top secret recipes 4

top secret recipes 4

P.F. Chang's Lettuce Wraps

8 dried shiitake mushrooms

1 Teaspoon cornstarch

2 Teaspoon dry sherry

2 Teaspoon water

salt and pepper

1−1/2 pounds boneless, skinless chicken

5 Tablespoon oil

1 Teaspoon fresh minced ginger

2 cloves garlic, minced

2 green onions, minced

2 small dried chilis, (optional)

8 Ounce can bamboo shoots, minced

8 Ounce can waterchestnuts, minced

1 package cellophane Chinese rice noodles, prepared according to package

Cooking Sauce:

1 Tablespoon Hoisin sauce

1 Tablespoon soy sauce

1 Tablespoon dry sherry

2 Tablespoon oyster sauce

2 Tablespoon water

1 tsp. sesame oil

1 tsp. sugar

2 tsp. cornstarch

Iceburg lettuce "cups"

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and

discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for

cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch,

sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken

thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok

or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and

stir fry for about 3−4 minutes. Set aside. Add 2 TBSP oil to pan. Add

ginger, garlic, chilies(if desired), and onion; stir fry about a minute or

so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional

2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until

thickened and hot. Break cooked cellophane noodles into small pieces, and

cover bottom of serving dish with them. Then pour chicken mixture on top of

noodles. Spoon into lettuce leaf and roll.

P.F. Chang's Lettuce Wraps 330

Pace Picante Sauce

10 3/4 oz. can tomato puree

2 tbls. white vinegar

1/3 cups onion, chopped fine

3 jalapeno peppers, chopped fine

1/2 teas. salt

1/2 teas. dried minced garlic

1 1/4 cup water

Mix all ingredients together and place in a saucepan. Bring

to a boil, and then simmer until the desired thickness is

achieved. The amount of jalapenos can be altered to your taste.

Pace Picante Sauce 331

Panda Express Orange Chicken

2 lbs. boneless chicken pieces, skinned

1 egg

1 1/2 teas. salt

white pepper

oil (for frying)

1/2 cup plus 1 Tbl. cornstarch

1/4 cup flour

1 Tbl. minced ginger root

1 teas. minced garlic

dash crushed hot red chiles

1/4 cup chopped green onions

1 Tbl. rice wine

1/4 cup water

1/2 to 1 teas. sesame oil

ORANGE SAUCE FOR STIR FRY:

2 teas. Minced zest and

1/4 c Juice from

1 lg Orange

1/2 teas. Sugar

2 Tbl. Chicken stock

1 Tbl. 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 chiles

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.

Panda Express Orange Chicken 332

Serve at once.

Panda Express Orange Chicken 333

Papa John's Garlic Sauce

1/4 − 1/2 stick margarine

1/2 Tablespoon Garlic powder

1/4 teaspoon salt

Melt butter in the microwave (about 30 seconds).

Put in salt and garlic powder (to taste).

Microwave for 5 seconds longer.

Papa John's Garlic Sauce 334

Pay Day Candy Bars

5 caramel squares

1/4 cup milk

1 teaspoon peanut butter

1 tablespoon corn syrup

1/2 teaspoon vanilla

1/2 teaspoon salt

1 1/4 cups powdered sugar

20 caramel squares

1 tablespoon water

2 cups dry roasted peanuts (slightly crushed)

Combine the first six ingredients in a sauce pan. Cook over low heat

until the caramel has melted and stirs smooth. Add 3/4 cup powdered

sugar and stir to mix in. Reserve the remaining sugar.

Turn heat to medium high. Using a candy thermometer, cook caramel

mixture until exactly 230F while stirring often. Remove from heat,

let cool for a few minutes, and add remaining powdered sugar. Use

a hand mixer to beat in the sugar for a couple minutes. Let candy

cool for 20 minutes. Divide candy into eight equal pieces and form

each into 4 inch logs. Place on wax paper and let cool for one hour.

In a double boiler, add remaining caramels and water. Melt until

smooth. Remove from heat, but keep hot water under the caramel so

it doesn't firm up. Use a pastry brush to coat one of the logs with

hot caramel. Roll in peanuts in a shallow dish. If any spots are

not completely covered in peanuts, apply more caramel and stick

back in peanuts. Repeat with the remaining logs.

Allow to cool completely before eating.

Pay Day Candy Bars 335

Peanut Butter Tastykakes

4 eggs

1 tsp. vanilla

1 3/4 cup sugar

2 cups flour

2 tbsp. melted butter or margarine

2 tbsp. oil

1 cup milk

1 tsp. baking powder

12 oz. chocolate chips

Creamy peanut butter

Combine sugar, oil, melted butter. Add eggs, mix well. Add remaining

ingredients except peanut butter and chips. Mix well. Spread batter into

jelly roll pan. Bake at 350 degrees for 20 minutes or until lightly browned.

Spread hot cake with layer of peanut butter (as much as you want). Put cake

in refrigerator to let peanut butter harden. When set, melt chips and spread

over the peanut butter. Place cake back in refrigerator for 10 to 20

minutes. Take out and score with knife for easier cutting. Return to

refrigerator to finish setting the chocolate. (Freezes well.)

Peanut Butter Tastykakes 336

Pepperidge Farm Sausalito Cookies

1 pound butter, softened

2 eggs

2 teaspoons vanilla

1 1/2 cups granulated sugar

1 1/2 cups brown sugar

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

5 cups flour

1 1/2 12 oz. packages semi sweet choc. chips

3 cups chopped macadamia nuts

Cream butter, eggs, and vanilla in bowl. In a different bowl, sift

together the sugars, baking powder, baking soda, salt and flour.

Combine the dry mixture with the egg/butter mixture. Add the

chocolate chips and nuts. Shape into 1 inch balls, place 1 inch

apart on ungreased cookie sheet. Bake at 375F for 10 to 11 min.

Pepperidge Farm Sausalito Cookies 337

Pepperidge Farms Milano Cookies

1 cup salted butter, softened

3/4 cup light brown sugar, packed

2 tsp. pure vanilla extract

2 cups all−purpose flour

1 Tbls. salted butter

1 cup semi−sweet chocolate chips

Preheat oven to 325 F. In a large bowl, cream 1 cup butter and sugar

at medium speed. Then add vanilla and flour, blend thoroughly at low

speed. Shape a level tsp of dough into 1" balls, then roll to a log

shape, about 2" long. Place on ungreased cookie sheet, 2" apart.

Bake 17−19 min, or until cookies spead and turn a golden brown.

Cool on a flat surface.

Microwave or melt chocolate and 1 Tbls. butter in a double boiler.

(microwave on high, stir every 30 seconds just until melted)

Let cool slightly, and spread chocolate on one cookie and top

with another.

Pepperidge Farms Milano Cookies 338

Peppermint Schnapps

1/3 cup granulated sugar

1 16−oz. bottle light corn syrup

2 cups 80−proof vodka

2 teaspoons peppermint extract

Combine sugar and corn syrup in a 2 quart pan over medium heat. Heat until

sugar dissolves, stirring regularly (about 5 minutes). When sugar has

dissolved, add vodka and stir well. Remove mixture from heat and cover

tighly with lid. Let cool. Add peppermint extract to mixture and pour into a

sealable bottle.

Peppermint Schnapps 339

Philadelphia Cheesesteaks

3 tablespoons soybean oil

1/2 cup diced white onions

6 − (1/8" thick) slices rib eye of beef

1 − 6 inch Italian roll, slit lengthwise

1/4 cup Cheese Whiz

Ketchup and pickle relish (optional)

Add 1 tablespoon of oil to a hot skillet and cook the onions

until they just begin to brown. Add the remaining oil to another

hot skillet and cook the beef about 45 seconds on each side or

until just cooked through. Put the meat on the roll and top with

the onions and Cheese Whiz. Add ketchup and relish if desired.

Philadelphia Cheesesteaks 340

Philadelphia Sticky Buns

1 package dry yeast

1/2 tsp. sugar

1/4 tsp. salt

3 tbsp. very warm water

1 cup unsalted butter − cut into chunks

3 cups all−purpose flour

3 egg yolks

1/4 cup sugar

1 cup sour cream

Combine yeast, sugar and water. Let foam 10 minutes. Cut butter into flour until it

resembles fine, grainy meal. (This can also be done in a food processor, using the

metal blade and pulsing until mixture is grainy.)

Mix the yolks, sugar and sour cream together. In a medium mixing bowl, stir this

mixture, the yeast and flour together. Stir with a wooden spoon until a soft dough

forms and it slides off spoon. Place in a lightly greased bowl. Cover with plastic.

Refrigerate overnight. At this point, dough can also be wrapped well in plastic and

frozen. If you intend to use it for small pastries, divide dough in appropriate

portions.

1/2 cup butter − melted

3/4 cup brown sugar − packed

1−1/2 tsp. cinnamon

1/2 cup raisins − plumped and drained

1/2 cup chopped nuts (optional)

Preheat oven to 350 F.

In the bottom of a lightly greased 9 x 13 inch pan, mix 1/2 cup of the brown

sugar with 3/8 cup (1/4 cup + 2 tbsp.) of the butter. Spread this over the

pan bottom as evenly as possible.

Mix together the remaining brown sugar, cinnamon, raisins and nuts. Roll out

the dough into a rectangle − approximately 10 x 12 inches. Brush with some

melted butter. Sprinkle with sugar mixture. Roll up into a jellyroll and cut

into slices − about 3/4 to 1 inch wide.

Place slices close to each other in prepared pan. Cover lightly and let rise

until doubled (about 45 minutes). Brush top with remaining melted butter.

Bake 25−30 minutes until evenly brown. Serve while warm. Makes 1−1−1/2 dozen

Philadelphia Sticky Buns 341

buns.

Giant buns: Use 1 whole recipe rich dough 3/4 cup melted butter 1 cup brown

sugar 2 tsp. cinnamon 3/4 cup raisins − plumped and drained 3/4 cup chopped

nuts (optional)

Same procedure as above but use a large cookie sheet instead. These

oversized sticky buns make an indelible impression at a special brunch.

Philadelphia Sticky Buns 342

Piccadilly Carrot Souffle

3 1/2 lbs. peeled Carrots

1−1/2 lbs. Sugar

1 Tbsp. Baking powder

1 Tbsp. vanilla

1/4 Cup flour

6 eggs

1/2 lb. Margarine

Powdered sugar

1. Steam or boil carrots until extra soft. Drain well. 2. While carrots are

warm, add sugar, baking powder, and vanilla. 3. Whip with mixer until

smooth. 4. Add flour and mix well. 5. Whip eggs and add to flour mixture,

blend well. 6. Add softened margarine to mixture and blend well. 7. Pour

mixture into baking dish about half full as the souffl will rise. 8. Bake

in 350−degree oven about 1 hour or until top is a light golden brown. 9.

Sprinkle lightly with powdered sugar over top before serving.

Piccadilly Carrot Souffle 343

Pillsbury Crescent Rolls

2 pks. Active Dry Yeast

3/4 cup Warm Water (105 degrees)

1/2 cup Sugar

1 teas. Salt

2 large Eggs

1/2 cup Shortening

4 cups 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.

Pillsbury Crescent Rolls 344

Pimento Cheese Spread

1 pound (about) Colby cheese

1 − 2 oz. jar diced pimentos

1/4 cup Kraft mayonnaise

Start with the cheese at room temperature and mash it with a fork or hands,

and then mix in the pimentoes (don't drain them but don't use the whole jar either,

unless you really like pimentoes. Then add mayo until it is the right consistency.

It should be a light orange color. Allow to chill in refrigerator a few hours or

overnight if possible for the flavors to blend.

Pimento Cheese Spread 345

Pita Bread

2 tsp. dry yeast

1 cup warm water

3 cups flour

1 tsp. salt

Dissolve the yeast in 1 cup warm water. Sift together the flour

and salt and mix in yeast and water. Work the mixture into a

dough and knead for several minutes. Cover the dough with a

damp cloth and let rise in a warm place for 3 hours.

Preheat oven to 350 degrees.

Divide the dough into 6 equal portions and roll into balls. With

either your hand or a rolling pin, pat and press each ball of

dough into a 5−inch circle about 1/2−inch thick. Place on an

ungreased baking sheet and bake for 10 minutes, or until the

pita are light golden brown.

Pita Bread 346

Pizza Hut Cavatini

1 large green pepper, diced

1 large onion, diced

2 oz. (1/2 stick) margarine

1 teas. garlic powder

1 lb. assorted pasta (wheels, shells, spirals, ziti)

1/2 lb. pepperoni − sliced thin − then cut in half

8 oz. mozarella cheese (shredded)

1/2 lb. hamburger (browned)

1/2 lb. italian sausage (browned)

1 − 16 oz. jar meat flavored Prego sauce

Melt margarine over medium high heat in a skillet. Add onions, peppers,

and garlic powder. Saute for about 4 minutes. Meanwhile, cook pasta

according to box directions. Heat sauce and combine with cooked

hamburger and cooked sausage. Use cooking spray to lightly grease

an 11 X 13 casserole dish. Place 1/2 of the cooked pasta in the dish,

followed by 1/2 the vegetables, 1/2 of the pepperoni, and 1/2 sauce.

Repeat another layer. Spread mozzarella cheese over top.

Bake at 350 degrees for about 45 minutes or until cheese is melted.

Pizza Hut Cavatini 347

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 Creamy Italian Dressing 348

Pizza Hut Dessert Pizza

Pizza Crust:

1 cup warm (105F) water

2 cups flour

1−1/2 tablespoons vegetable oil

3/4 cup cake flour

1 teaspoon salt

1/4 teaspoon active dry yeast

Fruit Filling:

1 − 21 oz. can pie filling (cherry, blueberry, or apple)

Crumb Topping:

1/2 cup flour

1/2 cup brown sugar

1/2 cup quick oats

1/2 cup firm butter or margarine

1 teaspoon cinnamon

Vanilla Glaze:

2 cups powdered sugar

3 tablespoon Milk

1 tablespoon Melted margarine or butter

1 teaspoon vanilla

Combine yeast and warm water and let proof for 3 minutes. Add to

other crust ingredients in a large bowl and knead for 10 minutes.

Cover with plastic wrap, and allow to rise for about 12 hours.

Preheat oven to 500F. Roll the dough on a floured surface until it

is about the diameter for your 16 inch pizza pan. Place in pan and

form the dough to the edge. Brush with vegetable oil and prick with

fork. Prebake for 3 minutes. Remove from the oven and spread with

pie filling. Mix crumb topping ingredients with a fork or pastry

blender. Spoon over pie filling. Return pizza to the oven and

continue to bake for 10−15 minutes or until crust is light golden

brown. Remove and drizzle with vanilla glaze.

Pizza Hut Dessert Pizza 349

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 outter 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.

Pizza Hut Original Pan Pizza 350

7. Cut in six slices.

Pizza Hut Original Pan Pizza 351

Pizzeria Uno's Chicago Deep Dish Pizza

Pan Dough:

1 cup Warm tap water (110−115ø)

1 pkg. Active dry yeast

3 1/2 cups Flour

1/2 cup Coarse ground cornmeal

1 teas. Salt

1/4 cup Vegetable oil

Pizza Topping:

1 lb. Mozzarella, sliced thin

1 lb. Italian Sausage, removed from the Casing and crumbled

1 can Whole tomatoes, drained and Coarsely crushed

2 cloves Garlic, peeled and minced

5 Fresh basil leaves, chopped fine

4 tbls. 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.

Pizzeria Uno's Chicago Deep Dish Pizza 352

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.

Pizzeria Uno's Chicago Deep Dish Pizza 353

Planet Hollywood Cap'n Crunch Chicken

Chicken Crunch:

2 cups Cap'n Crunch cereal

6 eggs

2 cups corn flakes

1 cups milk

2 1/2 cups all−purpose flour

25 to 30 chicken tenders

3 Tbl. granulated onion

Vegetable oil for deep frying

3 Tbl. granulated garlic

Creole mustard sauce, recipe follows

1 Tbl. 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 cup sliced green onions

2 Tbl. horseradish

2 Tbl. chopped garlic

1 Tbl. red wine vinegar

2 Tbl. chopped onion

1 Tbl. water

2 Tbl. chopped celery

2 tsp. cider vinegar

2 Tbl. chopped green pepper

1 tsp. Worcestershire sauce

1 cup mayonnaise

1 tsp. Tabasco sauce

1/4 cup hot mustard

Planet Hollywood Cap'n Crunch Chicken 354

Salt and cayenne pepper to taste

2 Tbl. yellow mustard

Combine all ingredients and mix well.

Serve on the side with chicken. Makes about 2 cups.

Planet Hollywood Cap'n Crunch Chicken 355

Planet Hollywood Thai Shrimp Pasta

1/2 cup Thai sauce (see recipe)

1 teaspoon butter (about)

1 teaspoon chopped garlic 16 jumbo shrimp,

peeled and deveined (16 to 20 or 26 to 30 count)

1 cup julienne−cut vegetables

(celery, carrots, bell pepper and/or onion)

1 tablespoon freshly chopped cilantro (divided)

1 tablespoon chopped peanuts (divided)

10 ounces uncooked linguine, cooked

2 tablespoons chopped green onion to garnish

Prepare Thai sauce and set aside. Place butter and garlic in clean,

heated saute pan. Cook 1 minute. Add shrimp, cook 3 minutes,

turning occasionally to cook evenly. Add additional butter if pan

becomes too dry. Add cut vegetables, half of the cilantro and half

of the peanuts. Add 1/2 cup Thai sauce (or more to taste) and mix.

Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove

shrimp from mixture. Divide pasta with vegetables and sauce between

2 serving bowls. Place reserved shrimp, tails up, around rims of

bowls, facing toward middle. Garnish center of each bowl with the

onions, remaining peanuts and cilantro.

Thai sauce:

2 tablespoons ketchup

3/4 teaspoon rice vinegar

1 1/2 teaspoon sesame oil

1/2 teaspoon hot and spicy oil (chili oil can be substituted)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 1/2 teaspoons hoisin sauce

1/2 teaspoon fresh chopped garlic

1/2 teaspoon freshly chopped ginger root

1/8 cup lemon juice

1/2 teaspoon Chinese mustard powder

2 tablespoons soy sauce

1 1/2 teaspoons water

1/2 teaspoon crushed red pepper

1/4 cup sweet chili sauce

1/2 teaspoon peanut butter

Planet Hollywood Thai Shrimp Pasta 356

Place all ingredients except crushed red pepper in blender and blend

well. Place in storage container. Mix in crushed pepper. Use 1/2 cup

or more to make Thai Shrimp Pasta, and refrigerate remaining sauce.

Sauce keeps 4 to 5 days.

Planet Hollywood Thai Shrimp Pasta 357

Planters Heat

2 cups hulled raw peanuts (or almonds, pecans, etc.)

3 teas. Worchestershire sauce

1−2 Tbls. liquid smoke

2 Tbls. butter

2 teas. distilled white vinegar

2 teas. hot pepper sauce

3/4 teas. salt

1/8 teas. cayenne pepper

Line jelly roll pan with foil. Toss nuts with liquid smoke and let

marinate for at least 30 minutes, stirring occasionally.

Postion rack in center of oven and preheat to 325F. Melt butter

in heavy large skillet over med−low heat. Cool slightly. Stir in

vinegar, hot sauce, salt, and cayenne. Return skillet to heat.

Scrape in nuts and marinade. Stir to coat nuts, about 30 seconds.

Return nut mixture to jelly roll pan. Bake until deep golden brown,

stirring at times, about 20 min. Transfer pan to rack to cool.

Nuts will crisp as they cool. Store in an air tight container.

Planters Heat 358

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.

Ponderosa's Steak Sauce 359

Pop Tarts

3/4 cup shortening

3/4 cup sugar

3 eggs

3 3/4 cups flour

3 teas. baking powder

1/2 cup fruit preserves

FROSTING

1/2 cup powdered sugar

1/2 teas. vanilla

2 Tbls. milk

Preheat oven to 350F.

In mixer or food processor, cream shortening and sugar together

and then beat in the eggs, one at a time.

Sift together flour and baking powder and and stir into shortening

mixture to make a soft dough. Chill for 1 hr.

Turn dough out onto a floured surface and roll out 12 rectangles,

each 8 x 12 inches. Spread one tablespoon of preserves over half

of each rectangle, staying well within the edge of the pastry. Fold

pastry dough over the preserves and trim the edges with a pastry

wheel or crimp with a fork to close.

Place tarts on a greased cookie sheet and bake for 20 min. Let cool.

Mix vanilla, milk, and powdered sugar until you have a thin frosting.

Dribble frosting on cooled tarts.

Pop Tarts 360

Popeye's Fried Chicken

3 cups Self−rising flour

1 cup Cornstarch

3 tbl. Seasoned salt

2 tbl. Paprika

1 teas. 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 tbl. Sugar

3 cups Corn flakes −− crushed

2 Eggs −− well beaten

1/4 cup 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 months.

Popeye's Fried Chicken 361

Popeye's Red Beans and Rice

2 cups Uncle ben's long grain rice (cooked)

1 − 16 oz. can Red chili beans in chili gravy

1 teas. Chili powder

1/4 teas. 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.

Popeye's Red Beans and Rice 362

Popeye's Biscuits

4 Cups Bisquick

4 Ounce Sour Cream

1 Cup Club Soda (room temp)

1 Stick Margarine

Preheat oven to 375 degrees. Mix bisquick, sour cream and club soda

together. Pour onto floured surface and knead very lightly.

Roll out to about 1/2" thickness and cut with cutter. Melt butter and pour

half into a glass casserole dish. Place biscuits in dish and pour remaining

butter over top of biscuits.

If you would like to use less butter, do not put butter in bottom of the

pan; just pour a little over the top. Also, make sure that the club soda has

never been refrigerated and still has a lot of fizz.

Bake at 375 degrees for about 20−25 minutes or until golden brown.

Popeye's Biscuits 363

Popeye's Dirty Rice

1 Pound Spicy bulk breakfast sausage

14 Ounce Can clear chicken broth

1/2 cup Long−grain rice

1 Teaspoon Dry minced onion

Brown sausage in skillet untiil pink color disappears, crumbling with fork.

Stir in broth, rice and minced onion. Simmer gently, covered, 18 to 20

minutes or until rice is tender and most of broth is absorbed.

Popeye's Dirty Rice 364

Popcorn Balls

1 cup sugar

1/3 cup white corn syrup

1/3 cup water

1/4 cup butter

3/4 Teaspoon salt

3/4 Teaspoon vanilla

3 quarts popped corn

Put sugar, syrup, water, butter and salt in a saucepan. Cook, stirring until

sugar is dissolved. Continue cooking without stirring until it reaches 250

degrees. Add vanilla and stir only enough to mix. Pour over corn and mix

well. Form into balls. You can add food coloring along with the vanilla for

colored popcorn balls.

Popcorn Balls 365

Potato Rolls

Combine 1/4 cup warm water with 1 tablespoon sugar and 2 packages active dry

yeast in a small bowl. Stir and set aside. In a large bowl, mix 1 cup

buttermilk with 1 cup mashed potatoes, 1/4 cup melted butter, 1 large egg, 1

tablespoon sugar, and 1 teaspoon salt. Stir well and add the yeast mixture and

1 cup all−purpose flour. Work in another 3 cups flour, 1 cup at a time, until

the dough is stiff enough to knead. Knead for 4 to 5 minutes on a lightly

floured surface until the dough is smooth and elastic. Turn the dough into a

lightly oiled bowl, cover, and let rise for an hour, until the dough doubles

in size.

Grease 24 muffin tins. Punch the dough down gently and push out all the air

bubbles with your palm. Pinch off small pieces of dough to form 1−inch

balls. Put 3 dough balls in each muffin cup until all the dough is used,

cover, and let rise for 30 to 40 minutes. Bake in a preheated 350 degree F

oven for 10 to 15 minutes, until browned. Brush the rolls with melted butter

as soon as you remove them from the oven. Serve warm

Potato Rolls 366

Prudhomme's Cajun Seasoning Mix

1 Tablespoon Paprika

2 1/2 Teaspoons Salt

1 Teaspoon Onion powder

1 Teaspoon Garlic powder

1 Teaspoon Ground red pepper (cayenne)

3/4 Teaspoon White pepper

3/4 Teaspoon Black pepper

1/2 Teaspoon Dried thyme leaves

1/2 Teaspoon Dried oregano leaves

Mix all ingredients well.

Prudhomme's Cajun Seasoning Mix 367

Red Lobster's Cheesecake

Crust:

10 oz. package Lorna doone cookies, crushed

1/4 lb. melted butter

1/4 cup sugar

1 envelope Knox gelatin

Filling:

16 oz. cream cheese

8 oz. sour cream

2 eggs

2 tablespoons butter

2 tablespoons cornstarch

1 cup sugar

1 teaspoon vanilla

crushed cookie crumbs for garnish

Crust; mix crumbs with butter, sugar, and gelatin. Pat

out evenly over bottom of a greased 9" springform

pan. Bake at 350, for exactly 8 min.

Filling; beat with electric mixer: cream cheese, sour

cream, eggs, butter, cornstarch, sugar and vanilla.

When filling is perfectly smooth and creamy, pour into

crust. Return to 350 oven and bake 30−35 min. or until

knife inserted in the center comes out clean. Cool 20

min. before cutting. Sprinkle top with cookie crumbs.

Red Lobster's Cheesecake 368

Red Lobster's Crab Au Gratin

8 tablespoons (1 stick) butter

1/2 cup onion, minced

2 tablespoons all−purpose flour

1 cup milk, scalded

1/2 teaspoon salt

dash of white pepper

1/4 cup sherry

12 ounce crab meat

1 cup crackers, finely crumbled

1/2 cup cheddar cheese, finely grated

1) Crumble crackers between waxed paper with a rolling pin. Reserve just

enough crumbs and cheese to top the casserole.

2) Melt 4 tablespoons of the butter in a large heavy skillet.

3) Add onion and saut for about 5 minutes or until golden.

4) Slowly add flour, stirring constantly over low heat.

5) When flour is blended, gradually add hot milk (scalded) and blend with a

whip.

6) Continue stirring over low heat until the sauce begins to thicken.

7) Add salt, pepper, and sherry, and continue stirring in a bowl.

8) Mix crab meat, sauce, and the extra cracker crumbs and cheese.

9) Place in a lightly greased baking dish.

10) Sprinkle reserved cracker crumbs and cheese on the top of the casserole.

11) Dot the top with the remaining 4 tablespoons butter.

12) Bake uncovered at 350F for about 15 minutes or until the top is golden

brown.

Red Lobster's Crab Au Gratin 369

Red Lobster's Shrimp Diablo

3 lb. Large Uncooked Shrimp In the Shells (no heads)

Milk

1/2 lb. Unsalted Butter

1 Jar Kraft BBQ Sauce

1/2 Cup Ketchup

1 Tablespoon Fresh Ground Pepper

1/4 Cup Frank's Red Hot Sauce

Wash shrimp in cool water and remove heads if needed.

Soak shrimp in milk overnight.

Mix all sauce ingredients in a sauce pan and stir until boiling.

Remove from heat and refrigerate for at least four hours.

Drain milk from shrimp, place them in a baking pan, and cover

evenly with the sauce. Let stand 1 hour.

Bake uncovered in preheated oven (450F) for 15 minutes

(less time for smaller shrimp).

Red Lobster's Shrimp Diablo 370

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 Cheese Biscuits 371

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 Creamy Caesar Dressing 372

Red Lobster Fried Catfish & Hushpuppies

4 catfish fillets, 8 oz. each

1 cup milk

1/8 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon paprika

1 cup cornmeal

vegetable oil

HUSH PUPPIES:

1 cup cornmeal

2 tablespoons baking powder

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon white pepper

1/3 cup minced onion

1 egg, beaten

1/4 cup milk

Rinse and pat catfish dry.

In a shallow dish, mix together milk, salt, pepper, and paprika.

Dip pieces of fish in milk mixture. Roll fish in cornmeal and

set pieces on waxed paper to dry. Heat 1 1/2 inches of vegetable

oil to 350F. Deep fry fish, turning once, until golden brown.

Drain on paper towels and keep warm. Use the same oil for:

Hushpuppies:

Mix cornmeal with baking powder, salt, pepper, and onion. Mix

egg with milk and whisk into cornmeal. Spoon hush puppies into

hot oil and fry until golden brown.

Red Lobster Fried Catfish & Hushpuppies 373

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 flavors blend.

Red Lobster Tartar Sauce 374

Red Lobster's Clam Chowder

2 tablespoons butter

1 cup diced onion

1/2 cup diced celery

1/2 cup diced leeks

1/4 teaspoon chopped garlic

2 tablespoons flour

1 quart milk

1 cup clams in juice

1 cup diced potatoes

1 tablespoon salt

1/4 teaspoon white pepper

1 teaspoon dry thyme

1/2 cup heavy cream

1) In a soup pot, melt butter over medium heat. Add onion, celery,

leeks and garlic. Saute for 3 minutes mixing often.

2) Remove from heat and add flour, mixing well.

3) Add milk and whisk vigorously.

4) Drain clams and add juice to soup.

5) Slowly bring to a boil, mixing often. Reduce heat to a simmer.

6) Add potatoes and seasonings, simmer 10 minutes.

7) Add clams and simmer 5 − 8 minutes.

8) Finish with heavy cream. Serve.

Red Lobster's Clam Chowder 375

Red Lobster's Crab Stuffed Mushrooms

1 pound fresh mushrooms, approximately 35−40

1/4 cup celery, finely chopped

2 tablespoons onion, finely chopped

2 tablespoons red bell pepper, finely chopped

1/2 pound crab claw meat

2 cups oyster crackers crushed

1/2 cup cheddar cheese, shredded

1/4 teaspoon garlic powder

1/2 teaspoon Old Bay Seasoning

1/4 teaspoon black pepper, ground

1/4 teaspoon salt

1 egg

1/2 cup water

6 white cheddar cheese, slices

1) Preheat oven to 400 degrees

2) Saute celery, onion, and pepper in butter for 2 minutes, transfer to a

plate and cool in the refrigerator

3) While vegetables cool, wash mushrooms and remove stems

4) Set caps to the side and finely chop half of the stems. Discard the

other half of the stems or use elsewhere

5) Combine the sauteed vegetables, chopped mushroom stems, and all

other ingredients (except cheese slices) and mix well

6) Place mushroom caps in individual buttered casseroles or baking

dishes (about 6 caps each)

7) Spoon 1 teaspoon of stuffing into each mushroom

8) Cover with sliced cheese

9) Bake in oven for 12−15 minutes until cheese is lightly browned.

Red Lobster's Crab Stuffed Mushrooms 376

Reese's Peanut Butter Cups

6 oz. Pkg semi sweet chocolate chips

4 Nestles milk chocolate bars

1 1/4 cups 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

Reese's Peanut Butter Cups 377

Reuben Sandwich

8 slices rye bread with caraway seeds

1/4 cup butter, room temp

1 cup 1000 Island dressing

1/4 pound corned beef, thinly sliced

1 cup sauerkraut, well−drained

1/2 pound Swiss cheese, shredded

Lay out the bread slices, Spread one side of each slice with

the butter, then turn them and spead the other side evenly with

the dressing. Lay the sliced corned beef on the dressing side

of the bread, making sure there's no overhang. Spread the

sauerkraut evenly on the corned beef, then sprinkle the cheese

evenly on top of that. Top with the remaining bread slice,

buttered side out and press to compact the sandwich.

Heat a large non−stick fry pan or griddle until hot. Place the

sandwich on the griddle and cook, pressing down on the

sandwiches 3 or 4 times to keep compact. Cook for 3−4 minutes

until golden on the one side, then flip carefully and press

down again and cook until the cheese has melted and the sandwich

is golden on the other side.

Reuben Sandwich 378

Rib Shack Bar−B−Q Sauce

1 Cup Catsup

1 Tablespoon Worcestershire Sauce

1 Cup Water

1/4 Cup Vinegar

1 Tablespoon Sugar

1 Teaspoon Salt

1 Teaspoon Celery Seed

3 Dash Bottled Hot Pepper Sauce

Combine all of the ingredients in a small saucepan. Heat to boiling, then

reduce the heat and simmer for 30 minutes. Makes enough sauce for basting

pork loin back ribs, pork chops or roast, chicken or hamburgers.

Rib Shack Bar−B−Q Sauce 379

Ruby Tuesday Apple Pie

1 (9−inch) frozen deep−dish apple pie (double crust or

old−fashioned)

1 stick Butter

1 Cup 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 Cup flour

1/2 Cup sugar

10 Tbsp. frozen butter

1 1/3 Cups 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.

Ruby Tuesday Apple Pie 380

Ruby Tuesday's Chicken Quesadillas

5 oz. chicken breast

Italian Dressing

12 inch flour tortilla

margarine

1 cup shredded monterey jack/cheddar cheese

1 Tablespoon tomatoes, diced

1 Tablespoon jalapeno peppers, diced

Cajun Seasoning (to taste)

1/2 cup shredded lettuce

1/4 cup diced tomatoes

Sour Cream

Salsa

Place chicken breast in a bowl with enough Italian dressing to

coat; allow to marinate 30 minutes, refrigerated. Grill marinated

chicken until done in a lightly oiled pan. Cut into 3/4" pieces

and set aside.

Brush one side of tortilla with margarine and place in frying pan

over medium heat. On one half of tortilla, add cheese,

1 Tbls. tomatoes, peppers, and Cajun seasoning in that order. Make

sure to spread to the edge of the half. Top with diced chicken,

fold empty tortilla side on top, and flip over in pan so that

cheese is on top of chicken. Cook until very warm throughout.

Remove from pan to serving plate and cut into six equal wedges

on one side of plate. On the other side put lettuce, topped with

1/4 cup tomatoes, and then topped with sour cream. Serve your

favorite salsa in a small bowl on the side.

Ruby Tuesday's Chicken Quesadillas 381

Sanders Hot Fudge Topping

1/3 cup whole milk

1 lb. caramels

1/2 lb. Sanders milk chocolate

1/2 pint Sanders vanilla ice cream or 1 cup soft ice cream

1 teaspoon vanilla extract

Place milk and caramels in double boiler, heat and stir until hot, smooh

cream is obtained. Chop the chocolate and add it to the above hot cream.

Stir until melted. Mix in soft ice cream and vanilla extract, and stir until

smooth.

Variation: Instead of using whole milk, substitute 1/3 cup very strong

coffee.

Sanders Hot Fudge Topping 382

Sbarro Baked Ziti

2 lbs. Ziti (uncooked)

2 lbs. Ricotta Cheese

3 Oz. Grated Romano Cheese

3 Cups Tomato Sauce

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 Baked Ziti 383

Sbarro Spinach and Cheese Rolls Florentina

2 − 10 oz. packages frozen chopped spinach −

Thawed in refrigerator overnight

1 lb. ricotta cheese

3/4 lb. shredded mozzarella cheese

2 oz. grated Romano cheese

1/2 teas. black pepper

1/4 lb. (1 stick) butter or margarine, lightly melted

12 lasagna noodles

16 oz. jar spaghetti sauce (thinned with a little water)

Cook lasagna noodles according to package directions. Drain

carefully so as not to break noodles. Rinse and lay out flat

on a cookie sheet. Set aside.

Squeeze the excess moisture out of spinach. Place in a bowl

and add ricotta, mozzarella, Romano, pepper, and melted butter.

Mix just long enough to combine ingredients; the ricotta should

not be green.

Evenly divide the spinach mixture among noodles. Spread

mixture evenly over noodles leaving a one inch space on top and

bottom. Starting from one end, roll each noodle up over

filling. Place them seam side down in a lightly oiled casserole

dish allowing only one layer of rolls. Pour warmed sauce over

all, cover, and bake at 350F for 20 − 30 minutes or until

heated throughout.

NOTE: The spinach mixture is the same as used in spinach and

cheese calzones.

Sbarro Spinach and Cheese Rolls Florentina 384

Sbarro Tomato Sauce

2 − 1 lb. 12 oz. Cans Crushed Tomatoes

1 − Tomato Can Cold Water

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 saute 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 one hour.

Sbarro Tomato Sauce 385

Sbarro Chicken Francese

5 − boneless 5 oz. chicken breasts

5 eggs

3 oz. Romano cheese

1 teaspoon dried parsley

1 cup flour

pinch of white pepper

1 cup chicken stock

1/2 pound butter

juice from 2 lemons

1 1/2 cups oil (10% olive oil, 90% vegetable oil)

lemon slices and chopped fresh parsley for garnish

Pound chicken breasts flat and cut in half. Set aside.

Scramble eggs in mixing bowl. Add Romano cheese, parsley,

and white pepper. Blend and set aside.

Put flour in a large shallow bowl.

In a skillet, heat oil over medium heat. Check

temperature by dipping a corner of a chicken piece in oil.

If it boils slowly, oil is ready.

Coat both sides of a piece of chicken with flour. Dip chicken

in egg mixture, making sure all flour is covered with egg. Let

excess egg drip off, then place chicken in hot oil. Repeat

with 4 more pieces. Fry each side of chicken until a light

blond color. Remove from oil to a serving plate − keep warm.

Repeat with other chicken pieces.

Bring chicken stock to a light boil. Add butter, stirring

continuously, until melted. Add lemon juice and cook for

1 minute while stirring continuously.

Pour sauce over chicken and garnish with lemon slices

and chopped fresh parsley.

Sbarro Chicken Francese 386

Sbarro Rigatoni Ala Vodka

2 lbs. rigatoni

24 oz. canned tomato sauce (plain)

2 tablespoons olive oil

2 cloves fresh garlic, minced

1/2 teaspoon cracked red pepper

1 tablespoon salt

1/2 teaspoon black pepper

1 teaspoon dried basil

1/2 quart heavy cream

1 1/2 oz. vodka

1 oz. grated Romano Cheese

1 oz. bacon bits

1/2 oz. Italian parsley, chopped

In a medium sauce pan, heat oil until hot. Add garlic and

saute until golden brown. Add tomato sauce, salt, red pepper,

black pepper, and basil. Cook over medium heat, stirring

occasionally, until thoroughly heated. Add heavy cream and

vodka. Stir to mix and cook for a few minutes.

Boil rigatoni according to package instructions (do not

overcook). In a mixing bowl, combine drained pasta with

cream sauce. Mix thoroughly. Transfer to a serving bowl

and sprinkle with grated cheese, bacon, and parsley.

Serve immediately.

Sbarro Rigatoni Ala Vodka 387

Schlotsky's Deli Rolls

1/2 Cup Lukewarm Water

1 Tbls. Sugar

1 Package Active Dry Yeast

3/4 Cup Lukewarm Milk

1/2 Teas. Salt

1/4 Teas. Baking Soda

2 1/2 Cups Flour

Yellow Cornmeal

In an 8 oz. measuring cup, stir together first 3 ingredients; let mixture

stand until it bubbles to top of cup. Dissolve baking soda in 1/2 Tbs.

warm water. In medium bowl, combine milk, salt and soda−water mixture

with 1 cup flour, beating with wire whisk until smooth. Beat in yeast

mixture and then remaining flour, using a sturdy spoon. Batter should

be thick and sticky but smooth, with all flour thoroughly dissolved. Put

dough in 2 small pie pans that have been sprayed with non−stick spray and

dusted with cornmeal. Cover with wax paper or plastic wrap that has also

been sprayed. Let rise about an hour.

Remove plastic wrap and discard. Spray tops of buns with non−stick spray

and bake on center rack at 375F about 20 min. or until golden brown.

Let rolls cool in containers on a rack for 20 min. Spray tops with more

non−stick spray to keep crust soft. Let cool 1 hour before slicing and

filling with sandwich meats and cheeses.

Schlotsky's Deli Rolls 388

See's Fudge Candy

4 1/2 Cup Sugar

3 Packages Chocolate chips (12 Ounces each)

1/2 Pound Margarine

1 Teaspoon Vanilla

1 can Evaporated milk

7 Ounces Marshmallow cream

2 cups Nuts

Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes,

stirring often. (rolling boil) Mix together in a large bowl; 3 packages

chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.

Cream margarine and marshmallow together and add chocolate chips. Pour hot

mixture over chocolate mixture. After chocolate has melted, add 2 cups of

nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in

refrigerator. Cut into squares before firm.

This recipe makes about 5 lbs of fudge.

See's Fudge Candy 389

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.

Shake and Bake 390

Shoney's Beef Cabbage Soup

1 lb lean ground beef

1/2 head medium cabbage shredded/chopped

2 ribs of celery sliced

1 small bell pepper (cut up into small pieces)

1 medium onion diced

1 16 Ounce can kidney beans

1 28 oz. can tomatoes (chop the tomatoes if whole)

4 beef bullion cubes

1/4 tsp. garlic power

1/4 tsp. garlic salt

salt and pepper to taste

Brown ground beef and drain. Add to ground beef remaining ingredients adding

28 oz. of water using the 28 oz. tomato can. Bring to boil and simmer for at

least one hour or until veggies are tender.

Shoney's Beef Cabbage Soup 391

Shoney's Broccoli Casserole

6 Cup broccoli florets, coarsely chopped

1 1/4 lbs. Velveeta cheese

2 eggs

3 Cup cooked rice

3 Cup half and half

1/2 Teaspoon salt

1/2 Teaspoon black pepper

Cooking spray

1 Cup Ritz crackers, crushed

1 Cup shredded cheddar cheese

Place eggs in mixing bowl and lightly whip for approximately 20

seconds. Add broccoli florets, cooked rice, salt and pepper. Mix well to

incorporate ingredients. Dice Velveeta into 1/4−inch pieces. Place diced

cheese and half−and−half in microwave safe container. Cover and microwave

for 2 minutes or until cheese is melted. Add to ingredients in bowl. Blend

well to mix all ingredients. Spray 9−inch pan with cooking spray. Pour

casserole mixture into pan. Place in a 350 oven and bake for 30 minutes.

Top casserole with Ritz crackers and cheddar cheese and cook for 5 minutes

more, or until cheese melts and crackers brown.

Shoney's Broccoli Casserole 392

Shoney's Country Fried Steak

3 cups water

2 cups flour

2 teaspoons salt

1/4 teaspoon black pepper

4 4 Ounce cube steaks, trimmed, flattened

1−1/2 Tablespoons ground beef, lean

1/4 cup flour

2 cups chicken broth

2 cups milk

1/4 teaspoon black pepper

1/4 teaspoon salt

Put water in medium bowl. Sift flour, salt, and pepper together in another

bowl. Dip steaks in water, then in dry mixture. Repeat. Lay coated steaks

on wax paper and freeze for 3 hours. Deep fry steaks in 350 degree oil for

8−10 minutes. Drain on paper towels. Brown ground beef in skillet. Stir in

flour, then remaining ingredients. Bring to boil, then simmer until thick.

Pour gravy over steaks.

Shoney's Country Fried Steak 393

Silver Spoon Cafe Spinach Queso Dip

3 Tbs Butter

1/2 Cup Flour

1 Small Onion, chopped

1/3−1/2 Cup Chicken Stock

8 oz. Velveeta Cheese

1/3 Cup Heavy Whipping Cream

10 oz. Frozen Chopped Spinach (thawed − squeeze out excess water)

Dash of Tobasco

Sour Cream

Over medium high heat, melt butter, then saute onions until

golden brown. Add flour to make a roux. Add the chicken

stock until you have a creamy consistency. Slowly add the

Velveeta (cut in small pieces) until melted. When the cheese is

melted, add the whipping cream. Stir in the drained spinach. Add

the tobasco until you get the desired flavor. Top with sour cream.

Silver Spoon Cafe Spinach Queso Dip 394

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.

Sizzler Cheese Toast 395

Sizzler Fried Shrimp

1 egg, beaten,

1/2 cup milk, lowfat okay

1 cup flour, sifted

1 cup dry bread crumbs

1−1/2 teaspoons salt

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

24 each jumbo shrimp, un−cooked, peeled and deveined

Combine egg and milk in bowl. Set aside. Place flour in bowl. Set aside.

Combine remaining dry ingredients in bowl. Set aside. Dip shrimp in flour,

then in egg mixture, then in bread crumb mixture. Fry shrimp in 350 degree

oil for 3−4 minutes. Drain on paper towels.

Sizzler Fried Shrimp 396

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

Snapple Flavored Ice Teas 397

Snickerdoodles

1/2 cup butter (softened)

1/2 cup Crisco butter shortening

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

2 3/4 cups flour

1/2 teaspoon cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350 degree. Mix sugar and shortening in a

large bowl, until well blended. Then add eggs, mix well,

and then vanilla. In another bowl, mix all dry ingredients.

Now add dry ingredients into shortening mixture. Mix very well.

Refrigerate dough for about 1 hour, this makes it easier to

roll and work with.

Mix together 2 tablespoons sugar and 1 teaspoon cinnamon

in a small bowl.

Roll dough into small balls, one at a time, and then roll

them in the cinnamon sugar mixture until well coated. Place on

an ungreased cookie sheet. Bake for 10−12 min. They will look

uncooked as they will not turn brown, and will complete

cooking as they cool.

Snickerdoodles 398

Snickers Candy Bar

1/4 cup light corn syrup

2 tablespoons butter

1 tablespoon vanilla extract

1/8 cup peanut butter

1/2 teaspoon salt

3 cups powdered sugar

35 individual Kraft caramels

1 cup dry−roasted unsalted peanuts

1 − 12 oz. bag milk−chocolate chips

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, or refrigerate for quicker cooling.

Snickers Candy Bar 399

Snickers Cheesecake

3 tablespoons butter, melted

1 1/4 cups graham cracker crumbs

1 tablespoon white sugar

3 (8 ounce) packages cream cheese

3 eggs

3/4 cup white sugar

2 teaspoons vanilla extract

2 (2.16 ounce) Snickers candy bars, chopped

Preheat oven to 350 degrees F. In a small bowl, combine the

melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the

bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.

Allow to cool. In a large bowl, cream the 3/4 cup of sugar and cream

cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in

chopped candy bar, and pour into baked crust. Bake at 350 degrees F for

45 minutes. Let cool and carefully remove the springform pans side.

Makes 1 − 9 inch springform pan.

Snickers Cheesecake 400

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 devein 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.

Soup Nazi's Seafood Bisque 401

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.

Soup Nazi's Seafood Bisque 402

Sour Cream

2 cups light cream

2 Tablespoon buttermilk

Combine cream with buttermilk in hot, clean glass jar with a lid. (Canning

jar that has been heating in boiling water, for instance.) Cover tightly and

shake gently to thoroughly mix. Let stand in a warm place − like where you

put bread to rise) till thickened (24−48 hours). Store, covered in

refrigerator. Stir before serving. Use within three weeks. Makes two cups.

Sour Cream 403

Starbuck's Frappuccino

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.

Starbuck's Frappuccino 404

Steak & Ale Cajun Chicken Pasta

To prepare the chicken, place 1/2 oz of melted butter on each side of a

skinless, boneless chicken breast. Cover each side with cajun seasoning (You

can buy it at any supermarket).

Place into a VERY, VERY HOT cast iron skillet, and cook approx. 4 minutes.

Turn chicken, add a 1/2 ladle of butter to cooked side and cook another 4

minutes or until done. Cut into strips with a chefs knife.

The pasta is a simple linguini. Prepare according to package directions.

The sauce is a basic alfredo with cajun seasoning.

Heat some heavy cream in a skillet over med heat, add some parmesan cheese

(Shredded not like in the can). When it's melted add some cajun seasoning

and more cream if needed to get to desired consistency. Place chicken over

cooked pasta, add sauce. Cover with diced tomatoes, green onions and 2

pieces of garlic bread.

Steak & Ale Cajun Chicken Pasta 405

Steak & Ale's Burgundy Mushrooms

1 1/4 pounds mushrooms

2 quarts water

1/4 cup lemon juice

4 tablespoons margarine

3/4 cup yellow onions, diced

1/2 cup Burgundy

1 tablespoon beef bouillon granules

1/4 teaspoon garlic powder

1/3 teaspoon ground white pepper

Clean and thoroughly dry mushrooms.

Combine water and lemon juice in covered suacepan. Bring to boil.

In another saucepan, melt margarine and saute onions until glassy (about 5

minutes).

In a bowl, add spices and bouillon to Burgundy. Whisk until bouillon is

dissolved. Add wine mixture to onions. Simmer over medium heat about 10

minutes (until alcohol has evaporated). Remove from heat.

Add mushrooms to boiling lemon water. Return to boil. Remove blanched

mushrooms from heat and thoroughly drain. Add mushrooms to wine sauce and

stir until blended.

Steak & Ale's Burgundy Mushrooms 406

Steak & Ale's Bourbon Street Steak

2 Tbls. yellow onion, diced

1/2 cup bourbon

1/2 cup soy sauce

1/2 cup brown sugar

1/2 cup lemon juice

1 1/2 tsp. chopped garlic (about 2 cloves)

4 (10−ounce) New York strip steaks

Mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic

in a small bowl. Stir until sugar is dissolved. Place steaks in a shallow

dish large enough for them to be in a single layer. Pour marinade

over steaks. Cover and refrigerate for 4 to 8 hours. You may turn steaks

occasionally. Remove steaks and discard marinade.

Grill to desired doneness. Makes 4 steaks.

Steak & Ale's Bourbon Street Steak 407

Steak & Ale's Hawaiian Chicken

4−6 Chicken Breasts

Marinade:

1/4 cup soy sauce

1/2 cup + 2 T. dry sherry

1 1/2 cup unsweetened pineapple juice

1/4 c. red wine vinegar

1/4 cup + 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

munster or provolone cheese and broil just until cheese starts to melt.

Steak & Ale's Hawaiian Chicken 408

Steak−n−Shake Chili

2 tablespoons oil

1 1/2 pounds ground beef

1/2 teaspoon salt

1 can onion soup

1 tablespoon chili powder

2 teaspoons ground cumin

1/2 teaspoon black pepper

2 teaspoons cocoa

2 cans kidney beans

1 (6 oz.) can tomato paste

1 (8 oz.) can tomato sauce

1 cup cola (Coke, Pepsi, or generic)

Brown ground beef and salt in oil. Put soup in blender, blend

for 1 minute. Add all to crock pot. Drain beef and beans before

adding to pot. Let simmer on low for 6 hours or on high for 2 hours.

Steak−n−Shake Chili 409

Stouffer's Corn Souffle

2 Eggs

2 Tablespoon Cornstarch

2 Tablespoon Sugar

Salt and pepper

Dash Nutmeg

1 Pound Can cream style corn

1/2 Cup Sour cream

1/2 Cup Milk

With electric mixer beat eggs until foamy. Beat in remaining ingredients as

listed. Pour into Pam−sprayed 8" square baking dish. Bake on center rack of

preheated 400F oven 35 minutes or until knife inserted comes out clean.

Stouffer's Corn Souffle 410

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.

Stouffer's Macaroni and Cheese 411

Stove Top Stuffing

6 cups cubed bread

1 tablespoon parsley flakes

3 cubes chicken bouillon

1/4 cup dried minced onion

1/2 cup dried minced celery

1 teaspoon thyme

1 teaspoon pepper

1/2 teaspoon sage

1/2 teaspoon salt

Preheat oven to 350 degrees.

Bake bread 8 to 10 minutes. In large bowl toss bread with remaining

ingredients till evenly coated.

Store in a air tight container. Will keep for 1 to 4 months or 12 months

frozen. Cook just like you would for the prepackaged mix. Combine 2 cups

stuffing mix with 1/2 cup water and 2 tablespoons melted butter.

Makes 7 cups

Stove Top Stuffing 412

Stuckey's Pecan Log Rolls

1/4 cup corn syrup

1/4 cup water

1 1/4 cups sugar

1 egg white

1/8 tsp. cream of tartar

1 tsp. vanilla

1 package(14 oz.) caramels

3 Tbsp. water

2 cups coarsely chopped pecans

Line a 9x5" loaf pan with buttered waxed paper; set aside.

Combine corn syrup, water and sugar in small heavy saucepan.

Cook over medium heat , stirring constantly, until sugar dissolves

and mixture comes to a boil. Wash down side of pan with pastry

brush dipped in hot water frequently, to remove sugar crystals.

Add candy thermometer. Continue to cook until mixture reaches

the hard−ball stage (255*) Meanwhile, beat egg white and cream

of tartar with heavy duty electric mixer, until stiff but not dry.

Slowly pour hot syrup into egg white, beating constantly. Add

vanilla, beat until candy forms soft peaks and starts to lose its

gloss. Spoon fondant into prepared pan. Cut into three strips

lengthwise, then crosswise in center. Freeze till firm.

Line a baking sheet with waxed paper, set aside. Melt caramels

with water in small heavy saucepan, over low heat, stirring

occasionally. Arrange pecans on waxed paper.

Working quickly, drop 1 piece of the frozen fondant into melted

caramels to coat. Roll in pecans to completely coat. Place on

prepared baking sheet to set. Repeat with remaining fondant

pieces, reheating caramel mixture if it becomes too thick.

Cut logs into 1/2" slices. Store in fridge in airtight container

between layers of waxed paper or freeze up to 3 months.

Makes six 5" rolls.

Stuckey's Pecan Log Rolls 413

Sun Dried Tomatoes

Dried Tomatoes (yields about 1 pint)

Wash carefully and wipe dry:

7 or 8 pounds of firm, ripe (preferably Roma) tomatoes.

Cut out the stem and scar and the hard portion of core lying under it.

Cut the tomatoes in half, lengthwise. If the tomato is more than about

2 inches long, cut it in quarters.

Scrape out all of the seeds that you can without removing the pulp.

Arrange the tomatoes, with the cut surface up, on non−stick cookie

sheets (glass or porcelin dishes are OK. They will have to withstand

temperatures of a few hundred degrees F if you are going to oven−dry

the tomatoes). Do *not* use aluminum foil, or bare aluminum cookie

sheets. The acid in the tomatoes will react with the metal.

Mix together thoroughly:

1 tsp dried basil

1 tsp dried oregano

1 tsp dried thyme

2 tsp salt.

Sprinkle a small amount of this mixture on each tomato.

(You may customize this mixture to suit your own taste.)

Dry the tomatoes in the oven, dehydrator, or in the sun. Directions

follow for each of these methods. However, no matter what method you

choose, be aware that not all of the tomatoes will dry at the same rate.

They do not all have the same amount of moisture, nor do they experience

the same temperature and air circulation while they are drying.

They are done when they are very dry, but still pliable − about the

texture of a dried apricot. If dried too long, they become tough and

leathery. If not dried long enough, they will mold and mildew, unless

packed in oil. So watch them carefully while they dry. Try to remove

them on an individual basis, before they become tough.

Here are the drying methods. There is a time listed with each method.

This time is approximate, and can vary significantly depending on the

Sun Dried Tomatoes 414

moisture of the tomato. Do *not* rely on this time as more than a

rough guide.

Oven−drying (approximately 12 hours):

Bake, cut side up, in 170 F oven for about 3 hours. Leave the

oven door propped open about 3 inches to allow moisture to

escape. After 3 hours, turn the tomatoes over and press flat

with your hand or a spatula. Continue to dry, turning the

tomatoes every few hours, and gently pressing flatter and

flatter, until tomatoes are dry.

Dehydrator method (approximately 8 hours):

Place the tomatoes, cut side up, directly onto the dehydrator

trays. Set dehydrator temperature to about 140 F. After 4 or

5 hours, turn the tomatoes over and press flat with your hand

or a spatula. After a few hours, turn the tomatoes again and

flatten gently. Continue drying until done.

Sun−drying (approximately 3 days):

Dry in hot weather, with relatively low humidity.

Place tomatoes, cut side down, in shallow wood−framed trays

with nylon netting for the bottom of the trays. Cover trays

with protective netting (or cheesecloth). Place in direct sun,

raised from the ground on blocks or anything else that allows

air to circulate under the trays. Turn the tomatoes over after

about 1 1/2 days, to expose the cut side to the sun. Place the

trays in a sheltered spot after sundown, or if the weather

turns bad.

After the tomatoes are dry, store in air−tight containers, or pack

in oil.

To pack in oil:

Dip each tomato into a small dish of white wine vinegar. Shake off the

excess vinegar and pack them in olive oil. Make sure they are

completely immersed in the oil.

When the jar is full, cap it tightly and store at *cool* room

temperature for at least a month before using. They may be stored in

Sun Dried Tomatoes 415

the refrigerator, but the oil will solidify at refrigerator

temperatures (it quickly reliquifies at room temperature however).

As tomatoes are removed from the jar, add more olive oil as necessary

to keep the remaining tomatoes covered.

Sun Dried Tomatoes 416

Swiss Miss Hot Chocolate

1 − 16 oz. box of non fat dry milk

1 Cup Sugar

3/4 Cup 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.

Swiss Miss Hot Chocolate 417

T.G.I. Friday's Signiture Cocktails

B−52

1 oz Kahlua

1 oz Bailey's Irish Cream

1 oz Amaretto

Pour the Kahlua into a Cocktail glass. Take a

teaspoon, touch the edge of the spoon to the inside

side of the glass right near the surface of the

Kahlua, round back side of the teaspoon up. Gently

pour the Bailey's onto the round backside of the spoon.

B−1B

1 oz Vodka

1 oz Kahlua

1 oz Bailey's Irish Cream

1 oz Amaretto

Fill a shaker half full with ice cubes. Pour all

ingredients into shaker and shake well. Fill a

Highball glass almost full with ice cubes and strain

drink into Highball glass. Garnish with a Maraschino

Cherry.

DREAMSICLE

1 1/2 cups Bailey's Irish Cream

3 1/2 cups Orange Juice

In a lowball glass combine the two and stir.

FROZEN MUDSLIDE

2 oz Vodka

2 oz Kahlua

2 oz Bailey's Irish Cream

6 oz Vanilla Ice Cream

Blend alcohol with ice cream. Serve in frosted glass.

FROZEN KAHLUA MUDSLIDE

3/4 oz Vodka

1/5 oz Kahlua

T.G.I. Friday's Signiture Cocktails 418

1/5 oz Bailey's Irish Cream

1 oz Vanilla Ice Cream

1/4 cup Crushed Ice

Pour all ingredients into a Blender. Blend well at

High speed. Pour drink into a Collins glass and

garnish with a Maraschino Cherry.

MUDSLIDE

1 1/2 Ounces Vodka

1/5 Ounce Kahlua

1/5 Ounce Bailey's Irish Cream

Fill with Cola

Build in a highball glass over ice.

MUDSLIDE (MUD BOY RECIPE)

5 Ounces Kahlua

5 Ounces Bailey's Irish Cream

5 Ounces Absolut Vodka

2 Ounces Chocolate Syrup

Pour ingredients into a blender filled with ice.

Blend on high until smooth.

ORANGE CREAM

6 oz Orange Juice 2 tsp Grenadine 1 scoop

Vanilla Ice Cream

1/4 cup Crushed Ice

Pour all ingredients into a Blender. Blend well at

High speed. Pour drink into a Collins glass and

garnish with a Pineapple Slice and a Maraschino Cherry.

T.G.I. Friday's Signiture Cocktails 419

T.G.I. Friday's Jack Daniels Grill Glaze

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

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.

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.

Squeeze the sides of the head of garlic until the pasty roasted garlic

is squeezed out. Discard remaining skin and whisk to combine.

Add remaining ingredients to the pan and stir.

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.

T.G.I. Friday's Jack Daniels Grill Glaze 420

T.G.I. Friday's French Onion Soup

2 Tablespoons butter or margarine

4 cups sliced onion

3 cups beef broth

1−1/2 cups water

1 Tablespoon cooking sherry

1 Tablespoon Worcestershire sauce

1/4 teaspoon black pepper

1 dash dried thyme

1 cup soft croutons

1/2 cup shredded mozzarella cheese

Melt butter in saucepan over low heat. Add onions and cook 20 minutes,

stirring occasionally. Add beef broth, water, sherry, Worcestershire sauce,

pepper, and thyme to pot. Increase heat and bring to boil, then reduce

heat. Cover and simmer for 5 minutes. Divide into bowls. Top with

croutons, then mozzarella. Broil until cheese melts and begins to brown.

T.G.I. Friday's French Onion Soup 421

T.G.I. Friday's Au Gratin Potatoes

4 Large baking potatoes

3 Cups Bechamel sauce (see following recipe)

1 teaspoon salt

1/4 teaspoon white pepper

3/4 cup grated Mozzarella cheese

1/4 cup grated Colby cheese

Bake potatoes in oven at 400 degrees until completely

cooked. Cool for 30 minutes at room temperature, then slice

into 1/2" thick rounds. Mix together the Bechamel sauce, salt

and white pepper. Add remaining ingredients.

Fold in potatoes. Place mixture in covered baking dish in a

300F oven for 1 hour, or until potatoes are hot all the way

through. Remove the cover and allow potatoes to brown.

Bechamel Sauce

1 quart half & half

2 ounces flour

2 ounces clarified butter

salt and pepper to taste

In a saucepan, combine the flour and butter. Cook over a

low flame, for about 15 minutes until the mixture begins

to bubble. Stir frequently so the roux does not color.

Gradually add the half & half, stirring out the lumps as

it thickens. After the entire amount of half & half has

been added, cook for 45 minutes over a low flame, stirring

occasionally to keep the mixture from sticking to the saucepan.

Season to taste with salt and pepper.

T.G.I. Friday's Au Gratin Potatoes 422

T.G.I. Friday's Sizzling Vegetable Fajitas

8 oz. chopped cilantro, for pesto

3 cloves garlic, for pesto

1/2 cup olive oil, for pesto

salt and pepper, to taste, for pesto

2 oz. freshly grated Parmesan cheese, for pesto

1 medium onion, sliced

1/2 tbsp. margarine

carrots, zucchini and yellow summer squash, cut julienne−style

broccoli and cauliflower, cut into small florets

green pepper and mushrooms, thinly sliced

snow peas, whole

juice of 1/2 lemon

3 flour tortillas, warmed

lime wedge, for garnish

To make pesto, put cilantro and garlic in a food processor and

process until finely chopped. With machine on, gradually add olive oil.

Season and blend in cheese.

Slice enough onion to equal about 1/2 cup. Saute with margarine in a

small cast−iron skillet over medium−high heat. Cook past translucent

stage until browned, about six to eight minutes.

Prepare about 2 cups of vegetables −− the combination depends on

personal taste. Cook all vegetables except mushrooms in lemon juice

and 2 tablespoons of pesto over medium to medium−high heat. When

almost at al−dente stage, add sliced mushrooms. Continue cooking for

about one minute. (The remaining pesto can be refrigerated for future

use.)

Place vegetable mixture over sizzling onions, then spoon

vegetable−onion mixture into center of warmed tortillas. Top with

condiments (guacamole, sour cream, shredded Cheddar cheese, salsa)

to taste, then roll up tortillas.

T.G.I. Friday's Sizzling Vegetable Fajitas 423

T.G.I. Friday's Soy Dressing

1/3 Cup Peanut Oil

1/3 Cup Cider Vinegar

1/3 Cup 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.

T.G.I. Friday's Soy Dressing 424

T.J. Cinnamon's Cinnamon Rolls

Dough:

2 pkgs. active dry yeast

1/2 cup warm water (105 to 115 degrees)

1/3 cup sugar

1/2 teaspoon sugar

4−5 cups all−purpose flour, divided

1 teaspoon salt

1 cup milk, scalded and cooled to 110 degrees

1/3 cup vegetable oil

2 eggs, room temperature

Filling:

1/2 cup butter or margarine, softened

1 cup firmly packed brown sugar

1/2 cup sugar

2 tablespoons cinnamon

Icing:

1 cup confectioners' sugar

2−3 tablespoons warm milk

1 teaspoon vanilla

For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let stand 5

minutes. In mixing bowl, combine 3 cups flour, 1/3 cup sugar and salt. At

low speed, gradually beat in milk, oil, eggs, and yeast mixture; beat until

well blended. Beat in additional our, about 1 1/2 cups, until dough pulls

away from sides of bowl.

On floured surface, knead dough until smooth and elastic, 8−10 minutes.

Place in greased bowl, turning to grease top. Cover and let rise in warm,

draft−free pace until doubled in bulk, about 1 hour.

For billing, beat all ingredients together until smooth. Set aside.

Grease 2 (9−inch) round cake pans. On lightly floured surface, roll dough

into an 18− by 10−inch ectangle Spread with filling. Roll tightly from long

side. Cut into 14 (1 1/4−inch) slices. Place 1 roll cut side up in center of

each pan. Arrange remaining rolls in a circle of 6 around center roll. Cover

T.J. Cinnamon's Cinnamon Rolls 425

and let rise until doubled in bulk, 30 to 40 minutes.

Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden brown. Cool

in pans 10 minutes. Invert onto wire racks, then invert again to cool.

For icing, whisk all ingredients until smooth. Drizzle over cooled rolls.

Rolls can be made ahead. Wrap well and freeze up to 1 month. Thaw, wrapped,

at room temperature.

T.J. Cinnamon's Cinnamon Rolls 426

Taco Bell Hot Sauce

6 oz. Can Tomato Paste

3 cups 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.

Taco Bell Hot Sauce 427

Taco Bell Chalupa Supreme

1 pound ground beef

1/4 cup flour

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon salt

1 tablespoon dried minced onion

1/2 cup water

Flat bread (pita will work)

Oil for deep−frying

Sour Cream

Shredded lettuce

Shredded Cheddar/Jack cheese

Diced Tomatoes

Mix dried onion with water in a small bowl and let stand for

five minutes. Combine ground beef, flour, chili powder,

paprika, and salt. Mix well. Add onions and water. Mix again.

In a skillet, cook beef mixture until browned. Stir often

while cooking so no large chunks form; it should be more like

a paste. Remove from heat and keep warm.

In a deep−fryer (or you can use a skillet) deep fry the

bread for 30 seconds. Let drain on absorbent towels.

Build Chalupas starting with meat, then sour cream, lettuce

cheese, and tomatoes in that order. Top with hot sauce or

salsa if desired.

Taco Bell Chalupa Supreme 428

Taco Bell Crispitos

1/8 Cup Cinnamon

1/2 Cup 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 carefull 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 unitl 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 Crispitos 429

Taco Bell Sante Fe Gordita's

Sante Fe Sauce:

2 Tbs. mayonaise

2 Tbs. chili sauce

1 tsp lemon juice

2 tsp vinegar

Mix all ingredients together and chill.

Black Bean and Corn Salsa:

1 can black beans drained

1 small can whole kernal corn; drained

1 large red bell pepper; finely diced

1/2 onion; finely diced

2 tbs fresh cilantro; finely chopped

Mix all ingredients together and chill.

Slice cooked chicken breasts (leftovers!) into thin strips.

Pan grill flat bread (pita) on both sides until hot and

flexible (microwave will work, but slightly drier).

Spread Sante Fe sauce on bread. Add Chicken.

Top with Bean Salsa, and cheese of your choice.

Taco Bell Sante Fe Gordita's 430

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 Tbl. 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 occasionally.

Taco Bell Green Sauce 431

Teriyaki Sauce

1 cup soy sauce

5 Tablespoons ketchup

1 cup sugar

1/3 cup cornstarch dissolved in 1/3 cup water

1 cup sake or dry sherry

3 Tablespoons apple juice

one pinch black pepper

Combine all ingredients in a saucepan, except cornstarch mixture.

Cook for 10 minutes over medium heat. Gradually stir in dissolved

cornstarch solution until mixed well. Continue cooking until thickened.

Stir well before serving.

Teriyaki Sauce 432

Thomas English Muffins

1 lb. All−purpose or bread flour

1 teas. Salt

1 1/2 Tbl. Dry yeast

1 teas. 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

to 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.

Thomas English Muffins 433

Tiger Sauce

1 (pint jar) Pickled Hot Peppers

1 (29 Ounce can) Tomato Puree (with Basil or other Spices)

1 (6 oz.) Tomato Sauce

1/2 (quart bottle) Red Wine Vinegar

1 (6 Ounce bottle) Louisiana Hot Sauce (3 oz. for milder sauce)

1/2 Teaspoon Garlic Power

1 Tbs. MSG (Accent)

4 Tbs. Red Pepper Flakes (2 Tbs for milder sauce)

1/2 (18 Ounce bottle) Hickory Flavored Barbecue Sauce

(Makes about 1 Gallon)

Remove peppers from jar, saving vinegar in a very large mixing bowl. Cut the

stems from the peppers and discard. Place peppers in food processor, or

blender, and puree very smooth. Empty contents of blender into mixing bowl

with vinegar. Add all the remaining ingredients into the bowl, and whisk

until all ingredients are evenly blended. Bottle and store. Easiest to use

when stored in empty small bottles saved from Soy Sauce, Teriyaki Sauce,

etc. Just clean the bottles and remove the old labels.

Tiger Sauce 434

Tony Roma's Baby Back Ribs

Begin the day before, by preheating the oven to 500 degrees (that's

right). I normally use two racks of baby back pork ribs (they may

be dry−rubbed or just use salt and pepper). Take a 2−piece broiling

pan, pour about 1/2 inch of water in the lower portion and put the

upper half, the part with the drain holes, in place. Now, lay the two

racks of ribs side by side on top. Avoid overlapping them or

hanging them off the edge of the pan. Form a tent and seal tightly

around the perimeter of the broiler with extra heavy−duty aluminum

foil. You may need to fold two sheets together to get enough width.

It is crucial that the seal is tight! If the water evaporates, the end

product will suffer (not to mention you and your guests). Also,

make sure that the foil does not lay on the ribs.

Bake for one hour, exactly. This essentially steams the ribs at high

temp. Cool the ribs, still covered, remove them from the pan, then

wrap tighly and chill overnight in the fridge. This step is important.

The ribs must be cold for the next phase. You can reserve the

liquid, which is basically rib stock, reduce/strain and add to the

barbecue sauce if you like. It adds a unique, meaty flavor.

Start your grill. I prefer charcoal, you may prefer wood or gas. You

want a hot grill for this and you'll need to be attentive because

timing is of the essence here. Place the racks on the grill and when

they reach a golden, bubbly stage (3−4 min.), turn them and coat

with a good barbecue sauce. Bullseye Original works well, but I've

found that any quality sauce will do fine, so use your favorite. After

the other side has browned, turn and coat it. Cook the sauce into

the ribs for a couple of minutes on each side, then remove, slice and

serve. A word of caution: The ribs will be so tender that the meat

will literally fall off the bone when you try to turn the racks on the

grill. It is helpfull to have two sets of large tongs and be very, very

gentle.

Tony Roma's Baby Back Ribs 435

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.

Tony Roma's Onion Rings 436

Tootsie Rolls

1 Cup Sugar

1/2 Cup light corn syrup

2 Tablespoons shortening

4 teaspoons cocoa

2 Tablespoons evaporated milk

1/2 teaspoon vanilla

In a bowl, combine sugar, shortening and cocoa. Mix well, and

pour into a saucepan. Bring to a boil, and then simmer until

temperature reaches 275 degrees (you will need a candy thermometer).

Allow to cool for about ten minutes; add the evaporated milk and

vanilla. Use an electric mixer to beat until very thick. Scrape

candy onto a lightly greased cookie sheet and allow to cool.

When cool, mold pieces into desired size and shape.

Tootsie Rolls 437

Twix Bars

35 individual Kraft caramels

1/4 cup water

1 box Nabisco Lorna Doone shortbread (about 40)

2 − 12 oz. bags milk chocolate chips

Combine the caramels with the water in a small pan and melt over

low heat. Place the shortbread cookies side by side on an ungreased

cookie sheet. Spoon a small amount of caramel onto each cookie.

Refrigerate cookies until the caramel is firm.

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.

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 chocoloate. 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.

Twix Bars 438

Uncle Ben's Seasoned Long Grain & Wild Rice

DRY MIX:

1 Tablespoon Chicken bouillon powder

1 Teaspoon Dry chopped onion

1/2 Teaspoon Dry minced parsley

1/4 Teaspoon Garlic powder

1/4 Teaspoon Onion powder

1 Teaspoon Ground turmeric

1/2 Teaspoon Ground cumin

1/4 Teaspoon Ground ginger

1/2 Teaspoon Black pepper

1−1/2 Teaspoon Seasoned salt

RICE MIXTURE:

2 Cup Water

2 Tablespoon Butter or margarine

1 Cup Premium Minute Rice

1/3 Cup Dry wild rice

Combine all of the ingredients as listed in Dry Mix in medium saucepan. Add

to this water, butter, rice and dry wild rice. Bring to boil. Stir once or

twice just to combine. Cover pan with lid tightly. Simmer gently 8 to 10

minutes or until almost all liquid has been absorbed. Makes 3 cups cooked

rice.

Uncle Ben's Seasoned Long Grain & Wild Rice 439

V−8 Juice

8 carrots, cut into chunks

4 stalks celery, cut into chunks

6 tomatoes, cut into chunks

1 bunch fresh spinach

handful of parsley

1/2 a white onion

1 fresh, raw beet, cut into chunks

1 or 2 cloves fresh garlic

Run all ingredients through your juicer. Stir, chill, stir and serve.

V−8 Juice 440

Vanilla Extract

2 vanilla beans (cut in half lengthwise and then chopped)

1/2 cup brandy

1/4 cup water

Combine the ingredients in a 1/2 pint mason jar and set

aside to steep for at least 3 days.

Vanilla Extract 441

Waldorf Astoria Fresh Pea Soup

2 pounds fresh pea pods shucked

which should yield 1−1/2 cups fresh peas

2 1/2 tablespoons butter

1/2 onion, diced

3 cups water

salt and pepper to taste

2 tablespoons extra virgin olive oil

juice of one lemon

Shuck peas and reserve the pods. Bring 3 cups of salted water to a boil and

cook peas for 1 minute. Strain peas, reserving water and place peas in ice

water.

In a two quart sauce pan, melt 1 tablespoon butter and gently cook onion

until translucent. Add the pods, pea cooking liquid and salt and pepper.

Simmer for two minutes. Strain liquid into a blender. Add cooked peas and

puree. Add 1 tablespoon butter and 2 tablespoons olive oil, salt, pepper and

lemon juice and blend. Serve immediately, or chill and reheat when ready to

serve.

Waldorf Astoria Fresh Pea Soup 442

Waldorf Astoria Olive And Lemon Potatoes

2 pounds Yukon gold or Idaho potatoes, scrubbed clean and dried

3 tomatoes, washed and dried

5 Gaeta olives, chopped

juice of 1 lemon

1/2 bunch parsley, chopped

2 tablespoons olive oil

3 tablespoon butter

salt and pepper

Cut tomatoes in half. Toss with olive oil and season with salt add pepper.

Place cut side down on a baking sheet and cook in a 250 degree oven for 4−5

hours or until they dry and shrink to half of their original size. Remove

from oven, let cool and chop.

Bake potatoes in a 375 degree oven for one hour. Cool slightly and peel and

mash with a fork. Add all the other ingredients including oven dried

tomatoes. Adjust seasoning and serve with chicken.

Waldorf Astoria Olive And Lemon Potatoes 443

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 325F.

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.

Waldorf Hotel's Waldorf Salad 444

Walnettos Caramels

2 cup brown sugar

2 cup white sugar

3/4 lb. butter

16 oz. bottle white Karo syrup

1 can Eagle Brand sweetened condensed milk

2 tsp. vanilla

1 cup chopped walnuts (optional)

Put the above ingredients in 4 quart cooking kettle except vanilla and nuts.

Bring to 245 degrees on candy thermometer. Remove from heat, add vanilla and

nuts. Pour onto greased jelly roll pan, 12"x17". Let cool naturally. When

cool cut into squares with kitchen shears and wrap individually in non−stick

wax paper.

Walnettos Caramels 445

Wendy's Chicken Caesar Fresh Stuffed Pita

Dressing:

1/2 cup water

1/8 teaspoon dry, unflavored gelatin

1/3 cup white vinegar

1/2 cup olive oil

1/2 teaspoon finely minced red bell pepper

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon worcestershire sauce

1/8 teaspoon coarse ground black pepper

dash parsley

dash oregano

dash thyme

dash basil

1 tablespoon grated Romano cheese

1 tablespoon grated Parmesan cheese

2 tablespoons egg substitute

2 boneless, skinless chicken breasts

salt

pepper

6 cups romaine lettuce, chopped

1/4 cup red cabbage, shredded

1/4 cup carrot, shredded

4 pita breads

4 teaspoons shredded, fresh parmesan

Make the dressing by first dissolving the gelatin in the water.

Heat the mixture in the microwave on high for two minutes or

until it begins to rapidly boil. Add the vinegar, then whisk

while adding the oil. Add bell pepper, salt, garlic powder,

worcestershire, black pepper, parsley, oregano, thyme and basil.

Let dressing cool for about 15 minutes before adding cheeses and

egg substitute. Whisk until slightly thicker, then chill.

Overnight refrigeration makes the dressing thicker.

Preheat a barbecue or indoor grill to medium heat. Salt and

pepper the chicken, then grill it for 5 minutes per side, or

until done. Remove chicken from the grill and dice it.

While chicken cooks, prepare the salad by combining the

Wendy's Chicken Caesar Fresh Stuffed Pita 446

romaine lettuce, red cabbage and shredded carrot in a large

bowl and toss. Prepare the sandwiches by first microwaving

each pita for 20 seconds. Fold each pita in half like a taco,

then add 1 to 1 1/2 cups of the romaine salad into the bread.

Add about 1/3 cup of diced chicken on top of the salad in the

pita. Pour about a tablespoon of dressing over each sandwich.

Sprinkle about a teaspoon of shredded fresh parmesan on top of

each one and serve.

Wendy's Chicken Caesar Fresh Stuffed Pita 447

Wendy's Chili

1 pound ground chuck

1 15−ounce can of diced tomatoes (liquid included)

1 15−ounce can of red kidney beans (liquid drained)

1 15−ounce can of pinto beans (liquid drained)

1 8−ounce can Hunt's tomato sauce

1/2 medium white onion, diced

1 4−ounce can diced green chilies (with liquid)

2 Tablespoons chopped celery

2 Tablespoons chili powder

1/2 Tablespoon ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon garlic powder

1 cup water

1. Brown the ground chuck over medium heat, breaking into small pieces with

the spatula. Add a dash of salt and pepper while cooking.

2. Empty the cooked meat into a spaghetti strainer, and rinse well under

very hot water. This removes the bulk of the fat.

3. Transfer the beef into a dutch oven, and add the remaining ingredients.

Stir together to combine thoroughly.

4. Over medium heat, bring to a simmer. Reduce the burner to low, and

continue simmering 50−60 minutes, stirring occasionally.

Wendy's Chili 448

Wendy's Frosty

1 cup Milk

1/2 cup Nestle's Quik

3 cups Softened Vanilla ice cream

place in refrigerator for 1 hour

Blend Milk and Quik for 10 seconds on high speed.

"Pulse" in the ice cream until barely mixed.

Wendy's Frosty 449

Wendy's Spicy Chicken Fillet Sandwich

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.

Wendy's Spicy Chicken Fillet Sandwich 450

11. Flip the top half of each sandwich onto the bottom half and serve hot.

Makes 4 sandwiches.

Wendy's Spicy Chicken Fillet Sandwich 451

Wheat Thins

1 3/4 cup Whole wheat flour

1 1/2 cup White flour

1/3 cup Oil

3/4 teas. Salt

1 cup 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 unoiled 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 individual crackers.

Wheat Thins 452

White Castle Sliders

Get a pound of 85% lean ground beef, and divide into 16 equal sized pieces.

Form each into a 2−1/2 inch square patties. Do this on waxed paper. Make

the patties very thin. Then "cookie−cut" five holes in each pattie.

(the pattern should resemble 5 on a dice) A CLEAN pen cap works nicely.

Freeze these 16 patties. (It'll make it easier later)

BUNS: the buns are also small. My grocer has dinner rolls the exact size

I need, but you might have to create your own using hot dog buns. One

hot−dog bun makes two White Castle buns. Simply cut in half (through top

and bottom) and then cut off the rounded sides to make them square.

COOKING: This is key. You need to finely chop a medium white onion.

On a pre−heated 375 degree electric griddle, lay about 1−1/2 Tablespoons

of onion for each patty you want to cook (generously spray with non−stick

spray like Pam first) The onions should only be "one deep" if you will.

Immediately place frozen patty directly on top of onions and press down.

Cook for about 4 minutes right on top of the onions. The holes in the beef

will allow the steam to cook the top side. (You don't flip)

Add a dash of salt and a pinch of pepper to each patty while they cook.

Remove and place on UNTOASTED buns.

White Castle Sliders 453

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.

Wicker's BBQ Sauce 454

Wonder Bread

1 1/4 cups water

4 1/2 teaspoons dry yeast

2 tablespoons sugar

2 teaspoons salt

1/4 cup unsalted butter − melted

4 cups unbleached all−purpose flour

1/4 cup semolina

(or, another 1/4 cup all−purpose or bread flour)

melted butter for glazing

Process ingredients on the dough cycle in your machine.

Gently deflate dough. Form into an oblong loaf and place in a

lightly greased 9" x 5" loaf pan. Place entire affair in a large

plastic bag. Allow to rise until the dough is about 1 inch

above pan rim. Brush with melted butter.

Preheat oven to 350F.

Bake 30 to 35 minutes until evenly browned.

Wonder Bread 455

Worcestershire Sauce

1 Tablespoon Olive oil

6 Ounce Peeled fresh horseradish chopped

2 Medium White onions; chopped

3 Tablespoon Minced jalapeno pepper

3 Tablespoon Minced garlic

1 Teaspoon Coarsely ground black pepper

2 Cups Water

4 Cup Distilled white vinegar

1 Cup Molasses

2 Cup Dark corn syrup

1 Ounce Chopped anchovy fillets, drained

12 Whole cloves

1 Tablespoon Salt

1 Lemon; peeled

In a medium saucepan, heat oil over medium heat and add horseradish, onions,

pepper and garlic. Saute until translucent, 5 to 8 minutes. Add all other

ingredients. Bring to a boil. Turn heat down, and simmer 1 hour.

Strain through a double thickness of cheesecloth and store in a wooden cask,

if possible. This is best if allowed to mature about a month before using.

Worcestershire Sauce 456

York Peppermint Patties

1 (14−ounce) can Eagle Brand Sweetened Condensed Milk

1 tablespoon peppermint extract

green or red food coloring, optional

6 cups confectioners' sugar

Additional confectioners' sugar

1 − 16 oz. bag semi−sweet chocolate chips

In large mixer bowl, combine Eagle Brand, extract and food coloring if

desired. Add 6 cups sugar; beat on low speed until smooth and well blended.

Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly

to form smooth ball. Shape into 1−inch balls. Place 2 inches apart on wax

paper−lined baking sheets. Flatten each ball into a 1 ½−inch patty. Let dry

1 hour or longer; turn over and let dry at least 1 hour.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. With fork, dip

each patty into warm chocolate (draw fork lightly across rim of pan to

remove excess coating). Invert onto wax paper−lined baking sheets; let stand

until firm. Store covered at room temperature or in refrigerator.

York Peppermint Patties 457

Zwieback

1 Package (2−1/4 teaspoons) active Dry yeast

1/4 Cup Plus 1/2 teaspoon sugar

1/4 Cup Warm water

1 Cup Plus 2 Tablespoons milk

4 Tablespoon (1/2 stick) butter or Margarine

1/2 Teaspoon Vanilla extract

1/8 Teaspoon Ground mace

1/8 Teaspoon Ground cinnamon

1/8 Teaspoon Ground nutmeg

1 Egg, lightly beaten

3 3/4 Cup All−purpose flour

2 Tablespoon Butter, melted, for glazing

The method for making Zwieback is quite different from that for most other

crackers. "Zwieback" means "twice baked." First you bake a yeast bread,

aromatically flavored with nutmeg, cinnamon, vanilla, and mace. Then you

slice it and slowly dry the slices in a slow oven. For convenience, make the

bread over a two−day period. Bake the bread the first day and dry it the

second. If stored in an airtight container, Zwieback will keep almost

indefinitely. In a small bowl, combine the yeast with 1/2 teaspoon of the

sugar and the warm water. Set aside in a warm place until the mixture starts

to foam, about 5 to 10 minutes. In a small saucepan, mix the milk and the

remaining 1/4 cup of the sugar. Add the 4 Tablespoons butter and heat until

the butter has completely melted. Transfer the mixture to a bowl and allow

to cool to lukewarm. In a large bowl or in the food processor, combine the

cooled milk mixture with the yeast mixture. Stir in the vanilla. Add the

mace, cinnamon, and nutmeg and mix well. Beat in the egg. Slowly add the

flour, adding just enough to make a smooth dough that is not sticky. If

mixing by hand, the dough will become too stiff to stir, and you should

knead in the last of the flour with your fingers. Then knead well for at

least 5 minutes, forming the dough into a ball. If using a food processor,

pulse until the dough comes together in a ball. Place the dough in a large,

lightly oiled bowl and turn it over to coat all sides. Cover with a damp

towel and set the dough in a warm place until it has doubled in bulk, about

1−1/2 to 2 hours. Punch the dough down and knead a few strokes. Cover and

allow the dough to double in size again, 30 to 45 minutes. Punch the dough

down and turn it out onto a lightly floured surface or pastry cloth. Knead

about 30 seconds to remove the air. Divide the dough into 3 equal portions.

With your hands, roll each into a smooth cylinder or loaf about 2 inches

thick and 9 inches long. Place the loaves crosswise on a lightly greased or

Zwieback 458

parchment−lined baking sheet, leaving at least 3 inches between the loaves.

Brush all exposed surfaces of each loaf with the melted butter. Set the

baking sheet in a warm place and let the loaves rise until doubled in bulk,

about 30 minutes. Preheat the oven to 375F. Bake the risen loaves for 25 to

30 minutes, or until the bottoms are reddish brown and make a hollow sound

when thumped. Allow the loaves to cool thoroughly on racks. Preheat the oven

to 200F. Cut the cooled loaves into 1/2−inch slices. Place the slices flat

on the baking sheet and allow them to dry out in the oven for 45 to 60

minutes, or until thoroughly dry. Check occasionally and turn the slices

over as they dry on one side. When dry, raise the oven temperature to 300F.

for 10 to 20 minutes to brown the Zwieback slightly. Cool on a rack. Yield:

40−50.

Zwieback 459