top secret recipes 1

top secret recipes 1

101st Airborne Beer Cheese Soup

1 large can chicken broth

1 medium jar cheese whiz

1 can stale beer

cayenne pepper to taste

Heat broth to boiling, reduce heat, add cheese whiz, stir till melted, add

beer and reheat, but do not boil. Top with bacon bits and green onions

101st Airborne Beer Cheese Soup 2

3 Musketeers Bars

3 cups granulated sugar

3/4 cup light corn syrup

3/4 cup water

1/8 teaspoon salt

3 egg whites

1/3 cup semisweet chocolate chips

2 bags milk chocolate chips (12−ounce bags)

In a large saucepan over medium heat, combine the sugar,

corn syrup, water, and salt. Heat, stirring, to boiling, then continue

to 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 solution comes to 270 degrees F,

or the soft−crack stage, remove from the heat and pour the mixture in

thin streams into the egg whites, blending completely with a mixer set

on low speed. Continue to mix until the candy begins to harden to the

consistency of dough. This may take as long as 20 minutes. At this point

add the semisweet chocolate chips. Remember that the candy must

already be at the consistency of dough when you add the chocolate;

the nougat will thicken no more after the chocolate is added.

When the chocolate is thoroughly blended and the nougat has thickened,

Press it into a greased 9x9−inch pan. Refrigerate until firm, about 30

minutes. With a sharp knife, cut the candy in half down the middle of

the pan. Then cut across into 7 segments to create a total of 14 bars.

Melt the milk chocolate chips in the microwave for 2 minutes on half

power, stirring halfway through the heating time. Melt completely, but

be careful not to overheat. Resting a bar on a fork dip each bar into

the chocolate to coat completely and place on wax paper.

Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.

3 Musketeers Bars 3

A&W Chili Dogs

1 Sabrett brand 2 ounce beef frankfurter (7½" long)

1 regular hot dog roll

3 Tablespoons A&W Coney Island Sauce (see recipe below)

1 Tablespoon chopped white onion

1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)

A&W Coney Island Chili Dog Sauce

1 pound ground chuck

1 six ounce can Hunts tomato paste

1 Cup water

1 Tablespoon sugar

1 Tablespoon prepared yellow mustard

1 Tablespoon dried, minced onion

2 teaspoons chili powder

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon celery seed

1/2 teaspoon ground cumin (heaping)

1/4 teaspoon ground black pepper

Making the Chili Dog Sauce:

1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small

pieces. Salt and pepper lightly while cooking. Do not drain the fat.

2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it

thickens. Stir occasionally.

3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be

microwaving what you need later.

Cooking your A&W Chili Dog

1. Bring a 2 qt. saucepan of water to a rolling boil.

2. Remove the saucepan from the heat, and add the desired number of

frankfurters to the water. Cover and let sit about 10 minutes.

3. After the franks are done, microwave the chili dog sauce until steaming.

(Only microwave what you need, save the rest) Then microwave each hot dog

roll 10 seconds....just enough to warm.

A&W Chili Dogs 4

4. Remove the cooked franks with tongs, and place on the microwaved hot dog

roll.

5. Add about 3 Tablespoons of your prepared A&W chili dog sauce, and the

chopped onion. Grated cheddar cheese is optional.

A&W Chili Dogs 5

A&W Onion Rings

1 cup McCormick Golden Dipt Tempura batter mix

1/4 teaspoon onion powder

1/8 teaspoon ground black pepper

1/2 cup water

1/4 cup beer

1 extra large white onion, sliced 3/8" thick

6 cups vegetable oil in your deep fryer

Preheat the deep fryer to 375F

Combine the tempura mix with the spices and liquid to make a

batter using a fork. There will be some small lumps; don't worry

about those.

Slice the onion, and separate all of the rings.

Dip the individual rings in the batter, and drop into the

preheated oil. Deep fry 3−5 minutes until golden brown. Remove

to a paper towel lined plate, salt lightly, and serve hot.

A&W Onion Rings 6

A1 Sauce

1/2 Cup Orange Juice

1/2 Cup Raisins

1/4 Cup Soy Sauce

1/4 Cup White Vinegar

2 Tbsp Dijon mustard

1 Tbsp Bottled Grated Orange Peel

2 Tbsp Heinz Ketchup

2 Tbsp Heinz Chili Sauce

1. Bring to a boil for 2 minutes stirring.

2. Remove from heat. Allow to cool to lukewarm.

3. Put mixture in a blender till it is pureed. Pour in bottle.

4. Cap tightly and refrigerate to use within 90 days.

A1 Sauce 7

Almond Bark

1 Cup Whole blanched almonds

1 Tsp. Butter

1 Lb. White chocolate

This is a mircowave recipe. Place almonds and butter in a 9−inch glass pie

plate. Cook on high (max. power) 4 to 5 1/2 minutes, or until almonds are

toasted, stirring twice during cooking. Set aside. Place chocolate in large

microwave proof mixing bowl and cook on high (max. power) 2 1/2 to 3

minutes, or until softened. Stir in almonds and pour onto waxed paper lined

baking sheet. Spread to desired thickness and refrigerate until set. Break

into serving size peices. Makes (approx.) 1 1/2 lbs.

Almond Bark 8

Almond Joy Bars

Ingredients (26 servings)

4 c (8 1/2−oz) shredded coconut

1/4 c Light corn syrup

1 pk (11 1/2−oz) milk chocolate pieces

1/4 c Vegetable shortening

26 Whole natural almonds (1−oz)

Line two large cookie sheets with waxed paper. Set large wire cooling rack

on paper; set aside.

Place coconut in large bowl; set aside.

Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute

or until syrup boils. Immediately pour over coconut. Work warm syrup into

coconut using the back of a wooden spoon until coconut is thoroughly coated.

This takes a little time, and yes, there is enough syrup.

Using 1 level measuring tablespoon of coconut, shape into a ball by

squeezing coconut firmly in palm of one hand, then rolling between both

palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2

inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so

there are no loose ends of coconut sticking up.

Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart

microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can

be stirred smooth and is glossy; stirring once or twice.

Working quickly, spoon 1 level measuring tablespoon of the chocolate

over each coconut ball, making sure chocolate coats and letting excess

chocolate drip down onto waxed paper. While chocolate coating is still soft,

lightly press whole almond on top of each. Let stand to set or place

in refrigerator. Store in a single layer in airtight container.

Keeps best if refrigerated. Makes 26.

Almond Joy Bars 9

Andouille Sausage

1−1/2 Yards large sausage casing, approximately (about 2−3 inches wide)

4 Pound Lean fresh pork

2 Pound Pork fat

3 1/3 Tablespoon Finely minced garlic

2 Tablespoon Salt

1/2 Teaspoon Freshly ground black pepper

1/8 Teaspoon Cayenne

1/8 Teaspoon Chili powder

1/8 Teaspoon Mace

1/8 Teaspoon Allspice

1/2 Teaspoon Dried thyme

1 Tablespoon Paprika

1/4 Teaspoon Ground bay leaf

1/4 Teaspoon Sage

5 Teaspoon Colgin's liquid hickory smoke

Soak the casing about an hour in cold water to soften it and to loosen the

salt in which it is packed. Cut into 3 yard lengths, then place the narrow

end of the sausage stuffer in one end of the casing. Place the wide end of

the stuffer up against the sink faucet and run cold water through the inside

of the casing to remove any salt.

(Roll up the casing you do not intend to use; put about 2 inches of coarse

salt in a large jar, place the rolled up casing on it, then fill the rest of

the jar with salt. Close tightly and refrigerate for later use.)

Cut the meat and fat into chunks about 1/2 inch across and pass once through

the coarse blade of the meat grinder. Combine the pork with the remaining

ingredients in a large bowl and mix well with a wooden spoon. Cut the

casings into 26 inch lengths and stuff as follows: Tie a knot in each piece

of casing about 2 inches from one end. Fit the open end over the tip of the

sausage stuffer and slide it to about 1 inch from the wide end. Push the

rest of the casing onto the stuffer until the top touches the knot.

(The casing will look like accordian folds on the stuffer.)

Fit the stuffer onto the meat grinder as directed on the instructions that

come with the machine, or hold the wide end of the stuffer against or over

the opeoning by hand. Fill the hopper with stuffing. Turn the machine on if

it is electric and feed the stuffing gradually into the hopper; for a manual

machine, push the stuffing through with a wooden pestle. The sausage casing

Andouille Sausage 10

will fill and inflate gradually. Stop filling about 1 1/4 inches from the

funnel end and slip the casing off the funnel, smoothing out any bumps

carefully with your fingers and being careful not to push the stuffing out

of the casing. Tie off the open end of the sausage tightly with a piece of

string or make a knot in the casing itself. Repeat until all the stuffing is

used up.

To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with

no water for about 12 minutes on each side, until brown and crisp at the

edges.

Andouille Sausage 11

Applebee's Blonde Brownies

2 cups flour

1 tsp. baking powder

3 /4 tsp. salt

1/4 tsp. baking soda

1 1/4 sticks unsalted butter (10 Tbsp.)

2 cups packed golden brown sugar

2 large eggs

2 tsp. vanilla

3/4 cup chocolate chips

3/4 cup chopped pecans

Preheat oven to 350 degrees. Flour and butter a 9 x13 x 2 pan.

Sift flour into a bowl. Mix flour, baking powder, salt, and baking

soda. Set aside. Melt butter. In mixing bowl, place melted butter

and add sugar, mixing well. Add eggs and vanilla, mixing well.

Add flour slowly, blending. Batter will be slightly thick.

Spread in pan. Sprinkle chocolate chips and pecans over all.

Bake for 25 − 30 minutes.

Applebee's Blonde Brownies 12

Applebee's Lemonade

1 Quart water

1 Cup sugar

1 Cup FRESH lemon juice

Sparkling Water (not tonic water, like Perrier)

Mix first three togther. Fill a tall glass 2/3 to

3/4 with Lemon mixture then fill with sparkling water.

An intresting variation is to puree some fruit

(raspberries, strawberries, etc) with a little

superfine or powdered sugar and put that in the

glass before adding the the lemonade and water.

Applebee's Lemonade 13

Applebee's Oriental Chicken Salad

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

oil for frying

3 cups chopped romaine lettuce

1 cup red cabbage

1 cup Napa cabbage

1/2 carrot, julienned or shredded

1 green onion, chopped

1 tablespoon sliced almonds

1/3 cup chow mein noodles

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

Prepare dressing ingredients by mixing in a small bowl. Refrigerate while

preparing salad.

Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.

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

Preheat oil over medium heat.

Dip individual chicken pieces in egg mixture and then roll in the flour

mixture. Fry chicken until browned, drain and set aside.

Prepare salad by tossing the chopped romaine with the chopped red

cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of

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

Cut the chicken into small chunks. Place the chicken onto the salad

forming a pile in the middle. Serve with salad dressing on the side.

Applebee's Oriental Chicken Salad 14

Applebee's Baby Back Ribs

3 racks (about 1 lb. each) pork baby back ribs, each cut in half

Barbecue sauce:

1 cup ketchup

1/4 cup apple cider vinager

3 tablespoons dark brown sugar

3 tablespoons worcestershire sauce

1 teaspoon liquid smoke

1/2 teaspoon salt

1. Put ribs in a large pot with enough water to cover them. Bring water to a

boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.

2. Mix all sauce ingrediants together in a medium sauce pan and bring to a

boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or

until slightly thickened.

3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat

side down, on broiler pan, brush with 1/2 the sauce and broil 4−5 inches

from heat source for 6 to 7 minutes. turn ribs over, brush with remaining

sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

Applebee's Baby Back Ribs 15

Applebee's Bourbon Street Steak

1/2 cup bottled steak sauce

1/4 cup bourbon whiskey

1 tablespoon honey

2 teaspoons prepared mustard

4 beef rib, round, or chuck steaks (10 ounces each)

Combine all the ingredients except the steaks in a baking dish or resealable

plastic storage bag; mix well. Add the steaks; cover (or seal) and

refrigerate for 2 hours, or overnight. Preheat the grill to medium−high

heat. Grill the steaks for 12 to 15 minutes, or until desired doneness,

turning them over halfway through the grilling.

Applebee's Bourbon Street Steak 16

Applebee's Club House Grill Sandwich

2 thick slices of french bread

softened butter

mayonnaise

1/3 cup shredded cheddar cheese

2 slices deli turkey breast

2 slices deli ham

2 slices tomato

2 tsps. bullseye barbecue sauce

Butter one slice of bread and put butter side down into preheated skillet,

on medium heat. Spread the up side of the slice with mayo. Sprinkle on half

of cheese. Heat the turkey and ham slices in the same skillet for about 30

seconds. Lay the turkey on the cheese, then the tomato. Spread bbq sauce

over tomato, then lay on the ham, sprinkle the rest of the cheese over ham.

Butter the second slice of bread on one side and put on top, with butter

side up. The first bread slice should be brown, flip sandwich over and brown

the second side for 2−3 minutes, or till golden brown. Remove from skillet,

cut in half diagonally and serve with additional bbq sauce.

Applebee's Club House Grill Sandwich 17

Applebee's Spinach Pizza Appetizer

Pita Bread (2 or 3 whole)

1 − 10 oz. pkg frozen spinach

1/3 cup nutritional yeast

1 med. onion

5 or 6 plum tomatoes

8 Ounce pkg fresh mushrooms

3−4 cloves garlic

1 Teaspoon of each of the following spices:

basil, parsley, cayenne pepper

1/2 to 1 cup rice milk

4 Tablespoon flour

Thaw spinach completely, press out all water. Heat milk in saucepan, when

hot but not boiling stir in flour. Stir until sauce begins to thicken, turn

heat down. Add nutritional yeast and spinach. Stir constantly until thick

and gooey, only about 3−4 min. In separate pan, saute onion, garlic, until

onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just

done. Preheat oven to 425. Using a very sharp bread knife, split each pita

bread so that you have two round flat pieces instead of one thick one.

Place each piece of bread on a cookie sheet or pizza pan. Spread spinach

sauce over each. Top with tomato mixture, being careful to avoid the juice.

Bake for 5 to 7 min. Watch closely so that the edges of the pita don't

burn.

Applebee's Spinach Pizza Appetizer 18

Arby's Barbecue Sauce

1 cup ketchup

2 teaspoons water

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon pepper

1/4 teaspoon salt

1/2 teaspoon Tabasco pepper sauce

1. Combine all the ingredients in a small saucepan and cook over medium

heat, stirring constantly, until the sauce begins to boil,

5 to 10 minutes.

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

3. Pour into a covered container for storage in your refrigerator.

Keeps for a month or two.

Makes 1 cup.

Arby's Barbecue Sauce 19

Arby's Horsey Sauce

1 cup mayonnaise

3 tbsp. Bottled horseradish cream

1 tbsp. Sugar

2 packages Equal

Mix all ingredients and chill.

Arby's Horsey Sauce 20

Arthur Treacher's Fish Batter

3 Pounds Fish Fillets

2 Cups All−purpose flour

3 Cups Pancake mix

3 Cups Club soda

1 Tablespoon Onion powder

1 Tablespoon Seasoned salt

Dip moistened fish pieces evenly but lightly in the flour.

Dust off any excess flour and allow pieces to air dry on waxed paper,

about 5 minutes. Whip the pancake mix with the club soda to the

consistency of buttermilk− pourable, but not too thin and not too thick.

Beat in the onion powder and seasoned salt.

Dip floured fillets into batter and drop into 425 oil in heavy saucepan

using meat thermometer. Brown about 4 minutes per side.

Arrange on cookie sheet in 325 oven until all pieces have been fried.

Arthur Treacher's Fish Batter 21

Aunt Jemima's Pancake Mix

2 cups Self−rising flour

2 cups Bisquick

1/2 cup Sugar

1/2 cup Non−dairy creamer powder

TO USE THE MIX:

1 Egg

8 ounces 7−up

1 3/4 cups prepared pancake mix

THE MIX: In an 8−cup container, stir together flour, Bisquick, sugar and

creamer. Cover tightly. Refrigerate mix to use within 3 months.

Makes 7 cups of mix.

TO USE: Into blender, put egg, 7−up and prepared pancake mix. Blend at high

speed until smooth, 1 minute. Allow 1/3 cup batter for each 6" pancake.

Aunt Jemima's Pancake Mix 22

Aunt Jamima Maple Syrup

2 Cup Water

1 Cup Sugar

2 Cup Dark corn syrup

1/4 Teaspoon Salt

1 Teaspoon Maple flavoring

Combine the first four ingredients in a saucepan over med. heat. Stir

occasionally, until the mixture comes to a full boil. Let it boil for 7 min.

Turn the heat off and let the syrup cool for 15 min. Add the maple flavoring

and stir. When completely cool, transfer the syrup to a covered plastic or

glass container.

VARIATION: For syrup with a butter flavor, just add 3 tbsp. of butter to the

mixture before heating. For a lighter syrup, use a sugar substitute instead

of the regular sugar.

Aunt Jamima Maple Syrup 23

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.

Auntie Ann's Pretzels 24

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. Cut into bars when cool.

Baby Ruth Bars 25

Bailey's Original Irish Cream

1 cup light cream

1 can sweetened condensed milk (14 oz.)

1 2/3 cups Irish whiskey

1 teaspoon instant coffee

2 tablespoons chocolate syrup

1 teaspoon vanilla extract

1 teaspoon almond extract

Combine all the ingredients in a blender and blend at high speed

for about 20 seconds.

Transfer to a clean bottle with a tightly fitting cap.

Store, refrigerated, and shake well before using.

Bailey's Original Irish Cream 26

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.

BB King's BBQ Ribs 27

Beef Jerky

1/2 cup dark soy sauce

2 Tbs Worcestershire sauce

1 tsp monosodium glutamate (optional)

1 tsp onion powder

1 tsp garlic powder

1/4 tsp powdered ginger

2 Tbls. freshly ground black pepper

1/2 tsp Tabasco

1/2 tsp liquid smoke seasoning

2 lbs lean beef brisket, eye−of−round or flank steak,

trimmed completely of fat and cut across grain into

slices 1/4 inch thick

To aid in slicing meat thinly, freeze the meat slightly

until ice crystals are formed.

Blend all ingredients except meat in small bowl. Dip each piece

of meat into marinade, coating well. Place in shallow dish.

Pour remaining marinade over top, cover and refrigerate

overnight.

Oven method: Preheat oven to lowest setting (about 130F).

Place several layers of paper towels on baking sheets. Arrange

meat in single layer on prepared sheets and cover with

additional toweling. Flatten meat with rolling pin. Discard

towels and set meat directly on oven racks, with foil below

to catch any drips.

Let dry 8 to 12 hours (depending on temperature of oven).

Dehydrator method: Arrange meat on trays in single layer and

dehydrate 10 to 12 hours, depending on thickness.

Store jerky in plastic bags or in tightly covered containers in

cool, dry area.

Beef Jerky 28

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 Cherry Garcia 29

Ben & Jerry's Heath Bar Crunch Ice Cream

4 Heath Bars

2 Cup Heavy or whipping cream

2 Large Eggs

1 Cup Whole milk

3/4 Cup Sugar

2 Teaspoon Vanilla

Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You

should have about 1 cup. Place the chucks in a bowl, cover and freeze.

Whisk the egg in a mixing bowl until light and fluffy, 1−2 minutes. Whisk in

the sugar, a little at a time, then continue to whisk until completely

blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to

blend. Transfer the mixture to ice cream maker and freeze following

manufacturer's instructions.

After the ice cream stiffens (about 2 minutes before it is done) add the

candy, then continue freezing until the ice cream is ready.

Variation: COFFEE HEATH BAR CRUNCH:

Omit vanilla and substitute 3T good quality freeze−dried coffee. Add 2 T

coffee with the cream and milk, and add the remaining 1 T coffee with the

candy. (after the ice cream stiffens).

Ben & Jerry's Heath Bar Crunch Ice Cream 30

Ben & Jerry's Fresh Georgia Peach Ice Cream

2 Cup Ripe peaches finely chopped

1 1/4 Cup Sugar

1/2 Juice of lemon

2 Large Eggs

2 Cup Heavy or whipping cream

1 Cup Milk

The best way to capture the elusive flavor of summertime. Ben and Jerry

prefer small peaches because they have more flavor and less water than the

larger ones.

Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl.

Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.

Remove the peaches from the refrigerator and drain the juice into another

bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing

bowl until light and fluffy, 1−2 minutes. Whisk in the remaining 3/4 cup

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. Add the

peach juice and blend. Transfer the mixture to an ice cream maker and freeze

following manufacturer's instructions. After the ice cream stiffens (about 2

minutes before if is done) add the peaches, then continue freezing until the

ice cream is ready. Makes 1 generous quart.

Ben & Jerry's Fresh Georgia Peach Ice Cream 31

Ben & Jerry's Giant Chocolate Chip Cookies

1/2 cup Butter, room temperature

1/4 cup Granulated sugar

1/3 cup Brown sugar

1 Large egg

1/2 teas Vanilla extract

1 cup (+ 2 teas) All Purpose Flour

1/2 teas Salt

1/2 teas Baking Soda

1 cup Semisweet Chocolate Chips

1/2 cup Coarsely Chopped Walnuts

1. Preheat the oven to 350F.

2. Beat the butter and both sugars in a large mixing bowl until light

and fluffy. Add the egg and vanilla extract and mix well.

3. Mix the flour, salt, and baking soda in another bowl. Add the dry

ingredients to the batter and mix until well blended. Stir in the

chocolate chips and walnuts.

4. Drop the dough by small scoops 2 to 3 inches apart on an ungreased

cookie sheet. Flatten each scoop with the back of a spoon to about 3

inches in diameter.

5. Bake until the centers are still slightly soft to the touch, 11 to

14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer

to racks to cool completely.

Makes 12 to 15 cookies.

Ben & Jerry's Giant Chocolate Chip Cookies 32

Ben & Jerry's NY Super Fudge Chunk

1/4 cup White chocolate; chop coarse

1/4 cup Semisweet chocoate; chop

1/4 cup Pecan halves; chopped

1/4 cup Walnuts; chop coarse

1/4 cup Chocolate covered almonds; cut in half

4 oz Unsweetened chocolate

1 cup Milk

2 Large Eggs

1 cup Sugar

1 cup Heavy or whipping cream

1 teas Vanilla extract

1/2 teas Salt

Combine the coarsely chopped chocolate, pecans, walnuts and chocolate

covered almonds in a bowl, cover and refrigerate. Melt the unsweetened

chocolate in the top of a double boiler over hot, not boiling water.

Whisk in the milk, a little at a time, and heat, stirring constantly,

until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing

bowl until light and fluffy, 1−2 minutes. Whisk in the sugar, a little at a

time, then continue whisking until completely blended, about 1 minute more.

Add the cream, vanilla and salt and whisk to blend. Pour the chocolate

mixture into the cream mixture and blend. Cover and refrigerate until cold,

about 1−3 hours, depending on your refrigerator. Transfer the cream mixture

to an ice cream maker and freeze following the manufacturer's instructions.

After the ice cream stiffens (about 2 minutes before it is done), add the

chocolate and nuts, then continue freezing until the ice cream is ready.

Makes one Quart.

Ben & Jerry's NY Super Fudge Chunk 33

Benihana's Fried Rice

1 c Uncooked rice

5 T Butter

1 c Chopped onion

1 c Chopped carrots

2/3 c Chopped scallions

3 T Sesame seeds

5 Eggs

5 T Soy sauce

Salt

Pepper

Cook rice according to package directions. In a large skillet melt butter.

Add onions, carrots and scallions. Saute until carrots are translucent.

Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.

Bake until golden brown (10 to 15 minutes), shaking pan occasionally for

even color. Lightly grease another skillet. Beat eggs. Pour into hot

skillet. Cook as you would scrambled eggs. Combine rice, vegetables,

sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

Benihana's Fried Rice 34

Benihana's 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

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's Ginger Salad Dressing 35

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 Magic Mustard Sauce 36

Benihana Shrimp Sauce

2 cups mayonnaise

1/2 cup water

1 Teaspoon sugar

1/4 Teaspoon salt

1 tablespoon garlic juice

3−4 Teaspoons ketchup

1 Teaspoon ground ginger

1 Teaspoon hot sauce

1 Teaspoon dry mustard

1 Teaspoon paprika

3/4 Teaspoon white pepper

Whisk together.

Benihana Shrimp Sauce 37

Bennigan's Onion Soup

1/2 pound Firm white onions −− sliced

1/4 cup Butter

2 tablespoons Corn oil

3 tablespoons Flour

1 quart Chicken broth

1 quart Beef broth

8 slices French bread

Swiss cheese −− shredded

Parmesan −− grated

Saute onions in butter and oil until onions are transparent, but not

well browned. When tender, turn heat to lowest point and sprinkle with

flour, stirring vigorously. Pour into Dutch oven and stir in broths.

Heat thoroughly and divide among 8 oven−proof bowls. Mix equal parts of

cheese to smooth paste and spread over bread. Float a slice of

bread atop each serving. Place all bowls on oven rack 4" from broiler heat

and broil until cheese melts. Serve at once. Leftover soup freezes

well up to 6 months.

Bennigan's Onion Soup 38

Bennigan's Broccoli Bites

3 eggs

6oz. shredded monterey jack cheese

6 oz. shredded colby cheese

1− 16 oz. box frozen chopped broccoli, thawed, drained and dried

2 1/2 ozs. bacon pieces

1/2 oz. diced yellow onion

1 oz. all purpose flour

Italian bread crumbs as needed

Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs

in a mixing bowl with a whisk until well blended. Place all the ingredients

into a plastic container, except the bread crumbs. Stir together with a

spatula until thoroughly combined. Refrigerat mixture for about 1 hour. This

will help to bind the mix making preparation much easier. Heat about 4 cups

oil in a fryer or deep pan for frying at 350F. Set up a shallow pan with

bread crumbs. Scoop about 1/2 oz. portion of the broccoli mixture into the

bread crumbs. Form each portion into a ball and coat it well. Place broccoli

bites into the fry basket or frying pan. Make sure they do not stick

together. Fry for one minute, then remove and place onto a plate lined with

paper towels to absorb excess oil. Serve with : HONEY MUSTARD DRESSING 3/4

cup sour cream 1/3 cup mayonnaise 1/3 cup dijon mustard 1/3 cup honey 1

Tbsp. + 1 tsp. lemon juice In a mixing bowl, combine sour cream, mayonnaise

and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and

lemon juice, continue mixing until smooth and well combined.

Bennigan's Broccoli Bites 39

Bennigan's Hot Bacon Dressing

2 ounces Bacon grease

1/4 pound Red onion, dice fine

2 cups Water

1/2 cup Honey

1/2 cup Red wine vinegar

2 tablespoons Dijon mustard

1 1/2 tablespoons Cornstarch

1 tablespoon Tabasco (optional)

Place the bacon grease in a saucepan over medium−high heat.

Add the onions and saute until the onions start to blacken. While

the onions are carmelizing, in a mixing bowl place the water,

honey, pepper sauce, and red wine vinegar. Using a wire whisk,

mix the ingredients well.

Add the cornstarch and whisk well. After the onions have

carmelized, add the Dijon mustard to the onions and stir together

with a rubber spatula. Add the water, vinegar, pepper sauce

honey and cornstarch to the mustard and onions and mix.

Continue stirring until mix thickens and comes to a boil. Remove

from heat and store in refigerator until needed. To reheat use a

double boiler.

Bennigan's Hot Bacon Dressing 40

Big Boy's Blue Cheese Dressing

1/2 cup Sour cream

1/2 cup Milk

1 cup Kraft mayo

4 ounces Blue cheese, crumbled

1/8 teaspoon Onion powder

Use electric mixer to combine all ingredients until smooth. Tightly

cover and refrigerate. Use within 10 days.

Big Boy's Blue Cheese Dressing 41

Big Boy's Strawberry Pie

1 cup All Purpose Flour

1/4 tsp. salt

3/4 stick butter

1 1/2 Tbsp. shortening

1/8 cup Ice water

Put flour and salt in the bowl of a food processor. Cut

the butter, and shortening into the flour. Process a

few seconds until the mixture resembles a coarse

meal. Drop by drop add the water, processing briefly.

The whole process should take about 20 to 30

seconds. Wrap and chill for an hour. Remove from

refrigerator, and let stand 15 minutes before rolling.

You can double this up for a top and bottom crust.

Filling:

1 cup Sugar

3 Tbsp. Corn Starch

1 pint Strawberries

1 12 oz. can 7−UP

Whipped cream

In a medium sized sauce pan combine sugar,

cornstarch, and 7−UP until creamy. Cook over a

medium to a medium high heat until the mixture

becomes thick. When this mixture becomes thick, cool

to room temperature, and add a couple of drops of red

food coloring. Wash, and cut strawberries into

quarters, or smaller depending on how large they are.

Sprinkle a teaspoon or two of sugar on the

strawberries, and place them into the shell. Pour the

cooled 7−Up mixture over the strawberries. Allow this

to set for a few minutes. Serve with plenty of Whipped Cream.

Big Boy's Strawberry Pie 42

Big−John's Beans 'n Fixin's

Ingredients:

1 16 ounce can Campbell's Pork & Beans

The "Fixin's":

1/2 cup Manwich brand sloppy−joe sauce (Heinz works well too)

1−1/2 Tablespoons Hormel real bacon bits

1/2 Tablespoon sugar

1−1/2 teaspoons molasses

1 teaspoon dried, minced onion

1/8 teaspoon salt

1/8 teaspoon ground mustard

1/16 teaspoon pepper

Combine the ingredients for the Fixin's in a small jar, cover, and

refrigerate at least a 1/2 hour (this allows the flavors to blend).

At "bean" time, empty the can of beans into a small saucepan, and stir in

the pre−made Fixin's. Over low−medium heat, bring the Beans and Fixin's to a

simmer, stirring occasionally. When heated through, serve.

Big−John's Beans 'n Fixin's 43

Bisquick

8 Cups Flour

1 1/4 Cups Nonfat Dry Milk Powder

1/4 Cup Baking Powder

1 Tablespoon Salt

2 Cups Shortening

Combine flour, milk, baking powder, and salt in a very large bowl.

Cut in shortening until it resembles coarse cornmeal. Store in tightly

closed covered container in a cool place. Makes about 10 cups.

Bisquick 44

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 Angus Garlic Cheese Bread 45

Black−Eyed Pea's Baked Squash

5 pounds medium−size yellow squash

2 eggs, beaten

1 cup bread crumbs plus additional bread crumbs for topping

1 stick butter or margarine

1/4 cup sugar

Salt, to taste

2 tablespoons chopped onion

Dash of pepper

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into

a large saucepan with enough boiling water to cover. Return to boil, reduce

heat and cook until tender. Drain in colander and mash. Combine with beaten

eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into

3−quart casserole that has been lightly greased or sprayed with nonstick

spray. Cover with light layer of bread crumbs. Bake at 350 degrees for 20 to

25 minutes or until lightly browned.

Black−Eyed Pea's Baked Squash 46

Black Eyed Pea's Broccoli−Cheese Soup

1 1/2 pounds broccoli, fresh

2 cups water

3/4 teaspoon salt

1/2 cup cornstarch, mixed with 1 cup cold water

1 pint half and half

1 pound Velveeta

1/2 teaspoon pepper

Steam or boil broccoli until tender.

Place half−and−half and 2 cups water in top of double boiler.

Add cheese, salt and pepper. Heat until cheese is melted.

Add broccoli. Mix cornstarch and water in small bowl.

Stir into cheese mixture in double boiler and heat over

simmering water until soup thickens.

Black Eyed Pea's Broccoli−Cheese Soup 47

Black Eyed Pea's Cornbread

1 lb. ground beef

1 cup canned black−eyed peas, drained

1 cup onion, chopped

3/4 cup cream−style corn

1 cup cornmeal

1/2 cup flour

1 cup buttermilk

1/4 cup cooking oil

2 eggs, slightly beaten

1 tsp. Salt

1/2 tsp. Baking soda

2 jalapeno peppers, chopped

1 cup Cheddar cheese, grated

Brown meat and drain well. Break into small pieces. Add other ingredients in

order given. Mix well. Place in 13−by−9−by−2 inch pan that has been well

greased. Cook at 350 degrees for 45 minutes, or until done.

Black Eyed Pea's Cornbread 48

Blueberry Lemonade

1 cup plus 2 tbsp. granulated sugar

2 cups water

1 pint fresh blueberries

1−1/2 cups freshly squeezed lemon juice (from about

10 big lemons, including pulp but not seeds)

.

First make a simple syrup by combining 1 cup sugar and water in a saucepan

over medium heat, stirring until the mixture boils. Lower the heat and allow

the syrup to simmer for another minute. Remove from heat and let cool. In a

blender or food processor, puree the blueberries with 2 tablespoons of

sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry

puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with

water. Makes base for 12 servings.

Blueberry Lemonade 49

Bob Evan's Colonial Dressing

1 Cup Water

1/8 Cup Cornstarch

1/2 Cup Vinegar, light or dark

1 Cup Sugar

1 Teaspoon Onion powder

1 Tablespoon Salt

1/4 Cup Butter or margarine

1/2 Teaspoon Pepper

1 Teaspoon Celery salt

1 Tablespoon Celery seed

Put water and cornstarch into blender on high speed for 1 minute or until

smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture over Medium High

heat, stirring constantly as you begin to add each of the remaining

ingredients, stirring well after each addition. Cook and continue stirring

until it begins to thicken and become quite smooth. Let it cool completely

before pouring into a refrigerator container. Cap tightly.

Bob Evan's Colonial Dressing 50

Bob Evans Peanut Butter Pie

1 5 oz. pkg. Jell−O Instant Vanilla Pudding

2 cups cold skim milk (you could use any milk you like)

1/2 cup whipping cream, whipped

1−1/4 cup creamy peanut butter

1 prebaked pie shell of your choice (use a ready made, refrigerated

crust, or you can bake your own), lightly browned

1 − 8 Ounce container of Cool Whip (or store brand equivalent)

Garnish: chocolate syrup & crushed peanuts

Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup

whipped whipping cream, peanut butter. Whisk until completely blended. Pour

into baked pie shell, cover with generous layer of Cool Whip whipped

topping. Put in freezer for 1 hour until set. Remove from freezer, drizzle

with your favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours,

serve.

Bob Evans Peanut Butter Pie 51

Bob Evan's Sausage Gravy

1 pound Bob Evans Farms Original Recipe Bulk Sausage

1/4 cup all−purpose flour

2 cups milk

salt & pepper to taste

8 prepared biscuits

Crumble sausage into a large skillet. Cook over

medium heat until browned, stirring occasionally. Stir

in flour until dissolved. Gradually stir in milk. Cook

until thick and bubbly. Season with salt & pepper.

Serve over hot biscuits.

Bob Evan's Sausage Gravy 52

Boboli Pizza Crust

1 pk Dry Yeast

1/4 cup Water

2 1/4 cups Warm water

6 tb Olive oil,+ extra for pans

6 cups Flour

1 ts Salt

Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes.

Add the rest of the ingedients and mix well. Turn out onto board and knead

for ten minutes. Place back in bowl covered with a damp towel and let rise

30 to 40 minutes.

Divide dough into 3 parts and place in 3 olive−oiled pie pans.

Dimple dough with fingers. Place on top the following mixture:

Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary

and thyme. If herbs are dried, soak them in water for 10 minutes and then

pat dry on paper towels.

Let rise 50 to 60 minutes.

Bake at 350 degrees F for 25 minutes.

May dip in olive oil.

Boboli Pizza Crust 53

Bob's Big Boy

1 pound ground chuck

8 jumbo sesame seed buns

1 cup shredded lettuce

4 slices real American cheese

salt

Sauce:

1/4 cup mayonnaise

2 Tablespoons sweet relish

2 Tablespoons ketchup

2 teaspoons water

In a small container, combine the mayo, relish, ketchup, and water.

Set aside. This is your Big Boy sauce.

Carefully form the beef into eight equal sized, round patties about

4" in diameter. Do this on waxed paper. Discard the top half of four

of the eight buns. Toast the the buns until golden. The extra bottom,

or "heal" is your middle bun, or "club".

After the buns are toasted, grill your freshly formed beef patties.

Salt liberally. Cook for about two minutes, then turn and add another

dash of salt. Cook for about another two minutes.

While the beef is cooking, dress your Big Boy buns as follows:

Put half the sauce on the toasted bottom, and the other half on the

middle, adding 1/8 cup of lettuce to each. The slice of cheese goes

on top of the lettuce on the true bottom bun.

When the beef is done, drain excess fat by tilting the patty to the

side while holding it to the spatula with your free hand. Put one

patty on each dressed bun, stack the center (non−cheese) patty/bun

on top of the bottom (cheesed) patty/bun. Finish by placing the

toasted crowns on top.

Bob's Big Boy 54

Bojangles Biscuits

2 cups self rising flour

2 teaspoons baking powder

2 teaspoons confectioners sugar

1/2 cup solid vegetable shortening (such as Crisco)

1−1/2 cups buttermilk

Melted butter (about 1/4 cup)

Stir together the flour, baking powder & 10x sugar. Cut in the shortening

until pieces are about the size of grains of rice. Stir in the buttermilk.

Knead a few times, roll out on a floured board or counter top to 3/4−inch

thickness. Be careful not to work dough too much or add too much flour, or

you'll have dry biscuits. Cut with an oversized biscuit cutter (about 3−

inches). Place on an ungreased cookie sheet and bake about 12 minutes in a

preheated 450 degree oven.

Bojangles Biscuits 55

Borden's Sweetened Condensed Milk

3/4 Cup sugar

1/2 Cup water

1 Cup plus 2 Tbls. powdered milk

Combine all ingredients. Heat to boiling.

Cook until thick, this will take 15 to 20

minutes. This equals one can.

Borden's Sweetened Condensed Milk 56

Boston Market Cranberry Sauce

1 Pound Can jellied cranberry sauce

10 Ounce Jar Smucker's Simply Fruit Orange Marmalade

1/4 Teaspoon Ground ginger

2 Cup Fresh cranberries; each sliced into 2 or 3 pcs

1/3 cup Walnuts, chopped fine

In 2−quart saucepan, over medium−to−low heat, use rubber bowl scraper to

stir together jellied sauce, marmalade and ginger until melted, about 6−8

minutes. Add the sliced cranberries, keeping sauce on low. Stir often.

Continue cooking and stirring often until cranberries are no longer white

and taste tender to the bite (not soft, but not too crisp). Stir in walnuts.

When cooled to lukewarm, refrigerate, covered and use with a week to 10

days. Should freeze well to be used within 4 months.

Boston Market Cranberry Sauce 57

Boston Market Creamed Spinach

10 3/4 can cream of celery soup

1 tbs. flour

1/4 cup butter or margarine or canola oil

1/2 tsp. garlic salt or to taste

Salt to taste

Pepper to taste

20 oz. frozen chopped spinach, cooked according

to package directions, well drained OR

2 pounds fresh spinach, cleaned, stems removed,

chopped, cooked and drained

1 tblsp dry onion, chopped, OR

1 small onion, peeled, ends removed, diced

In a large saucepan over medium heat, whisk together celery soup, flour,

butter or margarine or canola oil, garlic salt, salt and pepper until smooth

and piping hot. Add cooked and drained spinach, dry chopped onion or diced

onion. Serve.

Boston Market Creamed Spinach 58

Boston Chicken Macaroni & Cheese

3 Cups Dry spiral−shaped pasta, Cook al dente, drain

2/3 Cup Milk (2% or regular)

1 Pound Velveeta cheese, light or

Cubed small

1/4 Teaspoon Dry mustard powder

1/2 Teaspoon Ground turmeric

Salt and pepper to taste

Place into top of double boiler over gently simmering water milk, cheese,

mustard powder, turmeric, salt and pepper in that order. Stir with whisk

occasionally until melted and smooth. Stir pasta into hot cheese mixture and

keep hot until serving time over hot water, up to an hour. (If it begins to

thicken up too much, dilute with a little milk). Never put into oven or over

direct heat as it will scorch and change the texture to a sticky mess.

Boston Chicken Macaroni & Cheese 59

Boston Market Stuffing

10 Ounce Can sliced carrots; undrained

4 Ounce Can sliced mushrooms; undrained

14 Ounce Can chicken broth

2 ribs celery; cut 4−5 pieces

1 Tbl. Rubbed sage

12 Tbl. Poultry seasoning

1 Tbl. Chicken bouillon powder

3 Tbl. Bottled liquid margarine or melted butter or margarine

3 English muffins; cut into 1/2" cubes with crumbs

8 Ounce Bag unseasoned croutons

1 Tablespoon Dry parsley; minced

2 Tablespoon Dry minced onion

When you open the can of carrots, run the blade of a paring knife through

them right in the can so that you've reduced them to tiny bits without

mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside.

Empty the cam of broth into the blender and add the celery along with the

sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds

on high speed, only until celery is finely minced.

Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and

onion to the Dutch oven. Pour blender mixture over and stir to combine with

rubber bowl scraper until completely moist.

Cover with a lid and bake at 350* about 45 minutes to an hour or until

piping hot.

Refrigerate leftovers to use within a week. Freeze to use within 4 months.

Boston Market Stuffing 60

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 Chicken 61

Boston Market Dill Potato Wedges

7 or 8 new red potatoes

2 cloves garlic, minced fine

1/4 pound butter

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. celery salt

2 tsp. dried dill weed

Wash potatoes well and boil until barely soft. Drain, and cut

potatoes in wedges. Melt 1 stick of butter, in large frying

pan (use only real butter) and saute garlic for about one minute.

Add potatoes and the rest of the seasonings. Pan−fry the potatoes

until they are lightly brown.

Boston Market Dill Potato Wedges 62

Boston Market Meatloaf

1 cup tomato sauce

1 1/2 tablespoons barbecue sauce

1 tablespoon granulated sugar

1 1/2 pounds ground sirloin

6 tablespoons all−purpose flour

3/4 teaspoon salt

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

dash garlic powder

Preheat oven to 400 degrees.

Mix together 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.

In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.

Mix the sauce into the meat, then add the remaining ingredients. Mix again.

Pack a loaf pan with the meat mixture, cover with foil, and bake for about

30 minutes. Remove foil and drain fat. Cut the meatloaf, while in the pan,

into eight separate slices. Pour remaining sauce over the meatloaf. Return

to oven and cook for another 30 minutes, uncovered. Allow to cool slightly

before serving.

Boston Market Meatloaf 63

Boston Market's Sweet Potato Casserole

3 large sweet potatoes

1 cup sugar

2 eggs

1 stick butter, softened

1 tsp. vanilla extract

Crunch Topping:

1/3 cup melted butter

1/3 cup flour

1 cup brown sugar

1 cup chopped pecans

1 tblsp. cinnamon

Boil potatoes until tender. Take skin off when cooled and able to

handle. Put in a large bowl and whip them until fluffy. Add all other

ingredients. Pour into a greased casserole and top with the crunch

topping. Bake at 350 for 45 minutes.

Boston Market's Sweet Potato Casserole 64

Bran Flakes

2 Cup Bran

2 Cup Whole wheat flour

1/2 Cup Nonfat dry milk powder

3 Tablespoon Brewer's yeast (optional)

1 Teaspoon Salt

1/4 Cup Oil

1 Tablespoon Molasses

1 Cup Water

Combine dry ingredients. Make a well in the center and add oil,molasses and

water. Mix well. Divide into three parts and roll out as thin as possible on

greased cookie sheets. bake in 350 F oven 15−20 minutes, or until lightly

browned and crisp. If dough is not completely dry, turn oven off and let it

remain longer. Break into small pieces. Store in airtight container. Makes 1

lb of cereal.

Bran Flakes 65

Bread and Butter Pickles

4 quarts pickling cucumbers

1 1/2 cups onions, sliced

2 large garlic cloves

1/3 cup pickling salt

2 quarts chopped ice

4 1/2 cups sugar

1 1/2 teasp. turmeric

1 1/2 teasp. celery seed

2 tabls. mustard seed

3 cups white vinegar

In large bowl, add sliced cucumbers and onions, garlic cloves and

pickling salt; mix well. Cover with chopped ice, place towel over,

and let stand 3 hours. Prepare brine by combining sugar, turmeric,

celery seed, mustard seed and vinegar in large pot; bring to a boil.

Drain water and ice from cucumber slices and remove garlic cloves.

Add cucumbers to brine; simmer 5 minutes. Pack in sterile jars,

leaving 1/2 inch headspace. Seal. Process in boiling water bath for

10 minutes. Allow to stand two weeks before opening.

Bread and Butter Pickles 66

Bread Bowls

2 1/2 cups warm water (105−115 degrees Fahrenheit)

2 packages active dry yeast

1 Tbsp. salt

1 Tbsp. sugar

2 Tbsp. oil

6 1/2 − 7 1/2 cups bread flour

1 egg, beaten

1 Tbsp. milk

Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved.

Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough

additional flour to make a stiff dough. Turn out onto lightly floured board;

knead until smooth and elastic, about 10 to 12 minutes. Place dough in bowl

that has been lightly coated with nonstick spray, turning to grease top.

Cover; let rise in warm place until doubled, about 1 hour.

Grease outside of 12, 10−ounce custard cups or oven−proof bowls of similar

size.

Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes.

Spread each piece into a circle about 6 inches in diameter. Place over

outside of bowl, working dough with hands until it fits. Set bowls, dough

side up, on baking sheet that has been coated with nonstick spray. Cover

with plastic wrap; let rise in warm place until doubled, about 30 minutes.

Combine egg and milk; gently brush mixture on dough. Bake at 400 degrees

Fahrenheit for 15 minutes until golden brown. Using potholders, carefully

remove the bowls. Set bread bowls open side up on baking pan; bake 5

minutes. Makes 12 servings.

For larger bowls, use oven−proof bowls that are approximately 6 inches in

diameter. Divide dough into 6 portions. Frozen bread dough also can be used.

A 1−pound loaf will make 2 large or 4 small bowls.

Bread Bowls 67

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

Brown Derby's Original Cobb Salad 68

a 2−quart Mason jar.

Brown Derby's Original Cobb Salad 69

Buffalo 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.

Adjust the amount of hot sauce to your desire.

Buffalo Chicken Wings 70

Bullseye BBQ Sauce

1/2 Cup chopped onions

1 can tomatoe sauce − 8 oz.

1 Cup water

1 1/4 Cup ketchup

2 Teaspoon brown sugar

2 Teaspoon prepared yellow mustard

1 Teaspoon olive oil

1 Teaspoon worcestershire sauce

1 dash tobasco sauce

Combine ingredients, cover and simmer for 30 mins.

Bullseye BBQ Sauce 71

Burger King Breakfast Sandwiches

For the eggs, you will need to create a ring to make them

perfectly round (same as with an Egg McMuffin). Just cut both

ends off tuna cans, clean thoroughly, and you will have a mold

to use. Be sure to use non−stick spray around the sides that

touch the egg. When they're time to flip over, left the can

up and loosen the egg from the can with a knife.

> For The Biscuit Sandwich:

Use Pillsbury "Grands" Buttermilk Biscuits (Five biscuits per can)

1 Egg per biscuit

2 oz. ground breakfast sausage per biscuit, or two slices bacon

1 slice American cheese per biscuit

Prepare biscuits according to package instructions.

Meanwhile, cook bacon and/or sausage. Flatten the sausage out

to be about the same diameter as your tuna cans, and cook.

Beat each egg individually and fry using the molds. Salt and

pepper to your taste.

To assemble, slice biscuit in half; on the bottom, place the egg,

then sausage/bacon, topped with a cheese slice, and then top half

of biscuit. Microwave for about 30 seconds to melt the cheese.

> For the Croissanwich:

To prepare the large croissants, use 1 − 8 ounce can of Pillsbury

Original Crescent Rolls (normally, 8 rolls). Open the can and

separate the dough into four squares (two rolls per square). Take

one square, separate the pieces and turn one 180 degrees around to

form a large triangle. Pinch the dough in the middle to seal, and

roll up starting with the wide end. Then, take both ends and bring

together to form a tight circle. Repeat with others and cook

according to instructions. Top in the same manner as biscuits.

Burger King Breakfast Sandwiches 72

Burger King Whopper

1 Sesame−seed hamburger bun

1/4 Pound Ground beef

1 d Salt

3 Dill pickle slices

1 Teaspoon Catsup

4 Onion rings

2 Tomato slices

1/4 Cup Chopped lettuce

1 Tablespoon Mayonnaise

Preheat a barbecue grill on high. Toast both halves of the bun, face down,

in a hot skillet. Set aside. Form the beef into a thin patty slightly larger

than the bun. Lightly salt the hamburger patty and cook on the barbecue

grill for 2 to 3 minutes per side. Build the burger in the following

stacking order from the bottom up: bottom bun, hamburger patty, pickles,

catsup, onion rings, tomatoes, lettuce, mayonnaise, top bun.

Burger King Whopper 73

Burger King's Big King

1/2 cup mayonnaise

2 Tbls. French dressing

1 Tbls. sweet pickle relish

1 teas. white vinegar

1 teas. sugar

8 sesame seed hamburger buns

4 store bought frozen burgers (4 oz. each)

16 slices American cheese

1 1/3 cups shredded lettuce

12 white onion rings

8 dill pickle slices

salt and pepper to taste

Mix the first five ingredients together in a small bowl.

Refrigerate until ready to use.

Preheat barbecue or gas grill on high heat.

Grill frozen burgers to desired doneness. Season to taste.

Toast buns either on the grill or in a toaster oven.

Assemble the finished product in this order:

Spread 2 Tbls. sauce on top bun and then place 1/3 cup lettuce

evenly over sauce.

On bottom bun place one burger, then one slice of cheese, then

another burger, and another slice of cheese. Follow this with

3 onion slices and then 2 pickle slices. Finish with top bun.

Burger King's Big King 74

Burger King's Hershey Sundae Pie

Chocolate crust (store bought or hershey crumb recipe)

layer 1:

8 Ounce cream cheese

3/4 c. powder suger

8 Ounces cool−whip

1 Teaspoon vanilla

Whip cheese till softened, add powdered sugar blend well, add remaining

ingredients, blending well, place in crust

layer 2:

1 lg. box chocolate pudding milk

Milk

cool−whip

chocolate curls

Make pudding as directed minus 1/2 c. milk.

Add to pie. Top with more coolwhip and chocolate curls.

Burger King's Hershey Sundae Pie 75

Butterfingers

1 Cup Peanut Butter

1/3 cup light corn syrup

1 cup sugar

1/3 cup water

Melted Milk Chocolate

Cook syrup, sugar, and water to 310 F. Remove from heat.

Stir in warmed peanut butter (warm slightly in microwave)

until well blended. Pour into a greased (buttered) 8" X 8" pan.

Score mixture into desired size bars.

When COMPLETELY cool, dip in melted milk chocolate

(use a double boiler to SLOWLY melt) and set on wax paper

until chocolate has hardened.

Butterfingers 76

Cadbury Eggs

1/2 cups light corn syrup

1/4 cup butter, softened

1 teas. vanilla

1/4 teas. salt

3 cups powdered sugar

4 drops yelllow food coloring

2 drops red food coloring

1 − 12 oz. bag milk chocolate chips

2 Tbls. shortening

Combine corn syrup, butter, vanilla and salt in large bowl. Beat well with

electric mixer. Add sugar, one cup at a time, mixing by hand after each

addition. Remove about 1/3 of the mix and place in small bowl. Add yellow &

red coloring and stir. Cover both mixes and refrigerate at least 2 hours.

When mixes are firm, roll a small ball from the orange filling and wrap

around it a portion of the white filling that is twice that size. Form into

the shape of an egg and place onto a cookie sheet that has been brushed with

shortening. Repeat with remaining ingredients. Refrigerate 3−4 hrs. Combine

chocolate chips with shortening in glass bowl. Microwave on high for 1

minute. Then stir and microwave another minute. Use a fork to dip each

center into the chocolate. Place candy onto wax paper to dry. After 1−2

hours of chilling, dip each candy one more time and chill.

Cadbury Eggs 77

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.

Cajun Cafe's Bourbon Chicken 78

Cake Donuts

1−1/2 cups sugar

3 Tblsp. melted shortening

3 large eggs

1 cup milk

1 tsp. vanilla extract

5 tsp. baking powder

1 tsp. salt

2 tsp. nutmeg

2 cups mashed potatoes, cooled

3 to 3−1/2 cups flour

Beat eggs; add sugar, shortening and vanilla. Add mashed potatoes and milk

and beat with electric mixer until smooth. Add flour, baking powder, salt

and nutmeg. Stir in additional flour to reach batter consistency (this is

"by look and feel"−− It should still be somewhat sticky...it will pick up

more flour when you roll out the dough on a floured surface). Chill the

dough for several hours or overnight. Take a portion of the dough and rough

out to about 3/8 to 1/2 inch thickness, using flour as needed to prevent

your rolling pin picking up dough. Use a donut cutter and cut out your

donuts. Preheat oil in deep fryer to 375F (use a thermometer if you're using

a fry daddy!). Fry 3−4 donuts at a time −− turning when they are a nice

golden brown. Drain on brown paper bags to remove excess grease.

Cake Donuts 79

California Pizza Kitchen Chicken Tequila Fettucine

1 pound dry spinach fettucine

1/2 cup chopped fresh cilantro

2 tablespoons minced fresh garlic

2 tablespoons minced jalapeno pepper

3 tablespoons unsalted butter

1/2 cup chicken stock

2 tablespoons gold tequila

2 tablespoons freshly squeezed lime juice

3 tablespoons soy sauce

1 1/4 pounds chicken breast, diced 3/4 inch

1/4 medium red onion, thinly sliced

1/2 medium red bell pepper, thinly sliced

1/2 medium yellow bell pepper, thinly sliced

1/2 medium green bell pepper, thinly sliced

1 1/2 cups heavy cream

Prepare rapidly boiling, salted water to cook pasta; cook until

al dente, 8 to 10 minutes. Toss with a little oil and set aside.

Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons

butter over medium heat for 4 to 5 minutes. Add stock, tequila,

and lime juice. Bring the mixture to a boil and cook until

reduced to a paste like consistency; set aside.

Pour soy sauce over diced chicken; set aside for 5 minutes.

Meanwhile cook onion and peppers,stirring occasionally, with

remaining butter over medium heat for 3−4 minutes. Add chicken

and soy sauce; toss and add reserved tequila/lime paste and cream.

Bring the sauce to a boil; boil gently until chicken is cooked through

and sauce is thick (about 3 minutes). When sauce is done,

toss with well−drained spinach fettucine and remaining cilantro.

California Pizza Kitchen Chicken Tequila Fettucine 80

California Pizza Kitchen Thai Chicken Pizza

Makes 2 9−inch pizzas

Spicy peanut sauce:

1/2 Cup peanut butter

1/2 Cup hoisin sauce

1 Tbsp. honey

2 tsp. red wine vinegar

2 tsp. minced ginger

2 Tbsp. sesame oil

2 tsp. soy sauce

1 tsp. Vietnamese chili sauce (or dried chili flakes)

1 Tbsp. oyster sauce

2 Tbsp. water

Thai chicken pieces:

1 Tbsp. olive oil

10 oz. boneless/skinless chicken beast, cut into 3/4−inch cubes

For the pizza:

Make pizza dough using your own recipe.

2 Cups shredded mozzarella cheese

4 scallions, slivered diagonally

1/2 Cup white bean sprouts

1/4 Cup shredded carrots

1/4 Cup chopped, roasted peanuts

2 Tbsp. chopped fresh cilantro

To make spicy sauce:

Combine sauce ingredients in a small pan over med. heat. Bring the sauce

to a boil; boil gently for one minute. Divide into 2 portions for use on

chicken and pizza; Set aside.

To make Thai chicken:

Cook the chicken in olive oil over med−high heat, stirring, until just

cooked, 5 to 6 min..do not overcook. Set aside in refrigerator until

chilled through. Once chilled, coat the chicken with 1/4c sauce.

Set aside in refrigerator.

To make the pizza:

California Pizza Kitchen Thai Chicken Pizza 81

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 Thai Chicken Pizza 82

CPK Brocolli and Sun−Dried Tomato Fusilli

1 pound dry fusilli pasta

1/2 cup extra virgin olive oil

1 teaspoon salt

1/4 cup chopped fresh garlic

2 tablespoons chopped fresh thyme leaves

About 12 oil−packed sun−dried tomatoes, drained and thinly sliced

1 quart blanched broccoli florets, drained (bite−size pieces)

1 1/4 cups grated parmesan cheese (reserve 1/4 cup for garnish)

Bring a large pot of salted water to boil. Cook pasta until

al dente, 8 to 10 minutes.

Heat olive oil in a large non−stick frying pan over high heat.

Add salt and garlic; when the garlic just begins to brown, add

thyme and sun−dried tomatoes. Toss and add broccoli. When broccoli

is heated through, add drained pasta (if pan is not large enough,

combine in a large mixing bowl while ingredients are hot). Add

1 cup parmesan cheese to all, sprinkling and stirring to mix.

Serve in warm bowls with a fresh dusting of parmesan cheese.

CPK Brocolli and Sun−Dried Tomato Fusilli 83

California Pizza Kitchen BBQ Chicken Salad

Fried Tortilla Strips:

Vegetable oil for deep−frying

12 corn tortillas, cut into 1/4−inch−wide strips (about 6 cups)

Garden Herb Ranch Dressing:

1/2 teaspoon dry mustard

1/4 teaspoon cold water

2 3/4 cups mayonnaise

1 cup buttermilk

7 tablespoons sour cream

2 1/2 tablespoons apple cider vinegar

1−1/2 tablespoons thinly sliced scallions (greens and whites)

2 teaspoons minced garlic

2 teaspoons minced fresh Italian parsley

1−1/2 teaspoons Worcestershire sauce

1 teaspoons minced fresh dill

1/2 teaspoon minced fresh oregano (or 1/4 teaspoon dried)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon minced fresh basil

Grilled Garlic BBQ Chicken:

1 1/3 tablespoons olive oil

1 1/3 tablespoons minced garlic

2 teaspoons soy sauce

2 teaspoons salt

Four 5−ounce boneless, skinless chicken breasts

1/4 cup good quality bottled sweet−and−spicy barbecue sauce

For the Salad:

1/2 head iceberg lettuce, cored, rinsed, dried, and cut into 1/8−inch−wide

strips

1/2 head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cut

into 1/8−inch−wide strips

12 large fresh basil leaves cut into 1/8−inch−wide strips

1 pound jicama, cut into 1/4 x 1/4 x 3/4−inch strips

2 cups shredded Monterey Jack cheese

1 cup canned black beans, rinsed and drained

1 cup canned sweet white corn kernels, drained

3 tablespoons chopped fresh cilantro

2 pounds ripe fresh tomatoes, cut into 1/2−inch dice

California Pizza Kitchen BBQ Chicken Salad 84

1/2 cup good quality bottled sweet−and−spicy barbecue sauce

1/4 cup thinly sliced scallion greens

To Make the Fried Tortilla Strips:

1. In a deep, heavy frying pan, heat several inches of vegetable oil to a

temperature of 375 degrees F. Working in batches if necessary to prevent

overcrowding, carefully add the tortilla strips to the hot oil, submerging

them with a metal skimmer or slotted spoon. Fry the tortilla strips until

evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or

slotted spoon and transfer them to paper towels to drain and cool. Set

aside, uncovered.

To Make the Garden Herb Ranch Dressing:

2. In a mixing bowl, use a fork to stir together the mustard and cold water,

forming a paste. Set aside for 10 minutes. Add the remaining dressing

ingredients to the bowl and, using a handheld electric mixer at low speed or

a whisk, blend together just until smooth, taking care not to incorporate

too much air into the dressing. Cover with plastic wrap and refrigerate.

To Make the Grilled Garlic and BBQ Chicken:

3. Preheat a stovetop grill or the broiler. In a mixing bowl, stir together

the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this

marinade and leave to marinate at room temperature for about 15 minutes.

Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per

side. Chill thoroughly in the refrigerator. Cut the chicken breasts into

3/4−inch cubes and, in a bowl, toss with the barbecue sauce to coat well.

Cover with plastic wrap and refrigerate.

To Make the Salad:

4. In a large mixing bowl, toss together the lettuces, basil, jicama,

Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried

Tortilla Strips. Transfer the salads to chilled serving plates. Surround

each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top

each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken

with the barbecue sauce. Garnish with the scallion.

California Pizza Kitchen BBQ Chicken Salad 85

Candy Corn

1 cup sugar

2/3 cup white corn syrup

1/3 cup butter

1 teaspoon vanilla

2 1/2 cups powdered sugar

1/4 teaspoon salt

1/3 cup powdered milk

food coloring (optional)

Combine sugar, butter, and corn syrup in pan and bring to a boil

stirring CONSTANTLY. Turn heat low and boil 5 minutes. Stir

occasionally. Remove from heat and add vanilla. In a separate

dish, combine powdered sugar, salt, and powdered milk. Add all

at once to the mixture in the pan. Add food coloring if desired.

Stir until cool enough to handle. Shape into creative pieces.

Candy Corn 86

Carl's Jr. Chicken Club

2 Whole chicken breasts, Boned and halved

1 Cup Teriyaki marinade (Lawry's Is best)

4 Whole−wheat hamburger buns

8 Slice Bacon

1/4 Cup Mayonnaise

1 Cup Alfalfa sprouts, loosely

Packed

4 Lettuce leaves

4 Large Tomato slices

4 Slice Kraft Swiss Cheese Singles

Marinate the chicken in the teriyaki marinade in a shallow bowl for 30

minutes. Preheat a clean barbecue to medium grilling heat. Brown the

faces of each bun in a frying pan on the stove. Keep the pan hot. Cook

the bacon in the pan until crisp, then set aside. Grill the chicken

breasts 5 to 8 minutes per side, or until cooked through. Spread about

1/2 tablespoon of mayonnaise on the face of each bun, top and bottom.

Divide the sprouts into 4 portions and mound on each bottom bun. On the

sprouts, stack a lettuce leaf, then a slice of tomato. Place one chicken

breast half on each of the sandwiches, a top the tomato. Next, stack a

slice of Swiss cheese on the chicken, and then the 2 pieces of bacon,

crossed over each other. Top off the sandwich with the top bun.

Microwave for 15 seconds on high. Makes 4 sandwiches.

Carl's Jr. Chicken Club 87

Carl's Jr's Famous Star

1/4 pound ground chuck

1 large sesame−seed bun

Kraft mayonnaise

Heinz ketchup

Heinz hamburger relish (the red stuff)

Vlasic hamburger slices

tomato, white onion, lettuce

Pre−Prepare your Condiments:

Mix 1 Tablespoon ketchup with 1/2 Tablespoon relish, set aside. Chop the

lettuce...you'll need a handful per burger. Thinly slice the tomato and

onion. You'll need 1−2 tomato slices, and 3−4 rings of fresh onion. (These

amounts are for each Famous Star )

Divide one pound of ground chuck ito 4 equal portions. On waxed paper, form

each portion into 5 inch round patties. Freeze for at least an hour. Keep

any spares frozen until needed. Obviously you'll do this in advance.

When cooking time draws near, toast the faces of the bun (top and bottom) on

a 375 electric griddle. They should be an even tan color.

1. Preheat either an outdoor gas barbecue, or an indoor electric one. After

it is pre−heated, place a still−frozen beef patty on the grill, pressing

down firmly for 4−5 seconds. (This will get you the grill marks) Salt

liberally. Cook for 3 minutes (gas) or 5−6 minutes (electric). Eyeball

it−−−if it looks ready to turn, turn it.

2. While the beef is cooking, dress your bun as follows:

Top Half: Your pre−mixed special sauce (ketchup and relish) 1/2 Tablespoon

mayonnaise

Bottom Half: 1/2 Tablespoon mayonnaise 3 pickle slices 1 handful of chopped

iceberg lettuce 1−2 tomato slices 3−4 fresh rings of onion

3. Turn the beef patty over, press down firmly with a spatula for 3−4

seconds, and salt liberally. (Don't be afraid to have a few flames "kiss"

the burger...they are charbroiled)

4. Place the cooked beef patty on the dressed bottom bun, add the top.

Carl's Jr's Famous Star 88

Want to make a Carl's Jr All−Star ? After placing the beef on the bottom

bun, add a slice of real Amercian cheese on top of the patty, then 2 slices

of cooked bacon before placing the top bun on. (Criss−cross the bacon in an

X pattern)

Carl's Jr's Famous Star 89

Carmel Apples

12 tart apples, washed and dried

3/4 cup chopped salted peanuts

1 cup light corn syrup

dash of salt

1/2 cup butter

2 cups firmly packed brown sugar

1−14 ounce can of sweetened condensed milk

1 teaspoon vanilla

In 2 quart saucepan melt butter and add salt, syrup and sugar.

Cook over medium heat, stirring occasionally until mixture comes

to a full boil, 10−12 minutes. Stir in milk and continue cooking,

stirring occaisionally, until small amount of mixture dropped in

ice water forms a ball or candy thermometer reaches 245 F.

Remove from heat, stir in vanilla. Dip apples in carmel mixture.

Place coated apples on waxed paper. Put peanuts in a small

bowl so you can dip the apples in. Allow to dry completely

and then place in air tight container.

Carmel Apples 90

Carrabba's Mussels In White Wine Sauce

4 cups mussels

2 Tbsp. extra−virgin olive oil

2 Tbsp. chopped yellow onion

2 Tbsp. chopped garlic

2 Tbsp. Annisette

1 to 2 Tbsp. chopped fresh basil

Juice of 1/2 lemon

3/4 cup Lemon Butter Sauce (recipe follows)

Soak mussels in cold water for several minutes, then scrub with a stiff

brush and remove "beard" (the little tuft of fibers protruding from the

shell), either with a sharp knife or by pulling on it with a damp cloth.

Rinse mussels again in cold water.

Heat olive oil in a 10−inch skillet; add mussels. Cover with another 10−inch

skillet or lid and cook until shells begin to open, about 2 minutes. Remove

top and add onion and garlic and toss. Cover pan again and cook for 1

minute. Remove top and add pernod, basil, lemon juice and lemon butter

sauce. Return to flame for 30 to 45 seconds with top off skillet. Discard

any mussels that did not open. Serve in a deep bowl.

Makes 2 servings.

LEMON BUTTER SAUCE: 2 Tbsp. clarified butter (you'll need about 1/2 stick

butter; directions follow) 2 Tbsp. finely chopped yellow onion 2 Tbsp.

finely chopped garlic 6 Tbsp. fresh lemon juice 2 Tbsp. dry white wine

Kosher salt White pepper 2 Tbsp. cold butter

To clarify butter: Melt 1/2 stick butter over low heat. When melted, remove

from heat and set aside for several minutes to allow the milk solids to

settle to the bottom. Skim the clear (clarified) butter from the top and

discard sediment. (This can be done ahead.)

To make sauce: Heat clarified butter, add onion and garlic and saut until

transparent. Add lemon juice and white wine and season to taste with salt

and pepper. Simmer 2 to 3 minutes to reduce liquid. Remove from heat and

swirl in cold butter until sauce is smooth and emulsified.

Carrabba's Mussels In White Wine Sauce 91

Casa Ole Green Sauce

4 Avocados

1 (16 oz.) Container Sour Cream

1 can Rotel tomatoes

1 Tbsp. Garlic Powder

1 (4 oz.) Can Green Chili Peppers

2 tsp. Salt

1 tsp. Lemon juice

3 oz. Cream Cheese

Mix and blend all ingredients until smooth.

Casa Ole Green Sauce 92

Cheese Crackers

1 Cup Flour

2 Teaspoons Dry Mustard Powder

1/4 Teaspoon Cayenne

1/2 Teaspoon Paprika

1/2 Teaspoon Thyme

1/2 Teaspoon Chili Powder

1/2 Teaspoon Salt

1/4 Cup Unsalted Butter

2 Cups Aged Cheddar, grated

1/4 Cup Cold Water

Preheat oven to 350F. Combine mustard powder and seasonings

with the flour and mix well. Cut butter into the flour mixture.

Add grated cheese to the flour and mix well. Add the water and

knead for a short time until the dough forms a ball. Take one

quarter of the dough at a time and roll out very thin

(about 1/8 inch). Cut into crackers, prick the tops with a fork,

and bake on a greased cookie sheet for about 10 minutes or until

lightly browned.

Put into a container and allow to sit overnight uncovered.

Cheese Crackers 93

Cheese Danish

16 ozs. cream cheese, softened

1−1/2 teaspoons vanilla

1 egg, beaten

1/2 cup sugar

1/2 cup raspberry or apricot jam

2 packages of refrigerated crescent roll dough

4 ozs. sliced almonds

Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll

1 can crescent roll dough on a cookie sheet, sealing perforations. Spread

cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll

second can of dough and lay on top of first layer. Seal edges with edge of

fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30

minutes. Allow to cool slightly before cutting.

Cheese Danish 94

Cheesecake Factory Bruschetta

1−1/2 cups chopped roma tomatoes

2 Tbsp.diced red onion

1 large clove garlic, minced

2 Tbsp. chopped fresh basil

2 tbsp. olive oil

1/2 tsp. red wine vinegar

1/4 tsp. salt

dash of ground black pepper

1/2 loaf french baguette or ctusty italian bread, sliced into 5−7 slices

1/4 tsp. garlic salt

2−3 sprigs italian parsley

In a medium bowl, combine tomatoes, onion, garlic and basil. Add 1/2 Tbsp.

of oil, vinegar, salt and pepper and mix well. Cover bowl and refrigerate

for at least an hour. Preheat broiler, slice the bread in 1" slices

diagonally to make 5−7 slices. Combine remaining 1 1/2 Tbsp. oil with the

garlic salt. Brush entire surface of each slice (both sides) with the olive

oil mixture. Broil slices for 1 1/2−2 mins. on each side, until surface

starts to brown. Arrange bread like spokes of a wheel on plate. Put the

chilled tomato mixture in a pile in the middle of the slices. Garnish with

italian parsley.

Cheesecake Factory Bruschetta 95

Cheesecake Factory Key Lime Cheesecake

1 3/4 cups graham cracker crumbs

5 Tbsp. butter, melted

1 cup plus 1 Tbsp. sugar

3− 8oz. pkgs cream cheese, softened

1 tsp. vanilla

1/2 cup fresh lime juice (about 5 limes) If using key limes or juice,

use half as much.

3 eggs

whipped cream

Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl.

Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the

bottom and half way up the sides of an 8" springform pan. Bake crust for 5

mins.and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.

Mix with electric mixer till smooth. Add the lime juice and eggs and

continue to beat till smooth and creamy. Pour filling into crust. Bake for

60 to 70 mins. If top is turning light brown it's done. Remove from oven and

allow to cool till room temperature. Put into fridge. When chilled, remove

the pan sides and cut. Serve with whipped cream.

Cheesecake Factory Key Lime Cheesecake 96

Cheesecake Factory Pumpkin Cheesecake

Crust:

1−1/2 cups graham crumbs

5 Tbsp. butter, melted

1 Tbsp. sugar

Filling:

3 − 8oz. pkgs. cream cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup canned pumpkin

3 eggs

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the

bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at

350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until

smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth

and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a

bit darker. Remove from oven and allow to come to room temperature, then

refrigerate. After it has thoroughly chilled, remove the pan sides and cut.

Serve with whipped cream.

Cheesecake Factory Pumpkin Cheesecake 97

Cheez−Whiz

1 lb. cheddar cheese

2 cups evaporated milk

1−1/2 Teaspoon salt

1−1/2 tsp. dry mustard

2 beaten eggs

Cut cheese into small pieces and melt in double boiler. When melted, add

evaporated milk, salt and mustard. Remove from heat and stir in eggs. Return

to double boiler and stir and cook until eggs thicken sightly. Remove from

heat. Pour into a dish and cool slowly. Stir as it cools to prevent a crust

from forming. (Might just be able to cover with plastic wrap, too.) Put in

jars, cover and store in refrigerator. Keeps several weeks.

Cheez−Whiz 98

Chi−Chi's Baked Chicken Chimichangas

2 1/2 cup chicken, cooked, shredded

2 Tblsp Olive oil

1/2 cup Onion,chopped

2 garlic cloves, minced

1/2 Tblsp chili powder

16 Ounce salsa (choice of hotness)

1/2 Teaspoon cumin,ground

1/2 Teaspoon cinnamon

pinch of salt(if necessary)

6 −10 inch flour tortillas, nice flexible ones; if stiff, warm before filling

1 cup refried beans

Olive oil (for basting)

Sour Cream

Guacamole

In large saucepan, saute onion and garlic in oil until tender. Stir in chili

powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Heat

oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla

at a time, spoon a heaping tablespoon of beans down center of each tortilla.

Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and

sides of tortilla; secure with wooden toothpicks if necessary. Place

chimichangas in greased baking pan, seam side down. Brush all sides with the

oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5

minutes.

Chi−Chi's Baked Chicken Chimichangas 99

Chi Chi's Margarita Marinade

1 − 10 oz. can Chi Chi's diced tomatoes and green chilies, drained

1/4 cup orange juice

1/4 cup Tequila

1/4 cup vegetable oil

2 tablespoons fresh lime juice

1 tablespoon honey

1 teaspoon fresh garlic, minced

1 teaspoon grated lime peel

Use With Two Pounds:

Pork tenderloin, or

Chicken breasts, or

Beef tenderloin, or

Flank steak

In large recloseable plastic food bag, combine all ingredients except

meat. Mix well. Add meat, seal the bag and turn over several times to

coat meat thoroughly. Place bag in refrigerator, turning bag occasionally

8 hours or overnight.

Preheat broiler.

Remove meat from marinade; reserve marinade. Place meat on broiler

pan. Broil 7 to 8 inches from heat source until desired doneness. In

a small saucepan, bring marinade to a boil, boil one minute. Serve

marinade with the meat.

Chi Chi's Margarita Marinade 100

Chi Chi's Mexican Chicken Salad

1 Pound boneless skinless chicken breasts, cooked and shredded

1 cup chi chi's salsa, drained

2 hard cooked eggs, finely chopped

1/2 cup sour cream

1/4 cup mayo

2 tbsp. finely chopped onion

1 tsp. grated lime peel

1/2 tsp. chili powder

1/4 tsp. ground cumin

lettuce leaves

In a large bowl, combine all ingredients except lettuce leaves. Mix well.

Serve over lettuce leaves.

Chi Chi's Mexican Chicken Salad 101

Chi Chi's Old West Oven−Fried Chicken

1 jar Taco Sauce (8−oz.)

1 Egg

2 cloves Garlic, minced

2 cups Crushed Cornflakes

2 teaspoons Chili Powder

2 teaspoons Cumin

1 teaspoon Oregano

Dash ground Cloves

Crushed red pepper to taste (optional)

2 1/2 pounds Chicken Thighs

6 tablespoons Butter, melted

Preheat oven to 375 degrees.

In a shallow dish, whisk together taco sauce, egg and garlic. In a plastic

or paper bag, combine cornflakes, chili powder, cumin, oregano, ground

cloves and crushed red pepper if using. Dip chicken pieces in sauce; toss in

cornflakes mixture; place on a greased shallow baking pan. Drizzle with

butter; bake 45 minutes or until golden and tender, and juices run clear.

Chi Chi's Old West Oven−Fried Chicken 102

Chi Chi's Pork Tenderloin With Bourbon Sauce

10 Ounce Can Chi Chi's diced tomatoes and green chilies, drained

1/3 cup Bourbon

1/3 cup Soy sauce

1/3 cup Worcestershire sauce

1/2 cup Chopped onion

2 Tblsp Honey

2 Tblsp Dijon mustard

1/4 Teaspoon Pepper

2 Pound Pork tenderloin

Combine all marinade ingredients in recloseable plastic food bag. Mix well.

Add the pork tenderloin. Seal bag and turn several times to coat the meat.

Place in refrigerator for 8 hours or overnight, turning occasionally.

Preheat broiler. Remove meat from marinade; reserve marinade.

Place meat on broiler pan, broil 7 to 8 inches from heat source for

approximately 7 to 9 minutes on each side. In small saucepan, bring

remainder of marinade to a boil; boil one minute. Serve with the meat.

Chi Chi's Pork Tenderloin With Bourbon Sauce 103