablespoons shortening CREME FILLING: 3 1/2 cups powdered sugar 1/2
tablespoon granulated sugar 1/2 teaspoon vanilla extract 1/2 cup shortening (no
substitution) 3 tablespoons hot water Preheat oven to 325F. Blend all
ingredients; then knead with your hands until it is pliable like dough. Form
dough into 3/4 inch balls and press flat, 1/2 inch apart on greased cookie
sheets. Bottom of a glass works nice for this. Bake 4 to 6 minutes or until
cookies are crunchy. I should think you could refrigerate the dough in cylinder
shaped rolls for a couple of hours and slice 1/8 inch thick, as well. Let
cookies cool on sheets. Combine filling ingredients and mix well. Form into
balls about 1/2 to 3/4 inch in diameter, again using your hands. Sandwich one
filling in the center of two cookies and carefully press down until the filling
spreads almost to the edge. Makes 2 dozen cookies (4 dozen wafers)
Outback Steakhouse Aussie Fries
1 - 2 lb. bag of Frozen French Fries 1 Cup shredded Colby
Jack cheese 6 pieces of Bacon, cooked 24 Fl. Oz. Peanut Oil (can be reused
later; store in refrigerator) Divide the fries into half, and use the other half
later. Heat oil to 350 degrees. If you do not have a thermostat, make sure the
oil is hot enough, so that when you set a french fry in there it will cook
immediately. If the french fry sinks to the bottom, and barely bubbles, it is
not hot enough. Fry the potatoes in small batches, they are done when they are
golden brown, and float to the top of the skillet. ( I like to use a Dutch
Oven). Be sure to drain the potatoes on paper towels. You can keep them warm in
the oven while the other fries are done. When all french fries are done cooking,
and drained place them onto a platter. Salt the french fries if you like, and
sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the
cheese begins to melt. Dipping Sauce: 1/2 C. Sour Cream 1 Tbsp. Prepared
Horseradish dash Cayenne Pepper dash Salt dash black pepper Combine all
ingredients and mix well.
Outback Steakhouse Bloomin' Onion
4 Vidalia or Texas Sweet Onions Batter: 1/3 C. Cornstarch
1 1/2 C. Flour 2 tsp. Garlic -- minced 2 tsp. Paprika 1 tsp. Salt 1 tsp. Pepper
24 oz. Beer Seasoned Flour: 2 C. Flour 4 tsp. Paprika 2 tsp. Garlic powder 1/2
tsp. Pepper 1/4 tsp. Cayenne pepper Mix cornstarch, flour, and seasonings until
well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut
into onion 12 to 16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in seasoned flour and
remove excess by shaking. Separate petals and dip in batter to coat thoroughly.
Gently place in fryer basket and deep-fry at 375 to 400 1 1/2 minutes. Turn
over, and fry an additional 1 1/2 minutes. Drain on paper towels. Place onion
upright in shallow bowl and remove center core with circular cutter or apple
corer. Serve hot with Creamy Chili Sauce. Creamy Chili Sauce: 1 pint Mayonnaise
1 pint Sour cream 1/2 C. Chili sauce 1/2 tsp. Cayenne pepper
Outback Steakhouse Coconut Shrimp
1 1/2 lb large raw shrimp 1/2 c all-purpose flour 1/2 c
cornstarch 1 T salt 1/2 T white pepper 2 T vegetable oil 1 c ice water oil for
deep frying 2 c short shredded coconut 1/2 c orange marmalade 1/4 c Grey Poupon
country mustard 1/4 c honey 3-4 drops Tabasco sauce Peel, de-vein & wash shrimp.
Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for
batter. Add 2T oil & ice water. Stir to blend. To fry: heat oil to 350 in deep
fryer or electric skillet. Spread coconut on a flat pan a little at a time,
adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot
oil until lightly browned, about 4 minutes. Bake at 300 5 minutes to finish
cooking of the shrimp. Serve with sweet & sour sauce or the following sauce:
Combine marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.
Outback Steakhouse Honey Wheat Bushman
1 1/2 cups warm water 2 tablespoons butter, softened 1/2
cup honey 2 cups bread flour 1 2/3 cups wheat flour 1 tablespoon cocoa 1
tablespoon granulated sugar 2 teaspoons instant coffee 1 teaspoon salt 2 1/4
teaspoons (1 pkg.) yeast Coloring: 1/4 cup water 75 drops red food coloring 45
drops blue food coloring 30 drops yellow food coloring Cornmeal for dusting 1.
If using a bread machine, add all of the ingredients for the dough in the exact
order listed into the pan of your machine. Set it on "knead" and when the
machine begins to mix the dough, combine the food coloring with 1/4 cup of water
and drizzle it into the mixture as it combines. After the dough is created let
it rest to rise for an hour or so. Then remove it from the pan and go to step
#3. 2. If you are not using a bread machine, combine the flours, cocoa, sugar,
coffee and salt in large bowl. Make a depression or "well" in the middle of the
dry mixture. Pour the warm water into this "well," then add the butter, honey
and yeast. Combine the food coloring drops with 1/4 cup of water and add that to
the "well." Slowly mix the ingredients with a spoon, drawing the dry ingredients
into the wet. When you can handle the dough, begin to combine it by hand,
kneading the dough thoroughly for at least ten minutes, until it is very smooth
and has a consistent color. Set the dough into a covered bowl in a warm place
for an hour, to allow it to rise. 3. When the dough has risen to about double in
size, punch it down and divide it into 8 even portions (divide dough in half,
divide those halves in half, and then once more). Form the portions into tubular
shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface
of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the
cookie sheet(s) with plastic wrap and let the dough rise once more for another
hour in a warm location. 4. Preheat the oven to 350 degrees. Uncover the dough
and bake it for 20-24 minutes in the hot oven. Loaves should begin to darken
slightly on top when done. Serve warm with a sharp bread knife and butter on the
side. If you want whipped butter, like you get at the restaurant, just use an
electric mixer on high speed to whip some butter until it's fluffy. Makes 8
Outback Steakhouse Sydney's Sinful
1 cup shredded coconut 4 large scoops vanilla ice cream
1/2 cup Hershey chocolate syrup whipped cream (in a can) 4 large, ripe
strawberries 1. Preheat the oven to 300 degrees. 2. Spread the coconut over the
bottom of the inside of a large oven pan. Shake the pan a little to spread the
coconut evenly. 3. Bake the coconut for 25-30 minutes or until the coconut is a
light, golden brown. You may have to stir or shake the coconut in the last 10
minutes to help it brown evenly. 4. When the coconut has cooled, pour it onto a
plate, or into a large bowl. Roll each scoop of ice cream in the coconut until
it is well coated. Press down on the ice cream to help the coconut stick. Put
the ice cream into four separate bowls. 5. Heat up the chocolate syrup for 10-15
seconds in the microwave. Pour about two tablespoons over each scoop of ice
cream. Try to completely cover the ice cream with chocolate. 6. Spray some
whipped cream on the top of each scoop of ice cream. 7. Cut the stems from the
strawberries and place one on each serving; upside down on the whipped cream.
Serve with a spoon. Serves four.
Panda Express Orange Chicken
2 lbs boneless chicken pieces, skinned 1 egg 1 1/2 t salt
white pepper oil (for frying) 1/2 c plus 1 T cornstarch 1/4 c flour 1 T minced
ginger root 1 t minced garlic dash crushed hot red chilies 1/4 c chopped green
onions 1 T rice wine 1/4 c water 1/2 to 1 t sesame oil ORANGE SAUCE FOR STIR
FRY: 2 t Minced zest and 1/4 c Juice from 1 lg Orange 1/2 t Sugar 2 T Chicken
stock 1 T Light soy sauce Combine all ingredients in small bowl and set aside.
Cut chicken pieces in 2" squares and place in large bowl. Stir in egg, salt,
pepper, and 1 T oil and mix well. Stir cornstarch and flour together. Add
chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer
to 375. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or
until golden and crisp. (Do not overcook or chicken will be tough.) Remove
chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean
wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger and garlic and
stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add
rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked
chicken, stirring until well mixed. Stir water into remaining 1 T cornstarch
until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teas.
sesame oil. Serve at once. Makes 6 servings.
Papa John's Garlic Sauce
1/4 - 1/2 stick margarine 1/2 T Garlic powder 1/4 t salt
Melt butter in the microwave (about 30 seconds). Put in salt and garlic powder
(to taste). Microwave for 5 seconds longer.
1 1/2 c Vegetable shortening 3/4 c Granulated sugar 1 1/2
ts Salt 2 Eggs 4 c All purpose flour 1/4 ts Baking soda 2 tb Water 1 c Shelled
pecans 1 Preheat the oven to 325~F 2. In a large bowl, cream together the
shortening, sugar, and salt with an electric mixer on medium speed. 3. Add the
eggs and beat well. 4. While mixing, slowly add the flour, baking soda, and
water. 5. Chop the pecans into very small bits using a food processor or blender
on low speed. Be careful not to over chop; you don't want to make pecan dust.
The pieces should be about the size of rice grains. 6. Add the pecans to the
dough and knead with your hands until the pecans are well blended into the
mixture. 7. Roll the dough into 1 inch balls and press flat with your hands onto
un-greased baking sheets. The cookies should be about 2 inches in diameter and
1/2 inch thick. 8. Bake for 25-30 minutes or until the edges of the cookies are
Pillsbury Crescent Rolls
2 packs Active Dry Yeast 3/4 c Warm Water (105 degrees)
1/2 c Sugar 1 ts Salt 2 lg Eggs 1/2 c Shortening 4 c Unbleached Flour Butter Or
Regular Margarine, Softened In a large mixing bowl, dissolve the yeast in the
warm water. Stir in the sugar, salt, eggs, shortening and half of the flour into
the yeast mixture. Add the remaining flour blending until smooth. Scrape the
dough from the sides of the bowl and cover with a cloth dampened in warm water.
(The cloth should feel wet, but not be so wet that water drips onto the dough.)
Let rise in a warm place (85 degrees F.), until doubled, about 1 1/2 hours.
Divide the dough in half, rolling each half into a 12-inch circle 1/4 inch
thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up
each wedge beginning at the largest end. Place, point side down, on a greased
baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour.
Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until they
are a rich golden brown. Brush with soft butter. Makes 32 crescent rolls.
Pizza Hut Creamy Italian Dressing
2 teaspoons dried oregano 2 teaspoons dried basil 1/2
teaspoon dried thyme 1/2 teaspoon dried rosemary 1 teaspoon salt 1/2 teaspoon
coarsely ground black pepper 1/4 cup red wine vinegar 1 tablespoon fresh lemon
juice 1/4 cup mayonnaise 3/4 cup extra-virgin olive oil 1/3 cup freshly grated
Parmesan cheese Crumble the oregano, basil, thyme and rosemary into a medium
bowl. Stir in the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise
and then the gradually whisk in the olive oil. Stir in the Parmesan cheese.
Transfer to a jar with a tight-fitting lid and store in the refrigerator. Shake
well before using.
Pizza Hut Original Pan Pizza
1 1/3 cups Warm water (105F) 1/4 cup Non-fat dry milk 1/2
teas. Salt 4 cups Flour 1 Tbls. Sugar 1 pk. Dry yeast 2 Tbls. Vegetable oil (for
dough) 9 Oz. Vegetable oil (3 oz. per pan) Butter flavored Pam Put yeast, sugar,
salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well.
Allow to sit for two minutes. Add oil and stir again. Add flour and stir until
dough forms and flour is absorbed. Turn out on to a flat surface and knead for
about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3
Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll
out each dough ball to about a 9" circle. Place in cake pans. Spray the outer
edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise
for 1 to 1 1/2 hours. Sauce: 1 8 Ounce Can Tomato Sauce 1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram 1/2 Teaspoon Dry Basil 1/2 Teaspoon Garlic salt Combine
and let sit for 1 hour. For Each Nine Inch Pizza: 1. Preheat oven to 475F 2.
Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 3. Distribute 1
1/2 Oz. shredded mozzarella cheese on sauce. 4. Place toppings of your choice in
this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) 5.
Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer
crust is brown. 7. Cut in six slices.
Pizzaria Uno's Chicago Deep Dish Pizza
1 c Warm tap water (110-115ø) 1 pkg. Active dry yeast 3
1/2 c Flour 1/2 c Coarse ground cornmeal 1 ts Salt 1/4 c Vegetable oil Pizza
Topping: 1 lb Mozzarella, sliced thin 1 lb Italian Sausage, removed from the
Casing and crumbled 1 cn Whole tomatoes, drained and Coarsely crushed 2 cloves
Garlic, peeled and minced 5 Fresh basil leaves, chopped fine 4 tb Freshly grated
Parmesan Cheese Pour the warm water into a large mixing bowl and dissolve the
yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and
vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour
1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour
your hands and the work surface and kneed the ball of dough until it is no
longer sticky. Let the dough rise in an oiled bowl, sealed with plastic wrap,
for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down
and kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan, until
it comes 2 inches up the sides and is even on the bottom of the pan. Let the
dough rise 15-20 minutes before filling. Preheat the oven to 500 degrees. While
the dough is rising, prepare the filling. Cook the crumbled sausage until it is
no longer pink, drain it of it's excess fat. Drain and chop the tomatoes. When
the dough has finished its second rising, lay the cheese over the dough shell.
Then distribute the sausage and garlic over the cheese. Top with the tomatoes.
Sprinkle on the seasonings and Parmesan cheese. Bake for 15 minutes at 500
degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes
longer. Lift up a section of the crust from time to time with a spatula to check
on its color. The crust will be golden brown when done. Serve immediately.
Planet Hollywood Cap'n Crunch Chicken
2 c. Cap'n Crunch cereal 6 eggs 2 c. corn flakes 1 c. milk
2 1/2 c. all-purpose flour 25 to 30 chicken tenders 3 T. granulated onion
Vegetable oil for deep frying 3 T. granulated garlic Creole mustard sauce,
recipe follows 1 T. pepper In food processor, grind cereals until crumbly but
some 1/8-inch chunks are still visible. Spread in a shallow pan. In a bowl,
combine flour, onion, garlic and pepper. In a separate bowl, combine the eggs
and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly.
Dredge in cereal mixture, coating well. Arrange on wax paper. Preheat oil in
deep fryer to 325 degrees. Deep fry chicken in batches for 3 1/2 minutes or
until golden brown. Drain. Makes 4 servings. Creole Mustard Sauce 1/4 c. sliced
green onions 2 T. horseradish 2 T. chopped garlic 1 T. red wine vinegar 2 T.
chopped onion 1 T. water 2 T. chopped celery 2 tsp. cider vinegar 2 T. chopped
green pepper 1 tsp. Worcestershire sauce 1 c. mayonnaise 1 tsp. Tabasco sauce
1/4 c. hot mustard Salt and cayenne pepper to taste 2 T. yellow mustard Combine
all ingredients and mix well. Serve on the side with chicken. Makes about 2
Ponderosa's Steak Sauce
1/3 Cup Heinz 57 Sauce 1/3 Cup Worcestershire Sauce 1/3
Cup A-1 Steak Sauce 2 Tbls. Light corn syrup Combine as listed and funnel into
bottle with tight fitting cap. Keep refrigerated to use in a few months. Shake
well before using.
Popeye's Fried Chicken
3 c Self-rising flour 1 c Cornstarch 3 tb Seasoned salt 2
tb Paprika 1 ts Baking soda 1 pk Italian Salad Dressing Mix Powder 1 pk Onion
Soup Mix -- (1 1/2 Ounces) 1 pk Spaghetti sauce mix -- (1/2 Ounce) 3 tb Sugar 3
c Corn flakes -- crushed 2 Eggs -- well beaten 1/4 c Cold water 4 lb Chicken --
cut up Combine first 9 ingredients in large bowl. Put the cornflakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy
roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan. Set it
aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as follows:
1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn flakes. 4-Briskly
but briefly back into dry mix. 5-Drop into hot oil, skin-side-down and brown 3
to 4 minutes on medium high. Turn and brown other side of each piece. Don't
crowd pieces during frying. Place in prepared pan in single layer, skin-side-up.
Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at
350~ for 35-40 minutes removing foil then to test tenderness of chicken. Allow
to bake uncovered 5 minutes longer to crisp the coating. Serves 4. Leftovers
refrigerate well up to 4 days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in covered container up to 2
Popeye's Red Beans and Rice
2 c Uncle Ben's long grain rice (cooked) 1 - 16 oz. can
Red chili beans in chili gravy 1 t Chili powder 1/4 ts Cumin Dash garlic salt In
saucepan, heat beans without letting them boil. Stir in chili powder, cumin and
garlic salt. When piping hot, add warm rice and gently mix.
Menu Description: "Six pot stickers filled with fresh
ground turkey meat seasoned with ginger, water chestnuts, red pepper and green
onions. They are fried and served in a basket with spicy hoisin." Here's a
special recipe from one of the most popular theme restaurant chains. Pot
stickers are a popular Asian dumpling that can be fried, steamed, or simmered in
a broth. Planet Hollywood has customized its version to make them crunchier than
the traditional dish, and it's a tasty twist that I'm sure you'll love. Since
hoisin sauce would be very difficult to make from scratch, you can use a
commercial brand found in most stores. 1/4 pound ground turkey 1/2 teaspoon
minced fresh ginger 1 teaspoon minced green onion 1 teaspoon minced water
chestnuts 1/2 teaspoon soy sauce 1/2 teaspoon ground black pepper 1/4 teaspoon
crushed red pepper flakes (no seeds) 1/4 teaspoon salt 1/8 teaspoon garlic
powder 1 egg, beaten Vegetable oil for frying 12 wonton wrappers (3 x 3-inch
size) On the side Hoisin sauce 1. In a small bowl, combine all the ingredients
except the egg, wrappers and oil. Add 1 tablespoon of the beaten egg. Save the
rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375
degrees. Use enough oil to cover the pot stickers -- 1 to 2 inches should be
enough. 2. Invert a small bowl or glass with a 3-inch diameter on the center of
a wonton wrapper and cut around it to make a circle. Repeat for the remaining
wrappers. 3. Spoon 1/2 tablespoon of the turkey filling into the center of one
wrapper. Brush a little beaten egg around half of the edge of the wrapper and
fold the wrapper over the filling. Gather the wrapper as you seal it so that it
is crinkled around the edge. Repeat with the remaining ingredients. 4. Deep-fry
the pot stickers, six at a time in the hot oil for 3 to 5 minutes or until they
are brown. Drain on a rack or paper towels. Serve with hoisin sauce for dipping.
If you want some crushed red pepper or cayenne pepper to the sauce. Serves 3 to
4 as an appetizer. Tidbits If you can't find wonton wrappers, you can also use
eggroll wrappers for this recipe. Eggroll wrappers are much bigger, so you will
be wasting more of the dough when you trim the wrappers to 3-inch diameter
circles. But in a pinch, this is a quick solution. Pot sticker wrappers can also
be found in some supermarkets, but I've found the wonton wrappers and eggroll
wrappers, when fried, taste more like the restaurant version.
Red Lobster Cheese Biscuits Dough
1 1/4 lbs. Bisquik 3 Oz. freshly shredded cheddar cheese
11 Oz. cold water Garlic Spread: 1/2 cup melted butter 1 teas. garlic powder 1/4
teas. salt 1/8 teas. onion powder 1/8 teas. dried parsley To cold water, add
Bisquik and cheese, blending in a mixing bowl. Mix until dough is firm. Using a
small scoop, place the dough on a baking pan lined with baking paper. Bake in
375 degree oven for 10 to 12 minutes or until golden brown. While biscuits bake,
combine spread ingredients. Brush baked biscuits with the garlic topping.
Red Lobster Creamy Caesar Dressing
3/4 cup Bottled Italian dressing 1 tablespoon Parmesan,
grated 1 tablespoon Sugar 1/3 cup Mayo 1 teaspoon Anchovy paste, or Soy sauce
Combine all with wire whisk. Keep refrigerated. Use in a week.
Red Lobster Tartar Sauce
1/3 cup Miracle Whip Salad Dressing 2/3 cup Sour cream 1/4
cup Confectioner's Sugar 3 Tablespoons sweet white onion, chopped fine 2
Tablespoons sweet pickle relish from jar with the relish juice 3 Teaspoons
carrot, chopped fine 1/4 Teaspoon salt Chop the sweet white onion in food
processor, put in small container and set aside. Chop carrot in food processor,
and add to onion. Mix in remaining ingredients and stir to blend thoroughly. Do
not use electric mixer. Refrigerate for at least 2 hours or overnight to let
Reese's Peanut Butter Cups
6 oz Pkg semi sweet chocolate chips 4 Nestles milk
chocolate bars 1 1/4 c Peanut butter Put chocolate chips, chocolate bars, and
1/4 c peanut butter in top of double boiler over HOT, not boiling water,
stirring till smooth. Use small muffin tin liners, or cut regular cupcake liners
down to a 1" depth. Spoon HALF of the chocolate mixture equally into the liners.
Melt the rest of the peanut butter over hot water, and spoon this equally over
the chocolate layer. Top with remaining chocolate. Refrigerate to allow cups to
set up before serving. Makes: 24 tiny/12 large
Roast Beef Panini sandwiches:
1 lb. deli roast beef thinly sliced
2 cups beef broth (16 oz)
1 shallot (in the vegetable area-looks like a small onion)
2 tbsp. butter
1 large sandwich baguette( French bread e.g.)
1 pkg. pepper jack cheese
1 tbsp. cornstarch
In med sauce pot - melt butter and add finely chopped shallot
sauté' for 2-3 min until translucent
add 1 tbsp. cornstarch stir in well and cook for 1 min.
whisk in 2 cups beef broth
Add 1 lb. roast beef slices 1 at a time- cook on low for 10-15 min.
slice bread in half horizontally then again in half (as to make two
butter both side of the halves insides only
In pan put sandwiches together roast beef first, then cheese, then the top of
heat for two min. each side on med-high heat-meanwhile using another pan to
press down on the sandwich
Use the remaining heated sauce that the roast beef was in as a dipping sauce.
Ruby Tuesday Apple Pie
1 (9-inch) frozen deep-dish apple pie (double crust or
old-fashioned) 1 stick Butter 1 C. Light Brown Sugar 3 1/2 tsp. Cinnamon 1/4
tsp. Allspice 1/4 tsp. Ground Clove 1 1/2 tsp. Lemon Juice 3/4 C. flour 1/2 C.
sugar 10 Tbsp. frozen butter (see Note) 1 1/3 C. chopped walnuts Ice cream
(optional) Let pie thaw at room temperature for 30 to 45 minutes. Preheat oven
to 350 degrees. In a small saucepan, melt the stick of butter over medium heat.
Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, allspice, cloves and lemon
juice. Stir until well blended and sugar is melted, about 3 minutes. Make an X
in the center of the top crust of the pie and fold back the crust. Pour the
butter mixture evenly into the pie and then replace the crust. Leave 4 vent
holes, sealing the rest of the pastry. Bake for 30 minutes. Remove from the oven
and set aside. Reduce heat to 325 degrees. Grate frozen butter into a
medium-sized bowl. Toss the grated butter with flour, remaining sugars,
remaining cinnamon and walnuts. Carefully wrap an aluminum foil band around the
edge of the pie, creating a lip to hold topping. Sprinkle topping evenly over
pie. Bake for 30 to 40 minutes. Let rest for 10 minutes then serve with ice
cream, if desired.
Sara Lee Cheesecake Crust
1 1/2 cups Fine graham cracker crumbs 1/4 cup Granulated
sugar 1/2 cup Butter (softened) Filling: 1 pound Cream cheese 1 cup Sour cream 2
tablespoons Cornstarch 1 cup Granulated sugar 2 tablespoons Butter (softened) 1
teaspoon Vanilla extract Topping: 3/4 cup Sour cream 1/4 cup Powdered sugar
Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix well.
Press firmly into 9" pie-pan covering bottom only. Bake for 8 min., or until the
edges are slightly brown. Reduce oven to 350 F. For filling, combine cheese,
sour cream, cornstarch, and sugar in bowl of mixer. Mix until sugar has
dissolved. Add the butter and vanilla and blend until smooth. Be careful not to
over-mix, or the filling will become too fluffy and will crack when cooling.
Pour the filling over the crust. Bake for 30 to 35 min., or until knife inserted
1" from edge comes out clean. Cool 1 hr. For topping, mix sour cream and
powdered sugar. Spread mixture over top of cooled cheesecake. Chill or freeze
until ready to eat.
Sara Lee Poundcake
1 stick unsalted butter 3/4 C. sugar 3 eggs 1 C. cake
flour 2 T. dry powdered milk 1 T. corn syrup juice of half a small lemon 1/4
tsp. salt 1/2 tsp. vanilla 1/4 tsp. nutmeg 1/2 tsp. baking powder 1/4 tsp. mace
(optional) Allow butter to reach room temperature, if you can try to use
unsalted butter. Cream sugar and butter together until light and fluffy. Add
eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup.
Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg, and mace.
Make sure everything is well blended, and pour into a greased loaf pan. Bake at
325 degrees for 45 minutes, checking for doneness by inserting a toothpick and
seeing if it comes out clean. You almost want to under bake this.
Sbarro Baked Ziti
2 lbs. Ziti (uncooked) 2 lbs. Ricotta Cheese 3 Oz. Grated
Romano Cheese 3 Cups Garlic & Onion Tomato Sauce (any brand will do) 1/2 Teas.
Black Pepper 1 1/2 lbs. Shredded Mozzarella Cheese 1. Cook Ziti according to
package directions - 12 to 14 minutes until al dente stirring often. After
cooking, drain ziti well, but DO NOT RINSE OFF UNDER WATER! 2. While Ziti is
cooking preheat oven to 350F. Combine ricotta, Romano, tomato sauce (reserve 1/4
cup) and pepper in large mixing bowl. 3. Gently combine cooked ziti with
cheese/sauce mixture. In a 13"x9"x2" pan, spread the 1/4 cup reserved sauce. Add
ziti and top with mozzarella cheese. Cover loosely with aluminum foil and bake
until mozzarella is thoroughly melted (about 12-15 minutes). Serve with garlic
bread and additional sauce if desired.
Sbarro Tomato Sauce
2 - 1 lb. 12 oz. Cans Crushed Tomatoes 1 - Tomato Can Cold
Water (more or less to desired thickness) 4 Oz. Grated Romano Cheese 12 oz.
Olive Oil 10 oz. Diced Onions 1 oz. Chopped Fresh Garlic 1/2 oz. Chopped Fresh
Italian Parsley 3 oz. Sherry Cooking Wine **SPICES** 2 Tbls. Salt 2 tsp. Oregano
1/2 tsp. Crushed Red Pepper 1/2 tsp. Black Pepper 2 tsp. Basil 1. Heat oil until
hot but not smoking. Add onions and sauté until almost browned. Add garlic. 2.
When garlic is brown, de-glaze pan with sherry. Add parsley and stir. 3. Add
tomatoes, water, cheese, and spices. Mix well. 4. Bring just to boil and simmer
Shake and Bake
4 Cups Flour 2 Tsp. Cayenne Pepper 1 Cup Bran Flake Cereal
(crushed) 2 Tbls. Parsley Flakes 2 Tsp. Garlic Powder 1 Tbls. Onion Powder 2
Tsp. Chili Powder 2 Tbls. Taco Seasoning 1 Tsp. Ground Pepper 1 Tsp. Curry
Powder 1 Tsp. Basil 1 Tsp. Oregano Mix together well. Preheat oven to 400F
Dredge 1 disjointed chicken in above mix. Melt 1/4 cup butter in a shallow 9 x
12 baking pan. Place chicken skin side down and baste top with melted butter
from the pan. Bake uncovered for 25 min. Turn skin side up, reduce heat to 350F
and bake until tender; 30 - 35 minutes.
- One of our family favorites!
We use alfredo instead of bread
This Iberian dish is similar to shrimp scampi. Good bread to
soak up the rich sauce is a must.
3 1/2 tablespoons extravirgin olive oil
6 garlic cloves, peeled
1 cup coarsely chopped green onions
1 cup coarsely chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
2 1/4 pounds large shrimp, peeled and deveined
1/3 cup dry white wine
6 ounces sourdough or French bread, torn into 6 (1-ounce) pieces
oven to 500°.
Place olive oil and garlic in a food processor; process until garlic is
finely chopped, scraping sides of bowl occasionally. Add green onions and
parsley in food processor; pulse until minced. Spoon garlic mixture into a large
bowl. Add 1/2 teaspoon salt, black pepper, red pepper, and shrimp to garlic
mixture, and toss well to coat.
Spoon the shrimp mixture into a shallow roasting pan, and add the wine. Bake
at 500° for 7 minutes or until the shrimp are done, stirring once. Serve with
(serving size: about 5 ounces shrimp mixture and 1 ounce bread)
Bittman Cooking Light, JANUARY 2004
Sizzler Cheese Toast
1 Lb. Butter (slightly softened) 8 Oz. Grated Parmesan
Cheese Sliced Italian Bread In a mixer, cream together the butter and cheese. 1.
Preheat a griddle or large frying pan on medium-high. 2. Spread cheese mixture
on bread about 1/4" thick. 3. Place bread cheese side down on griddle. Cook
until cheese has browned.
Snapple Flavored Ice Teas
2 quarts water 3 Lipton Tea Bags For any of the flavors,
boil the water in a large saucepan. When the water comes to a rapid boil, turn
off the heat, put tea bags into water and cover. After tea has brewed about 1
hour, pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea. The tea
should still be warm so the sugar or sweetener will dissolve easily. Add the
flavoring ingredients (plus additional water if needed to bring the tea to the 2
quart line. Chill. For Lemon: 3/4 cup sugar (or 1 16 oz. bottle light corn
syrup) 1/3 cup + 2 tbsp Lemon juice For Diet Lemon: 12 - 1 gram envelopes sweet
n' low or equal 1/3 cup + 2 tbsp lemon juice For Orange: 3/4 cup sugar (or 1 16
oz. bottle light corn syrup) 1/3 cup lemon juice 1/8 tsp. Orange extract For
Strawberry: 3/4 cup sugar (or 1 16 oz. bottle light corn syrup) 1/3 + 1 tbsp
lemon juice 1 tbsp. strawberry extract For Cranberry: 3/4 cup sugar (or 1 16 oz.
bottle light corn syrup) 1/3 cup + 2 tbsp lemon juice 2 tbsp Ocean spray
cranberry juice-cocktail concentrate
Snickers Candy Bar
1/4 cup light corn syrup 2 tablespoons butter 1 tablespoon
vanilla extract 1/8 cup peanut butter 1 dash salt 3 cups powdered sugar 35
unwrapped Kraft caramels 1 cup dry-roasted unsalted peanuts 1 bag milk-chocolate
chips -- (12-ounce) With the mixer on high speed, combine the corn syrup,
butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered
sugar. When the mixture has the consistency of dough, remove it from the bowl
with your hands and press it into a lightly greased 9x9-inch pan. Put in the
refrigerator. Melt the caramels in a small pan over low heat. When the caramel
is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in
the pan. Let this cool in the refrigerator. When the refrigerated mixture is
firm, melt the chocolate over low heat in a double boiler or in a microwave oven
set on high for 2 minutes. Stir halfway through cooking time. When the mixture
in the pan has hardened, cut it into 2x1-inch sections. Set each chunk onto a
fork and dip into the melted chocolate. Tap the fork against the side of the
bowl or pan to knock off any excess chocolate. Then place the chunks on waxed
paper to cool at room temperature (less than 70 degrees F). This could take
several hours, but the bars will set best this way. You can speed up the process
by placing the bars in the refrigerator for 30 minutes. Makes about 2 dozen
Soup Nazi's Seafood Bisque
2 cups dry white wine 1 bay leaf 1 onion, roughly chopped
1 clove garlic 2 ribs celery 1 lobster, 1 1/2 to 2 pounds 12 medium-size
shrimps, in shell 24 mussels, well scrubbed 12 sea scallops 4 cups heavy cream 1
cup milk 1 teaspoon dried thyme 1 tablespoon minced fresh parsley 1/4 teaspoon
dried rosemary 1 cup fresh spinach, well rinsed and chopped 1/2 cup grated
carrot salt and freshly ground black pepper to taste 1/2 teaspoon fresh lemon
juice 1. Combine the white wine, bay leaf, onion, garlic and celery in a large
stock pot over medium heat. Boil. Add the lobster, cover the pot and steam for
10 minutes. Remove the lobster, set aside and cool. 2. Add the shrimps to the
boiling broth, cover the pot and steam for 5 minutes. Remove the shrimps with
tongs, set aside and cool. 3. Add the mussels, cover the pot and steam until
they open, about 5 minutes. Remove the mussels with the tongs, extract the meat
and discard the shells. 4. Add 2 cups of water to the liquid in the pot, bring
to a boil and add the scallops. Cover the pot, and steam for 3 minutes. Remove
the scallops with the tongs. 5. Extract the lobster meat, reserving the shells.
Peel and de-vein the shrimps, reserving the shells. Chop the meat into bite-size
pieces, cover and set aside. 6. Return the lobster and shrimp shells to the
broth and add 2 more cups of water. Bring to a boil, then reduce heat to simmer
for 30 minutes. Strain the broth and return it to the pot. Discard shells. 7.
Bring the broth to a simmer over low heat. Add the cream, milk and herbs and
simmer until mixture thickens slightly, about 5 minutes. Add the seafood and
simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2
minutes to just wilt the spinach. Season with salt, pepper, and lemon juice.
Serve hot. Yield: 6 Servings
1/2 cup fresh espresso 2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar 1 tablespoon dry pectin Combine all ingredients in a
covered container. Shake until sugar and pectin are dissolved.
Steak & Ale Hawaiian Chicken
4-6 Chicken Breasts Marinade: 1/4 c. soy sauce 1/2 c. + 2
T. dry sherry 1 1/2 c. unsweetened pineapple juice 1/4 c. red wine vinegar 1/4
c. + 2 T. sugar 1/2 tsp. garlic powder Combine all ingredients and marinate
chicken overnight. Remove and grill, saute or bake. Baste with marinade ONLY
during the first several minutes of cooking. Top each breast with a slice of
muenster or provolone cheese and broil just until cheese starts to melt.
Stouffer's Macaroni and Cheese
2 - 10 ounce packages Stouffer's Frozen Welsh Rarebit
(defrosted) 1 cup elbow macaroni 2 teaspoons salt 1 cup sour cream 1/4 cup
grated Cheddar cheese Preheat oven to 400 degrees. Heat Welsh Rarebit in top of
double boiler over rapidly boiling water for 15 to 20 minutes just until hot.
Cook macaroni following package directions. Drain well. Pour Welsh Rarebit into
a 2-quart casserole; add cooked macaroni, salt and sour cream. Stir to combine.
Sprinkle with grated cheese. Bake at 400 degrees for 20 minutes. Serves 4.
Swiss Miss Hot Chocolate
1 16 oz. box of non fat dry milk 1 C. Sugar 3/4 C. cocoa
Sift all ingredients together three times. Store this mixture in a tightly
sealed container in a cool place. When ready to use, you can add a couple of
heaping tablespoons to hot water. Sprinkle miniature marshmallows on top.
T.G.I. Friday's® Jack Daniels Grill
The Jack Daniel's Grill Glaze is one of the most
scrumptious sauces you will ever taste on fish or just about any other meat.
Introduced in April of 1997, this glaze has become one of Friday's best-selling
items. This versatile sweet-and-slightly-spicy sauce can be ordered on salmon,
baby back ribs, steak, chicken, pork chops...even on chicken wings (but only if
you know to order it that way, since that one isn't on the menu). I think you'll
find it tastes virtually identical to the original glaze! you can use it to top
your favorite meat, but if you're grilling, be sure to use the sauce just before
taking the meat off the flame, since it is very sweet and will quickly burn.
Serve extra on the side. 1 head of garlic 1 tablespoon olive oil 2/3 cup water 1
cup pineapple juice 1/4 cup teriyaki sauce 1 tablespoon soy sauce 1 1/3 cups
dark brown sugar 3 tablespoons lemon juice 3 tablespoons minced white onion 1
tablespoon Jack Daniels Whiskey 1 tablespoon crushed pineapple 1/4 teaspoon
cayenne pepper 1. Cut about 1/2-inch off of top of garlic. Cut the roots so that
the garlic will sit flat. Remove the papery skin from the garlic, but leave
enough so that the cloves stay together. Put garlic into a small casserole dish
or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in
a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can
handle it. 2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
brown sugar in a medium saucepan over medium/high heat. Stir occasionally until
mixture boils then reduce heat until mixture is just simmering. 3. Squeeze the
sides of the head of garlic until the pasty roasted garlic is squeezed out.
Measure 2 teaspoons into the saucepan and whisk to combine. Add remaining
ingredients to the pan and stir. 4. Let mixture simmer for 40-50 minutes or
until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it
doesn't boil over. Makes 1 cup of glaze.
T.G.I. Friday's Soy Dressing
1/3 C. Peanut Oil 1/3 C. Cider Vinegar 1/3 C. Water 2
Tbsp. Soy sauce 2 Tbsp. Green Onion stems 1 Tbsp. Honey 1/2 Tsp. Prepared hot
mustard Combine all ingredients in a jar with a tight-fitting lid; shake the jar
vigorously to combine ingredients thoroughly. Keep refrigerated and covered to
use within a few weeks. Shake before using.
Taco Bell Crispitos
1/8 C. Cinnamon 1/2 C. Sugar 10 Flour Tortillas Oil to fry
with Mix together cinnamon and sugar very well. In a Dutch oven, or large
skillet heat the oil to 350 degrees. If you do not have a thermometer, you can
set it on medium high, but be careful to watch that it doesn't get too hot and
begin to smoke. Quarter the tortillas and deep fry 2-4 at a time. Allow them to
cook on one side for about 30 seconds or until golden brown, turn over, and
repeat. When both sides are brown take out, and place on paper towels to drain.
While the tortillas are draining liberally sprinkle with cinnamon and sugar
mixture. These are really great with honey.
Taco Bell Enchirito
1 pound Ground beef 1/4 teaspoon Salt 1 teaspoon Chili
powder 1/2 tablespoon Dried minced onion 1 can Refried beans 30 oz. 1/4 Diced
onion 1 can La Victoria enchilada sauce 2 1/2 cups Shredded cheddar cheese 1 can
Sliced black olives (2 oz.) 1 package Flour tortillas (10 or 12") Slowly brown
the ground beef in a skillet using a wooden spoon or spatula to separate the
beef into pea-sized pieces. Add the salt, chili powder, and minced onion. With a
mixer, or potato masher, beat the refried beans until smooth. Heat beans in
small saucepan or in microwave. Warm tortillas all at once in a covered
container, or wrapped in moist towel in microwave. Set on high for 40 sec. or
warm individually in skillet for 2-3 min. per side. Spoon 3 tbs. of beef into
the center of each tortilla. Sprinkle on 1/2 tsp. diced fresh onion. Add 1/3 cup
refried beans. Fold sides of each tortilla over the beans. Place the tortilla
onto a plate. Spoon 3 tbs. enchilada sauce over top of the tortilla. Sprinkle on
1/4 cup shredded cheese, and top with 3 olive slices.
Taco Bell Baja Sauce
Created by Todd Wilbur http://www.topsecretrecipes.com/
5 mins prep
Taco Bell Green Sauce
1 lb. fresh tomatillos 3 large jalapeno peppers, seeded 1
medium onion, chopped 2 cloves garlic 6 sprigs of cilantro, stems removed 2 cups
chicken broth 1 T. vegetable oil Husk tomatillos and cut in half. Stem and half
peppers. Boil tomatillos and peppers in chicken broth for 10 minutes. Strain,
reserving broth. Combine tomatillos, peppers and remaining ingredients, except
for the oil, in a blender and mix until almost smooth. Heat oil in frying pan
until very hot. Add the tomatillo mixture and cook for 4-5 minutes, stirring
constantly until dark and thick. Add reserved broth to mixture and bring to a
boil. Reduce heat and cook until thickened, about 10 minutes, stirring
Taco Bell Hot Sauce
6 oz Can Tomato Paste 3 cup Water 2 tsp. Cayenne pepper 1
1/2 Tbls. Chili powder 2 1/2 tsp. Salt 2 tsp. Cornstarch 2 tsp. Distilled white
vinegar 1 Tbls. Minced dried onion 2 Tbls. Canned jalapeno slices 1. Combine the
tomato paste with the water in a saucepan over medium heat. Stir until smooth.
2. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar, and dried
onion and stir. 3. Chop the jalapeno slices very fine. You can use a food
processor, but don't puree. 4. Heat the mixture to boiling. Continue to stir
about 3 minutes and remove from the heat. 5. Let the sauce stand until cool, and
then put in a tightly sealed container and refrigerate. This will last for 1 to
2 months. Makes 3 1/2 Cups.
Taco Casserole Impossible Taco Pie
1 (16 oz.) can stewed tomatoes 1 pound hamburger 1
teaspoon sugar 1/2 cup onions, chopped 3/4 teaspoon dried oregano 1 package taco
seasoning 1/2 teaspoon Worcestershire sauce 1 can chopped green chiles, drained
1/4 teaspoon salt 1 1/4 cups milk 1/8 teaspoon pepper 3/4 cup Bisquick 1/4
teaspoon bottled hot sauce 3 eggs 1/4 cup chopped green pepper 2 tomatoes,
sliced 1/4 cup chopped onion 1 cup jack or cheddar cheese, grated 1 pound
hamburger Lettuce 1/2 teaspoon garlic salt Sour cream 1 (9-1/2 oz.) package
Fritos 1 cup grated cheddar cheese Preheat oven to 400 degrees. Grease pie
plate. Cook and stir beef 2 cups shredded lettuce and onion until brown and
drain. Stir in seasoning. Spread in pie To make the taco sauce: in a bowl stir
together sugar, stewed Pour into plate. Bake 25 minutes and top with tomatoes
and cheese. tomatoes, oregano, Worcestershire sauce, salt, pepper, and pepper
Bake until knife inserted between center and edge comes out clean, sauce. Stir
in onions and green pepper, and set aside. In a medium about 8 to 10 minutes.
Cool 5 minutes. Top with sour cream, skillet, cook hamburger until browned;
drain fat. Stir in garlic salt. tomatoes, lettuce, and cheese. Coarsely crush
corn chips; place in bottom of ungreased baking dish. Spoon hamburger over corn
chips, and top with grated cheese. Bake at 350 degrees for 10 to 12 minutes or
until heated through and cheese has melted. Sprinkle with shredded lettuce and
serve with taco sauce. plate, top with chiles. Beat milk, baking mix, and eggs
The REAL Neiman Marcus Cookie Recipe
1/2 cup unsalted butter, softened 1 cup brown sugar 3 T
granulated sugar 1 egg 2 t. vanilla extract 1/2 t. baking soda 1/2 t. baking
powder 1/2 t. salt 1-3/4 cup flour 1-1/2 t. instant espresso powder, slightly
crushed 8 ounces semi-sweet chocolate chips Cream the butter with the sugars
until fluffy. Beat in the egg & vanilla extract. Combine the dry ingredients &
beat into the butter mixture. Stir in the chocolate chips. Drop by large
spoonfuls on a greased cookie sheet. Bake at 375 8-10 minutes, or 10-12 minutes
for a crispier cookie.
Thomas English Muffins
1 lb All-purpose or bread flour 1 t Salt 1 1/2 T Dry yeast
1 t Sugar 1 cup Warm milk 2 oz Butter, melted Sift the flour and salt into a
bowl and leave in a warm place. Dissolve the yeast and sugar in warm (105 F)
milk (M-Waved). Let froth, then mix in the butter. Stir all the liquid into the
warm flour and beat well until smooth and elastic. Cover and proof in a warm
place for 50 minutes or until doubled in bulk. Turn onto a well-floured board
and knead, working a little more flour if necessary to make the dough easier to
shape. Round up the dough, roll into a thick sausage shape and (using the
sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4
inch thick. Shape each one into a round with straight sides. Put onto a greased
baking sheet. Cover (use greased plastic wrap) and put in a warm place to proof
for 30-40 minutes or until springy to the touch. Leave room for expansion and be
careful not to over-proof, as the muffins will get flabby and lose their shape.
Warm and grease the bakestone lightly. Lift the muffins carefully onto the
bakestone and cook over very moderate heat for 8-10 minutes until pale gold
underneath. Turn and cook the other side. Wrap in a cloth and keep warm if
cooking in batches. To serve, insert a knife in the side, pull the top and
bottom slightly apart, and insert slivers of butter.
Tony Roma's Baby Back Ribs
Combine: 1 cup ketchup 1 cup vinegar 1/2 cup dark corn
syrup 2 teaspoons sugar 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4
teaspoon onion powder 1/4 teaspoon Tabasco pepper sauce Heat over high heat
until boiling. Reduce heat, simmer 30-40 minutes until thick. Coat 4 pounds of
baby back pork ribs, front and back, with BBQ sauce. Wrap ribs in aluminum foil.
Bake at 300 degrees for 2 - 2 1/2 hours. Remove ribs from foil and smother with
more sauce. Grill on hot barbecue for 2-4 minutes per side.
Tony Roma's Onion Rings
6 each White onions 1 cup Milk 3 each Eggs, beaten Salt 2
cups Pancake mix Slice the onions crosswise and separate into rings. Combine
milk, eggs, and salt to taste in mixing bowl. Soak the onions in the mixture
about 30 minutes. Place pancake mix in a shallow bowl. Heat oil for frying in
skillet to 375 degrees. Remove the onion rings from milk mixture, dip in pancake
mix and place in hot oil. Fry rings until golden brown and drain on paper
towels. Pack fried onion rings solidly, but loosely, without pressing, into an
8x4" loaf pan. Bake at 400 degrees 10 to 15 minutes. Turn onto serving plate.
Tuna & Biscuits
1 can cream of mushroom soup 2 cans of tuna, drained 1 can
refrigerated biscuits 1 cup milk 1 cup cheddar cheese, grated Preheat oven to
400 degrees. Place biscuits in greased 13x9x2-inch baking dish. In a
medium-sized bowl, mix soup, tuna, and milk. Pour soup mixture over biscuits and
sprinkle cheese on top. Bake for 25 minutes.
1 (10 oz.) package frozen broccoli 2 cans tuna, drained 1
tablespoon lemon juice 1 can condensed cheddar cheese soup 1 tablespoon seasoned
bread crumbs Cook broccoli according to directions on package; drain well. In a
bowl, mix together tuna, lemon juice, and soup. Arrange broccoli in the bottom a
baking dish and spoon tuna mixture on top. Sprinkle with bread crumbs. Bake at
350 degrees for 25 minutes.
Tuna Supper Casserole Ham & Noodle
1 (10 oz.) package frozen spinach 1 can cream of mushroom
soup 1 can tuna, drained 1/2 green pepper, chopped (optional) 1 small can sliced
mushrooms 1 (12 oz.) package egg noodles 2 tablespoons lemon juice 1/2 medium
onion, chopped (optional) 3 tablespoons butter 1 cup ham, diced 1 tablespoon
minced onion 1 cup cheddar cheese, grated 2 tablespoons flour Salt and pepper
1/2 teaspoon salt 1/8 teaspoon pepper Preheat oven to 375 degrees. Cook noodles
according to directions 1 egg, slightly beaten on package. In a small bowl, mix
ham, green pepper, onion, and Cook spinach according to directions on package.
Drain well. pepper. Pour into a casserole dish and bake for 45 to 50 minutes.
Drain mushrooms, saving liquid. Add lemon juice and water to mushroom juice to
make 1 cup liquid. In a saucepan, melt 2 tablespoons butter, and blend in onion,
flour, salt, pepper, and mushroom liquid. Cook, stirring, until smooth and
thick. Beat sauce into egg, then add mushrooms. Arrange spinach in a casserole
dish, then top with tuna. Pour sauce on top. Dot with 1 tablespoon butter and
bake at 350 degrees for 30 minutes.
35 unwrapped Kraft caramels 1/4 cup water 1 box Nabisco
Lorna Doone shortbread cookies -- (40) 2 bags milk-chocolate chips -- (12 ounce)
1. Combine the caramels with the water in a small pan and melt over low heat. 2.
Place the shortbread cookies side by side on an un-greased cookie sheet. 3.
Spoon a dab of caramel onto each cookie. Then place all the cookies in the
refrigerator until the caramel firms up. 4. In the meantime, in a double boiler
over low heat, melt the chocolate chips. You may also use the microwave for
melting the chocolate. Just heat the chips for 1 minute on high, stir, then heat
for another minute. 5. Remove the cookies from the refrigerator. Rest each one
on a fork and dip it into the chocolate. Tap the fork on the side of the pan or
bowl to knock off any excess chocolate. Then place each one on a sheet of waxed
paper and let them cool at room temperature (65-70F). This could take several
hours, but the bars will set best this way. If you want to speed up the process,
put the candy in the refrigerator for 30 minutes. Makes 40 bars.
Waldorf Hotel's Waldorf Salad
1 cup walnut halves 1/2 cup mayonnaise 1/4 cup plain
yogurt 1 teaspoon prepared mustard Pinch of dry mustard Juice of 1/2 lemon 4 to
6 tart apples, peeled, cored, and diced (2 cups) 1 to 2 cups finely diced inner
ribs celery (white part only), leaves reserved Salt and freshly ground black
pepper 2 bunches tender greens, such as arugula, baby kale, or pepper cress,
washed and dried 2 tablespoons olive oil 1 tablespoon fresh lemon juice Preheat
the oven to 325°F. Spread the walnuts on a baking sheet and toast in the oven
for 4 to 5 minutes, until aromatic and lightly toasted. Let cool. Combine the
mayonnaise, yogurt, both mustards, and the lemon juice in a large bowl. Fold in
the apples and diced celery and season with salt and pepper. Put the salad
greens in a large bowl. Add the olive oil and lemon juice, season with salt and
pepper, and toss well. Divide the greens among four plates. Spoon the apple
mixture onto the greens and sprinkle with the toasted walnuts and reserved
celery leaves. Yield: Serves 4
1 pound ground beef 1 - 14.5 Oz. can tomato sauce 1 - 14.5 Oz.
can kidney beans (with liquid) 1 - 14.5 Oz. can pinto beans (with liquid) 1/2
cup diced onion 1/4 cup diced green chilies 1/4 cup diced celery 2 medium
tomatoes, chopped 1 teaspoons cumin powder 2 tablespoons chili powder 1 teaspoon
black pepper 2 teaspoons salt 1 cup 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.
1 c Milk 1/2 c Nestlé's Quik 3 c Softened Vanilla ice
cream -in refrigerator 1 hour Blend Milk and Quik for 10 seconds on high speed.
"Pulse" in the ice cream until barely mixed.
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 recreate 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. 6-8 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 6-8 cups of oil in a deep fryer to 350 degrees. 3. Combine the pepper
sauce and water in a small bowl. 4. Combine the flour, salt, cayenne pepper,
black pepper, onion powder, paprika and garlic powder in another shallow bowl.
5. 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. 6. 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 breaded. 7. Fry the chicken fillets
for 8-12 minutes or until they are light brown and crispy. Remove the chicken to
a rack or to paper towels to drain. 8. 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. 9. Place a tomato slice onto the mayonnaise, then stack a leaf of
lettuce on top of the tomato. 10. On each of the bottom buns, stack one piece of
chicken. 11. Flip the top half of each sandwich onto the bottom half and serve
hot. Makes 4 sandwiches.
1 3/4 c Whole wheat flour 1 1/2 c White flour 1/3 c Oil
3/4 ts Salt 1 c Water 1. In large mixing bowl, combine the flours and thoroughly
mix. 2. In separate bowl blend the oil, salt, and water. 3. Add liquid mixture
to dry, mixing well but as little as possible. 4. Roll as thin as possible on
un-oiled cookie sheet - not more than 1/8" thick. Mark with knife for size
crackers desired, but do not cut through. Prick each cracker a few times with
fork. Sprinkle lightly with salt or onion salt, if desired. 5. Bake at 350F
until crisp and light brown, about 30 minutes. 6. When cool, separate into
Wicker's BBQ Sauce
1 1/4 cups Cider vinegar 1 tsp. black pepper 2 1/2 tsp.
salt 1 1/2 tsp. sugar 4 tsp. chili powder 1 tsp. dry mustard 1 tsp. paprika 1/2
tsp. ground cumin Combine all ingredients and cook for 5-10 minutes to dissolve
spices. Use as a marinade and basting with your favorite BBQ recipe.
1/2 Cup Nestle chocolate powder 1 1/2 Cups Nonfat dry milk
powder 3 Cups Water Mix all contents in a blender for 30 seconds. Refrigerate
till cool. Makes 2 drinks.
York Peppermint Patties
1 Egg white 4 cups powdered sugar 1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract Cornstarch for dusting 1 16-oz. bag
semi-sweet chocolate chips 1. In a medium bow, beat the egg white until it is
stiff and forms peaks. Don't use a plastic bowl for this. 2. Slowly add the
powdered sugar while blending with an electric mixer set on medium speed. 3. Add
the corn syrup and peppermint oil or extract and knead the mixture with your
hands until it has the smooth consistency of dough. 4. Using a flat surface and
a rolling pin lightly dusted with cornstarch, roll out the peppermint dough
1/4-inch thick. 5. Punch out circles of peppermint dough with a biscuit cutter
or a clean can with a diameter of about 2 1/2- inches. Make approximately 20,
place them on plates or cookie sheets, and let them firm up in the refrigerator,
about 45 minutes. 6. Melt the chocolate chips in a microwave set on high for 2
minutes. Stir halfway through the heating time. Melt thoroughly, but do not
overheat. Melting the chocolate chips can also be done using a double-boiler
over low heat. 7. Drop each patty into the chocolate and coat completely. Using
2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap
the forks against the bowl to knock of the excess chocolate and place each patty
on waxed paper. 8. Chill the peppermint patties until firm, about 30 minutes.
Makes 20 peppermint patties.